Mr. Roe's Crepes

Ingredients:
1 1/2 Cups Flour
1 TBsp Sugar
1/2 tsp baking powder
1/2 tsp salt
2 Cups Milk
2 Eggs
1/2 tsp Vanilla
2 TBsp melted butter



Method:
Mix all together. Heat a pan, once the pan is hot pour a very thin layer of the crepe mixture on your pan, then pick up the pan and 'swirl' the batter to create an even thinner layer.
Cook until all bubbles are popped and under side has a few brown spots, then flip. Once cooked layer crepes in a tortilla warmer.
We serve with nutella, strawberries and whip cream.
Notes:
If your milk and eggs are really cold it will make your melted butter harden up again, which was driving dad crazy when he was making them. The directions call for leaving the mixture in the fridge for an hour or so, (likly so the flavors will meld) I don't think I will ever do that because of the butter situation, I might leave the mixture on the counter for a bit before I start to make them, but as of yet I haven't ever done that and they turn out beautifully.

Cheesy Pasta (in the Instant Pot)

• 2 1/2 cups chicken broth
• 1/2 lb (8 oz) dry ziti pasta
• 1 tsp minced garlic, dried
• salt and pepper, to taste
• 3/4 cup red pasta sauce
• 3/4 cup evaporated milk
• 3/4 cup shredded parmesan cheese (not the powdered stuff!)
• 3/4 cup mozzarella cheese

Instructions

1. Place the broth, garlic, salt and pepper into the Instant Pot liner. Add the pasta to the pot. All noodles should be covered with the broth. DO NOT STIR.
2. Cook on Manual HIGH for 6 minutes. Allow for a 6 min NPR before QR the pressure. Stir the noddles, some may be slightly stuck together, but that is okay. Once you add in the evaporated milk and warm through, all will be well.
3. Add the red pasta sauce to the Instant Pot and stir well.
4. Add the evaporated milk to the Instant Pot and stir well.
5. Turn the Instant Pot onto Saute HIGH until the sauce is bubbling.
6. Turn the Instant Pot off and gradually stir in the parmesan cheese then the mozzarella cheese. Stir until the cheese has melted completely and the sauce has thickened. The sauce will thicken more as it cools. Enjoy!

Da Bomb Cinnamon Caramel Rolls

I have made countless cinnamon rolls, and they are always hit or miss, and usually miss. I have made these three times... this week, which is to say they are a huge hit with my family and of course most importantly... me!
I found these via a FB post, and I tried them the way the author wanted the first time, and I didn't love the 'bread' part of the dough so I used my favorite bread dough recipe and kept their caramel sauce part of the recipe... SO stinken good!!!
I think I might add a bit more cream to this sauce at some time and put it on pancakes, or crepes.

I start by making the caramel sauce. You will need to double the bread recipe for this amount of sauce, or leave the leftovers in the fridge for the next time you feel like pancakes, crepes, or waffles!!

Find the bread dough part here...

Caramel Sauce
3 Cups Brown Sugar
2 Cups Heavy Cream
2 TBsp Light Corn Syrup


To avoid crystallization I put the cream in the sauce pan first, followed by the other two ingredients. While stirring consistently, slowly bring to a boil. After the mixture has begun to boil let it boil for around 3 minutes ( I am still tweaking this, you want a thicker syrup but not to soft ball stage). Then leave to to cool and thicken while you make your bread to the first rise.

I put around half of an inch of caramel sauce in the bottom of my 9x13 cake pan

Roll out you dough into a rectangle (around 12x16), then
Layer of Softened Butter
Layer of Cinnamon
Layer of Brown Sugar
Layer of White Sugar
( I go pretty light on my layers)
over the top of your dough. Tightly roll your dough into the traditional roll. Cut, or if you're like me you use unflavored dental floss, and pop them into the caramel sauced pans. Let them rise again for 30 minutes. Preheat your oven at 350, and cook them between 20-30 minutes. Tops will be brown and they wont be doughy. Let them 'set' for 5-10 minutes and then flip them upside down onto a cooling rack... and then marvel at the deliciousness  you have just created!

So to sum up
1. Make caramel, and pour into 9x13 pan about .5 inch full
2. Make bread to first rise
3. Roll out dough, cover with softened butter, cinnamon, brown sugar, white sugar
4. Roll up and cut into cinnamon rolls, place rolls into caramel sauce
5. Preheat oven to 350
5. Let rolls rise for 30 minutes
7. Cook for 20-30 minutes
8. Let set 5-10 minutes, and place upside down on a cooking rack with a cookie sheet under it
9. ENJOY THAT GOODNESS!

Easier Liege Waffles- from Denice

The two day Liege waffles are really good, but these are WAY easier and taste just as good if you ask me!

Ingredients

3/4 Cup Whole Milk, scalded and cooled to warm milk
2 Tablespoons water, warmed
1 1/2 Teaspoons sugar
2 Teaspoons instant yeast

1 Cup unsalted butter, softened

3 Tablespoons white sugar

2 Large eggs, lightly whisked
3 Tablespoons honey
3 Teaspoons vanilla
2 Cups Bread flour
1 1/2-1 3/4 Cups Flour
2 Cups Belgian pearl sugar

Instructions

Scald the milk and then cool to approximately 110-115 degrees, add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine. Allow the yeast to proof, or get foamy and puffy.

