The Wonders of Waffles

Whole Wheat Buttermilk Waffles:

1 1/3 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups low-fat buttermilk
1/2 cup fat-free egg substitute
1/4 cup packed brown sugar
1 T oil
1 tsp. vanilla extract

Preheat waffle iron. Mix flours, baking powder, baking soda and salt in large bowl. Whisk buttermilk, egg substitute, brown sugar, oil and vanilla in a medium bowl until smooth. Add buttermilk mixture to flour mixture. Mix until combined. Mixture should be lumpy.

When waffle iron is hot, ladle 1/2 cup batter onto surface. Close lid and cook for 4-5 minutes. Batter will make a total of 8 waffles. Freeze up to 1 month.

Best Use of Bananas That are on Death's Door

A few days ago, I had some bananas that were on their last leg....on death's door I like to say. So, I made these muffins and they were perfect. These may have been the most moist muffins I have ever made using bananas. Whole wheat flour has become one of my newest loves. Try them and you will love then, especially if you like banana bread.


Whole Wheat Banana Muffins:


1/2 cup butter
1/2 cup packed light brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 mashed ripe bananas
1/4 cup honey
2 eggs
2 cups whole wheat flour

Preheat the oven to 350. Line or grease a 12 cup muffin pan. Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the mashed bananas, honey and eggs, beating until smooth. Add the flour, stirring until smooth. Divide batter into the muffin cups. Bake the muffins for 25 minutes.

Perfect For Any Meal

This yummy biscuit recipe came from Steph over at Plain Chicken. You can find her by looking to the left hand side of my blog under the list of blogs I read. She originally had these for dinner, saying they would be equally as good for breakfast. I'd have to agree with her on this. I was surprised at how much we liked them, and we can hardly wait to try them again. Her picture was better than mine, but I am sure they were equally as tasty.

7 Up Biscuits:

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7 Up
1/4 cup melted butter

Preheat oven to 450 degrees. Meanwhile, combine Bisquick with sour cream. Steph mentions that she cut her sour cream into the Bisquick, but to be honest, I forgot to do that. I thought they came out just fine anyway. After combining Bisquick and sour cream, add in the 7 Up. Dough will be extremely sticky. Flour your work area before rolling out this dough. Cut your biscuits, and place them in a pan that has been coated with the melted butter. Bake 10 minutes or until lightly browned. Steph's directions said to bake until browned, so I gave them 15 minutes, which was a bit too long. Just check them before you burn them.

Rainy Day Treat

Well, it is raining here again, and this morning is the only one where both myself and hubby are home. So, I decided that we should make a nice breakfast. What to make, we wondered? No problem because our girl Paula came to our rescue as I remembered putting this recipe into my cousin's family cookbook that we gave her when she got married. Breakfast was yummy. Hope you enjoy these.

Chocolate Chip Pancakes:

1 1/4 cups all purpose flour
3 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 large eggs, separated
3 Tbsp. nutter, melted
1/2 cup miniature semisweet chocolate morsels
4 Tbsp. butter, melted

In a large bowl, combine flour, sugar, baking powder, and salt. In a small bowl, combine the milk, eggs, and melted butter. Add this mixture to the flour mixture, whisking until smooth. In a small bowl, beat the egg whites at medium speed until stiff peaks form. Gently fold egg whites into batter. Then fold in the chocolate morsels. Melt 2 Tbsp butter onto hot griddle or skillet. Ladle 1/4 batter for each pancake. Cook pancakes 3 minutes on each side.

Recipe courtesy of Paula Deen

Potatoes With A Little French Twist?

Sausage Hash Brown Casserole:

2 lbs. Tennessee Pride sausage
2 cups shredded cheese
1 can cream of chicken soup
1 cup sour cream
1 8oz. container French Onion dip
1 cup chopped onion
1/4 red and green bell pepper
salt and pepper to taste
1 30oz. pkg. frozen shredded hash brown potatoes

Brown and drain the sausage. Combine the cheese, soup, sour cream, dip, onion, bell pepper, salt and pepper in a mixing bowl. Fold in the thawed potatoes. Spread 1/2 of the hash brown mixture in a greased 13x9 baking pan. Layer half of the sausage on top of hash brown mixture. Repeat layers. Bake at 350 degrees for one hour.

Spicy Taters

Spicy Sausage Hash Browns:

1, 16-ounce tube of bulk spicy pork sausage
1, 30-ounce package frozen shredded hash browns, thawed
2 cups (16 ounces) sour cream
1, 16-ounce jar Ragu double cheddar cheese sauce
2, 4-ounce cans chopped green chiles
1/2 tsp crushed red pepper flakes

In large skillet, brown the sausage. Drain. In a four-quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours, or until heated through.

