Robyn's Cinnamon Baked French Toast

 

Cinnamon Baked French Toast

Ingredients

• 1 loaf stale bread (I used challah)
• 8 whole eggs
• 2 cups milk
• 1/2 cup heavy whipping cream
• 3/4 cups sugar
• 2 tablespoons vanilla
• 1/2 cup AP flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick cold butter, cubed

Directions

1. Grease a 9 x 13 inch pan.
2. Tear the bread into chunks and place them in the greased pan.
3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
5. Preheat the oven to 350 degrees.
6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
8. Serve warm with maple syrup and butter, if desired.

Recipe Source and Picture Source:Love in the Oven

Waffles of Insane Greatness-Liam's Fav

 

I think I might have finally found the best waffle recipe!  Been searching a long time! 

Recipe and Photo Source: I Am Baker

INGREDIENTS

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ teaspoonbaking powder
• ¼ teaspoonbaking soda
• 1 cup buttermilk
• ⅓ cup vegetable oil
• 1 large egg, room temperature
• 1½ teaspoons sugar
• ¾ teaspoon vanilla extract
• confectioners' sugar, for dusting
• butter and syrup, for serving

INSTRUCTIONS

1. In a large mixing bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda.

2. In a separate bowl combine buttermilk, oil, egg, sugar, and vanilla. Mix well and then pour into the dry mixture, stirring well to combine.
3. Let the batter rest for 30 minutes-IMPORTANT!

4. When ready, preheat the waffle iron. Pour batter onto heated waffle iron and heat according to machine directions. Waffles are done when they are crispy on the edges and golden brown.

5. Dust with confectioners' sugar. Serve with butter and maple syrup.

   
   

   
   

   
   

   
   

How to Freeze Homemade Waffles

If you want to double or triple the batter to make the Waffles of Insane Greatness, they are easy to freeze. After the waffles are cooked, set them on a cooling rack (not directly on a plate) to cool completely. Once cooled completely, lay the waffles on a baking sheet and place them in the freezer to freeze (about 2 hours). After the waffles have frozen, store them in freezer-safe containers, separated by parchment paper, for up to three months.  When ready to enjoy the frozen waffles, pop them in a toaster oven to warm them up. You can also bake them in the oven for about 5 minutes at 425°F. Baking times may need to be adjusted depending on the thickness of your waffles.

Allison R.'s Applesauce Oat Muffins With Raisins

 

Thanks Mel's kitchen cafe! 

HEALTHY APPLESAUCE OAT MUFFINS

YIELD:  12 MUFFINS

 

PREP TIME:  15 MINUTES

 

COOK TIME:  20 MINUTES

TOTAL TIME:  35 MINUTES

INGREDIENTS

•  1 cup (3.75 ounces) rolled/old-fashioned oats
•  1 cup (8 ounces) unsweetened applesauce
•  1/2 cup milk
•  1 large egg
•  1 teaspoon vanilla
•  4 tablespoons butter or coconut oil, melted
•  1/3 cup (2.5 ounces) sugar
•  3/4 cup (3.75 ounces) whole wheat flour
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 teaspoon cinnamon
•  1/4 teaspoon salt
•  1/2 cup dried cranberries or raisins, optional

• INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
  2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
  4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
  5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

     NOTES

     Freezable: I always double this recipe because they freeze so well!

     
     

     Recipe and Photo Source: Mel's Kitchen Cafe
     

     
     

Allison R.'s Banana Blueberry Muffins

Mel's Kitchen cafe for the win!  

INGREDIENTS

•  1/4 cup (4 tablespoons) butter, room temperature
•  1/4 cup plain yogurt
•  1/3 cup granulated sugar
•  1/3 cup packed light brown sugar
•  2 large eggs
•  1 3/4 cups whole wheat flour
•  1/4 cups quick or regular oats
•  1 teaspoon baking soda
•  1/2 teaspoon salt
•  2 ripe bananas, lightly mashed
•  1/3 cup milk
•  1 teaspoon vanilla extract
•  1 cup frozen blueberries
•  2 teaspoons flour

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.
2. In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently 
3. fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups.
4. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.

5. NOTES

   Wheat Germ: you can sub the equivalent amount of wheat germ for the oats, if you like. 

   Flour: also, I prefer white whole wheat to red whole wheat due to its lightness, but either kind of whole wheat flour can be used here.

