Fluffy Pancakes

Cinnamon Rolls

2 CUPS BUTTERMILK
½ CUP VEGETABLE OIL
½ CUP SUGAR
1 PKG. DRY ACTIVE YEAST (I use 1 tablespoon)
4½ CUPS ALL PURPOSE FLOUR (DIVIDED)
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
1½ TEASPOONS SALT

FILLING (mix together 1st 4 ingredients)
¾ CUP LIGHT BROWN SUGAR
2 TEASPOONS CINNAMON
PINCH OF TABLE SALT
1 CUP CHOPPED PECANS
2 TABLESPOONS BUTTER SOFT

Mix the buttermilk, vegetable oil and sugar in a saucepan and warm this mixture to just before the boiling point…remove and cool to lukewarm (see note). Remove from heat let it cool down then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.

Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.

In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer)...just takes a minute.

Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about ½” thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1½” slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.

MAPLE GLAZE
1 + 1/3 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon maple extract
2 OR 3 tablespoons milk

Got the recipe and picture from: http://coleensrecipes.blogspot.com/2010/03/best-cinnamon-rolls-we-have-ever-tasted.html#comments

Nutty Granola

This is super easy to make and very yummy. I like to put some on my yogurt.



8 cups oats
2 cups whole wheat flour
1 1/2 cups chopped Almonds (I used roasted Almonds)
1 cup wheat germ
2 cups rice crispies cereal
1 tsp salt
1 Tbsp cinnamon
3/4 cup honey
3/4 cup brown sugar
3/4 cup water
3/4 cup oil
2 Tbsp vanilla (I have used Almond Extract as well, and both a very good)

Mix all dry ingredients in a large bowl. Heat honey, brown sugar, water, and oil in a saucepan till sugar is dissolved. Add vanilla and pour over oat mixture. Stir till well coated. Divide between 2 greased 15x10" cookie sheets with sides. Bake at 275 for one hour, stirring after 30 minutes. Cool and store in airtight container. You can also add raisins, dates, craisins, or any other dried fruit after the granola is cool.

Notes:
--You can use all honey or all brown sugar.
--You can use extra virgin coconut oil in this recipe because it is really good for you. It speeds your metabolism, strengthens your immune system, reduces your risk of heart disease.

Buttermilk Syrup (Heap Family Recipe)

1 cup sugar

1/2 cup buttermilk

1 cube butter *

1/2 t baking soda

1 T corn syrup

1 t vanilla

* I don't use the whole cube, but you can, i think it makes it too buttery

Mix all but the vanilla, Boil 2-3 mins then add vanilla, Makes 1-1 1/2 cups

Stuffed French Toast (Heap Family Recipe)

1 Loaf French Bread

8oz Cream Cheese

1/4 cup Jam (i like seedless blackberry, but any kind will work)

handful of sugar

Dipping Mix:

3-4 Eggs

1/2-1 cup Heavy Whipping Cream

1 T Vanilla

1 T Sugar

Mix cream cheese, jam, and sugar till smooth. Cut Bread lengthwise, but not all the way through. Spread mixture on bread. Put back in bread bag and refrigerate overnight. Slice bread and dip into dipping mix. Fry in pan or griddle till brown on both sides.

Banana Whole Wheat Pancakes

This is so YUMMY. I doubled it and served it with Cinnamon Vanilla Syrup.



2/3 c. unbleached flour
1/3 c. whole wheat flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
2/3 c. milk
2 tbsp. butter, melted
1 banana, mashed

Mix together dry ingredients. Add beaten egg, milk and butter. Add 1 mashed banana and mix until well blended, but lumpy. Pour desired size pancake onto a medium-hot lightly greased or buttered griddle.

NOTE: You can make the dry mix ahead of time and then just add the wet ingredients to 1 cup of the dry mix.

