Granola Bars

8 cups of dry ingredients (4-5 c oatmeal, then things like ceral, raisins, m n ms, dried fruit, chow mein noodles)
Place in a big bowl and stir.

In a pan, warm:

1 c light corn syrup
1 c sugar
1 c peanut butter

Pour over the dry ingredients and mix well.  Press into a cookie sheet and let cool.  Cut into bars and enjoy.

Orange Raisin Muffins-Grandma Ruth B. Kimball

2 cups flour                                   ½ cup raisins

¾ t soda                                          1 egg

½ t salt                                             1/3 cup orange juice

1/3 cup sugar                                 ½ t orange rind

1/3 cup shortening                       2/3 cup sour milk

Sift flour with soda, salt, and sugar

Then add raisins

Combine beaten egg, orange juice, rind and milk and shortening.

¾ cup orange can be used in place of combination of juice and milk

Bake 425 for 25 minutes

Flax and Wheat Pancake Mix

2 c whole wheat flour
1 c white flour
1 c flax meal
2 T sugar
4 t baking powder
1 t salt


or 6 times it to make 5 quart jars full to give away as gifts:

12 c whole wheat flour
6 c white flour
5 c flax meal
5/8 c sugar
1/2 c baking powder, scant
2 T salt

Put 4 1/2 c mix in each jar.


Directions for making pancakes with the mix:

Add:

1 egg
1 c milk
2 T oil
1 1/2 c pancake mix (above)


Fry 'em up and eat 'em.

Oam Rice

4-5 cups cooked rice

Cook this with:
4 T butter
shredded carrots
diced celery
diced broccoli (optional)
a handful of spinach
2-3 T soy sauce
pepper
1/4 c grated zucchini (optional)
small diced meat, like ham (optional)

Stir fry around the pan on high to medium high for 6-10 minutes.

Mix 8 eggs and 3/4 c milk. Whisk together until all mixified.

Fry 1/2 cup of the egg mixture at a time on medium high for 1 minute on each side.

Put a scoop of the rice mixture on each "omlet" and fold over to serve.

Scones by Donna

Ingredients

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 5 teaspoons baking powder
• 1/2 teaspoon salt

• 3/4 cup butter
• 1 egg, beaten
• 1 cup milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
4. Bake 15 minutes in the preheated oven, or until golden brown.

Lemon Zucchini Muffins

• 1 3/4 cups all-purpose flour
• 3/4 cup white sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 zucchini, shredded
• 1 (8 ounce) container lemon yogurt

• 6 tablespoons butter, melted
• 1 egg, beaten
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 1/4 cup white sugar
• 2 teaspoons lemon zest

Directions

Print 

• Prep
  15 m
• Cook
  25 m
• Ready In
  1 h 40 m

1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
3. Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
4. While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
5. Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Lemon Raspberry Pound Cake Muffins

Yield: 8 servings

1 cup (4 ½ ounces) cake flour (not self-rising)

½ teaspoon baking powder

¼ teaspoon table salt

¼ cup grated lemon zest

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

¼ cup heavy cream

2 tablespoons plus 1 ½ teaspoons lemon juice, divided

1 pint raspberries

¼ cup plus 2 teaspoons powdered sugar

1. Heat the oven to 325 degrees. Line a cupcake tin with 8 paper cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, salt and lemon zest. In a large bowl with an electric mixer, beat together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Add half the flour mixture and mix just until combined. Beat in the cream and 2 tablespoons of the lemon juice. Add the remaining flour mixture, beating just until combined.

3. Spoon the batter into the prepared muffin cups, filling them halfway. Press 4 raspberries gently into the center of the batter in each cup, then top with more batter, filling the cups just up to the tops of the liners. Bake the cupcakes on the oven’s center shelf until golden on top and a toothpick inserted at the center comes out clean, about 30 minutes. Transfer the cakes to a wire rack and let cool completely.

