Orange Yougurt Pancakes

LOVE LOVE LOVE THESE :)

Orange Yogurt Pancakes

1 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. orange juice
orange gratings (optional)
3/4 c. plain yogurt
1 egg
6 Tbsp. butter, melted, divided

In a medium bowl, stir together dry ingredients. In a small bowl, whisk together juice, gratings, yogurt, egg, and 4 Tbsp. of the melted butter. Stir into the flour mixture until just combined (batter will be quite thick).

Heat a griddle or large skillet over medium high heat until quite hot. Brush pan with some of the remaining melted butter and spread batter with a spoon onto pan in 3-inch pancakes. When pancakes bubble and are browned, flip and continue cooking until cooked through and browned on the second side. Brush pan with melted butter before each batch. Serve warm with maple syrup.

Crock-pot Breakfast

32 oz. frozen has browns
1 lb cooked ham (cut into cubes)
1 diced onion
1 diced green pepper
1 1/2 c shredded cheese
12 eggs
1 c milk
1 tsp. salt
1 tsp. pepper
Spray crock-pot with cooking spray. Start with hash browns, then ham, onions, peppers, and last cheese. Layer and repeat until you have several layers. Beat eggs, milk, salt and pepper. Pour over layers in crock pot. Cover. Turn on low. Cook 10-12 hours overnight then wake up and enjoy.

I got this recipe from my neighbor and my family loves it. How easy for Christmas morning breakfast!

Homemade Granola

(Recipe from my sister Meleece Orme)
3 cups oatmeal
1 cups coconut
1/2 cup wheat flour
1 Tablespoon cinnamon
1 can apple juice concentrate
3/4 cup almonds (optional)
3/4 cup pecans (optional)
1 cup dried fruit (optional)
(I've never put in the optionals:)

Mix dry ingredients, then add the juice and mix well. Spread lightly on lightly greased cookie sheet. Bake at 275 degrees for around 45 minutes, stirring at least every 15 minutes. (Cook more or less depending on how chewy or crunchy you like your granola.)

I like to serve mine over vanilla yogurt with fresh berries. Delicious! Enjoy.

Low calorie Banana muffin

I hate to say it, but it seems like every time I try something healthy, it just isn't very good. However these muffins were really yummy, I was pleasantly surprised :)

Low calorie Banana muffin


Ingredients:
1 cup flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed banana
1/4 cup sugar
1/4 cup applesauce
1 egg
1 tsp vanilla
1 tsp cinnamon

Combine all the dry ingredients together
In a separate bowl add the remaining ingredients.
Slowly pour the dry ingredients in with the wet ingredients and mix well.
Pour into a greased muffin tin and bake at 350 for 15 min.

*Each muffin has approximately 75 calories and .5 grams of fat

Variations: use strawberry applesauce or you can throw in some chocolate chips

Easter Breakfast Rolls

I have to say these were WAY YUMMY, WAY EASY and FUN!!! I found this on The sisters Cafe food blog and I have to say you basically can't go wrong over there, everything is yummy!!! The boys loved it because the middle is hollow cause the marshmallow melts and they thought that was silly... she posted a picture over there so you can see what I am talking about!

Easter Breakfast Rolls

Rhodes rolls
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted


Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Place
1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Mini Cinnamon Muffins

Mini Cinnamon Muffins

Beat together:
1/3 cup Butter, melted
1/2 cup Sugar
1 large Egg, beaten

Combine:
1 1/2 cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/2 cup Milk

For Dunking:
1/4 cup Sugar mixed with
1/2 tsp. Ground Cinnamon
2 Tbsp. Butter, melted

Alternately add flour and milk to egg mixture. Spoon into greased miniature muffin pans – no more than 2/3 full. (These puff up and are hard to remove if too full) Bake at 350˚ for 10-12 minutes. Remove from pans immediately. Dip tops in butter, then sugar with cinnamon. Can be baked in regular tins for 20 minutes.

