Wheat and Flax Muffins

 Wheat and Flax Muffins - Makes 1 dozen

Ingredients:

1/2 cup neutral-flavored oil

1/4 cup white sugar

1/4 cup light brown sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 cup white wheat flour

1 cup ground flax

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

Directions:

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk and vanilla and mix until very well combined.
3. Add the flour, flax, baking powder, salt, and baking soda
4. Mix the batter with a rubber spatula until no dry streaks remain (don’t over mix or the muffins might be dry and tough).
5. Scoop the batter evenly into the muffin tin (about 2/3 full). If you have leftover batter and are worried about overfilling the muffin cups, bake a 2nd batch with the remaining batter.
6. Sprinkle the tops of the muffins with coarse sugar, if using. Bake for 15 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

White Chocolate Blueberry Loaf/Muffin

Makes 9 mini loaves

Ingredients:

1/2 cup canola oil

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

2 cups white all-purpose flour (add 2 TBSP if high altitude)

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup white chocolate chips

1/3 cup blueberries

coarse raw sugar for sprinkling

Directions

1. Preheat the oven to 325 degrees. Line mini loaf pans with Wilton Mini Loaf Pan Liners. Set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk, and vanilla and mix until very well combined.
3. Add the white flour and the wheat flour, baking powder, salt, and baking soda and before mixing, add the chocolate chips on top. 
4. Mix the batter a couple times with a rubber spatula, but while there are still white streaks add the blueberries and gently mix until no dry streaks remain. Don't over mix the batter or it will be dry and tough.
5. Scoop the batter evenly into the loaf pan. Sprinkle the tops with coarse sugar. Bake for 25-26 minutes.

Whole Wheat Waffles

Delicious, perfectly crispy, fiber-filled waffles!

Ingredients:

1 3/4 cup white whole wheat flour

1 TBSP baking powder

2 TBSP ground flaxseed meal

1/4 tsp salt

1/4 tsp cinnamon

1 3/4 cup almond milk

2 eggs

1/2 cup oil

Directions:

1. Heat your waffle iron. I use the ceramic Presto Flipside Belgian Waffle iron, it doesn't require any nonstick cooking spray and the waffles are done perfectly in 3 minutes.

2. Combine all the ingredients in a medium sized bowl. Mix with a whisk until combined. Let sit for 3-4 minutes to thicken up. 

3. After the batter has rested for 3-4 minutes, pour 1 cup butter onto the waffle iron grids of a preheated (greased if needed) waffle iron. Close lid and bake according to waffle iron instructions. Mine cook perfectly in exactly 3 minutes. When done, use a fork to gently lift the waffle off of the grids.

4. Makes about 4 waffles. Serve immediately.

Banana Chia Chocolate Chip Muffins

We really wanted a healthy muffin that was also delicious so we adapted these muffins from a recipe we found online. They add a yummy burst of power to your morning! Makes about 18 muffins.

Ingredients

2 cups rolled oats
1 TBSP sugar
1 tsp baking powder
1/2 tsp baking soda
1 generous TBSP chia seeds
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla
3 very ripe bananas
2/3 cup mini chocolate chips (raisins, blueberries, or dried cranberries)

Directions

1. Preheat the oven to 350 degrees. Generously grease a muffin tin or use paper liners. 
2. Pour the oats into a blender and puree until smooth. Pour the oat flour into a medium sized bowl. Add the sugar, baking powder, baking soda, and chia seeds.
3. In the same blender pour in the vegetable oil, eggs, vanilla, and bananas. Blend until smooth.
4. Pour the liquid mixture from the blender into the dry ingredients in the bowl and gently stir until just combined. Then, gently stir in the chocolate chips.
5. Fill each muffin cup 3/4 full and bake for 15 minutes or until a skewer inserted into the muffins comes out clean. 
6. Cool muffins on a wire rack. Recipe makes about 18 muffins.

Leprauchan Cinnamon Waffles

My husband and I created these waffles for St. Patrick's Day, but end up making them almost weekly. They're so yummy, light and fluffy, and we feel like they're a healthy alternative to traditional waffles.

Ingredients:
1 3/4 cup flour (or a combo of white, wheat, or oat flours, see directions below)
1 TBSP baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 3/4 cup unsweetened Almond Breeze almond milk

1/2 tsp vanilla
1/2 cup vegetable oil
2 eggs
2 cups spinach leaves (or more!)

Directions:
Heat your waffle iron. I use the ceramic Presto flipside Belgian waffle iron, it doesn't require any nonstick cooking spray and waffles are done perfectly in 3 minutes.

A note on the flour - My favorite method is to measure out two cups of instant quick oats, I use 2 cups instead of 1 3/4 cup flour because the oats grind down to about 1 3/4 cups oat flour. This recipe is also good with full white flour, half wheat flour and half white flour, or all oat flour. Combine all ingredients into the blender and blend until there aren't any traces of leaves and everything is smooth. Let the batter rest for 3-4 minutes so that it can thicken up.

