Oatmeal Mix

1 c oats- blended
1c oats
3/4 brown sugar
1/4 t. salt
1 1/2t. cinnamon
2/3 c dry milk

- Combine all ingredients in an air tight container. Scoop out desired amount, add desired amount of water, microwave until cooked. Stir in nuts, fruit, or peanut butter.

Waffles #2

2 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sour milk (note below) or 2 cups buttermilk (note below)

4 eggs, well beaten

3/4 cup melted butter or canola oil

note: if you do not have sour milk or buttermilk measure 2 tablespoons vinegar into your 2-cup measuring cup and fill to the two-cup mark with sweet milk and let it stand while you prepare other ingredients.

Sift together: 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt.

Combine: 2 cups sour milk or butter milk 4 eggs well beaten Add the milk and eggs to dry ingredients, beat until smooth with a hand mixer or electric mixer on high speed.

Stir in 3/4 cup melted butter or oil.

Bake in preheated waffle iron until crisp and golden.

Serve with your favorite toppings.

Found Here

Honey Almond Granola

Ingredients

    4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

    1½ cups raw slivered almonds (or other nuts*)

     ½  teaspoon fine-grain sea salt

    ¼ teaspoon cinnamon

    ½ cup melted coconut oil (or olive oil)

    ½ cup + 1 tablespoon honey (or maple syrup)

    ¾ teaspoon vanilla

Instructions

 Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon. Stir thoroughly to combine.

   

Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.

   

Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes

    Recipe adapted from my gingerbread granola.

    Yields 5 to 6 cups of granola.

    *If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds (sunflower seeds, pepitas, etc.), wait to stir them into the granola until you remove it from the oven halfway through cooking.

Caramel Apple Buttermilk Muffins

Ingredients for the streusel topping:
1 tablespoon cold butter
⅓ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ cup finely chopped walnuts

 

Ingredients for the muffins:
½ cup vegetable oil
1-⅓ cup packed brown sugar
1 egg
2 teaspoons vanilla extract
1 cup buttermilk
2-½ cups all-purpose flour (you may need a bit more, if the batter is too wet)
¼ teaspoon salt
2-½ teaspoons baking powder
½ teaspoon baking soda
1-¾ cups coarsely chopped peeled* apple

 

Ingredients for the caramel icing:
2 tablespoon butter
¼ cup brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Instructions:
1. In a bowl, combine all the streusel topping ingredients. With your fingers, combine until you have a crumbly mixture. Set aside.
2. Preheat the oven to 400˚ F. and line a 12-cup muffin tin with paper liners. If you don’t have paper liners, butter and flour the muffin tin.
3. In a bowl, mix together the dry ingredients (flour, salt, baking powder and baking soda); set aside. In another bowl, combine the oil, brown sugar, and egg. Once combined, stir in the buttermilk and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well. Gently mix in the apple*. If the batter seems to thin, add a tiny bit more flour. The batter should be fairly stiff. Spoon the batter into the muffin cups filling them right to the top.
5. Divide the streusel topping equally among the muffins.
6. Bake for 15 minutes and then lower the temperature to 350˚ F. and bake for an additional 12 minutes. When the muffins are done, they will spring back when lightly pressed. Otherwise, test the muffins by inserting a toothpick. Let the muffins cool in the pan for 10 minutes and then remove them and let cool for 15-20 minutes on a wire rack before drizzling with caramel icing.
7. While muffins are baking, prepare drizzle mixture. Combine brown sugar, butter and milk in a medium size microwave-safe bowl. Microwave on high for 30 seconds, stir well and return to microwave for 15 seconds.
8. Add vanilla. While stirring, add powdered sugar and mix until smooth and creamy. Mixture should drizzle easily, but should not be super ‘runny”. Add a bit more milk or powdered sugar to adjust thickness. Drizzle over cooled muffins.

Notes:
* ~ I like to leave about ½ cup of the apple unpeeled and reserve it. I stick these pieces into the batter after filling the muffin tins. It give the muffins a pretty look.

Found Here

Cream Cheese Cranberry Muffins

1 cup butter, softened

            1 package (8 ounces) cream cheese, softened

            1-1/2 cups sugar

            4 eggs

            1-1/2 teaspoons vanilla extract

            2 cups all-purpose flour

            1-1/2 teaspoons baking powder

            1/2 teaspoon salt

            2 cups fresh or frozen cranberries

            1/2 cup chopped pecans

           

DRIZZLE:

            2 cups confectioners' sugar

            3 T milk

·  In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.

