OATMEAL WAFFLES

OATMEAL WAFFLES
Got this recipe from Jessica Egbert.

2 eggs, beaten
2 c buttermilk (1 c milk, 1 cup yogurt (greek works best) works too) 
1 c quick cooking oats
1 T molasses
1 T oil
1 c whole wheat flour
1/2 tsp salt
1 tsp soda
1 tsp baking powder

In a large bowl, mix eggs and buttermilk.  Add oats and mix well.  Stir in molasses and oil.  Combine flour, salt, soda and baking powder.  Stir into egg mixture.  If batter is too thick, thin with a little milk.  This recipe works well for pancakes as well.

DANAE WINDER BREAD

Danae Winder bread recipe:
She posted this on facebook.   We all really liked. Took me longer prepare than my normal recipe.  Check bread after 20 minutes of baking.


Here's my white bread recipe; I usually do 1/2 white 1/2 wheat
Combine 1 Tbls of yeast and 1/4 cup warm water and let it sit for a few minutes.
1 cup of evaporated milk, plus 1 cup very hot water (OR 2 cups scalded mlk, cooled until warm)
Add: 3 Tbls butter, melted (or melt it in the milk before you cool it), 1 Tbls salt, 1/4 cup of sugar (try honey next time)
Add: the yeast mixture
Add: 6-8 cups of flour* (can do combo of wheat and white, just remember wheat tends to soak up more moisture than white, so the more wheat you use, the less flour you will need.) Add just enough flour so the dough is soft but not sticky.
Knead dough about 8-10 min (more wheat four= more kneading) until it is soft but not too sticky. (I put mine in my Kithen Aid with dough hook and let it go!) 
Let it rise in a greased bowl until double. (Putting it in the oven with a pan of boiling water will give it that warm. moist environment so it will rise quickly!) 
Punch it down and let it rest while you grease 2 loaf pans. 
Shape into loaves, place in pans and put back in warm, moist oven (0r leave on the counter but cover with a towel so the dough doesn't dry out on top) until it is double. 
Bake 350 for 30-35 minutes. 

*at 5 cups add 1 cup at a time.

EM’S FAMOUS OVERNIGHT OATMEAL CINNAMON PANCAKES

EM’S FAMOUS OVERNIGHT OATMEAL CINNAMON PANCAKES

We all really liked these.  Loved being able to do batter the night before.  See note to cook slower than normal and I like to cook with either shortening, coconut oil or butter for pancakes.

http://www.melskitchencafe.com/2013/08/ems-famous-overnight-oatmeal-cinnamon-pancakes.html

Overnight Oatmeal Cinnamon Pancakes

YIELD: MAKES ABOUT 15-20 PANCAKES

Check out easy buttermilk substitutions here if you don't have the real stuff on hand. Plan ahead for this recipe - the batter needs to rest overnight in the refrigerator. Feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.

INGREDIENTS

• 2 cups quick oatmeal
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups buttermilk

DIRECTIONS

1. Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
2. The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!

HAMBURGER BUNS

100% WHOLE WHEAT HAMBURGER BUNS
http://www.the-taste-tester.com/2013/05/100-whole-wheat-hamburger-buns.html
We really liked these.  Forgot to put the sesame seeds.  That was the first thing Abagail said, "Where are the seeds?"

100% WHOLE WHEAT HAMBURGER BUNS

Recipe Source: adapted from Taste of Home

2 tablespoons active dry yeast

1 cup + 2 tablespoons warm water (110˚-115˚F)

1/3 cup vegetable oil

1/4 cup sugar or honey

1 egg

1 teaspoon salt

3 tablespoons vital wheat gluten

3 to 3 1/2 cups whole wheat flour

1 egg yolk, beaten

1 tablespoon milk

In the large bowl of a stand mixer fitted with the whisk attachment combine the yeast, warm water, oil, and sugar (or honey). Let stand for 5 minutes. Add the egg, salt, and vital wheat gluten. Remove the whisk attachment and secure the dough hook. Add the flour gradually until a soft (but not sticky) ball of dough forms.

Turn the mixer on high and knead for 5 minutes. Preheat the oven to 425˚F. When the dough is finished kneading, divide it into ten equal pieces and shape into balls. Place on a parchment paper lined baking sheet. I like to press my dough balls out a little so that they are slightly flattened and have a larger circumference. They'll still puff up and get beautiful in the oven even if you do this.

Let the buns rest for 10 minutes. Meanwhile, add the milk to the beaten egg. Brush the tops of the buns with egg wash mixture just before putting them in the oven. You can also sprinkle the tops of the buns with sesame seeds or poppy seeds after brushing them with egg wash. Bake for 10-12 minutes or until golden brown. Remove from the pan to cool on a wire rack.

