Gingerbread Waffles

A couple of weeks ago, my daughter took the train in for a weekend visit. On this crisp fall weekend, she decided to rise early to make a bountiful breakfast for the family. The Gingerbread Waffle recipe was on the menu. The aroma in the kitchen was enough to pull everyone out of bed saying, “What is that delicious smell coming from the kitchen?” Sure enough, she had a tall stack of delicious looking waffles perched on the kitchen counter and ready for the taking. Eggs, coffee, and hash browns rounded out the meal. It’s always fun to have M come home for the weekend! She’s an excellent cook and we so enjoy seeing her.

We’ve made this recipe several times over the last couple of weeks. They are great to keep in the fridge to microwave for weekday mornings. Top them with homemade apple butter for an autumnal treat!

This recipe is from the cookbook entitled, Best Recipes from American Country Inns and Bed & Breakfasts, by Kitty and Lucian Maynard. I’ve made some changes to the recipe to add a little more flavor and of course, to substitute our own homemade maple syrup; removing the corn syrup in the original recipe.

My daughter doesn’t have a waffle iron of her own… So, guess what Santa may be bringing to her this year? Ho,ho,ho… gingerbread waffles!

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Simple Crustless Mexican Quiche

I really try to keep my carb intake to a minimum. Here’s a great recipe that fits the bill when I want something flavorful, fluffy and delicious to start my day. After this casserole has slightly cooled, I slice the dish into 3” squares so that I can quickly pop a portion into my lunch bag or to have as a mid-morning snack. My family can slip a square or two between two slices of wheat toast for a tasty little sandwich.
Simple Crustless Mexican Quiche
10 eggs, beaten
2 tablespoons flour
1 tablespoon baking powder
1/2 cup butter, melted
1 (7 ounce) can green chilies
2 cups cottage cheese
1 lb. Pepper Jack cheese, grated
Using a whisk, beat the first four ingredients until smooth. Stir in melted butter. Mix in remaining ingredients. Pour into a lightly greased, 9 x 13″ baking dish. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes.
Slightly adapted from Kitty and Lucian Maynard’s recipe list below. One of my favorite cookbooks, Best Recipes from American Country Inns and Bed & Breakfasts

Scrumptious Granola Clusters

We recently took a weekend visit to Northern Ohio. We wanted to spend time with family, watch our nephew play some amazing high school football, and enjoy the rolling hills and colorful treelined byways while visiting a few local Amish community shops.
When in Ohio, I try to take the opportunity to stop at Marc’s, a local discount store that can offer some amazing deals. It’s “hit or miss”, but I often stock up on coffee, staples and seasonal trinkets that are placed on entry area shelves listed at rock bottom, close-out prices. 
After carefully searching the bountiful shelves, I ended up buying a few color coordinated cutting boards, silicone trivets, and pin-striped double oven mitts to give as Christmas gift sets this holiday season. I often pair kitchen items with wholesome baked goods for a more personal holiday gift. I also bought large boxes of flavored k-cups, cereal, and oatmeal.
I purchased several boxes of this low-sugar cereal with this granola recipe in mind… Kashi Original GoLean has lots of fun shapes and textures nestled within the box.
I also use our own maple syrup to sweeten the mix and it’s sticky properties help to form the crunchy granola clusters. Pair this delicious granola with Greek yogurt and sweet crunchy apples for an awesome breakfast combination. What a way to start the day!
Scrumptious Granola Clusters
4 cups dry, sugarless breakfast cereal ( I use Kashi GoLean Original pictured above)
1 cup chopped walnuts
1/2 cup sunflower seeds
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
2/3 cup dried fruit (optional)

Preheat oven to 325 degrees and line a large, jellyroll pan with aluminum foil or parchment, lightly sprayed with cooking spray. In a large mixing bowl, combine the cereal, nuts and seeds. Stir to blend.
In a small saucepan, combine the oil, maple syrup and/or honey, cinnamon and salt. Bring to a boil, remove from heat and stir in vanilla. Pour hot mixture into dry cereal mixture. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 18 to 20 minutes, stirring halfway. The granola will continue to crisp up as it cools.
Let the granola cool for 10 minutes before breaking it into pieces and stirring in the (optional) dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer.

Easy Chocolate Chip Banana Loaf

This week, I scheduled a community meeting that was to take place at a local library. After rechecking my calendar invite, I realized that I had arrived a bit early, so I took this opportunity to stroll through a selection of cookbooks that had been carefully selected for a main aisle display. My eyes immediately fixed on an older book showcasing recipes from quaint country inns and bed & breakfast establishments. Thumbing through the pages, so many of the recipes seems quick, easy, and scrumptious. Knowing that my meeting would be starting soon, I grabbed my library card and borrowed the book entitled Best Recipes from American Country Inns and Bed & Breakfasts by Kitty and Lucian Maynard.

Returning home, later that day, I realized that I wanted to make so many of the recipes, I simply had to purchase the book. I typed the title of the cookbook into the Amazon search bar… low and behold, they had several used copies for purchase (priced very low). I bought the first and second editions and I am waiting on their arrival.

This recipe comes from the page pictured below. The only change that I made was to add a handful of chopped walnuts to the already simplistic ingredients. I am always looking for recipes that will help to use up the stash of overly ripe bananas that I have tucked in my freezer. This one fit the bill. Lots of flavor with very little fuss…

This is a great loaf to freeze or slice and package. My daughter was heading back to Chicago on the train, so I sliced her a few pieces to nibble on throughout the week.

Hearty Apple and Oatmeal Pancakes

  
One of our daughters took the train home from college this weekend. She said she was missing mom’s home cooking and the quiet of the country. We are always thrilled to have her home and I was up to the task as I whipped up some of her favorite foods.  

