Blueberry Sour Cream Coffee Cake.

Absolutely delicious. My husband came home and ate 1/4 of it instead of dinner.

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries

1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for dusting


Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes (may take longer if using frozen blueberries) in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Apple-Cinnamon French Toast

Oh Wow, did this turn out good!!!! I LOVE french toast but rarely make it because I like the outside to have a crisp to it and the way I made it, it never did. Then, I was inspired after reading a similar idea and created this. It was crispy on the outside, soft on the inside and full of flavor!!!!

In a wide dish, add 8 eggs, a little milk and sprinkle with cinnamon. Beat well together. In a freezer bag, put in a few cups of apple-cinnamon cheerios. Seal bag and crush into a powder. (I rolled the bag with a rolling pin several times on each side and it worked great!!) Put this mixture in another wide dish.

Heat a little oil (or left over bacon grease! Yum!) in a pan. Dip both sides of a piece of bread in the egg mixture. Then, dip both sides in the crushed cheerios.

Fry in the pan a couple minutes on each side until golden brown. This will do about 12 pieces of bread. Serve immediately and top as desired with butter, syrup or your favorite toppings! Heavenly!!!!

French Toast Bread Pudding with Warm Peaches

I just made this for the second time this morning and it was even better than I remembered. Even my boys liked it (minus the topping). I just had to share!!!

prep time: 20 minutes

chill time: overnight

bake time: 45 minutes

1 TB butter, softened

1 loaf (about 1 pound) cinnamon-swirl bread, challah, or brioche bread

6 large eggs

1/2 cup sugar

2 1/2 cups milk

1 1/2 tsp. vanilla

Peaches:

4 TB butter

1/2 cup packed brown sugar

2 ripe peaches, sliced (you are definitely going to want to at least double the peaches, but nothing else)

1/2 tsp. cinnamon

The night before serving, smear the 1 TB butter over the bottom and sides of a 13x9x2-inch baking dish or other 2 quart baking dish. Tear the bread into small pieces and scatter in the dish. In a bowl, whisk the eggs, sugar, milk, and vanilla. Pour over the bread. Tamp down the bread with a spatula to submerge each piece of bread in the egg. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.

The next morning, remove the dish and slide it into a cold oven with the foil on (otherwise, the dish will crack). Turn the oven on to 375. After 25 minutes, gently pull off and discard the foil. Continue to bake until mixture is puffed and golden brown, about 20 more minutes. At this point, prepare the peaches by melting the 4 TB butter in a wide nonstick pan then stirring in the brown sugar. When mixture is bubbly, add peaches and cinnamon and cook, stirring, until peaches start to look glazed, about 3 minutes. Turn off heat and set aside (mixture will be really hot.)

When bread pudding is cooked, let it cool for a few minutes on a rack, then spoon onto plates and top with warm peaches.

Enjoy!

Zephyr Pancakes- revisited

I posted this recipe from My Kitchen Cafe, in May. We love it. My husband is constantly asking me to make these pancakes for breakfast. They are so moist and delicious!

Zephyr Pancakes

from the King Arthur Flour Baker's Companion

• 2 cups (8 1/2 ounces) all-purpose flour
• 2 1/2 tablespoons (1 3/4 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks
• 1 1/4 cups (10 ounces) heavy cream
• 1 1/4 cups (10 ounces) buttermilk
• 2 tablespoons (1 ounce) butter, melted
• 1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Blueberry Coffee Cake Muffins....

My sister in law Nicole told me about this muffin recipe she got from the Barefoot Contessa. She told me they were good that I had to make them. I made them last night while my hubby was sleeping and figured he could take a couple to work with him this morning. He called me and told me how great they were. He even took some in and shared with co workers. I must agree. These are really great. Perfectly moist. Enjoy!

Ingredients:
by Ina Garten (Barefoot Contessa)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

Directions:Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Swedish Oatmeal Pancakes

Mix and let stand overnight in the fridge:
2 c. old fashioned oats
2 c. buttermilk

In the morning add and mix:
1/2 c. flour
2 TB sugar
1 tsp. baking soda
1 tsp. baking powder

Add:
2 eggs, lightly beaten
1/4 c. melted butter, cooled

Add more buttermilk if too thick. Drop 2 TB onto hot griddle for each pancake. Serve with applesauce or berries and sour cream.

orange/pecan/strawberry french toast

Supposedly this is from Thanksgiving Point's Mother's Day Brunch. All I really know is that this recipe is incredibly good!

