1 cup sugar 1 cup light corn syrup 1/2 cup peanut butter 5 cups crisp rice cereal 2 cups pretzel sticks, slightly broken up (or other shapes if you have them just break into smaller pieces) 1 cup plain M&Ms
1. In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 3 minutes or until sugar is dissolved. (Or do it on the stove top).
2. Stir in peanut butter until well blended.
3. Add the cereal and pretzels. Stir until combined.
5. Stir in M&Ms. (You can use them frozen and they won't melt and come apart while stirring)
6. Press into a greased 15-in x 10-in x 1 in pan. When cool. Cut into bars.
At least twenty four hours before you want to serve these pancakes (you will get even a stronger sourdough taste if you start 48 hours before) mix the following ingredients.
2-½ cups all purpose flour
2 cups water
2 TBS dry yeast (or 2 packets)
1 tsp white sugar
Mix the above ingredients in a 2 quart juice pitcher that has a tight fitting lid on it (crack the lid open just a little bit...not much). You need this big of a container at least. This step is important because about 30-45 minutes after you mix the ABOVE ingredients the batter will REALLY increase in volume. An hour after that, it will decrease in volume as it starts to "sour". If you do not have it in a large enough container for that first increase...you will have a mess. Trust me!!
After 24 (or 48) hours (at room temperature), stir the batter (it is going to be thick), and add:
2 eggs
1 tsp baking soda
1 tsp salt
1 TBS white sugar
2 TBS vegetable oil
Mix well and wait about 10 minutes. During this 10 minutes, the batter will increase in volume again (another reason for that 2 quart juice pitcher). If you are going to add fruit, now is the time to gently stir it into the batter (see note).
Cook pancakes on lightly greased griddle. Serve with butter and maple syrup.
NOTE: If you are using frozen fruit, make sure it is completely thawed before stirring it into the batter because your pancakes will take three times as long to cook if you stir in frozen fruit.
NOTE: Pancakes can be cooked in as little as 12 hours from the time you mix the first part of the batter, however, you will get more sourdough taste if you let it (initially) sit for 24 hours and even better sourdough taste after 48 hours.
NOTE: If you do not have a 2 quart juice pitcher with a lid, you can use a 2 quart bowl and top it with Saran Wrap. Make sure the Saran Wrap is on tight, then poke a tiny vent hole in it.
3 eggs
1-1/2 cups vegetable oil
2-1/2 cups sugar
1-1/2 cups milk
3 cups flour
1 tsp. salt
1-1/2 tsp. baking powder
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract
1-1/2 tsp. butter flavoring (I usually don't have this so I use more vanilla and almond extract)
1-1/2 TBS poppy seeds
1. Beat eggs, oil and sugar together.
2. In another bowl put flour, salt, and baking powder together.
3. Add flour mixture alternatively with milk to egg mixture.
4. Add extracts and poppy seeds.
5. Bake at 350℉ in two greased loaf pans for 1 hour or until toothpick inserted in center comes out clean.
6. Spoon glaze (recipe follows) over bread as soon as it comes out of oven. Let cool about 20 minutes until glaze is absorbed then pour out of pans to continue cooling. Store in refrigerator.
Glaze:
1-1/2 cups powdered sugar
1/2 cup orange juice
1/2 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. butter flavoring (I usually don't have this so I add 3/4 tsp. vanilla and 3/4 tsp. almond)
1 pound sliced mushrooms 1/4 cup butter 2 tsp. basil 1/2 tsp. oregano 1/2 tsp. season salt 1/4 tsp. garlic powder 1 tsp. browning sauce (optional) I never have this so I don't use it
1. In frying pan add all ingredients. Stir until well coated.
2. Cook on medium heat until mushrooms are browned and softened.
