Barefoot Contessa's

Homemade Granola Bars
Store bought granola bars are loaded with so much junk, I never buy them. Oh, and they can be spendy for the loads of preservatives and high fructose corn syrup. So, i went of a search for a recipe that would satisfy me. This recipe is so good. Some of my kids do not appreciate them as much as I do, but this was only my first trial. Next time I will leave out some of the fruit and add chocolate chips. I doubled the recipe and put half in the freezer. With school right around the corner, I can use all the ideas that I can get. Enjoy!!

Homemade Granola bars
INGREDIENTS FOR 12-16 BARS:
2 C. old Fashioned Oatmeal
1 C. Sliced Almonds
1 C. Shredded Coconut, Loosely Packed
1/2 C. Toasted Wheat Germ
3 Tbs. Butter
2/3 C. Honey
1/4 C. Light Brown Sugar, Lightly Packed
1 1/2 tsp. Pure Vanilla Extract
1/2 C. Chopped Dates
1/2 C. Chopped Dried Apples
1/2 C. Dried Cranberries
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Granola

Last night I made granola for this morning. There is nothing like yogurt, fresh berries and homemade granola. All of my kidos liked it, which is always a big accomplishment. Granola is very easy to make and you can freeze it so it will stay fresh. Here are a few of my recipes.

Best Granola
INGREDIENTS:
1 Box Zoom Hot Cereal
8 C. Old Fashion Oats
2 C. Brown sugar
2 tsp. Salt
Mix all together in a large bowl.
Mix together in a separate bowl:
1 ¼ C. Oil
1 ¼ C. Water
5 tsp. Vanilla
Pour over oat mixture. Place on two large cookie sheets. Bake for 2 hrs at 250. Stir every ½ hour and rotate baking racks. Note: For this recipe you can substitute honey for the brown sugar. However, add the honey with the wet ingredients before mixing with the oat mixture.
After baking add slivered almonds, craisins, raisins or what ever other creation you can come up with!

Homemade Granola
INGREDIENTS FOR 4 POUNDS:
7 C. Rolled Oats
2 C. Almonds
1 C. Sesame Seeds
2/3 C. Canola Oil
2/3 C. Brown Sugar
½ C. Maple Syrup
¼ -1/3 C. Honey
¼ C. Shelled Sunflower Seeds
¼ C. pumpkin Seeds
2 tsp. Sea Salt
4 tsp. Vanilla Extract
2 C. Dried Fruit and/or 1 C. Coconut Flakes (Optional)
INSTRUCTIONS:
Combine all dry ingredients in large bowl. In a saucepan combine sugars, honey, salt, oil, and vanilla extract. Cook until sugar and salt are melted. Pour wet ingredients over dry ingredients and mix thoroughly. Heat oven to 375. Line two baking sheets with parchment paper. Pour onto baking sheets and spread until evenly distributed. Depending on the level of tastiness, bake for 20 to 35 minutes or up to 40 minutes; checking often until you achieve the color that you want. Stir once or twice and rotate positions. If adding fruit, add when it comes out of the oven or during the last 5 minutes. Let cool completely. Serve over yogurt and fresh berries or fruit.

The Art of Biscuits

Up until about the last year, I would just assume to buy the store bought biscuits sold in a tube. Homemade biscuits can be so dried out. Well, now I make my biscuits. I have found that I would rather just cut them into squares with a pizza cutter instead of cutting them with a round cutter. Here are a few recipes that I have tried that have been yummy!


