Yogurt Bark

 Ingredients:

1 1/2 Cups plain non-fat Greek Yogurt

1/2 C peanut butter

2 T honey or pure maple syrup

1/2 C semi-sweet chocolate chips, melted

Combine everything. Spread out on parchment paper on a baking sheet and freeze for at least 4 hours (or until hard).  Break into 8 servings.

Strawberry-Banana Smoothie

1 1/4 C orange juice
1 small banana, peeled and quartered
2 C frozen sliced strawberries

Place all ingredients in blender in order listed; blend on high until smooth.  Serve immediately.

Buttermilk Waffles

1 3/4 C flour
1 T baking powder
1/4 tsp salt
2 eggs
1 3/4 C buttermilk
1/2 C cooking oil

In a mixing bowl, combine flour, baking powder, and salt.  In another bowl, beat eggs slightly.  Beat in milk and oil.  Add egg mixture to flour mixture all at once.  Stir just till combined but still slightly lumpy.

Pour batter onto preheated, lightly greased waffle baker.  Amount will depend on type of waffle iron.  Close lid.  Do not open during baking.  Bake according to manufacturer's directions.  When done, use a fork to lift waffle off grid.  Repeat with remaining batter.

Buttermilk Pancakes

1 C flour
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 C milk
2 T cooking oil

In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.  In another mixing bowl, combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.

Pour about 1/4 C batter onto a hot, lightly greased griddle or heavy skillet for each standard size pancake or about 1 T batter for each dollar size pancake.

Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.  Makes 8 to 10 standard size or 36 dollar size pancakes.

Granola

2 C regular rolled oats
1/2 C coconut
1/2 C coarsely chopped pecans
1/2 C honey or maple syrup
1/3 C cooking oil

In a bowl stir together rolled oats, coconut, and pecans.  In another bowl combine honey or syrup and oil; stir into oat mixture.  Spread mixture evenly onto a greased cookie sheet.  Bake in a 300 degree oven for 30 to 35 minutes or till lightly browned, stirring after 20 minutes.

Remove from the oven.  Cool, then break into clumps.  Store in tightly covered container or bag.

Apple Wheat Pancakes

6 T dry powdered milk
1 1/2 C water
1/2 C applesauce
1 T lemon juice
2 eggs
1 apple cored and grated
4 T oil
2 T sugar
2 tsp baking powder
1 C white flour
1 C wheat flour
2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
3/4 tsp baking soda

Mix all ingredients until smooth.  Pour batter in 1/4 C increments on the skillet.

Note:  I used 2 cups of white flour as I didn't have any wheat flour ground.  Really yummy!

Peanut Butter Pancakes w/Jelly

We love breakfast in this house, so I am always looking for new twists on the same old thing.  I tried this recipe this morning and it was a pretty good.  This is doubled, so it can be easily cut back in half.

First combined these dry ingredients:

• 2 1/2 c. flour ( I used a combination of white and whole wheat)
• 4 tsp. baking powder
• 1 tsp. salt

In a separate bowl cream together:

• 1/2 c. smooth peanut butter (but I think chunky could be good too)
• 2 eggs
• 2 tbsp. sugar or honey

Then add 2 1/2 c. milk and the dry ingredients and mix completely.   Cook on hot griddle and serve with a jam of your choice or maple syrup.

Gingerbread Waffles & Pear Sauce

We love breakfast foods in this house.  I haven't made these for a while, but I made them this morning in search of something different and remembered just how awesome they are!

Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1/4 c. butter, softened
1/2 c. brown sugar
1/2 c. molasses
1 c. milk

Directions:
Mix dry ingredients and set aside. Beat 2 egg whites.  Cream butter and brown sugar until fluffy.  Add molasses, egg yokes, and milk.  Add dry ingredients and mix well.  Fold in egg whites.

Note:  I have other waffles recipes that call for this egg separation process, beating the egg whites and folding the in later.  I never do it because of time and dirtying dishes.  I think the recipes still turns out fine and fluffy. Also, I always use some portion of whole wheat flour in my waffles, like 1:1 or 2:1 ratio on the flour white to wheat.

