Pioneer Woman's Coffee Cake

                                              Picture and recipe from Pioneer Woman


I think I've mentioned  before, the Pioneer Woman's cooking really reminds me of my Mom's great cooking when we were growing up. We had all the classics-- pot roast, spaghetti, tacos, lasagna and of course lots of yummy cookies and desserts.

I haven't tried one of Ree's recipes yet that I haven't liked and usually really, really like.

This coffee cake was no different. The cake was buttery and moist. And the struesel? Oh, heavenly.

While baking, the struesel nestles down into the cake creating little pockets of cinnamon and sugar goodness. I washed mine down with a big, cold glass of milk. It took me right back to my childhood.
I left it on the stove and couldn't stop coming back for little pieces. It's a little habit forming.

I would highly recommend you make this soon. Unless you're on a diet. In that case look away!

Ingredients:

• FOR THE CAKE:
• 1-1/2 sticks Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-1/4 cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-1/2 stick Butter, Softened
• 3/4 cups Flour
• 1-1/2 cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Posted by: Sallie

Crepes with Cream Cheese Mousse

 

This summer has been full of good times but I think the best event so far was the week my sister and I spent at a beach house with our families. Family, fun and food. It really doesn't get better than that.

My sister had a birthday while we were there so of course a special breakfast was in order. We decided to do crepes. I was a little nervous this being my first attempt but they were so easy and everyone loved them. This recipe is great because it doesn't require any special pans or equipment. If you've got a stove and a skillet, you're set! I also liked being able to cook the batter right away. (Lots of crepe recipes require you to let the batter rest for an hour.)

We filled ours with a deliciously creamy cheesecake like mousse filling and topped them with berries, bananas and powdered sugar. Even my husband who has never liked crepes was converted and loved them!

 

Crepes with Cream Cheese Mousse

Cooks Illustrated

Serves 4 (2 crepes each)

Crêpes will give off steam as they cook, but if at any point the skillet begins to smoke, remove it from the heat immediately and turn down the heat. Stacking the crêpes on a wire rack allows excess steam to escape so they won’t stick together. To allow for practice, the recipe yields 10 crêpes; only eight are
needed for the filling.

Crepes:

Ingredients

• 1/2 teaspoon vegetable oil
• 1cup (5 ounces) unbleached all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon table salt
• 1 1/2 cups whole milk
• 3 large eggs
• 2 tablespoons unsalted butter , melted and cooled
•  Cheesecake filling
•   bananas , cut into slices, assorted berries (we used blueberries and strawberries)

Instructions

1. 1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes.
2. 2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. 3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. 4. Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
5. 5. Transfer stack of crêpes to large microwave-safe plate and invert second plate over crêpes. Microwave on high power until crêpes are warm, 30 to 45 seconds (45 to 60 seconds if crêpes have cooled completely). Remove top plate and wipe dry with paper towel.  Fill with cheesecake Filling and top with desired toppings. Sprinkle with powdered sugar. Serve immediately.

Cream Cheese Mousse
Your Home Based Mom (originally from Tish Boyle)

1 1/2 C heavy cream, divided
4 oz. cream cheese, cut into 1 inch chunks
3/4 C sugar, divided
1/3 C sour cream or Greek yogurt ( I used sour cream)
1 tsp vanilla

In a small pan heat together 1/2 cup of cream, cream cheese, and 1/2 C sugar over medium heat. Stir frequently until the cream cheese is melted and mixture is smooth.
Put into a bowl and allow to cool to room temperature.
In your mixer, beat the 1 cup cream with the sour cream or yogurt, remaining 1/4 cup sugar and vanilla until medium peaks form. Fold the two mixtures together, 1/3 at a time. Cover and refrigerate until ready to serve. (I refrigerated mine overnight).

Posted by : Sallie

Baked Oatmeal- Splurge and Slender

I think I've mentioned before that oatmeal for breakfast is big around here. Most days I have plain oatmeal topped with some type of fruit and a drizzle of maple syrup or a sprinkling of  brown sugar.

My better half however, is an oatmeal hater. His issues:

1- Both of us are up and running at 5 a.m.. Who wants to be cooking oatmeal at that hour? (I might be a nice wife, but not that nice!)

2- It has to be firm and flaky. No gloppy or slimy oatmeal for him.

3- He much prefers room temperature or cold oatmeal.

The solution?

