Ree Drummond

1 day ago | thepioneerwoman.com | Ree Drummond

C.W. NewellYields: 4 serving(s)Prep Time: 15 minsCook Time: 15 minsTotal Time: 30 minsJump to recipeMy family loves pancake recipes, and since I posted my original recipe here (many years ago!) for perfect pancakes, I have tweaked and adjusted and refined. This is the updated version, which calls for more readily-stocked all-purpose flour (rather than cake flour) and a combination of milk and buttermilk for a best-of-both-worlds texture and flavor.

3 days ago | thepioneerwoman.com | Ree Drummond

Ree DrummondWhat a fun weekend we had on the ranch! The kids were home, the grandkid was home, we got a bunch of much-needed spring rain, and we topped things off with biscuits and gravy, which pretty much finished us off, but that's why we love it! Sofia's first Easter was bunny-filled and love-filled, and we also had fun talking all about Paige and David's wedding, which is right around the corner! I hope you had a wonderful weekend with your family, and I hope you enjoy these pics! Who dis?

3 days ago | thepioneerwoman.com | Ree Drummond

Start by scalding milk, oil, and sugar. In my world, "scald" means to heat it almost to the point of boiling, but turn off the heat before it boils. Then walk away and let it cool for at least 30 minutes or so. Ultimately, you want it to be very warm but not hot to the touch at all. Grab a packet of active dry yeast. FYI: One packet = 2 1/4 teaspoons yeast. 10-4. OK? Sprinkle the yeast over the top of the warm milk mixture. Next, dump in some flour.

6 days ago | thepioneerwoman.com | Ree Drummond

Stacy AllenYields: 12 serving(s)Prep Time: 30 minsTotal Time: 3 hrs 10 minsJump to recipeThis tender lemon blueberry bread is absolutely divine. The juicy bursting blueberries, bright citrusy cake, the sweet glaze drizzled on top—if you love lemon recipes as much as me, this one will sweep you off your feet. There are a few things that make this lemon blueberry loaf so magical. The first is that it's so simple. You don't need need any fancy equipment—not even an electric mixer.

6 days ago | yahoo.com | Ree Drummond

• None vegetable oil, plus more for the pan• None For the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with oil and set aside. • None Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, eggs, ½ cup oil, 2 tablespoons of the lemon juice, and food coloring (if using) until smooth.