Waffled French Toast

I thought this to be an interesting way to do french toast, so I gave it a try. They turned out great! Unfortunately, the egg batter leaves a bigger mess in the waffle maker than normal waffles - and since my waffle plates don't slide out, I don't know that I'll make this recipe too often. Too bad, because they taste so good.

Ingredients:

9 eggs

3 C milk

2 Tbsp vanilla extract

1 tsp cinnamon

1/4 tsp nutmeg

1/4 C brown sugar

12 slices moist sandwich bread

Directions:

1.) Turn on waffle maker to preheat.

2.) Whisk the eggs until frothy.

3.) Add in milk, vanilla, cinnamon, nutmeg, and brown sugar.

4.) Whisk until blended.

5.) Dip one slice of bread into the mixture.

6.) Allow each bread slice to soak 20 seconds on each side.

7.) Spray waffle maker with cooking spray.

8.) Place one slice in each well of the waffle maker and close lid.

9.) Cook the bread until golden brown and crisp.

10.) Serve with powdered sugar and/or syrup.

Makes 12 slices of French toast.

Sour Cream Waffles

Now that I have a new, shiny All Clad waffle maker, we've been having waffles several times each week. This is our favorite recipe so far. I chopped up fresh cherries and added them to the batter, but you can use any fruit (or go without). The waffles turned out being both super-moist on the inside and crispy on the outside. Perfect!

Ingredients:

4 eggs

1 C milk

10 Tbsp butter (melted)

1 C sour cream

2 C flour

2 1/4 tsp baking powder

3/4 tsp baking soda

5 Tbsp sugar

3/4 C fresh fruit

Directions:

1.) Turn on waffle maker to pre-heat.

2.) Whisk the eggs.

3.) Add in milk, butter, and sour cream. Whisk.

4.) Add dry ingredients and whisk until smooth.

5.) Stir in fruit.

6.) Pour batter into waffle maker.

7.) Cook waffles until golden brown and crisp.

8.) Serve with additional fruit, powdered sugar, and/or syrup.

Makes 12 - 4" waffles.

Granola

After trying about 6-7 different granola recipes over the past several months, we've found this one to be the best! I've found that toasting the dry ingredients first (as suggested in this recipe) gives the granola a great flavor. Unlike other recipes, this granola dries to be the perfect crunchiness.

Ingredients:

2 C rolled oats

1/2 C raw sunflower seeds

1 C sliced almonds

1/2 C wheat germ

1/2 C honey

1/4 C brown sugar

2 Tbsp butter

2 tsp vanilla

1/2 tsp salt

dried fruit, if desired

Directions:

1.) Spread the oats, sunflower seeds, almonds, and wheat germ onto a baking sheet.

2.) Toast in oven at 350 F for 15 minutes, stirring occasionally.

3.) In the meantime, combine the honey, brown sugar, butter, and vanilla in a saucepan.

4.) Cook until the brown sugar completely dissolves.

5.) When the oat mixture is finished, remove from oven.

6.) Reduce oven to 300 F.

7.) Mix the oat mixture and liquid mixture in bowl.

8.) Add dried fruit, if desired.

9.) Spread the mixture in a greased 9"x13" pan.

10.) Bake for 25 minutes at 300 F.

11.) Remove from oven.

12.) Immediately spread the granola on wax paper, breaking up the granola into appropriate size (it will harden this way).

13.) When cooled, place in airtight container and store in refrigerator for up to one week.

Makes about 12 one-half cup servings.

Oatmeal Pancakes

We have had these pancakes three of the last four weekends, and I don't think I will ever go back to regular pancakes after trying these! They are more hearty and tastier than regular pancakes. We've been substituting some of the oats for Trader Joe's Multi-Grain Mix (Rye, Barley, Oats, and Wheat), which gives them that much more flavor. It is essential to make the batter at least 8 hours ahead, or else the consistency of the batter is off. Enjoy!

Ingredients:

2 C buttermilk (or 2 Tbsp lemon juice + enough milk to make 2 cups, warmed)

2 eggs

2 Tbsp oil

2 Tbsp sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 C oats

1/2 C flour

Directions:

1.) Combine buttermilks, eggs, oil, and sugar. Mix well.

2.) Add remaining dry ingredients (soda, powder, salt, oats, flour).

3.) Stir just until fully moistened.

4.) Cover and place in refrigerator for 8-24 hours.

5.) Cook as normal pancakes on griddle.

