Whole Grain Waffles

These are my favorite waffles!

Whole Grain Waffles

2/3 cup white all-purpose flour
1 cup whole white wheat flour
1/3 cup oat flour*
2 TBSP cornmeal
1/3 cup powdered milk
1 TBSP plus 1 tsp baking powder
1 TBSP sugar
1/2 tsp salt
2 eggs (separated, whites whipped)
1 1/2 cups water
1/2 cup canola oil


Heat waffle irons.
Combine dry ingredients.  Whisk together.  Beat egg yolks with oil.  Add water and pour into dry ingredients.  Whisk together.  Fold in whipped egg whites.  Let stand 3 minutes.  Pour onto hot waffle irons and cook.  Allow irons to get HOT between batches.  (We use three waffle irons simultaneously to feed our family!)
*I use oats pulverized in my magic bullet for oat flour.

Served with butter, syrup and fruit.

Zucchini-Chocolate Chip Muffins

These are moist and delicious. 

1 1/2 cup flour
3/4 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, beaten
1/2 cup oil (I used a spoonful of applesauce plus enough oil to make 1/2 cup)
1/4 cup milk
1 TBSP lemon juice
1 tsp vanilla
1 cup finely shredded zucchini
1/4 cup miniature chocolate chips
1/4 cup chopped pecans

Preheat oven to 350.  Place liners in 12 muffin cups. 

Sift together first five ingredients.  In a separate bowl (or magic bullet) mix next five ingredients.  Stir wet ingredients into dry ones until moistened.  Fold in zucchini and chocolate chips evenly.  Fill muffin cups.  Top with chopped pecans if desired.  Bake 20 minutes, or until done.

Served with toast, eggs, oatmeal and fruit.

Grilled Teriyaki Pork, Sweet Raspberry Biscuits

Teriyaki Pork Marinade

1/2 cup soy sauce

1/2 cup grape or apple juice

1/2 teaspoon freshly grated ginger

1/4 teaspoon minced fresh garlic

1 tablespoon brown sugar

1 teaspoon salad oil

Combine ingredients and pour over pork chops. Marinate until ready to cook (at least 30 minutes.) Grill until done. 

Sweet Raspberry Biscuits

These are a family favorite! You can use any kind of jam.  We have tried raspberry, triple berry, and strawberry--all good.

2 cups baking mix (I use Jiffy)

2 TBSP sugar

1/4 cup cold butter

2/3 cup milk

Raspberry jam

1 cup powdered sugar

1/2 tsp vanilla

a little warm water 

 

Heat oven to 425.  Place 12 muffin liners in muffin tin.  

Combine baking mix and sugar.  Cut in butter until like coarse crumbs.  Add milk and stir until moistened. Layer in muffin liners: batter (enough to cover the bottom), 1 tsp jam, batter. 

Bake at 425 about 12 minutes, until starting to brown on top and cooked through.  Cool slightly.  

Meanwhile, mix powdered sugar with vanilla and enough water to make a glaze.  Drizzle glaze over biscuits.  Enjoy!  I think they're best warm.  

Served with roasted red potatoes and a green salad. 

Ham and Veggie Omelet, Whole Wheat Buttermilk Blueberry Pancakes

Ham and Veggie Omelet

This is delicious!

1/2 T butter

1/2 green pepper, diced small

1/2 red pepper, diced small

2 mushrooms, diced

1 ham steak, diced small

1 T chopped fresh parsley

1 clove garlic, minced

salt and pepper

3 extra large eggs

1 T whole milk

salt and pepper

1/2 c Monterey jack cheese, shredded

Melt the butter in a non-stick skillet over medium high heat. When butter starts to color, stir in veggies. Cook, stirring occasionally, until veggies have started to soften. Add ham and stir to combine. Cook another minute, then add parsley and garlic, and salt and pepper to taste.

Remove veggie mixture and keep warm in a bowl in a warm oven. Wipe skillet out with paper towel.

