Breakfast Menu from Food Storage

Healthly Food storage Granola, Hot cereal, Smoothies and Muffins

(One of my favorite sites for Granola is: www. happygrub.wordpress.com)

Granola

  • 3 1/2 cups rolled oats

  • 1/2 cup coconut flakes, unsweeteend

  • 3 tablespoons flax seeds
  • 
3 tablespoons sesame seeds
  • 
1/4 cup sunflower or pumpkin seeds
  • 
1/2 cup toasted mixed nuts, chopped (I used pistachios and almonds here)
  • 
2 teaspoons cinnamon
  • 
1 teaspoon sea salt
  • 
1/4 cup brown sugar
1/4 cup canola oil
  • 
2 tablespoons honey
  • 
1 tablespoon pure maple syrup

  • 2 teaspoons pure vanilla extract
  • 
2 cups mixed dried fruit (I used raisins and dried cherries and cranberries here)

Preheat the oven to 375. In a large bowl, combine all the ingredients except the dried fruit. Stir well to incorporate.

Spread the mixture on the prepared baking sheet, spreading it out into an even layer. Bake for 20 to 30 minutes (depending on the depth of goldenness you’re looking for), stirring every 10 minutes.

Remove the granola from the oven and and cool completely, in its pan, on a wire wrack. Once the granola is cool, mix in the dried fruit.


Whole Lotta Nuts Granola

  • 3 cups old-fashioned rolled oats
  • 1/2 cup slivered almonds
  • 1/2 cup unsweetened flaked coconut
  • 1/4 cup hulled green pumpkin seeds
  • 1/4 cup sunflower seeds or pine nuts
  • 1/2 cup crushed pecans or walnuts
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/3 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins, or chopped dates
  • 1/2 cup dried cranberries or blueberries, or combination

Preheat oven to 325 degrees F.

In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.) Cool the granola on the pan on top of the stove and stir in dried fruits. Granola may be kept in an airtight container at room temperature for up to 1 week.

Serve at room temperature in a bowl with milk, or as a snack.

Chocolate and Peanut Granola

  • ¼ c cocoa
  • 4 ½ cups rolled oats
  • 1 c sunflower seeds
  • ¾ c white seseme seeds
  • ¾ c applesauce
  • 2 teas. Cinnomon
  • 1 tea. Ground ginger
  • 1/3 c brown rice syrup or rice malt syrup
  • ¼ c clover honey
  • ¾ c light brown suger
  • 2 c raw peanuts
  • 1 teas. Salt
  • 2 Tbl. Canolaoil or sunflower oil

Preheat oven to 310 degrees.

 

Mix everything together. Spread evenly in 2 baking tins and bake for 40 min. to 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container.

Peanut Butter Granola Bars

  • 4 tablespoons unsalted butter
  • 1/4 cup honey
  • 3 cups old-fashioned rolled oats
  • 1/2 cup slivered almonds
  • 1/2 cup roughly chopped pecans
  • 1/4 cup hulled green pumpkin seeds
  • 1/4 cup unsalted sunflower seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup raisins
  • 1/3 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup creamy peanut butter

 

Preheat oven to 325 degrees F. Lightly grease an 8 by 8-inch baking dish and set aside.

In a small saucepan melt butter with honey over low heat, stirring.

In a large bowl stir together oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon and salt. Pour butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.)

Cool the granola in the pan on top of the stove and stir in the raisins. When the granola is completely cooled, place in a large bowl. Combine the brown sugar, corn syrup, and peanut butter in a small saucepan over medium-high heat. Stir constantly until the sugar is dissolved and the mixture is at a boil. Remove from the heat and pour the mixture over the granola, stirring to coat well. Cool slightly and press into the prepared baking dish and let cool completely and harden. Cut the mixture into ten 1 1/4 by 4-inch bars and serve at room temperature. (The bars may be kept in an airtight container at room temperature for up to 1 week.)

Granola Bars

  • 2 1/2 cups rolled oats
  • 
1/2 cup shredded coconut
  • 
1/2 cup pepitas
  • 
1/4 cup flax seeds
  • 
1/4 cup sesame seeds

  • 1 cup whole almonds (or other nut)
  • 
1 teaspoon sea salt
  • 
1 teaspoon cinnamon
  • 
1 teaspoon vanilla
  • 
1/4 cup honey*
  • 
1/4 cup natural peanut butter*

  • 1/4 cup brown sugar
  • 
1 cup dried cranberries (or other dried fruit)

Preheat the oven to 325. Line a rimmed baking sheet with parchment paper. Next, line a square baking pan (8 or 9 inches) with two perpendicular sheets of parchment paper that are long enough to leave an overhang. The sheets will form a “basket” for you to lift out the sheet of granola, before you cut it into bars.

