Crepes

Recipe From: Can't remember!

These were so yummy. We served with strawberries, melted chocolate and powdered sugar.

Ingredients:
4 large eggs
1 cup whole milk (3/4 cup skim milk + 1/4 cup heavy cream)
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
3 tablespoons unsalted butter (melted and cooled)
1 1/4 cup all purpose flour

In a blender, add the eggs, milk (or milk and cream), sugar, sea salt and vanilla. Blend on low speed for 10 seconds or until thoroughly combined but not too frothy. Add the butter while the motor is running on low speed to combine. Turn off the blender and remove the lid. Add the flour all at once, replace the lid and process on low for 10 seconds. Turn off the blender, remove the lid and using a rubber spatula, scrape down the sides of the blender pitcher to get any stray bits of flour that need to be mixed in. Replace the lid and process the mixture on low speed for a few seconds more until a little frothy, but mostly smooth batter comes together. Set the mixture in the fridge, still covered, while your griddle heats. The batter should be allowed to refrigerate for at least 15 minutes, 30 minutes if you can wait that long.

Using a large nonstick griddle, heat the griddle over medium high heat to about 350 degrees F. Once the griddle is hot (after the batter has had a chance to rest) lightly butter the surface and using a clean paper towel, wipe away if there is too much excess. Remove the rested batter from the refrigerator and stir it a few times with the rubber spatula. Using a small measuring cup or ladle, pour a scant 1/4 cup of batter out onto the surface of the griddle and use the back of a metal spoon to gently swirl the batter out into a thin circle very lightly. This takes a little practice, but once you've practiced on a couple, you'll be more comfortable with it. The batter should be thin enough that the edges start to bubble almost immediately. Depending on the size of your griddle, you should be able to do two or even three at a time on the griddle. Allow the crepe to cook on the first side for approximately 1 to 1 1/2 minutes or until golden. Using a thin metal spatula, flip the crepe gently and allow to cook about 1 minute more. Remove the cooked crepe from the griddle and stack on a plate or serve as you go.

Makes 12-15 crepes (approx 7 inches across).

Challah Bread

Recipe From: The Sister's Cafe
Makes 3 small loaves.

Ingredients:
1 tbsp yeast
1 cup warm water
1/4 cup sugar
1/2 tbsp salt
1/4 cup canola oil
3-4 cups flour
2 large eggs

Add water to mixing bowl. Sprinkle yeast over water. Then sprinkle sugar, then salt. Let proof. Add oil and 1 1/2 cups of flour. Mix together. Add eggs. Mix well. Then add 2 cups of flour. Mix. Add more flour as needed – usually 3/4 to 1 ½ cups more. Hand knead if mixer didn’t knead enough. Let rise at least 1 hour. Separate into 3 large pieces. Divide each piece into three more pieces. Roll into snakes and braid together. Let rise for about 1-2 hours or until almost double in size. Then brush with egg wash (1 egg mixed with 1 Tb water) over bread. Sprinkle with poppy seeds or sesame seeds if you want. Bake at 350° until done (16-18 minutes)

Naan

Recipe From: My Kitchen Cafe
I can't believe I actually made this and the taste and texture was perfect!

Ingredients:
2 3/4 cups) all-purpose flour, plus more for dusting
1/2 tsp salt
1 tsp baking powder
2 tsp sugar
2 tsp instant yeast
1 egg
1/2 cup plain yogurt (I used fat-free)
1/2 cup milk

In a bowl, stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 knead (with dough hook) until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking. Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes. Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)

Cornbread Muffins

Recipe From: Dish Delish Blog

Ingredients:
2 (8 1/2 ounce) boxes Jiffy corn muffin mix
1 (18 ounce) box butter recipe or yellow cake mix
5 eggs
2/3 cup milk
1/2 cup butter (softened)

Directions:
Preheat oven to 350°and mix all dry ingredients. Add remaining ingredients and mix well.
Pour into greased cupcake pans or mini loaf pans. Bake 15 minutes for minis and 20 minutes for cupcakes and 30 minutes for a loaf OR until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool slightly in the pan (until pulls away from side a bit). Remove from pan and serve warm.

