Friday, July 24, 2009


Yeah, right, like I can actually make this like Mom's. I can put the recipe here, but I have yet to meet anyone who can duplicate it just right.

2 1/2 cups sugar
1/2 cup light corn syrup
2 egg whites
1 tsp vanilla

In 2 quart saucepan, combine sugar, corn syrup, 1/4 tsp salt and 1/2 cup water. Cook to hard ball stage (260 degrees) stirring only till sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat till candy holds its shape, 4-5 mins. Quickly drop from a teaspoon onto waxed paper. Makes about 40 pieces.

Salt Water Taffy

No one story would work for this one.

2 cups sugar
1 cup light corn syrup
1 1/2 tsp salt
1/2 tsp oil of peppermint
7 drops green food coloring

Combine sugar, syrup, salt, and 1 1/2 cups water in 2 quart saucepan. Cook slowly, stirring until sugar dissolves. Cook to hard ball stage (260 degrees) without stirring. Remove from heat; stir in remaining ingredients. Pour into buttered pan. Cook till comfortable to handle. Butter hands; gather taffy into a ball and pull. When candy is light in color and gets hard to pull, cut into fourthes. Pul each piece into long strands about 1/2 in thick. With buttered scissors, quickly snip into bite sized pieces. Wrap each piece in wax paper.

Aunt Julia's No Bake Cookies

Mix together:
3 cups oatmeal
1/2 cup coconumt
1/2 cup nuts
6 tablespoons cocoa
1 tsp Vanilla

Heat over stove:
2 cups sugar
1/2 cup evap. milk
1/2 cup margarine

Stir together; drop by tsp on waxed paper. Let age one day.

Middlebro Manitoba Shepherd's Pie

Middlebro is a little town in southern Manitoba, not far across the border on hway 12 (312 in the US) from Warroad, Minnesota. To people in southern climates, like Fargo or Minneapolis or Denver, the US/Canada border is something real and political. To natives of Warroad and Middlebro, the border station is an inconvenient annoyance; a place you have to stop on the way to visit relatives because some city yokel in Washington DC (or Ottawa) decreed it. Middlebro has a church, a couple of businesses, and a population of 317 people, some of whom work at Marvin Windows. Residents of Middlebro use the Warroad Library, and one of them donated a brand new copy of the Middlebro community cookbook. Reo was in the Library browsing and knowing tha the had to do dinner that night because the Librarian was working late, idly flipped though the cookbook looking for ideas, and saw this, or its approximation. It quickly became a family favorite.

6 to 20 potatoes
2 to 4 lbs cheap round steak
1 hot pepper
1 to 3 onions
1 or 2 cans cream of mushroom soup
1 can creamed corn
1 to 2 lbs mild cheddar or colby cheese

Slice the meat into stroganoff strips, and start browning them in a fry pan (like the good Revereware pan Aunt Nancy gave Reo for Christmas) while you dice onions and pepper. Brown everything together (in olive oil) while you peel and cut potatoes. Let the meat and seasons (pepper, onions, and a little something from your spice cupboard) simmer together for as long as you have. The meat could be hamburger if you are in a hurry, or venison if you don't tell Melissa, but it needs to simmer in a covered pan fo ra good half hour if it's cheap round stake, which we buy here for less than hamburger. The number of potatoes depends (notice I spell POTATO like a democrat, which is not capitalized) upon th esize of the pyrex pan and the number of people and the size of the potatoes. Whip or mash the potatoes like you would for mashed potatoes and spread them in the (13x9 or bigger) cake pan. Stire the canned soup into the simmering meat, layer the creamed corn on top of the potatoes and spread the meat and soup on top. Layer the cheese on top and bake for 15 to 20 mins at 300 to melt the cheese. The whole thing can be refridgerated or frozen like lasanga and used the next week or month. Obviously, if it is frozen or refridgerated it would have to bake longer. The hot pepper came from the garden behind the hanger at the airport in Dyersburg, Tennessee.

Oh yeah, the reason the residents of Middlebro come to Warroad to the Library, instead of Roseau, is that they think the assistant librarian in Warroad is so nice and helps them find good things to read.

(as written by Reo Pratt)

Pizza Dough

This is the best pizza dough recipe I've found.

