365 recipes

Ethan made these during the conference break today.  DE-Licious! The only work is chopping up the two apples.   The pancakes by themselves are delicious as well if you don't want to make the topping. This recipes serves 4 Melt 2 Tb unsalted butter set aside to let cool For apple syrup- In small skillet, put: 2 tart apples, chopped into cubes, (peel optional) 2 Tb unsalted butter 1/2 c maple syrup 2 T brown sugar 1 1/2 t cinnamon 1/2 t baking powder (for lighter pancakes, but optional) Cook over medium heat until apples soften. Keep warm for serving. meanwhile for pancakes- Mix dry ingredients in small bowl: 1 1/2 c flour 3 t baking powder 1 T honey, or agave, etc.  1 cinnamon 1 t salt Mix wet ingredients in medium bowl: 1 1/4 c milk 1 egg 1 t vanilla Mix in 3 T cooled butter (so egg won't cook) Add dry mix into wet mix, combine well Cook pancakes (about 1/4 c) on hot griddle Serve three pancakes with a large spoonful of the apple sy...

Pancakes Worth Making (and eating) These are the family favorite now.  They are so tasty and actually filling. I have seen a few modern versions but this one comes from a 1964 Osterizer blender pamphlet and as the quickest version, it wins. Beat together with stick blender until smooth- 2 eggs 1/3 c cottage cheese 3/4 c sour cream Then add and mix lightly- 1/2 t baking soda 1/2 t salt 1/2 c SIFTED flour Let batter rest while griddle warms up. Only pour the batter onto the griddle when it is sizzling hot. Serve hot with sliced apples, bananas or berries and syrup, agave, jam or just butter. And honestly they are good just by themselves on the go if needed.

This is the winning recipe from the recipe experiments.  The baking powder makes the difference in crispiness for me.  It is for traditionally heart-shaped waffles but it will work with American squares.  It's the flavor you want! Beat together until smooth: 1 1/4 c unsifted all-purpose flour 3/4 c water Stir in: 1/4 c heavy cream 2 T sugar 1 1/2 t vanilla 2 1/4 t baking powder 1/8 t salt Separately, beat until stiff: 1 c heavy cream   (beat more if serving whipped cream as topping) Fold into the combined batter. Heat your waffle iron on medium-low until water drops sizzle. Pour batter onto hot iron and let bake until golden. Served traditionally with cream and fresh berries. Tastes great with sour cream & frozen berries, nutella and bananas, etc.

Can't believe I didn't put this on here before but here is a basic recipe.Add fruit if you want. Mix together: 2 c white, wheat, oat or a combination of flours 4 t baking powder 4 t sugar 1 t salt Add: 2 c milk 2 T butter, melted 2 eggs Stir batter just enough, to lumpy, not smooth. Pour onto a hot griddle. ADD berries, coconut and bananas, whatever you are craving that day. Serve with agave, jams, jellies, etc.

The whole grains of oats makes it easier to rationalize eating these cookies. But they are an easy snack to make and take on campus in your backpack for "emergencies." Melt 1 c butter Allow to cool slightly then stir together with 3 1/2 c quick oats 1 c sugar 2 egg whites Press into buttered pan and smooth the top. Feel free to add dried fruit or nuts Bake at 375 degrees for 20-30 minutes , depending on the depth of your pan, until golden brown. Cut into bars while still warm but let rest before packaging.

This is really a summer recipe but you can use frozen berries if you want it in the winter. Combine: 1/4 lb berries like strawberries, raspberries & blueberries or any combo. If using frozen berries, allow to thaw first. 1/2 T agave or honey Layer half of the fruit in a glass then add a layer of 1/4 c Greek yogurt then layer with 1/4 granola or cookie crumbs - gingersnaps are a good choice then top the layers of with the rest of the fruit. You can make several at a time and top with a dollop of whipped cream for a dessert.

This is the traditional breakfast roll served in the morning to family on this date in honor of Lucia, an Italian saint who carried food to the hungry in Italy. You will need saffron threads for these rolls. In large mixing bowl, dissolve: 2 1/4 t active dry yeast (1 package) 1/4 c quite warm water Let sit a few minutes to proof. Meanwhile, scald (heat to almost boiling-little bubbles around the edge of pan): 3/4 c whole milk then add: 1/2 c unsalted butter Cool until butter is melted. At 250 degrees, lightly toast 1 t saffron threads  on a piece of foil for about 5 minutes, NOT more! (if you only have saffron powder, skip this step, just add to sugar) Pulverize them with 1 t sugar using a mortar and pestle or the back of a spoon in a larger spoon Mix with 1 T of the milk-butter mixture. Now add the milk, the saffron to the yeast bowl. Make sure it is only warm, not hot. Next add to the yeast bowl: 1/2 c sugar 1/4 t salt 1/2 c chopped golden raisins...

