"This is a small version that we always double so we can snack on it throughout the day. Feel free to triple it!"--Karen H.
Whole Wheat Pancakes
1 cup whole wheat flour
1 t baking soda
2 T vegetable oil
1 egg
1 cup yogurt or buttermilk -- I use the Stonyfield Farm French vanilla whole milk yogurt. There isn't any sweetener in this recipe so this provides enough sweetness. I've made this with buttermilk before, but it would need a Tablespoon of sugar if you use buttermilk.
Preheat griddle. Meanwhile, combine all ingredients in a large bowl. When griddle or pan is hot enough, spoon on the pancake batter. Flip when tops bubble a bit.
Serve with applesauce or real maple syrup!
Showing posts with label whole grains. Show all posts
Showing posts with label whole grains. Show all posts
Tuesday, September 11, 2007
Friday, September 7, 2007
Flax Oatmeal Cookies from Cathy D.
-Not a breakfast food I guess, although we eat them for breakfast, especially when we're in a hurry.
-My boys think these taste better than sugar cookies. I didn't call the cookies by their name until everyone had tried them and said they loved the taste.
-Don't overbake these. They don't taste really good when they are too hard.
-We've added cinnamon and that tastes great. I'm going to try adding a bannana or two next time we make them.
"We make a batch almost every Monday and eat them for snack, deserts, breakfast, etc. They're a cookie you can feel good about giving your kids. They keep well if you store them in an airtight container."--Cathy D.
Flax Oatmeal Cookies
Ingredients:
1-1/3 cups butter
1-1/4 cup sugar (we use turbinado)
1-1/2 cups lightly packed brown sugar
2-1/3 cups flaxseed meal (high in omega vitamins)
3 large eggs
1-1/2 tsp. vanilla
3-1/2 cups white flour
1 Tb baking soda
3 cups rolled oats
In bowl, cream butter and sugars; add flaxseed.
In another bowl beat eggs and vanilla together and then add to falxseed mixture.
Sift together flour and baking soda. Mix in oatmeal and combine with other ingredients.
Form dough into 1-1/2" round logs. Place in frezzer and chill.
Preheat oven to 350. Slice dough logs into 1/4" medallions. Place on parchment lined baking sheet leaving about 2" space btwn. cookies.
Bake 13-15 minutes or until slightly golden on top.
Makes approximately 108 cookies
-My boys think these taste better than sugar cookies. I didn't call the cookies by their name until everyone had tried them and said they loved the taste.
-Don't overbake these. They don't taste really good when they are too hard.
-We've added cinnamon and that tastes great. I'm going to try adding a bannana or two next time we make them.
"We make a batch almost every Monday and eat them for snack, deserts, breakfast, etc. They're a cookie you can feel good about giving your kids. They keep well if you store them in an airtight container."--Cathy D.
Flax Oatmeal Cookies
Ingredients:
1-1/3 cups butter
1-1/4 cup sugar (we use turbinado)
1-1/2 cups lightly packed brown sugar
2-1/3 cups flaxseed meal (high in omega vitamins)
3 large eggs
1-1/2 tsp. vanilla
3-1/2 cups white flour
1 Tb baking soda
3 cups rolled oats
In bowl, cream butter and sugars; add flaxseed.
In another bowl beat eggs and vanilla together and then add to falxseed mixture.
Sift together flour and baking soda. Mix in oatmeal and combine with other ingredients.
Form dough into 1-1/2" round logs. Place in frezzer and chill.
Preheat oven to 350. Slice dough logs into 1/4" medallions. Place on parchment lined baking sheet leaving about 2" space btwn. cookies.
Bake 13-15 minutes or until slightly golden on top.
Makes approximately 108 cookies
Thursday, September 6, 2007
Overnight Oatmeal
If I don't have the cranberries and figs I just use 2 cups of raisins. Sometimes we like to add walnuts or pecans and shredded coconut. I also throw in a little brown sugar. We roll our own oats and I don't know if that's the same as steel cut, but that's what we use anyway. This is really good and easy!
Buon Apetito!
Overnight Oatmeal
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
Buon Apetito!
