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Morning Glory Muffins

  • 1 cup/120 grams AP Flour
  • ¾ cup/85 grams Whole-Wheat Flour
  • 1½ tsp. Cinnamon
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ¾ cup/177 milliliters Whole Milk
  • ¾ cup/160 grams packed Brown Sugar
  • 2 Eggs
  • ¾ cup/90 grams shredded Carrot, (from 2 medium carrots)
  • ½ cup/77 grams shredded Apple, (from 1 medium apple)
  • ½ cup/57 grams unsweetened shredded Coconut, toasted
  • ¾ cup/90 grams finely chopped Walnuts, toasted
  1. Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, and walnuts into the wet mixture. Stir in the melted coconut oil.
  3. With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups.
  4. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Blueberry Muffins

  • ½ c. softened Butter
  • 1¼ c. Sugar
  • 2 Eggs
  • 1 tsp. Vanilla
  • 2 c. Flour
  • ½ tsp. Salt
  • 2 tsp. Baking Powder
  • ½ c. Milk
  • 2 c. Blueberries, washed, drained and picked over
  • 3 tsp. Sugar

Directions:

  1. Preheat the oven to 375.
  2. Cream the butter and sugar until light.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add vanilla.
  5. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  6. Crush ½ cup blueberries with a fork, and mix into the batter.
  7. Fold in the remaining whole berries gently with a spatula.
  8. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  9. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Note: Next time I make these I plan to add lemon zest to the batter.

Paige’s Banana Muffins

In a mixer, start with wet ingredients. 

2 ripe Bananas
1 Egg
1/2 cup Oil
1/2 cup Vanilla Yogurt or Buttermilk
1 tsp Vanilla

In a separate bowl mix dry ingredients:

1 3/4 cup King Arthur AP Flour
3/4 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Cinnamon to taste

Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes. 

Notes:

If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.

Pumpkin Donut Muffins

INGREDIENTS

for the donut muffins:

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/3 tsp. ground nutmeg
  • pinch of ground cloves
  • 3/4 cup pumpkin purée
  • 1/2 cup dark brown sugar
  • 1/2 cup milk, room temperature
  • 2 egg whites, room temperature
  • 6 T melted coconut oil
  • 1 tsp. vanilla extract

for the cinnamon sugar topping:

  • 6 T butter
  • 2/3 c granulated sugar
  • 3 tsp. ground cinnamon

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. In a small bowl, add the flour, baking powder, spices, and salt. Whisk to combine and set aside.
  3. In a medium bowl, add the pumpkin purée, brown sugar, milk, egg white, oil, and vanilla. Whisk until well blended and smooth.
  4. Add the flour mixture to the pumpkin mixture and stir just until combined, being careful not to over mix the batter.
  5. Divide the batter evenly among the muffin wells in the prepared muffin pan.
  6. Bake the donut muffins until they become domed on top and a toothpick inserted into the center of a muffin comes out clean, about 22 minutes for regular-sized donut muffins.
  7. In a small bowl, melt the butter. Set aside.
  8. In another small bowl, add the sugar and cinnamon and whisk to combine.
  9. Working one at a time, dip each donut muffin in the butter, coating all sides and allowing excess butter to drip off, then roll each donut muffin in the cinnamon sugar mixture, once again coating all sides. Serve immediately or store (see storage tips below).

NOTES

Storage: Pumpkin spice donut muffins are best enjoyed fresh on the same day they are made. Donut muffins that are coated in the cinnamon sugar topping can be stored in an airtight container at room temperature for up to 1 day. If you wish to store the donut muffins for longer, do not coat the muffins in the cinnamon sugar mixture until the day you plan to eat them.

White Chocolate Scones

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons cold salted butter, shredded (just like cheese)
  • 3/4 cup buttermilk
  • 1 large egg, beaten
  • 1/2-1 cup white chocolate chips

Glaze:

  • 1/4 cup whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1-2 cups powdered sugar to your taste

Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Freeze the butter for 10-15 minutes, then shred on a box grater, just as you would cheese. Lightly separate, keep the butter COLD
3. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined, being careful not to over-mix. Fold in the white chocolate chips.
4. Turn the dough out onto a floured surface. Pat into a 1-inch thick round shape. Now cut the dough like pizza slices. Place on the prepared baking sheet. Bake until golden brown, 20-22 minutes.
5. Meanwhile, make the glaze. Warm the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Stir in the vanilla and powdered sugar, adding more to your taste.
6. Serve the scones warm, drizzle with the glaze.

