Buttermilk Pancakes

2 c. buttermilk

2 eggs

4 TB oil

4 TB sugar

1/2 tsp salt

2 c. flour

1 tsp. baking powder

3/4 tsp baking soda

Combine all ingredients and cook on a griddle!

Pear Butter

yield: about 6-8 half pint jars

• 6-7 pounds pears, peeled, sliced and cored
• ▢1/3 cup brown sugar
• ▢1 TB ground cinnamon
• ▢1 tsp ground ginger
• ▢1/2 tsp ground nutmeg
• 1 tsp orange zest
• 1/3 c. orange juice

• 
  
• Place all ingredients in the bottom of a slow cooker and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
• Use an immersion blender or transfer the pear mixture to a blender and puree until smooth.
• To store in the fridge: 3 weeks

• -transfer to a container and let cool, refrigerate.

  To store on the shelf: months

• -Boil jar lids so they are hot. Transfer hot pear butter to clean jars, top with a hot lid, put on the band, and place upside down on a towel undisturbed for 24 hours. Lid should pop inward and be sealed. 

   

Pumpkin Spice Syrup

 Pumpkin Spice Syrup

Adapted from Pioneer woman

Yield: 1.5 cups syrup

2/3 c. brown sugar 

1/2 c. granulated sugar

1 tbsp. pumpkin pie spice

1 tsp. vanilla extract

1/4 c. pumpkin puree

• Place 1 cup of water in a small saucepan. Add both sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice work its way in.

• 
  

• Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat and let stand for a minute or two. 

• 
  

• Strain the mixture (pressing what you can as well) through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month. You can also keep the strained leftovers for ice cream topping!

Cinnamon Rolls

Cinnamon Rolls

Compiled by Kristen W

Yield: about 24 rolls (can fit 24 on a 11x17 pan)

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

 ************

Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

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Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. Roll out into 15x30", or until 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting from one long side to the other, tightly but not pulling. Make vertical cuts using dental floss (go under the dough log and cross strings while pulling up) and place the resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Giant Cinnamon Rolls

  

Giant Cinnamon Rolls – McCall

Compiled by Kristen W

Yield: 4   8-inch wide rolls, or 2 giant ones

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

 ************

Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

************

Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. To make 4 rolls, roll out long and narrow, about 4 inches wide, as long as it will go (staying no less that ¼” thick). If making two giant ones, you'll need to roll out a strip only 2 - 2.5" wide, and 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting at one small end, and tightly (but not pulling) rolling to the other small side. For the 4-roll version: the cinnamon roll should be able to be placed, spiral side down, and be about 4” high. Cut horizontally with dental floss, and place the four resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Quinoa Breakfast Hash

 Quinoa Breakfast Hash

Kristen W

Yield: 4 servings

 

1 TB olive oil

1 sweet potato, diced

½ red onion, small diced, about ½ cup (or whatever onion you have)

1 red bell pepper, small diced

1/4 tsp crushed red pepper flakes

2 cloves garlic minced

-sprinkle with pepper

1 c spinach

1/2 c uncooked quinoa

1 c vegetable broth

4 eggs (cook however you like them when ready)

 

Combine broth and quinoa in a small pot. Cook until tender.

 

While Quinoa is cooking:

Heat oil in a large skillet over medium heat. Add sweet potato, onion, bell pepper, and garlic, tossing to coat. Cover and cook for 8 to 10 minutes, or until potatoes are a little soft (but not cooked through).

 

Add spinach, stir, and cook until wilted down, just a minute or two.

Stir in cooked quinoa.

Cook eggs however you like them.

 

Serve veggie skillet topped with eggs and sprinkled with salt, pepper, etc.

Ebleskiver

Ebleskiver 
-Round Danish Pancakes-
Basic recipe adapted by Steven and Kristen
Yield: about 35 Ebleskiver... we like to double this recipe for 4-5 people



3 Large Eggs – separated
2 c Buttermilk
2 TB sugar
1/2 tsp salt
2 c All-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (optional)
1 TB melted butter for oiling the grids

Beat the egg yolks in a bowl then whisk in the buttermilk and salt until thoroughly mixed.

Sift the flour, baking powder, baking soda and cinnamon together in a separate bowl.  Add to the yolk mixture and whisk until smooth and most of the lumps are gone.

Beat the egg whites until they form stiff peaks. Gently fold the whites into the first mixture.

Brush melted butter into the wells and turn ebleskiver pan on.  Fill each well 2/3 full.  Sprinkle in any filling, and use a skewer to cover the fillings with the surrounding batter. Allow them to cook until the bottoms are golden brown then turn over with a bamboo skewer to cook the other side (approximately 1-2 minutes.) You may need to tuck in the edges of the pancake after you flip it if the batter has grown outside the well.

-If you are going to put in a filling, fill the well, then place the filling on top, and kind of push down and bury it in the batter, so when you turn it over it doesn't contact the cooking well. Otherwise it will look burnt. You'll find what works best for your fillings with practice. It's delicious no matter.

**In a pinch, you can also use pancake mix as a basic batter, but still separate the eggs and beat/fold the whites into the batter. 


TO EAT/SERVE...

Fillings while cooking:
Cream cheese, jalapeno-type cheese dips, cooked sausage, cooked bacon, lemon curd, jam, Nutella, banana, cut cheese cubes, pepper jack cheese, sautéed apples with cinnamon

Drizzle or Dip in:
Jams, Melted Cheeses, Applesauce, Yogurt, Apple Syrup, Buttermilk syrup, maple syrup

**Favorite combos**

-Cream cheese filling dipped in Apple Syrup

-Banana with Nutella or jam filling, dipped in the opposite Nutella or jam not used in filling

-Sausage filling, dipped in maple syrup

-Sausage and cream cheese filling

-Cooked hamburger and cheese

-Sausage and pepper jack

-Nutella and cream cheese

-Cream cheese and lemon curd, dipped in raspberry/strawberry jam

Eggs a-la Goldenrod

Eggs a-la Goldenrod

Tami Boyd

1-2 hard boiled eggs per person

1 TB butter per person

1 TB flour per person

½ c. milk per person

Salt

1-2 pieces toasted bread per person

Cut boiled eggs in half and remove (save) egg yolk. Dice cooked egg whites and set aside. In a sauté pan, melt butter.  Add flour and mix well with a whisk until it becomes slightly brown. Start adding milk and stir as you go. Add a pinch of salt. Continue stirring until sauce is slightly runny. It will thicken after you take it off the heat. Add cut up egg white.  Spoon the mixture over toasted bread. Grate the yolk on top and add salt/pepper as needed!