Overnight Oatmeal
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
Breakfast Casserole from Lisa A.
"Here is my favorite breakfast casserole. I make it for Christmas breakfast, but it is easy enough to do any time. It is pretty healthy too, no creamed soups required. It serves about 8 people."--Lisa A.
Breakfast Casserole
4 slices whole wheat bread (I use Ezekiel)
1 lb turkey sausage, cooked and crumbled
6 eggs, beaten
2 cups milk
salt and pepper to taste
2 cups grated cheddar cheese
Butter the bottom of a 9x13 pan. Spread broken pieces of bread on the bottom of the pan. Sprinkle sausage over bread. Mix the eggs and milk; pour over the sausage. Salt and pepper the mixture and spread the cheese on top. Bake for 35 minutes at 350 degrees.
Breakfast Casserole
4 slices whole wheat bread (I use Ezekiel)
1 lb turkey sausage, cooked and crumbled
6 eggs, beaten
2 cups milk
salt and pepper to taste
2 cups grated cheddar cheese
Butter the bottom of a 9x13 pan. Spread broken pieces of bread on the bottom of the pan. Sprinkle sausage over bread. Mix the eggs and milk; pour over the sausage. Salt and pepper the mixture and spread the cheese on top. Bake for 35 minutes at 350 degrees.
"Pancakes with an extra kick" from Karen A.
"I think these are best with pure maple syrup!"--Karen A.
Three Grain Pancakes
Make a dry mixture of the following ingredients. Of course this can be made well in advance of cook time.
1/2 c. yellow corn meal
1/2 c. unbleached flour
1 c. whole-wheat flour
1 c. rolled oats
2 T. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. sugar (optional)
Mix the following wet ingredients and then add to the dry ones, stirring just enough to blend. [This can be done the night before.]
3 c. buttermilk
2 eggs
2/3 c. corn oil (or other vegetable oil)
Spray a hot griddle with non-stick spray, or melt a bit of butter and spread around. Drop pancake mixture by tablespoonfuls onto the griddle. Turn only once, when the tops of the pancakes are covered with bubbles. Remove to a warm plate when they are browned on the bottom. Serve immediately with maple or fruit syrup and/or applesauce.
Three Grain Pancakes
Make a dry mixture of the following ingredients. Of course this can be made well in advance of cook time.
1/2 c. yellow corn meal
1/2 c. unbleached flour
1 c. whole-wheat flour
1 c. rolled oats
2 T. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. sugar (optional)
Mix the following wet ingredients and then add to the dry ones, stirring just enough to blend. [This can be done the night before.]
3 c. buttermilk
2 eggs
2/3 c. corn oil (or other vegetable oil)
Spray a hot griddle with non-stick spray, or melt a bit of butter and spread around. Drop pancake mixture by tablespoonfuls onto the griddle. Turn only once, when the tops of the pancakes are covered with bubbles. Remove to a warm plate when they are browned on the bottom. Serve immediately with maple or fruit syrup and/or applesauce.
Vanilla Scented Granola from Sandy A.
"We like a light breakfast and I make this granola once a week. It will keep in an airtight container for 2 weeks. It never seems to last that long at my house. Enjoy!"--Sandy A.
Vanilla Scented Granola
4 c. rolled oats
1 c. sliced almonds (or walnuts or pecans)
1/2 c. light brown sugar
1/4 tea. salt
1 tea. cinnamon
1/3 c. canola oil
2 Tbs. honey
3 tea. vanilla extract
Position rack in middle of the oven and preheat to 300 degrees F. Lightly oil large baking sheet. Mix first 5 ingredients in a large bowl. Combine oil and honey in a small saucepan; bring to simmer over medium heat. Remove from heat, stir in vanilla. Pour hot liquid over oat mixture and stir until thoroughly combined.
Spread granola on prepared pan. Bake until golden brown, stirring occasionally, about 30 min. Place sheet on rack cool completely.