Peanut Butter Oatmeal Breakfast Cookies – Gluten Free

INGREDIENTS

1 cup organic chunky peanut butter
1 cup brown sugar
2 eggs
2 1/2 cups gluten-free rolled oats
1 teaspoon baking soda

The next time I make these I plan to add wheat germ and flax seeds. Any healthy add-in that you like would probably work.  Also, honey would work in place of brown sugar.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
  3. Add rolled oats and baking soda to creamed mixture, and mix well.
  4. Line 2 baking sheets with a Silpat mat or parchment paper.
  5. Roll dough into 2-inch balls, and press to flatten on the cookie sheet.
  6. Bake for 8 minutes or until the cookies turn slightly brown.
  7. Cool cookies on a rack, and store leftovers in an airtight container.

 

Pancakes

Ingredients:

1 1/2 cups AP flour
3 1/2 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Sugar, white
1 1/4 cups Milk
1 Egg
3 Tbsp. Butter, unsalted

Directions:

First, let your egg and milk set at room temperature.

Measure out dry ingredients into a bowl and then sift twice. Set aside.

Next, get another bowl for your wet ingredients. Lightly beat your egg, then add the melted butter and milk, respectively, beating lightly between each addition. Be careful not to overbeat your egg!

Add wet ingredients to your dry ingredients.

Cinnamon Coffee Cake

2 1/4 cup plain flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup oil
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt

Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.

1 cup buttermilk
1 egg
1 tsp baking powder
1 tsp baking soda

Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.

Pumpkin Waffles

INGREDIENTS

1/4 cup butter, room temperature
1/4 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 tsp vanilla extract
1 1/2 cups milk
1 2/3 cup all purpose flour
1 TB baking powder
1/2 tsp baking soda
1/2 tsp  cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
pinch of salt

 

DIRECTIONS

  1. In a large mixing bowl, cream together the room temperature butter and brown sugar. Add in the eggs one at a time, and beat well after each addition. Mix in pumpkin puree, vanilla, and milk, and mix well.
  2. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. Gradually add the dry ingredients to the wet, and mix until just barely combined. Use a spatula to scrape down the sides.
  3. Heat your waffle iron, and cook according to your waffle maker instructions.
  4. Serve immediately with butter and maple syrup.

Apple Muffins

Ingredients

Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 4 apples (2 chopped, 2 shredded)
  • 1tsp cinnamon
  • 1/2tsp nutmeg

Topping:

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack

French Toast

Ingredients

  • 1/4 cup self rising flour
  • 1 cup milk (whole cow milk is best. If almond milk is used and it has vanilla in it, reduce vanilla extract)
  • 1 pinch salt
  • 3 tablespoons unsalted butter, melted
  • 3 eggs
  • 1 tablespoon ground cinnamon
  • 2 teaspoon vanilla extract
  • 2 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 8 slices of brioche bread

Directions

  1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract, butter, and sugar until smooth.
  2. Heat a lightly buttered griddle or frying pan over medium heat.
  3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.  Dust with powered sugar.

Homemade Granola Bars

Ingredients:

  • 2 cups oats
  • 1 cup coconut flakes
  • 1 cup nut butter (we like cashew butter)
  • 1 cup ground flax seeds
  • 3/4 cup chocolate chips
  • 2/3 cup local honey
  • 1/2 Tbsp vanilla
  • Nuts such as almonds or pecans (optional)

Instructions:

Combine all ingredients in a bowl until thoroughly mixed. I think it is easier to microwave the honey and nut butter for a few seconds first so that it is easier to stir. Then press mixture very firmly into the bottom of a 9×13 pan (like when make rice crispy treats). Place in freezer for approx. 1 hour, then slice into bars or squares with a sharp knife. If you prefer, you can also shape them into balls and place on a cookie sheet in the freezer for about an hour then store in a Tupperware container.

