Tag Archives: Sauces

Homemade Wheat Mix & Pancakes with Blueberry Sauce

17 Aug

wheat mix

This is a recipe that I grew up with. We used it primarily for pancakes and to this day they are still my favorite. The best part of this mix is you can use it for many different things. It originally came from the “Make-a-Mix” cookbook which included recipes for muffins, bread, etc.

Today I’m just going to give you the recipe I use for pancakes. Keep in mind this is very off-the-cuff. Precision isn’t needed here, which is what makes it great. In fact, Seth loves making these for Sylvie who in turn loves to eat them! Today I’ll also include a fabulous recipe for blueberry sauce just as a bonus. Breakfast doesn’t get much better than this!

Wheat Mix

  • 6 cups whole-wheat flour
  • 3 cups all-purpose flour
  • 1 1/2 cups instant nonfat dry milk
  • 1 tablespoon salt
  • 1 cup sugar
  • 1/2 cup wheat germ
  • 1/4 cup baking powder
  • 2 cups vegetable shortening

Combine wheat flour, white flour, dry milk, salt, sugar, wheat germ, and baking powder. Mix well. Cut shortening in with a pastry blender. Makes about 14 cups.

Whole-Wheat Pancakes

  • Wheat Mix
  • Bisquick
  • Egg
  • Water

Mix equal parts wheat mix and Bisquick*, add an egg, and enough water to make the batter a good consistency. Stir just enough to get all the major lumps out. If you’re making a lot or just a pancake worth or so, you’ll want to adjust the egg amount accordingly, but for an average sized recipe, you won’t need to worry about it.

*You can eliminate the Bisquick and make these using only the wheat mix, but the texture of the pancakes isn’t as good and they’ll be more crumbly.

Blueberry Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 cups blueberries (or other berries, fresh or frozen)

In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over french toast, pancakes, waffles, or dessert of your choice.


Basic Basil Pesto

2 Jul

The basil in my garden is going crazy and I needed a way to use up a lot of it fast. Pesto was the perfect solution! This recipe makes enough to cover about a pound of linguine. Or, you can get creative and use it however you like. I personally think it tastes fabulous on sandwiches and/or tossed with tomatoes & mozzarella!

Go to Recipe

Margherita Pizza

13 Jan

I realize this isn’t an authentic margherita pizza (what with the sauce and all), but it’s my pizza so I can make it however I want. This was the first time I’ve used this dough recipe. It’s actually for a food processor, which I didn’t even know was possible until a friend at work told me about it. It was super easy to do, but I wasn’t totally happy with the texture of the finished product, so maybe I’ll have to expand on that theme and improve it somehow. It wasn’t bad by any means though. The sauce turned out really good though and I’d make it again. It made quite a bit so I was able to freeze some. I’m sure it’ll taste even better later on.

For this pizza I just grated up some mozzarella cheese (maybe 8 oz. or so) and spread it over the pizza sauce. Added some sliced grape tomatoes (they taste much better than regular ones this time of year), a bit of parmesan cheese,  and baked it up at 425 degrees for about 15 minutes. Then I topped it with some fresh chopped basil. Of course you could top this pizza with anything your little heart desires.

Pizza Dough Recipe

Pizza Sauce Recipe

Cube Steak with Mushroom Sherry Sauce

2 Dec

You have to make this. That’s all there is to it. I am not exaggerating when I say this is the best gravy/sauce I’ve ever had. Wow. I’d made this once before and somehow it slipped through the cracks, but no more. Man this stuff is so good. And the best part is, you can use a cheap cut of meat… cube steaks! Although quite frankly this sauce is more than good enough for use on a regular steak or even chicken. My steaks took about double the amount of time suggested in the recipe… they were a bit larger than 4 oz. a piece. This meal will take you maybe 20 minutes to make. So get cooking! You can thank me later.

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Jo Mama’s World Famous Spaghetti

2 Dec

This has been my go-to recipe for spaghetti sauce for several years now. It has so much flavor and is always delicious. Making your own spaghetti sauce is not hard and tastes so much better than the stuff that comes in a jar from the store. Plus, this recipe makes a ton so you can have a spaghetti dinner one night and more than enough left over for lasagna or some other fabulous dish the next week! Or just keep it in the freezer for a quick dinner later on.

A look at the ingredients may make you think this sauce will be spicy. If you are worried about the spice level, I’d suggest using mild Italian sausage only and omitting the crushed red pepper. I typically make this using 1 lb. mild Italian sausage, 1 lb. spicy, and 1/2 tsp. crushed red pepper. To me, this provides enough spice to make it interesting but isn’t “hot.”

Oh, and stay tuned next week for the ultimate lasagna recipe using this sauce. You’re going to love it!

Go to Recipe

Magical Butter Sauce

29 Nov

I found this recipe on the Pioneer Woman’s Tasty Kitchen blog. How could I resist it with a name like that? This is an incredibly easy sauce to make with just 3 main ingredients: butter, jam, and balsamic vinegar.

The thing I really like about this recipe is how much fun it is to try different flavors. I’ve made this using apricot, mango, cherry, & blackberry jam and all of them were delicious. And it wasn’t near as sweet as I thought it would be. My favorites have been the jams with the stronger flavors such as blackberry & cherry. The apricot and mango were a bit more subtle. It was suggested to use this on everything from meat & vegetables to fish but I have to say my favorite so far has been salmon. I like to pour the sauce into little bowls for dipping… Mmm… Magical Butter Sauce…

 Magical Butter Sauce Recipe

In a microwave safe bowl, melt 1/3 cup butter. Add 2 tablespoons fruit preserves (apricot, mango-jalapeno, blackberry, etc.), 1 tablespoon balsamic vinegar, a good turn of the pepper mill and a generous pinch of salt.

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