Chewy Granola

 Courtesy of: Fullmhouse

4 cups quik oats

1 cup honey

2/3 cup coconut oil

1 tsp salt

1 tsp vanilla

Mix together infredients. Bake @ 400 degrees for 8 minutes. Stir halfway through.

Serve with vanilla yogurt and berries

Cinnamon and Sugar Christmas Bread

 Makes 2 Loaves

INGREDIENTS

  

Batter

• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, softened 
• 1 1/2 tsp vanilla
• 3 eggs
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 cups sour cream

Brown sugar filling

• 1 cup brown sugar
• 1 Tbsp cinnamon

INSTRUCTIONS

 

How to make this bread

• Heat oven to 350.  Grease bottom and sides of 2 loaf pans (9 x 5 x 3)
• Prepare brown sugar filling and set aside.
• Beat together sugar, butter, vanilla & eggs in large bowl with electric mixer on medium for 2 minutes.  
• Mix flour, baking powder, baking soda and salt.  Beat flour mixture and sour cream alternately into sugar mixture on low speed until blended.
• Spread 1/4 of the batter (about 1-1/2 cups) into each pan, then sprinkle  each with 1/4 of the filling; top with another 1/4 of the batter, and then top with 1/4 of the filling and smash down a little bit.
• Bake for 50-55 minutes or until toothpick inserted near center comes out clean.  Cool slightly; remove from pans and place top side up on wire rack.
• Let cool completely, then wrap up and take to your friends, or eat the whole loaf by yourself (no judgements here).

Christmas Morning Sour Cream Waffles

Courtesy of: Diana Tanner

In a bowl, combine well: 

3 1/2 c. flour

2 Tbsp sugar

2 Tbsp baking powder

1 tsp salt

In a seperate bowl, mix:

2 sticks melted butter

2 c milk

1 c sour cream

6 large eggs

Mix all infredients together and bake in waffle maker. Top with buttermilk syrup and strawberries.

Buttermilk Syrup

1 1/2 c sugar

3/4 c buttermilk

3/4 c butter

Mix and boil for 1 minute. Remove from heat and add:

1 1/2 tsp vanilla

3/4 tsp baking soda

Carrot Cake Oats

Serves 1

Ingredients:

·      1 carrot, peeled and finely shredded

·      ½ cup rolled oats

·      ¾ cup milk of choice ( I prefer cashew)

·      1 tbsp raw unsweetened shredded coconut

·      1 tbsp pure maple syrup

·      ½ tsp vanilla

·      ¼ tsp cinnamon

·      1/8 tsp nutmeg

·      dash of cardamom

·      pinch of pink salt

·      1 tbsp chopped pecans

·      1 tbsp raisins

Method:

1.     Combine all ingredients in a saucepan and bring to a low boil.

2.     Reduce heat to medium and cook until oats are tender. About 5-7 minutes.

3.     Remove from heat. Let sit for 5 additional minutes to thicken.

4.     Top with greek yogurt and a dash of cardamom.

*Alternately you could combine all ingredients in a sealed mason jar and set in the refrigerator overnight. In the morning serve warm or cold. Enjoy!

Sweet Potato Quiche

Recipe Adapted From: Whole Sisters

Ingredients:
•1 sweet potato, sliced thin
•1 lb pork sausage, cooked
•2 teaspoon fresh rosemary, chopped
•1/4 red pepper, chopped
•1/4 orange pepper, chopped
•10 eggs, whisked
•3 tablespoons coconut milk or half & half
•salt and pepper

Directions:
1. Grease serving dish with coconut oil.
2. Line bottom of dish with sweet potatoes, overlap in circular layers until the bottom is covered.
3. Put cooked sausage over potatoes. Sprinkle with 1 teaspoon rosemary.
4. Bake at 350 for 10 min.
5. Mix eggs, peppers, coconut milk and  s/p, then pour over sausage. Sprinkle remainder 1 teaspoon rosemary over the top.
6. Bake an additional 25 min or until knife comes out clean from the center. (Recipe adapted from Against All Grain).

Six Mile Granola

Six Mile Granola

*adapted from Martha Stewart Living

Ingredients:

3 Tbsp. unsalted butter

½ cup brown sugar (or substitute with maple syrup – extra delish!)

½ cup honey or brown rice syrup

1 ½ tsp. coarse salt

½ tsp.  cinnamon

1 cup water

4 ½ cups rolled oats (not quick oats)

½ cup wheat germ

½ cup bran

1 ½ cups unsweetened shredded coconut

1 cup raw cashews

1 cup raw almonds (you can substitute any raw nuts)

½ cup either flax seed meal or chia seeds

1 cup dried cherries, golden raisins, crystallized ginger, etc. if desired.

Directions:

Preheat oven to 250.

Melt butter in saucepan and stir in sugar until melted.

