Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 c. all-purpose flour 3 Tbsp. cornmeal 3 Tbsp. quick-cooking oats 3 Tbsp. sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt Dash ground nutmeg 1 large egg 1 1/2 c. buttermilk 2 Tbsp. canola oil 1 tsp. vanilla extract 1 c. fresh or frozen blueberries
Directions: In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes.
Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.
Ingredients: 1 can (12.4 oz.) refrigerated cinnamon rolls with icing 4 eggs 3/4 c. half-and-half 1/4 c. light or dark corn syrup 2 tsp. vanilla 4 Tbsp. butter Directions: Bake and ice cinnamon rolls as directed on can. Meanwhile, spray a 8 inch square (2 quart) glass baking dish with cooking spray. In a medium bowl, beat eggs, half-and-half, corn syrup and vanilla. With a serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly. Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight. To serve, heat oven to 400 degrees. Uncover baking dish; bake 20-25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2-4 minutes before serving. Top each serving with a small pat of butter.
Ingredients: 12 slices day-old white bread, crusts removed 2 pkgs. (8 oz. each) cream cheese 1 c. fresh or frozen blueberries 12 large eggs, lightly beaten 2 c. 2% milk 1/3 c. maple syrup or honey SAUCE: 1 c. sugar 1 c. water 2 Tbsp. cornstarch 1 c. fresh or frozen blueberries 1 Tbsp. butter Directions: Cut bread into 1 inch cubes; place half in a greased 9x13 baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread cubes. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted n the center comes out clean. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
Ingredients: 1 1/2 c. all-purpose flour 3/4 c. sugar 2 tsp. baking powder 1 1/2 tsp. grated lemon peel 1/2 tsp. ground nutmeg 1/4 tsp. salt 2/3 c. milk 1/4 c. butter, melted 1 large egg, beaten 1 tsp. vanilla extract 2 c. fresh or frozen blueberries TOPPING: 3/4 c. sugar 1/2 c. all-purpose flour 1/4 c. butter, melted
Directions: In a bowl, combine the first 6 ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.
Pour into a greased 9x13 baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour. Add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.
Ingredients: 2 eggs 1/2 c. milk 2 Tbsp. sugar 1 Tbsp. pure vanilla extract 1/4 tsp. ground cinnamon 1 Tbsp. butter 6 slices bread Directions: Whisk eggs, milk, sugar, vanilla and cinnamon in a medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet. Serve with maple syrup.
Ingredients: 2 c. all-purpose flour 1/2 c. sugar 1 Tbsp. baking powder 1/2 tsp. salt 1 egg 3/4 c. milk 1/3 c. vegetable oil 3/4 c. miniature semisweet chocolate chips Directions: In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack.
Ingredients: 1/2 c. butter-flavored shortening 1 c. sugar 2 eggs 1 tsp. vanilla extract 2 c. all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 c. (8 oz.) sour cream 1 3/4- 2 c. chopped peeled tart apples TOPPING: 3/4 c. packed brown sugar 1 tsp. ground cinnamon 2 Tbsp. cold butter or margarine 1/2 c. chopped walnuts Directions: In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to 2 greased 8 inch square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.
Ingredients: 3/4 c. sugar Zest of 1 lemon 1 1/2 c. flour 2 tsp. baking powder 1/2 tsp. salt 1/3 c. oil 1 egg 1/3 c. milk 1/2 tsp. milk 1 tsp. lemon extract 1 1/2 c. chopped fresh strawberries Directions: Preheat the oven to 400 degrees. Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. In a large bowl, rub the lemon zest into the sugar until the mixture is fragrant. Add the flour, baking powder and salt. Mix to combine. In a small bowl or measuring cup, whisk together the oil, egg, milk, vanilla and lemon extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the fresh strawberries. Scoop into prepared muffin tin, filling 3/4 full. Bake 15-20 minutes, or until golden brown.
