Sweet Breads

Sweet Bread Recipes

Breakfast or Dessert?

Overnight Sweet Rolls

1 pkg frozen Parker House rolls
1 cup chopped pecans
1 pkg Butterscotch pudding (NOT instant)
1/2 cup butter
1 cup brown sugar
1 tsp cinnamon
A note about the pudding. Apparently, NON-instant butterscotch pudding mix is a truly rare commodity. I always have trouble finding it when I want to make this recipe. So, if you try this and like it, and think you might make it more than once every five years, buy two or three boxes when you find them.

The night before:
Butter a 9×13 pan and spread nuts over the bottom.

Space frozen rolls on top of nuts.
Sprinkle with dry pudding.
Melt butter, brown sugar and cinnamon in microwave.
Stir until well blended.
Drizzle melted stuff over top of rolls.
Cover loosely with waxed paper and put in cold oven overnight. Now here’s  a little trick: even waxed paper will stick to the thawed, risen rolls. So, to keep that from happening, I lay the waxed paper over the pan, spray the area that will touch the rolls with cooking spray, and then flip it over so that the sprayed side is over the rolls.  Works pretty good!
The next morning:
Remove waxed paper and discard. Place pan back in oven and turn on to 350 F. Bake for about 20 minutes.

Remove from oven, cool slightly and invert pan onto serving plate.

Enjoy!

Cap’n Crunch French Toast

– serves 4 serious eaters-
Ingredients

3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 cups Cap’n Crunch cereal
8 to 10 slices thick-sliced white bread
Butter for cooking

For the topping:
1 cup heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 cups frozen wild Maine blueberries defrosted
Procedure

1. Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.

2. Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.

3. Dip a couple of slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.

4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.

5. For the optional whipped cream topping, which may be gilding the lilly: Beat the cream, confectioners’ sugar, vanilla with a large bowl in a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.

Pumpkin & Coconut Bread
By Dawn of Vanilla Sugar

1 (15 oz can) pumpkin puree (not pumpkin pie puree, just plain pumpkin puree)
½ cup canola oil
2 eggs
1 tsp.  vanilla extract
1-¼ cups of white sugar
1-½ cups flour
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
½ tsp.  ground cinnamon
½ tsp.  ground nutmeg
½ tsp.  pumpkin pie spice mix
½ cup pecans
½ cup shredded coconut
½ raisins

Topping:
½ to ¼ cup of pecans
½ to ¼ cup of shredded coconut

Preheat the oven to 350 degrees.
Grease and flour a 9×5 inch loaf pan. Or two smaller loaf pans.
In a large bowl, mix together the pumpkin puree, oil, eggs, vanilla extract, and sugar.
In another bowl combine the topping mix and combine.
In another bowl combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and pumpkin pie spice mix. Mix well, then slowly add to the wet ingredients until well combined. Don’t over mix!
Then fold in the pecans, raisins, and coconut into the batter. Pour the batter into the greased loaf pan.
Bake in the oven for 20 minutes, then add on your toppings, gently push down the topping into the loaf (if you don’t push them into the loaf they may burn). Then bake another 20 to 30 minutes or until a wooden toothpick inserted into bread comes out clean. Cook times may vary depending on your oven.

“Bake-In” Oozy Bread

From the Rachael Ray show

Bacon (“Bake in† get it?) and maple syrup baked right in.

Ingredients

    * 1 package bacon, chopped
    * 1 8-ounce jar maple syrup
    * 1 stick butter
    * 1 package (8 biscuits) home-style buttermilk biscuits, preferred brand Pillsbury

Yields: 4 servings

Step 1
Preheat oven to 375°F.

Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes and reserve.

Place a small saucepot over medium heat and add the maple syrup and the butter — do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve.

Step 2
Butter or spray a 3×9 loaf pan. Pour a couple tablespoons of the maple/butter sauce in the bottom. Layer 3 of the biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces with the pieces. Don’t worry if any still remain, the ooze will fill those in.

Step 3
Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter/syrup mixture. Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce.

Step 4
Transfer to oven and bake for 25-30 minutes. Remove and immediately turn over onto a serving dish.

Place in the oven and bake 15 minutes or so, until the cheese is melted, brown and bubbly.

 Mascarpone-Stuffed French Toast with Banana-Cardamom-Brown Sugar Topping
serves 4

For the French Toast:
1 medium loaf challah or brioche
1/2 c. mascarpone
4 tbsp. honey
1 1/2 c. half-and-half, cream, or mixture of milk and cream/half-and-half
5 large eggs
Pinch of salt
2-4 tbsp. unsalted butter

The night before you plan to make this, slice the bread into 1 1/2 inch slices and cut pockets for stuffing – stick a paring knife into the bottom of each slice and work it back and forth until you have as large a pocket as you can make without destroying the bread. Leave the bread out overnight to dry out. You can make the custard the night before as well: whisk half-and-half, eggs, salt and 2 tablespoons of the honey together.

Whisk the other 2 tablespoons of honey into the mascarpone. Scoop the mixture into a piping bag or ziploc with the tip snipped off. Fill the cavities in the bread with the cheese mixture. Put the bread into the fridge while you preheat the oven and get the custard ready to give the cheese a little time to chill.

When you’re ready to cook, preheat the oven to 300 and melt 1 tablespoon of the butter in a large skillet over medium heat.

Pour the custard mix into a pie plate. Put a cooling rack over some paper towels. Put each slice of bread into the custard and hold down for 30 seconds; flip and hold down for another 30. Put the custard-soaked slices onto the cooling rack; this allowed the custard to really seep into the bread, and the paper towels catch any drippings.

Cook each piece of French toast for 2-3 minutes per side, until golden brown. Transfer all the toast to a baking sheet and bake for another 5-7 minutes, until cooked through.

It takes a little time, but trust me – it’s worth it.

For the topping:
1/3 c. packed light brown sugar
1 tbsp. vanilla
2 tbsp. dark rum
2 tbsp. unsalted butter
1/4 c. heavy cream
3/4 tsp. ground cardamom, fresh if possible
3 ripe bananas

Put all the ingredients except the bananas into a medium skillet over medium heat. Stir until the sugar is dissolved, all the ingredients are incorporated and the mixture is bubbling; it will just be thick enough to coat the back of a spoon.

Slice the bananas and toss them with the sauce. Cook for 5-6 minutes, until the bananas are heated through. The sauce will thicken a bit when off the heat. Pour over french toast, pancakes, waffles or ice cream and enjoy.

