Really great muffins!

Applesauce Spice Muffins(epicurious.com)For muffins:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup packed light brown sugar
• 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
• 1 cup unsweetened applesauce
• 1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped

For topping:

• 2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg

• Special equipment: a muffin pan with 12 (1/2-cup) muffin cups

preparation

Prepare muffins:
Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.

Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.

Make topping and bake:
Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

Read More http://www.epicurious.com/recipes/food/views/Applesauce-Spice-Muffins-108784#ixzz2cnr72vuT

Easy, kids like 'em, Whole Wheat Pancakes

Whole Wheat Blender Pancakes
(from makeandtakes.com)

Ingredients:

• 2 cups low-fat milk
• 1 1/2 cups whole wheat berries (or 1 1/2 cups whole wheat flour)
• 2 large eggs
• 1/4 cup canola or other flavorless oil, or melted butter
• 2 Tbsp. honey (or sugar)
• 3 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• Butter and maple syrup, for serving

Instructions:
Place milk and wheat berries into a high-speed blender (such as a Blendtec, Vitamix, or Bosch). Blend for 2-4 minutes, or until the wheat berries are completely broken down. The mixture will be thick. Add the remaining ingredients and blend to combine.

Heat a griddle or non-stick skillet until very hot. Grease with melted butter or oil. Pour a small amount of batter onto the griddle or pan. Let cook for about 1 minute and flip with a thin metal spatula. Cook on remaining side for another minute or two. (The pancakes cook quickly because the batter is thin, and will be very light in texture. Each side should be golden brown. Adjust the heat as necessary.) Repeat with remaining batter

Yields 12-14, 6-8″ pancakes.

These were so easy to make.  My kids didn't care that they were wheat, because who really notices when sugary syrup is poured over top of them?

Steel Cut Oats in crockpot overnight

Overnight Crock Pot Oatmeal

• 1/2 cup steel-cut oats
• 1/2 tsp cinnamon
• 2 tsp brown sugar
• 1/8 tsp salt
• 2 3/4 cup water (I subbed in some apple juice for some of the water)
• Optional toppings:  fresh fruit, milk, nuts, raisins etc.

1.  Spray an oven safe dish (mine is corningware and it is about 1.7 quarts) that fits into your 5-7 quart slow cooker with non-stick cooking spray. (Inside the bowl, not the bare unit) 

2.  Place all ingredients inside dish and stir to combine.

3.  Place dish directly inside slow cooker insert.  Cover the slow cooker and cook on LOW for about 7-9 hours.

4.  Remove dish carefully and serve with desired toppings.

365daysofcrockpot.com likes using the dish inserted into the crockpot because this way you don't lose a lot of the oats from sticking to the crockpot dish, all cooked and crusty.  This was a great breakfast, adaptable to whatever you like in your oatmeal.  Why steel cut oats?  More fiber and longer to digest than regular oats, keeping you full longer are a few of the reasons.  They are nuttier than normal oats and a different part of the oat with a different shape.  It's worth trying them!

The best pancakes and syrup ever, must-try!

Yogurt Pancakes with Homemade Syrup
(from favfamilyrecipes.com)

For the pancakes:
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3 eggs
2 1/2 - 3 c. plain Mountain High brand yogurt (or 2 c. buttermilk)
1/4 c. butter, melted
2 c. all-purpose flour

Mix all ingredients. If it seems too thick, add milk a little at a time until it reaches a good

 "pancake batter" consistency.

For the syrup:
1 cup white sugar
1 cup plain yogurt (we like the Mountain High brand)
1/4 cup butter
3 Tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring first four ingredients to a boil in a large pot. Once boiling, reduce
 to a simmer and stir constantly for 5 minutes. Add baking soda and
 vanilla. Remove from stove and serve over pancakes, waffles or
 french toast. (The syrup will be thin-- this is normal. After it cools off
 a bit it thickens up. Store any extra syrup in the fridge for

 later use.)
**The baking soda will make it boil high so make sure you use
 a large pot.***

I've had this recipe bookmarked forever because I don't make pancakes
 that often. But the addition of yogurt in both the pancake and syrup was
 a different enough idea that I was intrigued, and I was amazed!  The
 pancakes were definitely pancakes, but more moist.  They even taste 
good plain.  The syrup is simply amazing and even though I'm not sure 
how healthy the recipe is with the butter and all, the yogurt balances it all 
out with its protein and bacteria!  

