Buckwheat Pancakes II

by Jana

1 c. buckwheat flour

1 c. whole wheat flour

1 beaten egg

1 T. baking powder

1 t. vanilla

1 t. cinnamon

1/2 c. applesauce

2 c. water

Combine dry ingredients until well-blended.  Mix in wet ingredients.  Fry like pancakes.

Buckwheat Pancakes I

by Jana

1 1/2 c. flour
1/2 c. buckwheat
1 t. salt
1 t. baking soda
2 t. baking powder
2 c. buttermilk
2 lightly beaten eggs
1/4 c. honey

Mix dry ingredients.  In a separate bowl, mix wet ingredients.  Combine both with a spoon.  Fry batter like a pancake.

One Dish Cinnamon Swirl Bake

by Jana

Batter:

Cooking spray
1 1/2 c. all-purpose flour
2 envelopes rapid-rise yeast
1/4 c. sugar
1/4 t. salt
2/3 c very warm milk (120-130ºF)
2 T. melted butter or margarine
2 T. corn oil
1 egg

Cinnamon Mixture:

3 T. softened butter or margarine
3/4 c. brown sugar
1 1/2 t. cinnamon

Icing:

1 c. powdered sugar
1-2 T. milk
1 T. melted butter or margarine
1/2 t. vanilla



Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest for 10 minutes.

Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture. Using fingers, poke topping thoroughly into batter.

Bake by placing in a COLD oven; set temperature to 350°F. Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.  


If desired, batter may be mixed in a separate bowl. Proceed as directed above.

 "It is just like cinnamon rolls, but with only a tiny portion of the effort."

Triple Hitter Muffins (Toddler Muffins)

by several family members

1/4 c. vegetable oil

1/2 c. brown sugar

1 egg

3/4 c. applesauce

1 c. grated carrots

1 c. grated zucchini

1 c. whole wheat flour

3/4 c. white flour

2 t. baking powder

1 t. cinnamon

1/2 t. ground nutmeg

1/2 t. salt

Beat oil and sugar together and then beat in egg and applesauce.  Stir in carrots and zucchini.  In a separate bowl combine flour, baking powder and spices.  Fold dry ingredients into the wet mixture just until mixed.  Grease muffin tin.  Fill muffin tin with batter to the top of the muffin cups.  Bake at 400ºF. for 18-20 minutes.

Crockpot Oatmeal

by Bethany

In this recipe, it is important to use steel-cut oats or you'll just end up with glop instead of oatmeal!

1 cup steel-cut oats
4 cups water
Your choice of sugar, spices, seasonings, dried fruits

This recipe uses a water-bath method.  The water-bath prevents the oatmeal from burning to the sides.
Locate an oven safe bowl that is approximately 2 quarts that will fit inside of a 6-qt. crockpot - I use either a corning ware bowl I have or the crock from my 2-qt. crockpot. 
Fill the 2-qt. bowl with your oats, water, and other misc items. 
Place the 2-qt bowl inside of your 6-qt crockpot.  Poor water into the 6-qt crock so that the water level comes to the same level on the outside of the 2-qt bowl as the oat mixture on the inside of the 2-qt bowl goes to. 
Put the lid on the 6-qt crockpot and cook on low overnight.
Breakfast will be ready in the morning!