1 package active dry yeast
1 cup warm water
1/2 teaspoon of salt
2 teaspoons olive oil
2 1/2 to 3 1/2 cups of all-purpose four
1 Tablespoon cornmeal

Dissolve yeast in warm water. Add salt, olive oill and 2 1/2 cups flour. Mix together. Add remaining flour 1/2 cup at a time until it clings to the side of the bowl. Knead.

Cover and let rise for about 1 hour, until doubled in bulk.

Push down. Brush 14 inch pan with oil and sprinkle with cornmeal. Press dough into pan. Top as desired.

Bake at 450 for 15-20 mins.

Cinnamon chips

flour tortillas
cooking spray
cinnamon and sugar mixture

Preheat oven to 425. Spray the tortillas with spray. Sprinkle liberally with cinnamon and sugar. Cut into wedges. Bake in the oven until crisp. These make a good after school snack. The place I got them from suggested using chopped up fruit as a "salsa" for them. I haven't done that yet, but sounds good.

Crockpot Apples

Baking apples
1/2 cup butter
1 1/2 cup brown sugar

Slice and peel the apples, and put them in a crockpot. Slice the butter on top. Sprinkle with brown sugar and cinnamon. Cook on low for 8ish hours, or high for less than that. You do have to stir this! The apples will get all mushy and yummy and will produce a lot of juice. They taste a lot like Mom's baked apples.

Put on top of vanilla ice cream with a dollop of cool whip. Or, serve it however you want, but that is what we make it for.

I believe that would put me at...

11 recipes, one picture. We'll work on the pictures thing. But you's'all gonna hafta run t'catch up.

By the way, I also spent some time putting labels on our recipes as per (Jessica's) suggestion, and I added a label gadget on the right so you can now see our recipes by category, hopefully making our site more useable -

Muddy Buddies

These are a favorite. We often make them for school teachers as a thank-you at the end of the year.

9 cups Chex
1 Cup Chocolate Chips
1/2 Cup Peanut Butter
1/4 Cup Butter
1 Tsp Vanilla
1-1/2 Cups Powdered Sugar

Stir together Choc Chips, Peanut Butter and Butter and microwave on high 1 minute. Stir, microwave and stir in 30 second intervals until smooth. Stir in vanilla, pour over cereal and try to stir without crushing. Pour mix in to 2-gallon ziploc. Put powdered sugar in ziploc and shake. Spread out on waxed paper to cool, then store in tupperware in fridge.


We love these in our house - in fact, Tristin went so far as to figure out how to make Wonton Wrappers from scratch one day so that we could have these:

40 Wonton Wrappers
2/3 Lb Ground Pork
1 Cup Chinese Cabbage - Minced
2 Green Onions - Minced
1 Egg
1 Tbsp Light Soy Sauce
Dash of Salt
Hot Chili Oil (to taste)
1/2 Cup Peanut Oil
1 Cup Water

Combine Pork, Cabbage, onion, egg, soy sauce, chili oil in large bowl, mix well.

Lay out won ton skins on dry surface, put 1 tsp filling on each. wet outer edge of won ton skins with water for seal. pinch together in semicircles.

Place 2 heavy fry pans on low heat, add half of oil to each. arrange potstickers so that they are close together, then raise heat to medium high.

Cook uncovered until bottoms are golden brown - it takes a couple of minutes, then steam by dumping 1/2 cup of water in each pan and covering immediately. Let steam until wonton wrappers are semi-transparent, then take cover off and cook until bottoms are crisp and brown.

The Standard for Sugar Cookies

We got these ideas from a cooking shows, and it has become a regular standard in my house. My office at work has pictures of each of my children making them. They're very simple:

2 sticks of butter
1 Cup of Sugar
Cream together well

Add 1 Tbsp Milk, 1 egg, mix

Mix together:
3 Cups of Flour
1/4 Tsp Salt
3/4 Tsp Baking Powder.
Add slowly to wet ingredients


Use a sifter to sprinkle powdered sugar on your rolling surface, then roll out the dough. Using powdered sugar instead of flour for rolling means not only do you eliminate the floury dust on sugar cookies, but it bakes over in a very subtle, sweet glaze-like finish in the oven.

Roll out 1/4 inch deep, cut with cookie cutters.

Bake for 8 minutes at 375, rotate half way through.