Vanilla Scented Granola
4 c. rolled oats
1 c. sliced almonds (or walnuts or pecans)
1/2 c. light brown sugar
1/4 tea. salt
1 tea. cinnamon
1/3 c. canola oil
2 Tbs. honey
3 tea. vanilla extract
Position rack in middle of the oven and preheat to 300 degrees F. Lightly oil large baking sheet. Mix first 5 ingredients in a large bowl. Combine oil and honey in a small saucepan; bring to simmer over medium heat. Remove from heat, stir in vanilla. Pour hot liquid over oat mixture and stir until thoroughly combined.
Spread granola on prepared pan. Bake until golden brown, stirring occasionally, about 30 min. Place sheet on rack cool completely.
Tuesday, August 28, 2007
Creamy, Fruity Slow Cooker Oatmeal
Slow Cooker Oatmeal, or any slow cooker breakfast, for that matter, has to be one of the homeschooling mother's greatest treasures! We use oats we get from the healthfood store or co-op and which we roll at home (with the great grain mill I got from Tuesday Morning for $35--check Ebay.)
4 servings
2 cups old fashioned oats
5 cups water, or 2 cups milk and 3 cups water, or 5 cups fruit juice, or any combination you prefer
cinnamon (optional)
dried fruits, dates, raisins, cranberries, nuts coconut, etc. (optional)
1/2 cup bran or wheat germ (optional)
Put the oats and the water, along with anything else you want to add to the mix in the crock pot, turn on to low, and go to bed.
In the morning serve it with milk, cream, syrup, more butter, brown sugar, or whatever your family likes.
You can add the fruit in the morning if you like them a little chewier. You can also use canned crushed pineapple and the juice when you mix all the ingredients in the evening. Just dump the can of pineapple into a large measuring bowl (like the glass measuring bowl from Pampered Chef) and add enough water to make 6 cups.
4 servings
2 cups old fashioned oats
5 cups water, or 2 cups milk and 3 cups water, or 5 cups fruit juice, or any combination you prefer
cinnamon (optional)
dried fruits, dates, raisins, cranberries, nuts coconut, etc. (optional)
1/2 cup bran or wheat germ (optional)
Put the oats and the water, along with anything else you want to add to the mix in the crock pot, turn on to low, and go to bed.
In the morning serve it with milk, cream, syrup, more butter, brown sugar, or whatever your family likes.
You can add the fruit in the morning if you like them a little chewier. You can also use canned crushed pineapple and the juice when you mix all the ingredients in the evening. Just dump the can of pineapple into a large measuring bowl (like the glass measuring bowl from Pampered Chef) and add enough water to make 6 cups.
Nonna's Loaded Oatmeal Cookies
When I was a little girl my nonna used to make these gigantic oatmeal cookies loaded with chocolate chips, raisins, and walnuts. This recipe is sturdy enough to support all those morsels, and still soft enough to make them heavenly!
Nonna's Loaded Oatmeal Cookies
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
INGREDIENTS
2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt, omit if using salted butter
3/4 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg or cinnamon, or 1 teaspoon vanilla or almond extract
3 cups rolled oats
1/2 cup semi-sweet chocolate chips
1/2 cup raisins or craisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats, chocolate chips, raisins and nuts.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Buon apetito!
Nonna's Loaded Oatmeal Cookies
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
INGREDIENTS
2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt, omit if using salted butter
3/4 teaspoon baking soda
1/4 teaspoon fresh ground nutmeg or cinnamon, or 1 teaspoon vanilla or almond extract
3 cups rolled oats
1/2 cup semi-sweet chocolate chips
1/2 cup raisins or craisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats, chocolate chips, raisins and nuts.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Buon apetito!
Baked Oatmeal
I can't understand why I forget about this recipe, because it's so good! But when I'm on the ball, the kids are happy kids (at least in the morning!).
Baked Oatmeal
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
This morning we left out the cranberries and added a cup of shredded coconut and a cup of white chocolate chips (what the heck--it's still summer time!). Delicious!
Buon Apetito!
Baked Oatmeal
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
Bake in preheated oven for 40 minutes.
This morning we left out the cranberries and added a cup of shredded coconut and a cup of white chocolate chips (what the heck--it's still summer time!). Delicious!
Buon Apetito!
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