Poppyseed Muffins

Source: yourcupofcake.com

 

3 cups flour

1 cup sugar

2 Tbsp. poppy seeds

1 Tbs. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ cup sour cream

1 tsp. vanilla

2 tsp. almond extract

2 eggs room temp

½ cup butter

 

Glaze:

½ cup powdered sugar

2 Tbs. milk

½ tsp. almond d extract

 

Preheat oven to 400°. Whisk together dry ingredients. In separate bowl, whick to combine wet ingredients. Combine with dry ingredients and stir just to combine. Scoop into lined muffin tin. TURN DOWN oven temp to 375°. Bake for 18-22 min, until toothpick inserted comes out clean.

 

Whisk together glaze ingredients. Brush onto hot muffins.

 

Hearty Peach Crisp

Source: Ellingsons

4 cups peaches

2 cups flour

6 cups oats

2 tsp. cinnamon

1 1/2 tsp. salt

3/4 cup melted butter

1 cup honey 

 

Preheat oven to 375°. Place desired amount of peaches or other fruit in bottom of 9x13 pan. Combine remaining ingredients and spread evenly over fruit. Bake for 20 minutes.

 

*This peach crisp is heavy and hearty on the topping. Use more fruit if desired.

Peanut Butter Oat Bars

6 cups old fashioned oats
2 cups peanut butter
1 cup honey 
1/2 cup chocolate chips

Toast oats at 350° for 15 minutes. Heat honey and peanut butter in microwave until warm, stir together. Mix oats and peanut butter mixture. Let cool slightly, mix in chocolate chips. Press into greased 9x13 pan. Chill for 15 minutes to set.

Sheet Pan Omlettes

16 eggs
1 tsp salt
1/2 tsp pepper
desired toppings


Heat oven to °350. Whisk eggs with 2 Tbsp. water. Pour into sheet pan, lined with silicone baking mat, or spray pan then line with foil and spray foil. Pour in eggs. Add desired toppings. Bake for 20 minutes.

Toppings: Cheese, ham, sausage, bacon, feta with tomatoes and basil, mushrooms, herbs, peppers, spinach.

Variation: Put frozen hash browns in pan first drizzled with oil. Bake for 10 minutes, then add egg mixture and toppings.

*Simple way to feed lots of guests for breakfast. So fast and easy, great with cinnamon rolls to give something solid along with all the sugar!

Granola

Source: adapted from Marlene Ellingson


4 cups old fashioned oats
2/3 cup honey
1/3 cup canola oil (coconut oil is good too)
1/2 tsp salt

Heat honey, oil, and salt in large pot. Stir in oats. Spread on greased baking sheet. Bake at 300 for 30 minutes, stirring twice during baking time. Add in nuts or dried fruit to your liking.

*Sometimes I add a few tablespoons of water to the honey and oil mixture to make it a little thinner and easier to stir with the oats.

Cinnamon Rolls

Source: Bethany Frank

Dough:

2 Tbsp. yeast

2 cups milk

2/3 cups butter

1 cup sugar

2 eggs

8 cups flour

2 tsp. salt

Filling:

1 ½  cup brown sugar

4 Tbsp. cinnamon

2/3 cup butter

Frosting:

1/4 cup butter

2 cups powdered sugar

8 oz. cream cheese

½ tsp. vanilla

1/2 tsp. salt

Heat milk and butter in saucepan or in microwave until butter is melted. Add sugar, stir to dissolve. Pour liquid into mixer bowl, let cool until warm. Add eggs, salt and yeast, mix until combined. Add flour, 1 cup at a time, allowing flour to incorporate before each addition. Mix in mixer using dough hook for 5 minutes. Let raise until double.

Roll out dough into a 10x24 inch rectangle. Spread butter over dough followed by brown sugar and cinnamon. Roll up dough, slice into 24 rolls. Place on parchment paper on sheet pans. Let rise 45 minutes.

Bake at 400° for about 12 minutes. Frost while warm.

*I tried many recipes for years, trying to make the perfect cinnamon rolls, and finally found it! I usually make them the night before, and refrigerate them after rolling them and placing them on the pan.   In the morning, I put the pan in a barely warm oven, turn off the oven, and let them sit for an hour before baking. (Or use the bread proof setting on the oven.) 

I have also just mixed the dough the night before, cover and refrigerate. Let dough come to room temp in morning (slightly heating oven and turning off then place dough inside, or use bread proof setting, speeds up the process), then roll out, slice, and raise again before baking.

Crepes

Source: Tricia Neilson

1½ cups flour

1 Tbsp. sugar

½ tsp. baking powder

½ tsp salt

2 cups milk

2 Tbsp. melted butter

2 eggs

½ tsp. vanilla

In blender, mix milk, eggs, melted butter and vanilla. Add dry ingredients. Blend until almost smooth, leaving some small lumps. Pour onto buttered fry pan or griddle over medium heat. Flip when entire surface of crepe is bubbled.

