German Pancakes


We’re Back!!! Shannon and I have had a nice holiday break and spent some time with family and friends. But we are ready to start sharing some of our tried and true, family favorite recipes again! We hope that 2012 finds each of you well and happy and wish the best for a healthy and prosperous new year. We are still in the middle of trying to get our cookbook out! It is taking way longer than we anticipated to find the right publisher, but we hope to make some serious headway this year! So I am starting with a family favorite around our household. A simple, but delicious German Pancake. While it is definitely a breakfast dish, there is no harm in admitting that I have served this for dinner before. Who doesn’t like breakfast for dinner every once in a while? The coolest thing about the German Pancake is the shape it takes on while in the oven. It puffs, it grows, it appears to be trying to escape your pan. If you have little ones (like I do), they will probably want to sit by the oven and watch this transformation take place!

German Pancakes

  • 1 stick of butter
  • 6 large eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 cup flour

While oven is being preheated to 425 degrees, put the stick of butter in a 9×13 baking dish and put in the oven. While butter is melting, blend together in a medium mixing bowl: milk, eggs and salt. Use an electric mixer or blender. Gradually add flour. When batter is smooth with no lumps, pour over the melted butter in the 9×13 pan. (make sure to keep an eye on that butter and not burn it!) Bake for 15-20 minutes. Cut into serving sizes and top with syrup, powdered sugar, or jam!

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Shannon’s Famous Cinnamon Rolls

Alright people, I’m about to let you in on a huge secret!  These rolls are coveted in my community… people pay gazillions of dollars for these little honeys  (ok that’s an exaggeration, but I do sell a TON of them thru the holidays).  And, the truth is, they are easy.  Easy Peasy Lemon Squeezy!  All it takes is a bread machine, a little time, and roll pin.  See.. easy!  All you have to do is plop the ingredients into your bread machine and set it to the dough setting and let it do all the work for you!  Have more than one bread maker, as I do?  You can produce these en mass, as I have done in the picture above.  And truly, it takes the same amount of time to make 2 dozen or 10 dozen… just depends on how many bread machines you can get working for you.

I’ve also included the options to make the basic roll recipe into orange rolls, dinner rolls, cinnamon rolls, or an apple braid.  As you can tell, this recipe is super versatile.  You pretty much fashion them into whatever bread item you want to make.  I also use this recipe to make buttery white bread, cinnamon pull aparts, cinnamon raisin bread, monkey bread… the options are endless.  So, here’s just a few to get you started.

Make these throughout the holiday season and you will become the star of each and every dinner party, Christmas breakfast, Thanksgiving celebration, or family event!  Seriously, and you’re welcome!

Shannon’s Best Ever Rolls

Basic Roll Recipe

  • 1 2/3 cups Water
  • 2 Tablespoons Butter
  • 4 2/3 cups Flour
  • 2/3 cup Sugar
  • 2 teaspoon salt
  • 1 rounded Tablespoon yeast

In the chamber of a bread maker add all ingredients except the yeast.  Stir around to blend sugar into mixture.  Add yeast.

Set bread maker to “dough” setting… wait for cycle to finish (should take about an hour and a half)

When cycle is complete, turn out dough onto a board sprayed with non-stick cooking spray, and shape to desired type of roll.

Cinnamon Rolls

Cinnamon mixture:

  • 1 cup sugar
  • 1 cup brown sugar
  • ¼ cup cinnamon
  • ½ cup flour

Mix the above ingredients in a bowl

In a separate bowl melt 1 stick butter

Divide dough into 2 even sections.  Roll out one section(using Pam) into a rectangle.  Brush with butter.  Sprinkle with ¼ cup cinnamon mixture.  Roll up and cut into rolls.  (Should make about 9 pieces)  Repeat with second section of dough (So entire batch makes 18 rolls)

*At this point dough can be frozen or baked.  See baking instructions.

