Cooking Mamas

Tried and True Family Recipes

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Gingerbread Waffles

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Gingerbread Waffles

A Christmas morning tradition in our family, we serve these delicious waffles with a side of bacon and/or sausage and a plate of fresh fruit. Makes wonderful pancakes too!!
Course: Breakfast
Cuisine: American
Servings: 6

Ingredients

WAFFLES:

  • 3 c. all-purpose flour
  • 4 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 4 lg. eggs
  • 2/3 c. brown sugar packed
  • 1 c. canned 100% pure pumpkin
  • 1 1/4 c. evaporated milk
  • 1/2 c. molasses
  • 1/2 c. melted butter plus more for brushing

TOPPINGS:

  • warm maple syrup for serving
  • chopped pecans for serving
  • whipped cream for serving
  • fresh fruit for serving

Instructions

  • Preheat waffle iron according to directions.
  • In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt, set aside.
  • In a medium bowl, beat together eggs and brown sugar until light and fluffy, then beat in pumpkin, milk, molasses, and melted butter. Gently fold egg mixture into the flour mixture, until moist. Do not over stir the waffle batter. The batter will be thick in consistency.
  • Brush the waffle iron with a little melted butter, scoop about a 1/4 cup batter onto the waffle iron, and cook according to the manufacturer's directions.
  • Top waffles with warm maple syrup, chopped pecans, and whipped cream or fresh fruit, enjoy!

German Pancakes

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German Pancakes

aka Dutch Baby is a cross between a soufflé and an omelet filled with a variety of fruit OR simply sprinkled with lemon juice and dusted with confectioners’ sugar, Enjoy!
Course: Breakfast
Cuisine: German
Servings: 4
Author: Pamela Packard

Ingredients

  • 9 lg. eggs room temperature
  • 1 c. milk room temperature
  • 1 c. sifted all-purpose flour
  • 1/2 c. granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 6 T. butter
  • Lemon wedges
  • confectioners sugar

Instructions

  • Preheat the oven to 450 degrees. Place the oven rack in the middle of your oven. Place a 9x13-inch glass baking dish or 10-inch cast-iron skillet in the oven until hot.
  • While the pan is heating, prepare your batter. In a blender combine eggs, milk, flour, sugar, salt, and vanilla, blend until smooth and creamy.
  • Using a pot holder, remove the hot pan from the oven, add the butter, tilt the pan to melt the butter, and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
  • Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges, it may puff irregularly in the center). Remove from oven and serve immediately. Either bring the pancake to the table in the pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
  • To serve, cut into serving sizes and transfer to individual serving plates. Top with freshly squeezed lemon juice, and dust with confectioners sugar.
  • Cook's Note: The traditional way of eating German pancakes is with fresh lemon juice and confectioners sugar, but you can also top them with warm apple pie filling or fresh strawberries and cream.

German Chocolate Belgian Waffles

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German Chocolate Waffles

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German Chocolate Belgian Waffles

Serve for breakfast with maple syrup OR as a dessert topped with coconut ice cream, drizzled with salted caramel, and sprinkled with toasted coconut.
Course: Dessert
Cuisine: German
Servings: 16 waffles

Ingredients

  • 3 c. warm milk
  • 1 packet active dry yeast
  • 1 c. butter melted
  • 1 c. granulated sugar
  • 3 egg yolks
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 3 1/3 c. all-purpose flour
  • 2/3 c. unsweetened cocoa powder
  • 1/4 c. coconut oil melted
  • 3 egg whites
  • TOPPINGS :
  • Maple syrup
  • Coconut ice cream
  • toasted coconut
  • salted caramel

Instructions

  • In a large mixing bowl, dissolve yeast in warm milk. Whisk in melted butter, sugar, egg yolks, vanilla, salt, flour, cocoa powder and melted coconut oil. Cover and let rise 1-1/2 hours.
  • In a separate bowl, beat egg whites until stiff, then fold into the batter.
  • Cook in a Belgian waffle iron (according to manufacturer's instructions) until crisp. Repeat with remaining batter.
  • Top with maple syrup OR coconut ice cream, drizzled with salted caramel, and sprinkled with toasted coconut.