Baked oatmeal! This Baked Oatmeal  (originally posted on Mel's Kitchen Cafe) mixed with eggs, milk, brown sugar and a few other simple ingredients you probably already have on hand. Firm, flaky and thanks to a healthy dose of brown sugar, more cake-like than oatmeal.

Still, there's one problem. More of a special occasion, serve to company kind of breakfast, this delicious oatmeal felt a little to decadent to be eating on a regular basis. Mel to the rescue again! Thanks to her ongoing commitment to feed her family a more healthful diet, she remade the recipe to cut back the sugar, sub out some oil for applesauce, and still keep the delicious flavor.

Every week I half the recipe and cut it into squares. I store it in the refrigerator, for my now oatmeal loving husband, who can grab a square and be on his way. He's happy, I'm happy, we're all happy!


Baked Oatmeal  Slender Version
adapted slightly from Mel's Kitchen Cafe

6 cups oatmeal, either quick or old-fashioned
1 1/2 cups brown sugar
1/2 cup oil
1/2 cup applesauce (cinnamon applesauce is delicious)
2 cups milk
4 beaten eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
2 teaspoons salt
1/4 tsp. cinnamon (optional)

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve with milk and/or fresh fruit. (Can be halved and baked in a 8x8 or 9x9 pan.)

Baked Oatmeal  Splurge Version
Mel's Kitchen Cafe

6 cups oatmeal (we prefer quick oats)
2 cups brown sugar
1 cup oil
2 cups milk
4 beaten eggs
1 tablespoon baking powder
2 teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Top with fresh fruit and milk, if desired. This recipe can easily be halved and baked in an 8X8-inch pan.

Buttermilk Waffles---Williams Sonoma vs. King Arthur Flour

I just started making my food shopping list for Christmas. I might have started breaking out in a sweat just looking at the length of my list.  Luckily my Mom and sister will be here to help. My list included over 26 sticks of butter, 17 cups of heavy cream, and 7 packages of cream cheese. (This is for the whole week though, not just Christmas Day. I say that to rationalize the shocking amount of fat I will be consuming.) I hope  no one with a bad heart will be in attendance.  I'd better run a few extra miles in preparation.

To make up for all the goodies that I've already started eating, I decided to skip the treats and post a slightly healthier recipe.

Ever since having these delicious waffles at my sister's house I have been a loyal fan. We have waffles pretty much every Sunday and I freeze the leftovers for quick breakfasts during the week. I'm a huge fan of  Williams Sonoma. They  have so many tried and true, delicious recipes that have become staples at our house.

That being said, I'm also a huge fan of King Arthur Flour. I have this book that has so many yummy recipes. Their buttermilk waffles are no exception. With a whole stick of butter and two teaspoons of vanilla, their flavor is fabulous. No egg white beating required and one batch makes about 10 waffles. Perfect for leftovers during the week.

 My kids love them topped with whipped cream and syrup. What can I say, they take after me. I usually throw in a few banana slices because adding fruit makes me feel better about the whipped cream. I love having two recipes to alternate between and they are both delicious.

Classic Buttermilk Waffles
King Arthur Flour

2 large eggs


1 3/4 cups buttermilk

1/2 cup (1 stick) butter, melted and cooled to room temperature

2 teaspoons vanilla

2 cups Round Table Unbleached Pastry OR 1 3/4 cups King Arthur Unbleached All-Purpose Flour

2 tablespoons sugar (leave this out if you want savory waffles, such as the type you'd use as a base for creamed chipped beef or creamed chicken)

2 teaspoons baking powder

1 teaspoon soda

1 teaspoon salt

1/2 cup pecan meal (optional, I never use this)

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth.

Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.

*cooks note - If you have a scale, this is a recipe where measuring the flour really makes a difference.*

Posted by: Sallie

Breakfast Hash

After completing his second marathon, I thought my husband deserved a fantastic breakfast. (Sadly because of a back injury I am still in physical therapy and wasn't able to run this year). Waffles are kind of a Sunday morning tradition but he also requested some kind of breakfast hash. Digging around in my arsenal of cookbooks I spotted a corned beef hash. Not really appetizing to me, but the rest of the recipe sounded delicious.I had some leftover sausage and decided it would be a great substitute.

Chock full of golden brown potatoes, diced onions, bacon, & sausage, this hash was delicious. I was a little leery of adding cream but combined with the hot sauce and topped off with some sunny side up eggs it was perfect. This is a yummy dish I'll be making again. (My family was starving and attacked the hash before I could snap a picture. I did find this one online to give you a good idea of what it will look like.)

