Buttermilk Cornmeal Pancakes Recipe from The Back in the Day Bakery Cookbook

When I first saw The Back in the Day Bakery Cookbook online browsing one day, I knew I had to check it out. Luckily my local library had it, and I was able to request it. This cook book has over 100 recipes, both savory and sweet. 

I decided to try these amazing Buttermilk Cornmeal Pancakes since I'm not a fan of regular pancakes. They turned out so delicious!! The flavor isn't too sweet and I just love the texture that the cornmeal adds. I served them with the Mixed Berry Syrup that I posted last week. My daughter loved them so much, she ate all of the leftovers that day. Some other recipes in this cookbook that caught my eye were Mexican Hot Chocolate Shortbread Cookies and Roasted Chicken and Vegetable Cobbler. Can't wait to try them! Enjoy!

Buttermilk Cornmeal Pancakes (print recipe)

What you need:
1 1/2 cups all purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon fine sea salt
2 tablespoons sugar
2 large eggs, lightly beaten
2 1/2 cups buttermilk
1 stick of butter, melted 
butter for serving
mixed berry syrup

Directions:
In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar.

In a large measuring cup, whisk together the eggs, buttermilk and 6 tablespoons of the melted butter.  Whisk the wet mixture into the dry, until just combined.

Heat a skillet over medium high heat. Grease the hot skillet with remaining 2 tablespoons butter. (I used less) 

Pour 1/4 cup of the batter onto the hot skillet for each pancake, making 4 at a time. After 2-3 minutes when bubbles start forming, lift pancake up halfway to with a spatula to check if it's golden brown. If so, flip each pancake and cook about 2 minutes more until golden brown. Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes. Serve with butter and mixed berry syrup.


 
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On the blog... one year ago:
Slow Cooker French Dip Sandwich

This recipe was shared at:
Work it Wednesday at High Heels and Grills
Show & Share Wednesday at Semi Homemade Mom
Wednesday Extravaganza at Hungry Little Girl
Cast Party Wednesday at Lady behind the Curtain
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Mealtime Monday at Couponing & Cooking
Foodie Friday at Simple Living
Weekend Potluck at The Better Baker
Linky Party at Foodie Friends Friday
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Creative Thursday at Michelle's Tasty Creations
Tasty Thursdays at Mandatory Mooch

Pineapple Sweet and Sour Chicken Recipe

Need an easy weeknight dinner? Look no further! This tasty recipe is a 30 minute meal and is great for work lunch the next day!

Pineapple Sweet and Sour Chicken

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Salmon and Pasta with Lemon Dill Sauce Recipe

A delicious and easy meal that's great for any night of the week!

 

 This Salmon and Pasta with Lemon Dill Sauce turned out to be such a delicious pasta dish. It's quite easy to prepare, and it would be perfect for any day of the week. You can serve it with a salad, or any veggie side for a complete meal. I hope you enjoy this as much as we did!

Salmon and Pasta with Lemon Dill Sauce Recipe

by Sheena

6076558

Ingredients (3-4 servings)

• 1/2 pound bow tie pasta
• 8 ounces salmon fillets, thawed (seasoned with salt, pepper and dill weed)
• olive oil
• 3 cloves garlic, minced
• 1/4 cup onion, finely diced
• 1/3 cup chicken broth
• 1/4 cup white wine
• 1/2 teaspoon dill weed
• juice from one lemon (about 2-3 tablespoons)
• 1/2 teaspoon lemon zest
• 1/2 cup cream
• 2 tablespoons fresh parsley, minced
• salt and pepper as desired

Instructions

Preheat oven to 375 degrees. Place seasoned salmon in a greased glass baking dish. Bake for 15-20 minutes, or until fish flakes easily. Flake fish into bite sized pieces. Cook pasta according to package directions. Rinse and set aside.

Meanwhile in a large skillet, heat some olive oil over medium heat. Saute garlic and onion for about 5 minutes, or until tender. Add broth, wine, dill weed, salt, pepper, lemon juice and zest. Bring to a boil, reduce heat and simmer for about 5 minutes. Add cream and parsley, simmer for about 3 more minutes. Add pasta and salmon, and toss to coat. remove from heat and serve.

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Mixed Berry Pancake Syrup Recipe

We love fruit. You can always find some type of fruit in the fridge, freezer or sitting out on the counter at our house. I decided to try out a new pancake recipe, and just knew homemade berry syrup would be the perfect topping for the pancakes. 

I really love how this syrup turned out. It's easy to make, and you can't beat the wonderful flavor. It's great for topping waffles, french toast, pancakes, cheesecake or ice cream. This is a must for any of our breakfasts from here on out. Enjoy!! 

