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Top 10 Recipes of 2015
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Waffles and Pancakes Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pecan Waffles
These pecan waffles are so good, light, airy and crispy! These waffles are so good, light, airy and crispy! I could eat these anytime of day. What is the difference between waffles and pancakes and can I use the same batter for both? The quick answer is yes you can and there is a difference. Waffles typically contain more fat which is what helps them to be crispier. They also can have more eggs and usually the eggs are separated. The whites are typically beaten until stiff and folded in at the end. This makes for a light and fluffy batter. Pancake batter is more cake like and denser. Pecan Waffles Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 6 3/4 cup pecans 1 1/2 cups flour 1/3 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 extra large egg 1 cup whole milk 1/2 cup buttermilk 2 teaspoons vanilla 3 tablespoons butter - very soft 3/4 cup pecans 1 1/2 cups flour 1/3 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 extra large egg 1 cup whole milk 1/2 cup buttermilk 2 teaspoons vanilla 3 tablespoons butter - very soft Preheat oven to 350. Place pecans on a cookie sheet and bake for 5 - 7 minutes until toasted. Add dry ingredients to a bowl. Stir to mix dry ingredients. Add egg, milk, buttermilk and vanilla. Stir wet ingredients lightly together. Beat into dry ingredients with a whisk. Whisk in butter, it will stay in small pieces. Batter will be lumpy. Preheat your waffle iron. Spray with cooking oil or brush with butter. Ladle some of the batter (about a half cup, depending on your waffle iron) into waffle iron. Sprinkle with 2 tablespoons of the chopped pecans. Cook until golden brown. Repeat with remaining batter. Recipe adapted from December Food Network magazine Preheat oven to 350. Place pecans on a cookie sheet and bake for 5 - 7 minutes until toasted. Add dry ingredients to a bowl. Stir to mix dry ingredients. Add egg, milk, buttermilk and vanilla. Stir wet ingredients lightly together. Beat into dry ingredients with a whisk. Whisk in butter, it will stay in small pieces. Batter will be lumpy. Preheat your waffle iron. Spray with cooking oil or brush with butter. Ladle some of the batter (about a half cup, depending on your waffle iron) into waffle iron. Sprinkle with 2 tablespoons of the chopped pecans. Cook until golden brown. Repeat with remaining batter. Recipe adapted from December Food Network magazine Blueberry Pancakes Blueberry Coffee Cake
Blueberry Pancakes with Blueberry Maple Syrup
Big, fluffy blueberry pancakes with blueberry maple syrup. Blueberry Pancakes with Blueberry Maple Syrup These pancakes are big, fluffy and chock full of blueberries! Then I topped them off with a delicious blueberry maple syrup. I have been sharing a few blueberry recipes in the last couple of weeks after a recent trip I made to pick fresh blueberries. I even made a blueberry butter for the pancakes. I used about a half cup of blueberries to a stick of butter and a tablespoon of sugar. Grind up the blueberries in a food processor. Add the butter and sugar. Whip until combined. These may of been the best blueberry pancakes ever…. Don’t you wish you had a fork that could go right thru the screen and grab a bite? Enjoy! Blueberry Pancakes with Blueberry Maple Syrup Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 4 1 1/2 cups flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups buttermilk 2 eggs 3 tablespoons oil 1 1/2 cups fresh blueberries 1 1/2 cups flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 3/4 cups buttermilk 2 eggs 3 tablespoons oil 1 1/2 cups fresh blueberries 2 cups blueberries 1/2 cup sugar 1 cup maple syrup 2 cups blueberries 1/2 cup sugar 1 cup maple syrup Combine flour, sugar, baking powder, baking soda and salt. Mix together and set aside. Add the eggs, buttermilk and oil to a mixing bowl. Beat with a whisk to combine. Stir in flour mixture. Mix until combined. Fold in blueberries. Preheat griddle to 350 degrees. Spray or coat griddle with oil. Add about a half cup of batter to griddle. When large bubbles start to form and pop, turn pancakes. Cook until done about 2 more minutes. Keep hot until ready to serve. Add all of the syrup ingredients to a pan. Cook over medium heat until the blueberries are popping stirring often. Continue to cook until you have a syrupy consistency, about 10 minutes total. Combine flour, sugar, baking powder, baking soda and salt. Mix together and set aside. Add the eggs, buttermilk and oil to a mixing bowl. Beat with a whisk to combine. Stir in flour mixture. Mix until combined. Fold in blueberries. Preheat griddle to 350 degrees. Spray or coat griddle with oil. Add about a half cup of batter to griddle. When large bubbles start to form and pop, turn pancakes. Cook until done about 2 more minutes. Keep hot until ready to serve. Add all of the syrup ingredients to a pan. Cook over medium heat until the blueberries are popping stirring often. Continue to cook until you have a syrupy consistency, about 10 minutes total. Banana Pecan Pancakes Pecan Waffles Pin It!
