Crumpets

 Ingredients

• 150g (1 cup) white flour
• 200ml (3/4 cup + 1 tbsp) warm water
• 1/4 tsp salt
• 1/2 tsp white sugar
• 1 tsp baking powder

Yeast Mixture

• 1 tsp yeast
• 1 tbsp warm water

Cooking:

• 2 tbsp unsalted butter, melted (or vegetable oil)

Crumpet Batter:

• Place flour, water and salt in a bowl and whisk for 2 minutes.
• Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
• Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds.
• Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.

Cooking Crumpets:

• Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
• Brush non stick skillet lightly with melted butter then place rings in the skillet.
• Turn stove on medium high (medium for strong stoves) and bring to heat.
• Pour 1/4 cup batter into the rings.
• Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
• Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
• Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
• Remove rings (you might need to run knife around to loosen).
• Then flip and cook the other side for 20 to 30 seconds for a blush of color.
• Transfer to write rack (golden side down) and fully cool.

From here - go to post for more tips and a video.

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Coffee Cake

 Ingredients

• ▢1 cup granulated sugar
• ▢2 cups all-purpose flour
• ▢1 tablespoon baking powder
• ▢1/2 teaspoon salt
• ▢1 egg
• ▢1 cup milk
• ▢1/3 cup vegetable oil 
• 
  

Topping:

• ▢1/2 tablespoon + 1/2 teaspoon cinnamon
• ▢1/3 cup white granulated sugar

Directions

• Preheat oven to 350°F and grease loaf pan.
• In a medium mixing bowl, combine sugar, flour, baking powder and salt. Set aside.
• In a large mixing bowl or mixer, beat eggs, milk and oil.
• Gradually add dry mixture to wet until just moist.
• Pour mixture into loaf pan. Combine topping, spoon on the loaf and swirl in with a knife, leaving some on top.
• Bake for 50 minutes.

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Honey Oat Bread

3 cups old-fashioned oats (2 3/4 cups oat flour)

1/2 tsp salt

3/4 tsp baking soda

1/2 tsp baking powder

3/4 cup milk

1/2 cup honey

2 eggs

Blend 3 cups of old-fashioned oats into fine powder (flour). Then add remaining dry ingredients, then mix in wet ingredients. Let sit for 5 minutes.

Pour into greased loaf pan. Bake at 350 degrees for 40-45 minutes.

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Gingerbread Waffles

1 1/3 cups milk, room temperature

3 Tbs. melted butter

1/2 cup molasses

1/2 cup brown sugar

1 egg

1 3/4 cups flour

1 Tbs. ginger

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. nutmeg

1/8 tsp. cloves

Combine wet ingredients; gradually add dry ingredients until well combined. Cook with waffle iron.

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Best Cinnamon Rolls

Dough
1 cup milk (warm, 105-110 degrees F)
1/2 cup + 1 TBS sugar
1 TBS yeast
2 eggs (room temp)
6 TBS butter, melted
1 tsp vanilla
4 - 4 1/2 cups all-purpose flour
1 tsp salt
1 tsp cinnamon

Filling
1 cup brown sugar (packed)
2 1/2 TBS cinnamon
6 TBS butter, softened

Cream Cheese Frosting
1 pkg (8 oz) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

1. Combine warm milk, 1 TBS of sugar, and yeast; sit until foamy.
2. Combine milk mixture with the sugar, butter, eggs, and vanilla; stir until combined.
3. Add flour, salt, and cinnamon; combine until large ball is formed.
4. Knead until smooth and elastic.
5. Place in greased bowl in a warm place to rise an hour, or until doubled.
6. While dough is rising, combine filling ingredients using a pastry cutter until it resembles a coarse meal.
7. After dough has risen, punch down, and roll the dough into 12x24 rectangle. Spread the filling to cover the dough, leaving about 1/2" around the edges.
8. Roll up dough and cut into 12 pieces.
9. Place buns in 9x13 baking dish or on cookie sheets.
10. Cover and let rise until nearly doubled, about 30 minutes.
11. Bake at 350 degrees F for 18-20 minutes.
12. While buns are baking, make frosting. Beat together ingredients; spread on warm cinnamon buns.

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Cinnamon Roll Twisted Buns

DOUGH:

•  4 1/2 cups (22.5 ounces) all-purpose flour
•  2 tablespoons instant yeast
•  1/3 cup (2.5 ounces) granulated sugar
•  1 1/2 teaspoons salt
•  4 large eggs (7 ounces)
•  1 1/4 cup hot water
•  8 tablespoons (4 ounces) butter, melted

FILLING:

•  4 tablespoons (2 ounces) butter, melted
•  1/2 cup (3,75 ounces) granulated sugar
•  1 1/2 teaspoons ground cinnamon

GLAZE:

•  1 cup (4 ounces) powdered sugar
•  1 tablespoon melted butter
•  2 tablespoons milk, plus more if needed
•  Splash of vanilla extract

INSTRUCTIONS

1. In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
2. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed.
3. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
4. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
5. Spread the 4 tablespoons melted butter on the rectangle. It will solidify and be easier to work with as you spread it on the chilly rectangle of dough. Combine the sugar and cinnamon and spread it on top of the butter, lightly pressing it in.
6. Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle/knot. Place on baking sheet.
7. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
8. Bake at 375 degrees F for 12-14 minutes until just barely golden on top
9. For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Let the rolls cool for 5 or so minutes before drizzling with glaze.

