Pumpkin Pancakes

 

• ▢ 2 Cups All Purpose Flour
• ▢ 3 Teaspoons Baking Powder
• ▢ 1 Teaspoon Salt
• ▢ 1 1/2 Teaspoons Ground Cinnamon
• ▢ 1/2 Teaspoon Ground Ginger
• ▢ 1/2 Teaspoon Ground Nutmeg
• ▢ 1/4 Cup Brown Sugar
• ▢ 1/4 Cup Granulated Sugar
• ▢ 1 Teaspoon Vanilla Extract
• ▢ 1 Cup Pumpkin Puree
• ▢ 2 Large Eggs
• ▢ 4 Tablespoons Butter Melted
• ▢ 1 1/2 Cups Milk

Mix dry and wet ingredients separately. Mix them together but don’t over mix. Let it rest for 5 minutes before cooking.

I made a half recipe and it made 11 pancakes. They were tasty and it was a good way to use up a partial can of leftover pumpkin.

Malted Waffles

These always turn out pretty much perfect. A double batch is a little more than we'll eat in a sitting, but you can always freeze and toast the leftovers.

Ingredients

  

• 1 1/2 cups flour
• 2 1/2 tsp baking powder
• 3 tbsp malt powder (like Carnation)
• 1/2 tsp kosher salt
• 3 large eggs, separated
• 1/4 cup unsalted butter, melted
• 1 1/2 cups whole milk, warmed slightly

Instructions

 

• If you are waffling for a crowd, preheat your oven to 150° to keep waffles warm while they wait to be served. Preheat waffle iron.
• Sift the dry ingredients (flour, baking powder, malt, and salt) into a large bowl. Set aside.
• Add the melted butter and milk to the egg yolks and whisk to combine.
• Pour the wet ingredients into the flour mixture and whisk to combine.
• Whip the egg whites until soft peaks form.
• Gently fold the egg whites into the egg yolk and flour mixture.
• Cook as directed for your waffle maker and serve immediately.

Zucchini & Herbed Ricotta Flatbread Pizza

Flatbread

• 1 teaspoon active dry or instant yeast
• 1 teaspoon granulated sugar
• 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
• 2 cups (250g) all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
• 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
• 1 teaspoon salt

Toppings

• 2 cups halved cherry tomatoes
• 1 Tablespoon + 1 teaspoon olive oil, divided
• salt & freshly ground black pepper
• 2 cups part-skim ricotta cheese
• 3 Tablespoons chopped fresh basil
• 2 Tablespoons milk, to thin
• 1–2 teaspoons fresh lemon juice
• 2 teaspoons minced garlic (or a few cloves, chopped)
• 2 cups sliced zucchini (about 1 medium/large)
• 6–8 ounces goat cheese (depending how much you like!)
• optional: crushed red pepper flakes and fresh basil to top

Instructions

Make the crust: 

• Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. 
• Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. 
• With the stand mixer running on low speed, add the flour, olive, oil, and salt. Beat on low speed for 1 minute as it all combines and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour. 
• Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.

As the dough is resting and rising, prepare the toppings. 

• Toss the halved cherry tomatoes with 1 Tablespoon olive oil and a sprinkle of salt and pepper. Spread onto a parchment paper or silicone baking mat-lined baking sheet and bake in a 400°F (204°C) oven for about 20 minutes until blistered and roasted. Set aside. Turn the oven up to 475°F (246°C). 
• Whisk the ricotta, basil, milk, lemon juice*, and garlic together in a medium bowl. You can use a mixer for this if needed. Add salt and pepper to taste.

Shape the dough: 

• Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. 

Spread half of the ricotta mixture onto each, then top with zucchini, tomatoes, and finish them by crumbling the goat cheese on top of each.

Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven and sprinkle with crushed red pepper, fresh basil, and/or freshly ground pepper. Slice and serve warm.

