Diane's Cinnamon Rolls

Famous.  She used to make these when I'd go over to her daughter's house and I thought they were perfection.  This dough makes cinnamon rolls or bread knots.

Diane’s Cinnamon Rolls

2 cups liquid – 1 cup evaporated milk
1 cup warm water (if doubling recipe, use 1 can of evaporated milk and the rest water to 4 cups)
4 Tbsp. fast rising yeast

- Water should be 100-110 degrees for yeast to activate
- Put these ingredients in kitchen aid and let sit for 5 minutes

ADD
¾ cup sugar
4 scant (less than) cups bread flour

- Quick stir to moisten

ADD
1 cup melted butter
4 more scant cups of bread flour

- Mix on high for 10 minutes (dough will be sticky)
- Let rise in bowl for 5 minutes, split dough in half
- Roll out on a floured surface about ¼ inch thick
- Spread melted butter, cinnamon, white sugar and roll up (cut with plain dental floss about 2 inches thick)...
- Place on greased (pam) jelly roll pan and let rise 45 minutes (about 12 rolls per pan)
- Bake @ 350 for 12-15 minutes – light brown on top
- Frost immediately for thinner frosting or let cool and frost for thicker frosting.
- Can make 12 cinnamon rolls and 12 knot rolls with dough, same cooking time.

Frosting
1 cube butter
4 oz cream cheese
1 lb box powdered sugar

Crepes

Crepes


1 cup flour

3 eggs

2 Tbs sugar

1 ½ cup milk


Mix the first 3 and ½ cup of milk.

Stir until blended and then add the remaining milk. Let batter sit aside for 10 minutes to an hour. The longer it sits the stronger the crepe will be.

Turn on stove top to medium heat. Lightly grease a small 6-8 inch fry pan. Pour a thin layer of batter into pan and rotate pan around until batter evenly covers the bottom. When lightly browned flip and cook another minute.

Chocolate Waffles

This was another book club favorite from Susie Corrigan.  She made these incredible Chocolate Waffles that were off the charts.

½ cup butter

¾ cup sugar

2 eggs

1 cup milk

1 ¼ cup flour

4-5 heaping T cocoa

1 tsp baking powder

½ tsp salt

½ tsp cinnamon

1.  Cream together butter and sugar.

2.  Add eggs and milk and mix well.

3.  Sift dry ingredients into egg mixture.  Mix well.

4.  Pour into hot waffle maker.

5.  Top with anything!  (Ice cream, whipped cream, fresh fruit, etc.)

Lighter Bisquick Pancakes

Okay I'm going through a serious of Dakin recipes now.  I miss that friend across the pond now.  I usually make my pancakes from scratch.  But for some reason I have boatloads of Bisquick right now that needs to be used!

2 cups bisquick
1 egg
1 1/4 cup milk (or buttermilk)
2 Tb sugar
1 tsp vanilla

Buttermilk Syrup

This goes especially great on pumpkin pancakes.  And pretty much everything else.

Melt together on low heat:
1/4 c butter
1 c sugar
1/2 c buttermilk
1 tsp corn syrup

Bring to a boil, then remove from heat. Add 1 tsp baking soda and 1tsp vanilla. Stir quickly until well mixed in and syrup fizzes up.

Whole Wheat Pancakes

This is one of my all time favorite pancake recipes and I have no idea why I haven't posted it here.  What a shame.  It's from an old friend who started to teach me how to think of food very differently.  Nadia taught me how to make my own bread and yogurt and lots of other things.  I learned what whole wheat flour was and wheat germ and all kinds of other good things.  This was my first love affair with breakfast pancakes.

Whole Wheat Pancakes

From: Vegetarian Planet

1 cup whole wheat flour

2/3 cup white flour

1/3 cup wheat germ or rolled oats

1 ½ tsp baking powder

½ tsp baking soda

2 Tbsp brown sugar

1 tsp salt

5 1/3 tablespoons cold unsalted butter (2/3 stick)

2 ½ cups buttermilk

2 large eggs, beaten

Gruyere and Prosciutto Oven Omlette

My foodie friend, Kyndra forwarded this too me under the title of "Too Good of a Recipe NOT to Share." So I tried it that weekend and it did not disappoint. EASY and delicious. My kids inhaled it. I wish I would have doubled it! Thanks Williams-Sonoma.

The best part is that you can make it in advance and refrigerate it overnight. Then just top it with the bread cubes just before baking.

