Monkey Bread

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• Ingredients

  1/2

  cup granulated sugar

  1

  teaspoon cinnamon

  2

  cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

  1/2

  cup chopped walnuts, if desired

  1/2

  cup raisins, if desired

  1

  cup firmly packed brown sugar

  3/4

  cup butter or margarine, melted
• 1

  Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
• 2

  Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.
• 3

  In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• 4

  Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

Belgium Waffles

Mix:
1 3/4 cups flour
4 tsp baking powder
1 tsp salt

In a separate bowl, separate 2 eggs and add the yolk to the dry ingredients. Fluff the egg white in the bowl.

Add to the dry ingredients and egg yolk:
1/2 cups vegetable oil
1 3/4 cups milk

Mix all together and then add the eggs whites last, just barely mixing them in.

Baked Pumpkin Donut Holes

I made these as an after school snack and kids LOVED them.  But they didn't turn out as cute as these, but they tasted great! You can find the recipe HERE


For the donuts:

• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground nutmeg
• ¾ cup pumpkin puree (not pumpkin pie filling)
• ½ cup brown sugar
• ⅓ cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup milk

• For the cinnamon sugar coating:
• 1 stick of unsalted butter, melted
• ⅔ cup granulated sugar
• 1 tablespoon cinnamon

Instructions

1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray.
2. Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
3. In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.
4. Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
6. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
7. Remove the donuts from the oven and allow to cool just enough to handle.
8. Place melted butter in one bowl and the sugar and cinnamon in another.
9. Dip the donuts into the melted butter, and coat, coat, coat in cinnamon sugar.
10. Serve warm, and enjoy

** I used pureed squash and you couldn't even tell!  Mini-muffins are tedious...so next I'm just making them into big muffins without the cinnamon sugar.

Good Old Fashioned Pancakes

When I am all out of my pancake mix...and powdered milk to make it, I have made this recipe and the kids LOVED it! (We have to double the recipe for my family) The pancakes are very light and fluffy!  You can find the recipe HERE.



Mix:

1- 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon sugar

Then add these and mix:

1- 1/4 cups milk
1 egg
3 Tablespoons butter, melted

The batter is a little too thick for me, so I add some water in it until the desired consistency.

Country gravy

Here is simple country gravy recipe...which is a must on Saturday morning at our house!  I found the recipe HERE on Betty Crocker website. 

Ingredients:
1 TBS vegetable oil
2 TBS flour
1 cup milk
1/4 tsp salt
1/4 tsp pepper
Sausage

Directions:

• 1

  After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
• 2

  Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.  Add sausage.

Yummy Corn Bread

Look no further....this will be your best, most favorite corn bread recipe ever!  It is moist, light and fluffy and sweet.  Seriously you must try it NOW!

2 cups bisquick
6 TB cornmeal
1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Mix dry ingredients together.  Add eggs and milk and stir.  Then add the melted butter and stir again.  Bake at 350 degrees for 35-40 minutes.  (If making it in a 13x9 pan, check after 30 minutes.  If making it in a smaller 9x9 pan, it will take longer)

ENJOY the butter and honey or other favorite toppings.  Great for breakfast or as a side dish!

Impossibly Easy Breakfast Bake

My husband and I love breakfast casseroles...especially my husband!  I found this recipe from Betty Crocker one day and have loved it since.  The original recipe can be found HERE.  I alter it slightly.  I use 1/2 or less of the sausage it calls for.  Sometimes I add bacon in it too...Whatever I have on hand.  And when I have mushrooms....I saute those too with the onions and green peppers.  Yum!!  I especially like that is doesn't call for 12 eggs like most breakfast casseroles do.  I prefer using the bisquick mix in breakfast casseroles.  This is easy and yummy!  Gotta try it!

INGREDIENTS:

2

packages (12 oz each) bulk pork sausage

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup) 

3 cups frozen hash brown potatoes

2 cups shredded Cheddar cheese (8 oz)

1 cup Original Bisquick™ mix 

2 cups milk

1/4 teaspoon pepper 

4 eggs

Watch Video

DIRECTIONS 

1 Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

• 2 Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
• 3 Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Crepes

My kids LOVE breakfast!  Especially when I tell them we are having crepes!  Today was that day. Boy do they devour their food!  We fill our crepes with sliced strawberries, whip cream and a little syrup.  Yum!  I found this recipe in my Our Best Bites cookbook.  You can also find the recipe HERE.

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Heat a non-stick skillet to medium-high heat.  Hold pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan.   Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds.   Flip crepe and cook an additional 15-20 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling.  Top sweet crepes with  with Strawberry Sauce, Buttermilk Caramel Syrup,Hot Fudge, or just a dusting of powdered sugar and sweetened whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen.  To thaw, leave at room temperature.   

