OVERNIGHT PANCAKES

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
2 cups buttermilk


Sift together: flour, sugar salt, soda and baking powder. Blend beaten egg and buttermilk. Gradually beat flour mixture into egg mixture. Cover well, store overnight. In the morning stir well (add a little more milk if the batter is too thick).


Using a 1/4 cup of batter you will yield 20 pancakes!

BROCCOLI CHEESE SOUP (PANERA KOPY-KAT)

CROCK POT

Place in the crock --

6 cups chopped broccoli

4 TBL butter

3/4 cup finely diced onion

3/4 c finely diced celery

3/4 cup finely diced carrots

3 tsp minced garlic

1.5 tsp black pepper

Make a slurry--

6 cups chicken broth

3/4 cup corn starch

Mix well and pour over veggies

Cook on low 6 hours

Add--

1.5 cups milk or heavy cream

6 cups of fresh grated sharp cheddar

Cook for another 30 minutes

STOVE TOP

4 tablespoons butter

1 cup yellow onion, diced small

1 cup carrots, peeled and diced small

1 celery stalks, diced small

2 cloves garlic, minced

1/2 teaspoon each of salt and pepper

1/4 cup flour
1/8 tsp nutmeg

2 cups milk

2 cups chicken stock 

2 cups broccoli florets

2 cups shredded sharp cheddar cheese (8oz)

1. Melt the butter in a soup pot on medium. Add onions carrots, celery, garlic, salt and pepper and cook until veggies are soft and fragrant, about 5 minutes.

2. Add flour and nutmeg.  Stir until veggies are coated and cook for 5 minutes to get raw flour taste out. Slowly add the milk, while whisking to avoid lumps.  Cook until slightly thickened.  Add the chicken stock and broccoli.  Cover and simmer over medium-low heat for 20-25 minutes.

3. Remove from heat and add the cheese.  Stir until cheese is melted and serve hot!