Crack eggs into medium bowl. Add whole milk and salt and pepper. Blend well. Melt 1/2 T butter over medium high heat in same skillet, spreading to coat. When butter begins to brown, pour eggs in center. Bring the outside to the middle until glossy and starting to set. Spread Monterey Jack cheese over the eggs. Pour filling on one side. Slide omelet out of pan onto serving plate, and use pan to fold over onto itself. Serve immediately. 

 Whole Wheat Buttermilk Blueberry Pancakes

I love blueberries and always have some in the freezer.  When I want to use them inside any kind of bread, I rinse them until the water runs clear.  This way, they aren't so cold (promoting even cooking) and don't bleed into the batter.  Dry them off with a paper towel before using. 

1 cup unbleached white flour

1 cup whole white wheat flour

2 TBSP sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 large egg

3 TBSP butter, melted

2 cups buttermilk

blueberries, rinsed and dried

Place flour, sugar, powder, soda and salt in large bowl.  Whisk to combine.  
In a separate bowl, whisk together egg and butter.  Add buttermilk and whisk to combine. 
Make a well in the dry ingredients.  Pour in the buttermilk mixture and whisk gently to incorporate.  Don't overmix--you'll still have some lumps.

Heat griddle to 350 degrees.  Spread a little butter on the griddle.  Pour pancake batter by the 1/4 cupful onto the hot griddle and place several blueberries on top of each pancake.  Cook until the edges start to dry and the bottom is browned.  Flip and cook until done.  Re-butter the griddle as needed between batches.

Served with hashbrowns and fruit.

Brunch Casserole and Brown Sugar Oatmeal Pancakes

This is quick to put together, easy and yummy.

Brunch Casserole

1 lb. roll sausage (I use the reduced fat variety)

1 roll refrigerated crescent rolls

2 cups shredded mozzarella cheese 
   (tonight I used an Italian blend of mozzarella and parmesan)

4 eggs, beaten

3/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

Crumble sausage in a medium skillet; cook over medium heat until browned, stirring occasionally.  Drain well. Spray 9x13 baking dish with PAM and line with crescent rolls, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  

Combine remaining ingredients in a separate bowl.  Beat well.  (I blend mine in the magic bullet.) Pour evenly over sausage.  Bake at 425 for 15 minutes or until middle is set.  Let stand 5 minutes; cut into squares and serve immediately.  6-8 servings

Served with Brown Sugar Oatmeal Pancakes and Orange Julius Drink.

Apple Cinnamon Pancakes with Cinnamon Syrup

These are a favorite the whole family enjoys!  My little kids like the pancakes with regular syrup.  I think the topping and cinnamon syrup are fantastic--especially delicious and seasonal in the fall.

Applesauce Pancakes with Cinnamon Syrup

2 eggs

2 cups flour

1 cup milk

1 cup applesauce

1/2 tsp cinnamon

1/4 cup vegetable oil

2 Tablespoons sugar

2 Tablespoons baking powder

1 tsp salt

Beat eggs until fluffy.  Beat in remaining ingredients just until smooth.  Heat griddle and spray with nonstick cooking spray.  For each pancake use about 1/4 cup batter.  Cook pancakes until bubbly on top and dry around edges.  Turn to cook other sides until golden brown. 

Cinnamon Syrup

1 cup sugar

3/4 tsp cinnamon

1/2 cup light corn syrup

1/4 cup water

1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon.  Pour in corn syrup and water and stir to dissolve.  Boil stirring constantly 2-3 minutes. Cool slightly.  Stir in evaporated milk and serve.  Refrigerate leftovers

Apple Compote topping

1 Tablespoon butter

3 cups sliced and peeled apples (Pink Lady, Liberty, Fuji, Jonagold or Applecrisp)

heat nonstick skillet over medium-high heat.  coat pan with cooking spray.  melt 1 tablespoon butter in pan. Add apples to pan;saute 8 minutes or until tender.  Stir in 1/2 the cinnamon syrup into the apples.  Use additional syrup on table as needed.

Brown Sugar Oatmeal Pancakes and Fried Potatoes

Brown Sugar Oatmeal Pancakes

1/2 cup plus 2 Tablespoons quick oats

1/2 cup whole wheat flour

1/2 cup white flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup packed brown sugar

1 egg

2 Tablespoons vegetable oil

1 1/4 cup buttermilk

In bowl combine the oats, flours, baking soda, salt and sugar. In another small bowl beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. Makes about 10 medium pancakes.

