Dutch Baby Batter

Source: Ray Walker (Owner Walker Bros. The Original Pancake House)
Yield: Four 8" pancakes or two 12" pancakes

• 4 tsp. clarified butter
• 8 oz. skim milk
• 4 oz. heavy whipping cream
• 12 large eggs
• 1/2 cup powdered sugar
• 2 cups flour
• 1 tsp. salt
• dash nutmeg

Directions:

Mix milk, cream, and eggs in a large bowl using a wire whisk.  Mix in the sugar then the flour until there are no lumps. Add the salt and nutmeg, mix until smooth

Place 1 tsp. of clarified butter (non-clarified butter will burn) in an 8" Teflon coated warm skillet.  Let butter melt and move skillet to have butter coat entire cooking surface.  Pour 10 oz. of batter into the skillet and place into a 400º preheated oven.  Let cook for 8-10 minutes in a convection oven or 25-30 minutes in a conventional oven until it is nicely browned.  As the edge of the Dutch Baby firms up and rises at at least and edge higher than the pan, gently spin it in the pan to loosen any friction and encourage a higher rising edge.  It may rise as high as 8", so plan your oven space accordingly.

This recipe yields 4 Dutch Baby pancakes using 8" skillets.  You may cook 2 at a time in the oven, paying close attention to the color and cooking.  You may also cook a larger Dutch Baby in a 12" skillet using twice the butter and batter.

Apple Pancake "My Signature Recipe"

Source: Richard Walker  www.richardwalkers.com 
Yield: 2 pancakes, 2-4 servings

• 1 c. water
• 1/2 cup whipping cream
• 4 tsp. skim milk powder
• 6 eggs
• 1/2 cup confectioner's sugar
• 1 3/4 cups flour
• 2 tsp. salt
• 1/16 tsp grated nutmeg
• 1/2 cup clarified butter
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 
  
• 2/3 cup superfine sugar mixed with 2 tsp. ground cinnamon

1. Whisk together water, cream, and milk powder.  Beat eggs and whisk into water mixture. Add confectioner's sugar, flour, salt, and nutmeg and beat to remove lumps.
2. Heat the butter in a 10 inch, heavy bottomed, Teflon, oven-proof skillet.  Add half the apples and sauté over low-medium heat for 2 minutes.  Sprinkle with half the sugar-cinnamon mixture and cook over medium heat until apples are browned and glazed. 
3. Pour half of batter over apples in skillet.  Bake apple pancake in preheated 400º oven for 18 minutes until pancake is puffed around sides, golden, and firm in the center.  Remove immediately from  oven.  Place a dinner plate over the skillet.  Carefully and quickly flip pan upside down over plate so pancake comes out apple-side up.
4. Repeat with the remaining ingredients to make second pancake.

Mormor's Swedish Coffee Bread (Original Recipe)

Source: Naemi Johanson

Start first:

• 2 cakes yeast
• 1/8 cup lukewarm water 
• large pinch sugar.

Combine:

• 3/4 tsp. salt
• 5 cups flour
• 1 cup sugar
• 15 - 20 cardamom seeds, crushed (or 1 1/4 tsp. pre-ground)

Combine and heat just past lukewarm:

• 2 cups milk
• 2/3 cup vegetable oil

Add liquid to dry mixture and blend thoroughly.

Add yeast, blend thoroughly.

Beat dough by hand (or heavy duty mixer). The longer the better.

(Optional: Add one beaten egg after beating is completed and blend thoroughly.)

Cover with a cloth and let rise until double in bulk.

Knead on floured surface, adding additional flour (as much as necessary to handle dough comfortably - but try to keep it loose as bread will be lighter if not too much flour is added at this point).

Form into braided loaves and/or cinnamon buns (bullar) and place on greased pans.  Cover with a cloth and let rise until double in bulk once again.

Brush surfaces with beaten whole egg and sprinkle with Swedish pearl sugar (Parl Socker).

Bake at 400º about 1/2 hour (check after 20 minutes).

Enjoy!

Cranberry Bread

Source: 5Kidsin5Years/Sonlight

Put in a large bowl and whisk together:

• 4 cups flour
• 2 cups sugar
• 3 tsp. baking powder
• 1 tsp baking soda

Juice, and put into a 2 cup measuring cup:

• 2 oranges

Add:

• 2 tsp. zest from the orange peel
• 4 tbsp. melted butter

The juice, zest & butter should measure about 3/4 cup.  Add enough water to make it 1 1/2 cups.

Add:

• 2 beaten eggs

Stir together until just combined:

• wet & dry mixtures

Stir in:

• 2 - 3 cups cranberries (washed, dried, chopped)  
• 1 cup chopped nuts (opt.)

Bake in 2 greased loaf pans @ 350º for about 50 minutes, until a toothpick comes out clean.  

