Gary’s Sourdough Pancakes

Barbara Creer

Basic Batter – Set the batter the evening before you want pancakes for breakfast.  Put 1 cup sourdough starter in large mixing bowl.  (Pottery or glass) Add 2 cups warm water and 2 ½ cups four.  Mixture will be lumpy, but will thin down from fermenting.  Cover set in warm place overnight.

Sourdough Pancakes – put 1 or 2 cups of starter back in crock.  

To the remaining batter in the bowl add: 

1 egg (stirred well)

2 Tbsp cooking oil

¼ cup evaporated milk

(Beat all of this thoroughly)

Then Combine: 

1 tsp salt, 

1 tsp baking soda, 

2 Tbsp sugar

Blend well eliminating any lumps –

Sprinkle evenly over top of batter, fold gently.  This will cause a gentle foaming, rising action.  Allow batter to rest  5 to 10 minutes, then fry on a hot lightly greased griddle.  

400 Degrees.  Make them Silver Dollar sized.

Extra Creamy Key Lime Pie

Barbara Creer - We have been on a quest to mimic Princess Cruises Key Lime Pie.
This is our favorite so far.  Mike said to stop trying we are there.

Modified from King Arthur Flour Website

   1 graham cracker pie crust

   1 cup cream cheese, softened

• 1 1/4 cup sweetened condensed milk
• 1/3 cup Key lime juice
• 1 cup sour cream
• zest of one lime
• juice of one lime

Directions:

Prepare a graham cracker pie crust

To make the filling: In a medium-sized bowl, 
beat the cream cheese until soft. 
Add the condensed milk and beat until well-blended.

Stir in the Key lime juice, 
Add the sour cream, mixing until smooth.

Pour the filling into the cooled crust and 
refrigerate the pie for at least 2 hours before serving.

Store the pie in the refrigerator for up to 5 days.

Overnight Oats = The Easiest Weight-Loss Breakfast Ever

Maryjane Melis  from the website Pop Sugar 

https://www.popsugar.com/fitness/Overnight-Oats-Recipe-34698639/amp

NOTES

I'm a big fan of So Delicious's unsweetened coconut milk in this recipe, but any nut or cow's milk will do the job. Just be sure to stick with the 1:1 ratio.

I topped off this jar with blackberries, raspberries, a few slivered almonds, and a slight drizzle of maple syrup, but feel free to get creative with your favorites. This recipe is incredibly versatile.

INGREDIENTS

1. 1/2 cup rolled oats
2. 1/2 cup coconut milk
3. 1 tablespoon chia seeds
4. 2 tablespoons slivered almonds
5. 1/2 tablespoon maple syrup
6. 1 teaspoon vanilla extract

DIRECTIONS

1. Mix all the ingredients together in a glass jar. Stir well, cover, and refrigerate overnight.
2. The next morning, remove from the fridge, top off with your favorite fresh fruit, and enjoy!

Strawberry Cheesecake Trifle

Lisa Stephenson from A Pinch of Salt Lake Cookbook

16 ounces cream cheese, softened
2 cups powdered sugar
1 cup sour cream
2 tsp vanilla extract
1/4 tsp almond extract
1 cup heavy cream
1 tsp vanilla extract
1 Tbsp sugar
1 angel food cake, cut into 1 or 1 1/2 inch cubes
2 quarts fresh strawberries or peaches, thickly sliced or raspberries
3-4 tbsp sugar
whole berries for garnish
mint leaves for garnish

In a large mixing bowl, blend cream cheese and powdered sugar together.  Add the sour cream, vanilla and almond extract.  In a small bowl whip the heavy cream, vanilla and sugar until stiff.  Fold the whipped cream in to the cream cheese mixture.  Add the cake cubes and coat well.

Thickly slice the strawberries, then add the sugar; mix well.  Layer into a trifle bowl, starting with a layer of strawberries, then a layer of cake/cream cheese mixture.  Continue layering, ending with strawberries.  Cover with plastic wrap and chill before serving.  Garnish with mint leaves or whole berries.

12 servings