It Inspired Me

 15.5 ounce raisin bran 2 c. sugar 5 c. flour 5 t. baking soda 1 c. oil 4 eggs, beaten 1 qt buttermilk Mix dry ingredients and set aside.  Mix liquid ingredients.  Mix two together, being careful not to overstep.  Put into an air-tight container.  Wait 24 hours before baking.  Keeps up to 3 months.  Bake in a greased cupcake tins at 400 for 20 minutes.  

 This is a recipe from my mom.  Nothing overly fancy.  Just good cranberry bread.   2 c. flour, sifted 1/2 t salt 1 1/2 t baking powder 1/2 baking soda 1 c. sugar 1 egg 2 T melted butter 1/2 c. orange juice 2 T hot water 1/2 c chopped nuts 1 c. cut cranberries 1 T grated orange rind Sift dry ingredients.  Add egg, butter, juice and water.  Mix until dry ingredients are all moistened.  Fold in nuts, cranberries and orange rind.  Pour into greased loaf pan.  Bake at 325 for about 70 minutes, or until fully cooked.  

1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 2/3 cups sugar 2/3 cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups Gold Medal™ all-purpose or whole wheat flour 1/2 cup coarsely chopped nuts 1/2 cup raisins, if desired 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon ground cloves Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperatu...

 This is a recipe that was hiding in with my recipe cards.  My mom had typed it listing it as being from Louise.   1 1/3 c sugar 1/3 c butter 1 egg 1 t baking soda 1 t baking powder 1/2 t salt 1/2 t cinnamon 1/4 t cloves 1/4 t ginger 1 t. nutmeg 1 2/3 c flour Cream butter and sugar.  Add egg.  In a separate bowl, combine soda, powder, salt, spices and flour.  In measuring cup, combine pumpkin and water.  Alternately add dry ingredients and pumpkin mixture to the sugar and butter mixture.  Place into bread pans.  Bake 50-60 minutes at 350 degrees, or until done.  

This is the traditional Betty Crocker popover recipe.  Serve with a little butter and honey.  Relish!! 2 eggs  1 cup Gold Medal™ all-purpose flour 1 cup milk 1/2 teaspoon salt  Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.  Bake 20 minutes.  Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

 I have fond memories of my Dad making pancakes Sunday mornings.  My dad did not do much cooking but pancakes and pizza, those were his specialities.  This recipe is for the pancakes he made.  One recipe only serves two, so you probably need to multiply to serve your diners.   1 egg 1 c. buttermilk 1 T baking powder 1 T sugar 1/2 t baking soda 1/2 t salt 1/2 T oil 1 c. flour (try using a portion of wheat flour or even flax seed) Mix egg, milk, bp, sugar, soda, salt and oil.  Stir in flour.  Add more milk or water if too thick.  For a new variation, try adding blueberries.  

This is a recipe from Ocean Spray. 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup orange juice 1 tablespoon grated orange peel 2 tablespoons shortening 1 egg, well beaten 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped 1/2 cup chopped nuts Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.  Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

1 cup Ricotta Cheese 3/4 cup Buttermilk 2 Eggs 1 teaspoon Vanilla 1 cup Flour 4 Tablespoons Sugar 1/2 teaspoon Baking Powder can use 1 teaspoon if you want a thicker pancake 1/4 teaspoon Salt Optional Add-ins: 2 Tablespoons Fresh Lemon Juice 1/2 Tablespoon Fresh Lemon Zest Mix all dry ingredients. Mix all wet ingredients in a second bowl. Mix wet and dry, stirring til combined. Cook on griddle. I did not add an Oiler butter and they didn’t stick.

I found this recipe for muffins. Take note of the baking directions. It really working to give a nice speak to each muffin. This recipe is to be used as a base recipe for all different types muffins. They were delicious!! 1 and 3/4 cups (220g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon or apple pie spice 1/2 cup (115g or 1 stick) butter 3/4 cup (150g) packed light brown sugar 2 large eggs, at room temperature 1/2 cup (120g) sour cream or plain yogurt, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1/4 cup (60ml) milk (any kind), at room temperature Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, ab...

1-3/4 cups All-Purpose Flour 1 Tbl. Baking Powder 1 tsp. Kosher Salt 1-1/2 cups Buttermilk 2 ea. Eggs 1 tsp. Vanilla 2 Tbls. Vegetable Oil 2 cups Fresh Ricotta Cheese 4 Tbls. Granulated Sugar 2 Tbls. Lemon Zest (minced) 2-1/2 tsps. Vegetable Oil INSTRUCTIONS Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or ...