Pineapple Bran Muffins

Yield: 12 muffins

• 1 large can pineapple
• 3 Tbsp. dry milk
• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Drain pineapple, if there is less than 1 1/4 cups juice, add water to get up to that amount. 
3. Combine cereal and juice, let stand until softened, 1 to 2 minutes. 
4. Add egg and oil, beat well.
5. Add dry mixture, stirring only until combined.  
6. Portion evenly into 12 greased 2 1/2" muffin pan cups.
7. Bake at 400º for 18 to 20 minutes or until tests done.  

Our Best Bran Muffins

Source: Kellogg's
Yield: 12 muffins

• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Combine cereal and milk, let stand until softened, 1 to 2 minutes.  
3. Add egg and oil, beat well.
4. Add dry mixture, stirring only until combined.  
5. Portion evenly into 12 greased 2 1/2" muffin pan cups.
6. Bake at 400º for 18 to 20 minutes or until tests done.  

Mini Blinis

Yield: 3 dozen

• 1 loaf white bread
• 1 egg yolk
• 8 oz. cream cheese, softened
• 1/4 cup sugar
• 1/2 cup sugar + 1 tsp. cinnamon
• 1/4 cup butter, melted

1. Trim crust from bread.  Flatten with a rolling pin.
2. Combine cream cheese, 1/4 cup sugar, and egg yolk.
3. Spread mixture on bread slices and roll up.
4. Dip each roll in butter, then cinnamon/sugar mixture.
5. Place on a cookie sheet and freeze for 2 hours, then transfer to an airtight container.  
6. When ready to use, bake at 400º for 10-12 minutes.  

Poppy Seed Bread

Source: Advertiser; M. Landauer; Cary, IL
Yield: 2 Large Loaves

• 3 cups flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 2 Tbsp. poppy seeds
• 2 + 3/4 cups sugar, divided
• 1 1/2 cups oil
• 3 eggs
• 1 1/2 tsp. vanilla
• 2 tsp. almond extract (1 1/2 + 1/2 tsp, divided)
• 1 1/2 cups milk
• 1/4 cup orange juice

1. Combine dry ingredients, set aside.
2. Cream 2 cups of the sugar with the oil, eggs, and the vanilla and 1 1/2 tsp. almond extract.
3. Add dry ingredients to the sugar mixture alternately with the milk.
4. Bake at 350º in 2 greased loaf pans for 30-60 minutes or until they test done.  
5. Combine orange juice with the remaining sugar and 1/2 tsp. almond extract.  Drizzle over the hot loaves.

Zucchini Bread

Source: Mary Ragona
Yield: 2 loaves

• 3 eggs
• 2 cups sugar
• 3 cups flour
• 1 cup nuts
• 1 cup oil
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups grated zucchini
• 1 Tbsp. vanilla

Mix sugar and oil, then add eggs and vanilla.  

Combine dry ingredients and combine.

Stir in zucchini and divide into 2 loaf pans.

Bake at 350º for 1 hour.  

Margaret's Blueberry Muffins

Source: Margaret Kaiser
Yield: 12 muffins

• 1/2 cup oatmeal
• 1/2 cup orange juice
• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 egg, lightly beaten
• 1/2 cup oil 
• 1/4 tsp. baking soda
• 1 1/4 tsp. baking powder
• 1 1/2 cups blueberries
• 2 Tbsp. sugar + 1/4 tsp. cinnamon

Combine oatmeal and o.j.; then add flour, sugar, soda, baking powder, salt, oil, and eggs.  

Mix well, then stir in blueberries.  Fill muffin tins and sprinkle with the sugar/cinnamon mixture.

Bake at 400º for 18-22 minutes.  

Alvira's Egg Casserole

Source: Alvira Colbert

Layer on the bottom of a greased 13"x9" pan:

• 3 cups plain croutons
• 2 1/2 cups shredded cheddar

Blend together and pour over cheese:

• 10 eggs
• 3 cups milk
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. onion powder

Cover and refrigerate overnight.

Sprinkle with cooked bacon, ham, or sausage.

Bake for 1 hour at 325º

Hot Apple Breakfast

Source: Rebecca in CO

• 4 medium apples (peeled & sliced)
• 1/4 cup honey
• 1 tsp. cinnamon
• 1 T. butter
• 2 cups granola

Place apples in a crockpot.

Mix rest of ingredients together and add to crockpot.

Cook on low 7-9 hours.

Overnight Caramel French Toast

Yield: 4 to 6 servings

• 1 c. packed brown sugar
• 1/2 c. butter
• 2 T. light corn syrup
• 12 slices white or whole wheat bread
• 1/4 cup sugar
• 1 tsp. cinnamon, divided
• 6 eggs, beaten
• 1 1/2 cup milk
• 1 tsp. vanilla

1. Lightly grease a 13"x9"x2" baking dish.  
2. Bring brown sugar, butter, and corn syrup to a boil.  Remove from heat; pour into baking dish.  
3. Top with 6 slices bread; sprinkle with combined sugar & 1/2 tsp. cinnamon.  Top with remaining bread.
4. Beat eggs, milk, vanilla and remaining cinnamon.  Pour over bread.  
5. Cover and refrigerate overnight.
6. Remove dish from refrigerator; preheat oven to 350º.  Bake 30 to 35 minutes.  

