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Awesome Carrot Muffins-Grandma Morgenegg

Original recipe yields 18 servings

Ingredients:

  • 1 cup raisins
  • 2 cups warm water
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 3/4 cup brown sugar
  • 3 cups shredded carrots

Directions:

Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water, and set raisins aside.

Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.

In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, oil, and brown sugar; beat well. Combine egg mixture and flour mixture; mix until just moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.

Bake in preheated oven for 20-30 minutes. Let cool for 30 minutes before frosting with either cream cheese frosting, plain frosting, or just a streusel drizzle.

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Tater Tot Sausage Breakfast Casserole

Ingredients:

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
  • In a large skillet, cook sausage until no longer pink. Drain fat.
  • In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9×13-inch pan.
  • Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
  • **Cover and refrigerate at this point if baking later.**
  • Bake uncovered for 60 – 70 minutes, or until eggs are set.

Notes:

Can make casserole in advance and refrigerate or freeze for later.

If baking after refrigerating, you may need to add a few minutes to the cooking time.

To bake after freezing, thaw completely and bake as directed above.

To reheat casserole after freezing, thaw completely. Cover casserole with aluminum foil and bake at 350ºF for 30 to 40 minutes, until heated through.

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Lemon Poppy Seed Muffins

Ingredients

For the Muffins:

  • 2¼ cups all-purpose flour 313g
  • 2 teaspoons baking powder 8g
  • ¼ teaspoon baking soda 2g
  • 2 tablespoons poppy seeds 23g
  • 1 cup sugar 186g
  • 2 tablespoons lemon zest 6g
  • 1 cup whole milk Greek yogurt 245g
  • ⅓ cup whole milk 78mL
  • ½ cup unsalted butter melted (113g)
  • 2 large eggs 110g
  • 1 tablespoon fresh lemon juice 15mL
  • 1 teaspoon vanilla extract 5mL
  • ¼ teaspoon kosher salt 2g

For the Glaze:

  • 1 cup powdered sugar 113g
  • 2 tablespoons fresh lemon juice 30mL

Instructions

  • Preheat oven to 425F. Line a 12-cup muffin pan with paper liners.
  • For muffins: In a large bowl, sift together flour, baking powder, and baking soda. Whisk in poppy seeds and salt.
  • In another large bowl, combine sugar and lemon zest. Working with your hands, rub zest into sugar until fully combined. Add yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth. Pour into flour mixture and fold just until combined. (Batter will be thick.) Divide batter evenly among paper liners.
  • Bake for 15 to 17 minutes or until tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let muffins cool in pan for 10 minutes. Remove and finish cooling on a wire rack.
  • For glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.

Notes

  • Make sure you use Greek yogurt or a thicker yogurt, like Skyr, and not plain yogurt in this recipe. Plain yogurt is too runny and will add too much moisture to your batter causing them to spread more than puff. We have used mayo which works too.
  • If you don’t have fresh lemons, 2½ teaspoons lemon extract can be used in place of the lemon zest. Substitute the lemon juice for ½ teaspoon white vinegar. (Don’t worry! You can’t taste the vinegar in the baked muffins!)
  • Use a spring loaded scoop to fill muffin tin with batter for more evenly sized muffins. A heaping ¼ cup scoop fit my muffin liners perfectly.
  • Try using Meyer lemons, oranges, or limes in place of regular lemons for a fun flavor twist!
  • Sprinkle the tops of the muffins with sugar before baking for a sugary crust on top when baked.
  • For a perfect drizzle, place the lemon glaze in a zip-top bag, seal, and cut the very tip of a corner off. Squeeze the glaze out over the muffins. 
  • Store leftover muffins at room temperature in an airtight container. Muffins are best if eaten within 3 days.

