One Egg Pancake

This is great if you don't want to make 30 pancakes and deal with all the mess- just make it in one saucepan. You can substitute whole wheat flour for this as well and its just as good. I eat it with some raspberry fruit spread (try Smucker's Simply Fruit Spreads for a very healthy alternative to syrup and some vanilla yogurt for topping).

1 egg, beaten
3 Tbs. flour
4 Tbs. milk
1 tsp. sugar
1/4 tsp. baking powder
dash salt
Cinnamon (optional, but it soooo good)

Mix all ingredients together and pour in buttered/sprayed saucepan. Wait till the edges look done, and then flip and cook on other side. This makes a really BIG pancake.

Sweet Corn Bread

1 1/2 cups flour
2/3 cup sugar (you can go less if you want - I went about 1/6 of a cup less)
1/2 cup cornmeal
1 TB baking powder
1/4 tsp salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup canola oil
3 TB melted butter

Combine dry ingredients, then combine wet ingredients in separate bowl. Add wet mixture to flour mixture and stir just until blended. Pour into 8" square baking pan and bake at 350 degrees for 35 minutes. FOR MUFFINS: pour into muffin cups and bake at 350 degrees for 18-20 minutes.

German Pancakes

1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. cubed

Preheat oven to 425*. In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds. Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown. Serve with maple syrup ... these are so buttery, that butter isn't necessary.

**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.

Flaxseed muffins

1 ½ cups whole wheat flour
1 cup ground flaxseed (can also add oat or wheat bran to equal 1 cup, ½ flaxseed, ½ bran)
1 cup old fashioned oatmeal
1 cup brown sugar
2 tsp.. baking soda
1 tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1 ½ cups applesauce
½ cups raisins or craisins or a mixture
1 cup chopped nuts (pecans, walnuts, almonds)
¾ cups non fat milk
2 eggs, beaten
1 tsp. vanilla

Mix just until ingredients are blended. Spray muffin tins with PAM. Bake 350 15-18 minutes. Makes 18 to 21 muffins. Freeze the extras and take out when needed. Heat in the microwave for 20 seconds. Delicious and healthy!!

Peanut Butter Pancakes

2 cups Bisquick
1/2 cup creamy peanut butter
1 egg
1 1/2 - 2 cups milk

Combine all ingredients, using 1 1/2 cups milk to start. If it seems thick, add more milk until it is the right consistency. Cook as usual, on a hot skillet. Serve with maple syrup, jam, jelly, bananas, whatever. THESE WERE GREAT! And I totally snuck some extra protein into my son's breakfast this morning. lol.

Caramel Pecan Ring

1 refrigerated Pillsbury French Loaf
1 cup brown sugar
1/2 cup Karo syrup
1/4 cup butter
1/2 cup pecans

Preheat oven to 350*. Combine sugar, butter, and Karo syrup in a sauce pan. Heat throughout, until sugar is dissolved. Add pecans. Grease a 9x9 square dish. Open the French loaf. Score the loaf approximately every 2-3 inches. Place loaf, in the shape of a ring, in the greased dish. Drizzle the entire caramel mixture over the top of the loaf. Bake at 350* until golden brown and bubbly ... about 18 minutes, I think. **Also, check the package of the loaf to verify the oven temp. I'm pretty sure it was 350*, but you may want to double check that.

This is DELICIOUS! And there is NO refrigerated dough taste AT ALL. Super easy, and impressive dessert. Enjoy!!

Nauvoo Bread

I made this bread yesterday from the recipe that we got at the Family Living Center in Nauvoo.
(Tired of hearing about Nauvoo yet?)
The settlers cooked it in one of two ways. If they were wealthy and had a "bustle oven" in their home, the mother got up in the morning and built a fire in it and let it burn until it was red hot coals. They removed the coals from the oven and it was hot enough to start cooking for the day. She would make some bread, then as the oven started cooling down made other things like pies.
If you didn't have a bustle oven or pans to cook bread in, you made "ash bread." They let the fire burn down to hot coals and ashes, then put the bread on the ground of the fireplace and covered it with the coals and ashes and let it bake. (Yum, ash.)
This recipe is delicious.

Nauvoo Bread (credit goes to a Sister Prince)

5 cups hot water
1/2 cup potato flakes
1/2 cup suger
1 cup powdered milk
1/2 cup oil or shortening
2 T. yeast
1-1/2 T. salt
10-14 cups flour

Combine hot water, shortening, potato flakes, powdered milk, sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of flour and the salt. Stir to a smooth sponge. Add flour to make smooth and elastic dough. Let rise until double, about 45 minutes, punch down and let rise again. Shape into loaves, let rise. Bake in 375 degree oven for about 35 minutes.