Combine the oats, coconut, seeds and nuts; spread out evenly on the rimmed baking sheet and toast for 15 minutes. When the oat mixture has been toasting for about 10 minutes, combine the honey, peanut butter, brown sugar, salt, cinnamon and vanilla in a medium sauce pan over medium-low heat, stirring to dissolve the sugar. If the sugar dissolves before the oat mixture is done toasting, reduce the heat to low.

When the oat mixture is done toasting, transfer it to a large bowl and add the honey mixture and fruit; stir to incorporate. Spread the mixture in the prepared square pan, using the back of a wooden spoon or bottom of a measuring cup to press the mixture into the pan and create a smooth, even surface. Bake the granola mixture for 30 minutes. Remove the pan from the oven and let it cool completely on a wire rack.

Using your parchment “handles,” lift the granola sheet out of the pan and onto a cutting board. Using a large sharp knife, Cut the sheet into one-inch wide bars. Next, cut the series of bars in half, lengthwise. Store in an airtight container.

*Update: I originally advocated a higher amount of honey and peanut butter for those wanting a chewier bar. People seemed to have problems when they increased the amounts of honey and peanut butter, though. So, I’m now only comfortable listing the amounts that I’ve tried with success). I can’t stress strongly enough the need to let the bars cool completely before cutting them with a very sharp knife.

 Fruit & Pecan Granola bars – theses are a snap to make-keep a batch of these on hand for when hunger strikes.

  • 1 large egg
  • 1 large egg white
  • 1 cup light brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups toasted oats
  • 2/3 cup chopped dried cranberries or golden raisins
  • 1/4 cup chopped pecans
  • 1 tablespoon all-purpose flour

Preheat oven to 325°F. Line an 8-by-11-inch pan with foil. Coat with cooking spray.

Whisk egg, egg white, sugar, oil, cinnamon, salt and vanilla in a large bowl. Stir in oats, cranberries (or raisins), pecans and flour. Spread in prepared pan.

Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife.

Energy Bars

  • 1 cup quick-cooking oats
  • 1/2 cup sliced almonds
  • 1/2 cup dark raisins
  • 1/2 cup golden raisins
  • 1/2 cup dried apricots
  • 1/3 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup golden molasses
  • 1 egg
  • 1 cup unbleached all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1/2 cup nonfat dry milk
  • 1/4 cup toasted wheat germ
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • Pinch gray salt
  • 1/2 cup milk (2 percent is preferable)
  • 1 tablespoon unsalted butter

Preheat oven to 300 degrees F.

Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.

Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.

In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.

In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.

Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.

To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.

Vanilla Spice Oatmeal

  • 3 1/2 cups water
  • 1/4 teaspoon salt, optional
  • 2 cups old-fashioned oats
  • 1/2 cup raisins
  • 1/2 cup walnuts, coarsely chopped, optional
  • 1/4 teaspoon vanilla extract
  • Pinch nutmeg
  • 2 tablespoons dark brown sugar, plus more, to taste
  • 1 cup lowfat milk, divided
  • 1/8 teaspoon ground cinnamon

In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.

In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.

When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.

Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.

Recipe Analysis Note: Ingredients without discrete measurements such as “Salt, to taste” or “Ice cream, optional” are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

Goodness Gracious Granola– From Dana Ashby

  • 6 c. old fashioned or quick oats
  • 2 c. slivered or sliced almonds
  • ¼+ c. unsalted raw sunflower seeds
  • ¼+ c. wheat germ
  • ¼ c sesame seeds
  • ½ c. coconut
  • ½ c. butter
  • ½ c. honey

Mix first 6 ingredients except butter and honey.  Melt butter in small bowl or glass measuring cup.  Add honey to butter.  Pour over oat mixture.  Mix well. 

Bake on a cookie sheet or 9×13 pan, at 375 degrees  (350 degreed for glass pan) for 15-20 minutes stirring every 10 minutes.  Add your choice of raisins, and fruit mix after granola has cooled.

