Whole Wheat "Conference" Cinnamon Rolls

adapted from Better Homes and Gardens cookbook
submitted by Ashley Boyer

Basic Roll Dough
1pkg. Active dry yeast (1 TBS)

1/4 cup warm water

1 cup milk scalded ( hot)

1/4 cup raw honey

1/4 cup butter

1 tsp. Salt

3 ½ cups whole wheat flour (I used 1/2 cu of white flour and 3 whole wheat)

1 egg

Soften yeast in warm water until bubbly. Heat milk in small pot on stove. Combine milk, honey, butter, and salt; cool to lukewarm. Add 1-1/2 cup of flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.(I usually knead my dough about 5 min.) Place in greased bowl, turning once to grease surface. Cover and let rise til double (about 1 ½ hr.) Punch down. Shape as desired.

For Cinnamon Rolls.

On lightly floured surface, roll ½ of dough to rectangle about 16x8in. Spread dough with 1 TBS. Melted butter, and sprinkle with maple syrup (could use brown sugar instead). Sprinkle with Ground cinnamon. (Can add raisins if desired) Roll up lengthwise, pressing dough after each turn, and seal edge; cut in 1 in slices. Place cut side down in greased pan. (Repeat process with other half of dough) Cover; let rise til double (another hour). Bake in over 375 deg. For 15 to 17 min.

Frost with icing while warm, if desired.

2 Tbs. Butter

1 cup powdered sugar

milk to thin to right consistency

1/2 tsp vanilla

Quiche Lorraine

brought by Kristin Marshall

recipe from Lion House Cookbook

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Method:

Arrange cheese, bacon, and ham in bottom of unbaked pie crust. Sprinkle with green onions and green pepper. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Makes 6 servings.

Vanilla Crepes

brought by Christy Evans
recipe from Christina Sorenson

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted buter until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/2 cup of bater into the pan and tip to spread the batter to the edges. When bubbles form on the top adn the edges are dry, flip over adn cook until lighly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or evenice cream of cheese to serve.

*For a fun twist called my Monte Cristo crepes--fill crepes (once cooked) with turkey, ham and swiss cheese and warm them on a griddle or grill until cheese is melted and outside of crepe is a bit golden brown. Then sprinkle a light dusting of powdered sugar and spread raspberry preserves across the top. Or serve preserves on the side for dipping.

Chilled Strawberry Soup

Chilled Strawberry Soup

1 cup apple juice
1 cup water, divided
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups fresh strawberries
3 small cartons (6 ounces each) strawberry or vanilla yogurt
2 drops red food coloring (optional) *it just makes it more red
*Additional strawberry halves for a garnish

In a sauce pan combine apple juice, 3/4 cup of the water, sugar, cinnamon and cloves. Bring these to a boil over medium heat. Remove from heat and cool. Place strawberries, 1/4 cup water, and yogurt in blender or food processor and blend until smooth. Add cooled apple juice mixture with stawberry/yogurt mixture and stir well. Cover and refrigerate until well chilled. Garnish with additional strawberry halves or slices if desired. Enjoy :)

Courtesy of Heather Koelliker

Overnight Caramel French Toast

Overnight Caramel French Toast

Ingredients:

French Baguette:

better if it's one day old--you may use French Bread but it is not as effective because it absorbs more of the egg mixture

Egg Topping:

3 Eggs

1/2 Cup milk

1 tsp vanilla

1/4 tsp salt

Caramel Sauce:

1 Cup brown sugar

6 Tbsp butter

1/3 Cup whipping or heavy cream

1 Tbsp corn syrup

Directions:

1. Slice bread into 1-1/4" pieces.

2. On medium heat, heat all caramel sauce ingredients just until the butter melts. Do not boil.

3. Pour heated sauce into 9x13" glass dish.

4. Combine all egg ingredients into a shallow dish. Dip bread slices and coat both sides.

5. Place coated bread slices in the caramel sauce in 9x13"dish.

6. Cover with plastic wrap and refrigerate overnight.

7. Bake in oven at 400 degrees for 20-25 minutes (probably self explanatory but don't forget to take off the plastic wrap before baking).

Enjoy...I have found it is best served right out of the oven....if you wait too long the syrup gets really gooey and sticky and is a little harder to eat.