**I used 5 cups of whole wheat flour and 5+ white. I also added wheat germ, wheat bran and 10-grain cereal to up the fiber. This recipe made 4 round loaves.

Clone of a Cinnabon

I got this one from Allrecipes.com. It really is very good and very close to Cinnabon.

Ready in 3 hours, 12 servings

Ingredients:

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

filling:
1 Cup brown sugar, packed
2 1/2 Tbs ground cinnamon
1/3 Cup butter, softened

icing:
3 oz cream cheese, softened
1/4 Cup butter, softened
1 1/2 Cups confectioner's sugar
1/2 tsp vanilla extract
1/8 tsp salt

Heat oven to 200 degrees.

Mix milk and 1 Tbs of the sugar until dissolved, add yeast.

Mix dry ingredients.

Add wet ingredients to dry ingredients in Kitchen Aide (or stand mixer of your choice that has a dough -hook). It should become a smooth ball.

Turn OFF oven. Cover dough with moist towel over bowl and put in warmed oven for 1 hour (it will double in size). Turn out dough on lightly floured surface. Cover and let rest 10 min.

In small bowl combine brown sugar and cinnamon.

Roll Dough into 16" by 21" rectangle. Spread dough with 1/3 Cup butter and sprinkle evenly with sugar/cinnamon mixture. It will seem like overkill, but it's okay, use it all. Roll up dough and cut with floss into 12 rolls (you put the floss under and bring both ends around and cross the ends until it squeezes and cuts the dough).

Place rolls in lightly greased (or better yet, lined with parchment paper) 9" by 13" pan. Cover and let rise until doubled (about 30 mins).

Preheat oven to 400 degrees.

Bake rolls in oven until golden brown, 15 minutes. While baking, beat together cream cheese, 1/4 Cup butter, confectioner's sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Tortillas

3 c. Flour
1 Tbs. Salt

4 Tbs. Oil

1 1/2 c. Warm Water

Mix flour, salt, and oil together with hands until beads form. Knead in water. It will be kind of wet so add in flour until dough doesn't stick to the sides of the bowl anymore and continue to knead for about 5 minutes. Pinch off 3 inch balls and lightly coat with oil. Set aside until all balls are coated. Tkae one ball and coat with flour then squish it until it's a thick pancake. Place on a floured surface and roll out to 1/8 inch thickness. Try to keep it round by flipping over and rolling in all directions. Place on a heated skillet on high (no oil needed). When bubbles, flip over until it is lightly browned, then flip over, and flip once again until both sides are lightly brown.

Marianna's Rolls

The Best Rolls. Ever.

These rolls practically melt in your mouth and they're easy to make. No need for a bread maker, a Kitchen-Aid, or anything special. If you have a rolling pin, you're good to go.

I got the recipe from a friend, Marianna. Our ward recently held an auction to raise money for our youth activities. I hear Marianna made three batches and each one sold for over $50!! They're Just That Good. Oh, these rolls are slightly sweet...enjoy!

Here are the ingredients:
1 Tablespoon Dry Active Yeast
3 Teaspoons Sugar
3/4 Cup Warm Water
1/2 Cup Sugar
3 Teaspoons Salt
1/2 Cup Real Butter (not margarine)
1 Egg
1 Cup Mashed Potatoes
3 1/2 to 4 Cups Unbleached Flour

Before you get started, boil a medium potato until soft. Marianna says you can even use leftover mashed potatoes from dinner. Set it aside until it's cool and mash it up. You'll need a whole cup.

1. To make the rolls, dissolve 1 tablespoon yeast in 3/4 cup warm water. Add 3 teaspoons sugar.
2. Stir in 1/2 cup sugar, salt, egg, butter, cooled potatoes, and 2 cups flour. Mix until smooth.
3. Mix in remaining flour (1 1/2-2 cups) a little at a time. Dough will be sticky and about the same consistency as cookie dough. Do not add too much flour- this is a soft dough.
4. Transfer to bowl. Cover and put in fridge for at least 6 hours.

