Old-Fashioned Pancakes

I finally found a delicious pancake recipe.  Enjoy!

Old-Fashioned Pancakes

INGREDIENTS:

4-1/2 cups all-purpose flour 3 tablespoons and 1-1/2 teaspoons baking powder 1 tablespoon salt 3 tablespoons white sugar 1/2 cup and 1 tablespoon butter, melted 3 egg 3-3/4 cups milk (I used buttermilk, or half buttermilk, half milk) cooking spray

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (4).

1.	Sift together flour, baking powder, salt, and sugar in a large bowl.
2.	Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
3.	Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Cinnamon Swirl Banana Bread

Recipe found HERE
Ingredients

• For the Bread
• 8 TBS (1 Stick) Butter, softened to room temperature
• 1 Cup Sugar
• 2 tsp Vanilla
• 2 Beaten Large Eggs
• 2 Cups Flour
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• Abut 2 (1-1/2 Cup) Over ripe Mashed Bananas
• For the Swirl Mix
• 1/2 Cup Sugar
• 3 TBS Brown Sugar
• 2 tsp Cinnamon

Cooking Directions

1. Preheat oven to 350 degrees.
2. Prepare a Loaf Pan with non-stick spray
3. In a stand mixer, cream together the butter and sugar until creamy.
4. Add the eggs and vanilla extract and mix well.
5. Add the flour, baking soda, and cinnamon and mix just until combined.
6. Fold in the mashed bananas and mix until incorporated.
7. Pour 1/3 banana bread batter into prepared loaf pan. Sprinkle 1/3 of cinnamon/sugar swirl mixture over top. Repeat two more times, ending with the cinnamon/sugar mixture on top.
8. Bake for 50-60 minutes, or until toothpick tester comes out clean.
9. Let cool in pan on wire rack for 10 minutes.
10. Remove from pan, slice, and serve warm with butter AND ENJOY!

Pancake and Sausage on a Stick

Recipe and Picture from Food Network Go to their website for a video on creating these.

Ingredients

16 breakfast sausage links
3 cups pancake mix
1 cup yellow cornmeal
Sprinkle of cinnamon
1 whole egg, slightly beaten
1/2 teaspoon vanilla
3 cups water
Canola oil, for frying
Warm pancake syrup, for serving
Special equipment: chopsticks
Directions

Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.

In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.

Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.

Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.

Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.

Serve with warm pancake syrup.

Read more at: http://www.foodnetwork.com/recipes/sausage-pancakes-on-sticks-recipe.print.html?oc=linkback

Overnight French Toast Bake

Ingredients

Casserole

1 loaf Sourdough Or French Bread 

8 whole eggs

1 cups whole milk

1/2 cup heavy whipping cream 

3/4 cups Sugar

2 Tablespoons Vanilla Extract

1 t ground cinnamon

1/4 t ginger

Topping

1/2 cup + 2 tbsp all-purpose flour

1/2 cup + 2 tbsp firmly packed brown sugar

2 teaspoons cinnamon

1/4 teaspoon salt

1 stick butter, cut in pieces

fresh fruit (optional)

Instructions

1. Grease a 9 x 13 casserole dish with butter.

2. Tear bread into chunks and evenly lay out in dish.

3. Whisk together eggs, milk, cream, sugar and vanilla. Pour evenly over bread.

4. Cover and store in fridge for several hours or overnight.

5. In another bowl, mix 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon and salt. Add butter and mash into the dry mixture until it all comes together. You can store this mixture in the fridge overnight if you'd like.

6. Preheat oven to 350 degrees the next morning.

7. Remove casserole and pre-made topping from fridge. If using fresh fruit, put it on now. Crumble pre-made topping and sprinkle over the top of the casserole.

8. For some extra topping to cover areas that aren’t covered by the pre-made topping (I like the cinnamon and spice on every bite!) combine 2 tbsp flour, 2 tbsp brown sugar and 1 tsp cinnamon (same stuff as the pre-made topping, minus the butter). Sprinkle over top of casserole and pre-made topping.

9. Bake for 45 minutes for a softer, more moist texture. Bake an hour or more for a firmer, less moist texture.

10. Sprinkle a little powdered sugar on top and serve with syrup.

Banana Crumb Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake:
Crust:
2 1/4 c flour
3/4 c sugar
3/4 c marg
1/2 t baking powder
1/2 t soda
1/4 t salt
3/4 c sour cream
1 t almond flavoring
1 egg

Filling:
8 oz cream cheese
1/4 c sugar
1 egg
1/2 c raspberry preserves (no seeds)

Topping:
1 c Reserved Flour Mixture from crust
1/2 c slivered Almonds (optional)
Dust with course granular sugar (optional)

1. Preheat Over to 350. Grease and flour bottom and sides of 9" spring-form pan.

2. Blend flour, sugar, and butter until pie crust consistency. (Mixture will be dry)  Reserve 1 c for topping. Add baking powder, soda, salt, sour cream, egg, and flavoring. Beat until well blended. Mixture will be think and sticky. Spread into spring-form pan and spread 2" up the sides of the pan about 1/4" thick.

3. Blend cream cheese, sugar, and egg. Mixture will be runny. Pour over better. Stir preserves until syrupy. Drizzle preserves over batter. Top with 1 c reserve flour mixture, slivered almonds, and sugar (optional)

4. Bake 45-50 minutes. Watch the outside crust. You may need to place foil over the edges to keep from getting over cooked.

2 EASY Fruit Salad Recipes

Sorry, I don't have any pictures for this.  But you can use your imagination.  But try it!! It's so good and easy!

