Pumpkin Pancakes

Makes 12

¾ tsp ground ginger

1 cup pumpkin puree

2 eggs

2 cups flour

2 tsp baking powder

¼ cup light brown sugar

1 ½ tsp cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

½ tsp salt

1 tsp vanilla

3 T butter

1 ½ cups buttermilk

Mix all the ingredients until incorporated and cook on a griddle at 350 degrees , flipping the pancakes to make sure each side is golden brown.

Apple Cider Syrup

Makes 3 cups

Ingredients:

2 T Lemon juice

½ cup Brown sugar

2 tsp cinnamon

2 T corn starch

1/8 tsp nutmeg

½ tsp vanilla

½ cup sugar

2 cups apple cider (or juice—it’s more mild, but it works)

¼ cup butter

In a 4 quart sauce pan melt butter. Dissolve the corn starch in to the apple cider before adding. Once dissolved, add all the ingredients to the sauce pan and cook on medium heat until it comes to a rolling boil. Boil for 5 minutes and then serve warm or store in an air tight container in the fridge for up to two weeks.

BEST Lemon Cream Filling/Frosting

8 oz cream cheese, softened

¼ c butter, soft, not melted

3 Tbsp fresh lemon juice

1 tsp vanilla

16 oz powder sugar

16 oz cool whip

Cream together cream cheese and butter until smooth. Add lemon juice and vanilla. Add powder sugar 1 cup at a time. Fold in cool whip. Refrigerate overnight to thicken. Fill crepe with ¼ cup and berries. (This also makes an amazing frosting for fruit pizzas!)

Yummy Crepes

4 eggs

2 cups milk

2 cups flour

2 Tbsp. sugar

½ tsp kosher salt

10 Tbsp water

4 Tbsp. melted butter

Mix until smooth. Refrigerate overnight for best consistency. Use approx.. ¼-1/3  cup mixture for each crepe. Cook on medium heat. Crepes can be made the day before and refrigerated in an air tight container. Fill with your favorite filling and enjoy!

Sweet Potato Crisps

Recipe inspired by Epicurious

Ingredients:

1 sweet potatoes

2 eggs

½ cup Parmesan cheese

¼ teaspoon rosemary

1/8  teaspoon pepper

1/8 teaspoon kosher salt

Directions:

Preheat oven to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray. Finely grate sweet potatoes.  To the grated sweet potatoes, add the eggs, cheese, pepper, salt,  and rosemary. Mix until combined. Scoop out potato mixture and set on wire rack. About 3 Tbsp. worth.  Press sweet potato mixture as thin as possible. Repeat until potatoes are gone. Bake for 25-30 minutes or until potatoes are dark around the edges and crispy. Makes about 15.

Ruby Red Strawberry Lemonade Biscuit with Lemonade Curd

by: munchkinmunchies.com

2 1/2 cups of all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (chilled, not softened), cut into cubes

1 cup diced fresh strawberries

1/2 cup freeze-dried strawberries

1 generous tablespoon lemon zest

2 eggs, beaten

1/2 cup heavy cream

Toppings: sugar, cream, and prepared lemon curd

1.    Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.

2.   In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.

3.   Place dough onto a well-floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.

4.   Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.   Drizzle scones with lemon curd.  Makes 8-12 scones.

Lemon Curd: (from Barefoot Contessa)

3 lemons (zest and ½ cup juice)

1 ½ cups sugar

½ cup unsalted butter—Room temperature

4 large eggs

1/8 tsp kosher salt

Zest lemons and add sugar. Mix.

In another bowl cream butter and add lemon sugar mixture. Add 1 egg at a time and then the lemon juice and salt. Mix until combined.  Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate for up to a week.

Quiche Bites

Makes 24 mini quiches

Mix:

5 eggs- scrambled

2 ½ Tbsp. sour cream

2 tsp minced garlic

1 Tbsp. salsa

Pre-cooked, chopped bacon (or any meat of your choice)—approx. ½ cup

Shredded cheese—approx. ½ cup

Grease mini muffin pan. Sprinkle a small amount of bacon into each tin. Scoop 1 Tbsp of egg mixture into each muffin. Sprinkle top with shredded cheese. Bake at 350 degrees for 10 minutes.