Paleo Pumpkin Pancakes

  • 4 eggs
  • 3/4 Cup canned pumpkin
  • 1tsp. Vanilla
  • 2Tb. Maple Syrup
  • 1tsp. Cinnamon
  • 1tsp. Nutmeg
  • 1/2tsp. Cloves
  • 1/2 tsp. Baking Soda
  • 2Tb. Butter, melted.

Whisk eggs, canned pumpkin, vanilla, and maple syrup together. Add spices and baking soda. Melt the butter and add to the batter. Grease skillet with butter and spoon out batter into small pancakes. Flip carefully.

Dutch Baby Pancakes

Ingredients
  • 4 tablespoons unsalted butter, divided
  • 1 cup all-purpose flour
  • 1/4 cup plus 2Tbsp. granulated sugar
  • 1 teaspoon kosher salt
  • 4 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • Powdered sugar, for serving
  • Lemon wedges, for serving
Instructions
  • Heat the oven to 375 degrees F.
  • Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.
  • Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
  • Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
  • Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

Pancakes

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Directions:

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Tips: Works best if milk and egg sit out for a bit and get close to room temperature.

Mimi’s Waffles

1 package of dry yeast
2 cups luke warm milk
4 eggs, separated
1 tsp vanilla
2 1/2 cups plain flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup melted butter

Directions: Sprinkle yeast over milk. Stir to dissolve. Separate eggs and set whites aside. Add egg yolks and vanilla to milk/yeast mixture. Add remaining ingredients. Beat egg whites until fluffy and fold into batter. Let stand to rise until it doubles.

Sausage Balls

1 pound HOT sausage
3/4 cup self rising flour
2-3 tablespoons butter

Optional:
Sage (to taste, ~1 teaspoon)
Black pepper (to taste, ~1 teaspoon)
Salt (1/2 teaspoon)

Preheat oven to 375, convection where available. Melt butter. Combine all ingredients in a large bowl. Work/kneed in flour to sausage until all ingredients are combined. Dough should be pink in color and slightly sticky. Roll into balls and cook for ~20-25 minutes depending on size. Balls will be slightly golden brown on top when done.

Blueberry Cake Donuts


GLAZED BLUEBERRY CAKE DONUTS
Dunkin Donuts Copycat Recipe

Makes about 1 Dozen Donuts

2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup lowfat milk
1 egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries
oil for frying (about 1 quart)

In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine. In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bring the dough together with a spoon.

Before it comes completely together, add in blueberries, mashing some as you go along if desired  and bring dough together with your hands. Form it into a large ball, then roll it out on a floured surface to about 1/2 inch thickness. Cut donuts using a donut cutter, a biscuit cutter, or even a knife, using a small lid to cut out the center. Repeat with dough scraps until all the dough is used.

Heat oil in a large pot or deep fryer, bringing it to 375 degrees. Fry donuts 1-2 at a time, frying for about 1 1/2-2 minutes per side. After your first donut, check it by cutting into the center and making sure the dough is cooked through. Finish remaining donuts, then dip the entire thing in glaze and let sit to cool before serving.

Glaze
2 cups powdered sugar
1-2 tablespoons water
1 drop of vanilla extract.

Whisk ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring. if it’s too thick, add more water by one very small drop at a time, whisking constantly. Dunk donuts in the glaze and let sit to set.

Pumpkin Almond Flour Muffins

Ingredients:

  • 1 cup almond flour/meal
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/4 cup almond butter
  • 1/4 cup honey or maple syrup
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts

Directions:

  1. Preheat oven to 350*F.
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
  4. Bake for 32-35 minutes or until muffins are cooked all the way through.
  5. Allow to cool before serving.

Cinnamon Rolls

Rolls:
1 Cup warm milk
2 eggs, room temp
1/3 Cup butter, melted
4 1/2 Cups bread flour
1 tsp salt
1/2 Cup white sugar
1 pgk yeast

Filling:
1 Cup brown sugar, packed
2 1/2 Tbsp cinnamon
1/3 Cup butter, softened

Icing:
3 oz. cream cheese
1/4 cup butter, softened
1 1/2 cup confectioners sugar
1/2 tsp vanilla
1/8 tsp salt

Microwave milk for 60 seconds. Dissolve east in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using our hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place for 1 hour or until dough has doubled in size.

