Fairy Pancakes

AKA: Cottage Cheese Pancakes

Ingredients:

1 cup small curd cottage cheese

5 eggs (well-beaten)

6 Tbl flour

Pinch of sugar

Pinch of salt

Directions:

1. Mix all ingredients in blender. It should be thin.

2. Pour on hot griddle and flip when bubbly.

3. Serve with fruit syrup and whipped cream.

To double: 

2 cups cottage cheese

10 eggs

3/4 cup flour

1/4 tsp sugar

1/4 tsp salt

Rick's Crepes

Time: 30 minutes or more

1 1/2 cups flour

2 cups milk

2 eggs

2 Tbl melted butter

1 Tbl sugar

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla

Double this recipe for a family with teenagers.  Pour batter on frying pan and swirl into a circle, then flip when golden. Fill with toppings of choice: berries and cream, lemon curd, peanut butter, Nutella and bananas, tomatoes, cheese and basil, you name it. 

Hermana Whitehead's Pumpkin Waffles

Combine:

2 cups flour
1 Tbl cinnamon
1/2 tsp nutmeg
2 Tbl baking powder
1 Tbl sugar
1/4 tsp salt

Separate four eggs.  Beat yolks slightly, and add 1 1/2 cups of milk, 1 cup o pumpkin, 3/4 cup of butter, 1 Tbl vanilla.  Add this wet mix to flour mixture.  Beat 4 egg whites to stiff peaks and fold into mixture.  Cook on waffle iron.

Syrup

Bring to boil in a large pan:

1 cube butter
1/2 cup buttermilk
1 cup sugar
1 tsp karo syrup

Remove from heat and stir in

1 tsp baking soda
1 tsp vanilla

Mixture will fizz to twice the size.  Serve hot.

Notes: This is a family favorite that our family makes for reunions, Christmas and special events.  I multiply the recipe by 3 or 4 for the 20-35 missionaries that we will feed. We'll do this two times a week when the missionaries arrive..

I mix all the dry ingredients together a day or two early and put them in plastic bags.  The syrup is better if it made the morning of. I've found that I can boil the first four ingredient of the syrup the night before, or even a week before and freeze it, then bring it out the morning of the breakfast, bring it to a boil and then add the baking soda and vanilla.

Hedvig's Aebleskiver

Here's our family's aebleskiver recipe, as reported by Shannon in a Family History Mystery interview.

3 eggs (separated)

¼  cup sugar

2 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 cups buttermilk (can sour milk with lemon or vinegar but not as good)

Beat egg whites until stiff. Beat yolks with the sugar.  Add flour group alternating with the buttermilk.  Last of all, fold in egg whites carefully.  Add ½ tsp oil to each cup each round and fill the cup ¾ full when the griddle is nice and hot.  Wait 30 seconds and rotate a quarter turn using the ice pick.  Have patience!  Let batter blow out and turn halfway until sealed. The ice pick must come out clean.  Keep aebleskiver warm up to 30 minutes in a cloth-lined basket in a low oven.  Best with a loose red jam or warm syrup.

Here’s some special tools we use when we make aebleskiver at our house:

   1.     A cast iron griddle with six holes.

   2.     A Pampered Chef cookie dough scoop, perfect for getting just the right amount of batter in each hot little cast-iron hole.

   3.     An old-fashioned ice pick for edging around, poking, and performing the quarter flip after 30 seconds in the pan.

   4.     A thick hot pad.  Even if you think you have tough hands, don’t even try to touch the handle.

Blackberry Sour Cream Coffee Cake

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup blackberries

Cream together butter and sugar until fluffy. Add eggs one at a time, beat well. Add sour cream and mix until smooth. Sift together dry igredietns and add. Blend vanilla thoroughly. Fold in berries.

Pour 1/2 batter in greased and floured 8x8 square.

Sprinkle topping: (half of it)
1/4 c unsalted butter
1/2 c. brown sugar
1/2 tsp cinnamon

Pour remainder of batter and sprinkle rest of topping.

Cook 350 for 40 min to 1 hour or until done

Overnight French Toast

6 eggs
2 T flour
1 T sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1/4 tsp nutmeg
2 c milk

Punch and dip french bread to saturate. Lay in pan, pour remainder of liquid over top. Cover overnight in fridge. Cook on griddle the next morning.

Crème Brule French Toast

Oh yum. You won't be sorry you tried this! I could literally eat this on a daily basis if it weren't so bad for me!

1 stick (1/2 C) butter
1 C packed brown sugar
2 T corn syrup
24 small croissants
5 large eggs
1 ½ C half and half
2 t vanilla
¼ t salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a greased 9x13 inch baking dish. Cut croissants into 1 inch pieces. Arrange croissant pieces snugly into baking dish over sugar mixture.

In a bowl whisk together eggs, half and half, vanilla and salt until well combined and pour evenly over bread. Let sit for about 10 minutes, until most of egg mixture is soaked up by the croissants.
Bake at 350° 35-40 minutes, until puffed and golden.
*Best served with fresh strawberries and whipped cream.

