Best Bran Muffins 

Ingredients

• 2 cups of Bran Flakes
• 1 cup buttermilk
• 2 eggs
• 1/3 c oil 
• 2/3 cup light brown sugar , packed
• 1 cup  grated carrots , grated on small/medium size holes
• 1 cup chopped pecans, optional
• 1 cup raisins
• 1 Tablespoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 t salt 
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Instructions

• Preheat oven to 375 degrees. Line a standard muffin tin with paper liners or grease with cooking spray.
• Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump.  Crush Bran Flakes.( 1 1/2 cups after they have been crushed) Then mix together Bran Flakes  and buttermilk, let stand 5 minutes.
  
  
• Grate the carrots and chop pecans (if using) and set aside.
  
  
• Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
  
  
• Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
  
  
• Divide batter among muffin tins, filling them full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean
• Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

Maple Brown Sugar Cinnamon Roll Frosting

 I had this frosting on a cinnamon roll when I was teaching at Waverly HS.  I have cut the recipe into 1/4, to make it more to a family size tray of C rolls.

Ingredients:

1/2 stick of butter

1/2 c. brown Sugar

1/2 c. milk

1 t. vanilla

1 1/2 t. maple flavoring

3 3/4 c. powdered sugar

Melt butter and brown sugar and bring to a boil.  Cool slightly and add milk.  Mix with mixer, the remaining ingredients.   Frost rolls.

Thackeray Reunion Granola

Preheat oven to 325

Ingredients:

Mix together in bowl

6 c rolled old fashioned oats

2 c. chopped pecans or sliced almonds

1 c shredded coconut

1/2 c brown sugar

Stir together with:

6 T coconut oil melted

1/2 c maple syrup or honey

1/2 t salt

1 t vanilla

Spread on 2 large cookie sheets.  Bake for 15 minutes.  Turn off oven and let it finish toasting. Cool.

Crumble/ break into pieces for cereal or toppings.

Baked Oatmeal

 Baked Oatmeal

Ingredients:

2 C Old Fashioned Oatmeal

1/2 c brown sugar

1/4 c chopped nuts

1/3 c dried fruit

1 t baking powder

1 1/2 c milk

1/2 c unsweetened applesauce

2 T melted butter

1 egg

Preheat 375 degrees.  Stir wet ingredients, Add dry ingredients.  Spray 9X9 square baking dish with cooking spray.  Pour oatmeal batter in.  Bake 20 minutes. 

Clotted Cream British Topping

 

When Dad and I were in England we found a new love for crumpets(alot like an English Muffin) with jam and a dollop of clotted cream on top.  

Ingredients

• 2 c heavy cream (not ultra-pasteurized)

Instructions

Day 1

• Preheat your oven to 170-180F.
• Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
• Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)

Day 2

• After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).

Day 3

• After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
• Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
• Store the clotted cream in a sealed container in the refrigerator for up to two weeeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.) 

Crunchy Granola

 

Amazing crunchy granola.  Great for cereal  or topping for yogurt.  Super easy.

2 c brown sugar

3/4 c water

4 tsp pure vanilla

1 tsp salt

8 cups quick oats

1 c chopped pecans

1 c slivered almonds

1 c coconut

 1 c raisins  (optional)

Heat oven to 275º. Line 2 cookie sheets with parchment paper. 

Combine brown sugar and water in a pan on stove and stir until sugar has dissolved.  Add vanilla and salt.

In large mixing bowl mix oats, nuts, and coconut and stir in brown sugar mixture. Mix thouroughly.

Spread onto cookie sheets and bake for 45 minutes-1 hour until golden brown.

When granola has cooled add fruits.  Store in an air tight container.

Best Breakfast Cake Ever

This recipe is a Pioneer Woman recipe.

Ingredients:
1 1/2 sticks butter or 3/4 c butter
2 cups sugar
3 cups flour, sifted
4 t baking powder
1 t salt
1 1/4 c whole milk
3 egg whites beaten until stiff

Topping
1 1/2  sticks butter softened or 3/4 c butter
3/4 c flour
1 1/2 c brown sugar
2 T cinnamon
1 1/2 c  pecans, chopped

Preheat oven to 350 degrees
Sift flour, baking powder, and salt, and set aside.   In separate bowl cream butter and  white sugar.  Add flour and milk into the creamed butter and sugar in alternate batches,  mixing until just combined after each addition.
Beat egg whites and fold into mixture with a rubber spatula.
Pour batter into a  well  greased 9X13 .  A cake pan with high sides.