Cinnamon Roll Pancakes- decadent!

Cinnamon roll pancakes

(from recipegirl.com)

Yield: 4 servings (4 pancakes)

Prep Time: 25 min

Cook Time: 10 min

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.

Ok, these are a little more time-consuming than Krusteaz but they are so good!  Great for a birthday breakfast or other special occasion.  Be forewarned- the cinnamon filling is quite tricky to add to the batter on the griddle.  It tends to want to spill outside the pancake and sizzle everywhere.  It still tastes great this way, but not as pretty!  I also didn't wait for the filling to set; mine was too runny.  Don't do that.  I also skipped the cream cheese glaze because i thought the kids would be satisfied with pancakes as is plain or with maple syrup.  And they were.  But the cream cheese glaze would definitely be awesome!   

Great pancakes for Fall- Pumpkin Pancakes and Cinnamon Syrup

Cinnamon Syrup
(from allrecipes.com)

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup water

1. Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

Pumpkin Pancakes

2 eggs

1-1/4 C. buttermilk

4 T. melted butter

5 T. pumpkin puree

1/4 C. sugar

1/4 t. salt

1-1/4 C. Flour

1/2 t. baking powder

1/2 t. baking soda

1/2 t. cinnamon

1/2 t. all-spice

orange food coloring (optional)

1.  In a medium sized measuring cup, whisk the flour, baking powder, baking soda, cinnamon and allspice.

2.  Combine eggs, buttermilk, butter, pumpkin, sugar and salt in large bowl. Mix well. Add dry ingredients. Mix in orange food colour to desired liking (if you want orange pancakes for Halloween).

3.   In preheated skillet, pour about 1/4 c. batter. Once you start to see bubbles form in your pancake it's time to flip it. Continue until you've made all of your pancakes.  

--makes about 16-18 medium sized pancakes.

The pumpkin flavor in these pancakes are subtle.  They are good to eat plain as well.  The syrup is such a fun addition to this flavor pancake, but it would taste great on any pancake/waffle/french toast.  Try!

Granola, second recipe

Granola take 2


4 cups rolled oats (mine were quick-that's ok)
1 1/2 cups sliced almonds (skipped)
1/2 cup packed light brown sugar
1/2 t. salt
1/2 t. cinnamon
1/4 c. canola oil
1/4 c. honey
1 t. vanilla
1/4 c. chopped pecans
raisins, coconut, whatever


In a large bowl mix the oats, almonds, brown sugar, salt and cinnamon.  In a small saucepan or microwave safe bowl, warm the oil and honey.  Carefully stir in vanilla (it bubbles up).  Pour liquid over oat mixture and stir with a spoon.  Stir with spoon or by hand until it is all evenly incorporated.


Place mixture on greased cookie sheet and place in oven at 200 degrees, stirring every 10  minutes until crunchy, not browned.  It takes about an hour.  Makes 6 cups.  140 cal per 1/3 cup.


I wanted to make this recipe because it was lower in sugar and fat than my really yummy granola posted here.    I honestly didn't taste that much difference!  This recipe is still sweet, still addicting, still snack-worthy.  Of course you can add anything you want in after cooking: craisins, raisins..nuts...I like it plain.  Try it!

Granola that is probably more of a treat

Easy Granola


1 T. cinnamon (2 if you really love it)
4 cups oats
1 1/2 sticks butter or margarine, melted (I did take it down from a whole cup in the original recipe!  Next time, maybe I'll take it down another 2 T)
1 cup brown sugar (or honey if preferred) 


Heat oven to 300 degrees.  Mix all four ingredients together in a large bowl.  Pour onto a cookie sheet and bake for 45 minutes, stirring every 15 minutes for even baking.  Optional add-ins: craisins, raisins, dried fruits, nuts, coconut.   We love raisins and coconut. Sliced almonds would be great too.  Add the last 15 minutes of baking.  Enjoy!