Easy Sticky Buns

from Barefoot Contessa’s Back to Basics, page 240

Makes 12
We used to make really delicious sticky buns at Barefoot Contessa, but they took two days to make because the yeast dough needed to rise overnight in the refrigerator. I was dying to find a way to make them easier, so I decided to try baking them with Pepperidge Farm puff pastry dough, instead. OMG are they good … and they’re really easy to make! Light, flaky dough filled with brown sugar, toasted pecans, and sweet raisins — my friends go crazy when I make these.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

Tasty Flowers1/4 c. preserves, flavor your choice1/4 c. cream cheese1 can (12 ounces) biscuits (10 count)Preheat oven according to package directions.In a medium bowl blend preserves and cream cheese.  Place biscuits on a lightly greased baking sheet.  Make five slashes on each biscuit to form ‘petals’.  Make an indentation in the center of the biscuit and drop in a teaspoon of cream cheese mixture.  Bake according to package directions.  Makes 10.

Chocolate Monkey Bread

 Recipe from Paula Deen.

    * 1 & 3/4 cups granulated sugar

    * 2 tablespoons unsweetened cocoa powder

    * 1 teaspoon ground cinnamon

    * 1 cup butter, melted

    * 2 12-ounce cans refrigerated biscuits, cut into fourths

Preheat oven to 350°. Lightly grease/spray a 10-cup Bundt pan.

Combine sugar, cocoa, and cinnamon. Set aside.

Dip quartered biscuits into melted butter. Dredge in sugar mixture. Layer biscuits in pan.

Bake for about 1 hour. Cover with aluminum foil, if necessary, to avoid excess browning.

Cool in pan 10 minutes. Invert onto plate and serve.

Quick Sticky Biscuits

Pecan Sauce

    * 1 cup firmly packed light brown sugar

    * 1/2 cup dark corn syrup

    * 3/4 cup unsalted butter

    * 1 & 1/2 cups chopped pecans, toasted

       Spray a 9″x 13″ pan with cooking spray. Set aside.

Place brown sugar, corn syrup, and butter in a saucepan. Cook over low heat. When butter is melted, increase heat to high and bring to a gentle boil. Cook 3-5 minutes, until thickened. Stir in pecans. Pour into pan and spread evenly. Set aside.

Biscuits

    * 4 cups all-purpose flour

    * 2 tablespoons baking powder

    * 1/2 teaspoon baking soda

    * 1 & 1/2 teaspoons salt

    * 1 cup very cold or frozen unsalted butter, cut into 16 pieces

    * 1 & 1/2 to 2 cups buttermilk

       Preheat oven to 425°.

Sift together twice the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry blender. Blend until mixture mostly looks like coarse crumbs, with some of the butter the size of small peas.

Make a shallow well in the center of the flour mixture. Pour in 1 & 1/2 cups of buttermilk. Blend with a fork to form a soft dough. If dough is too dry, add the remaining 1/2 cup of buttermilk.

Turn the dough onto a lightly floured surface. Knead a few times, then pat into a 3/4-inch thick rectangle. Using a sharp knife, cut the dough into 12 square biscuits.

Topping

    * 1/2 cup granulated sugar

    * 1 teaspoon ground cinnamon

    * 1/2 cup unsalted butter, melted

       Stir together sugar and cinnamon. Brush the tops of the biscuits with about half of the melted butter. Sprinkle with about half of the cinnamon-sugar.

Place the biscuits, cinnamon-sugar side down into the pan. Brush the tops (that were the bottoms) of the biscuits with remaining butter and sprinkle with remaining cinnamon-sugar.

Bake about 15-17 minutes. The biscuits should be golden brown and puffy, and the pecan sauce should be bubbling around the biscuits.

Cool slightly, then invert onto a serving plate. Remove pan to allow sauce to fall around the biscuits. Scrape any remaining sauce from the pan onto the biscuits. Serve immediately.

Make 12 biscuits.

Italian Doughnuts
Recipe courtesy Giada De Laurentiis

Yield: 18 doughnuts

1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
Vegetable oil, for deep-frying
Olive oil, for deep-frying

Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and reroll. Cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar. Serve warm.

Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Yield: 6 to 8 servings

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Pancake Sara’s EGGNOG FRENCH TOAST

From The Original Pancake House

Teflon griddle at 375 degrees or a large hot skillet on your stove top, to test temperature, small droplets of cold water should dance around on the hot surface for a moment before disappearing, if they evaporate immediately it is too hot. Makes approximately 6 two slice servings.

• 6 large slices of bread, each slice cut in half, of a dense sourdough bread or dense white bread that has been set out for a few minutes to dry.
• 1 Cup Fresh Dairy Eggnog
• 7 large eggs beaten
• 1 ½ teaspoons nutmeg
• 1 ½ teaspoons Rum extract, or similar extract, or the real thing
• ¼ cup Brown sugar- packed
• ½ cup of butter sliced into several pads

Mix the Eggnog, beaten eggs, nutmeg, Rum extract and brown sugar in a bowl with a small wire whip until brown sugar semi-dissolves.

Keep a the wire whip in the bowl of batter and stir well before each use, to avoid the spices and sugar from settling to the bottom.

Place a pad or two of butter on your cooking surface let it melt, tilt surface to distribute the butter. Take a few slices of your bread and dip them into the eggnog batter coating both sides completely, place each coated slice on your cooking surface into the melted butter. Cook for approximately 3-4 minutes an each side. The Eggnog French Toast will appear darker than other French toast, due to the brown sugar and sugars in the eggnog.

Place on warm plates, lightly dust with cinnamon sugar if you wish and serve with butter and maple syrup. Enjoy!

Apple Cinnamon French toast casserole

Butter, for greasing dish
8 eggs
1 1/2 cups milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
6 ounces (about 2 cups) dried apples
8 slices whole grain bread
Powdered sugar, for serving
Maple syrup, for serving

Butter an 8 by 8-inch glass baking dish.

In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, and nutmeg until well combined. Coarsely chop the apples and put them into the baking dish. Tear the bread into rough pieces and toss with the apples in the dish until evenly combined. Pour the egg mixture over the bread and apples and press bread and apples into the custard. Cover and refrigerate for at least 15 minutes, or up to 1 hour.

Preheat the oven to 350 degrees F.

Bake until custard is set and pudding is lightly browned, about 40 to 45 minutes. Cover with foil if apples begin to get too brown. To serve, sprinkle with powdered sugar and drizzle with maple syrup.

Yield: 4 servings

TIP for French toast casserole recipe: Try getting kids a few safe tools of their own for the kitchen. It’ll really make them feel like a “chef”. A whisk is a great kids tool and then kids can whisk up the batter for this all by themselves. Measuring cups and spoons are great as well. Kids can cook and learn math and fractions.

Panettone French Toast
Recipe courtesy Giada De Laurentiis

Yield: 6 servings

Cinnamon Syrup:
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon

French Toast:
1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting

To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)

Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.

Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.

