German Pancakes are a recipe my grandmother shared with me when I was in middle school and I use it still. It is a yummy breakfast on the weekends and sometimes I'll even make one for dinner. The most interesting thing about the German Pancake is that they puff up in the pan as they bake and create a perfect "bowl" type shape for serving. I usually make my German pancakes in a round pan in the oven, but I found this recipe from Real Mom Kitchen
and thought it would be so fun to try and make tiny pancakes. This would be a great recipe to make for your family over Thanksgiving break. It is easy to make and fun to fill with different fillings. My favorite topping for German Pancakes are powdered sugar and real maple syrup, but you could also put lemon juice and powdered sugar, fruit filling, or anything else that sounds delicious.
Mini German Pancakes
1 cup milk
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted
- Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
- Blend in butter a little at a time in order to temper the eggs.
- Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
- Served with your favorite toppings.
One of my very favorite sandwiches is a monte cristo and they are a rare treat. It is what I almost always order at Miss Tami's
and an easy Pillsbury version was one of my favorite recipes as a teenager. This recipe originally from Crisco
is a great small version of this delicious combination of flavors. (I suggest dipping the sandwich is raspberry jam rather than hot mustard though.)
Miniature Monte Cristo's
- 6 slices
white bread, trimmed
- 6 very thin
slices, fully cooked ham
- 6 very thin
slices, fully cooked turkey
- 6 very thin
slices, Swiss cheese
- 1 cup
buttermilk baking mix
- 2 large eggs
- 1 (12 fl. oz.) can PET® Evaporated Milk
- 1/4 teaspoon
- 1/8 teaspoon
- Crisco® Pure Vegetable Oil
- Spicy mustard (optional)
FLATTEN each slice of trimmed bread with rolling pin. Spread
slices with mustard. Top each with 1 slice ham, 1 slice turkey and 1 slice
Swiss cheese. Roll up bread tightly, using plastic wrap to assist in rolling.
Wrap very tightly in plastic wrap to assure even log shape. Chill for 30
BEAT together baking mix and eggs in medium bowl to make the
batter. Add milk, salt and cinnamon.
HEAT 1 1/2-inches oil in deep-fryer or deep saucepan to 375°F.
Unwrap each roll from the plastic wrap and secure with 4 wooden picks. With
serrated knife, slice each roll into 4 pieces, securing each with a wooden
DIP each piece in batter, allowing some batter to be absorbed.
Fry a few pieces at a time in hot oil for 1 to 2 minutes or until deep golden
brown, turning frequently.
DRAIN on paper towels. Serve immediately or keep warm in 175°F
oven. Serve with spicy mustard, if desired.
TIP: To make a day ahead, prepare and fry as directed. Cool. Cover
and refrigerate. Reheat in single layer on baking sheet in 425°F oven for 8 to
Before I became a teacher I worked at Starbucks for awhile as did my sister. One of our favorite things then, and today, is the Pumpkin Scone. I found this great recipe that is almost exactly the same as the Starbuck's Pumpkin Scone. I make them mini sized so they would be great for a fall themed party.
Ingredients for Scone:
- 2 cups all-purpose flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon Pumpkin Pie Spice
- 6 tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large egg
Ingredients for White Icing:
- 1 cup powdered sugar
- 1 tablespoon powdered sugar
- 2 tablespoons whole milk
Ingredients for Pumpkin Colored Icing:
- 1 cup powdered sugar
- 3 tablespoons powdered sugar
- 2 tablespoons whole milk
- 2 teaspoon pumpkin pie spice
Directions on How to Make Scones:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
To make the plain glaze:
- Mix the powdered sugar and 2 tbsp milk together until smooth.
- When scones are cool, use a brush to paint plain glaze over the top of each scone.
To make the spiced icing
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
October is a great month to begin making soups and stews. During October onions, carrots, parsnips, potatoes, and other root vegetables are available fresh since their harvest season has just ended. Potato Cheese soup is a great way to learn a lot of soup basics, like sweating onions, carrots, and celery. This video has a wonderful recipe that can get you started making wonderful soups and stews during this fall season.
My ultimate comfort food is mac and cheese. I grew up eating the neon orange boxed stuff, but learned how to make it from scratch and it is so much better. When you make it from scratch you can also choose what kind of cheese you use or change the flavors a bit... I always add crisp bacon sprinkled on the top of my mac and cheese.
Rachel Ray, from the Food Network, has a great Mac and Cheese recipe and in the video below she demonstrates how to make it... the only change I make is I add dry mustard powder.
Mac and Cheese
1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
I have seen this recipe floating around for a few years now but have been too afraid to try it. I tried it last weekend and have been loving eating apples dipped in caramel sauce all year. As September ends and October begins we are in the midst of apple season and what goes better with apples than caramel. You can also use this sauce on cupcakes, in cookies, or many other ways.