Orange French Toast
 Orange French Toast This french toast is assembled the night before so it can soak in all of the good orange juice egg custard mixture. The syrup or topping is made with the remaining juice, a little sugar and butter. This is good enough to be served as a dessert also, if you do I’d add a dollop of sweetened whipped cream. The orange juice topping is not like syrup. It is a little thinner but really good. Get extra sauce and start dunking those bites of french toast into it. Orange French Toast Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Breakfast, brunch Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 4 4 eggs 1/3 cup frozen orange juice - thawed 1/2 cup sugar 1/2 cup milk 1/4 cup heavy cream 1 teaspoon vanilla 16 slices French bread, each 3/4 inch thick Orange Sauce 1/3 cup butter 2 tablespoons sugar 1 cup frozen orange juice concentrate, thawed 1/2 cup water 4 eggs 1/3 cup frozen orange juice - thawed 1/2 cup sugar 1/2 cup milk 1/4 cup heavy cream 1 teaspoon vanilla 16 slices French bread, each 3/4 inch thick Orange Sauce 1/3 cup butter 2 tablespoons sugar 1 cup frozen orange juice concentrate, thawed 1/2 cup water Spray an 8 x 8 dish casserole dish with cooking spray. Cut the bread into 3/4 inch slices. Tear into bite size pieces and place in dish. Mix together the egg, milk, cream, orange juice, vanilla and sugar. Pour over bread. Cover and refrigerate for at least 8 hours and up to 24 hours. Bake at 350 degrees for about 40 minutes. Make the sauce while the casserole is baking. Place the orange juice, sugar and water in a saucepan. Bring to a boil. Remove from heat. Let set for 10 minutes. Add the cold butter, whisking while it melts. Spray an 8 x 8 dish casserole dish with cooking spray. Cut the bread into 3/4 inch slices. Tear into bite size pieces and place in dish. Mix together the egg, milk, cream, orange juice, vanilla and sugar. Pour over bread. Cover and refrigerate for at least 8 hours and up to 24 hours. Bake at 350 degrees for about 40 minutes. Make the sauce while the casserole is baking. Place the orange juice, sugar and water in a saucepan. Bring to a boil. Remove from heat. Let set for 10 minutes. Add the cold butter, whisking while it melts. Maybe you’d like to try another of our french toast recipes? Pecan Maple Hassleback French Toast French Toast Strawberry Kabobs Peaches and Cheesecake Baked French Toast Pin It!
Apple Cinnamon Muffins
 Apple Cinnamon Muffins Here’s a tasty muffin full of fall flavors. I bought my first bag of apples the other day and made these muffins this morning. I have always liked this recipe, the muffins are full of cinnamon and the apples makes the muffins very moist. This is a muffin that will still be good the next day if kept covered. I used Granny Smith apples but any cooking apple will work. Courtlands, Johnagolds, Fujis, Granny Smiths or McIntosh are a few apples that come to mind real quick when I think about the kinds of apples I like to bake with. Apple Cinnamon Muffins Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Muffins, Quick Breads Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 12 muffins 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 2 cups diced apples 1/4 cup butter, melted 1/4 cup oil 3/4 cup sugar 2 large eggs 2 teaspoons vanilla 1/2 cup buttermilk For the Topping: ½ cup granulated sugar ½ teaspoon cinnamon 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 2 cups diced apples 1/4 cup butter, melted 1/4 cup oil 3/4 cup sugar 2 large eggs 2 teaspoons vanilla 1/2 cup buttermilk For the Topping: ½ cup granulated sugar ½ teaspoon cinnamon Preheat oven to 400 degrees. Put 12 cupcake liners in a cupcake pan. Melt the butter in the microwave. Peel and chop up the apples in small pieces. Mix together the flour, salt, baking powder, cinnamon and sugar in a mixing bowl. In a small bowl combine the eggs, buttermilk, vanilla, butter and oil. Stir until well mixed. Combine the sugar and cinnamon for the topping together in a small bowl. Set aside. Add the wet ingredients to the dry ingredients. Stir until everything is mixed together. Do not overmix. Stir in the apples. Fill the muffin cups almost to the top. Sprinkle with the topping ingredients. Bake for 10 minutes at 400 degrees. Turn down oven to 350 degrees. Bake for about 8 - 10 minutes. Remove when baked to a wire rack to cool. Preheat oven to 400 degrees. Put 12 cupcake liners in a cupcake pan. Melt the butter in the microwave. Peel and chop up the apples in small pieces. Mix together the flour, salt, baking powder, cinnamon and sugar in a mixing bowl. In a small bowl combine the eggs, buttermilk, vanilla, butter and oil. Stir until well mixed. Combine the sugar and cinnamon for the topping together in a small bowl. Set aside. Add the wet ingredients to the dry ingredients. Stir until everything is mixed together. Do not overmix. Stir in the apples. Fill the muffin cups almost to the top. Sprinkle with the topping ingredients. Bake for 10 minutes at 400 degrees. Turn down oven to 350 degrees. Bake for about 8 - 10 minutes. Remove when baked to a wire rack to cool. Maybe you’d like to try? Applesauce Walnut Muffins Mini Pecan Pie Muffins Pumpkin Muffins Pin It!
