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| Merry Meet Today was the day to pull out the many recipes for this up coming Sabbat and put together the days food festivities. What do each of you do to celebrate Samhain with food? Here's what I'm planning and starting to prepare for this blessed day Remembrance Cookies These cookies can be made on Hallow's Eve. They can be shaped like people and the herb rosemary is added to the dough as a symbol of remembrance. Some of the cookies are eaten while telling stories or attributes of special ancestors, reminding us that we still have access to their strengths--or perhaps a predisposition to their weaknesses. The rest of the cookies are left outside by a bonfire as an offering. This can be a solemn ritul, but it need not be. Ingredients for the cookies: - 1 1/2 c. powdered sugar
- 1 c. butter or margarine (softened)
- 1 egg
- 2 t. vanilla
- 1 t. almond extract
- 2 1/2 c. all purpose flour
- 1 t. baking soda
- 1 t. cream of tartar
- 1 1/2 T. chopped rosemary
Breakfast: BeWitching Apple Pancakes
2 cups sifted all-purpose flour
2 tbs. sugar
4 tsp. baking powder
1tsp. salt
2 well beaten egg yolks
2 cups milk
2 tbs. butter/margarine, melted
1 cup finely chopped apple, peeled and cored
2 stiffly beaten egg whites.
In a large non-metal bowl, sift together all the dry ingredients. In a smaller bowl, combine the milk and egg yolks. Pour mixture into the dry ingredients and stir well. Stir in the butter/margarine and apple. Fold in the egg whites. Let the batter set up for a few minutes. Cook on a hot griddle or in a large frying pan, using 1/3 cup of batter per pancake. Use a spatula or spoon to spread batter evenly. Remove from heat, dot with butter, sprinkle with powdered sugar, and roll up into log. Top with slightly heated applesauce and a dash of cinnamon.
Makes 12 pancakes Morning Glory Muffins 1 1/4 cup sugar
2 1/4 cup flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup raisins
4 large grated carrots (2 cups)
1 apple, shredded
8 ounces crushed pineapple, drained
1/2 cup pecans or walnuts
3 eggs
1 cup vegetable oil
1 teaspoon vanilla Sift together the sugars, flours, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots, nuts, and stir to combine. In a separate bowl whisk the eggs, oil, and vanilla. Pour this mixture into the bowl with the dry ingredients and stir to blend well. Spoon mixture into cupcake tins lined with muffin papers. Fill to brim of each cup. Bake in preheated 350 degree oven for 35 minutes. Toothpick inserted into the middle of muffin will come out clean when muffins are done. Cool muffins in pan for 10 minutes then turn out on rack to cool. Yield is 16 muffins. Muffins improve even more after 24 hours. Freezes well Lunch: | What You Need: | - 3 stalks of broccoli
- 3 medium beets
- Wood toothpicks
- 3 hard-boiled eggs
- Assorted vegetables such as cherry tomatoes, pea pods, kohlrabies, radishes, sweet red peppers, sweet yellow peppers, and shredded carrot
- Ripe olives, pimiento-stuffed olives, and/or tiny sweet pickles
- 1 ounce spaghetti, cooked and drained
- Liquid green food coloring
| | Instructions: | | 1. To make a haunted forest, first create trees. Cut bottoms from stalks of broccoli to make 6-inch broccoli trees. Slice beets about 1/2 to 3/4 inch thick to make a base for broccoli trees. Break wood toothpicks in half. Insert three to four toothpick pieces into bottom of each broccoli stalk and then insert into a beet slice. Stand broccoli upright. Cover to keep moist. 2. To make egg ghosts, use a small knife or 1/2-inch aspic cutters to hollow out eyes and mouths to form a face. Cut small pieces of ripe olive to press into hollowed-out areas for eyes or mouth, if desired. Cover to keep moist. 3. Using your imagination, create creepy creatures with tomatoes, sweet peppers, pickles, olives, and radishes. 4. Place broccoli trees on serving platter. Cover surface of platter with shredded carrot. Hide egg ghosts in forest along with creepy creatures. Scatter piles of vegetables such as pea pods, beet slices, kohlrabi slices, olives, pickles, and/or any other desired vegetables. Add strips of red pepper to the broccoli branches. 5. To make moss, add a few drops of green food coloring to a small amount of water in a medium bowl. Add cooked spaghetti and let stand about 5 minutes. Drain and place over broccoli trees. Keep platter covered until serving time. If necessary, spritz platter with water to keep it moist. | Indian Fry Bread ![[indian fry bread]](kitchenwitchery1-34.msnw)