Buttermilk Syrup

Buttermilk Syrup

2 cubes butter

1 cup buttermilk

1 1/2 cup sugar

Bring these 3 ingredients to a boil in a large pot. It will bubble up a lot so make sure to use a big enough pot to allow for the bubblage :)

Then add:

1 1/2 tsp baking soda

2 tsp vanilla

Man, this stuff is gooood. Judging by the ingredients I am going to say probably not good for you, but it sure tastes good on french toast! TOTALLY worth the calories! You gotta give this one a try :)

Gourmet Orange French Toast

Gourmet Orange French Toast



Ingredients:
1 large loaf of Kings Hawiian bread or Italian or French bread sliced thick (1/2 to 1" thick)****

5 eggs

½ C milk (can use light cream too)
1/2
 C sugar (or 2/3 c sugar, and 1/3 c brown sugar)

2/3 C orange juice

½ tsp vanilla

¼ tsp each nutmeg and cinnamon

Zest of 1 orange

Combine ingredients in a large bowl, and saturate the slices thoroughly on both sides then immediately put on hot skillet or griddle pan. Cook for 3-5 minutes on each side to get a good crust. Serve with syrup or orange sauce below topped with whipped cream.

Orange sauce:
(Prepare before serving)
½ C butter

½ C sugar

3 oz of orange juice concentrate
Combine and heat until sugar melts, but do not boil. Whisk until it thickens. Serve warm

Oatmeal Pancake Mix

This recipe is great. It has oatmeal and whole wheat flour in it so it's healthier then most pancake recipes and it makes 10 cups of mix which can be frozen or put in the fridge for future use :) The recipe calls for buttermilk, but you can use regular milk. I have tried both. I like the buttermilk better, but I don't always have it. You can mix 1 T. with a 1/2 C of milk to substitute buttermilk when baking, which I have also done and that works too :) Happy cooking!


(Found this one on My Kitchen Cafe Blog)
Oatmeal Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Pumpkin Pancakes and Vanilla Syrup

Pancakes:
2 cups Bisquick baking mix
2 Tbsp. brown sugar
2 tsp. cinnamon
2 eggs
1 (12 oz.) can evaporated milk
1/2 cup pumpkin
2 Tbsp. oil
1 tsp. vanilla

Mix dry and wet separately, then combine to make batter.


Vanilla Syrup:
1 cup sugar
1/2 cup buttermilk*
1 cube butter
1/2 tsp. baking soda
Combine all and boil for one minute.
Add:
1 tsp. vanilla
*no buttermilk? Make your own by adding 2 tsp vinegar or lemon juice to 1/2 cup milk and let sit for a few minutes.

Grandmother's Buttermilk Cornbread

Grandmother's Buttermilk Cornbread

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 375 deg. Grease an 8 in square pan. Melt butter in large skillet. Remove from heat and stir in sugar (I mixed everything in the same pan that I melted the butter in=less dishes). Quickly add eggs and bet until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for about 30 min. (Mine actually only took 25, so check it a little early). It is done when a toothpick comes out clean. Top with butter and honey and enjoy! We had the leftovers for breakfast and I think it was even better the second day!

Cheesy O'Brian Egg Scramble

1 package (28 ounces) frozen O'Brien has brown potatoes (I'm not a fan of peppers so I just used regular hash brown potatoes.)
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can condensed cheddar cheese soup, undiluted
1 pound sliced bacon, cooked, crumbled & divided
12 eggs, lightly beaten
2 Tbsp. butter
2 cups shredded cheddar cheese

In a skillet, prepare hash browns according to package directions. Sprinkle with garlic salt & pepper. Transfer to a greased 2 1/2 quart baking dish. Top with soup. Set asided 1/2 cup of bacon; sprinkle remaining bacon over soup.
In a bowl, whisk the eggs. In another large skillet, heat butter until hot. Add eggs; cook & stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Serves 12.

Yummy Oatmeal

This is good to make extra and have the next day.

3 cups water
2 medium tart apples, chopped
1-1/2 cups old-fashioned oats
Dash salt (I leave out.)
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped almonds (I leave these out also.)
Maple syrup and/or fat-free milk, optional

In a large saucepan over medium heat, bring water to a boil. Add the apples, oats and salt; cook and stir for 5 minutes. remove from the heat; stir in the brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with almonds. Serve with maple syrup and/or milk if desired.

Raspberry Sour Cream Pancakes

These were yummy. I found the recipe and it originally had blueberries in them, but the frozen blueberries are more expensive then raspberries so I tried that. I also made the raspberry sauce to put on top, but I can't decide if I liked the raspberry sauce on top better then just maple syrup, they are both good.