Lots of fresh strawberries, sliced
Fresh whipped cream

4 TB. butter
3 TB. honey
2 TB. brown sugar
1 c. chopped pecans

Heat butter, honey, and sugar together in a 9x13 pan in oven until barely melted. Stir together until smooth. Sprinkle pecans over the top.

1 c. heavy cream, whipping cream or half & half
1 c. freshly squeezed orange juice*
4 large eggs
1/2 tsp. cinnamon
1/4 tsp. salt
pinch allspice
1 tsp. vanilla
2 TB. sugar

note: I usually half this part for our family. Halfed, it is plenty for 6 slices which is all we'll eat.

Whisk ingredients together in bowl. Dip approximately 8 slices white or French bread into the mixture until just soaked. (I use the thick Texas toast.) Arrange bread slices over nuts in pan. Bake at 400 degrees until golden on top, 15-20 minutes. Place the French toast pecan-side-up on a plate. Mound with lots of FRESH strawberries. Top with whipped cream and a few mint leaves or a fanned strawberry (if you're feeling fancy). You can drizzle maple syrup across the top, but it's not needed.

*I used freshly squeezed orange juice once. I don't notice a whole lot of difference just using orange juice from concentrate.... plus it's a whole lot easier.

And I don't think you need maple syrup. It's super sweet and rich as it is.

Zephyr Pancakes

I got this recipe off of My Kitchen Cafe...I only made them because she stated on her blog that they melt in your mouth. I had to test it out...and they seriously do!! These are the best pancakes I have ever made!

Zephyr Pancakes

from the King Arthur Flour Baker's Companion

• 2 cups (8 1/2 ounces) all-purpose flour
• 2 1/2 tablespoons (1 3/4 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks
• 1 1/4 cups (10 ounces) heavy cream
• 1 1/4 cups (10 ounces) buttermilk
• 2 tablespoons (1 ounce) butter, melted
• 1 teaspoon vanilla extract (optional)

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.

Applesauce Oat Muffins

I clipped this out of a Quick Cooking Magazine a few years ago, but just made them for the first time last week. They were really good and very easy! Also, not too high in fat!

1 1/2 cups quick cooking oats
1 1/4 cups flour
1/2 cup packed brown sugar
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp salt

1 cup unsweetened applesauce
1/2 cup skim milk
3 TBSP canola or vegi oil
1 egg white

TOPPING:
1/4 cup quick cooking oats
1 TBSP brown sugar
1/8 tsp ground cinnamon
1 TBSP butter or stick marg, melted

In a large mixing bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with nonstick cooking spray three fourths full.

Combine topping ingredients; sprinkle over batter. Bake at 400 deg. for 16-18 min. or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack. Makes approx. 10 muffins.

Nutritional Info: One muffin equals 222 calories, 6 g. fat, 3 mg cholesterol, 2 g fiber, 5 g protein.

Sahuarita Waffles

Mmm. Mmmm. Mmmm. These are so worth your time. I love this recipe because the waffles are light. You don't feel like you're downing a bag of flour. I've also done half whole wheat and they of course are still great.

Sahuarita Waffles

6 Servings

2 C sifted flour (I never sift it, and I think it shows...I always have hard to get flour lumps)

1 Tbsp baking powder

1/2 tsp salt

1 Tbsp sugar

2 1/8 C milk (I've used skim, 2% and powdered)

1/2 C salad oil (I've used olive, vegetable and even canola when I didn't have anything else)

2 eggs, beaten

1. Sift together dry ingredients.

2. Combine wet ingredients.

3. Mix dry and wet ingredients together, just before baking, mixing just until moistened (this is harder if you're like me and you don't sift the flour...more mixing required though they're still great.
4. Bake in preheated waffle iron following manufacturers' directions. (That line cracks me up.)

Banana Pancakes

I made these this morning and thought they were pretty yummy!!

