DIY Bisquick Pancake Mix

I used to buy Bisquick all the time so I could make a quick batch of pancakes for breakfast.  I was almost out one morning, and instead of buying another box I decided to make my own (with the help of Google).  I make up this mix and keep it in an airtight container.  Remember not to over mix the batter, if there are a few lumps, and there will be, don’t try to work them out. Over mixing will make your pancakes tough, not tender.  You want tender pancakes right?  I promise, you’ll be glad you did, maynard:) Enjoy!

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Ingredients
4 C All Purpose Flour
3 T Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 T Sugar

When you’re ready to use it, just beat up one egg in bowl…add one cup of the dry mixture and one cup milk.  You can also add 1 Tablespoon of melted butter or oil.

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Cinnamon Roll Waffles

 

 

Ok…We love breakfast around our house.  And there is nothing better than a meal that requires you to pour sugar all over the top.  Seriously, is there a better way to start the day?

Recently, we made a cake and had some extra cream cheese icing left over.  We decided to put it to good use and made some cinnamon waffles.  Toss some icing on top and you have a cinnamon roll in waffle form.  Whoo Wee!

Here is what you need:

2 eggs

2 cups flour

1 3/4 cups milk

2 TBS sugar

3 tsp baking powder

1/2 tsp salt

1/2 cup butter, melted

1 tsp cinnamon.

For the icing:

2 oz cream cheese

1/2 stick butter, melted

1 cup powdered sugar

milk  (Use a TBS at a time to reach desired consistency)

 

For the waffles:  (Sorry for the lack of pictures.  I wasn’t cooking this for the purpose of the blog, but once we tasted them….I had to share!)

Mix your waffle ingredients in a bowl until well mixed.  There will be some lumps, but that is good.  Cook waffles in your waffle iron until golden brown.

 

For the icing:

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Mix all the ingredients on low until you get a creamy mixture.  I like mine a little runny for the waffles, just add the milk slowly.  You can always add more!

20131231-222833.jpgWOW!!!!!!!

Cinnamon Streusel muffins

Breakfast is always a struggle for me.  I get tired of eating the same old things every day and often look for ways to change things up.  As a homeschooling mom, I can’t do cereal.  My kids eat it, and in an hour they are begging me for lunch. So…we often end up eating muffins and bacon or sausage.

One thing I have learned….when you toss a little struesel on top of your muffins, they go from good to scrumptious in a flash!  These cinnamon streusel muffins were a hit!

Here is what you need:

For the Muffins

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 2/3 cup milk
  • 1/3 cup butter, melted
  •  1 egg

For the Streusel Topping

  • 1/2 cup butter, melted
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 tsp cinnamon

 

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Dump your muffin ingredients in a bowl and mix on medium speed.  Blend well.

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Grease your muffin pan and fill about 2/3 full. This only made 9 muffins.

20130908-190609.jpgMix your streusel ingredients in a bowl.  This needs to be a dry mixture.  If it seems too moist, add a teaspoon of flour at a time until it crumbles easily.  If it is too sticky, it will sink to the bottom of your muffins!

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Sprinkle a generous amount on top of each muffin.

20130908-190647.jpgBake on 400 degrees for 12-15 minutes.

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Gently remove and let cool.

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S’mores Pancakes

They say great achievements involve great risk.

 no regrets… it was worth every last calorie:)

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8 large graham crackers
(or 1/2 cup graham cracker crumbs)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
2 cups buttermilk
1 teaspoon vanilla extract
16-20 large marshmallows
6 oz dark chocolate, coarsely chopped
maple or chocolate syrup, for serving

In a food processor, grind the graham crackers until they are crushed into very fine crumbs. Add in flour, baking soda, baking powder, salt and cinnamon and pulse until well combined. In a large bowl, whisk together eggs, buttermilk and vanilla extract. Stir in the flour mixture until pancake batter is well combined and has a very slightly lumpy texture.  Heat a large nonstick pan or griddle to medium-high heat.  Dollop batter onto pan and cook until golden, then flip and cook the second side until golden. Pancakes can be made any size; I aim for 4-5 inches across. Cook all the pancakes (approximately a dozen 4-5 inch pancakes) and set aside on a cooling rack.

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Preheat the broiler.  Arrange 2/3 of the pancakes on a baking sheet . Cut marshmallows in half and arrange evenly on top of the pancakes. Top each with about 1/2-oz dark chocolate.  Slide tray under the broiler and cook until marshmallows are toasted, about 1-2 minutes. When they are toasted, immediately stack them up 3 high, topping two marshmallow pancakes with a plain pancake.
Serve immediately, topped with remaining chocolate and maple or chocolate syrup.  Enjoy!

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Vanilla Crepes

My sister-in-law introduced us to her families famous crepes recipe this past weekend and they were seriously good! I mean, I can’t believe I’ve never had a crepe before!!  Oh em gee… they were IMPRESSIVE .  She made a large batch ahead of time and brought them over.  It was super easy to assemble them quickly so that everyone could eat at the same time.  The kiddos gobbled them up and wanted more!  So put on your seat belt and give this recipe a try.  You can put anything you like on crepes the limit is endless.  They make for a great lunch, dinner, or just smear one with butter and a sprinkle of powdered sugar, rolled up and eaten by hand as  a yummy snack.

