Ingredients:

Cake:
2 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream

Topping:
1/4 cup brown sugar
1/2 tsp cinnamon
1/3 cups chopped nuts

Instructions:

1) Preheat oven to 350 degrees. In a medium bowl, sift and mix together the 2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Set aside.

2) In stand mixer fitted with a paddle attachment, beat 1/2 cup butter and 1 cup sugar. Add 2 eggs and 1 tsp vanilla.

3) Lower the speed to medium-low, and gradually add in the flour mixture, while alternating adding 1 cup sour cream. Mix until all ingredients are just combined.

4) Pour batter into two 9-inch bread pans or one 9×13 inch dish.

5) Mix together 1/4 cup brown sugar, 1/2 tsp cinnamon, and 1/3 cups chopped nuts in medium bowl. Divide mixture evenly on top of cakes. Bake at 350 degrees for 45-50 min.

Mom’s Coffee Cake

Ingredients

1 1/4 cup milk
1 1/4 cup flour
1/2 tsp salt
3 eggs

Instructions:
1) Preheat oven to 425 degres and grease popover pan.
2) In large bowl, mix 1 1/4 cup milk, 1 1/4 cup flour and 1/2 tsp salt. Beat until blended (do not overbeat).
3) Fold in 3 eggs, one at a time, until just blended.
4) Fill popover pan cups 3/4 full.
5) Bake at 425 degrees for 20 min. Reduce temp to 325 and bake for 15-20 min more until golden brown. Serve with Jam, scrambled eggs and spinach, or just butter.

Ingredients

Dough
3/4 cup whole milk (warmed 110 degrees)
2 1/4 tsp instant or rapid rise yeast
3 large eggs, room temperature
4 1/4-4 1/2 cups flour
1/2 cup cornstarch
1/2 cup sugar
1 1/2 tsp salt
12 tbsp butter (softened, cut into 12 pieces)

Filling
1 1/2 cups packed light brown sugar
1 1/2 tbsp cinnamon
1/4 tsp salt
4 tbsp butter, softened

Glaze
1 1/2 cups confectioners’ sugar
4 oz cream cheese, softened,
1 tbsp whole milk
1 tsp vanilla

Instructions

1) Dough: Whisk 3/4 cup whole milk (warmed 110 degrees) and 2 1/4 tsp instant or rapid rise yeast together until yeast dissolves. Whisk in 3 large eggs.

2) In stand mixer fitted with dough hook, 4 1/4 cups flour, 1/2 cup cornstarch, 1/2 cup sugar, and 1 1/2 tsp salt on low speed. Add warm milk mixture in steady stream and mix for 1 min. Mix in 1 piece of 12 tbsp butter at a time. Continue until dough comes from sides of the bowl (about 10 min). If dough is wet and sticky, add 1 tbsp flour to mixture at a time until drier.

3) Transfer dough to floured counter and knead into smooth ball, then transfer to a medium, greased bowl, and cover with plastic wrap.

4) Pour 3 cups of boiling water into bread loaf pan an place in bottom rack of oven. Place bowl with dough on middle rack and let dough rise in oven until doubled in size (approx 2 hours).

5) Filling: Remove dough from oven and transfer to lightly floured counter. Combined 1 1/2 cups packed light brown sugar, 1 1/2 tbsp cinnamon, and 1/4 tsp salt in small bowl.

6) Roll dough out into 18-inch square and, leaving 1/2 border around the edged, spread with 4 tbsp butter, then sprinkle evenly with sugar mixture—lightly pressing sugar into the dough. Roll dough into firm cylinder, pinch seams, and cut into 8 pieces (For smaller rolls, roll the dough into wider rectangle and cut the dough into 12 pieces). Transfer rolls, cut side up, to to greased cake pan. Cover pan lightly with plastic wrap and let dough rise in oven until doubled in size (about 1 hour).

To Make Ahead: At the end of step 6, don’t let the dough pieces rise. Place pan in fridge overnight or up to 24 hours. To bake, let sit at room temp for 1 hour, then pour a little milk into bottom of pan and bake at 350 degrees for 35-40 min—rotating pan halfway through.

7) Remove dough and pan with water from oven and preheat oven to 350 degrees, then pour in a little milk into bottom of the pan and bake for 35-40 min—rotating pan halfway through.

8) Glaze: In small bowl, whisk 1 1/2 cups confectioners’ sugar, 4 oz cream cheese, softened, 1 tbsp whole milk, and 1 tsp vanilla. Brush buns with glaze and let cool for 30 min.

Makes 2 large pancakes

(You probably don’t need any maple syrup on these)

Ingredients

•  2 bananas, mashed
• 2 tablespoons coconut oil or butter, melted
• 1 teaspoon honey (or agave nectar)
• 2 eggs
• 1 cup oat flour* (Made by grinding oatmeal in a blender or food processor) 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. In a  blender or food processor, grind oatmeal to a medium powder and then whisk together the oat flour, baking soda, salt and spices in a bowl.
2. In another large bowl, mash the bananas with a head of a wire whisk and stir together the mashed bananas, melted coconut oil (or butter), and honey (or maple syrup. Add extra honey if bananas are not ripe at all.
3. Beat in the eggs. 
4. Add the dry ingredients to the wet and stir briefly just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!
5. Important: Let the batter sit for 5-10 minutes to allow the oats to absorb the liquid and soften their texture. (You can thin out the bater with a tiny bit of milk, but I never do). 
6. Heat a skillet over medium-low heat.  Lightly oil the surface with cooking spray.
7. Place a desired amount of batter on the skillet and cook the pancake for about 2-3 minutes on one side. 
8. When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

2 eggs beaten
2 cups buttermilk
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup butter, melted

Mix all ingredients

Ingredients

Eggs
Garlic gloves, minced
Red pepper flakes
Pepper
Cheddar cheese, shredded
Black bean salsa
Spinach
Tomatoes (optional)
Sriracha
Tortilla chips
Avocado

Instructions

1) Sautee minced garlic in butter. Add eggs, pepper, and red pepper flakes, and scramble.

2) When eggs are nearly cooked, add cheddar cheese, black bean salsa, spinach, tomatoes, and sriracha.

3) When all ingredients are nearly cooked, add crumbled tortilla chips. Serve with avocado.