4. While the cupcakes are baking, make the glaze. In a small bowl whisk together the powdered sugar and remaining lemon juice until smooth. When the cupcakes are cooled, drizzle the glaze over each cake.

Per serving: 300 calories; 16g fat; 120mg cholesterol; 120mg sodium; 36g carbohydrate; 3g fiber; 20g sugar; 4g protein.

Vanilla Syrup

1 c cream
1/2 c sugar
1 T flour
4 egg yolks
1 T vanilla
1 c vanilla ice cream

Bring cream and sugar to a boil over medium heat.  In a small bowl mi together flour, egg yolks and vanilla.  Add a few spoonfuls of the boiling mixture to this egg mixture and then add the whole htings back. Stir constantly for three minutes.Add vanilla ice cream and cook three more minutes.Stir constantly until thickened.  Serve warm.  Store in the refrigerator for up to 2 weeks.

Stuffed French Toast

Layer 1 loaf or Italian or French bread (cubed) into greased 9x13 pan.

Mix 8oz of cream cheese with  1 t vanilla and 1 T maple syrup. Put dallops of the cream cheese mixture between pieces of bread.

Mix:
4 large eggs
1/2 c cream
1 T cinnamon
1/4 c sugar
1 t vanilla
1/2 t salt

Pour over bread and cream cheese in the pan.

Bake at 350 for 45 minutes.

Serve with Vanilla Syrup.

Breakfast Muffin Cups with rice

1 c cooked rice
1/2 c shredded cheese
3 eggs
3 T milk
2 T green chilies or jalapenos, diced
2 T finely chopped onion
1/4 t cumin
1/4 t garlic powder
1/4 sea salt
1/4 t pepper
1 c cooked ham or sausage, diced

Preheat Oven to 400

In large bowl, combine rice, half the cheese and one egg.

Coat muffin tin with cooking spray.  (Paper liners don't work too well in this recipe.)
Press 1/6 of the mixture into each of 6 cups.

Bake at 400 for 5-8 minutes, until lightly browned.

Remove from oven and set aside.

In a meduim bowl, whisk together the remaining two eggs and milk.  Add chilies, onion, cumin, garlic powder, salt and pepper and remaining cheese.  Add 1/6 of mixture to each cup.

Bake at 400 15-20 minutes until set.

The famous seminary muffins.

Refrigerator Bran Muffins

2 c boiling water
4 cups bran flakes
1/2 pound raisins
1 c oil
2 c sugar
4 eggs
5 c flour
1 t salt
5 t baking soda
1 qt buttermilk
2 c bran flakes

Pour boiling water over bran.
Mix oil, sugar, eggs.  Add buttermilk. Add flour, salt, soda,  Mix in raisins and other cereal.

Bake in muffin tins at 400 for 15-20 minutes.

Can refrigerate dough for up to 10 days and bake just as many as you want.

Oatmeal Pancakes

P90X Oatmeal Pancakes

Oatmeal Pancakes
1/2 cup quick-cooking oats (I used oat flour which is basically ground oats)
1/2 cup low-fat buttermilk
1/2 cup skim milk (I added more to thin out, they seemed too thick)
2 egg whites
1 TBS canola oil
2 TBS brown sugar, packed
1/2 tsp salt, or to taste
1 tsp baking powder
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda

In a medium bowl, combine the oats, buttermilk, and milk. 

Beat in the egg whites and oil and mix well.  Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour.  Stir just until moistened.

Heat a lightly oiled or nonstick griddle over medium-high heat(375 degrees for electric frying pan).  For each pancake, pour about 1/2 cup batter onto the griddle.  Turn when the tops are covered with bubbles and the edges look cooked.  Turn only once.

