SWEDISH PANCAKES

This morning we got a late start and didn't even eat breakfast until noon. Everyone voted for Swedish pancakes.

Aunt Dorothy taught me how to make these, thick with powdered sugar and a healthy squeeze of lemon or lime juice. Sometimes we used homemade raspberry freezer jam in stead of the sugar and juice. Either way they are delicious.

When the kids were all home this was a Saturday morning breakfast, when I had plenty of time to fuss. I would make three recipes before everyone had enough.

This morning it took two recipes to satisfy four of us.

A chorus of "Oinks" were heard around the table.



Here is the naked pancake. Notice that it is not round. I am keeping it real for you, no food stylist fussing here.



Add a good bit of powdered sugar.

And some lemon or lime juice. We were out of lemons but had plenty of limes. Roll the pancake up and eat. Yum.

Nurse Giggleswich isn't as insanely in love with lemon or lime as the rest of us so I made a cream cheese filling and sliced strawberries for her.

We all liked it too. But as for me and my taste buds it's powdered sugar and lime juice, all the way.

Recipe for both the pancakes and cream cheese filling below.

Swedish pancakes--Aunt Dorothy Watson

2 cups milk--we don't drink milk, I usually use powdered soy milk, reconstituted but today, since I had cream, I used 1/2 cup cream and 1 1/2 cups water. Don't tell. No one knows-except my arteries.
4 eggs
1/2 cup flour
1 tablespoon sugar
1 healthy pinch salt
2 tablespoons melted butter--if your butter is soft and you have a super good blender you won't need to melt the butter.

Filling

Powdered sugar

lemon or lime juice

OR

raspberry freezer jam

OR

cream cheese filling--recipe following-and fresh sliced fruit

Pour all the pancake ingredients in the blender bowl and blend until completely mixed. If not melting the butter make sure it is mixed really well.

Spray a hot griddle with vegetable spray, pour a thin layer of batter on the hot griddle. Cook pancake until it is golden brown. Flip pancake and cook other side. Put on oven proof container in a 200 degree oven to keep warm. Repeat until all the batter is used and then after you have eaten two pancakes you will realize one recipe isn't enough so you get up and do it all again. I didn't have to spray the griddle again but sometimes I do. I guess it depends on how well seasoned it is.

Cream Cheese Filling

1 (8 ounce) pkg. cream cheese, room temperature

1 cup cottage cheese

1/2 cup sugar

1 tsp. vanilla

Mix really well with an electric mixer. Serve in Swedish Pancakes with fresh, sliced fruit. I noticed this was not sweet enough for Lord Bumhampton and he added powdered sugar. I added some fresh lime juice to mine and it was fabulous.

BREAKFAST BARS—Lynne Snyder

I really would like to give credit to whoever posted this recipe on the Internet--although I have changed it--but I can't find it. Originally they were called "Duane's Breakfast Bars." Or maybe it was Dwaine's or maybe Dwayne's. Who knows? If you know please let me know.

These bars are very satisfying without being too sweet. They keep your energy level pretty constant. I swear--not really, I try not to swear--that every day I eat these I loose weight that day.

I took some of these to the BYU Writer's and Illustrating for Young Readers symposium one year and people wanted the recipe. The next year snacks were provided and I didn't take any but should have. The snacks were mostly candy and I'm still recovering.

1 cup corn syrup or honey (I used corn syrup--I am now using honey because we finally dealt with a 5 pound container that has been in the basement for about 30 years)
1/3 cup brown sugar
1/3 cup butter, softened *
1/3 cup oil* , if you use olive oil they will taste faintly like olive oil at the very first but then the olive oil taste goes away.
2 Tbs. nutritional yeast (optional) I usually forget to put this in

1/4 cup flax seeds
1/4 cup sesame seeds (optional)

1 tsp vanilla

Mix by hand and then add:

1 cup all purpose flour
1 tsp baking soda

Mix again and add:

1 cup walnuts
1 cup dried cranberries. (or other nuts and dried fruit.)

Add:
4 ½ cups oats.

Lightly press into greased 9 x 13 pan and bake at 325° 22-28 minutes (25 minutes in my oven), until light brown on top. Cool 10 minutes, Cut into squares, let completely cool before removing from pan.