This recipe is like the flaky biscuts that you can buy at the grocery store, only better and with out all of the preservatives that you find in premade food. I looks more complicated than it is.
Flaky Biscuits
INGREDEINTS FOR 10-12 SERVINGS:
2 ½ C. Flour
1 Tbs. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt
2 Tbs. Shortening
1 ¼ C. Cold Buttermilk
8 Tbs. Unsalted Butter, Cut into 1/8 –inch Slices
INSTRUCTIONS:
Preheat oven to 450. Whisk flour, baking powder, baking soda and salt in a large bowl. Add shortening to flour mixture in ½ inch chunks. Mix using your fingers until only pea sized pieces remain. Add all but 2 Tbs. of buttermilk to flour mixture and mix with fork. Add remaining buttermilk if needed. Dough should be sticky, but come off sides of bowl. Spray work surface and rolling pin with nonstick spray. If you continually sprinkle flour over the work area and rolling pin, you will add too much flour to the dough. Transfer dough onto center of prepared work surface and form dough into a ball. Pat down into a 10-inch square, then use a rolling pin to roll into an 18 X 14 inch rectangle. Think about how to fold a business letter into thirds to fit into an envelope. Thinking of the dough as a letter, place butter slices on center of third of dough. Using a scraper to pull the dough up, fold the bottom third onto the center third and then place butter slices on it. Next, fold the top third down. Rotate 90 degrees and repeat the folding and butter placement. You should end up with a lumpy rectangle that is about 6 by 4 inches. Place dough in freezer for 15 minutes. Remove from freezer. Roll dough into 10-inch square about ½ inch thick. Cut dough into 3-inch squares using a pizza cutter. Transfer squares to an ungreased baking sheet placing 1-inch apart. Brush biscuit tops with melted butter. Bake until the tops are golden, about 15 minutes.
COMMENTS: This recipe came from the Black Bear Inn in Tahoe, Ca.


This recipe is very easy.
Cream Biscuits
INGREDIENTS FOR 1 DOZEN:
2 C. Flour
1 tsp. Salt
1 Tbs. Baking Powder
2 tsp. Sugar
1 to 1 ½ C. Heavy Cream
1/3 C. Butter, Melted
INSTRUCTIONS:
Preheat oven to 425. Use an un-greased baking sheet. Combine flour, salt, baking powder, and sugar in a mixing bowl. Stir in dry ingredients with a fork to blend and lighten. Slowly add 1 cup of cream to the mixture, stirring constantly. Gather the dough together, when it holds together and feels tender, it is ready to knead. If the dough seems shaggy and pieces are dry and falling away then slowly add enough additional cream to make the dough hold together, Place the dough on a lightly floured board and knead for 1 minute. Pat the dough into a square that about 1 inch thick. Cut into 12 squares and dip each into the melted butter (or just brush the tops). Place the biscuits 2 inches apart on the baking sheet. Bake for about 15 minutes, or until the biscuits are lightly brown. Serve hot with jam.

Cherry Ammond Muffins

So yesterday, I was up to my 'pits' with cherries. Some friends invited us over to pick cherries. My kidos loved it. The older ones love to climb the tree and get the high ones. We picked about 10 pounds. I went and bought a cherry pitter and it works wonders. I made two batches for Cherry preserves and I am going to make more. It turned out so yummy. I highly recommend it. Meanwhile, I went on the Internet to find some cherry recipes. I went to Taste of Home and found this muffin recipe. It was so yummy and it has been added to my collection of recipes. Hope you enjoy it.
Cherry Almond Muffins
By Melissa Maseda
INGREDIENTS FOR 7 SERVINGS:
1 ¾ C. Flour
½ C. Plus 1 Tbs. Sugar
½ tsp. Baking Powder
½ tsp. Baking Soda
¼ tsp. Salt
½ C. Cold Butter
1 Egg
¾ C. Sour Cream
1 tsp. Almond Extract
Topping:
1/3 C. Flour
2 Tbs. Sugar
2 Tbs. Cold Butter
1/3 C. Chopped Sliced Almonds
Filling:
8 oz. Cream Cheese, Softened
1 Egg
¼ C. Sugar
½ tsp. Vanilla Extract
¾ C. Cherry Preserves, Warmed
INSTRUCTIONS:
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and almond extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
For the topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside. In a separate bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. Fill grease jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Makes 7 jumbo muffins or 14 regular muffins.

The Father's and Son's camp out is one weekend that our whole family looks forward to. the boy's camp and the girl's have a girl's only night. We always have fun. I really love the time that I get alone with my girls'. I stumbled across a link when I was browsing Homemaking Honeys. So, I thought that my girls would have fun making these.

You can find the Instructions at http://the-wilson-world.blogspot.com/2011/03/rainbow-waffles.html These would be great for St. Patrick's day as well.

Pumpkin Pancakes with Cinnamon Brown Butter

We tried these out for breakfast this morning. Can I just say - Delightful!!! I already have a pumpkin pancake recipe and waffle recipe. However, this recipe replaces them all. They were so yummy!

