English Royalty Chocolate Chip Scones

1 3/4 cups all-purpose flour 1/3 cup white sugar 2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons unsalted butter, chilled and cubed 1/2 cup miniature semi-sweet chocolate chips 3 tablespoons orange juice Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool. Amount Per Serving  Calories: 167 | Total Fat: 7.1g | Cholesterol: 13mg Powered by ESHA Nutrient Database

English Royalty Chocolate Chip Scones

Servings Per Recipe: 12

Amount Per Serving

Calories: 167

Total Fat: 7.1gCholesterol: 13mgSodium: 180mgTotal Carbs: 24.6g    Dietary Fiber: 0.9gProtein: 2.3g

Mother's Day: Cinnamon Raisin Swirl Bread

1 1/2 cups warm water2 tablespoons milk2 tablespoons shortening1 teaspoon salt4 cups bread flour3 tablespoons white sugar2 teaspoons active dry yeast1 cup raisins2 tablespoons butter, softened2 tablespoons brown sugar1 teaspoon ground cinnamon1 tablespoon butter, meltedPlace water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished. Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped. Amount Per Serving  Calories: 158 | Total Fat: 3.5g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 158

Total Fat: 3.5gCholesterol: 5mgSodium: 131mgTotal Carbs: 28.1g    Dietary Fiber: 1gProtein: 3.6g VIEW DETAILED NUTRITION
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Mother's Day: Norwegian Pancakes - Pannekaken | Submitted By: in da wings

3 eggs1 1/2 cups milk1 cup all-purpose flour1/4 teaspoon salt1 teaspoon sugarCombine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth. Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter. Amount Per Serving  Calories: 146 | Total Fat: 3.9g | Cholesterol: 111mg Powered by ESHA Nutrient Database

Norwegian Pancakes - Pannekaken

Servings Per Recipe: 6

Amount Per Serving

Calories: 146

Total Fat: 3.9gCholesterol: 111mgSodium: 159mgTotal Carbs: 19.8g    Dietary Fiber: 0.6gProtein: 7.3g VIEW DETAILED NUTRITION
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Well, despite his skepticism about *Norwegian* pancakes being anything like crepes, my boyfriend was promptly enthused by these. He thinks they are very excellent and can't wait for me to make these again. I, too, thought them to be very tasty. They were very easy to make(of course, you needed to overlook my inexperience at the flipping of them). I added a dash of vanilla to the mix and then we smothered them with whipped brown sugar and cinnamon cream cheese, drizzled some maple syrup on the top, and sprinkled with powder sugar. Great! Thanks! Was this review helpful? [ YES ]
59 users found this review helpful Well, despite his skepticism about *Norwegian* pancakes being anything like crepes, my...

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Mother's Day: Hawaiian Waffles with Pineapple and Coconut | Submitted By: Lynn Pinkham

1 1/4 cups sifted all-purpose flour1/2 tablespoon white sugar1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 egg yolk1 cup sour cream1/4 cup coconut milk3/4 cup chopped fresh pineapple5 tablespoons unsalted butter, melted2 large egg whites, beatenPreheat a lightly greased waffle iron. In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt. In a separate medium bowl, mix egg yolk, sour cream, coconut milk, pineapple and butter. Thoroughly mix in the flour mixture. Gently fold in egg whites. Pour the mixture into the prepared waffle iron, and cook until golden brown. Amount Per Serving  Calories: 448 | Total Fat: 30.9g | Cholesterol: 115mg Powered by ESHA Nutrient Database

Hawaiian Waffles with Pineapple and Coconut

Servings Per Recipe: 4

Amount Per Serving

Calories: 448

Total Fat: 30.9gCholesterol: 115mgSodium: 379mgTotal Carbs: 34.7g    Dietary Fiber: 1.2gProtein: 8.8g VIEW DETAILED NUTRITION
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Mother's Day: Overnight Caramel Pecan Rolls | Submitted By: ERIBERRY

2 cups milk2 (.25 ounce) packages active dry yeast1/2 cup warm water1/3 cup white sugar1/3 cup vegetable oil1 tablespoon baking powder2 teaspoons salt1 egg7 cups all-purpose flour1 cup packed brown sugar1/2 cup butter2 tablespoons light corn syrup1 cup pecan halves1/4 cup butter, softened1/2 cup white sugar1 1/2 tablespoons ground cinnamonWarm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls. Amount Per Serving  Calories: 327 | Total Fat: 13.3g | Cholesterol: 26mg

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Mother's Day: Savory Southwestern Crepes | Submitted By: Amy Storms

1 pound ground pork sausage1 small onion, diced1 red bell peppers, seeded and diced2 cups fresh mushrooms, sliced1/4 cup cilantro, finely chopped5 eggs6 egg whites1/4 cup milk1 cup shredded Cheddar cheesesalt and pepper to taste6 egg yolks3/4 cup butter2 lemons, juiced1 cup all-purpose flour1 egg2 cups milk1 pinch paprika, for garnish1 (16 ounce) jar salsaIn a large skillet, cook sausage over medium heat. When sausage is half cooked through, drain off most of the fat. Add onion, red pepper, mushrooms and cilantro; cook until vegetables are tender and sausage is browned. Remove sausage and vegetables from pan, leaving a slight coating of oil. Whisk together 5 eggs, egg whites, 1/4 cup milk and cheese. Return skillet to medium-high heat and pour in egg mixture. Cook, stirring occasionally, until eggs are set. Remove from heat but keep warm. In a double boiler, over medium heat, combine egg yolks, butter and lemon juice. Whisk continuously (watch the heat or it will curdle). Remove from burner when butter has completely melted. In a mixing bowl, whisk together flour, egg and milk. Pour mixture through a fine sieve to eliminate lumps. Heat a non-stick crepe pan on medium-high heat. Spray with cooking spray and pour about 1/3 cup of batter in the pan. Rotate the pan to spread a paper thin amount of batter around the pan. Flip when it starts to bubble and cook until golden on both sides. Repeat until all batter is used. To assemble: Place one crepe on a plate, spoon eggs and sausage mixture down the middle of the crepe from top to bottom (like a taco) and fold over in a half circle. Top with Hollandaise sauce and sprinkle with a little paprika. Serve with a scoop of salsa on the side. Amount Per Serving  Calories: 774 | Total Fat: 61.4g | Cholesterol: 476mg

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