SURE-JELL FREEZER JAM

 

Click on the picture to make it more clear.

1.  Use dry measuring cup to measure exact amount of prepared fruit.  stir in lemon juice if listed in recipe chart.

2.  Measure exact amount of sugar; add to fruit.  Let stand 10 minutes; stirring occasionally.  DO NOT REDUCE THE SUGER OR USE SUGAR SUBSTITUTE SINCE THIS WILL RESULT IN SET FAILURES.

3.  Stir 1 package of Sure-Jell Premium Fruit Pectin and 3/4 cup water in small saucepan.  (Pectin may start out lumpy.). Bring to boil on highest, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.

4.  Add pectin mixture to fruit mixture; stir 3 minutes or until sugar is completely dissolved and no longer grainy.

5.  Fill containers immediately, leaving 1/2 inch space at tops for expansion during freezing; cover with lids.

6.  Let stand at room temperature 24 hours or until set.  Refrigerate up to 3 weeks or freeze up to 1 year.

Butter Cream Syrup

 1 Cup Butter

2 Cups sugar

1 Can Evaporated milk

Dash of salt

Boil the above or 2 minutes. Take off of stove and add 2 tsp of vanilla. 

Can keep in the fridge for 5-6 days. 

BUTTERMILK PANCAKES

2 cups flour
3 T sugar
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/4 tsp kosher salt (less if using salted butter)
2-1/2 Cups buttermilk
2 large eggs
3 T unsalted butter, melted (I used regular and cut down the kosher salt by half)

Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl.  Using the whisk, make a well in the center.  Stir together the buttermilk and eggs then pour the mixture into the well in the flour mixture.  Pour the melted butter into the flour mixture.  Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated.  Do not overbeat.

**Let mixture sit for around 30 minutes to let the buttermilk work its magic.

Heat skillet on medium for about 5 minutes.  Oil or spray skillet if needed.  Ladle about 1/3 cup batter onto the skillet.  Flip pancakes after bubbles rise to the surface and bottoms brown, about 2 - 4 minutes.  Cook until the other side is lightly browned.

Note:  You can serve these as they come off the griddle, or you can preheat the oven to 325 degrees then remove pancakes to a wire rack set inside a baking sheet.  Keep in the oven until all the batter is cooked and you are ready to serve

Orange Scones

Makes 12 scones

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 large egg

3/4 cup sour cream

1/2 cup sugar

1 teaspoon grated orange zest

12 tablespoons (1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen

Maple Orange Glaze

1 3/4 cups powdered sugar

1 teaspoon grated orange zest

3 tablespoons unsalted butter, melted

3 tablespoons fresh orange juice

1 teaspoon pure vanilla extract

1/2 teaspoon pure maple syrup

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper or silpat.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, lightly whisk the egg. Whisk in the sour cream. Set aside.
4. In another small bowl, place the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until well combined. Stir the sugar mixture into the flour mixture. Add the frozen butter and, using your fingers or a pastry blender, blend until the mixture is pebble-like. Stir in the egg/sour cream mixture until the dough forms a ball (use your hands if it's easier). Divide the dough in half.
5. Place one dough portion on a lightly floured surface and press it into a 6-inch round. (It should be about 3/4 to 1 inch thick.) Cut the round into 6 wedges. Arrange the wedges 1-inch apart on the prepared baking sheet. Repeat with the second dough portion.
6. Bake until golden, 13 to 15 minutes. Cool on the baking sheet for 5 minutes. 
7. Meanwhile, make the maple-orange glaze. In a medium bowl, stir together the powdered sugar and orange zest. Stir in the melted butter, orange juice, vanilla, and maple syrup, mixing until smooth.
8. Spoon the glaze over the scones. Serve the scones warm or at room temperature. Once glazed, the scones are best eaten the same day. Store unglazed leftovers in an airtight container at room temperature for up to 3 days.