Sausage Muffins

Source: Tam in AZ / SL

• 1 lb. sausage, cooked and drained 
• 2 cups self rising flour 
• ½ stick butter, melted 
• 1 egg
• 1 cup milk 
• 1 ½ c. Cheddar cheese 

Make a well in flour and add butter, egg and milk. Mix until blended. Stir in sausage and cheese. Bake in greased tins 375 degrees for 20-25 minutes.

These freeze well.

Swedish Pancakes (Plattar)

• 1 cup flour
• 2 tbsp. sugar
• 1/4 tsp. salt
• 3 eggs
• 3 cups milk

1. Sift flour into bowl; add sugar & salt.
2. Add eggs and milk gradually, stirring into well blended.
3. Let stand 2 hours.
4. Heat pan and butter well.
5. Beat batter again, pour by tablespoons into sections of the plattar pan and fry on both sides until nicely brown.
6. Place on a very hot platter and serve immediately with lingonberries.

Mormor's Goda Pepparkakor

Source: Mormor

Preheat oven to 350º.
Grease & flour a loaf pan.
Mix in order:

• 3 eggs
• 1 1/2 cups sugar
• 1 1/2 cups sour cream
• 1 1/2 cups flour
• 2 tsp. cinnamon
• small tsp. cloves
• 1/2 tsp. ginger
• 1/2 tsp. cardamon
• 1 tsp. baking soda
• 1 tsp. hjortron salt OR baking powder
• 2 tbsp. lingon or jam
• 3 tbsp. melted butter

Bake for 50-60 minutes, or until a toothpick inserts comes out clean.

Cheese Delight

Preheat oven to 350º.

Mix until creamy:

• 16 oz. cream cheese
• 1/4 cup sugar
• 1 tsp. vanilla
• 1 egg yolk (reserve white)

Line the bottom of a 13"x9" pan and press out the perforations:

• 1 package (8 oz.) crescent rolls

Spread cream cheese mixture over the the rolls, and top with:

• 1 package (8 oz.) crescent rolls

Beat reserved egg white until frothy, and top rolls with it and 1/4 to 1/3 cup sugar.

Bake for 20-25 minutes until golden brown.

Dutch Babies

Source: Progressing Pilgrim, SL Forum

Amounts depend on cast iron skillet size.

3 C. Pan: 1 1/2 Tbsp butter, 1 egg, 1/4 c milk, 1/4 c flour
4 C. Pan: 3 Tbsp butter, 2 eggs, 1/2 c milk, 1/2 c flour
2-3 qt pan: 1/4 c butter, 3 eggs, 3/4 c milk, 3/4 c flour
3-4 qt pan: 1/3 c butter, 4 eggs, 1 c milk, 1 c flour
4-41/2 qt pan: 1/2 c butter, 5 eggs, 1 1/4 c milk, 1 1/4 c flour

Put butter in pan in pre-heated 425º oven. Mix eggs in blender, with blender going pour in milk, slowly add flour. (Note: I just dump in everything and process the dickens out of it, scraping down the sides if necessary.)

Remove pan from oven, pour batter in melted butter. Bake at 425 for 15-25 minutes, depending on pan size, until golden brown. Humps and bumps are normal. Serve directly from pan. Sprinkle with lemon juice and powdered sugar, if desired. Top with fresh fruit, berries, jam, syrup, etc. 1-6 generous servings.

Mormor's Bread for Bread Machine

Source: Naemi Johanson

• 1 pkg yeast
• scant ½ tsp salt
• 3 cups flour
• ½ cup sugar
• 8-10 cardamon seeds or ¾ tsp. dried
• 1 cup milk
• 1/3 cup oil

1. Heat milk and oil to just lukewarm.
2. Put liquid in bread machine first, then add rest.
3. Form the braid
4. Greased pan
5. Cover with wet cloth to raise
6. Or spray with water
7. Brush with egg and water.
8. Sprinkle sugar
9. 375º 10 min, then 350º for 20 or until done

Pineapple Bran Muffins

Yield: 12 muffins

• 3/4 cup flour
• 1/2 cup whole wheat flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup brown sugar
• 1 1/2 cups Kellog's All Bran Cereal
• 1 1/4 cups milk (dilute dry milk in pineapple juice)
• 1 egg
• 1/3 cup shortening or oil
• 1 can pineapple, crushed in juice

1. Stir dry ingredients together.
2. Drain pineapple, reserving juice.
3. Add powdered milk and cereal to juice until cereal is softened.
4. Add egg and shortening, beat well.
5. Add dry ingredients, stirring only until combined.
6. Add 1/2 can pineapple, divide into muffin cups.
7. Bake at 400º about 25 minutes.