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Crepes – Stephanie’s for on a pan

Ingredients 

  • 2 cups milk
  • 4 large eggs
  • 3 Tablespoons unsalted butter , melted and slightly cooled
  • 1 Tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt or table salt
  • 1 ½ cups all-purpose flour , sifted if desired

Instructions

  • In a blender, blend milk, eggs, butter, sugar, vanilla, salt, and flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Refrigerate at least 30 minutes, or overnight.
  • Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to serve. Repeat with remaining batter.
  • Serve with your favorite toppings. Fresh fruit, jams, pudding, Nutella, whipped topping and nuts are a few of our favorites.

We made 1 1/2 times for 7 people and had a perfect amount of extras for leftovers.

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James’ Christmas Breakfast Casserole (Must be done the Night before) From Katlyn Tyler

  • 2 lbs. Meat  (Pork Sausage or Bacon (crumbled))
  • 3 cups Milk
  • 1 tsp. Salt (for sausage and Meatless)
  • 1 tsp Pepper (for bacon and Meatless)
  • 2 cups shredded sharp cheddar cheese
  • 9 eggs, beaten
  • 1 1/2 tsp. dry mustard
  • 1 sm. bag Tater Tots

Grease 9 x 13 baking pan.
Cook meat over medium heat till done, drain well on paper towels.
Place meat at bottom of pan.
Sprinkle cheese over meat.
Beat eggs – add milk, mustard and seasoning, pour over the top of meat.
Place Tater Tots in single rows to fill top of pan
Cover and refrigerate overnight. (Must refrigerate for at least 8 hours)
Bake at 350 for 1 to 1.5 hours.  Serves 10-12.

Katlyn made it for Relief Society without meat and it was delicious.

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French Toast Casserole

  • 12 slices day-old bread, cut into 1-inch cubes
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 1 cup fresh blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup
  • Debbie Leahman added raspberries too

Blueberry Sauce

  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 cup fresh blueberries
  • 1 tablespoon butter

Directions

  1. Prepare casserole: Lightly grease a 9×13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
  2. Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
  3. Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
  4. Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
  5. Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
  6. Serve portions of casserole on plates and pour warm syrup over top.

Notes from people who made this:

It’s on the menu every year!. I use sliced italian or french bread and I spread the cream cheese on each slice. this assures that every slice has a good amount of cream cheese.

This was very simple to make and everyone enjoyed it. I made a few changes. I reduced the eggs, using 10 total which kept it a bit lighter. I used frozen blueberries. They worked out absolutely fine! I whipped 1 1/2 packages of cream cheese with 1/4 cup powdered sugar, put it in a Plastic bag with corner end cut out and distributed the cream cheese mixture over the bread cubes. Then placed the still frozen blue berries over cream cheese. Bakery Italian bread is perfect to cube. I made the sauce as directed with the frozen blueberries as well. One mistake I made was not to grease my baking pan well enough but we managed and it was still very delicious!!

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Apple Pie OR Pumpkin Pancakes with Vanilla Maple Syrup

The pancakes are a perfect breakfast on a fall morning or anytime you want to savor the flavors of cinnamon, nutmeg, and cloves, which pair wonderfully with apples. The bits of grated apple lend just a touch of texture to the otherwise soft, fluffy, and lightweight pancakes. Your house will smell incredible after making a batch of these easy pancakes that remind me of apple pie.

Yields: 7-8 pancakes

Prep Time: 10 mins

Cook Time: About 5 mins

Total Time: 15 mins

Ingredients:

Dry Mix:

  • 1 cup all-purpose flour
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon (original recipe calls for 1 teaspoon)
  • ½ teaspoon ground nutmeg (original recipe calls for ⅛ teaspoon)
  • ½ teaspoon ground clove (not included in original recipe)
  • ⅛ teaspoon salt

Wet Mix:

  • 1 cup whole milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract

Mix-In:

1 cup grated apple (about 1 medium apple) OR Pumpkin puree and pumpkin spice

Butter or vegetable oil for skillet

Cinnamon Cream Syrup (originally vanilla maple syrup)

  • About ½ cup maple syrup, warmed gently
  • 1 teaspoon vanilla extract, or the scrapings of 1 vanilla bean
  • Cinnamon
  • Butter
  • Heavy whipping cream
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Quick Sourdough Pancakes

  • 1 – 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS sugar
  • 1 egg
  • 1 cup sourdough starter
  • 1 cup milk
  • 3 TBS vegetable oil

In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar; set aside.