Sausage and Potato Breakfast Hash
adapted from The Best Skillet Recipes

2 lbs. russet potatoes (about 4 medium potatoes) peeled, and diced into 1/2 in. pieces
1 medium onion, diced
2 cloves garlic minced or put through a garlic press
4 oz. (about 4 slices) bacon, diced into 1/4 in. pieces
10-12 oz. sausage ,cooked in a separate pan then kept warm until ready to use(I used the kind in a big roll and cooked it like hamburger)
1/3 cup heavy cream
1/4 tsp. hot sauce
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. olive oil
4 large eggs


Toss the potatoes with the oil, salt and pepper in a microwave safe bowl. Cover the bowl and microwave on high until the potatoes begin to soften, 7-10 minutes, stirring the potatoes halfway through cooking. Drain the potatoes well.

Cook the bacon in a 12 in. nonstick skillet over medium-high heat until the fat begins to render, about 2 minutes. Stir in the onion and cook until softened and lightly browned, about 8 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. (If there is a lot of grease you can drain it. See note at bottom of recipe.)Stir in the drained potatoes, cream, and hot sauce. Using the back of a spatula, gently pack the potatoes into the pan and cook undisturbed for 2 minutes.Flip the hash, one portion at a time, and lightly repack it into the pan. Repeat the flipping process every few minutes until the potatoes are nicely browned, 6-8 minutes.
Stir in the cooked sausage adn lightly repack the hash into the pan. Make four shallow wells (about 2 inches wide) in the surface of the hash.

Crack 1 egg into each indentation and sprinkle with salt and pepper. Reduce the heat to medium-low, cover, and continue to cook until the eggs are just set, about 5 minutes. Serve immediately. Serves 4-6.

*Note- the recipe didn't call for draining the pan but when i saw the amount of grease after cooking the bacon I drained mine.*
Posted by: Sallie

Streusel Topped Banana Bread

Pictures from dlynz.com

Bananas are one of my favorite fruits and I usually eat one everyday. That being said I am very picky about my bananas.I don't like to eat bananas that are more than two or 3 days old. They must be firm, unbruised and basically perfect. This makes for a lot of leftover bananas if the rest of the family doesn't eat them quick enough. I know you can relate.

This leave me with a 2 options
1- cut them into chunks and freeze them for smoothies

or

2-make banana bread/muffins/cake.

Being the great wife/mother/friend that I am, I decided to go with option #2.

Really I'll be honest. This is coffee cake in banana bread form and it is heavenly! Moist and dense without being too heavy, and just the right amount of banana flavor. I loved the delicious crumbs of stresusel topping ribboned throught the bread and on top. Not only is the bread amazingly delicious it's also beautiful. This would be a great neighbor, teacher, just because I like you gift. It would also be a great addition to any brunch.

Streusel Topped Banana Bread

1/2 cup butter, softened
1 cup light brown sugar
2 eggs
3 or 4 very ripe bananas
1 tsp. vanilla
2 cups all purpose flour
3/4 tsp. salt
2 tsp. baking powder
1/2 cup buttermilk

Stresuel Topping

1/2 cup butter
1 cup sugar
1 cup flour
1 tsp. cinnamon

Preheat oven to 350 degrees. Grease four mini loaf pans.

Either in a stand mixer (or bowl with hand mixer) cream the butter and sugar. Breat in eggs, bananas, and vanilla.

Combine the dry ingredients in separate bowl and add to the butter mixture. With the mixer running, add the buttermilk and mix until completely combined and smooth (about 1 minute on medium speed.)

Prepare the streusel topping. Combine all ingredients in medium bowl and work into coarse crumbs. (I used a hand pastry blender I have but two forks or your hands will work nicely.)

Fill each prepared pan about 1/3 full and divide half of the topping among the 4 pans. Fill with remaining batter and top with remaining struesel. Bake for 35 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on wire rack about 10 minutes. With a thin knife loosen edges and carefully remove from pans. Cool a bit more and then slice to serve. Makes 4 mini loaves.


