I found this recipe on pinterest. It was fast enough that I could throw them together Sabbath morning before church! Even my "I don't like bananas" kid liked them! Here's the recipe, with my notes for next time.
2-3 overripe bananas, mashed (I used 2 large bananas)
1 1/2 c rolled oats
1 c unsweetened applesauce
a large handful of dried cranberries (my girls said we need more next time)
cinnamon to taste, I added quite abit (I thought), and it needs more . . .
it also needs salt
drop in spoonfuls onto baking stone (or baking sheets, but you'd probably want to grease them, or use parchment paper, these almost stuck to my baking stones). Bake 35 min at 350 degrees.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Saturday, July 7, 2012
Wednesday, December 14, 2011
Jam Surprise Muffins
I adapted this recipe from this site.
(Makes 12 muffins)
1 egg
3/4 c milk
1/2 c butter or coconut oil, melted
2 c ww flour
1/3 c sucanat
1 Tbsp baking powder
1 tsp salt
Juice sweetened preserves for filling
Preheat oven to 400F and grease muffin pans. Combine flour, sucanat, baking powder and salt.
In a separate bowl beat egg slightly and add milk and melted butter/oil. Add to dry ingredients. Stir until just moist (do NOT overmix).
Spoon batter into muffin pan, filling each cup about 1/2 full. Add a spoonful of preserves to each muffin, then top with additional muffin mix.
Bake until golden, about 15-20 min.
(Makes 12 muffins)
1 egg
3/4 c milk
1/2 c butter or coconut oil, melted
2 c ww flour
1/3 c sucanat
1 Tbsp baking powder
1 tsp salt
Juice sweetened preserves for filling
Preheat oven to 400F and grease muffin pans. Combine flour, sucanat, baking powder and salt.
In a separate bowl beat egg slightly and add milk and melted butter/oil. Add to dry ingredients. Stir until just moist (do NOT overmix).
Spoon batter into muffin pan, filling each cup about 1/2 full. Add a spoonful of preserves to each muffin, then top with additional muffin mix.
Bake until golden, about 15-20 min.
Tuesday, May 3, 2011
Mock Orange Julius
I've had this recipe on my "to try" list for quite awhile now, but I had alot of excuses . . . it seems like a summer thing to me, but oranges aren't in season in the summer and lots of other yummy fruits are. I don't have an ice maker and am HOPELESS at keeping ice cubes filled. . . I don't generally have buttermilk in the house, and don't use it enough to be worth making . .
So finally, today, I put my thinking cap on and adapted the recipe to how things are in our house!
about half a can frozen orange juice concentrate
several spoonfuls plain yogurt
a little more than one can (from the OJ) milk
a little maple syrup (actually this time, I had some powdered sucanat still in the blender from last time I made it, so just used that for sweetener, but if it wasn't already there, it would be easier to sweeten with maple syrup, it doesn't need much sweetening though)
1-2 tsp vanilla extract
Dump it all in the blender & blend it up. Adjust ingredients as needed for taste. Enjoy a yummy, nutritious version of an orange julius for breakfast, or a snack or whenever!! I'm thinking this will make a quick, not-too-messy breakfast or lunch if we need to eat in the car. I also want to try making this ahead & freezing it, to take in lunches, it can keep the rest of our food cold, and then be an icy drink (or possibly still frozen enough to eat w/ a spoon) at the end of our meal.
Since I know that fresh squeezed orange juice is healthier than OJ concentrate (or store-bought, pasturized orange juice), I'm thinking next winter, when we can get, if not local, at least in-season oranges, I'll squeeze some of them and freeze the juice, then it will be frozen and ready to use in this, and other smoothies, etc.
So finally, today, I put my thinking cap on and adapted the recipe to how things are in our house!
about half a can frozen orange juice concentrate
several spoonfuls plain yogurt
a little more than one can (from the OJ) milk
a little maple syrup (actually this time, I had some powdered sucanat still in the blender from last time I made it, so just used that for sweetener, but if it wasn't already there, it would be easier to sweeten with maple syrup, it doesn't need much sweetening though)
1-2 tsp vanilla extract
Dump it all in the blender & blend it up. Adjust ingredients as needed for taste. Enjoy a yummy, nutritious version of an orange julius for breakfast, or a snack or whenever!! I'm thinking this will make a quick, not-too-messy breakfast or lunch if we need to eat in the car. I also want to try making this ahead & freezing it, to take in lunches, it can keep the rest of our food cold, and then be an icy drink (or possibly still frozen enough to eat w/ a spoon) at the end of our meal.
