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The Food Nanny Homemade Syrups

The Food Nanny Homemade Syrups

We are so excited to share with you two of our favorite syrup recipes. They are the perfect topping for pancakes, waffles, french toast, you name in!

Our maple syrup recipe is going to be your traditional syrup. It is delicious and so light. It goes particularly well over something that already has a lot of flavor.

We also can not get enough of our butter syrup. It is dreamy! It makes even the simplest waffle taste out of this world. Kids beg for this, and adults end up coming back for more too.

The key to making both of thees syrups is the butter! Quality butter makes a world of difference. For years, we just purchased various store brand butters because they were a better price. We have now learned what a huge mistake that was!

Our favorite is Land O Lakes, but we also love Kerry Gold. Yes, you will spend a little bit more money. But the upgraded taste is worth every penny. Once you start using the better quality butter you will not be able to go back!

So next time you are making breakfast for dinner (like on Wednesday nights!) make one of these syrups! We just recently made our pancakes with Kamut flour and they were unbelievable. We topped them with the butter syrup and it quickly became one of your favorite recipes ever.

So get cooking, and enjoy!

xoxo!

The Food Nanny Homemade Maple Syrup

  • 2 1/2 cups water
  • 4 cups granulated sugar
  • 1/2 tsp maple flavoring
  1. Bring 2 1/2 cups of water to boil.

  2. Stir four cups of sugar into the boiling water until dissolved.

  3. Turn heat down to low and add the maple flavoring. Stir until mixed.

  4. Serve warm or at room temperature. Store in mason jars and refrigerate for up to 2 months.

The Food Nanny Butter Syrup

  • 1/2 cup butter
  • 1/2 cup buttermilk
  • 1 cup granulated sugar
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  1. In a medium sized saucepan, melt the butter over low heat. Add the buttermilk and stir together. Add the sugar and stil. When the sugar has dissolved stir in the baking soda. (Be careful, the baking soda will make the mixture foam. Make sure you are using a large pan else it will boil over.)

  2. Cook over low heat stirring until it all comes together about 1 minute more. Stir in the vanilla. Turn off the heat and serve warm.

  3. Store in mason jars in the refrigerator for a couple of weeks.

If you don't have buttermilk in a pinch you may use 1/2 cup regular milk and 1/2 teaspoon of fresh lemon juice. Stir. Use as directed for buttermilk.

Coconut Tea Bread

This coconut tea bread is absolutely amazing! It is the perfect thing to take to new neighbors or to a friend. It makes a regular breakfast feel special. We can't get enough of it!

After I tasted this luscious tea bread for the first time, I knew I had to make my own version. I drove right home and prepared it for my family!

We have been making it ever sense! It has such a light and delicious flavor. It pairs well will just about anything and you will never get sick of it.

It is lovely as a snack with a cup of herbal tea or a glass of milk. It can even be served as a simple dessert in place of a cookie. Or sometimes, we like to enjoy a slice at breakfast with our hot chocolate. It is a versatile and it is tasty!

Enjoy!

Coconut Tea Bread

  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1 tsp coconut extract
  • 1 1/4 cup Kamut flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup coconut

Glaze:

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tbsp butter
  1. Preheat the oven to 350 degrees. Generously grease and flour a 9 x 5-inch loaf pan.

  2. Whisk the eggs, sugar, and oil in a large bowl until well blended. Whisk in the buttermilk and coconut extract.

  3. Sift the flour, baking soda, baking powder, and salt onto a square of wax paper (or stir in a bowl). Add to the egg and sugar mixture and stir just until blended; do not overmix. Stir in the coconut.

  4. Pour the mixture into the prepared pan and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack.

  5. Meanwhile, make the glaze: Stir in sugar, water, and butter in a small saucepan and bring to a boil. Simmer for 5 minutes.

  6. Pour the glaze over the bread while still warm in the pan. The bread will absorb the glaze and may sink as it cools. Slice the bread in the pan and serve.

Brunch Roundup

We have been asking what you would like to see, and brunch has been a very popular response! With Easter around the corner, and General Conference for members of the Church of Jesus Christ of Latter Day Saints next week, brunch is definitely on our minds!