 

Pumpkin Pancakes with Cinnamon Brown Butter
INGREDIENTS FOR 14 PANCAKES:
½ C. Butter, Cubed
¼ C. Maple Syrup
½ tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
½ C. Chopped Pecans, Toasted
1½ C. Flour
2 Tbs. Packed Brown Sugar
2 tsp. Baking Powder
1 tsp. Salt
2 Eggs
1 1/3 C. Milk
¾ C. Canned Pumpkin
½ C. Ricotta Cheese
INSTRUCTIONS:
In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat.
In a small bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter. Top with maple syrup and Pecans.
COMMENTS: This recipe came from the Nov. Taste of Home.

Caramelized Pears

These were so delicious. I have been craving them ever since I first made them. I bought more pears today which reminded me to share this recipe. We had ours with breakfast but you could easily serve it as a dessert with a scoop of ice cream.

Caramelized Pears
INGREDIENTS FOR 8 SERVINGS:
8 Pears, Peeled and Cored

½ Lb. Unsalted Butter
¾ C. Brown Sugar

1 tsp. Vanilla
2 tsp. Cinnamon
INSTRUCTIONS:
Preheat oven to 350. Peel, then core the pears. Leave the stems on. In a skillet, melt butter, then add brown sugar, vanilla and cinnamon. Stand pears in a baking dish and coat each one inside and out with the hot mixture. Bake for 60 minutes. Reapply mixture to each pear prior to serving,
COMMENTS: To get the pears to cook well, use a mellon-baller to core them. Then slice the bottoms so they are flat and will stand in the pan. It is best to use pears that are quite ripe; younger pears are too firm.

Eggs Rio Grande

We had this meal when we stayed at an amazing bed and breakfast in Tahoe. It was called the Black Bear Inn. I like the meal so much that I bought their cookbook. I came home and made it for my kidos. They all loved it. Here is the first recipe. You can serve it with a small dollop of sour cream.

Eggs Rio Grande
INGREDIENTS FOR 8 SERVINGS:
8 Eggs
1/3 C. Flour
1 tsp. Baking Powder
1 (16 oz.) Container Cottage Cheese
1 (4oz.) Can Diced Green Chilies (Mild)
Pinch of Salt
2 C. Shredded Cheddar Cheese
1 Lb. Sausage, Browned and Drained (I used maple flavored)
INSTRUCTIONS:
Preheat oven to 350. In a large bowl, whisk eggs, until just mixed. Whisk in flour a little at a time, then add baking powder. Add remaining ingredients and mix well. Pour mixture into a prepared 9 x 13 pan and stir slightly for even distribution. Bake for 50 minutes.
COMMENTS: for another variation, substitute Monterey Jack cheese for the cheddar and add ½ C. loosely packed cilantro, chopped.
I made this recipe the night before. I just had to wake up and pop it in the oven.

Roasted New Potatoes
INGREDIENTS FOR 12 SERVINGS:
6 lb. New Potatoes
4 Cloves Garlic, diced
2 Tbs. Fresh Rosemary, Chopped
½ C. Olive Oil
Salt and Pepper to Taste
INSTRUCTIONS:
Preheat oven to 350. Slice the potatoes into small pieces. Place in metal baking pan. Drizzle oil over potatoes, then add all remaining ingredients. Bake for 1 hours. Baking time may vary.

Baked Peaches with Craisens
INGREDIENTS FOR 6 SERVINGS:
2 Cans of Peaches
1 tsp. Cinnamon
½ tsp. Vanilla
2 Tbs. Brown Sugar
2 Tbs. Craisens
Shredded Coconut (optional)
Fresh Sliced Strawberries or Blueberries (optional)
INSTRUCTIONS:
Preheat oven to 200. Open and drain peaches, reserving juice. Pour juice into a large skillet. Add cinnamon, vanilla and brown sugar. Heat and stir. Fill 6 prepared ramekins nearly to the top with peaches and craisins. Pour sugar mixture over the top. Bake for 20 minutes just to warm it up. Top with coconut or strawberries or blueberries.

