My new favorite pancake recipe! We just had an enrichment on cooking with food storage and it was so good. (Let me know if anyone is interested in a good wheat berry recipe or black bean brownies!) This is a great way to use some of that wheat we've been storing. Great flavor and healthy!
1 cup wheat kernels
1 cup milk
2 eggs
1 T honey
1/4 tsp salt
2 T baking powder
1 tsp baking soda
1/4 cup oil (or applesauce)
Place wheat and milk in a blender. Blend at high speed for one minute. Then add rest of the ingredients. Blend until thick. Cook on a hot griddle and enjoy!
Showing posts with label Breakfasts and Brunches. Show all posts
Showing posts with label Breakfasts and Brunches. Show all posts
Saturday, May 9, 2009
Friday, July 18, 2008
BREAKFAST COOKIE
I know, I know, it's about time right? I am just figuring the blog thing out, but am way excited about it. This was a great idea Cass!! I made these breakfast cookies for DeAnne for a race that she was doing. They are great for breakfast on the run or a healthy snack. They sound kind of weird, but I was pleasantly surprised.
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. sesame seeds
4 c. flour (I use wheat)
1 c. chocolate chips
2 c. rolled oats
1 tsp. salt
1 tsp. baking powder
1 c. canola oil
1 c. honey
1 c. craisins soaked in 3/4 c. hot tap water (reserve liquid)
2 eggs
1 tsp. vanilla
Preheat oven to 350. Spread pumpkin, sunflower and sesame seeds on baking sheet and toast in oven about 5 minutes, until lightly browned and fragrant. Combine the toasted seeds with flour, chips, oats, salt and baking powder in a large mixing bowl. Set aside.
In another mixing bowl, combine canola oil, honey, soaking water from craisins, eggs and vanilla. Add the wet ingredients to the dry mixture. Fold in craisins. You should have a moist and slightly stiff batter. Scoop cookies with an ice cream scoop and place on a parchment-lined baking sheet. Flatten each a little, with the tines of a fork. Bake at 350 for 12 to 15 minutes. Cool; if you want, wrap by 2's in aluminum foil and freeze in ziploc bag. Makes 3 dozen.
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. sesame seeds
4 c. flour (I use wheat)
1 c. chocolate chips
2 c. rolled oats
1 tsp. salt
1 tsp. baking powder
1 c. canola oil
1 c. honey
1 c. craisins soaked in 3/4 c. hot tap water (reserve liquid)
2 eggs
1 tsp. vanilla
Preheat oven to 350. Spread pumpkin, sunflower and sesame seeds on baking sheet and toast in oven about 5 minutes, until lightly browned and fragrant. Combine the toasted seeds with flour, chips, oats, salt and baking powder in a large mixing bowl. Set aside.
In another mixing bowl, combine canola oil, honey, soaking water from craisins, eggs and vanilla. Add the wet ingredients to the dry mixture. Fold in craisins. You should have a moist and slightly stiff batter. Scoop cookies with an ice cream scoop and place on a parchment-lined baking sheet. Flatten each a little, with the tines of a fork. Bake at 350 for 12 to 15 minutes. Cool; if you want, wrap by 2's in aluminum foil and freeze in ziploc bag. Makes 3 dozen.
Wednesday, July 16, 2008
Peach French Toast
Hey Amanda...we all love this one so much! It's more like a dessert than a breakfast almost! Enjoy.
1 C brown sugar 1 stick butter cut into pieces
2 Tbsp water 1 large can sliced peaches or equiv of fresh peaches
1 loaf fresh french bread, sliced 1" thick 5 eggs
cinnamon & sugar 1 1/2 C milk
1 Tbsp vanilla
In saucepan melt 1 c brown sugar in butter. When butter melts add 2 Tbsp water. Return to burner & stir like crazy until mixture foams. Then pour into 9 x 13 baking dish. Let cool 10 minutes then line dish w/peaches, then layer of french bread, then remaining 1/2 peaches. In blender, blend eggs, milk & vanilla. Pour over bread & peaches making sure all pieces are covered. Sprinkle w/cinnamon & sugar. Cover & refrigerate over night. Bake at 350 degrees for 45 minutes to an hour until golden. Use pan syrup & whip cream if desired.