French Toast Casserole

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French Toast Casserole

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French Toast Casserole

Great for a Sunday Brunch!! Simply prepare the night before and bake in the morning. Top with a dollop of whipped cream or drizzle with warm maple syrup or BOTH!! Also serve with a side of bacon or sausage, and a plate of fresh seasonal fruit...Enjoy!
Course: Breakfast
Cuisine: French
Servings: 12

Ingredients

FRENCH TOAST CASSEROLE:

  • 1 lg. loaf crusty French bread sliced
  • 8 lg. eggs
  • 1 c. half and half
  • 1 c. evaporated milk
  • 2 T. granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 dash salt

PRALINE TOPPING:

  • 1 C. butter softened
  • 1 c. light brown sugar packed
  • 1 c. pecans chopped
  • 2 T. light corn syrup
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

Instructions

  • FRENCH TOAST CASSEROLE: Slice French bread into 1-inch slices. Arrange slices in a generously buttered 9 x 13-inch glass baking dish in 2 rows, overlapping the slices.
  • In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, beat with an electric mixer or whisk until blended but not too bubbly. Pour the 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 the oven to 350 degrees. Prepare praline topping.
  • PRALINE TOPPING: Combine all ingredients in a medium bowl and blend well. Spread evenly over French toast casserole and bake for 40 minutes, or until puffed and lightly golden. Serve right from the baking dish.

Eggs Benedict

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Eggs Benedict

Toasted English muffins, Canadian-style bacon and poached eggs, topped with a heavenly hollandaise sauce. Absolutely Eggstraordinary!!
Course: Breakfast
Cuisine: American
Servings: 4

Ingredients

  • 8 slices Canadain bacon
  • 4 English muffins split
  • 2 tsp. white vinegar
  • 8 lg. eggs
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish

HOLLANDAISE SAUCE:

  • 4 lg. egg yolks
  • 1 T. freshly squeezed lemon juice
  • 1/2 c. unsalted butter melted
  • 1 pinch cayenne pepper
  • 1 pinch salt

Instructions

  • HOLLANDAISE SAUCE: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
  • Place the bowl over a saucepan containing simmering water (or use a double boiler) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  • Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • Meanwhile, brown the Canadian bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
  • Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. (This will make the egg whites cook faster and not spread.) Bring to a slow boil. Gently crack 1 of the eggs into the water taking care not to break the yolk. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 ½ minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
  • TO ASSEMBLE: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg, season with salt and pepper and spoon hollandaise sauce over the eggs. Garnish with chopped parsley, if desired.

Eggnog French Toast

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Eggnog French Toast

This festive holiday twist on a classic French toast is sure to become a family favorite!
Course: Breakfast
Cuisine: French
Servings: 2

Ingredients

  • 1 c. eggnog
  • 2 lg. egg
  • 1 tsp. vanilla extract
  • 1 loaf crusty French bread brioche or challah cut into 1-inch slices
  • Confectioner's sugar or cinnamon sugar for dusting
  • Maple syrup for serving

Instructions

  • In a shallow bowl, stir eggnog, eggs, and vanilla with a fork until just combined.
  • Dip thick sliced bread into the egg mixture allowing it to soak up the custard.
  • In a large skillet, over medium heat, melt 2 tablespoons of butter and cook each slice for 2-1/2 minutes or until golden brown. Flip over and cook the other side for an additional 1-1/2 minutes.
  • Serve with a pat of butter and confectioner's sugar or drizzle with maple syrup if desired.

