BREAKFAST BUNDT CAKE

BREAKFAST BUNDT CAKE

We liked this.  Scott wouldn't try it because he thought it was weird with the blueberries.  I told him fine..more for us :-)  It taste like a doughnut.  We  liked it better cold.  Kept in fridge.

1 box white cake mix
4 eggs
2/3 cup melted butter, cooled
¾ cup buttermilk or milk
1 cup sour cream or plain yogurt
2 teaspoon vanilla extract
1 tablespoon cinnamon
1 3.4- to 3.9-oz. pkg. vanilla or white chocolate instant pudding mix
1 ½ cups blueberries

Maple Glaze

2 cups powdered sugar
2 tablespoons butter, melted
1 teaspoon maple flavoring
2–4 tablespoons milk
Decoration
5 pieces of bacon, cooked and chopped for decoration


1.   Preheat oven to 350 degrees and grease a Bundt pan.

2.   Sift cake mix into a small bowl to remove any lumps; set aside.

3.   In a large bowl, combine eggs, butter, buttermilk, sour cream, and vanilla extract.

4.   Add cake mix, cinnamon, and instant pudding mix; stir until combined.

5.   Fold in blueberries.

6.   Dump batter into prepared Bundt pan and spread evenly.

7.   Bake for 38–50 minutes or until a knife inserted near the center comes out clean.

8.   Let cool in pan, then turn out.

9.   Maple Glaze: Whisk powdered sugar, butter, maple flavoring, and 2 tablespoons milk together until smooth. If too thick to pour, add more milk.

10.  Pour glaze over cooled cake and top with chopped bacon. 

WHOLE WHEAT PUMPKIN PANCAKES pinchmysalt.com
These are our favorite!

Whisk together in a bowl:
1 C. whole wheat flour (or 1 ½ cups and don’t add white)
1/2 C. cake flour or regular (if using cake flour - sift it)
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg (can add 2 tsp of pumpkin spice in place of cinnamon, ginger and nutmeg)

Whisk together in a bowl:
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 tsp. vanilla
2 T. dark brown sugar

Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

PUMPKIN PANCAKES (from "Expect the Best" E.M. Ward)

Got this recipe from Head Start when Abagail was going there.  These do not have a strong pumpkin flavor.

2 cups plain yogurt (they use vanilla and omit the sugar) - I think I used plain
1/4 c plus 1 T sugar
1 2/3 cup flour (whole wheat works great)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup milk
2 T margarine, melted
1 egg
1/2 cup pumpkin

In a small bowl, mix the yogurt with 1/4 c sugar.  Set aside.  In a large bowl, combine the 1 T sugar with flour, baking soda, cinnamon and nutmeg.  In a medium bowl, combine the milk, margarine, egg, pumpkin and yogurt-sugar mixture, stirring well.  Add the wet ingredients to the dry ingredients in the large bowl.  Stir until it is moist and free of lumps.

So good with buttermilk syrup, nutella or chocolate chips.

PUMPKIN PANCAKES

http://fabulesslyfrugal.com/2010/10/pumpkin-pancakes.html

We liked them. She suggested trying them with buttermilk syrup - which is so so yummy, yummy!
UPDATE: I make this recipe all the time.  We all love it!

Pumpkin Pancakes

October 17, 2010

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice - try pumpkin spice or nutmeg instead of allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger 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

THINGS TO REMEMBER / TIPS

TIPS AND THINGS I HAVE TRIED AND LIKED AND DON'T WANT TO FORGET:

*hot water with lemon - one small mug full of hot water + 1 tsp. lemon juice + 2 tsp. fiber supplement - This is a great substitute for hot chocolate. Also a good thing to have before going to bed or in the morning.

*Can freeze lemons and limes whole - then defrost and juice or zest.

*sprinkled wheat germ on top of grapefruit - liked it. Abagail ate it too.

*Egg replacement in recipes: 1 T flaxseed meal to 3 T water. Let soak for 2 minutes.

*How to deseed a pomegranate: cut pomegranate into sections and put in a bowl of water. Pop seeds out in the water. They will float to the bottom and everything else will float to the top.

*I don't like cilantro neither do kids but Scott does in small amounts.

*Rice and left over spaghetti freeze really well.

*Can use plain greek yogurt in recipes instead of butter, mayo or sour cream. Is also good on top of anything you would put sour cream on top of (potatoes, taco soup etc.)

*Substituted black refried beans in brownies instead of oil - no one noticed and everyone liked them..hee..hee.

*Cheese is best at room temperature.

*Add seasonings last 20 minutes of bake time - will then have the most flavor. Always remove the bay leaf - it can make your tongue tingle if eaten.

*Drain moisture from your potatoes before making hash browns (put the shredded potatoes in a towel or paper towel and sqeeze).

*freeze extra bread (or the heels) and then when there are lots put in food processor to make bread crumbs.  Use within a few days or freeze.

*left over buttermilk can be frozen to be used later. Can make own buttermilk by adding 1T lemon juice, 1T white vinegar or 1/2 tsp cream of tarter to 1 cup milk.  Let sit 5 minutes.  Or whisk together 3/4 cup plain yogurt to 1/4 cup milk.  

*Can make own taco shells by frying 15 seconds per side.  Make sure to fold over.
Can also bake them in the oven by putting them upside down over oven tray slats.

*Whipping cream: fill a jar one-quarter full with cold heavy cream then seal and shake until cream is thick and fluffy, 2-3 minutes.


*make own BROWN SUGAR - 1 cup sugar with 4 tsp of molasses for light, or 1/4 cup molasses for dark

*to get rid of the pickle smell in a jar.  Put some oxiclean mixture and water and soak overnight.

*Some foods that are proven to boost metabolism: tomatoes, water, spinach, fish, cottage cheese, lemon, egg whites, avocado, apples, blueberries and almonds.  Sleep is very important too!

*to clean grease off burners on the stove - put them in a ziploc bag with about 1/4 c of ammonia and seal the bag.  Let it sit overnight then wipe with a sponge.

*Fun way to make cornbread - waffle maker.  Used recipe in McCleve 2nd book.  They were even better when we warmed up the extras on 350.  Make them more crunchy.  Some of us just ate the chili and then topped waffles with butter & honey - yum!

*Miranda Ealy gave me this tip after she brought super soft peanut butter cookies to YW (Bro. Cunningham said they were the bomb).  Only cook cookies for 8 minutes then leave on rack for 2 more minutes then place in a container that you can cover.  The moister is then locked in.