My Favorite Swedish Pancake Recipe

My Favorite Swedish Pancake Recipe

I grew up in the Midwest part of the country that was made of up of many generations of Swedes. One of my all-time favorite foods was Swedish Pancakes. There are many variations of Swedish pancakes but I am sharing the one that I grew up eating almost every weekend. These pancakes can be served rolled up or just lying flat on a plate. They are excellent served hot with some powdered sugar sprinkled on top and a dish of lingonberries served at the side.


  • Two cups cold milk
  • One teaspoon of sugar
  • Two large eggs
  • One cup of all-purpose flour
  • Three tablespoons of vegetable oil.
  • ¼ teaspoon of salt.



Beat together the eggs, milk, flour, vegetable oil, and salt until the batter is smooth and no lumps. Pre-heat a large skillet or griddle that is well greased, pour ¼ cup of batter onto the griddle or skillet. Cook for thirty seconds to a minute on each side, you can vary the time depending on how crisp you like your pancakes. You may need to experiment with a few pancakes if you have never made them before. The batter is very thin and it can take a few times to get the consistency to the way you may like them

Serve them hot and enjoy.

Posted by Tom in Recipes
Macaroni and Cheese Casserole

Macaroni and Cheese Casserole

Macaroni and Cheese Casserole

Many of us have grown up eating Macaroni and Cheese out of a box. The image of a cardboard box with two plastic bags inside of the ingredients they call mac and cheese. Around our home we try to stay away from these processed foods, we actually take the time and make our own homemade Baked Macaroni and Cheese Casserole. Believe it or not even the grandchildren love our macaroni and cheese casserole. It is so good this is one of our main side dishes at the holidays.


  • 3 cups of uncooked macaroni
  • 2 eggs
  • ½ cup of breadcrumbs or panko
  • ½ cup of heavy cream
  • 1 ½ cups of milk
  • Pinch of salt and pepper
  • 2 ½ tablespoons of flour
  • 4 tablespoons of butter
  • 2 cups of grated sharp cheddar cheese
  • 2 cups of grated monterey jack cheese
  • 2 cups of grated cheddar cheese
  • 2 tsps. of salt


  • Preheat oven to 425 degrees.
  • Bring about 6 cups of water to a boil. Add 2 tsps. of salt to the boiling water. After water came to a boil add the uncooked macaroni and cook till the pasta is al dente.
  • Drain pasta and set aside.
  • In a large mixing bowl beat the eggs and add heavy cream and milk. Mix these ingredients well.
  • In a separate sauce pan melt butter and add the cheeses and stir continuously. Once cheese is melted and mixed into the butter add the eggs, milk and cream. Whisk constantly and add pinch of salt and pepper.
  • Take a 9×13 casserole dish coat interior with cooking spray.


  • Melt a ¼ cup of butter and add bread-crumbs or panko in a small skillet over medium heat. Cook till brown. Spread over the macaroni and cheese.
  • Bake for about 20 minutes the cheese should be bubbling after about 20 minutes time.

For a little variation:

  • For a little different taste add some chopped onion or ham pieces or fry off some bacon and crumble the bacon and mix into the cheese. Anyone one of these three will give the baked macaroni and cheese a different flair.
  • Thanks for visiting! Remember to like us on Facebook and Pinterest for daily updates.

Posted by Tom in Recipes
Southern Red Eye Gravy

Southern Red Eye Gravy

Nothing says country more than Red Eye Gravy.  According to Wikipedia Red-eye gravy is a thin sauce often associated with living in the Southern United States. The gravy is made of drippings left in a pan that has cooked sausage, bacon or country ham. Red-eye gravy is also called bird eye gravy, poor man’s gravy, red ham gravy or muddy gravy.

Today most people associate red-eye gravy with good ole country style ham. This ham is very salty and once the ham is cooked in a pan the grease is removed and black coffee is poured into the pan, this process is called deglaze the pan. The coffee and grease are then poured in the same container and mixed together to make the gravy.

Here are a couple recipes for making Red Eye Gravy.

Food Network

All Recipes

North Carolina Recipe


Let us know if you have tried this or not. If you have give us your opinion on if you like Red eye gravy or not. We would love to hear from you.

