PB & J Pancakes and Syrup

Ingredients:

1 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg
1 c. plus 2 Tbsp. milk
1/2 c. creamy peanut butter (melted)
2 Tbsp. oil

Whisk dry ingredients all together then add the rest and let sit for 5 minutes. Grease griddle or pan and cook your pancakes.

Black Berry syrup ingredients:

2 pints fresh black berries
3/4 c. sugar
1 c. water
1 lemon, zested

cook on medium heat and bring to a boil. Stirring until the sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency (about 10 minutes). Use a wooden spoon to break up the berries as they cook. Strain the syrup to remove the seeds and serve warm. Makes about 1 cup.
This recipe is from the food network. I liked it because it has protein from the peanut butter.
I didn't have the berries for the syrup (I wouldn't recommend regular syrup with these, it doesn't taste very good.), so next time I make it I'll make the berry syrup to go with.

Sour Cream Orange Rolls

*I made these over Easter Weekend and didn't take a picture.

Dough:
1 package (1/4 oz.) active dry yeast
1 tsp. sugar
1/2 c. warm water
1/3 c. sugar
2 eggs, slightly beaten
1/2 c. sour cream, divided
2 Tbsp. butter, softened
1/2 tsp. salt
3 1/2 c. flour

Directions:
Add yeast to lukewarm water and a tsp. sugar and let rest for about 10 minutes, until it becomes frothy. Beat in 1/3 cup sugar, beaten eggs, sour cream, softened butter and salt. Add 2 cups flour and beat well. Gradually add enough more flour to make a soft dough (but not sticky). Knead 15 times. Allow dough to rest 10 minutes while preparing the filling.

Filling ingredients:

1 fresh orange
1/3 c. sugar
2 Tbsp. butter, softened
finely grate or zest peel of an orange; set aside. Measure 2 Tbsp. zest into small mixing bowl; add sugar and mix well.

Filling directions:
Divide dough in half; roll out each portion on a lightly floured surface into a 12 inch circle. Spread each circle with 1 Tbsp. softened butter. Sprinkle circles equally with prepared orange sugar. Cut circles into 12 wedges. Starting at wide the wide end of each wedge, roll up each wedge crescent roll fashion and place onto a buttered 9 by 13 baking pan. Cover and allow rolls to rise until double in size.
Preheat oven to 350 degrees. Bake rolls 20 minutes or until lightly browned; remove from the oven and spread with glaze.

Glaze ingredients:

1/2 c. sour cream
1/2 c. butter
3/4 c. sugar
2 Tbsp. fresh orange juice (I use the same orange that I got the zest from).

Glaze directions:

Combine all ingredients in a small saucepan. Stirring, over medium heat, bring to a boil; boil for 3 minutes stirring constantly. Pour glaze over warm rolls.

Cinnamon Apple French Toast Bake

1 Loaf (1 lb.) cinnamon bread- cut into cubes
1 (21 oz.) can Apple pie filling
4 oz. cream cheese- cut into cubes
5 eggs
1 1/4 c. half-half
2 Tbsp. maple syrup
1/2 tsp. cinnamon
maple syrup

Grease one 9-inch deep dish pie pan (you can also use a 9 by 13 casserole dish). Divide cinnamon cubes in half. Place half of the cubes in the bottom of the pie pan. Spread apple pie filling over the bottom layer of bread cubes. Sprinkle cream cheese cubes over apple pie filling and top with remaining bread crumbs. In a small bowl mix eggs, half and half maple syrup and cinnamon; pour over bread. Cover and refrigerate over night. Remove from refrigerator 30 minutes before baking. Remove covering and bake uncovered @ 350 for 40-45 minutes or until golden brown (the deep dish pie size pan may take a little bit longer). Allow to sit 30 minutes before serving. Slice, drizzle each serving with maple syrup and enjoy.
This easy, easy recipe is from ksl.com studio 5 recipes. Some time I'll make it when I feel like devouring a ton of calories or if we have a big crowd.

