Breakfast, Quick Breads

Simply Perfect Pancakes

How about a stack of pancakes to make quarantine a little better? This is recipe #9 on kingarthurflour.com list of Best Basic Recipes. I have to admit, I haven’t had pancakes since…well, I don’t know when. So, this was a treat! Light and fluffy, an amazing vehicle for getting butter and pure maple syrup into my mouth!

Perfect Pancakes 1

Perfect Pancakes 2

2 large eggs
1¼ cups milk
3 Tbl melted butter or oil
1½ cups flour
3/4 tsp salt
2 tsp baking powder
2 Tbl sugar or 1/4 cup malted milk powder*

Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or oil. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener (*I used powdered French vanilla coffee creamer). Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes (hard to wait, but an important step), while the griddle is heating; it”ll thicken slightly.

Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1½ to 2 minutes. Turn over only once. Serve immediately.

 

Breads, Breakfast, Yeast Breads

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

   Cinnamon Rolls_3  Orange Cream Cheese Sweet Rolls II

   Blackberry Sweet Rolls  Fresh Strawberry Cinnamon Rolls

   Oreo Sweet Rolls  Peanut Butter Chocolate Chip Sweet Rolls

   Pumpkin Sweet Rolls Piña Colada Sweet Rolls 1

   Apple Butter Cinnamon Chip Sweet Rolls  Maple Pecan Cinnamon Rolls 2

   Carrot Cake Sweet Rolls_4  Mini Lemon Rolls

Chocolate Chocolate Chip Cinnamon Rolls 1  Strawberry Danish Rolls

One Year Ago: Cinnamon Oatmeal Brownies Cinnamon Oatmeal Brownies

Two Years Ago: Lone Star Chicken Enchiladas Lone Star Chicken Enchiladas

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Maple Nut Sheet Cake

We have always loved my mom’s chocolate sheet cake, amazing.  So, when I see another flavor it’s fun to try it out and see how the family likes it.  This recipe is wonderful, a lot like eating a maple bar in cake form.  Sheet cake is easy to make, moist and flavorful, and  serves a lot of people.  My husband says sheet cake has the perfect amount of cake with the perfect amount of frosting in every bite, I agree!

Maple Cake:
3/4 cup butter
1 cup water
2 eggs
1½ cups sugar
1/2 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp salt
1½ tsp maple extract

Preheat oven to 350°.  Boil butter and water in microwave.  In large bowl with electric mixer cream eggs, sugar, and sour cream.  In medium bowl combine flour, baking soda, and salt.  Add butter/water mixture alternately with dry mixture to egg/sugar mixture.  Add maple extract and mix well.  Pour into sprayed 15″ x 10″ pan.  Bake for 22-25 minutes or until cake tests done in center.  Cool.

Maple Frosting:
1/2 cup butter, softened
3½ cups powdered sugar
1/4 cup milk
1 tsp maple extract
1 cup chopped walnuts

With electric mixer, cream butter, powdered sugar, milk, and maple extract.  Mix until smooth, adding more milk by tablespoon until perfect frosting consistency.  Spread over cooled cake and sprinkle with walnuts.  Adapted from singingwithbirds.com.

One Year Ago Today:  Bacon Pull-Apart Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breakfast

Pumpkin Pancakes

Pumpkin pancakes hot off the griddle with pure maple syrup , aaaaaaaaahhh!

Pumpkin Pancakes

2½ cups flour
3 Tbl brown sugar
1 Tbl baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
3 eggs, beaten
1¾ cups milk
1 cup canned pumpkin
1/4 cup oil

Preheat griddle to 375°.  In a large bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.  In a second bowl whisk together eggs, milk, pumpkin, and oil.  Stir milk mixture into flour mixture until slightly lumpy, let sit a few minutes.

Lightly grease griddle.  Cook pancakes until golden, turn when tops are bubbly and edges are slightly dry. Makes approx. 16 pancakes.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Pumpkin Spice Cake with Maple Buttercream

Time to bake everything pumpkin!

Pumpkin Spice Cake with Maple Buttercream

Cake:
1 pkg spice cake mix
1 cup canned pumpkin
3 eggs
1 cup milk
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger

Preheat oven to 375°.  In large bowl, combine cake mix, pumpkin, eggs, milk, cinnamon, nutmeg, and ginger. Mix with electric mixer on low until combined, then on medium for about 2 minutes.

Pour batter into two well greased 8″ or 9″ round cake pans.  Bake for 20-25 minutes or until pick comes out clean when inserted in center.  Cool in pans for 5-10 minutes, then cool cakes on wire rack completely.

