Jambalaya, Sue style adapted from Emeril’s recipe Cajun Jambalaya
- 2 1/2 pounds of meat. some combo of pork chops, chicken, spicy sausage, or shrimp
- 1 TBSP Creole Seasoning (Emeril’s blend recipe to follow Jumbolaya recipe)
- 2 TBSP Olive Oil
- 1 med onion chopped
- 1/2 of a med green pepper
- 1/4 chopped celery
- 2 TBSP chopped garlic
- 1 can 15 ounces of diced tomatoes
- 3 bay leaves
- 2 tsp hot sauce
- 3/4 cup white rice
- 3 cups chicken stock
- salt and pepper
put 4 cups of water into a sauce pan. Cook meat in pot on high until boiling. Once it boils lower temperature to med low until done. Take meat out of pan and let cool. Reserve liquid. This is your chicken stock.
In a large sauce pan heat oil over high heat with onion, pepper, and celery for 3 minutes. Add garlic, tomatoes, bay leaves, and hot sauce. Stir in Rice and slowly add broth. Reduce the heat to medium and cook until rice absorbs broth and is ready to eat.
Cut up meat pieces and place in a bowl once they are cool. Add the Creole seasoning and toss until distributed on meat.
When rice is ready to eat add meat to pan, Cook for 10 more minutes. Season with salt and pepper.
Emeril’s ESSENCE Creole Seasoning (aka Bayou Blast) from foodnetwork.com
- 2 1/2 TBSP Paprika
- 2 TBSP Salt
- 2 TBSP Garlic Powder
- 1 TBSP Black Pepper
- 1 TBSP onion powder
- 1 TBSP cayenne pepper
- 1 TBSP dried Oregano
- 1 TBSP dried Thyme
Muffuletta Sandwich from Emeril lagassie Foodnetwork.com
- 1 large round sourdough bread loaf*
- 3/4 to 1 cup of Olive salad, recipe to follow
- 4 oz Mortadella (spicy bologna)**
- 4 oz cured Italian Ham***
- 4 oz Mozzerella sliced
- 4 oz Provolone
Slice the bread horizontally. Remove enough of the insides to make room for spreading 1/4 cup of Olive salad on bottom and top of bread. Spread to saturate the bread. Layer with meat, cheese, and olive salad until meat and cheese is gone.
Cut into 1/4′s and wrap tightly in plastic wrap. Let sit for at least 30 minutes. I have let this sit overnight or longer in refrigerator. It is just as good maybe even better.
- 1/2 cup Black Olives
- 1/2 cup Gr. Olives with Pimentos
- 1/4 cup Olive Oil
- 1 Tbsp minced shallots
- 1 TBSP finely chopped celery
- 1 TBSP minced parsley
- 1 TBSP minced garlic
- 3/4 tsp ground Black Pepper
Place into bowl of food processor and pulse until everything looks minced.
- 1 cup lukewarm water
- 1/4 cup sugar
- 1/2 tsp salt
- 1 egg at room temperature
- 2 TBSP butter softened
- 1/2 cup evaporated milk
- 4 cups Flour
- 3 tsp yeast
- vegetable oil
- powdered sugar
Place all ingredients except oil and powdered sugar into bowl. Beat until smooth using a dough hook.
Place in a lightly greased bowl covered with plastic wrap. Place in refrigerator 3 to 4 hours or overnight
Heat oil to 360 degrees.
Place dough onto lightly floured counter and bush out with fingers. Cut in triangle shapes. Fry 2 or 3 at one time, drain onto paper towels, sprinkle with lots of powdered sugar. You will need to knead just a little bit. Just enough to not be sticky.
