Raspberry Crumb Breakfast Bars

Adapted from Baked: New Frontiers in Baking


For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

Hot Ham and Cheese Pinwheels

www.jamiecooksitup.blogspot.com
Time: 45 minutes start to finish
Yield: 24 pinwheels
Recipe from Jamie Cooks It Up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
4-4 1/2 C flour
1 pound deli ham, sliced thin
2 C cheddar cheese, shredded

1. Pour 1 1/2 C warm water into your stand mixer and preheat your oven to 170 degrees. (You read it right...170 degrees is all you need.)
2.  Add 2 tablespoons sugar and 1 tablespoon yeast. Turn the mixer on low for about 30 seconds allowing the ingredients to combine. Let it rest for 5 minutes, or until it gets all bubbly.
3. Add 1/2 teaspoon salt and 2 cups flour. Turn the mixer on to low and let the flour mix in. Add the rest of the flour (2 1/2 cups worth) one cup at a time. When the dough pulls itself away from the side of the bowl, you have enough flour.
4. Turn the mixer to medium speed and allow it to mix for 5 minutes.
5. Spray your counter with cooking spray, divide the dough into two equal parts and allow them to rest on the counter for 5 minutes. Don't skip this step, ok? If you don't let the dough rest it won't roll out nicely and then you might start to cry and then your kids would think you have lost you mind. Thanks for your cooperation.
6. After the dough has rested roll the old girl out into a large rectangle.
7. Cover it with half of the ham and sprinkle it with 1 cup of cheddar cheese.
8. Roll the dough up starting at the longer end.
9. Spray a large knife with cooking spray and slice the roll into 12 rounds.
10. Place each pinwheel onto a large cookie sheet that has been sprayed with cooking spray.
11. Repeat steps 6-10 with the other half of the dough.
12. Place both pans into your warm 170 degree oven for about 10 minutes, or until they start to rise just a bit. You don't want them to get super puffy, you just want the dough to have the chance to expand a little, like you see in the picture above.
13. Turn the oven up to 350 degrees (don't take the pans out of the oven) and let the pinwheels bake for about 15 minutes or until golden brown along the top and bottom. 
14. Take the pans out of the oven and let the pinwheels rest for about 5 minutes...then gobble them up.
Enjoy!

Snickerdoodle Bread

Snickerdoodle Bread

found here

• 2 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sour cream
• 1 pkg. Hershey's cinnamon chips
• 3 TB sugar
• 3 tsp. cinnamon

Instructions

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
4. Add cinnamon chips and stir into batter. Set aside.
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.

** I left out the cinnamon chips because I couldn't find them and it was still really good!

"Berry Best" Muffins

Recipe from Cooking with Chopin, Living with Elmo

Makes 12 muffins

Streusel Topping:

1/2 cup brown sugar, firmly packed

1/3 cup flour

Zest from 1/2 a lemon, grated (about 2 teaspoons)

1/2 cup pecans or walnuts, chopped (I LEFT OUT)

2 TBSP butter, softened

Muffins:

1 1/2 cup flour

3/4 cup sugar

2 tsp baking powder

Zest from 1/2 a lemon, grated (about 2 teaspoons)

1 tsp cinnamon

1/4 tsp salt

1/2 cup milk

1/2 cup butter, melted and cooled slightly

1 large egg

1 cup berries (thawed frozen blueberries, raspberries, blackberries or a combo all all 3 would work good) -(I LEFT OUT)

Preheat oven to 350 degrees

For Streusel Topping: mix brown sugar, flour and lemon zest together in a bowl. Stir in nuts and butter. Mix together until butter is evenly distributed and mixture is crumbly. Set aside.

For Muffins: combine flour, sugar, baking powder, lemon zest, cinnamon and salt in a large bowl. Make an indention in the center. Add milk, butter and egg to the indention and mix until smooth. Fold in the berries.

Spoon into 12 greased or paper-lined muffin cups, filling each only 2/3 full. Top with 1 TBSP of struesel topping. Do not overfill the muffin cups or topping will run over into pan. Bake on middle rack in oven for 20-25 minutes (20 MIN WAS PERFECT FOR ME), until toothpick inserted in center comes out clean. Place on a rack and cool for 5 minutes, then remove muffins from tin and serve warm.

Note: These were delish! I even left out the berries so my kids didn't freak out. I'm not sure if I did something wrong with the streusel topping, because it wasn't really crumbly like it should have been but more like a carmely, crusty, goodness on top. It was YUMMY!

Farmer's Casserole

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterrey Jack cheese
3/4 cup shredded Cheddar Cheese
1 cup diced ham or Canadian style bacon
1-4.5 oz can mild green chiles (optional)
1/4 cup green onions, sliced
4 beaten eggs (or 1 cup frozen egg product)
1-12 oz. can evaporated milk
1/4 tsp pepper
1/8 tsp salt

Assembly:Grease a 2 qt. square baking dish. Arrange potatoes evenly in bottom of dish. Sprinkle with cheeses, ham, green chiles, and green onions. In medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (If not freezing, cover and chill several hours or overnight, then follow serving day instructions.)Freeze.