Blackberry Pecan French Toast

I love breakfast! My kidos do too. I have one little guy that loves a hot breakfast. As soon as he wakes up he asks, "What's for breakfast?" If I tell him cereal, he will start to cry. It's a good thing that I love to cook. We go through about 10 to 15 dozen eggs a month. I am crazy- I know! Anyways, I love breakfast foods that can be prepared the night before for quicker mornings. This is one recipe that has to be made the night before and is oh so yummy. I made this for our sunday morning breakfast. When we came home from church, we ate it for lunch again. We really liked it!



Blackberry Pecan French Toast
INGREDIENTS:
1 Lg. Loaf French Bread
8 Eggs
3 C. Whole Milk
½ tsp. Grated Nutmeg
1 tsp. Vanilla Extract
1 C. Brown Sugar, Divided
2 C. Blackberries
5 Tbs. Butter, Divided
¼ tsp. Salt
1 C. Pecan Halves
Syrup:
2 C. Blackberries
1 C. Maple Syrup
1 Tbs. Lemon Juice
INSTRUCTIONS:
Grease a 9 x 13 baking dish. Cut bread into 1-inch slices and arrange in a single layer in bottom of baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla, and ¾ C. brown sugar. Pour evenly over bread. Cover and refrigerate for at least 8 hours. Preheat oven to 350. Sprinkle blackberries evenly over bread mixture. Put 4 Tbs. butter in a saucepan, add ¼ C. brown sugar and salt. Stir until butter is melted; drizzle over bread mixture. Bake for 20 minutes or until liquid is bubbling (a little longer if using frozen berries). In the last few minutes of baking, top French toast with pecans. Watch carefully so not to allow nuts to burn. For syrup: In a saucepan, cook all ingredients over medium heat until berries burst. Pour syrup through a sieve into a heat proof pitcher. Stir in lemon juice.
Comments: For the syrup, I did not pour through a sieve. It was more like a sauce than a syrup but we do not mind the seeds.

I found this recipe in the California Bed and Breakfast Association cookbook.

Fruity Baked Oatmeal

This is a warm yummy breakfast enjoy!

Ingredients:
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup fat-free milk
1/2 cup butter, melted
3/4 cup chopped peeled tart apple
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional fat-free milk, optional

Instructions:
In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. Combine the eggs, milk and butter; add to the dry ingredients. Stir in the apple, peaches and blueberries.
Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve with milk if desired. Yield: 9 servings.

Lemon-Poppy Seed Ricotta Pancakes

I was at my sisters yesterday and caught just a few minutes of the Martha Stewart Show. They were making these pancakes. I thought that they sounded good so I made them this morning for breakfast. They were really good! 3 out of 4 of my kids liked them - I thought this was pretty good; how often can you please them all. However, none of them likes the syrup. I think next time I will leave out the lemon juice. I really enjoyed it all!

INGREDIENTS: (Makes 8)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 tablespoon plus 1 1/2 teaspoons sugar
Pinch of coarse salt
1 cup fresh ricotta cheese, plus more for serving
3/4 cup milk
3 large eggs, yolks and whites separated
1/2 teaspoon pure vanilla extract
Zest of 1 lemon
1 teaspoon poppy seeds
Unsalted butter, softened, for cooking
Honey Syrup, for serving
INSTRUCTIONS:
In a medium bowl, whisk together flour, baking powder, sugar, and salt. In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the flour mixture to the cheese mixture and mix until batter is just combined. Stir in lemon zest and poppy seeds.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold egg whites into batter.
Heat a griddle or large nonstick skillet over medium-high heat; brush surface with butter. Working in batches, ladle 1/3 cup batter for each pancake on griddle, leaving space as they will spread. Cook until golden and top begins to bubble, 3 to 4 minutes. Gently turn and continue cooking until bottoms are light brown, 3 to 4 minutes more. Serve immediately with ricotta and honey syrup.

Honey Syrup
Makes about 1/2 cup
INGREDIENTS:
1/2 cup honey
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
INSTRUCTIONS:
Heat honey in a small saucepan until warmed through. Stir in lemon juice and salt. Remove from heat and serve immediately over pancakes.

Canning Pears

Tis' the season for pears. I had about 40 pounds of pears to can. We now have canned pears to last for a year. Pears are easy to can at home and can be inexpensive. Around here, you can get them for as cheap as $0.39 a pound. I like to can my own pears because they are just better. I can wait until they are ripe and are at their sweetest.

