It Inspired Me

 I have fond memories of my Dad making pancakes Sunday mornings.  My dad did not do much cooking but pancakes and pizza, those were his specialities.  This recipe is for the pancakes he made.  One recipe only serves two, so you probably need to multiply to serve your diners.   1 egg 1 c. buttermilk 1 T baking powder 1 T sugar 1/2 t baking soda 1/2 t salt 1/2 T oil 1 c. flour (try using a portion of wheat flour or even flax seed) Mix egg, milk, bp, sugar, soda, salt and oil.  Stir in flour.  Add more milk or water if too thick.  For a new variation, try adding blueberries.  

1 cup Ricotta Cheese 3/4 cup Buttermilk 2 Eggs 1 teaspoon Vanilla 1 cup Flour 4 Tablespoons Sugar 1/2 teaspoon Baking Powder can use 1 teaspoon if you want a thicker pancake 1/4 teaspoon Salt Optional Add-ins: 2 Tablespoons Fresh Lemon Juice 1/2 Tablespoon Fresh Lemon Zest Mix all dry ingredients. Mix all wet ingredients in a second bowl. Mix wet and dry, stirring til combined. Cook on griddle. I did not add an Oiler butter and they didn’t stick.

1-3/4 cups All-Purpose Flour 1 Tbl. Baking Powder 1 tsp. Kosher Salt 1-1/2 cups Buttermilk 2 ea. Eggs 1 tsp. Vanilla 2 Tbls. Vegetable Oil 2 cups Fresh Ricotta Cheese 4 Tbls. Granulated Sugar 2 Tbls. Lemon Zest (minced) 2-1/2 tsps. Vegetable Oil INSTRUCTIONS Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter. Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or ...

6 eggs, lightly beaten 3/4 cup low-fat chocolate milk 1 teaspoon ground cinnamon 1/4 teaspoon salt Chocolate syrup and powdered sugar, optional Preheat oven to 350oF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.  Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.  Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.  Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.  Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.  Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired. 8 thick slices day-old challah bread 2 ripe bananas 1/4 cup chocolate chips 1/2 cup creamy peanut butter SERVES 4

2 eggs 1 ¾ cups milk ¼ c melted butter 1 T honey ½ t cinnamon ¼ t sods 1 ½ c wheat flour 2 t baking powder 1/8 t salt In a large mixing bowl whisk together the eggs, milk, butter, honey, cinnamon, and baking soda until well combined.  Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.  When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Cook till done. 

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

1/4 cup butter, melted 1 egg 1 cup milk 1 cup shredded tart apple 1 1/4 cups all-purpose flour w teaspoons baking powder 1 teaspoon ground cinnamon 1 tablespoon white sugar  Mix wet ingredients.  Mix dry ingredients separate. Mix together just till combined. Don't overmix. Cook according to waffle directions.  Serve with sure or cinnamon butter.

To continue onto my Instant Pot posts, I have another Instant Pot breakfast.  Steel Cut oats are good but take a bit longer to cook.  Cook them in the instant pot and enjoy creamy easy cereal.  I baked this with the pot in pot method.  Mix all ingredients into your inner dish.  place on top of the trivet that has at least one cup of water beneath.  Cook on manual for 20 minutes.  You can use the quick release and enjoy.  Using the inner pot was much easier clean up too! 2 c. steel cut oats (not the quick style) 2 c. almond milk 1 c. water 1 T. honey 1 t. salt For some variety, you can try adding dried fruit or a different kind of milk.  Regular cow milk can scald if used here, so I would recommend one of the alternatives (soy, almond, cashew).  Also can be served with brown sugar.

You no longer need to wait for your French toast bake. Thanks to an instant pot,you can enjoy breakfast in about a half hour. To make this happen you need to discover pot in pot cooking with an instant pot.  Begin by combing all ingredients. Add to your inner pot. Place the roasting tray to the bottom of your instant pot. Add one cup of water. Add your inner pot.  Set to manual for 20 minutes.  Then enjoy!!! Ingredients: About one loaf of bread 8 Eggs 2 cups Milk 2 tsp Cinnamon 1 tsp Sugar For the Topping: ¾ cup Brown Sugar ½ cup Butter 3 tsp Cinnamon 1/2 t nutmeg Cut the bread into roughly 1" cubes. Melt all topping ingredients in a small pan and set aside. Spray the inside of your inner pot.  In another bowl beat together eggs, milk, cinnamon, nutmeg and sugar and set aside. Option:. Start layering your casserole: bread, egg mixture and topping . Repeat till all gone.

Hello fall!  Time for pumpkin!!  These fluffy sweet pancakes are delicious. No toppings needed.   2 Cups All Purpose Flour 3 Teaspoons Baking Powder 1 Teaspoon Salt 1 1/2 Teaspoons Ground Cinnamon 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Ground Nutmeg 1/4 Cup Brown Sugar 1/4 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 1 Cup Pumpkin Puree, about 1/2 can 2 Large Eggs 4 Tablespoons Butter Melted 1 1/2 Cups Milk Preheat griddle or large non-stick skillet to medium heat. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk. Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix. Set the batter aside for 5 minutes. Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each panca...