Bean Burritos with Red Sauce, adapted from a Bean Burrito recipe by Martha Stewart
- 3/4 Cup Brown Rice, you could use white
- 2 TBSP Olive Oil
- 2 med. onions, chopped
- 1 jalapeno, with rib and seeds removed, chopped
- 1 1/2 tsp cumin
- salt and pepper to taste
- 3 tbsp tomato paste
- 2 15 ounce cans, black beans, undrained
- 1 15 ounce can of corn, unsalted or 10 ounces of frozen corn
- 1/2 of green onions chopped, only the green part or 5 scallions thinly sliced
- 8 10 inch tortillas, (soft taco shells)
- 2 1/2 cups of Monteray Jack Cheese or Co-Jack Cheese
- Salsa, optional
- Sour Cream, optional I used yogurt
1. Cook rice
2. Heat oil in large sauce pan over medium heat. Add onions, garlic, jalapeno, and cumin. Stir occasionally until vegetables are soft. Add tomato paste and stir for 1 minute.
3. Add beans and 1/2 cup of water. Bring to a boil, reduce heat to medium and simmer. Stir occasionally until mixture is thickened. Approx. 10 – 12 minutes. Add corn, cook just until corn is heated. About 2 to 3 minutes. Remove from heat and add green onions. Add rice to pan and mix
4. Fill Tortillas with the rice mixture, about a large spoon full more or less depending on how easy you want the tortilla to roll up. Add a couple tablespoons of cheese. Use half of the cheese for inside the tortillas. Roll the tortillas tightly and place in a baking dish, seam side down.*
Pour red enchilada sauce over the top and then sprinkle the rest of the cheese on top of dish. Place in a preheated 350 degree oven and cook for 25 to 30 minutes or until the cheese is lightly brown.
Let cool for 10 minutes and serve with sour cream and salsa. Sprinkle sliced green onions on top.
Red Enchilada Sauce
- 2 TBSP Vegetable oil
- 2 TBSP All purpose flour
- 2 TBSP Chile Powder
- 2 Cups of Water
- 3 oz Tomato paste
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
1. Combine, oil, flour, and chile powder in sauce pan. Use whisk to mix prior to putting on stove. Once mixed place on stove on medium and whisk until mixture bubbles. About 1 minute
2 Whisk in water, tomato paste, all spices, and salt. Allow the sauce to simmer on low for about 5 minutes.
Tomato Sauce with Butter and Onions From SmittenKitchen.com adapted from Marcela Hazan’s Essentials of Italian Cookin
28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fits just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.
Serve with spaghetti, with or without grated parmesan cheese to pass.
Vanilla nut Madeleines
3 large Eggs
3/4 Cup of Sugar
1 tsp Vanilla
1 tsp Vanilla nut extract
1/4 tsp salt
1 1/4 cup All Purpose Flour
3/4 cup of butter melted
Preheat oven to 325 for nonstick pans or 350 for regular pans.
Melt the butter and let cool
Combine eggs and sugar in large bowl of a stand mixer and whisk on high for thirty seconds until slightly foamy. I did this step by hand so no foam appeared and there was very little difference in appearance.
Add salt and flour slowly and mix completely. Scrape sides of bowl down and slowly add melted butter.
Scrape down sides of bowl and whisk on high for 30 seconds if using a mixer. I just stirred by hand with a wooden spoon.
Prepare pans. If using a non stick pan brush with butter using a pastry brush. Using a regular pan? Grease pan with butter and flour.
Fill madeleine tins with a little over a tablespoon of batter in each mold.
Bake in center of oven for 15 to 17 minutes. Let cool for 20 minutes and dust with powder sugar.
Alton Brown’s Mayonnaise
1 egg yolk
1/2 teaspoon fine salt
1//2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn*
1. Mix egg yolk with salt and dry mustard,
2. In a food processor put the egg mixture
3. Turn on food processor and slowly add oil though feeder tube.
4. The mixture will look like mayonnaise in about 45 seconds more or less.
*Any vegetable oil will work. I use canola oil.
Crock Pot Pulled Pork
1 Pork Roast* approx. 4 pounds
2 ounce Salt
4 ounces Molasses**
1 tsp Fennel Seed***
1 tsp Coriander
1 Tbsp Chile powder
1 Tbsp Onion powder
1 Tbsp Paprika.
Soak pork roast over night in water, molasses, and salt in fridge.
Remove the next morning and dry.
