healthy whole wheat pancakes

 These are fast, easy, healthy, and kids love them!

2 cups whole wheat flour

2 Tbls baking powder

1 tsp salt

2 tsp cinnamon

1 1/2 cups milk

2 eggs

5 Tbls applesauce

2 tsp vanilla

I added fresh blueberries to mine.

Delicious!


Recipe adapted from simpledailyrecipes.com

all-bran muffins

1 cup butter
2 cups sugar
4 eggs
2 cups boiling water
1 qt. buttermilk (or 4 TBS white vinegar + milk to make 4 cups)
5 tsp. baking soda
5 cups flour (1/2 whole wheat)
1 TBS salt
1/4 pkg ALL-BRAN cereal (about 4 cups)
2 cups bran flakes cereal

Cream together the butter, sugar, and eggs.
Add the rest of the ingredients to the mix.

Store mixed muffins, covered in the refrigerator.  Will keep for about 3 months - so I'm told.
Use as desired - a few at a time.

Makes about 5 dozen large muffins.

Grease muffin tins or use liners.
Bake at 400 degrees for about 20 minutes.

oh boy waffles & cinnamon syrup

Oh Boy Waffles
4 1/2 cups flour (or 2 1/2 cups white + 2 cups whole wheat)
4 tsp baking powder
1 1/2 tsp salt
3 T. sugar
4 beaten eggs
4 1/2 cups milk
1/2 cup oil

Mix well in mixer or with a wire whisk.  Great for cooking in a Belgian waffle maker.
Makes approximately 20 waffles.

Cinnamon Syrup
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1-2 tsp cinnamon
1/2 cup whipping cream

In a medium saucepan, stir all ingredients together EXCEPT cream.  Stirring constantly, bring to a boil over medium heat.  Boil 2 minutes.  Remove from heat, stir in cream.  Cool 30 minutes.  Syrup will thicken as it cools.  Serve warm.

Recipes from the kitchen of Sherrie Heywood

easy breakfast casserole

1 dozen eggs
1 cup sharp cheddar cheese
1 1/4 cups milk
1 lb. cooked sausage, bacon, or ham
1/4 tsp. dry or regular mustard
salt and pepper to taste
1/4 cup green pepper
2 Tbsp. onion
1 can cream of mushroom soup
4 slices dried bread


Mix all the above ingredients except for the bread.  Tear the bread into pieces and spread evenly on the bottom of a 9 x 13 in. baking dish.  Pour the egg mixture over the bread.  Cook in a preheated 350 degree oven for 1 hour or until done.

blue corn pancakes with orange honey butter and cinnamon maple syrup

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup blue cornmeal
• Pinch salt
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 large eggs
• 1 1/2 to 2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 cup fresh blueberries, plus more for garnish
• 2 to 3 bananas, peeled and sliced
• Orange-Honey Butter, recipe follows
• Cinnamon Maple Syrup, recipe follows
• Confectioners' sugar, for garnish

Directions

Preheat a nonstick griddle. Preheat the oven to 200 degrees F.

Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.

Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.

Orange-Honey Butter:

3 cups fresh squeezed orange juice

2 sticks butter, slightly softened

2 tablespoons honey

Pinch salt

Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.

Cinnamon Maple Syrup:

2 cups pure maple syrup

2 to 3 cinnamon sticks

Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

Recipe from foodnetwork.com (Bobby Flay)