Our Favorite Pancakes

You can half this recipe if you'd like, but we never do because the kids eat them up.  We keep the left-over batter in the fridge and always have pancakes ready. This will also make a great waffle mix.

Ingredients:

1 1/3 cup white flour

1/2 cup wheat flour (wholemeal)*

1/4 cup sugar

4 tsp. baking powder

1 tsp. salt

Mix the above together.  In a smaller bowl mix together:

4 T. melted butter

2 eggs

2 tsp. vanilla

about 2 cups milk, but you can add a little more if you think it's too thick.

After mixing all the dry ingredients together, mix the wet ingredients then poor into the dry.  Stir until just mixed together and poor onto a hot griddle.  Enjoy!

*You can change the ratio of white and wheat flour.  I've done mostly wheat with a little white and they still taste yummy.

Source:  Liz Edmunds, the Food Nanny

Zucchini Bread with Lemon Glaze

This is super moist without a lot of butter or oil.  My new favorite.

Ingredients

1 1/2 c. packed zucchini, shredded

1 cup packed brown sugar

2 eggs

3/4 cup butter milk (make your own by putting 1 T. vinegar in a measuring cup and enough milk to fill it to the one cup line.  Let it sit for about five minutes)

1/4 cup melted butter

1 tsp. vanilla

2 cups flour (you can use half of it whole wheat flour)

1 T. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

For the glaze:

3 T. butter

juice of one lemon

enough powdered sugar to make the consistency you like (start with 1 1/2 cups and add more)

Preheat oven to 350 and grease a loaf pan. I like using small bundt pans for this.  Cream together sugar and eggs.  Add vanilla, zucchini, melted butter, and buttermilk.  Combine dry ingredients and slowly add it to the liquid.  Stir until moist and pour into loaf pan.  Bake for about 50-55 minutes. Let it cool and pour glaze over it.  

White Bread

We LOVE this bread.  As soon as I bake it, it's gone.

Ingredients:
3 cups warm water
3 T active dry yeast
3 tsp salt
4 T oil
1/2 cup sugar
8 cups of flour (more or less)

Directions:

1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth.  I use my Bosch mixer with the dough hook and let it for ten minutes mixing it up. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Source: All Recipes

Oatmeal, Blueberry and Orange Muffins

I don't know if these would be a go-to recipe for blueberry muffins, since my kids thought they looked disgusting.  They are very tasty, however, for how healthy they are.  If you are counting calories, these muffins are terrific.

Ingredients:

1 c. quick oats

1 c. whole wheat flour

1 tsp. each of baking powder, baking soda and salt

1 1/2 c. flaked sweet coconut

Grated rind of one large orange

1 egg

1/2 cup honey

3 T. extra light olive oil

1 T. vinegar

Juice one orange and add water to make one cup of liquid

1 to 1 1/4 c. fresh or frozen blueberries

Directions:

Preheat oven to 350 and line 12 muffin cups with liners.

Combine the dry ingredients into a large mixing bowl:  oats, flour, baking powder, baking soda, and salt.  Add coconut and orange rind.  Beat egg in a separate bowl then add honey, oil, vinegar, juice and water.  Add the wet ingredients to the dry mix and stir until just moist.  Fold in blueberries.  Spoon batter into muffin cups. Bake for 20-25 minutes.  Let cool and enjoy!

Source:  The Friday Night Knitting Club by Kate Jacobs.

Pizza Factory Breadtwists

We are in LOVE with these breadsticks! So easy, I make these on a weekly basis now.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees. Check them after 10 minutes. Bake a couple more minutes, or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Food Nanny's Baguettes

I can't tell you how much I love this bread! The best part is that from when you think about making it to eating it is only an hour. It is ready quickly for such a yummy bread. My family loves it.

1 1/2 c. warm water, divided

1 1/2 T. active dry yeast

2 tsp. sugar, divided

3 1/4 c. flour

2 tsp. salt

Melted butter for brushing on loaves, optional

Combine 1/2 cup water, yeast and 1 tsp. of sugar in a small bowl. Stir to combine and let it stand until bubbly. In a large mixing bowl or the bowl of a heavy-duty mixer blend the flour, salt, the remaining 1 tsp of sugar, and yeast mixture. Gradually add water, up to 1 cup and mix until the dough forms a smooth ball that is not too sticky to handle. Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan or a cookie sheet and place the loaves on the pan. Score the loaves down the middle, cover with a dish towel, and let rise in a warm place about 30 minutes. Preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create steam. Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.

Food Nanny's Breadsticks

I really love these breadsticks; they are very easy and tasty.

by Liz Edmunds, the Food Nanny

1 T. active dry yeast

1 cup warm water

2 T. olive oil

1 T. honey

1/4 tsp. salt

3-4 c. flour

1/3 cup melted butter

1/2 tsp. garlic salt

Parmesan cheese

1. Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5-10 minutes.

2. Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand, depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.

If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.

3. Grease a sheet pan and pinch off balls of dough to equal about 2 T. and roll between your hands to form small breadsticks. Lay them on the prepared pan.