Raspberry Teff Muffins

Raspberry Teff Muffins

vegan/wheat and gluten free

1. 2 cups gluten free flour mix
2. 1 cup teff flour
3. 1 ½ teaspoon baking soda
4. 1 ½ teaspoon salt
5. ½ teaspoon nutmeg
6. 1 ½ cup sugar
7. 2 tablespoon flax meal
8. 2 lemons zested
9. 1 cup oil
10. 1 egg
11. 2 cups water
12. 2 teaspoon vanilla
13. 2 cups frozen or fresh raspberries

Preheat over to 350 degrees Fahrenheit

Whisk by hand all dry ingredients. Combine egg replacer and water. Whisk. Combine wet ingredients and whisk together with dry mixture. Fold in raspberries.

Bake in greased muffin tin 20-25 minutes.

Make more decadent with a lemon glaze made of powdered sugar and fresh lemon juice. Drizzle on muffin after baking.

Caramel Pullaparts

From Suzanne Gundersen.  We love them.

These are our traditional Christmas Eve Breakfast!

1. Melt 1c butter and 3/4 c brown sugar and 1 c mini marshmallows over medium heat in saucepan.

2. Grease bundt pan.

3. Put 18 frozen Rhodes Rolls in pan and pour caramel mixture over the top.

4. Raise overnight with a  clean damp dishtowel over the top.

5. Bake at 325 for 25 minutes.  Put cooksheet on the shelf underneath to catch drips.

6. Cool for 5 -10 minutes, then dump onto tray and enjoy.

Breakfast Casserole

Grease 9 x 13 pan

7-8 slices bread
2 c grated cheese
1 lb ham

8 eggs
2 1/4 c milk
1 t mustard

Mix last three ingredients.  Pour over ham, cheese and bread

Cover and refrigerate overnight.  In AM, cover with a mixture of  can cream of mushroom soup, 1/2 c milk

Bake at 300 for 1 1/2 hours.

Pancakes and Waffles

I have made this recipe precisely 2,288 times. Emily and Lizzie particularly like this-- and like it A LOT.

2 eggs
2 cups of milk
1/2 c oil, more for waffles
1-2 T baking powder
1 t salt
2 T sugar
2 cups flour, can use half wheat too.


Mix first three, then add dry ingredients.  Whisk a lot and then fry up.  MMMMM.

We always made pancakes from scratch.  I do not know why--probably because they taste way better.

Emily was like 6 and she could make these on her own, because I was not fast enough for her.

Granola

This is my Aunt Virginia Halgren's recipe.

3/4 c oil
3/4 c honey
 Mix.

8 cups regular oats, not quick
2 c coconut
1/2 c bran
1 c raw sunflower seeds
2 c unotasted wheat germ
1/4 c sesame seeds
Other seed and nuts as desired.

Mix and then pour the wet mixture over and mix.

Bake at 325 for 40 minutes.  Stir every 8 minutes or so especially near the end.

Puffy Pancakes

These are also called New York Pancakes and Dutch Babies.  We mostly eat them for dinner.

Preheat oven to 425.

Mix 10 eggs
1 c milk
1 c flour
1/2 t salt

Pour batter into 2 buttered 9x13 pans.  Bake 17 minutes at 425. Serve with syrup or lemon glaze made out of powdered sugar and lemon juice.

Cinnamon Pullaparts

1 cube butter, melted
3/4 c brown sugar
cinnamon to taste
nuts
1 small box of cook and serve butterscotch pudding
24 rhodes rolls

Grease bundt pan.  Put rolls in bundt pan.Pour melted butter over.  Mix other dry ingredients together and sprinkle over.  Raise overnight, covered with damp dish towel. Bake at 350 for 20-25 minutes on a cookie tray to prevent spillage.  Let cool some and then dump onto a tray to serve.

This is my Aunt Kathy Festin's recipe,  It has been our breakfast on Christmas Day.

Crepes

I like these because it is one of the things that I remember my dad cooking at home for us.  He learned how to make them on his church mission to France.

4 eggs
1 1/3 c flour
1 t butter melted
 1/2 c milk
1/2 t salt

Mix all ingredients together.  Pour a thin layer of batter in a hot frying pan and left the pan and tip all around to make it spread around the pan.  Cook then flip.

Serve with fresh fruit, whipped cream and syrup.