Granola Pancakes

Granola Pancakes

1 c. all-purpose flour
1 c. whole wheat flour
3 t. baking powder
1 t. baking soda
2/3 c. granola (I used Quaker 100% Natural oats & honey)
2 T. flaked coconut
1 t. ground cinnamon
2 large eggs beaten
2 cups plus 4 T. buttermilk
2 T. vegetable oil

Combine first 7 ingredients in a large bowl.  Combine eggs, buttermilk, and oil; add to flour mixture, stirring just until dry ingredients are moistened.  Pour about 1/4 c. batter for watch pancake onto a hot, lightly greased griddle or skillet.  Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.

What a wonderful breakfast!  Moist buttermilk pancakes that are healthier then a normal buttermilk pancake recipe.  You must try these!

Coconut Syrup

COCONUT SYRUP

Original recipe can be found from Shef Chanan

Servings: 1+ cup
Total Time to Complete Recipe: 20 to 30 minl

Do NOT try to be healthy and use Lite Coconut Milk. 

This recipe uses the coconut meat (thick cream) found on top of the milk in the can of coconut milk.  Lite coconut milk does not have this cream.  And since that's the only portion you use for this recipe, it will absolutely positively not work.

INGREDIENTS 
    1 can Coconut Milk (not Lite)
    1 c. Water
    1 c. Sugar
    1 tsp. Vanilla
    Pinch of Salt

DIRECTIONS

• Using a mesh strainer, separate thick coconut cream/meat from coconut milk and set aside.
• Add water and sugar to small sauce pan.  Make simple syrup by cooking over medium to medium-high heat, stirring often, until reduced to about half and is somewhat thickened.
• Reduce heat and stir coconut cream into simple syrup and whisk together until smooth.  Continue to simmer until thickened (sticks to spoon with desired consistency).
• Stir in vanilla and salt. Serve over favorite waffle, pancake, bowl of fruit (peaches - yumm!) - you name it!

Oh my!  This is to die for.

 When we vacation in Maui, eating at "The Gazebo" is a MUST. I've been craving the amazing banana pancakes they serve. Although it's not the same, we try to duplicate this at home. We add a little bit of cut up and sliced banana, and shredded coconut to the pancake batter.  Cook pancakes as normal.  Once we have them in a nice big stack,  we add crushed macadamia nuts, crushed pineapple, shredded coconut, sliced bananas, coconut syrup, and whip cream to the top of the pancakes.

Strawberry Sauce

Strawberry Sauce

Original recipe from Our Best Bites found HERE

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract

Wash strawberries and remove stems.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat.

Cook for five minutes, stirring/breaking strawberries up with a wooden spoon (I used a potato masher and skipped the steps below) constantly. After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar).

When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

When ever we eat out for breakfast (which is very rare) I always like to get a Belgian waffle with strawberry fruit topping and whip cream.  I never realized how easy it was to duplicate this and home. (Not to mention even BETTER tasting too!)

Lemon Pound Cake Muffins

Recipe From Recipe Girl.

Lemon Pound Cake Muffins

Yield: 12 muffins

Prep Time: 20 min

Cook Time: 15 min

Ingredients:

MUFFINS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup sour cream
GLAZE:
2 cups powdered sugar
3 Tablespoons fresh lemon juice

Directions:

1. Preheat oven to 400°F. Line muffin cups with papers (or grease the cups).
2. In a small bowl, whisk together flour, salt and baking soda; set aside.
3. In a large mixing bowl, use an electric mixer to cream the butter and the sugar together. Add eggs and extracts and beat well. Add in half of the sour cream. Mix and then add in half of the flour mixture. Add remaining sour cream, mix and then add in the rest of the flour. Mix just until incorporated (don't over mix).
4. Fill cupcake papers or greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool for about 10 minutes on a rack, and then remove muffins from pan.
5. Place baking sheet under a cooling rack and place warm muffins on the rack. In a medium bowl, whisk together glaze ingredients; drizzle over muffins. Let glaze set up and serve warm (also good when cooled).

Tips:

*A mini pound cake pan (as pictured) will also work for this recipe.
*If you don't have lemon extract, try substituting 1 teaspoon lemon zest instead.
*Lemon yogurt can be substituted for the sour cream.