·  Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine confectioners' sugar and milk; drizzle over muffins.

Yield: 2 dozen.

Found Here

Starbuck's Lemon Pound Cake

• 1 1/2 cup(s) flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 1 cup(s) sugar
• 2 TBS butter; softened.
• 1 tsp vanilla
• 1 tsp lemon extract
• 1/3 cup(s) lemon juice
• 1/2 cup(s) oil

Lemon Icing Ingredients:

• 1 cup powdered sugar; plus 1 Tablespoon.
• 2 TBS whole milk; I used 2%.
• 1/2 tsp lemon extract

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.  Add oil and mix well.  Pour batter into a well greased 9×5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Found via Pintrest Here

Bacon and White Cheddar Scones

What a savory treat. I actually skipped freezing the scones and I used yellow cheddar cheese.  

Yield: Makes 12 scones

Ingredients

• 12 oz. applewood smoked bacon, cooked, drained and cut into ¼ inch pieces, drippings reserved
• ¾ cup + 1 teaspoon all purpose flour, spooned and leveled
• 1 ½ cups + ½ teaspoon cake flour, spooned and leveled, and sifted if it is clumpy (you can make your own )
• 1 ½ teaspoons + 1/8 teaspoon baking powder
• 1/4 teaspoon + 1/8 teaspoon baking soda
• 2 tablespoons + ¾ teaspoon sugar
• 1 and 1/8 teaspoon salt
• 4.7 ounces (1 stick plus 1 ½ tablespoons) cold unsalted butter, cut into ¼ inch cubes
• ¼ cup plus 1 tablespoon heavy cream
• ¼ cup plus 2 ½ tablespoons full-fat plain Greek yogurt
• 2 cups white cheddar cheese, grated
• ¼ cup chives, minced
To top scones:
• 3 tablespoons bacon drippings
• freshly ground pepper
• 1 ½ teaspoons sugar
• ½ cup white cheddar cheese, grated

Instructions

1. First make your bacon. In your largest skillet, add all the bacon and turn the heat to medium. Cook until crispy, but don't overdo it. You still want them to be slightly flexible. Remove to a paper-towel lined plate, let cool, and then cut each piece lengthwise. Then chop into small pieces. Reserve the drippings and store in a tupperware in the fridge.
2. In the bowl of a stand mixer, add the flour, cake flour, baking powder, baking soda, sugar, and salt. Use the paddle to gently stir it together.
3. Cut the butter into small pieces and add it all at once to the mixer. Turn it on to the lowest setting for about 30 seconds. Continue to mix on low in short increments until the flour has mixed in but there are still butter pieces very visible. Use a knife to cut any large pieces of butter. Do not over mix. You want chunks of butter about the size of peas, give or take.
4. With the mixer running, add the cream. Add the Greek yogurt and mix on low speed for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and paddle and pulse again to combine. Add the bacon, the 2 cups of cheese, and the chives. Pulse to incorporate.
5. Lay a large sheet of plastic wrap on the counter. Mound the dough onto the sheet, pushing it together with your hands. Then use your hand to push it into a 7-by-9-inch rectangle. Smooth the top. Press the sides of your hands against the sides of the dough to straighten them.
6. Wrap the dough in plastic wrap and refrigerate for about 2 hours, until firm.
7. Line a baking sheet with a Silpat or parchment paper. Cut the block of dough in half lengthwise, and then cut each half crosswise into 6 rectangles (to make 12 scones total). Arrange them on the prepared pan, leaving one inch between them. Cover tightly with plastic wrap and freeze until frozen solid, at least 2 hours, but preferably overnight. (The scones can remain in the freezer for up to 1 month.)
8. Preheat the oven to 350 degrees.
9. Put the tupperware of bacon drippings in the microwave and heat until melted. Use a pastry brush to coat the top of each scone with bacon drippings. You don't need to use all of it, a little goes a long way. Sprinkle black pepper over each scone. Sprinkle 1 1/2 teaspoons of sugar over the whole pan. Then add cheese to each scone.
10. Bake until golden brown, about 27-29 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack and let cool.
11. The scones are best the day they are baked, but they can be stored in a covered container for 1 day.