Caramel Banana Filling

¼ cup butter

¼ cup brown sugar

¼ tsp. cinnamon

¼ tsp. freshly ground nutmeg

¼ cup cream

5-6 bananas, sliced

Melt butter in large skillet, stir in brown sugar, cinnamon, nutmeg, and cream. Cook until thickened.

*I am not a huge fan of bananas, but I absolutely love this filling! Other filling options: fresh fruit, nutella, bananas and chocolate, ham and cheese (omit sugar and vanilla in crepe batter for savory crepes.)

Baked Lime French Toast

Source: Aldi Doxy

½ cup butter

¾ cup brown sugar

2 Tbsp light corn syrup

zest of 2 limes

4 Tbsp frozen lime concentrate, defrosted

5 eggs

1 ½ cups milk

1 Tbsp vanilla

1 loaf French Bread, cut into ¾ inch slices

Preheat oven to 350°. In a medium saucepan, over a medium-low heat, combine the butter, brown sugar, corn syrup, zest, and limeade. Cook until sugar has dissolved. Pour into a greased 9x13 baking dish. Arrange bread slices in one layer over the lime mixture. In a mixing bowl, whisk eggs, milk and vanilla. Pour over bread slices. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered for 30 min.

*When I need to feed a crowd, I sometimes cube up the bread, and pile it up in the dish instead of using slices. I then use 1 ½ batches of the rest of the recipe, and bake for 45 min.

Baked Cinnamon French Toast

Source: Pioneer Woman
1 loaf Sourdough or French Bread
8 eggs
2 cups milk
½ cup heavy cream
½ cup sugar
½ cup brown sugar
2 Tbsp Vanilla

Topping
½ cup flour
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup cold butter, diced

Preheat oven to 350°. Grease 9x13 baking dish. Cut bread into large cubes. Evenly place into baking dish. Whisk together eggs, milk, cream, sugar, brown sugar, and vanilla. Pour over bread. Cover and refrigerate overnight, or at least for 2 hours.

For the topping: Mix the flour, brown sugar, cinnamon, nutmeg, and salt. Add the butter and with a pastry cutter (I use a small food processor,) mix together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When ready to bake, evenly distribute the topping over the bread. Bake uncovered for 55 minutes.

*Very fast and easy to make for company if you get it ready the night before, and bake it in the morning. I don’t always use cream, all milk is fine too.

Dad's Sunday Morning Pancakes

Source: Melvin Richardson

1 cup flour

1 Tbsp baking powder

1 Tbsp sugar

½ tsp salt

1 cup milk

1 egg

2 Tbsp oil

Mix dry ingredients in large bowl. Add beaten eggs, milk, and oil. Stir lightly until mostly mixed, but some lumps remain. Cook on heated griddle.

*We usually double this, unless we are all super hungry, then we triple.

Russian Blinis

Source: vikalinka.com

(super delicious thin Russian Pancakes)

3 ½ cups buttermilk

½ cup water

2 eggs

3 cups flour

½ tsp baking soda

3 Tbsp sugar

1 tsp salt

Whisk buttermilk, water, and eggs. Add 1 cup of the flour, the baking soda, sugar, and salt. Whisk until smooth. Whisk in remaining flour, 1 cup at a time. Let batter sit for 20 minutes. Coat frying pan with a small amount of oil, over medium heat. Pour in about ½ cup batter, rotate pan around quickly so batter spreads evenly. Cook for about 1 min, flip and cook 1 more min. Oil pan before each blini.

*The first one is always a lump, but keep trying. So yummy served with sour cream (I prefer crème fraiche, hard to find and expensive though, so a mock creme fraiche recipe follows) and preserves-cherry is the best and most traditional, but raspberry, blackberry, etc. are good too.

Mock Crème Fraiche: Whip one cup heavy whipping cream to form stiff peaks, then fold in 1/3 cup sour cream.

Grandpa's Perfect Oatmeal

Source: Brent Johnson

One Large Serving:            Four Servings:

1 ½ cups water                4 ½  cups

1 cup old fashioned oats      3 cups

1 Tbsp. Butter                3 Tbsp

¼ tsp salt                    ¾ tsp

brown sugar, to taste

milk

Pour water into a large glass bowl, (must be large, or it will over boil) microwave until boiling rapidly. Quickly stir in oats, microwave for 3 more minutes.

Stir in butter, salt, sugar, and top with milk. Delish!

Oatmeal seems easy, but can easily become mushy and yucky. The trick is to get the water boiling fast, but don’t let it go too long so it evaporates. Open the microwave and stir in the oats quickly, and get the microwave started fast. The butter and the salt make all the difference!

Making more than 4 servings in one batch has always been disastrous for me.