Pumpkin Apple Streusel Muffins

Pumpkin Apple Streusel Muffins

2 1/2 c. flour

2 c. sugar

1 T. pumpkin pie spice

1 t. baking soda

1/2 t. salt

2 eggs, lightly beaten

1 c. pumpkin

1/2 c. vegetable oil

2 apples, peeled and finely chopped

To make muffins, combine dry ingredients in bowl.  In a second bowl, mix remaining ingredients in bowl.  In a second bowl, mix remaining ingredients.  mix wet and dry ingredients until moist.  Spoon batter into prepared muffin tins.  Top with streusel topping.  Bake at 375 degrees for 18-20 minutes.  Makes 18-24 muffins.

Streusel Topping

2 T. flour

1/2 t. cinnamon

1/4 c. sugar

1 T. butter

Mix together until crumbly.

I LOVE these muffins! This is one of my top favorites.

Camp Brown Bread

2 c. whole wheat flour

1 c. white flour

2 t. baking soda

1 t. salt

2/3 c. packed brown sugar

1/4 c. molasses

2 c. buttermilk

Preheat oven to 350 degrees.  Grease and flour a 9 x 5 inch loaf pan, knocking out excess flour.  In a large bowl, whisk the whole-wheat flour, white flour, baking soda, salt, and brown sugar.  Mix in molasses and buttermilk until just combined.  Pour batter into prepared pan.  Bake for 40 minutes (I had to cook it a lot longer then this), or until done.  Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.

Mike LOVES this bread.

I think it's a great breakfast bread served warm!

Eggnog French Toast

Eggnog French Toast

Original Recipe Can Be Found HERE

4 eggs, beaten slightly 1 1/2 cups eggnog 1 tablespoons ground cinnamon

1 teaspoon pumpkin pie spice 12 slices French bread

Directions:

1.	Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2.	Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
3.	Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4.	Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately. I've wanted to try this recipe for quite some time.  I finally found the time (and left over Eggnog) to make this. It was good, but I made some modifications.  First of all, it had only 2 eggs, so I changed the recipe to 4.  Also, it seemed to have A LOT of Eggnog.  Next time I think I'll adjust that too.  It made the bread quite soggy. My only other complaint is that I wish it had more of the Eggnog flavor. But over all it was still pretty good.

Flaky Buttermilk Biscuits

2 c. all-purpose flour

4 t. baking powder

1/2 t. salt

2/3 c. shortening or margarine

3/4 c. buttermilk

Heat over to 425 degrees.  In a large bowl combine flour, baking powder and salt.  Cut in margarine until crumbly.  Stir in buttermilk just until moistened.  Turn dough onto lightly floured surface; knead until smooth about 1 minute.  Roll out dough to 3/4 " thickness.  Cut into 8 (2 ") biscuits.  Place one inch apart on cookie sheet.  Bake for 10-14 minutes or until lightly browned.  Yields; 8 biscuits.

Refrigerator Bran Muffins

Refrigerator Bran Muffins 

Original Recipe from Stressed Spelled Backwards

Makes 48 muffins 


Ingredients: 
4 cups what bran flakes 
2 cups bran buds
2 cups boiling water 
4 cups buttermilk 
1/2 cup butter, melted
1/2 cup applesauce
2 cups sugar
4 eggs
1 teaspoon vanilla extract
5 cups freshly ground wheat flour
4 teaspoons baking soda
1 teaspoon salt 


Directions: 
In a large bowl pour boiling water over wheat bran flakes and bran buds, and mix well. Stir every few minutes while the mixture cools to room temperature. Add buttermilk, melted butter, applesauce, sugar, eggs and vanilla and mix well. Add wheat flour, baking soda and salt. mix well to combine all the ingredients.  


The batter can be covered and kept in the refrigerator (we divided these into ziplock bags).  To bake, scoop the batter into greased muffin tins, Fill 3/4 full. Bake at 375 degrees F for 14-16 minutes. 


My kids eat these like they're cupcakes (can't say I blame them).  These are FABULOUS!
(Although..next time I think I'll add a few raisins... just to mix things up.) 
If nothing else, eat these little guys if you need a little "regularity" in your life. :)

Brown Sugar Muffins

Digi Kit Used: All Star By: kristin cronin-barrow

1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
nuts (optional)

Cream together first 3 ingredients; add vanilla. Put dry ingredients in sifter and add alternately with milk. Add nuts and pour into greased muffin tins. Makes 1 dozen. Bake at 375 Degrees for
20-30 minutes.

