Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes

Ingredients

2 cups all-purpose flour

1/4 cup sugar

21/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 cups buttermilk

1/4 cup melted unsalted butter, plus some for frying

1 cup blueberries, fresh or frozen

Directions

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.

Kneaders Chunky Cinnamon French Toast & Caramel Syrup

Now THIS is good!

French Toast

1 loaf Kneaders Chunky Cinnamon Bread, cut in 8 slices (they will be thick)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter, cut into pieces

Preheat oven to 350 degrees. Butter 9x13 glass baking dish generously. Place bread flat in the baking dish (We could only actually fit 6, so we put the other 2 in an 8x8 dish). Mix all remaining ingredients, except for the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate overnight or at least 1 hour. Bake for 45-50 minutes.

Kneader's Caramel Syrup

1 cup brown sugar
1 cup heavy whipping cream or buttermilk
1 cup light Karo syrup

Blend together and heat on stove-top until sugar is smooth. Serve warm.

(This is to DIE for. I plan on making it anytime we have French toast, pancakes, or waffles. It is even great on ice cream!)

This shows the caramel sauce warmed up!

Stuffed French Toast

Here is Aunt Jennie's Stuffed French Toast recipe!  We had it at the Wilkey Women's Retreat last fall and it was delicious!  Just to warn you, it's very sweet!  Mmmm, but so good!  And the buttermilk syrup is sooo good too!  It's easy to make!!!

Stuffed French Toast

Butter a 9x13 pan thoroughly with softened butter.

Then make custard by whisking together in a bowl:

5 eggs
1-1/2 cups milk
3 Tbsp sugar
1 tsp vanilla
1 tsp cinnamon
Dash salt

Pour a small amount of custard on bottom of buttered pan. You will place your cream cheese "sandwiches" over this custard, and then pour the rest of the custard on top.

Plain Texas Toast bread (great deal at the Sara Lee bread outlet --$2) works best for the sandwiches, or thick slices (3/4") of French bread will also suffice.

Soften an 8-oz. package of cream cheese, and combine with 2 Tbsp. sugar and a little vanilla. Spread evenly on one slice of bread and top with another, then place in pan. Fit in as many sandwiches as you can, cutting some to fit if necessary. Pour remaining custard over the top, allowing it to soak right in. Sprinkle the top with more cinnamon if you like. Cover with foil and refrigerate overnight.

Bake at 350 degrees for 30 minutes with the foil on. Then remove foil and bake an additional 10 minutes or until top is firm.

Serve with buttermilk syrup, sliced strawberries, and whipped cream.

Buttermilk Syrup

Melt 1 stick (1/2 cup) butter in large saucepan.

Then add:

1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda

Bring to a boil, remove from heat, and add:

1 Tbsp vanilla

This can also be made ahead of time and then reheated before serving.

Cinnamon Rolls

These are absolutely delicious!!!

* We normally triple the dough recipe for 30 rolls (2 baking sheets of 15)

1 package active dry yeast (1 Tbsp)
¼ cup warm water
1 cup powdered milk (scalded), regular (1%, 2%) milk works great as well
¼ cup sugar
¼ cup margarine (butter)
1 tsp salt
1 egg
3 ½ cups flour
Cinnamon and sugar mixture

Frosting (this is enough for triple the dough recipe)

2 lbs powdered sugar
1 ½ cup margarine (butter)
2 tsp vanilla
¼ cup evaporated milk or regular milk (enough for smooth frosting)


1. Soften yeast in warm water in small bowl
2. After scalding milk – add butter, sugar and salt. Pour into mixing bowl and let this cool to lukewarm.
3. Add 1 ½ cup flour (or 4 ½ cups for triple)
4. Beat egg and add
5. Add yeast
6. Gradually add remaining flour to form soft dough. Place in a greased bowl, turning once to grease entire dough surface. Cover and let rise till double.
7. Take dough out of bowl to floured surface and roll to a rectangular shape. Spread some margarine or butter on surface. Sprinkle cinnamon sugar mixture on buttered surface. Roll dough up.
8. Cut into discs (whatever size you prefer) and place on greased baking sheet.
9. Let rise for about 20 minutes.
10. Bake at 350 degrees for 20 minutes.
11. Let cool a little and frost.

ENJOY!

Definitely worth the time they take to make!

Chocolate Chip Muffins

1 1/2 cups all-purpose flour

1/3 cup granulated sugar

1/4 cup packed brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

2 eggs

1/2 cup unsalted butter, melted & slightly cooled

1/2 cup milk

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Preheat oven to 375. Lightly grease or line 12 muffin cups. In a large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, beat the eggs. Stir in melted butter, milk, and vanilla. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate chips. Spoon batter into muffin cups, filling each about 2/3 full.

Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean.

Mixed Berry Smoothie

1 cup milk
1/2 cup yogurt (I use vanilla, but any flavor works)
1/4 cup frozen orange juice concentrate
1 banana frozen in chunks
1 - 1 & 1/2 cups frozen mixed berries

(If it is too tart you can add a little sugar, 1/8 to 1/4 cup or so)

Place in blender and blend well until smooth. Will make 2 full glasses.

Granola

6 c rolled oats (I used quick oats)
½ c wheat germ or flax (optional)
1 c unsweetened coconut
1 c coconut (or just 2 cups of whatever coconut you have)
¼ c sesame seeds
1 c mixed nuts (walnut, pecan, peanut, almond, pumpkin, etc…or whatever you have)
½ c sunflower seeds

Sauce:

½ c vegetable oil
1 cup honey

Heat oil & honey together. Remove from heat and add:

1 t almond extract (optional)
2 T vanilla

Pour sauce over all ingredients.
Spread on lightly oiled cookie sheet.

Bake at 300 for 30 minutes (or until golden brown).
Stir frequently.

Serve with milk, yogurt, and/or fruit.