Crisp Waffles

We had these waffles for breakfast in Idaho a few months ago.  They tasted great to me so I got the recipe and we've made them a few times since.

2 eggs
1 3/4 c. milk
1/2 c. butter, melted
4 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
2 cups flour

Heat waffle iron.  Beat eggs until fluffy.  Beat in remaining ingredients until just smooth.  Pour batter into center of hot waffle iron.  Bake until steaming stops. about 5 minutes.  Makes 3- 10 inch waffles.

Muffins that Taste Like Donuts

Cake donuts are some of my favorite treats and this recipe tastes very similar.  I found this yummy recipe on a blog somewhere.  I finally got around to mixing them up a week or so ago and the kids loved them--so did I.  We'll definitely be making these over and over!  Oh...I would be happy if I could have muffins for breakfast everyday!

Muffins:
1 3/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

Topping:
1/4 cup butter
1/3 cup sugar
2-3 tsp. of cinnamon


Combine flour, baking powder, salt, nutmeg and cinnamon.Combine oil, sugar, egg, and milk. Add dry ingredients to wet and stir til just combined.  Spray muffin tins or use cupcake liners and evenly distribute batter between 12 spots. Bake at 350 degrees for 15-20 minutes.

Meanwhile, melt the butter in a bowl.  Combine sugar and cinnamon in another bowl.  Remove muffins when done and shake from pan while still hot.  Dip muffins in butter, then in the cinnamon sugar.  Let cool a bit then eat and enjoy!

Crepes

This is our new favorite Sunday afternoon lunch recipe. With our church at 9:00 a.m. this year, we're lucky to get a bowl of cereal or toast before we run out the door. So we save our big yummy breakfast for lunch and this is by far our favorite. Even Justin, who isn't really into breakfast foods at lunch or dinner time, thinks this is delicious! We like to eat our crepes filled with whipped cream and fresh berries and other fruit! Plus, this is fun to eat because it reminds Justin and I of the yummy crepes we ate in Paris last summer!

Basic Crepes
Recipe by Our Best Bites

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 Blender Pancakes

Thanks to my awesome neighbor Jessa for sharing this delicious recipe for blender pancakes. My family loves them. I'm not a pancake fan myself, but the batter also tasted great cooked up as waffles.

Combine in blender:
1 cup whole wheat kernels
1 cup milk
Mix on high for 2 minutes.
Add 1/2 cup milk and continue to mix for 2 more minutes.
Add:
2 eggs
1 tsp. salt
1/3 cup oil
1 tbsp. honey
1 tbsp. baking powder
Blend well. Cook on a hot griddle.
Make 8-10 medium sized pancakes. Can also be used in a waffle iron.

Crepes

We had crepes for breakfast one day at girls camp this summer and I've been meaning to make them ever since. I didn't get around to it until today though. I found this recipe online this week and it looked pretty simple. I made them for breakfast this morning- we filled them with various fruit and whipped cream of course, and they were delicious! I did the regular version of the recipe without the dehydrated and powdered stuff. I think I ended up with 8-10 crepes before I ran out of batter- more than enough for our family!

Basic Crepes
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C. Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C. Milk (3 T. Powdered Milk + 1 C. Water)
2 T. Butter, Melted
2 t. Sugar
1/2 t. Salt

Measure all ingredient into blender (you don’t need to re-constitute your eggs or milk just throw the powder and milk in and let the blender do the work!). Pour scant 1/4 C. batter onto lightly greased 8″ pan. (You’ll know your pan is hot enough when you throw water on the pan and it “dances” around the pan.) Tilt pan to coat bottom evenly with batter. (Basically, move the pan around until the batter is a circle and fills the pan) Cook over medium heat until brown and turn to brown second side. Fill with fruit, jam, syrup, whipped cream, whatever sounds good really!!!

Jam Filled Muffins

This is one of my all-time favorite recipes! Super easy and delicious too!

1 egg
1 cup milk
1/4 cup vegetable oil
2 cups flour
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
jam of choice- I like apricot best

Heat the oven to 400 degrees. Grease the the muffin tin (I love Pam with flour!) Mix all the dry ingredients together. Add oil, milk, and then the egg. Mix until moistened. The batter will be a little lumpy. Fill the bottom of each muffin tin with 1 or 2 tbsp. of batter. Place a tsp. or so of jam on top of the batter. It seems to work best if you can create a small crater for the jam to sit in. Then cover with remaining batter. You can top with streusel topping if you like- I always do! Bake for 20 minutes, or until golden brown.

Struesel Topping
1/4 cup flour
1/4 cup brown sugar
2-3 tbsp. of butter or margarine
a dash of cinnamon