In a small bowl, combine brown sugar and cinnamon. Spray work surface with cooking spray or sprinkle with flour. Roll dough out into a 16×21 inch rectangle about 1/4 inch thick. Spread dough with the 1/3 cup softened butter and then sprinkle evenly with cinnamon sugar mixture. Roll up dough starting with the longer side and cut into about 12 rolls.

Place rolls in a lightly greased 9×13 pan or spread out on a cookie sheet. Cover and let rise again until nearly doubles, about 30 minutes. At this point you can put them in the refrigerator overnight and cook them the next day, if you are preparing them the night ahead.

Preheat oven to 350 degrees. Bake rolls until golden brown, about 20 minutes. While rolls are baking beat together all icing ingredients until light and fluff. Spread icing on rolls after taking them out of the oven,  while they are still warm.

Moroccan Smoothie: Banana & Avacado

Photo: Paul Brissman

Ingredients:

  • 1 avocado, halved, pitted, and peeled
  • 1/2 cup fresh orange juice, from 1 medium orange
  • 2 bananas
  • 1/4 cup plain yogurt
  • 2 tsp sugar
  • 1 tbsp freshly grated ginger
  • Juice of 1 lime
  • 1/2 tsp salt

Directions:

Combine the avocado, orange juice, bananas, yogurt and sugar in a blender and puree until smooth. Add the ginger and blend until well combined, then mix in the lime juice and salt. Divide the puree among four glasses and serve immediately.

* I make this withough the yogurt and sugar, and add a little vanilla protein powder. It’s good either way 🙂 Also, when my brother was serving in the peace corps in Morocco he drank a very similar smoothie that also had dates in it. I’ve tried that too and it’s great!

The original recipe is from Marcus Samuelson and is found here.

Paleo Sweet Potato and Sausage Hash

1 lb ground pork sausage
3 sweet potatoes cubed
3 tbsp coconut oil or butter
Cinnamon
Optional: add veggies like bell peppers, onions, carrots, etc. Or you could leave out the veggies and throw in an apple.

Throw everything in a skillet, stirring often, let the potatoes cook until they are soft on the inside and a little crispy on the outside, about 10 minutes but could take much longer depending on how big you cut up the sweet potatoes.  Add a TON of cinnamon and serve.

Recipe found here:  http://everydaypaleo.com/2010/09/25/baa-baa-breakfast/. If you don’t have her book Everyday Paleo yet, go buy it! It’s a great cookbook.

Banana Bread

Ingredients:

3 c. sugar
3 eggs
1/2 tsp. vanilla
3 c. bananas, or more (I use 5-6 bananas)
2 tsp. soda
1 1/2 tsp. salt
3 1/2 c. flour
1/3 c. water
1 c. oil
1 tsp. cinnamon
(Optional:) 1 c. nuts or chocolate chips

Directions:

Mix the wet ingredients first, combined the flour, soda, salt separately. Added dry to wet. Use a wooden spoon and stir just until mixed. Stirred in nuts/chocolate chips last. Makes 2 large loaves of bread. Put in 2 greased and floured loaf pans and bake at 350 degrees for 45 minutes to 1 hour.

St. Paul’s Heaven

3 lbs. sausage

3 chopped peppers

3 chopped onions

1 stalk celery, chopped

4 boxes Lipton’s chicken noodle soup mix

2 cups uncooked rice

2 cups mushrooms, drained

2 cups sliced almonds

Cook sausage and drain. Add peppers, onions, celery. Cook soup in half the amount of water called for on box. Add rice and mushrooms to mixture and top with almonds. Bake at 350 degrees for 1 ½ hours. Serves 25

Biscuits from Scratch

1 c. self rising flour
1/4 cup shortening
1/3 cup buttermilk

Mix flour and shortening. Pour buttermilk in center, stir just enough to mix. Handle dough as little as possible. roll out on a floured surface and cut biscuits whatever size you want. Bake at 400 degrees for 10-15 minutes.