Cinnamon Rolls

Recipe From: Brittany

We had these when we were up in Utah this Spring. They are the best ever.

Dough Ingredients:
1 cup whole milk (warmed)
2 1/2 tsp Fleishmann's dry active yeast
Pinch of white sugar
2 eggs (room temperature, slightly beaten)
1/3 cup unsalted butter (melted)
4 to 4 1/2 cups bread flour ( I use 4)
1 tsp salt
1/2 cup white sugar

Filling Ingredients:
1 cup brown sugar (packed)
2 1/2 tbsp ground cinnamon
1/3 cup unsalted butter (softened)

Frosting Ingredients:
3oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

Warm the milk for about 50 seconds in the microwave and slowly whisk in the yeast, sprinkle a pinch of sugar on top to "feed the yeast." then leave on the counter for 5-10 minutes to proof. In a bowl combine flour, salt and sugar. Add the melted butter, eggs (slightly beaten), and then add the milk/yeast mixture last. Turn on the Kitchen-Aid with the dough hook and let it knead for 5 minutes. Heat the oven to 200 degrees and then TURN IT OFF. Cover the dough with a moist towel and put in the oven for around an hour (the dough should almost double in size).

Roll dough into a 16x21 inch rectangle. Spread with 1/3 cup butter. Sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting on the 21 inch side and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover with moist towel and let rise in warm place again until nearly doubled, about 45 minutes to an hour. If preparing the night before, cover and place in refrigerator (allow to sit out for an hour prior to baking). Bake rolls at 350 for 20-25 minutes or until golden brown. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, and vanilla extract. Spread frosting on warm rolls before serving.

Lemon-Sugar Crusted Blueberry Muffins

Recipe From: My Kitchen Cafe Blog
Aunt Melissa came over for baking day and picked out our recipe. We don't get a beauty award for these muffins...we refuse to show the "right out of the oven photo." The lemon-sugar on top is the best part...although it didn't quite crust like it was supposed to.

Ingredients:
2 cups blueberries (fresh)
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 tbsp butter (melted and cooled slightly)
1/4 cup oil
1 cup buttermilk
1 1/2 tsp vanilla extract

Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon

For the topping, stir together sugar and lemon zest in a small bowl and set aside.

For the muffins, adjust an oven rack to the middle position and preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. In another bowl, whisk remaining 1 1/8 cups sugar and eggs together until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't overmix. Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or a chopstick), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Banana Applesauce Bread

Recipe From: Katy 3rd Ward Cookbook

I've never tried subsituting applesauce for butter...but it is a great way to make banana bread healthier. I didn't particularly like it right out of the oven, but the next day I couldn't stop eating it!Ingredients:

1 cup sugar
2 eggs
2 bananas (mashed)
1/2 cup applesauce
2 tbsp milk
1/2 tsp nutmeg
2 cups flour
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda

Mix sugar, eggs, bananas, applesauce, milk and nutmeg in a large mixing bowl until thoroughly blended. Stir in flour, salt, baking powder & baking soda. Pour into greased loaf pan. Bake for 35 minutes at 350, then reduce heat to 325 for 25 minutes or until toothpick comes out clean. Let cool 10 minutes and remove from pan. If making mini muffins bake at 350 for 13-15 minutes.

BEST Homemade Rolls

Recipe From: Suzanne Orton (via my Aunt Rosie)

These are the best by far. We had them at Thanksgiving...not that I have made them...yeast is hard.

Combine in a bowl & let stand 5 minutes:
1 1/2 cup warm water
5 tsp powdered yeast
1/4 cup sugar

Then add & beat together:
1/4 cup sugar
1/2 cup vegetable oil
2 tsp salt
2 eggs

Then add:
5 cups flour (one at a time...mix & knead)

Dough will be sticky. Raise in a pan for 1 hour...pound down and continue rising until it doubles in size. Add flour when rolling out into a circle. Spread butter across and cut into triangles. Roll small tip to large. Bake at 350-400 for 6-7 minutes.

Breadsticks

Recipe From: http://deliciousdishesyum.blogspot.com
Why is yeast so hard to work with?!

