Wednesday, July 23, 2008

My OAMC Breakfasts made today

Amish Crunch Pancakes & Homemade Pecan Syrup

Amish Crunch Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups all-purpose flour
1 1/3 cups whole wheat flour
2 cups quick cooking oats
1 1/3 cups quick cooking oats
8 tablespoons sugar
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
8 teaspoons cinnamon -- divided
9 cups buttermilk
8 eggs -- beaten
8 tablespoons oil
4 cups blueberries
1 cup chopped almonds
1 cup packed brown sugar

Combine flours, 1/3 cup oats, sugar, baking powder, baking soda, salt and 1 tsp. cinnamon in a mixing bowl.

In a separate bowl, combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.

For topping, mix together 1/2 cup oats and one tsp. cinnamon. Blend in almonds and brown sugar.

Lightly grease griddle.

Sprinkle 1 tsp. topping for each pancake onto hot griddle. Pour 1/4 cup batter over topping. Immediately sprinkle with another teaspoonful of topping.

Turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Yields: 76 pancakes

Per Serving (excluding unknown items): 422 Calories; 12g Fat (24.3% calories from fat); 14g Protein; 67g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 855mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

Serving Ideas : Can substitute chopped strawberries (or other berries) or peeled & chopped peaches, apples or bananas for the blueberries.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through.

Homemade Pecan Syrup

Recipe By :Cherylann
Serving Size : 36
Categories : Syrups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 cups corn syrup
1 cup sugar
3 Tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons maple extract
1 1/2 cups chopped pecans
1 cup honey
1 teaspoon cinnamon

Combine water, corn syrup, sugar, butter and salt in a heavy saucepan. Cook over medium heat until mixture reaches a full boil, stirring occasionally.

Continue to boil syrup for 7 minutes; remove from heat and allow to cool for 15 minutes.

Stir in maple flavoring; allow to cool to warm.

Combine syrup, pecans, honey and cinnamon.

Pour mixture into an airtight container.

Serve over waffles or pancakes.

Yields: 6 cups
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Per Serving (excluding unknown items): 143 Calories; 4g Fat (25.3% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 2 Other Carbohydrates.


Anonymous said...

Hi Cherylann. I came to visit from the CNB site. I saw your post with questions on genealogy and thought I'd respond. I've done a bit of research on my family and the best place I can tell you to go for information and help is a local Latter Day Saints church. Here's a link to help get you going.
I took a genealogy class at my local high school too. (That's actually where I first found out about the above info.) You may be able to find something like that near you as well. Check if you have adult education etc. Hope that's some help to you. Best of luck. I really enjoyed it when I was working on mine, but it's been some time and I'm sure things have changed a lot so finding someone who does it now is highly recommended.

Cherylann said...

Thx so much Carolyn. This was a big help. I did find my grandma's info, so that may help me find some other info :o)

Tawnya said...

I started a blog over at Feel free to come by and visit!


Mrs. Alspaugh said...

Hey! Great recipes. I will have to try making the syrup. TY

*waving* from MTOC

Cherylann said...

I hope you like it C. It's addictive, lol. My dh and I have started putting it on vanilla ice cream, too.........yum!