First Recipe:

Apples
Bananas
Grapes
1 can Mandarine Oranges
1 can diced Pineapple
Any other fruit you like
1/2-3/4 can of orange juice concentrate

Cut fruit into bite size pieces.  Take a can of orange juice concentrate, still mostly frozen, but soft enough to spread, and mix together with fruit. Add as much as you need to coat your fruit. That's it! It's so easy and so good!  You can make the night before and it will keep in the fridge overnight.

Second Recipe: (just as easy)

Apples
1 can Mixed Fruit
1 can Mandarine Oranges
1-2 sliced Bananas
1 cup fresh Strawberries
Any Other Fruit You Like
1 can Peach Pie Filling

Cut fruit into bite size pieces. Mix together with pie filling.  Enjoy!!!  It's SOOO good!!

Blueberry Buckle

Streusel Topping:

1/3 cup (45 grams) all purposeflour

1/3 cup (65 grams) granulated whitesugar

1/2 teaspoon ground cinnamon

1/4 cup (56 grams) cold unsaltedbutter, cut into pieces

Cake Batter:

1 cup (130 grams) all purposeflour

1 teaspoonbaking powder

1/4 teaspoon salt

1/4 cup (56 grams) (4 tablespoons) unsaltedbutter, room temperature

1/2 cup (100 grams) granulated whitesugar

1 largeegg

1/2 teaspoon purevanillaextract

1/3 cup (80 ml)milk

2 cups (480 ml) fresh blueberries

Blueberry Cake Recipe:Preheat oven to 350 degrees F (180 degrees C).  Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) square baking pan.

Streusel Topping: In a large bowl, mix together the flour, sugar, and ground cinnamon. With apastryblender, two knives, or your fingertips, cut the butter into the flour mixture, until it resembles coarse crumbs. Set aside while you make the cake batter.

Cake Batter: In a separate bowl whisk together the flour with the baking powder and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add theflourmixture (in three additions), alternately with the milk (in two additions), and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with the back of a spoon or an offset spatula. 

Evenly arrange the blueberries on top of the cake batter and then sprinkle with the streusel topping.

Bakeforabout 40 -50 minutesor until a toothpick inserted in the center of the cake comes out clean and the cake just starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool slightly. 

Serve warm, at room temperature, or even cold.

Makes about 9 servings.

Read more:http://www.joyofbaking.com/BlueberryCake.html#ixzz21U78ndCd

Zucchini Muffins

No photo, but trust me, they're good!

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini and walnuts. Fill prepared muffin cups 2/3 full.
3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Recipe found HERE

Snickerdoodle Muffins Snickerdoodle Muffins

Snickerdoodle Muffins
recipe found HERE

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it.

Cinnamon Roll Cake

CINNAMON ROLL CAKE
recipe from: Grin and Bake It

CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Recipe found HERE

Pumpkin Muffins

source

There's only two ingredients. That's right, just the cake mix and the pumpkin (15 oz.). No oil, no eggs, no water, nothing else. The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor. 

It felt kind of strange not to add any liquids to the mix but it came together nicely into a thick batter.

Bake at 350 degrees for 20-25 minutes. 

Try with Spice cake or chocolate cake mix!

Recipe found HERE

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Recipe found HERE

Cranberry Lemon Muffins

½ cup plain yogurt
1 cup granulated sugar
3 large eggs
pinch salt
1 ½ cups all-purpose flour
2 tsp baking powder
1 1/2 tbsp lemon zest
1/2 tsp vanilla extract
½ cup oil
2 cups fresh cranberries

1.  Preheat oven to 350 F.  Mix the yogurt, sugar, salt and eggs together in a large bowl.  Add the lemon zest and vanilla extract.

2.  In a separate bowl, mix together the flour and baking powder.  Add dry ingredients to wet, and stir together until moistened.

3.  Add oil and mix, mix, mix until batter is smooth and homogeneous.  Fold in cranberries.

4.  Bake for 20-25 minutes until a toothpick inserted into muffins comes out clean.

Lemon Simple Syrup

1/4 cup fresh lemon juice
1/4 cup granulated sugar

In a small saucepan, heat the lemon juice and sugar together gently until all the sugar dissolves.  Brush over muffins.

Swiss and Cheddar Quiche with Bacon

ngredients:

1/2 (15 ounce) package refrigerated pie crust (or make your own)
8 slices bacon, cut into 1/2-inch pieces
4 whole green onions, chopped
4 ounces (1 cup) shredded Swiss cheese, divided
4 ounces (1 cup) sharp cheddar cheese, divided
6 large eggs
1 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Directions:

1. Preheat oven to 400 degrees F.
2. Let piecrust come to room temperature (about 15 minutes) and roll out slightly to make the round a little bit larger. Fit into a 9-inch pie plate, fold edges under and crimp. Poke several holes in the bottom and sides of the crust with a fork. Bake for 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F.
3. Cook bacon pieces in a large skillet until crisp. Drain on paper towels. Sprinkle green onions, bacon, 1/2 cup of Swiss cheese, and 1/2 cup of cheddar cheese into the baked crust.
4. Whisk together eggs, whipping cream, salt, peppers and nutmeg. Pour into the crust; sprinkle with remaining Swiss and cheddar cheeses.
5. Bake at 350 for 35 to 40 minutes or until set. Let stand for about 10 minutes before slicing.

Tips:

*If you can find Applewood Smoked Bacon, it makes a world of difference in the flavor of this quiche- completely delicious.

Source: RecipeGirl.com (Adapted from Southern Living)

Cinnamon Roll Pancakes

Thanks to Wendy and Recipe Girl for this recipe!

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake.

When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.