Ashley's Waffles

1 3/4 C milk + 2 TBSP vinegar
2 C flour
1 TBSP Baking Powder
2 TBSPS Sugar
1 tsp baking soda
1/2 tsp salt
3 eggs, separated
1/2 C butter, melted

Combine and whisk together dry ingredients. Add egg yolks to dry ingredients. Beat egg whites until light peaks form. Add milk and melted butter to dry ingredients and mix. Fold in egg whites. Ladle 1/3 cup into each waffle iron.

Conference Sunday Monkey Bread

We’ll call it that since this was our second time having it for breakfast on Sunday before General Conference.  

INGREDIENTS
20 frozen rhodes rolls
1 package COOK & SERVE Butterscotch pudding mix
1/2 C (1 stick) melted butter
3/4 C brown sugar
1 tsp cinnamon
Nuts optional (always a NOT option at our house)

INSTRUCTIONS

1. Prepare the desired pan. (I use baking spray in a bundt pan)
2. Sprinkle nuts in the pan if desired.
3. Add twenty frozen rolls around the pan.
4. Evenly spread dry pudding mix over rolls.
5. In a medium bowl combine sugar, cinnamon, and melted butter. Pour over rolls.
6. Leave on counter, uncovered, overnight. If you want to cover spray a piece of plastic wrap with non-stick spray and loosely place over the pan.
7. When ready to serve, place in oven and bake at 350°F for 25 to 30 minutes.

Easy Hashbrown Breakfast Casserole

Ingredients

• 16 oz ham diced (can also use bacon, sausage, veggies, etc.)
• 1/2 onion diced
• 9 eggs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp hot sauce optional
• 4 cups frozen hash browns thawed
• 8 oz sharp cheddar cheese shredded
• 6 oz Swiss or Monterey Jack cheese shredded
• 16 oz small curd cottage cheese either 4% or 1% is fine

Instructions

• Preheat oven to 350F. Grease a 9 x 13 baking dish and set aside.
• Cook onions until translucent. Brown sausage (or cook bacon and crumble). Remove and drain on a paper towel. 
• In a large bowl, whisk together eggs, salt, pepper, and hot sauce.
• Add hash browns, shredded cheese, cottage cheese, sausage, and onions.
• Mix until combined.
• Scoop mixture into prepared baking dish and bake for 35 to 45 minutes or until center is set. Let casserole rest for 5 to 10 minutes before serving.
• Top with snipped fresh chives if desired.

Denver Egg Casserole

• 9 large eggs
• 1/2 cup heavy cream
• 1/3 cup white onion finely diced
• 1 tablespoon butter
• 1 cup cheddar cheese shredded
• 1 1/3 cups ham diced
• 1/2 cup green pepper or red
• salt & black pepper to taste

1. Preheat oven to 400°F.
2. Cook onion in butter over medium heat until softened. Cool.
3. Whisk eggs and cream. Stir in remaining ingredients.
4. Pour into a greased 9x9 casserole dish.
5. Bake 30-35 minutes or until a knife inserted in the center comes out clean.

*Instead of an onion I added some onion powder and minced onion. I did red bell pepper. The outside looks too done, but it needs it for the inside to be cooked.

Chocolate Chip Scones

1 cup pecans
3 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
10 tablespoons chilled unsalted butter
1 teaspoon vanilla extract
1 1/2 to 2 cups heavy whipping cream
1 cup semisweet or bittersweet chocolate chips

Preheat the oven to 350 F. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the pecans.

Increase the oven temperature to 425 F.

Process the flour, sugar, salt, and baking powder for about 30 seconds in the bowl of a food processor fitted with a metal blade. Cut the butter into 1/2 inch cubes and add to the flour mixture. Pulse about 15 times until the butter-flour mixture is crumbly.

Stir the vanilla into the cream. With the food processor running, slowly pour 1 1/2 cups of the cream through the feed tube. Stop the processor as soon as the cream has been added. If the dough has begun to stick together in a ball, remove it. If not, add more cream, 1 tablespoon at a time, and pulse until the dough begins to clump up and form a ball.