Posted by: Sallie

Light and Fluffy Whole Wheat Pancakes

I love pancakes but it seems like 5 minutes after I'm done I'm hungry again. Combine that with the fact that I have some seriously "wheat" suspicious family members and you've got a problem. I really like wheat bread, rolls, etc. but the rest of my family prefers white. I am slowly trying to add more whole grains to our meals but sometimes you just gotta be sneaky! These pancakes fit the bill. They are the best wheat pancakes I've ever had. Because they combine some white and some wheat flour they still taste nice and fluffy. I used whole wheat pastry flour which gave them even more of a light feel. Breakfast passed with no suspicious glances or questioning about the ingredients of the pancakes. In fact my 4 year old asked for seconds! Success, even if it was a little devious! The recipe also included a strawberry sauce which was just ok. If you're interested the recipe can be found here.

Whole Wheat Pancakes

Ellie Krieger

3/4 cup all-purpose flour
3/4 cup whole-wheat flour or for really light pancakes use whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup lowfat buttermilk
1/2 cup nonfat milk
1 tablespoon honey
1/4 teaspoon vanilla extract

Confectioners' sugar, maple syrup, etc. for serving

Directions
Pre-heat the oven to 200 degrees F.
In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, nonfat milk, buttermilk, honey and vanilla.
Preheat a large nonstick griddle or skillet over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/3 cup measuring cup pour the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready serve with desired toppings. Makes approx 8 really big pancakes.

Breakfast (or Dinner) Burritos

I am loving the weather these days and watching the kids play outside all afternoon and come in exhausted! Along with the weather, it seems like there are so many activities and trips going on that by the time dinner rolls around I've got to get something on the table fast. A while back we had smoothies and breakfast burritos for dinner. It was a huge hit with both my husband and myself and amazingly, the kids! I loved that my kids were eating fruits and vegetables and not complaining.

Breakfast Burritos

adapted from Cooks Country

8 large eggs
1/4 milk (the original recipe calls for half and half)
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
2 teaspoons vegetable oil
6 ounces chorizo sausage , chopped medium (I used italian sausage.You could also use andouille or keilbasa)
1 red onion , chopped fine
1 red bell pepper , stemmed, seeded, and chopped medium
1 jalapeno chile , stemmed, seeded, and minced
1 tablespoon unsalted butter
6 ounces cheddar cheese , shredded (1 1/2 cups)
3 scallions , sliced thin
6 flour tortillas (8- to 9-inch)
1 cup sour cream (optional, I left this out)
1 cup salsa , jarred or fresh (optional)
1. Whisk together the eggs, half-and half or milk, salt, and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chorizo and cook until lightly browned, about 1 1/2 minutes. Add the onion, bell pepper, and jalapeño and continue to cook until they have softened and are beginning to brown, about 5 minutes. Transfer the chorizo mixture to a medium bowl and cover to keep warm. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes . Quickly fold in the cheddar and scallions, then remove the mixture from the pan. Fold in the chorizo mixture.
2. Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming, 30 to 60 seconds. Distribute the eggs evenly among the tortillas and roll into burritos. Slice the burritos in half and serve, passing the sour cream and salsa (if using) separately. Serves 6.

posted by: Salllie

Buttermilk Syrup- Two deliciously different ways

I have this recipe posted on my blog at the bottom of the Caramel Pecan French Toast recipe but it is so delicious it deserves a post all of it's own and I wouldn't want you to miss it.

My Mom first introduced me to this delicious syrup a couple of years ago when we had pumpkin waffles. Pumpkin waffles and buttermilk syrup are a great combination! Any waffles and buttermilk syrup are a great combination! The recipe she gave me produces a golden, buttery, indescribably delicious syrup.

In my food blog browsing I realized there was actually another way to make this syrup. Cooking the syrup for a longer period of time results in a delicious, caramel like syrup.

My husband prefers the second version. If I was forced to choose I think I prefer the first version although they are both so delicious it is too hard to choose.

No matter which version you try I can guarantee you'll be hooked for like.

Golden Buttermilk Syrup

1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon baking soda

Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately over pancakes or waffles.

Caramel Buttermilk Syrup

3/4 c. buttermilk

1 1/2 c. sugar

1 stick real butter

2 Tbsp. corn syrup

1 tsp. baking soda

1 tsp. vanilla

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes.
When it's done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.Give it a good stir to mix in the foamy top. Enjoy!

*Either of these are amazing on ice cream or chocolate waffles, or both together!*

Posted by: Sallie

Orange Mini Muffins with Brown Sugar Glaze

Muffins are another favorite for after school snacks. Since some of my kids aren't big fruit eaters I have to get creative. I love practically anything with orange zest and what puts these muffins over the top is the brown sugar glaze. Yummy! Not only delicious for snacks, they go perfect with any kind of egg dish for breakfast or brunch. They are best served warm.

