Sour Cream Pancakes

1. from epicurious
2. 
3. Notes: The kids and I enjoyed these. Kind of rich but yummy if looking for something a little different! I think next time I would try decreasing the sour cream just a little and adding just a little flour to see if it wasn't quite so rich. I didn't try the syrup yet.
4. Ingredients:
5. For Syrup:
6. Scant 1/2 c sour cream
7. 1/3 c pure maple syrup
8. 3 T butter, cut into pieces
9. for Pancakes:
10. 1 C flour
11. 1 Tb sugar
12. 1 tsp baking soda
13. 1/2 tsp salt
14. 1/2 c sour cream
15. 1/2 c whole milk
16. 1 large egg
17. 2 T butter

Preparation:

Make Syrup:

Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter has melted.

Make Pancakes:

Preheat oven to 200 F

Whisk together flour, sugar, baking soda, and salt in a bowl. Whisk together sour cream, milk, egg, and melted butter (2 Tablespoons), then whisk into flour mixture.

Cook on Griddle and serve warm.

Lemon Rosemary Scones

from Pioneer Woman (suggested by Nicole)

Lemon Rosemary Scones

February 25, 2013 600

PREP TIME:

20 Minutes

DIFFICULTY:

Easy

COOK TIME:

18 Minutes

SERVINGS:

24 Servings

INGREDIENTS

• SCONES
• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
• 1 whole Large Egg
• 1 cup Heavy Cream
• 1 Tablespoon Finely Minced Fresh Rosemary
• Zest Of 1 Lemon
• GLAZE
• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk, More If Needed For Thinning
• Zest And Juice From 1 Lemon
• 1 teaspoon Finely Minced Fresh Rosemary
• Dash Of Salt

INSTRUCTIONS

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt.

Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep.

Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. Final rectangle should be about 18 inches by about 10 inches.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

GLAZE

To make the icing, add lemon zest, lemon juice and rosemary into milk; allow to sit for awhile. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

Chocolate Chip Coffee Cake

from Walters

Ingredients:
1 C butter
1 C sugar (I half this and like it better)
2 eggs
1 C sour cream
1 tsp salt
2 tsp bakking soda
2 tsp vanilla
2 C sifted flour

Topping
1/4 C suar
1/3 C firmly packed brown sugar
1 tsp cinnamon
1 C chopped pecans or walnuts
1 6-oz package chocolate chips

Directions: In a large bowl, cream butter and sugar together until smooth. Add eggs, sour cream, baking powder, salt, soda, and vanilla. Gradually add flour and mix well. Preheat oven to 350.

Mix topping ingredients together in a small bowl. Sprinkle a greased tube pan with 1/4 of the topping.
Alternate layers of topping and batter. There should be 4 layers of topping and 3 layers of batter. Bake for 45-60 min or until knife comes out clean.

Streusal Topped Zucchini Muffins

 

from: Sally's baking adddiction

 

Notes: Made these as muffins, and although they are a bit messy with the streusal topping, its worth it! They are yummy! I enjoyed them as muffins, haven't tried the bread yet. Doesn't need chocolate chips in topping as plenty in batter.

Yield: 1 loaf or 10 muffins (can be easily doubled)
Prep Time: 20 minutes
Total Time: 1 hour and 10 minutes

This award-winning zucchini bread gets an upgrade with buttery oat streusel, brown sugar, melty chocolate chips, and lots of sweet flavors like cinnamon and vanilla. No wonder it won first place!