Place the dough on a lightly floured flat surface and knead in the chocolate chips and pecans, handling the dough as little as possible. Form the dough into a 3/4 inch think round. Cut into 8 wedges and bake on an ungreased baking sheet about 10 minutes, until the scones are a light golden brown. Serve warm or at room temperature. (Best eaten warm out of the oven.)

***I did two balls and added pecans and chocolate chips to one and just chocolate chips to the other. It was a lot! I would probably half it if I made it for just my family. ***

Crescent Bacon Breakfast Ring

5 eggs
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
8 oz crescent dough (1 can -8oz Pillsbury crescents)
1 cup cheddar cheese, shredded
1 egg for egg wash, optional

1- Preheat oven to 375 F degrees.
2-In a bowl, beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they're scrambled.
3-Lay out the crescent on a parchment paper like a star.
4-On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
Fold the crescents over. You may now brush with the egg wash if you prefer.
6-Bake for about 20 minutes or until the crescents are cooked and golden brown.

Pumpkin Chocolate Chip Baked Oatmeal

Recipe makes 9x13 but can easily half for 8x8

2 cups milk
4 eggs
2 teaspoons vanilla
1/4 cup melted coconut oil or butter
1 (15 ounce) can pumpkin puree
2 over-ripe bananas
1 cup brown sugar
1/2 teaspoon salt
6 cups oats (quick or old fashioned will work)
1/2 cup ground flaxseed
4 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup mini chocolate chips

1-Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray.
2-In a blender, blend the first 8 ingredients, milk through salt.
3-In a large bowl, stir together the oats, flaxseed, baking powder, and cinnamon. Pour the wet ingredients in with the dry ingredients and stir until well combined. Finally stir in the chocolate chips.
4-Pour batter into greased casserole dish. Bake for about 30-35 minutes, until the edges are set but middle is still soft to the touch. I prefer to take it out on the softer side, because it carry-over cooks even after it's out of the oven.
5-Let cool for about 5 minutes. Serve warm with a little milk on top.

Cream Cheese Strawberry Banana Muffins

I've made these muffins a few times now, and they are delicious.  The second time I made them, I added some white chocolate chips.  I also tried using some oats in them like Ashley did with the banana chocolate chip muffins, and I liked that too.  Also this recipe is actually for bread, but I like muffins better so that's how I always make them.

3/4 C butter, softened
8 ounces cream cheese, softened
1 1/2 C granulated sugar
2 large eggs
3 C all-purpose flour (or 3/4 C oats + 2 1/2 C flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 C mashed bananas (approximate 2 large or 3 small)
1 1/2 C chopped fresh strawberries

Preheat oven to 350. Grease and flour two loaf pans, or put in your muffin liners.
Cream the butter and cream cheese together with an electric mixer.  Gradually add the sugar, beating well to combine.  Add the eggs, one at a time, beating well after each addition.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Gradually stir the flour mixture into the butter/cream cheese mixture, mixing just until combined.  Add the vanilla and mashed bananas, mixing on low speed to incorporate.  Fold in the strawberries just until they are fully incorporated into the batter.  Add the white chocolate chips here if you want them.
Put the batter into the prepared pans.
Bake for 20-25 minutes if making cupcakes.  1 hour for bread, cover the tops of the bread for the last 15 minutes so it doesn't get too brown.

Scrambled Egg Muffins

12 eggs
1/2 tspn seasoned salt
2-3 TBSP onion, diced
1 cup cooked ham, diced OR cooked bacon, diced OR cooked sausage
1/4 teaspoon garlic powder
1/4 cup red  bell pepper, diced
1/4 cup fresh mushrooms, diced (sauteed first)
1 cup shredded cheddar cheese
1/2 cup baby spinach,finely shredded
pepper to taste

1-Preheat oven to 350 degrees.
2-Spray a 12-cup muffin pan with non-stick cooking spray
3-In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
4-Scoop 1/3 cup of mixture into each muffin tin. Bake for 20-25 minutes or until the center of the muffin is completely cooked.