Orange Mini Muffins w/ Brown Sugar Glaze

Pioneer Woman

Ingredients
2 sticks Salted Butter, Softened
1 cup White Sugar
2 cups Flour
2 whole Eggs
1 cup Buttermilk
1 teaspoon Baking Soda
2 whole Oranges, Juiced And Zested
1 cup Brown Sugar (lightly Packed)

Preparation Instructions
Cream together butter and white sugar in a mixing bowl. Add eggs, beat well, and mix in flour. Dissolve baking soda into buttermilk, then add to the rest of the batter along with the zest from both oranges. Mix well.
Grease and flour mini muffin pans (or spray with nonstick spray with flour). Fill cups 2/3 full. (This recipe yields 36 mini-muffins, or 3 tins.)
Bake at 375ºF for 12 to 17 minutes (or 20 to 25 minutes for regular-sized muffins), or until lightly browned.
In a separate bowl, combine brown sugar and juice from the freshly zested oranges. You should have about ½ cup. Mix well. Drizzle this glaze over the warm muffins. Remove muffins from the pan while still warm.

Note: If you don’t have buttermilk, add 1 tablespoon white vinegar to just under 1 cup of milk.

Posted by: Sallie

Fruit Smoothies

I hate failing. Not like anyone really likes to fail, but in the smoothie department I have to admit to being a miserable failure (at least in the eyes of my four children.) No matter what I'd whip up, after one sip my kids seemed to suddenly disappear leaving a melty mess in their wake . Determined to remedy this situation I turned to Cook's Country, one of my favorite recipe resources. With their tips for smoothies I was finally able to create a smoothie my kids loved and mend my broken ego!Here is what helped me.



Splurge a little- Taste testers found non-fat yogurt too gritty. Not surprisingly, this is what I had been using. A simple switch to low-fat worked wonders.


Use Frozen Fruit- If you have fresh fruit, freeze for 2-3 hours.Frozen fruit is frozen at it's peak and often has more flavor than off-season fruit. The frozen fruit adds flavor and body without iciness.


The formula for success-

2 cups frozen fruit
1 1/2 cups low fat yogurt
1/2 cup juice
2 bananas (make sure they are ripe. The green ones will taste unripe even in a smoothie)
2 tablespoons honey

Blend until desired consistency is reached.


I used frozen strawberries, low fat vanilla yogurt and orange juice.



Yield: 3-4 breakfast sized smoothies. Smoothies will not keep so if you need to, halve the recipe.



Posted by: Sallie

Rich and Indulgent--Zephyr Pancakes

One day while I was browsing through cookbooks I came across this recipe and decided to try them. Boy, am I glad I did! They are so light and tender and literally as the cookbook says "melt in your mouth!" They cook up puffy and golden and freeze beautifully. They could quite possibly be my favorite pancake of all time! If you're looking for an out of this world pancake, you've got to try these!

Zephyr Pancakes

King Arthur Flour

2 cups (8 1/2 oz.) all purpose flour

2 1/2 tbsp. (1 1/4 oz.) sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

3 large egg yolks

1 1/4 cups (10 oz.) heavy cream

1 1/4 cups (10 oz.) buttermilk

2 tbsp. (1 oz.) butter, melted

1 tsp. vanilla extract (optional) *I used it*

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk,melted butter and vanilla. Whisk the wet ingredients into the dry, just until combined- it's okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 measuring cup (an ice cream scoop works great too). Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until ready to serve. Makes approx 24 3 1/2 in. pancakes.

Posted by: Sallie

Honey Fruit Salad

I always like to have some form of fruit for breakfast and this was perfect. Simple, beautiful and delicious. They honey and lemon juice brought out the flavor of the fruit and my whole family loved it. This will now be a delicious addition to my traditional Christmas Breakfast.

Honey Fruit Salad
from allrecipes and Leigh Anne

2 medium firm bananas, sliced
2 C fresh blueberries
2 C fresh raspberries
2 C fresh strawberries, sliced
5 Tbsp honey
1 tsp fresh lemon juice
3/4 tsp poppy seeds

Combine fruit in a large bowl. In a small bowl combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.

