Buttermilk Pancakes

These were delicious! 

I doubled this recipe and got 15 pancakes measuring each pancake with 1/4 cup.
16.5 carbs per pancake

Recipe from Jamie Cooks It Up

1 C flour

1/2 t baking soda

1/2 t baking powder

1/2 t salt

1 T sugar

2 T butter, melted (do not, at this time, or any other time in your life consider using margarine)

1 C + 2 T buttermilk (no substitutions please)

1 egg, beaten

Breakfast Crostatas

INGREDIENTS:

1

can Pillsbury® refrigerated crusty French loaf

1 1/2

teaspoons McCormick® Basil Leaves

1/2

teaspoon McCormick® Rosemary Leaves, crushed

1 1/2

cups diced ham or Canadian bacon

1 1/2

cups (6 oz) shredded Gouda cheese or Cheddar cheese

4

LAND O LAKES® Eggs

Dash salt, if desired

Dash McCormick® Ground Black Pepper

DIRECTIONS:

• Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
• To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
• Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.

Martha Stewart's Pumpkin Pancakes

Made these this morning.
We loved them, the last batch we threw in some chocolate chips.
Wow, they were delicious. 

1 ¼ c. all-purpose flour

2 T. sugar

2 tsp baking powder

½ tsp cinnamon

½ tsp ground ginger

½ tsp salt

1/8 tsp nutmeg

pinch of ground cloves

1 c. milk

¼ c. + 2 T. canned pumpkin purée

1 egg

Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).

(Martha Stewart Oct ’04 magazine) 
Carbs - 1/4 cup batter 16 carbs
Sugar free syrup 1/4 cup 12 carbs.

Lemon Blueberry Pancakes

I found this recipe on the Pioneer Woman blog. My kids have this whole week off with parent teacher conferences and Thanksgiving so I had time to make an nicer breakfast. 

1/4 cup of batter is 13 carbs a pancake.  Two pancakes, 2 tablespoons of sugar free syrup is  31 carbs. 

Ingredients

• 1-½ cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• ¼ teaspoons Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-½ cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-½ teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.

Maryam's French Cinnamon Puffs

3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk

For dipping:
1 stick butter
 1 1/2 cups sugar
 1 tablespoon cinnamon

*Preheat oven to 350. Lightly grease muffins cups. In a bowl, stir together flour, baking powder, salt and nutmeg. Set aside.
*In a different bowl, cream together 1 cup sugar and shortening. Add eggs and mix until incorporated.
*Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
*Fill prepared muffin cups 2/3 full. Bake for 15-20 minutes.
*In a bowl, melt butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter while still warm, coating thoroughly then coat with cinnamon-sugar mixture.

Orange Yogurt and Granola

Orange Yogurt

4 cups (2 pints) plain yogurt

1 1/2 teaspoons pure vanilla extract

1/4 cup honey

1 orange, zest grated

1/2 cup freshly squeezed orange juice

• Line a sieve or strainer with paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.

• Place the thickened yogurt into a bowl and stir in the vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. If necessary, sweeten with a touch of sugar.

• Garnish with sections of orange, orange zest, and/or granola and serve.

Granola

1 cup quick-cooking (not instant) rolled oats

1/2 cup sweetened, shredded coconut

1/2 cup sliced almonds

3 tablespoons vegetable oil

2 tablespoons honey

• Preheat the oven to 350 degrees.

• Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

• Remove the granola from the oven and allow to cool, stirring once. Store in an airtight container.

Cinnamon Rolls

DOUGH:

Add in mixing bowl:

2 Tbs. yeast

1/2 cup sugar

3 cups flour

2 tsp. salt

2/3 cup powdered milk

Then add:

1/2 cup melted margarine

2 1/4 cup hot tap water

2 eggs, beaten

Mix above ingredients, then add:

3-4 cups flour

Filling

8 Tbs. butter (don’t over melt, needs to be consistency of paste)

1 cup brown sugar

4 tsp cinnamon

ICING:

¾ cup boiling water

1 pkg powdered sugar

1 tsp. vanilla

Knead dough in mixer, then kneed by hand until soft and smooth. Let rise approximately 20-30 minutes. Do not punch down! Roll out dough in a large circle. Spread filling on half of dough and fold remaining half over the top creating a half circle. Use a pizza wheel to cut into 1" strips. Take each strip and pull & twist a few times, then spiral each strip on the pan to form a circle.

Bake at 350 for 15-20 minutes. Top with icing while warm, and serve. Makes approx. 18 large rolls.

Buttermilk Biscuits

 

I have been in search for a really good easy biscuit recipe for a long time. I finally found it! I love finding a recipe that I know I will use over and over, and this is definitely one of them. These biscuits are so moist and fluffy. It's a Paula Deen recipe, southerners know how to make a good biscuit!

2 1/2 teaspoons of yeast

1/2 cup luke warm water

5 cups all purpose flour

1 teaspoon of baking soda

2 1/4 teaspoons of salt

1 tablespoon of baking powder

2 tablespoons of sugar

3/4 cup shortening

2 cups buttermilk

1 tablespoon of baking powder

Preheat oven to 400 degrees. Dissolve yeast in warm water, set aside. Mix dry ingredients together cut shortening in. And yeast and buttermilk, mix well. Cut with biscuit cutter and bake for 10-12 minutes. Brush biscuits with butter.

**For a homemade look press each biscuit with two of your knuckles into the center of each biscuit before you bake them**

**Paula's recipe calls for 1/2 teaspoon of salt, all the reviews on this recipe were great. There were a few reviews that said they loved the biscuit but thought it needed a little more salt so they added 2 1/4 teaspoons of salt. I decided to add the extra salt and it turned out great**