Cooking for six people is like having a cafe. Linda McCartney. (I cook for nine)
Blueberry buttermilk hotcakes, served with maple syrup and butter
Sausage patties
Hashbrown casserole
(I thought if I posted this menu today, those of you who would like to try the recipes have enough time to get to the store if necessary.)
Blueberry Buttermilk Hotcakes
This recipe is from a cookbook, now falling apart, that my Aunt Mary gave to me when I was first married. It’s a special recipe, with the addition of cornmeal and a touch of cinnamon. This is my tripled version of the original recipe.
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3 cups flour
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1/2 cup yellow cornmeal
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1/4 cup sugar
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3 tsp baking powder
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1 1/2 tsp baking soda
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3/4 tsp salt
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3/4 tsp cinnamon
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3 beaten egg
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3 cups buttermilk or sour milk (add a healthy splash of vinegar to regular milk and let sit a few minutes until it thickens)
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1/2 cup cooking oil
In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
In a small mixing bowl, stir together egg, buttermilk, and oil. Add to flour mixture all at once. Stir mixture just till combined but still slightly lumpy.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about two minutes, adding a sprinkling of blueberries before flipping to cook other side. Serve warm with butter and syrup.
Hashbrown casserole (from allrecipes.com)
This recipe is a new one for us. I love the casserole at Crackerbarrel and wanted to find a similar recipe for home. I did not add the topping, but did sprinkle paprika on top before baking for a nice warm color~
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 1/2 cups sour cream
- 2 tablespoons butter, softened
- 2 tablespoons dried minced onion flakes
- ground black pepper to taste
- 1 (2 pound) package frozen shredded hash brown potatoes, thawed
- 4 ounces extra sharp Cheddar cheese, shredded
- 1/2 cup crushed cornflakes cereal
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
- Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.
I love cooking for my family
My assistant this Saturday was son Davy (9 years old), who took over pancake flippin’ so I could sit down and eat before everyone else was done. He was so proud of himself, and by the time the batter was gone he was an expert flipper. As we all know, it can be tricky.
If you have an opportunity to try these recipes, I hope you enjoy them as much as we do. I think you will. 
Here are a few pictures that I couldn’t resist taking, this morning:
Sarah Joy, sitting in a sunbeam, busily coloring a nice picture for mama with her little tiny hands.
And this is really exciting. A SPRING FLOWER HAS APPEARED.
Yellow crocus, in the garden by our side door.
“I poured out my soul before God, and arose from my knees in peace, because the trouble that was in the soul was in believing prayer cast upon God.” George Meuller
“Be agreeable, be sympathetic, be loving, be compassionate, be humble. That goes for all of you, no exceptions. No retaliation. No sharp tongued sarcasm. Instead, bless-that’s your job, to bless. You’ll be a blessing and also get a blessing.” I Peter 3:8-9
“Rise up, O Lord, in all your power. With music and singing we celebrate your mighty acts.” Psalm 21:13
Good to be Home 