Erin's Sourdough Pancakes

 I've been making a lot of sourdough bread lately and end up having discard from the starter so Erin suggested this pancake recipe.  It's Genevieve's favorite...she loves everything sourdough and is a bread-aholic to boot so this recipe feeds her crave.  It's a very different kind of recipe and comes out all gelatenous, but it's worth it's wierdness. I triple or quadriple the recipe so I don't end up with a lot of extra buttermilk sitting in my fridge.

1/2 c. whole wheat flour

1/2 c. all purpose flour

1/2 c. sourdough starter

1 c. buttermilk

1 Tblp. sugar

1 egg

1/2 tsp. salt

1/2 tsp. baking soda

2 Tblsp. butter, melted and cooled

1. The night before you want to make pancakes, combine the flours and sugar in a mixing bowl.  Add buttermilk and sourdough starter and stir to combine.  Cover the bowl with plastic wrap.  Let sit out at cool room temperature overnight (up to 12 hours is fine).

2. The following morning, melt butter and set aside to cool a bit.  in a separate bowl, whisk together egg, baking soda, and salt.  Stir egg mixture into the pancake batter until well  combined then stir in melted butter.

3. Drop by spoonful (as large or small as you want) onto a moderately not, lightly greased skillet or griddle.  Cook pancakes until bubbly and starting to dry out on the edges then flip and continue cooking until browned to your liking on the other side.

 

Blender Whole Grain Pancakes

These are super easy, super healthy, and super yummy.  They're a good way to use your wheat.

1 c. milk (3 Tblsp. dry powdered milk + 1 c. water)
1 c. wheat kernels, whole & uncooked
2 eggs (2 Tblsp. dry powdered eggs + 1/4 c water)
2 tsp. baking powder
1 1/2 tsp. salt
2 Tblsp. oil
2 Tblsp. honey or sugar

Put milk and wheat kernels in blender.  Blend on highest speed for 4 or 5 minutes or until batter is smooth.  Add eggs, oil, baking powder, alt and honey or sugar to bove batter.  Blend on low.  Pour out batter into pancakes from the actual blender jar onto a hot grease or Pam prepared griddle or large frying pan.  Cook; flipping pancakes when bubbles pop begin to form.

Char's Everyday Pancakes

Char made these on one of my AZ visits.  When I saw her making them I was wondering if
she really knew what she was doing cause they were so dang thick, but they cooked up so light and
thick and were very yummy.

1 1/2 c. sifted flour
1 Tblsp. baking powder
1 Tblsp. sugar
1/2 tsp. salt
1 beaten egg
1 c. milk
2 Tblsp. oil

Sift flour with baking powder, sugar, and salt.  Combine egg, milk, and shortening.  Add to
dry ingredients, stirring just till flour is moistened.  Batter will be lumpy.  Bake on ungreased
griddle.
Makes 8-10 cakes

Jumbo Caramel Banana Muffins

This is also a Taste of Home find.  These are really yummy and a good way to use your ripe bananas.
Makes: 6 giant muffins (but I'm sure 12 smaller ones will be fine)

1/4 c. shortening
1 c. sugar
1 egg
1 1/2 c. mashed ripe bananas (about 3 large ones)
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
Caramel Icing:
2 Tblsp. butter
1/4 c. packed brown sugar
1 Tblsp. milk
1/2 c. powdered sugar

In a small mixing bowl, cream shortening and sugar.  Add egg; beat well.  Add bananas and vanilla; mix well.  Combine the flour, baking soda and salt; add to creamed mixture.
Fill paper-lined jumbo muffin cups three-fourths full.  Bake at 350 degrees for 23-28 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small saucepan, melt butter over medium heat.  Stir in brown sugar and milk; bring to a boil.  Cool slightly.  Whisk in powdered sugar.  Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

Berry Cheesecake Muffins

These are really terrific if you serve them fresh. They come from the Taste of Home.
Makes: 1 1/2 dozen

1/3 c. butter, softened
3/4 c. sugar
2 eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/3 c. milk
Cream Cheese Filling:
2 pkgs. (3 oz. each) cream cheese, softened
1/3 c. sugar
1 egg
3/4 c. fresh raspberries
3/4 c. fresh blueberries
Streusel Topping:
1/4 c. flour
2 Tblsp. brown sugar
1/2 tsp. cinnamon
1 Tblsp. cold butter

In a large mixing bowl, cream butter and sugar.  Add eggs; beat well.  Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk.  Fill greased or paper-lined muffin cups half full.
For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth.  Fold in the berries.  Drop a rounded tablespoonful into the center of each muffin.  For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly.  Sprinkle over batter.
Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.