Raspberry Sour Cream Pancakes

2 c. all-purpose flour
¼ c. sugar
4 tsp baking powder
½ tsp salt
2 eggs
1 ½ c. milk
1 c. (8-oz) sour cream (I always bake with light sour cream)
1/3 c. butter, melted
1 to 1/2 c. fresh or frozen raspberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.

Raspberry Sauce

Raspberry sauce:
1 cup of frozen raspberries
1 1/2 tbsp sugar
1 tsp lemon zest, chopped finely
1-2 tbsp water


Combine ingredients in a small pan over medium heat. Cook until raspberries have melted down and thickens slightly.

Croissant French Toast

French Toast:
6 eggs
8 croissants - split
2 T. butter or margarine

In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Top with the following vanilla and berry sauces.

Vanilla Sauce:
1 T. flour
4 egg yolks
1 T. vanilla
2 cups whipping cream
½ cup sugar
2 scoops vanilla ice cream

In a bowl, combine flour, egg yolks and vanilla; set aside. In a saucepan over medium-high heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir a small amount of hot cream in to egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in ice cream until melted. Set aside. (If making small batch of French toast – 4 croissants or less, you may want to half this recipe).

Berry Sauce:
2 cups unsweetened raspberries
2 T. sugar
For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside. (If using frozen unsweetened raspberries, cook longer than 2-3 minutes.

This is so heavenly good.

Lemon Ricotta Pancakes

These came from a beach-side restaurant in Santa Monica. They are to-die-for delicious! They absolutely melt in your mouth.

4 large eggs, separated
1 1/3 cups ricotta
1 1/2 tablespoons sugar
1 1/2 tablespoons freshly grated lemon zest
1/2 cup all-purpose flour
Melted butter for brushing the griddle
Maple syrup, as an accompaniment

In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium low heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200° oven.

Serve with fresh blueberries, raspberries, blackberries or strawberries and top with whip cream.

Sunday Morning Rolls

Sunday Morning Rolls

1 Cup Brown Sugar
1 Teaspoon Cinnamon
1 Cup Butter
About 18 Rhodes frozen bread rolls

The night before, put sugar, butter and cinnamon in a saucepan and bring to a boil. Cook for 4 minutes. Place frozen rolls in a Bundt pan, pour sugar mixture over the rolls. Leave on kitchen counter overnight. In the morning, bake in pre-heated oven, 350 degrees, for 20-25 minutes.

Breakfast Crepes with Berries

Breakfast Crepes with Berries

1-1/2 cups fresh raspberries
1-1/2 cups fresh blackberries or strawberries
1 cup (8 ounces) sour cream
1/2 cup confectioners' sugar
1 carton (6 ounces) orange creme yogurt
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 prepared crepes (9 inches)

Directions:
In a large bowl, combine the raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt.
Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.

Harris Ranch Sticky Bran Muffins

These are sorta a process, but so yummy! Normally I half the recipe because there's only two of us!

1 1/4 C sugar
2 C raisins
3 1/2 C bran ( I like wheat better than oat)
1/2 C honey
1/2 t. salt
1/2 C oil
2 eggs
2 C buttermilk
1 1/4 C pastry flour (you can substitute regular flour)
Walnuts optional

Honey Smear:
3/4 C brown sugar
1/2 C butter softened
1/2 C honey

Honey smear: In bowl cream brown sugar with butter and honey until smooth. SPRAY muffin tins with non-stick cooking spray or you'll be in trouble! Coat bottom and sides of muffin tins with smear.

Muffins: In bowl combine sugar, raisins, bran, honey, soda, oil, eggs and buttermilk. Blend well. Stir in pastry flour, incorporate until smooth. Pour into pans prepared with honey smear. Bake at 350 degrees 20-25 min.

My mom puts them into muffin cups, I just put them in as the recipe goes and then we eat them upside down! Enjoy!

Easy Drop Danish

Great for breakfast:

2 cups bisquick

1/4 cup softened margarine

Mix until crumbly then add:

2 Tblsp sugar

2/3 cup milk

Stir until dough froms a ball, about 15 strokes.  Drop by spoonfuls onto lightly greased cookie sheet.  Make a well in the middle of each biscuit, fill with 1 tsp jam (you can use grape jelly, raspberry/strawberry jam, or even applesauce).  Bake 10-15 minutes at 450 deg, until the bottom starts to turn golden brown.  Drizzle glaze over the top while they are still warm.

Glaze:

2/3 cup powdered sugar

1Tblsp warm water

1/4 tsp vanilla