Mixed Berry Pancake Syrup

What you need:
2 cups mixed fruit (fresh or frozen, thawed)
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice

Directions:
In a medium saucepan over medium heat, combine fruit, sugar, water and lemon juice. Bring to a boil, reduce heat and simmer for 15 minutes or until juice has thickened into syrup. Stir occasionally while cooking and smash berries with the back of the spoon while stirring. Serve over pancakes, waffles or ice cream!

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Caramelized Baked Chicken Legs or Wings

Pumpkin Rice Pudding Recipe

This fall pumpkin dessert pudding is delicious and so easy to make! It's a great way to use leftover rice and it's best with whipped cream and cinnamon sprinkled on top!

Pumpkin Rice Pudding

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Breakfast Beef Roast Hash Recipe

Use your leftover beef roast and potatoes in this delicious breakfast beef roast hash! Pure old school comfort food that's great with a fried egg on top, scrambled eggs on the side, cheddar cheese or sliced green onions on top!

Breakfast Beef Roast Hash

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Tator Tot Hotdish Recipe

Minnesota is the land of hotdishes! They are rarely called casseroles, and more than likely include a can of cream of something soup! I love looking at old church cookbooks from Minnesota. Almost every recipe in the main dish section is a hotdish. You can tell they were very popular in the 70's and 80's!

Tator Tot Hotdish is a favorite from my childhood. Everyone makes it a little different, but my Mom's was of course the best! (hehe!) I changed it up slightly by adding garlic and mushrooms. Because everything is better with garlic and mushrooms, right? It's been a long time since I've made this. My daughter wasn't too sure about it at first, but after she tried the first bite, she loved it! Not too long after, her plate was completely cleared. 

This is easy to make and will feed a family for a reasonable price. I hope you enjoy!!

Tator Tot Hotdish (print recipe)

What you need:
1 pound lean ground beef
1 medium onion, diced
3 cloves garlic, minced
1- 8 oz carton white mushrooms, sliced
1- 10.5 ounce can cream of mushroom soup
1 cup milk
1- 14.5 ounce can green beans, drained
1- 16 ounce package of tator tots
salt and pepper as desired

Directions:
Preheat oven to 375 degrees.

In a large skillet, saute ground beef, onion and garlic until beef is no longer pink, adding mushrooms within the last few minutes of cooking. Add salt and pepper. Stir in the cream soup, milk, green beans and stir until combined. Remove from heat and pour into a glass 9x13 baking dish. Add a layer of tator tots on top and bake for 30 minutes, or until tator tots are browned.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Capellini al Fresco

This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Manic Monday at Bobbi's Kozy Kitchen
Mealtime Monday at Couponing & Cooking
Church Supper at Everyday Mom's Meals
Weekend Potluck at The Country Cook
Creative Thursday at Michelle's tasty Creations
Thursdays Treasures at Recipes For My Boys
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursdays at Mandatory Mooch

Hearty Chicken and Barley Soup Recipe

This delicious and filling soup is full of tender chicken breast, tomatoes, carrots, spinach and barley! The perfect fall or winter lunch or dinner! Freeze or refrigerate leftovers for later!

Hearty Chicken and Barley Soup

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I could make soup everyday, and my 5 year old would be the happiest girl in the world. She loves most any soup I make and it's so much fun to see how she likes some we've never tried before. 

Creamy Baked Macaroni and Cheese Recipe

This delicious 3 cheese baked macaroni and cheese is a perfect winter comfort food! Great for Sunday dinner, Thanksgiving, Christmas or any holiday meal! This will cure any soul food craving!

Creamy Baked Macaroni and Cheese

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Very Blueberry Muffins Recipe

My daughter Ella is on a huge blueberry muffin kick right now. She tried to talk me into buying her some at Target the other day, but we walked out of the store with some frozen blueberries instead so we could make them at home. She had so much fun helping me measure out all of the ingredients and mixing them together. This is the perfect recipe to get your kids in the kitchen and involved with cooking!

These muffins turned out great! They were so moist and the amount of blueberries was crazy good! I am a huge fruit lover, so the more blueberries, the better! Enjoy!

Very Blueberry Muffins (print recipe)

What you need:
2 cups all purpose flour
2/3 cups sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 cup milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
additional melted butter and coarse or granulated sugar (I used raw sugar)

Directions:
Preheat oven to 375 degrees. 

Grease eighteen 2 1/2 inch muffin cups or line with paper baking cups.

In a mixing bowl, stir together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients and set aside.