Ingredients: 1/2 c. butter, cubed 2/3 c. packed brown sugar 1/2 c. heavy whipping cream 1/2 tsp. ground cinnamon 1/2 tsp. ground allspice 1/4 c. chopped pecans, optional 3 large bananas, sliced 12 sliced egg bread or challah (about 3/4 lb.) 1 1/2 c. 2% milk 3 eggs 1 Tbsp. sugar 1 tsp. vanilla extract Directions: Place butter in a microwave-safe bowl; microwave, covered, for 30-45 seconds or until melted. Stir in brown sugar, heavy whipping cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat. Transfer to an ungreased 9x13 baking dish. Arrange bread over top, trimming to fit as necessary. Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight. Preheat oven to 375 degrees. Meanwhile, remove baking dish from refrigerator. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Invert to serve.
Ingredients: 1 c. all-purpose flour 3 Tbsp. cornmeal 3 Tbsp. quick-cooking oats 3 Tbsp. sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt Dash ground nutmeg 1 large egg 1 1/2 c. buttermilk 2 Tbsp. canola oil 1 tsp. vanilla extract 1 c. fresh or frozen blueberries Directions: In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand for 15 minutes. Lightly grease a griddle or large skillet; heat over medium heat, Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.
Ingredients: 2 pkgs. (1/4 oz. each) active dry yeast 1/2 c. warm 2% milk (110-115 degrees) 6 c. all-purpose flour 1/3 c. sugar 2 tsp. salt 1 c. cold butter, cubed 1 1/2 c. warm half-and-half cream (70-80 degrees) 6 egg yolks 1 can (21 oz.) cherry pie filling ICING: 3 c. confectioners' sugar 2 Tbsp. butter, softened 1/4 tsp. vanilla extract Dash salt 4-5 Tbsp. half-and-half cream Directions: In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (the dough will be sticky). Refrigerate covered, overnight. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18x4 inch rectangle; cut into 4x1 inch strips. Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 inches apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350 degrees. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each danish. Fill each with about 1 Tbsp. pie filling. Bake for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool. For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle icing over each danish.
Ingredients: 1 lb. bacon 4 Tbsp. bacon fat 4 Tbsp. flour 2 c. milk 1/2 tsp. pepper Salt to taste Directions: Cut bacon into 1/2 inch pieces. Brown bacon in a large skillet over medium heat, about 15 minutes, remove with a slotted spoon and set aside. Measure the grease leftover from the bacon and then add 4 Tbsp. back into the skillet. Over a medium-high heat whisk the flour and let it cook until bubbly, about 1 minute. Add the milk and let the mixture thicken, whisking constantly, about 5 minutes. Lower the heat to medium-low and add the bacon back in, add pepper and salt to taste. Serve immediately.
Ingredients: 2 Tbsp. cream cheese, softened 2 thick slices cinnamon-raisin bread 2 Tbsp. strawberry jam 1 egg 1 Tbsp. butter Maple syrup, optional Directions: Spread cream cheese on one slice of bread. Spread jam on the other slice; place jam side down over the cream cheese. In a shallow bowl, beat egg. Dip both sides of bread into egg. In a skillet, melt butter; cook bread for 3-4 minutes on each side or until golden brown. Serve with syrup if desired.
Ingredients: 1 pkg. (1/4 oz.) active dry yeast 1/4 c. warm water (110-115 degrees) 1 c. evaporated milk 1/2 c. canola oil 1/4 c. sugar 1 large egg 4 1/2 c. self-rising flour Oil for deep frying Confectioners' sugar Directions: In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; roll into a 16x12 inch rectangle. Cut into 2 inch squares. In an electric skillet or deep fryer, heat oil to 375 degrees. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.
