Kitten’s Favorite Recipes

The perfect addition to any glass of tea!

5 Cups sugar
3 Cups cold water
6 lemons, sliced
fresh mint

For simple syrup, in a small non-reactive pot combine 5 cups of sugar and 3 cups of cold water.
Slowly bring to a boil, stirring occasionally, and add 6 sliced lemons and a few sprigs of fresh mint.
Remove from heat. Allow to cool 10 minutes and strain.

Store in any container - preferably a squeeze bottle, like the picnic ketchup/mustard bottles.
This will last a month in the fridge and up to a year in the freezer - but if you drink a lot of tea, it won’t last that long!

Best Served With:
Mix in a glass of tea
Use instead of sugar packets
Replace sugar in recipes

The perfect deviled eggs

6 hard-boiled eggs
1/4 Cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon vinegar
Paprika

Cut eggs in half lengthwise and remove yolks. Mash yolks in a mixing bowl and combine well with mayonnaise, mustard, and vinegar. Stuff in egg halves and sprinkle with paprika.

Makes:
 12 servings

Best Served With:
 Can be served as a side-dish in a meal
 Can be served as a mid-day snack
 ANYTHING YOU CAN THINK OF!

A basic recipe. Nothing special.

2 Cups all-purpose flour
2 Tablespoons baking powder
1/2 teaspoon salt
2 Tablespoons veggie oil
Milk

All-purpose flour

Preheat oven to 350 degrees. 

Combine dry ingredients and knead in enough milk to make mixture doughy. Roll out dough on floured surface with rolling pin until it is roughly 1/4" thick. Use a basic drinking glass to cut out round biscuits and place on lightly greased cookie sheet. Bake until golden brown.

Makes:
 About 12 biscuits
 

Best Served With:
 Gravy ("biscuits & gravy")
 Jam or Jelly
 Eggs
 Sausage
 Hashbrowns
 ANYTHING YOU CAN THINK OF!
 

Nothing like homemade German Chocolate Cake with homemade coconut-pecan icing!

This recipe can be made two ways:
- in one layer with a 9x12 inch lasagna pan, however be careful with the cooking; it will be rather deep in the center and hard to get perfectly well done
- in three layers in three 9-inch round cake pans 

CAKE:
1/2 Cup boiling water
1 Package German Sweet Chocolate (a bar in green wrapper on baking aisle)
2 1/2 Cups all-purpous flour
2 Cups sugar
1 Cup Crisco
1 Cup buttermilk (BUTTERMILK~!)
4 eggs
1 teaspoon Baking Soda
Pinch of Salt
1 teaspoon Vanilla

Preheat oven to 350 degrees.

Break chocolate in bowl. Pour boiling water over it and stir ~ it will melt. Put flour, sugar, and Crisco in a mixing bowl. Add 3/4 Cup of the buttermilk. Mix until smooth. Add eggs and mix well. Add baking soda to remaining 1/4 Cup of the buttermilk, stir, and add to the batter. Add chocolate and vanilla and mix well. Bake until done ~ round 9" pans, 25-30minutes, large 9x12" pan, 40-45minutes or until toothpick comes out clean.

Set aside to cool before serving.

 

ICING:
1 large can evaporated milk
3 egg yolks
1 Cup sugar
1 stick margarine
1 Can flaked coconut
1/2 Cup chopped pecans

Put milk, egg yolks, sugar and margarine in saucepan. Stir constantly until it thickens. Take off heat and add pecans and coconut.

Put on cake while icing is hot.

A delicious anytime food. Best, though, for breakfast :)

4 Cans biscuits
1 1/2 Cups brown sugar
2 Sticks butter
2 Tablespoons cinnamon

Chopped Pecans
Pam (spray oil)

Spray brundt pan with Pam.

Preheat oven to 350 degrees.

Cut biscuits into fourths and put into pan. Melt sugar, butter, and cinnamon together. Add pecans. Pour over biscuits. Bake for 40minutes. Let stand 5minutes and turn out onto plate. Serve warm.

Best Served With:
 Milk or Orange Juice or Coffee

A basic pancake recipe with a small serving twist.

2 Cups all-purpose flour
2 Tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 Cups milk
4 Tablespoons veggie oil

Butter
Peanut Butter (creamy or crunchy, your preference)
Syrup

Combine all dry ingredients in large mixing bowl. In smaller mixing bowl, stir together eggs, milk, and oil; add to dry ingredients all at once. Stir together until mixed, but still slightly lumpy.

Lightly grease griddle or skillet with butter. When heated, pour 1/4 Cup batter onto pan for standard size pancakes or roughly 1 Tablespoon batter for dollar-size pancakes. When batter has bubbly texture and slightly dry edges, flip with spatula until underside is lightly brown.

While still warm, spread layer of butter on top of pancake. Butter will melt into the pancake for added flavor. When butter is soaked in, spread layer of peanut butter on top. Stack as many high as you can eat and pour syrup atop.

Makes:
  About 18 Standard Size Pancakes
  About 72 Dollar-Size Pancakes
 

Best Served With:
 Bacon
 Orange Juice or Milk