Pumpkin Pancakes
 Pumpkin Pancakes I decided to join the pack of everyone posting pumpkin pancake recipes, they have all looked so good I wanted some too. I got out my favorite recipe for them and added a twist, part of the liquid in this recipe is apple cider! It made these pancakes so light and fluffy. My cousin came to stay with me for a few days and this was breakfast. I had the best time with her. We went out several times to eat, We went for Mexican food at the taco trucks and enjoyed chicken tacos and pork tamales. We went to the see the Dale Chihuly collection in St. Petersburg. It was so amazing! I wished I had taken my good camera instead of my point and shoot. Here are just a few of the pictures I took. I hope you make these delicious pancakes for your breakfast soon so you can see for yourself how good they are. Pumpkin Pancakes Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Breakfast Prep time: 10 mins Cook time: 3 mins Total time: 13 mins Serves: 12 pancakes 1 1/2 cup milk 1/2 cup apple cider 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 1/2 cup milk 1/2 cup apple cider 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt Combine the milk, apple cider, pumpkin, egg, brown sugar and oil together in a bowl. Whisk together until combined. Add the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir with a whisk until it all comes together and no lumps remain. Heat a griddle to 325 degrees. Grease griddle lightly. Pour or scoop pancake batter onto the griddle. Watch for bubbles to form and pop. Flip pancakes. Cook for an addition 2 minutes or until done. Combine the milk, apple cider, pumpkin, egg, brown sugar and oil together in a bowl. Whisk together until combined. Add the flour, baking powder, baking soda, cinnamon, ginger and salt. Stir with a whisk until it all comes together and no lumps remain. Heat a griddle to 325 degrees. Grease griddle lightly. Pour or scoop pancake batter onto the griddle. Watch for bubbles to form and pop. Flip pancakes. Cook for an addition 2 minutes or until done. Maybe you’d like to try our recipe for? Blueberry Pancakes Pecan Waffles French Toast Strawberry Kabobs Pin It!
Butternut Squash and Walnut Muffins
 Butternut Squash and Walnut Muffins Do you have some leftover butternut squash? I purposely made extra just so I could make these muffins. They are so moist and delicious! Butternut Squash and Walnut Muffins Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Muffins, Quick Breads Prep time: 10 mins Cook time: 18 mins Total time: 28 mins Serves: 12 muffins 1 cup cooked mashed butternut squash 1/3 cup oil ½ cup brown sugar ½ cup white sugar 1 teaspoon vanilla 2 eggs 1½ cups flour ½ teaspoon baking powder ¾ teaspoon baking soda 1½ teaspoons cinnamon ¼ teaspoon ginger (optional) ¼ teaspoon salt ¾ cup chopped walnuts 1 cup cooked mashed butternut squash 1/3 cup oil ½ cup brown sugar ½ cup white sugar 1 teaspoon vanilla 2 eggs 1½ cups flour ½ teaspoon baking powder ¾ teaspoon baking soda 1½ teaspoons cinnamon ¼ teaspoon ginger (optional) ¼ teaspoon salt ¾ cup chopped walnuts Put the first 6 ingredients in a mixing bowl. Mix until well combined. Add everything else but the walnuts. Fold in flour with a spatula until just combined. Stir in walnuts. Line your cupcake pans with the paper liners. Fill them just a little over ¾ full. This recipe makes exactly 12 muffins. Bake at 375 degrees for 18 -20 minutes or until muffins spring back when lightly touched. You could also use a toothpick or cake tester to make sure they are done. If you do this and the tester comes back with a little of the batter on it, bake a few more minutes and test again. Put the first 6 ingredients in a mixing bowl. Mix until well combined. Add everything else but the walnuts. Fold in flour with a spatula until just combined. Stir in walnuts. Line your cupcake pans with the paper liners. Fill them just a little over ¾ full. This recipe makes exactly 12 muffins. Bake at 375 degrees for 18 -20 minutes or until muffins spring back when lightly touched. You could also use a toothpick or cake tester to make sure they are done. If you do this and the tester comes back with a little of the batter on it, bake a few more minutes and test again. Maybe you’d like to try? Pumpkin Cheesecake Muffins Gingerbread Muffins Donut Muffins Pin It!