Ingredients: 1 c. unsweetened applesauce 1 c. spinach, raw and fresh 1 ripe banana 1/4 c. almond meal 3 Tbsp. sugar 3 Tbsp. coconut oil 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 1/2 c. all-purpose flour 1/2 c. carrots, grated Directions: Preheat oven to 350 degrees. In a blender, mix the applesauce, spinach, banana, almond meal, sugar and coconut oil. In a large bowl, combine baking powder, baking soda, salt and flour. Add grated carrots. Mix wet and dry ingredients together (do not overmix- mix just until the dry is incorporated in). Scoop mix into silicone muffin cups. Place filled cups in a muffin tin for easy transfer. Bake 16-17 minutes, or until a toothpick comes out clean. Check at 15 minutes.
Ingredients: 1/4 c. butter 1/4 c. vegetable oil 1/2 c. granulated sugar 1/3 c. brown sugar 2 large eggs 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1- 1 1/4 tsp. ground nutmeg, to taste 3/4 tsp. salt 1 tsp. vanilla extract 2 2/3 c. all-purpose flour 1 c. milk TOPPING: 3 Tbsp. butter 3 Tbsp. cinnamon sugar Directions: Preheat the oven to 425 degrees. Lightly grease a standard muffin tin or line with 12 paper cups. In a medium-sized mixing bowl, beat together the butter, vegetable oil and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt and vanilla. Stir the flour into the butter mixture, alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into prepared pan, filling the cups nearly full. Bake the muffins for 15-17 minutes, or until they are pale golden brown and a cake tester inserted in the middle of one of the center muffins comes out clean. Remove them from the oven and let them cool for a couple of minutes or until you can handle them. While they are cooling, melt the butter for the topping. Use a pastry brush to paint the top of each muffin with butter, then sprinkle with the cinnamon sugar or dip the tops of the muffins into the melted butter, then roll in cinnamon sugar. Serve warm.
(Courtesy of The Beverly Lewis Amish Heritage Cookbook)
Ingredients: 6 eggs 2 1/2 c. sugar 2 c. oil 4 c. grated carrots 1 c. coconut 1 c. raisins 1 c. chopped nuts 2 c. grated apples 4 tsp. baking soda 1 tsp. salt 4 tsp. cinnamon 4 c. flour Directions: Stir all ingredients together. Make as many muffins as desired. Bake at 375 degrees for 20 minutes. Extra batter can keep in the refrigerator for up to 4 weeks.
(Courtesy of The Beverly Lewis Amish Heritage Cookbook)
Ingredients: 1/2 c. shortening 1 c. sugar 2 eggs, separated 2 (1 oz. each) squares unsweetened chocolate 1 1/2 c. cake flour (sifted before measuring) 2 tsp. baking powder 1/4 tsp. salt 1/2 c. milk 1/4 c. evaporated milk 1/4 c. water 1/2 tsp. vanilla Directions: Cream together shortening and sugar. Add well-beaten egg yolks; mix well. Melt chocolate in a double-boiler over hot water and add to creamed mixture; mix thoroughly. Sift together the pre-sifted cake flour, baking powder and salt. Mix milk, evaporated milk and water together; add alternately with dry ingredients to chocolate mixture. Add flavoring; fold in stiffly beaten egg whites. Cook on a waffle maker until done. Serve with hot syrup, whipped cream or ice cream.
Ingredients: 1/2 c. sour cream 1/2 c. buttermilk 1 c. sugar 3 eggs 1 tsp. vanilla extract 4 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt Oil for deep-fat frying Confectioners' sugar, if desired Directions: In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours. Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2 inch thickness. Cut with a floured 2 1/2 inch doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry doughnuts a few at a time, for 3 minute or until golden brown on each side. Drain oil on paper towels. Dust with confectioners' sugar if desired.
Ingredients: 1/4 c. cranberry juice cocktail, chilled 1 container (8 oz.) low-fat strawberry yogurt 1 c. frozen strawberries Directions: In a blender combine all ingredients and blend until mixture is smooth and frothy. Note~ About 326 calories