Mix all the spices together and rub onto meat. Place into a crock pot set on low for 6 hours or until falling off the bone. You can put on high for 4 hours if needed.
*This recipe calls for pork roast. I have used pork shoulder, roasts, tenderloins, and pork butt as long as it is not smoked. I am positive you could replace with beef or chicken too.
Tangerine blueberry walnut pancakes
1/2 cup oat flour*
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1/2 cup chopped toasted walnuts**
1 large egg
1 cup buttermilk
2 tbsp melted butter
1/3 cup tangerine juice***
zest from 1 tangerine.
1/2 to 2/3 cup blueberries
1. Heat a griddle to 375 f
2. Put flours, baking powder, baking soda, salt sugar, and chopped walnuts into one large bowl. Using a whisk mix all ingredients.
3. Melt butter in a microwaveable bowl, add buttermilk, tangerine zest, and egg. Whisk until well mixed.
4. Add buttermilk mixture to the flour mixture and mix until just combined. You will want to see lots of lumps and some flour.
5. Add blueberries and mix until combined. You will see lumps but no flour.
6. Cook on griddle as with any pancake.
Sue’s Sweet Tea
1 gallon water
6 tea bags (any brand)
2/3 cup sugar
Fill gallon container with water. Unwrap tea bags and place in the water. Let set for a couple of hours or until the best strength for you. Add sugar and stir until dissolved. Place in refrigerator or serve over ice.
3 Tbsp flour
3 sticks butter (3/4 pound) of butter and margarine, equally divided and softened at room temperature
4 cups all-purpose flour,
approximately 2 tsp salt
2 Tbsp sugar
2 packages dry yeast
1/4 cup warm water
1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C)
1/2 cup half-and-half, warmed
1 egg 1 Tbsp water
Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6″ square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.
While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes.
Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.
If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don’t overknead!
This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.
Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10″ square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1″. Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8″ x 18″. This dimension is not critical.
Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.
Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o’clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.
Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.
Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles.
Sprinkle work surface with flour. Roll the dough until it is a generous 10″-x-38″ rectangle, and, most importantly, about 1/4″ thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5″ pieces. Mark the strip into triangles, 5″ wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.
Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.
Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.
Yield: 24 to 30 croissants
Kansas City BBQ Sauce
1/2 cup yellow ballpark-style mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup dark brown sugar (you can use light brown sugar if that’s all you have)
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced
Sue’s Amazingly Wonderful Cinnamon Rolls
1 1/2 CUPS SUGAR
3 TBSP CINNAMON
2 PKT’S YEAST OR 2 TBSP OF BULK YEAST
1 TSP SUGAR
1 CUP OF HOT WATER
1 CUP WARM WATER
2/3 CUP SUGAR
2/3 CUP BUTTER OR MARGARINE, MELTED
2 TSP SALT
UP TO 8 CUPS OF FLOUR
1/2 CUP NUTTER
1. MIX TOGETHER 1 1/2 CUPS OF SUGAR AND CINNAMON. SET ASIDE
2. IN A SMALL BOWL DISSOLVE YEAST AND 1 TSP SUGAR IN 1 CUP OF WARM WATER
3. IN A LARGE BOWL, MIX TOGETHER MILK, 2/3 CUP SUGAR, 2/3 CUP MELTED BUTTER, SALT, AND EGGS. ADD YEAST MIXTURE AND 4 CUPS OF SUGAR.
4. BEAT UNTIL SMOOTH, STIR IN ENOUGH FLOUR TO FORM A SLIGHTLY STIFF DOUGH. TURN DOUGH OUT ONTO A WELL FLOURED SURFACE AND KNEAD FOR 8 MINUTES. PLACE IN A LARGE GREASED BOWL, COVER, AND ALLOW TO RISE UNTIL DOUBLE. ABOUT AN HOUR TO AN HOUR AND A HALF.