In a separate bowl,  beat the eggs. Stir in the milk, melted butter and vanilla extract. Add to dry ingredients, mix until just moistened. Fold in the blueberries. 

Scoop batter into muffin cups, filling each cup 3/4 full. Bake for 20-25 minutes or until muffin tops are golden brown. 

Remove muffins from the pan and set on a wire rack. Brush each muffin with melted butter, and dip each muffin top in a bowl of sugar to coat.

Sweet Citrus Tilapia Recipe

Fish has always been a favorite food of mine. I have so many memories of fishing on the lake growing up in Minnesota. Our state is nicknamed "Land of 10,000 Lakes" so where ever you are, there's usually a lake somewhere close by!

When I don't have access to fresh fish, I usually buy tilapia. It's easy to cook and you can prepare it with so many methods and flavors. This recipe turned out fantastic!! I love the slight sweetness from the brown sugar and it pairs well with the citrus flavors. The original recipe called for cayenne, but I skipped that because my daughter isn't very fond of spicy foods. It turned out perfect without it! Enjoy!

Sweet Citrus Tilapia (print recipe)

What you need:
4- 6 ounce tilapia fillets
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons soy sauce
1/2 teaspoon ground cumin
2 garlic cloves, minced
salt and pepper, as desired
1/2 teaspoon paprika

Directions:
Preheat oven to 350 degrees.

Arrange fish in a single layer in a greased glass baking dish. Combine all ingredients except paprika, and pour over fish fillets. Let stand 15 minutes. Sprinkle paprika over fish fillets.

Bake for 20 minutes or until fish flakes easily with a fork. Drizzle sauce over fish when serving.

Recipe source: My Recipes (slightly adapted)

If you liked this recipe, follow the Hot Eats and Cool Reads on Pinterest here!

On the blog... one year ago:
Cabbage Roll Casserole

This recipe was shared at: 
Foodie Friends Friday at A Lil Country Sugar
Weekend Potluck at 4 Little Fergusons
Tasty Thursday at Mandatory Mooch
Creative Thursday at Michelle's Tasty Creations
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for My Boys
Recipe Round Up at Gooseberry Patch
Cast Party Wednesday at Lady Behind the Curtain
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Totally Tasty Tuesdays at mandy's recipe Box
Tuesday Talent Show at Chef in Training

Brown and Wild Rice with Mushrooms Recipe

Growing up in Minnesota, I've always been a huge wild rice lover. I just love the nutty flavor and the texture too! When I received my Foodie Penpal box this month, I was super excited to find a bag of brown and wild rice blend inside my box. I couldn't wait to use it in a new recipe.

This recipe for Brown and Wild Rice with Mushrooms is the perfect fall or winter side dish! The mushrooms go so well with the wild rice and the end result is pretty much delicious!! This is at the top of my favorites list and we will be having it often!! Enjoy!!

Brown and Wild Rice with Mushrooms (print recipe)

What you need:
1 cup brown and wild rice mixture (I used Gourmet Valley brand)
3 1/3 cups chicken or veggie broth
3/4 cup onion, finely diced
8 ounces white mushrooms, sliced
2 tablespoons butter
3 tablespoons fresh parsley, minced
salt and pepper, as desired

Directions:
In a medium saucepan, combine rice and broth and cook according to package directions. (about 45 minutes)

Within the last 15 minutes of cooking the rice, melt butter over medium heat in a skillet. Add onions, mushrooms, salt and pepper and saute for 5-10 minutes or until onions are tender. Add the mushroom and onion mixture and parsley to the rice and stir. Remove from heat, let stand for 5 minutes and serve.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... one year ago:
Potato Flake Breaded Tilapia

This recipe was shared at:
Mix it up Monday at Flour Me with Love
Thanksgiving Blog Hop at Katherine Martinelli
Recipe Round Up at Gooseberry Patch
Foodie Friends Friday at A Lil Country Sugar
Weekend Potluck at 4 Little Fergusons
Tasty Thursdays at Mandatory Mooch
Creative Thursday at Michelle's Tasty Creations
Full Plate Thursday at Miz Helen's Country Cottage
Thursdays Treasures at Recipes for My Boys
Cast Party Wednesday at Lady behind the Curtain
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at At Home Take 2
Whimsy Wednesday at Smart School House
All My Bloggy Friends at Love Bakes Good Cakes
Totally Tasty Tuesdays at Mandy's recipe Box
Tuesday Talent Show at Chef in Training
Manic Monday at Bobbi's Kozy Kitchen
Meatless Monday at Healthy Mommy, Healthy Baby
Mealtime Monday at Couponing and Cooking
Strut Your Stuff Saturday at Six Sisters Stuff