These are Bartlet Pears

Wash Ripe Pears
I place all of my jars in the dishwasher and run them trough a cycle so they are hot. Then place a small pan of hot water on the stove and place your lids in it so you can be ready to go. Select what kind of syrup you would like to use, make it ahead of time. I used medium for less sugar I added 2 C. Sugar for for every 4 C. of water. heat to boiling and then turn down so syrup stays hot but do not boil down. Peal and quarter pears and remove any seeds. I used and apple slicer to cut mine.
Place in jar. I like this funnel that you can get in the canning section at any store. It makes things much easier.
Add 1 Tbs. Lemon juice for pints and 2 Tbs. for Quarts.

After the pears are packed in the jar, add the syrup with a ladle.
Here is a big key to making sure that you jars seal - Make sure the rim is wiped off.
Place in caner. There are several different types - a Pressure caner, and Waterbath, and a Steamer. I have a steamer. It can only be used for fruits and high acid things such as tomatoes. Canning time in a waterbath and a steamer are the same: 25 minutes for Pints and 30 Minutes for Quarts.
Remove from caner and place of cooling racks and allow to cool. Be careful removing them - they are so hot! I have special tongs that fit around the top of the jar and I use a hot pad. After cooling, check the lids to make sure that they sealed. The lids should not pop up when you touch them. Label with a Sharpie Marker with the date and contents. Place on the shelf for delicious pears all year long.

Here is a recipe that I have from my sister in-law Elizabeth. We have these every General Conference and sometimes on birthdays for breakfast. They are yummy..

Pear Blitzes

1 ¼ C. Bisquick 3 Eggs
2 C. Milk ¼ C. Melted Butter

Mix together with a rotary beater until smooth. In a skillet make pancakes using 3 to 4 Tb. Batter per pancake. Set aside on paper towel.

8 Oz. Cream Cheese 2 cans pears drained
4 tsp. Light cream or milk cinnamon\ sugar mixture

Mix Cream Cheese and Cream and spread on pancakes. Sprinkle with Cinnamon\sugar. Roll up and place in lightly greased pan seam side down. Bake at 400 for 10 minutes.

Butter Sauce:
½ C. Butter ¾ C. Cream or Milk
1 C. Sugar

Cook in small saucepan until butter melts. Continue to cook on low for 5 minutes stirring constantly. Bring to Boil. Remove from heat and let thicken. Serve Sauce over Blitzes

An Apple A Day Keeps The Doctor Away

It is true - An apple a day is so healthy for you. It is nearing apple season. Apples are usually very inexpensive this time of year. I usually make apple sauce and homemade apple cider. The smell of baking apples is so good.

Here is a recipe that we tried that everyone really liked.

Apple Puff Pancake

Place the butter, brown sugar, and cinnamon in a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubble – 5 minutes.

Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes.

Meanwhile, combine the eggs, milk, flour, and salt in a blender and process until frothy – 1 minute. Pour over the apple mixture. Bake until the cake is puffed and the center is set – 18-20 minutes.

Serve warm with maple syrup or sprinkled with powdered sugar.

Apple Puff Pancake

INGREDIENTS:
¼ C. Unsalted Butter

½ C. milk
¼ C. Packed Brown Sugar

½ C. All-Purpose Flour
1 tsp. Cinnamon

Dash of Salt
1 Apple, Peeled, Cored, and Thinly Sliced

5 Eggs
Maple Syrup or Powdered Sugar for Serving
INSTRUCTIONS:
Heat the oven to 425. Place the butter, brown sugar, and cinnamon in a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubble – 5 minutes. Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes. Meanwhile, combine the eggs, milk, flour, and salt in a blender and process until frothy – 1 minute. Pour over the apple mixture. Bake until the cake is puffed and the center is set – 18-20 minutes. Serve warm with maple syrup or sprinkled with powdered sugar.

Pumpkin Waffles

Have you ever heard of a Super Food? Well they are very good for you. AND, pumpkin is on the super food list. Pumpkin is very healthy for you. However, how many recipes do you have that have pumpkin in it? The catch is finding ways to use the pumpkin. Every year when pumpkin is on sale, I always stalk up. When fall is nearing and the air beging to become crisp, I always crave pumpkin; pie, muffins, pancakes - all recipes will be on thier way. But for now, here is a yummy waffle recipe that my kids really liked.