WHOLE WHEAT DOUBLE CHOCOLATE MINT COOKIES

Santa cookies Christmas 2012.  Yum!  Yum!  Use Nestle mint/dark chocolate chips and semi sweet.  It was a lot of chocolate chips.  Could do 2 cups if wanted.  Next time would like to try replacing some of the butter with greek yogurt.

100% Whole Wheat, Double Chocolate Mint Chip Cookies

 

Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: Heidi @ Food Doodles

Yield: 3 dozen

Ingredients

• ¾ C softened salted butter
• 1½ C sucanat or palm sugar(or brown sugar)
• ½ tsp peppermint extract
• 1½ tsp vanilla extract
• 2 large eggs
• ⅔ C unsweetened cocoa powder
• 2 C white whole wheat flour(or whole wheat pastry flour)
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• 3 C mint chocolate chips

 

See Italian Dinner Recipes!

 

Instructions

1. Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugar together. Add the extracts and eggs and beat well.
3. In a separate bowl mix the cocoa powder with the flour, cornstarch, baking soda, baking powder and salt.
4. Add the dry ingredients to the butter mixture and mix well. Add the chocolate chips and mix until combined.
5. Scoop rounded tablespoonfuls 2″ apart onto the prepared baking sheets. Place baking sheets in the fridge and chill 45 minutes – 1 hour until the dough is completely chilled.
6. Place chilled dough in the oven and bake for 9-11 minutes or until the bottoms look slightly darker. Remove from the oven and let cool 10 minutes on the baking sheet before transferring to a baking sheet to cool completely.

Notes

I used semisweet mint chocolate chips, but feel free to sub in all semisweet chips of a mix of semisweet chocolate chips and mint chips or whatever you’d like!   

DOUBLE CHOCOLATE OATMEAL COOKIES

DOUBLE CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES
Yum!  Were spreading..put dough in fridge 15 min then okay.

1 cup butter, softened to room temp
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
2 eggs
1 1/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup oats
1 cup quick oats
2 cups semisweet chocolate chips

Preheat oven to 350.  Line two baking sheets with parchment paper or liners.

In a large bowl mix butter and sugars until light and fluffy (1-2 min).  Add vanilla and eggs and beat until creamy and light in color (2-3 min).

In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda, salt and both kinds of oats.

Add the dry ingredients to the batter and mix until a few streaks remain.  Add the chocolate chips and mix until everything is combined.

Drop by heaping tablespoon about 2" apart.  Bake for 10-11 minutes or until edges are just set but the middles are still soft.  Transfer to a cooling rack to cool completely.


DOUBLE CHOCOLATE OATMEAL COOKIES
We liked.  They are a rich, dry cookie.  Perfect with milk.  Would be good with peanut butter added.  Try next time only cooking 8 minutes - then 2 minutes on the cookie sheet then put in a covered container.  They might be more moist.

http://www.eatbetteramerica.com/recipes/double-chocolate-oatmeal-cookies/f3dce0db-3d51-4f44-a518-bbf45483cbd1

1 cup brown sugar
1/2 cup butter, softened
3/4 cup vanilla yogurt
1 egg
1 tsp vanilla
1/3 cup unsweetened baking cocoa
2/3 cup flour
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
3 cups oats (regular or quick or mixture)
1/3 cup mini chocolate chips or white chocolate chips

Heat oven to 350.  In a large bowl mix sugar, butter, yogurt, egg and vanilla.  Stir in remaining ingredients.  Drop by tablespoon 2" apart onto ungreased cookie sheet.

Bake 11-13 minutes or until almost no indentation remains when touched.

RASPBERRY SCONES (2 different recipes)

RASPBERRY ALMOND BUTTERMILK SCONES
http://sallysbakingaddiction.com/2016/06/09/raspberry-almond-buttermilk-scones/
Really good!  They went flat for me but I think maybe because I added all the buttermilk instead of keeping out the 2 T for the top.  They still tasted really good.  We liked better the next day. Loved the addition of almond extract.

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 2 and 1/2 teaspoons baking powder
• ½ teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
• 1/3 cup (37g) sliced almonds

Fresh Raspberry Icing

• 1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll's raspberries
• 2 teaspoons granulated sugar
• 1 and 1/2 cups (180g) confectioners' sugar (only did 1 cup)
• 1 Tablespoon (15ml) cream or milk (only used 1/2 T)

Directions:

1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
5. Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You'll have about 3 Tablespoons of juice. Whisk in the confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Additional Notes:

1. It can be difficult to avoid smashing the raspberries as you work with the dough. That's OK! Handle the dough with care and always use floured hands and a floured work surface.

WHOLE WHEAT RASPBERRY RICOTTA SCONES

http://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

These were really good and easier to make than I thought they would be.

