Easy Like Sunday Morning Pancakes

Ingredients

• 2 cups (10 ounces) all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• ¼ cup plus 1 teaspoon vegetable oil
• 1 ½ cups milk
• ½ teaspoon vanilla extract

Directions

1. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl.
2. In second medium bow whisk eggs and ¼ cup oil until well combined.
3. Whisk milk and vanilla into egg mixture.
4. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour).
5. Let batter sit for 10 minutes before cooking.
6. Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet.
7. Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round.
8. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.
9. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer.
10. Repeat with remaining batter, using remaining ½ teaspoon oil as necessary.

Notes
- The pancakes can be cooked on an electric griddle set to 350 degrees.

- Want tender, fluffy, flavorful pancakes that are simple to make using pantry-friendly ingredients and basic kitchen tools (no appliances)? To make them tall and fluffy, prep a thick batter by using a relatively small amount of liquid and lots of baking powder and mixing it minimally. Sugar, vanilla, and baking soda provided sweetness, depth, and saline tang, respectively.

Source

Orange-Almond Compound Butter

Ingredients

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons grated orange zest
• 2 teaspoons honey
• ¼ teaspoon almond extract
• ⅛ teaspoon salt

Directions

1. Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute.
2. Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter.
3. Let mixture stand for 2 minutes. Whisk until smooth.

Notes
- Makes ½ cup
- Time: 10 minutes
- Melting a portion of the butter and whisking in more that was cold made the final result spreadable. Adding orange zest to the warm melted butter extracted all its flavor compounds. The water in the honey and butter dissolved the salt and ensured that the condiment was evenly seasoned.

Source
https://www.cooksillustrated.com/recipes/10907-orange-almond-butter

- Alternative Flavor Combos -

Pumpkin Spice Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt

Ginger-Honey Butter

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons honey
• 1 teaspoon grated fresh ginger
• ⅛ teaspoon salt

Cake Mix Cookies

Ingredients

• 1 (15.25-ounce) box of cake mix
• 2 large eggs
• 1/2 cup vegetable oil
• Optional: bonus ingredients (cream cheese, sprinkles, white chocolate chips, or powdered sugar, depending on the recipe)

Directions

Carrot Cake Cookies

1. Beat together 2 eggs and 1/2 cup vegetable oil.
2. Sift 1 (15.25-ounce) box carrot cake mix into the wet ingredients; combine until a dough forms.
3. Scoop dough into 2-tablespoon portions and toss in a bowl filled with 1 cup powdered sugar until generously coated.
4. Arrange on parchment-lined baking sheets.
5. Bake at 350°F for 10-15 minutes, or until set.

Gooey Butter Cookies

1. Beat 2 eggs, 8 ounces softened cream cheese, and 1/2 cup vegetable oil with an electric mixer.
2. Sift 1 (15.25-ounce) box of yellow cake mix into the wet ingredients; combine until a dough forms.
3. Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets.
4. Bake at 350°F for 10-15 minutes, or until set.

Notes
Bake for 10 min for 2 Tbsp cookies
Bake for 15 min for 3 Tbsp cookies

Source
https://www.thekitchn.com/cake-mix-cookies-264244

https://tasty.co/recipe/lemon-crinkle-cake-mix-cookies

Cheesy Potato Casserole

Ingredients

• 1 pint (2 cups) sour cream
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1/2 cup butter, melted
• 1 tablespoon garlic salt
• 1 cup chopped onions
• 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed
• 2 cups shredded Cheddar cheese (8 oz)

Directions

1. Heat oven to 350°F.
2. In large bowl, combine sour cream, condensed cream of chicken soup, melted butter, garlic salt, onions, frozen shredded hash brown potatoes, and shredded Cheddar cheese.
3. Stir until well blended.
4. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
5. Bake 45 minutes.

Notes

- Sprinkle the top with chopped green onion or a handful of finely chopped parsley or other fresh herbs before serving.

- For a twist, try 1 bag (32 oz) frozen southern-style diced hash brown potatoes instead of country-style shredded hash brown potatoes. Their chunkier texture holds up well whether baked or slow cooked, and they’re a good partner as a side dish to roasted meats.

Source

https://www.pillsbury.com/recipes/cheesy-potato-casserole/30357dc0-fead-4289-b46b-7a72d8c862d4

Alton Brown: Rice

Ingredients

• 2 cups rice (long grain)
• 3 cups water
• 2 tablespoons butter
• heavy pinch salt

Directions

1. Bring water to a boil in an electric kettle
2. In a 2-3 qt sauce pan over med-high heat sauté/toast rice with butter and salt. Evenly coat all grains of rice with butter until it smells like popcorn
3. Turn heat to low/simmer
4. Add all of the water to the pot, place lid on immediately
5. Let cook for 20 min
6. Fluff with a fork
7. With the heat off and the lid off, allow to settle for 5-10 minutes

Notes
- DO NOT STIR WITH A SPOON
- Reheat with the water and wet paper towel in the microwave trick

Source
https://www.youtube.com/watch?v=9Qe-7tuMOIY&t=385s