Something about winter makes me cook a lot more Swedish food.... This is handy because you put it in the oven overnight and its ready for breakfast. Perfect for a chilly morning. Combine in your dutch oven: 6 c water 2 c steel cut oats 1/4 t salt Cover and place in a larger pan filled with hot tap water to reach halfway up the sides of your dish. Place in oven at 250 degrees. Bake overnight - eight hours. Eat hot with lingonberry preserves or cinnamon sugar and milk. Evidently the leftovers were commonly pressed in a bowl, then sliced and fried in butter & served with jam for another breakfast on another day! From Scandanavian Feasts by Beatrice Ojakangas

These were so yummy! Definitely goes with the Christmas season :) Plug in waffle iron to heat up. Combine in large bowl: 1 c flour 3/4 c whole wheat flour or oat bran flour 1 T baking powder 1/2 t dry ground ginger 1/4 t salt 1/4 t ground cloves In another bowl, whisk together 2 beaten eggs 1 1/2 c milk 1/2 c canola oil 1/3 c molasses Add wet mixture to dry mixture and stir to combine, but not smooth. Pour batter onto hot waffle grid and close. Serve warm with jam, syrup or powdered sugar...or a dollop of cream. I found this recipe in Better Homes & Garden magazine in May 1990.

We had so many apples from neighbor Bob's tree this year, we decided to make our applesauce. It was easy to just peel and core and boil them with a bit of water in the bottom of the pan. We added nutmeg, cinnamon and a bit of brown sugar. When the apples were soft, we put the immersion blender in and buzzed up about half of it so we had chunky applesauce. Then we made these muffins. You can find chunky applesauce in the store but if not, its easy to make. This makes about 15 muffins. They are very dense and would fill you up at breakfast for sure. With frosting on them, I was calling them cupcakes, which Ani was adamant that there is a difference - they are not cupcakes even though nutritionally they aren't much different. They have almost as much butter and sugar but at least you get a serving of fruit. :) Be sure to use cupcake papers or spray your pan. EB wanted to try this recipe from the Friend. Mix together in small bowl: 2 eggs 2/3 c brown sugar Then add: 1 1/2 c...

Even if you don't make them very often, in honor of your Danish heritage, we should include these. There are many versions and I wish I knew which my grandfather preferred but we probably would have adapted it anyway. This is Beatrice Ojakangas' version from Scandinavian Feasts. Basically it is a pancake batter, it is just cooked into balls instead of flattened. You have to admit that they are just more fun to eat this way! Unfortunately one has to have an aebleskivepande (the pan) to make them so we may be the only ones using this recipe. When you get good at making them, challenge yourself by adding a dollop of jam or applesauce to the center after the first turn.  Eb did blueberries when we had just picked them and those were delicious, too. In large bowl, mix: 1/2 c unsalted butter, melted plus more for cooking 3 egg yolks (beat the whites separately) 1 c milk , warmed 2 T sugar In smaller bowl, combine: 1 1/2 c flour 2 t baking powder 1/2 t salt 1/2 t gro...

I am glad this made you feel better when you had that strange tummy bug. It is a very gentle grain so it doesn't surprise me. Packed with protein (24 g per cup) it really can give you the energy you need when you don't feel good enough to eat well. Gently bring to a boil: 1 c milk then add 1/2 c quinoa Turn heat way down, or off, and simmer, covered for 15 minutes. Serve with a touch of maple syrup or raisins or anything else you usually like on hot cereal.

This isn't really even a recipe but since Kindergarten, an egg salad sandwich was your lunch box favorite second only to honey mustard turkey sandwiches. I think this is the only exception Ani made for eating mayonnaise. Maybe the only way I eat it now, except for BLTs. There are more sophisticated recipes and you may want to experiment adding in different ingredients but this is your original version. Of course, you need to start with a boiled egg. If you boil the egg 'gently', the yolk stays creamier and the white will be less rubbery, not to mention you can avoid that gray-green yolk. Gentle boil: Place desired amount of eggs in a single layer in the bottom of a saucepan. Cover with 1-2 inches of cold water. Bring the water to a rolling boil then cover the saucepan and remove from heat. Let pan stand covered for about 12 minutes. Then rinse the eggs with cold running water, this stops the cooking process so they do not overcook. Roll the egg to crack it and the...

In NC, my friend Megan's mom made a cookbook. This was their favorite recipe, which I trusted since they cooked a lot. It is more like cake, but isn't that what we really want when we are craving this kind of bread? Cream together: 1/2 c unsalted butter 1 c sugar or brown sugar Add one at time, beating well between: 2 eggs Stir in 2 bananas, very ripe and mashed Sift together then add to banana mix: 1 c minus 2 T flour (cheater cake flour) 3/4 t baking soda 1/2 t salt Blend well and pour into greased bread pan Bake at 350 degrees about 30 minutes. You can add vanilla, nuts or chocolate chips, etc. This recipe is very flexible. You can truly make it a cake by adding maple, buttercream or coconut frosting.

