Thursday, July 8, 2010


This recipe is taken from the My First Little House Books, My Little House Cookbook.

Makes about 20 small pancakes, 15 faces, or 6 full people.

1/2 c whole wheat flour
1/2 c unbleached white flour
1/2 tsp baking soda
1/4 tsp salt
2 tbsp butter
1 egg
1 cup buttermilk
2 tbsp maple syrup

Put dry ingredients in a medium bowl and stir until mixed.

Ask a grown-up to help you melt the 2 tbsp butter in a small saucepan over medium heat.

Mix the melted butter, egg, buttermilk and 2 tbsp maple syrup together in a small bowl. Add to fry ingredients. Whisk together until the mixture has almost no lumps.

ASk a grown-up to help you cook the pancakes. Add just enough oil or butter to cover the pan evenly. Pour the shapes into the pan over medium heat. Add more shapes, leaving room for ht batter to expand. Once the tops bubble, slip the spatula underneath and look to see if its brown. Flip and cook half as long as the first.

Serve with butter, maple syrup, strawberry jam or your own choice of toppings.

Thursday, July 1, 2010

Sherm's Pomegranate Sangria

1 bottle Red Wine (White)
2 Cups Pomegranate Juice (White Grape Juice)
1/2 Cup Brandy
1/2 Cup Triple Sec
1/4 Apricot Schnapps
1 Large Orange, sliced
1 Green Apple, diced
1 Cup Red Grapes, sliced in halves (Green Grapes)

Combine all ingredients in pitcher, cover and refrigerate for at least 4 hours to 48 hours hours before serving. Serve over ice.