Serve with Cinnamon Vanilla Syrup




Cinnamon Vanilla Syrup

(Could be doubled)

1 c packed dark brown sugar .
1 tsp double strength vanilla extract .
1 c water .
1/2 tsp ground cinnamon .
2 tbsps heavy cream *

Directions:
Step #1 Combine the water & the sugar in a heavy saucepan & bring to a boil over high heat.
Step #2 Keep stirring until the sugar dissolves.
Step #3 Keep boiling until syrup is reduced to about 1 c.
Step #4 Remove from heat & whisk in the cinnamon, cream, & vanilla.
Step #5 Keep warm until served, can be put in the fridged for up to about 2 weeks.
Step #6 Rewarm before serving.
Enjoy the Cinnamon Vanilla Pancake Syrup recipe

* Heavy Cream Substitute
· 3/4 cup milk
· 1/3 cup butter
Preparation:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream.

IHOP Harvest Grain & Nut Pancakes

Ingredients
3/4 cup Quacker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts
Directions
Lightly oil a skillet or griddle, and preheat it to medium heat.
Grind the oats in a blender or food processor until fine, like flour.
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Breakfast Pizza

I made this today and it was a big hit. Super easy and YUMMY.



1 (8 oz.) tube crescent rolls

1 lb. breakfast sausage

1 (4 oz.) mushrooms

1/2 c. chopped red onion

5 eggs, well beaten

Mozzarella cheese

Cheddar cheese


Grease 12 inch pizza pan. Lay crescent rolls with points toward center in pan. Press with fingers to cover pan. Brown sausage. After a few minutes add the mushrooms and onion and finish cooking.- drain. Put everything over the rolls - then pour eggs over top. Top with cheese. Bake at 450 degrees for 15- 20 minutes. 15 minutes was pleanty of time for me.



Next time I might try with green chile.

Baked French Toast

This rich rendition of the breakfast standby is infinitely adaptable; sweeten it with honey or brown sugar instead of syrup, and top it with blueberries or any fruit you like.

1/3-cup butter, melted
1/3-cup maple syrup or maple-flavored syrup
(Jean used Aunt Jemima original made with Rich Maple)
1/2 cup chopped pecans, toasted
8-10 1-inch-thick sliced French bread
4 eggs, beaten
1 3/4 cups milk

In a small bowl, stir together the melted butter and maple syrup. Pour into a 3-quart baking dish. Sprinkle 1/4 cup of chopped 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 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; bake in a 350-degree oven for 30 to 35 minutes or until the center appears set and the top is lightly browned. Let the French toast stand about 10 minutes before serving. Serve with sliced bananas and strawberries and/or maple syrup or maple-flavored syrup, if desired.

Serves: 8 to 10.

Jean Griffin
One weekend when Jean and Eldon were here she wanted to make this; she had seen it in a magazine.
It was really good and is so easy to make and fix ahead of time.


I add 1/4 t salt
Karen Griffin

Easy Orange Rolls

2 pkgs. Pillsbury tender layer biscuits, or other type of canned biscuits

¾ cup sugar

½ cup butter

2 T finely grated orange rind

Melt butter, sugar and orange rind.

Place rolls in a Bundt pan and pour sauce over them.

Bake 15-20 minutes @ 375º.

When done place inverted pan on a plate & flip over.

Sylvia Mattice Fleming

I layer one can of biscuits pour half of the sauce over them and then repeat the layer with the last can of biscuits.

Karen Kempton Griffin

When we were helping Kyle & Mela move into their new home in Buckeye, Garret told me about this recipe; he said his mother makes them and they are really good. He was right and they are easy.

Toast

I just receive this email from Susan Wadell Clark

Hi Aunt Karen,

This is my favorite recipe and about the only thing I cook-by choice.

Take tab off plastic

Open plastic and remove 1-2 slices of bread

Place bread in toaster and push down the toast button

Cook until it pops up on its own or starts to smell burnt remove from toaster and apply topping of choice (mine is butter, honey is good too)

Eat and enjoy.

Feeds one, but easy to cook more toast.

Susan