Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp salt
1 stp vanilla
1 tsp orange zest (optional)
1/4 cup butter, melted

1. preheat oven to 400. Blend first 6 ingredients together in a blender.
2. Blend in butter a little at a time
3. Grease muffin tins well. 24 tins
4. bake 15 minutes, until fluffy and golden
5. Serve with favorite toppings

Huckleberry Cheese Cake

Huckleberry Cheese Cake

This is similar to mom's cream cheese pie recipe. Yet its got a different crust and adds some different ingredients.

Crust:
2 Cups Flour
1/2 Cup brown sugar
2 cubes soft butter (1 Cup)

Stir until crumbly.
Pat into 9 X 13 pan and bake at 375 10-15 minutes or until lightly browned.
If too thick don't use all.

Filling:
1 8 oz package cream cheese
1 Can sweetened condensed milk
Beat until fluffy
Add:
1/3 cup lemon juice
1 tsp vanilla
1 12 oz cool whip
Pour on crust and chill

Topping:
1 Raspberry Danish Dessert as directed for pudding
Add:
1/3 cup sugar
1/8 tsp salt
2 cups huckleberries

Pour over cheesecake layer and chill.


I used only 2/3rds of this recipe and used a regular graham cracker pie crust to make it easier. I still got a lot of cheese cake left overs, so I also crushed up some graham cracker/sugar mix and a little butter and put them in 6 cupcake tins and made little desserts:) Turned out great!

Fluffy Butermilk Pancakes.

These are great. They bake up fluffy and restaurant style! Would be great with Tasha's homemade syrup recipe! (Tasha you should post that!)


Ingredients

• 2 Cups Flour
• 2 TBS sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 Cups well shaken butter milk (add 2 TBS apple cider vinegar to make butter milk)
• 2 Large eggs
• 1/4 cup vegetable oil

1. Mix dry ingredients together
2. Add all wet ingredients to a separate bowl and stir until blended
3. Add wet ingredients to dry ingredients, just until combined. DO NOT OVER MIX.
4. Cook with Med-Low heat.

Sweet Crepes

I love breakfast for dinner, I'd have it every night if I could. The kids love it and it is so easy to make:) Bryan is not a huge fan, so luckily we have to have real meals too:)

I made our own IHOP (international Pancakes) for dinner last week. These crepes turned out great. I also made some German pancakes (per Bryan, I thought I could win him over to the breakfast side, if I made something German for him. He said that they were not traditionally ones, yet he enjoyed them.)



Okay on to the crepe recipe. I will also post the German one as well.

Sweet Crepes:
1 cup All-Purpose Flour
3 Large Eggs, beaten
1 1/2 cups whole milk
Pinch salt
1/2 tsp sugar
1/2 tsp vanilla extract
3 Tablespoons melted unsalted butter

whisk together all ingredients to form a smooth, thin batter. Prepare the sweet crepes mixture and refrigerate for 1 hour while you prepare the fruit sauce and cream cheese filling

Heat a heavy 6-inc skillet or crepe pan over med-high heat. When hot, spray with non stick spray. Ladle about 2 ounces of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1-2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper or tin foil to keep warm. Repeat with remaining batter.
Makes about 12 6inch crepes.

Filling:
1 TBS Vanilla Extract
2 TBS cornstarch
1/2 cup water
2 TBS Butter
1/2 Cup sugar
1/2 tsp. Almond Extract
1 lb cream cheese
1/2 c powdered sugar & 2 TBS honey
6 cup assorted summer fruits (strawberries, blackberries, raspberries, blueberries, etc.) Frozen mixed berries work too!

In a bowl, combine cornstarch and water and stir until well blended. In a 4 quart saucepan, add the butter, sugar, and cornstarch mixture and heat over med-high until hot, about 1 minute. Add 4 cups of the summer fruits and bring mixture to a simmer. Cook for another 3-5 minutes, or until thickened. Remove from heat, and 1 tsp of vanilla extract and the almond extract. Stir to combine and set aside on low heat.

In a mixing bowl, combine the cream cheese, powdered sugar, honey and remaining TBS of vanilla extract and stir until smooth.

Meanwhile , begin making crepes as directed.

When ready to serve, spread the cream cheese mixture evenly among the crepes and roll the crepes into tight cylinders. Place 2 crepes in the center of a plate, spoon 2 to 3 TBS of the warm fruit sauce over crepes, and top with remaining fresh fruit. Serve immediately.



I had a lot of left over fruit and filling left over, I added the left overs to my German Pancakes!