Dinner Rolls

Divide dough into 3 equals parts.  Roll into circles and cut into 8 crescent shaped pieces.  Roll into crescents.  *At this point dough can be frozen or baked.  See baking instructions.

Orange rolls

Follow basic roll recipe, except add the zest of one orange to the dough ingredients.

Then divide dough into 2 equal parts.  Roll into rectangles, and cut into 12 strips, vertically. Tie strips into knots, tucking ends under to form rosettes.  *At this point dough can be frozen or baked.  See baking instructions.

Apple Braid

Divide the dough into 2 equal parts.  Roll each part into a rectangle, keeping the middle section of the rectangle at double the thickness of the side sections.  Brush middle with butter, and sprinkle with ¼ cup cinnamon mixture.  Then top with sliced, peeled apples.  Cut the sides diagonally and fold over each other in a braid.  See illustration.  * At this point dough can be frozen or baked.  See baking instructions.

Glaze for Cinnamon rolls and Apple Braid

1 stick butter, melted

8 cups powdered sugar

2 teaspoons vanilla

milk to desired consistency

Glaze for Orange Rolls

1 stick butter, melted

8 cups powdered sugar

orange juice to desired consistency

* both of these glazes can be poured into plastic bags (in 1 cup portions)and frozen with the rolls, then left on the counter to defrost while the rolls are baking.  Then just snip a corner off the plastic bag and pipe onto rolls.

Baking Instructions for Rolls:

Place rolls onto a jelly roll pan that has been sprayed with non-stick cooking spray.  Allow rolls to rise for a couple of hours or longer, covered by a dish towel until the desired volume is achieved.

Bake at 375 degrees for 12-15 minutes, or until tops are lightly browned.

If you have chosen to premake the rolls and freeze them, there are 2 baking methods:

Quick Method

  • Remove rolls from freezer & place in a 9×13 pan that has been sprayed with a non-stick spray (Pam.)
  • Leave on counter to rise for 1 hour.
  • Leave bag of glaze on the counter to thaw.
  • After an hour, place the rolls in a 200 degree oven for 20 minutes.
  • Remove rolls from oven and reset temperature to 375 degrees.
  • When oven reaches 375, put rolls back in and bake for

12 minutes for dinner rolls or orange rolls

15-18 minutes for cinnamon rolls or apple  braid,

until tops are golden brown.

  • For rolls with glaze (orange, cinnamon, apple braid.  Snip the bottom corner off the glaze bag, and pipe glaze onto warm rolls

 Overnight Method (this is what I prefer):

  • Remove rolls from freezer & place in a 9×13 pan that has been sprayed with a non-stick spray (Pam.)
  • Leave on counter to rise overnight.
  • Leave bag of glaze on the counter to thaw.
  • Bake rolls at  375 degrees for

12 minutes for dinner rolls or orange rolls

15-18 minutes for cinnamon rolls or apple braid,

until tops are golden brown.

  • For rolls with glaze (orange, cinnamon, apple braid.  Snip the bottom corner off the glaze bag, and pipe glaze onto warm rolls.

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Blueberry Muffins

Do you ever go to the grocery store looking purely disgusting and then you run into someone you know, and they, of course look fabulous? You are embarrassed and trying to end the conversation quickly. You want out of the store before the person notices that your hair really hasn’t been washed for 4 days instead of the 2 you sheepishly admitted to. I went to the store the other night to get blueberries and I am happy to report that I was the one looking fabulous! That’s right, we had just had our family pictures taken and I was dressed for the occasion, makeup on, hair done, and I didn’t see a soul I knew! Isn’t that the way it always works? I had been craving these muffins for a while now and knew that I needed to make them this weekend. They were our Sunday morning breakfast. The hubs had 3! They are moist, tasty, and the streusel on top makes them seem so fancy! Oh, because they are! We all need a go-to delicious blueberry muffin recipe, right? Here ya go…you’re welcome!

