Collection of recipes from family & friends

Archive for the ‘Breads & Pancakes’ Category

Orange Ricotta Pancakes

Ingredients:

1 ½ Cup Flour 1 Cup Milk

½ Cup Cornmeal ½ Cup Ricotta Cheese

2 Tbsp. Sugar ¼ Cup Orange Juice

1 tsp. Baking Powder 2 Eggs

½ tsp. Baking Soda 2 tsp. Finely Shredded Orange Peel

½ tsp. Salt 1 Recipe Raspberry Orange Syrup

Directions:

  1. In large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
  2. In a medium bowl whisk together milk, ricotta, orange juice, eggs, and orange peel.
  3. Add milk mixture to four mixture; stir just until combined.
  4. Preheat griddle over medium heat; brush lightly with butter. Add ¼ to ½ cup batter per pancake.
  5. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done.
  6. Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired. Makes 10-12 pancakes.

Raspberry Orange Syrup

In a small saucepan combine 1 cup sugar, ½ cup orange juice, and 1 Tbsp. lemon juice. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer about 10 minutes or until syrupy. Stir in 1 pint fresh raspberries.

Beer Bread

Ingredients:

½ Cup Butter 2 Tbs. Sugar
3 Cups Self-Rising Flour 12 oz can Beer (Coors or Budweiser)

Directions:

  1. Melt Butter and pour enough into a 9×5 inch loaf pan to coat the bottom.
  2. In large bowl, mix together flour, sugar and beer.
  3. Spoon dough into loaf pan.
  4. Pour remaining butter over top.
  5. Bake at 350 for 50 – 60 minutes or until bread is a light golden color.

Best when served immediately.

Southern Pecan Cornbread Stuffing

Ingredients:

5 Cups 

Dry Cornbread Stuffing Mix 

1 Cup

 

Coarsely Chopped Pecans 

1 Pkg 

Knorr Classics Leek Soup, Dip Mix 

1 10-oz Pkg. 

Frozen Whole Kernel Corn, thawed & drained 

½ Cup 

Butter or margarine 

1 Cup 

Hot Water 

   

1 Cup

Orange Juice 

Directions:

  1. In a large bowl, combine stuffing mix and recipe mix.
  2. In an 8-inch skillet, melt butter or margarine over medium heat and cook pecans, stirring occasionally, 5 minutes or until golden.
  3. Add corn, water, orange juice and pecan mixture to stuffing mix; toss until moistened.
  4. Spoon into a 2-quart casserole dish, sprayed with nonstick cooking spray.

Cover and bake @ 350º for 30 minutes or until heated through.

Holiday Morning French Toast

This recipe comes from Mom

 

Ingredients:

1 Cup 

Brown Sugar 

½ Cup 

Butter, melted 

3 Tsp. 

Ground Cinnamon 

3  

Tart Apples, peeled, cored and thinly sliced 

½ Cup 

Dried Cranberries or raisins 

1 Loaf 

Italian or French Bread, cut into 1-inch slices

1 ½ Cups 

Milk 

1 Tbsp. 

Vanilla 

 

Directions:

  1. Combine brown sugar, butter and 1 teaspoon cinnamon in a 13×9-inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.
  2. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.

Bake, covered with aluminum foil, in a preheated 375° oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.

Coffee Cake

This recipe comes from Mom

Ingredients:

1 ½ Cups 

Sugar 

1 Cup 

Milk 

½ Cup  

Shortening 

3 Cups 

Flour 

Eggs 

4 tsp. 

Baking Powder 

   

1 tsp. 

Salt 

Directions:

  1. Make a struesel by melting 2 Tbsp. Butter and then adding ½ Cup Packed Brown Sugar, 2 Tbsp. Flour, 2 tsp. Cinnamon and ½ Cup Chopped Nuts. Mix well and set aside.
  2. Thoroughly mix sugar, shortening and eggs.
  3. Stir in milk.
  4. Add dry ingredients and mix well.
  5. Pour ½ the batter into a greased and floured 9″ x 13″ pan.
  6. Sprinkle with ½ the struesel, then add the other ½ of the batter and the other ½ of the struesel.

Bake at 350° for approximately 20 minutes or until a toothpick stuck in the center comes out clean and crust is golden brown.

Classic Sour Cream Coffee Cake

Ingredients:

For the Filling: 

   

1/3 Cup 

Brown Sugar, firmly packed 

2 tsp. 

Flour 

2 tsp. 

Cinnamon, ground 

1 Cup 

Pecans, coarsely chopped 

For the Cake: 

   

3 ½ Cups 

Flour 

1 Cup 

Sugar 

2 tsp. 

Baking Powder 

3 Large 

Eggs 

½ tsp.

Baking Soda 

1 ¾ Cups 

Sour Cream 

½ tsp. 

Salt 

 

Confectioners’ Sugar 

10 Tbsp. 

Unsalted Butter, softened 

 

Vegetable Oil Cooking Spray 

Directions:

  1. Prepare the filling: Mix together brown sugar, cinnamon, flour, and pecans in a small bowl; set aside.
  2. Prepare the cake: Preheat oven to 350°. Spray a 10-inch nonstick bundt pan with cooking spray; set aside. Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed and increasing to medium. Add eggs, one at a time, beating well after each, and scraping sides of bowl.
  4. With mixer on low speed, add flour mixture in two batches, alternating with the sour cream and beginning and ending with flour. Beat just until well combined; scrape sides of bowl several times.

Spoon half the batter into prepared pan. Sprinkle evenly with reserved filling; top with remaining batter. Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Remove from oven; let cake cool in pan, 10 to 15 minutes. Turn out onto a wire rack to cool completely. Dust with confectioners’ sugar, and serve.

Waffles

This recipe comes from Mom

Ingredients:

Eggs 

1¾ Cups 

Flour 

1½ Cups 

Milk 

2 tsp. 

Baking Powder 

1/3 Cup 

Vegetable Oil 

3 tsp. 

Sugar 

   

½ tsp. 

Salt 

Directions:

  1. Separate eggs and beat egg whites until stiff.
  2. Blend in egg yolks, milk, and oil.
  3. Add dry ingredients and stir until all ingredients are moistened.

 

Bake in a waffle maker until golden brown.