French Breakfast Puffs

Puffs
3 c all-purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 c sugar
2/3 c shortening
2 eggs
1 c milk

Coating
1/2 lb (2 sticks) butter
1 1/2 c sugar
3 tsp ground cinnamon

Preheat the oven to 350 degrees.  Lightly grease muffin cups. 

In a large bowl, stir together the flour, baking powder, salt and nutmeg.  Set aside. 

In a separate bowl, cream together the sugar and shortening.  Add the eggs and mix again. 

Alternate adding one-third of the flour miture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full.

Bake for 20-35 minutes, until golden.  Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan.  In a separate container, combine the sugar and cinnamon.  Dip the warm muffins in the butter, coating thoroughly, then roll in the cinnamon-sugar mixture.  Don't be afraid to really coat them up.

Helpful hint: After cooling completely, puffs can be frozen in plastic bags and reheated.

Source: The Pioneer Woman Cooks cookbook, they can also be found online here.

We made 2 dozen puffs in one batch.

Granola

3 c regular rolled oats
1 c coarsely shredded unpeeled apple
1/2 c toasted wheat germ
1/4 c honey
1/4 c water
1 1/2 tsp ground cinnamon
1 tsp vanilla or 1/2 tsp almond extract
Nonstick spray coating

In a large bowl combine oats, apple and wheat germ; mix well.  In a small saucepan stir together honey, water and cinnamon.  Heat to boiling; remove from heat.  Stir in vanilla.  Pour over oat mixture; mix well.

Spray a 15x10x1-inch baking pan with nonstick coating.  Spread oat mixture evenly in pan.  Bake in a 325۫oven about 45 min or until golden brown, stirring occasionally.  Spread onto foil to cool.  To store, place cooled granola in an airtight container in the refrigerator for up to 2 weeks. 

Makes 8 (1/2 cup) servings. 

Source: BH&G New Dieter's Cookbook

Belgian Club Soda Waffles

2 c Bisquick

1 egg

3 T oil

1 1/3 c club soda

Heat Belgian waffler to high. Mix above ingredients well, pouring in soda last.

Makes 4 large waffles with very light texture.

Serve with syrup, fresh berries, peaches, or other fresh fruit and whipped cream.

Source: MC church cookbook

Cranberry Orange Scones

2 c all-purpose flour
7 tsp sugar
1 Tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/3 c cold butter
1 c dried cranberries
1/3 c white chocolate chips
1/4 c orange juice
1/4 c half-and-half cream
1 egg
1 Tbsp milk
3 tsp sugar
Glaze
1/2 c confectioner's sugar
1 Tbsp orange juice

In a bowl, combine flour, sugar, orange peel, baking powder, salt and baking soda.  Cut in butter until the mixture resembles coarse crumbs; set aside.  In a small bowl, combine cranberries, white chocolate chips, orange juice, cream and egg.

Add to flour mixture and stir until a soft dough forms.  On a floured surface, gently knead 6-8 times.  Pat dough into an 8-inch circle.  Cut into 10 wedges.  Separate wedges and place on an ungreased baking sheet.  Brush with milk; sprinkle with 3 tsp sugar.

Bake at 400 for 12-15 min or until lightly browned.  Combine glaze ingredients and drizzle over scones.

Yield: 10 scones

Source: J.K.

Banana Crumb Muffins

1 1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 c white sugar
1 egg, lightly beaten
1/3 c butter, melted
1/3 c packed brown sugar
2 Tbsp all-purpose flour
1/8 tsp ground cinnamon
1 Tbsp butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Source: Allrecipes.com

Also posted here: Just Mom Cooking

Notes: My recipe made 12, not 10

Peach French Toast

1 c packed brown sugar

1/2 c butter

2 Tbsp water

1 (29 1/2 oz) can sliced peaches, drained (optional to reserve juice for topping)

14 (3/4" thick) slices day old French bread

1 1/2 c milk

5 eggs
1 Tbsp vanilla extract
1 pinch ground cinnamon

In a saucepan, stir together the brown sugar and butter, let melt. Add water. Bring to a boil and reduce heat to low. Simmer for 10 min, stirring frequently.

Pour the brown sugar mixture into a 9x13 pan and tilt the dish to cover the entire bottom. Let cool 10 min. Place peaches in a layer over the sugar coating, then top with slices of French bread.

In a medium bowl, whisk together the eggs, milk and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 min before baking. Bake at 350 for 25-30 min or until bread is golden brown.

Be sure to spoon up the juice on the bottom of the pan - can also use whipped topping to serve.

Source: J.G. and K.B.

Moravian Sugar Cake

1 envelope dry yeast

½ cup lukewarm water

1 cup milk

1 cup mashed potatoes

2 eggs

½ cup sugar

6 cups flour

⅔ cup Crisco

2 tsp salt

Topping:

2 cup light brown sugar

1 cup flour

2 sticks butter

Cinnamon

Put dry yeast in bowl with warm water. Heat the milk lukewarm. Stir yeast mixture. Then add the milk, mashed potatoes, eggs, Crisco, ½ cup sugar and 2 tsp salt. Mix with hands until well blended. Add the flour, 3 cups at a time.Knead the dough on a floured surface. Keep adding small amounts of flour to keep from sticking. Knead about 10 minutes. Put dough back in bowl; cover with cloth and let it rise until double in size, about 2 hours.Punch it down; divide in half.

Spread out on 2 cookie sheets until about ½ inch high. Cover with cloth, let rise about 1 hour.Mix with your hands the light brown sugar and 1 cup flour until all lumps are gone. Using 1 stick of butter, make bullet holes in one cake. Spread ½ the sugar mixture over top, then sprinkle cinnamon over top. Do same to second tray when first is almost finished baking. Bake 15 minutes, or until brown around edges, at 375°.

Source: WO Church Cookbook

Also posted here.