Pumpkin Spiced Pancakes
Recipe courtesy Semi-Homemade Cooking with Sandra Lee
Yield: 2 servings

Pecan Syrup:
1 cup maple-flavored pancake syrup
5 tablespoons pecans, toasted and chopped

Pancakes:
1 cup buttermilk pancake mix
1 cup cold water
1/3 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Nonstick vegetable cooking spray
Butter, room temperature

Pecan Syrup Preparation:
Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.

Pancake Preparation:
In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).

Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syru

Cinnabon® CinnabonStix®
by Todd Wilbur

1 tube Pillsbury crescent dinner rolls (8)
1 stick (1/2 cup) margarine, melted
2 teaspoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
non-stick cooking spray

Coating
1/2 cup granulated sugar
1 tablespoon cinnamon

1. Preheat oven to 400 degrees.
2. Separate the dough into eight portions. Fold over two of the corners of the triangular dough piece so that it forms a rectangle. Roll the dough on a flat surface to make a tube, then twist the tube a couple of times, and stretch it a little longer. Repeat for all the dough triangles.
3. Combine the melted margarine, 2 teaspoons sugar, 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla in a small bowl.
4. Combine 1/2 cup sugar and 1 tablespoon cinnamon for the coating in another small bowl.
5. Brush the melted margarine mixture over the top and bottom of the dough sticks. Toss the dough into the sugar and cinnamon coating mixture. Roll the dough around with your fingers so that it is well-coated. Place the coated dough sticks on a cookie sheet that has been sprayed with non-stick cooking spray. Spray the top of the sticks with a light coating of the spray.
6. Bake for 8 minutes or until the sticks are golden brown. Serve hot! www.apsva.us/site/default.aspx?domainid=253 8 sticks.

Steel Cut Oatmeal
Recipe courtesy Alton Brown

Yield: 4 servings

1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon

Banana Muffins with Mascarpone Cream Frosting
Recipe courtesy Giada De Laurentiis

Yield: 18 muffins

Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Banana and Pecan Pancakes with Maple Butter
Recipe courtesy Tyler Florence

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners’ sugar, to garnish
Candied Pecans, to garnish

Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook’s note*

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar and candied pecans. Yield: 6 servings

Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

Oatmeal Cookie Pancakes
Recipe courtesy Rachael Ray

Yield: about 12 cakes, 4 servings

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Corn Cake Breakfast Stacks with Maple Butter
Recipe courtesy American Hotel

Yield: 4 servings

Corncakes:
4 large eggs
1 1/2 cups buttermilk
3 tablespoons melted butter
1 cup fresh sweet corn kernels
1 cup yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder

Maple Butter:
1/2 pound softened butter
1/2 cup dark amber maple syrup

8 strips thick-cut smoked bacon
2 Granny Smith apples, cored and sliced
Ground cinnamon to taste
Salt
1/2 cup dark amber maple syrup, warmed
1/4 cup melted butter
Mint, confectioners’ sugar and blueberries for garnish, if desired

For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the buttermilk-corn mixture and stir until just combined. Let stand for 20 minutes in a cool place.

For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside.

Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips. Drain them on paper towels and transfer to a cookie sheet. Sprinkle the apple slices with cinnamon and salt to taste. Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon. Wipe out your skillet and return to medium heat. Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter. Let cook, about 2 minutes. Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon. Repeat until you have a dozen corncakes.

On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake. Top with maple butter and drizzle the plate with some of the warmed maple syrup. Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire.

OLD WORLD DUTCH PANCAKES
Here’s an easy recipe that is fast and you can set it up the night before and pop it in the oven the next morning.

3 lg. eggs
3/4 c. 1% milk
3/4 c. flour
1 t. sugar
1 t. nutmeg
2 T. butter
2 T. powdered sugar

Preheat oven to 400. In blender or food processor, mix eggs, milk, flour, sugar and nutmeg. Place butter in 7X11 baking dish or shallow 2 Qt baking dish. Place in oven and allow to heat 2-3 min. till butter is just melted. Carefully pour in egg mixture. Bake 15-18 min. till puffy and browned. Cut into 4 servings. Dust with powdered sugar.
YIELD 4 SERVINGS

Quick and Easy Monkey Bread
yield: 1 – 9 or 10 inch tube pan.

INGREDIENTS:

24 ounces frozen dinner roll dough
1 cup packed brown sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter

DIRECTIONS:

1. The night or several hours before, grease and flour a 9 or 10 inch tube pan. Mix brown sugar and pudding mix together. Mix white sugar and cinnamon together. Place frozen dinner rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and melted butter over first layer. Repeat with the next layer.

2. Place on counter over night. Do not cover. Next morning bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Let stand a few minutes and turn pan over onto serving platter

Blueberry Monkey Bread

1 – 10 x 4 inch tube pan (14 servings).

Servings are torn off, piece by piece. This snack cake can be enjoyed all year around thanks to frozen blueberries.

2/3 cup white sugar
1 tablespoon ground cinnamon
4 (12 ounce) packages buttermilk biscuits
1 1/4 cups frozen
blueberries, dry pack
2/3 cup white sugar
10 tablespoons margarine
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 cup frozen blueberries, dry pack

Directions

1 Preheat oven to 350º. Thoroughly grease a 10 x 4 inch tube pan.

2 Mix sugar and cinnamon. Cut biscuits in quarters, then roll each piece in sugar-cinnamon mixture. Arrange about 1/4 of the biscuit pieces and blueberries in an even layer in pan.

3 Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries.

4 In saucepan combine sugar, margarine, vanilla, cinnamon, and the additional cup of blueberries. Bring to a boil, then reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan.

5 Bake for 65 minutes or until done. Lift or turn out onto a cake plate.

Cream Cheese Muffins
8 oz. cream cheese, softened
1/4 cup soft butter
1 egg, beaten
1/2 cup milk
1 1/2 cups flour
1/2 sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. vanilla (opt.)
1/4 tsp. lemon flavor (opt.)
Beat cream cheese and butter together; add egg and milk and mix well. Mixture does not have to be smooth. If you want the flavorings, add them with the milk and egg. Combine the dry ingredients and fold in just until moistened. Batter will be stiff. Fill greased or lined muffin tins about 3/4 full. Bake at 400o about 20-25 minutes or until golden on top. Makes 12 regular muffins or 6 Texas size. ENJOY!!

Uncommonly Good Bread Pudding

Yield: 6 servings

3 large eggs
1 1/2 cups sugar
3 cups milk
1 tablespoon vanilla
7 slices Texas Toast
6 ounces melted butter
Cinnamon, for garnish

Preheat oven to 350 degrees F. Cream eggs and sugar together. Add milk and vanilla and mix well. Add Texas Toast. Let bread soak in liquid mixture until very soft. Press until all bread is soaked in the liquid mixture. Add butter and mix well.

Pour into a well-oiled 8 by 8-inch baking pan. Bake for 45 minutes to 1 hour. Mixture will rise like a souffle. When golden brown, remove from oven and let rest for 15 minutes before serving.