Makes 12-14 8″ crepes

Whole Wheat Chunky Monkey Pancake

This recipe comes from the Set for Life cookbook, I just made a few additions and changed the name.  I always double the recipe for my family.




1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1 Tbl honey or sugar
1 Tbl oil
1 cup milk
1/2 - 1 banana, mashed
1 Tbl chia seeds (or more)
chocolate chips, optional (my kids add these, I don't)
optional additionas: berries, flaxseed flour, etc






Mix dry ingredients.  Add egg, honey, oil, and milk stirring until flour is moistened.  You may need to add more milk, if the batter is too thick.




For topping, I add unsweetened applesauce and natural (no-sugar) peanut butter.  Yum. You could also top it any fresh fruit.

Whole Wheat Waffles and Berry Compote

The whole wheat waffle (or pancake) recipe comes from the cookbook, Set for Life.  The berry compote recipe was found on the back of a blueberry pancake mix distributed by Augason Farms.  It's a  delicious, healthy breakfast!

Whole Wheat Pancakes or Waffles

1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1 T. sugar or honey
1 beaten egg
1 T. oil
1 cup skim milk

Mix dry ingredients.  Add egg, honey (unless you are using sugar), oil and milk, stirring just until flour is moistened.  Batter will be slightly lumpy.  Bake immediately on a hot griddle or waffle iron.

Tiff's Tips:  I always double this recipe for my family and it is just enough for all 6 of us.  This could always be made into a dry mix ahead of time for a quicker breakfast prep.  Just label your mix with the other (wet) ingredients.


Berry Compote

1 1/2 cups orange juice
3 T. honey
1 tsp. vanilla extract
3-4 cups of berries, frozen or fresh (blueberries, blackberries, or raspberries)
The recipe calls for 1 cup blueberries, 1 cup blackberries, and 2 cups raspberries.  However, I have done it using all frozen blueberries and thought it was delicious (I have even tried just using 3 cups of berries and thought it was still plenty.  I may try it with raspberries once mine start producing in the garden.

2-3 tsp. cornstarch
3 tsp. orange juice

Directions:
Dissolve cornstarch into 3 tsp. orange juice, mixing until dissolved.  Set aside.

Combine the 1 1/2 cups of orange juice, honey, and vanilla in a medium saucepan.  Bring to a boil over high heat.  Cook for 2 minutes, or until honey has dissolved.

Add berries (if using raspberries fold them in at the last right before serving) and cook for 2-5 minutes (depending on if they are fresh or frozen).  Then add cornstarch until the mixture slightly thickens, about 2 minutes.  Remove from heat and serve warm.

Tiff's Tips:  This berry sauce would also be yummy if served with a scoop of vanilla yogurt on top of the pancake or waffle.  This recipe makes enough for my family with some leftovers!

Sourdough English Muffins

Ever since I learned to make these muffins (first hand from Mary Ann Wilcox), I have made these exclusively homemade ever since.  Vivian loves them - which says a lot, because she is the pickiest eater in our family.  They are so good fresh!  I will never go back to store bought.

Mix together,
cover loosely, set out overnight:
½ c sourdough starter (once you have a starter, your set)
1 c milk
2 c flour

Next AM mix together in a small bowl:
½ c flour ¾ t salt
1 T sugar ½ t soda
1. Sprinkle over dough and mix in.
2. Turn out onto floured board and knead for 2 or 3 minutes or till
not sticky.
3. Roll out to ¾ inch.
4. Use 3” cutter; cut out 12 muffins.
5. Place on corn meal sprinkled cookie sheet.
6. Sprinkle corn meal on top.
7. Cover and set aside to rise about 1 hour.
8. Lift muffins off baking sheet and place on lightly greased
griddle.
9. Bake for 10 minutes on each side at 275 degrees with a lid on.

Yield:  1 Dozen Rolls
Note: An electric skillet works the best because the temperature is consistent and it steams the muffins.

Tiff's Tips:  I make these using mostly freshly ground whole wheat - they are wonderful.  I always make a double batch and put the extra dozen in the freezer for later.

Country Style Gravy and Biscuits

This is one of Olivia's favorite breakfasts!  The biscuits are super easy.  This recipe comes from Mary Ann Wilcox.

Country Style Gravy with Sausage

 ½ lb. pork sausage

2 T. chopped onion

5 T. flour

3 cups milk

½ tsp. sage (optional)

¼ tsp salt

Pepper, to taste

In a large skillet over medium heat cook the sausage and onion until sausage is no longer pink.  Drain, reserving 2-3 Tbls drippings in skillet.  Stir flour into sausage and drippings until blended.  Cook and stir until light golden brown.  Gradually stir in milk and seasonings.  Bring to a boil and cook and stir until desired thickness.

I got this biscuit mix from Mary Ann Wilcox, the lady I have taken many food storage classes from.

