Archive for the ‘Breakfast’ Category

This recipe for pancakes is one of the tastiest I’ve had. The batter combines white and wheat flour with traditional pancake ingredients like milk, eggs, and vanilla to create a light but filling pancake with a fantastic flavor. The recipe is one I grew up with and was adapted from a resturant recipe for a cafe in California more than 20 years ago.

Please be forwarned, if you are used to the taste and texture of pancakes made from a mix you may have a hard time going back after making these. Just a warning.

Pantry Pancakes

2 eggs
3 1/4 cup milk
2 Tbsp. vanilla
1 tsp. salt
3/4 cup sugar
3/4 cup oil
2 cups white flour
2 cups wheat flour
4 tsp. baking powder

In a large bowl beat eggs until fluffy. Add milk, vanilla, salt, and sugar. Mix well.

Add oil and mix carefully.

Add 2 cups white flour and mix.

Add 2 cups wheat flour and mix again.

Add the baking soda and mix well.

Heat skillet and prepare pancakes.

NOTES:

• The batter can be stirred using an electric beater or wire whisk.
• Baking soda should be added right before cooking.
• You can store leftover batter in the fridge several days. Bring to room temperature and stir before cooking.
• The same batter can be used to make waffles.
• For a slight flavor change, or for those that lactose intolerant, substitute all or part of the milk for Kern’s Apricot Nectar.

I hope you enjoy this recipe. Please, let me know what you think!!

Have you ever made your own granola?

I tried it last week and was pleasantly impressed at how simple and easy it was. I’d tried it once before, but wasn’t paying enough attention to it as it baked in the oven and burned the heck out of it. This time was much more successful, and the result oh so yummy!

If you’ve ever purchased granola at the store you know how expensive it is. Making it yourself is definitely the way to go!

One of the best things about granola is how versatile it is. You don’t have to be completely precise in your proportions, and you can add a lot of other ingredients (or not). Its also incredibly filling, so one batch lasts quite awhile.

Note: If you decide to double this recipe, don’t try to cook it all at once. Overcrowding the pan will cause it to not cook evenly.

Homemade [Deluxe] Granola

4 1/2 c. rolled oats (do not use quick oats)
1 c. shredded coconut
3/4 c. wheat germ
3/4 c. sliced (or chopped) almonds
3/4 c. firmly packed brown sugar
1/2 c. instant non-fat dry milk

3/4 c. chopped misc. nuts (I used a combination of pecans, walnuts, and peanuts) - optional

1/3 c. vegetable oil
1/3 c. honey

1/2 c. dried fruit (I used dried apples, bananas, and mangos) - optional
1 c. raisins - optional

Preheat the oven to 325 degrees. Grease a large baking pan (approx. 16 x 11 x 2″) with shortening and set aside (a good coating of PAM will also work).

Combine the first 6 ingredients in a large mixing bowl. Add additional nuts/seeds as desired. Mix well.

In a small saucepan combine the oil and honey (hint: measure the oil first then use the same measuring cup to measure your honey. The oily residue will help the honey slip out of the cup more easily). Heat on the stove until the honey is dissolved and the mixture well blended. Stir well throughout.

Add the honey mixture to the dry ingredients and stir to coat.

Spread into prepared pan and bake for 15 to 20 minutes. Stir with spatula every 5 minutes until the granola reaches the desired color.

Remove from the oven and stir in dried fruit and raisins.

Cool completely and store at room temperature in an airtight container.

OPTIONS:
Nut/Seed suggestions: sunflower seeds (shelled), sesame seeds, pecans, filberts, peanuts, walnuts, cashews
Fruit suggestions: raisins, chopped dates, dried (chopped) apricots/peaches/bananas, dried mango, dried cranberries

You can make an apple-cinnamon granola by adding 1 Tbsp cinnamon and 1 1/2 c. dried chopped apples in place of dried fruits/raisins.

You can make a maple flavored granola by replacing the honey with pure maple syrup

I hope you enjoy this recipe. We sure do. I’d love to hear what variations you use! I was wondering about freeze dried strawberries… if anyone tries that, let me know. What is your favorite granola addition? How do  you take your granola… dry by the handful? With milk as a breakfast cereal (my personal favorite)? As a yogurt topping? Please share.

Here’s another from my mom’s file.

Gourmet French Toast, or “Glorified” French Toast (as mom called it), is fabulously delicious - and entirely bad for you! And really, really easy!

Gourmet French Toast

Note: All quantities are approximate and can be fudged. Feel free to modify and experiment.

10 slices of bread, cut in half
4 oz. (half package) of cream cheese, softened
1/2 c. Apricot-pineapple Jam (marmalade or thick flavored syrup will also work)
5 eggs
Splash of milk
Powdered sugar

Beat eggs and milk in a bowl, set aside

Combine cream cheese and jam until few lumps remain.

Spread the cream cheese mixture on one half-slice of bread and top with another half-slice (like a sandwich). Dip the completed sandwich in the egg mixture, coating both sides. Place on greased pan or griddle. Flip over, cooking both sides until the egg is cooked and slightly brown.

Serve warm with sprinkled powdered sugar.

Yield: 10 half-sandwich portions.

This is probably one of my favorite breakfast items. Its pretty sweet, but not overly rich. And when I think about the “bad for you” aspect, I can’t help but wondering if its not better than the classic butter and syrup alternative.

I served mine with blackberries last time (for effect)… too bad I didn’t have any mint leaves lying around.

Let me know if you try these and what you think!