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Eggs-ellent Holiday Recipes

 

Pancake Gift Mix and Apple Pancakes

Prep Time: 15 minutes
Cook Time: 4 to 5 minutes
Makes: 9 pancakes for each half of dry mixture
 
DRY PANCAKE MIX

• 3 cups all-purpose flour
• 3/4 cup diced dried apples
• 3 tablespoons granulated sugar
• 2 tablespoons baking powder
• 1-1/2 tablespoons ground cinnamon
• 1-1/2 teaspoons salt

APPLE PANCAKES

• 1 large egg
• 3/4 cup milk
• 2 tablespoons vegetable oil
• 1-1/2 cups Dry Pancake Mix

HERE’S HOW

1. For Dry Pancake Mix, COMBINE all ingredients in a clear 2-quart container with a tight fitting lid.  COVER with lid.  STORE in a cool dry place until ready to give as a gift.
2. For Apple Pancakes, COMBINE milk, egg and oil in a medium mixing bowl.
3. WHISK in 1-1/2 cups of the dry mix until batter is moistened but still has small lumps in it.
4. Meanwhile, SPRAY a griddle or large skillet with cooking spray.  HEAT on medium-high heat.
5. PORTION mixture using a 1/4 cup measure for each pancake onto cooking surface. 
6. COOK 1 to 2 minutes per side or until bubbles appear on surface.  TURN and continue cooking until surface is light golden brown.

TIPS

• Attach a festive recipe card with dry mix ingredients and additional ingredients needed to make the pancakes to the container before giving.
• Serve pancakes with maple syrup or your favorite pancake syrup.
• Dry mix can be prepared and held in container up to 2 weeks before giving as a gift.

Nutrition information per serving (1 pancake): 143 calories; 4g total fat; 1g saturated fat; 2g polyunsaturated fat; 2g monounsaturated fat; 23mg cholesterol; 418mg sodium; 23g carbohydrate; 1g dietary fiber; 4g protein; 52.8IU Vitamin A; 4.8IU Vitamin D; 42.0mcg folate; 70.4mg calcium; 1mg iron; 21.9mg choline.


 

ORANGE NUGGETS

 

• 4 eggs
• 1 (18.25-oz) package yellow cake mix
• 1 (12-ounce) container frozen orange juice concentrate, thawed and divided
• 1 (11-ounce) can mandarin orange sections, drained
• 1/3 cup oil
• 3 cups confectioners’ sugar
• ¼ -1/2 cup orange juice or water

 
HERE’S HOW

1. COMBINE cake mix, eggs, 1 cup of orange juice concentrate, orange sections and oil in a large bowl and beat with an electric mixer for 2-3 minutes or until well blended. 
2. COAT miniature muffin tins with vegetable spray. SPOON batter into muffin cups. 
3. BAKE in a preheated 350F oven for 10 minutes. 
4. Place a cooling rack over parchment paper. COOL mini cupcakes slightly, loosen  and gently remove to a cooling rack. 
5. REPEAT with remaining batter.**
6. In a bowl COMBINE powdered sugar, ½ cup of orange juice concentrate and ¼-1/2 cup orange juice or water. Beat until smooth. 
7. DIP each mini cupcake in glaze and drain on cooling rack. 

Yield:  7-8 dozen mini cupcakes. 
**Cupcakes may be frozen, thawed and then dipped in the glaze.