5. PUNCH DOWN DOUGH AND LET REST FOR 5 MINUTES. ROLL DOUGH OUT ONTO FLOURED SURFACE INTO A 15 x 20 RECTANGLE.
6. BRUSH 1/2 CUP MELTED BUTTER OVER DOUGH. SPRINKLE SUGAR CINNAMON EVENLY OVER DOUGH. YOU CAN SPRINKLE CHOPPED PECANS OR WALNUTS ON DOUGH IF YOU CHOOSE. I HAVE NEVER DONE THIS BECAUSE THEY ARE AMAZING WITHOUT THEM.
7. TIGHTLY ROLL UP DOUGH AND PINCH EDGES TO SEAL. CUT ROLL INTO 12 – 15 SLICES,
8. COAT BOTTOM OF A 13x9x2 BAKING PAN WITH 1/2 CUP BUTTER AND CINNAMON SUGAR MIXTURE.
9. PLACE CINNAMON ROLL SLICES CLOSE TOGETHER IN THE PREPARED PAN. COVER PAN AND ALLOW TO RISE IN A WARM PLACE FOR 45 MINUTES.
10. BAKE ROLLS IN A 350F OVEN FOR 25 TO 30 MINUTES OR UNTIL GOLDEN BROWN.
11. SPREAD ICING* EVENLY OVER SLIGHTLY COOLED ROLLS.
“Old Order Amish Bread”
Bernard Claytons complete book of breads
5 to 6 cups Bread flour approx.
1 package of dry yeast
1/3 cup of sugar
2 tsps salt
1 1/2 cup hot water (120-130F)
1/3 cup cooking oil
In a large mixing bowl measure 2 cups flour, yeast, sugar, salt, water, and oil. Stir with wooden spoon or beat with a mixer flat beater until it is well blended. Add additional flour, 1/2 cup at a time, working it together first with the spoon and then with your hands, or if in the mixer, the flat beater and then the dough hook, until a rough mass has formed, and the dough has cleaned the sides of the bowl. The dough will be elastic but not sticky. If the moisture breaks through the surface, dust with flour.
Turn the dough onto a generously floured work surface and knead with a strong push-turn-fold motion or under the dough hook for about 8 minutes. If the dough seems slack and doesn’t hold its shape, add additional flour and work into the mass.
Wash and grease work bowl, then return the dough to it. Cover tightly with plastic wrap. Leave the bowl at room temp until the dough has doubled in bulk. About 1 hour.
Turn back the plastic wrap and punch down the dough. Replace the plastic wrap and leave the dough until it has risen again, about 45 minutes.
Turn the dough onto the work surface, punch down and knead briefly to work out the bubbles. Divide the dough into 2 pieces, form loaves and place in the pans.
Cover with wax paper and leave at room temp until the dough has risen about 1 inch above the edge of the pans about 40 minutes.
Preheat over to 400F 20 minutes before baking.
Put the loaves into the hot over for 10 minutes, reduce heat to 350F and bake for an additional 30 minutes, until the loaves are a golden brown.
Remove the bread from the over, turn out from the pans immediately and leave on a metal rack to cool. Will freeze up to 8 months
4 Cups Old Fashioned Oatmeal
3 Tbsp Cinnamon*
1/2 Cup Brown Sugar**
3/4 Cup Walnuts***, chopped
5 oz Craisens****
6 Tbsp flax seed
Combine everything into a 2quart container (I’m guessing on the size as I just have a container that this fits into). Shake, shake, shake until well mixed. Take a 1/4 cup to a 1/2 cup of mix, add water, and microwave for 1 minute 30 seconds. Add milk and eat!
This takes just a few minutes to make and a few seconds to prepare. You can eat breakfast with time to spare.
* Cinnamon. I love cinnamon, but some people don’t like it. You can cut down or substitute pumpkin pie seasoning, or even apple pie seasoning.
Chris’ favorite salsa
2 large (28oz) cans of diced Tomatoes
1 medium sweet onion,
1 lg Jalapeno, I cut mine in half and chop into pieces. You can remove the seeds if you like a more mild salsa
1 whole clove of garlic,
1 bunch of cilantro,
1 lg. fresh Tomato, diced small
sea salt or Kosher salt
The juice from half of a small lemon or 1 tablespoon of lemon juice
1. Open cans of diced tomatoes and place into a large bowl. Then wash cans and throw into the recycling bin. That is what I do. You can just throw them away if you want.
