Cottage cheese protein pancakes

 Cottage cheese Protein Pancakes

1/2 cup cottage cheese blended smooth

1/3 cup milk

2 eggs

1 TBSP melted butter

1 TBSP maple syrup

1/2 cup coconut flour 

1/2 cup oat flour

1 1/2 tsp baking powder

1 TBSP egg white protein

Add ins optional:

1/2 ripe smashed banana

Blueberries

1/4 cup crushed pineapple

Chocolate chips

Combine all and scoop thick dough onto hot griddle flip to mother side when bottom is browned.

Protein Pancakes

Protein pancakes 

• 1/2 cup rolled oats (50 grams)
• 1/4 cup vanilla protein powder(30 grams)* (see notes based on protein powder used)
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 small-medium ripe banana(50 grams)
• 1 large egg
• 2 Tbsp Greek yogurt plain
• 1/4 cup milk * (see notes based on protein powder used)
• oil or butter for cooking

Combine wet ingredients first the. Add dry ingredients. Scoop onto buttered griddle heated to 300-325 degrees. Flip when edges begin to dry out slightly. 

• toppings: maple syrup, banana, berries, chocolate chips, nut butter…

 Sweet Cream Pancakes

Ingredients

• 2 cups all-purpose flour 
• 2 ½ teaspoon baking powder
• ½ teaspoon baking soda                   Sift together dry ingredients, set aside in extra bowl
  
• ½ teaspoon salt
• ¼ cup granulated sugar

• 2 large eggs                                             Separate whites and beat till stiff set aside

• 1 teaspoon vanilla paste or extract
• 1 cup heavy cream or pouring cream                     Add dry ingredients to wet mix
• 3/4 butter milk cup milk                                             stir until combined then fold in egg
• ½ teaspoon lemon juice or apple cider vinegar      whites

Heat griddle medium heat, melt butter and pour batter onto hot surface. When batter starts to brown on bottom flip and brown other side. Serve warm with syrup or jams.

 

 

 

 

 

 

 

 

 

 

 Japanese Souffle Pancakes

                                                                 (Courtesy NYT)

 

Time: 30 minutes

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.

Ingredients

Yield: 8 pancakes

• 4egg whites and 2 egg yolks from 4 large eggs, separated and chilled
• 6tablespoons granulated sugar
• 2teaspoons vanilla extract
• 1teaspoon baking powder
• 6tablespoons cake flour
• ¼cup milk, chilled
• ½teaspoon fresh lemon juice
• ½teaspoon kosher salt
• Unsalted butter, for greasing and serving
• Maple syrup, for serving
• Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Preparation

1. Step 1

   Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

2. Step 2

   Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

3. Step 3

   Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

4. Step 4

   Using a rubber spatula, scoop about ⅓ of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

5. Step 5

   Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1½ inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant ½ cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

6. Step 6

   Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

7. Step 7

   Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

 Belgian Waffle

           Ingredients:

Flour                                Eggs separated

Baking Powder                Vegetable oil

Sugar                                Milk

Salt                                   Vanilla

Cinnamon

 

Whisk together in large bowl (Dry ingredients)

2 1/4 C Flour

1 Tbsp Baking Powder

3 Tbsp Sugar

1/2 tsp Salt

1 Tbsp Cinnamon (optional)

 

In a small bowl Beat set aside

2 Large egg whites until stiff peaks form set aside

 

 In medium bowl combine (Wet ingredients)

 2 Large Egg Yolks

1/2 C Vegetable Oil 

2 C Milk

1 tsp Vanilla

 

Add egg and milk mixture to dry ingredients, mix well. Fold in the egg whites. Scoop wprox 3/4 C batter into hot waffle iron sprayed with cooking spray. Serve warm with syrup or desired toppings.

Crepes

Ingredients:

2 C whole milk

3 eggs

5 Tbsp butter (melted)

1/2 tsp salt

1 3/4 C flour

For Dessert Crepes add:

2 Tbsp sugar

1. Put all ingredients in vitamix on medium speed, blend a couple of minutes until all smooth and no flour lumps.

2. Pour enough for 1/2 size of crepe you want onto hot buttered griddle. 

3. Immediately start spreading out the batter flatter and wider on griddle surface as wide and flat as you can go without ripping the cooking batter.

4. When edges of crepe start to dry out and batter has turned a darker color, slide thin spatula tip around edges loosening crepe from cooking surface and when loosened quickly slide the spatula all the way under the crepe and turn.

 Brown Sugar Cinnamon Monkey Bread

Melt Together in small bowl

1/4 cup sugar or brown sugar

2 tsp cinnamon

1/4 cup unsalted butter, plus more for buttering pan

24 Frozen Rhodes rolls or comparable amount of your favorite bread/roll recipe

1 cup packed light brown sugar

1/3 cup butter

1/2 tsp vanilla extract

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Heavily butter a bundt pan.  Sprinkle chopped pecans evenly around the bottom of the pan (optional).