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Breakfast Casserole

 8 to 16 ounces bacon, chopped
1 red bell pepper, chopped
 1/2 cup small diced onion
 8 large eggs, lightly beaten
 4-5 cups (20-24 ounces) shredded hash browns, frozen or thawed
 1 teaspoon salt (I use coarse kosher salt)
 1/4 teaspoon pepper
 3/4 cup cottage cheese
 3/4 cup sour cream
 1 cup (4 ounces) shredded cheddar cheese (preferably sharp)
 1 cup (4 ounces) shredded Swiss cheese
 Chopped green onions or chives, for garnish

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
2. In a large skillet over medium heat, cook the bacon and onion until cooked through and crisp (for the bacon). Drain excess grease.
3. In a large bowl, combine the eggs, bell pepper, hash browns, cottage cheese, sour cream, and cheese. Add the bacon and onions. Mix to combine.
4. Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).
5. Bake for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center (add 10-15 minutes to the baking time if the casserole has been refrigerated).
6. Garnish with chopped green onions or chives. Let the casserole rest for 5-10 minutes before cutting into squares and serving.

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Cinnamon Roll Cake

3 cups flour
½ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cup milk
2 eggs
2 tsp. vanilla
½ cup butter melted
¾ cup butter softened
1 cup brown sugar
2 TB flour
1 TB cinnamon

Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together.
Stir in melted butter, slowly. Pour into greased 9x13 pan.
Mix topping ingredients (3/4 cup butter softened, brown sugar, flour and cinnamon). Drop over cake mixture evenly.
Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way).
Bake at 350 for 28-32 minutes.
Top with the glaze which is made by mixing 2 cups powdered sugar, 5 TB milk and 1 tsp. vanilla. Drizzle over the cake while it's still warm.

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Giant Cinnamon Roll

CAKE

• 2 and 3/4 cups all-purpose flour
• 3 Tablespoons granulated sugar
• 1 teaspoon salt
• 1 package yeast (1 packet = 2 and 1/4 teaspoons)
• 1/2 cup water
• 1/4 cup milk
• 3 Tablespoons unsalted butter
• 1 large egg, at room temperature

FILLING

• 3 Tablespoons unsalted butter, softened to room temperature
• 1 and 1/2 Tablespoons ground cinnamon
• 1/4 cup granulated sugar

Glaze

• 1 cup confectioners' sugar, sifted
• 1 Tablespoon milk or cream
• 1 teaspoon vanilla extract

1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
3. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (I used non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.
4. Make the filling: After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray. Set aside.
5. Using a very sharp knife or a pizza cutter (I used a pizza cutter - it's easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling.
6. Loosely cover the cake with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place cake inside oven and allow to rise. My cake took the full 90 minutes.
7. After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That's completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.
8. Make the glaze: Remove cake from the oven when it's done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted confectioners' sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.
9. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.

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Biggest Loser Pancakes

6 egg whites
1 cup rolled oats, dry
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla 

In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed.

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Kneaders French Toast

8 large slices Cinnamon Swirl Bread
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and dip the bread thoroughly in the egg mixture, then place flat in the baking dish.   Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour. Bake 45-50 minutes at 350 degrees. 

Kneaders Caramel Syrup

1 cup brown sugar

1 cup heavy whipping cream 

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

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Breakfast Casserole

12 eggs
1 cup of shredded cheese
3 cups of shredded hash browns
1 can of crescent roll dough
6 slices of bacon (more if you are a bacon freak like me)
optional: other toppings: veggies, other meats, cheeses, mushrooms etc.
salt and pepper to taste

Fry up bacon and place on a paper towel to drain.
Roll out the crescent roll dough into a greased casserole dish.
Spread shredded hash browns on top of the dough.
Beat eggs in a bowl, salt and pepper to taste, and spread over the hash browns.
Crumble up bacon and sprinkle the bacon bits over the eggs.

Bake in oven at 350 degrees for 40-45 minutes.
Remove casserole from oven and sprinkle cheese on top; place back in oven just until cheese melts.

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Glazed Doughnut Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze 3 tablespoons butter; melted 1 cup confectioners' sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water

Preheat the oven to 425°F. Lightly grease a standard muffin tin or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Dip in glaze a second time.

Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

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