After the dough has sat in the fridge for 6+ hours:

1. Grease 2 baking sheets (or one very big one)
2. Flour counter top.
3. Roll dough into a circle the size of a large pizza.
4. Spread a thin layer of butter on top.
5. Cut into 12 wedges, just like pizza slices.
6. Roll up each wedge, beginning at the widest edge.
7. Place rolls, with point under, on greased baking sheets.
8. Cover, let rise 50% (not double) The time varies. In the summer it can take 15 minutes. In the winter it could take up to 3 hours.
9. Preheat oven to 400 Degrees. Bake 12-15 minutes OR until golden brown.
10. Remove from hot pan immediately.

Some helpful tips:

• There will be some small pieces of potato in your dough- that's fine.
• Be generous with the flour on your counter top. The dough is very sticky.
• If using two pans, the bottom pan in the oven will have rolls that are darker on bottom, and lighter on top. I like the variety, but you could switch the pans halfway through the cooking time.
• Marianna serves her rolls very, very light. They barely have a golden tint to them, but when I followed the recipe, after 12 minutes they were completely golden. They're delicious either way. Keep a close eye on them.
• Feel free to double the recipe.
• The dough keeps in the fridge for up to one month.

You will, without a doubt, enjoy every last bite of these rolls. Be sure to share them!

bbq chicken pizza

This crust is SO easy to make. And so much better than anything you can buy in the store.

crust:
2 1/4 c. water
2 1/4 Tbsp. yeast
2 1/4 tsp. salt
2 1/4 tsp. sugar
2 1/4 Tbsp. oil
6 c. flour

Mix; let rise about 15 minutes. Roll into crusts of desired size. You will want to roll it pretty thin - it ends up thicker when it bakes. (Recipe makes enough for 2 large crusts or lots of smaller crusts.) Bake at 425 for 6 minutes. Remove from oven and top with toppings.

topppings:
your favorite bbq sauce
grilled chicken, chopped
red onion (sliced into rings or diced - best if you sautee them)
pickled jalapeno slices (the kind for nachos)
cheese

Bake for an additional 6-8 minutes, or until cheese is melted.

Rager Favorite Rolls

Traditional Roll Dough

3 1/2 to 3/4 cups Flour
1/4 cup sugar
1/4 cup shortening or butter
1 tsp salt
1 pkg (is use 1TBSP) Yeast
1/2 cup warm water
1/2 cup warm milk
1 egg

Dissolve yeast in the warm water. Set aside. Mix 2 cups flour, sugar, salt. Add warm water and yeast mixture. I warm my milk and butter in the microwave together and then pour into the mixture. Beat on low speed 1 min, scraping the bowl frequently. Stir in enough flour to make dough easy to handle. Turn dough onto a lightly floured surface. Knead about 5 min or until smooth and elastic. Place in greased medium bowl and turn greased side up. Cover and let rise in a sink with a little warm water in the bottom. Let rise 1hr or until double in size. Punch down dough. Divide dough into to equal parts and divide again into fourths. Then out of each four make three rolls. Place in greased pan and let rise five minutes cover. Cook at 350 for 10 min and then raise temp to 400 and cook 5 min more. Remove from oven and rub butter or margarine over the hot rolls. MMMMMMM! We also use this for cinnamon rolls, orange rolls, and ham and cheese rolls. That's why we are so rolly poly. Enjoy!

Blueberry Pancakes

2 eggs
1 1/2 cups milk
4 TBS butter, melted
2 cups flour
2 TBS sugar
1 1/2 TBS baking powder
1/2 tsp salt
1 pint blueberries

Combine all dry ingredients. Add the wet ingredients and stir until uniform throughout. Gently fold in the blueberries. Cook on a skillet, flipping when the batter bubbles up on top of the pancake. Makes about 12 4 inch pancakes.

Garlic Cheese Biscuits

2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 tsp. garlic powder

Mix baking mix, milk and cheese until soft dough forms; about 30 seconds. Drop dough by spoonfuls (do yourself a favor and use an ice cream scooper) onto greased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Melt more cheese on top, if you're on crack like me.

Cranberry Orange Muffins

1 1/2 cups sugar
2 cups dried cranberries, coarsely chopped
4 cups sifted all-purpose flour
3 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 cup chopped walnuts (optional)
2 beaten eggs
1 1/2 cups orange juice
1/3 cup olive oil (vegetable oil is fine ... we're olive oil snobs)
2 tsp grated orange peel

Preheat oven to 375*. Mix all ingredients together. Place by spoonfuls into greased muffin pan. Sprinkle tops with sugar. Bake at 375* for 18-20 minutes. Makes 24 muffins.