Posted by: Sallie

French Toast Casserole

After having this again for Christmas Breakfast I think I can safely claim that for now this is my ultimate favorite breakfast. I don't know how to describe it except sweet, buttery, caramely, and nutty. It's to die for! One note, every time I have made this, it has needed to bake for longer than the recipe calls for. Just lift a top piece of the french toast and look underneath to make sure the bottom layer is done and not soggy.

French Toast Casserole

Paula Deen

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup (I always use this buttermilk syrup instead)

Directions
Slice French bread into 20 slices, 1-inch 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 40 minutes, until puffed and lightly golden. Serve with maple 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. Makes enough for Baked French Toast Casserole.

Posted by: Sallie

New Year's Brunch- Lodge Style

I hope everyone had as great a Christmas as we did. It was so fun to see family, eat good food, and just have fun! Here is the delicious brunch recipe we promised. I think breakfast is my favorite meal of the day. I just love all the different flavors and varieties and especially the sweet treats. We always have a family brunch on New Year's and watch the Rose Parade. I got this fabulous brunch menu last year from Better Homes and Gardens. The French Toast is so yummy with the crunch from the granola and the creamy cinnamon yogurt sauce. The Beef Hash is especially great for the men who want something filling and hearty. I love all the flavors from the orange and lime juices combined with the spice of the peppers! The warm citrus fruit is a great contrast with the tart fruit and sweet sugar and unique because you serve it warm. And last but not least, some delicious hot chocolate with toffee on top. I like to add a little vanill to mine. Save room because this is one delicious and hearty meal.

Granola Topped French Toast

Beef Hash with a Spicy Kick

Warm Citrus Fruit with Brown Sugar

Timberline (or other) hot chocolate

Granola Topped French Toast
Better Homes and Gardens

3 eggs, lightly beaten
3/4 cup milk
1 tablespoon granulated sugar
1 tablespoon finely shredded orange peel
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
12 1/2-inch thick bias-slices baguette-style French bread
2 tablespoons butter
1 cup granola, coarsely crushed
1 recipe Cinnamon-Yogurt Sauce (see recipe below)
Maple syrup (optional)
Sifted powdered sugar (optional)

Directions
1. In a shallow bowl beat together eggs, milk, granulated sugar, 1-1/2 teaspoons of the orange peel, vanilla, and cinnamon with a whisk. Dip bread slices into egg mixture, coating both sides.
2. In a skillet or on a griddle melt 1 tablespoon of the butter over medium heat; add half of the bread slices. Sprinkle some of the granola on top of each slice of bread in the skillet, pressing in gently with spatula so granola sticks.Flip each slice, pressing lightly with the spatula. Cook for 2 minutes more or until golden brown. When removing from pan, flip each slice so granola side is on top.
3. Repeat with remaining butter, bread slices, and granola. Serve with Cinnamon-Yogurt Sauce, remaining orange peel, and syrup. Sprinkle with powdered sugar. Makes 4 servings.

Cinnamon Yogurt Sauce

In a bowl combine one 8-ounce container plain low-fat yogurt, 1 tablespoon honey, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon vanilla. Makes 3/4 cup.

Beef Hash with a Spicy Kick

Better Homes and Gardens

*Plan ahead. Needs to marinate for 30 minutes*

1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon adobo sauce (from chipotle peppers)
1-1/4 pounds beef sirloin or top loin steak, finely chopped
2 large onions, diced (2 cups)
2 tablespoons minced garlic or bottled minced garlic
1 tablespoon chili powder
1 tablespoon cooking oil
1-1/2 pound Yukon Gold potatoes or red skinned potatoes, cooked* and diced
1 tablespoon chopped chipotle peppers in adobo sauce
2 Roma tomatoes, seeded and chopped
1/4 cup snipped fresh cilantro
Salt and ground black pepper
Fried eggs (optional)
Fresh cilantro sprig (optional)
Directions
1. In a large plastic bag set in a bowl, combine orange juice, lime juice, and adobo sauce. Add meat, turning to coat. Close bag. Marinate in refrigerator for 30 minutes. Drain and discard marinade. Pat meat dry with clean white paper towels. (Removing as much moisture as possible from the meat makes for a crispy hash.)
2. In a 12-inch heavy skillet cook the onion, garlic, and chili powder in hot oil over medium heat for 5 minutes or until onion is tender. Add meat to skillet; cook and stir about 2 minutes or until meat is browned. Stir in potatoes and chipotle peppers. Spread in an even layer in the skillet. Cook for 8 minutes more or until potatoes are golden brown, turning occasionally. Stir in tomatoes and snipped cilantro. Season with salt and pepper. Serve with fried eggs and fresh cilantro. Makes 6 servings.
*To Cook Potatoes: Remove eyes from potatoes. Cut potatoes into quarters. Cook, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender. Drain.

