Perfect Pumpkin Muffins (5BoysBaker)

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 6 tablespoons salted butter, at room temperature
• 1 1/3 cups packed light brown sugar
• 2 large eggs
• 1 1/3 cups canned pumpkin purée
• 2 teaspoons vanilla extract

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INSTRUCTIONS

1.  Arrange a rack in the middle of the oven and  preheat to 350°F. Line a 12-cup standard muffin tin with paper liners (or you can spray with cooking spray instead).
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.
3. In the bowl of a stand mixer, mix the butter and brown sugar on medium speed until light and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the pumpkin and vanilla extract and mix until well combined.
4. Add the flour mixture and beat on low speed until just combined. Do not overmix! Divide the batter evenly among the muffin wells (they will be at least 3/4 full).
5. Bake until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.
6.  Let the muffins cool 10 minutes before removing from the pan.  (If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed.) Serve warm or at room temperature.

Raelene's Breakfast Casserole

1 lb sausage or bacon
8 eggs
1 tsp mustard
1 green pepper, sauteed
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups cottage cheese
1 cup swiss cheese
1 cup cheddar (or 2 cups whatever you have)
4 cups frozen hash browns
1 cup veggies (onions, mushrooms etc)

Preheat oven to 350*  Cook bacon or sausage.  Mix everything together in 9x13. Bake  35-45 minutes at 350*

Chocolate Chip Muffins

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 oz.) plain yogurt
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup semisweet chocolate chips

Topping:
1/4 cup semisweet chocolate chips
2 T. brown sugar
2 T. chopped walnuts
1 tsp. cinnamon

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add yogurt and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill muffin cups two-thirds full.

Syrup - Buttermilk, Nutella, Cinnamon, Coconut, Strawberry, Raspberry

Buttermilk Syrup - Our Best Bites

¾ c buttermilk

1 ½ c sugar

1 stick butter

2 T. corn syrup

1 tsp soda

1 tsp vanilla


Instructions:
 Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan

Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.

Nutella Syrup

½ c butter

½ c sugar

½ c milk

½ tsp soda

½ tsp vanilla

¼ c nutella

Combine butter, sugar and milk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Cinnamon Syrup~ The Sisters Cafe

½ c butter

¾ c. buttermilk

1 c. sugar

½ tsp soda

1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil, and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Coconut Syrup

1/2 C butter


3/4 C buttermilk


1 C sugar


1/2 t baking soda


1-2 t coconut extract

Strawberry Sauce - Our Best Bites

1 pint strawberries

1/3 c. white sugar

1 tsp. almond extract (my favorite) or vanilla extract

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly (if you have a glass blender jar) and a lot (if you have a plastic blender jar). When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

Strawberry Syrup – The Sisters Café

1 Cup sugar

1 T cornstarch

¼ tsp. cinnamon

2 cups roughly chopped strawberries

Combine sugar, cornstarch, and cinnamon in saucepan; stir in strawberries. Bring to a boil over medium heat.  Cook and stir 2 minutes or until slightly thickened. Remove from heat and cool slightly. This makes about 2 cups of syrup.  (frozen strawberries, thawed, would work too.)

Blueberry Syrup

1 cup sugar

2 T. cornstarch

1 cup water

1 cup blueberries

1 T. butter

In a heavy pot, combine sugar, corn starch and water. Cook about 5 minutes or until thickened. Stir in blueberries. Simmer for 10 minutes or until blueberries burst. Add the butter and stir until melted. Serve warm. Keeps in the refrigerator for up to 30 days

Raspberry Syrup

(Jamie Cooks It Up, Yield: 1 ½ cups, time: 10 min)

4 tsp cornstarch

½ cup sugar

1 12 oz package raspberries, fresh or frozen

1 ½ tsp water

1 ½ tsp lemon juice

1 T. butter

½ tsp vanilla

dash salt

1.    Add cornstarch to a medium pan.

2.   Add sugar and mix

3.   Add water and lemon juice and mix

4.   Add berries

5.    Bring mixture to a boil over medium high heat, stirring frequently.

6.   Let it bubble and boil for 1 minute. It should thicken

7.   Remove from heat and add 1 T butter, ½ tsp vanilla and dash salt

Waffles

Overnight Waffles
 ~ The Sisters Cafe


½ tsp instant yeast

2 cups flour

1 T sugar

½ tsp salt

2 cups milk

8 T butter melted and cooled

½ tsp vanilla

2 eggs

1. Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature (I found a gallon pitcher worked best)

2. Brush the waffle iron lightly with oil and preheat it. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter. (I just stirred the eggs into the batter without separating them. Seemed to work well.)

