These are some yummy pancakes I make using a jar gift recipe (below). I sub out the milk for whatever juice we have on hand each Sunday morning. Today’s was a mix of fruit and veg. We can taste the fruit in the cakes and they even seem a bit more moist. And you can’t beat an orange hued pancake! Taste + colour changes = heaven as far as I’m concerned. Oh, and we also use this batter to make our waffles when we’re not in the mood for pancakes.

P.S.: You can use this same pancake batter to dip your Texas Toast in if you’re in the mood for french toast hot off the griddle. Just mix it up the night before, cover and refrigerate till you need it the next morning. It may need to be thinned out a touch more after a night of chilling, too.

Pancake Mix in a Bag:
2 cups all-purpose flour
5 teaspoons baking powder
4 tablespoons granulated sugar
1 teaspoon salt

2 eggs
1/2 cup vegetable oil
2 cups milk

Combine contents of jar with eggs, oil and milk. Pour pancake mix into a large bowl. Add eggs, oil and milk. Stir until well combined.

Allow to sit in the refrigerator for 5 minutes.

These pancakes can be frozen after frying. Store each pancake separately in plastic wrap and place in a large freezer-safe zip-type bag. Reheat in microwave oven.

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This is pizza crust made using the last of the week old French Boule bread dough. This is a large pizza pie, but you don’t have to roll it out as thin as I did if you would like a thicker crust. You’ll end up with a small to medium size instead. This dough is very accommodating.

French Boule artisan bread, made from a brilliantly pared down bread recipe from the book, “Artisan Bread in Five Minutes a Day.” Very easy, no-knead bread, ripe for a billion variations! This is my half whole wheat, half all purpose flour bread. Very nice with some plain cream cheese on it.

Here a shot of the same loaf after I baked it in my KitchenAid cast iron pot. I love this pot. If you want to bake bread at home, get a pot like this. It really couldn’t make bread baking any easier!

My Pistachio-Lentil burgers. These make a lovely and tasty alternative to red meat burgers. DH liked them enough to eat two for dinner, and he’s a die-hard carnivore!

The recipe calls for walnuts, but I can’t stand walnuts, and the only nuts I had in the house (besides DH and myself) was pistachios. They worked beautifully, so feel free to sub out the walnuts for your favourite nut and make this burger recipe your own.

The recipe also doesn’t include how to cook the lentils for some strange reason, so here it is, as dictated from the show’s segment:

Bake or toast the dry lentils in the oven for about 15 mins. at 350 degrees (I guessed because the time and temp isn’t mentioned by Sarah in the segment). From there, drop them into a sieve placed into a large bowl with cold water up to the top third of it. Rinse the lentils quickly and then drain. Drop the lentils into a medium size pot with a lid cover, add enough cold water to cover the lentils by one inch at least. Cook on the stove over medium heat, covered, till they boil and become tender to bite but not mushy and fall part. This should take about 15-20 minutes. When that’s done, drain the last of the liquid from the pot and pour the lentils directly into the food processor. Continue with the recipe as posted in the link below to created these delicious lentil burgers. BTW, these are even better tasting and they hold their shape better after being chilled at least one full day in the fridge.

Thanks to Every Day Food for the Walnut-Lentil Burgers recipe.

Slow cooker pot roast with au jus, plated with delicious oven roasted vegetables.

Cinnamon raisin Texas toast dipped in thinned out pancake batter French Toast.

Fillet Amondine with white fish and orange-butter sauce. Needs more flavour, but yummy.

Marcella Hazan’s Fish Soup. Lovely. Very yummy over white fish.

Cubanelle Cheese Biscuits. Very good. Must use jalapenos next time, though.

Butter cream filled vanilla cookies, made with my Williams-Sonoma Acorn Cakelette pan.