German Apple Pancake

My mom and I saw a Diners, Drive-Ins, & Dives episode where Guy Fieri visited a place and they made something like this. Sorry I don’t have an episode number or a restaurant name! Did anyone happen to see it? The apple pancake looked so good that I searched online for a recipe. I found a blog called Dandelion Mama where she had a recipe that looked similar to what I saw on the show. I made it one time according to her instructions, then altered it to my tastes the second time around. This is my thicker version.

German Apple Pancake Recipe

adapted from Dandelion Mama

1/2 stick butter
2 large firm apples peeled, cored, and thinly sliced
1/2 cup milk
1 cup flour
4 large eggs
3 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1/4 cup brown sugar
1/4 tsp ground cinnamon

Preheat oven to 450 degrees, with rack in the center position.

Melt butter in cast-iron skillet over medium heat, setting aside 2 Tbsp in a medium bowl.

Add apples to melted butter in skillet and saute until softened and browned.

While the apples are cooking in the skillet, add the milk, flour, eggs, sugar, vanilla and salt to butter in bowl and beat until smooth. (This can also be done in a blender, but I stay away from mine because it’s possessed.)

When apples are browned and softened, sprinkle with brown sugar and cinnamon. Stir the apples to coat in the syrupy goodness.

Then, pour the batter over the top of the apples. Your house will smell amazing at this point!

Put cast iron skillet in the oven and bake until pancake is puffy and golden, 12-15 minutes.

Dust with powdered sugar and enjoy!

You could also put syrup or jam on it, but I like it plain.

Braided Christmas Bread

I don’t even know how to introduce this recipe! It has been a part of every Christmas that I can remember. The smell of it makes me weak in the knees. It is a beautiful braid of cinnamon-sugary goodness that has been a mystery to me until this year. My Nana asked me to come over and help her bake Christmas bread for our family, and I was so excited to finally learn how to make it! The recipe that she has is over 30 years old; typed on a typewriter, copied, and handed out at a Relief Society activity.

These are perfect to make and give as gifts!Who wouldn’t love to receive a beautiful Christmas bread loaf? My little Lola loaf was kept happy by her great-grandpa while I was baking.

Christmas Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 loaves
Ingredients
  • For the bread:
  • 2 c. scalded milk
  • 4 eggs, room temperature, beaten
  • 2 teaspoons salt
  • 2 packages yeast
  • ½ c. butter, melted
  • 7 c. flour (approx.)
  • ½ c. warm water
  • ½ c. sugar
  • For the filling:
  • 4 Tablespoons soft butter
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup chopped nuts (optional)
  • For the icing:
  • 1 c. confectioners sugar
  • 1 Tablespoon butter
  • salt to taste
  • 4 to 5 teaspoons milk
  • 1 teaspoon vanilla
  • Red and green sprinkles
  • Walnut or pecan halves (optional)
Instructions
  1. Place milk, eggs, salt, butter, and sugar in a stand mixer bowl. Using the dough hook, mix together. In a small bowl, dissolve yeast in the ½ cup warm water, then add to the mixer bowl. Add flour in gradually, using only enough flour so that you can handle the dough. Lighter dough makes lighter bread and rolls.
  2. Turn out onto floured surface. Cover with a greased bowl and let rise until double, about 1 hour.
  3. Divide dough into three equal portions and work with one at a time.
  4. Roll dough into a 14 x 18 in. rectangle. Cut into three strips. Spread butter down lengthwise center of each strip.
  5. Combine brown sugar and cinnamon, sprinkle over butter. Top with nuts if using.
  6. Bring dough up around filling, sealing edges to form three ropes.
  7. Place on baking sheet and loosely braid. (The trick for me was to remember that each rope moved to the center.)
  8. Let rise until double, about 30 minutes.
  9. Bake in moderate oven 350 to 375 degrees for 30 minutes. (Cover with foil for last few minutes if necessary to prevent over-browning.)
  10. Combine confectioner's sugar and enough milk to make a thin glaze. Drizzle over bread while still warm. Sprinkle with red and green sprinkles.
  11. You can also put walnuts on top which look pretty, but nobody in my family likes them so we go without.
  12. ENJOY!!!