Since I know that fresh squeezed orange juice is healthier than OJ concentrate (or store-bought, pasturized orange juice), I'm thinking next winter, when we can get, if not local, at least in-season oranges, I'll squeeze some of them and freeze the juice, then it will be frozen and ready to use in this, and other smoothies, etc.
Monday, May 2, 2011
Overnight Granola
I love granola. And I love the convenience of dumping some in a bowl with milk and calling it breakfast. BUT I don't love the price or ingredients of most store-bought granola. And I found with most "normal" granola recipes, I would get busy and forget to stir it, and it would burn. Or I would never get around to making it because it requires a day when I'm home all day to actually be there TO stir it as needed . . . then I came across this recipe. Finally, a recipe that doesn't require babysitting! I can throw this together at bedtime if need-be, though I typically try to have the older girls make it after supper.
Here's the recipe with my changes.
1/2 c Sucanat
1/4 c coconut oil
1/4 c butter (you can use all coconut oil, I found we prefer the flavor if we use some butter)
1/2 c honey (can substitute maple syrup for some, or probably all, of this if you prefer)
1 tsp cinnamon
2 tsp vanilla extract
7 c oats (or replace some of the oats with seeds, nuts, etc. . . whatever you like in your granola)
Combine sucanat, oils and honey in a small saucepan. Bring to a low boil. Remove from heat and stir in cinnamon and vanilla. Pour over oats in a large bowl, stir until well coated. Spread into a greased 9x13 pan. Bake at 375 for 10 min. Stir. Return to oven, TURN OVEN OFF! Leave in oven overnight. Yum!
Here's the recipe with my changes.
1/2 c Sucanat
1/4 c coconut oil
1/4 c butter (you can use all coconut oil, I found we prefer the flavor if we use some butter)
1/2 c honey (can substitute maple syrup for some, or probably all, of this if you prefer)
1 tsp cinnamon
2 tsp vanilla extract
7 c oats (or replace some of the oats with seeds, nuts, etc. . . whatever you like in your granola)
Combine sucanat, oils and honey in a small saucepan. Bring to a low boil. Remove from heat and stir in cinnamon and vanilla. Pour over oats in a large bowl, stir until well coated. Spread into a greased 9x13 pan. Bake at 375 for 10 min. Stir. Return to oven, TURN OVEN OFF! Leave in oven overnight. Yum!
Warm Chocolate Breakfast Pudding
This is my adaptation of this recipe. But for some reason, when I make it, it turns out to be a soft pudding, not a drink. We all like it just fine that way!
3 c whole milk
4 egg yolks
1/4 c maple syrup
3 T Sucanat
4 Tbsp cocoa powder
1 T arrowroot powder
1 tsp vanilla extract
Combine all but the butter and vanilla in a saucepan and heat over med. heat, stirring, until it begins to thicken. Once thick, remove from heat, stir in vanilla extract and pour into mugs. This recipe fills 3 mugs with a little leftover, so it works well for the 3 girls and I for breakfast. Sassy & MiniMe each gets a full mug and I start Little Bit out with whatever won't fit in the 3 full mugs, but often give her some of mine as well.
I also scramble the leftover egg whites with browned butter, and sometimes some onion, and give some of that to Little Bit. MiniMe often eats some of it as well, and if there's any left, I get it LOL.
This makes a quick, filling breakfast that make my children think they're getting "dessert" for breakfast!
3 c whole milk
4 egg yolks
1/4 c maple syrup
3 T Sucanat
4 Tbsp cocoa powder
1 T arrowroot powder
1 tsp vanilla extract
Combine all but the butter and vanilla in a saucepan and heat over med. heat, stirring, until it begins to thicken. Once thick, remove from heat, stir in vanilla extract and pour into mugs. This recipe fills 3 mugs with a little leftover, so it works well for the 3 girls and I for breakfast. Sassy & MiniMe each gets a full mug and I start Little Bit out with whatever won't fit in the 3 full mugs, but often give her some of mine as well.
I also scramble the leftover egg whites with browned butter, and sometimes some onion, and give some of that to Little Bit. MiniMe often eats some of it as well, and if there's any left, I get it LOL.