After the batter has rested for 3-4 minutes and is thicker, pour 1 cup batter onto the waffle iron grids of a preheated (greased if needed) waffle iron. Close lid and bake according to waffle iron instructions. Mine cook perfectly in exactly 3 minutes. When done, use a fork to gently lift waffle off grid. Makes ~4 waffles. Serve immediately, these tend to get a little soft as they sit, so they are best eaten fresh off the griddle while they are still slightly crispy.

Optional: top with chopped walnuts, chocolate chips, or strawberries & whipped cream.

Flakey Buttery Biscuits

We can never get enough of these biscuits. We love to top them with a cut up boiled egg and smothered in country gravy. They are also completely divine topped with homemade strawberry jam.

Ingredients:
2 cups flour
3 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/2 cup butter
1 TB honey
2/3 cup milk

Directions:

1. Preheat oven to 230C/450F
2. Place dry ingredients in a food processor and whiz to combine.
3. Add butter and pulse til the butter looks like peas.
4. Dump into a mixing bowl and add the milk and honey and stir until it comes together.
5. Place on a lightly floured surface (I use a silicone mat because it's easy to clean) and knead several times to work the gluten
6. Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won't be as high.
7. You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce the rise.
8. If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
9. I used a knife and cut them square and had no leftovers.
10. You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
11. Bake for 10 minutes or until golden brown.
12. I like to let them rest for about twenty minutes before baking, but, seriously, I'm usually so hungry by this point that I just toss them in the oven once the oven is hot enough.. Bake at 450 for 10 minutes or until they are done to your liking.

German Pancakes

Ingredients:
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
3 TB butter

Directions:
Heat oven to 400 degrees. In a 9x13 pan cut up the butter in small pieces and put it in the hot oven. While the butter is melting in the oven beat the eggs, milk, flour, and salt in a medium bowl. Once the butter is bubbling pour the batter in the pan, return to the oven, and bake 20 minutes. Top with lemon juice and powdered sugar.

Orange Julius Copy Cat

I have a couple of picky eating kids and I wanted to soup up our usual breakfast juice with something that had a bit more to it. We have some dairy milk sensitive bodies in our family so I tried a few variations with almond milk rather than dairy milk. I'm a die-hard dairy milk favored gal and actually don't enjoy the almond milk that most of my family drinks. I can't stand it on cereal. But, this Orange Julius with the almond milk is so much better than with dairy milk, trust me. Plus, it's naturally sweeter than dairy milk so you don't need to add vanilla or sugar to the recipe like most of the ones floating around the web. We love the delicious flavor and frothy goodness!

Ingredients:

1 12 ounce can orange juice concentrate
2 cups Almond Breeze reduced sugar vanilla almond milk
2 cups water
2 cups ice cubes

Directions:

Combine all ingredients in a blender and blend to your hearts desire! Serve immediately.

Breakfast Casserole

A few months ago we decided to jump onto the breakfast casserole bandwagon. We found a nice recipe online and made two pans, freezing one and baking the other. It tasted awful and we sadly tossed the leftovers and the uncooked frozen casserole in the trash. We found this recipe through a friend and our kids (even the pickiest ones) rave about it. We like turkey so much better so we subbed the ground sausage for turkey sausage. This one is a winner and now our regular Saturday morning family breakfast!

Ingredients

1 24 ounce bag of frozen hash browns
1 cup butter
1 lb. uncooked turkey sausage
9 eggs
1/2 cup milk
1 cup sour cream
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
3 cups grated cheddar cheese

Directions

1. Warm oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray, set aside.

2. In a large skillet over medium-high heat, melt the 1 cup butter and then add the hash browns. Cook for about 15 minutes, browning and stirring at regular intervals.

3. While the hash browns are cooking, warm another skillet to medium-high heat and brown the turkey sausage, breaking up the sausage as it cooks so that it's a crumbly texture.

4. Once the hash browns are nicely golden brown, put them in the bottom of the prepared 9x13 pan. Top them with the browned crumbled turkey sausage.

5. In a separate bowl, whisk the eggs, milk, sour cream, salt, garlic powder, and pepper until smooth. Then, stir in the grated cheddar cheese. Pour the wet ingredients over the hash browns and sausage. Stir all the ingredients together in the 9x13 pan.

6. Bake at 350 degrees for 40 minutes. Serve warm.

Christmas Morning Quiche

For as long as I can remember, my Mom has made this every Christmas morning.  We do this now with our own family.  It's a once a year delicacy!