Biscuits and Gravy

Biscuits and gravy
2 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 c. shortening
2/3 c. milk

Biscuits:
Sift dry ingredients into bowl. Cut in the shortening until like course crumbs (use a pastry cutter or fork). Make a well; add milk all at once. Stir quickly with fork just until the dough follows fork around the bowl. Turn onto lightly floured surface (the dough should be soft). Knead gently 10-12 strokes. Roll or pat dough 1/2 inch thick. Dip cutter in flour; cut dough straight down, no twisting. Bake according to the recipe directions.

Gravy (medium white sauce):
*You will need to double the batch.
1/2 pound sausage
1 c. milk (scolded)
2 Tbsp. flour
pepper
2 Tbsp. butter
1/2 tsp. salt

Combine butter and flour. Add milk slowly, stirring constantly. Cook until thick and smooth. Add salt and a few grains of pepper. Then add cooked sausage.

Banana (nut) Muffins

1 1/2 cups flour
1 cup chopped walnuts (optional I'm not a nut fan all the time)
1/2 cup toasted wheat germ
1/2 cup brown sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 ripe bananas (mashed)
3/4 cup milk
5 Tbsp. melted butter
1 egg
Cinnamon sugar (optional)

Preheat oven to 400 degrees. Fit 12 muffin cups with paper liners. Coat each with cooking spray.
Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in a large bowl. Stir in bananas, milk, butter and egg. Mix just until blended.
Evenly distribute muffin mix throughout the pan and sprinkle with cinnamon sugar. Bake muffins until the toothpick or knife comes out clean, 20-22 minutes. Cool 1 minute, then remove from the muffin pan and cool on a wire rack. Yeilds 1 dozen muffins. This recipe is from the Baker's Corner recipe cards.

German Pancakes

8 eggs
1 cup flour
1 cup milk
1/4 tsp. salt

1/2 cube melted butter

Preheat oven to 350 degrees. Put butter in a 9 by 13 pan (in oven to melt while the even is warming up). Blend first 4 ingredients in a blender and pour into 9 by 13 pan. Bake for 20 minutes on the middle rack. Remove and pour syrup over it.

My boys love this, they could eat a whole pan if they could. This is a family favorite from my family and Brooke's family.

Sweedish Pancakes

4 eggs
1 qt. buttermilk
1/2 cup melted margarine or butter
1 tsp. vanilla

Mix above ingredients together, then add:

4 cups of quick oats
1 cup flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar

Whisk dry ingredients and add wet ingredients and mix together. This recipe is from Brooke's Mom.

Potatoe Breakfast Casserole

7-8 boiled potatoes, peeled and grated
Pam
1 cube butter or margarine
salt and pepper
3/4 lb. ham
1 1/2 cups shredded cheddar and Monterrey jack cheese
1 cup pepper jack cheese, shredded (optional)
5 eggs
1 cup milk

Directions: Shred potatoes. Spray Pam in a 9 by 13 inch casserole dish. Place shredded potatoes in the bottom of the pan. Pour melted butter over potatoes. Salt and pepper.
Mix ham and cheeses together and sprinkle over potatoes.
Beat eggs; add milk to eggs. Salt and pepper. Pour over top of casserole.
Bake @ 375 degrees for 45 minutes.
This recipe is from Jill's family. It's great for large family gatherings, when you need to feed a lot of people.

Apple Crisp

1 cup cold butter

1 cup brown sugar

1 cup flour

1 cup oatmeal

1/4 tsp. baking powder

6 cups canned apples or 6-8 fresh apples

1/2 cup sugar

1/4 tsp. salt

1 tsp. cinnamon

Preheat oven to 350 degrees. With a pastry cutter cut cold butter into brown sugar. Add flour, oatmeal and baking powder. Mix well.

Mix apples with sugar, salt and cinnamon and spread on a 9 by 13 pan. Then sprinkle butter/flour mixture on top of that. Bake for 25-35 minutes.

Nie Nie's Whole Wheat Waffles

1 3/4 cup whole wheat flour

3 tsp. baking powder

1/2 tsp. salt

2 eggs

1 3/4 cup milk

1/2 cup veg. oil

Mix dry ingredients and add the wet ones. I got this recipe from my friend Chandie's blogspot, So We Think We Can Cook. My boys love it and ask for it all the time. You can use regular syrup with powdered sugar or use my carmel syrup recipe.