Serving Day:Thaw completely. Bake uncovered in a 350 degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. If you prefer, extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Hashbrown Quiche

Hash Brown Quiche

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Directions
Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Wheat Germ Waffle Mix

3/4 cup wheat germ
1 TB ground flax (optional)
4 1/2 TB buttermilk powder
2 t baking powder
1 t baking soda
1/2 t salt
1 cup whole wheat flour

Mix dry ingredients. In a separate bowl, mix
3 beaten eggs
1 cup water
1/2 cup melted butter
Add dry ingredients to wet and mix until combined. Let sit about a minute. Cook in hot waffle iron.

Best waffles ever. Also you can layer the dry ingredients in a pint jar as a gift. Just tap the jar or pack between layers.

Vanilla- Date Delight

8-10 oz vanilla yogurt
10 dried dates, pitted and chopped
2 tbsp ground almonds
1/8-1/4 tsp ground ginger
1 cup ice

blend and serve

Refresher Smoothie

2 tbsp orange juice
1/2 cucumber, peeled seeded and diced
1 mango, cubed
6-8 strawberries, sliced
3/4 cup ice.

blend and serve.

Mango, Rasberry & Orange Crush

2 parts fresh mango
1 part chopped banana
1/4 part raspberry
2 parts orange juice
1 part ice

Blend first four ingredients. Add ice, blend. Add water to thin if desired.

*a 1/2 cup measure is a good guide

Blender Pancakes

1 cup milk
3/4 cup-1 cup wheat

blend 4-5 minutes

add 2 eggs
1/4 cup oil
2 Tbsp honey or sugar
1/2 tsp salt
1 tbsp baking powder

Blend and cook

Cloud Biscuits

2 cups flour
1 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

450 degrees ungreased 10-12 min

Biscuits

2 cups flour
4 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
2 Tbsp sugar
1/2 cup shortening
1 egg
1/2 cup milk

450 degrees for 12-15 minutes

Homemade Syrup

2 T butter
1 1/2 -2 cups brown sugar
1/2 cup water
1 tsp .cinnamon
1/2 tsp vanilla

Melt butter in pan, mix all and bring to boil. Boil 5 min or until thick. Stir constantly.

This stores well in the fridge, you will probably need to add a little bit more water and then microwave to soften up.

Super sweet and yummy!

Breakfast Cake

1 cup sour milk (I use regular)
1 tsp vinegar
1 egg
1/2 tsp soda
1/4 cup margarine
3/4 cup sugar
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp salt

Mix all ingrediants together and pour into greased 9x9 pan

Mix 1/4 cup sugar, 1/4 cup melted butter, 1/2 tsp. cinnamon and pour over cake.

Bake 25 minutes @ 350 degrees

Glazed Cinnamon -Raisen Biscuits

(from my mom)

Heat oven to 450 degrees

2 1/2 cups bisquick baking mix
1/2 cup raisens
2/3 cup milk
2 TBSP granulated sugar
1 tsp. ground cinnamon
Vanilla glaze (below)

Mix all ingrediants except vanilla glaze until dough forms. Beat 20 trokes. Turn onto cloth covered board well dusted with baking mix. Gently roll to coat; shape into ball. Knead 10 times.

Roll 1/2" thick, cut with 2 1/2 " cutter

Bake on greased cookie sheet until golden brown, 8-10 minutes Spread with vanilla glaze while warm.

Vanilla Glaze:
2/3 cup powdered sugar, 1 TBSP warm water, 1/4 tsp vanilla until smooth

Breakfast Quiche

*2006 Relief Society Christmas Breakfast*

1 cup cheddar cheese
3 cups hashbrowns
1/2 cup onion
1 can cream of mushroom soup
1 1/2 cups ham (cubed)
8 eggs
1/3 cup milk
salt and pepper to taste

Mix ingrediants and place in 9x13 greased pan.

Bake at 350 degrees for 45-60 minutes

Granola

4 cups oatmeal
1 cup wheat germ
1 cup coconut
1/4 cup oil
3/4 cup honey
1 tsp vanilla
any seeds or raisens you may like

300 degrees for 20 min, stirring occasionally.

Take off cookie sheet when warm.

Ham & Cheese Pie

Mix together:
4 1/2 cups flour
1 TBSP baking powder
1 tsp salt

Mix together (in seperate bowl)
3/4 c hot water
3/4 c milk
2 TBSP oil

Mix together and knead till smooth texture. If hard add more water or milk.
Divide in 2. Put half in bottom of a pie pan.

Layer ham (lunch meat works great), 5-6 eggs, then cheese (sliced works best) top with other 1/2 of dough.

Brush top with 1 egg, 2 tsp sugar (mixed)

Cook 25 min. till golden

This is from Sylvia Gray, a family friend

Overnight Cinnamon Rolls

Dough
1 T active dry yeast
1/2 C warm water (105 deg F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you're going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You'll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.


Let cool in the pan for 15 minutes.

Then spread the glaze over them and serve. That picture is not mine but mine looked that good!