• Wednesday, June 24, 2009 - Extreme Veggie Scramblers
I am eating this for breakfast right now!
Extreme Veggie Scramblers
½ cup butter or bacon drippings
¼-½ c chopped veggies: onion, bell pepper, mushrooms, celery, zucchini, garlic
12-18 eggs
½ cup milk
½ cup chopped tomatoes
½ cup fresh shredded cheese
Saute veggies. Combine eggs and milk. Add veggies, salt and pepper, and red pepper flakes. Stir in tomatoes when the eggs are nearly done. Stir in cheese. Serve hot.
You may add cooked breakfast meat, as well. |
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• Thursday, June 18, 2009 - Apple Pie Crumb Cake Muffins
This is from www.happyfoody.com. Don't they sound good?
Apple Pie Crumb Cake Muffins
For Muffins:
1 1/2 cups flour (we used whole wheat pastry flour)
1/4 cup plus 2 T raw (turbinado) sugar (we forgot the extra and they still tasted great!)
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t ground allspice
1/8 t ground cloves
1/4 t salt
3/4 cup apple cider or applesauce
1/3 cup canola or olive oil
1 t vanilla extract
1/2 cup grated apple
1/2 cup chopped apple (1/4 inch pieces)
For topping:
1/4 cup flour
1/4 cup brown sugar
1/2 t ground cinnamon
1/4 t ground allspice
Pinch of salt
3 T canola or olive oil
Prepare the topping by mixing all the dry topping ingredients together in a small bowl. Drizzle the oil while mixing with your fingertips until crumbs form. Set aside.
Preheat oven to 375 degrees and lightly grease a 12 – muffin tin.
In a large mixing bowl, mix together all the dry muffin ingredients. Create a well in the center and add the apple cider, oil, and vanilla. Mix, then fold in the grated and chopped apple.
Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 minutes. |
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• Tuesday, May 19, 2009 - Hearty Hotcakes Redeux
I have posted this before, but I've made changes to the recipe and it's much better now!
Hearty Hotcakes
Combine in mixer bowl:
2 cups white flour
1 cup whole wheat flour, freshly milled (you can use 1/2 cup hard wheat and 1/2 cup soft wheat if you'd like)
1 cup cornmeal
1 cup flaked whole oats or oatmeal
1/2 cup cream of wheat
1/4 cup sugar
1/4 cup oat bran
1 tsp baking soda
2 tsp baking powder
1 tsp kosher salt
Combine, then add all at once to dry ingredients, mixing just until moistened:
2 eggs
5 cups kefir or buttermilk
6 Tbsp melted butter (or coconut oil, etc)
1 tsp vanilla extract (optional)
Adjust thickness of batter with white flour. It should be rather thick, if you like fluffy pancakes.
Let sit a few minutes to thicken while heating griddle. Scoop out 1/4 to 1/2 cup onto hot cast iron griddle. Cook till edges are set and bubbles are pooping throughout. Sprinkle with fruit or chocolate chips, if desired. Flip carefully and cook another couple of minutes, until cooked through. Serve hot. I normally spread them with homemade jam. |
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• Monday, April 27, 2009 - Millet Muffin 2
Millet Muffins
adapted from The Metropolitan Bakery Cookbook
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup millet, lightly toasted (see instructions above)
3 eggs
1/2 cup milk or runny yogurt
1 teaspoon vanilla extract
6 tablespoons butter
1 cup of brown or maple sugar (honey or maple syrup are also good sweeteners for these muffins, just omit the milk in that case to account for the liquid).
Preheat oven to 375 degrees and grease a 12 cup muffin tin (with butter or cooking spray). You can use muffin liners if you prefer.
In a medium bowl, whisk together the dry ingredients. Set aside.
In a two-cup measuring cup, combine milk/yogurt, eggs and vanilla (if you add the milk/yogurt first, the measuring cup does double-duty, allowing you to measure and mix in the same vessel. I’m always looking for ways to save on dishes and this is one of my favorite tactics). Set aside.