Grandma Burnham's Butter Cream Frosting

Grandma Burnham's wedding cake decorating capabilities are nationally known. She creates the finest wedding cakes using all kinds of tricks (a couple that I can remember are that she sifts the cake mixes themselves if she is working from a mix, and she uses jams to hold layers together, combining interesting flavors like raspberry jam with chocolate cakes, apricot with vanilla, etc.). She freezes her cakes to make them easier to frost. Then the artist goes to work with the frosting:

1 Tsp Clear Vanilla
2 Tablespoons Cream, Milk, or Water
1/2 C Solid Vegetable Shortening (Crisco)
1/2 C Butter or Margarine, softened
1 Lb Confectioners' sugar

Sift the sugar into large bowl. Add remaining ingredients. Blend until creamy. Do not over beat.

Thin with white syrup to do writing or do string work, also to make frosting easier on a cake which is not frozen or has crumbs.

For a pure white frosting substitute 1/2 C Solid Vegetable Shortening and powdered cream for the butter or margarine. A dash of salt will improve the flavor. 1/4 Tsp Butter flavor can also be added.

Mom's Spinach Dip

A necessary addition to the family cookbook, this was a standard when Mom and Dad went to a fancy party when we were kids. We got the leftovers, which was often best because we got to tear up the bread bowl.

1 - 10 oz package Frozen Spinach
1/2 Pint Sour Cream (approx.)
3/4 Tsp Salt
1/8 Tsp White Pepper
1/8 Tsp Finely Chopped Onion
1/8 Tsp Worcestershiire Sauce
4 drops hot sauce (optinoal)

Cook spinach according to directions. Drain, the cool by running cold water over it in a colander (makes the color stay green). Dry by squeezing or mashing.

Put spinach in blender to chop. Add enough sour cream to moisten until it is the right thickness of a dip. Then add other ingredients and blend until combined. Chill.

Big Sourdough rounds turned in to bread bowls are best for serving - cut off the top, scoop out the insides, cube the insides and place on a plate, then fill the bowl with the dip and replace the top. Some additional rye bread cubed is tasty and adds color variation (especially since you can't tear apart the bowl until some of the dip has been consumed.

Chocolate-Cherry Something

From my childhood, this dessert was a favorite. I picked it up out of a kids' cookbook, and have made it many times.

26 Chocolate Wafers (or Oreo Crumbs, no filling)
1/4 Cup Butter/Margarine
8 ozs Sour Cream
1 Package (4-serving) instant chocolate pudding
1-1/4 Cups of Milk
21 Oz Cherry Pie Filling

Crush the wafers and reserve 2 Tablespoons

Mix the rest of the wafers with the melted butter
Spread the crushed buttered wafers in an 8x8 pan

Mix the sour cream, pudding mix, and milk. Use a mixer. Spread it on to the chocolate crust.

Spread the cherry pie filling on top, then sprinke the reserved chocolate crumbs.

Refrigerate for a few hours. If you need it quick, you can freeze it for one hour. (Actually, you can serve it right away, but it serves best when set up by chilling).

Cheesy Hash Browns

We have always believed in accepting truth regardless of its source, and one of the enormous benefits I have had by my association with Minnesota Lutherans has come in the form of food. When called upon to provide a side dish for a ward dinner, I went straight to the House of Hope cookbook for a recipe. This one has become (with some small alterations) a standard for Easter in my house.

2 Cans Cream of Chicken Soup
4 Cups Shredded Cheddar Cheese
24 Ozs Sour Cream
2 Tsp Salt
1 Cup Melted Margarine
4 Lbs Frozen Hash browns.

Mix all the ingredients together except half the butter and the hash browns first, then add the hash browns in. Pour the remainder of the butter on top after putting it in the crock pot. It's supposed to bake for about an hour in the oven in two 13x9 pans, the nice thing is this can be kept warm for ever in the crock pot, so start it early and let it be. We do it in the crock pot because it goes well with ham, which takes up the whole oven.

Sunday, July 5, 2009

Who wants to step up?

7 recipes and 2 pictures. Boo-ya.

Apricot Honey Chicken


  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon canola oil
  • 3 tablespoons apricot preserves
  • 2 tablespoons orange juice
  • 4 teaspoons honey


In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until a meat thermometer reads 170°. Combine the preserves, orange juice and honey; pour over chicken. Cook for 2 minutes or until heated through. Yield: 4 servings.

See disclaimer on post below.

Bacon-Wrapped Chicken


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 carton (8 ounces) spreadable chive and onion cream cheese
  • 1 tablespoon butter
  • Salt to taste
  • 6 bacon strips


Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip.
Place, seam side down in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until a meat thermometer reads 170°. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Yield: 6 servings.

