The purpose of this page is less to share our recipes than it is to have a place where we can always find special family recipes that we don’t want to lose. I almost lost a family recipe for Swedish Pancakes that my mom gave to me (we call them “Daddy Pancakes” at our house) so I wanted to a safe place to put it. Donna’s MUCH better at keeping her recipes safe so none of this applies to her.
Hmmmm… just realized that some pictures here would be nice… I’ll try to squeeze that in somewhere…
Warm milk to about 185 degrees
Cool to 112 degrees
Add culture or yogurt from previous batch
Keep warm… say 95 degrees or so… for 24 hours… can incubate for less time for less tangy yogurt
1) As I said above, short incubation means less tangy/sour
2) More cream in milk implies less sour yogurt
3) Keep incubating milk as still as possible
4) Incubation time of say six hours will yield yogurt
Top with fruit/honey for delightful breakfast; use over salads for fun and nutritious dressing… lots of recipes for yogurt
I didn’t really come up with this recipe. This was something like the recipe that my mom used sometimes for Swedish pancakes. I just loved them when I was growing up and so brought the recipe forward to our house.
These are thin pancakes and us Fogelquists usually roll them up with generous quantities of butter and powdered sugar inside. They’re usually eaten as quickly as I can make them and seem to become less fun to eat when the time between cooking and eating is increased. You don’t have to confine yourself to filling them with butter and powdered sugar. Some of our guests insist on filling them with preserves and hot sauce. Also, I have seen them served folded into quarters.
Ingredients and Preparation:
2 1/2 cups milk
1 1/3 cup flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla, optional
In a blender, combine all the ingredients above until smooth.
Heat a 10 inch non-stick skillet over medium heat until very hot.
Lightly butter the skillet and pour 1/2 cup of the batter into it.
Swirl the pan with batter to expand to a thin layer.
Cook until bubbles form and the pancake is golden brown on the bottom, about 1-1/2 minutes. Flip turn and continue to cook for about one more minute.
Remove from the fry pan. It is only necessary to add additional butter to the pan occasionally for more pancakes.
When finished, brush melted butter on each pancake, sprinkle with powdered sugar and roll pancake into a tube. Of course you can do any of a number of other finishes depending on your mood.
Pressure Cooker Rice
This is really simple. But everyone is scared of the pressure cooker so that’s why I’m putting the recipe in here.
- Put at least a couple cups of water in the bottom of the pressure cooker…
- Place the trivet and steamer basket inside cooker
- Turn heat up to high
- Place 3 cups of whatever rice you choose in a metal bowl.
- Pour 1 1/2 cups of water for every cup of rice (in this case 4 1/2 cups of water) over the rice
- I add a little olive oil to the rice. I have this fantasy that it will stop the rice from sticking… But it sticks anyway. I like the oil so I keep doing it. But if you’re feeling adventurous, you might try it without.
- I also add a little salt too… Mostly cuz I like salt. But if you’re feeling really wild, you can try it without.
- Once you have the rice, oil, water and salt all in the bowl, put aluminum foil over the bowl and place it into the pressure cooker… Put the lid securely onto the pressure cooker and now you’re cooking.
- The cooker will be relatively quiet for a while as it builds up pressure… then the action starts. Steam will begin to escape past the jiggle valve and things start feeling dangerous. That’s one of the things I really like about cooking with a pressure cooker… It just seems like things are right on the edge of being out of control. But I digress….
- Begin timing once the jiggling starts. This phase goes on for about 12 minutes… more for say wild rice, and maybe a touch less for arborio rice.
- When the timer goes off, remove the cooker from the heat and let it cool of it’s own accord. Once the safety valve drops and pressure is equalized, remove the lid and there ya go… rice!
(Start to finish: 5 minutes)
1 Tbsp. instant coffee
1 Tbsp. hot water
1/2 cup cold water
2 Tbsps. milk
1 to 2 Tbsps. sugar
3 Ice cubes
In blender or cocktail shaker, dissolve coffee in hot water.
Add remaining ingredients and blend or shake until very frothy
Pour into a cold glass and serve immediately… makes about 1 1/2 cups
Sore Throat Remedy
Apple Cider Vinegar with Cayenne Pepper and Honey Gargle
Take a teaspoon of apple cider vinegar, a teaspoon of cayenne pepper and 3 tablespoons of honey with a shot of Fireball Whiskey and water
- Mix it well in a glass of warm water
- Use this mixture to gargle (or drink) as often as necessary for 2 – 3 days or until you get complete relief from the sore throat