Old Fashioned Oatmeal Pancakes

This recipe was one Mom attached to the fruit syrups she made and sold at her market in Ocean Park, Washington. It was a seafood market, but for some reason she wanted to sell jams, jellies, syrups and desserts also.

Old Fashioned Oatmeal Pancakes

Aunt Anne and Mom

2 cups rolled oats 

   (not the "quick" or instant kind) 

2 cups buttermilk

1/4 cup melted butter

2 eggs

1/2 cup flour

2 Tb sugar

1 tsp baking powder

1 tsp soda

1/4 tsp salt

1/2 tsp cinnamon

Blend oats and buttermilk in a bowl; cover and refrigerate overnight.  In the morning beat the eggs and butter together.  Add to oat mixture and stir just to blend.  In another bowl combine the dryingredients; add to oat mixture and stir just until moistened.  If batter is too thick, stir in more buttermilk.  Spoon onto lightly oiled hot griddle.  When first side is browned, gently turn and cook until second side is golden brown.  Serve with plenty of butter and syrup.

Ginger Molasses Cookies

Aunt Peggy and Uncle Lee - Nahcotta, WA
(uncle Lee was a big fan of ginger cookies)

The first time I made these I mistakenly measured three tablespoons of ginger. The cookies were spicy-hot, but actually quite delicious.

Ginger Molasses Cookies

1/2 cup unsalted butter (1 stick)

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 tsp baking soda

pinch salt

1/2 tsp ground cinnamon

1/2 tsp ground cloves

3 tsp ground ginger *

1/4 cup raw (turbinado) sugar

Preheat oven to 300 F.  Line baking sheets with parchment paper.

In a small bowl, stir together the flour, baking soda, salt, and spices. In a medium bowl, cream the butter with 1 cup sugar.  Add the molasses and egg and beat well.  Add the flour mixture to the creamed mixture and stir to combine well.

Drop by rounded tablespoonfuls (about the size of an unshelled walnut) into raw sugar and gently roll to coat; place about 2 inches apart onto baking sheets--they will spread.  Bake for about 10 minutes or until cookies are beginning to brown--Cookies should look slightly underbaked.  Remove to wire rack to cool.

* If you like VERY strongly flavored (i.e. HOT) ginger cookies, you can add more! If you are truly daring try adding some chopped candied ginger.

Velvet Almond Fudge Cake

Becky with Grandma's dog Nina
ca. 1980, Nahcotta Boat Basin

A "chocoholic's" delight, this cake is easy and really needs no frosting, since it already has has a triple dose!

Velvet Almond Fudge Cake

1-1/2 cups sliced or blanched slivered almonds

1 pkg (12 oz) chocolate chips

1 pkg chocolate fudge or chocolate cake mix

1 pkg (3.4 oz /4 serving size) instant chocolate fudge or chocolate pudding mix

4 eggs

1 cup sour cream

1/2 cup water

1/4 cup oil

1/2 tsp vanilla

1/2 tsp almond extract

Toast almonds at 350° F for 3 to 5 minutes; allow to cool. Sprinkle 1/2 cup of almonds on bottom of well greased 10 inch tube pan.  Set aside remaining almonds and chocolate chips.  Measure remaining ingredients into mixer bowl.  Blend; then beat at medium speed 4 minutes.  Stir in chips and almonds.  Pour into pan and smooth--batter is fairly thick. Bake at 350° F  for 65 to 70 minutes, or until cake begins to pull away from sides of pan.  Do not underbake.  Cool in pan 15 minutes.  Remove and finish cooling on rack. 

Serve with dollop of whipped cream or scoop of ice cream, if desired. 

Mom's Chocolate Applesauce Cake

Mom mad

Mom (and friend) ca. 1955

e this cake for many birthdays and special occasions in our family. It is a fairly simple, moist cake, but the chocolate whipped cream makes it taste divine.

Mom's Chocolate Applesauce Cake

1 pkg chocolate cake mix

(preferably a "basic" one without added pudding)

1 tsp soda

1-2/3 cups applesauce (about 14 oz)

(the original recipe called for "1 can" but they don't seem to sell it that way these days)

2 eggs

1/4 cup vegetable oil

1/4 cup water

Preheat oven to 350° Fahrenheit.  Grease and flour two 9-inch round cake pans. Beat cake mix, soda and applesauce with electric mixer.  Add eggs, oil and water and beat for about two minutes on medium speed.  Bake for 30 to 35 minutes or until done.  Fill and frost with Chocolate Whipped Cream.

Chocolate Whipped Cream Frosting

2 cups heavy cream

1/3 cup powdered sugar

2-1/2 Tbs cocoa

1/2 tsp vanilla

Sift powdered sugar and unsweetened cocoa together. Add to cream and vanilla. Mix together; do NOT beat.  Chill at least two hours, then whip until stiff.