Weekend Getaway Breakfast

Blueberry Coffee Cake:

2 sticks butter
1 cup sugar
2 eggs
1/2 tsp. almond extract
2 cups self rising flour
1 cup sour cream
2 cups blueberries
1/2 cup chopped nuts
glaze

Preheat oven to 350 degrees Grease 13 x 9 pan. Cream the butter. Add the sugar. Beat until light and fluffy. Add eggs one a a time. Add extract. Stir in flour alternately with sour cram. Pour the batter into the baking pan. Sprinkle with blueberries and nuts. Bake for 40 minutes. Top with the glaze.

Glaze:

1 1/2 cups confectioners sugar
2 1/2 Tbsp. milk
12 tsp. vanilla

Breakfast Pick-Me-Up

Good-Morning Granola:

4 cups old-fashioned oats
1/2 cup toasted wheat germ
1/2 cup sliced almonds
2 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup orange juice
1/2 cup honey
2 tsp. canola oil
1 tsp. vanilla extract
1 cup dried cherries
1 cup dried cranberries
Reduced-fat plain yogurt, optional

In a large bowl, combine the first five ingredients and set aside. In a small saucepan, combine orange juice, honey and oil. Bring to a boil, stirring constantly. Remove from heat. Stir in vanilla. Pour over oat mixture and mix well. Transfer to a 15 x 10 x 1 baking pan coated with cooking spray. Bake at 350 for 20-25 minutes or until golden brown, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container. Serve with yogurt if desired.

On-the-Go Breakfast

Cinnamon Raisin Bread:

4 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 cups sugar, divided
1/2 cup vegetable oil
2 eggs
2 cups buttermilk
1/2 cup raisins
3 tsp. ground cinnamon

In large bowl, combine flour, soda and salt. In mixing bowl, beat 1 1/2 cups sugar and oil. Beat in eggs and buttermilk until combined. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar. Set aside. Spoon half of batter into two greased 8 x 4 x 2 loaf pans. Sprinkle with half of reserved cinnamon-sugar. Repeat layers. Cut through batter with knife to swirl. Bake at 350 for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks.

Pecan Pie, Breakfast Style

This recipe came from an issue of Cooking Light magazine.

Pecan Pie Coffee Cake:

Cake:

3/4 cup granulated sugar
3 tablespoons butter, softened
2 ounces fat-free cream cheese
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat buttermilk


Topping:

1/3 cup light corn syrup
1/4 cup packed dark brown sugar
2 tablespoons butter
1/3 cup finely chopped pecans
1 large egg, beaten



Preheat oven to 350 degrees. Place sugar, 3 tablespoons butter, and cream cheese in a large bowl. Beat with a mixer at medium speed until well blended (about 5 minutes). Add egg and egg white, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda, and salt. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 350 for 30 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Reduce oven temperature to 325 degrees.

To prepare topping, combine syrup, brown sugar, and 2 tablespoons butter in a microwave safe bowl. Microwave at high 1 minute. Stir with a whisk until butter melts. Whisk in pecans and beaten egg.

Using a wooden skewer, poke holes in top of warm cake. Pour pecan mixture over top of cake. Return cake to oven; bake at 325 for 10 minutes. Cool completely on wire rack.

Roll Into Breakfast

On the weekends, James and I like to experiment with breakfast recipes. That's because we actually have time to eat breakfast on Saturdays and Sundays. We found this recipe in a Taste of Home magazine sometime back.

Cinnamon Rolls in a Snap

4 1/2 cups biscuit mix
1 1/3 cups milk

Filling

2 tablespoons butter
1/4 cup sugar
1 teaspoon ground cinnamon

Icing

2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons butter, melted
1 teaspoon vanilla extract

In a bowl, combine biscuit mix and milk. Turn onto a floured suface. Knead 8-10 times. Roll the dough into a 12x10 rectangle. Spread with butter. Combine with sugar and cinnamon. Sprinkle over butter. Roll up from a long side. Pinch seam to seal. Cut into 12 slices. Place with cut side down on a large greased baking sheet. Bake at 450 for 10-12 minutes or until golden brown. Meanwhile, combine with the icing ingredients. Spread over rolls, and serve warm.

Year Round Favorite

I LOVE, LOVE, LOVE pumpkin bread and/or muffins. I make them year round, but especially love them during the holiday season. I have no recollection where this recipe came from, but I would be crushed if something happened to it. I can hardly believe that I have not posted this before now.

Pumpkin Bread:

3 1/3 cups all purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2-1 tsp. pumpkin pie spice
2 2/3 cups sugar
2/3 cup oil
2 cups canned pumpkin
4 eggs
2/3 cup water

Preheat oven to 350 degrees. Combine sugar, oil, eggs, and pumpkin together in a large bowl. In another large bowl, sift the flour. Add the salt, baking soda, baking powder, and spices. Add this to the pumpkin mixture. Stir in the water. Combine well. Pour into 2 well greased and floured loaf pans. Bake 1 hour. Check for doneness by inserting a toothpick into the middle of the bread. If it is not fully cooked, place it back into the oven for about 10 more minutes.

