Whole Wheat Oatmeal Pancakes

(my kiddos love these... )

•1/2 cup oatmeal

•1 cup whole wheat flour

•1/4 cup brown sugar

•2 heaping teaspoons baking powder

•1/2 teaspoon salt

•1 egg

•1/4 cup applesauce

•1 1/3 cups milk

Grind the oatmeal in a food processor or blender. Combine oatmeal, brown sugar, salt and baking powder. Sift the whole wheat flour into the mixture. Add the bran and germ (which would have separated during sifting) into the mixture. Mix together.

Add egg, applesauce and milk. Mix together until thoroughly blended.

Cook on a buttered 275/300 degree griddle. Flip then serve.

(a wonderful recipe from Happy Housewife)

Breadsticks & Pizza Dough

(Recipe from OurBestBites.com)
1 1/2 c. warm (105-115 degrees) water

1 Tbsp. sugar

1 Tbsp. yeast

1/2 tsp. salt

3-4 1/2 c. flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures.
Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

Golden Crescents

 ( from Betty Crockers cook book)


2 pkg. active dry yeast

3/4 c warm water

1/2 c sugar

1 t salt

2 eggs

1/2 shortening (part soft butter)

4 c flour

Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening and 2 cups of the flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Cover; let rise in warm place until double, about 1 hr.

Divde dough in half; roll each half into 12 - inch circle. Spread with butter; cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with point under, on greased baking sheet. Cover; let rise until double, about 1 hr.

Heat oven to 375.........bake 12 to 15 minutes. Brush rolls with butter.

Dinner Rolls - no kneading and ready in an hour

HERE'S ALL YOU HAVE TO DO

■1 package quick-acting active dry yeast

■1 1/3 cup milk (105º to 115ºF degrees)

■3 to 3 1/2 cups flour or whole wheat flour

■3 tablespoons olive oil

■1 tablespoon sugar

■1 teaspoon salt

■1 tablespoon melted butter

■coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.

Caramel-Apple Muffins

These were YUMMY!!!!!

•2 cups flour


•3/4 cup sugar

•2 tsp baking powder

•2 1/2 tsp cinnamon

•1/2 tsp cardamom

•1/2 tsp salt

•1 egg

•1 cup milk (at least 1%)

•1/4 cup butter, melted

•1 1/2 tsp vanilla extract

•1/2 cup chopped peeled tart apple

•12 caramels, chopped

For the topping:

•1/2 cup packed brown sugar

•1/4 cup quick-cooking oats

•3 Tbsp butter, melted

•1 tsp cinnamon

Preheat oven to 350 degrees and grease a muffin pan. In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.

In a medium bowl, whisk together the egg, milk, butter, and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the apples and caramels.
Combine all of the topping ingredients in a small bowl.
Fill muffin pan cups 3/4 full, and then sprinkle the topping over the batter.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan 5 minutes before removing to a wire rack to cool slightly. Serve warm.

Lemon Crumb Muffins

Ingredients
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

GLAZE:
1/2 cup sugar
1/3 cup lemon juice
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.

Traditional White Bread

Ingredients:
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F
/45 degrees C) 3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour

Directions:
1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Parker House Rolls

(Two Hour Roll Recipe)

1/2 cup sugar
2 cups hot water
1/2 cup oil
6 - 7 cups flour
1 teaspoon salt
2 eggs
2 tablespoons instant yeast

1/4 cup butter, melted, for shaping rolls

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.

(I just shaped them like regular rolls)

Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don't be afraid of this step - use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.

AMISH PUMPKIN CINNAMON ROLLS W/ CARAMEL ICING

from...Recipe Girl

ROLLS:
1/3 cup milk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour (I only used all purpose flour but I used nearly 3 c.)
1 cup bread flour

FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter

FROSTING:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar

1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.

2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.

4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

8. Drizzle icing over warm rolls.

Yield: 12 rolls

Baked Apple and Cinnamon French Toast Cups

makes 6 I doubled... and have used french bread before...
4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg
For the apples:
1 large apple of your choice, cut into cubes
1 tablespoon butter
1/4 teaspoon cinnamon
1. In a medium skillet, saute apples with butter and cinnamon for about 5 minutes, or until soft. Set aside.
2. In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated. Add the apples and mix until well distributed.
3. Using a regular size muffin tin, scoop bread evenly into the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.
4. Mix 1/2 cup confectioners’ sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups. Enjoy!!

Favorite Coffee Cake

Favorite Coffee Cake

1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)

Heat oven to 375. Grease a square pan (8x8)
or I always double recipe in a 9 by 11 pan
Blend all ingredients except Topping. Beat vigorously .....spread in pan.

Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12

Topping

Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly.

German Pancakes

A favorite at my house.... it was dinner last night....

I often add cinnamon/nutmeg etc
GERMAN PANCAKES
This fluffy pancake should be eaten as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.

This topping can be used with it.... I haven't... we usualy just use syrup or fruit
TOPPING (10 ounce) box frozen raspberries,
slightly thawed (20 ounce) can chunk pineapple,
drained 4 bananas
1/2 cup firmly packed brown sugar
1 (8 ounce) container dairy sour cream
Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.

Cinnamon Breakfast Bites

These turned out good - not great... but I`ll make them again - I got the recipe from Taste of Home- not my picture!

Cinnamon Breakfast Bites

(It says it makes 2 1/2 dozen - but I only get 18 I must have rolled my balls too big)
INGREDIENTS
1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
DIRECTIONS
In a bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls. In a bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in cinnamon-sugar. Arrange in a single layer in an 8-in. round baking pan. Bake at 425° for 15-18 minutes or until toothpick comes out clean. Yield: 6 servings (2-1/2 dozen).

Lion House Dinner Rolls

2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening
2 1/2 tsp. Salt
2/3 cup nonfat dry milk
5-6 cups flour
1 egg

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth. Add about one more cup flour, 1/2 cup at a time until well mixed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until about triple in size.

Use last of the flour as needed on the board for rolling and shaping the dough. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it. Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Bake at 350 degrees for 12 minutes. Makes 2-3 dozen rolls.

YUMMY ROLLS

I often do them in crescents

1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
1/3 cup sugar
1 package yeast(2 1/4 teaspoon)
1/3 cup oil
1/2 T salt
1 egg
flour (I think I ended up use 4 1/2 cups)


In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Let rise and additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. I made 2 dozen with this

Banana Bread

I usually double the recipe and make 4 mini loves in my stone ware pan... I have tried other recipe but always come back to this basic recipe.

Ingredients:
1 1/2 cups flour (can use whole wheat flour for up to half of amount)

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp salt

1 egg

1 cup mashed ripe bananas (3 medium)

3/4 cup sugar (or less)

1/4 cup cooking oil

1/2 cup chopped walnuts (optional)

1/3 cup cranberries (optional)

1/3 cup chocolate chips (optional)

Preparation:
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of dry mixture; set aside.

In another bowl combine the egg, bananas, sugar and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter should be lumpy). Fold in nuts, cranberries and chocolate chips.

Spoon batter into the prepared pan. Bake in a 350 degree oven for 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan; cool on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

Chocolate Turtle Waffle Cookies

(oh now these are good - I remember having them as a kid)
1 ½ cups sugar
1 cup butter, softened
4 eggs
2 tsp Vanilla
2 cups flour
½ cup cocoa powder
¼ tsp salt
Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.
Now, I like to eat them as soon as I blow on them to cool them down a bit.

GERMAN PANCAKES

This fluffy pancake should be eaten
as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.

low-fat biscotti

Here is the low-fat biscotti recipe
TOTALLY AWESOME!

my friend used dried blueberries - I used chocolate chips

3 cups Flour
1 cup sugar
3/4 tsp baking soda
1/2 cup chopped almonds toasted (I toasted mine at 350 for 10 minutes)
3/4-1 cup dried cherries (I used dried blueberries)
2TBS of melted butter (I used 3)
1tsp of almond extract
2 eggs
2 egg whites

Mix dry ingredients well, stir in remaining ingredients and mix well.

Turn dough onto lightly floured surface and knead lightly about 8 times.

Shape dough about 16 inches long and 1 inch thick.

Bake at 350 for 20-30 min until golden brown (I just waited until it was slightly browned)

Cool 10 minutes and slice diagonally into 1/2 inch thick slices and place cut side down onto cookies sheet and bake at 350 for 8 minutes until light golden brown (I sliced them thicker so it took about 12 min) The recipe said to turn them over and bake an extra 8 minutes, but I didn't want mine too dried out so I just took them out and let them cool on the baking stone until they cooled. If you like them really dry and crunchy then I bet you could cook them for 8 minutes on each side.

Clone of a Cinnabon

Clone of a Cinnabon

This is the only cinnamon roll recipe I will use! YUMMY!

The recipe is made to mix up in a bread machine - but I mix in the kitchen Aid.

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

I often just buy frosting at the store and have on hand - I make these a lot mostly for other people...

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

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

1 (3 ounce) package cream
cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
DIRECTIONS:
1.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.