6 eggs, lightly beaten 3/4 cup low-fat chocolate milk 1 teaspoon ground cinnamon 1/4 teaspoon salt Chocolate syrup and powdered sugar, optional Preheat oven to 350oF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.  Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.  Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.  Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.  Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.  Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired. 8 thick slices day-old challah bread 2 ripe bananas 1/4 cup chocolate chips 1/2 cup creamy peanut butter SERVES 4

1 cup water 8 tablespoons butter ¼ teaspoon salt ¾ teaspoon ground cinnamon, divided 1 ¼ cups all-purpose flour 3 eggs 1 ½ cups vegetable or canola oil ½ cup sugar Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil. Reduce heat to low. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min. Add eggs, one at a time, and stir until combined. Set aside. Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚. Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.  Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer. Drain churro bites on paper towel. Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place...

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

1/4 cup butter, melted 1 egg 1 cup milk 1 cup shredded tart apple 1 1/4 cups all-purpose flour w teaspoons baking powder 1 teaspoon ground cinnamon 1 tablespoon white sugar  Mix wet ingredients.  Mix dry ingredients separate. Mix together just till combined. Don't overmix. Cook according to waffle directions.  Serve with sure or cinnamon butter.

You no longer need to wait for your French toast bake. Thanks to an instant pot,you can enjoy breakfast in about a half hour. To make this happen you need to discover pot in pot cooking with an instant pot.  Begin by combing all ingredients. Add to your inner pot. Place the roasting tray to the bottom of your instant pot. Add one cup of water. Add your inner pot.  Set to manual for 20 minutes.  Then enjoy!!! Ingredients: About one loaf of bread 8 Eggs 2 cups Milk 2 tsp Cinnamon 1 tsp Sugar For the Topping: ¾ cup Brown Sugar ½ cup Butter 3 tsp Cinnamon 1/2 t nutmeg Cut the bread into roughly 1" cubes. Melt all topping ingredients in a small pan and set aside. Spray the inside of your inner pot.  In another bowl beat together eggs, milk, cinnamon, nutmeg and sugar and set aside. Option:. Start layering your casserole: bread, egg mixture and topping . Repeat till all gone.

Slow Cooker French Toast I was looking for a good overnight French toast recipe to use up some old dry bagels. I didn't like what I was finding so I made my own. I really liked it. Now is like to try adding cream cheese and/or apples. Hope you enjoy it.   For the French Toast: About one loaf of bread 8 Eggs 2 cups Milk 2 tsp Cinnamon 1 tsp Sugar For the Topping: ¾ cup Brown Sugar ½ cup Butter 3 tsp Cinnamon 1/2 t nutmeg Cut the bread into roughly 1" cubes.  Melt all topping ingredients in a small pan and set aside.  Spray the inside of your 6 qt. crockpot with non-stick spray or line with slow cooker liner.  In another bowl beat together eggs, milk, cinnamon, nutmeg and sugar and set aside.  Start layering your casserole: bread, egg mixture and topping . Repeat till all gone. Cook on low for 6-8 hours.  

4 large eggs 1½ cups whole milk 2 tablespoons sugar 1 cup all purpose flour ½ teaspoon salt ½ cup butter, melted Mix eggs, milk, sugar, flour, and salt until smooth.  While mixing, pour in melted butter until combined.  Heat a large nonstick skillet over medium heat. Lightly grease the pan with cooking spray or butter.  Pour in the batter in a thin layer, just enough to cover the bottom of the pan. Tilt the pan slightly to swirl the batter around the pan in an even layer. Cook until lightly browned on bottom, then flip and cook the other side until lightly browned. Repeat with remaining batter. Makes about 6 pancakes. Serve immediately dusted with powdered sugar and fruit, jam, and/or whipped cream

This recipe was first used when I needed a cornbread mix to make the holiday corn souffle.  I didn't have it in me to pay for a mix when I knew I could make my own.  Some alternatives you could try with the following mix is to use whole wheat flour in place of the all purpose flour.  Or add corn to the muffins.  Or try a different oil such as grapeseed or avocado in the muffins.   The first recipe listed below is the mix.  Below that are ways to use the mix.  Cornbread Mix 4 cups yellow cornmeal 4 c flour 2 T + 2 tsp baking powder 2 t baking soda 2 t salt 1/4 c sugar Sift together flour, baking powder, baking soda, salt and sugar.  You can skip this step but it helps to be sure all the ingredients are evenly distributed.  Add the cornmeal and whisk together till combined.  Store in an air-tight container in a cool dry place.  Cornbread muffins 2 1/4 c cornbread mix 1 large egg 1/2 c buttermilk 1/2 c plain yogurt ...

1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 3/4 cup milk 1/4 cup butter, melted Mix together and cook on griddle.

2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups milk 1 tablespoon plus 1 teaspoon vanilla extract 2 large eggs, separated, plus 2 additional egg whites 1 stick (8 tablespoons) salted butter, melted, plus softened butter, for serving Warm syrup, for serving Preheat the waffle iron to the regular setting.  Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.  In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.   Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediatel...