Pancake Squares

Ingredients:
3/4 cup milk
2 TBS melted butter
1 large egg
1 TBS sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt

Directions:
1.  Preheat oven to 350 degrees.
2.  Lightly  grease an 8x8 baking dish.
3.  In a large mixing bowl, beat together milk, butter and egg.  Add sugar, then gradually beat the flour in.  Carefully stir in the baking powder and salt.
4.  Pour batter into prepared pan.  
5.  Bake for 20 - 25 minutes.

Serves 4.

You can also double and bake in a 9x13 pan.  You can also sprinkle with blueberries, bananas, or chocolate chips prior to baking.

Original recipe posted here.

 

Mini Monkey Breads

Ingredients:
12 Rhodes Dinner rolls, thawed, but still cold
1 stick of butter, melted
2 tbsp corn syrup
1 1/4 cup brown sugar
2 tsp cinnamon

Icing: (I double this)
1 cup powdered sugar
1 tbsp butter, melted
1-2 tbsp milk
1/2 tsp vanilla

Directions:
1. Cut each diner rolls into 6 equal pieces, In a bowl, combine butter and corn syrup and stir until well mixed.
2.  In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture.
3.  Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. (Watch them so they don't rise too much.)
4.  Remove wrap and bake at 250 15-20 minutes. Combine icing ingredients and mix well. Drizzle over monkey bread if desired.
5.  Cool at least 5-10 minutes before removing from pan, or they will fall apart.

found at: http://fortheloveofcooking-recipes.blogspot.com/

Blueberry Stuffed French Toast

Ingredients:

• 16 slices firm white bread

• 1 (8 ounce) package cream cheese, softened

• 1 cup blueberries (I used cubed strawberries)

• 3 cups milk

• 3 eggs

• 1/3 cup maple syrup

• 1 teaspoon vanilla extract

• 1/4 cup white sugar

• 1/4 teaspoon ground nutmeg (I used cinnamon)

• 1/4 cup white sugar

• • 
    
• • 2 tablespoons cornstarch
• 1 cup water
• 1 cup white sugar
• 1 tablespoon butter
• 
  
• Directions:

1. Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread cream cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
2. Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
3. Preheat an oven to 350 degrees F (175 degrees C).
4. Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
5. To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

If you use strawberries, make sure to sprinkle them on top when there is 5 mins left of cooking. The juices from the strawberries make the dish a little soggy. I also used the strawberry glaze (previous post) and pour that on top of the mixture as well (use as much to your liking).

German Pancakes

Ingredients:

3 eggs

1/2 cup milk

1/2 cup flour

2 Tbsp butter

Directions:

1. Mix all ingredients together using either a blender or an electric mixer

2. Place butter in bread pan and place in a 400 over until melted

3. Add mixture to pan and bake in over for 25-35 mins

4. Serve with syrup and or fruit.

When you want to make enough for a 9x13 just 1/2 cube of butter and triple recipe. Cook for the same amount of time.

Fresh Fruit Smoothie

Ingredients:
2 cups fresh or frozen strawberries 1/2 banana, sliced
2 TBS honey
1 lb. lowfat vanilla yogurt
6 cubes ice, (only for fresh strawberries)

Directions:
1. Place everything in a blender. If using frozen strawberries, add some milk so that everything will blend smoothly.
2. Blend well and server immediately.
3. Leave leftovers in the blender and place in the fridge.
4. To drink again: Remove from fridge, place on blender bottom, add crushed ice, blend and enjoy.

Serves 3 - 4 people.

Cinnamon Bread

Ingredients:
2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
2 TBS white sugar
1 tsp ground cinnamon
2 tsp margarine or butter

Directions:
1. Preheat oven to 350 degrees. Grease one 9x5 inch loaf pan.
2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 tsp cinnamon, salt, buttermilk, oil, eggs, and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3. Combine 2 TBS white sugar, 1 tsp cinnamon, and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean.
5. Remove bread from pan to rack to cool.

Baked Apple-Pecan Maple Pancakes

Ingredients:
1 cup pancake mix
1/2 cup milk
1 egg
2 TBS butter melted
1 apple - peeled, cored, sliced
1/2 tsp ground cinnamon
1/3 cup pecans chopped
3 TBS real maple syrup

Directions:
1. Preheat oven to 350 degrees.
2. Mix together pancake mix, milk, and egg until blended. Set aside.
3. Pour melted butter in a 9-inch pie plate. Place apple slices in the bottom of the pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
4. Bake in the preheated oven for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

Great served with syrup or fresh apple butter.

I get all my pancake mix from the Cracker Barrel website:
http://shop.crackerbarrel.com/online/shopping/Product.asp?cat_id=22&sku=301129&mscssid=LG0UXTNX5KB08J6FVWGACQFM9WN6AAX6