3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

I watch for the steam to stop rising from the waffle iron before I check for doneness. Also, these freeze well if you have extras. A quick toast in the toaster oven crisps them up again and they taste almost as good as fresh.

Waffles of Insane Greatness
submitted by Melanie~The Sisters Cafe

1 ½ cups flour

½ c cornstarch

1 tsp baking powder

½ tsp soda

1 tsp salt

2 c whole milk or buttermilk

2/3 cup oil

2 eggs

1 T sugar

1 ½ tsp vanilla

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Whole Wheat Blender Waffles
- The Sisters Cafe

1 c plus 1 T whole wheat berries

1 c milk

2 eggs

4 T oil

2 T sugar or honey

2 tsp baking powder

½ tsp salt

Blend wheat berries and milk on high for 4-5 minutes, until batter is smooth. Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron. (Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom.) Makes about 10 waffles.
(To make pancakes instead of waffles, use 1 c. wheat berries and 2 Tb oil.)

            PB Pancakes –favfamilyrecipes.com

1 cup all-purpose flour

            1 tsp. baking soda

            1/4 tsp. salt

            3 Tbsp. sugar

            1 1/2 cups buttermilk

            1 large egg

            1/2 tsp. vanilla extract

            1/2 c. peanut butter

            1 banana, diced

                       

Combine flour, baking soda, salt, sugar, buttermilk, egg, vanilla and peanut butter into a large mixing bowl. Stir until thoroughly mixed. Add the diced banana and gently stir into the batter.

            Spoon about 1/4 c. of batter into a non-stick skillet over medium heat. With spoon, form a round pancake. Let cook until batter starts to bubble, takes about 1-2 minutes. Flip and cook until browned, about 1-2 additional minutes. Transfer to plate.

            Continue until all pancake batter is used. Keep pancakes warm.

            

Oatmeal Pancake Mix

Mels Kitchen Cafe

*Makes 10 cups of dry mix

INGREDIENTS:
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

DIRECTIONS:
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Pumpkin Pancakes

Sister Cafe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Favorite Granola

3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

Cinnamon Rolls

from Tonya Ferrin

2 1/2 cups hot water
1/2 cup butter, softened
2 tsp. salt
2 eggs
1/2 cup powdered milk
1/2 cup sugar
2 T. yeast
6 cups flour (more or less)

2 pounds brown sugar
2-3 tsp. cinnamon
1 1/2 cups butter
1 1/4 cups pecans, chopped (optional)

1 8-ounce package cream cheese
1 tsp. vanilla
2 pounds powdered sugar
1/4-1/2 cup milk

1. Add hot water into mixing bowl with kneading hooks. Add (in this order): powdered milk, butter, eggs, sugar, salt, 4 cups flour, and yeast. Beat for a few minutes.
2. Add an additional 2 cups flour. Slowly add flour until dough slightly pulls away from bowl (want as sticky as possible, while still handleable).
3. Turn on high and knead for 5 minutes. Transfer to a large bowl that has been coated with pam. Cover and let rise until doubles in size (about 20-30 minutes).

***While dough is rising, prepare filling***
4. in a quart size pan, add brown sugar, butter and cinnamon. Melt and stir. Add pecans if desired. Keep warm on low heat to maintain spreadability.
5. Roll out half of the dough at a time on a floured board. Roll into a rectangle, spread with half the filling, and roll. Slice into approximately 1" portions.
6. Arrange in pan and allow to rise until double in size. Bake for 18-20 minutes at 375*
7. While baking make the icing. In a mixer combine cream cheese, powdered sugar, vanilla, and 1/4 cup milk. Add enough milk to make the icing easy to spread.
8. Let cinnamon rolls cool for 5 minutes before icing.

