Old Fashion Pancakes

Few things are as good for breakfast (or occasionally dinner) as pancakes.  This simple, basic, old fashion recipe for pancakes fits the bill.  These pancakes are fluffy, flavorful, and filling. And they're made with staple ingredients and mixed by hand.  Nothing like going back to the original recipe to make a good ol' standby like pancakes.  Your hungry crew won't be disappointed!  Here's the skinny...
Ingredients
3 cups flour
2 Tablespoons sugar
2 teaspoons salt
5 1/4 baking powder
2 eggs, lightly beaten
2 1/2 cups milk
1 teaspoon vanilla
4 Tablespoons butter, melted & cooled

Directions
Mix flour, sugar, salt, and baking powder.  Make a well in the center of the flour mixture.  Add eggs, milk, vanilla, and butter into the well.  Slowly stir until all the ingredients are incorporated.  Batter will be slightly lumpy.  Let batter sit for 5-10 minutes.
Meanwhile heat griddle over medium-high heat.  Coat griddle with butter or canola oil.  Pour about 1/4 cup batter per pancake on the hot griddle.  Flip pancake when bubbles start to rise to the top.  Continue to cook pancake until bottom is golden brown.
Serve pancakes warm with butter and syrup.  Enjoy!  Makes 24-26 six inch pancakes.

Mother's Day Brunch

Here are some good ideas for whipping up your mom a fabulous brunch on her special day.  {click on the title to get the recipe}

Banana Blueberry Muffins

Pull-Apart Sticky Buns

Sour Cream Pancakes

Popeyes with Cheese Sauce

Baked French Toast with Praline Topping

Dill Red Potatoes Hash Browns

Dutch Baby

Iced Coffee

Black & Blue Crumb Bars

Banana Bread French Toast

Dill Red Potato Hash Browns

Mother's Day is quickly approaching.  In honor of this glorious holiday I thought I would do a few post to help all the dads and children with their Mom's Day preparations.  These hash browns are perfect for brunch, which plays a big role in this holiday.  Using red potatoes gives them a certain elegance and the dill gives them the perfect amount of flavor.  These are easy to whip up, even a dad or offspring could pull it off.  They pair nicely with eggs or quiche.  Here's the DL...
Ingredients
3 tablespoons butter
1/2 medium onion diced
10 medium red potatoes
1/2 teaspoon dill
salt & pepper to taste
Directions

Cut up the potatoes into one inch pieces.  You want to keep the potato pieces good size because red potatoes are delicate and you don't want them breaking.  You should have about 8 cups of potatoes once they are diced.
In large pan over medium-low heat melt the butter and add the potatoes.  Turn potatoes to coat in butter and then cover and let cook 1 minutes, turning half way through.  Add diced onion, cover and cook 5 minutes.  Add dill, salt, and pepper.  Cook uncovered for 5 to 10 minutes turning occasionally until potatoes are slightly brown.  Serve warm and enjoy!

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Easy Pull-apart Sticky Buns

Popeyes with Cheese Sauce

Quick & Easy Sticky Buns

I made these this morning and they were a hit.  We devoured them warm out of the oven and it was a perfect Saturday morning breakfast.  The best part was it took me about five minutes to whip 'em up and then while they baked I was able to peruse Pinterest and enjoy my lazy Saturday morning as well.  Sure beats having to make a big breakfast first thing in the morning.  Pair these sticky buns with fresh fruit and some sausage and you'll be a Saturday morning hero while still getting to relax.  Here's the DL..
Ingredients

I bought the "Honey Butter"variety of Grands biscuits.  They tasted awesome, & were on mega sale.  But if you can't find the "Honey Butter" kind good 'ol buttermilk biscuits will work great.

2 cans Grands Flaky Layers biscuits
1 stick of butter, melted
1/2 cup + 1 Tablespoon brown sugar
3 Tablespoons light corn syrup
1/2 teaspoon cinnamon
1/3 cup chopped pecans
Directions
Preheat oven to 375 degrees.  Spray bunt pan with non-stick cooking spray.  Mix together butter, 1/2 cup brown sugar, corn syrup, and cinnamon until mixture is syrupy and sugar is dissolved.

Pour about one third of the sugar mixture into the bottom of the bunt pan.  Sprinkle in half of the pecans.  Arrange biscuits in overlapping domino fashion in the pan.  Pour the remaining sugar mixture evenly on top of the biscuits.  Sprinkle remaining pecans and 1 tablespoon brown sugar on top.

Bake for 35-45 minutes, or until tops are good and brown & biscuits are cooked through.  Remove from oven & let sit for one minute.  Invert onto serving platter, set on the table & let the crew pull apart your beautiful creation and devour it.  Enjoy!