Shoot- this was so great to snack on!  It was like the oat topping on top of Apple Crisp.  Probably a bad sign, right?  Still, it's hearty, "natural", cheaper than cereal, and the kids like it!  Next time I will see if I can take down the brown sugar to 1/2 cup and still be sweet enough.  We'll see...we sure love our brown sugar.

Overnight Caramel French Toast from Cooking Light

Overnight Caramel French Toast

• 1 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/4 cup butter or margarine
• cooking spray
• 10 slices French bread
• 2 1/2 c. milk
• 1 T. flour
• 1 1/2 t. vanilla
• 1/4 t. salt
• 2 large eggs
• 2 T. sugar
• 1 t. ground cinnamon

1. Combine first 3 ingredients in a small saucepan.  Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly.  Pour mixture evenly into a 13x9 inch baking dish coated with cooking spray.
2. Arrange bread slices in a single layer over syrup in dish.
3. Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk.  Pour egg mixture over bread slices.  Cover and refrigerate 8 hours or overnight.  
4. Preheat oven to 350.  Combine 2 T. sugar and cinnamon.  Sprinkle evenly over bread.  Bake at 350 for 50 minutes or until golden.  Let stand for 5 minutes before serving.

Wow- this was truly awesome!  And it's really "light"?  I wouldn't have guessed it!  I guess there are 314 calories and 7 grams fat per serving, but it doesn't say what a serving is.  I guess you're the judge on that!  The kids loved having this treat before school.  It sets up really nicely and is so  tasty....try it!  And use French bread and not regular bread!

Have I really not posted this apple syrup recipe?

Apple Cider Syrup

• 1/2 c. sugar
• 2 T. cornstarch
• 1/4 t. cinnamon
• 1/4 t. nutmeg
• 2 c. apple cider
• 2 T. lemon juice
• 1/4 c. butter

In a saucepan, combine first four ingredients.  Stir in cider and lemon juice.  Cook and stir until boiling.  Boil for one minute, remove from heat and add butter.  Serve over pancakes, waffles, or french toast.


This is delicious!  My mom's famous recipe, maybe minus a little sugar and butter?  Anyway, it's a definite winner and a nice change from maple.

Overnight Blueberry French Toast

Overnight Blueberry French Toast
(adapted from allrecipes.com)

• 12 slices day-old bread, cut into 1 inch cubes
• 1 1/2 (8 ounce) packages cream cheese
  
• 1 cup fresh or frozen (thawed) blueberries
• 10 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup
• 
  
• Sauce:
  
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh or thawed blueberries
• 1 tablespoon butter

1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with dallops of cream cheese spreading evenly over top. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Rich and delicious! We enjoyed this Christmas morn, though if your kids don't take to blueberries, they'll just prefer some cereal instead. This was great the next day as well. Blueberry Syrup is great with pancakes too!

Quick morning treat

Overnight Pull-Aparts

• 21 Rhodes (or similar) frozen rolls
• 1 small box cook-n-serve butterscotch pudding mix
• 1/2 cup brown sugar
• 1 cube butter or margarine, melted
  

Spray your bundt pan with cooking spray, then add the frozen rolls. Sprinkle the brown sugar evenly over top, then do the same with the pudding mix (dry). Pour melted butter over everything. Cover with plastic wrap that has been sprayed with Pam and let rise overnight.

In the morning: cook on 350 for 30 minutes. Check at 20 mins.. if getting dark cover pan with tinfoil until done cooking. (I think mine cooked fast, about 20 minutes, so watch closely)
Tip: cover a cookie sheet with tinfoil and place bundt pan on top of foil-lined pan so it doesn't get all over the oven.
Pull it out, tip over on cookie sheet and you are ready to eat!