Pumpkin Waffles
INGREDIENTS:
2 C. flour
3 Eggs, Separated
2 Tbs. Sugar
1¾ C. Milk
4 tsp. Baking Powder
½ C. Butter, Melted
1 tsp. Salt
½ C. Canned Pumpkin
1 tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
Vegetable Spray for Waffle Iron
Maple Syrup for Serving
INSTRUCTIONS:
Heat waffle iron. Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl. Whisk together the egg yolks, milk, butter, and pumpkin in a medium bowl. Add the egg mixture to the flour mixture, stirring until combined. Beat the egg whites in a chilled bowl until stiff and fold into the batter. Make waffles by spraying the waffle iron and spooning in about ½ c batter per waffle into the waffle iron. Serve hot with warm maple syrup.
*this recipe came from The Farm Chicks in the Kitchen - It is a wonderful cookbook.

Amazing Waffles and Syrup

My kids love these waffles and really love the syrup. They call it special syrup. We will top ours with fresh strawberries or leave them plain. Enjoy!


Buttermilk Waffles
2 Eggs
2 C. Buttermilk
1/4 C. Oil
2 C. Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Beat eggs, add buttermilk and oil and stir. Stir in dry ingredients. Bake
in a hot waffle iron. Makes 6-8 waffles using 3/4 cup of batter.

Magelby's Fresh Amazing Syrup
1 Cube Butter
2 C. Sugar
1 C. Buttermilk
1 tsp. Baking Soda
2 tsp. Vanilla
Mix butter, sugar and buttermilk together and boil for one minute. Remove
from heat and add baking soda and vanilla. Stir together until well
blended. Serve. Refrigerate extra.
Hint: This boils up quickly and needs to be in a large saucepan to avoid
boiling over.

Sneaky Oatmeal

I have discovered two great cookbooks - The Sneaky Chef and Deceptively Delicious. I was a little reluctant to try the recipes because when I look at the recipes they don't always sound appealing. BUT, I thought I need to to give them a try. So far everyone that we have tried have been good. Kids always need extra nutrients in their food. Here is one we tried and 4 out of 4 of my kids liked it.



Sneaky Oatmeal
INGREDIENTS FOR 2 SERVINGS:
1 C. Milk
¼ C. Packed Brown Sugar
¼ C. Canned Pumpkin
1 tsp. Pure Vanilla Extract
¼ tsp. Cinnamon
1 C. Old Fashioned Oats
2 tsp. Natural Peanut Butter
Dried Fruit and Nuts
Pure Maple Syrup, For Servings
INSTRUCTIONS:
In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and cinnamon. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until oatmeal is soft and creamy. Stir in peanut butter. Spoon the oatmeal into bowls, sprinkle with desired dried fruit and nuts and serve with warm maple syrup.
COMMENTS: We also poured additional milk over ours.

Blender Wheat Pancakes

These are very yummy pancakes! (Very different from the traditional pancake.)
They are healthy too.




1 C. Milk
1 C. Wheat Berries
Blend 4 minutes in blender
2 Tbs. Honey
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
2 Eggs
4 Tbs. Oil
Blend all ingredients together and pour on hot skillet. Cook until bubbles begin to appear and flip. Top with light butter and real maple syrup. We also like fresh strawberries.


*You can get wheat berries in bulk at Winco or from any health food store.

Chocolate Crepes with Raspberry Sauce

INGREDIENTS FOR 8 SERVINGS:
1 C. Fat-Free Milk
½ C. Fat-Free Evaporated Milk
3 Eggs
1 C. All-Purpose Flour
¼ C. Plus 1/3 C. Sugar, Divided
¼ C. Baking Cocoa
½ tsp. Salt
4-½ tsp. Cornstarch
1 C. Water
4-½ C. Fresh or Frozen Raspberries, Thawed, Divided
Reduced Fat Whipped Cream in a Can
1 tsp. Confectioners' Sugar
INSTRUCTIONS:
In a small mixing bowl, combine the milk, evaporated milk, and eggs. Combine the flour, ¼ cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
Strain puree into cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar.

These are very yummy! Surprisingly, there have very little fat.