We have so many wonderful ideas for you! Brunch is so versatile and so fun. You can stick with a breakfast menu, make it all about appetizers and dips, go for decadent casseroles, or a little mix of everything!

We have rounded up some of our very favorite brunch ideas for you and linked the recipes below! Branch out and try something new! Or start a new tradition for your family where you make the same dish each year. Whatever you decide, you can't go wrong with any of these amazing recipes.

Sour Cream Pancakes with Orange Buttermilk Syrup: These are made completely from scratch, and still only take 20 minutes! You really can't beat that.

Blueberry Croissant French Toast: Biting into one of these is like tasting blueberry heaven! Both kids and adults absolutely love them. We love to serve bacon on the side.

Cinnamon Rolls: You can't go wrong with this staple brunch option. We LOVE these. Give our orange roll version a try if you are wanting to mix things up.

Biscuits and Gravy: This is a great option if you are looking for a more savory option. Our homemade biscuits are the best you will ever have!

Banana Macadamia Nut Pancakes with coconut syrup: These will make you feel like you are eating brunch in Hawaii! But honestly, these are better than any we have tried on the Islands.

Easy Fruit Dip and Fruit: This dip is only two ingredients and delicious! Kids in particular love this, and it pairs well with just about everything.

Grandma Evas Spud-Nuts: These take us right back to grandmas kitchen, watching her make a huge batch of these for all occasions! Don't be intimidated, you can make donuts!

Cheesy Scalloped Potatoes with Ham and Corn: This is the perfect spin on the classic ham and potatoes dinner for Easter. The whole family will love this!

German pancakes with strawberries: This is one of our very favorite recipes! It is so easy, and everyone loves it!

Any Berry Muffins: These muffins are simple and amazing! Not to sweet, not too tart, just right!

So now get cooking! Have fun and step out of your comfort zone for your next brunch. We promise you won't regret it if you decide to make any of these delicious recipes. Keep cooking, your family is worth it!

Orange Muffin Rolls: These are so delicious and just as beautiful! They are the perfect side for your Easter brunch.

Deviled Eggs: It doesn't get much more traditional than deviled eggs for your Easter brunch. Everyone will love these, and they are quick and easy.

Orange Rolls

When I think of orange rolls, I think of Spring! Maybe it's because our local bakery starts selling them then, or maybe its just me dreaming about the smell or orange blossoms! Just thinking about these amazing rolls gets me excited for warmer weather and days spent outside in the sun.

If you have made our delicious cinnamon rolls before, you know they can't be beat. And this recipe is actually super similar. You just have to tweet a couple things, and you have a completely different taste for a different occasion!

This recipe makes 20 large rolls, but we also like to cut them thinner for a "mini roll." The smaller size is perfect when you just want a little indulgence! The bigger the roll doesn't always mean better. The best part about these rolls is they are so versatile! They are perfect for brunch, or for a special breakfast. And they even work great as a side! With Easter coming up, this may be the perfect thing to add to your menu. You won't regret giving these a try. Enjoy!

Orange Rolls

  • 1/4 cup warm (105-115 degrees) water
  • 1 tablespoon active dry yeast
  • 1 cup warm (105-115 degrees) milk
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 5-5 1/2 cups Kamut flour
  • 2 large eggs

Filling

  • 6 tablespoons softened butter
  • 1/2 cup granulated sugar
  • 1 large peel from orange

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange juice
  1. Measure the water into a glass measuring cup and add the yeast. Stir to dissolve and let it stand for 5 minutes.

  2. Heat the milk in the microwave and pour it into a large mixer bowl. Add the oil, sugar, and salt. Mix in 1 cup of flour. Add the eggs and beat again. Stir in the yeast mixture. Adding 1 cup at a time, stir in 4 more cups of flour. Add enough remaining flour to make a soft dough.

  3. Turn the dough onto a floured surface and knead gently until the dough is smooth and elastic. Cover and let rest while you wash the mixing bowl.

  4. Lightly grease the mixing bowl and put the dough in the bowl, turning once. Spray plastic wrap with cooking spray and cover the bowl. Let rise in a warm place until the dough is doubled in bulk. 1 to 1 1/2 hours. Grease a 12 x 18 inch sheet pan and set aside.

  5. Punch down the dough. Roll out the dough on a floured surface into a large rectangle, about 20 x 14 inches or larger. Mix the butter, 1/2 cup sugar, and grated peel together. Spread onto the dough before rolling up. Starting on one long side, roll up the dough into a tightly rolled log.

  6. Mark the center of the roll with a knife mark and then make nine evenly spaced marks on each side of center, marking off a total of 20 rolls. Slice with a strand of heavy-duty thread or dental floss: place the thread under the dough, crisscross it over the dough, and pull quickly to make a clean cut for each roll. Place the rolls in the prepared pans.

  7. Cover the filled pans with dish towels and let rise again until nearly double, about 30 minutes. Meanwhile, preheat the oven to 400 degrees. When the rolls have risen, bake 10-15 minutes, until just lightly browned.

  8. Make the frosting and frost the rolls in the pan while still warm. Serve right away. Freeze cooled rolls in resealable plastic freezer bags.

FN Avocado Toast

FN Avocado Toast

Who isn’t into Avocado Toast? For Breakfast lunch or dinner, right? Serve it long side soup or Salad! Avocados have no sugar and lots of fiber!
When I was a kid growing up in California we ate this a lot! We had wonderful Avocados grown very near to our home! My Mother loved Avocados and we watched her put them into Salads regularly!! We topped soups with them and ate them plain on toast!
Enjoy this version of our Avocado Toast ! It is super healthy and delicious!
❌⭕️

FN AVOCADO TOAST

  • 1 piece All Purpose White Kamut bread or FN All Purpose White Kamut Baguette Bread or Whole Grain Kamut Bread or any bread of choice.
  • 1 pod fresh garlic
  • 2 teaspoons extra virgin olive oil
  • 2 Tablespoons grated fresh Parmesan Reggiano Cheese
  • 1 ripe avocado
  • Fleur de sel
  • Ground black pepper
  • 1 Grape tomato
  1. Toast the bread under the broiler until warm, just starting to give a hint of brown around the edges.
  2. Remove from broiler and polish with fresh garlic clove. (just run the clove of garlic over the warm bread)
  3. Brush on the olive oil
  4. Sprinkle on the fresh parmesan cheese
  5. Return to Broiler, broil until cheese is melted and toast is barely brown
  6. While the cheese toast is melting smash the avocado with a fork, add the fleur de sel and fresh ground black pepper to taste.
  7. Top the warm bread with the avocado mixture and top with a half slice of a grape tomato.
  8. Serve warm.

Buttermilk Waffles

Buttermilk Waffles
When I was a young Mother raising all those kids Waffles became one of my back up meals, along with Grilled Cheese or grilled Tuna Sandwiches, German Pancakes, Favorite Pancakes or Classic French Toast. These are the meals that I planned for often, but I also made sure to always these ingredients on hand, so I could easily throw them together! All great Meatless meals as well. On Birthday days each child woke up to Homemade Waffles with Vanilla Ice-Cream and Chocolate Sauce (Hershey’s Chocolate Sauce) drizzled over top the Ice-Cream and Waffle. The kids loved this tradition. I loved it too. I miss those days. Made with our 100 percent All Purpose White Kamut Flour they even taste more amazing. I go out for Waffles on occasion and I know of no restaurant that can beat my recipe made with 100 Kamut Flour. I actually love Breakfast for Dinner! I don’t feel guilty eating Waffles, Pancakes, French Toast or German Pancakes. I don’t like filling up in the morning because I love lunch! If I fill up in the morning I’m not hungry for lunch and end up eating too late in the afternoon. I eat a light lunch, so I will be hungry to cook dinner. If you’re not hungry to cook dinner everyone in the family suffers because you won’t cook!!! So that’s why I stick to what I know works for me. A light breakfast, light lunch, a snack in the afternoon and a nice dinner with a small portion of dessert. Dessert sometimes, not every night. I love my meal plan because it is so liberating! The Theme nights make it so much fun and give you such a variety of food that the entire family is looking forward to dinner!! And for the person who is preparing dinner it makes it even more interesting because it’s the variety that keeps you going!! Without my meal plan I could have never kept putting dinner on the table for all those years. Try our Waffles, with or without Buttermilk. I love our Bacon Waffles, and our Birthday Waffles. All these recipes are in my first book The Food Nanny Rescues Dinner on page 101. xoxo

Buttermilk Waffles

About 5 Waffles

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs (separated)
  • 2 1/4 cups buttermilk (see note)
  • 1/2 cup canola oil
  1. Coat the waffle iron grids with cooking spray and preheat the iron according to the manufacture's instructions.
  2. Sift the flour, baking powder, baking soda, and salt onto a square of wax paper (or mix in a bowl). set aside.
  3. In a medium bowl beat the egg whites with an electric mixer until stiff. Set aside.
  4. In a large bowl, beat the egg yolks with a fork. whisk in the buttermilk and oil. Add the flour mixture and stir just until the large lumps disappear. Fold in the egg whites.
  5. Pour 1 cup batter (or the amount recommended by your waffle iron's manufacture) evenly onto the preheated grid. Close the lid and bake until crisp and golden brown. following manufactures instructions. (Leftover batter can be stored in refrigerator for 1 to 2 days.)
  6. Serve with butter and syrup or other toppings as desired.
  7. Note: If you do not have buttermilk, make sour milk by measuring 2 tablepsoons of lemon juice or vinegar into a 4-cup glass measuring cup. Add regular milk to make 2 1/4 cups. Stir. Let stand 5 minutes.
  8. Bacon Buttermilk Waffles: Fry 1/2 pound of bacon over medium heat until crisp. Drain well on paper towels. Crumble the bacon and add to the waffle batter before adding the egg whites. Bake as usual. The bacon really dresses up the buttermilk waffles. I am famous for these. We have had wedding breakfasts and served these waffles right off the waffle iron (using more than one iron.)
  9. Basic Waffles: Substitute regular milk for the buttermilk, increase the baking powder to 1 tablespoon, and omit the baking soda.
  10. Happy Birthday Waffles: Explained above.

Food Nanny Aebleskivers

Food Nanny Aebleskivers

Food Nanny Aebleskivers

(A Danish Pancake) A Christmas Tradition in Denmark a perfect Danish Dessert at Christmas time or for Breakfast. This is Hygge at its’ best!!

  • 3 Large Eggs
  • 1 tbsp Granulated Sugar
  • 7 tbsp Melted butter (Land o Lakes)
  • 1 1/2 Cups plus 1 ½ Tablespoons White all-purpose Kamut flour or regular flour
  • 1/2 tsp Baking soda
  • 1/4 tsp French Gray Salt or Fleur de Sel
  • 1 1/4 tbsp Vanilla Sugar (buy at World Market) or substitute ½ teaspoon vanilla with 1 tablespoon granulated sugar
  • 1 3/4 Cups Buttermilk
  1. Separate the egg whites and yolks in separate medium size bowls.

  2. Using an electric mixer beat the egg whites and 1 Tablespoon sugar until stiff peaks form. Set aside.

  3. Melt the 7 Tablespoons butter and let cool a minute.

  4. In another medium size bowl with the same hand mixer on low speed, mix in the egg yolks, flour, baking soda, salt, and vanilla sugar. Gradually add in the buttermilk until the batter is combined. Stir in the melted butter. With a wooden spoon gently stir in the beaten egg whites.

  5. Heat a Aebleskiver pan on top of the stove over low to medium heat to the point butter will sizzle slightly when poured into the holes. If the pan is smoking it is way too hot!! Pour batter into the holes about ¾ the way to the top. In about 2 ½ minutes using wooden chop sticks, or kabob skewers, or knitting needles turn the pancakes 90 degrees. At this point you may fill with any filling you like such as Jams, apple pieces, chocolate chips, etc….. then turn again and turn a few times until light brown and cooked in the middle.

  6. Place on serving platter or in little ramekins for serving. Top with your favorite Jam such as Raspberry, Strawberry, Elderberry, Lingonberry and serve warm.

Food Nanny Everyday Hot Chocolate

Food Nanny Everyday Hot Chocolate

Everyday Hot Chocolate

  • 1 1/2 cups 1 percent milk
  • 4 tbsp Hershey's Syrup
  • 3 Mini squares Gygi 100 percent Callebaut Chocolate Liquor Unsweetened Baking Chocolate
  1. Put milk and chocolate in a Frabosk Cappuccino Creamer.

