This is a great healthy snack for kids and adults.
1 c. natural, organic peanut butter (I use whatever peanut butter I have)
2 ½ c. rolled oats or quick oats
½ c. flax seed meal
¾ c. honey (use local – helps fight allergies)
½ c. unsweetened coconut
3/4 c. raw cacao nibs (found in health food store or online) (or choc. chips – just not as healthy)
Mix all ingredients together in a bowl. It does get quite sticky, so I just use clean hands and mix it all together. It should look like the consistence of thick cookie dough. After mixed, wash hands and pour a bit of Canola oil on your hands so mixture won’t stick to you. Scoop teaspoon size balls into your hand and roll. I use a small cookie scoop. I like to put them on a cookie sheet line with wax paper to set in fridge for about an hour. After that, just throw them into baggies and your set. You could also freeze them if you will not eat in a week or so. I often times double the recipe and then freeze them.
I don't have a Grandma Johnson but these scones are really good. I usually put chocolate chips in half of them. We just eat them plain, no need for butter or jam.
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Excuse the bad picture, I was having some issues with my camera.
4 cups frozen hashbrowns
1 1/2 cups cottage cheese
3 cups cheese
1 lb bacon, cooked and choppped
1 onion, chopped
12 eggs
Preheat oven to 350. Grease 9x13 pan. Beat eggs for a bit. Through everything in the pan and mix it together. Reserve some cheese to put on top. Cook for 40 minutes or until the egg is firm.
These pancakes were amazing. My family gobbled them right up and we will be doing them more often. I got the recipe from elleapparel@blogspot.com, but I changed the recipe a bit.
zest from 1 orange
1 pint fresh or thawed frozen raspberries
1/3 cup plus 1 tbsp. sugar
2 cups all-purpose flour
1/4 tsp. salt
1 tbsp. baking powder
1 cup part-skim ricotta cheese
1 1/4 cup milk
4 large eggs, separated
1. Working over a bowl, use a grater to zest the orange, being careful not to remove any of the bitter white pith. Cut the zested orange into wedges, and set them aside. 2. Add the raspberries to the bowl containing the orange zest. Stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon. Set aside while making the pancake batter. 3. In a medium bowl, combine the flour, salt, 1 tbsp. sugar and baking powder. In another bowl, beat the ricotta cheese with milk and egg yolks. Add the flour mixture to the ricotta mixture, and stir until just combined. Let the batter sit for 10 minutes. 4. Beat egg whites with a handheld mixer until they hold soft peaks. Next, gently fold the raspberries with their juices into the batter, and then fold in the egg whites. (You want little clumps of whites in the batter. The important thing is not to overmix it.) 5. Heat a large nonstick skillet over moderately low heat. 6.Cook the pancakes. We put the homemade buttermilk syrup on our pancakes.
At our house we LOVE our buttermilk waffles so much that I have really never imagined looking for another recipe. And then after weeks without enough time in the morning to make my normal waffles I was desperate. I wanted waffles and I needed to find an easier solution for our crazed mornings. That is when I found this overnight waffle recipe at The Sisters Cafe. I was a little afraid, I have had yeasted waffles before and they were nothing to write home about, but these were incredible! They are super light and fluffy with an outer crunch that is perfect. They literally melt in your mouth with a buttery flavor that makes you want to eat at least a dozen. (Not that I did or anything!) Wow!
Overnight Waffles
1/2 teaspoon Instant yeast 2 cups All purpose flour 1 tablespoon Sugar 1/2 teaspoon Salt 2 cups Milk 8 T. Butter, melted and cooled (I might try cutting out a couple of tablespoons next time…) 1/2 teaspoon Vanilla extract 2 eggs
The night before, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.
In the morning preheat waffle iron. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Stir them gently into the batter.
Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven
One of my favorite childhood memories is my daily breakfast with my Dad. Yes, you heard that right my Dad made a warm breakfast every morning. Kids from the neighborhood would often stop by on their way to the bus stop for a quick bite. Now I have this dream of giving my kids the same thing. When I saw this Oatmeal Pancake Mix recipe I knew I needed to give it a try. I was a little weary that they would be too hearty, but instead they are surprisingly tender and delicious. We now eat them weekly!
(Thanks for the picture Mel, I never seem to remember before they are gone!)
Oatmeal Pancake Mix
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats, blended 3 cups whole wheat flour 2 cups all-purpose flour 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 1 cup vegetable or canola oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. (I let mine sit for about 5 minutes—works wonders!) Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.