Banana Blueberry Muffins

You have to make these!  They are so moist, like banana bread, but convenient like a muffin.  The combination of blueberries & bananas is a winner.  And the crumble topping will brighten your day.  So if you've got a few brown bananas lying around whip this baby up, you won't regret it.  Here's the DL...
Ingredients
2 large ripe (& by ripe I mean really brown) bananas, mashed
2 eggs
2/3 cup brown sugar
1/2 cup butter, melted & slightly cooled
1 tablespoon vanilla
2 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
2 tablespoons Sugar in the Raw
Topping
1/4 cup brown sugar
1/4 cup flour
2 Tablespoons butter, softened
Mix together using fork until mixture resembles cornmeal.  A few lumps are good.

Directions
Preheat oven to 375 degrees.  Coat a muffin tin with cooking spray or use liners.  Using an electric mixer beat together bananas, eggs, brown sugar, melted butter, & vanilla until well blended.  Stir in flour, baking powder, & salt.  Mix until just incorporated (don't mix too long or your muffins will be tough).  Using a spoon, gently fold in blueberries.
Scoop batter into muffin tin, about 2/3 way full.  Evenly spoon topping on top of each muffin.  Sprinkle sugar in the raw on top of each muffin.  Bake for 25 minutes, or until toothpick inserted comes out clean.  Remove from oven & let cool for a bit.  Enjoy!

Banana Bread French Toast

The banana bread recipe I use makes a lot of banana bread.  There always is a little hunk that sits for a few days after the initial feasting of the banana bread, which usually happens right when it come out of the oven.  Well, I decided to get creative with that last hunk of bread.  I don't want it to go to waste after all.  So the other morning I made french toast out of it & let me tell ya', it was awesome!  Here's how...
Make on Banana Bread recipe (let it sit overnight or up to 3 days before using for french toast)
Slice into 1/2 inch pieces (works best if bread is chilled before slicing)
Beat together 3 eggs, 1/3 cup half & half, 1 teaspoon vanilla
Heat up a skillet over medium heat.  Coat both sides of banana bread in egg mixture & put into hot pan.  Let cook 1-2 minutes on each side & serve warm with butter & maple syrup.  Enjoy!

Corn Fritters

Here's another recipe that can help you prep your Thanksgiving Day meal.  I love these little guys & I think you'll find it difficult to keep them from popping into your mouth while your making them.  You may also find this a problem with grazers who may be passing through the kitchen while you're cooking them.  Fritters are so yummy for young & old alike.  Make them right before you sit down so they are crispy on the outside, yet soft & warm on the inside.  I like to put corn in mine, but you can omit this if you prefer.  Fritters are also great for breakfast- replace corn with 1 cup diced apples & provide maple syrup for dipping.  So yummy.  Here's the scoop...
Ingredients
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon salad oil
1 cup canned corn
 oil for frying

Directions
Fill up a pot or dutch oven with about 3 inches of oil & heat on medium or to about 375 degrees.  In a bowl mix flour, baking powder & salt.  Stir in eggs, milk & salad oil.  Mix until incorporated, but not too long because that will make your fritters tough.  Gently fold in corn.

Drop tablespoons* of the batter into hot oil.  Make sure that fritters are not touching when you first pour them in or they will stick together**.  Fry for about 5 minutes or until brown on all sides.  Turn the fritters half way through cooking time to get even cooking & nice color.  Drain on paper-towel & serve immediately.  Enjoy!

*Drop the batter in the oil in one quick motion, otherwise you'll end up with something more like corn funnel cake.
**If batter sits on the bottom of the pot for longer than 8 seconds the oil is not hot enough.  Turn up the heat & try again.

Popeyes & Cheese Sauce

I love me a good ol' Popeye... or Toad in the Hole... or One Eyed Sailor... or Egg in a Basket.  Whatever you want to call it, it's good.  I often forget about Popeyes & how good & nutritious they are.  It's a great way to jump start your day, or your kids day.  Somehow making eggs & toast this way is much more appealing to youngin's, but it appeals to an adult taste pallet as well.  Ahh, the universe in harmony.  Drizzle a little cheese sauce on the top & they're practically irresistible.  This is a great dish to make with your kiddos.  It's time to revisit Popeye's & the role they play in our lives.  We're sorry we neglected you.  Onward, here's the how...

Find yourself a medium size skillet & some eggs.  Start warming skillet on medium heat.  While skillet is warming butter both sides of the bread.  Using a biscuit or cookie cutter cut out the center.  It's fun to do different shapes using cookie cutters.  Now set the buttered bread in the warm skillet crack an egg right in the hole of the bread.  Sprinkle with salt & pepper.  Cook until egg is about half way cooked through.  Flip it over & continue cooking until desired done-ness.  I like my eggs runny so the second side doesn't take very long.  Drizzle some cheese sauce on top & sprinkle a little more pepper on.  Throw those center pieces in the pan until brown on each side for soaking up the yolks.  The centers are my kids favorite part.  Serve immediately.  Enjoy!

