Hills and Valleys

 

Hills and Valleys

(Gma's Recipe)

 

6 eggs

1 cup milk

1 cup flour

¼ t. salt

5 T. butter

 

Whip eggs until thick and lemon colored. Add milk, flour, and salt. Place butter in 9x13” pan and heat in 350 degree oven until melted. Pour batter into the melted butter. Bake for 15-20 minutes. Serve with butter and syrup, jam, or powdered sugar.


Comments

Post a Comment

Popular posts from this blog

Jalapeño Potatoes Au Gratin

Image
Jalapeño Potatoes Au Gratin   3 – 4 lbs. russet potatoes, peeled and thinly sliced 1 cube butter ½ cup flour 3 green onions, trimmed and thinly sliced 6 cups milk, divided       1 lb. grated jack cheese, divided 6 slices cheddar cheese 1 jalapeño, quartered, with seeds       Salt and pepper   Preheat oven to 450 degrees. Add quartered jalapeño to four cups milk and heat to simmering. Simmer ten minutes. Meanwhile, melt butter and add flour. Cook and stir one to two minutes. Strain hot milk into roux* gradually, whisking until smooth. Discard jalapeño with seeds. When all the milk is added and the sauce is smooth, stir in the remaining two cups of milk. Stir until well combined. Heat until thickened. Season with salt and pepper. Remove from heat. Stir in half the jack cheese and mix until melted. Lay half the sliced potatoes in the bottom of a greased 9x13” baking dish, keeping the slices tightly packed. Sprinkle with ...
Read more

Can't Fail Pie Crust

Image
  Can’t Fail Pie Crust [Marilynn Dean (Abbe’s Mom)]     3 cups non-gluten flour  1 T. vinegar 1 ¼ cups shortening  5 T. cold water 1 egg  1 t. salt   Combine flour and salt in a large mixing bowl and cut in shortening. (I use a stand mixer with the whisk attachment.) Stir together the other ingredient and add to the flour mixture. Mix well. Roll out on a floured board or pastry cloth. This is a great recipe because if you need to roll it out more than once, it doesn’t get tough.  
Read more

Loaded Baked Potato Soup

    Baked Potato Soup   6 large potatoes, peeled and diced 1 cube butter or margarine 2 T. dry minced onions ½ cup flour 2 cups half-and-half 2 cups milk 1 cup grated Romano or Parmesan cheese 1 ½ cups sour cream 6 strips bacon, cooked and crumbled 1 T. liquid smoke Salt and pepper to taste Grated cheddar cheese Sliced green onions for garnish   Cook the potatoes in just enough water to cover. While they cook, melt the butter in a saucepan. Add the minced onion. Cook half a minute. Add flour and cook 1 minute; stir. Gradually add the half-and-half and milk, whisking until smooth. Cook and stir until the sauce is thick and bubbly. Stir in Romano cheese until melted. Add sour cream and stir to combine. When the potatoes are tender, use a ladle to remove as much cooking liquid as possible and reserve. Use a potato masher to break up the potatoes slightly. Pour the cheese-and-sour-cream mixture into the potatoes and stir to combine. Us...
Read more