I thought I would post a couple of favorite recipes.
My family receives a small rotation home cooked meals and the rest is supplemented by pizza, a fine dish for any occasion. Sometimes, they are subjected to strange concoctions that I think should “go together”. My Irish blood believes that things thrown randomly into a pot will come out favorable, robust and standing straight up on the plate. Unfortunately, most of the items the Irish considered “random” were potatoes … which instantly decompose the moment they are brought to our house. So my concoctions do not always quite work. However, I can read, thanks to my grade one teacher Mrs. Skelton, and I am reasonably good at measuring, after much encouragement from my mother, so I stick to the culinary geniuses behind any book or recipe card.
Here for your enjoyment is the first of several good, reliable recipes. Trust me, I know.
By Susan Scace from Take Me With You Please: A “How-To-Cope” Book for the Newly Independent
My mother gave me this book for my first year of university. It is full of invaluable tips on etiquette, cleaning, laundry and cooking. I love this pancake recipe as it is fast to put together. You do not have to stand there flipping pancakes, the sweat pouring down your face while your family eats all but the smallest pancake. No, you can actually join them for dinner, or breakfast, whichever, because it’s all done in the pan. I generally use a deep cake pan which I place on top of a cookie sheet so I don’t have to clean any spills in the oven (yes, I did spill some in the oven the first time I made it.) To save time I put the butter in the pan and place it in the oven while it heats to 425. By the time the oven is heated the rest of the mix is usually ready to go into the pan and the butter has melted and turned lightly brown. Enjoy!
4 eggs beaten
¼ Cup Butter
1 Cup Flour
1 Cup Milk
1 Tbsp. white sugar
Preheat oven to 425 F (220 C) and melt the butter in a 9” pie plate in oven. Beat Eggs. Stir flour, milk, and sugar into beaten eggs. Pour into melted butter in pie plate. Bake 15-20 minutes at 425 F (220 C). It is ready when the sides have risen and browned. Remove and fill the centre with fruit. Sprinkle with icing sugar if desired.