Pumpkin Waffles

Pumpkin Waffles

(http://www.number-2-pencil.com)

        2 cups of all-pupose flour

        3 tablespoons of firmly packed dark brown sugar

        2 teaspoons of baking powder

        1 teaspoon of baking soda

        1 teaspoon of cinnamon or pumpkin pie spice

        1/2 teaspoon of kosher salt

        1 1/2 cups of milk

        1 cup of canned 100% pure pumpkin

        1 egg yolk plus 3 egg whites

        4 tablespoons of melted cooled butter

        2 tablespoons of apple cider vinegar

In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.

Combine dry ingredients in a large mixing bowl and whisk together.

Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.

Add pumpkin mixture to dry ingredients and stir to combine.

Gently fold in egg whites.

Use batter immediately in waffle maker.

Gooey Caramel Rolls

1 1/2 cup brown sugar

3/4 cup whipping cream

1 cup chopped pecans

2 loaves frozen bread dough

Whisk together brown sugar and whipping cream. Pour into a lightly greased 9x13 pan. Set aside. Pull golf ball size pieces off the bread dough and roll into balls. Place in pan leaving space between rolls so they can rise. Cover dough and let rise until doubled in size. Uncover and bake at 350 for 30-40 minutes. Invert onto a sewing platter and spoon and caramel left in pan over the rolls.

(Laurel Kramer)

Upside Down Banana Pecan French Toast

18 frozen rolls (Rhodes)

1 ¼ cups brown sugar

½ cup (1 stick) butter

¼ cup corn syrup

4 ripe bananas

½ cup pecans, chopped

2 tsp cinnamon

6 large eggs

1 ½ cups half and half

1 ½ tsp vanilla

Fresh buttermilk recipe**

1 carton fresh sliced strawberries

Butter bottom and sides of a 9- by 13-inch baking dish. Slice rolls in half and set aside. In mixing bowl, combine sugar, butter and corn syrup and mix until smooth. Spread mixture into an even layer in bottom of prepared baking dish. Slice bananas thinly and place over brown sugar mixture. Scatter pecans over bananas. Place sliced rolls atop and sprinkle with cinnamon. In a large mixing bowl, whisk together eggs, half and half and vanilla, and pour over rolls. Cover tightly with plastic wrap. Refrigerate overnight. Preheat oven to 350 degrees. Bake 45 to 55 minutes or until golden. Cool slightly, run a knife around the edge of pan to loosen sides and carefully invert pan onto a large platter or slice and serve. Serve with warm buttermilk syrup (see attached recipe) and sliced strawberries. Makes 10 servings.

Buttermilk Syrup

½ cup butter

½ cup buttermilk

1 cup sugar

1 Tbs light corn syrup

1 Tbs vanilla

¾ tsp baking soda

Boil all ingredients minus the vanilla and soda for 3 minutes. Then add the vanilla and soda. The syrup will be frothy and white.

Orange Rolls

Orange Rolls

2 pkgs dry yeast (4 ½ tsp)

½ cup warm water

1 TB sugar

Combine in a large bowl. Let sit until frothy, about 10 minutes

1 cup scalded milk

½ cup butter

½ cup sugar

3 eggs, beaten

5 cups flour

1 tsp salt

Melt the butter in the warm milk. Mix milk/butter mixture, sugar, yeast, eggs, and 1 cup of flour. It will be a very loose dough. Let rise 1 hour, or until light and bubbly. Mix remaining flour with 1 tsp salt. Add to dough. Stir well, then knead lightly until smooth. Place dough in a greased bowl, turning once to evenly grease dough; cover, let rise until double in size. While the dough is rising, mix the Orange Filling

Orange Filling

1 cup butter

1 ½ cups sugar

3-4 grated orange rinds

Divide dough in half. Roll each half into a rectangle. Spread Orange Filling evenly over dough. Roll up dough like a jelly roll, and cut into 1” slices. Let rise until double on pan. Bake 10 minutes at 400°

Doughnuts/Scones

(Christie Blodgett)

I love using this scone recipe for Navajo Tacos.

Breakfast Sausage Casserole

Banana Muffins (Bread)

(Jennilyn Reynolds)

I love to make banana bread from this as well. I just cook it for 45-50 minutes instead.

Pumpkin Chocolate Chip Bread

(Hillary Warner)

I just use a large can of pumpkin instead of measuring out 3 cups. This recipe makes A LOT of bread. When I need to make a lot of deliveries, I always make this because I get at least 10-12 mini loaves and 1 big loaf out of it.

Pumpkin Pancakes

I didn't care too much for the syrup. It was a little too "different" for me. Regular syrup was fine.

Whole Wheat Pancakes

Whole Wheat Pancakes

(Joy Willbur)

1 cup buttermilk (Add 1 T vinegar to regular milk to make it into buttermilk)

1 egg

3 Tbsp oil

1 tsp baking powder

1⁄2 tsp soda

1⁄2 tsp salt

1 cup whole wheat

Beat egg and buttermilk until foamy. Add oil. Combine dry ingredients and slowly mix with the liquid. Mix just until wet – Don’t over mix. Cook on hot griddle. Makes 10-12 small pancakes.