I got the recipe out the Wahluke Ward Cookbook and it was submitted by Mary Ann Hebdon.
6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cube butter
Melt butter in a 11x13 pan in the oven at 350 degrees, take it out once it melts. Don't let it burn. Put the eggs into blender and blend until bubbly. Add milk, flour, sugar, salt and vanilla; blend until light and bubbly. Remove the melted butter from oven and pour the egg mixture into pan on top of butter. Bake in the oven at 400 degree for 10-15 minutes.
Note: 9x13 pan may be used, increase cooking time to 20 minutes.
We put buttermilk syrup on top that is heavenly. Here is that recipe, which I got from the Wahluke Ward Cookbook and was submitted by Shauna Allen.
1 cube butter
1 cup sugar
1/2 cup buttermilk
1 tsp vanilla
1 tsp baking soda
Combine butter, sugar, buttermilk, vanilla, and bring to a boil. Remove from heat and add tsp baking soda.
Ingredients:
1/2 cup whole wheat flour
3/4 cup rolled oats (ground in food processor)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon maple syrup
1 cup milk (or buttermilk) (I used kefir and a little bit of almond milk to make batter a little bit thinner.)
1 egg
2 tablespoons butter (melted)
2 tablespoons apple sauce
2 tablespoons rolled oats
1 apple (peeled, cored and chopped)
Directions:
1. Mix the flour, rolled oats, baking powder, baking soda, salt and cinnamon in a large bowl.
2. Mix the maple syrup, milk, egg, butter and apple sauce in another bowl.
3. Mix the wet and dry ingredients.
4. Mix in the rolled oats and apple.
5. Heat a pan and melt a touch of butter in it.
6. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
7. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes
Apple Compote
(Servings 4)
4 Apples, Peeled And Quartered
Half A Lemon, Squeezed
½ cups Orange Juice
1 teaspoon Vanilla
To make the compote:
Peel and quarter apples and place in saucepan. Squeeze half a lemon over the apples. Pour in the orange juice. Add the vanilla. Let simmer over medium-low heat, covered, until the apples get somewhat soft, stirring as needed. (You can use almost any fruit / combination of fruits– pears, peaches, berries)
Once the apples are somewhat soft, take the cover off the pot and allow the apples to continue simmering until most of the excess liquid is gone. Then mash up (not too much, or you will end up with apple sauce), leaving some chunks. Discard excess liquid if there is any left. Voila, set aside, the compote is done.
(I added a 1/2 to 1 tsp of cinnamon and it was delicious!)
I got this recipe from my dear friend Holly Chesler from Portland. This is one of my kid's favorite breakfasts. Sorry about posting this so late. I had a crazy day and had computer issues on top of it.
2 T. butter, melted 2 T. brown sugar 1/4 t. cinnamon 1 apple, peeled and thinly sliced 2 lg. eggs, beaten with a whisk 1/2 c. flour 1/4 t. salt 1/2 c. milk (I used almond milk) powdered sugar
Melt butter in a 9 inch pie plate. Mix and sprinkle brown sugar and cinnamon over butter. Arrange apples over sugar. Beat eggs in a bowl with a whisk and add flour, salt and milk, taking care not to over beat. Pour mixture over apples. Bake at 400 degrees for 25 to 30 minutes. Immediately loosen edges of pancake and turn upside down onto serving plate. Sprinkle with powdered sugar. (Serves 1-2 people).
Simple but very yummy recipe. I use this one for Breakfast or Dinner. I got this recipe out of a Kraft Magazine.
1 pkg of Pillsbury Crescent Rolls
Cream Cheese
Blueberries or berry of your choice
Sugar
Unroll crescent and use two triangles to make a rectangle. You will get 4 from a package. Then spread cream cheese on the crescent, leave an inch on the end sides of the rectangle. Sprinkle some sugar on the cream cheese. Next put your berries on the cream cheese. Take your two ends of the rectangle and connect them so that it makes a square. Pinch your other sides so the berries don't come out. Bake at 375 degrees for 13 minutes. Sprinkle with some powdered sugar. Enjoy.
This is without a doubt our favorite breakfast around here. With gooey caramel bottoms and cream cheese filled centers this French toast is INCREDIBLE!
