Banana Muffins

3-4 overripe bananas
1/2 C. sugar
1/3 C. melted butter
1 egg
1 t. cinnamon
1 t. baking soda
1 t. baking powder
1 1/4 C. whole wheat flour
1/2 C. rolled oats
1/3 C. pecans or walnuts (optional)

Preheat oven to 350

Mash bananas in a large bowl. Add sugar, melted butter and egg until combined. Mix in cinnamon, baking soda, baking powder, flour, oats and nuts until moistened. Pour mixture into greased muffin tins. Bake 20-25 min or until toothpick comes out clean. 
Makes 12 regular size muffins or 36 mini.

Gram's Buttermilk Pancakes

Just because I am really missing this lady:

GRAM'S BUTTERMILK PANCAKES

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

2 Tbls oil

2-3 cups buttermilk (add to desired 

consistency - I like ours really runny)

Italian Sausage Quiche

I found this recipe in a magazine and made it the other night to rave reviews. Garreth says it has a new place in his top five favorite dinners. Gotta love it when a new recipe is a hit!

Pastry for single-crust pie (9 inch)

1 lb bulk Italian sausage

1/4 cup chopped onion

1/4 cup chopped green pepper

4 tsp chopped seeded jalapeno pepper (wear disposable gloves!)

1 cup (4 oz) shredded sharp cheddar cheese

3 eggs

1 cup heavy whipping cream

1 tsp minced fresh parsley

1 tsp minced fresh basil

1/4 tsp pepper

1/8 tsp salt

dash garlic powder

dash cayenne pepper

1) Roll out pastry to fit a 9 inch pie plate. Transfer to pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with pie weights. (Uncooked beans or rice works, too.)

2)Bake at 450 for 8 minutes. Remove foil and weights; bake five minutes longer. Cool on a wire rack.

3) Meanwhile, in a large skillet, cook the sausage, onion, green pepper, and jalapeno over medium heat until meat is no longer pink; drain. Spoon into shell and sprinkle with cheese.

4) In a large bowl, whisk the remaining ingredients; pour over cheese. Bake at 375 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Chewy Granola

There is a bakery in Arizona that makes the best granola, I love the stuff! Last time I was down there I bought some of it, saved the packaging and then used the ingredient list to duplicate it. It isn't as good as the original, but this stuff makes a pretty great snack:

Combine in saucepan

-1/2 cup canola oil

-3/4 cup honey

-3/4 cup dark brown sugar

Cook over medium heat until the sugar is fully dissolved, about 5 minutes, then add 1 tbsp vanilla extract.

While the sugar mix is cooking heat oven to 350 and combine in large bowl

-6 cups old fashioned oats

-1/2 tsp salt

-1 1/2 cup whole almonds

-2 oz sesame seeds

-1/2 cup sunflower seed kernels

-1/2 cup pumpkin seed kernels

-Dried fruit, as much as you want to add, I have used cranberries, cherries, bananas,

chopped apricots

Mix together and then pour in sugar mixture and stir well to coat the dry ingredients. Press into a jelly roll pan, turn oven off and place the granola in the oven until the oven cools down. Break into pieces and store in air tight container.

German Pancakes

I love German Pancakes! We usually eat them for dinner on crazy days!

German Pancakes

6 eggs

1 cup milk

1/2 tsp salt

1 cup flour

6 Tbls. margarine

Combine eggs, milk and salt with mixer until fluffy. Tap in flour a little at a time while mixing. Beat until blended. Melt margarine in a 9 x 13 pan at 425 degrees until melted. Pour egg batter into pan and bake for 25 min.

You can top these with syrup, powdered sugar or fruit.

B&B Belgium Waffles

This is my favorite waffle recipe. We love to eat this for breakfast and dinner. It takes much longer than your Bisquick-type waffles because of the yeast in it. But they are worth the wait. I cook these on my regular waffle iron but they would be even better on one of those restaurant/hotel style waffle irons.

Bed & Breakfast Belgium Waffles

Combine dry ingredients:

2 ½ c. flour
2 T. sugar
1 tsp. salt

Stir together in medium bowl:
1 pkg. yeast
2 C. warm milk
Let this stand for 5 minutes to dissolve yeast
Stir in 4 large egg yolks, and 1 tsp. vanilla until blended. Stir in dry ingredients until smooth, then stir in ½ c. melted butter or margarine. With rubber spatula, gently fold in 4 large egg whites, beaten until stiff. Cover and let stand in a warm draft-free place for 45 minutes. Cook on greased waffle iron.

Almond Poppyseed Drop Scones

Here is an amazing recipe for Scones. If you are like me you think of scones as the clump of bread dough that you drop in oil and fry. This is a completely different kind of scone. This is the kind of scone that you would find during tea time or at Great Harvest Bread Co. The recipe here was actually a cranberry/raisin scone recipe, but I changed it because I love almond and poppy seeds.

Almond Poppyseed Drop Scones

2 cups flour

1/3 cup sugar

2 tsp. baking powder

1/4 tsp. salt

6 Tbl. cold butter, cut up

2 Tbl. poppyseeds

1 1/2 tsp. almond flavoring

1/2 cup milk

1 large egg

1. Heat oven to 425 degrees.

2. Grease a cookie sheet.

3. Mix flour, sugar, baking powder and salt in a large bowl.

4. Cut in butter until fine crumbs (I have heard that this is easy with a food processor, but I don't have a large enough food processor. I put the butter in and smashed it up with a large fork. After a few minutes I used my very clean hands to crush the butter into the flour.)

5. Add poppyseeds to flour mixture.

6. In a cup, beat the egg, milk and almond flavoring together.

7. Add milk mixture to flour mixture; stir with a fork until moistened.

8. Drop 12 heaping spoonfuls, 2 inches apart onto greased cookie sheet.

9. Bake for 13 minutes or until golden.

10. Cool on a wire rack.

You can eat these plain or make a glaze to go over the top. I put a glaze on mine.

Glaze

2 cups powdered sugar

about 2 tsp almond flavoring

enough milk to make it thin (You don't want it too thin, but more thin than a butter cream frosting.)

Drizzle the glaze over the hot scones and allow glaze to harden. Most of the glaze will run down the sides.

NOTE--- Like I said before, I adapted this recipe from another one. You can take out the almond flavoring and the poppyseeds and add what ever else you like. For example, chocolate chips, raisins, cranberries, blueberries, white chocolate chips, raspberries. (Ohhhh...Blueberry White Chocolate Chip Scones...Yummm...)

Bran Muffins

I made these muffins tonight to bake for breakfast in the morning. They are really good and the best part is you can keep the batter in the refrigerator for up to 6 weeks, although our batter only lasts a few days. When my mom would make these she would keep the batter in a mason jar in the fridge and it made the best after school snack because you could easily make a few at a time. I am not sure how healthy they are with the crisco, sugar and of course all the honey butter you put on top, but they sure are delicious and they have a lot of fiber. You do need to make the batter ahead of time and leave it in the fridge for a while (several hours or overnight) for the cereal to absorb the moisture.

Bran Muffins

1 ½ c. sugar
½ c. shortening
Cream sugar and shortening
1 c. boiling water
1 c. Bran Buds cereal - it's made by All Bran, too
Pour boiling water over cereal and let set for 10 minutes.
Add to sugar mixture:
2 eggs
2 c. buttermilk
Add:
Cereal mixture
2 ½ c. flour
2 ½ tsp. soda
½ tsp. salt
2 cups All Bran Original cereal

Bake @ 400 for 15-20 minutes.
**Muffin mixture will stay good in refrigerator for up to 6 weeks.