This makes a quick, filling breakfast that make my children think they're getting "dessert" for breakfast!
Monday, December 27, 2010
Broiled Grapefruit - 2 ways
Several years ago we went to a bed & breakfast for our anniversary & as part of breakfast they served Broiled Grapefruit (or perhaps they called it baked grapefruit, I don't remember). It was delicious & I always meant to find a recipe and try it at home, but for some reason, I never did. A recent conversation with the girls, reminded me (don't ask me how it came up, I don't remember LOL) and I decided to try it. So I went online, read various recipes and kind of combined the parts that sounded good . . .
The way *I* like it:
Cut grapefruit in half, use a knife to cut around each section (I found it hard to get the sections out with a grapefruit spoon after it was hot, the "walls" weren't as stiff, so I prefer to pre-cut it). Dot approximately 1 tsp (I don't measure, just cut off a small slice of butter and break it into "dot"-size pcs) on each half. Combine approx 1 Tbsp sucanat (natural sugar, or brown sugar, but sucanat is WORLDS healthier than commercial brown sugar, which is about the stupidest product idea I've found yet) and 1 tsp cinnamon. Sprinkle this mixture to lightly cover the top of the grapefruit halves. Broil for 6-8 min until the top is all "poofy".
The way dd likes it:
She doesn't like the sugar and cinnamon but she likes the "hot grapefruit", and she likes to "dig it myself", so for her I just cut the grapefruit in half, dot a little butter on top (not sure if that's really necessary, but seems like it should make it brown abit better?) & broil for 6-8 min.
(and just to be different, my other dd likes her grapefruit un-broiled. The toddler steals bites from all of us LOL).
The way *I* like it:
Cut grapefruit in half, use a knife to cut around each section (I found it hard to get the sections out with a grapefruit spoon after it was hot, the "walls" weren't as stiff, so I prefer to pre-cut it). Dot approximately 1 tsp (I don't measure, just cut off a small slice of butter and break it into "dot"-size pcs) on each half. Combine approx 1 Tbsp sucanat (natural sugar, or brown sugar, but sucanat is WORLDS healthier than commercial brown sugar, which is about the stupidest product idea I've found yet) and 1 tsp cinnamon. Sprinkle this mixture to lightly cover the top of the grapefruit halves. Broil for 6-8 min until the top is all "poofy".
The way dd likes it:
She doesn't like the sugar and cinnamon but she likes the "hot grapefruit", and she likes to "dig it myself", so for her I just cut the grapefruit in half, dot a little butter on top (not sure if that's really necessary, but seems like it should make it brown abit better?) & broil for 6-8 min.
(and just to be different, my other dd likes her grapefruit un-broiled. The toddler steals bites from all of us LOL).
Sunday, September 5, 2010
Perpetual Pancakes
This is my adaptation of this recipe. I love that I can mix it up the night before & just fry however many we want in the morning!
2 cups whole wheat flour
1 cup plain yogurt
1 cup milk
2 Tbsp oil
2 eggs
1/2 tsp salt
1 tsp baking soda
Combine all ingredients, refrigerate overnight. May be stored in the refrigerator up to 2 weeks. Can also be used for waffles.
Friday, August 6, 2010
Fried Oatmeal
This morning I'd promised the girls a cooked breakfast, then realized we are out of baking powder (no pancakes or muffins) and honey (no breakfast cookies). And only had 4 eggs (no eggs & fake bacon or sausage) . . . so I started hunting through recipes I'd saved, and found this one for oatmeal pancakes. The girls agreed to try it. We didn't have leftover oatmeal, so I cooked oatmeal first, then let it cool long enough to not "cook" the eggs when I stirred them in, that makes for a LONG "prep" time, but oh well . . . I don't know if I'm just incompetent or if I had too low an egg to oatmeal ratio or what, but they didn't stick together into "pancakes" or patties for me.
This "recipe" is still a work in progress for us, BUT both girls (& I) preferred it to regular oatmeal (I have texture issues with regular oatmeal, the girls will eat it, but it's not their favorite), so we'll keep playing with it.
4-5 cups cold oatmeal
4-5 eggs
a couple pinches of salt
a little melted coconut oil (even with plenty of oil in the pan, these seemed to want to stick, once I stirred some oil into the batter, it seemed to work better)
Stir all the above together. Melt coconut oil in pan, drop small spoonfuls of batter into pan and fry. Serve with maple syrup.