Combine the cinnamon/sugar/butter mix in a small bowl and set aside.  Cut dough into 1" chunks.  Dredge both sides in cinnamon and sugar mixture.  Continue until all biscuits are coated.   Drop coated dough into the pan, trying to keep the layers even all the way around.  Don't worry about packing them in too tightly, they'll fill in the gaps as it bakes. Drizzle remaining cinnamon butter over dough. 

In a small saucepan, melt butter and brown sugar over medium high heat.  Heat just until the edges of the sauce start to rapidly bubble and boil.  Remove from heat, stir in vanilla and pour 1/2 of the mixture over the  the rolls as you are layering them. 

Bake about 30-35 minutes until top is golden brown.  Cool about five minutes in the pan, cover with a large plate and invert. Heat remaining sugar sauce and pour over cooked rolls.   Serve warm.

Ham Egg and Cheese Pull Apart Rolls

Servings 6 servings

Ingredients

• 9 Frozen Rhodes Rolls or your favorite roll recipe 
• 4large eggs
• 3 T half and half
• 1/4 cup diced ham
• 1/4 cup shredded cheddar cheese
• chopped parsley or green onion optional

Instructions

Assembling Pull Aparts

1. Grease muffin tin with nonstick baking spray. 
2. If using Rhodes Frozen Rolls use this step I not skip to step 3. Set 9 balls of  roll dough on the muffin tin. Some muffin cups will have 2 rolls and some will have 1 roll. We're going to work that out in a minute. Let rolls sit in muffin tins for about 20 minutes, or until they are thawed enough to cut with scissors.
3. Cut rolls in quarters, placing 6 qaurters in each muffin cup.
4. Evenly divide diced ham and cheese and sprinkle over rolls in the muffin cups. Use your fingers to toss the rolls, ham, and cheese together a little bit. 
5. Whisk eggs, half and half, salt, and pepper in a large measuring cup. Pour egg mixture evenly in muffin cups. Be sure to not fill them over 3/4 full. You might have more egg mixture than will fit. If so, disgard extra egg mixture. Sprinkle with chopped parsley and onion if desired.
6. Cover muffin tin with greased plastic wrap, set on a rimmed baking sheet just incase it overflows during the night. Refrigerate overnight if using frozen dough balls  or until rolls have doubled. With fresh dough can bake after filling muffin tins.

Baking Pull Aparts

1. Preheat oven to 350 degrees. Set muffin tins on a baking sheet just in case they overflow. Bake uncovered for 20-25 minutes.

Leige Waffles

Ingredients

1 3/4 tsp yeast                                                                       -----------------

1/3 cup lukewarm water (not hot, don’t make the yeast mad)                    \

1 and ½ tablespoons average granulated sugar                                         (Proof together 5 min)

1 tablespoon brown sugar                                                                           /

Pinch of salt                                                                           -----------------

2 cups bread flour       

3 eggs

1 cup melted real butter

1 teaspoon pure vanilla 

Rise and then fold in sugar

1 1/3 cup pearl sugar

Instructions

Mix the yeast, water, sugar and salt in a bowl and set aside to develop. While the yeast is activating, place the flour in large mixing bowl and melt the butter. Add the yeast mixture to the flour and mix at medium speed until well blended. Add the eggs, butter, and vanilla and mix well. The batter will be very sticky. That means you are doing it correctly.

Put the dough aside to rise until it has doubled in size. Gently fold in the pearl sugar and allow the dough to rest once more while you wait for the waffle iron to heat. Spoon a 2 inch ball of dough into the waffle iron and bake until golden brown with slick sugar spots on the outside.

• Don’t be skimpy with the pearl sugar, even though it is expensive. The sugar makes the waffle.
• A true Belgian waffle maker is needed to really get the perfect Liege waffle. Our standard waffle iron does not have deep enough pockets to really allow the batter to sink in and caramelize the sugar. It is also preferable to have an iron with an adjustable temperature, so the sugar has time to melt before the batter burns.
• Melted sugar is hot. Let the waffles cool

Adapted from Suitcases and Sippy cups Leige Waffle recipe

Great Harvest Fruit Bars 1 cup butter, softened 1 cup brown sugar 1 egg 1 cup white flour 3/4 cup whole wheat flour 1 1/2 cup oats 3/4 cup coconut 1/2 tsp cinnamon 1/2 tsp salt 1/2 tsp baking soda 3 T can milk 2 Tbsp Molasses about 1 cup fruit- fresh or frozen (whatever is in season or whatever you prefer- peaches, berries, cherries...) Cream together butter and sugar. Add egg and mix well. Add dry ingredients. Spread most of the batter into a greased 9x13 pan, sprinkle on the fruit and drop remaining batter on top randomly. Cook at 350 for 28-30 minutes- the center will be a little spongy, but not runny. If you use frozen fruit, it will take a little longer.

