Rice Pilaf

2 cups of Uncle Ben's rice...uncooked
3/4 of a green pepper...diced
3/4 of med onion..diced
1/2 tsp rosemary..crushed in the palm of your hand...or buy it crushed
1/2 tsp salt
1 can of Campbell chicken soup broth
2 Tbs of olive oil

In a saucepan with a lid...cook the pepper, onion, rosemary and salt in the olive oil until the onion in translucent...but not brown. Pour the broth into a measuring cup and add enough water to the broth to make four cups of liquid in all. Pour the water mixture into the vegetables and bring to a boil. Once the water is boiling ....add to cups of rice an turn the temperature down to low. Cover the rice and cook for 20 - 30 min until the water is absorbed.

Buttermilk Syrup

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter2 Tbs corn syrup
1 tsp baking soda
2 tsp vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 min. remove from the heat and stir in the vanilla.

Best Buttermilk-Blueberry Pancakes

2 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
3 Tbs sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 Tbs unsalted butter melted
1 cup fresh blueberries (optional...but essential)

1. Heat the griddle to 375 degrees. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Add eggs, buttermilk, and 4 Tbs melted butter' whisk to combine. Batter should have small to med lumps.

2. Melt butter on the griddle.

3. Pour about 1/4 cup of pancake batter on the griddle and repeat until the surface is full. As the pancakes cook on one side....scatter with berries. When the pancakes bubble on the top and are slightly dry around the edges...( about 2 1/2 min) flip over. Cook until golden on the bottom...about 1 min more.

Mom's Pancakes

2 cups milk
2 large eggs
1/3 cup veg oil
1/2 tsp vanilla
1/4 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt

With a whisk....beat together the milk, eggs, oil and vanilla. Mix togeter the flour, sugar , baking powder and salt. Pour the flour mixture into the liquid mixture and beat with a wooden or plastic spoon until slightly mixed...then whist until only small lumps are remaining. This recipe will make at least 16 3 inch pancakes.

Carrot Cake

Ingredients:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
1-8 ounce can of crushed pineapple, drained
2 cups of grated carrots....about 5 large carrots
3 1/2 ounces of flaked coconut (about a cup to 1 1/2 cups)
1 cup of chopped pecans

Grease and flour a 9x 13 inch pan or two 9 inch cake pans. Sift together the first 4 ingredients...set aside. Preheat the oven to 350 degrees. in a large bowl beat the eggs and add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple carrots, coconut and nuts' mix well. Pour the batter into the pan, Bake for 55 min until done or until toothpick comes out clean. Cool completely.


Cream Cheese Frosting

2 cups confectioners' sugar
1 8-ounce package cream cheese, at room temperature
4 Tbls butter at room temperature
2 tsp vanilla extract
1 1/2 cups walnut pieces or pecans, chopped

Combine everything but the nuts in a bowl and beat until smooth.to assemble, set 1 cake layer on a serving plate and spread with one-third of the frosting. Place the second cake layer on top. Spread the remaining frosting all over the top and sides of the cake, swirling it to make a decorat9ive finish. Sprinkle the nuts around the top edge.