I don't think you can have this w/out the vanilla syrup recipe, so in case you don't have it...here it is.
Vanilla Syrup
2 cubes butter 2 cups sugar
1 cup buttermilk
Boil for 1 minute. Add 1 Tbsp vanilla & 1 tsp. baking soda.
You want to do it in a large pot because it rises & foams.
1 C brown sugar 1 stick butter cut into pieces
2 Tbsp water 1 large can sliced peaches or equiv of fresh peaches
1 loaf fresh french bread, sliced 1" thick 5 eggs
cinnamon & sugar 1 1/2 C milk
1 Tbsp vanilla
In saucepan melt 1 c brown sugar in butter. When butter melts add 2 Tbsp water. Return to burner & stir like crazy until mixture foams. Then pour into 9 x 13 baking dish. Let cool 10 minutes then line dish w/peaches, then layer of french bread, then remaining 1/2 peaches. In blender, blend eggs, milk & vanilla. Pour over bread & peaches making sure all pieces are covered. Sprinkle w/cinnamon & sugar. Cover & refrigerate over night. Bake at 350 degrees for 45 minutes to an hour until golden. Use pan syrup & whip cream if desired.
I don't think you can have this w/out the vanilla syrup recipe, so in case you don't have it...here it is.
Vanilla Syrup
2 cubes butter 2 cups sugar
1 cup buttermilk
Boil for 1 minute. Add 1 Tbsp vanilla & 1 tsp. baking soda.
You want to do it in a large pot because it rises & foams.
Monday, July 14, 2008
Peach French Toast!
I'm making a request.... will someone please post the Peach French Toast that we had on Saturday?? Hope everyone is happy!
Tuesday, July 8, 2008
Healthy Shake!
Trent kind of grosses out when I make this, but I LOVE it! I think Haillie will love it too - as long as I don't tell her what I've mixed in:
Ingredients:
Fill the blender with spinach leaves (I stuff it full then pack it down)
12 oz (or so) Chocolate Soy milk
12 oz (or so) ice
a glob of Peanut Butter (I use organic without corn syrup)
a banana
Mix and enjoy!
Tell me if you try a new substitution and like it more!
Ingredients:
Fill the blender with spinach leaves (I stuff it full then pack it down)
12 oz (or so) Chocolate Soy milk
12 oz (or so) ice
a glob of Peanut Butter (I use organic without corn syrup)
a banana
Mix and enjoy!
Tell me if you try a new substitution and like it more!
Tuesday, June 24, 2008
Connie's Oatmeal Waffles
I know everyone already has this recipe, but Nate & I have been making it a lot lately and love it. I've been using wheat flour and substituting the oil with applesauce...we think they're awesome.
1 1/2 cups flour
1 cup rolled oats
1 Tbsp. baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 slightly beaten eggs
1 1/2 cups milk
6 Tbsp. melted butter, or applesauce :)
2 Tbsp. brown sugar
Fresh fruit
Vanilla yogurt
Mix dry ingredients. Then liquids. Put together and blend. Top with fresh fruit and yogurt. Great with vanilla syrup too.
Vanilla Syrup:
2 cubes butter
2 cups sugar
1 cup buttermilk
Melt all ingredients together, bring to a boil. Boil for 1 minute. Remove from heat and add 1 Tbsp vanilla and 1 tsp baking soda. Be sure and do it in an extra large pan to prevent spilling over.
1 1/2 cups flour
1 cup rolled oats
1 Tbsp. baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 slightly beaten eggs
1 1/2 cups milk
6 Tbsp. melted butter, or applesauce :)
2 Tbsp. brown sugar
Fresh fruit
Vanilla yogurt
Mix dry ingredients. Then liquids. Put together and blend. Top with fresh fruit and yogurt. Great with vanilla syrup too.
Vanilla Syrup:
2 cubes butter
2 cups sugar
1 cup buttermilk
Melt all ingredients together, bring to a boil. Boil for 1 minute. Remove from heat and add 1 Tbsp vanilla and 1 tsp baking soda. Be sure and do it in an extra large pan to prevent spilling over.
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