Pancakes

Ok, so this isn't officially from the orchard, maybe a tropical orchard. :)

My kids LOVE pancakes, and I'm always trying new things to make them healthy. Here are two recipes to get you started. I use a wheat mix (Krusteaz), but you could do homemade as well.

*Note- If using a mix, you need to adjust the amount of water listed on the package due to the wet ingredients added. My recipes are adjusted.

This is a pic of Linc, post-pancakes. He had syrup everywhere! All clean.

Banana Pancakes: (Makes 12-13 4-inch pancakes)

2 cups wheat pancake mix

1 cup water

2 pureed bananas (you can mash, Carmen just hates chunks)

1 1/2 tsp cinnamon

1 tsp nutmeg

Butter both sides immediately after cooking

*You could also add nuts if your kids are more daring than mine

Sweet Potato Pancakes: (Carmen's favorite hands-down)

2 cups wheat pancake mix

1 cup water

1/2 large sweet potato, cooked and pureed

1 tsp pumpkin pie spice (or cinnamon, but pps is better)

Mix well with wire whisk. I like to wrap my sweet potato in plastic wrap and throw in the microwave for about 6-8 minutes to cook. Then scoop out the insides and mash or puree. Butter both sides while cooking or right after. These end up tasting like pumpkin pie pancakes, and are so good for you!

Peach Crisp

Sorry, no picture. Before I could remember to take one it was all gone, it's seriously that good!

Glaze:

6-8 fresh peaches- peeled, pitted, sliced

1 1/2 Tbsp cornstarch

1/2 cup brown sugar

1/2 cup water

1 Tbsp lemon juice

1 Tbsp butter

Topping:

2 cups oats

1 cup brown sugar

2/3 cup melted butter

2 tsp cinnamon

1 tsp salt

2/3 cup flour

Preheat oven to 375, and begin preparing glaze. Combine cornstarch, brown sugar, and water in saucepan over med high heat. Whisk until thickened (about 5-7 minutes), then add butter and lemon juice. Place peaches in 9 x 13 pan, and pour glaze over top, coating peaches well. In a separate bowl, combine topping ingredients, pouring butter on last. Mix well and spread over peaches. Bake 20-25 minutes.

Kneaders Bakery French Toast

Okay, so I know the topic this month is desserts, but this SHOULD be a dessert. These are amazingly decadent and exactly like the Kneaders french toast. I hope it's okay to post this month! :)

Kneaders Bakery French Toast

1 Loaf Kneaders Chunky Cinnamon Bread cut into 8 slices

6-7 eggs

2 1/2 cups milk

1 Tbsp brown sugar

3/4 tsp salt

1 Tbsp vanilla

2 Tbsp butter

Butter a glass 9x13 pan. Place slices flat in pan. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the tops. Refrigerate overnight. Bake 45-50 min at 350.

Bonnie's notes: First off, I can't fit it all in a 9x13, I end up using a 9x13 plus an 8x8. Also, I like it best when I refrigerate it overnight and then turn the pieces of bread over and let them sit an hour before you bake it in the morning so both sides really soak up the egg mixture. It is great with maple syrup or with strawberries and whip cream!

Paradise Bakery Lemon Zest Cookies

I went to Paradise Bakery last night and just couldn't get enough with one lemon cookie, so I found a recipe to be able to make more! It's not from the restaurant, but they're pretty darn close! Here you go:

Paradise Lemon Zest Cookies

2 cups sugar
1 cup butter
Zest of 4 lemons
2 tsp. vanilla
2 tsp. lemon extract
¼ cup lemon juice
1 egg + 2 egg yolks
3 cups flour
1tsp baking soda
1 tsp baking powder

Cream butter and sugar till light and fluffy, at least 5 minuets. Add lemon zest and extracts, mix to combine. Add egg, mix, add egg yolks one at a time mixing after each. Sift flour, baking soda, and baking powder into bowl and mix, add lemon juice to form a soft dough. Refrigerate for 30 minuets to an hour. Bake for 8-15 minuets. Cookies should be very soft and not browned. Let cool on cookie sheet for 5 minuets, then transfer to wire rack to cool completely.

*note: I added a few drops of yellow food coloring to achieve the lemon color.

Ooey Gooey Chocolate Trifle

So, I'm not a chocolate fan, but every once in a while I break down just to keep the rest of the fam happy. This is a recipe that Dave's family makes, and it's more word of mouth so here goes...

Devils food cake

Cool Whip (2 tubs)

Chocolate Jello pudding (1 big box)

Hersheys syrup

3-4 Skor bars (or other candy bar for crumbling)

Bake a devils food cake in 9 x 13 pan according to directions (boxed or homemade)

Cut cake into 2-3 inch cubes.

Layer in glass dish as follows:

1. Cubed cake

2. Drizzle with chocolate syrup

3. Layer of pudding

4. Cool whip

5. Crushed candy bar

Continue layering until you've filled the dish. I suggest a flat bottomed bowl to get enough layers. Refrigerate 1-2 hours. Serve cold.

Corn on the cob cupcakes

I am making these this week. Here's the book's Photo. I got this recipe from " Hello Cupcake!".

-1 can store bought frosting (homemade just doesn't hold up as well) use food coloring to make it a light yellow
-24 cupcakes wrapped in yellow wrappers
- 3 1/2 cups yellow, creme, or white jelly beans
- 4 pieces yellow fruit chews, like starburst or laffy taffy
-1 Tablespoon black decorating sugar
-1 Tablespoon white decorating sugar
-8 sets of corn holders

You arrange the cupcakes into groupings of 3, giving you 8 'ears' of corn. You frost the cupcakes and make 5 rows of jelly beans per cupcake. You then pinch the laffy taffy slightly on one side to flatten it. (giving it a melting look). and you finish out by topping the cupcakes with the sugar, and adding the corn holders.

I have made other cupcake ideas from this book, and this one is the simplest one. It looks really fun. I'll let you know how it goes.

Dave's Beer Brats

2 pkg Johnsonville Beer Bratwursts

1 large sliced onion

2 large cans (16-24 oz) Beer (We use Heineken)

2 pkg large Hoagie style buns

Fill large stockpot with beer and sliced onion. Boil until firm (about 20-30 minutes). Then throw on the grill for about 5 minutes or so. You can also throw the onions on the grill as well, if you're using them as toppings. Sorry its not very exact, you just have to eyeball it sometimes. We load ours up with tons of toppings: onions, sauerkraut, diced tomatoes, ketchup, jalapenos, coney island mustard (use beaver creek brand), etc.

If you like heartburn, stop by our house in the fall when the Utes are playing. These are always on the grill. They are seriously fantastic, and no, you can't substitute for the beer. It will taste gross if you try to use seltzer or whatever.