Whole Wheat Waffles

Makes 4 Belgian Waffles (large square)

Ingredients:

2 eggs
2 cups of whole wheat flour (can use regular flour)
1 3/4 cups of skim milk
1/2 cup vegetable oil
2 tablespoons of sucanat or sugar
1/2 teaspoons of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of vanilla

1. Preheat waffle iron.
2. Beat eggs and milk with hand-mixer until fluffy.
3. Beat in remaining ingredients: flour, milk, oil, sugar, baking soda, salt & vanilla
4. Spray waffle iron with Pam
5. Cook - yum!

Apple Cinnamon Syrup

2 cups sugar
4 T cornstarch
1/2 t cinnamon
1/2 t nutmeg

mix altogether and add to

4 c. apple cider and
4 T lemon juice

bring to a boil and add 1/2 c butter

Nauvoo Syrup

1 cube butter
1 c. sugar
1/2 tsp baking soda
1/2 c. buttermilk
1 tsp. vanilla

1. melt butter
2. add next three ingredients
3. boil together for a minute or so
4. simmer and add vanilla

Oatmeal Pancakes

Another great recipe from Beka


Create the following mix:
1 1/2 c. oats
1 1/2 c. flour
2 c. whole wheat flour
1/4 c. flax seed
1/4 c. wheat germ
1 T. salt
1 T. baking soda
2 T. baking powder
6 T. brown sugar

Mix all these ingredients and then store in a ziplock in the freezer.

To make the pancakes:
1 c. dry mix
1 1/4 c. buttermilk (or 3/4 c. of milk and 1/2 c. sour cream)
1 egg
2 T. vegetable oil

Stir and let sit for at least 10 minutes to soften the oats

Serve with Apple Cinnamon Syrup or Nauvoo Syrup.

Whole Wheat Pancake Mix
I made these as my neighbor gifts this year!  Look how cute they turned out!

Ingredients:
Mix in a food processor

4 cups white flour
2 cups whole wheat flour
2 tablespoons of baking powder
1 tablespoon of baking soda
1 teaspoon of salt

Take 1 cup of the above mixture
add:
1 egg
3/4 cup milk (or to desired consistency)
optional: add one mashed banana and 3/4 cup of blueberries

Maple Syrup:
1 cup brown sugar
3/4 cup water
1/2 cup white sugar
2 tsp maple flavoring
Mix and boil for 3 minutes.

Kristi's Awesome Cinnamon Rolls

This recipe is a combination of several recipes from Allrecipes.com.  I served these at Timon's Baptism and am now making them again for our December Freezer group sway 2011.

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons instant yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened (can be melted too)
•  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

OR

Maple Frosting: 

4 T butter, softened

5 C powdered sugar

3 T maple syrup
1 t vanilla

dash of salt
1/4-1/3 C milk

Directions

1. Place milk and yeast ingredients in mixer.  Add melted margarine/butter, eggs, salt, and sugar.  Using kneading hook add flour until dough pulls away from the sides.  
2. Set dough in a greased bowl under over light, covered for 1 hour.
3. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
4. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter (I never use this much and always have left overs) and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan.
5. Freezer version - place the rolls onto a parchment paper in the freezer.  Once hard freeze in airtight container for up to 3 months. To thaw - put in fridge for 24 hours.  Then bring to room temp on the countertop (covered with a cloth) until 1/2 again or doubled in size.
6.  Back to non-freezer version: Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
7. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Super Soy Smoothies

2 cups frozen peaches (8 oz.)
1 medium banana (can use frozen)
3/4 cup soy milk
1/4 cup orange-pineapple juice concentrate (thawed)
1 cup ice cubes

Blend all ingredients, except ice, until smooth.  Gradually add ice cubes, blending well until smooth.

Never Fail Waffles

2 eggs
1 cup milk
1 cup flour
1 tsp sugar
1/4 tsp salt
2 tsp baking powder
1/4 cup vegetable oil

STEP ONE: preheat a waffle iron
STEP TWO: separate eggs and whip whites until soft peaks form.  In a bowl, blend yolks, milk, flour, sugar, salt, and baking powder.
STEP THREE: add vegetable oil, making sure not to overmix
STEP FOUR: Fold in egg whites and mix well with a fork or whisk
STEP FIVE: lightly oil waffle iron.  Pour in about 1/2 cup bater.  Close iron and cook according to waffle iron instructions.

