My husband, Derek, is the one with the mad sweet breakfast skills. After my several failed attempts at french toast that nearly led to the house burning down, he’s permanently been given sweet breakfast duties. This is his recipe for to-die-for pancakes that I’ve yet to make on my own. I’ve copied out his written recipe in full, but I believe he has trade secrets not listed here–such as warming the milk up first and using room temperature eggs (I’ll have to ask him and update the post later). I encourage you to try the recipe, however, and let me know if the amazing-ness can be replicated by others’ hands.
- 1 Cup Ground Oatmeal or Oatmeal Flour
- 1/2 Cup Whole Grain Flour
- 1/2 Cup All-purpose Flour
- 4 Tsp Baking Powder
- 2 Tbsp Sugar
- Pinch Salt
- 2 Tbsp Brown Sugar
- 1/2 Tsp each: Cinnamon, Nutmeg, Clove
- 1 1/3 Cup Milk
- 2 Ripe Bananas, mashed
- 2 Tbsp vegetable oil
- 2 eggs, lightly beaten
- 1/2 Tsp Vanilla
- Pre-heat cast iron griddle to medium temperature.
- Combine first 8 ingredients and mix well.
- Combine all wet ingredients and stir well.
- Add dry to the wet. Stir lightly until smooth. Do not over-mix. It should be clumpy.
Feeds 4-5 people. To up the ante, top with blueberries and/or chopped almonds or walnuts.
This dip is best reserved for a once in a while treat. It’s very good, but certainly makes no pretenses about being healthy beyond containing spinach and artichokes.
- 1 Cup Chopped Spinach
- 1 1/2 Cups Artichoke Hearts
- 6 oz Cream Cheese
- 1/4 Cup Sour Cream
- 1/4 Cup Miracle Whip or Mayo
- 1/3 Cup Parmesan Cheese
- Garlic Powder
- Handful Shredded Monterey Jack Cheese
- If using frozen spinach and/or artichokes, boil them in water until tender. Drain, pressing out excess water.
- Chop the artichokes up into as fine as chunks as you want.
- Heat the cream cheese for a minute in the microwave.
- Mix everything together, sprinkling the monterey jack on top.
- Either bake in a 350 degree oven until nice and melted or microwave until hot.
Serve with pita chips or slices of french bread and enjoy!
I made this last year with green tomatoes from my CSA share. It was divine. I based it off a recipe I found online, but made several modifications.
- 2 1/4 Cups Sugar
- 1 Cup Melted Butter
- 3 Eggs
- 2 Tsp Vanilla
- 3 Cups Flour
- 1 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- Dash Cloves
- 1 Cup Almonds (or walnuts)
- 1 Cup Orange Cranberries (from Trader Joes)
- 2 1/2 Cups Green Tomatoes (diced)
- Preheat oven to 350 Degrees.
- Beat together the sugar, butter, eggs and vanilla.
- Beat in the dry ingredients.
- Stir in the nuts, tomatoes and orange cranberries.
- Bake in a 9 x 13 pan for 60 minutes.
- Top with cream cheese frosting with a dash of cinnamon in it.
It is easy-peasy to make, provided you have a food processor or a powerful blender.
It looks harmless but it is deceptively addictive; proceed with caution
- 12-ish Radishes, chopped in half (more if small, less if large)
- 4 cloves of garlic
- 1.5 to 2 blocks of cream cheese
- Dash of salt and pepper
- Wash and trim the radishes, cutting large ones into smaller chunks so pieces are nearly uniform. Set them on paper towels to soak up excess water. Peel the garlic.
- Toss radishes and garlic into food processor. Pulse until blended.
- Throw in the cream cheese, salt and pepper and pulse until smooth and mixed together.
This dip is great with slices of french bread or fresh veggies.