Warm Citrus Fruit With Brown Sugar

Better Homes and Gardens

2 medium red grapefruit, peeled and sectioned, or 1-1/2 cups refrigerated grapefruit sections, drained
2 medium oranges, peeled and sectioned
1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained
1/4 cup packed brown sugar
2 tablespoons butter, softened

Directions
1. In a medium bowl combine grapefruit, oranges, and pineapple. Transfer to four individual broiler-safe au gratin dishes or a 1-quart broiler-safe au gratin dish or casserole.
2. In a small bowl stir together brown sugar and butter until well mixed; sprinkle on fruit. Broil about 4 inches from the heat for 5 to 6 minutes until sugar is bubbly. Makes 4 servings.

Timberline Hot Chocolate

Sligtly adapted from Better Homes and Gardens
4 cups milk
1/2 cup water
1/2 cup sugar
8 ounces bittersweet or semisweet chocolate, coarsely chopped
1/4-1/2 teaspoon vanilla to taste

1 recipe Schlag (see recipe below) (optional)
English toffee, crushed (optional)
Unsweetened cocoa powder (optional)

Directions
1. In a saucepan combine milk, water, and sugar. Stir over medium heat until mixture just comes to boiling. Remove from heat. Stir in chocolate. Beat with an immersion blender, rotary mixer, or whisk until chocolate is melted and mixture is frothy. Add vanilla.
2. To serve, pour hot chocolate into cups. If desired, top with Schlag, crushed English toffee, and cocoa powder. Makes 4 to 6 servings.
Schlag: In a mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 2 teaspoons vanilla extract. Beat until soft peaks form (tips curl).

Posted by: Sallie & Julia

Cream Cheese Coffee Cake

I knew as soon as I saw this recipe in my Cook's Illustrated Magazine that I would be making it. Me and Cream Cheese Coffee Cake go way back. It has been one of my favorites for as long as I can remember. Growing up we frequently had the Entemann's Cream Cheese Crumb Coffee Cake for a special Sunday breakfast. Yum! This was slightly different in that it was coffee cake, not danish but I loved the beautiful lemon sugar almond topping. It looks beautiful, tastes delicious and would make a gorgeous Christmas Breakfast. Like most Cook's Illustrated recipes, the directions are pretty particular and usually require a little more time but I feel the outstanding results are always well worth the effort. This would need to be made a day ahead. Just refrigerate and bring to room temperature before serving.

Makes one 10-inch cake, serving 12 to 16.

*Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.*

Ingredients
Lemon Sugar-Almond Topping
1/4 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon
1/2 cup sliced almonds

Cake
2 1/4
cups (11 1/4 ounces) unbleached all-purpose flour
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 teaspoon table salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
4 large eggs
5 teaspoons vanilla extract
1 1/4 cups sour cream
8 ounces cream cheese , softened

Instructions
1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees. Stir together sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside.
2. FOR THE CAKE: Spray 10-inch tube pan with nonstick cooking spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
3. Reserve 1¼ cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup reserved batter and mix until incorporated. Spoon cheese filling mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere.
4. Bake until top is golden and just firm, and long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Cool cake in pan on wire rack 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping-side down); remove tube pan, place wire rack on top of cake, and invert cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve.

Posted by: Sallie

Holiday Morning Buns

I found this great KAF (King Arthur Flour) recipe via Melanie's blog. We actually had them for our Easter Brunch and they were delicious. Think cinnamon sugar topped biscuit. Really good, light and fluffy, slightly sweet biscuit. If you're looking for something that takes no effort except preheating the oven Christmas morning , this would be a great choice. The other thing I love about these is they are not too sweet. Perfect for Christmas morning when your little munchkins are probably already on sugar overload. One other thing I must mention--these can also be made well in advance and frozen, taking a little more stress out of your busy Christmas week.

Holiday Morning Buns

King Arthur Flour

3 1/2 cups (14 3/4 ounces) all-purpose Flour + 1/2 cup (2 1/4 ounces) cornstarch

1 tablespoon baking powder

1 1/4 teaspoons salt

2 tablespoons (7/8 ounce) sugar

2 to 2 1/4 cups heavy cream

Coating

7 tablespoons butter, melted, OR 2 5/8 ounces milk

Cinnamon and sugar for rolling (I just mixed my own together)

Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they're baked.Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they'll be touching one another, which is just fine.Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don't need to thaw.If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking.Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.

