Posts Tagged ‘breakfast’

Bran Muffins….are you serious?!  Aren’t bran muffins for old people?  Aren’t bran muffins dry and crusty and gross?  Isn’t there a rule about having grey or lavender or blue colored hair before eating these?

No way!! Not with these babies!!  These are soft and moist and delicious and they are seriously my favorite muffin.  I basically lived on these after I had my babies.  They were wonderful….and helpful (if you know I mean).

Refrigerator Bran Muffins

  • 4 c bran flakes
  • 5 c flour
  • 1 1/2 c sugar
  • 1 1/2 c brown sugar
  • 5 tsp baking soda
  • 2 tsp salt
  • 4 eggs, beaten
  • 1 c butter, melted & cooled (or butter shortening or margarine or a mixture of these)
  • 4 c buttermilk

In a large (very large) mixing bowl, combine flour, cereal, sugar, brown sugar, baking soda, and salt.  Stir well.  In another large bowl, combine eggs, buttermilk, and butter.  Stir well.  Add liquids to dry ingredients and stir very well, making sure there are no pockets of flour.  Cover and refrigerate overnight.  Keep batter covered and DO NOT STIR.  Will stay fresh in fridge for up to 6 weeks (but mine never lasts that long!)

When ready to bake: Preheat oven to 400 degrees.  Grease or line as many muffin tins as you want or need.  DO NOT STIR BATTER!  Just scoop batter from the top of the bowl and into prepared tins. You make think that it looks a little questionable.  Trust me…all the good stuff as risen to the top!  Bake for 15-20 minutes or until toothpick comes out clean.

Here it’s been in the fridge overnight:

One scoop taken off the top:

Ready to go in the oven (and that’s my “cold coffee” in the background…lol)

Hot out of the oven:

And butter makes all things good…better!!

I approve

This kiddo approves

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Buttermilk Pancake Mix

On our date last night, Mike and I talked “shop”, you know, church stuff.  And I love, love, love it when I get to use my “skills” at church.  So, even though I was totally enjoying the time away from the kiddos (we can’t thank you enough, Becky),  I was pretty excited to come home and dig around for a new recipe, a pancake recipe mix. I found it here, but I’ll go ahead and list it again for you.  Here ya go:

Buttermilk Pancake Mix

  • 4 c flour
  • 1/4 c sugar
  • 1/2 c dry buttermilk powder
  • 2 tsp baking soda
  • 4 tsp baking powder
  • 1 tsp salt

Mix this together and store in air-tight container.

To prepare pancakes:

  • 2/3 c water
  • 1 egg
  • 1 1/2 Tbsp oil
  • 1 c pancake mix

Mix water, egg and oil together.  Add pancake mix.  Add more water if you want a thinner consistency.  Pour 1/4 c of batter on hot griddle.  Flip pancake over when top is filled with bubbles.  Cook for another minute.  Serve with favorite toppings.

You’ll be seeing this recipe in action if you come to Crossroads’ Youth Pancake Feed in March!  I tried it out on my family this morning and they loved them!  These really are delicious and I will now be using this mix as my main go-to pancake mix!

Here they are, fluffy and naked (oops…I just said naked about food…oh, well.  They really aren’t dressed, ya know!)

But here they’ve shown up for my breakfast party dressed in butter and blueberry jelly.  You heard me right.  I can be a little weird about my pancakes.  I don’t even like regular syrup.  Call me a freak 😀

P.S. I got a call from my daddy last night.  He told me he read my blog for the first time yesterday and it brought tears to his eyes.  So, of course, this brought tears to my eyes.  I really didn’t expect this kind of response, from him or even from you, my readers.  I knew a few of my friends (Kris, for sure…lol but she’s my sister from another mother!) and my family would read this stuff. Guys, I don’t know what to say.  I just have a deep love for family and for baking and in my family, these two are very tightly intertwined.  It’s one of the ways we show our love for each other.  So, I guess in a way, I’m trying to show you that I do care for people, for you but I have a hard time putting that into words…I’m just too shy.  So, Crossroads Family (and other’s of you)  if I don’t come up and talk to you, it’s not because I don’t care.  I’d just rather bake you some cookies 😀

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This is what the batter looks like after I added the eggs and baking soda…ready for the griddle.

Waffles turned out great….however, my children tend to be fuddy-duddies and didn’t even want to try the Cinnamon Syrup. I found it to be d e l i c i o u s….mmm.

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Happy New Year

So, most people make a new year’s resolution (or maybe several). I usually choose to not make promises that I can’t or won’t keep. However, instead of calling it a resolution or promise or whatever…I’m going to call this my new hobby: telling you about my favorite recipes and about my baking experiences. I’ll probably end up talking about my husband and kids, too, because, hey…they’re a huge part of my life. So, for my very first recipe, I’ll be sharing Overnight Waffles and Cinnamon Syrup (mmmm!), which we’ll be enjoying for brunch tomorrow on the first day of 2010!

Overnight Waffles
2 c warm milk
1/2 c warm water
1/3 c butter, melted
1 pkg yeast
1 Tbsp sugar
1 tsp salt
3 c flour
2 eggs
1/2 tsp baking soda

In large bowl, combine flour, salt, and sugar. Dissolve yeast in warm milk, water, and butter. Add to dry ingredients and mix well. Cover and let sit overnight. Next morning, add eggs and baking soda, and mix well. Pour about 1/3 c on hot waffle iron. Serve with favorite syrup.
*Correction* Be sure to leave out overnight at room temperature.

Cinnamon Syrup
1/2 c sugar
1/2 c brown sugar
1/2 tsp cinnamon
2 Tbsp cornstarch
1 tsp vanilla
1 c water

Add all ingredients to small sauce pan, and mix well. Heat over medium-high heat (stirring constantly) until it starts to boil and becomes a thick, syrup consistency. Let stand for at least 10 minutes before serving. Can be refrigerated.

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