SALLY'S NOTES

Make Ahead & Freezing Instructions: The tomatoes can be baked about 2 days in advance; just keep in the refrigerator until ready to use. Likewise, the ricotta mixture can be mixed and prepared 2 days in advance. Cover and keep in the refrigerator. The dough can be prepared through step 3, then after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Divide it in 2, if desired, then wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before stretching out/shaping and topping. If the thawed dough keeps shrinking back as you try to shape it, lightly cover it with plastic wrap or a clean kitchen towel and let it rest on the counter or your work surface for 15 minutes. (The gluten just needs a chance to settle.)

MY NOTES

• I didn't mix any milk with the ricotta and about half the lemon juice called for.  (I didn't want the ricotta to be too liquid-y)
• Obviously I didn't use honey goat cheese.  But I did use some feta so I guess that still counts.

Superior Corn Bread

The only cornbread that's still any good the next day.  Who could've guessed - the extra cup of fat helps!

From Taste of Home

1 c all-purpose flour
1 c cornmeal
1/4 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, lightly beaten
1 c (8 oz) sour cream
1/3 c milk
1/4 c butter, melted

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.  Whisk together the egg, sour cream, milk, and butter; stir into dry ingredients until just moistened.

Pour into a greased 8-in. square pan.  Bake at 400 for 20-25 minutes or until a toothpick comes out clean.  Serve warm.

Best Zucchini Bread

 The zucchini bread recipe in the red Cook's Illustrated book is simply the best.  This one is virtually identical (the only difference is that it shreds the zucchini in the food processor instead of by hand).

Monkey Bread

We made this.  It was good.  Possibly only good warm though. 

But really good when warm.

Popovers

I can't believe I've never made these before.  They were so easy and good!

1 1/4 cups milk
1 tbls. butter, melted and cooled
1 cup flour
1/4 tsp salt
2 eggs

• Beat the milk, butter, flour and salt until blended.  Add eggs, one at a time, beating well after each addition.  
• Grease pans with butter and put in the preheated oven for two minutes (time it or your butter will over brown)
• Fill buttered popover pan between 1/2 and 3/4 full.  Bake at 450 for 15 minutes.  Reduce heat to 350 and bake for 20 minutes longer or until very firm.
• Remove from oven; prick each with a sharp knife to allow steam to escape.  Serve warm.

NOTES:

• Do not open the oven to peek at them while baking!
• There was enough batter for 8, but my (borrowed) pan holds 6.  I'll probably want to reconcile that somehow before I try this recipe again.
• UPDATE - for my new mini pan I baked for 10-12 minutes at 450 and then 10-12 at 350.

Zucchini Bread

'Tis the season ...

NOTES:

• This is obviously a well-used recipe but I never noticed until today that it says "ground" zucchini (or that I misspelled it for that matter).  Anyway, I always shred it.
• Freezes well.

Buttermilk Biscuits with Sausage Gravy

No picture because we were too impatient.

Via Brown Eyed Baker and not altered.  You could use your own biscuit recipe, but these were perfect with the gravy.

INGREDIENTS:

For the Biscuits:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, chilled, cut into small pieces
¾ cup buttermilk

For the Sausage Gravy:

1 pound breakfast sausage
⅓ cup all-purpose flour
4 cups whole milk
2 teaspoons black pepper
½ teaspoon seasoned salt

DIRECTIONS:

1. Make the Biscuits: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat (do not grease your baking sheet).

2. Place the flours, sugar, baking powder, baking soda and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six pulses.

3. If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, distribute the butter evenly over the dry ingredients. Cover and process with twelve pulses.

4. If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight pulses.

5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Pat the dough into a ¾-inch-thick circle. Cut out the dough rounds with a 2-inch biscuit cutter. Push together the remaining pieces of dough, again pat into a ¾-inch-thick circle, and cut out several more dough rounds. Discard the remaining scraps. Place the biscuits on the prepared baking sheet.

6. Bake until the biscuit tops are light brown, 10 to 12 minutes. Remove baking sheet to a wire cooling rack while the sausage gravy is prepared.

7. Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.

8. Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.

9. Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.

Peanut Butter Banana Bread with Chocolate Chips

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
⅓ cup buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.

