Lemon Berry Muffins

2 cups flour
1 Tbsp baking powder
½ tsp salt
3/4 cup sugar
1 lemon, zested
½ cup unsalted butter, softened
2 eggs, at room temperature
½ cup milk
1 cup fresh or frozen berries (blueberries, raspberries, etc)
1 Tbsp flour

Glaze
3/4 cup powdered sugar
1 ½ Tbsp freshly squeezed lemon juice

In a medium bowl, combine 2 cups flour, baking powder and salt.

Place sugar, lemon zest and butter in the mixer bowl. Using the flat beater set to speed 4 and beat until light and fluffy (about 2 minutes). Stop mixer to scrape down bowl. Set to speed 4 and add eggs, one at a time, beating well after each addition. Set to speed 2 and beat in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Remove the mixer bowl and scrape it down.
In a small bowl, quickly toss berries with the 1 Tbsp flour. Using a large spatula, carefully fold berries into batter.

Divide batter evenly among muffin cups. Bake in middle of 375-degree oven for 20-25 minutes, or until golden brown. Let cool in tin on a wire rack for about 5 minutes. Remove muffins from pan.

Meanwhile prepare the glaze: In small bowl, whisk together powdered sugar and lemon juice until smooth. Brush on warm muffins.

Dutch Boy Pancake

Prep Time: 10 min

Total Time: 38 min

Makes: 8 servings

2 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
3 eggs

Top with:
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup JET-PUFFED Marshmallow Creme
1 cup sliced strawberries
2 medium peaches, peeled, sliced
1 cup blueberries

Make It
PREHEAT oven to 450°F. Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.

BAKE 18 minutes. Reduce oven temperature to 350°F. Bake an additional 10 minutes or until golden brown.

Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended.

FILL pancake with fruit; top

Clone of a Cinnabon

INGREDIENTS (Nutrition)

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


DIRECTIONS :

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle.

Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls.

Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes.

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

***Don't have a bread machine? Here's how:

Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough.

Pumpkin Bread/Muffins

5 cups flour
4 cups sugar

3 tsp. baking soda

2 tsp. salt

2 tsp. cinnamon

1/4 tsp. cloves

4 eggs

1 1/2 cups oil

3/4 cup water

1 large (29 oz) canned pumpkin

Grease and flour 4 large loaf pans. Preheat oven to 350*. Sift together all dry ingredients in a large bowl. Beat together eggs, oil, water, and pumpkin. Add to flour mixture. Bake at 350* for 1 hour (for bread) or when center comes out clean.

Cream Cheese Frosting (optional, but so good on top!)

1 stick of butter

1 8 oz. cream cheese

1 1/2 cups powdered sugar

1 1/2 tsp. vanilla

This makes a large batch for delivering to families for the holidays, but if you want to make less, you could cut it in half.

Buttermilk Syrup

This is so yummy - we especially like it on french toast, but it works with anything you'd normally put syrup on.

1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tbsp Karo syrup
2 tsp vanilla
1 tsp baking soda

Bring the butter, sugar, buttermilk and Karo syrup to a boil in a large pan. Remove from heat and stir.

Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally.

Serve while hot.

Grape Nuts

I had to share this recipe becuase I love Grape Nuts cereal, but I can't fork out the cash to buy 'em. My father-in-law found this recipe a few months ago, and it's pretty good. Plus, it's a whole lot cheaper.

3 1/2 cups whole wheat flour
1 cup brown sugar
1 tsp. salt
1 tsp. baking soda
2 cups buttermilk
2 tsp. vanilla

Mix ingredients thoroughly and spread in a greased jelly roll pan. Bake at 375 for 15 minutes. Cool completely. At this point, it looks like and smells like a cake. Once the cake has cooled, cut it into pieces and put it in a food processor to make crumbs. Don't process too long or the mixture will become gummy. Spread this mixture into 2 jelly roll pans. Bake at 350 for 1 hour, stirring every 15 minutes. After 1 hour in the oven, turn off the oven. Leave the grape nuts in the pan and in the oven overnight.

In the morning: Wahoo. Grape Nuts.

Apple Butter Hotcakes

Ingredients
1/2 cup butter, softened
1/4 cup honey
1/4 teaspoon ground cinnamon
1 12-ounce package frozen pitted light or dark sweet cherries
1/2 cup cherry jam or cherry preserves
1 teaspoon finely shredded orange peel
1-1/2 cups packaged regular or buttermilk pancake mix (not complete pancake mix)
3/4 cup milk
2 tablespoons cooking oil
2 eggs, lightly beaten
1/2 cup purchased apple butter

Directions
1. For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside.

2. For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm.

3. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry sauce.