This "recipe" is still a work in progress for us, BUT both girls (& I) preferred it to regular oatmeal (I have texture issues with regular oatmeal, the girls will eat it, but it's not their favorite), so we'll keep playing with it.
4-5 cups cold oatmeal
4-5 eggs
a couple pinches of salt
a little melted coconut oil (even with plenty of oil in the pan, these seemed to want to stick, once I stirred some oil into the batter, it seemed to work better)
Stir all the above together. Melt coconut oil in pan, drop small spoonfuls of batter into pan and fry. Serve with maple syrup.
Sunday, February 7, 2010
Scrambled French Toast
I found this in an emergency preparedness book, Just In Case. It's a great way to use up ends of loaves of bread, and the girls love it.
2-3 eggs
1/2 c milk
nutmeg
cinnamon
bread, torn into small pieces/crumbled
Beat eggs in lg bowl. Add milk and generous sprinkles of nutmeg and cinnamon. Stir in pieces of torn bread, crumbled biscuits, etc until liquid is all absorbed. Fry on a hot, greased skillet.
We eat it with maple syrup, YUM!! Last time we had some leftover Challah bread and that was especially delicious!
2-3 eggs
1/2 c milk
nutmeg
cinnamon
bread, torn into small pieces/crumbled
Beat eggs in lg bowl. Add milk and generous sprinkles of nutmeg and cinnamon. Stir in pieces of torn bread, crumbled biscuits, etc until liquid is all absorbed. Fry on a hot, greased skillet.
We eat it with maple syrup, YUM!! Last time we had some leftover Challah bread and that was especially delicious!
Friday, August 7, 2009
Blueberry Oat Muffins
These are adapted from this recipe (because we didn't have oat bran).
2 1/2 c whole wheat flour
1 c oatmeal ground into coarse flour (in blender)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c Sucanat
1/2 c butter, melted
1 1/2 c milk, yogurt, kefir or buttermilk
2 eggs
2 Tbsp molasses
3 c blueberries
Preheat oven to 350. Combine dry ingredients, add wet ingredients, mix well. Fold in blueberries. Bake for 20-25 min.
Makes 24 muffins
2 1/2 c whole wheat flour
1 c oatmeal ground into coarse flour (in blender)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c Sucanat
1/2 c butter, melted
1 1/2 c milk, yogurt, kefir or buttermilk
2 eggs
2 Tbsp molasses
3 c blueberries
Preheat oven to 350. Combine dry ingredients, add wet ingredients, mix well. Fold in blueberries. Bake for 20-25 min.
Makes 24 muffins
Friday, June 5, 2009
Blueberry Clafoutis
I found this recipe on the Nourished Kitchen website:
This can be served as a dessert or for breakfast/brunch.
1 to 1 1/2 c blueberries
3 eggs
1 c cream
2 heaping teaspoons flour
3 heaping teaspoons sucanat (or sugar)
Rinse & drain blueberries and layer on bottom of a pie plate. Whik together rest of ingredients & pour over blueberries, making sure to completely cover blueberries. Bake at 375 for 40 min or until clafoutis is brown on top & knife in center comes out clean. This is an easy, tasty, not too sweet dessert. My girls each ate a serving but didn't ask for seconds, so I'll be saving this recipe to serve when we have company to help me eat it.
This can be served as a dessert or for breakfast/brunch.
1 to 1 1/2 c blueberries
3 eggs
1 c cream
2 heaping teaspoons flour
3 heaping teaspoons sucanat (or sugar)
Rinse & drain blueberries and layer on bottom of a pie plate. Whik together rest of ingredients & pour over blueberries, making sure to completely cover blueberries. Bake at 375 for 40 min or until clafoutis is brown on top & knife in center comes out clean. This is an easy, tasty, not too sweet dessert. My girls each ate a serving but didn't ask for seconds, so I'll be saving this recipe to serve when we have company to help me eat it.
Tuesday, January 27, 2009
Sourdough Blackberry Muffins
I got this recipe from the Nourishing Gourmet.
2 c sourdough starter (I had a "scant" 2 cups once I took on cup out to feed for future use)
3 c whole wheat flour
1 c water
Combine these the night before, cover & leave on counter overnight.
