Overnight Coffee Cake

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/2 c. brown sugar

1/2 c. sugar

2/3 c. shortening

2 large eggs

1 c. buttermilk

1 tsp. butter flavor

1 tsp. vanilla

Topping:

1/4 c. brown sugar

1 Tbsp. flour

1/2 tsp. cinnamon

1/4 tsp. allspice

1 Tbsp. hard butter, cut into small pieces

1/2 c. chopped pecans or walnuts

Mix first 5 ingredients together. In a seperate bowl, cream sugars and shortening. Add eggs, buttermilk, and flavorings to creamed mixture. Stir flour and creamed mixture together. Pour into 9x13 inch greased pan.

Combine ingredients for the topping (except butter and nuts). Sprinkle on top of batter. Place chopped butter ontop of batter, spacing out evenly. Sprinkle with chopped nuts.

Cover and refridgerate overnight. In the morning, uncover and bake at 350 degrees for 30 minutes.

Serves 12

*This is a recipe my mom has made since I was a kid. It's always a favorite at family brunches. As you can probably tell by the ingredients, it is NOT a low-fat recipe!

Whole Grain Pancakes

1 c. whole wheat flour

1/2 c. quick oats

1/4 c. cornmeal

3 Tbsp. flaxseed meal

3 Tbsp. brown sugar

1 t. baking powder

1/2 t. baking soda

1 egg, beaten

2 c. buttermilk

1/2 t. vanilla

1/8 t. salt

In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.

Heat a large skillet or griddle over medium heat. Coat with cooking spray (not necessary if you use a non-stick surface). Pour batter onto skillet (how much depends on how large you want your pancakes to be). Cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

This is a recipe I found online on www.allrecipes.com .

*I love hearty, nutty breads and baked goods. These pancakes were delicious with peanut butter and a little syrup.

Pumpkin Chocolate Chip Scones

2 c. flour

1/4 c. sugar

2 t. baking powder

3/4 t. baking soda
1/2 t. salt

1/2 t. cinnamon

1/4 t. ground ginger

1/4 t. ground cloves

2 Tbsp cold butter

3 Tbsp milk

1 egg, lightly beaten

3/4 c. pumpkin puree

1/2 c. mini-chocolate chips

1 egg yolk

2 Tbsp water

In large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in cold butter. Stir in milk, pumpkin, and chocolate chips.

Turn onto a well-floured surface. Roll into an 8 inch circle. In a small bowl, beat the egg yolk and water. Brush over dough. Cut into 8 wedges.

Transfer to a greased baking sheet (or a baking sheet covered in parchment paper). Bake at 400 degrees f0r 15-20 minutes (until cooked through and top is lightly browned).

*This is a recipe I made up with the help of a general scone recipe I found in a cookbook.

Chocolate Crinkles

1/2 c. vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 c. granulated sugar
2 tsp. vanilla
4 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. powdered sugar

In a large bowl mix in oil, chocolate, granulated sugar, and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder, and salt. Cover, refridgerate for 2-3 hours.

Heat oven to 350. Grease cookie sheet (or use parchment paper). Roll dough into small balls. Roll in powdered sugar. Place about 2 inches apart on baking sheet. Bake 10-12 minutes or until almost no imprint remains when touched in the center. Immediately remove from cookie sheet to cooling racks.

This is a Betty Crocker recipe my mom made during the holidays when I was a kid.

*Tip!!! Roll a bunch of balls first and then do the powdered sugar. Going back and forth for each one is just too messy!

Oreo Truffles

1 lb Oreo cookies (1 pkg)

8 oz cream cheese, room temperature

1/2 tsp. vanilla extract

1 lb milk chocolate

1/2 lb white chocolate

1. Using a food processor, grind cookies into a fine powder. With a mixer, blend cookie crumbs with cream cheese and vanilla until well blended (no traces of cream cheese)

2. Roll into small balls and place on a wax-lined cookie sheet. Refridgerate for 45 minutes.

3. Line 2 cookies sheets with wax paper. In a double-boiler melt the milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of the chocolate and let excess chocolate drip off. Place on lined cookie sheets.

4. In a seperate double boiler, melt white chocoate. Using a fork, drizzle white chocolate over balls. Let cool.

5. Store in airtight container, in refridgerator.

This recipe was on Food.com

*As you can see by the picture, I reversed the order of the chocolates. Dipping first in white and drizzling with milk chocolate. After reading a lot of comments about this recipe online, I decided to used almond bark instead of the chocolate. I found it very difficult to work with and would try the chocolate next time instead. Suggests on the recipe also said to try different extracts, or different flavors of oreos (they make peanut butter, and mint ones for sure). I think the mint would be good and may consider trying them again. The recipe also suggested that instead of dipping them, to roll them in candy sprinkles, or cocoa powder, etc.