Jan’s recipe
2 cups milk or buttermilk
¼ cup brown sugar
2 eggs
¼ cup oil
2 cups whole wheat flour or regular flour
4 teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
small amount of chocolate chips
Heat skillet to 350 degrees. Mix together the milk, eggs, sugar and oil. Stir in the flour, baking powder, baking soda and salt. Drop batter on preheated skillet. Sprinkle 6 or 7 chocolate chips on top of each pancake. Turn when lightly browned. These pancakes don’t need syrup.
These are especially good with Cool Whip
1 egg
1 cup flour
2 tablespoons olive oil
1 cup milk
1 ½ tablespoons sugar
1 ½ teaspoons baking powder
pinch salt
½ teaspoon vanilla
Mix together and pour 2/3 cup ( or desired amount) into waffle maker.
Nice to make if you don’t keep the packaged mix on hand.
1 tablespoon dried minced onion
4 ½ teaspoon chili powder
1 tablespoon garlic powder
2 teaspoons paprika
1 teaspoon ground cumin
Mix all together.
This is an original recipe. A 5-quart container of wild plums makes 4 batches of jam
Prepare plums: Wash and pit plums. Add a small amount of water and heat on stove till warm. Chop in small batches in blender, adding small amounts of water as needed, till finely chopped.
2 cups prepared plums
3 cups sugar
1 tablespoon lemon juice
¾ cup water
1 package of Sur Jell fruit pectin
Stir plums, sugar and lemon juice together and let set for 10 minutes. In saucepan mix together the water and Sur Jell. Bring to boil and boil one minute, stirring constantly. Pour into plum mixture and stir for 3 minutes. Pour into jelly jars, filling to ½ inch of top. Makes 5 ½ 8-ounce jars. Screw on lids and set on counter for 24 hours. Store in freezer. Thaw in refrigerator. Will keep in refrigerator 3 weeks.