Ingredients
1 pie crust
1/2 lb fresh mushrooms, sliced
1/4 cup sliced green onions
1 TB butter
1/2 tsp salt
1 cup shredded Swiss cheese
1 cup light cream or milk
1/4 cup Parmesan cheese
3 eggs

Directions:

Saute onions and mushrooms.  Put in bottom of pie shell. Mix the other ingredients and pour over.  Bake 35-40 min. at 375.

Food Storage Crepes

I got this recipe from my sister after I was complaining to her that I had tried so many Crepe recipes and just hadn't found a good one yet.  This one tops the charts.  It's great that you can substitute the food storage items for grocery items.

Ingredients:
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C Milk (3 T. Powdered Milk + 1 C. Water)
1TB Oil
1 tsp Vanilla
2 tsp Sugar
1/2 tsp Salt

Directions:
Place all ingredients into your blender and blend for 2 minutes or until smooth.  Pour in 1/2 cup at a time, cook, and enjoy. 

We love Crepes filled in the following ways:
-Lemon juice & powdered sugar
-Strawberry jam & whipped topping
-Chopped apples sauteed in butter
-Berry medley (strawberries, blueberries, etc)

Buttermilk Caramel Syrup

This syrup is delicious over the Whole Wheat Pancakes

Ingredients:
1 1/2 C buttermilk
1 C white sugar
1 C brown sugar
1/4 C butter
1 tsp baking soda (that's why you need the LARGE pan or it will boil over the top)
1 tsp vanilla

Directions:
Mix the buttermilk, butter, and sugars in a large saucepan until boiling. Remove from heat and add the baking soda and vanilla.  Store in the fridge in a recycled syrup container.

Amish Baked Oatmeal

Great breakfast option when hosting visitors.  I like to make it the night before.  This stores nicely in the refrigerator for a week.  I like to double the recipe and cook it in a 9x13 pan.

Ingredients:
½ cup vegetable oil
1 cup brown sugar
2 eggs
3 cups quick oats (uncooked)
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 apple, peeled (optional) and chopped
(or ¾ cup dried pieces in water, soaking for 10 minutes)
1 teaspoon cinnamon
½ cup dried cranberries
½ cup chopped nuts (optional)

Mix oil, sugar, and eggs in a large mixing bowl with whisk. Add oats, baking powder, salt and milk.   Stir together well.   Stir in fruit.   Pour into lightly greased 9” square baking pan.  Bake at 350 degrees for 20-25 minutes.   Serve warm with a dash of cream and milk. 

Buttermilk Pancakes

I've made these so many times I could make them in my sleep.  So soft and tasty.  Makes 8-10 pancakes.  We often water down the batter a bit to make thinner pancakes or to make the batter stretch to make a few more pancakes.

Ingredients:
1 1/4 cups flour
1 egg
1 1/4 cups buttermilk
1/4 cup sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

Directions:
Preheat skillet over medium heat, use a nonstick surface or nonstick spray.   In a blender or mixer comine all of the ingredients.   Pour the batter into the hot pan forming 5-inch circles.   When the edges appear to harden flip the pancakes.

Hearty Country Muffins

Simply amazing!  Recipe from Donna's Premier Bed & Breakfast Cabin Lodging.

Ingredients:
2 1/2 cups flour (or wheat or oat flour)
1/3 cup white sugar
1/3 cup brown sugar
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp sea salt
2 eggs (lightly beaten)
1/2 cup vegetable oil
2 cups coarsely chopped apples
1 cup shredded carrots
1 cup dried cranberries
1 cup coarsely chopped pecans or walnuts

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt.  In a separate bowl mix eggs and oil.  Add apples, carrots, cranberries and nuts; mix into dry ingredients (batter will be thick).  Fill muffin cups to 3/4 full and bake at 350 degrees for 15-20 minutes or until done.  Yields about 2 dozen.

Vanilla Crepes

We eat these are a lazy Saturday night or on a slow Sunday morning.  Ready in 30 minutes.  Serves 12.

Ingredients
1 1/2 cups milk
3 egg yolks
2 Tbsp vanilla extract
1 1/2 cups flour
2 Tbsp to 1/4 cups sugar (we like them sweeeeet)
1/2 tsp salt
5 Tbsp melted butter

Directions

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite foods: fruit, cream, caramel, ice cream, cheese, lemon juice & powdered sugar, apples & cinnamon, cheery pie filling.  The possibilities are endless!

Wheat Pancakes

Enjoy these fluffy whole wheat pancakes.

Ingredients:
1 3/4 cup ground wheat (sometimes I use 1/2 white flour and 1/2 wheat flour)
1 1/2 cups buttermilk
1 egg
1/2 tsp salt
1/4 cup oil (applesauce substitutes well here)
2 tsp baking powder
1 tsp baking soda
1 Tbsp brown sugar

Mix all ingredients with hand mixer.  Let batter sit for 2-3 minutes (they are fluffier this way, but you can omit this step if you're in a hurry).  Cook.  Enjoy.