Ingredients:

Brown Sugar Oat Streusel

• 2/3 cups (60g) old-fashioned or quick oats
• 1/2 cup (100g) packed light or dark brown sugar
• 2 Tablespoons (16g) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup (60g) unsalted butter, cold
• optional: 1 Tablespoon (10g) semi-sweet chocolate chips

Zucchini Bread & Muffins

• 1 large egg, beaten
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) vegetable oil¹
• 1 cup grated zucchini (about 1 large)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour (careful not to overmeasure)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• optional: 3/4 cup (135g) semi-sweet chocolate chips (or use pecans or walnuts)

Directions:

1. Preheat oven to 350F degrees. Spray a 9x5 (or 8x4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
2. Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) - or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
3. In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
4. Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel - press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.
5. If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.
6. Store leftover bread or muffins in an airtight container at room temperature for up to 5 days.
7. Make ahead tip: Bread and muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Additional Notes:

Recipe source: Quinn family recipe
Instead of vegetable oil, you may use canola oil or melted coconut oil. I find the recipe tastes best with vegetable oil. Healthy bonus: I tried swapping half of the oil with applesauce and didn't notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce

Milch Reis (Rice Pudding)

from Mels

Notes: This tasted just like I remember it from Germany. My first Sunday in Germany all 3 sets of missionaries were invited to the ward mission leaders home for lunch. I remember just learning how to eat with my fork in my left hand. But in the area, Solingen/Wiesbaden, it is called Bergisches land. And one of their typical things is a Bergisches Kaffeetaffel. With that, coffee, or Karo and tea for LDS homes, was served. Waffles with rice pudding on top were a must. Then you could have cheeses, and meats, and other breads as well as some fruit. I loved it! 

Ingredients

• 3/4 cup Arborio rice (or sushi rice works well), rinsed
• 6 cups whole milk
• 1/2 vanilla bean, split and scraped or 2 teaspoons pure vanilla extract
• 1/2 cup sugar
• Pinch of salt
• 1/4 cup heavy cream, optional

Directions

1. In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
2. Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).

Hauswaffeln (German style waffles)

from Wiesbaden FHV (R.S)

Notes: to be eaten with milk rice and possibly some fresh fruit on top

Zutaten:
250 g. Butter
175 g. Zucker
2 Paeckchen Vanille Zucker
6 Eier
1 Prise Salz
500 g. Weizenmehl
3 gestrichene Teeloeffel Backpulver
1/2 L Milch

Richtung:
Einen Ruehrteig herstellen
Das Fett darf nicht fluessig gemacht werden.
Der Teig soll dick fluessig vom Loeffel fallen.

Ingredients:
1 C butter
1 C sugar
2 tsp. vanilla
6 eggs
1/2 tsp salt
4 C flour
3 tsp baking powder
2 C milk

Directions:
Cream butter. (don't melt into liquid beforehand).
Add rest of ingredients except eggs to butter, mixing occasionally.
Beat eggs well in a separate bowl then add to rest of batter and mix.
The batter should be thick.

Bacon and Potato Quiche

Notes: I used my bigger pie pan and my potatoes weren't all that big, so I adjusted the amounts a little from the original. I took 4 potatoes, 2 onions, 6 eggs and I think 3/4 C cream. Everything else was about the same. I didn't mix the potatoes and bacon and cheese together before putting in, but I wonder how this would be?  Daniel loved so that's always great! Very similar to what Mom used to make with potatoes in the skillet when I was younger, minus the pie crust.

from Jacqueline

Ingredients:
1           uncooked pastry crust
2-4        diced potatoes, steamed
2-4        green onions, chopped
3/4 lb    bacon, cooked
1 1/2 C cheese
4-6        eggs
1/2-1 C  cream
salt, pepper

Directions:
1. Fry potatoes and green onions together and then place in crust.
2. Crumble bacon on top.
3. Sprinkle cheese on top.
4. Combine eggs and cream and pour over top.
5. Bake at 400 for 45 minutes until done.

Pioneer Woman's Perfect Pancakes

from Pioneer Woman

 

Notes: I've made this with regular flour and they turn out yummy. I've added 1/2 c milk extra each time as the batter is too thick for me. Next time I thick I want to add 1 c milk extra. They are extra thick and chewy than other pancakes which I like. The plentiful vanilla also makes them very appealing.

Ingredients (makes about 14 pancakes, very thick)

• 3 cups Plus 2 Tablespoons Cake Flour
• 1/2 teaspoon Salt
• 3 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 2 cups Milk
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Omelet Rollups

from Fav Family Recipes

Notes: Loved it. I've always been a failure at omelets and these were a great solution for me. I also like that you could serve it on a buffet type brunch for holidays or company too with other foods. Was easy and good and everyone liked it at our house.

Ingredients

• 1/2 c. milk
• 1/4 c. flour
• 6 eggs
• salt and pepper, to taste
• 1 cup shredded cheddar cheese
Your favorite omelette toppings (such as):
• bacon or sausage or ham
• tomatoes
• onions
• peppers
• spinach
• avocado

Instructions

• Preheat oven to 450 degrees. In a medium size bowl beat together the milk and flour. Add the eggs, salt, and pepper and beat until it is well blended. Pour the egg mix into a 9x13 glass pan lined with cooking spray.
• Bake in preheated oven for about 6 to 7 minutes, the layer of egg should be fully cooked, no runny spots.
• Top the egg with cheese and your favorite omelette toppings, for ours we did bacon and tomatoes. Return to oven for one minute, or until cheese melts.
• Remove from oven and use a rubber spatula to loosen up the sides. You can roll it from either the long end or short end, depending on how big of rolls you want.
• Roll up and slice into individual servings. If desired, top with sour cream and salsa.

Homemade Maple Syrup

from Mels

Notes:Would omit the honey in the future as had a strong taste and don't think necessary. Halved it and still made 4 1/2 of my small jars worth. Liked it but just started to try making my own syrup. Put it in the fridge to cool more quickly and seemed fine.

  
Homemade Maple Syrup

Yield: Makes about 10 cups (2 1/2 quarts) of syrup

Note: I like to use pure maple extract because the additives are minimal (I think it has caramel coloring in it and that’s it) but if you can’t find it, you can use the artificial Mapleine extract from the store with similar results.

Ingredients

• 8 cups granulated sugar
• 1 cup packed light or dark brown sugar
• 1/2 cup honey
• 4 cups water
• 2 teaspoons pure maple extract
• 2 teaspoons pure vanilla extract

Directions

1. In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered.
2. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

Blueberry Cinnamon Rolls

Blueberry Cinnamon Rolls from Beantown Baker

These were great to have in the height of blueberry season. Sweet with a hint of fruit. Next time I would try to use a little more filling with more sugar and cinnamon sprinkled on top before rolling them up. 

Ingredients

Dough

Any recipe will work, I use my mom's recipe, as it is amazing and my favorite.

 

Blueberry Filling

• 1 pint blueberries
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 2-3 teaspoons lemon juice
• 3/4 cup water

Additional Blueberries for Sprinkling

• 1 pint blueberries
• 2 Tbsp sugar
• 4 Tbsp cinnamon
• 2 Tbsp flour
• 1 batch Cream Cheese Frosting

Instructions

For the Blueberry Filling

In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Spread half of the blueberry filling onto the dough once you have rolled it out. (Easiest to do half at a time). Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.

Cover the rolls and let sit for 30 minutes to an hour.

Bake at 350 for 15 to 18 minutes.

Generously drizzle frosting over warm rolls after they come out of the oven. Enjoy.

Idaho muffins

Adapted from The Village Cook



 Ingredients:
2 large russet potatoes baked(or more smaller ones)
6 eggs, slightly beaten
5 pieces bacon, cooked & crumbled
1 C cheese, shredded (or more if desired)
salt and pepper to taste

Preheat oven to 425 degrees. Shred potatoes and place in large bowl. (Works best if they are cool as the cheese won't melt when mixing). Add cheese, salt, and pepper and mix. Then put in bottom of greased muffin tin. Spoon beaten egg on top. Sprinkle bacon and salt and pepper on top. Place in oven and cook about 15 min. or until eggs are cooked. To remove from pan, gently slide butter knife around edges and lift out. Serve immediately with salsa.

Could do many different varieties with different cheeses and toppings.

Canned Biscuit Donuts

the Southern Plate

Melt In Your Mouth Doughnuts

Prep Time: 10 minutes

Cook Time: 5 minutes

These are seriously easy and delicious! But probably not so healthy between the frying and butter!