4. Mix the butter and garlic in a small bowl. Brush onto the breadsticks, reserving some for later. Sprinkle the breadsticks with parmesan cheese. Let the breadsticks rise until doubled in bulk, 15-20 minutes. Preheat oven to 425 degrees.

5. After the breadsticks have risen, bake about 10 minutes or until they are golden brown. If you want to brush on additional garlic butter halfway through baking and again when they come out of the oven you can. The recipe says to do this, but I never do and they still taste fine.

Dinner Rolls

These are sooooooo good. Try them.

• 1 cup warm water
• 1 cup warm milk
• 2 eggs
• 2/3 cup butter, softened
• 2/3 cup white sugar
• 2 teaspoons salt
• about 7 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast or about 5 tsp.
• 
  

Dissolve the yeast in warm water and sprinkle a little bit of sugar over it. Microwave the cup of milk until it's hot then put the butter in until melted. Combine milk, butter, eggs, sugar and salt. I use my Bosch. Add the yeast mixture. Add the flour and mix in the Bosch or by hand for about 5-8 minutes. Let it rise for a little over an hour. I shape mine into balls because it is easiest. If you do this, you'll get about 30 rolls. You can make crescents, cinnamon rolls, whatever. Let them rise another hour in the shape you want then bake them at 375 for about 15 minutes. Enjoy!

Banana Crumb Muffins

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tsp. cinnamon
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup oil
• 1 tsp. vanilla
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, cinnamon and salt. In another bowl, beat together bananas, sugar, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Stacy's French Bread

2 1/2 cups warm water
2 TBS yeast
2 TBS sugar
2 TBS oil
1 TBS salt
6 Cups of flour

Stir first five ingredients and add 3 cups flour until smooth. Add remaining flour. Stir only to moisten flour. Cover and set in warm place for 10 minutes. Punch down mixture. Let dough rise and punch down every 10 minutes for 1 hour.

Divide the dough into two balls. Roll out each ball to a 9x13 rectangle. Roll the rectangle on the long side, pinching the seam together and tucking in the ends. Cut six slits diagonally across the top and brush with egg whites. Let rise for 30 minutes covered. Bake at 375 degrees for about 25 minutes or until golden brown. We made this tonight and cut the bread length-wise to make pizza out of it. Yummy! My kids ate it, and that is saying a lot.

Stacy's Bread Bowls

2 1/2 cups warm water
2 TBS yeast
2 TBS sugar
2 TBS oil
1 TBS salt
6 Cups of flour

Stir first five ingredients and add 3 cups flour until smooth. Add remaining flour. Stir only to moisten flour. Cover and set in warm place for 10 minutes. Punch down mixture. Let dough rise and punch down every 10 minutes for 1 hour.

Divide dough into 12 balls. Place on greased cookie sheet. Cover and let rise 30 minutes. Bake at 375 for 20 - 30 minutes, until lightly browned.
(personally I think that the 12 balls are really small, more like a cup of soup. I think it is more like 8 balls.)

Bread Sticks

Butter Dippers
1/3 cup butter
2 1/2 cups flour
4 teaspoons sugar
2 teaspoons salt
1 1/3 cup milk
Melt butter in small bowl. Mix toether all other ingredients and make a soft dough. Roll out into large rectangle. Cut into 1x4 inch strips. Dip each strip into the butter and place on a cookie sheet. Bake 450 for8-10 mins.

Corn Bread

1 c. corn meal from a box
1 c. flour
1/4 c. sugar
1 T. baking powder
1 tsp. salt
1 c. milk
1/3 c. vegetable oil
1 egg, lightly beaten

Combine cornmeal, flour sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl, mix well. Add milk mixture to flour mixture; stir just until blended. Pour into grease 8" square pan. If you have a sweet tooth, add 1/4 c. honey, reducing milk to 3/4 c. or 3 T. sugar
Bake in a preheated 400 degree oven for 20-25 minutes or until wooden pick inserted in the center comes out clean. Serve warm.

Ashlie's Apricot-Cream Cheese Braid

Dough:
1/2 c. granulated sugar
1/3 c. butter
1/2 tsp. salt
1 8oz carton low-fat sour cream
4 1/2 tsp. dry yeast
1/2 c. warm water
2 large eggs, lightly beaten
4 c. flour
Filling:
2/3 c. peach or apricot preserves
1/4 c. granulated sugar
1 tsp. vanilla
2 (8-oz) blocks 1/3-less-fat cream cheese, softened
1 large egg, lightly beaten
Cooking spray
Glaze: 1 1/2 c. powdered sugar
2 T. fat-free milk
1 tsp. vanilla

1. To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat, and cool. Dissolve the yeast in warm water in a large bowl, and let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups and level with a knife. Gradually stir four into sour cream mixture (dough will be soft and sticky). Cover dough and chill overnight.
2. To prepare filling, combine preserves and next 4 ingredients in a medium bowl, beat with a mixer at medium speed until mixture is well blended.
3. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll each portion into a 12 x 18 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion jelly-roll fashion, and pinch seam and ends to seal.
4. Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 "X"s in top of each loaf with scissors. Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in size.
5. Preheat oven to 375 degrees.
6. Place 1 baking sheet in oven. Bake at 375 for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
7. To prepare glaze, combine powdered sugar, milk, and 1 tsp vanilla, stirring with a whisk. Drizzle warm loaves with glaze. Yield: 4 loaves, 10 slices per loaf.