Ingredients:
1 1/2 cups warm (105-115 degrees) water
1 tbsp sugar
1 tbsp yeast
1/2 tsp salt
3-4 1/2 cups flour

Additional Ingredients:
butter
Parmesan cheese
garlic salt
cinnamon & sugar

In a KitchenAid bowl combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (I think I used 4 cups) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger. Spray a glass bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk. Remove from bowl and place on a lightly-floured surface. Roll into a rectangle and cut into 12 strips with a pizza cutter. Twist each strip around a wooden skewer (soak skewers in water for 10 minutes and spray with Pam). Place on baking sheet (spray with Pam) and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks and sprinkle with powdery Parmesan cheese and garlic salt. You could sprinkle them with cinnamon sugar.

Pumpkin Chocolate-Chip Mini Muffins

Recipe From: Jen Meacham
Good ole' college roomate and recipe. Jen and I used to make pumpkin bread to go along with our pasta and cold spaghetti sauce...with a can of applesauce on the side. It was great. Now it is mini muffins with mini chocolate chips... low fat. My, my, how the times have changed.

Ingredients:

15 oz canned pumpkin
2 cups flour
2 cups sugar (I use half splenda)
2 eggs
3/4 cup butter (I use half low fat)
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 cup mini chocolate chips

Combine and mix. Add chocolate chips last. Spray mini muffin tin with Pam flour spray. I fill them full and/or over the top. Bake at 325 for 20-24 minutes. In a bread pan, cook for 1 hour & 10 minutes.

Danish Ebleskivers

Recipe From: Blake's Mom

This is a Holiday tradition on General Conference Sunday. Blake's mom always gave an ebelskiver pan and a copy of her recipe as wedding presents. When Blake and I got married, his oldest brother's wife continued the tradition.

Ingredients:

2 cups buttermilk
2 cups flour
3 eggs (yolk/whites seperated)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar
chocolate chips, powdered sugar, butter, syrup, jam
Seperate egg whites and yolks. Beat egg yolks. Add sugar, salt and milk. Then add flour, baking soda and baking powder. Last, fold in stiffly beaten egg whites. Heat ebelskiver pan over medium-low heat. I spray it with a flour-pam spray each batch. Cook until bubbly, then use skewers to carefully turn them over. Blake likes to have mini-chocolate chips mixed into the dough. Serve with powdered sugar, butter, syrup and jam.

Banana Chocolate Chip Mini Muffins

Recipe From: Leslie Reber

When I was a teenager, my young women's leader made banana bread for us. I've changed the recipe to mini muffins with chocolate chips instead of nuts...much better! I usually double (or 1 1/2) the recipe depending on how many ripe bananas I have. Blake either takes them to work or I freeze the extras.

Ingredients:

1 3/4 cup flour
2/3 cup sugar (I use half splenda)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup ripe bananas (mashed)
1/3 cup butter (I use half low fat)
2 tbsp milk
2 eggs
1/4 cup mini chocolate chips (they melt better than regular sized)

In a mixing bowl combine 1 cup of the flour, all the sugar, baking powder, baking soda and salt. Then add the mashed bananas, butter and milk. Mix on low speed until blended...then on high speed for 2 minutes. Add eggs and remaining flour. Beat until blended, then add chocolate chips. Use flour spray to grease pan. Bake at 350 for 13 minutes (mini muffins), 20-22 min (cupcake size), 60 minutes (loaf). Let cool on a wire rack.

Homemade Bread & Blackberry Jam

Bread Machine Recipe & Pectin Box Recipe

Blake eats a peanut butter & honey sandwich everyday for lunch...last night we had NO bread! So, I set the bread machine timer to bake it while we slept. We woke up to the smell of fresh baked bread - yummy!

Ingredients:

3/4 cup water

2 cups flour

1 tsp salt

1 1/2 tbsp sugar

1 tsp dry milk

1 tbsp butter

1 tsp dry yest

Combine all ingredients in that order and follow bread machine directions. I think the crust was a little too tough, but otherwise it was really good warm. I made the blackberry freezer jam a couple of months ago.