 Mix ins

dried fruit mix to taste

raisins to taste

cran-raisins to taste

**to retain freshness, store wheat germ in the freezer.

Good for You Granola

 Unlike many store-bought granolas, this luxurious blend of oats, coconut, nuts and fruits is not only good to eat, it’s good for you. If you want to vary the flavor, substitute 1/2 cup chopped pistachios and 1/2 cup chopped macadamias for the coconut.

  • 1/4 cup flaxseeds
  • 4 cups rolled oats (not instant)
  • 1 cup wheat germ
  • 1/3 cup instant nonfat dry milk
  • 1 cup sweetened flaked coconut
  • 1 cup sunflower seeds
  • 1 cup slivered almonds
  • 1/2 cup butter (1 stick) or 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chopped dried fruit

Preheat the oven to 300ºF (150ºC). Finely grind flaxseeds in a coffee or spice grinder-or your blender. In a large bowl, mix the ground flaxseeds, oats, wheat germ, dry milk, coconut, sunflower seeds, and almonds.

In a small saucepan, heat the butter, honey, brown sugar, and salt until warm, stirring until the brown sugar dissolves. Remove from the heat and add the nutmeg and vanilla.

Drizzle the butter mixture over the oat mixture, stirring to mix well. Pour into a shallow 13 x 9 inch or larger baking pan. Bake for 25 to 30 minutes, or until golden brown, stirring every 10 minutes. Stir in the dried fruit during the last 5 minutes of baking. Cool and store in airtight containers at room temperature. Use within 4 weeks.

Harvest Granola

Most often served as a breakfast food, it can also be a snack or an ingredient in desserts, cookies, or main dishes.

  • 5 cups rolled oats
  • 3/4 cup brown sugar, firmly packed
  • 1/2 cup wheat germ
  • 1/2 cup dried apple, chopped
  • 1/2 cup of honey
  • 1/2 cup sesame seeds
  • 1 cup raisins
  • 1/2 cup date crystals
  • 1 cup pecans or almonds, chopped
  • 1/3 cup salad oil
  • 1 teaspoon vanilla
  • 3/4 cup margarine, melted
  • 1 teaspoon cinnamon

Mix together very well so that all ingredients are distributed evenly. Adding dry ingredients to wet ingredients makes a crunchier granola. Spread onto a Fruit Roll Sheet. Dry until crunchy. Crumble and store in an airtight container.

 PEANUT BUTTER GRANOLA-Leslie Hobbs

Mix & heat in 4-cup glass jug for 4 minutes on HIGH:
1-1/2 c white sugar
1-1/3 c margarine
1/2 t vanilla extract
2/3 c peanut butter
1/2 t salt
1 c water

Mix in large bowl:12 c rolled oats
1 t cinnamon.Pour wet ingredients over dry and mix quickly and well. Put onto two small greased cookie sheets. Bake at 325 degrees for 25 minutes. Exchange cookie sheets in oven, cook 10 minutes. Turn oven off and let granola dry for several hours. Store in closed jar on kitchen counter and watch it disappear.

This recipe is from Marie Ricks

Soft Granola-Leslie Hobbs

  • 3 cups regular oats
  • 1 cup coconut
  • 1 cup pecans
  • 1 cup flour

Combine all these dry ingredients.

In a separate saucepan heat to boiling;

  • 1 ½ cups brown sugar
  • 1 cup butter
  • 1/3 cup honey

Pour over dry ingredients and pat into a greased 9″ X 13″ pan.

Bake at 350° for 20 minutes.

Cut while warm with a pizza cutter for bars or dump out and crumble for granola.

Optional add-ins; dried blueberries, apricots, sesame seeds, millet, pumpkin seeds, wheat germ, nuts.

Granola- Lynne Butler

  • 1/2 cup oil (I use coconut oil)
  • 1 cup honey
  • 2 cups whole wheat flour (I make flour from the 7 grain rolled mix for more nutrients)
  • 1 cup coconut
  • ½ cup each:Sesame seeds, Sunflower seeds, Pumpkins seeds
  • 1/2 cup each:  brazil nuts, almonds, cashews (I grind them in the blender, but you can chop them if you prefer)
  • ½ cup ground flax seeds (or more if you like)
  • 3 cups rolled oats OR 3 cups rolled 7 grain mix
  • 1/2 tsp. Salt
  • Dried fruit:  blueberries, apples, raisins, etc.