   
   

   
   

   Recipe and Photo Source: Mel's Kitchen Cafe

   
   

Banana Pancakes

Makes 4 twelve inch pancakes

• Ingredients:
• 
  
• 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off 
• 2 tablespoons sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 small, over-ripe banana, peeled (the browner, the better)
• 2 large eggs
• 1 cup plus 2 tablespoons low fat milk
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
2. In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
3. Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
4. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

Picture and Recipe Source: Once Upon A Chef

Pumpkin Spice Oatmeal

2 C steel cut oats
1 15oz can pumpkin puree
5 cups milk (can use almond milk)
1 T pumpkin pie spice
2 tsp cinnamon
3/4 c brown sugar (1/2 c sugar is plenty)
1 tsp vanilla
1 tsp salt
Whipped cream for garnish
1/2 c chopped walnuts, optional

Combine ingredients in pot on stove and simmer until desired consistency, about 15 minutes or so.  Can also put combined ingredients in slow cooker, cooking on low 5-6 hours.  Garnish with whipped cream on top.

You may want to adjust how much milk you want to use for desired thickness. You may want to add 1 cup water to oats before cooking. Can also substitute ripe mashed bananas instead of pumpkin to make banana bread oats.

Homemade Buttermilk Syrup

 

 

Buttermilk Syrup

Author: Six Sisters Stuff

Cook time:  10 mins

Total time:  10 mins

Serves: 4

 

Delicious Buttermilk Syrup

Ingredients

• ¾ cup buttermilk
• 1 cup of sugar
• ½ cup unsalted butter (1 stick)
• ½ tsp baking soda
• 1 tsp vanilla

Instructions

1. In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil. Once it's at a complete boil, let it boil for 1 minute. Take off heat and whisk in baking soda and vanilla. It will foam up during the boiling, and especially when other ingredients are added. Serve with your favorite pancakes or waffles. Best served warm.

 

Recipe Source: Six Sisters Stuff

Ammon & Allison's Whole Wheat Pancakes

Pancakes

1 1/2 c milk
2 TBS vinegar

2 c whole wheat flour
2 TBS sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 eggs 1/4 c melted butter or oil
1/2 tsp vanilla

cooking spray oil

Combine milk and vinegar in bowl-let stand to sour and thicken.

Combine dry ingredients in large bowl.  Whisk eggs and butter into milk and add vanilla.

Pour liquids into flour mixture.  Stir till lumps are gone.  Fry 1/4 c fulls on medium hot skillet. 

Recipe source:  Ammon and Allison

Breakfast Casserole with Hash Browns

This is a hearty recipe and makes a good amount of food (heavy pan). Its a great improvement from the one time I tried to make an overnight breakfast casserole in the crockpot that had too much salt in it. My husband woke up in the middle of the night thinking the house was on fire from the cheese burning to the sides of the crock pot. He graciously faked his way eating through a bowl of it so I wouldn't feel bad. Then I tried it myself and threw the whole thing in the garbage. It was terrible…and so funny….after the fact! This recipe is much improved and a keeper! :)


Recipe Source: My SIL Heather
Photo Source: The Kitchn

Makes 1 9x13-inch casserole

Prep 10 mins

COOK 55 mins

READY IN 1 hr 15 mins


1 pound sliced bacon, diced 1 sweet onion, chopped 4 cups frozen shredded hash brown potatoes, thawed 9 eggs, lightly beaten 2 cups shredded Cheddar cheese 1 1/2 cups small curd cottage cheese 1 1/4 cups shredded Swiss cheese  

Directions Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. 

Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. 
Pour mixture into prepared baking dish.

Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Cinnabon Cinnamon Rolls

All credit (pics and recipe) goes out to Lauren's Latest.  Click on her link to see step by step pictures and detailed instructions.  You won't regret it, as she has some very valuable tips and tricks.  Thank you Lauren for some delicious cinnamon rolls that we had for General Conference!

My Cinnabon Cinnamon Rolls

After several attempts at recreating this famous recipe, I've finally come up with one that might be just as good if not better than the original!

yield: 15 ROLLS APPROXIMATELY

 

prep time: 6 HOURS

 

cook time: 17 MINUTES

 

total time: 6 HOURS 17 MINUTES

INGREDIENTS:

for the dough-
3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind!}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
1 egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose unbleached flour

for the filling-
1/2 cup softened margarine
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch

for the frosting-
2 oz. cream cheese, at room temperature
1/4 cup softened margarine
1 teaspoon vanilla extract
1/2 tablespoon corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups powdered sugar

DIRECTIONS:

Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!!

For the Frosting- While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Recipe Notes:
-See step my step photos for more details I neglected to mention.
-Also, if your frosting isn't quite ready after you pull the rolls out of the oven, cover with foil so the tops don't dry out and get crispy.
-If you notice it takes forever for your rolls to rise, try adding an extra teaspoon of rapid rise yeast to your dough next time around. I also like to use Red Star Platinum yeast--it's hardcore stuff.

Recipe and Picture Source: Lauren's Latest