Wisdom From Grandma

Today, we use pancake mix, but back in Grandma’s day, they made pancakes from scratch. This recipe is similar to the one she used:

2 cups flour
2 cups milk
2 eggs (beaten)
1/3 cup butter (melted)
2 tablespoons sugar (optional)
2 teaspoons baking powder
1/2 teaspoon salt

Makes approximately 8 pancakes

In a large bowl combine flour, milk, beaten eggs, 1/3 cup melted butter, sugar, baking powder and salt until just blended. Preheat lightly greased griddle or frying pan. Pour about 1/4 cup of batter into pan per pancake. Cook until pancakes begin to bubble. Flip once and cook for 1 to 2 minutes longer. Serve with maple syrup, jam or fruit.

* This is a basic, easy pancake recipe you can easily vary. Try adding fresh cut fruit or chocolate chips to the batter for variation.

I know Grandma would have approved of these extra moist cupcakes. The cream cheese gives them a chocolate cheese cake taste.
1 package cream cheese (softened)
1/2 cup white sugar
1 egg
1 cup mini chocolate chips
1 package chocolate cake mix

Preheat oven to 350F. Line cupcake pan with cupcake papers. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl mix together sugar and cream cheese until smooth. Beat in egg and mix well. Gently fold in the chocolate chips. Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full. Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center. Cool 1 minute before removing from pan to cool completely.

This recipe for overnight French toast is perfect for a holiday breakfast:

1 cup dark brown sugar
1/2 cup butter
2 tablespoons corn syrup
12 Slices of white bread (crusts trimmed)
1 1/2 cup whole milk
6 Large eggs
1 teaspoon vanilla
1/4 teaspoon salt
Combine corn syrup, butter and brown sugar in a saucepan and simmer gently until the sugar melts. Pour this mixture into the bottom of a greased 9×12 inch casserole dish. Place the bread slices over the sugar mixture. In a separate bowl beat together eggs, milk, vanilla and salt. Pour egg mixture over bread. Cover the dish and let stand overnight in refrigerator. The following morning, preheat over to 350F. Uncover the casserole dish and bake for approximately 45 minutes.
* This is a basic french toast recipe that’s very versatile. Try adding slivered almonds into the egg mixture. You can also add sliced strawberries, blueberries or even chocolate chips!