  2. Heat and stir until almost boiling. Take off the stove and create the foam by pumping up and down for about a minute.

  3. Serve immediately

*May use a French press or a hand held pump for creating foam.

Peanut Butter Waffles

Peanut Butter Waffles
Peanut Butter Waffle......these are pretty dang good! And SUPER easy. thefoodnanny.com Peanut Butter Waffles.......doesn't the name alone make your mouth water?! When we were kids we went through a phase where we spread Peanut Butter all over our Mom's waffles and drowned them with syrup:)! We thought that was the greatest thing ever! So naturally when we were flipping through some of our moms old recipes (that didn't make it into the books) we found these and made them! We think they're pretty good! And we love the fact that the peanut butter is already in the batter and flavored evenly. No need to spread it on after! Mothers Day is coming up this weekend and these Peanut Butter Waffles would be a fun and different thing to serve Mom breakfast in bed;)!! I bet the kids will love these too!

Peanut Butter Waffles

  • 1 cup packaged pancake and waffle mix (how easy is that!)
  • 2 Tablespoons sugar
  • 1/3 cup chunky style Peanut Butter (can use creamy if you like)
  • 1 egg
  • 3/4 cup milk
  • 2 Tablespoons vegetable oil
  1. Preheat the waffle iron.
  2. To 1 cup prepackaged pancake mix, add the sugar, peanut butter, egg, milk, and oil.
  3. Beat almost smooth.
  4. Bake in preheated waffle iron. Makes about 4.

Blueberry Croissant French Toast

Blueberry Croissant French Toast
Blueberry Croissant French Toast.....this dish is super special and would make any brunch a big hit! And Easter is just around the corner! Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography Blueberry Croissant French Toast is the perfect dish to make for any brunch.......and Easter is just around the corner!! This would make any meal special! Every bite is a blueberry feast! We especially love it with some bacon on the side;) Breakfast foods are some of our favorites and Blueberry Croissant French Toast is no exception. This dish is so unique and really fun to serve because not everyone takes the time to make a Croissant French Toast for themselves. We think this will be a meal you'll never forget! We use a cast iron skillet for a lot of recipes...including our Blueberry Croissant French Toast! We have many more delicious recipes in our 2 Cookbooks!! Enjoy our heavenly Blueberry Croissant French Toast. xo

Blueberry Croissant French Toast

  • 2 Cups fresh or frozen blueberries
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 medium or 8 small croissants (sliced lengthwise)
  • 3 tablespoons unsalted butter (divided)
  • 1 tablespoon canola oil
  • 3 heaping tablespoons brown sugar
  • 1/3 cup maple syrup
  1. Remove the blueberries from the freezer and allow to thaw on paper towels. (They need not completely thaw.)
  2. Meanwhile, in a shallow dish or pie plate, beat the eggs, milk, sugar, vanilla, and salt with a whisk until blended. Place both halves of one croissant into the egg mixture and soak them without over saturating, about 1 minute. Transfer the halves to a platter, allowing the excess batter to drain back into the dish. Spread 1/4 cup of the blueberries on 1 croissant half. (2 Tbsp. berries for small croissants.) Top with the other croissant half and press down firmly. Repeat with the remaining croissants and reserve the remaining blueberries for the sauce.
  3. Pre-heat the oven to 200 degrees.
  4. Heat 1 Tbsp. of the butter and the oil in a large skillet over medium heat. When the butter begins to bubble, add the filled croissants and pour any remaining batter over them, if desired. Cook until they are brown, 4-6 minutes. Turn them and cook the other side until brown. Turn again as necessary until there is no egg mixture leaking and the egg has finished cooking.
  5. Transfer the croissants to a large, clean plate or platter and place in the oven to keep warm while you make the sauce.
  6. In the same skillet, melt the remaining 2 Tbsp. of butter over medium heat. Add the brown sugar and let the mixture foam. Add the syrup and the remaining blueberries. Simmer about 4 minutes. (The blueberries will create more juice.) Place the croissants on individual plates; cut large croissants in half for smaller servings, if desired. Quickly ladle the sauce evenly over each croissant and serve immediately. Other variations of this dish are found in my cookbook.
Recent posts
The Food Nanny Homemade Syrups
Coconut Tea Bread
Brunch Roundup
Orange Rolls
FN Avocado Toast
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