• Baked French Toast with Pecans
• Banana Chocolate Chip Muffins
• Banana Pancakes
• Banana Smoothie
• Chocolate Chip Pancakes
• Chocolate Streusel Coffee Cake
• Oven Pancakes
• Pumpkin French Toast
• Pumpkin Pancakes with Root Beer Syrup Caramelized Bananas and Cinnamon Whipped Cream
• Sex in a Pan
• Strawberry Pancakes
• Swedish Pancakes
• Sweetie Pie Pancake with Brown Sugar Apples and Bacon

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Baked French Toast with Pecans
From Steep Acres Farm Bed & Breakfast
(This dish is assembled a day ahead so the buttery sauce can soak into the bread.)
6 servings

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup (packed) golden brown sugar
• 1/2 cup pure maple syrup
• 1 cup coarsely chopped pecans
• 8 large eggs
• 1-1/2 cups half and half
• 1-1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 1-pound loaf unsliced challah or other egg bread, cut into 1-1/4 inch thick slices

Stir butter, brown sugar and 1/2 cup syrup in heavy medium saucepan over medium heat until melted and smooth. Transfer 13x9x2 inch glass baking dish. Sprinkle pecans over butter mixture. Whisk eggs, half and half, cinnamon, and vanilla in large bowl to blend. Dip bread slices into egg mixture and arrange in single layer in prepared dish. Pour remaining egg mixture over bread slices in dish. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350. Bake French toast uncovered until golden brown and puffed and knife inserted into center comes out clean, about 40 minutes. Cut into 6 pieces. Serve pecan-side up with additional warm maple syrup.

Banana Pancakes

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Sweetnicks' Notes: I added about 1/4 teaspoon of cinnamon and 1/2 teaspoon of brown sugar to the batter. I also mixed everything in one bowl.

Banana Smoothie

• 1 cup sliced banana
• 1 cup ice
• 1 cup milk

Blend and enjoy.

Oven Pancakes

• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup butter
• 4 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 tablespoon confectioners' sugar

Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside. Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon. Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.

Sweetnicks Notes: Delicious and so easy to make.

Pumpkin French Toast

• 1 loaf (1 lb) unsliced brioche-style bread (I used challah)
• 1/4 cup sugar
• 1/4 tsp cinnamon
• pinch coarse salt
• 1/2 cup canned pumpkin
• 1/2 cup half-and-half
• 4 large eggs
• 1 tsp grated fresh ginger (I omitted)
• 1 tsp vanilla extract
• 1/2 grated orange zest (I used orange extract instead)
• 6 T butter
• maple syrup
• 2 T orange-flavored liqueur or OJ

Trim ends of bread. Cut into 12 1-inch-thick slices. Combine sugar, cinnamon and salt in bowl. Whisk in pumpkin, half-and-half, eggs, liqueur, ginger, vanilla and orange zest. Pour mixture into large pan. Add bread slices to pan; turn slices over to coat. Cover and refrigerate overnight. Add 2 T butter to skillet on medium-low heat. When butter is sizzling, add bread slices 2 at a time and cook until bread is golden brown, 2-3 minutes, on each side. Keep warm in oven while finishing all the bread. Add more butter to pan as necessary. Serve with maple syrup.

Pumpkin Pancakes with Root Beer Syrup, Caramelized Bananas, and Cinnamon Whipped Cream
Recipe from Julie November 2005 Supper Club Four Seasons Hotel, Chicago

Prep Time: 35 minutes Cook Time: 55 minutes Yield: 4 servings

Pancakes:

• 1 cup pastry flour
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/16 teaspoon cloves
• 1/16 teaspoon nutmeg
• 1/16 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup pumpkin puree
• 2 eggs
• 1 cup half-and-half
• 1-ounce melted butter
• 4 egg whites, whipped to soft peak
• 2 tablespoon vegetable oil

Root Beer Syrup:

• 4 (16-ounce) bottles root beer
• 2 tablespoons butter, room temperature

Caramelized Bananas:

• 4 bananas, cut in half lengthwise
• 2 ounces butter
• 4 tablespoons sugar

Cinnamon Whipped Cream:

• 4 ounces whipping cream
• Cinnamon
• 1 tablespoon sugar

To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.

Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.

To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.

Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.

To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.

To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.

Sex in a Pan

• 2 cans cresent dinner rolls
• 2 (8oz.) cream cheese, softened
• 3 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 egg (separated)
• 3/4 cup sugar
• 1/3 cup sugar
• cinnamon

Flatten 1 pkg. cresent rolls in an ungreased 13x9 pan. Combine 3/4 cup sugar, softened cream cheese, lemon juice, vanilla and egg yolk. Mix until creamy. Spread over flattened cresent rolls. Unroll other cresent roll and lay over that mixture, trying to cover the first layer the best you can. Mix egg white and 1/3 cup sugar and pour over second layer of rolls. Spread with spatula to cover and sprinkle with cinnamon. Bake at 350 for 25 minutes.

Swedish Pancakes

• 4 eggs
• 2 cups milk
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 pinch salt
• 2 tablespoons melted butter

In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter. Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

Sweetnicks Note: Delicious and could not be easier to make. Tastes just like the ones they serve at IKEA for breakfast.

Sweetie-Pie Pancake with Brown Sugar Apples and Bacon
Serves 4

• 3 eggs
• 1/2 cup milk
• pinch of salt
• 1/2 cup all-purpose flour
• 4 slices of cooked bacon, cut into 1/2-inch pieces
• 2 small apples
• 2 tablespoons butter
• 1/4 cup firmly packed brown sugar
• powdered sugar for dusting

Preheat oven to 425. In a medium bowl, whisk together the eggs, milk, salt and flour. The batter may be slightly lumpy. Set aside. Peel, core and cut the apples into 1/4-inch slices. Melt the butter over medium heat in ovenproof skillet or Corning Ware dish. Add the apple slices and saute for 3 minutes. Turn the apples and saute for 3 minutes longer. Sprinkle the apples with the brown sugar, then with the bacon and cook for 1 minute. Whisk the batter for 30 seconds and pour it over the apple mixture. Bake until the pancake puffs up and is golden brown, about 15 minutes. Using an oven mitt to hold the skillet's hot handle, remove from the oven. Dust with powdered sugar, slice and serve immediately (relax, it will deflate).

Sweetnicks Notes: First made in July 2005. Very tasty, from cookbook, "Everything Tastes Better with Bacon."

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