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…



Advertisements

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

Oatmeal Snack Cake

 There are very few recipes that I bake where I don’t use oatmeal as an ingredient in some form or another.  I often stir a handful of oatmeal into the batter for cakes, cookies, and muffins.  Or, I might sprinkle oats over the top of the batter just before popping pans into the oven.  I even stir oats into my ground beef when making meatloaf, hamburgers, or meatballs.  I’m a big fan of the flavor, texture, and health benefit that oats can bring to many recipes. 

This Oatmeal Snack Cake is chocked full of flavor and is great with a cup of coffee, packed in the lunchbox for a mid-day treat, or served with a scoop of ice cream after an evening meal.  The sweet glaze drizzled over the top of the cake is optional but it dresses things up a bit.  Mostly, I just bake the recipe the way it’s written, slice it after cooling, pack it into a Tupperware container,  and wait for it to disappear.  


Oatmeal Snack Cake

1 1⁄4 cups boiling water

1 cup old fashioned oats

3/4 cup sugar

3/4 cup brown sugar

1/2 cup canola oil

2 eggs, slightly beaten

1 1⁄3 cups flour

1 teaspoon  ground cinnamon

1 teaspoon  baking soda

1/2 teaspoon salt

1 teaspoon  vanilla

1/2 cup raisins

1/2 cups walnuts, chopped

Preheat oven to 350 degrees.  Grease a 13X9″ baking pan, set aside.  

Pour boiling water over dry oatmeal; set aside for 5-10 minutes. Meanwhile, in a medium bowl, mix the flour, soda, cinnamon, and salt.  In a separate mixing bowl, combine sugars and oil until well blended. Add eggs, vanilla, and cooled oatmeal, mix thoroughly.  Add dry ingredients to wet ingredients.  Stir in raisins and nuts.  Pour into prepared baking pan.  Bake for 30-40 minutes. Cool completely before slicing. Drizzle with icing or sprinkle with powdered sugar, if desired.

Pumpkin Cobbler Spiced Bread Pudding

I often visit a local discount bread store during my lunch hour.  The outlet carries nearly expired items that I use for stuffing, meatloaf, and bread pudding recipes.

Recently, I spied a few loaves of Pumpkin Cobbler bread on the “reduced shelf” and quickly loaded the loaves into my cart.  After arriving home, I promptly froze the bread to have on hand for a quick Saturday morning bread pudding bake made with scrumptious cubes of pumpkin spiced loaves.  The crunchy streusel-like topping puts this breakfast treat over the top.  I drizzle a teaspoon of our delicious homemade maple syrup over the top of a warm slice for a bit of added sweetness.



Pumpkin Cobbler Spiced Bread Pudding

5 eggs, beaten

1 1/2 cups sugar

2 cups milk

2 teaspoons vanilla extract

3 cups pumpkin cobbler or cinnamon swirl bread, cubed

1/2 cup brown sugar, packed

1/4 cup cold butter, sliced into small cubes

1 cup pecans or walnuts, chopped

Preheat oven to 350 degrees.  Grease or spray with cooking spray, a 13 X 9″ pan. 

In a medium bowl, mix together eggs, sugar, milk, and vanilla. Place cubed bread in a large bowl and pour egg mixture over the top; gently mix and let sit for 10 minutes.  Pour bread mixture into prepared pan. Sprinkle brown sugar and pecans over the top; dot with butter.   Bake for 35 to 45 minutes, or until set. 

If desired, drizzle with maple or vanilla syrup.  Serve warm.








Best Banana Cake Ever

During my weekly shopping trips, I usually purchase a load of bananas for quick breakfasts and simple snacks.  By the end of the week, the bright yellow and slightly green fruit has turned to more of a brown and yellow speckled mass of goodness. While some might pitch the ripe bananas in the trash, to me, these gorgeous specimens are best for baking.  The sugar becomes more concentrated and the texture of the banana lends a moist property to scrumptious treats baked in the oven. I often toss the brown fruit into the freezer, skins and all, so that they become even more flavorful and delicious. Just pull the frozen bananas out of the freezer a bit before baking, peel the slightly thawed fruit, mash, and add to your favorite banana based recipes.

Best Banana Cake Ever
1 package yellow or white cake mix (with directed ingredients – eggs, water, oil)
2-3 very ripe bananas, mashed

1 teaspoon baking soda

1 teaspoon vanilla extract

Prepare cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9×13 inch baking pan. Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees. Bake for 45 minutes to 1 hour. Let cool thoroughly before frosting, slicing, and serving.

Baked Oatmeal Snack Bars

Yesterday we enjoyed a mild, breezy day with low humidity.  I thought I’d do some baking before the rain and humid conditions make their way back into our lives.  

These bars are full of flavor and texture as they are chocked with delicious, sweet and crunchy goodies, sure to satisfy your mid-day cravings.  The bars are also great for an on-the-go breakfast.  If you take the train into work, forego the expensive coffee shop baked goods and pack up one of these little gems for a healthier breakfast choice.  Pull out the Keurig and brew your own cup of coffee and be on your way.  What a great way to start the day!

Baked Oatmeal Snack Bars
3 cups rolled oats
1 cup chopped walnuts or pecans

1 cup raisins (any dried fruit will do)

1/2 cup sunflower seeds

1/4 cup packed brown sugar

2 tsp cinnamon

1 1/2 tsp salt

1/4 cup canola oil

1 1/2 cups skim milk

2 eggs, lightly beaten

1 tsp vanilla     

Preheat oven to 350 degrees.  Spray with cooking spray, a 13×9″ baking dish.  In a large mixing bowl, combine dry ingredients.  In a separate bowl, combine wet ingredients, mix well.  Pour wet ingredients into dry ingredients; stir to combine. Pour into prepared baking dish.  Sprinkle a handful of old fashioned oats over the top.  Bake for 35-40 minutes. Cool and cut into squares.

Wholesome Granola Bars

This week I had to head out of town for a business trip. When I travel, I’m often thrown off balance by the pre-selected conference meals provided as I can’t always follow my regular routine. Meal times are usually less than ideal and the meal selection is often standard fare and can be limited in variety.  

So, before leaving for my trip this week, I made sure to pack quite a few of these Wholesome Granola Bars.  It’s always good to travel with a stash of wholesome snacks when you’re away from the comforts of home.   

On Thursday, these babies really came in handy. We had eaten an early lunch and our dinner was scheduled for 6:30 pm.  Just before heading out to an evening meeting, I shared a few of the bars with my colleagues and they were thrilled to have a healthy snack on hand to tide them over until dinner.  The best part… This flavorful, grainy bar provided a healthy choice over other tempting  fast food favorites.  The whole grains in the recipe deliver long lasting energy that really helps when you need a little something to give you a boost. Make sure to individually wrap the bars to lock in moisture and freshness.


Wholesome Granola Bars

3 1/4 cups old fashioned oats

3/4 cup crispy rice cereal

2/3 cup whole wheat flour

3 tablespoons brown sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons cinnamon

2/3 cup honey

1/3 cup canola oil

2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Lightly spray a 13×9″ baking pan with cooking spray.  In a large bowl, stir together the dry ingredients.  Stir in the honey, oil, and vanilla; mix thoroughly until all ingredients are combined.  Evenly press mixture into prepared pan.  Bake 20-25 minutes or until light golden brown.