In the morning, preheat oven to 400 F. Add the following to your flour mixture:
1 t salt
1/2 c melted coconut oil
1/2 c maple syrup
1 egg
1 t vanilla
1 tsp cinnamon
1/4 to 1/2 t (I used a 1/2 t measure but didn't fill it full) ground nutmeg
1 t baking soda
Stir till thoroughly combined. Fold in 1 1/2 c fresh or frozen blackberries (I had a pint jar in the freezer, I used the whole thing, didn't bother to measure it). Fill greased muffin tins (I use stoneware) about 2/3 full. Bake 25 min, until slightly browned & toothpick comes out clean. Let cool in pan 5 min, then remove.
I got 12 regular muffins (pampered chef stoneware muffin pan) & I think 6 slightly smaller (I have an enamel covered heart shaped muffin pan that I used for the "overflow") muffins out of this. Girls ate 3 each, I'm congested so not tasting very well, but they seemed good. I would guess this recipe could be used with pretty much any fruit :)
2 c sourdough starter (I had a "scant" 2 cups once I took on cup out to feed for future use)
3 c whole wheat flour
1 c water
Combine these the night before, cover & leave on counter overnight.
In the morning, preheat oven to 400 F. Add the following to your flour mixture:
1 t salt
1/2 c melted coconut oil
1/2 c maple syrup
1 egg
1 t vanilla
1 tsp cinnamon
1/4 to 1/2 t (I used a 1/2 t measure but didn't fill it full) ground nutmeg
1 t baking soda
Stir till thoroughly combined. Fold in 1 1/2 c fresh or frozen blackberries (I had a pint jar in the freezer, I used the whole thing, didn't bother to measure it). Fill greased muffin tins (I use stoneware) about 2/3 full. Bake 25 min, until slightly browned & toothpick comes out clean. Let cool in pan 5 min, then remove.
I got 12 regular muffins (pampered chef stoneware muffin pan) & I think 6 slightly smaller (I have an enamel covered heart shaped muffin pan that I used for the "overflow") muffins out of this. Girls ate 3 each, I'm congested so not tasting very well, but they seemed good. I would guess this recipe could be used with pretty much any fruit :)
Thursday, January 15, 2009
Chocolate Cranberry Muffins
This is adapted from here (but I've learned the hard way to actually WRITE OUT recipes I find online because blogs get deleted or set to members only w/o warning and suddenly I can't access my favorite recipes, so I'm also re-typing here).
6 T unsalted butter
4 oz bittersweet chocolate, coarsely chopped (couldn't find bittersweet, got unsweetened, will use a mix of unsweetened & semi-sweet next time (unless I can find bittersweet).
1/2 c dried cranberries
2 c whole wheat flour
2/3 c sucanet
1/2 c cocoa powder
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 c plus 2 T (divided) buttermilk (or mix plain yogurt & milk)
1 lg egg
1 tsp vanilla
12-24 hours ahead combine flour in mixing bowl w/ 1 1/4 c buttermilk. Mix well, form into a ball, cover w/ plastic wrap, leave on counter for 12-24 hrs.
When ready to bake, make sure oven rack is in center, preheat oven to 375, grease muffin pan.
Melt butter & 2 oz chocolate in microwave or double boiler, set aside.
Place cranberries in bowl & cover w/ hot water, set aside to soak.
To bowl with soaked flour add dry ingredients, stir to combine (I found this too dry to combine to any real degree). In separate bowl or measuring cup combine 2 Tbsp buttermilk, egg & vanilla. Add to dry ingredients, along w/ melted butter & chocolate. Stir to blend. Stir in remaining chopped chocolate & drained cranberries. do not overmix. Spoon into muffin pan. Bake 20 min. Let cool 5 min before removing from pan.
These are very rich/dark chocolate (especially w/ unsweetened chocolate)! I rarely drink milk (just not a fan of drinking it) but definitely wanted milk with this LOL. Next time, assuming I still can't find bittersweet chocolate, I'm thinking I'll use chocolate chips for the final stir-in (& the unsweetened for the melted). The girls each ate 3 of these, so obviously they liked them LOL.
6 T unsalted butter
4 oz bittersweet chocolate, coarsely chopped (couldn't find bittersweet, got unsweetened, will use a mix of unsweetened & semi-sweet next time (unless I can find bittersweet).
