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Sweet Cream Pancakes

3 eggs, separated

1 Cup milk

1 Cup half and half

1/4 Cup sugar

2 teaspoons baking powder

Pinch of salt

2 Cups flour

1 1/2 Tablespoon vanilla

  1. Mix flour, baking powder, salt, and sugar together
  2. In another bowl mix eggs yolks, milk, half and half, and vanilla thoroughly
  3. Pour the wet ingredients into the dry ingredients and mix until it just comes together.
  4. Beat the egg whites to soft peaks and fold into batter
  5. Make pancakes in frypan on stove.
  6. Eat
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Pumpkin Chocolate Chip Muffins

3/4 cup sugar

1/4 cup vegetable oil

2 eggs

3/4 cup canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1/4 cup water

1  1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup semisweet chocolate chips

  1. Preheat oven to 400 degrees (or 375 for dark or large muffin pans).  Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, and eggs.  Add pumpkin and water.
  3. In a separate bowl mix together flour, baking soda, baking powder, spices, and salt.  Add wet mixture and stir in chocolate chips.
  4. Fill muffin cups 2/3 full with batter.  Bake in preheated oven for 20 minutes (25 for large)
  5. Makes 12 regular or 6 large muffins.
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Syrup

1 cup white sugar

1 cups brown sugar

1 cup water

about 1 teaspoon maple flavoring

Heat all ingredients in a saucepan on medium or low till sugar dissolves.  Don’t boil.

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Pull-Apart Maple Pecan Sticky Buns

Make your favorite dough for cinnamon rolls (small batch)

3/4 cup pecans (we usually use walnuts because that is what we have)

1/2 cup butter, divided

1/3 cup maple-flavored or pancake syrup

1/2 cup sugar

1 teaspoon cinnamon

1 pkg cream cheese, cut into 20 cubes

Heat oven to 400 degrees

Sprinkle nuts onto bottom of bundt pan that has been sprayed with cooking spray.

Melt 2 Tablespoons butter in microwave. Stir in syrup; drizzle over nuts in pan

Melt remaining butter in microwave.  Mix sugar and cinnamon in a shallow dish.  Divide dough into 20 pieces; flatten to 1/4 inch thickness.  Roll cream cheese cubes in cinnamon sugar mixture until evenly coated; place 1 in center of dough.  Gather up sides of dough to enclose filling; press edges together to seal.  Roll into a ball; dip top in remaining butter then cinnamon sugar.  Arrange half the balls, cinnamon sugar sides up in prepared pan.  Repeat with other balls to form second layer.  Top with any remaining butter and cinnamon sugar.  Let rise till double.

Bake 30 minutes or until golden brown.  Cool 1 minute in pan; invert onto serving place and remove pan.

Sweet Roll Dough

  • 1 Tablespoon yeast
  • 1/2 cup warm water (105 to 115 degrees)
  • 1/2 cup lukewarm milk (scalded then cooled)(or you can heat slightly in the microwave and not scald)
  • 1/3 cup sugar
  • 1/3 cup shortening, or margarine or butter, softened
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups flour

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, eggs, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover; let rise till doubled.

Punch down and shape into balls for monkey bread.

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Baked Praline French Toast

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 Tablespoons sugar

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Dash of salt

Slice French bread into 1 inch slices.

In a large bowl, combine eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a whisk until blended, but not too bubbby.

Dip each slice into bread and arrange slices in a generously buttered 9X13 pan in two rows sitting up, overlapping slices.  If any is left pour over bread.

Cover with foil and refrigerate overnight.

The next morning, preheat oven 350 degrees.  Spread Praline Topping over bread and bake for about 40 minutes, until puffed and lightly golden

PRALINE TOPPING

1/2 pound butter (USE LESS OR IT WILL SPILL OVER INTO YOUR OVEN)

1 cup brown sugar

1 cup chopped pecans (we usually use walnuts)

2 Tablespoons light corn syrup

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Combine all ingredients except nuts in a medium bowl.  Use a pastry cutter.  When all cut in add nuts and mix.  Put over French Toast

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Gingerbread Pancakes

1 Tablespoon cinnamon

1 Tablespoon ginger

4 cups complete pancake mix (We make the Betty Crocker pancakes and do 1/4th of this recipe for 1 full recipe of pancake mix. You will need a little more flour and don’t add the water listed in this recipe.)