Colossal Chocolate Cinnamon Rolls

Ingredients:

2 loaves (1 lb.) frozen white yeast bread dough, thawed, divided
1/4 cup granulated sugar
1 tablespoon ground cinnamon
2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts, divided
1 cup powdered sugar, sifted
3 tablespoons milk

Directions:

GREASE two 9-inch-round baking pans.

ROLL one bread loaf into 16 x 10-inch rectangle on lightly floured surface. Combine sugar and cinnamon in small bowl; sprinkle 2 tablespoons over dough leaving 1/2-inch border around sides. Sprinkle with 1 cup morsels and 1/2 cup nuts.

ROLL up dough starting at short end; seal edges. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, sugar mixture, morsels and nuts; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans.

PREHEAT oven to 350° F.
BAKE for 25 to 30 minutes or until deep golden brown. Cool slightly; drizzle with Glaze.

FOR GLAZE:COMBINE powdered sugar and milk to make a stiff glaze.

1/2 cup chopped pecans
3 large Jonathan apples
1 tablespoon butter or margarine
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 (8-inch) thin flour tortillas
3/4 cup caramel sauce
Whipped cream

Preheat oven to 300°F. Spread pecans in shallow baking pan. Bake 20 to 30 minutes or until lightly browned; set aside.

While toasting pecans, peel, core and slice apples. Place in microwavable container. Top with butter, nutmeg and cinnamon. Microwave, covered, on HIGH 3 minutes or until tender, stirring once. Place tortillas in plastic bag (do not seal). Microwave at HIGH 30 to 45 seconds or until heated through; set aside. Place caramel sauce in microwavable container. Microwave at HIGH 30 to 45 seconds or until hot.

Lay tortillas flat on work surface. Spoon 1/6 of apples down center of each tortilla. Top with 1 tablespoon nuts and 1 tablespoon sauce. Fold one side tortilla over filling; roll up. Place on large serving platter or individual plates. Drizzle each roll-up with about 1 tablespoon sauce. Top with whipped cream and 1 teaspoon nuts.

Peanut Butter Rolls
Source: Fleischmann’s
16 servings

Rolls:
4 3/4 to 5 1/4 cups all-purpose flour
1/4 cup sugar
2 envelopes fast rising yeast
1 1/2 teaspoons salt
1 1/4 cups milk
1/4 cup water
1/2 cup peanut butter
1 large egg
1/4 cup chopped peanuts

Peanut butter filling:
2/3 cup peanut butter
1/3 cup sugar
2 tablespoons butter, softened
1 large egg

Chocolate glaze:
2 ounces semisweet chocolate
1 tablespoon butter

In a large mixing bowl, combine 1 C flour, sugar, undissolved yeast and salt. Heat milk, water and peanut butter until warm- about 120-130 degrees. Gradually add to dry ingredients. Beat for 2 minutes at medium speed by electric mixer. Add egg and 1/2 C flour, beat 2 minutes at high speed. Stir in enough remaining flour, by hand to make a soft dough. Knead on light floured surface until smooth and elastic- about 8- 10 minutes. Combine peanut butter filling ingredients until smooth. Cover and let rest 10 minutes. Divide dough into 2 equal portions. Roll each half to 14 x 8 inch rectangle. Spread with filling. Roll up tightly from long side, pinching the seam to seal. Cut into 8 equal pieces. Place cut side up in each of 2 greased 9 inch round cake pans. Cover and let rise in warm draft-free place until double in size- about 45 minutes. Bake at 375 degrees for 20- 25 minutes or until done. Remove from pans and cool on a wire rack. Melt chocolate glaze ingredients together, stirring until smooth. Drizzle over rolls. Sprinkle with chopped peanuts.

Or Try this variation

Peanut Butter N’ Jelly Streusel Bread

Ingredients:
1 cup milk
1/2 cup creamy peanut butter
1 egg
3 cups bread flour
1 teaspoon salt
3 tablespoon sugar
2 1/2 teaspoons Fleischmann’s Bread Machine Yeast

Streusel Mixture:

1/2 cup sugar
1/4 cup flour
2 tablespoons butter
1/2 cup peanuts, finely chopped

Preparation:
Combine the milk, peanut butter and egg and put in bread machine pan.
Mix well; then add bread flour, salt, sugar.
Sprinkle yeast in a well in the center of the dry ingredients. Use the bread machine dough cycle for this bread. Remove dough after the cycle is complete and shape into a 15×10 rectangle using a rolling pin. Sprinkle the streusel mixture below onto the surface of the dough which has been brushed lightly with melted butter.
Streusel Mixture:
Roll dough up tightly from long side. Press to seal edges and form a long roll. Cut into 1 1/2 inch slices 3/4 through the roll, (be carefully not to totally separate the cuts. Arrange in a circle as desired. Allow to rise until doubled in size. Bake at 350 for 25 to 30 minutes, or until golden brown. Serve warm with peanut butter frosting and touches of jelly.

1/4 c butter or margarine, cut into small pieces
1/8 tsp salt
1 1/4 c all purpose flour, sifted
3 eggs
1/4 tsp vanilla extract
vegetable oil for deep frying
1/2 tsp cinnamon
1/2 c sugar
In a medium saucepan, combine butter with 1/2 cup water. Stir over low heat until butter is melted. Bring just to boiling; add salt, and remove from heat. Add flour all a once; beat very hard with a wooden spoon. over low heat, beat until very smooth-about 2 minutes. Remove from heat; let cool slightly. Beat in eggs, one at a time, beating well after each addition. Add vanilla. Continue beating until mixture has a satin-like sheen. Meanwhile, in a deep skillet or deep fryer, slowly heat salad oil (at least 1-1/2 inch) to 380*F on deep fry thermometer. Press the doughnut mixture through a large pastry bag with a large, fluted tip, 1/2 inch wide. With wet scissors, cut batter into 2 inch lengths as it drops into hot oil. Deep fry, a few at a time, 2 minutes on each side, or until golden-brown. Lift out with slotted spoon; drain well on paper towels. Meanwhile combine cinnamon and sugar in a medium bowl. Toss drained doughnuts in sugar mixture to coat well. Serve warm with hot chocolate or coffee.