Blueberry Muffins

  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 2 teaspoon lemon zest
  • 1 egg
  • 3/4 cup buttermilk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cup fresh blueberries


  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoon cinnamon

Preheat oven to 400 degrees.

In a large mixing bowl combine flour, baking powder, salt, sugar and lemon zest. Make a well in the center. In a small mixing bowl whisk together egg, buttermilk, oil and vanilla. Pour in the middle of the well in the flour mixture. Stir until just combined. Gently fold in blueberries to batter. Either spray your muffin tin with vegetable spray or use cupcake liners and fill muffin tins 2/3 full.

For the streusel: Combine sugar, flour, and cinnamon. Then cut in butter with a pastry cutter or fork. Mixture should be crumbly. Sprinkle over the batter on top of each muffin tin. Bake for 18 minutes, or until a toothpick inserted into muffin, comes out clean. (Makes 12 muffins)

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Buttermilk Pancakes

People, step away from the Bisquick! Seriously! This is your new go-to pancake recipe. I had been searching for one for years. I didn’t need fancy, I just needed delicious. And really, I think homemade, from scratch, pancakes are practically as easy as opening that box of Bisquick. It is worth the extra 2 minutes of work! We made these this weekend and my husband (who really is not a pancake fan) ate 5! My son devoured his 2 in about 10 seconds! And while I am telling how much we all ate, I had 4! Moment on the lips, lifetime on the hips…oh well. They are so tasty I couldn’t help it. They are buttery and sweet, and I love the fact that they aren’t so dense.

And for all you moms out there, I will double and sometimes triple this recipe so that I can throw the leftovers in the freezer. It is so great to let the kids have pancakes in the morning, even if you’re in a hurry. Pop these babies in the micro for 30 seconds or so and you have a quick, hot breakfast for the kiddos!

Buttermilk Pancakes

  • 1 c. flour
  • 1 tsp. baking powder
  • 1/2  tsp. baking soda
  • 1/4 tsp. salt
  • 2 tablespoon sugar
  • 1 large egg, beaten
  • 1 1/2 c. buttermilk
  • 2 tablespoon butter, melted

In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Then add egg, buttermilk and melted butter. Stir with whisk until combined. Batter will be a little lumpy. At this point I put all my batter in a gallon ziploc plastic bag. I cut the tip of it and start putting the batter on a hot griddle. It makes clean up a dream, and no measuring cup falling down in the batter! Cook on medium high for about 2 1/2 minutes or until bubbles appear on the top of the pancake. Flip over and cook for an additional minute.

Personal Scrambled Egg Burrito


This one of my favorite things to eat in the morning.  It’s quick and easy to make.  It’s tasty and it’s filling, and best of all, it’s portable for those mornings when you may need to take out the door with you!  This recipe may seem like such a simple thing, and in all honesty, it is.  But at LJB, we have come up with a few little extra touches that make these the “BEST”.  Using half & half instead of milk adds a depth and flavor.  Adding a little grated cheese at the end adds texture and flavor.  And cooking up your own fresh tortilla (we always have these on hand) just makes it delicious!  See if you don’t think so too!

Scrambled Egg Burrito

  • 1 uncooked tortilla
  • 2 eggs
  • 2 tablespoons half & half
  • salt & pepper, taste
  • 1/8 cup shredded cheddar cheese
  • pat of butter
In small bowl, crack eggs then add half & half and salt and pepper, and scramble until completely combined.  Set aside.
In medium non-stick skillet over medium heat, cook raw tortilla about 1-2 minutes on each side or until light brown “cooked” spots appear.  Remove from pan and set on breakfast plate.
In same skillet, add the pat of butter and let melt.  Add egg mixture and scrap along bottom every couple of minutes until eggs start to set.  When almost cooked, add the cheese.  Allow cheese to melt while still tossing and scraping eggs.  Once eggs are set, remove from pan and place on tortilla.  Roll up and enjoy!
We like these just as they are… plain and delicious, with no doctoring, but if you prefer you can top this dish with salsa, sour cream, tomatoes and/or avocado.
Obviously, this recipe can be doubled, tripled, etc for how ever many people you need to feed.  If you do this, upgrade the skillet size to large; cook all the tortillas first, and cook all the eggs together afterwards.