Makes 3 dozen small pancakes.

Downeast Maine Pumpkin Bread

This time of year gives me plenty of excuses to eat lots of pumpkin yummies. Here is another favorite. It makes a TON, so be prepared to gift some to the luckiest of your friends!

Ingredients:

15 oz pumpkin puree

4 eggs

1 C canola oil

2/3 C water

2 C sugar

3 1/2 C flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/4 tsp ginger

Directions:

1.) In a large bowl, mix together pumpkin, eggs, oil, water, and sugar.

2.) Separately mix dry ingredients together.

3.) Combine dry ingredients into first mixture and stir just until blended.

4.) Pour dough into greased bread pans and/or muffin tins.

5.) Bake at 350 F for 30 minutes (muffins) or 50 minutes (bread).

Makes 3 loaves or 36 muffins.

Pumpkin-Cranberry Pancakes

Absolutely delicious! After having these super-fluffy pancakes, I don't know if I will ever go back to regular pancakes. They are not overly sweetened like many regular pancake recipes and have just the right amount of pumpkin flavor. The cranberries really make this recipe great!

Ingredients:

2 C flour

2 Tbsp brown sugar

1 Tbsp baking powder

1 tsp pumpkin pie spice

1 tsp salt

1/2 C pumpkin puree

1 egg

2 C milk

2 Tbsp canola oil

1/2 C fresh or frozen cranberries

1/2 C chopped nutes (if desired)

Directions:

1.) Combine all dry ingredients and mix well.

2.) Mix pumpkin puree, egg, milk, and canola oil in different bowl.

3.) Add pumpkin mixture to dry ingredients.

4.) Stir until moistened. Batter will be lumpy.

5.) Pour 1/4 C batter on hot griddle.

6.) Sprinkle desired number (4-8) cranberries on each pancake.

7.) Cook until bubbles begin to burst.

8.) Flip pancakes and cook until golden brown.

9.) Repeat until all batter is used.

10.) Serve with powdered sugar, chopped nuts, and maple syrup.

Makes about 16-20 medium-sized pancakes.

Nutty Pumpkin Waffles

These delicious pumpkin waffles are perfect for a quick and easy fall-time brunch or dinner. They cook up to be the same texture as regular waffles, but have an amazing flavor! Next time, I would consider adding cranberries to the batter.

Ingredients:

2 C flour

1/4 C sugar

1 Tbsp cornstarch

2 tsp powder

2 tsp cinnamon

1/2 tsp salt

1/4 tsp ginger

1/4 nutmeg

2 eggs (separated)

1/2 C pumpkin puree

2 Tbsp butter

1 3/4 C milk

1/2 C chopped nuts (add into batter or as a topping)

Directions:

1.) Combine all dry ingredients and mix well.

2.) Mix egg yolks, pumpkin, butter, and milk into different bowl.

3.) Add pumpkin mixture to dry ingredients. Stir.

4.) Beat egg whites in small bowl until small peaks form.

5.) Gently fold egg whites into mixture.

6.) Pour batter into waffle iron.

7.) If adding chopped nuts or cranberries, sprinkle them on batter.

8.) Close lid and cook until waffles are golden.

9.) Remove waffles and repeat until all batter is used.

10.) Top with nuts, powdered sugar, and/or maple syrup.

Makes about twelve 4" waffles.

Zucchini Bread

Absolutely delicious! We used zucchini fresh from our garden. The zucchini bread turned out very moist and kept well until every last bit was eaten up! You can also use 1 C oil instead of 1/2 C oil and 1/2 C applesauce; when made with only oil, the outside becomes crispy and flaky.

Ingredients:

3 eggs (beaten)

1/2 C oil

1/2 C applesauce

1 1/4 C sugar

1 tsp vanilla

1 tsp salt

1 tsp cinnamon

1/2 tsp baking powder

1 tsp baking soda

3 C flour

2 C zucchini (shredded, drained)

Directions:

1. With electric mixer, beat eggs, oil, applesauce, sugar, and vanilla.

2. Add in salt, cinnamon, baking powder, and baking soda.

3. Mix in flour 1/2 C at a time.

4. With spoon, stir in zucchini.

5. Pour into two loaf pans or muffin tin (greased).

6. Bake at 350 F for 45-55 minutes (30 minutes for muffins).

Waffles

We eat waffles quite often, and this is our favorite recipe. If cooking fruit into the waffles (which I highly recommend!), pour batter into the waffle maker and add the fruit on top. Pictured below are our Red, White, and Blue Waffles that we made this year on the 4th of July.

