by Laurie | Jun 30, 2010 | Breakfast
Ingredients:
2 C. all-purpose flour
1/3 C. sugar
1/2 t. salt
1/2 baking soda
2 t. baking powder
2 eggs
1 C. buttermilk
1/4 C. oil
1 1/2 C. blueberries
1 1/2 T. all-purpose flour
2 t. grated lemon rind (rind from 2 lemons)
Preheat oven to 425 degrees. Mix dry ingredients.
Beat eggs w/buttermilk and oil. Add to dry ingredients. Mix, leaving mixture slightly lumpy
Mix blueberries w/ 1 1/2 T. flour and rind. Add to muffin mixture. Fill well-greased mini muffin tins 2/3 full. Sprinkle a little sugar on top.
Bake 10-12 minutes, until brown.
Makes 4 dozen gems
From square meals by Jane and Michael Stern
by Laurie | Jun 30, 2010 | Breakfast
Ingredients:
1/4 C. sugar
1/4 C. shortening
1 egg
1/2 C. molasses
1 1/4 all-purpose flour
3/4 t. baking soda
1/4 t. salt
1 t. ground ginger
1 t. ground cinnamon
1/4 t. ground cloves
1/4 C. hot water
In med. mixing bowl, beat sugar & shortening together until fluffy. Add egg &molasses;beat until combined. Combine flour, baking soda, salt, ginger, cinnamon, & cloves. Add to sugar mixture; beat until smooth. Stir in hot water.
Pour desired amount into the waffle maker and cook until done
by Laurie | Jun 29, 2010 | Breakfast
Ingredients:
2/3 C. old-fashioned oatmeal
2 t. wheat germ
2 t. flax seed meal
1 diced apple w/ skin
1 large banana
handful of raisins
handful of Craisins
chopped walnuts
- Mix ingredients together and top with yogurt
by Laurie | Jun 29, 2010 | Breakfast
Ingredients:
2 T. margarine
1/3 C. natural peanut butter
1/3 C. honey
1/2 t. vanilla
1/4 t. salt
3 C. rolled oats
1/2 C. raisins (optional)
Melt margarine and peanut butter in a 3 qt. saucepan. Add honey, vanilla & salt. Stir the mixture until it is smooth & hot throughout. It doesn’t need to boil. Add the oats. Stir until coated w/ the peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet or 9 x 13 pan. Spread granola out evenly & bake at 375 for 10 min. It will be brown & crispy. Now remove it from the oven and allow to cool. Break into pieces. Add raisins after it is cool. Store in sealed container
by Laurie | Jun 29, 2010 | Breakfast
Ingredients:
3-4 eggs
2 to 2 1/2 C. buttermilk
1 t. baking soda
2 t. baking powder
1/2 t. salt
1/4 – 1/2 C. sugar
2-2 1/2 C. flour
1 T. vegetable oil
- Beat the eggs well
- Add the other ingredients and mix…Leave the oil until last and mix again
- Heat griddle and oil lightly
- Pour pancake batter slowly to form pancakes, flip pancakes before bubbles start breaking.
- Serve as soon as possible, do not stack pancakes
- For variety, serve with maple syrup, apple sauce, strawberries, or blueberries
Makes 18-24 pancakes