Stir in honey, vanilla, salt, cinnamon and water until combined.

Stir in oats, wheat germ, bran, cashews, almonds and unsweetened coconut.

Spread mixture on two rimmed baking sheets.

Bake for about 1½ hours, until golden brown, stirring every 15 minutes.

Let cool on sheets then add dried fruit if desired.

Whole-Wheat Waffles

INSTRUCTIONS

• 2 large eggs
• 1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
• ¼ cup oil (I used coconut oil)
• 1 tablespoon honey
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• Warmed 100% pure maple syrup for serving
• Fresh fruit for serving

INSTRUCTIONS

1. Preheat your waffle iron.
2. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
3. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
4. When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
5. Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

Buttermilk Wheat Pancakes

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs honey
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs coconut oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk.  This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.  In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.  Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat.  Coat pan with non-stick spray or a little butter and then pour on pancake batter.  Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″).   Wait until bubbles form and edges are set and then flip.

Serve with berries and pure maple syrup. Makes 12 large or 24 small pancakes.

Freezer Instructions: These pancakes freeze wonderfully.  Just lay out pancakes in a single layer on a baking sheet or other pan.  Freeze until solid and then place in a zip-lock bag.  To serve, just warm up in the microwave or toaster.

Coffee Cake

Courtesy of: Karlie Merrill

1 (8 oz) block cream cheese, softened

1/4 Cup butter, softened

1 1/2 Cups sugar

2 eggs

1 teaspoon vanilla

2 Cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1/2 Cup milk

Cream butter and cream cheese until fluffy. Add sugar. Add eggs one at a time and combine well. Combine milk and vanilla and add to creamed mixture. Combine dry ingredients and add to cream mixture. Blend for 3 minutes. Place into 3 greased and floured round cake pans (I just buy the tin foil, disposable ones at the grocery store). Combine the topping ingredients:

Topping:

1/4 Cup butter, melted

1/4 Cup flour

1 Cup brown sugar

Sprinkle the topping over the cake batter and bake at 350 for 20 minutes.

Baked French Toast

Courtesy of: Lindsay Worthen

1 loaf of French Bread

1/2 stick butter, softened

2 large eggs

1 2/3 cups whole milk

1/4 tsp. Salt

3 Tbs. Sugar

Cut 1-inch diagonal slices from bread. Generously butter 1 side of each slice and arrange slices, buttered sides up, in one layer in a buttered baking dish. Squeeze slightly to fit if needed.

Whisk together eggs, milk and salt. Pour evenly over bread. Cover and chill until bread has absorbed all the custard, at least 1 hour and up to 1 day.

Preheat oven to 425 degrees. Bring mixture to room temperature and sprinkle bread with sugar. Bake, uncovered until bread is puffed and top is golden, approx. 20-25 minutes.

Serve with berries, whipped cream and warm syrup.

Susage and Egg Casserole

Courtesy of: Vicki Duffin

1 # mild sausage
4 eggs
2 C. milk
6 slices white bread, cubed
1 1/2 tsp. dry mustard
1 1/2 tsp salt
8 oz. shredded cheddar or jack cheese (or some of both)

Brown sausage until done, drain. Beat eggs & milk, add bread, seasonings and cheese. Stir in cooked sausage. Pour into 9X13 pan, let stand in fridge overnight. Cover with foil and bake 325 derees, 40 -50 min. until set. Leftovers can be refrigerated or frozen and reheated.


Have a bigger crowd, or want a deeper casserole?

1 1/2 # sausage
9 eggs
9 slices bread, cubed
2 1/4 C milk
1 1/2 tsp dry musard
1 1/2 tsp salt
2 C shedded cheese

Bake 5 to 10 min. longer

Buttermilk Waffles

Courtesy of: Jordan and Shannon

2 c. flour
1 t. baking soda
1 t. salt
1 t. baking powder
4 eggs

2 C. buttermilk

1/2 C butter


Beat eggs until fluffy (fluffy eggs is the secret to great waffles!). In a separate bowl, mix dry ingredients together. Alternate mixing dry ingredients and buttermilk into fluffy eggs. Mix butter into batter last. 


Serve with buttermilk syrup and fresh berries.

Buttermilk Syrup

1 cup sugar
1/2 c. buttermilk
1/2 c. butter

Mix and boil for 1 minute. Remove from heat and add:

1 t. vanilla
1/2 t. baking soda

Creamed Eggs on Toast

Courtesy of: Glenda Seely

3 T. Butter
3 T. Flour
2 C. Milk
1/2 C. Cheese Whiz
10 Eggs, Boiled and diced

In large sauce pan, melt butter on medium high heat. Add flour to create Rue. Add milk and stir until thickened. Stir in Cheese Whiz and eggs. Salt and Pepper to taste. Pour over buttered toast and enjoy!