Glaze for Honey Rolls

I use this glaze with the frozen Bridgeford rolls from Albertsons ... adds just a little bit of sweetness, but not like a sweetroll. We fix only two kinds of rolls now, this one and the Heavenly Rolls that I submitted earlier. Kim

1/3 cup sugar

2 Tb butter

1 Tb honey

1 egg white

Combine ingredients, drizzle over raised dough before baking. Bake at 350 for 20-25 minutes, or until golden brown.

TIP: For quick rising, heat oven to lowest setting and turn off . . . put a pan of water on bottom rack . . . let panned, basted (butter) rolls raise until doubled, about 1-2 hours. (Don't forget to take the pan of water out when reheating the oven:)

Stupid Easy Cinnamon Rolls

Rolls
2 pkgs refrigerator biscuits
1 cup brown sugar
2 tsp cinnamon
2/3 stick butter, cut into 20 little pats

Icing
2 cups powdered sugar
2-3 TBS milk
1 1/2 tsp almond extract

Preheat oven to 400*. Grease muffin pan. Place one biscuit in each tin, leaving the two tins in the middle unfilled. (You'll need 2 muffin pans) Combine brown sugar and cinnamon. Sprinkle a spoonful of sugar mixture over each biscuit. Place a pat of butter on top of the sugar on each biscuit. Fill the 2 empty tins in the middle with a little bit of water ... just a little. Bake at 400* for 12 minutes.

Using an electric mixer, combine powdered sugar, milk, and extract until very smooth. Using a spoon, remove the biscuits from the pan. Drizzle icing over the biscuits. Serve warm. YUM! See? Stupid easy. I wasn't lying.

Blueberry Almond Crunch Muffins

Muffin Batter
3 cups flour
1 1/2 cup sugar
1 tsp salt
1 TBS baking powder
2/3 cup oil
2 eggs
2/3 cup milk
2 pkg fresh blueberries
1/2 cup sliced almonds
handful shredded coconut (optional)

Crumb Topping
1 cup sugar
2/3 cup flour
1 stick butter, cubed
3 tsp cinnamon

Preheat oven to 400*. Grease muffin cups. Combine flour, sugar, salt and baking powder. Stir and then add oil, milk, and eggs. Mix well. Fold in blueberries and almonds. And since I'm a spazz, I threw in a handful of shredded coconut. Fill muffin cups almost to the top, and sprinkle with crumb topping mixture. Bake for 20 to 25 minutes in the preheated oven, or until done. This makes 22 muffins. Not 24, not 23, but 22.

To Make Crumb Topping: Mix together 1 cup sugar, 2/3 cup flour, 1 stick butter, and 3 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Grandma's Banana Bread

This is my grandma's recipe that I have altered. I love it, hope you enjoy!

1 1/2 cup Sugar
1/2 cup Butter or 1/2 cup Applesauce
1/4 tsp Salt
2 Eggs
3 TBSP Sour Cream (I use fat free)
1 tsp Baking Soda
2 1/2 cup Flour
1 cup (2 or 3) Crushed Bananas
1 cup Semi-sweet chocolate chips (optional) yeah, right!


Mix ingredients as listed. Bake @ 325 for 35 minutes. Yields 2 regular loaves or 8 mini loaves.

Heavenly Rolls

If you love bread as much as I do, these are the best ever . . . even better than a dessert! This is my daughter's recipe that she makes in her Bosch mixer.

1/2 cup warm water

2 T (heaping) active dry yeast

2 T sugar

** "Prove" or dissolve yeast in warm water.

1 cup evaporated milk + water to equal 2 cups

**heat in microwave for 1 minute

1/2 cup oil

1/2 cup sugar

3/4 cup potato flakes

4 eggs

2 tsp salt

6 cups flour

Mix oil, sugar, and potato flakes in electric mixer . . . add the warm milk/water mixture . . . add eggs . . . add dissolved yeast . . . add salt and flour. Mix for 8 minutes -- the dough should pull away from the sides and even the center a bit. Put dough in an oiled bowl and let rise in oven until doubled. (Turn the oven on to heat at 350 for 1 minute and then turn off--set timer because you will forget to turn the oven off :). Punch down and shape . . . let rise again--will rise some more during cooking time.

Cook for 11-12 minutes at 350. Makes 2 dozen large rolls as pictured. (roll out dough in large rectangle and cut in strips --then form into loose knot)