Maple Buttercream:
1 cup butter, softened
4 cups powdered sugar
6 Tbl pure maple syrup
4 Tbl milk

Whip butter, powdered sugar, maple syrup, and milk until fluffy.  Add less milk or more milk to make desired spreading consistency.  Spread frosting between layers and over sides and top of cake.  There is enough frosting to slice each cake layer in half to make four layers with frosting in between each layer.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Maple Walnut Spice Cookies

Tasty little frosted cookies, that I think look so pretty.  These cookies were in Cooking Light Magazine, maybe they say they are light because they are little and they think you will eat just one…funny!  I did not eat just one.

Maple Walnut Spice Cookies

Cookies:
1½ cups flour
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves

1/4 cup butter, softened
3/4 cup brown sugar
2 Tbl maple syrup
1 large egg

Frosting:
1 cup powdered sugar
2 Tbl maple syrup
1 Tbl milk
2 Tbl butter, softened

1/2 cup finely chopped walnuts, toasted

Preheat oven to 350°.  Whisk  together flour, baking soda, ginger, cinnamon, salt, nutmeg, and cloves in a medium bowl.

In a large bowl, cream butter and brown sugar with mixer until light and fluffy.  Add syrup and egg.  Add flour mixture, beat until just combined.  Drop by small cookie scoop (about 1 Tbl) on cookie sheet.  Bake for 12-14 minutes or until lightly browned.  Cool on pan 5 minutes.  Remove to cool completely on wire rack.

Prepare frosting, whip together powdered sugar, maple syrup, milk, and butter, until smooth frosting consistency.  Spread frosting evenly over each cookie, sprinkle with nuts.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat and Perforated Baking Sheet please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.

Breakfast, Muffins

Maple Oatmeal Muffins with Raisins, Dates, and Walnuts

My family likes a portable breakfast.  These muffins are great right out of the oven or later, warmed in the microwave for about 10 to 15 seconds.  It’s a filling muffin that sticks with you and keeps you going.

1½ cups oatmeal
1½ cups white flour
1/2 cup wheat flour
1/2 cup brown sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2 eggs, beaten
1/2 cup pure maple syrup
1 cup buttermilk
1/2 cup raisins
1/2 cup chopped dates
1/2 cup chopped walnuts

Preheat oven to 400°.  In large bowl, stir together oatmeal, white flour, wheat flour, brown sugar, baking powder, baking soda, and salt.  In another bowl, whip together butter, eggs, maple syrup, and buttermilk.  Add all at once to dry ingredients and mix by hand just until combined.  Fold in raisins, dates, and nuts.  Makes 12 large muffins, fill to top of muffin cup.  Bake for 18-20 minutes.

Dessert, Pies

Maple Apple Pie with Walnut Streusel

I found this recipe that I had pulled out of a magazine and didn’t know where it had come from.  Thanks to the internet, I found it listed on epicurious.com and bonappetit.com. So, credit where credit is due. This is my version, I made a few changes. I really love the crunch of the streusel topping and the subtle maple flavor with the apples.

Crust:
1 cup flour
1/2 tsp salt
2 tsp sugar
1/3 cup shortening
3-4 Tbl ice water
Mix together flour, salt and sugar. Cut in shortening. Add ice water 1 Tbl at a time, gently mixing with a fork. Make dough into a disk, wrap in plastic and put in refrigerator for at least 1 hour. Roll out and line a deep dish pie plate.

Streusel:
1 cup flour
1 cup brown sugar
2/3 cup walnuts, toasted, chopped
3 Tbl pure maple syrup
pinch salt
7 Tbl chilled butter, cut into small pieces
Combine flour, brown sugar, maple syrup, nuts and salt. Cut butter pieces into flour mixture. Transfer 1/4 cup streusel to large bowl to combine with filling. Chill streusel while preparing filling.

Filling:
1/3 cup brown sugar
2 Tbl pure maple syrup
1 tsp vanilla
1 tsp ground coriander
1/4 tsp ground allspice
1/8 tsp salt
6 granny smith apples, peeled, cored, quartered, sliced
1 Tbl butter
Position rack in bottom third of oven and preheat to 400°.  In large bowl with the 1/4 cup streusel topping, add brown sugar, maple syrup, vanilla, coriander, allspice and salt.  Add apples and toss to combine all. Spoon filling into pastry lined pie plate. Dot with 1 Tbl butter. Sprinkle streusel over filling, press lightly.

Bake pie until apples are tender and streusel is crisp and golden brown about 1 hour. Cover with foil during baking if starts to get too brown. Let pie stand at least 15 minutes. Serve warm or at room temperature with ice cream.