Cream the sugar and butter together. You can do this in the bowl of a stand mixer, in a regular bowl with a hand-held mixer or a pastry blender.
When the butter and sugar is well incorporated, add in the rest of the wet ingredients. Mix to incorporate. Add the dry ingredients in 3 stages, mixing well before adding more.
Spoon evenly into the 12-cup muffin tin. When all the cups are filled (this batter doesn’t rise a ton, so it’s okay to fill them fairly full), bang it gently on the counter a couple of time to settle the batter. Bake for approximately 20 minutes, until the tops of the muffins are a burnished brown and a tester stick comes out mostly clean.
I found this recipe at http://www.foodinjars.com.
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• Monday, March 16, 2009 - Leftover Oatmeal Breakfast Bread
What's more thrifty and convenient than making two meals from one? Make this bread with leftover cooked oats, rice, wheat, or any blend of hot cereal. When it cools, cover with plastic wrap, and you have tomorrow's breakfast ready today!
Leftover Oatmeal Breakfast Bread
2 cups flour (I have used both white and pastry wheat with good results)
2 cups brown sugar (I use less)
2 tsp EACH baking powder and baking soda
1 cup oil (I have used applesauce with great results)
4 eggs
2 cups raisins
2 tsp vanilla
2 cups cooked oatmeal
Combine oil (or applesauce), brown sugar, eggs, leftover oatmeal and vanilla in bowl. Mix well. Add all dry ingredients except raisins. Mix just until moistened. Add raisins. Pour batter into a greased 9x13. Bake for 50-60 minutes in a 350 degree oven. Cool before cutting for less crumbs.
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• Monday, March 2, 2009 - Lemon Muffins
These are a favorite of my children. They take a bit longer than a regular muffin, so they are a special thing.
Lemon Muffins
1 cup butter
1 cup sugar
4 eggs, divided
2 cups white flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice
Topping
1/4 c finely chopped nuts
2 Tbsp flour
2 Tbsp brown sugar
1/4 tsp nutmeg
Cream butter and sugar. Beat in egg yolks. Combine dry ingredients. Add to creamed mixture alternately with lemon juice. In small bowl, beat egg whites till stiff. Fold into batter. Grease or paper-line your muffin tins. Fill 3/4 full. Combine topping and sprinkle atop the batter. Bake at 375 for 17-20 minutes.
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• Thursday, February 19, 2009 - Cowboy Coffee Cake
My children love when I make this recipe!
Cowboy Coffee Cake
2 1/2 cup flour (whole wheat pastry flour works fine!)
2 cups brown sugar
1 tsp salt
2/3 cup butter
Cut butter in till mixture resembles small crumbs. then add:
2 tsp baking powder
1/2 tsp EACH cinnamon, nutmeg, baking soda
1 cup milk
2 eggs
Mix well. Spoon into a buttered 9x13. Bake at 375 for 25-35 minutes. Cool for 10 minutes before cutting.
I've topped this with my favorite muffin topping before, too. It's a sweet breakfast, but good to have once in a while.
Optional Topping:
1 cup oats
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup melted butter
Blend all together and top cake before cooking
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• Monday, February 9, 2009 - Oatmeal Raisin Carrot Cookies
I found this recipe at Rose's Recipes: http://reinsrecipes.blogspot.com/ (the link maker isn't working, sorry for the cut and paste!). Her site is a goldmine of great food! This is adapted to our tastes and doubled to make enough for our family.
Oatmeal Raisin Carrot Cookies
3 cups whole wheat pastry flour
2 tsp baking soda
1 tsp salt
1/2 cup oil
1/2 cup applesauce (generous)
1 1/2 cup sugar
2 large egg
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
2 cup grated carrots
2 cup oats
2 cup raisins
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, mix together oil, applesauce, sugar, egg, vanilla and spices.
Stir in flour mixture. Once no streaks of flour remain, stir in carrots, oats and raisins.