Her request for oatmeal pancakes had me thinking of a new combination of flavors that I knew she would love. I had just made a batch of homemade applesauce and my husband had several jars of pure maple syrup that he had processed after tapping our maple trees this spring. I quickly mixed up the batter for the pancakes and as they cooked on the griddle, I carefully added some of the cinnamon applesauce.

 A quick flip of the pancake to finish the underside, and they were done. I made several batches so that she could bring a few back to school when she returned on Sunday. 

   

 I received a lovely text when she arrived back in Evanston. A big thank you with lots of “heart” emojies covered my screen. She said that she was having the pancakes for dinner. Somehow, I think she’ll be having them for nearly every meal until she finishes them up. Then she’ll be back to eating the ole’ college favorites of pb&j, canned soup, and boxed macaroni and cheese.

Hearty Oatmeal Pancakes

1 cup old fashioned oats

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs, lightly beaten

1 1/2 cups milk

1 teaspoon almond extract

1 teaspoon vanilla extract

1/4 cup canola oil

Combine oats, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, combine eggs, milk, oil, and extracts. Stir into dry ingredients; just until moistened. Pour batter onto lightly greased, hot griddle. Flip pancakes when bubbles form on top of pancakes. Continue to cook until underside is golden brown. 
 Chunky Homemade Applesauce
8 cups apples, peeled, cored, and chopped

1/2 cup packed brown sugar

1/2 cup sugar

1 teaspoon ground cinnamon

2 teaspoons vanilla extract

In a large pot, combine apples, sugars and cinnamon. Cook over medium-low heat for about 30 minutes; while stirring occasionally.
Remove from heat; stir in vanilla. Mash apples to desired consistency. Refrigerate until ready to serve.

Classic Pancakes for a Crowd



During the summer months, when our children are home from college, I am often amazed by the amount of food that passes through my kitchen.  While we all have a responsibility to report to work every morning, the never ending supply or food provided for breakfast, lunch, and dinner amazes me.  We are not a family that chooses to eat “out” very often so packing or making quick meals can be a challenge. The weekends are used as a time to prepare foods that can be reheated during the week for a quick start to the day. We’ll make a crockpot full of steel cut oats that will be divided up into serving sized containers for a week’s worth of breakfasts or sometimes I make omelette muffins for a handy, bite-sized meal. This recipe for Morning Glory Oatmeal is devine. This weekend, I made Pancakes for a Crowd that would feed the group during our Saturday morning breakfast with leftovers for a “re-heat” during the week. 

I love the ole’ fashioned tradition of actually gathering around the kitchen table for a home cooked meal.  We all have busy schedules but this ritual  is incredibly important to me.  It gives us a chance to catch up, talk about our week, and come together as a family.  Then, it’s out the door and off in our separate ways to tend to our busy lives…



This recipe is adapted from an old Betty Crocker Cookbook that I have had for over twenty five years.  I triple the ingredients to make enough pancakes to feed a family of five with about ten left over.  I make sure to have on hand a small jar of homemade maple syrup from the trees on our land.  During the week, a full breakfast is a bit much so I notice the children will spread a dollop of peanut butter or homemade strawberry jam on a flapjack, roll it up and head out the door with a hand held meal for the road.   A healthier version of these pancakes can be found here.

Pancakes for a Crowd

3 egg, beaten

3 cup all-purpose flour or whole wheat flour

3 tablespoon sugar

1 tablespoon baking powder

3/4 teaspoon salt

2 1/2 cup milk ( more or less for a thinner/thicker batter)

6 tablespoons vegetable oil or melted butter

In medium bowl, stir  together ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. 

Heat a non-stick griddle or skillet over medium-high heat; use cooking oil if necessary. Pour about 1/4 cup batter onto griddle for each pancake. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.

Pack up extras after the meal for leftovers during the week…



Morning Glory Baked Oatmeal II



While watching a local PBS cooking show last Saturday afternoon, I was captivated by a recipe that was shared by Ellie Krieger.  After further investigation, a web search disclosed that the original recipe was actually written by an author working for the Washington Post. I quickly printed the recipe and looked forward to baking the dish this weekend.  My children would be traveling back from college for a quick visit and I was anxious to assemble the baked oatmeal for Saturday breakfast.  I doubled and adjusted the original recipe as I wanted to send back to school with my daughter a portion of the dish to be warmed up for weekday meals.  

This recipe did not disappoint.  On my goodness, it is absolutely delicious! While I changed up the recipe quite a bit, here is the link for the original recipe.  https://www.washingtonpost.com/pb/recipes/morning-glory-baked-oatmeal/15077/

My recipe is posted below…



Morning Glory Baked Oatmeal II

1 1/2 cups chopped pecans

2 teaspoons ground cinnamon

2 tablespoons light brown sugar

Pinch of salt

4 1/2 cups old-fashioned oats 

2 teaspoons baking powder

4 cups unsweetened almond milk

2/3 cup pure maple syrup

2 large egg

4 tablespoons canola oil

3 teaspoons pure vanilla extract

2 cups apples, cored and diced  

2 cups carrots, shredded 

1 cup raisins

Preheat the oven to 350 degrees. Grease a 13X9″ baking dish with cooking spray.

Mix together the pecans, cinnamon, the brown sugar and a pinch of salt in a medium bowl.

In a large bowl, stir together the oats, baking powder. Whisk together the milk, maple syrup, egg, oil and vanilla extract in a liquid measuring cup. Pour the milk mixture over the oat mixture, stirring to combine, then mix in the apple, carrots and raisins.

Pour into the prepared baking dish. Top with the pecan and brown sugar mixture.  Bake for 50-60 minutes or until golden at the edges and just set at the center. Serve warm.

Adapted from a recipe first posted by Deb Lindsey for The Washington Post