2. In a large bowl, whisk together the flour, baking soda and salt; set aside.

3. In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.

4. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.

5. Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).

6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

NOTES:

• Recipe credit
• This definitely made enough batter for two smaller pans.  I thought it might overflow and put a pan under it just in case.  (It didn't.)
•  In my single pan, it took a lot longer to bake.  I kept going until the internal temperature was 190.
• I used mini chips so mine looks a lot more chocolaty.  Fewer minis would also work.
• It tastes yummy and is staying moist, even after a few days.

Cranberry Walnut Rum Bread

1 cup mashed very ripe banana (2 - 3 bananas)
1/2 cup sugar
1/4 cup golden rum
2 large eggs
1/4 cup vegetable oil
1 1/2 teaspoons real vanilla extract
3/4 cup all-purpose flour
1 cup white whole wheat flour
1/4 cup flaxmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
a pinch of cardamom
1 to 1-1/2 cups picked-over fresh or frozen cranberries (chopped)
1/2 cup toasted walnuts
For the glaze:
1/4 cup powdered sugar
2 - 3 teaspoons of rum
Instructions

Preheat the oven to 350 degrees F.

• In a large mixing bowl, mash the bananas and mix in the sugar, rum, eggs, oil, and vanilla. Stir till it's all mixed up well.
• Add the flours, flaxmeal, baking powder, salt, baking soda, spices, cranberries and nuts, reserving a tablespoon or two of the walnuts for the top of the bread. Stir until the batter is mixed well and there are no pockets of flour anywhere.
• Spray a 9 x 5 inch loaf pan with cooking spray, then pour the batter in and smooth it out with a spatula. Sprinkle the top with the reserved walnuts.
• Bake at 350 for 1 hour 15 minutes to 1 hour 30 minutes or until a wooden pick or knife inserted in the center of the bread comes out clean. (Mine took about an hour and 30 minutes to cook through.)
• When the bread is done and has cooled off a bit, mix up the glaze by mixing the powdered sugar with the rum till smooth. The glaze should be very thin. Drizzle the glaze over the bread, allowing it to soak in for a few minutes, then slice the bread and enjoy!

NOTES: The bananas made this a very moist bread.  I'd definitely make it again!

SOURCE: Grandmabelle's Pinterest page and this.

Pumpkin Spice Bread

3 c sugar

1 c vegetable oil

4 eggs

1 (15 oz) can solid-pack pumpkin

3 1/2 c flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp baking powder

1/2 tsp ground cloves

1/2 tsp allspice

1/2 c water

Mix, pour into two loaf pans.

Bake at 350 degrees for 60-65 minutes.

Cool for 10 minutes before removing from pans to wire racks to cool.

NOTES: This was easy and really good. All that oil helped the bread stay moist for a full week! Next time, I think I'll try substituting 1/2 cup of the oil with 1/2 c applesauce. I'll comment with the results.

Source: Taste of Home Baking Book

Cream Biscuits

Obviously yours won't be green, these were for St. Patrick's Day

2 cups all-purpose flour
1 tsp. table salt
1 Tbsp. baking powder
2 tsp. sugar
1 to 1 ½ cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flour, salt, baking powder, and sugar in a mixing bowl, and stir with a fork to blend. Slowly add 1 cup of the cream, stirring. Gather the dough together gently: when it holds together and feels tender, it’s ready to knead. If it feels shaggy and pieces are dry, slowly add enough cream to make the dough hold together.

Place the dough on a lightly floured counter and knead for 1 minute. Pat the dough into a rectangle about ½ inch thick. Cut into 12 squares. Bake for about 15 minutes, or until lightly browned. Serve hot.

Yield: 12 biscuits

Note:  These were also still good reheated two days later.

Source: The Breakfast Book

Cranberry Pecan Bread

2 cups unbleached all-purpose flour, plus more for pan
1/2 cup pecans, toasted and chopped coarse(optional)
1 tablespoon grated orange zest
1/3 cup fresh orange juice
2/3 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 large egg, beaten lightly
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cranberries, coarse chopped
Preheat oven to 375° F. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out extra.