Notes

You don't need a stand mixer to make this. Use a bowl and a spoon to mix the dry ingredients, then use a pastry cutter or a fork to cut in the butter. Switch back to a spoon to add in the cream, etc. 

Found via Pintrest @ http://thefoodcharlatan.com/2013/12/04/bacon-and-white-cheddar-scones/

The Best Waffles

Ingredients:

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon. baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
6 tablespoons vegetable oil
1 large egg, separated
1 tablespoon sugar
1/2 tsp. vanilla extract

Directions:

Heat the oven to 200°F and heat up the waffle iron.
Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.
Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

Source: Buns In My Oven

Honey Almond Granola

Ingredients

• 4 cups old-fashioned rolled oats
• 1 1/2 cups raw slivered almonds (or other nuts*)
• 1 teaspoon fine-grain sea salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup melted coconut oil (or olive oil)
• 1/2 cup + 1 tablespoon honey (or maple syrup)
• 3/4 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
2. Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
3. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes
Yields 5 to 6 cups of granola.
*If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds (sunflower seeds, pepitas, etc.), wait to stir them into the granola until you remove it from the oven halfway through cooking.

Adapted from http://cookieandkate.com/2013/honey-almond-granola/

Quiche Lorraine

1 (9 inch) pastry shell, baked to light brown

5 or 6 slices bacon, fried crisp and crumbled

1 c fresh spinach, chopped

½ small onion, chopped

3 T, green pepper, diced

1 c mushrooms, sliced

2 or 3 Tbs. butter, melted

1 ½ c. Swiss cheese, grated

1 c mild cheddar cheese, grated

3 eggs, slightly beaten

1 ¼ c sour cream

Dash salt, garlic powder, white pepper and Tabasco sauce

Sauté onion, green pepper, spinach and mushrooms in melted butter. Combine eggs, sour cream, and seasonings and thoroughly mix with wire whisk or on low speed with your mixer. Stir in veggies, cheeses and bacon.  Pour into pastry shell. Bake at 350^o for 35-40  min until set and lightly browned on top.

 
We often have this dish for dinner. I have to double the recipe for our family of four because they love it so much. When I double the recipe I do not double the

Cinnamon Rolls

1/2 c milk
1/2 c butter
2 1/2 tsp. salt
1/2c sugar

Place above ingredients in a microwave safe bowl. Heat until butter melts and sugar is dissolved. About 2 min. Cool to lukewarm.

1/2 c water hot to touch (110^o)
2 1/2 tsp yeast

Place above ingredients in warmed mixer bowl let yeast rise for 10min.

1 eggs room temperature
4-6 c flour

Add milk mixture, eggs, and  4 c flour to yeast in mixer bowl. Using dough hook turn mixer to speed 2 until combined. Keep adding flour ½ c at a time until dough clings to hook. Once dough clings to hook and bowl is clean on sides beat for 2 more minutes.

Place dough in a buttered bowl; cover with a light towel. Pre heat oven to 250^o. Place bowl in oven then turn the oven off let dough rise for 30 minutes.

Filling:

1 c brown sugar
2 T cinnamon
1/2 stick of butter, melted

Combine dry ingredients.

Roll dough out on a large floured surface in a 9x13 rectangle. Brush butter over dough. Sprinkle with cinnamon/sugar mixture. Roll dough up starting with the long side. Once the dough is rolled up, cut it into 1” pieces and place in a greased 9x13 pan by two's leaving plenty of space for rising. Cover and let rise for 30 minutes. Place in a preheated 350^o oven and cook for 20 min or until golden brown.

Optional Icing:

3 oz. cream cheese, softened
¼ c butter, softened
1 ½ c powdered sugar
½ tsp. vanilla
1/8 tsp. salt

Combine all ingredients in mixture. Whip until smooth, spread over warm rolls. 

Tips:
You can freeze cinnamon rolls before last rising. Take out the morning you want to bake them and let the rise for 2- 3 hrs., then bake. 
You can rise them overnight in the fridge. No more than 8 hrs. 
I often put icing on as we serve so that each person and added it as they like. 
 
 

Pancke Mix & Perfect Pancakes Recipe

Pancake Mix

10 c flour
2 ½ c nonfat dry milk
½ c sugar
¼ c baking powder
2 T salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large air tight Container. Store in a cool, dry place. Use within 8 months. Makes about 13 cups of Pancake Mix.

