There is nothing that beats the heavenly smell of a gingerbread cake baking in kitchen.  The smell brings in memories of fall - raking leaves, long brisk walks enjoying the cool air, and heightened trips to the farmer's market or antique shops.  The time when you know you've made it past the summer heat and just before winter rears its harsh head.  The time to enjoy nature's bounty.

This gingerbread cake is a favorite around the house.  You don't need icing, just a dollop of whipped cream, due to the intense and moist quality of this cake.  I've incorporated pancake syrup in this recipe because it's inexpensive and I know you've got some sitting around.  In fact, when I'm done, I'm going to prepare this loaf for my family.

9 tab. pancake syrup
2 tab. molasses syrup
1/3 cup brown sugar
2 cups flour
1/2 tsp salt
3 tab. melted butter
1 3/4 tsp. baking soda
1 tab. ground ginger
1/2 tsp. cloves
1/4 tsp. cinnamon
1 beaten egg
1 cup milk

Add wet ingredients  and blend, on low speed using blender.  Add dry ingredients and beat on high for 2 minutes.  This adds a bit of fluffiness to the batter. Bake at 350 using a 9 or 8 inch pan for about 45 minutes or until done.

There are some days you just need a fun side dish.  These are the days to gather those "little" chefs and make something unique and different.  It never ceases to amaze me that many children just don't know the basic essentials of cooking.  How is this pertinent component of life overlooked?  Are we producing a fast food generation that has no idea what a sauté pan is?  I'm a firm believer that children need to be in the kitchen.  Now granted, there are children who just can't grasp the concept and have no desire to learn, but there are many youngsters that would relish the idea of spending time with Mom or Dad in the kitchen.  Plus, the added favor of creating something the whole family will love is intrinsically satisfying.  Here is one recipe that the family will enjoy.

3/4  cup plus two tab. of beer
1 cup flour
3/4 cup parsley chopped fine
3/4 tsp. salt
1 large Spanish onion

Place ingredients in a deep bowl and stir until ingredients are mixed well.  Let batter stand 30 minutes.  In a Fry Daddy or fry pan, with several inches of oil, begin to heat on medium/low temperature.  Cut Spanish onions into 1/2 inch rings.  Separate rings.  Dip into batter and let excess drip off.  Fry until golden brown.

Oh, yum!  I'm going to share a recipe with you that has been handed down for generations.  This recipe was made anytime a special birthday or holiday visited our home.  It happened to be the most requested recipe with five small children under foot.  Since it must be started the night before, mother always insured she made mashed potatoes that evening so that the potato water could be used for the starter. 

If you like sourdough bread, you will just adore these pancakes.  Light and fluffy with a gentle chewiness that delights the palate will greet you the morning they're made. 

Starter:
2 cups potato water
2 tab. sugar
2 cups flour
1/2 tsp. yeast
Boil potatoes the night before with skins attached.  Remove skins and make mashed potatoes.  Save one good size potato and puree into potato water to make two cups.  Add rest of ingredients and stir briskly.  Cover with plastic wrap and let sit overnight.  Mixture will begin to bubble.

In the Morning Add:
3 cups of flour
1 packet yeast
3 cups water
1 tsp. salt
2 tsp. baking soda
4 tab. molasses

Stir briskly and let this mixutre stand one hour before cooking, covered.  Then with one final stir, begin ladling pancakes out onto griddle.  Cook on medium heat allowing pancakes to cook to golden on each side.  Make sure the pan has enough butter to prevent sticking.  Batter should be a little  " Runny" if it seems to "watery" to you, add just a tad of flour. Serve with syrup. 

It's almost the first day of fall, and I am drawn to creative cooking crafts that tantalize my families' senses.  This is an old tried and true favorite.  It's simple, and hard to mess up.  What fun this is if your child is having a sleep over with a few friends.  It takes up an hour or so of your time, and within minutes of hardening, there's a ready to eat treat just before you slip in that movie to calm those rambunctious souls down.

Kids just love these, and more importantly, love to help with the process.  All you need is some lollipop sticks and a few ingredients from your cupboard.  If you are a "die hard" candy fanatic, I'd impress the importance of investing in a good candy thermometer for future use.

2 cups of sugar
2/3 cup corn syrup
3/4 cup water
1/2 tsp. flavoring, or 8 to 10 drops of peppermint oil (optional)
vegetable food coloring

Mix sugar, syrup, an water in a saucepan.  Cook over medium heat stirring only until sugar dissolves.  Continue cooking till hard crack stage (300) or use your candy thermometer.  Remove from stove, stir in the flavoring and coloring.  Quickly drop syrup from the tip of the spoon on a greased, flat surface such cookie tray.  Insert stick into the edge of each.  Twist stick so candy covers slightly.  Loosen lollipops from the pan before they are entirely cooled or they will crack and break.

Hot dogs, by far, has to be one of the most inexpensive dinners available to man.  Yet, there are times that lonely dog needs a bit more than your usual condiments.  There is nothing better than biting into a hot dog that is smothered in a bit of chili and topped with some shredded cheese and onion  So many flavors explode immediately that we are sent into palate heaven just enjoying that first burst of flavor.

This chili recipe is amazing.  Furthermore you can freeze half of it and use it for future recipes.  It is one of the best chili recipes handed down my immediate family.  It is convenient and thrifty adding that extra pizzazz to a weekend BBQ.

2 garlic cloves
1/2 cup finely chopped onion
2 tab. oil
1 pd. ground beef
1 tsp salt
1/2 tsp pepper
1 tab. yellow mustard
1 tab. vinegar
1 tsp. Worcestershire Sauce
1/2 tsp Tabasco or hot sauce
1/4 cup ketchup
1/2 - 1 cup tomato juice (depending on thickness desired)
1 pkg. hot dogs
1 pkg. hot dog buns
Hot dog toppings: onions, shredded cheese, hot peppers, ketchup, mustard etc.....

Add oil garlic and onion to a pan.  Fry for 5 minutes until onion is softened.  Add meat and fry until cooked through and browned.  Drain fat in pan.  Add the rest of the ingredients and simmer for about 10 minutes.  Top you hot dogs with chili sauce.

Just a few more weeks till fall, and here in Florida we are anxiously waiting for a break from this recently extra hot,  humid weather pattern that leaves us drenched in sweat as early as 8:00 a.m.  I came upon my favorite fall recipe that leaves the house with a luscious cinnamon presence welcoming in the holiday season.  Fall is a great time to plan events, reconnect with family, get outdoors more as the weather cools, and enjoy a few fall picnics at your local park.  When you do, pack these bars.  You can individually wrap them so everyone can open their own freshly baked treat.

2 sticks of butter or margarine
1 cup sugar
1 large egg
2 tab. cinnamon
1 cup flour
1 cup chopped pecans (optional)

Beat butter and sugar until light and fluffy.  Add egg and beat until mixed through.  Add cinnamon and flour and set your mixer speed at low.  Allow blades to fully incorporate dry products.  By hand, mix in the nuts if you are using them.  Bake in a 15 1/2 x 10 1/2 pan at 325 degrees for about 20 - 25 minutes or until bars are golden.