Hootenany: aka German Pancake

Since our church now starts at 12:30pm, we have plenty of time to eat breakfast. I always have a hard time finding stuff to make for breakfast because I'm not a huge breakfast eater.
I have heard of German Pancakes before, but have never tried them. So, I decided to finally give it a try. And it was really yummy! And super easy. It had a pancake taste, but also a French Toast taste to it. So, for anyone that never knows what to make for breakfast (like me), here's a recipe for you. Let's get cookin'.

You can't go wrong, when the recipe only has 5 ingredients. I really love how simple this is to make. All you need is butter, eggs, milk, flour and salt.
There were several different recipes that I had. Some asked for 9 eggs, others only asked for 4. Some used salt, and then some didn't have salt at all. I decided to use 5 eggs, and 1/2 tsp. of Salt. I later found one that used 1/2 tsp. of baking powder.
When I took this out of the oven, it was huge! I called my son, and he came running into the kitchen. I told him, "It looks like Mom cooked a monster!" The sides of my Pancake rose alot, haha. But that didn't affect the taste at all.
Just cut it into squares, and put any topping on you like. Mmmmm.... I'm so glad I decided to try this recipe.

Hootenanny or German Pancakes
1/4 C. Butter
5 large eggs
1 C. Milk
1 C. Flour
1/2 tsp. Salt

Cinnamon and Sugar
Fruit and Whip Cream
Lemon with Powdered Sugar

Preheat your oven to 425 degrees. Melt the butter in the bottom of a 9X13 pan. In a mixer or blender add the eggs and mix for 1 minute. Next, add the milk, mix well. Then add the flour, and mix well. Pour into the buttered pan and bake for 20 mins.
In my Sister's Ward Cookbook there were several recipes for this, and one said that it is best to use white flour because wheat flour doesn't rise well.

Yesterday when we had this we topped ours with syrup, and then my husband mixed up some cinnamon and sugar, and we sprinkled that on top of the syrup. That was really good. We decided to share this with my In-laws, and they tried it with Fresh Squeezed Lemon Juice and then sprinkled Powder Sugar on top, and they said that that was really good also.
Next time, I am going to try it like a crepe, with different fruits and whip cream. I also may try using buttermilk instead of regular milk. I'll let you know how it turns out!! Enjoy!


Slow Cooker Beef Stew

I love the winter because I love stews and soups. I love eating a nice hot bowl of soup on cold, snowy days. So, here is a yummy stew recipe that is sure to please, and is really easy to make. I found this recipe on http://www.allrecipes.com/. It had a 5 star rating, so I figured it must be good. I read some reviews and added a few things. Enjoy!!
 First you'll have to cut up all of your veggies: Carrots, Celery, Onions, Potatoes (I forgot to add them to the picture). Once you've cut up all your veggies, place them in your slow cooker.

 Next comes the meat. You can use Stew Meat, that you buy at the store already cut up, or Chuck. You can cut it as big or as small as you like. The recipe doesn't ask for flour, but I sprinkled a little bit of flour and pepper on my meat, and tossed the meat around. Place the stew meat into the crockpot.
In a medium bowl, combine Onion Soup Mix, and Cream of Mushroom Soup. Add the water and mix together well. Pour this into the slow cooker over the meat and veggies. Add enough water so that the liquid comes just to the bottom of the meat. Cook on low for 6-8 hours.
 I also added a little bit of Worcestershire Sauce and 1 Envelope of Beef Stew Mix (It's by the gravy mixes).

Looks good, huh?
 This time I made the stew I let it cook for a few hours, then I added a Bay Leaf, some fresh parsley, and right before we ate, I added frozen peas.
The last time I made the stew, it seemed a little too salty. I had used Beef Broth instead of water, and my Mom gave me some Shirley J Onion Seasoning, which I used instead of the Onion Soup Mix envelope, but I may have added too much. This time I made it, it wasn't too salty.
I still have to perfect it I guess, but it was tasy both times. So, try the stew, and see what you think. Let me know if you change/add anything and how it tasted. Enjoy!!

Slow Cooker Beef Stew   makes 6 servings
adapted from www.allrecipes.com

4 Carrots, chopped
2 potatoes, peeled and cubed
1 C. Sliced Fresh Mushrooms (I didn't add these)
1 Onion, chopped
3 Stalks celery, Chopped
3 Pounds cubed stew meat
1 Packet Dry Onion Soup mix
1 (10.75 oz.) Can Golden Mushroom Soup (I just used reg. Cream Mushroom Soup)
1 3/4 C. Water
-I added
1 Packet Beef Stew Mix
1- 1 1/2 tsp. Worcestershire Sauce (This is a guess, I didn't measure, sorry)
1 Bay Leaf
Fresh Parsley, chopped
1 1/4 C. Frozen Peas

Place the carrots, potatoes, mushrooms, onion, celery in the slow cooker. Coat the meat with flour (optional) and then place the stew meat in the crock pot.
In a medium bowl, combine the soup mix and the can of mushroom soup. Add the water and mix together. Pour this in the slow cooker over the meat and veggies. Add more water as needed so that the liquid comes just to the bottom of the meat.
I then add the worcestershire sauce, the stew mix, parsley, and bay leaf. You can add it with the soups and water, but I always forget until I have already added the other ingredients.
Cook on low 6-8 hours.
Right before you are ready to eat add the frozen peas.
If you want to thicken it up a little mix equal measurements of water and cornstarch in a small measuring cup or bowl and mix well. Then add to the stew.