4. Makes 32 to 40 mini-size or 8 to 10 standard-size hot cakes

Sweet Crepes with Bananas, Strawberries and Hazelnut Spread

This recipe has all the makings of my perfect dessert: fruit and hazelnut spread. If you prefer other fruits or wheat or buckwheat flour, feel free to substitute.
Makes 6 to 8 large crepes


For Crepes:
1 cup all-purpose flour
1/2 cup water
1/2 cup whole or 2 percent milk (skim is fine, but will make the batter thinner and less flavorful)
3 large eggs
2 tablespoons unsalted butter
2 tablespoons sugar
Butter, for coating pan

For Filling:
1 to 3 cups sliced strawberries
1 to 3 cups sliced bananas
Hazelnut or chocolate spread

Slice strawberries and bananas and separate in two bowls. Set aside.

In a blender or food processor, combine all the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 30 minutes to an hour, allowing the bubbles to subside so the crepes will be less likely to tear during cooking.

Heat a 10- or 12-inch nonstick pan. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly; no batter should be left pooling. Cook for 30 seconds, or until small bubbles begin to appear on the surface. Firmly shake the pan to loosen the crepe. Use a spatula to flip the crepe. Cook for another 10 seconds and remove to a plate or cutting board. Repeat with the remaining batter and stack the crepes to allow them to cool slightly.

To fill, spread a generous layer of hazelnut or chocolate spread on the crepe. Add the strawberries and bananas in the center of the crepe. Roll one of the sides until a cylinder is formed, or fold in half twice to form a small triangle. Add a scoop of vanilla ice cream if desired.

Cinnamon Rolls

I made these with the girls during priesthood session - we've only done it once but hopefully it will be a tradition :)

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Crème brûlée French Toast

Makes six servings

This highly rated recipe from Epicurious.com is a cinch to prepare — and one of the tastiest breakfasts you’ll ever eat!Why not marry two of the most delicious dishes of all — crème brûlée and French toast? This easy and extremely popular recipe can be prepared the night before and baked in the oven the next morning.

INGREDIENTS
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
An 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier or Orange Juice
1/4 teaspoon salt

DIRECTIONS
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.Preheat oven to 350° F and bring bread to room temperature.Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.Serve hot French toast immediately

Crepes

We've been having crepes a lot lately so I thought I'd post our recipe.

2 Eggs
1 cup milk
1 cup flour
pinch of salt
1Tbs. butter (melted)


In a blender blend the eggs and add the milk. Add the flour gradually. Add butter and salt and mix until the batter is smooth.

Here's our favorite crepe filling combinations:
Yogurt, raspberries & bananas
Butter with Cinnamon & Sugar
Yogurt & Strawberries
Butter with home-made strawberry jam
Nutella & Bananas (this is more like a dessert!)
**Powdered sugar or reddi whip are fun toppings (once you've rolled up the crepe)

Post a comment if you have any ideas for other crepe topping combinations - we love trying new things on our crepes!

Bran Muffins- Healthy and Yummy

Bran Muffins
20 oz. pkg. raisin bran cereal
1 c. Wesson oil
3 c. sugar
4 eggs
1 qt. milk
5 tsp. soda
2 tsp. salt
5 c. flour (I use 2 c. white and 3 c. wheat)

Mix all ingredients and bake in muffin tins at 400 for 18-20 minutes. Extra batter will keep covered in the refrigerator for up to six weeks.
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Egg Casserole - delicious but not the least bit healthy

(Compliments of Arrington B&B Journal and Cats Cradle B&B)
Preheat oven to 350°.
Spray or grease a two-quart casserole dish with cooking oil.

Ingredients:
12 eggs
1 cup plain yogurt
1 teaspoon Lawry's seasoned salt (or, to taste)
3/4 stick butter or margarine
2 cups shredded hash brown potatoes (thawed)
1/4 cup (or less) chopped onion
1 cup grated sharp cheddar cheese

Beat eggs, yogurt, and salt together.
Melt butter and lightly sauté onion. Add thawed potatoes. Stir to mix.
Pour in egg mixture and lightly stir to blend ingredients.
Pour into casserole dish. Sprinkle grated cheese over casserole.

Bake at 350° for approximately 25 minutes or until knife comes out clean when inserted.

Cut into 8 squares.

Extremely Rich Waffles

These waffles taste more like dessert to me. They are so good. I listed them in November because it's something warm on a cold morning.

1 3/4 C. Flour
1 T. baking powder
1/2t. salt
2 C. milk
1/2 C. butter
4 eggs

Preheat waffle iron. Mix first 3 ingredients well in a large bowl. Add other ingredients until combinded. Don't over mix. Batter will be lumpy.