1/2 cup Milk
2 tablespoons All-Purpose Flour
2 tablespoons Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Salt, to taste
1/2 teaspoon Cinnamon
4 – 6 slices of thick Bread (Texas Toast or other thick bread)
Real Maple Syrup
Beat the eggs until they are frothy.
In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.
Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.
When the butter has melted (do not let it burn) start dipping your bread.
Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.
Carefully pick up the bread and let the excess batter drip off into the bowl.
Place the battered bread onto the hot skillet or griddle.
Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side. Remove from the pan to a plate.
Dust with powdered sugar. Serve with more butter, whipped cream and real maple syrup.
Paula Deen’s Hoe Cake Recipe makes the most delicious hoe cakes you will ever taste! My husband and I first had these hoe cakes when we visited Paula Deen’s Buffet in Tunica, MS years ago. The cooks were constantly at the grill cooking up these yummy delights to keep up with all of the guests. They are great hot off the griddle with soft butter and a little syrup as a side with your lunch or dinner.
1 cup self-rising flour
1 cup self-rising cornmeal
1 tablespoon granulated sugar
3/4 cup buttermilk
1/3 cup water
1/4 cup vegetable oil (or bacon grease)
Butter, (or oil) for frying and more for spreading
Mix all ingredients together (except for frying oil and butter for spreading).
Heat oil in a large cast iron skillet over medium heat. Drop mixture 3 tablespoons at a time into hot skillet. Brown until crisp; turn and brown on other side. Drain on paper towels. Serve with butter, for spreading. Leftover batter will keep in refrigerator for up to 2 days.
NUTRITION (PER SERVING): 123 calories, 10g fat
8 oz cream cheese, softened
1 cup powdered sugar
1 package (4 serving size) instant vanilla pudding
2 cups milk
4 cups whipped topping (such as Cool Whip), divided
Graham crackers (approx. 50 crackers)
14 oz can crushed pineapple in juice
Chopped nuts (optional)
Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.
Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.
Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.
1½ cups all purpose flour
3½ tsp baking powder
1 tsp salt
1 tbsp white sugar
3 tbsp butter, melted
1¼ cups mild
Sift together flour, baking powder, salt, and sugar in a large bowl.
Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
Preheat a large skillet over medium-high heat. Spray with cooking spray.
Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.