Stir together the orange zest, orange juice, buttermilk, butter, and egg in a small bowl. Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir the liquid ingredients into the dry ingredients with a spatula until just moistened. Gently stir in the cranberries and pecans. Do not overmix. Scrape the batter into the prepared pan and smooth the top with a spatula.

Bake 20 minutes, then reduce heat to 350° F; continue to bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes longer. Cool in the pan 10 minutes, then transfer to a wire rack and cool at least 1 hour before serving. The bread can then be wrapped in plastic and stored at room temperature for several days.

Applesauce Bran Muffins

(The other bran muffin recipe I'd highly recommend.)

1 1/2 c Nabisco 100% Bran

1 1/2 c applesauce (chunky applesauce is really good)

1 egg

1/4 c melted margarine

1/2 c packed brown sugar

1 1/2 c flour

1 tbls. baking powder

1 tsp cinnamon

1/2 c raisins

Mix bran, applesauce, egg, margarine and brown sugar; let stand 5 minutes. In large bowl, blend flour, baking powder and cinnamon; stir in bran mixture just until blended (batter will be lumpy). Stir in raisins. Spoon batter into 12 muffin cups. Bake at 400 degrees for 15-18 minutes or until done. Cool slightly. Drizzle with apple sauce glaze; serve warm.

Glaze: Blend 1/2 c confectioner's sugar into 1 tbls applesauce until smooth.

Note: I've never used the glaze, but I've made this muffin recipe many times. Very moist and nice!

Great Bran Muffins

A favorite old recipe I used to make all the time.

Soak together for about 5 minutes:

• 1 1/2 c Nabisco 100% Bran cereal
• 1 1/4 c milk

After cereal has soaked add:

• 1 egg
• 1/4 c oil

Mix dry ingredients together:

• 1 1/4 c flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 c sugar

Mix dry with wet ingredients. Don't over mix.

Bake at 400 degrees for 18-20 minutes.

Makes 1 dozen.

Lemon Poppyseed Bread

1 pkg. lemon cake mix

1 (3.75 oz.) pkg. instant lemon pudding

1/4 c butter

1/4 c oil

1 c hot water

1/4 c poppyseed

4 eggs

Put all ingredients into a bowl and mix 4 minutes. Pour into two 9 X 5 greased bread pans. Bake 45-50 minutes at 350 degrees until a toothpick poked in the center comes out clean.

Makes 2 loaves.

NOTE: This bread can be made up to a month ahead of time and frozen until you need it.

Irish Soda Bread

5 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
2 1/2 cups raisins
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg

Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).

Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)

Source.

Notes: I made 1/2 batch (still a fair-sized loaf!) in an 8-in cast iron skillet, and baked for 1 hour.

Banana Bread

2 large bananas (overripe ones are best)

1 cup sugar

2 eggs

3 tbls. milk

2 cups flour

1 tsp. vanilla

1/2 tsp. salt

1 cup nuts (optional)

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 cup soft margarine

Mix everything well. Put into greased loaf pan and bake for 1 hour at 350.

NOTES:

• I almost always use super ripe bananas that I've stored in the freezer.
• I've often used 5 smaller bananas for 2 loaves.

Cheddar Pepper Biscuits

3 cups of flour

2 tablespoons of baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

1/2 cup butter

1 cup of grated cheddar cheese

3/4 ~ 2 1/2 teaspoons pepper

3/4 cup buttermilk

Directions:

1. wisk all dry ingredients
2. add cheddar cheese
3. Cut in cold butter
4. refrigerate dough 30 min
5. preheat oven to 400
6. gently stir in buttermilk
7. gather mixture into a ball
8. pat into 12 inch disc
9. cut into 8 pieces
10. bake 15 to 20 min

NOTES: We did not do step 4 (refrigerate) and we had to add a little more milk to get it to stick together. Becky cut her biscuits into nice little triangles to serve with soup. It makes way more than 8 regular-sized biscuits though.

SOURCE: Matt and Becky Brounstein