Apple Streusel Muffins

Who doesn't love muffins! These are yummmy.  This came from the Taste of Home Magazine and ended up being a great find.
Makes: 1 doz.

2 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 c. butter, melted
1 1/4 tsp. vanilla
1 1/2 c. chopped peeled tart apples

Streusel Topping:
1/3 c. packed brown sugar
1 Tblsp. flour
1/8 tsp. cinnamon
1 Tblsp. cold butter

Glaze:
1 1/2 c. powdered sugar
1 to 2 Tblsp. milk
1 tsp. butter, melted
1/4 tsp. vanilla
1/8 tsp. salt

In a bowl, combine the flour, sugar, baking powder, baking soda and salt.  In another bowl, whisk the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff).  Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full.  In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over batter.
Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack to cool completely.  Combine glaze ingredients; drizzle over muffins.

French Toast Casserole

This is something I found in honor of Nathan because he just loooves french toast.  This came from Paula Deen's magazine and is super easy and super yummy.
Makes about 8 servings:

4 Tblsp. unsalted butter, melted
3/4 c. firmly packed brown sugar
1 loaf brioche or challah bread, sliced 1 1/2 inches thick (about 1 1/2 lb.)
8 large eggs, lightly beaten
1 c. whole milk
1 Tblsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. salt
1//2 c. chopped pecans
Confectioners' sugar
Maple syrup (optional)

In a 13x9-inch baking dish, combine melted butter and brown sugaar.  Arrange bread slices evenly in baking dish.
In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, ginger, and salt.  Pour over bread, letting egg mixture soak in.  Top evenly with pecans.  Cover, and refrigerate for at least 3 hours or up to 12 hours.
Preheat oven to 350 degrees.
Let chilled casserole stand at room temperature for 2- minutes.  Bake until browned and set, ab out 30-45 minutes.  Remove to a wire rack to cool slightly.  Sift confectioners' sugar over casserole.  Serve hot or warm with maple syrup, if desired.

Broccoli, Ham, and Mozzarella Baked with Eggs

Got this off Pinterest.  It is VERY easy and very fast but you do have to take the time to chop the ham and blanch the broccoli for 2 min.  Otherwise, it goes together in a flash, is carb friendly, and fairly lowfat.   You can eat it for breakfast, lunch, or dinner  It's kid friendly too as long as the kids like broccoli.
Serves:8

4-6 c. very small broccoli flowerets, blanched about 2 min., drained well.
2 c. diced ham (1 lb.)
1 c. low-fat grated Mozzarella
1/3 c. thinly sliced green onion (optional, but good)
8-10 eggs, well beaten
Spike Seasoning (or other all-purpose seasoning blend) to taste (1 tsp. ish)
fresh ground pepper to taste
low-fat sour cream, for serving (optional)

Heat oven to 375 degrees.  Spray a 9 x 13" dish with non-stick spray.
Bring a medium-sized pot of water to a boil and cook the broccoli just 2 min., the pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.
Layer broccoli, ham, Mozzarella, and green onions (if using) in casserole dish.  Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over.  Use a fork to "stir" the mixture just until all the ingredients are coated with egg.  (It might look like there is not enough egg, but carry on!)
Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown.  (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 min.) Serve hot, with low-fat sour cream if desired.  This can be kept in the fridge for at least a week and reheated in the microwave.

Slow Cooker, Apple, Cinnamon Steel-cut Oatmeal

Ingredients (4 servings)

2 apples, peeled, cored, cut into 1/2 inch pieces (2-1/2 to 3 c. chopped)
1-1/2 c. fat-free milk (or substitute non-dairy alternative like almond like milk)
1-1/2 c. water
1 c. uncooked steel-cut oats
2 Tblsp. brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 Tblsp. butter, cut into pieces
1/2 tsp. or more cinnamon
1 Tblsp. ground flax seed
1/4 tsp. salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Instructions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 c. fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.