Courtesty of Heather Koelliker's best friend Hannah Stoehr

Healthy Banana-Blueberry Muffins

Healthy Banana-Blueberry Muffins
Adapted from Martha Stewart’s Everyday Food

1 cup whole-wheat flour
1 cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup (1 stick) unsalted butter, softened
1/3 cup sugar
1/3 cup brown sugar, packed
2 large eggs
2 ripe bananas
1/3 cup milk
1 tsp. vanilla
1 cup frozen blueberries

Topping:
½ cup oats
1/3 cup brown sugar, packed
2 Tbsp. butter, melted

Preheat oven to 375º. Spray muffin tin with nonstick cooking spray or line with paper liners. In a bowl, whisk together flours, baking soda, and salt. In a large bowl, beat butter and sugars with a hand mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have ¾ cup); stir in milk and vanilla. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries. Divide batter among 12-14 muffin cups. In a small bowl, mix together ingredients for topping. Sprinkle over muffins. Bake until a toothpick inserted in the center of a muffin comes out clean, 23-28 minutes.

Optional: Replace 1 cup all-purpose flour with ¾ cup all-purpose flour and ¼ cup wheat germ.
Alternate crumb topping (for any muffins): Combine 4 tbsp. flour, 4 tbsp. white sugar, and 1 tsp. cinnamon. Cut in 2 tbsp. of soft butter or margarine with a fork until crumbly. Sprinkle over muffins before baking.

Courtesy of Jenn Iverson

Breakfast Casserole

Breakfast Casserole

1 package frozen hash browns
1 cup milk
1 lb. fully cooked ham, diced
4 cups (16 oz) grated cheddar cheese
7 eggs
½ tsp. mustard
1 tsp. salt
1/8 tsp. pepper

Thaw hash browns completely. Place in a 9 x 13 pan. Sprinkle cheese and ham over hash browns. Beat eggs, and while mixing add milk, salt, pepper, and mustard, making sure mustard is incorporated. Pour this mixture carefully over hash browns. Cover and bake at 375º for 1 hour. Uncover and bake another 15 minutes, or until eggs in center are completely cooked.

Courtesy of Jenn Iverson

French Toast Casserole with Cinnamon Syrup

French Toast Casserole

Spray 9x13" pan with non stick spray.
Break a loaf of French (Italian) style bread apart and place in pan. (I actually cut mine in cubes.)

Mix together:
6 oz cream cheese- softened
8 eggs
6 tablespoons butter - melted
1/4 cup maple syrup
1/2 cup milk
Pour mixture over the French (Italian) bread. Refrigerate overnight. Remove in the morning and bake at 350 degrees for 35-40 minutes.

Cinnamon Syrup
2 cups sugar
1 cup Karo syrup
1/2 cup water
1 teaspoon cinnamon
1 (12 oz) can evaporated milk

Combine all ingredients except for evaporated milk in a saucepan and boil for 2 minutes. After 2 minutes remove pan from heat and cool for 5 minutes. Then add evaporated milk and whisk until combined. Serve warm over french toast casserole or store in refrigerator for up to 2-3 weeks. (This makes a lot of syrup so if you don't want extra in your fridge just half the recipe)

Courtesy of Heather Brown

Pistachio Bread

PISTACHIO BREAD

1 Package Yellow Cake Mix
1 Package Small Instant Pistachio Pudding Mix
4 Eggs
1 Cup Sour Cream
l/4 Cup Water
l/2 Cup Oil

Mix together and put into two loaf pans. (Spray with Pam)

Sprinkle cinnamon sugar on top.
Bake at 350 degrees for 30 to 35 minutes

Courtesty of Daija Heaton

Crepes

CREPES

Ingredients :

2 c flour
3 c milk
4 eggs
1 tbsp sugar
1 tbsp vanilla extract

Directions
Mix the ingredients well with a beater - make sure there are not a lot of lumps. Put 3-5 drops of oil in a hot frying pan (I use non-stick cooking spray). Use 1/3 c batter for one crepe. Put the batter in the hot frying pan and move the pan around so the batter evenly covers the bottom of the pan. Around 1 minute, shake the pan to see if the crepe is cooked. Shake it and flip it in the air to cook the other side (if you're up to try to flip it in the air - if not, use a spatula). Eat with sugar, jelly, nutella, ice cream, etc. If you want it salty (to use for dinner), replace the sugar and vanilla for a pinch of salt.

STRAWBERRY FILLING
Put sugar (around 1/4 cup?) in a bowl with strawberries in it and let it sit for a few minutes (10-30 minutes?) to get the strawberry juices out and mixed with the sugar. I never really measure the sugar or strawberry amounts.

CREAM CHEESE FILLING
Mix cream cheese with enough sugar and vanilla to make it taste good. I probably use around 1-2 tsp vanilla.



Courtesy of Desirae Young