If your family is on the smaller side this recipe can be cut in half.

Perfect Pancakes

1 ½ mix

1 egg, slightly beaten

1 c water

3 T oil or melted butter

Combine all ingredients in a medium bowl stir just until blended. Let stand for 5 minutes. Do not stir.
Cook on a hot oiled griddle about 3 to 4 min. until browned on both sides.

I wrote these instructions on the lid of my mix so that I don’t ever have to pull out the recipe

Updated- Quick Pumpkin Pancakes with Hot Apple Cider Syrup

Don’t get overwhelmed by all the ingredients. These pancakes will quickly become a family favorite especially around Thanksgiving and Christmas!

Hot Cider Syrup:  
¾ c apple cider or juice
½ cup packed brown sugar
½ cup corn syrup (or granulated sugar)
2 tbs. butter
½ tsp. lemon juice
1/4 tsp. cinnamon

Or Serve with Maple Syrup

Pancakes:
1 ½ c pancake mix
1T sugar
½ tsp. cinnamon
1 egg
1 c water
½ can pumpkin

In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered, for 20 min. or until slightly thickened. Let stand for 30 min. before serving.

For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg, milk, and pumpkin. Stir into dry ingredients just until moistened.

Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden. Serve with syrup.

Yield: 15 pancakes, 1 c syrup.

Andrea's Breakfast Sausage Casserole

4 to 6 slices of bread torn into pieces
1 lb breakfast sausage, browned and drained
6 eggs
2 c milk
1 c Colby jack cheese, shredded
salt & pepper to taste

Place bread in the bottom of a greased 9x13 baking dish. Spread sausage over bread. Combine eggs, milk , salt & pepper. Pour over bread and meat. Sprinkle with cheese. Cover and chill overnight. Uncover and bake at 350^o for 30-40 min. or until bubbly. Serves 6-8 people.

Mapley Pecan Muffins

2 c flour
¼ c packed brown sugar
1 ½ tsp. baking powder
¼ tsp. salt
1 egg
½ c milk
½ c  maple syrup
1/3 c butter, melted
1 tsp. vanilla
1 c chopped pecans
1 Tbs. sugar
1/8 tsp. cinnamon

Mix first 4 ingredients. Beat egg in small bowl; add milk, syrup, butter & vanilla. Add to flour mixture; stir. Add nuts. Fill greased muffin pans 2/3 way full.  Mix sugar & cinnamon together sprinkle over batter. Bake @325^o for 15-20 min.

Grandma Tulsa's Pull Apart Bread

24 frozen dinner roles
1 c brown sugar
1 pkg butterscotch pudding (not instant)
¼ c sugar
1tsp. cinnamon
½ c chopped nuts
½ c melted butter

Grease and flour bunt pan; place frozen rolls around pan. Mix  brn. Sugar and pudding mix, cinnamon & granulated sugar over rolls. Spread nuts all around and pour butter on top. Let rolls sit over night on the counter so rolls can rise. (I place my pan in the microwave) Bake @ 350^o for 30 min. Let them cool in pan for 15 minutes before dumping onto a serving platter.

This is like an upside down cinnamon roll. You will love it. I normally don’t put it together until around 10:00pm if I want to bake it around 8:00am. It tends to “over rise” if you leave it too long.

Blueberry Buckle-Terri Taylor

3/4 cup sugar                                                                

1/4 cup butter

2 eggs

1 tsp vanilla

2 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp ground cinnamon

1/2 cup buttermilk

2 1/2 cup fresh or frozen blueberries

Preheat oven to 375 degrees. Grease 9 inch square baking pan; set aside.  Beat sugar and butter with electric mixer at medium speed until well blended.  Beat in eggs and vanilla.  Combine flour, baking powder, salt and cinnamon. Stir (lowest setting of mixer) flour mixture and buttermilk alternately into sugar mixture until well blended.  Stir in blueberries by hand.  Spoon batter into prepared pan.

Prepare Streusel Topping; sprinkle evenly over batter.  Bake 25-30 min or until toothpick inserted in center comes out clean.

Streusel Topping: Combine 1/4 cup sugar, 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1/2 tsp cinnamon until well blended.  Cut in 1/4 cup butter with pastry blender until mixture resembles coarse crumbs.