Ebleskivers

Growing up my Mother used to make 'breakfast' for dinner. I loved those nights! Waffles or Ebleskivers, didn't matter, they both were delicious. Now that I am grown up (or try to be) I love making my kids 'breakfast for dinner'. They loved these little round pancake balls. You need a certain pan to cook them, I got mine from my Mother, who got it from William-Sonoma.



2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp sugar

3 eggs, separated
2 cups buttermilk

Sift dry ingredients, beat egg yokes and then add buttermilk. Mix with dry ingredients. Beat egg whites until stiff and fluffy, fold into mixture.

Heat pan until hot, fill middle circle with water. add 1/2 tsp of crisco in every compartment, cook over medium heat rotating batter so all sides cook evenly. Top with butter and syrup or fruits and powdered sugar.

Recipe from my Mom (David's sister Staci also uses the same recipe)

Danish Ebleskivers

Ebleskivers are one of my favorite things. They are basically pancakes in a ball. You have to have a special pan (see below). They are just so yummy, drizzle them with some homemade buttermilk syrup and you are good to go!


Danish Ebleskivers
3 egg whites - beat till stiff
2 cups buttermilk
3 egg yolks
1/2 t. salt
2 T. sugar
2 cups flour
1 t. baking powder
1 t. baking soda

Mix buttermilk, egg yolks, salt, and sugar well. Add flour, baking powder, and
baking soda, mix well. Fold in egg whites. Fill cup 1/2 full with batter. Place
1 t. applesauce or jam in center and put a dollup of batter over top. Turn with
fork and cook till center is done. Sprinkle with powdered sugar. Grease cups
each time.

Recipe from my Mom (and my sister in law Staci) they are the same recipe :)


you can buy this pan from William-Sanoma

To die for Blueberry Muffins by Staci Lyman

My sister-in-law Staci is THE.BEST.BAKER I know! We used to live by them and every family gathering we would lick our lips in anticipation of what Staci was bringing to eat. She is nothing short than amazing in the kitchen, we miss them, a lot! So this recipe I knew would be delicious, and friends, it is. The muffins had a crunch candy topping and the fresh blueberries were tasty.


Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/2 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Makes 12 muffins

Recipe from my Sister-in-law Staci. Thanks Staci!

Captain Crunch French Toast

I saw this on Diners, Drive-ins and Dives on the Food network and it looked delicious, so away I went to the good ol' web and found TONS of variations. So decided to make my own. They were crunchy and fantastic!


Ingredients:
3 large eggs
2 tablespoons sugar
1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 (16 ounce) box Cap'n Crunch cereal (don't use the cheaper brands)
1 loaf Texas toast thick bread

1.Pour Cap'n Crunch into a gallon-size zip lock bag and crush to a course meal -- make sure there are a few good size pieces in the mix. Pour into a 9x13 pan in order to dredge properly.
2.Combine eggs, sugar, cream, vanilla, and spices in a large bowl. It will have the consistency of custard.
3.Soak each slice of Texas Toast in wet ingredients, 30 seconds each side. Be sure the edges are moist, too.
4.Dredge in Cap'n Crunch, lightly press onto each side, and around the crust. Place on parchment paper until all slices are coated.
5.Heat 2 tbs. butter in large skillet, then gently place slices in pan; two at a time.
6.Cook three minutes per side. Place on parchment covered baking pan in a warm oven.

Enjoy!

Biscuits disguised as cinnamon rolls :)

My kids were requesting cinnamon rolls this past Sunday morning, and since I didn't have any yeast, this seemed like a good option, and I remember my Mom making them the same way when I was younger... YUM!


Ingredients:

2 cups white flour
1/2 tsp cream of tarter
2 tsp sugar
4 tsp baking powder
1 stick margarine
2/3 cup milk

Mix flour, cream of tarter, sugar and baking powder in a bowl. Using a pastry cutter, incorporate the stick of margarine until pebbly. gradually add 2/3 cup milk, knead 5 times on floured surface. Shape into biscuits. Bake at 425F for 7-8 minutes.

Sometimes I add fresh herbs for a yummier taste.

To make these into cinnamon rolls:

roll out dough into a large rectangle. Using a pastry brush, brush on melted butter. Then sprinkle brown sugar and cinnamon. Bake for 7-8 minutes. When they come out of the oven drizzle with a glaze made out of powdered sugar and milk.

Recipe for biscuits is from Lucinda Meyers Milton

Bisquick Coffee Cake (David's favorite)

David LOVES this recipe. He found it on a Bisquick box and makes it every chance he gets. It is very moist and delicious. He ALWAYS doubled the Streusel topping to make it even yummier!


