Pancake Syrup

1 cup water
2 cup brown sugar

bring to boil and simmer 4 minutes
add 1 stick butter..not margerine
when melted remove from heat and add 1 tablespoon vanilla extract

keep in fridge and lasts a month

Triple chocolate chip bread

2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp vanilla extract
1/2 cup cocoa
1/3 cup oil
1 egg
1 cup milk
chocolate syrup
1 cup chocolate chips
1 tbsp baking powder
salt


mix flour, sugars, baking powder, cocoa, and salt together.
in separate bowl mix oil, eggs, vanilla and milk
mix all together
add 1/2 cup chocolate chips and stir
pour in pan
add some chocolate syrup on top and swirl around
then top with remaining 1/2 cup of chocolate chips

bake 375 30-35 minutes

Peanut Butter Cake

My favorite Granola Bar peanut butter chocolate chip

2/3 cup oil
2/3 cup peanut butter
2/3 cup honey
2.5 cups quick oats
1 cup chocolate chips

microwave peanut butter oil and honey
whisk until smooth

in another bowl combine oats and chocolate chips

mix with peanut butter mixture

stir in chocolate chips

put in fridge for 1-2 ours!

i increased the honey to about 1 cup and decreased the oil by a little
also added 1/2 cup rice crispys vanilla and coconut!

Copycat Quaker Chocolate Granola Bars

1/4 cup brown sugar
1/3 cup honey
4 TBSP oil
2 cups quick oats
2 cups rice crispy treats
pinch of salt
maple syrup
chocolate chips




over medium heat 4 TBSP oil, 1/4 Cup brown sugar, and 1/3 cup honey...stir until sugar is dissolved
and let boil for 2 minutes
bake 2 cups of oats for 5 minutes on 350 for flavor
add oats to 2 cups of rice crispies
add a pinch of salt
mix with honey and sugar mix
let cool slightly and add chocolate chips so they don't melt
if need more stickiness add maple syrup

bake 350 15-20 minutes and then cool in fridge

Kid's Favorite Nutella Bread

cream 1 stick butter and 3/4 cup sugar
add 2 eggs and 1 tsp vanilla
1.5 cups flour
.5 cup butter milk
1/3/4 tsp baking powder
mix for 2 minutes and swirl nutella or chocolate syrup

bake 350 degrees 34 minutes

Recipe by Mary

Gunn-Russell Granola

2.5 cups oats
1/2 cup slivered almonds
1/3 cup coconut
1 tsp cinnamon

mix those ingredients together

then mix the following together in separate bowl

1/2 maple syrup or pancake syrup
1/4 cup canola oil or coconut oil or vegetable oil
2 Tbsp honey
1 Tbsp vanilla extract
1 Tbsp almond extract

Then pour over oats mixture

bake 300 degrees for 45 minutes stirring every 15 minutes.
will be sticky when done but leave out on counter to cool completely and it will crisp up
very nicely.  Add raisins for craisins when finished

Vanilla Yogurt

1 Gallon of milk
1 cup of plain yogurt

cook 1 gallon of yogurt on high in a crock pot for 3.5 hours.  Then let cool for 3 hours.  Then mix 1 cup of warm milk with plain yogurt and then add back to warm milk.  Wrap crockpot with a blanket or towel and let sit out for 8-12 hours.  Then refrigerate and enjoy!

Add vanilla and brown sugar to make it vanilla yogart.

Some people even add maple syrup or honey and fresh fruit!

Lemon Cream Scones

Ingredients

• 3 tbsp sugar
• zest and juice from 2 lemons
• 2 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, cold and cut into chunks
• 3/4 cup heavy cream, plus extra for brushing
• 1/4 cup sifted powdered sugar

Instructions

• 1
  Preheat the oven to 400 degrees and line one large cookie sheet with parchment paper.
• 2
  In the bowl of your stand mixer (or a large bowl with a hand mixer) combine lemon zest and sugar. Add flour, baking powder, and salt and combine.
• 3
  Drop chunks of butter all over the top of the mixture and using the paddle attachment, mix on low speed until butter is evenly dispersed into flour and is the size of small peas (approx 3 minutes).
• 4
  Measure 1/4 cup of the lemon juice and pour into bowl, along with heavy cream. Mix until dough just comes together. It should be thick but still moist.
• 5
  Remove dough to a lightly floured surface and gently press into a disk approximately 3/4 inch high. Cut into 8 wedges and place on prepared cookie sheet, leaving an inch or so between each scone.
• 6
  Brush with remaining cream, then bake at 400 degrees for 15-17 minutes, or until golden brown.
• 7
  While scones are cooling, combine 1/4 cup powdered sugar with remaining lemon juice to form a thick glaze. Drizzle or brush over tops of scones.

on sugar mountain http://onsugarmountain.com/

Grandma's Crumb Coffee Cake

1 box pillsbury golden butter cake mix or yellow cake mix
4 eggs
1/4 cup softened butter plus 1 Tbs of oil
1 cup water
1 Tbs vanilla

mix and bake 350 for 20 minutes.  Make sure 1/2 sheet cake pan or jelly roll pan is greased and floured

Topping

4 cups flour
1 cup sugar
4 sticks soft soft butter
1/3 cup brown sugar
3 Tbs cinnamon
salt
3 Tbs vanilla

mix with your hands until crumbly but not floury.  spread with hands over entire cake.  will stick together a bit.  Bake for additional 20 minutes and let cool on cooling rack.  Top with powdered sugar!

Bread Pudding with Lemon Cream Sauce

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

• LEMON CREAM SAUCE:
• 2 teaspoons cornstarch
• 1/2 cup sugar
• 2/3 cup water
• 2 tablespoons lemon juice
• 1 cup heavy cream

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.

Coffee Cake

Ingredients:

• Topping:
• 1/2 cup brown sugar
• 1/4 cup sifted all-purpose flour (sift before measuring)
• 1/4 cup butter, room temperature
• 1 teaspoon cinnamon
• .
• Cake:
• 1 1/2 cups sifted all-purpose flour (sift before measuring)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 3/4 cup sugar
• 1/3 cup melted butter
• 1/2 cup milk
• 1 teaspoon vanilla extract

Preparation:

Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Recipe by Diane Ratray about.com

Applesauce Muffins

Makes 24 muffins

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 teaspoons baking soda
• 1 cup butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 cups applesauce
• 2 tablespoons vanilla extract
• 1 cup raisins

Directions

1. In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Recipe by Peggy Burdick

Whole Wheat Bran Muffins

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/2 cup apple sauce
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Whole Wheat Vanilla Pancakes

whole wheat flour

brown sugar

1 egg

2 Tbls oil

1 Cup milk

1/4 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

mix together flour, sugar, baking soda and baking powder

in separate bowl mix a beatened egg, milk, oil, and vanilla

then fold that into the flour mix until just moist

will still be lumpy

then bake on skillet and flip when top of pancake has a few bubbles