Drop tablespoonfuls of batter onto prepared baking sheets.
Bake for 11-13 minutes, until cookies are set and lightly browned on the edges. Cool for 3 or 4 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Makes about 4 dozen cookies.
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• Tuesday, December 9, 2008 - Applesauce Oat Muffins
Applesauce Oat Muffins
4 1/2 cups oats
1 1/4 cup whole wheat pastry flour
1 1/4 cup white flour
1 1/2 cup brown sugar
1 Tbsp baking powder
2 1/4 tsp baking soda AND cinnamon
1 1/2 tsp salt
3 cups applesauce
9 Tbsp melted butter or vegetable oil
3 eggs
Topping:
1 cup oats
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup melted butter
Blend all together and top muffins before cooking
For muffins: Preheat oven to 400. Combine all dry ingredients. Add wet ingredients and mix just until moistened. Fill paper lined muffin tins 3/4 of the way full. Top with topping mixture. Bake at 400 degrees for 16-18 minutes.
Yield about 3 dozen
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• Tuesday, December 2, 2008 - Vanilla Granola
This is a really tasty, inexpensive granola that the children and I love! Imagine it served with yogurt and berries, in the spring...YUM!
Vanilla Granola
10 cups rolled oats
1 cup brown sugar
1/4 cup (or more) flax seeds (optional)
1/2 tsp salt
1/4 tsp cinnamon
2/3 cup coconut oil (use vegetable oil if you have to)
1/2 cup honey
1/4 cup white sugar
2 1/2 Tbsp vanilla
Preheat oven to 300. Lightly oil a 11x15 glass baking pan, or cookie sheets
In a large bowl, combine oats, brown sugar, flax, salt and cinnamon.
In a small saucepan, combine honey, coconut oil, and white sugar. Cook over low heat until sugar has dissolved and everything is combined.
Remove from heat and stir in vanilla. It will bubble and foam. Pour over oat mixture and mix with a wooden spoon (or your hands) until oats are evenly coated.
Pour into prepared baking dish and bake for 30 minutes, stirring every 10 minutes. Leave on counter uncovered overnight to cool. In the morning, break apart and store in an airtight container.
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• Wednesday, July 30, 2008 - Applesauce (or Pumpkin) Cookies
These are great, inexpensive healthy cookies to serve as breakfast or a snack. They can be made with applesauce, or an equal amount of canned pumpkin. I love that they don't call for any butter. I often forget to soften some for my other breakfast cookies! Give them a try and see if your family likes them as much as we do!
Applesauce (or Pumpkin) Cookies
2 cups applesauce or canned pumpkin
1 cup raw sugar
4 eggs
3 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
6 cups oatmeal
2 cups raisins, optional
Preheat oven to 350.
Thoroughly mix applesauce and sugar and then beat in the eggs. Slowly mix inn flour, soda and spices; then oatmeal and raisins. Drop by spoonful onto a lightly greased pan. Bake for 10-12 minutes until lightly browned.
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• Tuesday, July 22, 2008 - Breakfast Bread
Another on the list of recipes to try. Prepare this one the night before you plan to eat it, since it cools and sets for 8 hours.
Breakfast Bread
2 cups buttermilk or kefir
1/2 cup honey
1/4 cup molasses
2 tsp baking soda
1 tsp salt
1 1/2 cup whole wheat flour
1/2 cup wheat germ
1 cup all-purpose flour
1/4 cup raisins, nuts
Oven to 400.
Grease two loaf pans. Mix all ingredients together and pour into prepared pans. Place in the 400 degree oven, and immediately lower oven to 350. Bake 1 hour. Turn out and cool, covered with a towel, for 8 hours.
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• Tuesday, July 22, 2008 - Everything Breakfast Bar
We tried this one this morning. It was very cake-like and soft in texture and well-flavored. I do think I'll put a touch more cinnamon in next time. I did use the entire can of pumpkin (what would I do with half a can leftover, anyway?). Give it a try!