* Can use 2/3 cup butter instead of part butter and part oil. I forget to wait ten minutes before cutting. I cut right out of the oven and then let them cool and then cut again. Store them in an airtight container. If they dry out before you get them all eaten put a short glass of warm water in the container for an hour.

Notes: Today--March 4, 2004--I added a cup, minus 2 Tbs. chia seeds, blended in a coffee grinder. I also added 1/4 cup flax seeds, I should have blended them to break their shell but I don't necessarily like the taste of flax seed flour. I know some of them will go through undigested but any that get broken while eating will be fine.

BUTTERMILK SYRUP

This is truly a fabulous syrup, great over pancakes or french toast. It's hard to resist just spooning up and eating what's left over. A local restaurant--Magleby's Fresh--serves this syrup with their French Toast. They won't give you the recipe so here it is.

½ cup (or more for thinner syrup) buttermilk
1 cup sugar (white or brown)
1 stick butter
½ tsp. baking soda
1 tsp. vanilla or maple flavoring (I prefer vanilla, it’s so subtle and so good)

Mix buttermilk, sugar, butter and baking soda in a large pot (it foams), bring to a boil and boil one minute; add vanilla, serve.

BREAKFAST CASSEROLE or EGG SOUFFLÉ—Betty Helquist--a friend of Lynne's

This is a wonderful Christmas breakfast. Very rich but very good.

8 slices bread, cubed
2 cups grated cheese
1 lb. Sausage, either bulk sausage or links, cut up or bacon, chopped. Cooked.

Layer in 9x13 inch baking dish in order given. Mix the following and spoon over:

4 eggs, beaten
2¼ cups milk
¾ tsp. prepared mustard

Heat together and spoon over the top:

1 can cream of mushroom soup
½ can milk
Cover and refrigerate overnight or several hours. In the morning bake for 1 ½ hours at 275° (glass pan).or 300° metal pan. Serve immediately. Cover with foil if it has to wait to be served.

Serves 12-14.

ORANGE CRAISIN ROLLS—Gaye Marrott--a friend of Lynne's

Gaye makes these for her very spoiled husband.

Dough:
1 1/8 cup orange juice
1 large egg
1 tsp. salt
3 cups flour
2 Tbs. butter
1 Tbs. sugar
1 tsp. dried orange peel
1 pkg. yeast

Filling:
1 TBs. butter, melted
¼ cup sugar
1-2 tsp. dried orange peel or freshly grated
½ cup dried cranberries
¼ cup finely chopped almonds

Glaze:
½ cup powdered sugar
½ tsp. orange peel
1-2 Tbs. frozen orange juice concentrate

In bread maker place dough ingredients in order given. Run on dough cycle. Remove dough from the machine upon completion of the dough cycle and roll into a rectangle on a floured work surface. Add only enough flour to prevent sticking. Brush dough with melted butter. Mix sugar and orange peel together and spread evenly over dough. Sprinkle with dried cranberries and nuts. Roll dough jelly-roll fashion, beginning on the wide side. Cut into 12 eual slices and place in 9x13 in grease d pan. Cover and let rise in a warm, draft-free location for 30 to 45 minutes.

Bake in preheated 350° oven for 20 to 30 minutes or until golden brown.
Mix glaze ingredients and drizzle on warm rolls.

SAUSAGE-FILLED CREPES—Gaye Marrott--a friend of Lynne's

Another recipe Gaye makes for her hubby on special occasions. A bit of work but worth it.

3 eggs, beaten
1 cup milk
1 Tbs. cooking oil
1 cup flour
½ tsp salt

Combine eggs, milk and oil. Add flour and salt; beat smooth. Pour 2 Tbs. batter into greased skillet; tilt. Cook on one side; invert onto toweling. Repeat to make 16.

Place 2 Tbs. sausage filling down center of each crepe; roll up. Place in 11¾ x 7½ inch baking dish. Cover chill, bake covered in 375° oven for 40 minutes.

Mix sour cream with melted butter. Spoon over crepes. Bake uncovered 5 minutes.

Sausage filling:
Cook 1 lb. Bulk sausage and ¼ cup chopped onions.

Drain. Add:
½ cup shredded cheese
1 (3 oz.) pkg cream cheese
1/8 tsp. marjoram.

Serves 7-8