Thanks for visiting! Remember to like us on Facebook and Pinterest for daily updates.

Posted by Tom in Recipes
Homemade Sausage Gravy Over Biscuits

Homemade Sausage Gravy Over Biscuits

My favorite food for breakfast on the weekends is grandma’s homemade biscuits and gravy. I know this meal is probably one of the unhealthiest meals that you can eat. Sometimes you just have to go out on a limb and treat your taste buds to something that you crave and for me this is one of my comfort foods.

I have tried so many variations of biscuits and gravy but I still come back to this one that I am going to share with you. Whenever we have family gatherings of all our kids, they cannot wait for me to make up a batch of homemade biscuits and a pot of homemade sausage gravy.

For my family what I like to do is make the sausage gravy the night before. This brings all the flavors together when the gravy sits overnight. The morning of breakfast I will bake the biscuits. Click here for the biscuit recipe.

Ingredients for sausage gravy

  • 16 oz. sausage, if you want a little kick to your gravy add 8 oz. of hot sausage
  • 4 tablespoons of butter
  • ½ cups of flour
  • 4 cups of milk
  • 1 tsp of ground sage
  • ¼ tsp of onion powder
  • ¼ tsp of ground pepper
  • Pinch of salt


  • Brown the sausage in a frying pan on medium heat and drain off the grease.
  • Melt the butter after you drain the grease in the same pan with the sausage.
  • Add flour to the sausage and butter and stir together and let cook for two to three minutes.
  • Pour in milk over the sausage in the frying pan and let sit for a few minutes.  Then add the sage, onion, pepper and salt. Bring this mixture to a boil and then turn to low heat.
  • Continue to cook on low for another ten minutes stirring occasionally.
  • Transfer the sausage gravy to a container and cover and place in the refrigerator overnight.
  • In the morning after the biscuits are about done baking bring out the sausage gravy and heat on low. Only add a little cold milk if the gravy is to thick.
  • Enjoy

    Thanks for visiting! Remember to like us on Facebook and Pinterest for daily updates.

Posted by Tom in Recipes
Fresh Picked Strawberry Jam Recipe

Fresh Picked Strawberry Jam Recipe

Homemade Strawberry Jam

I remember growing up in Wisconsin how we use to go and fight the black bears for fresh off the bush strawberries. We would pick bucket’s fully loaded of delicious strawberries and bring them home for my mother and grandmother to make fresh strawberry jam. Homemade Strawberry jam spread over my grandmothers buttermilk biscuits is, nothing can be any better. Let’s take a look at how simple it is to make strawberry jam.


  • A pound or so of fresh strawberries, they need to be hulled and chopped
  • ¾ cup of granulated sugar
  • 2 Tbsp. of lemon juic


  • Put all three ingredients into a sauce pan.
  • Stir over medium to low heat
  • Slowly bring up the heat to a rolling boil, stirring frequently
  • Keep stirring and smashing the berries. Let boil until the jam is thick bubbles cover the surface of the jam.
  • Pour jam into clean sterilized jars and let settle and cool to room temperature.
  • Seal the jars after they have cooled and store in refrigerator.

Thanks for visiting! Remember to like us on Facebook and Pinterest for daily updates.

Posted by Tom in Recipes
Grandma’s Homemade Southern Style Buttermilk Biscuits

Grandma’s Homemade Southern Style Buttermilk Biscuits

Good old-fashioned southern homemade buttermilk biscuits just like grandma use to make. I just love waking up on Sunday morning to smell the biscuit coming out of the oven. The thought of homemade sausage gravy poured over southern style fluffy buttermilk biscuits, what more could you ask for. The biscuits are about 1 -2 inches tall and light and fluffy just like grandma used to make.

