Danish Pastry

Laurie's Recipe

2 yeast cakes (2 TBP).                             **2 cubes butter (1 cup) room temperature

1/2 tsp sugar

1/4 cup water 

Dissolve Yeast with sugar in water.

3/4 cup cold milk

1/3 cup sugar

1 tsp salt

2 eggs

Add Yeast mixture to above...then add:

2 cups flour

Mix well. Then add 1 more cup of flour (making a total of 3 cups flour). The dough should be very soft. Set in fridge overnight or in the freezer for 1/2  hour or until dough is stiff.  Divide the dough in half and roll one half thin. Spread 2/3's of the dough with 3 tbsp. of butter (cut in thin slices). Fold 1/3 side without butter on top of 1/3 with butter. Fold the 1/3 side that is left with butter over that. Roll the dough thin. Fold and spread two or more times the same way until the cube of butter has been used. Roll out in a rectangle and cut into 8 strips. Twist each strip and make a horseshoe knot and place on a restaurant size cookie sheet lined with parchment paper. Make a dent in each knot and fill with a jelly of your choice. Pile the streusel on top. (See streusel recipe below)   Repeat with the other half of the dough. Let raise until double in size...about  2-3 hours. Bake at 375 degrees for 15 minutes. 

Streusel Topping:

1/2 cup coconut

1 cup sugar

1 cup butter

2 cups flour

Blend with pastry cutter. Add a dash of cinnamon. The topping should be a fine, crumbly texture.

Optional: drizzle with powdered sugar frosting after baking while still warm.

You can also make the pastries the night before. Follow directions up until you've put the streusel on... cover the pan with saran wrap and place immediately in fridge to prevent raising. In the morning take out and let raise...bake as directed above.

Cinnamon Roll Pancakes

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

An absolutely decadent morning treat...

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*If you're trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

Source: RecipeGirl.com

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Breakfast casserole

1 26 oz frozen hash browns
1/4 cup melted butter
3 cups diced ham 0r 1 1b cooked bacon or sausage
8 oz each cheddar and swish cheese shredded
12 eggs beaten
3/4 cup milk

Spread potatoes in buttered casserole 9x13 pan. Pour butter on top and season with salt and pepper. bake 20-25 min at 425. or until lightly browned. Top with ham and 2/3 of shredded cheese. mix eggs and milk and pour over potatoes and top with remaining cheese and bake 35-45 additional minutes at 350

Whole wheat waffles

—I made a mistake and there is now the right amount of salt. My apologies if anyone made them with too much salt before I fixed it.—
I played around with waffle recipes until I got them to be about like Grandma Washburn's. Bryanna likes to use whole wheat, so that's what this calls for, but I assume it would work fine with white, too.

Whole wheat waffles

1 cup whole wheat flour
1/4 tsp salt
2 tsp baking powder

2 T butter
2 T oil

2 eggs
1 cup milk

Mix dry ingredients. Cut in butter and oil with a fork until it's well mixed with the flour (it will have small lumps). In a separate bowl, beat eggs well. Add them to the dry ingredients along with the milk and mix for about 1 minute. The batter will be lumpy and runny. Cook on your favorite waffle maker.

Buttermilk Syrup

Buttermilk Syrup Recipe

1/2 cup buttermilk

1/2 cup butter

1 cup granulated sugar

1 Tbsp. Light Karo Syrup

1 Tbsp. Vanilla

Bring to boil.

Remove from head and add ½ tsp Baking Soda. Stir well! (It will foam up A LOT so make sure to use a large saucepan).

Let it sit a few minutes before eating.

If you have any leftovers, it can be refrigerated. It's also easy to double recipie. Good on french toast, pancakes, waffles, german pancakes, or crepes.