We at The (real) Stepford Wives delight in providing our families with the best. This means today shopping for organic foods -- recently in our town we noticed a local co-op dairy began offering home delivery of dairy products. Our husbands did not hesitate to sign us up for this time saving service. They deliver six days a week.
On their first delivery dropped off a cooler and a very simple order sheet and left us with four quarts of milk in pretty glass jugs. Just like in days gone by. We can order cheeses yogurts, cream and butter! All delivered fresh each morning. Naturally all those things aren't delivered daily -- but the overall convenience is well worth it.
The cost is reasonable saving us time, limiting running to the store for a scant few items, which in turn leaves more time for cleaning! The added bonus for us is the milk is organic and raised without antibiotics or steroids. The chickens are certified organic and cage free. The quality is amazing and the peace of mind knowing that our items aren't trucked across the country or even hundreds of miles and left of a loading dock for only Lord knows how long is worth small price.
Now it seems we benefit greatly from our local farmers market -- a bounty of foods and we have begun the process of laying in food for the winter. Canning and dehydrating vegetables and fruits so enjoy during the cooler months. Additionally we are starting to make stocks for upcoming winter months and checking our butcher shop for specials our families enjoy. End of summer means planning for winter months. The canning, freezing and preserving will continue until late fall.
Stocking up the pantry, which by now is wearing thin is always a good idea as summer begins to ebb into fall, in the coming months stores will begin running specials on items like flour, baking powder, salt -- etc. Stocking up means taking advantage of these savings and deciding how much will be needed to get through until next summer -- white unbleached flour will last about a year -- other types of flour have a shorter shelf life. Packaged yeast can be frozen. Cake yeast cannot -- depending how much baking you do that is the one item not to over-stock.
Making your own pancake mix can save time on busy school mornings.
Mix together
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Store in an airtight container for up to three months -- shake container before using.
When it's time to make pancankes add in
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes. Yield around 12.
Tip: Batter can be stored in refrigerator over-night but subsequent pancakes are a little thinner.
Sample week
Sunday: Eggs with Sausage, toast, fresh mango or papaya. Or if winter canned peaches or apricots
Monday: Pancakes, banana slices, ham fresh orange juice
Tuesday: Easy Risers -- Fluffy scrambled egg, mixed with cheddar cheese and topped with Canadian bacon on whole wheat English muffin.
Wednesday: Pancakes with fruit like frozen blueberries.
Thursday: Bacon and eggs, fruit juice, whole grain bread
Friday: last of pancake batter, with eggs and left-over meats.
Saturday: Egg bake with ham, cheese (makes a great after school snack too).
For the egg bake:
1 cup fully cooked ham, cut into small pieces
2 cups shredded cheese our family loves smoked Gouda.
1/4 cup Parmesan Cheese
1 tablespoon flour
1/4 teaspoon Italian Seasoning or Cajun Seasoning for zip
1/4 teaspoon pepper, divided in half
1/4 cup butter, melted
12 eggs
1 cup milk, half-and-half or whipping cream
1/2 tablespoon Dijon mustard
Instructions
Preheat oven to 350 degrees and lightly spray a 13x9 baking dish with cooking spray
Cut ham and add to large bowl
Add shredded cheese, Parmesan cheese, flour, seasoning and 1/8 teaspoon pepper, combine and pour into baking dish evenly
Melt butter and pour over ham mixture
In a large measuring cup, add 1 cup milk or cream, break eggs into measuring cup, add Dijon mustard and 1/8 teaspoon pepper, whisk well
Pour over ham mixture
Bake uncovered at 350 degrees for 30-35 minutes or until a knife inserted in the middle comes out clean.
Optional: sprinkle casserole with more cheese and return to oven for a couple minutes until cheese is melted and bubbly
You can also easily divide this recipe or double it as needed.
As prepared serves 8, halved serves roughly 4.