Serve with sweet pear sauce.  I haven't tried this but my friend who gave me the recipe makes delicious food.

Pear Sauce

Ingredients:
29 oz. can pears, chopped in syrup (reserve syrup)
3 tbsp. corn starch
1 c. brown sugar
1/8 tsp. cinnamon
1 c. pear syrup (from reserve)
1/2 c. butter

Directions:
Combine cornstarch, brown sugar, and cinnamon in sauce pan.  Add pear syrup and cook over med-heat until mixture boils.  Reduce heat and cook for five minutes.  This sauce is also delicious over vanilla ice-cream.

Homemade Yogurt

Here is the way I did the yogurt in the crock pot.  I really turned out great!  The younger two kids really liked it.  I do sprinkle a little smidgen of sugar in mine.  Adelaide likes a little honey.  I put fresh raspberries and blueberries on mine while Adelaide likes fresh strawberries! 

 

I have only made this twice and it has worked great both times!

 

(I think that the crockpot I use is six quarts.)

 

1 gallon whole milk

1/2 cup yogurt with fat in it.  Don't use fat free!  Check also on the label to make sure it has live cultures.  I used plain Yoplait once and then a full fat organic one that I got at Trader Joes down here.

You also will need a candy thermometer.  I got one at Walmart for like six bucks.

 

Pour the milk into the crockpot.  Cook on low for about five hours until the temperature of the milk reaches 180 Degrees. (Mine takes about 4 1/2 hours.  I'm sure crockpots will vary!)

 

Let milk sit until the temperature reaches 105 degrees.  This can take several hours!

 

Once the temperature reaches 105 put a 2-3 cups of the warm milk in a bowl and whisk in the yogurt.  Pour into the crockpot with the rest of the milk and whisk together.  Wrap the crockpot in a large bath towel and place in the oven.  (You'll need to take out an oven rack!)  Leave in the oven overnight.  No you don't need to have the oven on.  It just keeps it out of drafts. 

 

In the morning you have yogurt!  You can save 1/2 cup of this yogurt as a starter for your next batch. 

Loriann

Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 1-3/4 cups unsweetened almond milk (or other dairy or non-dairy milk) (I used a can of lite coconut milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/4 cup maple syrup (may substitute other preferred sweetener) I used pure maple syrup but I'm sure you can find something to substitute!
• 3/4 cup pumpkin puree (unsweetened,unflavored)
• 1/2 cup unsweetened applesauce (or one apple, peeled, cored, and grated)
• 1 teaspoon vanilla
• 1-2 tablespoons pumpkin pie spice
• 1 tablespoon ground chia or flax seeds
• 1/4 teaspoon salt
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• Optional garnishes: chopped nuts, raisins, maple syrup, brown sugar, additional milk or butter.  I put a little half and half on mine.  I also us the half and half to reheat in the microwave!

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker, using 1 tablespoon pumpkin pie spice. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, but edges haven't browned. (Slow cooker times may vary.) Taste and stir in more pumpkin pie spice, if desired. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without over-browning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 8 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Eggnog Cranberry Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 cups eggnog
• 2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/2 cup dried cranberries (craisins)
• 1/4 teaspoon salt
• 1 tablespoon chia seeds or ground flax seeds
• Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without burning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 7 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 medium ripe bananas, sliced (approx. 2 cups)
• 2 (14 oz) cans light coconut milk*
• 1/2 cup water
• 1 cup steel cut oats
• 2 tablespoons brown sugar
• 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

German Pancakes

6 eggs
1 Cup flour
1/3 C sugar
1/2 tsp. salt
1 C milk

Melt 6 Tb of butter in 9x13 pan.  while heating it in the oven to 375 degrees.  Blend above ingredients, and put in the pan when butter is melted.  Bake for 25 minutes.