Ingredients: - 1 package quick-rising yeast
- 2 tablespoons honey
- 1 teaspoon sea salt
- 2 teaspons baking powder
- 4 cups unbleached all-purpose flour
- 1 1/2 cups warm water
- Canola or peanut oil for frying
Instructions: Combine yeast, honey, salt, powder, and flour with water in a mixing bowl, and knead until soft. Cover with a damp towel or oiled plastic wrap and let rise for 30 minutes. Remove to floured surface and divide into 3-inch balls. Flatten each to 1/4-inch-thick circles, and allow to rise for 15 minutes. Heat oil in frying pan, medium-high heat. Use tongs to fry each patty for about 1 1/2 minutes per side. Drain on paper towels. Serve with honey or cinnamon and sugar. Yield: About 6 Dinner: Festival Fruited Ribs
3 pounds beef/pork ribs
2 tbs. shortening
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/2 cup red Burgundy
1 clove garlic, minced
1-11oz package mixed dried fruit
3 tbs. all purpose flour
Meaty side down, place in shallow roasting pan. Bake at 450 degrees for 30 minutes. Season with a little salt and pepper. Add onion, carrot, garlic, and burgundy. Cover and reduce heat to 350 degrees, bake for another hour. Meanwhile, pour 1 1/2 cups of hot water over the fruit in a non-metal bowl. Let it stand for the hour. Drain the fruit, reserving the liquid. Place the fruit over the meat. Cover and bake for another 45 minutes. Remove meat and fruit to a platter. Skim fat from pan juices. Add reserved liquid to juices. Blend flour and 1/3 cup cold water in a sauce pan, stir in pan juice mixture. Cook and stir over medium heat until thick and bubbly. Pour over ribs and serve hot.
Makes 6 servings.
**If you're going to have a bonfire, don't forget to throw the bones into the fire for healthy livestock and prosperity. The livestock may not be yours', but nobody wants to eat tainted meat |
Apple Stuff Acorn Squash INGREDIENTS: - 3 acorn squashes, med-size
- 3 cups apples, chopped
- 1 cup onion, chopped
- 1/2 cup raisins
- 2 tbs butter
- 2 tbs brown sugar
- 1 tsp cinnamon
- 1 1/2 cups grated cheddar
PREPARATION: Preheat oven to 350F. Cut squashes in half, lengthwise and scoop out the stringy seeds. Bake (cut side down) for about 40 minutes, on a baking sheet with a little water. Meanwhile, prepare the stuffing. Saute apples and onion in butter until tender. Mix all ingredients in a mixing bowl, and split stuffing between the 6 squash halves. Bake for another 20 minutes Clear-sight carrots Ingredients: - 3 cups sliced carrots
- 3 tablespoons butter
- 1 teaspoon brown sugar (optional)
- ¼ teaspoon ginger
- ¼ teaspoon cinnamon
Directions: Boil or steam the carrots until tender. Drain. Add the butter, brown sugar, ginger, and cinnamon; stir until the carrots are well-coated Bird's Nest Pudding The name of this pudding (really more like a pie) comes from the serving appearance--the apples are nestled in a bowl created by the crust. - 5 Granny Smith apples, cored and peeled and sliced thinly
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 egg
- 3 Tbsp. brown sugar
- 1/2 tsp. salt
- 1/2 cup milk
- 2 cups flour (I use a half and half mixture of wheat and white flours--all wheat yields a tough crust)
- 1/2 cup heavy cream
- 1 Tbsp. baking powder
- 1 tsp butter
- 1/2 cup sugar (for topping)
Preheat oven to 400 degrees and grease a deep pie dish (lightly grease the rim of the dish as well). Toss apple slices with cinnamon and nutmeg and arrange in the dish. Blend together the egg, sugar, salt, milk, flour, cream, and baking powder until it begins to form a dough. Do not over mix! Shape the dough into a crust and mold it over the top of the pie dish to cover. Bake at for 25 minutes. To serve, invert the dish over a platter. Dot the apples with butter and sprinkle with the remaining sugar. Serve with heavy cream sprinkled with nutmeg. Spicy Pumpkin fudge INGREDIENTS - 1 cup almonds
- 3 cups white sugar
- 1 cup butter
- 1 (5 ounce) can evaporated milk
- 1/2 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2 cups butterscotch chips
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
DIRECTIONS - Butter a 9x13 inch pan and set aside.
- Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
- In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
- Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
- Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container
Spicy Pumpkin fudge INGREDIENTS - 1 cup almonds
- 3 cups white sugar
- 1 cup butter
- 1 (5 ounce) can evaporated milk
- 1/2 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2 cups butterscotch chips
- 1 (7 ounce) jar marshmallow creme
- 1 teaspoon vanilla extract
DIRECTIONS - Butter a 9x13 inch pan and set aside.
- Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
- In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
- Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
- Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container
Hot Golden Cider Ingredients - 6 cups apple cider
- 2 12-1/2-ounce cans apricot nectar
- 2 tablespoons brown sugar
- 100-percent-cotton cheesecloth
- Scissors
- String
- 6-inch-long cinnamon sticks
- 1/2 teaspoon whole cloves
- Caramel-flavored candy stick, optional
Directions 1. In a large saucepan combine apple cider, apricot nectar, and brown sugar. Cut a double thickness of 100-percent-cotton cheesecloth into an 8-inch square. Combine cinnamon and cloves on center of cheesecloth. Bring up corners of cheesecloth and tie with cotton string. Add to saucepan. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes Boy I better get started  Warm Blessing to everyone Kate | |
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Gingerbread Witches
1/2 cup softened butter
1 cup brown sugar
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoons allspice
1/2 teaspoon salt
1/2 cup molasses
1 egg
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
raisins
In a large mixing bowl, cream together the butter, brown sugar, ginger, cinnamon, allspice, and salt. Beat in the molasses and egg. In another bowl, combine the flour, baking soda, and baking powder, mixing well. Add to the molasses mixture and stir until smooth. Divide the dough into four equal parts. Cover with aluminum foil or plastic wrap, and then chill for 1 1/2 to 2 hours in the refrigerator. When ready, roll each quarter to 1/4-inch thickness on a lightly floured surface with a floured rolling pin. Cut the dough with a Witch-shaped cookie cutter (or other Hallowe'en-theme cutters such as pumpkins, bats, skulls, etc.) Press raisins into the dough to make eyes, mouth, buttons, and so on. Place the gingerbread Witches on a greased cookie sheet and bake in a 350-degree preheated oven for eight to ten minutes or until golden brown. Remove from the oven and place on wire racks to cool. Decorate the cookies with black and orange colored icing if desired. This recipe yields about 30 cookies.
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Impossible Pumpkin Pie Ingredients: - 3/4 cup white sugar
- 1/2 cup biscuit baking mix
- 2 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 2 eggs
- 1 (15 ounce) can solid pack pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan. 2. In a large bowl, combine sugar and baking mix. Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth. Pour into pie pan. 3. Bake in preheated oven for 50 to 55 minutes, or until knife inserted in center comes out clean. Refrigerate any remaining pie. High altitude directions: Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes. |
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American Traditional Pumpkin Pie Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and eggs. Add in the pumpkin mush, the spices, salt, and evaporated milk. Pour the filling into the pie shell. Bake for 10 minutes, then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
Makes 6-8 servings.