1/2 c dried cranberries
2 c whole wheat flour
2/3 c sucanet
1/2 c cocoa powder
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 c plus 2 T (divided) buttermilk (or mix plain yogurt & milk)
1 lg egg
1 tsp vanilla
12-24 hours ahead combine flour in mixing bowl w/ 1 1/4 c buttermilk. Mix well, form into a ball, cover w/ plastic wrap, leave on counter for 12-24 hrs.
When ready to bake, make sure oven rack is in center, preheat oven to 375, grease muffin pan.
Melt butter & 2 oz chocolate in microwave or double boiler, set aside.
Place cranberries in bowl & cover w/ hot water, set aside to soak.
To bowl with soaked flour add dry ingredients, stir to combine (I found this too dry to combine to any real degree). In separate bowl or measuring cup combine 2 Tbsp buttermilk, egg & vanilla. Add to dry ingredients, along w/ melted butter & chocolate. Stir to blend. Stir in remaining chopped chocolate & drained cranberries. do not overmix. Spoon into muffin pan. Bake 20 min. Let cool 5 min before removing from pan.
These are very rich/dark chocolate (especially w/ unsweetened chocolate)! I rarely drink milk (just not a fan of drinking it) but definitely wanted milk with this LOL. Next time, assuming I still can't find bittersweet chocolate, I'm thinking I'll use chocolate chips for the final stir-in (& the unsweetened for the melted). The girls each ate 3 of these, so obviously they liked them LOL.
Friday, March 7, 2008
Breakfast Cookies
Another one from Heavenly Homemakers
1 c butter, melted
3/4 c honey
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 c buttermilk
2 c whole wheat flour
2 c rolled oats
1 c raisins or chocolate chips
Combine first 8 ingredients. Add oats & flour. Fold in raisins or chocolate chips. Place heaped spoonfuls on cookie sheet (leave space between them, they spread) Bake at 350F for 15-20 min. Cool 3-4 min on cookie sheet before removing to wire racks.
I use regular milk instead of buttermilk (because I'm lazy) & chocolate chips. I'm going to let the girls try them in the morning (made them tonight), but the little piece I broke off tasted good, so hopefully these will be a hit for days when we're needing to eat breakfast (or other meals) on the go :)
1 c butter, melted
3/4 c honey
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 c buttermilk
2 c whole wheat flour
2 c rolled oats
1 c raisins or chocolate chips
Combine first 8 ingredients. Add oats & flour. Fold in raisins or chocolate chips. Place heaped spoonfuls on cookie sheet (leave space between them, they spread) Bake at 350F for 15-20 min. Cool 3-4 min on cookie sheet before removing to wire racks.
I use regular milk instead of buttermilk (because I'm lazy) & chocolate chips. I'm going to let the girls try them in the morning (made them tonight), but the little piece I broke off tasted good, so hopefully these will be a hit for days when we're needing to eat breakfast (or other meals) on the go :)
Granola
I found this recipe somewhere online but didn't keep track of where.
2 c oats
1/2 c coconut
1/2 c chopped almonds
1/2 c sunflower seeds
1/4 c sesame seeds
1/2 c honey or molasses
1/3 c cooking oil
1 tsp cinnamon
Preheat oven to 300F. Combine dry ingredients. Combine wet ingredients. Stir together. Spread out on greased cookie sheet (I used a "bar pan" style baking stone) Bake 20 min, stir. Bake 10-15 min longer. Remove from oven & immediately turn onto aluminum foil to cool (I used a big wood cutting board) When cool break into clumps & store in an airtight container for up to 2 weeks. Or freeze for longer storage.
I used a mix of oats & rye flakes, and I didn't have sunflower seeds so I increased the oats/rye by 1/2 c as a substitution. I also used 50/50 molasses and honey and it's more molasses-y than I like it, I'll probably use all honey next time. But it was easy, and other than molasses being too strong to be my first choice, I like the flavor.
Recipe also says that you can make granola bars by adding 1 beaten egg per cup of cooked granola & bake in a 300 degree oven until firm, I haven't tried that yet.
2 c oats
1/2 c coconut
1/2 c chopped almonds
1/2 c sunflower seeds
1/4 c sesame seeds
1/2 c honey or molasses
1/3 c cooking oil
1 tsp cinnamon
Preheat oven to 300F. Combine dry ingredients. Combine wet ingredients. Stir together. Spread out on greased cookie sheet (I used a "bar pan" style baking stone) Bake 20 min, stir. Bake 10-15 min longer. Remove from oven & immediately turn onto aluminum foil to cool (I used a big wood cutting board) When cool break into clumps & store in an airtight container for up to 2 weeks. Or freeze for longer storage.
