Whole Wheat Waffles

Here's a recipe that we've been enjoying. I got it from here.  It's really easy & freezes well.

Whole Wheat Waffles
1 3/4 c. whole wheat flour (I've been using white wheat)
2 tbs. sugar
1 tbs. baking powder

Sift dry ingredients.

In a separate bowl mix:
2 eggs
1 3/4 c. milk
1/2 c. oil or melted butter
1 tsp. vanilla

Combine & cook.

Muffins (breakfast & side)

This is the muffin recipe that I use all the time. I love it-it's so versatile. I'll add cheese to them for a yummy bread to go along with soup that I make. This is out of my Better Homes & Gardens cookbook.

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp baking powder
1/4 tsp. salt
1 beaten egg
3/4 c. milk
1/4 c. cooking oil

1-Grease twelve 2 1/2 inch muffin cups or line with paper bake cups; set aside.

2-In a medium bowl combine flour, sugar, baking powder & salt. Make a well in center of flour mixture; set aside.

3-In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

4-Spoon batter into prepared muffin cups, filling each two-thirds full. if desired, sprinkle Struesel Topping over muffin batter in cups. Bake in a 400 degree oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Blueberry Muffins: Fold 3/4 c. (or desired amount-I always do a little more) fresh or frozen blueberries and, if desired, 1 tsp. finely shredded lemon peel into batter.

Cranberry Muffins: Prepare as above, except combine 1 c. coarsely chopped cranberries and 2 tbs. additional sugar; fold into batter.

Oatmeal Muffins: Prepare as above, except reduce flour to 1 1/3 c. and add 3/4 c. rolled oats to flour mixture.

Poppy Seed Muffins: Prepare as above, except increase sugar to /2 c. and add 1 tbs. poppy seeds to flour mixture.

Banana Muffins: Prepare as at left, greasing muffin cups (do no use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 c. mashed banana and 1/2 c. chopped nuts into flour mixture along with the egg mixture.

Cheese Muffins: Prepare as at left, except stir 1/2 c. shredded cheddar cheese or Monterey Jack cheese into flour mixture (I usually do cheddar & I actually probably do at least a cup).

Streusel Topping: Combine 3 tbs. all-purpose flour, 3 tbsp. brown sugar, & 1/4 tsp. ground cinnamon. Cut in 2 tbsp. butter until mixture resembles coarse crumbs. Stir in 2 tbsp. chopped nuts (I don't usually add nuts just b/c it's not always something that I have on hand).

***I almost always add some baby food oatmeal to increase the nutritional value. Since the baby food flakes are so fine it doesn't make them very hard or dry. You may have to add just a little more liquid depending on how much oatmeal you add.

Pancake Mix

This is a simple, cheap recipe that produces a good number of pancakes. I add blueberries sometimes. Whatever we don't eat I always freeze them to pull out for a quick breakfast.

2 eggs

Mix w/:

1 1/2 c. buttermilk or sour milk (to make you add 1 tbs. lemon juice or vinegar & add enough milk to make 1 c. total liquid. Stir & let stand for 5 minutes)
1/4 c. oil


Sift together:
1 1/2 c. flour
1 1/2 tsp.baking powder
1 tsp. soda
3/4 tsp. salt
3 tbs. sugar

Whole Wheat Fruit Muffins (aka As You Wish Muffins)

Yields: 1 dozen muffins

1 3/4 c. white whole wheat flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp. salt
1/4 tsp ground cinnamon
1 egg
3/4 c. fat-free milk
1/4 c. canola oil
1/4 c. apricot, peach, or raspberry spreadable fruit (we used strawberry jam)

1-Heat oven to 400 degrees. Line muffin cups with paper bake cups.

2-Put the flour, sugar, baking powder, salt, & cinnamon in a medium bowl. Stir to mix. Mix the egg, milk & oil in another bowl.

3-Add the egg mixture to the flour mixture. Stir with spoon just until mixture is wet. Spoon 1 tbs. of the batter into each muffin cup. Spoon 1 tsp. of the spreadable fruit on top of the batter in each cup. Spoon the remaining batter over the spreadable fruit.

4-Put the muffin pan in the over. Bake for 12-18 minutes or until the tops of the muffins are lightly browned. Let cool for 10 minutes. Serve warm.


Source:The Magic Kitchen Cookbook.

Sweet Potato Pancakes

To celebrate having the laptop back (finally!) & sweet potatoes being harvested (& the fact that I have some of the best friends in the world that let me come pick some today!) I thought I would post a new recipe. This recipe is from my Deceptively Delicious cookbook by Jessica Seinfeld (yeah, I jumped on that bandwagon for a brief time. It does have some good recipes in it though-I need recipes b/c other than throwing some wheat flour in things I'm extremely recipe dependent).

So, to prepare the SWEET POTATO PUREE

Prep: Do not peel. Cut into quarters, if steaming. If roating leave whole. Cook: Steam for 40-45 minutes. ROAST AT 400 f for 50-60 MINUTES (Can you tell which one I do?)
Puree: Scoop out the flesh & puree in a food processor or blender (definitely just pulse the food processor b/c if you don't it throws it onto the sides & you have to keep taking the lid off & scraping it off of the sides. You all probably already know that but I had to figure that out the hard way today).


SWEET POTATO PANCAKES (they are soooo easy & were a big hit with everyone again)
1 c. water
1/2 c. sweet potato puree
1/4 tsp. cinnamon or pumpkin pie spice (optional)-I used cinnamon (& a little more than 1/4 a tsp.)
1 c. pancake mix
nonstick cooking spray
1 tbs. canola or vegetable oil
syrup, for serving

1-In a large bowl, mix the water, sweet potato puree, & cinnamon or pumpkin pie spice, if using. Add the pancake mix & stir just to combine-the batter should be lumpy.

2-Coat a griddle or large nonstick skillet with cooking spray & set it over medium=high heat. When the pan is hot, add the oil, & spoon the batter onto the griddle or pan, using 1/4 c. batter for each pancake.

3- Cook until bubbles form on top of the pancakes & the batter is set, 2-3 minutes. Then use a spatula to flip the pancakes & cook them until golden brown on the other side, 2-3 minutes.

***I didn't have "pancake mix" tonight so I used baking mix. I fixed ours according to the recipe on the back of the box for pancakes, using slightly less milk & they turned out fine.


For interesting info on the sweet potato you can follow this link