20130904-085119.jpgIngredients:

2 cups milk

1 and 1/3 cup flour

1 egg

1 tablespoon vegetable oil

1/2 teaspoon baking powder

2 tablespoons sugar

1 tablespoon vanilla extract

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 Mix all those ingredients in a large bowl and whisk the mixture until lumps dissolve.

Heat frying pan until very hot (on high heat on stove top), spray it with a non-stick spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter. Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. The key is to cover the bottom of the pan with just a slightly thick layer of batter, don’t coat it too thickly.

Let this thin layer of crepe batter cook for 1,2 or 3 minutes, depending on your pan (the subsequent crepes will require much less time to cook than the first time as the pan heats up even more), then flip the crepe to the other side and let it cook for another minute on the other side. This way, you cook each crepe 1-2 minutes on each side. To flip the crepe, pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan. How to know when it’s time to flip the crepe? When you pour the batter, it will be wet in the frying pan but gradually bubbles will be forming and batter will start to dry. When it’s all bubbles and no liquid batter – it’s time to flip!

As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack.

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Once you have them ready, slather it up with butter add your favorite fruit or crème cheese filling and sprinkle with powder sugar and for an extra added bonus drizzle with chocolate sauce.  YUM.

And cheers to all the people who have never had crepes before… 🙂

Cream Puffs

I finally came across a wonderful recipe for cream puffs!  I’ve tried a few versions of these, but finally found one I could be proud to post:)  It’s a great recipe and they turn out very light and delicious.  Instead of making my own cream whip filling, I bought a can of aerosol reddi-whip and filled them just after they cooled .  And what’s also great is you can fill them with just about anything and decorate them so they look pretty and elegant.  Most “normal” people eat these as a dessert, we eat them for breakfast…WHY NOT???

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Ingredients for cream puffs   

4 tablespoons butter

1/2 cup water

1/2 cup all-purpose four

1 teaspoon superfine sugar

2 eggs

Ingredients for the Sauce:

4 oz. semisweet chocolate

2 tablespoons butter

4 tablespoons heavy cream

2/3 cup heavy cream for the filling

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Set the oven at 400 degrees.  Grease a cookie sheet and dampen it with water.  Cut up the butter and heat it in a saucepan with water.

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Sift the flour and sugar into a bowl.  When the water boils, remove it from the heat and add the flour and sugar.

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Beat the mixture hard with a wooden spoon until it is smooth and comes away from the sides of the saucepan.

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Beat the eggs, then beat them into the mixture, a little at a time, until you have a thick, smooth, glossy paste.

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Put teaspoons of the mixture onto the cookie sheet.  Keep the puffs small or they will not cook all the way through. I used a small melon ball scooper and it worked great with the sticky dough.  Keep the drops the size of a gum ball or as big around as a quarter. Bake for 20 to 25 minutes until puffy and golden brown.

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Put the cream puffs on a wire rack to cool.  Pierce them with a toothpick or fork to let out any steam to keep them from getting soft.

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Break the chocolate into a saucepan.  Add the butter and cream.  Stir over low heat until the chocolate has melted. Whip the cream for the filling in a bowl until thick.  Slice open each puff and fill with cream.

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Arrange the puffs on a serving plate.  Pour over the chocolate sauce, making sure each cream puff is lightly coated. Pour any extra chocolate sauce into a small pitcher and serve it with the cream puffs.  My recommendation is to eat them as soon as you can – they taste best when they’re fresh!

English Muffins

English muffins are one of those foods that I never considered making.  I just always thought you had to buy them in a bag.  But in my quest to discover how to make everything I found these.  One of my friends, who is a master at all yeast breads, shared her recipe with me.  I love the chewy texture and crevices for honey butter!  YUM….my mouth is watering.

Here is what you need:

1/2 Cup milk

3 Cups All-purpose flour

2 TBS sugar

1/2 tsp salt

2 1/4 tsp yeast

1/2 cup warm water

4 TBS melted butter

Toss your ingredients into your bread machine on the dough cycle.  (If you don’t have one, mix the ingredients and knead for about 15 minutes.  Cover and let rise for an hour.)

20130717-222425.jpgWhen your dough is ready it should be a soft ball.

20130717-222438.jpgTear your ball into about a dozen pieces.  Form each one into a ball.  Let rise for about 30 minutes.

20130717-222448.jpgPlace your risen dough into a skillet on medium heat.  Cook for about 5 minutes.

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Flip them over and cook the other side for an additional 5 minutes.  Place them on a baking sheet and cook in the oven on 350 degrees for about 8-10 minutes.

20130717-222539.jpgLet cool and ENJOY!

20130717-222530.jpgOr you can do what my mom did and make Mama McMuffins! 🙂

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