Ingredients:

• 8 eggs
• 1 cup milk
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 2 oz. prosciutto or ham, julienned
• 2 cups shredded Gruyère or Swiss cheese
• 1/2 cup sourdough French bread cubes (1/2-inch
  cubes)
• 2 Tbs. extra-virgin olive oil

Directions:

Preheat an oven to 350°F. Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.

In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish.

In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.

Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges. Serves 6 to 8.

Eggs Benedict

Oh my goodness! Did you know what is really in that hollandaise sauce? Okay then don't continue and just go to your favorite breakfast nook and order Eggs Benedict before you look at the ingredients below and have a heart attack.

It is sooooo good. And quite possible my favorite breakfast treat. The Pioneer Woman pulled through again with a tasty easy recipe that just hits the spot.

Ingredients

• 3 whole English Muffins
• 3 slices Canadian Bacon
• 3 whole Eggs (plus 3 Egg Yolks)
• 2 sticks Butter
• 1 whole Lemon, Juiced
• Cayenne Pepper To Taste

Toast English muffins. Heat up Canadian Bacon in a fry pan. I like to cut it up so my kids can eat it easier. Your choice.

Boil water. When it is boiling hot, take a whisk and spin it really good. Then crack your eggs into. This swirling motion helps your eggs coagulate together instead of just spreading out in the pan. Cook for a couple of minutes.

In a small saucepan, melt 2 sticks of butter. Separate three eggs and place the yolks into a blender. Turn the blender on low, then begin pouring the very hot butter in a then stream into the blender. Add lemon juice and cayenne.

Plate it ... English muffin first, then ham, poached egg on top, and LOTS of hollandaise sauce. Sprinkle with salt and pepper and indulge.

Dreamy Cream Orange Cranberry Scones

So I have to help cook a breakfast for the teacher's next week. I am SOOO making these. I just made them tonight. I modified Smitten Kitchen's take on it and just couldn't resist adding an Orange Glaze.

These are perfect.

Dreamy Cream Scones
America’s Test Kitchen Cookbook

2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cranberries, chopped into smaller bits
1 cup heavy cream (oh yeah baby)

1. Turn on the oven to 425°F.

2. Mix flour, baking powder, sugar and salt in large bowl.

3. Cut in butter until mixture resembles coarse meal. I like forks or using the food processor but just for a few seconds. Stir in cranberries.

4. Stir in cream.

5. Knead dough by hand just until it comes together into a rough, sticky ball. Form scones by pressing the dough into a 3/4-inch thick circle. Cut pieces with a biscuit cutter. Press remaining scraps back into another piece.

6. Place rounds on ungreased baking sheet and bake until scone tops are baaaarely light brown, 12 to 15 minutes.

Orange Glaze

1 cup powdered sugar

Orange Juice

Orange Zest (about 2 teaspoons)

Mix all together. Add just enough Orange Juice to get it to a liquid consistency.

Valentine's Pancakes

Thank you Trader Joe's for sampling these last week. I made these Red Velvet Pancakes for Valentine's Day. Oooooh man these were so creamy delicious. Even my husband who thinks pancakes are just okaaaay, fell in love with these. I can't wait to make them again.

RED VELVET PANCAKES
1 Cup flour
1 tsp Baking Powder
1/4 tsp salt
3 Tbs white sugar
2 Tbs unsweetened cocoa powder
1 large egg, lightly beaten
3/4 cup buttermilk
1/4 cup creme fraiche (or mascarpone)
3 Tbs unsalted butter elted
1 Tbs red food coloring
1 tsp vanilla

MASCARPONE SPREAD
4 oz Mascarpone, softened
2 oz of creme fraiche
2 Tbs white sugar
1/2 tsp vanilla
1/2 tsp lemon zest

Wisk together the dry ingredients.

In a separate bowl wisk together the egg, buttermilk, and creme fraiche, melted butter, food coloring, and vanilla. Add them together and wisk just until combined. A little lumpy is ok. Heat a frying pan or griddle over medium high heat and cook away!

Aunt Kaye's Waffles and Honey Butter

Some foods just remind you of home. My dad's famous awful waffles are on the top of that list. They are loaded with just about every kind of sugar you can dream of. And we like to use my Aunt Kaye's waffle recipe. Mmmmm mmmm!