Toppings throw all topping ingredients into a bowl and cut it together with a pastry cutter or fork. The mixture should be clumpy and crumbly.
Dump over top of batter.

Bake for 40-45 minutes or until cake is no longer jiggly.  Serve warm.

Cake Donuts

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We're all about desserts over here and we always have a blast making donuts!  Plain ol' glazed donuts are my favorite but recently I've decided to branch out and try to make Slade's favorite, cake donuts!  It's only been about a year since I've known that they are actually called "cake donuts." Slade calls them "sprinkies" and I assumed that any donut with sprinkles is what he wanted... wrong.  I went on a search for a great recipe and let me tell you, these are legit!  We've made these a couple of times and the whole family gobbles them up!  This is a simple recipe that only requires the dough to be refrigerated an hour, not the usual "refrigerate several hours or overnight" business that comes with other donut recipes.

ENJOY!





Glazed Cake Donuts
(makes about 8 donuts)
Ingredients

Cake Donut

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 large egg, room temperature and lightly beaten
• 5 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 4 cups vegetable oil (2-3 inches deep in your pan)

Glaze

• 4 cups confectioners sugar
• 2 teaspoons corn syrup (don't have this on-hand so you can sub with 2 t sugar and 1 t hot water combined and then add it to the glaze)
• 1/2 teaspoon vanilla extract
• 1/4-1/2 cup milk

Chocolate Glaze

• make glaze with recipe from above then add 1/2 cup cocoa powder with 1-2 tablespoons milk

Instructions
Cake Donut

1. In a large bowl, sift together flour, sugar, baking powder, nutmeg, and salt.
2. Add milk, egg, butter, and vanilla extract.  Stir until ingredients are fully incorporated.  The dough will be sticky!  Cover and refrigerate for 1 hour.
3. Roll out dough onto lightly floured surface 3/4 inches to 1 inch thick (so they won't be too flat) 
4. Use donut cutter to cut them out (I don't have a special donut cutter so I improvised using circle cookie cutters one being about 3 1/2" in diameter and and small one that's about an inch in diameter.
5. Set donuts onto cookie sheet.

Prepare Glaze

1. Mix all ingredients in a medium to large bowl.  Whisk until they are smooth and you have reached your desired consistency (we like a thick syrup consistency).

Begin Frying

1. Heat oil to 350 degrees and drop donuts in (the original recipe suggested one at a time, but I'm impatient and did two at a time which still worked great)
2. Allow each donut to brown for 45 seconds to 1 minute on one side before flipping and cooking the other side.
3. Remove from the oil and set them on a paper towel-lined plate.
4. Let the donuts cool a bit and then dunk them into your glaze halfway.  Place them on a cooling rack over a baking sheet to allow drips to fall down and off of the donut.  I dip them twice to get a thicker glaze on top!

***Some family members prefer original glaze and others would rather have the chocolate so I make up the original glaze first, dunk half of the donuts, then add the cocoa powder and milk to make the chocolate glaze for the rest.  Also, they wouldn't be "sprinkies" donuts if there weren't any sprinkles involved!

Original recipe taken from https://iambaker.net/cake-donuts/
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Buttermilk Drop Doughnuts

Ingredients:

2 c flour
1/4 c sugar
1 t salt
1 t baking powder
1/4 t nutmeg
1/2 t baking soda
1/4  oil
3/4 c buttermilk
1 egg

Heat oil to 375°  Combine first 6 ingredients.  Add rest of ingredients and beat with fork until smooth. Drop by Tablespoons into oil.  Fry for about 3 minutes.  Roll in sugar, cinnamon sugar, powdered sugar or glaze.