Ingredients:
2 cups original Bisquick mix
2/3 cup milk or water(use milk)
2 Tbsp sugar
1 egg

heat oven to 375F. Grease 9 inch round pan. Make cinnamon streusel; reserve
Stir remaining ingredients until blended. Spread in pan. Sprinkle with cinnamon streusel.
Bake 18-22 minutes or until golden brown

Cinnamon Streusel
(David DOUBLES the streusel topping)

1/3 cup original Bisquick mix
1/3 cup packed brown sugar
1/2 ts ground cinnamon
2 Tbsp butter or margarine (firm)

mix all ingredients in small bowl until crumbly, add to top of coffee cake before baking

Recipe from the Bisquick box

Homemade Waffles

These are a family favorite in our house. My kids usually eat 2nds and 3rds! When I cook waffles we usually eat it with fresh fruit and sometimes sausage. I forgot to take a picture of my plate, and they were gone before I remembered. I love breakfast for dinner!



Ingredients:

2 cups flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 Tbsp sugar
1/2 tsp salt

Mix above ingredients into a large bowl. In separate bowl mix together:

2 egg yolks (save the egg whites, you will need them)
1 3/4 cup buttermilk
6 Tbsp melted butter

add to dry ingredients, and mix together

With electric mixer whip egg whites until stiff. fold into batter.

Heat Waffle iron to high and grease both sides.

YUM!

Recipe is from my Mom!

Coffee Cake

Ingredients:

Mix together

1/3 cup sugar
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt

add to dry mixture

1 egg
2/3 cup and 1 Tbs milk
1/6 cup vegtable oil

Mix together well, batter will be thick like cake batter. Put in greased round cake pan.

Sprinkle over top before baking:

1/4 cup brown sugar
shakes of cinnamon

then drizzle 4 Tbs melted margarine

bake at 375F for 25 minutes

Recipe is called :cuchin from camp: by Eliva Hunt

Raspberry Cream Scones

Raspberry Cream Scones

Makes 8 Scones

2 Cups unbleached all-purpose flour
1/3 Cup sugar, plus 2 Tbsp for topping
1Tbsp baking powder
2 tsp grated lemon zest
¼ tsp salt
4 Tbsp (1/2 stick) unsalted butter, cut into bits and chilled
1 large egg
½ Cup heavy whipping cream, plus 2 Tbsp for the glaze
1 tsp pure almond extract
¾ Cup fresh raspberries of frozen (unthawed) unsweetened raspberries


1. Position a rack in the center of the oven and preheat the oven to 400° F. Lightly butter a baking sheet or line it with parchment paper.
2. Place the flour, 1/3 C of sugar, baking powder, lemon zest and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, or 2 knives, blend the butter into the mixture until it is crumbly and well combined.
3. Place the egg, cream and almond extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in the raspberries. Do no over mix the dough or the scones will be tough.
4. Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick. Cut the dough with a knife into 6 pie shaped wedges and place them on the prepared baking sheet.
5. Brush the scones with the remaining 2 Tbsp of cream and sprinkle them with the remaining 2 Tbsp of sugar.
6. Bake the scones until they are golden brown and firm to the touch, 15 or 20 mins.
7. Place the baking sheet on a wire rack and let the scones cool about 10 mins. Serve the scones warm or at room temperature. The scones taste best the day they are made.

I drizzled almond flavor frosting over the top... very naughty.. but VERY yummy.

I got the recipe from my cousin Alice and she got it from Food to Live By by Myra Goodman

IHOP French toast with Coconut syrup

I wasn't really expecting much when we made these tonight, but LET ME TELL YOU... The cocunut syrup, TO DIE FOR! This recipe will change the way you feel about breakfast. believe me. :-)


IHOP French Toast

2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.

Coconut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Recipe from Sisters cafe

German Pancake

Here's the recipe:

1 cube butter

5 large eggs

1 1/2 cups flour

1 1/2 cups milk

1 tsp almond extract

spinkle of Powder sugar

lemon juice

In 9x13 pan place 1 cube of butter. Turn the oven on to 475 and place pan into oven. Keep an eye on the butter, you don't want it to burn, just melt.While that is melting pull out your blender.blend together 5 eggs, once eggs turn to a pale yellow add 1 1/2 cups milk and flour, blend well. Then I add a tsp of Almond extract.Once butter is melted, pour egg batter into melted butter. Bake for 12 minutes. When it's done, cut it up and sprinkle powder sugar and lemon juice over the top. Yumm-O!

Recipe is from my Mom's kitchen, which I think she had these for breakfast at a little hotel in germany? Not quite sure.