You can start finding fresh cranberries around now. Or look in the freezer section. This came from my friend Megan's mom's BYU cooking class...in the 1950's! This recipe was also in the Arizona Republic when we lived there in 1995 but they used lemon instead of orange and butter instead of oil. Sift together dry ingredients: 2 c flour 1 t salt 1/2 t baking powder 1/2 t baking soda Then combine wet ingredients separately: 1 egg, beaten 1 c sugar 2 T hot water 2 T canola oil or 1/4 c butter, softened 1/2 c orange juice or 3/4 c lemonade concentrate Add to dry ingredients, barely mixing - only to moisten Fold in 1/2 c chopped nuts 1 c cranberries, chopped zest of 1 orange or 1 lemon Bake in a well greased or parchment lined bread pan at 325 degrees for 1:10. Let cool before resting or refrigerating for 24 hours to let the flavors blend.

So I have fall fever now. Love these foods I don't make until it gets cold and the leaves are falling as well as the rain.... If you are missing one of the minor spices, don't worry or add in that much of whatever suits you. Mix together in small bowl: 1 c flour 1 c whole wheat flour 1 1/2 t baking powder 1/4 t baking soda 1 t ground cinnamon 1 t dry ground ginger 1/2 t ground allspice 1/4 t cardamom 1/4 t ground clove 1/2 t salt In separate larger bowl, mix together: 3/4 c (1 1/2 sticks) unsalted butter, melted 1 c brown sugar Whisk into the sugar bowl: 2 eggs 1 t vanilla Then stir in: 1 c (about 1/2 a 15 oz can) pureéd pumpkin (the leftover from your pumpkin apple stew) Now mix in the dry ingredients into the sugar mixture. Then stir in: 3/4 c applesauce or freshly grated apple Optional additions are 1/2 c dried cranberries, raisins, etc. 1/2 c toasted nuts like pecans, etc. Pour batter into prepared muffin tins. Bake for 20-25 minutes at 350 degrees until they pass the cl...

She served these for breakfast when I was in Atlanta...so yummy! You can make them with the nuts for a breakfast muffin or without for more of a dessert. Mix together: 1 1/2 c flour (or combination with whole grain) 1 c sugar 1/2 t baking soda 1/2 t salt 1 1/2 t cinnamon Make a well and add in 12 oz raspberries, thawed and not drained (if frozen) 2 eggs Stir well Then mix in 2/3 c canola oil 1/2 c halved or chopped nuts such as almonds, pecans...etc. OPT. Pour into silpat or cupcake paper lined muffin pan, each well 3/4 or so full. Bake at 400 degrees for about 20 minutes, test like a cake with a toothpick. Cool 5 minutes or so before serving.

A couple of new breakfast ideas. PB&J fruit wrap: Spread a piece of flatbread with 1 T Peanut butter 1 T jam Layer with 2 strawberries, hulled and sliced 1/4 banana, sliced thin 2 T granola Roll it up, cut in two. Berry wrap- Combine: 1 T softened Neufchatel cream cheese 1 t brown sugar Spread on flatbread and add: 2 strawberries, hulled and sliced 2 T blueberries 2 T granola 1 t chopped or sliced nuts Roll it up, slice it and eat it.

When we had a garden when I was growing up, we always had zucchini. I am sure we gave some away but we ate the rest in a variety of ways. For dinner, my mom would make a filling and bake it in the large ones. My favorite was this bread. I always loved slathering it with butter fresh from the oven. It was one of the few vegetables I liked as a child. And surprisingly, I never tired of it, then or now. Combine: 3/4 c canola oil 1 1/4 c sugar 3 eggs, beaten 1 3/4 c zucchini with skin, shredded (do not drain) Set aside. Combine: 2 c flour 1 1/4 baking soda 2 1/2 t baking powder 1 t salt 1 t cinnamon or 2 t lemon peel 1/2 c chopped nuts (optional) 1/2 c chocolate chips (opt) Gradually add these dry ingredients to the other bowl. Beat 3 minutes with mixer on medium speed. Pour into loaf pan (9x5) Bake about 1 hour at 325 degrees F.

These two mixes are a nice break from oatmeal. Cooked Rice cereal Bring to a boil: 1 c water then add: 1/2 c oats 3/4 t ground cinnamon 1/2 t vanilla 1/4 t nutmeg Stir over low heat about 5 minutes Then mix with 3/4 c granola 1/2 c brown rice, cooked OR Hot Grains cereal Toast over medium heat 1/2 c quinoa until golden Combine in pan with: 6 oz frozen apple juice concentrate 1/2 t ground nutmeg 1/4 t ground allspice 1/4 t cinnamon 1/2 c millet Cover and simmer until tender, about 15 minutes. Serve with desired condiments: milk, raisins, nuts, agave/honey, syrup, brown sugar, fresh or dried fruit, peanut butter, etc.