Poppyseed Bread

Mix: 1 ½ cups milk
1 1/8 cups oil
3 eggs
1 ½ tsp. each of almond flavoring, vanilla extract, butter flavoring and poppyseeds

Add to
3 cups flour
2 ½ cups sugar
1 1/2 tsp. salt
1 ½ tsp. baking powder

Mix well, pour into two bread pans; cook at 350 for 45 minutes-DO NOT take out til fork comes out clean (could take up to an hour to bake, check every five minutes)

Let cool 5 minutes, then poke holes with fork in top of loaves and drizzle topping:
¾ cup sugar
¼ cup orange juice
½ tsp. each of vanilla, almond, and butter flavoring

St. Louis Coffee Cake

For Cake:
1 box pound cake mix
2 eggs
1 stick butter, melted

For Frosting:
1 ½ tsp vanilla
1 box (1 lb) powdered sugar.
1 8 oz. pkg cream cheese
2 eggs

Blend cake mix with 2 eggs and melted butter. Pour into a 9 x 13 pan. Spread to the edge of pan. In another bowl, combine cream cheese, 2 eggs, vanilla, and the powdered sugar minus 2 Tbsp. Mix well with an electric mixer. Spread over other layer in pan. Bake for 15 minutes at 350°. Remove cake and sprinkle the 2 Tbsp. Powdered sugar on top. Return to oven and continue to bake 25 minutes longer. Cool in pan. Serve warm or at room temp.

Honey Bun Cake

For Cake:
1 yellow cake mix
4 eggs
2/3 cup oil
8 oz. sour cream

Mix together and put half of mixture into a 9×13 inch pan.

For Middle:
1 cup brown sugar
2 tsp. cinnamon
Chopped nuts

Sprinkle on batter and top with remaining batter. Bake at 325 degrees for 45 minutes

For Topping:
3 cups powdered sugar
2/3 cups milk
2 tsp. vanilla.

Combine. Poke holes into cake and pour over hot cake.

Fritatas

1 lb sausage; cooked
2 cups frozen hash brown potatoes, thawed
1 cup grated cheddar cheese
3T flour
MIX
Add 8 eggs,
beat in 1/2 cup milk
1/2 cup ranch dressing
Makes 24 regular muffins Spray muffin tins with Pam Cook at 325 degrees for 20 minutes (If baked in a rectangular dish, cook at least 30 minutes, perhaps longer!) Enjoy! (This is like a breakfast casserole- I like it best as the individual muffins!)

Hash Brown Casserole

30 oz. Frozen shredded hash browns
2 cups shredded cheddar cheese
1 stick butter
1 pint sour cream
½ cup onion
1 tsp. salt
¼ tsp. pepper

Mix ingredients. Bake at 350 degrees for 30 minutes

Cheesy Hash Brown Casserole

30 oz. frozen shredded hash browns
1 ½ cups shredded cheddar cheese
1 large onion chopped
1 tsp. garlic
1 ½ cups milk
1 can cream of chicken soup
½ cup beef broth
2 Tbsp. melted butter
1 ½ tsp. salt
½ tsp. pepper

Combine first four ingredients. In a separate bowl combine milk and rest of ingredients, Pour over hash brown mixture. Bake at 350 degrees for 45-55 minutes.

Spinach Quiche


2 Tbsp. margarine
3 Tbsp. chopped onion
10 oz. package spinach, cooked and drained
4 oz. Swiss cheese
¼ cup parmesan cheese
1 Tbsp. flour
1 ½ cup milk
3 beaten eggs
1 tsp. salt
½ tsp Worsterchire sauce
½ tsp. pepper
¼ tsp basil
Dash of nutmeg

Combine first six ingredients and place inside a cooked deep dish pie shell. Combine remaining ingredients and pour into shell. Bake at 375 degrees for 30-45 minutes.

Sausage Quiche

½ lb. sausage, cooked and crumbled
4 oz. shredded cheese
Onion
2 tbsp. flour
2 eggs, beaten
¼ cup milk
Salt and pepper

Combine first four ingredients and place in cooked pie shell. Mix eggs, milk, salt and pepper, and pour into pie shell. Bake at 375 degrees for 30 minutes.