Lemon Muffins with Lemon Glaze

Ingredients:

1 3/4 c flour
3/4c sugar
1 T grated lemon peel
1 t baking powder
3/4 t baking soda
1/4 t salt
1 8 oz carton lemon yogurt
6 T butter
1 egg
1 T fresh lemon juice

Heat oven to 375°
Combine dry ingredients.  Whisk together wet ingredients and add to dry. Stir until just barely combined. Pour into greased muffin tins. Bake for 20 min.

Lemon Muffin glaze

Use the rest of juice from lemon and some grated lemon peel. Combine with enough powdered sugar to make a glaze. Poke warm muffins with fork and pour glaze over muffins.

Lyons Monkey Bread

Ingredients:

20-24 Rhodes frozen rolls
3/4 c brown sugar
1 stick butter
1 pkg of Cook and Serve  butterscotch pudding (not instant)(dry)

Mix all ingredients except rolls.  Place frozen rolls in greased bundt pan.  Pour sugar mixture over.  Refrigerate overnight.  Bake at 325° for 1 hour.  While warm invert bundt pan onto a serving plate.

Caramel Topping for Pecan Cinnamon Rolls

Ingredients:

2 c brown sugar
1/3 c butter
1/2 c light corn syrup
1/2 c chopped pecans
Mix all ingredients in saucepan and heat for 2 minutes or until sugar has dissolved.  Pour into bottom of baking dish.  Place  cinnamon rolls on top and let rise.  Bake as directed for cinnamon rolls.  Invert pan after removing from oven.

Whole Wheat Muffins Elsie Style

Ingredients:

1 c milk
2 eggs
1/3 c oil or melted butter
2 c whole wheat flour
1/3 c brown sugar
4 t baking powder
1/2 t salt
raisins (opt)
melted butter
cinnamon sugar

Mix wet ingredients, then add dry. Bake at 350° for 15 minutes. While warm, dip tops in melted butter and then cinnamon sugar.

Cinnamon Rolls

What THACKERAY blog is complete without mom and dad's cinnamon roll recipe? I made these for Douglas' birthday and snapped a few pics. I know you want to make them now... they are calling your name. They are delicious.

Cinnamon Rolls
Printable Version

1 1/2 c. milk
2 T yeast
1/2 c. sugar
1/2 c. warm water
up to 7 c. flour (just enough to make soft dough... I used approx 6 1/2cups)
2 1/2 t. salt
1/2 c. oil
3 eggs
1/2 c. potato flakes (opt.)

Add all ingredients except flour. Stir in 3-4 c. flour. Stir in the rest of the flour and keep dough really soft. The secret to good rolls is to keep the dough as soft as possible while still being able to knead it. Let rest for 10 minutes. Knead for 10 minutes more. Let raise in a warm place until double. Punch down, let raise for 30 more minutes. Roll out on floured board, thick dough. Spread softened butter, brown sugar, sprinkle cinnamon and sprinkle white sugar. Roll, cut into 12-16 rolls. Let rise. Bake at 400 for 10-12 minutes or until done. Makes delicious dinner rolls, too.

Frosting: Powdered sugar, 3T margin, 1 t. vanilla and milk. Mix until the right consistency.

                                                                          Orange Rolls

Using same dough roll out and spread with soft butter.  Sprinkle on white sugar with grated orange peel.

Bake.  Frost as usual.

Breakfast Burriots

I found this recipe not too long ago and I make excuses to eat these multiple times a week. Breakfast, Lunch, Dinner. It doesn't matter, they are great any time of day. Try one and you'll never eat a breakfast burrito w/o roasted tomatoes again! Delicious.

 Breakfast Burritos

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. This step is a MUST! It makes the burrito superior to any other :) They will look like this when they are done:

While these are cooking, scramble the eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter (I don't use butter, just heat), for just a few moments on each side. Put the warm and toasted tortilla on a plate, then lay the spinach down the middle. Spoon on some of your roasted tomatoes and onions, scrambled eggs, top with cheese and avocado.

I fold mine up like a taco b/c I don't' think their is a burrito shell big enough to contain it all. If you can roll it like a burrito, do so. If not, get a fork and enjoy what falls out after your breakfast burrito/taco is eaten.

