Whole Wheat Pancakes
We enjoy making these for Saturday morning breakfasts or for a camp breakfast. For camping, I make a mix of all the dry ingredients and the molasses. I then write on the bag to add 2 cups of milk or water, 3 eggs, and ½ cup of oil.
—Submitted by Esther Jones, Ava, MO
- 2 c milk or buttermilk
- 3 eggs
- 1 tsp molasses
- 2 c whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp pure stevia powder
- ½ c coconut oil or butter
- Blueberries
Measure the milk into an 8-cup measuring cup. (You make the batter in the measuring cup so it is easier to pour onto the griddle). Add rest of the ingredients and mix well. Lightly grease a griddle and heat it on medium-low heat. Fry pancakes on the hot griddle. Add blueberries right after pouring onto griddle. Makes approximately 8 large pancakes.
Jell-O Squares
—Submitted by Emma J. Mast, Marion, KY
- 12 c 100% juice
- 9 T unflavored gelatin, slightly rounded
- Sprinkling of salt
Put 4 cups of juice into a bowl and stir in the unflavored gelatin. Let soak.
Heat 8 cups of juice to almost boiling. Remove from heat and add soaked gelatin. Whisk till well blended and gelatin is all dissolved. Let cool a little; then pour into containers. Chill till firm.
Cheese Balls
—Submitted by Beverly Martin
- 16 oz cream cheese
- 2 c freshly grated cheese
- ½ c onion, chopped or ¼ tsp onion powder
- ½ c sweet pepper, chopped
- 1 tsp Worcestershire sauce
- 1 T minced fresh parsley (or 1 tsp dried)
- ½ tsp garlic powder
- Dash black pepper
- ⅔ c finely chopped nuts (for coating)
Stir together cheeses until blended. Add seasonings; stir well. Take a piece of plastic wrap in your hands; use it to form one large ball or individual ones, whichever you prefer. Roll balls in nuts to coat.
Refrigerate until 20 minutes before serving. Eat with a variety of crackers.
Delicious Ice Cream Dessert
—Submitted by Kendrick Petre, New Waterford, OH
Cake
- 1 c margarine
- ¼ c cocoa
- 1 c water
- 2 c flour
- 1¾ c sugar
- ¼ tsp salt
- 1 tsp baking soda
- 2 eggs, beaten
- 1 tsp vanilla
In a saucepan, combine margarine, cocoa, and water. Let come to a boil; then pour over dry ingredients. Add eggs and vanilla. Mix well. Pour into a greased 11” x 16” pan. Bake at 350° for 20-25 minutes. Cool. Freeze.
Filling
- 1 c milk
- ½ c margarine
- 2 c peanut butter
- 2 c powdered sugar
- 1 tsp vanilla
Scald milk. Stir in margarine and peanut butter. Cool slightly; then beat until very smooth. Beat in powdered sugar and vanilla. Cool completely and spread on cake. Freeze again.
Topping
- ½ gal ice cream
- ¾ c powdered sugar
- ½ c peanut butter
Soften ice cream enough to spread over frozen peanut butter layer. Mix powdered sugar and peanut butter until crumbly. Sprinkle on top of ice cream. Freeze.
Remove from freezer before serving to allow to soften slightly.