Sunday Brunch Casserole

3 Tbsp butter (softened)
1 loaf french bread
3 cups shredded cheddar cheese
3 cups milk
8 eggs
1 onion (chopped up)
1 tsp salt
1 tsp pepper
1 tsp dry mustard
1 lb. cooked bacon crumbled

The night before:
Slice bread into 1 inch slices and butter bread with butter, then slice into 1 inch cubes. Spread bread evenly throughout a greased 9 by 13 inch pan. In a large bowl combine and mix the rest of the ingredients and pour over bread. Refrigerate overnight (or at least 8 hours). Bake at 325 degrees uncovered for 1 hour. Bake until puffy and golden brown.
This recipe is from my friend Monica. We have as of last Christmas made this part of our Christmas morning breakfast tradition along with the pluck-it bread. It was nice because I could make it the night before so all I had to do Christmas morning was pop it in the oven and the same thing for the pluck-it bread we also eat oranges.

White Fluffy Pancakes

1 cup flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt

1 cup milk
1 egg
3 Tbsp oil

Mix dry ingredients, then add wet ingredients, cook on hot griddle and serve. This is Brooke's family's recipe. They are a great fluffy pancake.

Pumpkin Pancakes

2 cups flour

3 Tbsp brown sugar

1 Tbsp baking powder

1/2 tsp salt

2 cups milk

3 eggs beaten

3/4 cup pumpkin

1/4 cup veg. oil

Mix all the dry ingredients, then add the rest of the wet ingredients, cook on griddle and serve.

This recipe was given to me by Gia, one of my friends in the neighborhood. Sometimes I add chocolate chips for the kids.

Jumbo Pumpkin (Pecan) Muffins

*Regular size on the left muffin, and the Jumbo muffin on the right.

2 1/2 cups flour
1/2 cup sugar
1/4 cup brown sugar
2 tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 cup canned pumpkin
1/2 cup of buttermilk (you can make your own buttermilk)
1/4 cup oil
1 tsp. vanilla extract
1/2 cup chopped pecans (optional)

Topping: (optional for a healthier version, but it does taste yummy)
1/3 cup brown sugar
1/3 cup chopped pecans
1/4 cup flour
1/4 cup cold butter

In a large bowl, combine the first 7 ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper lined jumbo muffin cups 3/4 th's full.

Topping: In a small bowl, combine the brown sugar, pecans, and flour; cut in butter with a pastry cutter until crumbly. Sprinkle over batter.

Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields 6 jumbo muffins. Bake for 16 minutes (check to see if the fork comes out clean) for regular size muffins. This recipe is from Brooke's Mom.

I can get 2 cups of canned pumpkin and double the recipe (for 12 large muffins) and I can get 6 (regular size) muffins with the left over muffin mix then, I had 3/4 cup (of the Libbie's pumpkin mix) left over so I froze it, to have for pumpkin pancakes for another day. I figure if I am going to be going to all that effort I might as well get as many muffins as I can out of that one can of pumpkin. I freeze the extra muffins for another time too.

Spud Nuts

4 cups luke warm water
1 cup sugar
1 cup melted shortning (crisco)
2 tsp salt
2 cups warm mashed patatoes (potatoes flakes work just fine)
2 Fleishman's yeist cakes (I think that's just 2 Tbsp of yeast or 2 little packets)
4 beaten eggs
about 14 cups flour or a little more

Glaze:
6 cups of powdered sugar
1 cup hot tap water
1 tsp. vanilla

Combine yeast and water. Then add the rest of ingredients and flour (flour a little at a time) and mix well. Use enough flour until the dough is not sticky, but not too stiff. Knead well. Let rise until double or a little more. Mix down well, divide dough into 4 parts and roll out each part about 1/3 to 1/2 inch thick on a floured surface. Cut with doughnut cutter and place each doughnut on a floured cloth on the table and stretch so the hole won't close up when raising. Don't place them too close together so they won't stick to each other when they raise. Let raise about 1/2 hour. Put hole and all of the scraps together and mix well again roll and cut.