Aunt Kaye's Waffles

* 2 eggs
* 2 cups buttermilk
* 1 tsp baking soda
* 2 cups flour
* 2 tsp baking powder
* 1/2 tsp salt
* 6 Tbs oil

Beat eggs well. Beat in the rest of the ingredients with a mixer until smooth.

Cook on my new cool Waring Pro Waffle Maker, courtesy of Lady Di and Granddad this Christmas so we can be just as cool as them making awful waffles, ... and enjoy!!!

AWFUL WAFFLE FAVORITES
Add butter, powdered sugar, homemade strawberry jam or homemade peach jam, whip cream and syrup if you really want to go all the way.


Aunt Kaye's Honey Butter

1/2 cube butter
1 cup butter
1 egg yolk
1/2 tsp vanilla

Whip fir 10 minutes and enjoy.

Ebelskivers

These were a favorite tradition at my home growing up. My mom didn't make them very often but I soooo loved them. I tried using her old pan for awhile, but alas it died. So I recently bought a new pan in Solvang. And I've made them twice this week already. My mom always put raspberry jam in them. My new favorites are lemon curd. Mmmm but the winner is nutella and bananas. Can't wait to make them again.

Danish Ebelskiver
Thanks to this website for the recipe.

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3 eggs, separated
1 3/4 cups buttermilk
4 tablespoons unsalted butter, melted
Filling of your choice

In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.

In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/2 of a teaspoon butter in each well of a filled-pancake pan.

Christmas Morning Rolls

These have been a tradition in our home for years. My mom would labor away at these on Christmas Eve every year to hand out to our friends. And of course she'd save a batch for us to eat on Christmas morning. Mmmm, I couldn't wait.

In our home we've decided to make them on the 23rd so we're not so rushed on Christmas Eve. Still just as good and just as easy.

Christmas Morning Rolls

1 bag of frozen bread dough
1 small box of Butterscotch pudding mix
a few tablespoons of cinnamon
2 cups brown sugar
2 cups butter

Butter a pan. Place the frozen dough in it. When it thaws slightly cut it into 1 inch pieces. Sprinkle with pudding mix. Sprinkle cinnamon all over it.

Melt butter and brown sugar together and pour over rolls. Yes you need all that butter and sugar. The more the merrier. Cover with a dish rag and let rise several hours. Bake at 350 for 30 minutes. Be sure to put a pan underneath it with a silpat on it. If you've added the right amount of butter and sugar it will probably spill over and make a mess of your stove and then start to smoke and make your rolls taste not so good. Use a silpat to prevent burning. Life is so much easier!

Cinnamon Rolls

Thank you Nadia. I love them!!!! If you're up for making cinnamon rolls from scratch and not the tasty Christmas Morning Rolls just previously posted ... these are fabulous too!


Rolls:

2 1/4 tsp. yeast
1 cup warm milk (105-110 degrees)
1/3 cup butter melted
2 eggs
1/2 cup granulated sugar
1 tsp. salt
3-4 cups flour

Filling:
2 1/4 Tbs cinnamon
1 cup packed brown sugar
1/3 cup, softened

Icing:
1 1/2 cup powdered sugar
1/2 tsp.. vanilla
1/2 cup butter
2 oz cream cheese
1/8 tsp. salt

Directions:

Rolls -
1. Dissolve the yeast in a warm milk in a large bowl
2. Add sugar, butter, salt, eggs, flour and mix well
3. Knead the dough into a large ball using your hands dusted lightly with flour
4. Put in bowl, cover, and let rise in a warm spot for 1 hour or doubled in size
5. Roll the dough out on a floured surface, in oblong shape, approx 21 inches long and 15 inches wide, 1/4 inch thick.
6. Combine brown sugar and cinnamon in a bowl
7. Spread the softened butter evenly over the dough
8. Sprinkle the cinnamon and sugar over the dough
9. Carefully roll the dough up
10. With a thread or piece of floss, cut the dough into 1 3/4 inch slides and place in a greased pan. Cover and let rise 20-30 minutes
11. Bake at 400 for 8-10 minutes, or until light brown on top

Icing:
While the rolls bake, coming the icing ingredients, and beat with an electric mixer until fluffy. When the rolls are done, coat generously with frosting. Makes 12-16

Buttermilk Pancakes

I love my classic Whole Wheat pancakes, which I can't believe I haven't posted yet. But every now and then I long for a good old white flour fluffy pancakes drenched in butter. Well, this will do. My 6 year old who normally eats 1-2 pancakes, just devoured 4. My 2 year old ate an extra pancake too. So when I asked if I should keep the recipe, my kids cheered yes!!!

