Incredible Pumpkin Scones

Incredible Pumpkin Scones

Metric Ingredient Imperial 250 ml cooked or canned pumpkin 1 cup 25 ml butter 2 tbsp 50 ml brown sugar 1/4 cup 375 ml whole wheat flour 1 1/2 cup 250 ml flour 1 cup 15 ml baking powder 1 tbsp 5 ml salt 1 tsp 2 ml cinnamon 1/2 tsp 1 ml nutmeg 1/4 tsp - dash ground cloves - 50 ml milk 1/4 cup 1 egg 1

Mix dry ingredients in bowl. Make a well in flour mixture and add pumpkin, melted butter and slightly beaten egg. Mix well; adding enough milk to form a dough that is soft but not too sticky to handle. Turn out on floured board and knead lightly with fingertips. Pat dough into an oblong shape about 1 inch (2.5 cm). Cut scones with floured knife or cutter and place on cold ungreased cookie sheet. Bake at 425 F (220 C) for 12 to 16 minutes.Serves 8

Banana Pecan Waffles

Banana Pecan Waffles

1 3/4 c. flour
1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 small banana, mashed
2 eggs
3 Tbsp. butter, melted
1 cup buttermilk
1 tsp. vanilla
1/2 c. chopped pecans

Combine flour, sugar, baking powder, baking soda, cinnamon and salt.

Beat together banana and eggs. Add butter, buttermilk, vanilla and pecans.

Add to flour mixture.  Mix well, but don't overmix.

Spray your waffle iron with vegetable spray and cook according to the manufacturers directions.

Western Omelet Casserole

Western Omelet Casserole

32 oz. bag frozen hash brown potatoes
1 lb. cubed ham
1 medium onion, diced
1 small green pepper, diced
1 1/2 c. shredded cheese
12 eggs
1 c. milk
1 tsp. salt
1 tsp. pepper

Layer 1/3 each: potatoes, meat, onion, green pepper and cheese on bottom of greased slow cooked.  Repeat 2 more times.

Beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker.

Cover. Cook on LOW for 8 to 9 hours.

Grandma's Biscuits

Grandma's Biscuits

3 c. flour
2 1/2 tbsp. sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
3/4 tsp. cream of tarter
3/4 c. butter
3/4 c. milk
1 egg, beaten

Heat oven to 425.
Mix together all dry ingredients.
Add butter and with pastry cutter, cut in until it looks like coarse meal. Stir in milk and egg. 
Turn onto floured board and knead 4 or 5 times. Roll to 3/4 inch thickness. Cut with biscuit cutter. Place on ungreased baking sheet.
Bake for 10 to 15 minutes.

Banana Beignets

Banana Beignets

2 Tbsp. oil plus oil for deep frying
1 1/2 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/3 c. plus 1/2 c. sugar
1 egg
1/2 c. milk
1 mashed bananas

Heat oil to 375 degrees.

Mix flour, baking powder, salt, 1/4 tsp. cinnamon and 1/3 c. sugar.
Mix egg, milk, banana and 2 Tbsp. oil.  Combine both until just moistened.
Drop by round teaspoons into hot oil and fry until golden brown - about 15 seconds per side.
Drain on paper towels.

Mix together 1/2 c. sugar and 1 tsp. cinnamon.  Roll beignets in this mixture.

Baked Pancake

Baked Pancake

3/4 c. flour
1 Tbsp. sugar
3 eggs
3/4 c. milk
2 Tbsp. butter

Topping
2 large apples, diced
1 Tbsp. butter
1/2 c. honey
2 Tbsp lemon juice
1/2 tsp. cinnamon
1 tsp. cornstarch
2 tsp. cold water

Mix together flour, sugar, eggs and milk until smooth. Place butter in 10 inch oven proof skillet.  Heat at 400 for 3 to 4 minutes or until melted; coat bottom and sides of pan. Pour batter into hot pan. Bake for 16 to 20 minutes or until edges are lightly browned. 

In saucepan, saute apples in butter. Stir in honey, lemon juice and cinnamon. Combine cornstarch and water until smooth; add to apples. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour over baked pancake and serve.