Truth be told, I took this from Taste of Home. But I'm totally going to try it by the end of the month. It looks delectable.

Another Favorite Salad Combination

Baby greens- meaning spinach, red leaf lettuce, etc.
Chopped broccoli and cauliflower- chop it really small
sunflower seeds
chunked deli turkey (about a 1/4 inch slice)
Kraft Asian toasted sesame dressing

The raw cauliflower and broccoli sound a little weird- but with the dressing, they're quite good. Don't mix the dressing in with the salad- the salad keeps really well for a day or two, but not if you've already added the dressing.

Mother In Law's Monster Cookies

1/2 cup margarine
1 1/2 cups peanut butter
1 cup 2 tbsp brown sugar
1 cup white sugar
1/4 tsp baking soda
3/4 tsp vanilla
3 eggs

4 1/2 cups oats
1/2 cup flour
3/4 cup chocolate chips
3/4 m and ms (I really love using dark peanut m and ms, but whatever floats your boat)

Cream together all of the ingredients in the top section. Then add the flour. Then add the oats. Then the chocolate stuffs. Bake at 350 for 12 minutes. These freeze really really well.

And a doubled recipe of this does not fit in my kitchen aid, just to let you know.

Easy Fried Chicken

Lots of Chicken Tenders or cut up boneless skinless chicken
Storehouse potato flakes
a couple of eggs, depending on how much you want to make
a good frying pan
oil, and/or fresh bacon grease

Heat up oil in the pan, on medium high. Set up a cookie sheet with paper towels on one counter. On another counter, next to the pan, line up bowls with potato flakes and eggs. Beat the eggs. I used four eggs when I did a whole huge bag of chicken, just to give you an idea. Cover each piece of chicken in the eggs, then coat in potato flakes. Put into the hot oil. Fry for a few minutes- you'll know to flip it when the edges of the top of the piece are turning golden. Flip it. Fry it for about 2 more minutes, depending on how big the piece of chicken is. Remove from pan to cookie sheet. You probably want to use different tongs (you're welcome) to flip and to remove just to keep from cross contamination.

Especially if you use bacon grease, you probably won't need a lot of seasoning for these. Really, they would be best with honey mustard sauce, but they're pretty good on their own.

Green Rice

This is a variation on standard chicken and rice. Add finely chopped brocolli (HOW DO YOU SPELL THAT WORD ANYWAY?) to the rice. Tell your kids its just green rice instead of white rice. Prepare as you would standard chicken and rice. Chris used to do this to get her kids eat their vegetables.

Perogie Casserole

1 box Lasagna Noodles
Mashed potatoes
1 Onion

If you have left over mashed potatoes, that will work fine. If you plan on making the mashed potatoes for this, make sure to throw a few cloves of garlic into the boiling potatoes and add sour cream, cream cheese and butter to the potatoes as you're mashing them.

Boil lasagna noodles. Spray casserole pan. Sautee the onion in a little bit of olive oil. Layer noodles, mashed potatoes, onion and cheese. Try to do this twice. Then cover it all in cheese, sprinkle bacon on top "as a garnish." Bake at 350 for probably 20 minutes or so, depending on if the potatoes were cold when you layered them. Probably add salt and pepper or tony's for taste.

It doesn't get much more Minnesotan that this, folks.

Saturday, July 4, 2009

(what should we call these?)

We made these today for the Fourth of July celebration. Mom asked Jesse what we should call them, and he said "ice cream cone brownies with ice cream and sprinkles". I'm thinking we could come up with something a bit shorter.

They were a big hit. I wish I had taken a picture of a completed one. They are pretty, too.

ice cream cones (the ones with flat bottoms. What are they called???)
brownie mix (plus whatever you need to make brownie mix)
chocolate ice cream

Mix brownies according to directions. Set up cones on a cookie sheet. Fill each cone about 1/2 full with brownie mix. You don't want the brownie to come all the way to the top when baked. Bake until the house fills with yummy brownie aroma. Allow to cool.

Later, after bribing the kids to eat their vegetables with these, put a scoop of ice cream on the top. This is why you want the brownie to be slightly below the top of the cone. You want the ice cream to be able to be a little bit in the cone. Top with sprinkles. I believe that sprinkles should be required and, in no way, negotiable for this.