While yeast is proofing in a large bowl, beat together the butter and 3 table spoons of white sugar. Add the eggs, honey and vanilla. Stir together and add the yeast mixture. Place in a standing mixer with the dough hook and add 2 cups of flour. Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. (The dough will need to sit on the counter and come back to room temperature to use.) Then punch down and knead in the pearl sugar. Separate into 8 to 10 balls and place on a hot, greased waffle iron. Cook until golden brown and serve with biscoff, whipped cream and fresh berries.

Pumpkin Pancakes

Ingredients

1. 1 cup flour
2. 1 1/2 Tbs brown sugar
3. 1 tsp baking powder
4. 1/2 tsp baking soda
5. 1/2 tsp ground allspice
6. 1/2 tsp ground cinnamon
7. 1/4 tsp salt
8. 3/4 cup milk
9. 1/2 cup pumpkin puree
10. 1 egg
11. 1 Tbs vegetable oil
12. 1 Tbs vinegar

For the Cinnamon Cream Syrup

1. 1/2 cup white sugar
2. 1/2 cup packed brown sugar
3. 2 Tablespoons all-purpose flour
4. 1tsp ground cinnamon
5. 1 tsp. vanilla extract
6. 1 cup water

Instructions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
2. 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.

For the Cinnamon Cream Syrup

1. Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

Holly's Buttermilk Pancake Recipe!

I haven't had much luck making pancakes in the past, but these are good and they turn out for me pretty good. They could be fluffier (Holly's were fluffy) for me, but these are super tasty and EASY! Yay! I make them with Stephanie's Pancake Syrup

The only bad thing about these pancakes is how much I miss Holly when I make them!

Cinnamon Bun Waffles

SO EASY & SO GOOD! 

Ingredients:

1 Container of Pillsbury (or any brand) of uncooked Cinnamon Rolls.

Directions:

heat up your waffle iron, when hot place one or two cinnamon rolls on your waffle iron and cook until ready. Top with icing and enjoy! YUM!

Strawberry Jam

So I wanted to 'learn' how to make freezer jam...If I had known it was so easy I would have been making it for years! I tried a 'no cook' one, and then a friend came over and helped me with a cook one. They both taste really good. The cook one tastes more like a real 'jam' and the no cook one is more fresh. I like them both!

Here is the 'Cook' recipe I made with Megan

For every
1 C Strawberries
1/2 C Sugar
1/4 TBsp Lemon Juice

Clean and trim stems from your strawberries, pulse in your blender until it looks like jam.

Measure strawberries AFTER they are crushed. Stir all ingredients into a LARGE pot, bring to a boil, and boil until translucent looking (approx 25-30 minutes)

See that white foam? scrap that stuff out. Megan swirled it around and around and then she scooped it off of the sides.

Poor into jars, and put on the lids. Done and Done!!! Good for a week in the fridge and a year in the freezer, and it is super yummy.

Now the 'No Cook' Recipe

For Every:
1 2/3 C Strawberries (washed, hulled, and crushed/blended)
2 Tbsp Ball Instant Pectin (for freezing)
2/3 C Sugar

Stir sugar, and pectin in a bowl. Add fruit and stir for 3 minutes, pour into clean freezer jars.

coolest site ever:
http://www.freshpreserving.com/tools/reference/pectin.aspx

Crepes

1 C Four
2 Eggs
1/2 C Milk
1/2 C Water
1/4 tsp Salt
2 tbsp Butter, melted
1  tsp Vanilla 
2 tbsp Sugar

Mix together, cook extremely thin with real butter. Serve with real whip cream, and raspberry filling! Yummers!

Raspberry Filling

1/2 C Raspberries
3 tbsp Sugar
1/2 brick of Cream Cheese
1/2 tsp Raspberry Jello Powder (optional)

Mix together, serve on crepes or pancakes!

Deana's Pancakes with Pizazz!

2 C flour
2 tbsp sugar
1 tbsp baking powder
¼ tsp salt
2 eggs
¼ C vegetable oil
2 C Milk
½ tsp vanilla

Add Pizazz
¾ C cinnamon chocolate chips
¾ C blueberries/crushed raspberries or strawberries (don’t add whole)

Mix first eight ingredients and blend well. Add milk to consistency you like. Now add your chips and/or fruit to spice them up!

Stephanie B's Pancakes and Syrup

2 1/2 C Flour
1/4 C Sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 C buttermilk
2 C sour cream
2 large eggs
4 tsp vanilla


Mix first five ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another bowl. Add wet ingredients to dry ingredients, stir until just blended but still lumpy (don’t over mix)

Melt butter on griddle over medium heat, pour batter by 1/3 cupfuls onto griddle spaced 2 inches apart.

Syrup

1 stick of butter
1/2  C butter milk
1 C sugar
1 TBsp Karo syrup
Boil 3 mins then add
1 tsp baking soda
1tsp vanilla

The syrup is so good you will want to drink it!