Try this easy caramel dip sometime this fall. (Ask your parents' permission to use the crock pot first)
2 cans of sweetened condensed milk
1. Remove the labels off of the cans of sweetened condensed milk
2. Do not open the cans. Place them sideways (so they will roll) in a crockpot/slowcooker.
3. Fill the crockpot with water until the cans are completely covered.
4. Turn the crockpot on low and leave for 8 hours or so. (I put it in at night and turn it off when I wake up.)
5. Remove the cans from the water and let them come to room temperature before opening.
6. Open cans and enjoy the delicious caramel goodness.
FCS 1 and FCS 2 students used playdough to make models of eggs or pasta noodles during our Egg and Pasta units. The recipe for the playdough is my favorite and I used it a few times when I babysat when I was younger and now when I teach Sunday school I often bring it for the kids. It is the closest to real playdough as it comes and you can make it in fun colors and smells because of the Jello.
Ingredients for this playdough recipe:
1 cup white flour
2 tbsp salt
2 tbsp cream of tartar
2 tbsp cooking oil
1 cup warm water
1 3 oz pack of Jello
Directions to make the playdough:
- Add all the ingredients together in a big mixing bowl.
- Mix all the ingredients together utnil consistent
- Pour into a pan and stir continuously
- Wait for it to thicken into a big ball and get dull (not shiny), then placei t on a piece of wax paper to cool
- Kneed the playdough with flour for a few minutes once it has cooled
- Add extra food coloring or glitter if you want
- Store in an air time refrigerated container
One of my favorite ways to make cookies is with cake mix. I usually just mix 1 box of cake mix with 2 eggs and 1/2 cup of oil, then bake in a 350 degree oven for 8 minutes. They turn out great everytime. I have used this method when I need quick cookies and don't have time to measure a lot of ingredients. It's easy to add chocolate chips or other add ins as well.
When I saw this recipe for Lemon Burst Cake Mix Cookies at TidyMom.net
I knew this would be a great flavor to try with cake mix cookies.
Lemon Burst Cake Mix Cookies
- Lemon Burst Cake Mix Cookies
- 1 box Lemon Cake Mix
- 1- 8 oz container of Cool Whip
- 1 egg
- 1/3 cup powdered sugar (for rolling)
- Preheat oven to 350 degrees.
- In medium bowl, beat cool whip, egg and cake mix until well blended.
- Drop by teaspoons into a bowl of powdered sugar and roll to coat.
- Place on parchment lined cookie sheet and bake 10-12 m inutes.
Use strawberry or orange cake mix for variety.
This is an easy and yummy breakfast. Sometimes I'll crisscross bacon in the muffin tin instead of the ham. You can also use chicken or turkey deli meat slices in place of ham.Eggs Baked in Ham Cups
- 6 large eggs
- grated cheese
- salt and pepper, to taste
Preheat the oven to 375°F. Line each muffin cup of a muffin tin with a slice of ham, letting it ruffle up the sides. Crack an egg into each, sprinkle with a bit of cheese and season with salt and pepper.
Bake for 15-20 minutes, until the white is set but the yolk is still runny. Serve immediately, on their own on a plate or set in small dishes for extra support. Serves 3-6.
This would be a great way to eat pie! I think it would be cool to make a bunch and freeze them, then bake them for a party or some special event.
Sweetie Pie Pops
Recipe by Our Best Bites
Yields 16-18 2″ Pops, 6 4″ hand pies, or 4 Pie Jars
1 Recipe Pie crust (or store bought pie crust dough)
6″ lollipop sticks (available at craft stores, including Walmart)
small bowl of water
2 tablespoons butter, melted
Course sugar or sprinkles for top
Canned pie filling, or homemade apple below (You could also use a really good Jam or Homemade Jam)
Apple Pie Filling (combine all ingredients below):
1 medium tart green apple, peeled and grated
1/4 tsp ground cinnamon
1 tablespoon packed brown sugar
1 tablespoon flour
1/2 tablespoon lemon juice
1 tablespoon cold butter, grated
Glaze (Whisk all ingredients until smooth. Add milk until desired consistency is reached):
1/2 cup powdered sugar
1 tablespoon butter, melted
1-3 tsp milk
Preheat oven to 375 degrees. Line a baking sheet with parchment or a silicone baking mat if desired.
Roll out pie dough on a floured surface about 1/8 inch thick. Cut out heart shapes (or other shape of your choosing) and place them on your baking sheet. Place about 1-2 tsp of filling on one cut out, keeping it at least 1/4 inch away from the edges. Place 6 inch lollipop stick in center of shape, with the top of the stick near the top of the shape. Wet your finger in a small bowl of water and wet the edge of the pie dough shape. Wet the edges of a 2nd pie dough shape (one without filling) and place on top of the other. Press together gently with your fingers to seal the pieces together. Use a fork to crimp edges, being careful to seal edges around the stick. Poke a fork into top of pie one time so steam can vent. If desired, brush top of pie in melted butter and sprinkle with sugar. (Or leave plain to glaze after)
Bake pies for 15-20 minutes until barely golden brown. Cool for a few minutes and then transfer to a cooling rack. If glazing, gently brush or spoon glaze over pies while still warm. Cool completely before packaging. If desired, place in cellophane bags and tie with ribbons and labels.
URL to article: http://www.ourbestbites.com/2011/01/sweetie-pie-pops-plus-hand-pies-pie-jars-and-printables/