Banana Pecan Waffles

Banana Pecan Waffles

1 3/4 c. flour
1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 small banana, mashed
2 eggs
3 Tbsp. butter, melted
1 cup buttermilk
1 tsp. vanilla
1/2 c. chopped pecans

Combine flour, sugar, baking powder, baking soda, cinnamon and salt.

Beat together banana and eggs. Add butter, buttermilk, vanilla and pecans.

Add to flour mixture.  Mix well, but don't overmix.

Spray your waffle iron with vegetable spray and cook according to the manufacturers directions.

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 Tbsp. sugar

1/4 tsp. cinnamon

1 cup fresh blueberries

2 cups buttermilk

2 eggs, beaten

1 lemon, zested

1.  Whisk together the flour, baking powder, baking soda, salt, sugar and cinnamon.

2.  Toss blueberries with 3 Tbsp. of the dry ingredients. Set aside.

3.  Combine buttermilk, eggs and lemon zest.

4.  Slowly stir dry ingredients and wet ingredients together. Mix just until combined. There will be small lumps, but don't worry about them.  Carefully, fold in the blueberries. Now, let it rest for 10 minutes.

5.  Heat skillet over medium-high heat. Oil your pan. 

6.  Ladle 1/2 cup batter onto pan. Flip when small bubbles appear on the surface. Cook until golden brown.

7. Serve with butter and blueberry syrup.

Blueberry Syrup

3 cups fresh blueberries

1 cup. packed brown sugar

1/2 cup sugar

1 cup water

1 tsp. lemon juice

1/4 tsp. cinnamon

In saucepan, combine all ingredients. Bring to a boil; cook and stir for 3 minutes. Reduce heat and simmer until thickened - about 20 to 25 minutes. Remove from heat. Serve warm over pancakes. Refrigerate leftovers.

Vanilla Pudding Cinnamon Rolls

Vanilla Pudding Cinnamon Rolls 

Rolls:

1/2 cup warm water

2 Tbsp. yeast

2 Tbsp. sugar

1 (3 1/2 oz) package instant vanilla pudding mix

1/2 cup butter, melted

2 eggs

1 tsp. salt

6+ cups flour

Filling:

1 cup butter, softened

2 cups brown sugar

2 Tbsp. cinnamon

1/2 cup mini cinnamon chips

Frosting:

8 ounces cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

3 cups powdered sugar

2 to 3 Tbsp. half & half

1.  In small bowl, combine water, yeast and sugar. Stir to dissolve; set aside.

2.  In a large bowl, take pudding mix and prepare it according to the package directions. Add butter, eggs and salt; mix well.  Add yeast mixture; blend.  Gradually add flour; knead until smooth. Do not overflour - it should be soft but not sticky.  Place in a greased bowl.  Cover and let rise until doubled - about 1 hour.

3.  Roll dough out on a floured board to measure 34 x 21 inches. Spread 1 cup softened butter over the surface. In a bowl, mix 2 cups brown sugar with 2 Tbsp. cinnamon. Sprinkle this over the butter. Then, sprinkle the cinnamon chips over that.  Now, from the long side, roll up as tightly as possible. Cut into 1 1/2 inch slices using a serrated knife or thread.  Place 1 inch apart on a greased baking sheet.  Cover and let rise until doubled. 

4.  Bake at 350 degrees for 15 to 20 minutes.  Remove when they're a nice, golden brown. Don't overbake! Cool.

5.  Mix together the Frosting ingredients until nice and smooth.  Spread over the rolls while they're still a bit warm.  Enjoy!

Makes 24 very large rolls.

Adapted from a recipe at melskitchencafe.com 

Buttermilk Biscuits (like on the flour bag)

Buttermilk Biscuits

3 cups flour

4 1/2 tsp. baking powder

2 Tbsp. sugar

3/4 tsp. cream of tarter

1/2 tsp. salt

1 1/2 sticks cold butter

1 whole egg, beaten

1 cup buttermilk

Preheat oven to 400 degrees.

Mix together flour, baking powder, sugar, cream of tarter and salt.

Cut in the butter until it resembles small crumbs.

Mix the egg and buttermilk together; add to the dry ingredients; mix well.

Turn onto a floured board and knead for just a minute.

Cut into biscuits with a round cutter.

Place on a greased baking sheet.