Biscuit  Master Mix

12 cup flour

4 T. baking powder

3 c instant powder milk or 1 ½ cups dry non-instant milk powder (cannery)

2 T. salt

2 cups shortening

Blend all ingredients together with mixer, pastry cutter or wire whisk. 

Biscuits

2 cups biscuit mix

2/3 cup water

Mix together to form a soft dough.  It will be a little sticky.  Turn out on counter that has been generously covered with biscuit mix.  Gently knead dough until easy to handle.  Roll out 3/4” thick.  Cut with biscuit cutter dipped in biscuit mix.  Bake 8-10 minutes at 450 degrees until lightly browned.

Tiff's Tips:  I double the biscuit recipe for my family.  Doubled it makes about a dozen biscuits.

Homemade yogurt

Homemade Yogurt

Reconstitute powdered milk to make 1 quart. (Do not use the "Morning Moo" brand. It will not turn into yogurt.) Heat milk to 180° F stirring constantly, if heating on the stove. You can also heat the milk in the microwave. It takes me about 7 minutes in my microwave. Remove from heat and let cool until milk reaches 120–125° F. Set a timer for about 20 minutes so you don't forget about it. Use an instant read food thermometer to measure the temperature. Mix in ¼–½ cup of plain yogurt with active cultures. Stir with a wire whisk. Pour into a thermos and screw on the lid. Allow to incubate for 2 ½–12 hours on your counter. I've found that when I use plain yogurt from the store it takes 4+ hours to set up. If I use my homemade yogurt as a start, it is often done in 2 ½–3 hours. The longer you incubate the yogurt, the tangier it will be. You know it is done when you open your thermos and you see a small amount of clear, yellowish liquid (whey) on the top and thick white yogurt below. If you still see milk, it needs to incubate longer. Quickly close the thermos so you don't lose much heat and let it sit another hour or more before checking again. Refrigerate after incubating. It will thicken a little more as it cools.

I got this Making Yogurt with Powdered milk recipe from All Things Provident.  If you haven't checked out her blog yet and you are big into using your food storage, then you are missing out!  She has lots of ideas on how to use your food storage for everyday use.

So why make homemade yogurt?  It is SUPER cheap, is it easy, healthy, can use it in many recipes, did I say easy?  I've made it multiple times and have used it so far for fruit/yogurt popsicles and also for a recipe that called for cream cheese.  See the blog to see how to turn the homemade yogurt into sour cream/cream cheese.

'Just add water' whole wheat blender pancakes

This is my whole wheat blender pancake recipe converted to pantry only ingredients. I multiply it several times and make 3 or 4 gallon ziplock bags for the pantry. It's great for camping and for those mornings that you don't want to wake up the whole world with the blender! Just add water and they still have that awesome blender pancake texture.

4 cups wheat blended
6 tsp butter powder
8 to 9 TB sugar
6 tsp baking powder
2 tsp salt
16 TB powdered milk

mix it together
add water slowly and stir until it looks like pancake batter- batter gets thick so you may need to add water after it sits for awhile for easy pour pancakes.

You can also sneak in some other ingredients as well like ground flax seed and ground quinoa.

April's 'Just add water' whole wheat blender pancakes

This is my whole wheat blender pancake recipe converted to pantry only ingredients. I multiply it several times and make 3 or 4 gallon ziplock bags for the pantry. It's great for camping and for those mornings that you don't want to wake up the whole world with the blender! Just add water and they still have that awesome blender pancake texture.

4 cups wheat blended
6 tsp butter powder
8 to 9 TB sugar
6 tsp baking powder
2 tsp salt
16 TB powdered milk

mix it together
add water slowly and stir until it looks like pancake batter- batter gets thick so you may need to add water after it sits for awhile for easy pour pancakes.

You can also sneak in some other ingredients as well like ground flax seed and ground quinoa.

Peach Pancake Topping

 

I found this recipe on Pinterest (now it's saved on my "In the Kitchen" board.  The recipe came from here.  I am even canning this into pint jars, it's that good!

Peach Pancake Topping
makes about 3 cups
2 1/4 cups frozen peaches (1 16-ounce bag)
1/2 cup white sugar
1 cup orange juice
1 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 tablespoons cornstarch
1/4 cup cold water
Pinch salt

Put the peaches in a 2 quart saucepan. Stir in the sugar, orange juice, water and spices and bring to a simmer over medium heat. Stir often and make sure that the mixture doesn't boil over. Simmer for about 15 minutes or until the sauce is slightly reduced and the peaches are tender.

In a small bowl, whisk the cornstarch into the cold water until completely dissolved. Add to the peaches, stirring briskly. Stir constantly over medium heat until the sauce is slightly thickened - just a couple minutes.

Serve while warm.

Tiff's Notes:  I processed pints in a water bath for 15 minutes, like you would jam.