Easy Donuts & Holes

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EasyDonuts (2)

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Easy Donuts & Holes

Roll these quick and easy donuts in cinnamon sugar, Dust with powdered sugar or Frost with chocolate, vanilla, and maple icing. Don't forget the sprinkles!
Course: Breakfast
Cuisine: American
Servings: 16 donuts

Ingredients

  • Peanut or vegetable oil for frying
  • 2 cans (8 count) Buttermilk biscuits
  • Icings below
  • Chocolate or color sprinkles if desired

Instructions

  • In a large skillet or Dutch oven, heat 1 1/2 - 2 inches of oil to 375 degrees.
  • Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit.
  • Fry the donuts and holes in oil until golden and then flip with tongs to fry the other side.
  • Drain on paper towels, toss in cinnamon sugar, confectioner’ sugar or ice and decorate with sprinkles, if desired.
  • CINNAMON SUGAR: In a shallow bowl, stir together 1 teaspoon ground cinnamon and 1/4 cup sugar.
  • POWDERED SUGAR: Pour confectioners’ sugar in a shallow bowl.
  • VANILLA ICING: In a shallow bowl, whisk together 1 cup of confectioners' sugar, 2-3 tablespoons of milk and 1 teaspoon of vanilla extract.
  • CHOCOLATE ICING: In a shallow bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3-4 tablespoons of milk.
  • MAPLE ICING: In a shallow bowl, whisk together 1 cup confectioners’ sugar, 2-3 tablespoons milk and 1 tablespoon maple syrup.

Country Biscuits & Sausage Gravy

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Country Biscuits & Sausage Gravy

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Country Biscuits & Sausage Gravy

This is one of my grandmother's signature dishes! Homemade buttermilk biscuits smothered with creamy sausage gravy. A warm, hearty breakfast that’s sure to delight your family and friends!
Course: Breakfast
Cuisine: American
Servings: 4
Author: Jean Stanley

Ingredients

COUNTRY BISCUITS :

  • 3 c. all-purpose flour
  • 2 T. granulated sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. vegetable shortening
  • 1 c. buttermilk
  • 1/4 c. unsalted butter melted

SAUSAGE GRAVY :

  • 1 lb. Jimmy Dean Sausage Roll
  • 1/4 c. all-purpose flour
  • 2 c. warm milk
  • salt and pepper to taste

Instructions

  • COUNTRY BISCUITS: Preheat the oven to 450 degrees.  In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender or fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
  • Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin into a 12-inch round. Cut with a 2-inch biscuit cutter. Place the biscuits in a greased iron skillet or baking sheet. Gently press down the top of the biscuits. Brush the biscuits with half of the melted butter.
  • Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle sausage gravy over the top or simply serve with your favorite preserves.
  • SAUSAGE GRAVY: Crumble and cook the sausage in a large skillet over medium heat until browned. Stir in flour until dissolved. Gradually add warm milk. Cook gravy until thick and bubbly, adding more milk as necessary to control the thickness, and season with salt and pepper. Serve hot over biscuits.

Corn Cakes with Butter & Warm Honey

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Corn Cakes with Honey and Butter

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Corn Cakes with Butter & Warm Honey

Serve with a side of eggs and crispy bacon.
Course: Breakfast
Cuisine: American
Servings: 8 pancakes

Ingredients

  • 1/2 c. all-purpose flour
  • 1 c. yellow cornmeal
  • 3 T. granulated sugar
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 1/4 c. milk
  • 1/4 c. butter melted
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • Honey and butter for topping

Instructions

  • In a large mixing bowl combine flour, cornmeal, sugar, baking powder and salt.
  • In a separate mixing bowl, whisk together milk, melted butter, eggs and vanilla. Pour egg mixture into flour mixture, whisk until just combined.
  • Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden brown on the bottom.
  • Serve with a pat of butter and drizzle with warm honey.

Confetti Pancakes with Vanilla Glaze

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Confetti Pancakes

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Confetti Pancakes with Vanilla Glaze

A great way to start off a birthday celebration!!
Course: Breakfast
Cuisine: American
Servings: 12 medium pancakes
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

CONFETTI PANCAKES:

  • 1 1/4 c. all-purpose flour
  • 1 c. Betty Crocker Super Moist yellow cake mix
  • 1 T. granulated sugar
  • 3/4 tsp. baking powder
  • 1 pinch salt
  • 2 c. milk
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 1/2 T. assorted sprinkles

VANILLA GLAZE:

  • 1 c. confectioner's sugar
  • 2 T. butter softened
  • 1/2 tsp. vanilla extract
  • 1-2 T. evaporated milk
  • 1 tsp. assorted sprinkles

Instructions

  • CONFETTI PANCAKES: Combine flour, cake mix, sugar, baking powder and salt in a bowl and mix. Add milk, eggs, and vanilla extract. Stir until smooth. Fold sprinkles into batter.
  • Preheat a griddle/skillet to medium heat. Butter or spray griddle/skillet with cooking spray. Pour 1/4 cupfuls of batter onto griddle/skillet and cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
  • VANILLA GLAZE: Combine confectioners' sugar, butter, vanilla and milk to form glaze. You may need to add a little more milk to reach desired consistency. Stir in sprinkles. Drizzle over warm pancakes.