Grandma’s Southern Buttermilk Biscuit Recipe

Ingredients:ups of flour

1 Tbsp. of baking powder

1 Tsp of baking soda

½ Tsp of salt

½ cup of shortening

1 ¾ cups of cold buttermilk

4 Tbsp. of melted butter


  • Have the oven preheated to 425 degrees. While this is happening mix together the flour, baking powder, baking soda, and salt.
  • Using your fingers, mix in shortening into the flour mixture and work together till it resembles crumbs. Work the mixture pretty quickly.
  • Pour the buttermilk into the mixture and continue to mix with your hands until the dough ingredients all come together, you will know it when the dough becomes sticky.
  • Spread some flour onto the counter top. Take the dough from the bowl and lay it on the floured surface and sprinkle more flour onto the dough. Fold the dough over and over about 7 times. The top of the dough will be smooth with flour and the middle with still be sticky. But if the outside is still sticky sprinkle some more flour on the sticky areas.
  • Take your hands and make the dough about 1 inch thick while still on the floured surface.
  • Cut out your biscuits with a 2 inch cutter. Make sure there is flour on the cutter also. Push the cutter through the dough and come straight up.
  • Now place each biscuit on a baking sheet, make sure they do not touch each other.
  • Take your scrap dough and rework it so it is in a 1 inch thick form and cut more biscuits from this and place them on the baking sheet also. Don’t waste any leftover dough.
  • Bake for about 15 to 20 minutes or until the biscuits are tall and golden brown on the top.
  • Take out of the oven and brush the top with melted butter. Yum Yum


Thanks for visiting! Remember to like us on Facebook and Pinterest for daily updates.

Posted by Tom in Recipes
Dear Ole Mom’s Apple Crisp

Dear Ole Mom’s Apple Crisp

Apple Crisp is one of those desserts that people love year-round. For our family we love this desert especially in the cool fall days. Nothing taste better than hot delicious apple crisp with a scoop of vanilla ice cream melting over the dish. This old fashion apple crisp recipe is a hand down from my mother’s mother and it is so amazing you will love it.


For the apple filling you will need:

4 large granny smith apples that are peeled and sliced thin

3 Tbsp. of butter, softened

2 Tbsp. of flour

1 Tbsp. lemon juice

3 Tbsp. of milk

3/4 tsp of vanilla extract

2/3 cup of brown sugar

½ tsp cinnamon

Just a dash of salt

For the crumb topping:

½ cup of flour

½ cup of oats

2/3 cup of brown sugar

½ tsp of baking powder

½ tsp of cinnamon

1/3 cup of unsalted butter cubed.

Just a dash of salt


Preheat the oven to 375 degrees

Mix in a large bowl all the ingredients for the crumb topping with a fork. Mix till the ingredients looks like small crumbs then put in the refrigerator.

In a small bowl melt the butter and flour until well mixed. Then add the lemon juice, milk, and vanilla and mix very well and then add the brown sugar and cinnamon and salt. In large bowl pour this mixture over the apples and mix together so all the apples are coated. Take the apple mixture and put in a 8×8 baking dish and spread to an even layer. Now take the crumb topping from the refrigerator and spread over the apples.

Bake for 30 to 40 minutes or until the top is golden brown. Remove from oven and let sit to settle for 10 to 15 minutes.

Serve warm with a large scoop of vanilla ice cream.

Posted by Tom in Homestead, Recipes
Oven Roasted Wild Boar Recipe

Oven Roasted Wild Boar Recipe

Oven roasted wild boar recipe

Living here in the south one of the more famous animals to hunt is wild boar. Wild boar also called razorbacks, wild pigs, wild hogs and Eurasian boars these wild animals are creating some major problems in the southern states especially here in Florida.

These animals were brought into the United States back in the 1500’s for a food source for the early settlers. Then in the 1900’s the Eurasian boar was brought into the United States from Russia for sport hunting. Over the years these wild hogs got with the domesticated pigs and now we are stuck with a combination which are becoming very invasive and causing property damage and other environmental issues.

The good out of these invasive animals is the meat. Wild boar is different than other types of meats both domestic and exotic, wild boar is very low fat and it needs to be fully cooked before it is served.  

One of my favorite recipes is oven roasted rack of wild boar ribs.


  • Rack of Wild Boar
  • Fresh sage
  • French shallots (5 or 6 heads)
  • Mirepoix made of chopped onion, carrots and celery
  • ¼ cup White sugar
  • 2 Apples peeled and diced
  • 2 tbs. Butter
  • 2 oz. Maple syrup
  • ¼ cup semi dry white wine
  • 1 cup Beef stock

Cooking Method

Preparation of the meat.