2 tablespoons solid vegetable shortening
1 cup sugar
2 eggs
1 cup buttermilk
1 pint fresh blueberries, rinsed, hulled and patted dry
3 1/2 to 4 cups all-purpose flour
Pinch salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup milk
2 cups powdered sugar

In an electric mixer, fitted with paddle, cream the shortening and sugar. Add the eggs, 1 at a time and beat until incorporated. With the machine running, slowly add the buttermilk. Switch the paddle attachment to a dough hook and add the blueberries. Sift together the flour, salt, baking powder and baking soda. Add the flour mixture, 1 cup at a time, until the dough forms a smooth ball and climbs up the dough hook. Place the dough in a greased bowl, turning once and cover with plastic wrap. Refrigerate for 1 hour. Preheat the fryer to 350 degrees. Turn the dough out onto a floured surface and roll out to 1/2-inch thick. Using a doughnut cutter or 2 biscuit cutters, cut the dough into rounds. Fry the doughnuts in batches until golden brown. Remove and drain on paper towels. In small bowl, whisk together the milk and powdered sugar. Drizzle the glaze over each doughnut and allow to sit until the glaze sets. Serve the doughnuts on a platter.

Yield: about 2 dozen

www.allrecipes.com

Makes 1 – 9×5 inch loaf

Note: If you don’t have buttermilk you may substitute milk with 1 tablespoon vinegar to measure 1 cup.

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.

2 Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.

3 Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.

4 Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

1 cup warm water (110 degrees F)
1 egg
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 1/2 teaspoons salt
5 tablespoons butter, softened 1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar

Directions

1 Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

2 Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

3 Preheat oven to 350 degrees F (175 degrees C).

4 When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle
lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

5 Bake approximately 20 to 25 minutes, until golden brown.

“Semi-Homemade” Cinnamon Rolls
Recipe courtesy Sandra Lee

Yield: 16 rolls

1 loaf frozen white bread dough, thawed in refrigerator
Flour, for dusting surface

Filling:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup unsalted butter, softened

Icing:
1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract

Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices. Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top.

While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

4 (12 ounce) packages
refrigerated biscuits
1 cup white sugar
2 teaspoons ground cinnamon

1/2 cup butter
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

2 Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and
among the biscuit pieces as you go along.

3 In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

4 Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

9 bacon slices, cooked and crumbled
(or 1 (3 oz) can of real bacon bits)
1/2 cup grated Parmesan cheese
1 small onion, chopped
3 (10 oz to 12 oz) cans cold buttermilk biscuits
1/3 cup butter, melted

COMBINE first three ingredients; set aside.

CUT biscuits in half; dip each piece in butter, and layer 1/3 of biscuits in a lightly greased 12 cup Bundt pan.

SPRINKLE half the bacon mixture over biscuit pieces. Repeat layers, ending with biscuit pieces.

BAKE at 350 for 40 minutes or until golden. Cool 10 minutes in pan; invert onto a serving platter, and serve immediately. Makes 1 ring.

Note: This Monkey Bread must be cooked in a bundt or tube pan or the middle will never get done.

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream
1 egg
Handful dried currants or dried cranberries

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.

Yield: 1 dozen

Single serving:

2 eggs
1 1/2 tsp sugar
1/3 C flour
1/3 C milk
1 Tbsp butter, melted

Heat oven to 400 degrees.
Grease/butter/PAM 9″ glass pie plate.
Beat eggs until light yellow.
Add remaining stuff, beat until smooth.
Pour into plate.
Bake for 20 minutes, reduce heat to 350 degrees,
Then bake 5-10 minutes longer, until top starts to brown.
Sprinkle with lemon juice and a little powdered sugar, if desired. Local restaurants put a little hot apple pie filling on it. Use your imagination.

1 package (12 ounces) Stouffer’s® frozen Escalloped Apples, defrosted*
1 loaf (1 pound) frozen white bread dough, defrosted according to pkg. instructions
1 1/2 teaspoons all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup chopped walnuts, lightly toasted
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon

Combine apples, flour, brown sugar and walnuts together well in medium bowl. Evenly divide mixture between twelve greased muffin cups. Combine sugar and cinnamon in small bowl. Evenly divide bread dough into thirty six pieces; form each piece into a ball. Roll each ball of dough in sugar mixture. Place three dough balls on top of apple mixture in each muffin
cup. Cover; let buns rise in warm place until doubled in size.

Bake in preheated 375°F. oven for 15 to 18 minutes or until golden brown. Immediately invert onto serving platter; replace any apple mixture that may stick to the insides of the cups.
Serve warm.

5 tablespoons butter or margarine, divided (we recommend LAND O LAKES® Butter)
2 packages (8 ounces each) refrigerated crescent dinner rolls
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels , divided
1/2 cup chopped pecans
1/4 cup granulated sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons water
1 teaspoon ground cinnamon

MELT 2 tablespoons butter in 13 x 9-inch baking pan in preheated 375° F oven. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/3 cups morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 20 minutes or until lightly browned. MICROWAVE remaining morsels with remaining butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in nuts, sugar, lemon juice, water and cinnamon. Pour over hot rolls; return to oven. BAKE for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool in pan on wire rack for 10 minutes; serve warm.
Makes 16 buns

Tender, Delicious, Soft Pretzels

Concocted after Auntie Anne’s pretzels recipes went on the net and found to be to hard. This revised recipes prdouces a much softer and desirable pretzel.

2 cups bread flour
1 cup all-purpose flour
1/2 Tablespoon Salt
3 Tablespoons Sugar
1 & 1/2 Tablespoons Nonfat Dry Milk
1 & 1/2 Tablespoons Butter or Margarine
2 Teaspoons Dry Granulated Yeast (or 1 packet)
10 oz. warm tap water

(For raisin pretzels only, add 1 teaspoon ground cinnamon to dough)

Preheat oven to 450 when dough is finished kneading
Combine with breadmaker in “dough” mode, till agitation stops, then allow to stand in a greased container for a few minutes, while preparing garnishes, etc.
Coating Egg Mixture: 1 or 2 eggs, with 1 teaspoon of water per egg. Mix with fork till uniform, and set aside for pretzel coating. Keep coarse salt handy for plain pretzels.
To prepare countertop for cutting & forming pretzels, dump dough onto floured countertop. (Lightly dampen counter with a clean, wet-but-wrung-out dishcloth, then sprinkle flour over before it dries. Smooth flour evenly onto countertop. Now it’s ready to receive pretzel dough.)

Decide what kind of pretzels you wish to make. If you want plain ones that can be either salted or covered with cinnamon/sugar, just dump the dough onto the counter, and stretch it out into a “log” roughly 15 inches long, and about 3/4 inch to 1 inch thick. This should resemble a large dough “slab” on the countertop, from which you can now use the pizza cutter to shave off pretzels. Starting from one end, cut pretzel strips from the near edge of the dough, with each strip being about 1/2 to 3/4 inch wide. Then carefully dust each strip with flour from the countertop, and stretch each strip evenly till it lengthens to at least 18 inches, then twist into a pretzel shape and place onto lightly greased cookie sheet. When sheet is ready, place in center or a little lower than center of oven.

When pretzel is just beginning to brown on the edges and ends, remove from oven and brush with egg mixture, then if pretzels are intended to be plain, or are filled with japapenos, sprinkle lightly with coarse salt. If you intend to make cinnamon pretzels, do not use the salt, use just the egg mixture. After brushing with egg mixture and applying salt if needed, put on higher rack in oven to finish browning to golden brown.