Everything Breakfast Bars
4 cups oatmeal
1 Tbsp baking powder
1 tsp salt
1 Tbsp cinnamon
2 eggs, beaten
1 cup canned pumpkin (can use entire small can if desired)
1 cup milk
1 Tbsp maple syrup
1 cup sugar
1/2 cup brown sugar
1 Tbsp vanilla
1 cup raisins
Oven to 350.
Combine oats, baking powder, salt and cinnamon. Mix well. Stir in remaining ingredients. Spread in a greased 9x13. Bake for 40 minutes.
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• Tuesday, July 22, 2008 - Large Family Breakfast Casserole
Another on my list of dishes to try soon.
Large Family Breakfast Casserole
2 pounds sausage
8 cups bread, cut into pieces
4 cups cheddar cheese, shredded
20 eggs, beaten
8 cups milk
2 tsp dry mustard
1 tsp onion powder, garlic powder
Cook crumbled sausage until done, drain. Thickly butter two 9x13 pans. Add bread. Sprinkle with cheese. Combine milk, eggs, and spices. Pour over bread and cheese. Sprinkle evenly with sausage. Cover and chill overnight. Preheat oven to 325, and bake casseroles uncovered for 1 hour.
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• Sunday, July 6, 2008 - Biscuits and Sausage Gravy
Here's my recipe for the old time diner favorite. We have this just once in a while, since it's not that kind to the waistline. I have never measured the amounts of ingredients I use in the gravy, so you'll have to eyeball it, too! It's a very forgiving dish, so do try it!
Kefir Biscuits
4 cups flour
2 Tbsp baking powder
4 tsp sugar
1 tsp cream of tarter
1/2 tsp baking soda
1/2 tsp salt
1 cup butter
1 1/2 cup kefir or buttermilk
Preheat oven to 450.
Mix together the dry ingredients. Cut in butter. Make a well in the center and pour in kefir. Stir just till flour is moistened. turn out on a floured surface and knead till smooth, about 12 times. DO NOT OVERKNEAD! Press out to about 1" thick. Cut out biscuits. Place close together, but not quite touching on an ungreased baking sheet. Bake at 450 for 12-15 minutes.
Sausage Gravy
1 1/2 pounds bulk mild breakfast sausage
bacon grease
flour
milk
salt pepper
In a large skillet, cook the sausage till browned, keeping it chopped in small pieces. When it's almost finished, add in about 1/4 cup (ok, maybe about 1/2 cup) of bacon grease. You save your bacon grease, right? If you do not add the bacon grease, this gravy will not taste right! I told you it isn't a diet breakfast!) When that's all melted and mixed around, sprinkle on about 3/4 cups of flour. You want all the meat coated with flour and all the grease mixed with it, too. Then add milk until the meat is covered by about 1/2 inch. As you bring it to a boil, add in salt and pepper to taste. It needs a lot of salt. I guess I use just over a tablespoon, but add 2 tsp, then add it a bit at a time, to your taste. Use your pepper liberally, too.
When the gravy is incredible, and the biscuits are hot from the oven, serve as follows:
Split a biscuit and spread with butter, if desired (I do not, but my husband does). Cover with the sausage gravy. Serve with a scrambled egg on the side and orange juice.
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• Thursday, June 26, 2008 - Buttermilk or Kefir Pancakes
Here is my favorite buttermilk (kefir) pancakes. The amounts in the ( ) are for when I have a guest.
Buttermilk/Kefir Pancakes
3 cups flour (4 cups)
3 Tbsp sugar (4 Tbsp)
1 Tbsp baking powder (4 tsp.)
1 1/2 tsp baking soda (2 tsp)
3/4 tsp salt (1 tsp)
3 beaten eggs (4 eggs)
3 cups kefir or buttermilk (4 cups)
6 Tbsp. melted butter or oil (1/2 cup)
Combine dry ingredients.
Combine wet ingredients.