The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

MAKE SURE AND HAVE FLOUR ON THE SURFACE AND A SCOOPER TO PUT THE FLOUR ON YOUR HANDS BEFORE GETTING HANDS DIRTY. IT IS REALLY STICKY! (nylon scraper works great getting off hands)

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

WHOLE WHEAT BERRY CHOCOLATE LOAF

WHOLE WHEAT BERRY CHOCOLATE LOAF

We liked this - made it for Abagail's preschool.

2 cups whole wheat flour

2 envelopes rapidrise yeast

1/3 cup sugar

1 tsp salt

1 3/4 c. milk

1/4 c. butter or margarine

2 eggs

2 c. flour

1 pkg. (5 oz) berry blend or cherries (used bulk)

3 oz. bittersweet or semi-sweet chocolate, chopped (I used choc. chips and didn't chop)

1/2 c. coarsely chopped nuts

GLAZE:

1 1/2 c. powdered sugar

1/4 tsp. vanilla

2-3 T very hot water

Combine flour, undissolved yeast, sugar and salt in a large mixer. Heat milk and butter until very warm. Add to flour mixture with eggs and beat on medium speed until smooth - about 3 minutes. Gradually stir in flour (white). Add berries, chocolate and nuts.

Spread in two greased 8 1/2" x 4 1/2" loaf pans. Let rise in a warm place until nearly doubled, about 45-60 minutes. Bake in a preheated oven 325 for 35-40 minutes. Cool for 10 minutes and remove from pan. Cool 20 minutes on wire rack.

Combine glaze ingredients and drizzle over warm bread. Let cool.

MUFFINS

Almond Peach Muffins
Taste of Home Contestant Winnings 2012 - pg. 155.  Very yummy!

Peaches and Cream Muffins
Taste of Home Family Collection pg. 192 Very good!

DOUBLE BLUEBERRY MUFFINS

I made these for Lisa's birthday (2007). They are very yummy.

http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html

• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh or thawed frozen blueberries
• 2 cups flour (I used 1 c. white 1 c. whole wheat)
• 1/2 cup whole, 2 percent fat, or 1 percent fat milk
• 1/4 teaspoon cinnamon

Directions

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

OATMEAL RAISIN YOGURT MUFFINS

These weren't to die for, but I liked them because they were healthy. The kids would eat them too. Made 2 batches of the mini pan. Got recipe from Dannon light and fit yogurt container.

1 cup flour
1 cup rolled oats
1/2 cup brown sugar - firmly packed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup raisins
1 cup vanilla or strawberry yogurt
1 large egg, beaten lightly
2 TBSP oil

Preheat oven to 375. Grease pan or use liners. In a bowl stir together flour, oats, brown sugar, baking powder, salt, cinnamon and raisins. In another bowl whisk together yogurt, egg and oil. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Bake for 22-25 minutes.

PERFECT BLUEBERRY MUFFINS

We really liked these. Came from smittenkitchen.com.

5 T butter, softened

1/2 cup sugar

1 large egg

3/4 cup sour cream or plain yogurt

1/2 tsp. grated lemon zest (I put in about 1 tsp. lemon)

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup blueberries, fresh or frozen (I used about 1 cup)

Preheat oven to 375. Prepare muffin pan for about 10 muffins (I think I got 12).

I used the Bosch for all these steps.

Beat butter and sugar until light and fluffy. Add egg and beat well. Then add yogurt/sour cream and lemon.

Stir dry ingredients in a separate bowl. Mix 1/2 of dry ingredients in butter mixture. Only mix until flour disappears. Add other half and mix just until flour disappears. Fold in blueberries. Batter will be really thick.

Bake for 25-30 minutes.

OAT BRAN MUFFINS
These are really good and healthy.  The recipe came from Genevieve Beck.

Oat Bran Muffins

2 cans of crushed or tidbit pineapple (in its own juice) fruit and juice
1 cup raisins
½ cup applesauce
2 mashed bananas, ripe
¼ cup apple juice concentrate
2 eggs
1 T vanilla
Combine all the above ingredients; set aside
3 cups + 6 T. oat bran (I’ve also used oatmeal and obviously it’s different, but I still like it)
1 cup Splenda (I've only used splenda and I like it, but I imagine you could experiment with other sweeteners)
⅓ cup whole wheat flour
5 t baking powder
2 t salt
1 t baking soda
3 t cinnamon
Combine all dry ingredients together; then combine with wet; stir until well mixed.  Spray with Pam or use muffin papers.  Fill 24 muffin cups full (very little rising will take place).  Bake for 25-30 minutes at 350 degrees.  Makes 24 muffins.

ZUCCHINI, BANANA AND FLAXSEED MUFFINS
All of us really liked them. http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed light-brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
• 1/3 cup mashed ripe banana (from 1 large banana)
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.