Yummy Creamy Breakfast Cake

1 C sugar
1 C margarine
2 unbeaten eggs
2 tsp vanilla
1 T vinegar in 1 C milk
2 1/2 C flour
1 tsp baking soda
1 tsp salt


Cream sugar, margarine, eggs; add vanilla.  Mix 1 T vinegar in 1 C milk and add alternately with flour, soda, and salt.  Spread half of dough in 9X13 inch greased pan.  Sprinkle half topping and cover with rest of dough.  Sprinkle rest of topping and optional chopped nuts over top.  Bake for 35 minutes at 350 degrees.

Topping:
1/4 C white sugar
1 T cinnamon
1/3 C brown sugar
chopped nuts, optional

Bunny Buns (Easter)

Bunny Buns

This recipe was first printed in the Friend in 1980 and reprinted in the April 2011 Friend Magazine.  This was our second year making them for Easter.  Delicious!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Instructions:
1. Wash hands with soap and water.
2. Sprinkle yeast in the warm water and set aside.
3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Bunny Buns (from the Friend)

This recipe comes from the April 2011 Friend magazine. Our family first made them last year for Easter and did them again this year. Delicious!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

Directions:

1. Wash hands with soap and water.

2. Sprinkle yeast in the warm water and set aside.

3. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.

4. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.

5. Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.

6. On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.

7. Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.

8. Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.

9. For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

Buttermilk Banana Bread

from melskitchencafe.com

*Makes 1 large loaf

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas (I use about 3 average sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Maria's notes: With this recipe I have finally convinced all of my children that they really do like banana bread! I use three of the 8 1/2 X 4 1/2 inch bread pans. The loaves are smaller, but that way they always get done in the middle. I bake them for 35-40 minutes. My children love a few chocolate chips sprinkled on top. This bread is a nice light color --very pretty. We love it.

Double Chocolate Muffins

printed from melskitchencafe.com

*Note: This recipe makes more than 24 muffins. Because I only have two regular-sized muffins pans and was impatient, I made the rest of the batter into 16 mini muffins. You could easily make all regular-sized muffins if you want. Also, I had some all-natural plum juice in the refrigerator and subbed that in for the water. The taste was unnoticeable but was a little boost in fruit and fiber. I think the water would work just as well, but if you have plum juice just sitting around, throw it in!

*Makes 24 regular sized muffins and 16 mini-muffins

Maria's note: I made about 29 regular sized muffins. We all really liked these muffins--not too sweet--definitely more on the dark chocolate side of chocolate.

INGREDIENTS:
2 1/4 cups all-purpose flour
1 cups sugar
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup light or regular sour cream
1/2 cup water or plum juice
1/2 cup lowfat milk
1/2 cup canola or vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

DIRECTIONS:
Preheat oven to 325 degrees F.

In a large bowl, combine the flour, sugar, cocoa, baking soda, chocolate chips and salt. Toss to combine. In a medium bowl, whisk together the eggs, sour cream, water (or juice), milk, oil and vanilla. Make a well in the center of the dry ingredients and stir in the wet mixture, stirring just until moistened (a few dry streaks and lumps are fine).

Line muffins cups with paper liners and fill the cups 1/2 to 2/3 full. Bake for 16-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins to a wire rack to let cool completely.

Apple Walnut Magic Muffins

The base recipe for these muffins comes from the Malt-o-Meal quick cooking how wheat cereal box. My mom would always make these muffins, but would add an apple and walnuts to make them extra moist and delicious. It is a great way to use up apples that aren't very good for whatever reason. I usually double this recipe and the muffins also freeze beautifully.

Ingredients:

1 1/4 c. flour

3/4 c. Original Malt-o-Meal hot wheat cereal, dry

1/2 c. sugar

1 tbsp. baking powder

1/2 tsp. salt

3/4 c. milk

1/4 c. vegetable oil

1 egg

1 tsp. vanilla (optional)

Extra add ins:

1 grated apple (doesn't matter how gross plain)

1/2 c. (or so) chopped walnuts

Preheat oven to 400 degrees. In large mixing bowl combine all ingredients and stir together until all ingredients are moistened. (I usually combine all dry ingredients and then add the wet stuff.) Then I stir in my grated apple and chopped walnuts. Pour batter into muffin pan, roughly 3/4 full per muffin and bake 18-20 minutes. ENJOY!

Yield: 12 muffins