For cinnamon pretzels, dip into or brush on melted butter or margarine while still warm, allow to drain at least 30 seconds. Then dust thoroughly in cake pan filled with 1 to 2 cups of sugar/cinnamon mixture. Serve warm.

Jalapeno or raisin pretzels:  Immediately after removing dough from breadmaker and placing onto floured countertop, fold in jalapenos thoroughly. Then stretch out the dough as before, cutting into strips, stretching out and twisting into pretzel shapes then partial baking, coating and final baking.

Raisin pretzels: Icing can be prepared by mixing powdered sugar, melted butter or shortening, and water. About 1 cup of powdered sugar, 1 to 2 teaspoons butter or margarine, and 1/2 to 1 teaspoon water thoroughly combined will make icing that can be spread or strung over pretzels after baking. If icing is too thick, add slightly more water. If too thin, add more sugar.
********************
1.) Mix thoroughly 1/2 quart of water & 3 heaping teaspoons of baking soda & place in shallow pan, to dip pretzel string into before forming and baking. This is what makes them turn brown in color, and enhances the flavor. Dip just before forming pretzel & placing on pan to put in oven.

2.) The key to making good, tender pretzels seems to be the technique of raising, cutting and forming them, as much as using the proper ingredients.
a. Make sure to allow the dough to rest after kneading for at LEAST 1/2 hour. If you won’t be needing the dough immediately, you can refrigerate it for use hours later, perhaps even 24 hours later, though I haven’t tried it–6 is the maximum I’ve waited before “pounding down” the dough and cutting pretzels from it.

b. If you intend to make “cinnamon-sugar” pretzels, don’t coat with the egg mixture. Use that only for plain or jalapeno pretzels. It keeps the cinnamon-sugar mixture from properly clinging to the pretzel.

c. Carefully (making effort to keep the dough as uniform as possible in thickness) stretch out the cut pretzel to at least 18″ in length. Lay the last 4 to 5 inches of the strip onto the floured counter, one end over the other in an “x.” Then twist them around as you would splice two wires together, then fold them back over the “O” (the remainder of the pretzel) to form the pretzel shape. Then place onto pan and put into preheated oven and bake till golden, (not dark). The egg-coated pretzels will be darker, more traditional-looking pretzels.

* 2 cups flour
* 1 cup sugar
* 2-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) butter or margarine, melted and cooled
* 2 eggs lightly beaten
* 8 ounces plain yogurt
* 1/2 teaspoon coconut extract
* 1/2 cup chocolate chips (optional)
*1/2-1 cup of shredded coconut

Preheat oven to 375 degrees F. In a large bowl combine the dry ingredients and set aside. In a separate bowl mix the butter or margarine, eggs, yogurt, extract, and chips if desired, and combine with the dry ingredients. Pour into 12 greased or paper-lined muffin tins and bake 18 minutes.

Ingredients:

12-13 frozen bread dough balls
1 small pkg. Jell-O butterscotch pudding mix
1/4 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans

Preparation:
Place frozen balls in Bundt cake pan, cover with dry pudding mix. Melt butter and brown sugar and pour over frozen balls and pudding mix. Sprinkle with pecans. Cover lightly and let rise overnight. Bake at 325 degrees in bundt cake pan for 35 – 45 minutes. Take out of oven and put cake pan upside down on plate. Serve immediately.

Stuffed French Toast Casserole

Cut into 1/2″ cubes:
1 loaf of firm white bread (Wonder bread recommended)
Layer half of the bread cubes in the bottom of a 8 1/2″ -x- 12″ baking dish.
Cut into 1/2″ cubes:
1 (8 oz.) brick of cream cheese
Scatter the cream cheese cubes over the bread cubes in the baking pan.
Cover with remaining bread cubes.
Mix together:
10 eggs
1 1/2 c. half and half
1/4 c. maple syrup
8 T. melted butter
Pour mixture over bread cubes in baking dish. Cover dish with plastic wrap. Gently press down on the top of the dish to help liquid absorb into bread. Refrigerate overnight.
Bake at 350 degrees (F) for 40-50 minutes.
Cut into squares to serve. Drizzle servings with syrup, or a sauce of your choice.

Blueberry-Stuffed “French Toast”
 
12 slices of homemade-type white bread, crusts discarded and the bread cut into 1-inch cubes
2 8oz packages cold cream cheese, cut into 1-inch cubes
1 cup blueberries, picked over and rinsed
12 large eggs
1/3 cup maple syrup
2 cups milk
For the sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries, picked over and rinsed
1 Tbsp. unsalted butter

Arrange half the bread cubes in a buttered 13-by-9 inch glass baking dish, scatter the cream cheese over the bread, and sprinkle the blueberries over the cream cheese. Arrange the remaining bread cubes over the blueberries. In a large bowl whisk together the eggs, the syrup, and the milk.
Pour the egg mixture evenly over the bread mixture, and chill the mixture, covered, overnight. Bake the “French toast”, covered with foil, in the middle of a preheated 350 degree oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.
Make the sauce: In a small saucepan stir together the sugar, the cornstarch, and the water and cook the mixture over moderately high heat, stirring occasionally, for 5 minutes, or until it is thickened. Stir in the blueberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the berries have burst. Add the butter and stir the sauce until the butter is melted. Serve the French toast with the sauce. Serves 6 to 8.

French Toast with Raspberry Cream Sauce

1 cup evaporated milk
2 large eggs
3 tablespoons water
2 tablespoons sugar
1 tablespoon vanilla
1 teaspoon cinnamon
8 thick (1 inch) slices of French bread
2 cups crushed Corn Flakes
Confectionery sugar
Raspberry Cream Sauce (recipe follows)
1/2 pint fresh raspberries
In a medium bowl, combine the first 6 ingredients. Dip the bread slices into the mixture and then coat each slice with cereal. Heat a buttered skillet and cook each piece until golden and crisp. To serve, place two pieces of toast on each plate and sprinkle with confectionery sugar. Garnish with Raspberry Cream and fresh raspberries.

Raspberry Cream:
Ingredients:
1 package (10 oz.) frozen raspberries, thawed
1 cup sour cream or plain yogurt
1/2 teaspoon cinnamon
Mix the raspberries with the sour cream and add the
cinnamon.

