THE RECIPES FOLDER

As most people do, I have multiple folders in my email account to hold stuff I want to keep in one place but not clog up my regular email. One of those folders is Recipes. Usually what happens is my husband finds an online recipe and emails it to me, and I think it might be worthy of making someday. Or I ask someone how they made their salad dressing, and they email me, and into the folder it goes.

Yesterday I took a closer look. That Recipes folder goes back to 2009. It’s time to do a little housecleaning.

The braised eggplant with quinoa – that gets deleted. We’ve tried, God knows we tried, but neither of us really likes quinoa. A recipe from Epicurious for cinnamon rolls – Epicurious started charging a subscription fee so screw them, and anyway I already have a cinnamon roll recipe I like very much. A recipe for brownies – really dark rich chocolate doesn’t agree with my husband. Out it goes.

But there are a lot of other recipes that do look like keepers, so I’ll be moving them here. Here’s the first one. No idea where this came from.

Photo by yvonne lee harijanto on Unsplash

BBQ PORK SANDWICH

Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne

4 pound shoulder pork roast
2 cups apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon garlic powder
6 soft hamburger buns

Mix the dry rub ingredients in small bowl. Sprinkle rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate overnight.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into slow cooker. Cook on low for about 11 hours hours or high heat for about 5 hours.

Shred the pork with a fork or tongs into bite-size pieces.
Serve on hamburger buns topped with barbecue sauce.

ALMOND FLOUR PANCAKES

Photo by Jaqueline Pelzer on Unsplash

I had almond flour that needed to be used before it turned rancid. Decided to make pancakes with a “what’s the worst thing that could happen” attitude. As it turned out, they were wonderful.

ALMOND FLOUR PANCAKES

• 1 1/2 cups almond flour
• 3 cups pastry flour, white or whole wheat
• 4 tablespoons granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk or milk with 2 teaspoons vinegar added and allowed to stand 5 minutes
• 1 egg
• 1/4 cup oil such as canola
• 2 teaspoons pure vanilla extract or almond extract

Place all dry ingredients in mixing bowl and use a whisk to combine. Be sure there are no lumps in the baking soda and baking powder and that they are fully incorporated into the other dry ingredients.

Beat egg with oil. Pour into dry ingredients along with buttermilk or soured milk and the vanilla. Stir, scraping from the bottom of the bowl, to mix the dry into the wet ingredients.

If mixture is too thick, add more milk, a little at a time, until batter is thinned as much as you like.

Allow batter to stand 10 minutes. At this point, batter can be refrigerated, covered, up to five days.

Turn oven to 350 for 2 minutes with an oven-safe plate in it, then turn oven off.

Bake pancakes on preheated, oiled griddle over medium heat. Pancakes will puff up. Flip when browned on one side. As they come off the griddle, layer them on the warmed plate in the oven.

Serve with fresh fruit, sour cream, cottage cheese, and syrup. Makes about 20 3″ pancakes.