Healthy Blueberry Muffins

1 large egg
1/3 cup oil1 cup water
3/4 cup quick oats
1 1/2 cup whole grain flour
1/3 cup honey
1 T. baking powder
4 T. dry milk powder
3/4 tsp. salt
1 cup frozen blueberries, DO NOT THAW

Preheat oven to 400 degrees. Whisk egg, oil, hooney, and water until frothy' set aside. In a separate bowl combine dry ingredients and frozen berries. Add liquids to the dry all at once. Stir only until moistened. Fill greased or paper lined tins. Bake 20-25 minutes, until muffins are golden brown and bounce back when touched.

I experimented with my flour. I ground mostly soft wheat with rye, barley, millet. Other times I have used all wheat or even 1/3 wheat 2/3 white and 1/2 cup sugar instead of honey. It all works.

Pumpkin Waffles & Cinnamon Syrup

I have to give credit to Cheri for this one. Thank you. Cooking club at your house will forever be remembered.

Pumpkin Waffles

2 C. Flour

1/3 C. Sugar

4 tsp Baking Powder

1 tsp Salt

3/4 tsp Cinnamon

1/4 tsp nutmeg

3 Eggs

1 3/4 C. Milk

1/2 C. Oil

1/2 C. Pumpkin Puree

Mix dry ingredients. Add wet ingredients, make waffle.

Cinnamon Syrup

1 C. Sugar

1/2 C. Light Corn Syrup

1/4 C. Water

1/2 tsp Cinnamon

1/2 C. Whipping Cream

Stir together all buy cream. Bring to a boil. Boil for 2 minutes. Remove from heat. Stir in cream. Makes 1 1/3 C. syrup.

It is a must have to have home made whipped cream to top it off. Lip-Smacking good!!

Everyone Poops! BRAN MUFFINS

Or at least they should, multiple times a day! This has been the colon cleans season in my neighborhood. And although this recipe isn't ok while doing the cleans, its great for afterward when you want to stay regular and clean!! They have 2 cups of bran cereal and 2 cups of all bran. Totalling like 15 grams of fiber!! I got this recipe from Kari...who should be posting it herself but hasn't yet. My whole family LOVE's these Bran Muffins, so here it is. This recipe makes a ton and you can save the batter for up to a week or two. Your choice!!

Bran Muffins
Kari Christensen

2 c. whole bran cereal
2 c. boiling water
Mix together and let stand
While standing mix..
1 c. oil
2-3 c. sugar
4 eggs
1qt. Buttermilk
Mix everything then add
5 c. flour
2 t. salt
4 t. baking soda
4 c. bran flakes
Bake on 350 for 20-25 min

Decadent French Toast

This is the breakfast we make for the 4th of July, Eli's Birthday. It looks festive and it tastes simply amazing. In this particular picture we also had Doug Stoddard Potatoes and quiche....the Decadent toast has all the berries. Thank you Cheree from Cooking Club.

Decadent French Toast

16 slices firm bread

4 oz. cream cheese

Cinnamon & Sugar

1/4 c. maple syrup

1 c. brown sugar

1 cube butter

6 eggs

1 3/4 c. milk

1 t. vanilla

Berries and sour cream



Spread 8 slices of bread with cream cheese and sprinkle with cinnamon & Sugar. Lightly spread remaining 8 bread slices with cream cheese and place on top of original 8 slices of bread. Cut diagonally so you have 16 wedges.

In a saucepan, combine syrup, brown sugar and butter. Cook for 5 minutes until sugar is dissolved. pour mixture in bottom of large cookie sheet. Place bread in cookie sheet on top of syrup mixture.

Blend eggs, milk and vanilla. Pour over bread. Cover and let stand in refridgerator at least 45 minutes...or overnight. Bake 350 degrees 30-40 minutes. Remove pieces from pan. Flip to caramel side up. Top with berries and sour cream.

German pancakes

German Pancakes

6 T. butter
6 eggs
1 c. milk
1 c. flour
¼ t. vanilla
¼ t. cinnamon
Heat and melt butter in pan first. Mix all other ingredients in blender till very smooth.
Cook for 15 minutes at 450 F. Don’t open oven door while cooking. In our family we like two toppings. My favorite is peach yogurt with syrup drizzled lightly on top. Jaxynn loves peanut butter with syrup drizzled lightly on top.

Baked Apple French Toast with Caramel Sauce

• 1 loaf French bread, sliced in 1½ inch slices
• 6 eggs
• 1½ cups milk
• 1 tbsp. vanilla
• 6 medium apples, peeled and sliced (Fuji, Jonathan or Granny Smith)
• 1½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• 3 tbsp. packed brown sugar
• Caramel Sauce (see below)

The night before serving, coat a 9X13-inch baking dish with nonstick cooking spray. Layer bread slices on the bottom of the pan. Combine eggs, milk, sugar, and vanilla in a large bowl, beat well and pour over bread slices. Place apple slices on top of bread. Sprinkle apples with cinnamon, nutmeg and brown sugar. Cover with foil and refrigerate overnight. In the morning, preheat oven to 350 degrees. Bake, covered, about 50 minutes. Remove foil and bake 10 minutes more. Serve toast hot, topped with Caramel Sauce. Makes 8 to 10 servings.

Caramel Sauce

• 3/4 c. packed brown sugar
• ¼ c. flour
• ½ c. butter, melted
• 1½ c. milk
• 2 tsp. vanilla

Combine all ingredients in a medium saucepan and cook over medium heat until thick, stirring constantly.

OK, so I haven't tried this recipe, but I saw it on Studio 5 today. The recipe comes from some lady at the Lion House. For those of you who have tried, and love, the Decadent French Toast from Cooking Club last year, this is a lot like it, except totally different. So, if you get to trying it before I do, let me know how it is. They said you can also substitute peaches for the apples. Go, get creative!!

Whole Wheat Pancakes

One of my favorites. These are especially good with Butter Syrup. (see below)

Whole Wheat Pancakes

1 ½ c. whole wheat flour
2/3 c. oats
2 T. sugar
2 ½ t. baking powder
1 t. cinnamon
Mix

2 egg
1 1/3 c. milk
3 T. melted butter

Cook and enjoy

Butter Syrup
1/2 c. buttermilk
1/2 c. butter
1 c. sugar
1/2 t. carol syrup

Warm together in saucepan then add
1/4 t. baking soda
1/2 t. vanilla

Pumpkin Waffles and Cinnamon Syrup

Pumpkin Waffles

Cheree Larsen

2 c. flour

1/4 c. sugar

4 t. baking powder

1 t. salt

3/4 t. cinnamon

1/4 t. nutmeg

3 eggs, separated

1 3/4 c. milk

1/2 c. oil

1/2 c. pumpkin puree

Mix dry ingredients. Beat egg yolks, milk, oil and pumpkin. Add to dry ingredients. Beat egg whites until stiff. Fold into batter. Make Waffles.

Cinnamon Syrup

1 c. sugar

1/2 c. light corn syrup

1/4 c. water

1/2 t. cinnamon

1/2 c. whipping cream (I used half and half)

In small sauce pan, stir together sugar, corn syrup, water and cinnamon. Stirring constantly, bring to a boil over moderate heat. Boil for 2 minutes. Remove from heat. Stir in cream. Cool for 30 min. Syrup will thicken as it cools. May be refridgerated for several days. Serve warm or at room temp. Makes 1 1/3 cups.