Bake for 10 to 12 minutes or until golden brown.

Bakery Style Blueberry Muffins with Streusel Topping

Bakery Style Blueberry Muffins with Streusel Topping

Muffins

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 cup sour cream

1 1/2 cups blueberries

Topping

1/2 cup sugar

1/3 cup flour

1/4 cup butter, cubed

1 1/2 tsp. cinnamon

1.  Preheat oven to 400 degrees. Grease 12 regular muffin cups or 6 large.

2.  Mix together four, salt, baking soda and cinnamon.

3.  In a large bowl beat together eggs and both sugars. Add oil, vanilla and sour cream.

4.  Mix the dry ingredients into the wet ingredients. The batter will be lumpy.

5.  Dredge the blueberries in a bit of flour. Gently fold them into the batter. You don't want to smash them. Scoop the batter into prepared muffin cups so they are 2/3 full.

6. Mix the topping ingredients with a fork or pastry blender until it looks like crumbs.  Sprinkle this over the muffin batter.

7.  Bake in your preheated oven for 20 minutes.

Great Popovers

Great Popovers

6 eggs

2 c. milk

6 Tbsp. butter, melted

2 c. flour

3/4 tsp. salt

Break eggs into mixer bowl; beat until frothy.

Beat in milk and butter.

Slowly beat in flour and salt.

Batter should be light but not foamy (if batter becomes lumpy, strain it)

Preheat oven to 400 degrees.

Generously oil 6 or 4 oz. custard cups or popover pans or oven proof coffee cups.

Fill each to within 1/2" of the top.

Arrange on baking sheet and place in oven.

Bake until very dark brown and well-done (1 hour for 6 oz. cups or 45 min. for 4 oz. cups)

When done, cut 2 small slits in top to release the steam. Place back in oven for 5 minutes.

Remove from oven and release edges and sides from cups with a small, sharp knife.

Remove popovers from cups. 

Serve hot in a napkin-lined basket.

Do NOT cover tops or the popovers will get soggy.

Makes 8 large or 10 smaller ones.

Applesauce Pancakes with Sauteed Apples

Applesauce Pancakes with Sauteed Apples

2 c. dry pancake mix (or use my recipe below)

1 tsp. cinnamon

2 eggs

1 c. unsweetened applesauce

1 tsp. lemon juice

1/2 c. milk

Stir together pancake mix and cinnamon.

Add eggs, applesauce, lemon juice and milk.

Stir just until smooth.

Heat a lightly oiled griddle over medium-high heat. Pour or scoop 1/4 c. for each pancake.

Brown on both sides. Serve hot with sauteed apples.

Sauteed Apples

1/4 c. butter

4 large apples - peeled, cored and sliced 1/4 inch thick

2 tsp. cornstarch

1/2 c. cold water

1/2 c. brown sugar

1/2 tsp. cinnamon

In saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are tender - about 6 or 7 minutes.

Dissolve cornstarch in cold water; add to pan.  Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally.

Remove from heat and serve warm.

Homemade Pancake Mix

4 c. flour

3 Tbsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 Tbsp. + 2 tsp. sugar

4 Tbsp. cold butter

Mix all the dry ingredients together. Cut in butter with pastry cutter.

Store in the refrigerator until ready to use.

Cathead Biscuits

Cathead Biscuits 

cooking spray

2 1/4 c. flour

1 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

4 1/2 Tbsp. butter

1 c. buttermilk

Preheat oven to 450 degrees. Spray an 8 or 9 inch square pan.

Mix dry ingredients together.  Cut in the butter with a pastry cutter until it resembles coarse cornmeal. Add the milk; stir. Use your hands if you must. Sometimes you need to add just a bit more buttermilk.

Divide into 4 pieces.

Put into pan with sides touching.

Bake 20 to 25 minutes or until golden brown.

Applesauce Doughnuts

Applesauce Doughnuts

oil for frying
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1/2 c. sugar
1/4 c. packed brown sugar
2 eggs
2 Tbsp. oil
1/4 c. milk
1 c. unsweetened applesauce
1/2 tsp. vanilla

Mix all ingredients with your mixer at medium speed.
Heat your oil to 375.
Drop dough by Tbsp. into hot oil.  Cook for 3 minutes.
Drain.  Sprinkle with confectioners sugar or a mixture of sugar & cinnamon.