German Pancakes

2 cups milk
4 eggs
1 1/3 cups flour (heaping)
1/4 cup sugar
1 tsp vanilla

Mix all together in blender (or mixer if you prefer).

1/2 cube butter divided between 2 muffin pans.
Melt in oven while preheating to 400 (till just melted).
Pour mix into melted butter.  Bake at 400 for 13 minutes.
Top with powdered sugar, and whatever else deliciousness you want.

Optional: melt cube of butter in 9x13. Melt, then pour batter in and bake at 400 for 25 minutes. You wanted edges browned.

Banana Chocolate Chip Muffins

My kids like this better than banana bread, and that's good since that means I usually end up eating all the banana bread.

1 C white sugar

2 C flour      (or 1/2 C oats + 1 3/4 C flour)

1 tsp baking soda

1 tsp vanilla

3 T sour cream

2 eggs

1/2 C butter, softened

2 or 3 ripe bananas

3/4 C chocolate chips

Preheat oven to 350.  Mix all ingredients together until moistened.  Pour into greased muffin pan or use muffin paper liners.  Bake for 20 minutes or until golden brown.  

Gingerbread Waffles

3 cups Flour

4 teaspoons Baking Powder

2 teaspoons Cinnamon

2 teaspoons Ginger

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

4 large Eggs

2/3 cup packed Dark Brown Sugar

 1 cup Canned Pumpkin

1 1/4 cups Milk

1/2 cup Molasses

1/2 cup Melted Butter

1-Preheat waffle iron.

2-In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt.

3-In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and butter.

4-Stir the wet ingredients into the dry until moist. Do not over stir.

5-Spray waffle iron with Pam or brush with melted butter, then cook.

6-Serve with toppings of choice (buttermilk syrup and maple whipped cream).

Buttermilk Syrup

1 1/2 cups Sugar

3/4 cup Buttermilk

1/2 cup Butter

2 teaspoons Corn Syrup

1 teaspoon Baking Soda

2 teaspoons Vanilla Extract

In a saucepan (use a large pan as it will bubble up a lot) stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil and cook for 7 minutes MAXIMUM. Remove from heat, and stir in the vanilla.

Banana Oatmeal Cups

3 mashed bananas (more ripe)
1 cup vanilla almond milk
2 eggs
1 tbsp baking powder
3 cups oats
1 tsp vanilla extract
3 tbsp mini chocolate chips

Preheat oven to 375

Mix all ingredients except the chocolate chips together and let sit while you prepare the muffin pans. Spray a muffin pan and/or liners with non-stick spray. Stir the chocolate chips into the oatmeal batter. Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you'll see the edges just starting to brown and they will be firm to the touch. The muffins may stick when hot, but are removed easily when cooled.

***Cooper loved these for breakfast! You can put blueberries instead of chocolate chips too. I made a ton of substitutions because I didn't have everything and they still turned out ok. I only used 2 1/2 bananas and they were PLENTY banana-ey. I used regular milk and added more vanilla extract and some almond extract. I added a tsp-ish of sugar. They are pretty good especially if you need something quick in the morning and make them the night before.

Blueberry Muffins

For that rare time you don't make a box mix. These are way easy. 1 1/2 C Flour 1/2 C Sugar 2 tsp Baking Powder 1 C Buttermilk or Whole Milk 1/3 C Canola or Vegetable Oil 2 Eggs 1 C Fresh/Frozen Blueberries Preheat oven to 425. Line muffin pan with paper liners or spray. In large bowl combine flour, sugar, and baking powder. In medium bowl, whisk buttermilk, oil, and eggs. Pour wet ingredients over the dry ingredients and add blueberries wile mixing with fork. Fill cups 3/4 full. Bake for 15-18 minutes.

Fluffy Pancakes

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.