Pumpkin Pancakes with Cinnamon Syrup

Pumpkin Pancakes with Cinnamon Syrup
from Gina Gephart Adams, when my baby was getting born
Taken from my old baby blog 

*****

October 4, 2010
Last fall when we were in Texas meeting Jesse's birthmom, we stayed with my cousin and her family for about a week. She made us these delicious pumpkin pancakes a couple mornings while we were there, and I've been dreaming about them ever since. Come on cool mornings when pumpkiny pancakes warm you up!

Mmmm Pumpkiny Pancakes with Cinnamon Syrup

Pancakes:
2 c. flour (she used 1 c. all-purpose, 1 c. whole wheat)
1/4 c. brown sugar
2t baking powder
1t baking soda
2t pumpkin pie spice (or mix your own w/allspice, cinnamon, nutmeg, ginger)
1/4t salt
1 3/4 c. milk
1 T Mexican vanilla
1 c. pumpkin
1 egg
2 T oil
2 T vinegar

Mix all ingredients and cook on the griddle! serve with warm cinnamon syrup.

Syrup:
1 c. sugar
1/2 c. light karo syrup
1/4 c. water
3/4 t ground cinnamon
1/2 c. evaporated milk

Combine first four ingredients in a saucepan over medium heat; boil 2-3 minutes. Remove from heat and stir in evaporated milk.

MKC's Buttermilk Drop Biscuits

My husband loved me just a little bit more after the first time I made these.

Buttermilk Drop Biscuits
from Mel's Kitchen Cafe

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ¾ teaspoon salt
• 1 cup buttermilk, chilled 
• 8 tablespoons butter, melted and slightly cooled

1. Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
2. In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
3. Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

Grandpa's Favorite Banana Bread

Grandpa's Favorite Banana Bread

1 1/2 c. sugar                                          2 eggs
3 mashed bananas                                  1 t. soda
1 t. vanilla                                              1/4 t. salt
2 c. flour                                                 1/2 c. shortening
1/2 c. sour milk (add 1/2 t. vinegar and let set)
1 c. nuts (optional)

Mix ingredients together.  Pour into greased and floured loaf pans.  Bake at 350 for 15 minutes and then turn down temperature to 325 and bake until done.  Makes 2 loaves.

Grandmother's Bran Muffins (sweet) (good)

Grandmother's Bran Muffins (sweet) (good)

1 c. oil
4 eggs
1 qt (4 c.) buttermilk
2 t. salt                        Whole wheat variation - sub:
3 t. soda                                  2 t. soda
3 c. sugar                                2 1/4 c. honey
5 c. flour                                 5 c. whole what flour
1 box Raisin Bran (12-15 oz)

Mix together.  Bake in greased muffin tins at 400 degrees for 15-20 mins.
(Batter will keep in fridge for up to 6 weeks if you don't want to make 500 muffins.)