Adapted from:  http://allrecipes.com/recipe/applesauce-doughnuts-2/

Cake Batter Cinnamon Rolls

Cake Batter Cinnamon Rolls

Rolls:
2 1/4 tsp. yeast
6 Tbsp. shortening
1 c.+ 1 tsp. sugar
3/4 c. yellow cake mix
7 c. flour (plus more if needed)
2 c. hot water
2 eggs, beaten
1 Tbsp. salt

Filling:
2 sticks butter, softened
2 c. brown sugar, packed
2 Tbsp. cinnamon
1 c. yellow cake mix
1/8 c. rainbow sprinkles

Icing:
2 Tbsp. butter, melted
1/2 c. yellow cake mix
1 tsp. vanilla
3 c. powdered sugar
2 Tbsp. milk

1.  Add east to a cup of lukewarm water and sprinkle in the teaspoon of sugar.  Set aside for 5 minutes.

2.  Add shortening, 1 cup of sugar and salt to hot water in mixer bowl with the paddle attachment. Cool to lukewarm.

3.  Add cake mix and 2 c. flour. Mix until smooth.

4.  Add yeast and mix again until smooth; add the beaten eggs.

5.  Stir in remaining flour until no more can be mixed in.  Knead until smooth and satin.  Make sure it doesn't stick to your hands.

6.  Cover and rise for 30 minutes.

7.  Roll into rectangle - the wider the rectangle, the bigger the rolls.

8.  Spread with butter; sprinkle with brown sugar, cake mix, cinnamon and sprinkles.

9.  Roll up from the long side; seal ends. Cut into 12 pieces.  Place in well greased pans. Cover. Let rise for 30 minutes or until doubled.

10.  Bake at 425 for 15 minutes.  Reduce heat to 350 and bake for 10 minutes more or until golden brown.

11.  Mix the icing ingredients, adding enough milk to desired consistency. Frost while warm for a glaze, or cool rolls for a thick icing.

Grandma's Biscuits

Grandma's Biscuits

3 c. flour
2 1/2 tbsp. sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
3/4 tsp. cream of tarter
3/4 c. butter
3/4 c. milk
1 egg, beaten

Heat oven to 425.
Mix together all dry ingredients.
Add butter and with pastry cutter, cut in until it looks like coarse meal. Stir in milk and egg.
Turn onto floured board and knead 4 or 5 times. Roll to 3/4 inch thickness. Cut with biscuit cutter. Place on ungreased baking sheet.
Bake for 10 to 15 minutes.

IHOP Pancakes

IHOP Pancakes

1 1/4 c. flour
1 egg
1 1/4 c. buttermilk
1/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 c. oil
pinch of salt

Mix all ingredients until combined. Batter may be lumpy. Let set for 1 hour.
Cook on griddle at 375.

Western Omelet Casserole

Western Omelet Casserole

32 oz. bag frozen hash brown potatoes
1 lb. cubed ham
1 medium onion, diced
1 small green pepper, diced
1 1/2 c. shredded cheese
12 eggs
1 c. milk
1 tsp. salt
1 tsp. pepper

Layer 1/3 each: potatoes, meat, onion, green pepper and cheese on bottom of greased slow cooked.  Repeat 2 more times.

Beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker.

Cover. Cook on LOW for 8 to 9 hours.

Baked Pancake

Baked Pancake

3/4 c. flour
1 Tbsp. sugar
3 eggs
3/4 c. milk
2 Tbsp. butter

Topping
2 large apples, diced
1 Tbsp. butter
1/2 c. honey
2 Tbsp lemon juice
1/2 tsp. cinnamon
1 tsp. cornstarch
2 tsp. cold water

Mix together flour, sugar, eggs and milk until smooth. Place butter in 10 inch oven proof skillet.  Heat at 400 for 3 to 4 minutes or until melted; coat bottom and sides of pan. Pour batter into hot pan. Bake for 16 to 20 minutes or until edges are lightly browned.

In saucepan, saute apples in butter. Stir in honey, lemon juice and cinnamon. Combine cornstarch and water until smooth; add to apples. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour over baked pancake and serve.