Mix well, then add a couple of big spoonfuls of Molasses (blackstrap preferably) and a couple big spoonfuls of natural peanut butter until it’s the consistency you like.   Put in 9 x 13 pan and bake at 350 for 8-30 minutes.    (Bake it longer  for  crunchier  and  shorter  for  chewier  granola.)

Turn over with a spatula halfway through.  I like it moist and average about 10 minutes/side in my oven.

This stores well in an airtight container.  If you prefer without peanut butter, just omit it and add more honey or molasses.

Porridge- While growing up, we had some form of hot cereal every day. We thought it was a real treat to have Cheerios. Now it is areal treat to have hot cereal!

Here’s a great way to start off your day.  Make extra so it’s ready for the next day or for a quick snack later in the day.

  • 1/4 cup of each of the following: Rolled Oats, Oat Bran, Rye Flakes, Barley Flakes and Ground Flaxseed
  • 2 cups water
  • 1 tsp. Vanilla
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/4 cup slivered almonds
  • 1 medium grated apple

Mix all ingredients in a heavy saucepan. Cover and place over moderate heat. When mixture comes to a rolling boil, reduce heat to low and continue to simmer for another 20 minutes, stirring continuously. When porridge is smooth and cooked through, remove from heat and serve.

MUESLI- Swiss Muesli. When I lived in Europe, I used to visit my boy friend whose Mother would make this every morning. It was fantastic and gave me so much energy!

This tastes and feels as indulgent as the authentic variety, which is loaded with extra calories and fat. This recipe is a slimmer, cleaner version, but oh so delicious! The best part is that you can make it in advance and eat it over the course of two or three days. The flavor actually improves as it sits in the fridge.

  • 1/2 cup Hot water
  • 1/2 cup 3-5 minute oats
  • 1 cup Low-fat or nonfat yogurt or soy yogurt
  • 1/4 cup Raisins
  • 1/4 Dried cherries or cranberries or both
  • 2 Tbsp. Natural bran
  • 2 Tbsp. Wheat germ
  • 2 Tbsp. Coarsely ground flax seeds
  • 2 Tbsp. Oat bran
  • 2 Tbsp. Organic honey
  • 1 Apple, unpeeled, cored and diced
  • 3 Bananas, peeled and sliced

In a medium bowl, pour hot water over oats. Let stand for 20 minutes or until water is absorbed. Add remaining ingredients except bananas. Mix well. Cover and refrigerate fur up to three days. Serve with sliced bananas.

Smoothies

Simple Sunshine Smoothie

  • 1/2 cup Cottage Cheese
  • 1/2 cup Milk- Skim, soy, almond, rice, goat or milk of your choice
  • 1/2 tsp. Vanilla
  • 1 tsp. Lemon-flavored avocado oil
  • 1 Scoop whey protein, vanilla or unflavored
  • 1 Navel orange, peeled
  • 1 Tbsp. Wheat germ
  • Handful of Ice cubes
  • Puree all ingredients.

Blueberry Buzz Smoothie

  • 1/2 cup Milk- Skim, Rice, or other
  • 1/2 cup Water
  • 1/2 cup Frozen blueberries
  • 1 Tbsp. Flax seed
  • 1/2 cup Unsweetened applesauce
  • 1/2 cup Plain nonfat yogurt
  • 2 Scoops whey protein powder- vanilla or unflavored

Handful of Ice cubes

Puree all ingredients.

Oatmeal Protein Smoothie

  • 1/4 cup Dry, uncooked oatmeal
  • 1 Tbsp. Natural nut butter- peanut, soy, or other
  • 1 Scoop protein powder, vanilla is best
  • 1 Tbsp. Organic honey or agave nectar
  • 1 Tbsp. Flax seed
  • 1 cup Milk- Your choice
  • 1/2 tsp. Cinnamon
  • Ice
  • Puree all ingredients, adding ice to adjust consistency of smoothie.

Kiwi Citrus Smoothie

  • 1 Kiwi, peeled
  • 1 Navel orange, peeled
  • 1 Scoop whey protein powder, vanilla or unflavored
  • 1/2 cup Nonfat, plain yogurt
  • 1 tsp. Lemon flavored avocado oil
  • Pinch nutmeg
  • Pinch Cinnamon
  • 1 tsp. Fresh lime juice
  • 1/2 cup Ice cubes

Puree all ingredients. If the smoothie is too thick add more ice and blend again.

