Pumpkin Pancakes

2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or 2% milk to equal 2 cups)
1 cup pumpkin puree
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly + more for cooking, if desired
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice blend* or (1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves)
½ teaspoon salt

To a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.

Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, spices, and salt.

Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
Let batter rest for about 5 minutes.

Heat a non-stick griddle to 325 degrees or set large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). Using a 1/4 cup measure, pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.

Serve topped with butter and maple syrup, if desired.

Jalapeno Beer Bread

12.6 oz flour
3 T baking powder
1t. salt
1/4 c. sugar
1/4 c. coarsely chopped jalapenos
Mix all ingredients together briefly.

1/4 c. salted butter
Pour melted butter over the top.

Pour in loaf pan and bake at 375 for 45-50 minutes. Let cool in pan for 15 minutes then remove.

Beer Cheese Soup

1 c. onions, frenched (1 medium onion)
6.4 oz bacon
1 c celerey, 2 stalks
1 c carrots, 2 skinny, 1 med.
1 jalapeno
3 cloves garlic
Saute until onions are translucent and veggies are soft.

2 T. butter
1/4 c. flour + 1tsp.
Add butter and sprinkle flour over veggies. Cook 3mins until flour smells nutty.

2 c. chicken stock
12oz beer
Add and simmer 10 mins.

8 oz cheese
12 oz evaporated milk
cayene
1 tsp jalapeno sauce
Add cheese in small amounts until melted and add remaining ingredients.

Leftover Veggie Frittata

1/4c. onion
1/2 red bell pepper
3 green onions
1 extra large garlic clove
1 tomato
green beans
squash, zuchinni, mushroom blend

6 large eggs
1/2 c. sour cream

Sautee onions, add garlic. Add tomatoes. Warm green beans and squash mixture.

Mix eggs and sour cream.

Pour over veggies.

Bake 350 for 10 mins. Sprinkle with cheese, bake additional 3 mins.

Spicy Refrigerator Pickled Okra

1 pint

Okra
2 cloves garlic
1 sprig dill
1 t. mustard seed
2 chile de arbol
1 t. sugar

1 c. apple cider vinegar
1 c. water
2 T. salt

Green Onion and Wine Jam

10 bunches of green onions
2 T. butter
750 ml white wine
1 package powder pectin
4 c. sugar

Finely dice white ends of onions, rough chop green ends. Saute in butter until soft. Add wine and pectin. When boiling, add sugar and bring to hard boil for 1 min. Can and process in hot water bath. Makes 2.5 pints.

Sweet Jalapeno Relish

Lots of peppers
A few bell peppers
2 T granulated garlic
1.5 T mustard seed
1 T celery seed

Ratio of 1 c. vinegar to 2 c. sugar

Remove seeds from larger peppers. Finely chop peppers (I pulsed for 27 times in food processor). Add peppers to large heavy pot, add enough vinegar and sugar to make it have a pourable consistency. Cook for 10-15 minutes until peppers become soft. Can and process in water bath. Makes 2.5 pints.