PANCAKES / WAFFLES

PANCAKES / WAFFLES

Mix in blender on high for 20 seconds.

2 c buttermilk

2 eggs

2 c flour

1 1/2 tsp baking powder

3/4 tsp baking soda

Salt

Double for larger batch.

If waffles stick, add a little oil.

Old Fashioned Cinnamon Rolls

Old Fashioned Cinnamon Rolls

8-10 cups flour

1 cup non-fat powdered milk

1 cup instant mashed potato flakes

1 cup sugar

2 tsp salt

2 medium eggs

1/2 cup butter or margarine, melted

3 1/2 cups warm water

2 Tbsp instant yeast

Cinnamon/Sugar Mixture

1/2 cup brown sugar

1/2 cup white sugar

1 to 2 Tbsp cinnamon (to taste)

Pulse in blender until mixed thoroughly.

Combine 2 3/4 cups flour, powdered milk, potato flakes, sugar and salt in mixer bowl.

Mix on speed 5 for 10 seconds.

Add eggs, butter or margarine, and water and mix 10 more seconds on speed 5.

Add the yeast and continue mixing on speed 5.

Gradually add remaining flour until dough clears the sides of the bowl.

Stop adding flour and press the Auto Knead button.

Empty dough onto the oiled counter and let rest for five minutes.

Divide dough into two pieces.

Roll the first piece into a rectangle 18” x 15” x 3/8” -1/2”

Brush dough with 2 tablespoons softened butter and sprinkle with 1/2 cinnamon/sugar mixture.

From the longer edge, roll the dough and pinch to seal the edge.

Cut 1 1/4 “ slices. Place on greased or parchment covered pan. Repeat with the second portion of dough.

Allow to rise 30-45 minutes in a warm area.

Bake at 350 degrees Fahrenheit for 15-20 minutes.

Allow to cool for 5 minutes before frosting.

Makes 30-36 cinnamon rolls.

Frosting

2 cups powdered sugar

3 Tbsp butter or margarine, softened

1/2 tsp vanilla or almond flavoring

3 to 4 Tbsp milk or cream

Mix with French Whisks on speed 3 for 30 seconds.

Adjust liquid or sugar to get desired consistency.

GRANOLA

GRANOLA

Mix:                                  10-12 cups oats

                                        ½ c oat bran

                                        1 c chopped walnuts

Add:                                 1/c sliced almonds

1 c sunflower seeds

½ c coconut

1-2 c rye flakes

½ c sesame seeds

2 c chopped pecans

Combine:                           1 can apple juice concentrate

¾ c honey

20-3 tbs cinnamon

1 tbs vanilla

¼ c water

Heat until dissolved.

Stir together until oats are well coated.

Spread on 2-3 cookie sheets with raised edges & bake at 325’F until toasted, 30-45 min.

Stir every 10 min to ensure that the granola does not burn on the bottom or the edges.

Close to the end of baking, sprinkle with ¼ c toasted wheat germ and bake 5 minutes longer.

Let cool on cookie sheets.

When cool, put in a bowl & add some or all:        

2-4 c raisins

                                                        1-2 c chopped dates

                                                        1 c dried cranberries

Mix well.

Store in tightly sealed containers.

Pumpkin Waffles

Mix dry ingredients:
2 cups flour
2 Tbs baking powder
1 Tbs cinnamon
1/ tsp nutmeg
1 Tbs sugar
1/4 tsp salt
Combine wet ingredients in separate bowl:
1/2 cup milk
4 eggs
3/4 c melted butter
1 tsp. vanilla
1 cup pumpkin

Add dry to wet, then cook.
Syrup
Mix in a saucepan, stirring constantly, and bring to a boil:
1/2 c butter
1 c. sugar
1/2 c buttermilk
Remove from heat and add:
1 tsp baking soda
1 tsp vanilla
It will fizz, then settle.
Serve warm.

Shuri Glazier ( from Laurie Glazier)