Whole Wheat Crepes

• INGREDIENTS:
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 eggs
• 1/2 cup milk (I use my food storage milk for this recipe)
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

• STEP ONE: mix eggs and flour
• STEP TWO: add in milk and water - mix until smooth
• STEP THREE: add in salt and melted butter
• STEP FOUR: Pan with Pam heated over medium high heat
• STEP FIVE: about 1/4 cup poured in pan and cook for up to 2 minutes on one side, flip and cook for 20 seconds or so on the other side
• STEP SIX: serve with strawberries, apple chutney, maple and brown sugar, whipping cream and canned peaches, frozen blueberries rolled in the middle.

This recipe also works for savory crepes with eggs and sausage

German Pancakes

Nicole and I used to make this dish regularly when we were teenagers.  I now make them regularly for my kids.  We love to watch and see how big the pancake will puff up while baking in the oven.  This recipe is adapted from the Hootenanny Pancake recipe in the Favorites cookbook.

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1/4 cup butter

Heat oven to 425 degrees.  Place butter in 9x13 glass baking dish.  Put in hot oven to melt butter.  Meanwhile, beat together eggs, flour, milk and salt for 5 minutes.  Pull rack in oven out far enough to reach the pan.  Pour beaten egg mixture into hot butter.  Bake for 20 minutes.  Pancake will "grow" up sides of pan.  Cut into slices and top with syrup, strawberries, powdered sugar or whatever sounds good to you. 

Maple-Honey Granola

This recipe is yummy, but it is also good for picky eaters because there is no fruit in it. You could add raisins, or any other dried fruit if you want. Be aware that this makes a ton of granola, but it also lasts a long time. I make the recipe as is and then put it in a tupperware to use for breakfast regularly.




Maple-Honey Granola
From Pilates Laura

Mix together:
8 cups of old fashioned oats (do not use quick oats)
1 bag of coconut (I have made it without this and it is still very good)
1-2 cups of chopped nuts (I like pecans best, and almonds second, but do what you love)

In a separate bowl, mix:
1 cup of honey
1 cup of pure maple syrup (do not use the fake stuff)
1 1/2 cups canola oil (can substitute vegetable oil, but not olive oil)

Combine wet and dry ingredients. Bake at 350 degrees for one hour, stirring every 15 minutes.

Tips:
Line your baking sheet with tinfoil so your cleanup is much easier. Make sure to stir thoroughly while cooking so that the crunchiness of the granola is pretty evenly spread. You can cook it for less time if you want it less crunchy. Buy your maple syrup at Costco - it is the cheapest and you could make at least three batches, if not four, from it.

Oh my yum! Whole Wheat Scones

I took someones Sconecutter-like recipe adapted it to whole wheat - voila!
This is a great prep ahead of time dough for a weekend morning.

Ingredients:

2 packages (2 tablespoons) active dry yeast
1/2 cup lukewarm water1/4 cup sugar
1 tablespoon salt
2 cups warm milk (used my food storage)
1/4 cup butter (can use shortening or fake buttery things)
4 cups all purpose flour or bread flour
2 cups of whole wheat flour (might need up to 1 cup of additional flour as well)

STEP ONE: Dissolve yeast completely in 1/2 cup lukewarm water
STEP TWO: stir in sugar and salt.
STEP THREE: Add warm water or milk; stir until frothy and smooth.
STEP FOUR: Add shortening or butter and 4 - 6 cups of the flour to make a moderately stiff dough which is each to handle.
STEP FIVE: Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. (I just left it in my KitchenAid)
STEP SIX: Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. (Okay I left it there for a lot longer because I forgot)
STEP SEVEN: Punch down dough. * Place on lightly floured surface and roll out to 1/2 - 1/4 inch thickness. Allow to rest five minutes. Cut with pizza cutter or cookie cutters into desired shapes.
* after I punched down the dough I put it back in the greased bowl and left it in the fridge for a day and a half
STEP EIGHT: Fry dough in deep, hot vegetable shortening (or Vegetable oil) (350 degrees) 30 seconds on each side. Serve hot with honey butter, butter and honey, or jam. Or we did Monte Cristo style with powdered sugar, syrup and strawberries.