Classic Waffles

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Classic Waffles

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Classic Waffles

Top with maple syrup, fresh fruit or dust with confectioners' sugar.
Course: Breakfast
Cuisine: German
Servings: 8 waffles

Ingredients

  • 2 c. all-purpose flour
  • 4 tsp. baking powder
  • 2 T. granulated sugar
  • 1 tsp. salt
  • 2 eggs
  • 1 1/2 c. milk
  • 5 T. Shortening melted
  • 4 T. butter melted

Instructions

  • In a large mixing bowl, whisk together flour, baking powder, sugar and salt.
  • Mix in eggs, milk, melted shortening and butter, until combined.
  • Cook in a hot waffle iron (according to manufacturer's instructions) until crisp.

Cinnamon Streusel Coffee Cake

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Coffee Cake with Cinnamon Streusel

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Cinnamon Streusel Coffee Cake

Enjoy this cake for breakfast with your favorite cup of coffee.
Course: Breakfast
Cuisine: German

Ingredients

  • STREUSEL TOPPING :
  • 1 1/4 c. sugar
  • 1 1/2 c. all-purpose flour
  • 1 T. ground cinnamon
  • 1/2 c. butter melted
  • FILLING;
  • 1 c. brown sugar light or dark
  • 1 1/2 T. ground cinnamon
  • 1 tsp. unsweetened cocoa powder
  • CAKE:
  • 3/4 c. butter room temperature
  • 1 tsp. salt
  • 1 1/2 c. sugar
  • 1/3 c. brown sugar
  • 2 1/2 tsp. baking powder
  • 2 tsp. vanilla extract
  • 3 lg. eggs
  • 3/4 c. sour cream
  • 1 1/4 c. milk
  • 3 3/4 c. all-purpose flour

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9x13 inch pan.
  • STREUSEL TOPPING: Make the topping by whisking together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined, set topping aside.
  • FILLING: Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder, set filling aside.
  • CAKE: Make the cake in a large bowl, by beating together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the sour cream and milk until well combined. You don't need to whisk out all the lumps. Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
  • Pour/spread half the batter into the prepared pan, spreading all the way to the edges. Sprinkle the filling evenly on top of the batter. Spread the remaining batter on top of the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter, just swirl the filling through the batter. Sprinkle the topping over the batter.
  • Bake the cake about 50 to 55 minutes or until it's a dark golden brown around the edges and a toothpick inserted into the center comes out clean, also when pressed gently in the middle, the cake should spring back. Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

Cinnamon Pull-Apart Rolls

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Cinnamon Pull-Aparts

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Cinnamon Pull-Apart Rolls

Let rolls rise overnight, then bake in the morning.
Course: Breakfast
Cuisine: American
Servings: 16 rolls

Ingredients

  • 16-18 frozen dinner rolls unbaked
  • 1 (3 1/2 oz.) pkg. cook and serve butterscotch pudding mix (not instant)
  • 1/2 c. brown sugar packed
  • 2 Tsp. ground cinnamon
  • 1/2 c. chopped pecans
  • 1/2 c. butter melted

Instructions

  • The night before place frozen rolls in well greased Bundt pan.
  • Sprinkle dry pudding mix, brown sugar, cinnamon, and chopped pecans over rolls.
  • Pour melted butter over all.
  • To prevent the dough from drying out, cover with a damp towel. Let rise overnight at room temperature, about 8 to 10 hours.
  • The next morning, preheat oven to 350 degrees. Bake for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter. Serve warm, pull apart with a fork.

Chocolate Crepes with Strawberries

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Chocolate Crepes with Strawberries

These gorgeous crepes make a wonderful breakfast or dessert for Valentine's Day, and they're only 135 calories each!

Course: Breakfast
Cuisine: French
Servings: 12 crepes

Ingredients

  • 2 c. all-purpose flour
  • 4 T. unsweetened Dutch cocoa powder
  • 2 T. confectioner's sugar
  • 3 c. 1% milk
  • 4 lg. egg whites
  • 2 whole eggs
  • 1 tsp. vanilla extract
  • 2 tsp. vegetable oil
  • 24 strawberries sliced (2 in each crepe)
  • Fat -free whipped topping
  • chocolate syrup for drizzling
  • confectioner's sugar for dusting

Instructions

  • Combine flour, cocoa powder, confectioners' sugar, milk, eggs, vanilla, and oil in a blender until smooth.
  • Heat a nonstick crepe pan or skillet over medium heat. When hot, spray with buttered flavored spray to coat the bottom of the pan.
  • Pour 1/4 cup crepe mixture into the pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until the bottom of the crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.
  • To serve, spoon 2 tablespoons whipped topping into the center of each crepe. Top with strawberries and fold each edge of crepe over the filling. Sprinkle lightly with powdered sugar and drizzle with 1 tablespoon chocolate syrup on each. Serve warm.

Notes

Cook's Note: Batter can be refrigerated for up to 2 days.

Chocolate Chip Pancakes

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Chocolate Chip Pancakes

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Chocolate Chip Pancakes

For a fun serve with chocolate syrup and whipping cream.
Course: Breakfast
Cuisine: American
Servings: 18 pancakes

Ingredients

  • 2 c. all-purpose flour
  • 5 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 4 T. butter softened
  • 2 c. milk separated
  • 2 T. sugar
  • 1 c. chocolate chips

Instructions

  • Preheat griddle or non stick skillet to 325 degrees.
  • In a small bowl, mix flour, baking powder, and salt.
  • In a large mixing bowl, combine eggs and butter, mix until smooth and creamy. Add about half of the dry mixture and 1 c. milk to the eggs and butter, mix until smooth and free of lumps. Add other half of dry mixture and 1 c. milk, mix until smooth and free of lumps. Add sugar. Mix thoroughly.
  • Spoon 1/4 cup portions of the batter onto a buttered griddle or non-stick skillet. Sprinkle chocolate chips liberally onto wet batter before flipping pancakes. Cook batter until it starts to lose its sheen and bubbles begin to appear at the edges, then flip. Cook 2-3 minutes per side, until golden brown.

Chai Spiced Pancakes

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Chai Spiced Pancakes

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Chai Spiced Pancakes

Buttermilk pancakes laced with chai tea and spices, simply delicious!
Course: Breakfast
Cuisine: American
Servings: 18 -20 medium pancakes

Ingredients

  • 2 eggs lightly beaten
  • 1 1/2 c. buttermilk
  • 1/2 c. brewed black chai tea
  • 4 T. unsalted butter melted and cooled
  • 1/2 tsp. vanilla
  • 2 c. all-purpose flour
  • 3 T. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground ginger
  • 1 dash freshly ground pepper
  • Butter or butter flavored cooking spray

Instructions

  • In a large bowl, beat the eggs. Add buttermilk, chai tea, melted butter and vanilla, mix well. In a separate bowl, combine flour, sugar, baking powder, baking soda, salt and spices. Add dry ingredients to wet ingredients, mix until smooth, let batter rest for a few minutes.
  • Heat a griddle or skillet over medium heat. Melt a teaspoon of butter or spray with cooking spray. Once the pan is hot, ladle 1/8 cupfuls of batter onto the pan and cook until bubbles start to form on the top, about 1 to 2 minutes. Flip over and cook another 1 to 2 minutes or until golden brown.

Carrot Cake Pancakes with Cinnamon Butter

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Carrot Cake Pancakes with Cinnamon Butter

I am mixing things up and having CAKE for BREAKFAST!! Thick fluffy pancakes topped with cinnamon butter and warm maple syrup. Serve with a side of bacon and fresh fruit and you have yourself the perfect Sunday Brunch!
Course: Breakfast
Cuisine: American

Ingredients

PANCAKES:

  • 1 1/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 pinch ground ginger
  • 1/4 c. dark brown sugar
  • 3/4 c. buttermilk
  • 1 T. canola oil
  • 1 1/2 tsp. vanilla extract
  • 2 lg. eggs lightly beaten
  • 2 c. grated carrots
  • 1 T. orange zest
  • 1/4 c. chopped walnuts toasted
  • butter for pan
  • Maple syrup for serving

CINNAMON BUTTER:

  • 3 T. unsalted butter softened
  • 2 T. honey
  • 1 pinch cinnamon
  • 1 pinch salt

Instructions

  • PANCAKES: Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl with a whisk. In a medium-sized bowl, whisk brown sugar, buttermilk, oil, vanilla, and eggs together. Add the sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, and walnuts.
  • Heat a cast-iron skillet or griddle over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet Cook for a couple of minutes or until you see the top covered with bubbles. Flip over and cook for another minute or two or until golden brown.
  • Keep pancakes warm in a 200-degree oven until you are ready to serve. Serve with cinnamon honey butter and maple syrup.
  • CINNAMON BUTTER: Combine all the ingredients in a small bowl until well incorporated.

Caramel Pecan Cinnamon Rolls

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Caramel Pecan Cinnamon Rolls

Recipe by Granny Evens - Also lovingly known as "Sticky Buns," this recipe has been passed down 6 generations and is very special to our family...Enjoy!!
Course: Breakfast
Cuisine: American
Servings: 24 rolls
Author: Gertie Evens

Ingredients

CINNAMON ROLLS:

  • 3 pkg. dry active yeast
  • 1/2 c. warm water
  • 2 c. milk
  • 1/2 c butter softened, + 1/2 c. for kneading & spreading over dough
  • 1/2 c granulated sugar
  • 2 tsp. salt
  • 2 lg. eggs lightly beaten
  • 6 c. all-purpose flour

CINNAMON SUGAR:

  • 1 c. granulated sugar
  • 3 T. cinnamon

CARAMEL PECAN TOPPING:

  • 1/2 c. butter melted, divided
  • 1 1/3 c. brown sugar divided
  • 1 c. light corn syrup divided
  • 2 c. pecans chopped, divided

Instructions

  • CINNAMON ROLLS: In a small bowl dissolve yeast in warm water and set aside.
  • In a large saucepan, over low heat, combine milk, ½ cup butter, sugar and salt. Heat until butter has melted, stirring occasionally; do not bring to a boil. Remove from heat, pour into a large mixing bowl, beat in eggs and yeast mixture. Gradually add 3 cups of flour, until combined. Slowly add 3 more cups of flour, mix well.
  • Turn dough onto a buttered surface. Knead dough with buttered hands, do NOT use more flour, butter hands frequently. Put dough into a large buttered bowl, cover with a dish towel, let rise until dough has doubled in size.
  • CINNAMON SUGAR: In a small bowl stir together sugar and cinnamon, set aside.
  • Preheat oven to 400 degrees.
  • CARAMEL PECAN TOPPING: Prepare in two 9 x 13-inch glass baking dishes. Place 1/4 cup butter in each baking dish. Heat in the oven until melted, watch closely, making sure not to burn the butter, remove from oven. Stir in 2/3 cup brown sugar and 1/2 cup corn syrup in each baking dish, spread evenly to cover the bottom of the baking dishes. Sprinkle 1 cup chopped pecans over each dish, set aside.
  • When dough has risen, butter a large flat surface and roll out dough 1/4 - 1/2-inch thick. Butter dough and sprinkle with cinnamon sugar, roll into a log and slice into 24 1-inch pieces. Arrange 12 rolls in each dish over caramel and pecans, cover with a towel again and let rise.
  • Bake at 400 degrees for 15 to 20 minutes. Remove from oven, let stand 3-5 minutes, then carefully invert dish onto a sheet of foil. Let rolls cool completely, then cover with foil.