Baked French Toast with Praline Topping

The last two & a half weeks without internet have been long haul.  It has been a real eye opener to how much I love the world wide web!  I realized my life is a lot easier when I have the internet... & more entertaining.  So kick off the celebration of being reconnected with y'all I'm posting a super yummy recipe.

I discovered this baby a few weeks ago & I love it!  It's so stinkin' good that you'll groan with delight after each bite.  This dish is also way too easy & makes for a great Sunday morning breakfast.  So here's the skinny on Baked French Toast...
Ingredients
1 loaf French bread

• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla 
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Dash salt
• Praline Topping
• 2 sticks butter melted
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• Mix all ingredients together until thick & gooey
• Directions
• Slice French bread into one inch slices. Generously butter a 9 by 13 baking dish & arrange bread slices by overlapping & they fill up the baking dish.   In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and mix until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

• The next day, preheat oven to 350 degrees.  Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve immediately with maple syrup.  Enjoy!

*Special shout out to Paula Deen for this awesome butter & cream laden dish... heavenly.

Sour Cream Pancakes

It's the weekend, & around these parts that means pancake time.  This is my new favorite way to make pancakes.  They are rich, flavorful & hearty.  Four of these babies fill me right up!  They're perfect for my pascal of kiddos because I only have to make one batch.  Each kid eats about 3 pancakes & can't fit any more into their bellies.  Unlike traditional pancakes where each kid eats about ten & I'm standing over the stove flipping flapjacks for five hours out of my Saturday.  Try em, you'll like em!
Ingredients
1 cup sour cream
1 cup flour
2 tablespoons sugar
dash of cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 tablespoon vanilla
1/3 cup milk
Directions
Mix sour cream, flour sugar, cinnamon, baking soda & salt until combined (don't mix too much, you don't want to overwork them).  In separate bowl whisk eggs & vanilla together.  Pour eggs into the sour cream mixture & stir gently until mostly combined.  Gently stir in the milk until its in batter form (don't worry about getting all the little lumps out).  Heat a large cast iron skillet or griddle over medium heat.  Pour in about a tablespoon of oil & coat the pan (I do this before each pan-full of pancakes to make the edges crispy & super good).  Now pour in batter to make 4 inch pancakes (about 1/4 cup at a time).  Cook for about one minute or until little bubbles start appearing & then flip & cook for 30 seconds-1 minute.  Enjoy!  Makes about 16 four inch pancakes.

Dutch Baby... & Something for You

This is one of my favorite easy & quick breakfast dishes.  It's called a Dutch Baby is lies somewhere between crepes & pancakes.  They are buttery and dense.  I love Dutch Babies first of all because they are so delicious.  Secondly they require minimal ingredients & preparation, perfect for a Sunday morning.  Thirdly, I love the name.  It is always fun to pronounce to your guests that you will be serving them a Dutch Baby for breakfast.  They look at you like you're some cannibalistic freak.  And right before they start to run out the door you get to explain "Oh, don't worry, it's not an actual baby of Dutch origin.  That's just the name of the dish."

Here's the scoop:
Ingredients
1/2 cup milk
1/2 cup all-purpose flour
1/4 cup sugar
2 large eggs at room temp
1 tablespoon vanilla
4 tablespoons butter

Directions

Preheat oven to 425 degrees.  Mix well together everything but the butter (you can even do it in the blender). 

 Melt butter in 10-inch iron skillet on medium heat on the stovetop.  Tilt skillet to coat sides with the melted butter.  Pour mixture into the skillet & allow to cook for one minute (DO NOT STIR).



Place skillet in hot oven and bake 12-15 minutes or until it is puffed up and golden brown.  It will get pretty big, but don't worry once you pull it out of the oven it will fall.

 

Serve immediately in wedges topped with powdered sugar, syrup, or berries (or whatever you want :)

And now... a treat for you!  Since anyone who makes breakfast needs on of these.  Since I have one & use it all the time.  Since I love it.  Since I'm addicted to shades of olive green.  And finally, since I found it on sale.

I'm giving away this 2 quart, olive green, melamine batter bowl with a rubber grip bottom.  This is a great batter bowl because it's lightweight, doesn't slip when you stir, & is a perfect size for making pancake, Dutch Baby, & waffle batter.

To enter all you need to do is put one of your favorite breakfast dishes in the comments section below.
And as always, if you've got a recipe you'd be willing to share email it to me at j.yphotography@yahoo.com


Winner (chosen at random) will be announced Sunday night.  You should enter, I don't have a ton of followers so you have a good chance of winning :)