These were the most picture perfect muffin..and not to mention YUMMY! I thought these tasted more like a cupcake then a muffin (although...I'm NOT complaining).

Oatmeal Muffins

1 c. buttermilk
1 c. flour
1 c. oatmeal
1 t. salt
1 1/2 t. baking powder
1 t. soda
1/4 c. oil
1/2 c. brown sugar
1 egg unbeaten

Pour buttermilk over oatmeal. Let stand for 5 minutes. Add egg and brown sugar to oatmeal and mix well. Add sifted dry ingredients to oil, mix well. Pour into greased muffin tins or cupcake liners. Bake 18 minutes in preheat oven at 400 degrees.

These muffins have the best buttermilk flavor, and have the most perfect texture. We Love these muffins!

Sky High Biscuits

Sky High Biscuits from neighbor Patty Smith

3 c. white flour (or 2 c. white and 1 c. wheat)

4 1/2 t. baking powder

2 T. sugar

1/2 t. salt

3/4 t. cream of tartar

3/4 c. butter or margarine

1 egg beaten

1 c. buttermilk

Combine flour, baking powder, sugar, salt & cream of tartar. Cut in butter until mixture resembles cornmeal. Add egg and milk stirring quickly and briefly knead on a lightly floured board. Cut out biscuits, or simply drop them on a greased cookie sheet.

Bake at 450 degrees for 12-15 minutes.

Mike's Mission Sausage Gravy**

1 lbs. ground country sausage
2 1/2 c. milk
salt & pepper to taste
1/4 t. Cayenne pepper
2 T. Corn Starch
1/2 c. heavy cream

*Brown sausage (don't drain fat) in frying pan
*Add 2 1/2 c. milk to browned sausage on medium heat
* Add cream, salt & pepper, & cayenne pepper
*Let heat until milk is scalding, stirring regularly
*Combine the rest of the milk (1/2 c.) & corn starch (mixwell).
*Stir into sausage gravy
*Stir until thickened to preferred consistency
*Serve over biscuits

-You can also use sifted flour instead of corn starch

Mike invented this recipe while he was on his mission (Detriot, MI) . But was inspired by the Gentry Mountain version back home.

The Best Buttermilk Waffles*

5 1/4 c. all-purpose flour

1 T. plus 2 t. baking powder

1 1/4 t. baking soda

1/2 t. salt

5 large eggs, separated

3 1/2 c. buttermilk

1 c. vegetable oil

Combine first 4 ingredients in a large bowl, stirring well. Beat egg yolks; add beaten egg yolks, buttermilk, and oil to flour mixture, stirring until blended.

Beat egg whites at high speed of an electric mixer until soft peaks form; fold into batter.

Pour about 1 1/4 c. batter for each waffle into a hot, lightly oiled waffle iron, spreading batter almost to edges. Cook 5 minutes or until done.

Last waffle recipe you'll ever need.

French Toast Waffles

4 eggs
1/2 c. milk
2 T. butter, melted
1 T. sugar
1/2 t. salt
8 to 10 bread slices

Preheat waffle iron. Spray with a light coating of vegetable spray. In a shallow bowl, combine eggs, milk, melted butter, sugar and salt. Dip bread slices, one at a time, in egg mixture. Bake in waffle iron 2 to 3 minutes or until brown. Top with butter and syrup.

A fun spin on two favorite breakfast foods...French Toast and Waffles! Yum.

I served these with homemade butttermilk syrup.

Sweet & Moist Cornbread*

(From Sister Sonja Patterson)

3 c. flour
1 1/3 c. sugar
1 c. corn meal
2 T. baking powder
1 t. salt
2 1/2 c. milk
4 eggs
2/3 c. oil
6 T. butter, melted

Preheat oven to 350 degrees. Combine flour, sugar, corn meal, baking powder and salt in bowl. Combine milk, eggs oil and butter in bowl; mix well. Add to flour mixture. Stir just until blended. Pour into a greased 9 x 13 inch pan. Bake 35 minutes or until tooth pick comes out clean.