Add the wet to the dry and stir just until moistened. The less you stir the better!
Heat a griddle to about 350. Spread with butter then pour out pancakes and cook until edges are dry and middles are bubbled. Flip over and cook till golden brown.
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• Tuesday, May 20, 2008 - Two Gallons of Great Granola
I made this today for breakfast cereal for the next few weeks. It is a really good tasting granola and makes a ton! I adapted this recipe from one found here.
Two Gallons of Great Granola
30 cups of rolled oats
2 1/2 cups flaked coconut
2 1/2 cups sunflower seeds
1 1/2 cup sesame seeds
1 1/2 cup flax whole seeds
1/2 cup ground flax meal (just whir the flax in the blender)
1/2 cup wheat germ
2 cups of nuts (I used almonds and peanuts)
Combine and toast in a large pan at 350 degrees for 15 minutes. Stir and return to oven for 15 more minutes.
Meanwhile, in a saucepan, combine:
2 cups butter
2 1/2 cups brown sugar
2 cups honey
1/4 cup vanilla
Heat and stir on low until sugars are all dissolved. Be very careful not to scorch the mixture! Be patient!
Drizzle sweetener over granola while mixing, until it covers all the dry ingredients. I did this in a four gallon food grade bucket and mixed with my *clean* hands while my daughter drizzled the liquid.
Return to the large pan and bake (in batches) at 350 for 45 minutes, stirring every 15 minutes. Do not overbake!
Let cool completely and break into chunks or stir occasionally as it cools for loose granola.
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• Monday, April 7, 2008 - The Best Chocolate Muffins
I haven't yet made these, but I think they sound good. I'll update when I have made them once or twice.
The Best Chocolate Muffins
2 cups applesauce
2 tsp olive oil
1 cup sugar
2 1/2 tsp vanilla
1 1/2 cup oat flour
2/3 cup unsweetened cocoa
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cinnamon
1 cup chocolate chips
Preheat oven to 350.
Combine wet ingredients,
Combine dry ingredients.
Then mix together just until moistened.
Bake 20-22 minutes.
Makes about 20 muffins. I'll probably double the recipe. |
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• Friday, April 4, 2008 - Another Breakfast Cookie
I found this recipe at Baker's Dozen, a blog I found just tonight, and am really enjoying! We are big fans of breakfast cookies around here, and can't wait to try this variation!
Breakfast Cookies:
Cream 1 cup butter
1 1/2 cup natural peanut butter
2 cups sugar (white or brown)
add 4 eggs
1 Tablespoon vanilla
3/4 cup milk
Combine separately
3 1/2 cups flour (freshly ground whole wheat, or white, or a blend)
2 teaspoons baking soda
1 teaspoon salt
4 cups oats (rolled)
3/4 cup sunflower seeds
Combine wet and dry ingredients. Mix very well. Spoon onto cookie sheet. These have more of a cake texture and will not spread out much during baking. I like to make them big, since they are breakfast cookies.
Bake at 350 for 12 minutes, or until done. |
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• Monday, March 24, 2008 - Migas Con Huevos
Here's another traditional Mexican breakfast that we enjoy. I plan on serving it tomorrow.
Migas Con Huevos
5 corn tortillas, torn or cut into small bits
10 eggs, lightly beaten
10 Tbsp (or more, to taste) tomato sauce
2 1/2 Tbsp minced onions
oil (red palm, if you have it)
salt
1 cup shredded cheese
Begin frying tortilla bits in hot oil. Just before they are crispy, stir in onions. Cook and stir a few minutes, till onions are translucent. Drain excess oil. Add eggs, tomato sauce, cheese, and salt to taste.
Scramble eggs until done. Serve hot.
I have found that the children enjoy it more without the tomato sauce, but then it's not traditional!
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• Friday, March 21, 2008 - Huevos Rancheros
I made this for dinner this evening, and it was great! I have never made it, or even tasted it before. I found the recipe on Recipezaar.
