Biscuits

These are our favorite biscuits for dipping in hot chocolate. We also love them with Jam and butter.

3 C. flour
1 1/2 tbs. baking powder
3 tsp. sugar
¼ tsp. salt
¾ C. butter
1 C. milk

Preheat Oven to 450 degrees. In a bowl stir together flour, baking powder, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½-inch thickness. Cut with a 2 ½ inch biscuit cutter*, dipping cutter into flour between cuts.
Transfer biscuits to a baking sheet. Bake for 10-12 minutes or till golden. Serve warm.
Makes 15.

*One thing I have learned is that when you cut them out, don't twist the cutter, just go straight down and then straight back up. That way they rise more evenly in the oven instead of half of them staying somewhat flat.

Adapted from: Better Homes and Gardens

BLT Bacon Bites

Everyone but Kate really liked these. They were more like a muffin than I was expecting but really tasted good. I left out the tomatoes because I didn't have them, but I'm sure it would be good with them too. I just served them as a side dish to our Brinner (breakfast for dinner).

3/4 cup flour + 1/2 cups for flouring your muffin tin
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
1 1/2 cups colby-jack cheese, shredded
1 small roma tomato, diced
3 slices SMITHFIELD Bacon, cooked and crumbled
1/4 cup chopped spinach
A pinch of salt & lots of fresh-cracked pepper
Ranch Dressing for Dipping

Instructions
Preheat the oven to 375 degrees. Spray a mini-muffin tin with a generous layer of non-stick cooking spray, then sprinkle a generous layer of flour. Tap the muffin tin to remove any excess flour. In a large bowl, stir together the flour, baking powder, milk, and egg until a thin batter forms. Stir in the remaining ingredients (except for the ranch dressing!) and spoon into your greased muffin tins. Bake immediately in a preheated oven for 10-20 minutes, or until puffs are golden brown and cooked through. Remove from the oven and cool slightly before serving. Serve with Ranch dressing for dipping. Enjoy!

I can't remember where I got this...sorry

Norwegian Pancakes

Jeff and I have been looking for Norwegian recipes so we can do a Norwegian dinner once a year...this isn't dinner, but when I saw it on my friends blog I thought I'd better try it. Jeff said it tasted like the ones on his mission, so I guess it's a keeper. They were yummy, but I thought there was too much vanilla, so I changed that on here.

6 eggs
1/2 C sugar
1 Tbs. vanilla
1 3/4 C milk
1 1/4 C sifted flour
2 Tbs. cooking oil

Mix together until runny and smooth. In large skillet, put about 1/2 c and tilt skillet around to make it one large pancake. Flip over when golden brown. Serve plain, with butter and syrup, with whipped cream, strawberries and bananas or however you like it. Roll up and enjoy!

From: Annie Hiatt

Ultimate Pumpkin Waffles

These are really good!
taken from this pumpkin waffle blog
1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.

(Natalie's Post)

Refrigerator Bran Muffins

I had a recipe just like this but couldn't find it, so thought I'd try a new one. These turned out moist and delicious. They remind me of the bran muffins I used to buy at Westminster my freshman year. Yum!

*Makes 48 muffins

4 cups wheat bran flakes or plain wheat bran
2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
2 cups boiling water
1 quart (4 cups) buttermilk
8 tablespoons (1/2 cup) butter, melted
½ cup applesauce
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
5 cups wheat flour
4 teaspoons baking soda
1 teaspoon salt

Place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran in a large bowl (I used my kitchen aid and it worked great). Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.

The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

From: My Kitchen Cafe

Banana Crunch Muffins

These are my all-time favorite muffins...I love them!

1-3/4 C all-purpose flour
1 C whole wheat flour
1/4 C ground flaxseed
1 1/2 C sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled (Dairy free margarine for dairy free)
2 extra-large eggs
3/4 cup whole milk (rice milk for dairy free)
2 teaspoons pure vanilla extract
3 ripe bananas
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened shredded coconut (I grind mine in a coffee grinder so the texture is better)Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, flaxseeds, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired.

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Adapted from the Barefoot Contessa

Gluten Free Banana Crunch Muffins

(Gluten and Dairy Free)

½ cup tapioca flour
½ cup millet flour
1 cup sorghum flour
½ cup brown rice flour
½ cup coconut flour
1 ½ tsp. zanthum gum
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound dairy free margarine, melted
2 extra-large eggs
3/4 cup soy milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas): we just pureed all three bananas
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened ground coconut (you can used shredded, I just prefer ground because of the texture)
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted margarine and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, walnuts, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Adapted from the Barefoot Contessa

Monica's Oatmeal

2 C quick oats
1 C Old fashioned oats
¼ C brown sugar
1 tsp cinnamon
3 C Milk (Soy milk for dairy free)
¼ C raisins (optional)

Mix all ingredients and put it in the fridge overnight. In the morning, add sliced bananas, pecans, blueberries…whatever you want and enjoy cold. It sounds a little crazy, but I love it. The first two times I had it I really didn’t like it that much, but I eat it almost every day now, and my girls both love it too. It is nice to have when you’re in a hurry in the morning, or for a late night snack!

*For Gluten Free, just make sure your oats are gluten free.

From: Monica Carlson

Cinnamon French Toast Souffle

8 oz cream cheese softened
1 cube butter
1 cup maple syrup
12 leftover cinnamon rolls, not iced or
1 loaf of cinnamon bread
12 eggs
2 cups half/half
1 tsp vanilla

Microwave cream cheese, butter, and maple syrup for 30 seconds and beat until smooth.
Break rolls/bread into 1-1/2 inch pieces and put in a 9 by 11 inch baking pan. Pour cream cheese mixture over the top of the bread.
Beat eggs, half and half, and vanilla until frothy, and pour over bread in pan.
Bake at 350 for 60 minutes. Serve hot with syrup.
Can be made the night before and put into hot oven 1 hour before you serve.

Recipe adapted from Kneaders