I tried this recipe out of my Fairbanks Stake Cookbook. The recipe actually was submitted by Sister Patterson whom is a wonderful cook.
This cornbread is a delicious moist and sweet cornbread. It almost reminds me of the cornbread that is served at Marie Callenders.

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Moist Cinnamon Breakfast Cake*

This recipe comes from my friend Angeline {which is a great cook BTW)! I've loved EVERY recipes I've ever tried of hers! You can check out her cooking blog HERE.

1/2 C. shortening
1 C. sugar
1/2 C. cinnamon applesauce
8 oz. sour cream
1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 C. brown sugar
2 tsp. cinnamon

Grease a 9*13 pan. Preheat oven to 350*. Cream together shortening, sugar, applesauce, sour cream and vanilla. Add in flour, baking powder, soda and salt...blend til moist. With a spatula spread half the batter into the pan. Mix brown sugar and cinnamon, sprinkle half the cinnamon mixture onto batter. Layer with remaining batter and top with cinnamon mixture. Bake for 30-35 minutes or til knife comes out clean.

My Kids and I really enjoyed this cake. It is a perfect morning breakfast. It was gone within a matter of minutes.
My kids thought it would taste yummy with cooked apples. {We'll have to try that next}.

Buttermilk Waffles*

Recipe From Becoming Betty

2 C flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C buttermilk
4 eggs
1 C vegetable oil

Sift together flour, baking powder, soda, and salt. Combine buttermilk, eggs and oil. Stir into dry ingredients. Pour batter onto center of waffle iron until it spreads to about 1 inch from edges. Close lid. Bake until steaming almost stops.

Pumpkin-Swirled Cinnamon Rolls*

Recipes from:

Original Recipe: Bakers Banter {has a great picture tutorial}
Modified Recipe: Perry's Plate {has a great picture tutorial}
Modified Again: By Me!

Dough:
1 cup canned pumpkin
2 large eggs
2 T.- 1/4 cup lukewarm water (I used 1/4 c.)
1/4 cup soft butter
2 1/2 cups all-purpose flour
1 3/4 cups white whole wheat flour
1/4 cup nonfat dry milk
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves, optional
6 tablespoons brown sugar, light or dark
2 teaspoons salt
2 teaspoons instant yeast

Filling:
1 cup sugar
1-2 tablespoons cinnamon
1/4 cup minced crystallized ginger

Glaze:
1 cup powdered sugar
1 tablespoon butter
Vanilla or Almond Extract
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together by hand, kitchen aid, or breadmachine (which is what I use...put it on the dough cycle and let it work it's magic) until you've made a soft, fairly smooth dough.



Cover the bowl, and allow the dough to rise for 1 1/2 - 2 hours, until it's almost doubled.

 Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin - about 1/8th of an inch. Mix the filling ingredients and spread a thin layer over the dough, leaving one short edge free of filling. Sprinkle with crystallized ginger, if desired.



Starting with the short end that's covered with filling, roll the dough into a log.

 Cut the log into nine 1 ½"-thick rolls.

 Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside in a warm place, covered, to rise for 1 hour, or until the rolls look puffy.



Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.



To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

 Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.



Yield: 9 rolls.

These were so yummy! It made a perfect Thanksgiving morning breakfast.
My only complaint is that the rolls seemed to dry out quickly..so make sure to keep them covered when not in use. Just pop them in the microwave for a few seconds to make them more soft.

*Blueberry Muffins {My kids favorite}

1/2 c. butter
1 1/4 c. sugar
1/2 c. milk
1/2 t. salt
2 c. flour
2 eggs
2 t. baking powder
2 1/2 c. blueberries
2 t. sugar for top

On low speed {in mixed or kitchen aid} cream butter and sugar until fluffy. Add eggs, one at a time, until blended. Sift flour, salt and baking powder together in a separate bowl. Add alternately with milk. Remove 1/2 c. berries and mash them with a fork before adding them to the batter {we skipped this step}. Roll the remaining blueberries in a little flour (so they won't sink) and gently stir in. Grease muffin tins-bottom and sides. Fill the cups 7/8 full. { Or use disposable muffin cups} Sprinkle sugar over the top of each muffin. Bake at 375 degrees for 20-25 minutes. Cool in pan for about 30 minutes.

Love this recipe and want to add it to your collection?

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2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6.)
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