Paul Bunyan Breakfast Recipes

NORTH WOODS PANCAKES

North Woods Pancakes image

My son brought this recipe home from school after a study of "Tall Tales." Supposedly Paul Bunyan ate these! I did tweak the recipe a bit to fit our tastes. This is the only recipe I use for everyday pancakes! Serving size really depends on how big you make your pancakes.

Provided by MommaEllen

Categories Breakfast

Time 15m

Yield 8-10 pancakes, 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups milk (I use powdered dry milk, reconstituted)
1 egg (add 2 if you want more protein)
3 tablespoons melted butter or 3 tablespoons margarine
1 teaspoon vanilla extract

Steps:

In a large bowl, sift together the flour, baking powder and salt.
In a smaller bowl, mix together the sugar, milk, egg, melted butter and vanilla.
Add the milk mixture to the flour mixture, stirring until smooth.
Let set for about 5-10 minutes for the flour to absorb the milk mixture.
Pour 1/4 cup batter onto a preheated griddle (mine is set at 325 degrees).
Brown on both sides and serve hot with butter, syrup, fresh berries, or roll them up and eat plain like my son does.
I sometimes add chocolate chips to each pancake individually, after pouring onto the griddle. This keeps the chips from all clumping at the bottom of the bowl or someone not getting any chips in their pancake.

PAUL BUNYAN COOKIES

Paul Bunyan Cookies image

Submitted by Carol Osgood of Littleton, Colorado. As their name implies, these cookies are very large, so place six to eight cookies per sheet.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 18 cookies

Number Of Ingredients 14

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 bag (12 ounces) semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup raisins
1 cup (5 ounces) chopped walnuts

Steps:

Heat oven to 350 degrees. Line baking sheet with a Silpat. Sift together flour, cinnamon, baking soda, baking powder, ginger, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, raisins, and walnuts.
Using a 2-inch ice cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.

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