Berry Baked Oatmeal

1 C. sugar

3-4 eggs

½ C. oil

4 C buttermilk

4 C oatmeal

11/2 tsp. salt

1 Tab. baking powder

2 C. peeled, chopped apples

1C. berries

Mix sugar, eggs oil, and buttermilk. Add oatmeal, salt, baking powder and mix well. Fold in apples & berries, stir gently. Pour into greased 9x13 pan. Bake uncovered for 45 min at 350 degrees or until firm in the middle. Serve with fresh whipping cream or vanilla yogurt & strawberries.

Blender Whole Wheat Pancakes--You're kids won't know!

1 cup whole wheat kernels
1 cup milk
1/2 cup milk
2 eggs
1/2 cup oil
4 tsp. baking powder
1/2 tsp. salt

Mix whole wheat kernels and 1 cup milk in blender and blend for 4 minutes. Add 1/2 cup milk and blend for another 4 minutes. Add remaining ingredients and blend until smooth. Cook immediately on griddle.

Supreme Pancake & Waffles

By: Joyce Carnahan

3 cups flour
2 Tbsp baking powder
1 tsp salt
4 Tbsp sugar
4 eggs
1/2 cup oil or cream
2 cups milk

Blend ingredients. Add more milk if necessary, to make batter consistency. A more cake like mixture makes excellent waffles. Cook on ungreased grill.

Homemade Yogurt

1 gallon milk,

1 C. plain yogurt,

 8 pint jars,

1 Cooler, Cooking

Thermometer to 200 degrees,

2 or more Gal. water

Instructions: 1. Heat milk to 185-190 degrees.  (about 25-30 min oin med.)  Cool to 122-130 degrees. 

2.  Mix 1 C. Milk and 1 C. Yogurt in small bowl. 

3.  Blend.  Mix with rest of milk. 

4.  Pour into Pint Jars and put lids back on and tighten

5.  Heat 2 gal. water to 130 degrees. 

6. Pour water into cooler and add pint jars make sure jars are covered in water (at least 2” deep)

7. Let sit undisturbed for 4-5 hours.

8. Drain in cheese cloth for 10 min to remove whey.

9. Refrigerate until cold and enjoy!

You can stir in anything to flavor--vanilla, jams, honey, berries, be creative!

Quechee Inn Granola

4 cups oats (Original recipe calls for 1 1/2 cups, I like more.)

1 ½ coconut

2 c assorted chopped nuts (1 cup peanuts, 1 c. cashew and pecans)

½ c brown sugar (dissolve with 1 T warm water—just enough to make sauce)

½ c honey

2/3 to 1 c veg. oil (I use 2/3)

Mix everything together. Spread on two lightly oiled cookies sheets. Broil for 5 min. per sheet. (In my oven I put the cookie sheet on the middle rack so it doesn't burn.) Stir and put bake in for 5 more min if you want it be crunchy. (I only bake it once for 5 minutes because I don't like it as crunchy) Watch closely so it doesn’t burn. Let cook. Then add raisins or craisins. Serve with milk, yogurt, plain, with berries--really any way you like!

Gingerbread Waffles

4 eggs—Beat 2 min until light and fluffy.

1/3 cup sugar

1 cup molasses

1 cup buttermilk

--Mix until smooth

Sift together the following:

3 cups flour

2 tsp ground ginger

1 ¼ tsp cinnamon

1 tsp ground cloves

¾ tsp salt

2 tsp baking soda

2 tsp baking powder

Mix until smooth—stir in:

½ cup unsalted butter, melted

Con cover and refrigerate overnight or cook immediately. Cook 2-4 minutes until golden brown. Serve with fruit and whipped cream.