Steel cut oats & barley

1 cup steel cut oats
1/2 cup barley
4 cups water
1 1/2 cups apple juice
1 tsp. Cinnamon

Cover and cook on low 6-7 hours in crockpot

Crockpot Steel Cut Oats

Serves 4
1 cup steel cut oats
1/2 cup dried cranberries
1/2 cup raisins
3 1/2 cups water
1/2 tsp salt
Combine all ingredients in small to medium slow cooker. Cook on low for 8 hours. Serve with milk or cream, if desired.

OVernight Apple Pie Steel Cut Oats

2-4 servings

Ingredients:
1 cup steel cut oats
1 3/4 cups milk
1-2 tablespoons brown sugar
6 ounces all-natural applesauce
3/4 teaspoon cinnamon
3/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 large apple, chopped (about 1 1/2 cups)
1/3 cup pecans, chopped

Directions:
In a nonmetal bowl combine oats, brown sugar, applesauce, cinnamon, nutmeg, cardamom, and salt. Stir in milk; cover and chill for 8 to 24 hours.

To serve, transfer oatmeal mixture to a medium saucepan. Stir in 1 cup of apples, reserving the remaining 1/2 cup for garnish. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk if desired and stirring occasionally. Remove from heat. Spoon into 4 bowls; sprinkle with apples and pecans. Serve with additional milk, if desired.

Recipe from Good Life Eats

German Pancakes

3 T. butter
6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt

Place butter in a 10x13" pan. Place in 400* oven until melted about 3 to 5 minutes.
For batter, beat eggs and add flour, milk, and salt until smooth. Pour into pan over butter. Bake 400* for 20 to 25 minutes.

Pumpkin Granola or Bars

Pumpkin Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1/2 cup pepitas

1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, combine oats, spices, and salt. Mix well.

3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

*Note-serve granola with yogurt, milk, or enjoy plain.

Pumpkin Chocolate Chip Granola Bars

3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips

1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.

2. In a large bowl, whisk oats, spices, and salt together. Set aside.

3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.

4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don’t want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.

Makes 10-12 granola bars

*Note-these didn’t last long in our house, so feel free to double the recipe and bake in a 9 by 13 pan.

Kelsey's Granola

Kelsey's Granola
6 cups oats
3/4 cup honey
1/2 cup canola oil
1/2 tsp salt
1-2 Tbs cinnamon (depending on your preference)
2 Tbs vanilla
1 cup coconut
1 cup craisins, raisins, or other dried fruit
1/2 cup brown sugar
1/2 cup almonds (or any other nuts you have)
1/2 cup flax seed or wheat germ (optional~to give it an extra little health kick)

Combine all ingredients in a LARGE bowl. Spray a large cookie sheet with cooking spray and bake at 375 for 10-15 minutes, or until golden brown. (I like mine soft and chewy, so I only bake it for 8-10, but if you like it crunchy, it will be more like 15 minutes.)

Whole Wheat Pancakes

Beat together:
1 egg
1 cup buttermilk
2 T. oil
Combine:
¾ cup whole wheat flour
1T. brown sugar
1 tsp. baking powder
½ tsp. soda
½ tsp. salt
Add dry ingredients to the liquid and cook.

Cinnamon Coffe Cake Loaf

2 cups flour
1 cup sugar
3 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/4 tsp. salt
2 eggs
1 cup buttermilk
1/3 cup oil
2 tsp. vanilla

topping:
1/4 cup sugar
2 tsp. cinnamon
3 T. butter, melted


Combine flour, 1 cup sugar, baking powder, cinnamon, and salt. In another large bowl, combine the eggs, buttermilk, oil, and vanilla; stir into dry ingredients just until moistened.

Pour half the batter into a 9x5x3 loaf pan.Combine topping ingredients; sprinkle half over batter. Repeat. Cut through batter with a knife to swirl.

Bake at 350* for 55-60 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

French Toast Souffle

8 oz cream cheese softened
1 cube butter
1 cup maple syrup (I just used pancake syrup)

Microwave above for 30 seconds and beat until smooth

1 1oaf of cinnamon bread (from your local bakery)

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.

12 eggs
2 cups half/half (I used 1 cup cream and 1 cup skim milk)
1 tsp vanilla (more if you like)

Beat until frothy, pour over cinnamon bread in pan.

Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. (I did all three) Serve hot.

Can be made the night before and put into hot oven 1 hour before you serve.