Thanks to Serious Eats not only did I find another great recipe, I think I found a new cookbook I want, Gale Gand's Brunch!.

Interesting fact I just learned, "Buttermilk is not particularly fattening or buttery, because it's actually the liquid left behind after butter is churned out of cream." Or maybe you already knew that and are responding to me, "uh-duh!"

Gale Gand's Buttermilk Pancakes
From Serious Eats

- makes 12 3-to 4-inch pancakes -

(or in our case, 7 pancakes, 1 over-sized last pancake so mom can at least have one, and 1 giant Minnie Mouse pancake.)

Ingredients

1 cup all-purpose flour
1 Tbs sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 large egg
1 cup buttermilk
1/4 cup whole milk
2 tablespoons unsalted butter, melted, plus more for cooking
1 cup blueberries (optional)

In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, beat the egg with a fork and then mix in the buttermilk, milk, and melted butter. Pour the wet ingredients over the dry ingredients and combine with a wooden spoon, leaving plenty of lumps.

Serve immediately, or keep warm on a plate in a 200-degree oven while you cook some more pancakes.

Zucchini Breakfast Casserole

I was so hopeful this year when my 8 zucchini plants were growing wildly right from the start. Sadly, none of them bloomed. I think I need to spend more time on my soil and get it ready for next year.

Anyway, I love Zucchini when it's done right. My husband swore when we were married that Vegetables were of the devil. So I have since made it my life's quest to sneak zucchini into all kinds of things. THIS was a big hit. Thanks to Simply Recipes, I think my husband and I have a new favorite brunch dish.

Zucchini Breakfast Casserole

Ingredients

• 6-8 eggs
• 1 cup ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp Tabasco sauce or other hot chili sauce or red pepper flakes
  
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 cups grated zucchini (2-3 fresh zucchinis)
• 1 1/2 cups chopped plum tomatoes
  
• 1/2 cup sliced fresh basil
  
• 4 cups cubed day-old bread (about 4 slices)
• Olive oil

1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, red pepper, salt and pepper.

2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

Makes 6-8 portions.

Whole Wheat Flour Pumpkin Pancakes

It's fall and fall means all things PUMPKIN! This morning was a success. I made Whole Wheat Pumpkin Pancakes thanks to Pinch My Salt. They were fantastic!


Whole Wheat Flour Pumpkin Pancakes
Pinch My Salt

1 cup whole wheat flour
1/2 cup cake flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup buttermilk
1 cup canned pumpkin puree
2 eggs
2 Tbs oil
1 tsp vanilla
2 Tbs dark brown sugar

1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

Baked French Toast

This is a great breakfast treat. It's great to make when friends come over. It's from Paula Dean on Food Network. Mmmm .. Thanks.

Baked French Toast

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half1 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt

Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

John Wayne Casserole

John Wayne Casserole

Combine and spread in 9X13 buttered dish …

2 4 oz cans diced chilis
1 lb jack cheese
1 lb cheddar

Mix and pour over cheese mix …

4 egg whites (beat until stiff and fold into 4 egg yolks)
2/3 cup evaporated milk
1/8 tsp pepper
½ tsp salt
1 tsp flour

cook at 325 degrees for 30 minutes. Remove and add sliced tomatoes on top and cook for another 30 minutes longer.

Buttermilk Waffles

I got this recipe on foodblogsearch.com it is a very fun site to search. It as adapted from Cook's Illustrated which always makes me happy. These waffles are light and delicious. I can't get enough of them these days.

2 cups flour
2 Tbsp cornmeal
1/2 tsp salt
1/2 tsp baking soda
2 eggs separated
2 cups buttermilk
4 Tbsp butter, melted and cooled
Nonstick cooking spray

Start preheating your waffle iron. In a mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. In another mixing bowl, whisk the egg yolk with buttermilk and melted butter until combined.

Clean your whisk and beat the egg white to soft peaks.

Fold in the liquid ingredients into the dry ingredients, the batter will be quite thick. Then add the egg whites and gently fold them into the batter.

Spray your waffle iron with some nonstick spray and spread the batter onto the iron. Cook until the waffles are golden brown, about 2 - 5 minutes depending on your machine instructions.

For freezer toaster waffles, leave the waffles golden and slightly underdone. They can be frozen then popped into the toaster for a quick breakfast.