With zucchini growing nicely this year, Mom looked for a new recipe to use some of the extra up. She gave us a loaf of this bread that Adrian decided was a lot better than the chocolate cake we usually make because of the lemon.
The loaf Mom gave us was frozen and it defrosted very nicely. She recommended not glazing it until ready to eat. We decided to only make half the glaze and it was plenty.
We had a friend come over who does not eat gluten or dairy. So we adapted a favorite breakfast recipe for her. It was slightly sweeter than the original, but still very good. For her, we made a quarter recipe and cooked it in a smaller casserole dish.
I do not remember when I was given this recipe from Mom M. If you use yellow corn meal, the bread will have a light yellow tint.
Megan thinks it tastes like hot cross buns but without the icing.
Allan bought some potato salad at the market one day and we really liked it. We bought it a few times before we realized it would be a lot cheaper to make it ourselves. While it is not exactly the same, we like it and make this recipe often.
Aunt Bonnie made this cake for Dad McGuire’s birthday in 2011. It is simple, but very good. It also made a great cake for Adrian’s 14th birthday. Serve with ice cream, whipped cream or a glass of milk!
The recipes calls for a 9×13 pan. If you prefer use two round cake pans. Be sure to grease and flour the pans well.
We do not make these pancakes often, but they are very good. Allan said that his mom taught the recipe to him when he was 8 or 9 and he has enjoyed making them occasionally since for special mornings. It is a chance for us to enjoy each other as we take the time to enjoy filling our pancakes and eating them individually.
There are many recipes for German pancakes. Most use a different ratio of eggs to flour and liquid. The pancakes are usually rolled or folded in half and then half again (quartered) and the fillings are unique to each family. This is our families favorite recipe though.
Cornbread goes with so many meals, but it is especially good with chili! This recipe makes a very small batch, but you can double it and back in larger pan if desired.
This is a sweet, but not overly sweet shortcake. It makes a great base for strawberries or other favorite berries. While we often use whipped cream with this, vanilla ice cream also works well.
I learned how to make elephant ears in high school cooking class. But I never made them again until after we went to the fair in 2009.
The kids all wanted elephant ears and we were on a tight budget. I told them that we could make elephant ears at home. So we researched recipes and made them.
We often make them after the fair now.
This is a family favorite recipe. It is a very adaptable. Add cheese to the gravy if desired, adjust the amount of onions, use different seasonings if you wish. We usually enjoy it as written.
Use your favorite biscuit recipe, but we prefer it with large buttermilk biscuits. Since this is a heavy meal, a simple fruit salad served alongside is wonderful.
