#10 Blueberry Pancakes (Whole Wheat)

1 cup flour
1 cup whole wheat flour
4 tsp baking powder
1 tbs sugar
1 tsp salt
1/4 cinnamon
2 cups milk
1 egg, beaten
1/4 cup vegetable oil
juice of 1/2 lemon
1/8 tsp vanilla
1 cup washed, drained, blueberries

1. Combine flour, baking powder, sugar, salt, and cinnamon in large bowl, mix well. Stir in milk eggs, oil, lemon juice, and vanilla.  DO NOT OVER MIX. Gently fold in blueberries.
2. Preheat lightly greased griddle to medium heat. Stir batter and use 1/4 cup batter for each pancake (3-4 inches in diameter).
3. Cook til done turning once. Garnish with blueberries, sprinkle with 10x sugar.

#53 Ginger Crinkles

2/3 cup Vegetable oil
1 cup Sugar
1 egg
1/4 cup Molasses
2 cups Flour
1/2 tsp salt
2 tsp baking soda
1 tsp gnd. cinnamon
1 tsp grnd. ginger
1/4 cup sugar

1. Combine oil and 1 cup of sugar in a large bowl. Add eggs and beat well. Stir in molasses.
2. Combine flour, salt, soda, cinnamon, and ginger. Add molasses mixture stiring well.
3. Roll dough into 1-inch balls, roll each ball in remaining 1/4 cup sugar. Place balls 2 inches apart on greased cookie sheet. Bake at 350 for 10 to 12 minutes or til lightly brown. Cool on wire racks.

#60 Skillet Cornbread

1 cup Yellow Cornmeal
2 1/2 tsp Baking Powder
1 tsp Salt
1/2 cup + 2 Tbs Veg. Oil (melted yellow Crisco)
1 cup Sour Cream
1 cup Corn Kernels
8oz canned Chopped Mild Green Chilies, drained
2 eggs, lightly beaten
1 cup grated Cheddar Cheese

1. Heat oven to 400
2. Combine cornmeal, baking powder, and salt in mixing bowl. Add the 1/2 cup veg. oil, sour cream, corn, chililes, eggs, and cheese. Stir with wooden spoon til just blended.
2. In a large skillet melt and heat the 2 Tbs veg oil til rippling. Pour into batter, stirring to combine. Pour batter back into skillet, place in center of oven and back until bread puffs up and top browns. 25-30 mins. Cut into wedges and serve hot or room temp.

#57 Steamed Ginger Rice

2 Tbs dry white wine
1 1/2 Tbs finely shredded, peeled, ginger root
1 tsp Salt
1 Tbs Butter
1 cup Rice
2 cups cold water

1. Place wine, ginger, salt, butter, and water in heavy saucepan. Bring to boil, reduce heat to low and stir in rice. Cover and cook for 15 to 20 minutes or till all liquid is absorbed. Toss gently with a fork before serving.