Chocolate Mayonnaise Cake

Ingredients

• 2 cups flour
• 1/2 cup cocoa 
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar (or maple syrup)
• 3/4 cup mayonnaise
• 1 cup water (or milk)
• 1 teaspoon vanilla extract

Directions

Sift together the flour, cocoa, soda and salt.  

Cream together the sugar, mayonnaise, water and vanilla.  

Add dry ingredients to the creamed mixture; stir until well blended.  

Pour into a greased and floured layer cake pan (or 9x13 pan).  

Bake at 350 for about 25 minutes.  Frost if you like, but good plain.

~ Thanks goes to my sister for this recipe via email.  It's a recipe similar to the one that has been in the family for many years.  My dad's sister used to make mayonnaise cake and everybody loved it! ~

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries (thawed)

Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoon cinnamon

Directions

Preheat oven to 400 degrees F.  Grease or line muffin tins.

Combine flour, sugar, salt and baking powder in mixing bowl.  Add vegetable oil, egg and milk.  Fold in blueberries.  Fill muffin tins about 3/4 full.

In a small bowl, mix together topping ingredients with a fork and sprinkle over muffins before baking.

Bake 20 - 25 minutes or until done.

~ I made these tonight with some fresh, frozen blueberries we had in the freezer from last fall.  They turned out very good and I'll let you guess what I'll be having for breakfast tomorrow morning with my coffee! ~

Potato Pancakes

Ingredients

• 2 cups leftover mashed potatoes
• 1 medium onion (diced)
• 2 tablespoons flour
• 1 egg 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• vegetable oil

Directions

In mixing bowl, combine mashed potatoes, onion, flour, egg, salt and pepper.  Mix well. 

Coat skillet with vegetable oil for frying on medium/high heat.  Drop mixture by heaping tablespoonfuls into hot oil, careful not to overcrowd the pan.  This is usually done in a few batches.  Fry until golden brown on both sides.  Place on paper toweling to drain excess oil.  

Serve as is or with the toppings of your choice.

~ This is what I find to be the easiest way to use up your mashed potatoes from a previous night's dinner.  I know you can use fresh potatoes (grated) as well, but I prefer to think of this as a tasty way to revamp those leftovers without wasting them.  My family likes these with a dollop of sour cream.  You can sprinkle with grated cheese, or just eat them as they are.  A tasty side dish that I know you will enjoy! ~

Cranberry Muffins

Ingredients

• 1/2 cup butter or margarine (softened)
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries fresh or frozen (roughly chopped)

Topping

• 2 tablespoons sugar
• 1/8 teaspoon ground nutmeg

Directions

Preheat oven to 400 degrees F.  Grease or line a 12 slot muffin tin.

In a mixing bowl, cream together butter and sugar.  Add eggs and vanilla and mix well.  Fold in sour cream.

In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt.  Add this flour mixture to the creamed mixture, stirring just until moistened.  Fold in cranberries.

In a small bowl combine topping ingredients.

Fill muffin tin slots 2/3 full and sprinkle with topping.

Bake for 20 - 25 minutes or until toothpick inserted comes out clean (although it will most likely be stained red).  Cool in tins for about 5 minutes before removing.  Makes a dozen muffins.

~ I had leftover cranberries from the cranberry upside down cake I made the other night and wanted to use them up, so I made these muffins.  I think they turned out pretty good.  Again, tart, yet semi sweet.  I think maybe an addition of orange zest (or maybe even orange juice) to the batter might take it up another notch, but all in all, good muffins. ~

Yorkshire Puddings

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups milk
• 4 eggs, beaten
• 6 teaspoons vegetable oil

Directions

Preheat oven to 375 degrees F.

In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater or whisk briskly until smooth. Let stand about 30 minutes.   

Spoon 1/2 teaspoon of oil in each slot in muffin tin and place in oven until oil is hot.

Re-whip batter briskly again just before pouring into muffin tins, filling them about 3/4 full.

Bake about 30 - 35 minutes or until puddings have puffed up and are golden brown and crispy.

~ Now, I married an Englishman, so I leave the making of these little gems to him.  He does a lot of this by feel and not so much by measurement.  That's the English way I guess.  When I traveled to other side of the pond, this was one of my favorite things to eat with Sunday roast.  I couldn't get enough.  If you've never tried these, you have absolutely no idea what you're missing.  You will never have bread or rolls with your dinner again after giving these a try! ~