2 1/3 cup water

1/2 cup molasses

Mix

Pancakes – Betty Crocker

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 Tablespoons vegetable oil or shortening, melted
  • 1 Tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

TOPPING

1 1/2 cups heavy cream

1/2 cup maple syrup

Whip cream till stiff.  Add maple syrup and whip again.

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Vanilla Gingerbread Swirl Coffee Cake

Streusel Crumb

  • 1 ¼ c. flour
  • ¾ c. packed brown sugar
  • 1 t. Valencia dried orange peel
  • 1 t. ground ginger
  • ¼ t. cinnamon
  • ¼ t. salt
  • ½ c. butter, melted
  • 1 T. molasses
  • Zest from 1 orange
  • 2 T. crystallized ginger, finely chopped

In a small bowl, whisk together butter and molasses. Mix dry ingredients in a medium sized bowl. With a fork, stir melted butter mixture into the dry ingredients until it forms an even crumb. Gently stir in orange zest. Reserve crystallized ginger for assembly. Set aside.

Cake:

  • 1 ¾ c. flour
  • 1 c. sugar
  • 2 t. baking powder
  • ¼ t. soda
  • ¼ t. salt
  • 3 eggs, lightly beaten
  • 1 c. sour cream
  • 1 t. bourbon vanilla
  • Sugar crystals ( optional )

In a medium sized bowl, whisk together dry ingredients. In a small bowl, whisk together eggs, sour cream, and vanilla. Lightly stir egg mixture into dry ingredients until just blended.

Preheat oven to 350 degrees. Spray 10 inch spring-form pan with a nonstick cooking spray and line sides with parchment paper, or dust with flour. Set aside. Spread about half of the batter in the bottom of the pan. Sprinkle 2/3 c. crumb streusel evenly over the top. Drop remaining batter in small spoonfuls over the top. Sprinkle with another 2/3 c. crumb streusel evenly over the top. Swirl batter with a large knife in large circles, about 10 times. Add crystallized ginger to remaining crumb streusel. Sprinkle batter with remaining crumb streusel evenly, and sprinkle with sugar crystals. Bake for 45-50 minutes. Or until center, when tested, comes out clean. Makes 8-10 servings.

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Pumpkin Oat Pancakes with Caramelized Apples and Pecan Topping

Here is what you need:

For about 8-10 good size pancakes:

3 cups  of pancake mix

1 1/2 tsp ground cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/8 tsp ginger

1 cup of canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 egg

3/4 cups oats

2 1/2 cups water (or more or less according to your desired consistency)

Mix the pancake mix and spices together.  Add the pumpkin and the egg and mix together.  Add the oats.  Then add the water until it gets to a thick but pancake-like consistency.  Use a 1/2 cup measuring cup, scoop mixture onto a medium- hot griddle with melted butter on it. This is a thick mixture so don’t cook it on too high of a temperature so the insides have time to cook.

For the topping:

Peel and cut up 3 apples (I used Gala).  Heat a frying pan on medium-high heat with 2 T butter.  Add the apples.  Cook until the outsides are caramelized.  Add to the top of pancakes with chopped pecans and maple syrup.

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Morning Glory Muffins – Grandma Morgenegg

2 1/4 cups flour (can mix flours)

1 tbsp cinnamon

2 tsp baking soda

1/2 tsp salt

1 cup honey

1 cup oil

3 eggs

1 tsp vanilla

1/2 cup coconut

3/4 cup raisons

1 apple, grated or finely chopped

1 cup crushed pineapple

2 cups grated carrots

1/2 cup chopped nuts

optional: 1/2 cup zucchini

Combine dry ingredients, whisk in honey, eggs, oil and vanilla,. Stir in fruit and nuts.  Don’t stir too much. Spoon into muffin pans (with my average sized pans this recipe makes 2 dozen). Bake at 350 degrees for about 30 minutes. Don’t over bake. Good warm from oven – but best next day. Freeze very well.

 

MOM