• 1 cup all purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed
  

Combine flour, sugar, baking powder, and salt. In a separate bowl, mix together egg, milk, oil and bananas.

Stir flour mixture into banana mixture, batter will be slightly lumpy.

Heat a lightly oil frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approx. 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides, serve hot!

Amish White Bread

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes

-This bread is so good. It turns out good every time.

* It says you need bread flour but I have used all purpose flour every time.

*Also this is more of a sweet bread so if you don't want it so sweet use less sugar. That's it :)

* When it comes out I put butter on the top. Yummy!

~recipe came from allrecipes.~

Yummiest Muffins

Okay, so these are some of the best muffins ever. I guess they are from Martha Stewart... but I found the recipe here.

In a large bowl, combine:
11 TB melted butter
1 1/2 c. brown sugar
1 1/4 c. plus 2 TB buttermilk
2 large eggs
2 tsp. vanilla
1 TB orange zest

In another bowl, stir together:
2 c. flour
1 1/2 c. wheat bran (I couldn't find it at my store so I used oat bran)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt

Stir the dry into the wet, then gently fold in:
1 1/2 cups berries (I 've used mixed frozen berries and frozen raspberries)

Spoon the batter into 18 muffin cups and bake in a preheated oven at 350 for 30 minutes.

Grandma's Bran Muffins

My grandmother has been making these bran muffins for as long as I can remember. My grandpa eats one with breakfast every morning. He is 90 years old and in great health--maybe its these muffins!!

I always half this. It makes a lot!

6 cups Raisen Bran
5 cups flour
2 cups sugar
2 teaspoons salt
5 teaspoons baking soda
extra raisens
Mix together in bowl with spoon

Add to mixture
1 cup oil
4 eggs beaten
1 quart buttermilk
1 small can crushed pineapple (drained)

Refrigerate overnight. Drop batter in muffin pans and bake at 370 degrees for 20-25 minutes.

Holiday Morning French Toast

Easy to make and incredibly delicious. I love it that you can make it the night before and stick in the oven in the morning. Does that spell holiday or what? And I think it tastes good any time of year.

From allrecipes.com
**


PREP TIME 20 Min
COOK TIME 45 Min
READY IN 5 Hrs 5 Min

INGREDIENTS
1 cup brown sugar
1/2 cup butter, melted
3 teaspoons McCormick® Ground Cinnamon, divided
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 large eggs
1 1/2 cups milk
1 tablespoon McCormick® Pure Vanilla Extract

DIRECTIONS
Combine brown sugar, butter and 1 teaspoon cinnamon in a 13x9-inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.

Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.

Bake, covered with aluminum foil, in a preheated 375 degree F oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm. For an eye-catching presentation, loosen edges of baking dish and invert onto a large serving platter.

Breakfast Sandwiches

My Mom often made us breakfast sandwiches in high school. A homemade version of McDonald's. This is such a great breakfast on the go. And much heartier than cold cereal.

*There are plenty of variations, surely many I haven't done yet. Suit yourself.

Ingredients:
bacon (this is turkey bacon)...bacon bits also work
2 eggs (or one egg and an egg white as I do-a bit less cholesterol)
cheddar cheese (shredded or sliced, and really any type of cheese works)
mayo
ketchup
bread (if you want to splurge, buy Panera's tomato bread. TERRIFIC flavor-and more enjoyable when your mother buys it when she's visiting...as was my case.)


Step 1-Grill bacon. Most of the time I nuk it in the microwave but the George grill makes me feel like a professional chef-and its a lot cheaper than a panini maker. Georging it takes about 3-5 minutes.
Step 2-Add the bread to the grill. Or stick it in the toaster.
Step 3-While the bread is toasting and bacon's sizzling, scramble eggs (unless you want it to look like McD's and have the yolk in the center). If you're using bacon bits, add them now. PAM coat your mini bowl. Microwave for 70 seconds.
Step 4-Add cheese. Microwave 20 seconds.
Step 5-Spread your condiments on your toasted bread.
Step 6-Assemble, wrap in paper towel and send your hubby out the door. Or enjoy at home.

Take one last picture and turn off that darn flash.