*Pumpkin mush: cut a medium pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 minutes or until very soft when poked with a fork. Let the pumpkin cool, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or puree in a blender/food processor. Makes about 4 cups. |
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Pumpkin Pentacles I thought this might be fun to take to a witchy gathering. - 2 eggs, slightly beaten
- 1/4 cup sugar
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 can (15 oz) pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teasponn ground cinnamon
- 1 cup maple flavored syrup
1. In a large bowl, mix eggs, sugar, mild, oil and vanilla until well blended. Stir in remaining ingredients except syrup until just mixed. 2. Pour batter into a gallon sized plastic baggie and seal, pressing out the air. 3. Heat a large nonstick electric griddle or 12 inch nonstick skillet to 375 -- or over medium heat. 4. Oil the hot griddle or skillet. Cut a 1/4 inch hole in one bottom corner of the bag. Gently squeeze bag to pipe about 2 tablespoons batter onto the hot griddle forming a 4 inch pentacle. Cook 1-2 minutes or until puffy and a bit dry around the edges, then flip and cook the other side 30 seconds - 1 minute. Remove from heat and drizzle with syrup. |
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Apple Pancakes Ingredients - 1 c Whole wheat flour
- 1 c White enriched flour
- 1/2 ts Salt
- 1 tb Brown sugar
- 1 tsp Ground Cinnamon
- 1 3/4 c Milk
- 2 Eggs
- 2 Apples, diced thinly
Directions 1. Mix together dry ingredients.
2. Add liquid ingredients and mix well.
3. Add diced apples and mix together.
4. Bake on a hot greased skillet until golden brown.
5. Serve with butter and your favorite syrup!
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Golden Pumpkin Bread Ingredients - 1 1/2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1 cup canned pumpkin*
- 1/2 cup LAND O LAKES? Butter, softened
- 2 eggs
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Directions
1. Heat oven to 350?F.
2. Combine all ingredients in large mixer bowl.
3. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes).
4. Spoon into greased (9x5-inch) loaf pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
5. Cool 10 minutes; remove from pan. Cool completely. Store refrigerated.
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Savory Samhain Butters Autumn Butter - 1/4 cup firmly packed brown sugar
- 1 tsp pumpkin pie spice
- 1/4 cup whipping cream
- 1 cup butter, softened
Mix all ingredients until well blended. Spread onto your favorite muffins, quick bread, sweet crackers, or drop a dollop onto morning pancakes. Cinnamon Butter - 2 sticks butter
- 1/2 cup brown sugar
- 1 tsp cinnamon
Combine all ingredients and mix well. Serve over sweet bread, muffins, or morning waffles. Store tightly covered in the refrigerator. Pumpkin Pie Spice Butter - 4 tbsp (1/2 stick) unsalted butter, softened
- 4 tbsp canned pumpkin puree
- 1 tsp brown sugar
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/8 tsp freshly grated or dried nutmeg
- 1/8 tsp salt
Combine all ingredients and mix well. Keep tightly covered in the refrigerator up to three weeks. * 1/2 teaspoon of pumpkin pie spice can be substituted for cloves, ginger and nutmeg. Raspberry Butter - 1 cup raspberries
- 2 tablespoons water
- 1 tablespoon sugar
- 1/2 cup butter, at room temperature
- 2 tablespoons powdered sugar
- 1 teaspoon blackberry liqueur
- 1/4 teaspoon lemon juice
Boil raspberries, water and sugar in a small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Can be prepared one day ahead. Cover and chill. Bring to room temperature and stir before serving. |
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Apple Butter Muffins From Pastrywiz.com
Recipe By : Jenni Miller
Serving Size : 12 2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten
3 tablespoons honey
1 teaspoon vanilla
1/2 cup raisins or nuts (optional) Preheat oven to 400 F. In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)
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Samhain Sweet Potatoes in Pumpkin Shell - 2 quart sized pumpkin
- 1/3 cup flour
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 cup brown sugar
- 3 cups cooked mashed sweet potatoes (or canned yams)
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 teaspoon pumpkin pie spice
- 1/3 cup melted butter
- 2 beaten eggs
- 1 teaspoon vanilla
- 1/2 cup mini marshmallows (optional)
Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the top of the pumpkin open and scoop out the seeds and fibre. Fill the hollowed pumpkin with the potato mixture. Mix the butter, milk, and eggs together. Sprinkle over the top of the potato mixture. Place the filled pumpkin in a large baking dish. Replace the pumpkin top. Bake at 375 degrees (F) for forty-five minutes. (45 min) Remove the lid and place the mini marshmallows on top (if used). Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool for 10 minutes before serving directly from the shell.
