Light and Fluffy Overnight Waffles

•  1 T dry yeast
•   ½ c. warm water
•   2 c. warm milk
•   2 c. flour
•   1 t. salt
•   ½ c. margarine/butter melted or vegetable oil
•   ¼ t. baking soda
•   2 eggs

1. Sprinkle yeast on the warm water in a large mixing bowl and let stand for 5 minutes
2. Add the milk, sugar, and flour and beat until smooth
3. Cover the bowl with plastic wrap and let the mixture stand overnight
4. The next morning, or whenever you want to cook the waffles, add the beaten eggs, the margarine/oil, the salt, and the baking soda (it helps to put the baking soda in warm water before adding it)

Pumpkin Chocolate Chip Muffins

Ingredients

•   4 eggs
•   ½ c. oil (or substitute applesauce for this too)
•   1 c. unsweetened applesauce
•   1 (16 ounce) can pumpkin (2 cups of pureed pumpkin)
•   1 c. sugar
•   3 c. flour
•   2 tsp. baking soda
•   2 tsp. baking powder
•   2 tsp. cinnamon
•   1 tsp. salt
•   1 c. chocolate chips

Directions

1.  Mix dry ingredients together; separately, mix wet ingredients
2.  Blend the two mixtures together, fold in chips
3.  Generously fill a 2 greased muffin pans
4.  Bake at 400 degrees F for 16-20 minutes

Double Chocolate Banana Bread

• 1 cup sugar
• 2 eggs
• 1/3 cup vegetable oil
• 1 1/4 cups mashed bananas (about 3)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan  or muffin tins with cooking spray. 

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

 3. Spoon batter into pan. Bake 60-70 minutes for loaf or 20 minutes for muffins until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Nutella Bran Muffins

Ingredients:

• 1 1/2 cups 100% bran cereal
• 1 1/2 cups milk
• 1/2 cup Nutella
• 1 t. vanilla
• 1 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, firmly packed
• 1 tablespoon baking powder
• pinch of salt
• 1/4 cup butter, melted
• 1 large egg, beaten

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Spray muffin pan or insert liners. (if using a dark pan, preheat to 375)
2. Combine the bran cereal and milk in a medium size bowl and let it stand for 10 minutes. After soaking, stir in the Nutella and vanilla.
3. In a separate large bowl, combine the flour, brown sugar, baking powder and salt. Add the bran mixture, butter, and egg and stir until just blended.
4. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes clean. 
5. Remove from the oven and let cool completely on a cooling rack.
6. Makes 12 muffins.

Feather-Light Raised Waffles

If you have never tried overnight yeast waffles you are missing out.  They are fan-flipping-tastic!  Try them.  Try them now.  Especially with some frozen strawberry jam and whipped cream.  Oh yum!


Ingredients:

• 1 T. active dry yeast
• 1/2 c. warm water
• 2 c. milk
• 1 t. sugar
• 2 c. flour
• 1 t. salt
• 1/2 c. oil
• 1/4 t. baking soda
• 2 eggs

Directions:

1. In a large (batter will rise a lot) mixing bowl, sprinkle yeast over warm water and let stand for 5 minutes.
2. Add the milk, sugar, flour and beat until smooth.
3. Cover the bowl with plastic wrap and let the mixture stand overnight or for a few hours.
4. The next morning or whenever you want to cook the waffles, add the beaten eggs, the oil, the salt, and the baking soda (mixed with a bit of water).  Mix till smooth.

Stuffed French Toast

STUFFED FRENCH TOAST

Georgia

 

Loaf of French bread

6-8 oz. cream cheese

¼- ½ cup powdered sugar

Almond extract

2 eggs

About ¼ cup milk

About a tsp. nutmeg

Frozen fruit (raspberries are my favorite)

Sugar

 

Filling:

Warm up cream cheese. Add powdered sugar, ¼ cup at first, add more if needed. Add a couple drops of almond extract. Mix well.

 

Mix in a bowl:

2 eggs, milk, nutmeg (about a tsp.)

 

Raspberry Sauce:

In a saucepan heat raspberries, and a little water to a warm temperature. Add enough sugar so it is not sour.

 

Put filling between French bread (the more the better). Dip in egg mixture, and fry on greased pan. Top with raspberry sauce.

Granola Bars

GRANOLA BARS

Ralphie

 
 

 

3 cups quick cooking oats (I did 2 cups oats and 1 ½ cup rice crispies)

1 cup coconut

1 cup semi-sweet chocolate chips

½ cup sweetened dried cranberries (I didn’t do any dried fruit this time and I like it better – gets in the way of the chocolate, but that’s just me)

½ cup flax seed

1 cup sliced almonds (no nuts either, because B doesn’t like them

1 14 oz. can sweetened condensed milk

2 TBSP. Melted butter

1 tsp cinnamon (cinnamon has a lot of health advantages)

½ tsp nutmeg (I thought that this made it sooo yummy!)

 

In a large bowl, mix the oats, coconut, almonds, chocolate chips and cranberries. Add the sweetened condensed milk and butter and mix well with your hands until well blended. Press the mixture flat into a greased 9x13 pan. Make sure that you tap it down really well so that it doesn’t crumble. Bake @ 350º for 20-25 minutes, depending on how crunchy you want them. Lightly browned around the edges will give you moist, chewy bars. Let cool for 5 minutes then cut into bars (I can get 22 bars from a pan). Let them cool completely before serving, otherwise they will fall apart.

***Georgia’s Note: I like MORE dried cranberries than chocolate, so I usually decrease the amount of chocolate and increase the fruit. I also have never put the butter in, I forgot the first time, and they tasted just fine. I also have never added nutmeg.

German Pancakes

GERMAN PANCAKES

Whit

 

Liv loves anything pancake and these are super easy!

 

Ingredients

• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons butter or margarine, melted

 

BUTTERMILK SYRUP:

• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter or margarine
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• confectioners' sugar

 

Directions

1.     Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.

2.     Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.

Whole Wheat Buttermilk Pancakes or Waffles

WHOLE WHEAT BUTTERMILK PANCAKES OR WAFFLES

Georgia

 

2 c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

2 Tbsp. sugar or honey

2 eggs

2 Tbsp. oil

2 c. buttermilk

 

Mix dry ingredients in blender. Combine sugar, eggs, oil, and buttermilk. Add liquid ingredients to dry ingredients, stirring just until mixed. Bake on a hot 375 griddle.

Huckleberry Muffins

HUCKLEBERRY MUFFINS

Georgia

 

Ingredients

• 3/4 cup butter
• 1 cup white sugar
• 1 egg
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 3/4 cups sifted all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup huckleberries
• 1 tablespoon all-purpose flour

 

Directions

1.     Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.

2.     In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.

3.     Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.