Huevos Rancheros
2 tablespoons olive oil
1/2 cup chopped onions
1 green pepper, chopped
1 tomato, peeled and chopped
1 clove garlic, minced
1 jalapeno pepper, chopped (optional, I left it out)
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 teaspoon hot pepper sauce(Tabasco is good, I used Tapatio)
1(8ounce)can tomato sauce
1/2 cup water
6 eggs
Heat the oil in a skillet. Add in the onions and bell peppers. Saute until softened. Add the remaining ingredients except the eggs. Bring nearly to a boil, then cover and simmer 20 minutes. Crack eggs, one at a time into a cup and slip into the sauce. Cover and simmer 5 minutes. Serve with warmed tortillas and shredded cheese.
I did double this for our family. Yummy! |
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• Monday, February 11, 2008 - Millet Muffins
This was what we had for breakfast this morning. It's really a good recipe and makes a light tender all whole grain muffin.
5 cups whole wheat flour, freshly ground
3/4 cups millet, freshly ground
2 1/4 tsp EACH baking soda, baking powder, and salt
2 1/4 cup buttermilk or kefir
1 cup brown sugar OR honey
1-2 Tbsp flax seeds, whole or ground, your choice!
2 eggs
3/4 cup oil
1/4 cup + 2 Tbsp applesauce (or this much more oil)
Combine dry ingredients.
Combine wet ingredients.
Pour wets over dry and mix just until moistened.
Spoon into paper lined muffin tins 3/4 full (I like plump muffins).
Sprinkle with muffin topping, if desired.
Bake at 400 for 15-16 minutes
Made 31 muffins for us! |
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• Monday, February 11, 2008 - Muffin Topping
We really enjoy trying different muffins, and many times, the Lambies ask me to top them with this crumb mixture. It's not healthy, but not terrible, either. It allows a less sweet muffin to pass muster as well as a super sweet one.
Muffin Topping Mix
1/2 cup brown sugar
2 Tbsp flour
1/4 tsp cinnamon
1 1/2 Tbsp butter
Combine sugar, flour and cinnamon. Cut in butter till size of course crumbs.
Store extra in the fridge for next time! |
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• Wednesday, February 6, 2008 - 1-2-3 Granola
Another easy breakfast option. I found this on on Recipezaar.
1-2-3 Granola
8 cups rolled oats
2 cups wheat germ
1 cup sunflower seeds
1/2 cup peanuts
1 1/2 cup honey
1 cup melted butter or oil
1 tsp vanilla
Mix dry ingredients well.
On the stove, combine wet ingredients and cook and stir over low heat until smooth. Remove from heat and add vanilla. Pour the wets over the drys and blend well. Bake on a jelly roll pan at 300 degrees for 30-45 minutes, stirring often.
You may add dried or snipped fruit after baking, if desired. |
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• Wednesday, February 6, 2008 - Basic Dry Cereal
Many folks are trying to get out of the cold, boxed cereal habit. I stopped serving it regularly about a year ago. But it IS so convenient! What's a busy mom to do?
Why, make this, of course!
Basic Dry Cereal
7 cups dry ingredients consisting of:
2-3 cups flaked oats, and your choice of any of these: wheat or oat bran, wheat germ, grits, cornmeal, kamut, spelt, triticale, or other grain, flaked or ground, nuts and seeds ie, peanuts, almonds, sunflower, flax, sesame, etc., spices, cinnamon, nutmeg, etc.
1 cup of liquid ingredient(s): honey, maple syrup, molasses, oil, butter, peanut butter, milk, cream, or 1/2 cup plus 2 Tbsp brown sugar with enough water to make 1 cup total
Combine dry ingredients and mix well. Combine wet ingredients in separate bowl and mix well, if needed. Pour the wet ingredient over the dry and mix well. Spread on a large jelly roll pan and bake at 300 degrees for 30-45 minutes, stirring often. When done, add any desired fruit ie, raisins, snipped apricots, cranberries, etc. |
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