Applesauce Walnut Muffins
 Applesauce Walnut Muffins I recently moved into a retirement RV park with my BF and I’m loving it! However there was one small problem and that is the oven. It didn’t bake right and by now you must know how much I love baking and it heated up the kitchen. One thing I didn’t need to be doing is heating up the kitchen especially in Florida in the summer. One of my friends posted on Facebook how much she was enjoying her Breville Convection Oven so I looked into them and immediately knew I had found my solution. I got my new oven last week and so far am really loving it! I’ve baked muffins a couple of times and it bakes beautifully. It’s large enough that I can bake 12 muffins at a time and up to a 13 inch pizza. These muffins couldn’t be easier to make. You need one bowl for them. I add all of the wet ingredients and then quickly stir in the dry ingredients. You don’t want to overmix them or your muffins might get tough. Applesauce Walnut Muffins Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Muffins, Quick Breads Prep time: 10 mins Cook time: 18 mins Total time: 28 mins Serves: 12 muffins 1 cup applesauce 1/3 cup oil 1/2 cup brown sugar 1/2 cup white sugar 1 teaspoon vanilla 2 eggs 1 1/2 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/4 teaspoon ginger (optional) 1/4 teaspoon salt 3/4 cup chopped walnuts 1 cup applesauce 1/3 cup oil 1/2 cup brown sugar 1/2 cup white sugar 1 teaspoon vanilla 2 eggs 1 1/2 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/4 teaspoon ginger (optional) 1/4 teaspoon salt 3/4 cup chopped walnuts Put the first 6 ingredients in a mixing bowl. Mix until well combined. Add everything else but the walnuts. Fold in flour with a spatula until just combined. Stir in walnuts. Line your cupcake pans with the paper liners. Fill them just a little over 3/4 full. This recipe makes exactly 12 muffins. Bake for 18 -20 minutes or until muffins spring back when lightly touched. You could also use a toothpick or cake tester to make sure they are done. If you do this and the tester comes back with a little of the batter on it, bake a few more minutes and test again. Put the first 6 ingredients in a mixing bowl. Mix until well combined. Add everything else but the walnuts. Fold in flour with a spatula until just combined. Stir in walnuts. Line your cupcake pans with the paper liners. Fill them just a little over 3/4 full. This recipe makes exactly 12 muffins. Bake for 18 -20 minutes or until muffins spring back when lightly touched. You could also use a toothpick or cake tester to make sure they are done. If you do this and the tester comes back with a little of the batter on it, bake a few more minutes and test again. Maybe you’d like to try? Mini Pecan Pie Muffins Pumpkin Cheesecake Muffins Chocolate Banana Muffins Pin It!
Pecan Maple Hassleback French Toast
 Pecan Maple Hassleback French Toast Pecan Maple Hasselback French Toast is a perfect breakfast for a lazy morning. Feeds a crowd easily! This one is real maple syrup with pecans and a touch of butter. It is so yummy I made this less than a hour ago and am already sharing this recipe with you. This recipe starts with soaking the bread for at least a hour or overnight. Either method will work just fine. Just make sure the egg mixture gets in between those center cuts of the french bread. Big fat loaves of French bread work the best with this recipe. Pecan Maple Hassleback French Toast Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Breakfast, Brunch Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 2 loaf french bread 6 tablespoons real maple syrup small handful of pecans 4 eggs 4 tablespoons milk loaf french bread 6 tablespoons real maple syrup small handful of pecans 4 eggs 4 tablespoons milk Cut your french bread into 4 two inch pieces, do not cut all the way thru until you cut off your 3 inch piece of french bread. Mix up the eggs and milk together. Pour over the french bread in a plastic bag. Be sure to get it between the cuts. Squeeze the air out. Toss to get the egg mixture coating the bread.Refrigerate for at least a hour or overnight. Spray a baking dish with cooking spray. Add the maple syrup and pecans. Set the french toast on top. Spread it open just a little. Bake at 400 degrees for 20 minutes. Devour! Cut your french bread into 4 two inch pieces, do not cut all the way thru until you cut off your 3 inch piece of french bread. Mix up the eggs and milk together. Pour over the french bread in a plastic bag. Be sure to get it between the cuts. Squeeze the air out. Toss to get the egg mixture coating the bread.Refrigerate for at least a hour or overnight. Spray a baking dish with cooking spray. Add the maple syrup and pecans. Set the french toast on top. Spread it open just a little. Bake at 400 degrees for 20 minutes. Devour! Maybe you’d like to try our recipe for? Strawberry Hasselback French Toast Blueberry Pancakes French Toast Strawberry Kabobs Pin It!