2. After washing the cilantro and drying it, cut off the stems. Disgard, then with a knife cut the bunch into smaller pieces and place into a food processor. Take the sweet onion, slice in half and then quarters, and then quarter again and place into food processor. Take the Jalapeno and cut the garlic into quarters and place into the food processor. Pulse until teeny tiny pieces. Scrape out of food processor and add to bowl with canned diced tomatoes. Put the diced tomato bowl with diced tomatoes. Add lemon juice and stir thoroughly. Now add salt to taste. Stir again to let the salt permeate the salsa.
3. Place bowl with salsa into the refrigerator for 20 minutes or more to cool down and for flavors to mingle.
Serve with Tortilla chips. I still can’t quite get him to eat baked chips, but baby steps.
One thing I want to say about using the food processor, if you layer the ingredients in the same order as I have said to do, you will have finely chopped cilantro. If you don’t and place the cilantro on top, it just doesn’t get as fine. It actually leaves larger chunks of stem and such.
Waffle of Insane Greatness
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup whole buttermilk
1/3 cup vegetable oil
1 1/2 tsp sugar
1 tsp vanilla extract
Butter and syrup, for serving
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
Sue’s Spaghetti Sauce
1 large can diced Tomatoes
1 small can diced Tomatoes
3 large cans of Tomato sauce
1 lg can Tomato paste
1/2 cup of raw sugar
2 Tbsp Herbs de Provence
1 Tbsp minced garlic
1 Tbsp cayenne pepper*
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground black pepper
Combine all ingredients and slow cook on low or simmer for 6 to 8 hours.
I use a crock pot to cook as I have no patience to remember when to stir or clean up the mess on the stove from splattering spaghetti sauce.
If you notice there is no basil, oregano, or Italian seasoning. I was playing with making this during a time in which I was in love with herbs de Provence. I use raw sugar because my future son in law left a package of it at my house on accident. I wasn’t sure what to do with it so I used it in this recipe. It worked so good, that I am afraid to change it.
*cayenne pepper. Yes that is right there is cayenne pepper in this sauce. We love heat in our foods. This can be omitted or cut down in the amount you use.
A word on spices and herbs. Spices and herbs do not go bad. The strength of taste lessens as time goes by. I am very careful when using the cayenne. If the bottle of spice I am using is new I use 1/2 of a Tbsp. If it is older than I use the full Tbsp. The same can be said for every spice or herb you own.
I usually start this first thing in the morning, just like Grandma did, but if I am busy or not going to be home to start it first thing in the am, then I assemble all the ingredients the night before. I put everything into the crock pot bowl, stir, and put into the refrigerator the night before with the lid on. When I get up the next morning, I just put the crock pot bowl into the heating element. I plug it in and turn it on low and walk away.
This makes a good spaghetti sauce for spaghetti, lasagna, manicotti, etc. I freeze the left over for other meals in quart freezer bags. Yes, I know, but I don’t have canning jars or a canner right now.
Every day I find something new that I would like to make from scratch. Now I want to find a way to make a basic tomato sauce on the cheap for use with the tomato based sauces such as spaghetti or pizza sauce.
1 Cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/8 tsp Nutmeg
1/8 tsp ground Cloves
1 tsp Cinnamon
3 Tbsp Sugar
1 lg Egg
1 1/2 Buttermilk
2 Tbsp melted Butter
1 Cup canned pumpkin
1. Preheat griddle to 375 degrees
2. Mix eggs, buttermilk, melted butter, and pumpkin in medium bowl.
3. Whisk Flour, baking powder, baking soda, salt, nutmeg, ground cloves, cinnamon and sugar.
4. Slowly add egg mixture to flour mixture. Mix until lumpy. but no flour showing.
5. Use a small amount of butter to coat griddle and pour 1/4 cup of batter and cook. This seemed to take a while, but I forgot to time it. I’d say until you can see bubbles around the edges and it looks set.