Yum! The ice cream seeps into the brownie just like it does in a brownie sundae, except it is in a nice, portable cone.

Friday, July 3, 2009

No pictures, but I think I can argue 5 recipes, considering you can use the bread of the cinnamon rolls for amazing dinner rolls, and it includes an orange roll recipe.


Not an edible recipe, but, it is scribbled on a piece of paper, and I need to get it recorded somewhere else so I don't lose it.

1/2 cup liquid starch
3/4 cup glue (ie- elmer's white glue)

Mix the glue into the starch, first in a cup, then finish mixing it in on wax paper. Let sit for 20 mins.

This is fun for kids to play with, and surprisingly not messy. It will stain if you color it and let is sit on a fabric, though. It reminds me of sitting on Grandma Earl's swing and playing with magic sand with Amy. It's not magic sand, but it has that same fascination for children. It's solid with pressure (squeezing it) but turns liquid.

Really, it is an easy clean-up.

Cinnamon rolls

You may think that tractors is Tom's greatest love (well, besides me). But, no, this one tops even that.

First of all- the bread recipe:

1 C scalded milk
1/4 c wesson oil
1 T yeast
1/2 cup warm water
1/2 cup sugar
1 1/2 t salt
1 egg
flour (you know, enough to make it right)
1 T gluten (it says optional, but this is what really makes the dough nice and chewy)

Combine water, sugar, and yeast. Let stand while you heat milk for 1 min in microwave or over stove. In a seperate bowl, stir egg, oil, and salt goether. Mix this wilth the milk after it has cooled. (Baby bottle temperature is how I think of it) Pour warm mixture into sugar and yeat. Add gluten and flour. If you can't handle this part, learn to make bread before attempting this recipe.

Roll out dough into rectangle. Soften 1 cube butter and spread over dough. Sprinkly 1/4 c cinnamon and 1/2 cup sugar (mixed together) over that. (You can add raisins, if you are fan of the dead fly look). Roll and cut (use a thread, in case you didn't know that trick). Bast at 400 degrees.

Now, the frosting. The best part:
1 cube butter
1 lb of powdered sugar
1/4 c milk
(yeah, seems normal so far, oh but wait...)
French vanilla coffee creamer. (Yeah, wipe that drool off your face)

Pour this over just as they come out of the oven to really make is soak in and saturate the dough with ooey-sticky goodness.

By adding orange zest and juice to filling and frosting, you can make orange rolls. I'm a fan of orange rolls, but I like this one better as cinnamon rolls.

If you don't want to do all this work, take a trip down to the Waseca Farmer's Market. The women in our branch who gave me this recipe bakes them and sells them there. You have to get there early, though. They sell out by 7 am.

Easy "Quiche"

1 pre-made pie crust (or, you can make your own, but I find that the roll-outs work well in this kind of dish where the crust isn't the main event)
1 C fresh spinach
1 C cooked and diced/shredded chicken
1 C parmesan cheese
1 C Swiss cheese
1 C diced ham
1/4 c yellow onion

Bake pie crust at 350 for 10 mins. Remove and allow to cool. Mix spinach, chicken, cheese, ham and onion together and put in crust.

Whip together: 2 eggs, 3/4 cup mayonnaise, 1/4 cup milk.
Pour over ingredients in crust. (It will be very full). Bake at 375 for 50 mins.

Chris's Apple Turnovers

When Chris shows up with these, crowds go wild. She always saves a few for Tom and I, because we are so busy chasing kids, or not there. Sometimes, they'll have a get together on a Saturday, and Tom will be working, so we don't go. We'll go on Sunday, and there is a little plate of turnovers set aside for us. Now, that's love. They do produce the filling in mass in the fall and freeze it. Then, you just have to whip out the crust and enjoy year round.

5 C sliced apples
1 C white sugar
1/3 C water (if your apples aren't juicy. If they are freshed pick, and the kind that juice runs down your chin as you eat them, you can skip this.)

Slowly steam on low heat for about 10 mins until done. Apples need to be firm, and not mushy. Add 2 T sugar mixed in 1/4 C flour. Sprinkle over apples as you lightly stir. After it thickens, remove from heat and add 3 T butter, 1/2 tes. salt and 1 teas. vanilla. Let stand at room temp until cool.

3 C flour
1 t salt
1-2 T butter
Up to 1/2 cup of water
Mix flour and salt. Cut in butter; add water as needed. This is a basic pie crust recipe. You can use anyone you want, really.