*You can also pour this into greased muffin tins. If you are making muffins, they only cook for approximately 30 minutes.

Berry Good Breakfast

It seems as if there are a number of recipes floating around that I would call "election fare". I decided to post something that comes from Taste of Home Best Holiday Recipes. This is something you could make and have before you go out and vote. If you prefer, you could make it Wednesday morning after you have been up all night watching election results. I absolutely love strawberries, so I think this recipe is just perfect.

Strawberry Coffee Cake:

1 Tbsp. corn starch
1 10oz. pkg. frozen, sweetened, sliced strawberries
1/4 tsp. ground cinnamon
1/4 tsp. almond extract
2 1/3 cups all purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3/4 cup buttermilk
1 egg, lightly beaten

In a large saucepan, combine corn starch and strawberries until blended. Bring to a boil over medium heat until thickened. Remove from heat. Stir in cinnamon and almond extract. Set aside. In a large bowl, combine flour and sugar. Cut in the butter until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking soda, and salt to remaining flour mixture. Stir in buttermilk and egg until moistened. Spread 1 1/2 cups batter into a greased square baking dish. Carefully spread with strawberry mixture. Drop remaining batter over strawberry mixture. Sprinkle with reserved crumb mixture. Bake at 350 for 35 to 40 minutes or until golden brown.

Muffin Madness

It is incredible how fast the Thanksgiving and Christmas holidays seem to be approaching. When James and I went grocery shopping today, we noticed that all the shelves are fully stocked for the holiday baking season. We love muffins in our home, and this recipe will be sure to show up several times during the holidays. We might even have these on Thanksgiving morning. Hopefully you will love them just as much.


Carrot Raisin Bran Muffins:

1 ¼ cup unprocessed wheat bran or oat bran cereal
¾ tsp. whole wheat flour
¾ cup all purpose flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. Salt
½ tsp. Cinnamon
2/3 cup skim milk
2 large eggs
½ cup packed light brown sugar
1/3 cup vegetable oil
¾ cup finely grated carrots
¾ cup raisins

Preheat oven to 375 degrees. Coat a 12 count muffin tin with nonstick cooking spray. In a large bowl, combine the cereal, flour, baking powder, soda, salt, and cinnamon. Make a well in the center of the mix. Whisk together the milk, eggs, sugar, and oil. Stir in the carrots and raisins. Pour into the well of dry ingredients and fold in until mix is moist. Pour 1/3 cup batter into each section of the muffin tin. Let batter rest 5 minutes. Bake 15 to 18 minutes.

It's Quiet In Here

I know it is late, but I miss my hubby. He is at work. It is quiet in here, and I can't sleep. Any time we go on a trip, I come home with a cookbook. I keep thinking about a precious cafe that we went to on our honeymoon. It seems like ages ago, yet I remember it like it was yesterday. The following recipe comes from the Fog Island Cafe cookbook.

Morning Crunch Granola:

1 pound rolled oats
4 ounces sliced almonds
4 ounces walnut pieces
1 cup unsweetened shredded coconut
1 1/2 tsp. cinnamon
1 orange, zested
3 ounces honey
3 ounces pure maple syrup
1 cup apple juice
4 ounces raisins

Preheat oven to 325 degrees. Mix together oats, nuts, coconut, cinnamon, and orange zest. Stir in syrup, honey, and apple juice. Combine well. Spread onto a sheet pan and distribute evenly. Bake 10 minutes or until top layer is golden brown. Remove from oven and stir so that mixture browns evenly. Return to oven. Repeat this process until all granola is browned and crispy. Remove from oven and allow to cool. Stir in raisins. Store in an airtight container. Serve with french vanilla yogurt and strawberries.

Nuts!!!!

Okay, yes, I admit, I am in the beginning stages of going nuts! I return to work in a little more than 24 hours, and let's just say I am ill prepared. I feel this way after every vacation it seems. I have lots to do in little time. Dear sweet James is the best husband a girl could ask for. He knows this is coming every year at the same time, and he does everything humanly possible to help me maintain sanity. We thought a recipe including nuts was appropriate for tonight. This recipe is good for breakfast, snack, or dessert.

Pecan Pie Muffins

1 cup finely chopped pecans
1 cup brown sugar
1/2 cup all purpose flour
2 eggs
1/2 cup melted butter

Combine the first 3 ingredients. Make a well in the center. In a separate bowl, beat the eggs until they begin to look foamy. Stir the butter into the eggs. Add the egg mixture into the center of the well with the dry ingredients. Combine well until the mixture is moist. Bake in muffin tins for 25 minutes at 350 degrees.