I used a mix of oats & rye flakes, and I didn't have sunflower seeds so I increased the oats/rye by 1/2 c as a substitution. I also used 50/50 molasses and honey and it's more molasses-y than I like it, I'll probably use all honey next time. But it was easy, and other than molasses being too strong to be my first choice, I like the flavor.
Recipe also says that you can make granola bars by adding 1 beaten egg per cup of cooked granola & bake in a 300 degree oven until firm, I haven't tried that yet.
Monday, March 3, 2008
Egg in a Basket
A couple weeks ago I was making a meal where I'd normally have included grilled cheese sandwiches but we were low on cheese, but had plenty of eggs. So I thought of one of my favorite meals from Cracker Barrel. It's very simple, just take a piece of bread, use a cookie cutter to cut a round (or we use heart shaped ones, the girls think it's special & it was the first cookie cutters I happened upon in the cupboard that were the right size LOL) hole in the middle. Butter both sides of the bread, put it in the frying pan & break an egg into the hole. Fry on both sides until the bread is grilled & the egg is fried. That's all there is to it. It's become one of our favorite quick lunches (especially with soup of some sort).
Thursday, February 28, 2008
Healthy Strawberry Milkshake
I found this recipe (& accidentally modified it) on heavenlyhomemakers my kids think they're getting dessert, but it's really healthy enough to count as breakfast. And easy too!
1 cup milk
1 cup frozen strawberries
1 tsp vanilla
1 Tbsp maple syrup
(the original recipe also called for 1 cup cream, but I missed adding that & it was still good, though that would explain why we ate it w/ a spoon, not a straw LOL).
Put it all in a blender & blend it up, pour into a cup & enjoy!
1 cup milk
1 cup frozen strawberries
1 tsp vanilla
1 Tbsp maple syrup
(the original recipe also called for 1 cup cream, but I missed adding that & it was still good, though that would explain why we ate it w/ a spoon, not a straw LOL).
Put it all in a blender & blend it up, pour into a cup & enjoy!
Tuesday, December 25, 2007
Make Ahead Monkey Bread
I wanted something special for Christmas breakfast that didn't require much, if any, time/effort on Christmas morning, so when frozen bread rolls were on sale last week, I decided on monkey bread. Here's the recipe I ended up using (from recipesource):
1/2 c sugar
1 T cinnamon
24 frozen bread rolls
1 stick butter, melted
1 T cinnamon
1/2 c sugar
At least 8 hrs before serving, or the night before, combine first 2 ingredients. Wet dough balls slightly & roll in cinnamon sugar. Place in greased bundt pan. Melt butter & add to additional cinnamon sugar. Pour over dough. Cover with a towel & let rise 8 hrs or overnight.
Bake at 350 for about 30 min. Invert onto a plate.
1/2 c sugar
1 T cinnamon
24 frozen bread rolls
1 stick butter, melted
1 T cinnamon
1/2 c sugar
At least 8 hrs before serving, or the night before, combine first 2 ingredients. Wet dough balls slightly & roll in cinnamon sugar. Place in greased bundt pan. Melt butter & add to additional cinnamon sugar. Pour over dough. Cover with a towel & let rise 8 hrs or overnight.
Bake at 350 for about 30 min. Invert onto a plate.
Sunday, November 18, 2007
Cornmeal Mush
From www.hillbillyhousewife.com
1 c cornmeal
1 c water + 3 c water
1 tsp salt
In a small bowl, combine cornmeal & 1 c water. Meanwhile in 2 qt saucepan combine salt & 3 c water. Bring water to a boil over high heat. While water is heating, add cornmeal mixed with water. Reduce heat to low. Simmer about 10 min. until thick. Serve with maple syrup or honey and milk if desired.
1 c cornmeal
1 c water + 3 c water
1 tsp salt
In a small bowl, combine cornmeal & 1 c water. Meanwhile in 2 qt saucepan combine salt & 3 c water. Bring water to a boil over high heat. While water is heating, add cornmeal mixed with water. Reduce heat to low. Simmer about 10 min. until thick. Serve with maple syrup or honey and milk if desired.
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