Pour by 1/3 cup full onto hot griddle.

Apple pancake variation: for apple pancakes, slice and peel a granny smith (my apple peeler-corer-slicer gives whole circle slices about 1/4 inch thick.) Before pouring the pancake batter on the greased griddle, put a slice of apple on the griddle for about a minute (it will be just starting to soften.) Turn the apple slice over, then pour your 1/3 cup batter over the apple. Continue to cook as you would any pancake. Serve with applesauce or cinnamon syrup (see previous post.)

Fried Potatoes

Poke 3-4 medium white or red potatoes several times with a fork. Place on plate and cover with plastic wrap. Microwave on high 3 minutes. Remove plastic wrap and cool slightly (until you can handle them.) Slice into bite-sized pieces, about 1/4-inch thick. Heat light olive oil (I love Montolivo, Extra Virgin with Light Taste--I get it at Costco) in skillet over medium-high heat until hot and shimmery. (You need enough oil to cover the bottom of your pan--you can and add more later if needed.) Add potatoes in single layer. Cook a few minutes, and then stir, turning over. Continue to turn and stir occasionally until they get crispy and golden. Season with salt and pepper to taste. Serve with ketchup if desired.

Serve with bacon and/or fried eggs.

Applesauce Pancakes with Cinnamon Syrup

Applesauce Pancakes with Cinnamon Syrup

2 eggs

2 cups flour

1 cup milk

1 cup applesauce

1/2 tsp cinnamon

1/4 cup vegetable oil

2 Tablespoons sugar

2 Tablespoons baking powder

1 tsp salt

Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle and spray with nonstick cooking spray. For each pancake use about 1/4 cup batter. Cook pancakes until bubbly on top and dry around edges. Turn to cook other sides until golden brown.

Cinnamon Syrup

1 cup sugar

3/4 tsp cinnamon

1/2 cup light corn syrup

1/4 cup water

1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon. Pour in corn syrup and water and stir to dissolve. Boil stirring constantly 2-3 minutes. Cool slightly. Stir in evaporated milk and serve. Refrigerate leftovers.

Apple Compote topping

1 Tablespoon butter

3 cups sliced and peeled apples (pink lady, Liberty, Fuji, Jonagold or Applecrisp)

heat nonstick skillet over medium-high heat. coat pan with cooking spray. melt 1 tablespoon butter in pan. Add apples to pan;saute 8 minutes or until tender. Stir in 1/2 the cinnamon syrup into the apples. Use additional syrup on table as needed.

Buttermilk Biscuits and Brown Sugar Bacon

Best Buttermilk Biscuits

2 1/4 cups flour
1 Tbsp baking powder
1tsp salt
1/2 cup frozen butter
1 1/4 cups buttermilk
additional flour as needed
2 Tbsp melted butter

Preheat oven to 450.
Combine flour, baking powder and salt in a bowl. Grate butter over mixture on large holes of box grater.
Using your hands, combine thoroughly, tossing flour and butter and rubbing together with your hands.
When combined, add buttermilk and stir until moistened.
Remove dough to floured counter and knead 3 or 4 times, adding additional flour as needed. With floured hands, press dough into 3/4 inch rectangle. Sprinkle additional flour on top of the dough. Fold over onto itself in three layers (fold it like a letter). Repeat this pressing/folding process three times. (This creates layers in your biscuit.) Then press dough into 1/2 inch thickness and cut into biscuit shapes (or nine squares from your rectangle.) Place on lightly greased baking sheet and bake 13-15 minutes, until lightly browned. Brush with melted butter.

Brown Sugar Bacon

Heat oven to 375.

Put some brown sugar in a bag. Add a bit of ground pepper. Place bacon in the bag and coat it with the sugar mixture.

Place bacon on a rack on a foil covered cookie sheet and bake 15-25 minutes (depending on the thickness of your bacon and how you like it cooked--we cooked thick sliced bacon 25 min.)

Served with: Fried eggs, milk, fruit