Monday, March 9, 2026

Sharing the Goodness, Evelyn’s Favorite Recipes

 Hello, Darlings

Today, after running through my recipe file, I have decided to post a few of my favorite recipes that we have enjoyed for years, and some of which were especially created for two. I hope you will try and enjoy them as we do.

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Betty Crocker Pancake Recipe for Two

Ingredients

  • ½ cup all-purpose flour
  • 1 ½ tablespoon brown sugar
  • 1 ½ teaspoon regular baking powder
  • 1/8 teaspoon salt
  • 3/8 cup rice milk, regular or unsweetened 
  • 1 tbsp. cooking oil
  • Margarine or butter
  • 1 egg 

Directions

  1. In a medium bowl, combine flour, brown sugar, baking powder, and salt
  2. In another  medium bowl or mixer add  milk, cooking oil and egg, mix until blended
  3. Stir into flour mixture just until moistened
  4. If the mixture is too thick add a little more rice milk
  5. For each pancake, pour ¼ cup mixture onto preheated 350°F to 365°F nonstick-coated electric skillet
  6. Add some butter, margarine, or cooking spray
  7. Flip when bubbles form on the surface
  8. Cook until golden brown

 
Makes 6 pancakes

Adapted from recipe in Betty Crocker’s 40th Anniversary Edition Cookbook 

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Wine Spices for Storing

Ingredients

  • 1/4 teaspoon ground nutmeg
  • 1 cinnamon stick ( about 3 or 4cm long)
  • 1 teaspoon crushed anise seed
  • 1-1/2 - 2  teaspoon grounded cinnamon
  • 1 teaspoons ground  cloves
  • ½ teaspoon black peppercorns, whole
  • 1 teaspoon ground ginger (allspice can be substituted)
  • 2  teaspoons sugar or brown sugar, for additional taste (optional)
  • 1 teaspoon dried orange peel


Directions:

  1. Add all ingredients to blender and blend to a find powder.
  2. Store standard in size seasoning jar
  3. Use ½ to ¾ teaspoon per cup of wine or can be increased for one full bottle.
  4. Store in standard size spice jar or small air tight mason jar

 

A Widescreen Online Review Plus Recipe@2026

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Greaseless One Pounder Meatloaf

Ingredients

  • 1 pound lean ground beef
  • 1 egg, lightly beaten
  • 3 tablespoons dry bread crumbs
  • 1 small onion, finely chopped
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ground black pepper to taste
  • 6 to 8 small mushrooms caps. or 2 large mushrooms sliced
  • 1 tablespoon olive oil, or as needed


Equipment

  • Oven
  • Rachael Ray Bakeware Meatloaf/Nonstick Baking Loaf Pan with Insert or similar for greaseless meatloaf. 

Topping

  1. ½ cup ketchup
  2. ¼ cup brown sugar
  3. 2 tsp Dijon mustard
  4. 1/2 tablespoon Worcestershire sauce


Directions

  1. Preheat oven to 350°F.
  2. Combine ground beef, egg, bread crumbs, onion, thyme, salt, and pepper in a bowl. Knead and mix thoroughly.
  3. Transfer beef mixture to a greaseless meatloaf pan and smooth the top. Press mushrooms into the top and coat with olive oil. Place meatloaf pan in oven.
  4. Bake meatloaf in oven 40 minutes.
  5. While meatloaf is cooking, prepare glaze by combining ketchup, brown sugar, and Dijon mustard. When there is about 5 minutes left on your timer, spread glaze over meatloaf
  6. Remove and allow meatloaf to rest for 10 minutes before slicing. 


A Widescreen Online Review Plus Recipe@2026

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Old-Fashion Pineapple Upside-Down Cake

Ingredients

  • 1/4 cup butter
  • 2/3 cup packed brown sugar
  • 9 slices pineapple in juice drained
  • 9 maraschino cherries without stems, if desired
  • 1 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup shortening
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla (optional)
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg


Direction

  1. Preheat oven to 350°F. In 9-inch square pan, melt butter in oven.
  2. Sprinkle brown sugar evenly over melted butter.
  3. Arrange pineapple slices over brown sugar.
  4. Place cherry in center of each pineapple slice.
  5. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
  6. Beat on high speed 3 minutes, scraping bowl occasionally.
  7. Pour batter over pineapple and cherries.
  8. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  9. Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
  10. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.
  11. Store cake loosely covered.

 

A Widescreen Online Review Plus Recipe@2026

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Evelyn's Quick and Easy Frozen Blueberry Pie

Ingredients

  • 2 chilled 9 to 10 inch deep dish or roll out pie crusts


Filling for 9 inch pie:

  • 2 cups frozen blueberries, don't thaw them
  • One 21oz can blueberry pie or topping filling

Directions

  1. Pre-heat oven to 350°F. 
  2. Add the can pie filling and frozen blueberries to a large bowl and mix well.
  3. Pour the blueberry mixture into the pie crust and spread it out evenly.
  4. Spread out the second pie crust dough over the blueberry filling. Tuck the outside of the dough under, and use a fork to flute the edges. Cut 6 to 8 slits in the top of the crust.
  5. Lightly brush the top with egg wash, optional.

Bake the Pie:

  1. Bake the pie about 90 to 120 minutes until the crust is golden and the pie is bubbling in the center.
  2. To keep the pie from running, let it completely cool to room temperature before serving.


TIP: Check the pie around the 45-minute mark and then every 10 minutes after. If the crust starts to turn golden before the pie bubbles in the middle, cover the pie with a piece of aluminum foil.

A Widescreen Online Review Plus Recipe@2026

Their PDFs are:

·         My Fish and Shrimp Gumbo

·         Betty Crocker Pancake Recipe for Two

·         Homemade Mulled Wine Spices for Storing

·         Greaseless One Pounder Meatloaf

·         Old-Fashion Pineapple Upside-Down Cake’

·         Evelyn's Quick and Easy Frozen Blueberry Pie

 

w  Well. that's all, until next time.

C                Chow, Darlings

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