chelan rene’ russ

Swedish Pancakes

My recipe for German pancakes, I’ve recently realized…is actually for Swedish pancakes! Well, they’ve always been quickly devoured in my family – growing up, my mom, Ms. Marda Bebb made them often for Charity & I- and we loves to douse those suckers w/butter, powdered sugar & lemon juice (mix it all up on the pancake and then roll it up and eat it with a fork). Now my family loves to eat them for breakfast and for dinner too! They’re fun, messy and easy to vary with all kinds of toppings.

INGREDIENTS:

1.5 c. Flour (make a well)

1/2  tsp salt

1/2 tsp vanilla

3 eggs

1 & 3/4 c. Milk (reserve the 3/4c. until after mixing the 1st cup)

~ In a large (2 quart) mixing bowl, combine eggs, flour, and 1 c. milk together. Add the vanilla and salt & mix. Add the remaining 3/4 c. milk. (also – depending on what toppings I have, I add some cinnamon into the batter).

Poor a half cup of batter in the center of a non-stick pan.

With a circular motion you need to tip the pan to get the batter to spread out to a thin round shape.

Heat a large non-stick pan on medium-high. Using a 1/2 measuring cup pour the batter into the center of the pan. Then you need to quickly pick up the pan (be sure the handle is not hot) and in a slow circular motion, tilt the pan to spread the batter out into a thin round shape. Cook until you see air bubbles forming on top and the bottom becomes lightly golden. Then flip it over using a spatula to lightly brown the other side.

To serve the pancakes, spread butter all over one side of the pancake, and once it has melted, sprinkle powdered sugar and whatever else (from the optional toppings list) that you want. Then roll up the pancake and top it off with a sprinkle of powdered sugar. Note: If using fruit, it works better to put it on top and not roll it up inside.

BEWARE! To whoever is cooking these:  You will usually eat last! It’s very hard to keep up w/the demand of the hungry pancake-eaters. One way to get the jump on the demand is to get a head start making them and put them in a tortilla warmer before you tell ‘em…

“Come and get it!!”

Texas Hash ~ an Ebner-Piland Tradition

Brown/sautee’/caramelize onions in large sauce pan.  Add 2 cloves garlic for added optional flavor.

Add ground beef and cook until mixture is crumbly. Drain.

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Add undrained Rotel Tomatoes, bell pepper chunks, rice, water and spices and mix thoroughly.  Cover and cook in sauce pan for 20 minutes until rice is cooked.

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Enjoy with cornbread & honey, a side of veggies or whatever!

We like to eat w/chips and a favorite salsa.

Cedar Plank Grilled Salmon w/ Lemon Dill Sauce

This heavy, flavorful fish is named for the Chinook Indians – master traders and fishermen who are now almost gone from the face of the earth, but once enjoyed a peaceful existence along the Columbia River and Northwest Coast.

This recipe is easily adapted for any style of grill.

2 – 6lb Chinook salmon fillets, Salt to taste
1/2 C butter, melted
1/4 C fresh lemon juice
2 Tbs dried dill weed
1 Tbs garlic salt
Black pepper to taste
2 c. plain yogurt
4 cedar planks

Soak cedar plank in salted water for 2 hours, then drain. Rinse the salmon under cold running water and pat dry with paper towels.

Place salmon, skin down, on a cedar plank, making sure there is at least an inch of cedar showing on all sides . Mix the butter and 1/2 lemon juice in a small bowl, and drizzle over the salmon. Season with salt & pepper.

Combine yogurt, dill, garlic powder, sea salt, and pepper. Spread sauce evenly over salmon.

Add 10 lbs. of charcoal for Model #1, Model #2, or Semi Pro Box (5lbs for Model #3) and light it up. Once lit (20-25 minutes) spread the charcoal over the charcoal grid to create a 2-Zone fire.

Lightly oil La Caja China grill, and place the cedar plank on the “cool” side, away from the heat. Cover the salmon (an inverted disposable pan, or loosely tented foil, both work great) and cook until cooked through, around 20 to 30 minutes.

The internal temperature should read 135 degrees F, and the salmon should flake easily with a fork. Transfer the salmon and plank to a platter, spoon extra sauce over the top, and serve right off the plank.

Enjoy!

Pecan Crusted Pumpkin Cake (pie)

I discovered this recipe while attending a class for new wives called Apples of Gold. Table Rock Fellowship made this class available to 12 young women back in ’03, & I was chosen as one -to meet once a week, have a cooking lesson, a Bible lesson from one of the 4 women mentoring us, and have a good time learning how to be the best wife you can be, and are called to be.  This class brought a new light to cooking & baking (for me) and made me excited to try all kinds of new recipes. Every week we were literally served a 3 course meal by other women (singles or college ladies) in a formal setting & had to sit by new people each time, but the tables had little conversation-starter cards so we we weren’t awkward. It was a great experience. I’d recommend every church offer an “Apples of Gold” course once a year.

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Filling:

4 eggs (L)

1 Lrg can of PUMPKIN

1/2c. Brown Sugar

1 can Sweetened Condensed Milk

1/4 tsp Salt

1. 1/2 tsp Cinn

1 tsp. ea of Nutmeg, Cloves, Ginger

Mix all of the above & pour into sprayed 9×13

Topping:

1 yellow or butter cake mix (dry)

1. 1/2 cubes of butter (melted)

3/4 c. chopped pecans

below: just before we baked it…

Sprinkle cake mix over top, lightly pat. Drizzle melted butter & cover w/chopped pecans.

Bake in a 325 oven for 1 & 1/2 hrs, let cool a bit, then serve w/REAL whipped cream & dash of nutmeg!

Delish dessert, served warm… OR cold right out the fridge after Thanksgiving when you get up at 2am with the munchies & you’re looking in the kitchen for something that sounds yummy and satisfying!

OATMEAL PEANUT BUTTER BALLS

These are so yummy! You can double the batch and freeze some for later, too.

3/4 c. each of:

• uncooked oatmeal
• nonfat dry milk
• chunky peanut butter (smooth honey-roasted Skippy is good too)

1/2 c. honey
1 tsp. vanilla
1/4 c. each raisins and wheat germ (optional)

Stir oats + nonfat milk together. Blend peanut butter, honey and vanilla together until smooth. Stir in oat mixture (and raisins if you want).

Shape dough into small balls, roll in more oats.

Shaping into balls /rolling in oats takes the most time – but it goes quickly if you take the bowl to the living room floor and do it while watching a favorite TV show or movie. )

You can use wheat germ for an even healthier choice. They sell extra crunchy wheat germ in the PB isle. OR I’ve read another version calls for toasted coconut flakes - that sounds pretty dang good to me- just haven’t tried it yet!

Store in an airtight container in refrigerator…& enjoy!!

How to Make Sticky Rice (for Sushi) without a Rice Cooker

Get out: Large Pot & Msr.cup, 3 c. Rice

• Pour rice in a pot & rinse it in water 3-4 x’s. Drain & place back in pot.
• Add equal amnt of water (if 3 c. rice, then 3 c. H20)
• COOK rice! – Turn on heat to HIGH, & COVER pot.
• Bring to Boil.
• Boil for 2 min.
• Turn down heat to low & simmer on low for 10 min.
• Turn off heat & KEEP LID ON
• Let sit on stove for 10 more min.
• Open lid, stir & enjoy your shiny, sticky rice