Quiche. It's a great quick healthy meal or appetizer. It's very versatile. it's a great way to empty that vegetable drawer in the refrigerator. There seems to be a lot of debate in much of the assembly method in a quiche. Do you blind bake? Do you precook your feelings such as your vegetables? Milk or cream? 4-5 eggs Milk Fillings Pie crust I do not blind bake my crust and have had success with having a nice crust.  As they say on the Great British Baking Show, I have not had a soggy bottom. The key to the filing seems to be the ratio of milk to egg.  After a bit of Internet research and experimenting on my own I think the method of measuring your egg with the milk brings the most success. When you are putting your filling together, crack your egg into a measuring cup. Add enough milk to make 1/2 cup per egg. I do not brown my vegetables before I put them in. I just put them in raw but make sure that they are thinly sliced.  I also use milk but have tried cream w...

4 tablespoons flour 1/4 teaspoon salt 3-4 cup milk 1 package breakfast sausage Ground sausage. Drain grease.Add flour into sausage mixture. Add milk one cup at a time, stirring occasionally. Add milk to get desired consistency.  Add salt to taste.

Slow Cooker French Toast I was looking for a good overnight French toast recipe to use up some old dry bagels. I didn't like what I was finding so I made my own. I really liked it. Now is like to try adding cream cheese and/or apples. Hope you enjoy it.   For the French Toast: About one loaf of bread 8 Eggs 2 cups Milk 2 tsp Cinnamon 1 tsp Sugar For the Topping: ¾ cup Brown Sugar ½ cup Butter 3 tsp Cinnamon 1/2 t nutmeg Cut the bread into roughly 1" cubes.  Melt all topping ingredients in a small pan and set aside.  Spray the inside of your 6 qt. crockpot with non-stick spray or line with slow cooker liner.  In another bowl beat together eggs, milk, cinnamon, nutmeg and sugar and set aside.  Start layering your casserole: bread, egg mixture and topping . Repeat till all gone. Cook on low for 6-8 hours.  

4 large eggs 1½ cups whole milk 2 tablespoons sugar 1 cup all purpose flour ½ teaspoon salt ½ cup butter, melted Mix eggs, milk, sugar, flour, and salt until smooth.  While mixing, pour in melted butter until combined.  Heat a large nonstick skillet over medium heat. Lightly grease the pan with cooking spray or butter.  Pour in the batter in a thin layer, just enough to cover the bottom of the pan. Tilt the pan slightly to swirl the batter around the pan in an even layer. Cook until lightly browned on bottom, then flip and cook the other side until lightly browned. Repeat with remaining batter. Makes about 6 pancakes. Serve immediately dusted with powdered sugar and fruit, jam, and/or whipped cream

1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 3/4 cup milk 1/4 cup butter, melted Mix together and cook on griddle.

In an attempt to copy eggos waffles I tried these.  They are good but not the best and not eggos.  Also they were best fresh, not frozen. 2 individual Egg 2 cups Flour, All-Purpose 1 ¾ cups Milk ½ cups melt Butter 1 tablespoon Sugar 4 teaspoons Baking Powder ¼ teaspoons Salt ½ teaspoons Vanilla Extract Beat eggs in large bowl with a whisk until well beaten and fluffy. Using the whisk, mix in flour, milk, butter, sugar, baking powder, salt and vanilla, just until smooth. Add in chocolate chips. Pour mix onto hot waffle iron. Cook until golden brown. Repeat until all batter is cooked.

With fall in the air, pumpkin pancakes are a must.  Here's a version from the pioneer woman.  It is a large batch so be prepared or cut in half. 3 cups Cake Flour 1 teaspoon Salt 2 Tablespoons Baking Powder 3 Tablespoons Sugar 2 cups Canned Pumpkin Puree 2 whole Eggs 3 teaspoons Vanilla 2-1/2 cups Milk 1/4 teaspoon Pumpkin Pie Spice 1/2 cup Heavy Cream 3 Tablespoons Maple Syrup Butter, For Serving Maple Syrup, Warmed, For Serving Finely Chopped Pecans, For Serving Caramel Sauce, For Drizzling (optional) INSTRUCTIONS (Note: Recipe can easily be halved.) In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside. In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable. Heat large skillet or griddle over mediu...

I was looking to try something different so searched for scone recipes.  I tried this one as I had some yogurt to use up.  I made multiple batches, tried a variety of add ins and altered the amount of sugar in each batch.  What I came up with was keep close to the 1/3 cup of sugar in each batch.  They are not the most flavorful scones I have ever made but they are still good with coffee.  If you want a tried and true recipe, use the authentic English Scones. 2 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1/2 cup raisins (or dried currants) 1/2 cup sour cream or plain unsweetened yogurt 1 egg In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). Stir in raisins. In a small bowl, whisk sour cream...

6 cups organic rolled oats 1 cup dry milk powder 3/4 cup brown sugar 2 t baking spice 1 teaspoon salt Mix all and store till ready to use. 

4 c old fashioned rolled oats 2 c sweetened, shredded coconut 2 c sliced almonds 3/4 c vegetable oil 1/2 c honey 1-1/2 c dried apricots, diced 1 c figs, diced 1 c dried cherries 1 c dried cranberries 1 c roasted cashews Preheat oven to 350 degrees.  Toss oats, coconut and almonds in large bowl.  Whisk together oil and honey.  Pour the liquids over the oat mixture and stir with a wooden spoon until everything is coated.  Pour into a 13" x 18" baking sheet.  Bake, stirring occasionally, until mixture is a golden brown, about 45 minutes.  Remove from oven and cool stirring occasionally.  Add apricots, figs, cherries, cranberries and cashews.  Store in and airtight container.