Posted by: Sallie

Hashbrown Omlet

Lots of times around Christmas the women in our ward get together for a fun little breakfast. My friend Christy brought this a few years ago and it has been a Christmas morning staple in our house. It's got a little bit of everything, eggs, potatoes, cheese, bacon, and even onions and green peppers. You can make it on the stove top which is great if you've got something else baking in the oven or bake in a 9 x 13 pan.

Hashbrown Omlet
Christy Miller

8 slices bacon (usually I crumble this, but if I'm in a hurry I just put it on in slices)
4 cups shredded potatoes (they have these pre-made if you want to speed things up)
1/2 cup chopped onion
1/2 cup chopped green pepper

8 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper

8 slices of American Cheese

Cook bacon in a 10-12 in. skillet. Leave in drippings. Remove bacon and crumble. Mix next three ingredients and put into skillet with drippings. Cook over low heat until underside is brown. Blend eggs, milk, salt and pepper. Pour over potatoes. Top with cheese and bacon. Cook over low heat 10 minutes or until done. If you prefer to bake-350 degree oven. I would guess about 25-35 minutes. Just cook until eggs are set to your liking.

Note- I usually cook mine in a skillet that has a lid. That way if you are having trouble getting the top to set, you can just put the lid on for a few minutes. It also speeds up the cheese melting.

Posted by: Sallie

No Fuss Overnight Coffee Cake

If you're looking for another quick and easy Christmas breakfast how about an overnight coffee cake. Whip up the batter the night before, cover it with plastic wrap and then pop it in the oven in the morning. This took under 20 minutes to make and my kids loved it. My littlest was so cute the way she was just gobbling it up and my son had a second helping. My kids don't like nuts so I substituted oats for the nuts. You can vary the different flavors of chips depending on what you like.

No Fuss Overnight Coffee Cake
King Arthur Flour

Cake
12 tablespoons (1 1/2 sticks) butter
1 cup granulated sugar
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon strong flavor, such as butter-rum, vanilla-butternut, etc.; or 1 teaspoon vanilla
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 cup sour cream or yogurt (low-fat is fine)

Streusel Topping
3/4 cup brown sugar, light or dark, firmly packed
3/4 cup chopped walnuts or pecans
3/4 teaspoon ground cinnamon
1 cup chips (chocolate, butterscotch, cinnamon, or cappuccino), optional

Directions
1) To make the cake: In a large mixing bowl, beat together the butter, sugars, baking powder, baking soda, salt, cinnamon, and flavor, mixing until smooth.
2) Add the eggs one at a time, beating well after each addition. Add the flour alternately with the sour cream or yogurt, stirring to combine.
3) Spoon the batter into a lightly greased 9 x 13-inch pan.
4) To make the topping: Combine the brown sugar, nuts, cinnamon, and chips (if you're using them), stirring to combine.
5) Sprinkle the topping over the batter in the pan.
6) Cover the pan with plastic wrap, and refrigerate it overnight.
7) Next morning, take the cake out of the refrigerator, and preheat the oven to 350°F. Bake the cake for 40 to 45 minutes, until it's golden brown on top. Remove it from the oven, and cool briefly before serving.


Posted by: Sallie

Paula Deen's Ultimatey easy Monkey Bread

Talk about easy and delicious. This Paula Deen recipe is a major winner! Even though Paula calls it her Ultimate Coffee Cake, it's really just monkey bread.If you're looking for a super easy, super delicious, and beautiful Christmas Breakfast look no further. Butter (of course, it's Paula) and butterscotch pudding mixed with pecans create a the yummiest, gooiest caramel topping over pre-made rolls.

Paula Deen's Ultimate Coffee Cake

Paula Deen

Ingredients
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar , packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

Directions
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Pros- I think I already listed most of them but here they are again

1- This comes together in about 15 minutes tops!

2- minimal ingredients

3- can be made the night before

4- just bake the day of, no prep at all

5- beautiful and delicious

Cons- Are there any? The only one I can think of is you really don't want to let this rise more than 10 hours. Otherwise, it's going to rise right out of the pan. If you're planning on eating a later breakfast, you'll either have to bake early and reheat, or put together pretty late the night before.

Posted by: Sallie