Petite Orange and Cream Scones (English)

2 cups sifted flour
3 Tbsp sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon orange juice concentrate
6 Tbsp cold butter
1 egg, beaten
1/2 cup heavy cream (whipping cream) or half and half
sugar and cinnamon (optional)

Preheat oven to 400ºF.

Sift the dry ingredients together and cut in the butter with a pastry cutter.

Beat eggs until light, then mix them with the whipping cream or half and half and orange juice. Add this liquid mix to the dry ingredients, stirring as little as possible.

Pat the dough or roll it out until it is about 1/2" thick circle. Cut into triangle wedges and place on greased and floured baking pan. Or press into greased and floured 7" cake pans. Cut in scores with a knife so they can be pulled apart easier when baked.

Sprinkle the tops lightly with the cinnamon sugar mixture if desired or top with a light coating of a glaze. Bake at 400ºF for about 12 to 15 minutes until lightly golden.

Glaze topping

1 tbsp butter
1/2 tsp vanilla
1 to 1 1/2 cups pwd sugar
milk pour in until desired consistency

Panacins a sweedish pancake

3 eggs
1 1/2 cup milk
3/4 cup flour
1 tsp sugar
1/4 tsp salt

Blend with beaters until smooth and pour into hot frying pan. Turn when the batter has a dry look to it and the color changes to a yellowish color compared to the unheated batter. Roll fresh berries or cream inside and drizzle with syrup. Or top however you would prefer. I adapted this froma recipie I found online and I looked at so many I can't remember which site I got it from. These are like a crepe.

Creme Bruele French Toast

Egg coating:
6 eggs

3/4 cup cream or 1 1/2 cup half and half instead of cream and milk
3/4 cup milk

1 tsp vanilla
1 tsp orange extract
cinnamin and nutmeg to taste optional


Carmel Sauce: (you may want to double this if you like it sweeter)
1/2 cup butter
1 cup brown sugar
2 Tbsp lt corn syrup
Mix together in saucepan and heat until melted smooth and pour into greased 9x9 baking dish.


1 loaf french bread cubed and placed over carmel sauce.


Pour Egg mixture evenly over bread take care to soak each piece evenly.


Soak overnight covered in the refridgerator.

Bake at 350 degrees for 30 to 50 minutes. Serve warm.

Peabody's Poptarts

Recipie shared from Culinary Concoctions by Peabody



pie crust(recipe follows)
good jam(your choice)
Glaze
Sprinkles

Pie Crust

1-1/2 cups sifted flour
1/2 teaspoon salt
1/4 cup shortening or unsalted butter
3 to 5 tablespoons cold water

Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough which makes it tough.) Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips about 2 to 3 inches wide, and 3 to 4 inches long. Repeat until you run out of dough.

Glaze:

1 cup powder sugar
1/2 tsp vanilla
1 tsp butter

milk to thin

Place powdered sugar,vanilla and butter in bowl. Pour milk slowly until it has a consistancy you like.

Brown sugar Filling:
2 Tbsp brown sugar
2 tsp flour
1 tsp cinnamin
2 tsp butter

Mix all together and scoop onto pastry spreading almost to the edge.

Assemble: Take one pie crust rectangle rolled out slightly thinner than you would roll out a pie crust,

fill with a tsp to 1 1/2 tbsp of jam or brown sugar filling spreading almost to the edge of the pastry.


Cover with another piece of pie crust. Crimpe all four edges sealing the two layers together.

Bake at 450F for abou7-10 minutes or until slightly brown. Set aside to cool. Once cooled, spread glaze on top of Poptart and decorate with sparkling sugar or sprinkle of your choice.

French Toast

1 to 2 eggs per 2 slices of bread aproximately 1/4 cup milk per 2 eggs aproximately bread slices Optional in any combination or single 1/2 tsp vanilla 1/2 tsp grated orange rind 1/2 tsp nutmeg 1/2 tsp cinnamin 1 tsp lemon juice 1 tsp orange juice concentrate Mix the eggs with the milk and beat until well mixed. Add any of the optional ingredients to your flavor preference. Dip one slice of bread at a time into the egg mixture coating both sides lightly and place into hot frying pan. Cook on both sides until lightly browned. Serve warm with syrup, jams, or powdered sugar.

Butterscotch Syrup

2 cups butter
1 1/2 cup buttermilk
3 cups sugar
1/4 cup corn syrup
1 tsp baking soda
4 tsp vanilla

Bring to a boil for 5 minutes and then add vanilla. The tbsp butter on the picture is just for the picture there is enough in the syrup don't add more on your waffle that is overkill.

Mountain Man Breakfast

1 package cubed hash browns
1 package bacon fried
1 tube sausage meat
1 1/2 cups grated cheddar cheese
2 cups sliced mushrooms
1/4 cup finely sliced green onion

In a large frying pan cook the bacon and sausage and set aside while the hash browns and mushrooms cook until mushrooms are soft and hashbrowns browned. Combine all ingredients in the frying pan and add the cheese warm until the cheese melts and the ingredients will slightly hold together