Ingredients

• 1 ten count can Texas style doughnuts (or your preference, just not flaky layers)
• 1 Cup Sugar
• 1 1/2 Tablespoon cinnamon
• 1 stick margarine, melted
• Vegetable Oil For Frying

Instructions

1. Pour oil into skillet to the depth of a little less than 1/2 an inch and heat on medium to medium high for about five minutes (I think I had it a little high, next time should try closer to medium rather than medium high). In a bowl, melt margarine. In a separate bowl, combine cinnamon and sugar.
2. Using a plastic bottle cap, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to paper towel lined plate. Repeat until all dough is cooked, including doughnut holes.
3. Dip both sides of each doughnut into melted margarine, then press both sides into cinnamon sugar mixture. Serve warm

Cinnamon Roll Cake

Note: Just made this again, except used this recipe from Mels which was delicious and tasted more like cinnamon rolls than the one from Jamie Cooks It Up. But next time want to try combining the two with using a little less sugar and butter than Mels but definitely the same amount of salt that Mels calls for.

from Jamie Cooks It Up!

Cinnamon Roll Cake

This cake was just as good the 2nd day. Could easily make the day before and warm before serving the day of. Very easy and popular.

Time: 15 minutes hands on + 40 minutes to bake
Yield: 12 generous slices
Recipe from Picky Palate

CAKE:
3 C flour
1/4 t salt (may need a little more?)
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk (start with 3)
1 t vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
2. While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined. 
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan. 
4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
5. Drop the cinnamon filling by spoonfuls onto the cake batter. 
6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. 
7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean. 
8.  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Enjoy this beauty!

Emily's Breakfast Casserole

from Emily

Ingredients:
4 slices bread
2 C milk
1 lb pork sausage, bacon or ham
2 tsp salt
1 C grated cheese
8 eggs
dash of pepper
1 tsp dry mustard

Tear bread slices and place in a greased 9x13 inch-baking dish. Brown and drain pork sausage, bacon or diced ham. Spoon meat over bread. Sprinkle with grated cheese. Beat together eggs, milk and seasonings. Pour over bread and meat mixture in baking dish. Cover and refrigerate over night. Bake at 350 degrees for 40 minutes. The cheese will rise to the top during baking and it will be puffy like a souffle.

Blueberry Syrup

from Grandma M. Brown

Ingredients:
2/3 C water
1/2 C sugar
4 tsp cornstarch
1/2 tsp lemon peel
1/4 tsp cinnamon
dash of salt
1 tsp lemon juice
10 oz pkg of frozen blueberries

Heat together in a saucepan. Stir until boiling.

Deep Fried French Toast

from Jacqueline

Ingredients:
2 eggs
1 C milk
1 tsp vanilla
1 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Beat eggs in blender until frothy. Add wet ingredients. Combine dry ingredients, add, and thenw hip until smooth.

Dip bread in mixture and fry in hot oil.

Swedish Pancakes

from Emily

Ingredients:
2 1/2 C flour
1 T sugar
1 tsp salt
3 C milk
4 eggs

Mix together until smooth. Have frying pan very hot while cooking.

Serve with boysenberry syrup, fresh strawberries, etc.

Hauswaffeln

von Wiesbaden FHV

Zutaten:
250 g Butter
175 g Zucker
2 Packchen Vanille Zucker
6 Eier
1 Prise Salz
500 g Weizenmehl
3 gestrichene Teeloeffel Backpulver
1/2 L Milch

Einen Ruehrteig herstellen
Das Fett darf nich fluessig gemacht werden.
Der Teig soll dick fluessig vom Loeffel fallen.

Daniella's Pfannkuchen

von Daniella P (Solingen)

Zutaten:
500 g Mehl
8 Eier
1-2 prise Salz
50-100 g zucker
300-500 mL Wasser

Mehr oder weniger Wasser. Wie Sie die lieber haben, zucker auch.