Overnight French Toast
14 slices of firm bread (I used homemade French bread) 4 oz. cream cheese Cinnamon and Sugar 2/3 c. brown sugar 1/4 c. maple syrup 6 T. butter 4 eggs 1 c. milk 1 tsp. vanilla
Spread half of the bread slices with cream cheese and sprinkle with cinnamon and sugar. Top with another slice of bread, cut in half and set aside. In a 13”x9” pan combine brown sugar, butter and syrup. Cook in microwave until sugar is dissolved. Place bread in pan on top of sugar mixture. Blend eggs, milk and vanilla and pour over bread. Cover and let sit in refrigerator for 45 minutes or overnight.
Bake at 350 degrees for 30-40 minutes. Remove pieces from pan and flip caramel side up. Top with fresh strawberries and whipped cream.
So I love banana bread, muffins, cakes, bars or whatever else you can think of. This is my cousin Gail's recipe that I tweaked a little. I thought they were delicious with the topping I made up. Hope you enjoy!
1 cup sugar
1/2 cup butter
2 eggs beaten
4 bananas (frozen work best)
1/3 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder
Cream sugar and butter. Then add eggs, bananas, and sour cream and beat. Then combine dry ingredients and beat. Then put on the topping and bake at 350 for 17-20 minutes
Topping
2 1/2 tbs flour
1/3 cup chopped nuts
1/2 cup coarsley chopped chocolate chips
1 tbs butter
1 1/4 tsp cinnamon
a few shakes of salt
This coffee cake doesn't really have a name but my Mom made it for us when we were kids so I have made it for my family and it has always been a favorite. We have tried other recipes similar to this one and they say this is the best. It is great to eat the leftovers for a snack the rest of the day.
2 eggs 1 cup sugar 1 cup milk 4 T. oil 2 cups flour 1 tsp. salt (I leave this out because I am on a low sodium diet and it tastes fine) 4 tsp. baking powder
Combine eggs, sugar, milk and oil. Add flour with salt and baking powder. Mix well and pour into 9x13 pan that has been sprayed with Pam. Sprinkle with the mixture of
1/2 cup brown sugar 2 tsp. cinnamon 2 T. flour 2 T. melted butter 1 cup chopped nuts (I usually leave these out because I have a few people who don't like nuts!)
Bake at 375 for 25-30 minutes or until brown around the edges. Enjoy!
So here is one of my favorite muffin recipes. It's a recipe that mom has made for years and even my hubby will eat them. I can freeze them and then pull a couple out in the morning for him to eat for breakfast and they're thawed by the time he gets to work. Enjoy!
1 cup oil
2 eggs
1 tsp salt
2 cups brown sugar
2 cups milk
2 tsp soda
2 tsp vanila
4 cups whole-wheat flour (If you grind your own wheat it makes them even better)
Mix everything except flour in blender. Pour into flour. Stirl until well mixed. Fill 3/4 cups full. Bake at 375 for 20 minutes (I don't know if it's because I have a gas oven but I typically only have to cook them for 15 minutes so be sure to keep a close eye on them.)
We had a Primary Presidency brunch a while back and someone made this and I thought it was very tasty.
2 pks of refrigerated crescent rolls
1 lb breakfast sausage -cooked and fat drained
5-6 eggs beaten
1-2 cups shredded cheese
1 can cream of mushroom soup
1/2 pkg. shredded potatoes with dice onions and green peppers
Use a pizza pan. Take triangles from crescent roll and overlap like a sunflower or sea star. Mix ingredients together and spoon onto the crescent roll. Pull points over the mixture. Bake 350 degrees for 20-30 minutes. Feeds 8-12
Since we didn't have enough muffin recipes on here, I thought I needed to add one more! Since school has been out I've been making breakfast more often and we've had fun with all the muffin recipes. I was not able to get a picture before my children ate them all!
1 large apple - cored and chopped into small pieces - about 1 cup
1 and 1/2 cup flour
1/2 cup sugar
1/4 cup butter - softened
1 egg
1/2 cup milk
2 teaspoons baking powder
1 and 1/2 teaspoon cinnamon
1/2 teaspoon salt
For Topping:
1/4 cup brown sugar
1/4 cup chopped pecans or walnuts
1/2 teaspoon cinnamon
Mix the topping ingredients together in a small bowl. Set aside.
Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray. - these don't stick so don't be afraid to skip the muffin papers.
Preheat oven to 375 degrees.
In a large mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon. Cut in the butter by hand until the texture is like wet-sand.
