English Flapjacks

When I first heard about English Flapjacks, this is NOT what I envisioned at all! Flapjacks here in America mean some sort of pancake. I guess I thought they would be big, fluffy pancakes with some stewed tomatoes on top or something. (yuck, gross!) But as I learned more about them, I discovered that they are made out of rolled oats, with sugar and butter in them. I, of course, was instantly a fan. Sugar and butter? Yes, I want to eat these! They are really simple to make and are a great “on the go” breakfast or snack.

ENGLISH FLAPJACKS

  • 3 cups old fashoined oats (not instant)
  • 1/2 cup butter
  • 1/2 cup brown sugar 
  • 4 Tbsp. corn syrup 

Preheat oven to 350 degrees.

Put your butter, brown sugar, and syrup in saucepan.  Heat on low until the butter and sugar have both melted.  You’ll be able to tell if the sugar has melted when you drag your spoon across the bottom of the pan.  If it still feels gritty, it’s not melted yet.

Once that mixture is melted, stir in the oats.

Once it’s well-mixed, press the mixture into a 8″ square pan and bake at 350 for 30 minutes.

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Lemon Muffins

My house smells so good! Lemon muffins have to be one of my favorite things to take out of the oven and then to eat! I have tried and experimented with several lemon muffin recipes. Some are too tart, too sweet, to dry. This recipe puts all others to shame. The secret sauce “topping” gives it that extra tang that I think several lemon muffin recipes are lacking. If you are feeling saucy, add some blueberries or cranberries. I just prefer the plain old lemon today. Yum!

Lemon Muffins

  • 1 3/4 cups all-purpose flour
  •  3/4 cup sugar
  •  1 tablespoon lemon zest
  •   1 teaspoon baking powder
  •   1 teaspoon baking soda
  •   1/4 teaspoon salt
  •   1 egg
  •   1 cup lemon yogurt
  •   6 tablespoons butter or margarine, melted
  •    1 tablespoon lemon juice

Topping

  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon lemon zest

Preheat oven to 400 degrees.

In a large bowl, combine the first six ingredients. In another bowl, using a wire whisk, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients until just moistened. Fill greased muffin cups two-thirds full. Bake for for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes. Leave muffins in pan. Using a toothpick, poke 6 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

Yields 12 muffins

Monkey Bread

 

If you like dessert for breakfast, then this is the dish for you! OK, it’s not exactly dessert, but the way my family inhales this you might think that it was! Buttery, cinnamony (is that a word?), gooey, pull apart, yumminess! Monkey Bread has been around for a while and this recipe is a semi-homemade, make the night before, easy recipe! Plus, it has all the gooey goodness that monkey bread is famous for. The secret is adding the butterscotch pudding packet. Yes, pudding! I had my doubts at first too, but once I tried it I knew it was a must! The recipe is semi-homemade because I use Rhodes Frozen Dinner Rolls. (I can’t always be a rock star momma!) But, when I have the time I use Shannon’s Famous Roll Recipe. Both are delicious, one just takes a wee less time.

Monkey Bread

  • 20 frozen Rhodes dinner rolls
  • 1/2  package cook & serve butterscotch pudding (NOT INSTANT)
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon

Place the frozen dinner rolls in a greased bundt pan. Using only half the pudding packet, sprinkle over the rolls evenly. In a medium bowl combine melted butter, brown sugar, and cinnamon. Pour cinnamon mixture over the rolls. Place on counter uncovered overnight to rise. Get up before your kids and preheat oven to 350 degrees. Bake for 20-28 minutes, or until tops of rolls are a dark golden brown. Remove from oven. Place a large plate on top of the bundt pan and quickly flip so the bundt pan is now on top, upside down. Remove bundt pan and let monkey bread cool 5 minutes on plate before serving.

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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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

Streusel:

  • 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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