Form walnut size pieces of dough and roll into round patties. Put apple filling on half, fold over and pinch together with the edge of a fork. Bake as you would a pie. Glas with powdered sugar glaze (powdered sugar, milk, and a tinsy bit of vanilla).
The gauntlet is thrown.

Four recipes (okay, 3-1/2 by weight) have been posted this month by the Aaron. One with a picture.

Who will meet the challenge?

Szechuan Chicken

Also from the Baks, I don't think (after my experiences in China) that this is really 'Szechuan'. Most of the Szechuan food was laden with very hot peppers and dark sauces.

But it is good.

Chicken Breast, Cubed
Fry with Hawaiian Teriyaki Sauce (from previous post) and a tiny bit of sesamee oil

Carrots, sliced
Red Pepper, little strips
Onion, little strips
Green Onion
Zucchini or Broccoli

Hawaiian Teriyaki Sauce
Sesamee Oil
Corn Starch
Chicken Broth

Cook Chicken with Hawaiian Teriyaki Sauce. Remove from pan.
Cook carrots, red pepper, onion, and celery with Hawaiian Teriyaki Sauce. Add a tiny bit of sesamee oil.

As carrot mixture begins to become transparent, add in zucchini (or broccoli, or pea pods).

Make a liberal mixture of Cornstarch and Chicken Broth.

Add to vegetables with Chicken.

Add the rest of the Hawaiian Teriyaki Sauce.

Egg Rolls

We have some friends, Debbie and Scott Bak, who served in the Lao Branch here in the Twin Cities. The Lao Branch is known for its annual egg roll fundraiser. Scott invited me over to learn to make them one day:

Package of Spring Home TYJ Spring Roll Pastry (This is the brand they use)

Cellophane Noodles - Prepare according to Package
Ground Pork, Browned and Drained
White & Purple Onions, chopped
Carrots, Chopped
Cabbage, Chopped
Hawaiian Teriyaki Sauce (See previous recipe)
Pepper (Ground)

Beaten Egg (to seal egg roll wraps

325 for Ten Minutes to bake. Spray them with Pam (cooking spray) first.

Hawaiian Teriyaki Sauce

This is a tough one:

1c. Soy Sauce
3/4 C. Brown Sugar

Boil in small saucepan.

This is to use in the Egg Roll Recipe and in the Szechuan Chicken recipe that are forthcoming...

Grandma and Grandpa Pratt's Buckwheat Pancakes

Better than a picture of the food - this is a copy of Grandma Pratt's handwritten recipe. On Grandpa Pratt's Suzy's Zoo Recipe Cards. I had them write this down for me when I was very young, laminated it with contact paper, and somehow it has survived many years. If I remember right, at least one of the two versions (it has a medium and a large) doesn't work well, so I welcome comments to tweak it... Asking them to write it down was a major task since I don't think they had ever measured ingredients. Alton Brown would tell us to convert it to weights.

You'll notice some odd incongruencies. Keep these things in mind:

Water and Egg whites are in the directions but not in the ingredients.

I assume that the 'large recipe' should be brown sugar just like the 'medium recipe'.


Dry Ingredients:

2 c. Flour
1/2 Tsp. Soda
1 Tbsp Brown Sugar
Wet Ingredients:
1 Egg Yolk
1-1/2 c. Buttermilk
1 Tbsp. Oil

Water as needed

Mix together & then add whipped whites.


Dry Ingredients:
4 c. Flour
3/4 tsp. Soda
2 Tbsp sugar
Wet Ingredients:
2 Egg Yolks
2 C. Buttermilk
2 Tbsp Oil
Later on, after I was married, I got more detailed instructions over the phone one day; here they are:

1 Heaped Vienna Sausage Can (5-1/2 ozs +) of Flour
1 Heaped Tablespoon of Brown Sugar
1/4 Tsp. Soda (Not powder! Powder is Soda plus an acid, the buttermilk has acid in it)
Tiny bit of oil if the griddle is well tempered. A little more than a teaspoon if it's not a well-tempered griddle
1 egg, separated, even if the recipe is doubled
Put the yolk in the Buttermilk (1 cup?)
Beat the white until stiff
Add the beaten white after the rest of the fluid has been added to dry ingredients
After the first side bubbles, the second side should cook 1 or 1-1/2 minutes. Time it.