Easy Oven Omlette

2 Tbsp. butter
9 eggs
½ cup sour cream
½ cup milk
1 tsp. salt
1/8 tsp. basil
1 cup shredded cheese
Onion

Mix ingredients. Bake in an 8×8 dish at 350 degrees for 30-40 minutes.

Aimee’s Breakfast Quiche

3 cups shredded hash browns
½ cup butter
(Mush and mold hash browns in the bottom of a pie plate then drizzle melted butter on top)
Bake @ 450 for 20 minutes

Add bits of Ham, mushrooms and 1cup of shredded cheddar over crust.( add yellow, red orange and green bell peppers bits for color). Mix 2 eggs, ½ cup milk, salt, and pepper, then pour over top and bake again for 25 minutes.

Homemade Granola Cereal

8 cups regular (not quick) oats
1 ¼ cups coconut
¾ cup brown sugar
1 cup wheat germ
Nuts (any kind you like, pecans, walnuts, almonds…)
Sunflower seeds
1 ½ tsp salt.
¾ cup vegetable oil
1/3 cup water
1 ½ tsp vanilla

Mix dry ingredients. Then mix oil, water, and vanilla in a separate bowl and then add to dry ingredients. Bake at 250 degrees for 45 minutes. Cool. Can add raisins or dates if desired after cereal has cooled.

German Pancakes with Buttermilk Syrup

For Pancakes:
6 eggs
2 c milk
¼ tsp salt
1 Tbsp sugar
2 c flour

For Syrup:
Buttermilk Syrup
1 stick butter
1 c sugar
½ c buttermilk
1 tsp karo-syrup
½ tsp baking soda.

Mix pancake ingredients well. Melt 2 Tbsp butter and pour into a 9 x 13 pan. Bake at 400 degrees for 20 minutes until sides are raised up and browned. For syrup, melt butter in saucepan, add other ingredients and boil together for 5 minutes. Remove from heat and add 1 tsp vanilla or flavoring of your preference.

Con’s Sticky Buns

Brown Sugar
Cinnamon
Pecans/Walnuts
Cream Cheese
Butter

Spray a round 8 inch pan with butter flavored Pam. Put chopped pecans/walnuts in bottom of pan Sprinkle with sugar and cinnamon Put 10 Pillsbury biscuits closely together on top and put a drop of cream cheese on top of each. Mix ½ cup brown sugar and ¼ to ½ cup melted butter. Pour on top. Bake as directed for biscuits on package.

Blueberry Muffins


2 cups plain flour
½ cup sugar
2 ¼ tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1 egg
1 cup melted butter
1 cup blueberries

Mix all ingredients, bake in muffin tins at 425 degrees for 20 minutes.

Blueberry Tea Cake

2 cups plain flour
2 tsp baking powder
½ tsp. salt
½ cup butter
¾ cup sugar
1 egg
1/2 cup milk
2 cups blueberries
Crumb topping:
½ cup sugar
¼ cup flour
½ tsp. cinnamon
¼ cup butter

cream butter and sugar, add egg, then milk. Stir in dry ingredients. Gently fold in blueberries (batter is thick, so i usually use frozen blueberries so that they don’t get so mashed up when i stir them in). For topping, cut dry ingredients into butter until crumble, sprinkle on top of batter.

Bake in a 8-9” round dish at 375 degrees for 40-45 minutes

Belgian Waffles

1 package dry yeast
2 cups lukewarm milk
4 eggs separated
2 ½ cups plain flour
½ tsp. salt
1 Tbsp. sugar
½ cup melted butter

Sprinkle yeast over warm milk. Stir to dissolve. Add beaten egg yolks and vanilla. Add remaining ingredients except for egg whites. Beat egg whites separately and fold into batter. Let batter stand in a warm place for about 45 minutes or until it doubles. Bake in a waffle maker. Can add any toppings desired.

Bran Muffins


1 ½ cups Kellogg All-Bran cereal
1 ¼ cups milk
1 egg
1/3 cup vegetable oil
1 ¼ cups flour plain
2 tsp baking powder
½ tsp salt
½ cup sugar

Mix cereal, milk, egg, and vegetable oil. Let stand 2 min. Add remaining ingredients. Cook at 400 degrees for 15 minutes. Makes 12 muffins.