Donuts

1 3/4 c. milk
1/2 c. butter
1/2 c. sugar
1/2 c. mashed potatoes (I use Instant)
1 T yeast
1/2 c. warm water
2 eggs
2 tsp. vanilla
6 1/2 to 7 c. flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in butter, sugar, and mashed potatoes. Cool to lukewarm. Blend well. Sprinkle yeast over warm water and stir until dissolved. Add to lukewarm mixture. Stir in eggs and vanilla. Sift flour with baking powder and salt. Add gradually to warm mixture. Mix well after each addition. Add another 1/2 c. of flour if needed, but this is a soft dough. Turn into a greased container. Cover and let rise until double in bulk about 1 1/2 hours.

On well floured board, roll out dough to 1/2 -inch thickness. Cut out with a doughnut cutter (I use a drinking glass for the the circle then punch a hole in the center with the end of a funnel, stretching the hole bigger.) Place donuts on wax paper. Cover with cloth and let rise until double in bulk (about 1/2 hour). Fry in oil at 375. Drain on absorbent paper. Glaze while still warm.

Glaze:

2/3 c. butter

4 cups powdered sugar

3 tsp. vanilla

1/2 c. hot water

Melt butter over stove then add sugar and vanilla. Mix until smooth. Remove from heat and stir in hot water.

The way I cut them, this recipe makes about 55 donuts, and the glaze comes out perfectly to cover this amount of donuts. You'll never eat a Crispy Cream again.

Mom's Cranberry Bread

1 stick margarine, softened 2 cups flour

2 eggs 1/2 tsp. soda

1 cup sugar 1 tsp. baking powder

1 tsp. almond extract 1/2 tsp. salt

1/2 pint sour cream 1 can whole cranberries

Cream butter, eggs, sugar and almond extract. Add all other ingredients. Grease and flour bread pans. Put 1/4 batter in bottom of each pan - put 1/4 cranberries on top of batter and then cover with additional batter and then additional cranberries. Sprinkle with sliced almonds. Bake 350 degrees for 45 miutes. Cool and glaze.

Glaze: 3/4 c powdered sugar; 1 tsp. almond extract; 2 tablespoons water.

Ashley Larsen's Pumpkin Bread

15 or 16 oz. can pumpkin (not pumpkin pie filling)
3 cups sugar
2/3 cup water
3 1/2 cups flour
1 1/2 tsp. salt
1 tsp. nutmeg
1 cup oil
4 eggs
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger

Heat oven to 350 degrees. Grease bottoms only of 7 small bread pans. In large bowl, blend first 5 ingredients. Beat one minute at medium speed. Add remaining ingredients; blend at low speed until moistened. Beat one minute at medium speed. Pour batter into prepared pans. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center comes out clean.

Bread Machine Bread Sticks

1 cup plus 2 T. water
3 T. butter, softened
3 c. flour
2 T. sugar
1 1/2 tsp. salt
2 1/4 tsp. regular active dry yeast

Place all ingredients in order into the bread machine and select dough cycle. When finished, roll into breadsticks and put melted butter, parmesan, etc. on them. Bake at 350 degrees for 20 minutes, or until golden brown.

Pretzels

1/2 pkg. active dry yeast
1 1/3 c warm water
1 T. sugar
1/2 tsp. salt
3 1/2-4 c. flour
1 egg
1 T. water
2 T. coarse salt

Preheat oven to 425 degrees. Grease 2 large baking sheets. In a large bowl, sprinkle yeast over warm water. With a wooden spoon, gradually stir in sugar, salt, and enough flour about 3 1/2 cups until a soft and slightly sticky dough forms. Turn dough onto well-floured board. Knead for about 7 minutes or put it in your mixer. Cut dough in half then cut each half into 3 equal sized pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope. Continue rolling and stretching dough rope until it's 15 inches long. Place rope on baking sheet. Cross left side of rope over to the middle of rope creating a loop then fold right side of rope up and over the first loop to form pretzel shape. Make the rest of pretzels then enlarge holes in pretzels by putting thumb and index finger in the holes so they won't close during baking. Mix egg and water and brush over pretzels. Sprinkle with salt. Bake 15-20 minutes or until golden brown.

Buttermilk Scones

1 c. Buttermilk
2 tsp. dry yeast
1 T. oil
1/4 c. warm water
2 1/2 -3 c. flour
1/2 tsp. salt
1/4 tsp. soda
1 tsp. baking powder
1/4 c. sugar
1 egg

Dissolve yeast in warm water. Combine dry ingredients. Beat egg and add buttermilk, sugar, oil, and dissolved yeast. Add the dry ingredients slowly. Dust the counter with flour, and roll dough to about 5/8 inch thick. Cut dough into rectangles. Let rise about 30 minutes. Heat oil to 350 degrees in an electric frying pan or over the stove. Serve with honey butter.