A Christmas must

Cinnamon Rolls
(allrecipes.com)

• 1/4 cup warm water
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans
• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Directions

1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to dough cycle; press start. For non-bread machine users:just add ingredients, knead for about 5 minutes, let rise 45 minutes, roll out, place in pan and rise again.  
2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

These are DELICIOUS. This is a recipe I make around Christmas, and sometimes a couple more times a year....you know how cinnamon roll-making goes. Thing is, these don't take that long, it just seems like a big undertaking.

A good go-to french toast-camera broken, pics later

French Toast with Buttermilk Syrup
(allrecipes.com)

• 4 eggs
• 3/4 c. milk
• 3 T. brown sugar
• 1 t. nutmeg
• 12 slices bread
• cinnamon for sprinkling

1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
2. Soak bread slices in the egg mixture until saturated.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

Buttermilk Syrup

• 1 cup white sugar
• 1/2 c. butter (real butter is great)
• 1/2 c. buttermilk (I use 1/2 c. milk with 1/2 T. vinegar for a buttermilk substitute)
• 1/2 t. baking soda
• 1 t. vanilla

Melt butter in pan. Add sugar, buttermilk and then soda. Make sure the pot you use is big enough, as the baking soda causes the mixture to foam a lot. Cook until thick, about 5 minutes, stirring constantly. Remove from heat, add vanilla, and serve.

I've always struggled making french toast that isn't soggyish in the middle. I liked this recipe, and the tip from my sister-in-law to cook 3-4 min. each side on 350 on your griddle. This syrup is rich and not super-healthy but sure tastes good and is a nice change from maple!

I love you blueberries

To Die For Blueberry Muffins
(allrecipes.com)

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries (I used frozen, but coat them in flour if you don't want purple muffins)
  
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. I used 12.
   
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Mine aren't that beautiful, but they are delicious, I promise! They were all gone within a few hours.

A healthy start

Amish Baked Oatmeal
(recipezaar.com)

• 1/3 cup butter, melted
  
• 2 eggs
• 3/4 c. brown sugar
• 1 1/2 t. baking powder
  
• 1 1/2 t. vanilla
• 1 t. cinnamon or nutmeg
• 1 c. + 2 T. milk
• 3 c. oats (regular or quick)

1. In 1 1/2 qt. dish, beat eggs well.
2. Add dry ingredients and mix well.
3. Add butter and milk, then add oats.
4. Stir well, and refrigerate overnight.
5. Bake, uncovered, at 350 for 35-45 minutes or until center is set.
6. Serve hot with warm milk poured over.

I didn't even know there was such a thing as baked oatmeal but I really liked it! It was perfectly sweet; not overly so like some quick packaged oatmeals. Great with milk. Leftovers can be used for a few days, though it kind of tends to crumble. Once crumbled it's a nice addition to yogurt as well. Make your own parfaits!

Quick Sweet Pull-Aparts

Cinnamon Pull-Apart Bread aka Monkey Bread

• 3 cans (7.5 oz. each) refrigerated buttermilk biscuits
• 3/4 cup granulated sugar
• 1/2 c. brown sugar
  
• 1 Tbsp. ground cinnamon
• 1 c. butter or margarine, melted

1. Heat oven to 350°F. Cut each biscuit into quarters.
2. Mix granulated sugar and cinnamon in ziploc bag. Add dough quarters to bag and shake to coat.
   
3. Melt butter with brown sugar in the microwave, stir well.
   
4. Place the biscuit pieces in 12-cup fluted tube pan; pour the butter mixture on top.
   
5. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 15 min.; invert onto serving plate. Remove pan.

These are a really impressive treat using these biscuits. Kids won't notice the canned biscuit taste, and I am pretty sensitive to it and I only slightly taste it. Fun for kids to help with too, if you have some extra time to put this together.

French Toast treat

Creme Brulee French Toast
(adapted from allrecipes.com)

• 1/2 cup margarine
  
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1 inch thick) slices French bread (I use 8 crustless mashed down bread)
  
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon brandy-based orange liqueur (Grand Marnier®) (I skip this)
  
• 1/4 teaspoon salt

1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

What can I say? This is really good. You just can't go wrong, and it's easy to make. Great for special occasions!