Buttermilk Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

Ingredients

Makes nine 6-inch pancakes

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions

1. Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter. Wipe off excess.
3. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Nauvoo Syrup

1/2 C. Butter
1 Cup Sugar
1/2 C buttermilk/ yogurt
1/2 tsp Baking soda (add to Buttermilk before adding to pan)

Bring to boil and boil for 1 minutes
Remove from heat and add

1 tsp. Vanilla

Apple French Toast

Serves: 9
Prep Time: 25 minutes plus overnight refrigeration and 40 baking time.

1 cup brown sugar
1/2 cup butter
2 Tbsp. light corn syrup
     Microwave for 2.5-3 minutes and pour into 9x13 pan.
4 cups granny smith apples, peeled and sliced
     Spread over above mixture.
1 Tbsp. Tapioca, dry
     Sprinkle evenly over apples
4 eggs
1 cup milk
1 tsp vanilla
     Mix and dip bread in. Place dipped bread over tapioca. Refrigerate overnight. Bake uncovered for 30-40 minutes at 350 degrees.

Stuffed French Toast

• 1 loaf French Bread (Texas Toast doesn't work very good)
• 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
• ½ packages Cream Cheese (4 Oz), At Room Temperature
• 1 C. chopped fresh fruit
• 2 tsp sugar 
• 2 whole Eggs
• 1 Tablespoon Cinnamon
• ½ cups Skim Milk
• 2 Tablespoons Butter

Preparation Instructions

Heat skillet or electric griddle to 325 to 350 degrees.
Cut french bread into 2-3 inch wide slices. You'll get about 6 slices out of a loaf not including end pieces. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into--about 4" across.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and cream cheese mixture (about 2 T) and stuff them into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.Can top with powdered sugar, nuts and fruit.

Puffed French Toast

My husband made this for me for Mother's Day--Fabulous!

Ingredients:
1 egg
1 1/4 Tbs. sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
1 cup milk
1/2 cup flour
1 1/4 tsp. baking powder
6 slices Texas style toast, cut in half diagonally

Directions:
In a large skillet, heat about 1/4” of vegetable oil over medium heat. In a shallow bowl or pie dish, whisk together all ingredients. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If it sizzles, it’s just right. Working quickly, take each 1/2 slice of bread and soak both sides in the egg mixture. If you leave it too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice crispy crust has formed on each side (probably 3 – 5 minutes per side). Remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in a 200 degree oven.

When ready to serve, roll each piece in:
1/3 cup sugar
2 tsp. cinnamon

Another Option:
Slice the bread into strips for great French toast dippers. Serve with fresh raspberry jam and powdered sugar.

Coconut Syrup

Ingredients:
1 cup sugar
1 cup light Karo Syrup
1/4 cup water
1/2 cup canned milk
1 tsp. coconut extract
1 tsp. butter extract

Directions:
Stir sugar, Karo and water together in saucepan. Bring to a boil and simmer 2 minutes. Take off heat and let sit a minute. Add milk, coconut extract and butter extract.

Edited to add: For my family of 5 eaters I doubled the french toast part and made the syrup just like the recipe said, but we had plenty of syrup left over, so next time I think I'll half or 3/4 the syrup.

This syrup is also wonderful over pound cake and served with strawberries!

GERMAN PANCAKES

6 Large eggs
1 1/3 Cup whole or 2% milk
4 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup all -purpose flour
2 Tablespoon melted butter in 9x13

Preheat oven to 475 degrees F.
Beat eggs with electric mixer until well mixed. Add milk, cream, sugar, salt and vanilla and mix until sugar is dissolved. Add sifted flour and mix until smooth. Let batter rest 10 minutes.

Melt butter in 9 x 13 pan, swirl pan to coat bottom evenly with butter. Pour batter into pan. Bake in oven for 14-16 minutes or until golden brown with dark brown around the edges.

Remove the pancake from the oven and rest for about a minute. Loosen pancake from edges of pan with a spatula. Slide pancake onto a plate.
My kids love these plain or with applesauce, fruit and dusted with powdered sugar.