Ingredients:

3 Tbsp shortening (melted)

4 1/2 tsp sugar

1 egg

1 tsp baking powder

1/4 tsp salt

1 C flour

7/8 C milk

Directions:

1. Melt shortening in bowl.

2. Stir in sugar and egg.

3. Add baking powder and salt; mix completely.

4. Mix in 1/2 C flour.

5. Add milk.

6. Stir in remaining 1/2 C flour.

7. Top as desired.

Makes six 4" square waffles.

Cinnamon Balls

Cinnamon Balls are a cross between monkey bread and cinnamon rolls. They taste just like cinnamon rolls, but are several steps (and a ton of time) easier! The recipe for the dough is the same as my Yeast Rolls, but with a tad more sugar. The topping is a simple icing, not the super-sugary goo that often goes with monkey bread.

Ingredients:
1 C hot water
1/4 C margarine
1/4 C sugar
1 tsp salt
1/4 C cold water
1 package instant dry yeast
2 3/4 C flour
1 egg

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2 Tbsp cinnamon

1/4 C sugar

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3 Tbsp butter (melted)

1 Tbsp milk

1 - 1 1/2 C powdered sugar

Directions:
1. Melt margarine in hot water.
2. Add sugar and salt. Stir.
3. Add cold water and yeast to water. Stir.
4. Add 1 1/2 C flour. Mix.
5. Add egg and 1 - 1 1/2 C more flour.
6. Knead dough.
7. Cover dough and let rise until it doubles in size.

8. Combine cinnamon and sugar.
9. Make walnut size balls of dough.

10. Roll balls in cinnamon sugar mixture.

11. Place balls in a greased 9"x9" pan (stack as necessary).

12. Allow to rise 20-30 minutes in warm place.
13. Bake in a preheated 350 F oven for 45-45 minutes.
14. Make icing by combining final three ingredients.

15. Pour icing overtop warm cinnamon balls.

Serves 5-6.

Cinnamon Raisin Bread

Cinnamon Raisin Bread is an easy and equally tasty alternative to making laborious cinnamon rolls. The whole process is about two hours start to finish!

Below you see the same bread, but cooked a little bit differently. On the left, the bread has extra butter and cinnamon sugar for maximum gooey goodness! On the right, the bread is cooked a bit longer for a hardened crust and a more "bready" texture. Take your pick!

Regardless, it is important to roll this dough to be long and slender, or else you may have uncooked dough in the middle of this large loaf.













Ingredients:
3/4 C raisins
1 package active dry yeast
3/4 C milk, warmed
1/3 C brown sugar
2 eggs, beaten
1 T butter, melted
1 tsp salt
1/4 tsp cinnamon
4 1/4 C flour
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1-3 T butter
1 tsp cinnamon
1/4 C sugar
egg wash

Directions:
1. Cover raisins in bowl of hot tap water and allow to soak.
2. Combine warmed milk and yeast.
3. Stir until frothy and then let rest for 5 minutes.
4. Add in brown sugar and 1 C flour.
5. Mix in eggs, butter, salt, and cinnamon.
6. Stir well.
7. Add in remaining (3 1/4 C) flour, 1/2 C at a time.
8. Knead dough.
9. Let stand for 10 minutes.
10. Drain raisins and fold them into the dough.
11. Cover and let rise for 30 minutes.
12. Roll out dough into 14"x7" rectangle.
13. Combine cinnamon and sugar.
14. Spread butter on dough.
15. Sprinkle desired amount of cinnamon sugar on top.
16. Roll dough into loaf "hot dog style."
17. Place in greased loaf pan and let rise 20 minutes or let rise 20 minutes and then place on baking stone.
18. Coat with egg wash and/or butter.
19. Bake at 350 F for 50 minutes.
20. Slice and enjoy!

Serves 10.

Cranberry Orange Muffins

Yum! We slice the cranberries in half to help distribute the flavor. The recipe also calls for 1 C nuts, but we do not include them.

Ingredients:
1/4 C butter (melted)
2-3 T orange juice concentrate
1 egg (beaten)
3/4 C milk
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour
1 C fresh or frozen cranberries

Directions:
1. Mix butter, orange juice concentrate, egg, milk, and sugar.
2. Add in baking powder and salt. Mix well.
3. Stir in flour.
4. Fold cranberries into mixture.
5. Pour batter into greased muffin tin.
6. Bake at 400 F for 20-25 minutes.