Vitamin Booster Smoothie

  • 1/2 cup Alfalfa sprouts
  • 1/4 cup Frozen strawberries
  • 1/4 cup Frozen mixed berries
  • 1/4 cup Frozen mango
  • 1 tsp. Flax oil
  • 1 Scoop whey protein powder, vanilla or unflavored.
  • 1 Tbsp. Agave nectar or organic honey
  • 1 cup Cold water

Puree all ingredients.

Breakfast in a Blender

  • 1 Scoop protein powder- Your choice
  • 1/3 cup Dry oatmeal
  • 2/3 cup Water or soy milk, cow’s milk, almond or rice milk
  • 1 Tbsp. Natural almond butter or nut butter of your choice
  • 1 Frozen banana (If you don’t have frozen, use fresh)
  • 2 Tbsp. Flax seed
  • 1 Tbsp. Wheat germ
  • 1/2 Ice cubes

Blend all Ingredients. Enjoy!

Breakfast Fruit and Nut Cookies

  • 1/2 cup Brown sugar
  • 1/4 cup Melted Olivina or light oil
  • 3 Egg whites
  • 1/4 cup Finely chopped dried figs
  • 1/4 cup Dried Cranberries
  • 1 tsp. Best-quality vanilla
  • 1 cup All-purpose flour
  • 1/2 cup Whole wheat flour
  • 1/2 cup Bran flakes
  • 2 Tbsp. Ground flax seed
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Ground cinnamon
  • 1/4 tsp. Ground allspice
  • 1/4 cup Slivered almonds

Preheat the oven to 350ºF/177ºC. Combine sugar, oil and egg whites in a large mixing bowl. Stir in chopped dried fruits and vanilla.

Lightly spoon all-purpose flour into measuring cups and level with a knife. Combine whole-wheat flour, bran, baking soda, flax seed and spices. Stir with a whisk or fork.

Add flour mixture to egg mixture, stirring until just combined. Fold in almonds.

Drop by tablespoon full onto baking sheets lined with parchment paper or Silpat. Bake for 12 minutes or until almost set. Cool on pans and transfer to wire racks to cool completely.

MASTER MIX FOR MUFFINS

Needed for each of the following muffin recipes. Makes enough for about 6 muffin recipes.

  • 12 cups Flour (1/2 can be W.Wheat)
  • 4 Tbsp. Baking powder
  • 1 Tbsp. Baking soda
  • 2 tsp. Salt
  • 4 1/2 cups Sugar

Combine flour, baking powder, baking soda and salt, mixing thoroughly with a wire whisk, making sure to break up any flour lumps. Add sugar and continue to mix thoroughly until evenly combined. Store mixture in a tightly covered container in a cool, dry place. Before using, be sure to give the mix a good stir as ingredients of different particle size may settle at different levels over time. The Master Mix for Muffins will keep for three to four months.

Pumpkin-Marshmallow Muffins

  • 1/2 cup Margarine, melted
  • 2 Eggs
  • 1 cup Canned pumpkin
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 cup Milk
  • 3 cups Master Mix
  • 1 1/2 cups Miniature marshmallows

Preheat oven to 375ºF.

In a large mixing bowl, mix the margarine, eggs, pumpkin, cinnamon, nutmeg and milk until thoroughly combined. Add Master Mix and stir until just combined. Fold miniature marshmallows into the batter.

Spoon batter into greased or paper lined muffin cups. Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.

Apricot Muffins

  • 1/2 cup Margarine, melted
  • 2 Eggs
  • 1 cup Milk
  • 2 3/4 cups Master Mix
  • 1 cup Chopped, dried apricots
  • Aprrox. 3/4 cups Apricot jam

Preheat oven to 380ºF.

In a large mixing bowl, mix the margarine, eggs and milk until thoroughly combined.

Add Mater Mix and stir until just combined. Fold apricots into the batter.

Spoon batter into greased or paper lined muffin cups. Top each muffin with about 1 tablespoon of apricot jam. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

Peanut Butter & Jelly Muffins

  • 1/3 cup Margarine, melted
  • 1/2 cup Peanut Butter
  • 2 Eggs
  • 1 cup Milk
  • 2 3/4 cups Master Mix
  • Approx. 3/4 cups Strawberry (or your choice) jam.

Preheat oven to 400ºF.

In a large mixing bowl, mix the margarine, peanut butter, eggs and milk until thoroughly combined. Add Master Mix and stir until just combined.