Pre-heat the oven to 375 degrees.

Score the wild boar ribs crosswise, next season with pepper on both sides and rub both sides with fresh sage.

Prepare pan with your Mirepoix and rest of the sage.

Let it sear at medium high heat on each side to a golden brown for two minutes each side.

Remove the meat.

To make the Glaze

Place in the pan at medium high heat and caramelize the shallots to a light brown.

  • 2 tbs. butter
  • French shallots
  • Sugar

Add the white wine

Reduce the liquid by half

Add the maple syrup

Add the beef stock

Once you have your reduction it is time to add your chopped apples. You must add the apples last so that they retain their crunch. You don’t want to end up with apple sauce.

Make a fairly large quantity because you will baste your wild boar about 10 times

Add the apples at the end of the cooking process so they retain their crunch.

Bring to a boil and remove from heat.

Baste all the meat with the mixture.

Put in the meat thermometer into the thickest section of the boar and put in the 375 degree oven.

Cook the meat for 5 – 6 minutes remove and glaze baste again do this every 5 to six minutes

Once the meat thermometer reaches 158° on the meat thermometer for a medium well done meat remove from oven and let stand for 10 minutes.

Finish off with another drizzle of the apple glaze mixture.

Thanks for visiting! Remember to like us on Facebook and Pinterest for daily updates.

Posted by Tom in Recipes
Simple Venison Jerky Recipe

Simple Venison Jerky Recipe

Venison Jerky Recipe

There are many great venison and jerky recipes on the web, but I came across this recipe a few years ago that I fell in love with for making venison jerky. Venison is a great substitute for beef and pork and it gives you a little different taste than the normal meat.


  • 4 lbs. venison
  • 2 tsp freshly ground black pepper
  • 2 tsp homemade chili powder
  • 2 tsp homemade garlic powder
  • 2 tsp homemade onion powder
  • 1 tsp Hungarian hot paprika, more if you want it hot
  • 1 tsp liquid smoke
  • 1/4 cup homemade brown sugar, packed
  • 1/4 cup homemade soy sauce
  • 1/4 cup homemade teriyaki sauce
  • 1/2 cup homemade Worcestershire sauce
  • 3 TBS homemade hot sauce (or to taste)


Directions for cooking:

Trim fat from the meat (if there is any) and slice into 4 inch strips. The meat pieces should be between 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly and set aside.

Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate overnight.

In the morning, line cookie sheets with foil. Place strips of meat on the sheets – do not overlap the meat.


oven to 150-175 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out.


Thanks for visiting! Remember to like us on Facebook and Pinterest for daily updates.


Posted by Tom in Recipes
Classic Southern Deviled Egg Recipe

Classic Southern Deviled Egg Recipe

Creamy Southern Deviled Egg Recipe

Living in the south there is nothing better than the Southern Creamy Style Deviled Eggs. Of course since we raise our own chickens this is a classic dish at all our family gatherings. I remember the good ole days when we would gather with friends and families and have potlucks or have church luncheons on Sunday after worship services with the church family. One of the easiest dishes to make for a potluck is deviled eggs.

Now there is many different combination but the southern style straight classic mixture is the one that I still opt out for.

Southern Style Classic Deviled Eggs


  • Six large hard boiled eggs
  • Three tablespoons of mayonnaise
  • ½ teaspoon of prepared yellow mustard
  • Dash of salt and pepper
  • Paprika
  • Sliced baby dill pickles


  • Boil six eggs till they are hardboiled and remove the shell.
  • Cut the hard boiled egg without the shell in half.
  • Remove the yolk and place in a small mixing bowl.
  • Mash the yolks with a fork and add the mayonnaise, mustard, salt and pepper. Stir mixture together till the mixture is smooth and creamy.
  • Place the mixture in a piping bag with a large round tip. Squeeze the mixture into the hallowed out egg whites. Sprinkle the paprika till pretty and garnish the deviled eggs with a pickle slice.

I hope you enjoy this recipe as well as my family and friends. We would love to hear how you make your family’s favorite deviled egg dishes.

Posted by Tom in Recipes