In a medium bowl, beat egg. Stir in sourdough starter, milk, and oil. Stir into flour mixture until dry ingredients are just moistened. Preheat pan. Grease pan. pour 1/4 to 1/2 cup batter onto pan. Cook 1 or 2 minutes on each side or until golden brown.

These are delicious with the Orange Syrup below

Orange Syrup

  • 1 cup sugar
  • 2 TBS cornstarch
  • 1 cup orange juice
  • 1/4 cup butter or margarine

In a small saucepan, combine sugar and cornstarch. Slowly stir in orange juice. Add butter or margarine. Stiring constantly, bring to a boil over medium heat. Cook and stir until slightly thickened. Serve hot or cold.

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Ann’s Sourdough Biscuits

  • 1 TBS cornmeal (if desired or just grease pan)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 TBS sugar
  • 1/2 cup shortening
  • 1/2 cup milk
  • 1 cup sourdough starter
  • 1 to 2 TBS butter or margarine (if desired)
  • 1 TBS cornmeal (for tops of biscuits if desired)

Grease a large baking sheet. Sprinkle evenly with cornmeal; set aside.

Preheat oven to 400. In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Use a pastry blender or 2 knives to cut in shortening until mixture resembles coarse crumbs; set aside.

In a small bowl, combine milk and sourdough starter. Stir into floured mixture until thoroughly combined. Turn onto lightly floured surface. Gently knead about 30 seconds. Dough will be very soft. Roll or pat out 1/2 to 1 inch thick. Cut biscuits with cutter. Arrange with sides touching on prepared baking sheet. Brush tops with melted butter then sprinkle with cornmeal if desired. Bake in preheated oven 15 to 20 minutes or until tops are golden brown. Remove pans. Serve hot.

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Pumpkin Cinnamon Streusel Buns

Buns

  • 1 package dry yeast (about 2 1/2 tsp)
  • 1/4 cup warm water (100 to 110 degrees)
  • 2-3/4 cups all purpose flour, divided
  • 1/2 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 TBS sugar
  • 1-1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • cooking spray
  • 3 TBS sugar
  • 3 TBS brown sugar
  • 2 TBS flour
  • 1-1/2 tsp ground cinnamon
  • 2 TBS chilled butter, cut into small pieces

Glaze

  • 3/4 cup sifted powdered sugar
  • 1 TBS hot water
  • 1/4 tsp vanilla extract
  1. To prepare buns, dissolve yeast in warm water in a large bowl, let stand 5 minutes.
  2. Lightly spoon 2-3/4 cup flour into dry measuring cups, level with a knife. Add 2 cups flour, pumpkin puree, and add the next 5 ingredients to yeast mixture, beat with a mixer at medium speed until smooth. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 3/4 cup flour, 1 TBS at a time, to prevent dough from sticking to hands (dough will feel tacky). Angela just threw it all in the Kitchen Aid mixer and let the mixer do the work…no need to do it yourself if you don’t have to!
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)
  4. Combine 3 TBS granulated sugar, brown sugar, 2 TBS flour, and cinnamon in a small bowl. Cut in chilled butter with pastry blender or 2 knives until mixture resembles coarse meal.
  5. Punch down dough, cover and let rest 5 minutes. Roll dough into a 12 X 10 inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. (plain dental floss works great to cut rolls) Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  6. Preheat oven to 375 degrees.
  7. Uncover rolls. Bake at 375 degrees for 20 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. It says serve warm so I say don’t cool for 15 minutes.
  8. To prepare glaze, combine powdered sugar, 1 TBS water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. Angela said the glaze was a little thick so add more water if needed.