Spoon batter into greased or paper lined muffin cups. Top with 1 Tbsp of the preserves. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

Gingerbread Muffins

  • 1/2 cup Margarine, melted
  • 2 Eggs
  • 1 cup Milk
  • 1/2 cup Molasses
  • 1 tsp. Cinnamon
  • 2 tsp. Ginger
  • 1 cup Raisins
  • 3 cups Master Mix

Preheat oven to 400ºF. In a large mixing bowl, mix the margarine, eggs, milk, molasses, cinnamon, ginger and raisins until thoroughly combined.

Add Master Mix and stir until just combined. Spoon batter into greased or paper lined muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

Lemon Poppy Seed Muffins

  • 1/2 cup Margarine, melted
  • 2 Eggs
  • 1 Tbsp. Lemon zest
  • 1 tsp. Lemon extract
  • 2 Tbsp. Poppy seeds
  • 1 cup Milk
  • 2 3/4 cups Master Mix

Preheat oven to 400ºF. In a large mixing bowl, combine margarine, eggs, lemon zest, lemon extract, poppy seeds and milk until thoroughly combined. Add Master Mix and stir until just combined.

Spoon batter into greased or paper line muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

Blender Waffles –Ann McCuistion

Soak 1 cup of wheat overnight in a pint jar

  • Filled with water. In the morning drain the water off the wheat and
  • Put into the blender with 1 cup of milk.  Blend for a couple of minutes.  While it continues to blend,
  • Add an additional 1/4 cup milk, 1/3 cup oil, 2 eggs,
  • 4 tsp baking powder and 1/2 tsp salt. Stir well before pouring onto hot waffle ironsprayed with Pam.

I have a wonderful recipe for syrup as well…

  • 1 cup cream
  • 1 cup light corn syrup
  • 1 cup white sugar

Bring to boil, stirring constantly.  Boil 5 minutes.

Take off the heat and stir in 1 tsp vanilla.

Store in refridgerator indefinately.

Enjoy!!!!

5 grain Pancake Recipe– Marv Ray

  • 4 cups whole wheat
  • 1 cup white flour
  • 1 cup oats
  • 1 cup cornmeal
  • 1 cup powdered milk
  • 2 heaping tablespoons baking powder
  • 2 eggs or 2 tablespoons ground flax seed mixed with 2-4 tablespoons of boiling water stir until same consistency of regular eggs
  • 2 cubes of butter (or butter flavored Crisco)
  • Vanilla to taste

Puffy Apple Pancake

  • 2 tbsp butter or margarine
  • 2 tbsp brown sugar
  • ¼ tsp cinnamon
  • 11 cup thinly sliced, peeled apples (1 to 2 apples)
  • 2 large eggs
  • ½ cup flour
  • ½ cup milk
  • ¼ tsp salt

Heat oven to 400′ F.  Melt butter in a 9-inch pie pan.  Brush butter around sides of pie pan.  Sprinkle brown sugar and cinnamon over butter or margarine.  Arrange apple slices over sugar.

Beat eggs slightly in a medium bowl with a whisk.  Stir in flour, milk, and salt until just mixed (do not overbeat).  Pour over apples.  Bake 30 to 35 minutes.  Remove from oven and immediately loosen edges of pancake and turn upside down onto a serving plate.

Serves 2 to 4.

I grew it, now what do I do with it?

I have figured out what to do with all of that zucchini from our garden- Cut into thin slices, put toppings on it like lemon pepper, salt and vinegar, bbq sauce, powdered cheese, powdered ranch etc. dehydrate it, and you have the new healthy potatoe chip! Give it a try. My family loves them!

Class Schedule 2008

Hello Sisters,

We had a wonderful canning class/garlic class this past week. Many thanks to those who participated and brought canning things to share- especially to Lily for all she taught about garlic and to Tina, who brought jars to share. (When I receive Lilly’s notes, I will forward all of our notes on to you).

Can to believe that school will be starting up again already next month? In preparation for school lunches and getting those kids out the door with a healthy breakfast, our next two classes will be on the following:

August 7- Smoothies, Granola, Granola Bars, Breakfast cereals (Hot or cold) and any other ideas that you have. (Like the Wiezer Surprise!) (Sorry if I spelled that wrong.)

August 21st- Dehydrating. This includes things from the garden, as well as stuff for sack lunches: trail mixes, fruit roll ups, chips, flakes and powders and beef jerky!

Please type up your recipes and e-mail them to me so that I can later forward them on to you. There will be many people helping with these classes, so THANK YOU in advance!

See you all then,

 April 🙂