Roll dough into a 14 x 18 in. rectangle. Cut into three strips. Spread butter down lengthwise center of each strip.Combine brown sugar and cinnamon, sprinkle over butter. Top with nuts if using.Bring dough up around filling, sealing edges to form three ropes.Place on baking sheet and loosely braid. (The trick for me was to remember that each rope moved to the center.)Let rise until double, about 30 minutes. Bake in moderate oven 350 to 375 degrees for 30 minutes. (Cover with foil for last few minutes if necessary to prevent over-browning.) Combine confectioner’s sugar and enough milk to make a thin glaze. Drizzle over bread while still warm. Sprinkle with red and green sprinkles. You can also put walnuts on top which look pretty, but nobody in my family likes them so we go without.ENJOY!!!

Banana Bread

This is another Deceptively Delicious recipe. It’s a good, classic banana bread that isn’t a dessert-type one. It was eaten very quickly and Ada loved it with some peanut butter on top for breakfast!

3/4 c. whole wheat flour

1/2 c. all-purpose flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

1/2 t. cinnamon (optional – I didn’t use)

1/2 c. brown sugar

1/4 c. canola or vegetable oil

2 large egg whites

1 1/2 c. banana puree

1/2 c. cauliflower puree

1 tsp. vanilla

Preheat oven to 350 degrees. Coat a 9×5-inch loaf pan, or 2 mini loaf pans, with cooking spray.

In a small bowl, mix dry ingredients & set aside.

In a large mixing bowl, mix sugar and oil with a wooden spoon until well combined. Mix in the egg whites, banana and cauliflower purees, and vanilla. Add the flour mixture and mix just until combined.

Pour the batter into the loaf pan. Bake until a toothpick inserted into the middle comes out clean, 55-60 minutes for the large loaf or 25-30 min. for the small loaves.

Let cool on a wire rack for 5 minutes, then turn the bread out of the pan to cool before serving.

Peanut Butter & Banana Muffins

This is another recipe from Deceptively Delicious. They are good, healthy muffins.

Ada loves muffins and enjoyed having her very own to eat!

1 c. brown sugar

1/2 c. peanut butter

1/2 c. carrot or cauliflower puree (I used the latter)

1/2 c. banana puree

1 large egg white

1 c. whole wheat flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or baking cups.

In a large bowl, mix 1/2 c. of the brown sugar with the peanut butter, purees, and egg white.

Put flour, baking powder, baking soda, and salt in a bowl and mix. Add to wet ingredients and stir to combine (batter will be lumpy, do not over-mix). Add the remaining 1/4 c. of brown sugar and stir once or twice.

Divide batter into muffin tins & bake 15-20 min. until muffins are lightly browned and a toothpick comes out clean. 

Store in an airtight container at room temperature for up to 2 days, or individually wrap and freeze up to a month.

I liked these, but they’re not my favorite muffin. I still have some in the freezer & am glad Ada will eat them up. There was a heartiness to them, but I would never guess what I tasted was cauliflower!

Green Smoothie

Green smoothies are all the rage! They are healthy and taste surprisingly sweet for the amount of spinach that is in them.

I found this recipe on my friend Jen’s blog. I halved her recipe and it filled our Black & Decker blender that sorely needs replacing. It’s possessed!

Green Smoothie
 
Author:
Ingredients
  • 4 cups fresh spinach
  • 1 baby carrot
  • 2 cups water
  • 1 Granny Smith Apple
  • 1 Pear
  • 1 Banana
  • Handful of frozen strawberries
  • Handful of frozen mangoes
  • 2 Tbs ground flaxseed
  • A few squirts of Agave Nectar (I used honey the first time and it tasted great)
Instructions
  1. Blend to desired thickness & enjoy!

 

Even Ada loves this, and I play around with the fruit depending on what I have. Also, after shopping around for agave nectar – I found that Costco was the best deal for a two-pack.

Brie & Bacon Quiche

I saw this recipe over on the Tasty Kitchen Blog. Just by reading the title, I knew I would be making it soon! This quiche is simply divine. The melted brie against the salty, crispy bacon is eggy perfection in a pie crust! The three of us ate half of it for dinner, then for breakfast & lunch the next day.

1 package deep dish pie crust, pre-baked if instructed
4 ounces, weight brie cheese (rind removed if preferred – I left some on)
4 ounces, weight swiss cheese, diced
10 slices bacon, cooked crisp, drained, & crumbled (I like cooking bacon in the oven on a cooling rack over a pan or jelly roll pan, it makes it nice and crispy without a bubbly mess. I do 350 degrees for about 30 min.)
6 whole large eggs
½ cup whipping cream
½ cup sour cream
1 teaspoon worcestershire sauce
1 dash each nutmeg, salt, pepper

Lay out the sliced brie in the bottom of the pie crust, then sprinkle the swiss over it. Spread crumbled bacon on top. Mix all remaining ingredients thoroughly and pour into the pie pan.

Bake in a preheated 375 degree F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.

Just look at that melted brie! Mmm…enjoy!

Whole Wheat Waffles

Oh these waffles. They are the best! I’ve grown up on them, and there just isn’t anything better. You can make them  into pancakes too. I have so many memories of Bobba in his duck robe making these for us grandkids!

They are hearty & substantial – so much better than a mix in a yellow box that starts with a B.

3 eggs

1/4 c. oil

2 cups buttermilk

1/2 t. salt

1/2 t. soda

1 t. baking powder

1 1/2-2 cups whole wheat flour

Beat eggs, oil & buttermilk. Add dry ingredients and mix until combined.

Cook in a waffle maker or on a griddle (if making pancakes) until done. Butter, syrup & enjoy!

German Pancake

General Conference weekend means German Pancakes! (Every six months, our church holds a conference that is broadcast all over the world. You can watch here!) Nana calls this Oven Pancake. No matter what you call it — this is such an easy, classic, yummy, feel-good breakfast.

6 T. butter

6 eggs

1 c. flour

1 c. milk

1/2 t. salt

Melt butter in a 9×13 pan in the oven. Mix remaining ingredients in blender. Once butter is bubbly, pour batter into pan and bake for 15-20 minutes at 425 degrees.

Serve with powdered sugar on top, then squeeze some fresh lemon juice on top. Mmm! We lucked out and got a bag of Bobba’s lemons before we came back home, so they are extra delicious!

Ada is full of oooh and ahhs when I pull this out of the oven, it looks so cool since it rises up so much.

Chocolate Pancakes with Grandma’s Syrup

This recipe is from the Worldwide Ward Cookbook, submitted by Ilona Lundgreen. It is definitely a sweet, dessert-type breakfast — so be sure you’re in a sweet mood! I will make sure and hang onto this recipe for when my little ones have sleepovers, and send home all of their friends hopped up on sugar. Ha!

Chocolate Pancakes:

1 1/2 c. flour

3 tsp. baking powder

1/2 tsp. salt

6 Tbsp. sugar

6 Tbsp. baking cocoa

1 1/4 C. warmed milk

4 Tbsp. butter, melted

2 eggs, beaten

Mix and sift together dry ingredients. Add milk, butter, eggsand beat until smooth. Add extra milk if the batter is too thick. Cook as you do regular pancakes. Serve warm with Grandma’s Syrup.

Grandma’s Syrup:

2 C. sugar

1 8 oz. can evaporated milk

1 Tbsp. butter

Boil sugar and milk, stirring constantly until all sugar is dissolved. Cook over high heat until the mixture starts to boil. Do not leave unattended, as it comes to a boil quickly. Remove from heat and add butter. Let sit for 5 minutes, then stir and enjoy!