Peaches and Pumpkin

Enjoying the sweet and sour in life.

Buttermilk Pancakes April 21, 2012


When I posted the Chicken Fried Steak recipe..I told you would share other recipes with buttermilk. The first is buttermilk pancakes!

For the longest time I’ve kept Bisquick mix in my cabinets, and used it maybe once a week for biscuits, pancakes, or an easy ground beef meal. But then I ran out…and had to make pancakes from scratch. I have no clue why I wasn’t doing this to begin with. You can really tell a difference, and it’s not that difficult. Plus, any leftovers I have, I freeze and can microwave for a morning that we are too hungry to wait!

Buttermilk Pancakes

From Allrecipes.com

Ingredients:

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted

Directions:

  1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.  In a separate bowl beat together buttermilk, milk, eggs, and butter. Wait to mix the wet and dry ingredients until you are ready to start cooking.
  2. Heat a lightly buttered griddle or frying pan over medium/high heat.
  3. Pour the wet mixture into the dry mixture, and use a fork or wooden spoon to blend. Be careful not to over mix.
  4. Pour about 1/2 cup of mix into the heated frying pan. When you start to see little bubbles coming up in the pancake, it’s time to flip it..a minute or so. Brown on both sides, and serve.

A few notes: Do no overmix…it will make take away from the fluffiness (if that’s a word). I noticed in my batter, there were still lumps, but once you cook the pancakes they disappear, so don’t worry about them.

Also..this recipe makes A LOT. I halved it..and it still fed Paige, Brandon and I for two days. While making this yesterday, I halved the flour, got distracted..and continuted adding the ingredients. I didn’t notice I was adding the complete serving amounts until I got to the buttermilk. Don’t do this 🙂

 

Enjoy!

 

 

 

 

 

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Chicken Fried Steak April 17, 2012


After making this recipe for the second time last night..I couldn’t wait to share! I’m always on the look out for great beef recipes. With a lot of hunters in our family, and a freezer full of deer meet; I usually substitute ground beef, or beef cube steak with deer meat. You can’t tell the difference.

Anyway, I think the secret to this recipe is really the buttermilk. It makes a huge difference. It’s rare that I buy something just for one recipe, so I was on a search yesterday for other recipes that included buttermilk. This morning we had buttermilk pancakes, and tonight we will have homemade chili and cornbread! I will post these recipes later, because they are just as good!

Chicken Fried Steak

originally from allrecipes.com

  • 4 (1/2 pound) cube steaks (beef or deer)
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 tablespoon hot pepper sauce ( i.e. Tabasco)
  • 2 cloves garlic, minced
  • 3 cups of vegetable shortening, for deep-frying

Directions:

  1. Place flour in a shallow bowl. In a separate bowl, mix together baking powder, baking soda, black pepper and salt. Stir in buttermilk, egg, hot pepper sauce, and garlic.
  2. Heat shortening in a deep cast iron skillet to 350 degrees. Dredge steaks in flour, dip in buttermilk mixture, then dredge again in flour. Fry the steaks in the skillet until golden brown, about 3-5 minutes per side. Remove any extra grease by placing on a plate lined with paper towels.

A few things: I didn’t use nearly two cups of flour..and ended up wasting a lot! So I would cut that down, and add more if needed. The recipe also included instructions for a home-made pan gravy. I did this the first time I made this recipe, and it was a disaster! So, I didn’t feel right including it here. Instead, I used vegetable oil to fry my steaks, then cheated and used a package country gravy mix instead:)

Pair this with mashed potatoes and something green..and you have a great meal! Enjoy!

Does anyone have any recipes suggestions for buttermilk?

 

 

Carrot Cake April 4, 2012


I wanted to go ahead and pass along a Carrot Cake recipe I found before Sunday! I found this recipe on Life as a Lofthouse (food blog). She has the most wonderful recipes! We recently made her Baked Sweet and Sour Chicken with Fried Rice recipe…and I could not stop eating it. I think I finished Paige’s plate too!

Anyways..here it is!

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 5 large carrots (peeled and grated, about 4 cups)
  • 1 cup coconut

Directions: 

  1. Preheat oven to 350 degrees. Grease two 9 inch round pans.
  2. Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside
  3. In a large bowl with a hand mixer, mix together sugar, oil and eggs on low-speed until combined. Mix in dry ingredients just until blended. Fold in the carrots and coconut. Divide the batter evenly in the greased baking pans, and bake for 35-45 minutes, or until a toothpick comes out clean.
  4. Cool cakes on wire racks for about ten minutes. Loosen the edges with a knife, then place another rack on top of the cake. Turn upside down, and tap the pan to loosen it. The cakes should cool completely before icing.

Basic Cream Cheese Frosting

From allrecipes.com

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  •  4 cups  confectioners’ sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar, and vanilla until creamy.

I showed a picture yesterday of a Bunny Cake. You could use this carrot recipe for it! Once your two round cakes have cooled..place one in the center as a face. Cut two half moons inwardly into the second cake, making a bow-tie and two ears for a bunny. Ice the whole thing, and decorate! You could also make cupcakes. Enjoy!

 

Salisbury Steak February 26, 2012

Filed under: Favorite Recipes,Main Dish Recipe — Peaches and Pumpkins @ 12:13 pm
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I’m always looking for good ground beef recipes. There are so many variations and different ways to cook it, it’s pretty hard to mess up…and that’s good for me:) I originally found this recipe on the allrecipes website. Here is the original recipe:

Salisbury Steak

  • 1 can of Campbell’s French and Onion Soup
  • 1 1/2 pounds of ground beef
  • 1/2 cup bread crumbs
  • 1 egg
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1 tbsp. all-purpose flour
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. mustard powder

Directions:

  1. In a large bowl, mix together 1/3 cup of the French and Onion Soup with the ground beef, bread crumbs, egg, salt and pepper. Shape into 6 patties. In a large skillet, brown both sides of the patties. Pour off any excess fat.
  2. In a smaller bowl, whisk flour with remaining soup until combined. Add ketchup, water and mustard powder. Pour over the meat in skillet. Cover and let simmer for 20-30 minutes stirring occasionally.

Although this recipe is pretty good as is, I cut down on the ketchup the second time around. I also added a sliced onion to the skillet,  and let it simmer with the patties. So wonderful! Enjoy:)

 

Brownie Chocolate Chip Cheesecake January 26, 2012

Filed under: Deserts — Peaches and Pumpkins @ 9:53 am
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This was my second attempt at cheesecake, and was it great! I wrote in my last cheesecake post, that I totally disregarded the springform pan listed in the recipe, and almost had a huge mess in the oven because of it! Come to find out..Brandon’s grandparents are frequent readers of my site:) and surprised me with a new springform pan! I couldn’t wait to try this recipe:

Brownie Chocolate Chip Cheesecake

originally from allrecipes.com

  • 1 (19.5 ounce) box of Pillsbury Classic Traditional Fudge Brownies
  • 3 (8 ounce) packages of cream cheese, softened
  • 1 (14 ounce) can of Eagle Brand Sweetened Condensed Milk
  • 3 large eggs (+ 2 more for the brownies)
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips
  • Whipped topping, or other favorite garnish

Directions:

  1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan.
  2. Mix brownies as directed on the package, and spread evenly in pan. Bake for 35 minutes, or until set.
  3. Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Slowly beat in the sweetened condensed milk. Add the eggs and vanilla, mix well. Stir in mini chocolate chips.
  4. Reduce oven heat to 300 degrees.
  5. Pour cheesecake mix evenly on top of cooked brownies. Bake 50 minutes, or until set. Cool completely, then remove the sides to the springform pan. Garnish as desired. Store covered in the refrigerator.

A couple of things I noticed with mine: the brownies were a little hard towards the edge.. I probably would have reduced the cooking time a couple of minutes. The cheesecake on the other hand, I almost had to double its cooking time. But it was worth it! It took nearly 2 hours to cool, but I then garnished it with cool whip, and more mini chocolate chips. Everyone loved it. Thank you Memaw and Pawpaw for the pan!

 

Southern Baked Beans January 23, 2012

Filed under: Side Dishes — Peaches and Pumpkins @ 8:38 am
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Hello! I hope everyone enjoyed their weekend..and are off to a good start this week! Brandon is usually home on Sunday, so we spend a good portion of the day cooking together. This past Sunday we made Brunswick stew, steaks, and these southern baked beans..which are one of our favorite recipes! They’re a little on the sweet side, so if you prefer a little temperature in your dishes, feel free to add some hot sauce!

Southern Baked Beans

Modified from cooks.com

  • 1 large can of baked beans ( I use Bush’s)
  • 1 cup of chopped onion
  • 1/2  cup of chopped green pepper
  • 1/2 pound of ground beef
  • 1/4 cup ketchup
  • 2 tbsp. Worcestershire sauce
  • 1/2 cup brown sugar
  • 6 slices of bacon

Directions:

Cook ground beef, onion, and green pepper until done. Drain. Mix together all of the ingredients except the bacon. Pour into a baking dish, and top with bacon. Bake in a 350 degree preheated oven for 45 minutes to an hour, or until bacon is done.

This recipe is great as is, but the bacon really adds a lot to it! I find it almost easier to cook the bacon before baking, chop it up, and add it in with the rest of the ingredients..then decrease the cooking time. We actually used deer meat in this recipe, and used about a pound. Enjoy!

 

 

Campbell’s Easy Beef Enchiladas January 10, 2012

Filed under: Favorite Recipes,Main Dish Recipe — Peaches and Pumpkins @ 9:15 pm
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If you haven’t noticed already, I’m not very adventurous when it comes to cooking. I love trying new recipes..but not at my wallet’s expense. I love pantry meals, or things I can switch up the ingredients with things I already have. We usually have a lot of ground deer meat here, and I like to substitute that for ground beef. This enchilada recipe has become one of our favorites. The best thing is.. you can really put whatever you want in this..and it will still turn out good. I will put the original recipe, and tell you at the bottom some changes I’ve made:) Enjoy!

From Campbell’s Kitchen

  • 1 pound ground beef
  • 1 (1 ounce) packet of taco seasoning mix or burrito seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (10.75 ounce) can Campbell’s Condensed Cheddar Cheese Soup
  • 1 medium onion, chopped
  • 1 cup long grain white rice, cooked
  • 12 flour tortillas (10 inch)
  • 1 1/2 cups prepared enchilada sauce
  • shredded Cheddar cheese

Directions:

  1. Heat the oven to 350 degrees. Brown the ground beef, and drain off any fat. Stir in seasoning mix, beans, soup, onion and rice (optional).
  2. Spread a little of the enchilada sauce on the bottom of a 3 quart baking dish to keep from sticking. Divide the beef mixture among the tortillas. Roll up the tortillas and place, seam side down, in baking dish. Pour remaining enchilada sauce over tortillas and sprinkle with cheese.
  3. Bake for 20 minutes or until bubbly.

Now.. like I said, you can really put whatever you want in these..and they’re still awesome. I’ve used ground deer meat. Last week I didn’t have any taco seasoning..so I used salsa instead, and put in a little hot sauce (one of my favorites yet). I have also substituted the cheddar cheese soup with velveeta cheese. I found out if you cover the tortillas completely with the enchilada sauce, they won’t get crunchy..which can sometimes happen in the oven. You can just play around with the recipe to suit your tastes..Let me know what you do to yours!