Courtesy of Laurie A.

Grandpa’s Buttermilk Merengues (Pancakes)

This is a family recipe originating from my grandpa. He always made these at every family get together I can remember. They are light and fluffy and delicious and on our most recent get together my dad announced that he thinks they should have the word Meringue in the title since you have to whip the egg whites. From henceforth, in our immediate family they will be known as:

Buttermilk Merengues (said like the dance...)

Mix in pitcher:
3 c. flour
1 T baking powder
1 t. baking soda
1 t. salt
3 T sugar
Make a well—stir in
3 c. buttermilk
2 eggs
½ cube margarine, melted
Cook at 375 degree griddle (HOT), makes 24 4” pancakes

Make sure to make it with this delicious

Buttermilk Syrup
½ C buttermilk
1 C sugar
½ C margarine
½ t soda
1 t vanilla

Bring buttermilk, sugar and margarine to a boil. Remove from heat and add soda and vanilla. Stir. The mixture will become very bubbly. Serve immediately.
Note: This syrup does not store well.

Mike's Light Crisp Waffles

Trust me, you're gonna love these!

Ingredients:

1 1/2 c. flour
1/2 c. cornstarch
1 t. salt
1 t. baking powder
1/2 t. baking soda
1 1/2 c. buttermilk
1/2 c. milk
3/4 c. oil
2 large eggs (separated)
2 T. sugar
1 t. vanilla

Directions:
Mix flour. cornstarch, salt, baking powder, and baking soda. Mix buttermilk, milk and oil and egg yolk, set aside. Beat egg whites to soft peaks. mix wet and dry til just mixed and fold in egg whites. Make waffles!

Best Blueberry Muffins

Anyone else in the mood for some blueberry muffins? I've been craving them a lot lately. That and strawberry rhubarb pie. We'll see if we can't find a great recipe for that and stick it up here too!

This recipe is from Wondertime and it claims that they freeze beautifully and also work well as raspberry muffins if you want to substitute those for the blueberries.

Makes 24

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar

Heat oven to 375.

Line two 12-cup muffin tins with muffin-cup liners. This recipe won't work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.

Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.

Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.

Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.

Easy Frittata

This was SO good last night that even the kids enjoyed it! It tasted a tad like pesto and it was extremely fluffy. For those of you who don't know what a frittata is, it's kind of a cross between a quiche and an omlette. Give it a try, Heather said it was a cinch!

Ingredients:
8 eggs
2 Tbsp milk
1 plum tomato, chopped
1 cup Mozzarella Cheese, shredded
2 bacon strips, cooked and crumbled
1/2 cup white mushrooms, sliced
1/4 cup fresh basil, chopped
oil for pie pan

Directions:
1. In a bowl beat the eggs and milk together.
2. Mix in the tomato, 1/2 cup of Mozzarella cheese, bacon, mushrooms, and basil.
3. Oil the a 9" pie pan.
4. Pour the egg mixture into the pie plate.
5. Bake at 350F for 20 minutes.
6. Top the frittata with the remaining cheese and return to the over for 10 minutes, or until puffed and golden brown.
7. Remove from the oven and allow to stand for 5 minutes before cutting.

Courtesy of Paula L

Cranberry Oat Muffins

Yields: 12 muffins

1 cup quick cooking rolled oats
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1 grated rind of a whole orange
1/2 cup fresh or frozen cranberries, halved
1/3 cup low-fat milk
1 egg, beaten
1/4 cup oil
1/4 cup light sour cream
2 tablespoon light cream cheese
1/4 cup juice of one orange

Combine dry ingredients together well. Combine wet ingredients together well. Mix until dry ingredients are just moistened. Do not over mix — 15-20 strokes should be just enough. Fill muffin tins 3/4 full. Bake at 375 degrees for 20-25 minutes.

Courtesy of Smitten Kitchen

Fruity Granola

3 cups old-fashioned rolled oats
1 cup sweetened flaked coconut
½ cup vegetable oil
1/3 cup sliced almonds (1 oz)
1/2 cup chopped walnuts
1/3 cup packed dark brown sugar
¼ cup mild honey
Pinch cinnamon
Pinch salt
1 cup tart dried cherries
½ cup dried blueberries
½ cup dried pears (¼ inch dice)
½ cup diced dried apricots (¼ inch dice)
1/3 cup golden raisins

Put oven rack in middle position and preheat oven to 375°F. Stir together all ingredients except the fruit in a large bowl until combined. Spread mixture evenly on a large (17-by 12-inch) shallow baking pan**** and bake, stirring occasionally, until golden brown, 30 to 35 minutes. Transfer granola, in pan, to rack to cool stirring occasionally, about 45 minutes. Stir in dried fruit.

Granola keeps, frozen or in airtight container for 1 month

Courtesy of Smitten Kitchen

Spinach Quiche

1 3-ounce package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
4-6 green onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425°F. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

Courtesy of Smitten Kitchen