Raspberry Coffee Cake

My mother-in-law served this at breakfast for Easter this year and I have been daydreaming about it ever since! It is buttery and moist and oh so good! I made it for breakfst this morning and by the time I got on my computer to post this, it was already half gone. One thing that is great about this recipe is that you don’t necessarily have to use raspberries. You can use blueberries, peaches, strawberries….the sky is the limit!

Raspberry Coffee Cake 

  • 10 oz. package of frozen raspberries, thawed and undrained
  • 1 T. cornstarch
  • 2 ¼ c. flour
  • ¾ c. sugar
  • ¾ c. butter (stick and a half)
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¾ c. buttermilk
  • 1 egg

 Preheat oven to 350.

 For Filling: In a small saucepan, combine raspberries (undrained) with cornstarch. Mix well. Cook and stir until thick and bubbly. Cook one minute longer, then remove from heat and set aside. (entire cook time will be about 4 minutes, keeping the mixture on high.)

 Cake: Combine flour and sugar in large mixing bowl. Cut in butter with pastry cutter or fork. Make sure the mixture resembles fine crumbs. Remove ½ c. and set aside. (to use as topping at the end.) To the remainder of the flour mixture, add baking soda and baking powder. Combine buttermilk and egg in a small bowl and then add to mixture. Combine until moistened. Spread 2/3 of the mixture over the bottom of a 9-inch greased cake pan. (you can also use 8×8 square pan, 9×9 pan, and I even made mine in a pie dish!) Spread the raspberry filling on top. Spoon the remiaing batter in small mounds on top of the raspberries. Sprinkle the reserved crumbs on top and bake for 35-45 minutes, or until done. Cool 15 minutes.

Honey Almond Granola

Oh how I love granola! I think I ate granola for breakfast everyday when I was in High School. I love to eat it as cereal, as a topping on yogurt, with berries and bananas and as an on-the-go snack. However, I am very picky about my granola. I can’t stand cinnamon in my granola. I have to be in a certain mood to have raisins in my granola. It has to be sweet, but not too sweet. It has to be hearty and pretty to look at. Just last week  I was visiting Shannon in California and we went to the local Farmer’s Market. I bought some granola and it was burned! Yuck! I was so sad…

So here is the best granola recipe! Of course, if you are different than me (and let’s face it, lots of people are!) and would prefer a little cinnamon or some raisins, by all means, add them! My favorite part of this recipe is the Crisped Rice. I love me a good crunchy granola!

Honey Almond Granola

  • 3 c. Old Fashioned Rolled Oats (do not use quick oats)
  • 1 1/2 c. Crisped Rice Cereal (Rice Krispies)
  • 1 c. slivered almonds
  • 1 c. shredded sweetened coconut
  • 1/3 c. dark brown sugar
  • 1 c. honey
  • 1/4 c. vegetable oil
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp cinammon (OPTIONAL)
  • 1 c. raisins (OPTIONAL)

Preheat oven to 250 degrees. In a large bowl combine oats, crisped rice cereal, almonds, coconut and brown sugar. In a separate smaller mixing bowl combine honey, oil, salt and vanilla. Slowly pour honey mixture over dry ingredients and stir until completely coated. Divide the mixture between 2 11×17 rimmed cookie sheets (jelly roll pan), spreading evenly. Cook for 45-55 min, or until golden brown. Remove from oven and transfer to a large bowl. If you leave on the cookie sheet for too long, it will stick!! Once in a bowl, stir to break up any clumps. (at this point you would add raisins) Store in air tight container.