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PAN DE MUERTOS
Mexican Bread of the Dead or DAY OF THE DEAD BREAD In celebration of Mexico's Día de Muertos, this pan de muerto bread is shaped into skulls or round loaves with strips of dough rolled out and attached on top to resemble bones. This recipe will take a little over three hours to make and will make four loaves. - 1/4 cup milk
- 1/4 cup butter or margarine, cut into 8 pieces
- ½ tsp salt
- 1 package active dry yeast
- 1/4 cup very warm water
- 2 eggs
- 3 cups all-purpose flour, unsifted
- ½ tsp anise seed
- 1/4 tsp ground cinnamon
- 2 tsp sugar
In medium saucepan, bring milk to a boil. Remove from heat and stir in butter or margarine, 1/4 cup sugar and salt. In large bowl, mix yeast with warm water until dissolved. Let stand 5 minutes and add to milk mixture.
Separate yolk and white of one egg. Add yolk to yeast mixture, reserving the white for later. Add flour to yeast and egg, and blend well until a dough ball forms.
Sprinkle flour over a pastry or cutting board. Place dough ball in center and knead until smooth. Return to bowl and cover with towel. Let rise in a warm place for about 90 minutes. After an hour, grease a baking sheet and preheat oven to 350F. Knead dough again on floured surface. Divide dough into quarters and set 1/4 aside. Roll remaining 3 pieces into "ropes." On baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 "bones." Cross and lay them over the braided loaf.
Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 tsp sugar together. In another bowl, beat egg white lightly.
After 30 minutes, brush top of bread with egg white and sprinkle with sugar mixture, except on cross bones. Bake at 350F for 35 minutes. Cool and serve.
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PAN DE MUERTO RECIPE 2 INGREDIENTS - 1 cup plus 1 tbsp butter
- 1 cup milk
- 1 cup water
- 11 cups flour
- 1 once dry yeast
- 2 tsps salt
- 1 cup sugar
- 8 eggs
Glaze ingredients - 1 cup sugar
- 2/3 cup fresh orange juice
- 4 tbsps grated orange zest
Pan de Muerto Recipe Instructions
Pan de Muerto recipe is prepared in celebration of Mexico's Day of the Dead. Day of the Dead Bread is shaped into skulls or round loaves with strips of dough rolled out to resemble bones attached to the loaves.
Dough preparation for Pan de Muerto
Preheat oven to 350 F. In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling. In a mixing bowl, combine 3 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs. Beat in another 2 cups of flour, then add more flour until the dough is soft but not sticky. Knead this mixture on a lightly floured board for ten minutes until smooth and elastic. Lightly grease a mixing bowl with 1 tbsp of butter. Place dough in bowl, cover with plastic wrap and let rise in warm place until doubled in size (1-2 hours). Punch the dough down with your hands lightly. At this point, shape the dough into your choice of skulls, skeletons or round loaves with bones placed ornamentally around the top. Allow the loaves to rise for about 1 hour. Bake in oven for 40 minutes. Remove from oven, paint on the glaze and enjoy.
Glaze instructions: Bring to a boil for 2 minutes. Apply to bread with a pastry brush. If desired sprinkled on colored sugar with glaze is still damp. |
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Apple Pancakes Ingredients - 1 c Whole wheat flour
- 1 c White enriched flour
- 1/2 ts Salt
- 1 tb Brown sugar
- 1 tsp Ground Cinnamon
- 1 3/4 c Milk
- 2 Eggs
- 2 Apples, diced thinly
Directions
1. Mix together dry ingredients.
2. Add liquid ingredients and mix well.
3. Add diced apples and mix together.
4. Bake on a hot greased skillet until golden brown.
5. Serve with butter and your favorite syrup!
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