In a separate bowl, beat the eggs, then add the milk and mix well.
Add wet ingredients to dry ingredients and mix until just combined and moistened. Then fold in apple pieces.
Spoon batter into prepared muffin cups, filling each about 2/3 full. Sprinkle topping evenly over the muffins.
Bake for 25 minutes or until golden brown. Careful not to overcook - my walnuts on top were almost burned.
2 T. yeast 1/2 cup warm milk 6 cups flour 1/3 cup sugar 2 tsp. salt 1 cup cold butter 1 1/2 cups warm half and half cream 6 egg yolks, beaten 1 can cherry pie filling
Icing 2 T. butter, softened 3 cups powdered sugar 1/4 t. vanilla dash of salt 4-5 T. half and half cream
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (it will be sticky). Cover and refrigerate overnight. Punch down dough; divide into quarters. Roll each portion into an 18 x 4 inch rectangle; cut into 1 x 4 inch strips. Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 inches apart on greased baking sheets. cover and let rise in a warm place until doubled about 45 minutes. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each roll. Fill each with about 1 T. pie filling. Bake at 350 for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool. For icing, in a large bowl, beat butter until fluffy. Gradually beat in the sugar, vanilla, salt, and enough cream to achieve a drizzling consistency. Drizzle over rolls.
I have been wanting to make these since I found this recipe in Womans Day. They didn't disappoint us. They were delicious and not too sweet or rich. I just used my kitchen aid mixer for the whole thing and it worked great. This definitely made Nancy sick this day. I am done for the week and will cook low fat food the rest of the time. This is just another way to use our pie cherries! Enjoy!
I got this recipe from my best friend in Cali, every time I make them they remind me of her. While the original recipe was good, one morning I decided they needed a little salt after the batter was in the muffin tin so I decided to create a crumble topping with salt to give them a little kick and the result was AMAZING! Yum, yum, yummy!
Applesauce Crumble Muffins 2 c. flour (I use 1 c. white, 1 c. wheat) 1/2 T. Cinnamon 1/2 T. Allspice (or if you’re like me and you don’t have this I just add a bunch of nutmeg.) 1 tsp. Baking soda 1/2 c. Butter ( use 1/3 c. and I don’t miss the extra) 1 c. Sugar 1 Egg 1 c. Applesauce, if reducing butter add extra applesauce (I used homemade, but I am a lucky lady like that!) 1 T. Vanilla Shake or two of salt
Topping (here’s a little bit of Jana cooking for you!) Handful of oatmeal (1/4 c. - 1/3 c. ?) Handful of brown sugar (1/4 c. - 1/3 c. ?) 3-4 T. Cold butter 1/4 c. Flour Couple of shakes of salt (This MAKES the muffin!) Shake of cinnamon
Preheat oven to 350 degrees. Combine dry ingredients and set aside. Cream butter and sugar, beat in eggs, applesauce and vanilla. Stir in dry ingredients just until moist. (don’t over mix! I tend to even leave it a little under-mixed and it works best.) Fill muffin tins 3/4 of the way full.
Combine all crumble ingredients until they combine to form a crumble with a pasty blender or your hands. Sprinkle each muffin with topping and bake for 20 minutes for full size and maybe 12 for mini. Be careful not to over bake.
Should make a dozen, I usually only make mini muffins mainly because I want a higher crumble to muffin ratio, this makes somewhere around 30 minis.
I found these on Pioneer Women and they are so good.
FOR ROLLS:
2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 package Active Dry Yeast
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
8 Tablespoons Orange Marmalade
½ cups Melted Butter
1 cup Brown Sugar
½ teaspoons Kosher Salt
ORANGE GLAZE:
2 pounds Powdered Sugar
6 Tablespoons Melted Butter
½ cups Milk
½ cups Orange Juice
1 dash Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt. Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal. Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes. Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown). While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable. Immediately drizzle orange glaze over the top. Serve warm or at room temperature.
After a good friend of mine brought some incredible blueberry muffins to a meeting, I went in search of a recipe to make them at home and luckily I stumbled upon this recipe at allrecipes.com. They are without a doubt the most incredible muffins I have ever tasted.
To Die for Mixed Berry Muffins
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (I use a good two cups of the frozen berry mix from Costco or Sam’s)
1/3 cup white sugar
1/4 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
My only recommendation is that the more berry’s the better! The only problem I have found with using more berries is that if you do not use muffin liners they can be very difficult to get out of the pan.
