I hate making plain pancakes. Mostly, because no matter what I do, they don't taste like IHOP pancakes. So, I usually add something to my pancake mix: bananas, blueberries, or sweet potatoes. This morning, I had none of these mix-ins. So, I came up with apple cinnamon pancakes. I'm sure a similar recipe is somewhere on the Internet, but I figured I'd put this up so I have it the next time I want to make these pancakes.
1 cup pancake mix
1 cup applesauce (I used Sydney's unsweetened applesauce)
1 t cinnamon
Water
Combine ingredients and add water to desired consistency. Continue to make pancakes as usual. Enjoy!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Saturday, August 1, 2009
Saturday, June 20, 2009
Blueberry Coffee Cake
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cups low-fat buttermilk
Cooking spray
2 cups fresh blueberries
1 tablespoon turbinado sugar
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Original source: Cooking Light
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/3 cups low-fat buttermilk
Cooking spray
2 cups fresh blueberries
1 tablespoon turbinado sugar
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Original source: Cooking Light
Wednesday, June 3, 2009
Overnight Coffee Cake
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
3 tablespoons milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, combine the brown sugar and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.
Source: Lisa Zimmerman
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sour cream
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 1/2 cups confectioners' sugar
3 tablespoons milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, combine the brown sugar and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners' sugar and milk; drizzle over warm coffee cake.
Source: Lisa Zimmerman
Sunday, May 10, 2009
Spicy Redskins Casserole
6 cups loose-packed southwest style hash browns
2/3 cups butter -- melted
2 cups cooked ham -- diced
1 cups cheddar cheese -- shredded
1 cups milk
4 eggs
1/2 tsp. salt
Spray a 9x13 inch baking dish. Press hash browns on bottom of pan. Drizzle melted butter over crust. Bake at 425° for 25 minutes. Reduce heat to 350°. Sprinkle ham and cheese over crust. Beat eggs, milk, and salt; pour over ham and cheese. Return to oven and bake 25 minutes or until knife inserted near center comes out clean.
Source of original recipe: http://www.mrbreakfast.com/superdisplay.asp?recipeid=331
2/3 cups butter -- melted
2 cups cooked ham -- diced
1 cups cheddar cheese -- shredded
1 cups milk
4 eggs
1/2 tsp. salt
Spray a 9x13 inch baking dish. Press hash browns on bottom of pan. Drizzle melted butter over crust. Bake at 425° for 25 minutes. Reduce heat to 350°. Sprinkle ham and cheese over crust. Beat eggs, milk, and salt; pour over ham and cheese. Return to oven and bake 25 minutes or until knife inserted near center comes out clean.
Source of original recipe: http://www.mrbreakfast.com/superdisplay.asp?recipeid=331
Thursday, April 23, 2009
Banana Bread
Cooking Time: 50-60 minutes
Servings: 10
Preparation Time: 15 minutes
1/2 c butter or margarine
1 c sugar (brown or white)
2 eggs
1 c banana, mashed
1 t vanilla
2 c flour
1 t baking soda
3/4 t salt
1/2 c milk + 1/2 T vinegar or 1/2 c buttermilk
1 t cinnamon
Optional Cinnamon Sugar Topping
1 t cinnamon
1/4 c sugar
Directions
If making your own buttermilk put 1/2 T vinegar in 1/2 C measuring cup and fill the rest of the way with milk, set aside. Cream butter and sugar. Add in banana, egg, and vanilla and mix until combined. Sift together flour, baking soda, salt, and cinnamon. Add half of dry ingredients and mix and then half of milk and mix. Repeat. Pour into greased loaf pan or muffin tin. This can be made into 4 mini loafs, 1 large loaf, or approx 20 muffins. Sprinkle top of loafs or muffins generously with cinnamon sugar topping before baking. Bake at 350 degrees. For mini loaves bake for 30-40 minutes, large loaf bake for 50-60 minutes or muffins 25-30 minutes or until knife comes out clean.
Servings: 10
Preparation Time: 15 minutes
1/2 c butter or margarine
1 c sugar (brown or white)
2 eggs
1 c banana, mashed
1 t vanilla
2 c flour
1 t baking soda
3/4 t salt
1/2 c milk + 1/2 T vinegar or 1/2 c buttermilk
1 t cinnamon
Optional Cinnamon Sugar Topping
1 t cinnamon
1/4 c sugar
Directions
If making your own buttermilk put 1/2 T vinegar in 1/2 C measuring cup and fill the rest of the way with milk, set aside. Cream butter and sugar. Add in banana, egg, and vanilla and mix until combined. Sift together flour, baking soda, salt, and cinnamon. Add half of dry ingredients and mix and then half of milk and mix. Repeat. Pour into greased loaf pan or muffin tin. This can be made into 4 mini loafs, 1 large loaf, or approx 20 muffins. Sprinkle top of loafs or muffins generously with cinnamon sugar topping before baking. Bake at 350 degrees. For mini loaves bake for 30-40 minutes, large loaf bake for 50-60 minutes or muffins 25-30 minutes or until knife comes out clean.
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