Breaskfast Pizza

 

We used bacon and sausage and did a half and half pizza.  This was so good!  Even good reheated!

Ingredients

• 1  (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
• Cooking spray
• 12  ounces  turkey breakfast sausage or bacon or regular sausage... whatever you please
• 1  cup  frozen shredded hash brown potatoes, thawed
• 1  cup  (4 ounces) shredded fat-free cheddar cheese
• 1/4  cup  fat-free milk
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  (8-ounce) carton egg substitute or (we used 6 eggs and added the milk to the eggs)
• 2  tablespoons  grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.
Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.
Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.
Place the sausage, potatoes and cheese on top of the prepared dough.  Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture on the top of the pizza crust and toppings. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

When we made it... we pre-cooked the dough on the pizza pan for about 7 minutes and then followed the steps.  We still cooked it for the full 25 minutes.

Fruit Pizza!

This is the best pizza ever, Mom made it for graduation breakfast and I ate A TON. I recommend that you make this whenever I am around. This is the best breakfast/desert/anytime food ever!






Fruit Pizza
Printable Version

2 tubes (8 oz) refrigerated crescent rolls
1 pkg (8 oz) softened cream cheese
1 cup confectioners sugar
2 tbsp. seedless rasberry jam (we used blackberry because i love blackberries :P)
1 carton (8 oz) frozen whipped topping thawed
Now the rest, you can use any fruit you want, this is what i used
4 medium kiwi
1 1/3 cup sliced strawberries
1 1/3 cup sliced bananas
1 1/3 cup sliced grapes
1 1/3 cup blueberries
(i also recommend blackberries!)

Unroll crescent dough and place in a greased cookie sheet. Press onto the bottom and up the sides of pan; seal seams. Bake at 375 for 15-20 minutes or until golden brown. Cool on wire rack.

Meanwhile, in a small bowl, beat the cream cheese, confectioners sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. You can sprinkle coconut on top too if ya want! Chill until serving. Makes 16 servings!

Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread
Printable Version

1 cube of softened butter
3/4 c. sour cream
3/4 c. brown sugar
1 t. vanilla
5 oz nuts (optional)
1/2 c raisins (optional)
2 cans Pillsbury Cinnamon Rolls

Combine butter, sour cream, brown sugar, vanilla, nuts and raisins. Cut cinnamon rolls (brand name optional) into quarters. Add to mixture. Pour everything into a greased bundt pan. Cook at 350 for 30-40 minutes. Remove from the pan and cover with the cream cheese frosting that came with the cinnamon rolls. Serve immediately. I got this recipe from Juls.

Blueberry Pancakes

Since I lost my "man card" long ago, I decided to post this recipe.

Blueberry Cheesecake Flapjacks
Printable Version

1 pkg. (3 oz) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

For topping, in a small bowl, beat cream cheese and whipped until smooth. Chill until serving.

In a large bowl, combine teh flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine teh eggs, buttermild and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Go here for the orignial recipe from Taste of Home.

We like these. Garrison requested them for his birthday breakfast. They cook a little unevenly if you use frozen blueberries, but stick with them on the grill and they turn out fine.

Crepes + Cream Cheese & Strawberry Filling

Crepes + Cream Cheese & Strawberry Filling
Printable Version

Crepe:
1 c flour
1 t salt
1/2 c sugar
2 c milk
5 eggs
1 t vanilla
2 T oil

Mix flour, salt & sugar. Add 1 c of milk & mix until smooth. Beat in eggs one at a time. Add oil & vanilla & mix well. Add final cup of milk. Spray pan. Cook on one side until the top is dry. Makes 15 - 10 inch crepes. For dinner crepes, increase eggs to 6 and salt to 1 1/2 t. Omit vanilla and decrease sugar to 2-4 T.


Cream Cheese Filling:

8 oz cream cheese, softened
12 oz cottege cheese
8 oz cool whip
1+ T powdered sugar

Beat cream cheese. Add cottage cheese & beat. Stir in cool whip & powdered sugar.


Strawberry Topping:

Frozen strawberries or other fruit
Sugar to Taste

Microwave strawberries, chop/slice with knife, sweeten to taste.