2 C all-purpose flour
1/4 C packed brown sugar
1 Tbsp baking powder
3/4 tsp baking soda
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp nutmeg
Dash dry mustard
1 C dairy sour cream
1 1/4 C milk
1/2 C unsalted butter, melted
1/4 C molasses
1 C chopped pecans (optional)
In a large bowl combine the dry ingredients. Stir well and set aside.
In another bowl whisk together sour cream, milk, melted butter, molasses and eggs to blend thoroughly.
Add the sour cream mixture to the dry ingredients and stir just to combine, being careful not to overbeat (batter will be slightly lumpy.)
Stir pecans if desired.
Pour 1/4 cup of batter onto a hot, lightly greased griddle. Cook over medium heat, flipping over when bubbles develop on the surface and edges are slightly dry
Cook on other side for 2-3 minutes until sides are golden brown.
Today, I had a little bit of cream cheese glaze left over from the cinnamon roll pancakes (click here and scroll down a bit),
so I just warmed it up so that I could drizzle it on top of the pancakes. It was perfect!!
** If you don’t want to make the pancake batter from scratch (sometimes we want the fast version) then you can use a pancake mix. I use Krusteaz and make the 12-14 pancake amount.
The amount of pancake mix was 2 cups.
So I added 1 tsp cinnamon,
1/2 tsp ginger
1/4 tsp of cloves.
I added 1/4 cup of molasses, and stirred it in with the water to add to pancake mix so it would blend together easier.
Homemade cooked (non-alcoholic) Eggnog
You are more than welcome to make this on the stove top, but I prefer the ease of using the microwave.
1 C granulated sugar
1/2 tsp salt
3 C milk
1 C Heavy Whipping Cream
1/2 tsp vanilla
nutmeg to taste (I put about 1/2 tsp)
*I also gave a shake of cinnamon for variation
In a mixing bowl, whisk together the sugar and salt
Crack the eggs into the mixture and whisk until mixed well
** If you are going to use the stovetop method then scroll down and find the directions at this point
Pour the milk into a microwavable bowl and whisk until will mixed
Place the bowl in the microwave and put the at about 5 minutes. Stop every 2 – 3 minutes and whisk. Continue to do this until the mixture becomes thick and smooth, and will coat a spoon. This may take 5 – 8 minutes depending on your microwave.
Once thick, add the whipping cream and vanilla and whisk until blended well. Then add the nutmeg, mixing well.
** If you are going to use the stovetop method follow these directions:
After mixing the sugar and salt together, pour the milk into a large pot and turn the heat up to medium. Pour the egg mixture into the milk and whisk quickly. Continue to whisk as the milk heats up until it starts to steam and becomes smooth and will coat a spoon. This should take about 5 minutes or more. If you have a cooking thermometer you will want it to be at about 160°.
Take off heat and add the whipping cream and vanilla and whisk until blended well. Then add the nutmeg, mixing well.
1 tablespoon olive oil
1 large ham hock (ham cubed, bacon, or in my case today – cajun sausage)
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed (you can use frozen or canned peas as well)
2 Cups chicken stock
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
2 Cups of Collard greens (or turnip, mustard or spinach) I used frozen.
3 tablespoons finely chopped green onion
2 – 3 cups steamed white rice (use remaining chicken stock to cook the rice in rather than water, add more broth or water to get the amount of liquid you need)
1) Cook peas according to package instructions.
2) Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
3) When the peas are soft drain extra cooking juice and add stock, bay leaves, thyme, ham, onions peppers, and seasonings. Bring to a boil, reduce the heat and simmer for 20 minutes, stirring occasionally. Then add the greens and simmer for another 10 minutes. If the liquid evaporates, add a little more water or stock, but don’t make it soupy.
4) Add rice to the peas, a cup at a time. You want enough rice, but not too much rice to take away from the taste of the peas, at least 2 cups to start with and then add gradually more to taste. Mix well.
Adjust seasonings, and garnish with green onions.
Of course no southern meal is complete without a side of cornbread. Here is a quick and easy recipe for cornbread using creamed corn:
Creamed Corn Cornbread
1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1-14.5 oz can of creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend
Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.
Some tips from me:
* This is a fairly sweet cornbread, so if you prefer yours to be less sweet just cut the sugar back to about 1 1/2 Tbs.
* You could also get away with using a whole can of corn if you wanted to double this recipe. The original recipe only asked for 3/4 C cream corn. But many of the reviews suggested using a whole can.
Holiday Turkey and Stuffing Leftovers Casserole
Turkey and Stuffing Casserole
Serves 6 – 8
4 Cups Stuffing
2 Cups mashed potatoes *optional
(I didn’t have leftover mashed potatoes so I cut up 3 medium sized potatoes and steamed them in a pan with about 1 Cup of chicken broth, with the onions and celery. I added the remaining broth to the soup/gravy and sour cream mixture)
3 – 4 Cups Turkey, cooked and cut into small pieces
1 Cup of Sour Cream (or Mayonnaise)
1 1/2 Cups Milk (or you can use chicken broth)
1 small onion, chopped
1 Cup celery, chopped
1 Can Cream of Chicken Soup (I had almost 2 cups of gravy leftover, so I used it instead)
About 6 – 8 slices of bacon, cooked until crispy and crush into bits
1 Cup (or more) Cheddar Cheese, shredded
Spread half of the amount of stuffing on bottom of 9 X 13 baking dish.
Add potatoes and layer onions and celery on top. Add turkey.
Mix gravy or soup with the sour cream and milk (or chicken broth) in a medium sized bowl. Pour over turkey.
Top off with remaining stuffing.
Bake at 350° for 30 to 40 minutes (or until bubbling) Top off with bacon bits and shredded cheese and cook until cheese is melted (about 5 minutes.)