Baked French Toast
1/3 cup melted butter
1/3 cup maple syrup
1/2 cup chopped pecans, roasted
8-10 1-inch thick slices French bread
4 eggs, beaten well
1 3/4 cups milk
In a small bowl, stir together the melted butter and syrup. Pour into a 3-quart baking dish. Sprinkle 1/4 cup of the pecans over the butter mixture. Arrange bread slices in a single layer on top of the nuts. Set baking dish aside. In a medium mixing bowl combine eggs and milk. Pour egg mixture over the bread in the baking dish. Sprinkle the remaining 1/4 cup pecans over top of bread slices. Cover and refrigerate the mixture for 2 to 24 hours. Remove cover from baking dish and bake in a 350 degree oven for 30 to 35
minutes or until the center appears set and the top is slightly browned. Let the French toast stand for 10 minutes before serving. Serve with sliced fresh fruits; bananas, strawberries or maple syrup. Serves 8 to 10.
Enjoy!!!

3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter*
1 cup milk, room temperature
1 teaspoon vanilla extract
Fat for frying, such as canola oil
*Variation: for chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.

Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick
and yellow. Melt butter in a saucepan over low heat and combine with milk vanilla extract. Stir the milk mixture into the egg mixture until blended.
Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.

Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry
for 10 minutes. The dough will form a slight crust and absorb less fat when fried.

Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.

Chocolate Glaze:
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectionersí sugar
1/4 cup warm water

For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectionersí sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

Yield: 6 doughnuts

1 1/2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
8 cups rolled oats
2 cup chopped pecans or walnuts, or slivered almonds

Preheat oven to 275 degrees F.

Line 2 cookie sheets with parchment paper and reserve.

Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.

In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.

When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

3/4 pound (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
6 large egg yolk
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons grated lemon rind
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1-1/2 cups sliced almonds

Yield: 2 8-inch loaves

Preheat oven to 350 degrees. Spread almonds in a single layer on a sheet pan. Bake for 8 to 10 minutes or until golden brown. Remove and set aside to cool.

Meanwhile, coat 2 8-1/2×4-1/2×2-1/2-inch loaf pans with vegetable cooking spray.

In the bowl of an electric mixer, beat together the butter and the sugar for 2 to 3 minutes, until light and fluffy. Add the egg yolks, cloves, cinnamon and lemon rind and beat until combined.

In a medium bowl, stir together the flours and almonds. Add to the butter mixture and stir until just moistened. The batter will be quite thick. Divide the batter between the 2 pans, pressing it into the corners and spreading evenly. Bake for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted into the center comes out clean.

Remove the pans from the oven and let cool for 30 minutes. To remove, flip pan on side and gently remove the bread. Slice when completely cool.

1-1/2 teaspoons vanilla extract
6 egg yolks
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar

In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over medium low heat until mixture thickens. Remove from heat and stir in vanilla extract. Chill cream until ready to use.

Assembly:

6 pancakes
6 waffles
1 pound of strawberries
8 ounces of blueberries

Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a
layer of pastry cream. Cut strawberries into slices. Take half the
strawberries and half the blueberries and make a layer of fruit. Top the
fruit with a layer of pancakes, then layer of pastry cream. Garnish the
lasagna with the rest of the strawberries and blueberries.
Bake in a 350 degree oven for 20 minutes.

2 whole eggs
2-1/2 T. sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
2 c. milk
1 c. flour
2-1/2 tsp. baking powder
12 slices Texas style toast, cut in half diagonally
cinnamon sugar mix (4 tsp. cinnamon + 3/4 c. granulated sugar)

Mix eggs, sugar, salt, vanilla, and milk until blended. Slowly add flour and baking powder; mix until smooth. Dip bread in batter. Fry in hot skillet with 1″ oil until browned. Drain on paper towels; roll in sugar mix.

1/2 c Unsalted butter (1 stick)
Pinch of salt
1 c Water
1 c All purpose flour
4 lg Eggs
1 T Sugar
1/2 ts Grated orange peel
1/2 ts Grated lemon peel
Oil for deep frying
Powdered sugar for dusting

Preparation:
Combine the butter and salt in a large saucepan along with 1 cup of water. Bring the mixture to a boil and cook until the butter is melted. Remove the pan from the heat and add the flour. Beat with a wooden spoon until the mixture forms a ball that pulls away from the side of the pan. Add the eggs to the dough one at a time, beating the mixture smooth after each egg.

Stir in the sugar and citrus peel, then drop the dough by heaping
teaspoons into oil heated in a deep fryer to 350F. Fry the beignets in batches, gently turning them, until golden brown and cook through, about 10-12 minutes. Drain on paper towels and dust with powdered sugar.

Beignets II
Servings…: 24

1 c All-purpose flour
1/2 c Sugar
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1/4 tsp Salt
1/4 c Butter or margarine
3/4 c Water
3 tsp Sugar
4 Eggs
Vegetable oil for frying
Powdered sugar

Preparation:
In medium saucepan, combine the butter, water & sugar. Bring to a boiland then remove from heat. Add to dry ingredients and mix/beat with a wooden spoon until mixture leaves the sides of the pan. Add eggs, one at a time, and beat until mixture is smooth.

Heat 4 inches of oil in a heavy 5- to 6-quart saucepan to 360 F. Drop the dough by tablespoonfuls into the oil and cook about 3 minutes until each is puffed and golden. Drain the beignets on paper towels and sift powdered sugar over each one. Serve with French roast coffee.
 

Beignets III

Servings…: 4

6 Tbsp Water
1 Tbsp Butter
6 Tbsp All-Purpose Flour
4 Eggs
1 tsp Vanilla
Confectioners’ sugar

Preparation:
Preheat fat in a deep fryer to 365 degrees.

Combine water, butter and flour in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes.

Remove from heat and beat in one egg at a time, beating the batter for 3 minutes after each egg. Add the vanilla.

Drop the batter from a teaspoon into the fat and cook until golden.
Drain, dust with confectioners’ sugar and a fruit sauce or preserve and serve at once.

Easy Beignets

1 Tube of crescent rolls
Oil for deep frying
Confectioner’s sugar

Preparation:
Get crescent rolls in a tube. Separate them and cut them in half again. Fry them in oil, drain them, and put powdered sugar over them. You might do better with a real recipe, but these are fast and easy.

Note: these are commercial size recipes broken down for individual use.
Sweet Dough:

* 2lbs. pastry flour
* 10 oz. sugar
* 10 oz. shortening
* 1 oz. salt
* 1/4 oz. dry yeast
* 4 oz. whole eggs
* 1/4 oz. vanilla

Mix until you have an even consistency throughout the dough (aprox. 5 min.). Roll out 9 inches wide by 18 inches long. Put a thin layer of brown sugar and fine chopped pecans down center of dough. Fold dough in “Tri Fold”, roll flat again, do this 2 more times. Roll out in a strip approx. 3inches by 18inches, cut every 2 inches place on pan Bake at 360 for approx. 15 min. Glaze with a sugar glaze and you have a BEAR CLAW.