Lemon Cream Parfait

Rick, cousin Wayne, Terri and Sherrie

This recipe was shared by one of the Park Hosts when I worked at Fort Stevens State Park. This was one of the most popular desserts at any potluck and always seemed to disappear first. I made this recipe almost every week to sell at my Mom's store--a seafood market, but everyone seemed to also want cookies and desserts. You can, of course, experiment with other flavors and create your own version of this dessert--I've included the Tropical / Coconut version, which is one of my favorites.

Lemon Cream Parfait

1 stick butter

1 cup flour

1 cup pecans, finely chopped (I use a small food processor)

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip (from 8-oz container)

1 small pkg lemon instant pudding

1 small pkg vanilla instant pudding

3 cups milk

Remaining Cool Whip; additional chopped pecans for garnish

First layer: melt butter in 9x13 pan (can also make in a 10x10 pan; crust & all other layers will be slightly thicker). Mix in flour and nuts; pat out to cover the bottom of pan (yes, it is enough, even though it doesn’t seem to be). Bake at 350F for 15 minutes; cool--overnight is best.

Second layer: beat softened cream cheese, powdered sugar and one cup of Cool Whip; gently spread over cooled crust.

Third layer: mix pudding mixes and milk (okay to use same bowl & beaters used for second layer); beat two minutes with electric mixer. Spread over cheese mixture.  Refrigerate until third layer is firm, then top with remaining Cool Whip and sprinkle with chopped pecans. Refrigerate until ready to serve.

Tropical Cream Parfait: slice 3 or 4 bananas over cream cheese layer, use 2 pkg vanilla pudding and add flaked coconut (about 1 to 1-1/2 cups) to pudding when mixed. Top with remaining Cool Whip. You can, of course omit bananas for a Coconut Cream only version.

EZ Beef Stew version 2.5

Family vacation in Lincoln City
(this guy was Rick's stand-in)

 The new and improved version. My brother likes the meat more than the vegetables (naturally!) so I increased the beef and slightly decreased the potatoes. To pump up the flavor even more, I also added some Campbell's French Onion Soup and some minced garlic.

2-1/2 pounds beef, cubed

(I used boneless beef strips--believe they're from what is known as the "rump roast" section, but I've also had good luck with cross rib roast)

2 - 3 Tbs oil

2 onions, chopped (I usually use Maui or Vidalia)

2 stalks celery, sliced

2 Parsnips, peeled and chopped into about 3/4-inch pieces

5 medium carrots, peeled and cut into about 3/4-inch pieces

   (or you can substitute a similar amount of the ready-to-eat “baby” carrots)

1-1/2 to 2 russet potatoes, peeled and chopped into about 3/4-inch pieces

one 14-1/2 oz can petite-diced tomatoes

about 20 oz beef broth (about 1-1/2 cans)

about 3/4 of one can French Onion Soup

3 or 4 Tbs red wine (optional)

2 or 3 minced garlic cloves

3 to 4 Tbs Minute Tapioca

1 tsp sugar

2 tsp salt

1/4 tsp ground pepper

1/2 tsp Italian seasoning blend (or you can use a little Oregano & Thyme)

2 Tbs chopped fresh parsley

Preheat oven to 325° F. Peel and chop the vegetables; reserve a little less than half of the onions. Place the remaining vegetables and onions in a large bowl and mix. Cube the beef. Heat oil in large dutch oven and brown in oil in batches. Remove to separate bowl. Place reserved onions in bottom of dutch oven, top with beef, then cover with the remaining chopped vegetables and onions.

Combine the tomatoes, broth, onion soup, garlic, tapioca, sugar, spices and herbs and pour over the vegetables and beef. Mix it just slightly (mainly the top vegetable part). Cover and cook for 3-1/4 hours—do NOT peek!

Sherrie's Meatloaf

Rick's first birthday
(he's slightly less messy these days!)

My brother Rick loves this meatloaf--this is the recipe we used to "inaugurate" his new stove.


8 ounces canned diced tomatoes with juice 

(I use S&W petite cut with roasted onion & garlic)

1 egg

1-1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup uncooked oats

1/2 cup minced onion

1 pound ground beef (I usually use 80%/20%)

Topping:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard

Line a 9x5 loaf pan with plastic wrap. Sauté the onions slightly to eliminate the "raw" flavor. While they are cooking mix the tomatoes, egg, salt, pepper and onions into a "slurry" in a large bowl. Stir in the onions. Gently mix in the ground beef, using your hands. Press (don't pack!) the mixture into the loaf pan. Refrigerate for at least an hour—this lets the oats absorb the liquid.

Preheat oven to 375° F. Line a small pan (such as a broiler pan) with foil and invert the meatloaf onto it. Mix topping ingredients together and spread over meatloaf.  Bake about 55 to 60 minutes.

NOTES: I normally buy the beef they grind "in-store" because the meat in the "tubes" seems a little too compacted for me, plus I like to see what I'm getting. I also sometimes buy a little more than one pound (more beef!). Since the canned tomatoes are in a 15-oz can, if I make two meatloaves I usually just use the one can and add a spoonful or so of salsa to bring it up to 16 oz. If I only make one loaf I sometimes cook the remaining tomatoes with a little brown sugar and vinegar and make a sauce to serve on the side.