Carrot Pancakes with Cream Cheese Drizzle

Madelyn and I were wasting time on Pinterest and discovered a recipe for Carrot Pancakes.  Everyone in my house loves pancakes, but normal, sugar-laden pancakes leave us hungry a short time later.  Our family of 9 also eats a triple or quadruple batch.  By the time everyone is full the kitchen is a disaster and the small people are climbing the walls.

Madelyn wanted to make these pancakes and I decided to let her.  We also served boiled eggs and apple sauce.  Mads made a double batch and everyone was full.  No one complained of hunger later in the evening.  They tasted unbelievably delicious and are loaded with carroty goodness.  I'm not saying that these are health food, but they are a great alternative to traditional pancakes.  We made a few substitutions and this is the final recipe.  Unfortunately, they were eaten too quickly for photographs.

Carrot Pancakes With Cream Cheese Topping

1 1/4 Cup Wheat flour
2 Tablespoons chopped walnuts (the original called for pecans, but we were out of them)
2 1/2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/3 Cup packed brown sugar
1 1/2 cup milk
2 Cups finely grated carrots
2 teaspoons vanilla extract
1 beaten egg
Butter to grease pan

Cream Cheese Spread

4 ounces softened cream cheese
1/3 Cup powdered sugar
2 Tablespoons Milk
1 teaspoon vanilla
1/2 teaspoon cinnamon


In large bowl, combine flour, nuts, baking powder, cinnamon, salt, ginger.  Set aside.  In small bowl, mix together brown sugar, carrots, vanilla, and egg.  Add carrot mixture to dry ingredients in small batches and mix until moistened throughout.

Pour 1/4 cup of batter onto hot, greased griddle.  Cook on one side until bubble form and pop.  Turn and cook other side. 

To make the topping, the blend cream cheese, powdered sugar, milk, vanilla and cinnamon in small bowl with electric mixer.  Drizzle over warm pancakes.

Breakfast Pastries

Madelyn prepared these yummy "homemade" toaster pastries this morning.  They were crispy, sweet and warm from the oven.

Remove puff pastry from box and allow time for the pastry to thaw.  Be sure to separate the folds before it is completely thawed or it will stick together.  We could have made the pastry from scratch, but I can't tolerate that big a mess so early in the day.

Cut each pastry into three, using the fold lines as a guide.  Spread homemade jam to about 1/2 an inch from the edges.  We used strawberry.

Crimp the edges of the pastry with a fork and place on an ungreased cookie sheet.  Please, ignore my scratch, well-used pan.  Bake at 425 degrees F for 15-20 minutes.  Remove when golden brown.  The bottom will cook faster than the top, so watch carefully.

Enjoy!

Oatmeal Breakfast Bars (recipe 13)

Oatmeal Breakfast Bars


Ingredients:

1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1 cup granulated sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cups oatmeal
1 cup flour
1 cup wheat flour
1 1/2 cup raisins

Preheat oven to 375 degrees. Cream butter and shortening with sugars. Add eggs and beat well. Add flours, baking powder, baking soda, cinnamon, nutmeg, salt. Mix well. Add oatmeal and raisins. Mix by hand until thoroughly mixed. Spread on ungreased 11"x 13" baking pan. Bake for 35-40 minutes. Cool for 10 minutes, then cut into squares.

I will probably decrease the amount of white sugar to 1/2 a cup next time. My family is still becoming accustomed to the texture of whole wheat flour instead of white flour. Over time, I will be increasing the wheat flour to 1 1/2 cups, while only using 1/2 cup white flour.

Orange Breakfast Rolls Using Bread Machine

Orange Breakfast Rolls

Ingredients:

Dough:
1 cup water
1/2 teaspoon salt
1/3 cup sugar
1/4 cup softened butter
1 egg
3-1/2 cups flour
1 1/2 teaspoon yeast

Filling:
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons grated orange peel
1/4 cup softened butter

Glaze:
2 cups powdered sugar
juice from 2 oranges
milk

Put ingredients into bread machine "bowl" in the order listed. Turn on machine to sweet dough setting.

When dough is finished, punch down. Roll dough on lightly floured surface into 15x10 in rectangle.




Spread butter for filling evenly over dough surface. I just open the wrapper and smear the butter across the dough surface. One less knife to wash.


Sprinkle the buttered dough with brown sugar, cinnamon, and orange peel.


Roll up dough, jellyroll style, beginning with the long side of the dough.

Cut the roll into 1-1/2 to 2" slices.

Set the dough slices slightly apart in an 11x13" baking pan.

Bake at 375 for 25-30 minutes


Remove from oven when golden brown. Combine powdered sugar and orange juice. Add enough milk to reach desired consistency. Spread or pour over warm rolls.

These were delicious warm or at room temperature. My family wiped out the entire pan in about 3 hours. I will make these again, but not as often as the kids would like...I don't need the calories. YUM!