Fry in deep, hot lard until lightly browned, turning. It's a good idea to put the doughnuts on some absorbant paper (we have used brown paper sacks from the food store or brown paper lunch bags) to drain and cool a few minutes before we glazed them.

Mix powdered sugar and hot water. Stir, adding a little water at a time to make a thin glaze but not too thin. Mix in a large bowl. Add about 1 tsp. vanilla. Put doughnuts one at a time in glaze and place on a wooden spoon handle or something similar. After you get about 6 on the handle let drain. Stack partially dried doughnuts on absorbant paper about 4 or 5 high and let dry 1 to 2 hours.

Storage:

Place 12 in a brown paper bag, seel the bag. You can heat them up in the microwave for later or freeze them in the brown paper bag and eat later. Do not store in a plastic bag (they will go soggy).

Of course, you can do whatever glaze or topping you prefer, this was just the recipe I was given. This recipe makes approximately 10 dozen. The recipe comes from Brooke's Mom's side of the family and used to be a general conference tradition. They would make doughnuts while the guys went to the priesthood session. They really are good. I did change some of the wording to make it a little more easy to follow.

Coconut Cream Muffins

2 cups flour
1 tsp. baking powder
1/4 tsp salt
1 1/2 tsp vanilla
1/4 tsp almond extract
2/3 cup cream or milk
1/2 cup soft butter
3/4 cup sugar
2 eggs
1 3/4 cup sweetened flaked coconut

Glaze:
1/2 cup powdered sugar
1-2 Tbsp milk
1-2 drops almond extract

Heat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray. Combine flour, baking powder and salt in a small bowl and set aside.
In another bowl, combine cream with extracts and set aside. Beat butter in a large mixing bowl on high speed for 1 minute. Gradually add sugar and beat beat until fluffy. Reduce mixer speed to medium and beat in eggs until well blended. On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed. Stir in coconut.
Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done. Cool in pan on wire rack.
In a small bowl dump the powdered sugar. Add the almond extract and stir before adding milk slowly until a light glaze is made. Drizzle over almost cooled muffins.
This recipe is from thriftyfun.com
These are yummy, yummy!
makes about 12 muffins.

Pluck-it bread, Pull a-parts, Monkey bread....

This dish has lots of names but Brooke's Mom calls it pluck-it bread.

24 frozen balls of bread dough (we use Rhodes Rolls)
1/2 package (of a 3 oz.) regular butterscotch pudding
1/2 cup butter (melted)
1/2 cup brown sugar
1 cup chopped nuts (or 1/2 cup) or nuts are completely optional
1 tsp cinnamon

Place 24 frozen balls in unbuttered bunt pan. Sprinkle 1/2 package of pudding over the rolls. Combine melted butter and sugar, mix together. Then pour that over the pan of rolls. Sprinkle nuts and cinnamon over top. Cover with a towel and let rise 8 hours or over night in a cold storage room. Preheat oven to 350 degrees and bake @ 350 for 30 minutes. We usually make this for Christmas breakfast so it's pretty cool out in storage room. If you are making it any other time of the year you could always just watch until it doubles in size and see how it works out.

Carmel Syrup

2 cups cream
2 cups sugar
1/4 stick of butter (not margarine)
1 tsp vanilla

Cook till dissolved, do not boil.
This recipe is from our friend Kyle Alen's Mom.
It goes really good with Grandma's french pancakes.

Grandma Gallien's famous French Pancakes.

This is one dish I so remember from my childhood! We would have this for dinner all the time with bacon or whatever. I remember making different designs in the pancake because it was soooo big.
For one batch~

3 eggs
1 1/2 cups milk

1 cup flour
1/4 tsp. salt
1 Tbs. sugar
1Tbs. melted butter

Mix all of it in a blender. Coat non-stick pan with butter before each pancake. Fill bottom of the pan just enough to cover the whole bottom and cook on medium. When the sides start to pull away you can flip it over.