Mix Section-
The following are master mixes…

Homemade Corn Bread Mix
Yield: 16 cups

6 c All-purpose flour
6 c Cornmeal
2 c Non-fat dry milk powder
1 c Sugar
1/3 c Baking powder
2 t Salt
1 1/2 c Shortening that does NOT Require refrigeration
Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a covered airtight container or self-sealing plastic bag for up to 6weeks at room temperature. (For longer storage, place in freezer
container and seal; store in freezer up to 6 months. To use, allow
mix to come to room temperature.)

To use mix for corn bread or muffins…
Lightly spoon into a measuring cup; level with a straight-edged spatula. Makes 16 cups of mix.

To bake corn bread or muffins:
Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin cups with nonstick spray coating. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4 tsp dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture.
Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix. Stir just till batter is smooth (do not overbeat). Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full. Bake in a 425 degree over for 20-25 minutes for cornbread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 servings or 10 muffins.
Suggested to give mix as gifts along with baking instructions and perhaps a fancy muffin pan.

QUICK MUFFIN MIX
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup wheat bran cereal
1 cup quick-cooking oats
1 1/2 cups sugar
2 tablespoons baking powder
2 teaspoons salt

Combine all ingredients in a large airtight container. Store at room
temperature until ready to use. Stir well before measuring for the
muffin recipe. Yield:about 6 cups.

Blueberry Muffins
3 cups Muffin Mix
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 1/4 cups fresh or frozen blueberries
1 cup milk
2 eggs
1/4 cup applesauce
1 teaspoon vanilla extract
In a mixing bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425’F for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (Can substitute other kinds of berries for blueberries and/or add nuts.) Yield: about 1 dozen.

Whole Grain Pancake Mix
5 cups rolled oats
3/4 cup wheat germ
3/4 cup brown sugar
7 1/2 cups whole wheat flour
2 1/2 cups dry milk flour
7 teas. baking powder
2 1/2 tsp. baking soda

Insert metal blade in food processor. With motor running, pour
in oats, wheat germ and sugar. Add flour, milk powder, baking
powder and soda. Process with an on/off action until just well-blended. Store in an air-tight container in a cool place.

Whole Grain Pancakes
2 eggs
2 tbsp. vegetable oil
1 cup milk
1/2 tsp. vanilla extract
2 cups Whole Grain Pancake Mix

In a large mixing bowl, beat together eggs, oil, milk and vanilla
extract. Stir in pancake mix but do not over-mix. Let stand 5 minutes. Using 1/4 cup of batter for each, this recipe will yield 24
medium pancakes.

Almost Impossible Basic Baking Mix

2 3/4 cups All-purpose flour*
1/3 cup Nonfat dry milk powder
1 tablespoon Sugar
1 tablespoon Double-acting baking powder
1 teaspoon Salt
6 tablespoons Solid vegetable shortening

*To vary the mix, replace half of the flour with whole-wheat flour or cornmeal. Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using.

Bisquick

20 cups all purpose flour, sifted
2 1/2 cups dry milk
3/4 cup double acting baking powder
3 Tbsp. salt
2 Tbsp. cream of tartar
1/2 cup sugar
4 cups (or 2 pounds) vegetable shortening

Measure all ingredients accurately. Stir the flour, dry milk, salt,
baking powder, cream of tartar and sugar together until well blended. Cut or rub the shortening with a pastry blender or your hands until it is evenly distributed and the mixture resembles coarse meal. Makes about 29 cups of mix. Storing the mix: Store this mix in an air tight container such as glass jars, or in plastic or metal containers. Label the container. Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place. This mix keeps 4 weeks at room temperatures. Using the mix: Measuring the mix lightly fluff the mix in the container
before measuring with a spoon. Then, spoon the mix into a dry measuring cup and level it off with a spatula or the straight edge of a knife.

Fruit Cobbler

Preheat oven to 350. Yield 6 8 desserts
Dough:
1 c. Master Mix
1/4 c water
2 tsp. melted butter/margarine
1 Tbsp. sugar
Mix thoroughly with a fork.

Fruit:
1/2 c. sugar
1 Tbsp. cornstarch
1 can (1# 4 oz) fruit (save juice)
1/2 tsp. cinnamon or to taste
1 1/2 tsp. butter/margarine

Drain and save juice. Mix sugar and cornstarch in a saucepan. Gradually stir juice, saved from fruit, into sugar cornstarch mixture. Bring to a boil. Boil 1 minute, stirring constantly. Add the drained fruit (remove pits if necessary). Pour into baking dish or pan. Dot with 1 1/2 tsp. butter, sprinkle with cinnamon. Drop dough by spoonfuls into hot fruit. Bake 25 30 minutes. Serve warm.
Milk or dessert topping may be served if desired.

Coffee Cake
Yield 1 pan 8×10 or 9×9

3 c. Master Mix
1 egg
1/2 c. sugar
2/3 c. water
Preheat oven to 400. Grease pan. Blend the Master Mix, sugar together. Add egg, water and stir for about 1/2 minute. Sprinkle the topping on and bake for about 25 minutes or until done.

Topping:
1/3 c. Master Mix
1/3 c. brown sugar
1/4 c. butter
1/2 tsp. cinnamon
Mix together until crumbly and sprinkle over the top of the cake
batter before baking.

Variations:

Apple topping
1 c. sliced apples
1/3 c. white sugar
1/2 tsp. cinnamon
Peel and slice apples and roll them in sugar and cinnamon.
Spread over coffee cake and bake.

Apple Coffee Cake
Add one cup pared apples to coffee cake batter. Top with brown
sugar topping.

Pancakes (same ingredients for waffles, also.)
3 c. Master Mix
1 egg
1 1/2 c. water.
Stir ingredients until blended but small lumps remain. Pour small amount of batter onto a hot, greased griddle. Turn pancakes when about a dozen bubbles show on the top side and under side is golden brown. Grill until second side is golden brown and center is done.

Muffin Mix

8 c Unbleached All-purpose Flour
1/3 c Baking Powder
1 c Vegetable Shortening
2/3 c Sugar
1 tbsp Salt

In a large bowl, combine flour, sugar, baking powder and salt. With a pastry blender, cut shortening into dry ingredients until evenly
destributed. Put in a large airtight container. Label as MUFFIN MIX and store in a cool, dry place. Use within 10 to 12 weeks. Makes about 10 cups of MUFFIN MIX.

Stir together well, breaking up lumps:
18 cups flour
5 cups sugar (or equivalent substitute)
2-1/4 cups buttermilk blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
3 Tbsp. ground cinnamon
3 tsp. ground nutmeg

Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

To make 24 regular-sized muffins:
Preheat oven to 400Æ’. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.

In a large bowl, beat:
3 to 4 eggs
3 tsp. vanilla
2 cups water
UP TO 1 cup oil or butter (*note: this measurement is up to your tastes and desires. We find them perfectly acceptable without ANY fat, but any amount of oil can be added up to one cup)
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on chart) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin.