Pancakes

1 cup Flour

2 Tbsp Sugar

2 tsp Baking Powder

1 tsp Salt

1 Egg

1 cup Milk

2 Tbsp Oil

1 tsp Vanilla

Mix all the ingredients together in a bowl and cook the pancakes on a skillet. 

From Sierra

Fluffy Cinnamon Rolls with Cream Cheese Frosting

Rolls:

1 1/2 Cups of Milk

3/4 Cup + 1 Tbsp Sugar (Divided)

1 Egg

1 Tbsp Salt

2 Tbsp Yeast

2 Cups Warm Water

9-10 Cups All Purpose Flour

1/2 Cup of Butter (melted)

Filling:

1/2 Cup Butter (at room temperature)

1 Cup Brown Sugar

2 Tbsp Cinnamon

Pinch of salt (?)

1/2 Cup Heavy Cream (for pouring over the risen rolls)

Frosting:

6 oz Cream Cheese (softened)

16 Tbsp Butter (at room temperature)

Pinch of Salt

4 Tbsp Milk or Heavy Cream

1 tsp Pure Vanilla Extract

3 1/2 Cups (14 oz) Powdered Sugar

Directions:

1. Scald the milk. (Add milk to a small sauce pan over medium heat.  Heat until a skin forms on top, about 170 degrees.  Watch carefully to make sure the milk doesn’t boil.)
2. Melt butter then add 3/4 cup of sugar.  Add butter and sugar mixture to the scalded milk.
3. Cool it down by adding 1-2 cups of flour then add the egg and salt.  Let it cool. 
4. While mixture is cooling, dissolve yeast in the warm water and add 1 Tbsp of Sugar.  Let it sit for a couple of minutes until it is buddy.  
5. Once the milk mixture has cooled down to just warm, add the yeast mixture.  (Make sure the milk mixture isn’t too hot, otherwise it will kill your yeast.)
6. Using a fork or wooden spoon, gradually add the remaining flour until you reach the 9-10 cups.  The dough will be dense and sticky, you can use your hands to incorporate the rest of the flour.  Be sure not to add too much flour.
7. Knead the dough until it is smooth (typically 8-10 minutes) and it can pass the windowpane test. (Stretching the dough thin enough in one spot that you can see light through it.  If you can without the dough breaking then it is ready.)  
8. Cover and leave in a warm place to rise until double in size.  (About 1 hour.)
9. Make the filling.
10. Spray working space, rolling pin and hands with cooking spray to prevent sticking.  Dump you dough out and roll the dough into a rectangle about 10 x 20 inches. 
11. Spread filling mixture over rectangle leaving 1 inch on the side you a rolling to. (Rolling the long ways to get lesser number of swirls, but more rolls.  Roll the short ways to get more swirls, but less rolls.)
12. After you get your log of dough pop it onto a sheet tray and transfer to the freezer for 10 minutes.  Then using a serrated knife cut the log into evenly sized rolls.  Place onto cookie sheet, in baking pan or muffin tin.  (If wanting to bake later, now is the time to freeze the rolls, before the second rise. See note below of rising and cooking directions for frozen rolls).
13. Let rise until they have doubled in size (45 mins- 1 hour). To test if the rolls are ready to bake, poke your finger into the dough.  If it springs back immediately then it needs more time.  If it holds its place for a moment and then begins to slowly return then its ready to bake! If your finger sinks and doesn’t spring back at all then it is over-proved. You can still bake it if it is over proved, but it may have a different texture when finished.  
14. Pre-heat oven to 350 degrees.  Pour the heavy cream over risen rolls then bake for 10-15 minutes (may take longer) or until dough reaches an internal temperature of 190-200 degrees.  (For doughier rolls bake till 188-192, more firm roll 194- 199 degrees). 
15. Let rolls cool.  
16. To make frosting add cream cheese and butter to a medium bowl and whip together with a mixer until creamy.  Add salt, milk/cream and vanilla.  Mix again, add powdered sugar and whip until light and cream.  
17. Spread evenly on top of slightly warm rolls.  Serve immediately or let cool completely and serve at room temp.  Enjoy!  

Note for cooking frozen rolls:  Thaw rolls in the fridge (preferably over night).  Then put in a warm spot for 30 minutes to 1 hour to activate the second rise.  Then bake as directed.  

Overnight Tater Tot Breakfast Casserole

INGREDIENTS:

 12 to 16 ounces breakfast sausage (see note)

 1 cup small diced bell peppers (any color)

 1/2 cup small diced onion

 6 large eggs (see note)

 1 cup milk

 1/2 cup sour cream

 1/2 teaspoon salt

 Pinch of black pepper

 24 ounces (about 6 cups) frozen tater tots

 1 cup (4 ounces) grated cheddar cheese

 1 cup (4 ounces) grated Monterey Jack cheese

 Chopped green onion or chives, for garnish (optional)

 Sour cream and salsa, for serving (optional)

INSTRUCTIONS:

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
6. Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Check to make sure the middles is baked. Sprinkle with green onions or chives, if using. Serve warm.

NOTES:

Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.

Eggs: I continue to make this over and over (since posting) and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).

PREP TIME: 25 MINUTES 

COOK TIME: 50 MINUTES 

ADDITIONAL TIME: 12 HOURS 

TOTAL TIME: 13 HOURS 15 MINUTES

YIELD: 8 SERVINGS

HTTPS://WWW.MELSKITCHENCAFE.COM/MAKE-AHEAD-OVERNIGHT-TATER-TOT-BREAKFAST-CASSEROLE/

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Overnight Raised Waffles

Ingredients

·       3 1/2 cups milk

·       6 tablespoons butter, cut into pieces

·       4 large eggs

·       2 teaspoons vanilla

·       4 cups all-purpose or white whole wheat flour or a combination (see note)

·       2 tablespoons granulated sugar

·       1 teaspoon salt

·       1 tablespoon instant yeast

Instructions

1.      Make the batter 12-24 hours in advance and refrigerate tightly covered. Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.

2.      In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside. Whisk together the eggs and vanilla in a small bowl and set aside.

3.      In a large bowl, whisk together the flour, sugar, salt and yeast.

4.      Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.

5.      Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours.

6.      When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.

Notes

I've made these with 100% white flour = divine. I've made these with 100% wheat flour = hearty and slightly more dense. I've made these with 50% white flour and 50% whole wheat flour = just right for us.

This recipe can easily be cut in half if needed.

Yield: 8-12 waffles

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 12 hours

Total Time: 12 hours 15 minutes

From: Mel's Kitchen Café https://www.melskitchencafe.com/overnight-raised-waffles/

Raspberry Açaí Bowl

Ingredients:

2 Bananas, frozen

1 packets of unsweetened açaí blend

1 C Raspberries, frozen

1/4-1/3 C Almond Milk (Coconut Milk or Milk)

Toppings:

Raspberries

Dark Chocolate, chopped

Nutella 

Shredded Coconut

Directions:

1. In a blender combine the bananas, açaí berry packet, raspberries and 1/4 C of Milk.  Blend until completely smooth adding more milk if necessary.
2. Pour into a bowl and top with raspberries, dark chocolate, coconut and drizzle the Nutella.  Enjoy immediately!

Overnight Creme Brulee French Toast Bake

Ingredients

• 6 tablespoons butter 
• 3/4 cup (5.5 ounces) packed light or dark brown sugar 
• 2 tablespoons pure maple syrup (can sub corn syrup or pancake syrup) 
• 6 (1-inch thick) slices French bread, cut into 3/4-inch cubes (see picture in the post) 
• 4 large eggs 
• 1 cup half-and-half 
• 1 tablespoon vanilla extract 
• 1/4 teaspoon salt 
• Sweetened whipped cream + fresh strawberries/raspberries, for serving 

Instructions

1. Add butter, brown sugar, and maple syrup to a microwave-safe bowl, and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine. (This step can be done in a pan on the stove.)
2. Lightly grease a 9X13-inch pan with cooking spray.
3. Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
4. In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla, and salt.
5. Pour the mixture evenly over the bread.
6. Cover the pan and refrigerate overnight (8-10 hours).
7. Remove the pan from the refrigerator, uncover, and place in the cold oven. Preheat the oven to 350 degrees F. Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, if you want the golden syrupy goodness on top, the french toast can be baked for 20 minutes, then using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).
8. Serve immediately with sweetened whipped cream and fresh raspberries or strawberries.

Yield: 6-8 servings 

Prep Time: 10 minutes 

Cook Time: 40 minutes 

Additional Time: 10 hours 

Total Time: 10 hours 50 minutes

https://www.melskitchencafe.com/overnight-creme-brulee-french-toast-bake/

Banana Bread Steel Cut Oats

Ingredients

2 cups milk (almond milk, dairy milk, etc)

2 cups water (see note)

2 to 3 mashed/pureed bananas (about 1 cup)

2 cups steel cut oats

Pinch of salt

1/4 cup brown sugar (or honey)

1/2 teaspoon vanilla extract

For serving: sliced bananas, chopped toasted nuts, honey for drizzling

Instructions

Grease the insert of a 6-quart Instant Pot with nonstick cooking spray.

Add the milk, water, mashed bananas, oats and salt to the pot and give the mixture a good stir.

Secure the lid making sure the valve is sealed. Select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise the oatmeal may spurt through the valve if pressure is released too soon). Stir in the brown sugar (or honey) and vanilla.

Serve warm with additional milk (if desired), sliced bananas, chopped nuts or extra honey/brown sugar. The oatmeal will thicken considerably as it cools.

Notes

If you are getting the burn warning when cooking, you can help/fix that by adding more water. You can add up to another cup of water with good results (the oats will look runnier after cooking but will thicken as they cool).

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 4 minutes

Additional Time: 30 minutes

Total Time: 44 minutes

https://www.melskitchencafe.com/instant-pot-banana-bread-steel-cut-oats/

Classic Irish Oatmeal

Ingredients

• 2 tbsp butter
• 1 cup steel cut oats
• 3 cups water
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup half and half
• 1/4 cup brown sugar

Berry topping

• 1 cup strawberries (quartered)
• 6 oz blackberries
• 6 oz blueberries
• 3 tbsp sugar
• 1 tbsp water

Directions

1. Press saute, melt butter in Instant Pot.  Add oats; cook about 5 minutes, stirring frequently.
2. Add water, salt and cinnamon; cook and stir 1 minute.
3. Secure lid and move pressure release valve to sealing position.  Select manual; cook at high pressure 13 minutes.
4. Meanwhile, prepare berry topping. (See below)
5. When cooking is complete, press cancel to turn off heat.  Use natural release for 10 minutes, then release remaining pressure.
6. Stir oats until smooth.  Add half-and-half and brown sugar; stir until well blended.
7. If a thicker porridge is desired, press Saute and cook 2 to 3 minutes or until desired thickness, stirring constantly. (Porridge will also thicken upon standing.) Serve with berry topping.

Directions for Berry topping

1. Combine all ingredients in a medium saucepan.  Bring to a simmer over medium heat.
2. Cook 8-9 minutes or until berries are tender but still hold their shape, stir occasionally.

Coconut Milk Steel Cut Oats

Ingredients:

• 1 can (13.5 oz) coconut milk
• Water
• 2 cups steel cut oats
• Pinch of salt
• 1/4 cup brown sugar
• 1/2 tsp vanilla 

For serving:

• Milk
• Mini/regular Chocolate Chips
• Coconut Flakes
• Chopped almonds

Directions:

1. Grease insert of the instant pot with cooking spray.
2. Pour can of coconut milk in a 4 cup liquid measuring cup and add water to reach 4 cups.  Pour the mixture into the instant pot.  Stir in the steel cut oats and salt.  
3. Secure lid and make sure valve is sealed.  Select manual button and dial up or down to 4 minutes.  When finished cooking let the pressure naturally release for 15-20 minutes before manually releasing.
4. Stir in brown sugar and vanilla. Serve with additional milk and extra add-ins. 

From Mels Kitchen Café 

https://www.melskitchencafe.com/coconut-milk-steel-cut-oatmeal/ 

Peach Melba Steel Cut Oats

Ingredients:

• 1 1/2 Cups Steel Cut Oats
• 5 Cups Water
• 1/2 Cup Pure Maple Syrup
• 2 Cups fresh or frozen Peach slices
• 1/4 Cup Chia seeds
• 1 Cup fresh or frozen raspberries
• Pinch of Salt
• Frozen Whipped Cream Dollops

Directions: 

1. Add oats, water, syrup, and peaches to the pressure cooker pot and stir.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
2. When cooking is complete, use  a natural release for 10 minutes (can also use a full natural release if not in a hurry).  If liquid sprays through valve either place a towel over the top of the valve or turn back to the sealed position and allow to cool for 5-10 minutes.
3. Sprinkle chia seeds over the top and stir in quickly so they don't clump together.  Scatter the raspberries over the top and place the lid back on for 10 minutes to allow the chia seeds to swell and raspberries  to release some of their juices.
4. Serve hot with a frozen whipped cream dollop in the center.

Note: You can prep the oats the night before by places oats, water, syrup and salt in the pot.  In the morning add peaches and start the pressure cooker.

Prep: 5 mins
Pressure: 10 mins
Total time: 30-40 mins
Serves: About 6

From Shauna

Blueberry Muffins

Muffin Ingredients:
3/4 C. Softened Butter
1 1/2 C. Sugar
1 C. Milk
1 tsp Vanilla
3 Eggs
3 C. Flour
3 tsp Baking Powder
1/2 tsp Salt
2 C. Blueberries

Topping Ingredients: (Makes enough to cover two batches of muffins)
1/4 C. butter (room temperature)
3/4 C. Flour
3/4 C. Sugar

Instructions:

Cream butter and and sugar together.  Add milk, vanilla, and eggs and mix well.  Add dry ingredients and fold together.   You will want dry streaks then fold in floured blueberries.  It’s okay if there are still a few dry streaks in the mix.  You don’t want to over mix.  Use a #20 cookie scoop to into a greased muffin tin.

Mix together topping ingredients in a separate bowl and sprinkle over muffins.

Bake at 350 degree for 12-15 minutes until a toothpick comes out with very few crumbs. [My oven bake for 13 minutes]. These muffins are best not over baked.  

Makes approx. 2 dozen.

German Pankcakes

6 Large Eggs

1 Cup Milk

1 Cup Flour

1/2 tsp Salt

2 Tbls melted butter

Preheat oven to 400 degrees.  Place the first 4 ingredients into a blender and blend until smooth.  Pour melted butter into a 9x13 baking dish and tilt to cover the dish.  Add batter and bake until puffed and golden brown.  About 20 minutes.  Remove from oven and dust with powdered sugar serve with fresh berries and syrup.

Swiss Bacon Quiche

Ingredients:
1, 9 inch lightly baked pie shell
6 Slices Bacon
1 C Grated Swiss Cheese
2 Green Onions thinly sliced or Chives or Parsley chopped fine (optional)
1 1/2 Tbsp Flour
1/4 tsp Salt
1/4 tsp Nutmeg
3 Eggs
3/4 C. Evaporated Milk (or 1/2 of the can)
3/4 C. Whole Milk

Directions:
1. Prepare the pie shell (bake lightly for 7-8 minutes).
2. Cook bacon until slightly crisp then crumble into small pieces.
3. Sprinkle Bacon, Cheese, Onion, Chives and Parsley over the bottom of the baked pie shell.
4. Combine flour, nutmeg, salt, eggs and milk.  Beat slightly with French whip (not frothy).
5. Pour into pie shell with other ingredients.
6. Bake at 425 for 15 minutes then reduce temperature to 300 and bake for 30 minutes longer.
7. Allow Pie to stand 10 minutes before serving.

Makes 1, 9 inch pie (serves 6).

French Toast Bake

Ingredient Checklist:

½ C. Melted Butter (1 Stick)

1 C. Brown Sugar

1 Loaf Texas toast
4 Eggs

1 ½  C. milk
1 tsp vanilla
Powdered Sugar (for sprinkling)

Directions:

1. Combine melted butter & brown sugar.  Then pour into the bottom of a 9 x 13 pan.  Spread evenly to cover the bottom.

2. Beat eggs then add the milk, & vanilla

3. Lay single layer of Texas Toast in pan (you can cut off the crust to make it look nicer)

4. Spoon 1/2 of egg mixture on bread layer

5. Sprinkle brown sugar and cinnamon on top of the first layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Sprinkle brown sugar (or white sugar) and cinnamon on top

9. Cover & chill in fridge overnight

10. Bake at 350 for 45 minutes (covered for the first 30 minutes)

11. Sprinkle with powdered sugar on top.

12. Serve with warm maple syrup (It is sweet enough you don’t need the syrup)