Makes one dozen muffins.

Cinnamon Rolls

This is my mom's super-moist cinnamon roll recipe. It is easy to double or triple the recipe if you are baking for a large group. As mentioned in the recipe, you can prepare these cinnamon rolls the night before and allow to rise in the refrigerator overnight; however, the best cinnamon rolls are the ones that are started at 5AM (those type aren't made often at our place...we enjoy sleeping in too much).


Ingredients:
1/4 C milk
1/4 C sugar
1/2 tsp salt
1/3 C shortening
1 package instant dry yeast
1/4 C warm water
2 eggs (beaten)
2 1/4 C flour
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1/8 C cinnamon
1/8 C sugar
soft margarine
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1 tsp milk
1/4 C powdered sugar

Directions:
1. Combine milk, sugar, salt, and shortening in saucepan.
2. Heat until shortening melts. Cool to lukewarm.
3. Combine yeast and warm water in another bowl.
4. Add eggs to water mixture.
5. Mix both bowls together.
6. Add flour and mix until smooth.
7. Knead dough.
8. Cover dough and allow to rise 30 minutes.
9. Mix cinnamon and sugar.
10. Roll dough into an 8" square.
11. Spread soft margarine over entire surface of dough.
12. Sprinkle cinnamon and sugar mixture on dough.
13. Roll dough "hot dog style" and pinch ends of dough.
14. Cut the dough in 6-10 slices (depending upon size and number desired).
15. Place the rolls in greased baking pan.
16. Allow to rise for 30 minutes (or overnight in refrigerator).
17. Bake at 375 for 25 minutes.
18. Prepare icing by mixing milk and powdered sugar.
19. Pour icing over baked cinnamon rolls and enjoy!

Serves 6-10.

Banana Bread

This recipe makes two wonderful tasting loaves or a dozen muffins. The bread/muffins keep well for a couple of days following the original bake. It's our favorite banana bread recipe! Thanks, Christina!


Ingredients:
1/2 C margarine
1 C sugar
2 eggs
3 tsp yogurt
3 bananas (mashed)
1 C flour
1 C oats
1 tsp baking soda
1/2 C chocolate chips (optional)

Directions:
1. Stir together margarine, sugar, eggs, yogurt, and bananas.
2. Mix in dry ingredients.
3. Bake at 350 F for 40 minutes (25 minutes for muffins).

Baked Doughnuts

These doughnuts (and doughnut holes) are amazing! They taste the best right out of the oven, so make them at a time when you will have lots of people to eat them up. Be sure to cut the middle holes large enough, or else you will have giant doughnut rolls.


Ingredients:
1 1/3 C warm milk (divided)
1 package instant dry yeast
2 Tbsp butter
2/3 C sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg
1 tsp salt
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1/2 C unsalted butter, melted
1 Tbsp cinnamon
1 1/2 C sugar

Directions:
1. Combine 1/3 C warm milk and yeast. Let sit for 5-10 minutes.
2. Stir in butter, sugar, and remaining warm milk (1 C).
3. Stir in eggs, nutmeg, and salt.
4. Add in flour.
5. Knead dough, shape it into a ball, and cover.
6. Allow the dough to rise until doubled in size (30-60 minutes).
7. Roll dough 1/2" thick onto floured counter top.
8. Use a cookie cutter to stamp out 2-3" circles.
9. Transfer circles to greased baking sheet.
10. Stamp out inner circles using a smaller cookie cutter.
11. Cover and let rise another 45 minutes.
12. Bake at 375 F 8-10 minutes (until bottoms are golden).
13. Melt butter.
14. Combine cinnamon and sugar in separate bowl.
15. Remove doughnuts from oven. Let cool 1-2 minutes.
16. Dip each doughnut in butter and toss in cinnamon sugar.
17. Eat immediately.

Makes 1 1/2 - 2 dozen delicious doughnuts + doughnut holes.

Sausage Gravy

This gravy makes a wonderful meal with Angel Fluff Biscuits, potatoes, and/or scrambled eggs.

Ingredients:

½ lbs sausage

4 Tbsp flour

2 Tbsp butter

3 C milk

1 ½ tsp pepper

Directions:

1. Brown sausage in pan. Drain grease from pan.

2. Mix in flour and butter.

3. Add milk and stir constantly.

4. Simmer on medium/high heat until gravy thickens as desired.

5. Stir in pepper.

Serves 4-6.