Vanilla Almond Granola

 

Vanilla Almond Granola

• Prep Time: 10 minutes
 
• Cook Time: 45 minutes
 
• Total Time: 1 hour, 30 minutes
 
• Yield: 2-3 cups

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Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. Ditch store-bought, healthy homemade granola is easy! This recipe is vegan and gluten free (if using certified GF oats).

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Ingredients

• 2 and 1/2 cups (200g) old-fashioned rolled oats
• 3/4 cup (100g) slivered or sliced almonds*
• 1/2 teaspoon ground cinnamon
• pinch salt (about 1/8 teaspoon)
• 1/2 cup (120ml) pure maple syrup
• 1/4 cup (60ml) melted coconut oil
• 1/4 teaspoon almond extract
• 1 Tablespoon pure vanilla extract (yes, Tablespoon)
• craisins, raisins and coconut

 

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Instructions

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
3. Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely – the air will help the granola obtain a crunchy texture.

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Notes

1. Make Ahead & Freezing Instructions: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.
2. Almonds: I used honey roasted slivered almonds that I found at Trader Joe’s – they’re delicious! If you use honey roasted almonds, the granola will no longer be vegan.

Based on: https://sallysbakingaddiction.com/vanilla-almond-granola/

Sourdough Waffles

 From: The New York Times 

For the overnight sponge, or base:

• 1 cup/240 grams sourdough starter “unfed”
• 1 cup/224 grams buttermilk
• 1 cup/120 grams all-purpose flour
• 1 tablespoon/about 13 grams light brown sugar

For the batter:

• 1 large egg
• ¼ cup melted unsalted butter or neutral oil
• ½ teaspoon vanilla extract
• ½ teaspoon/3 grams kosher salt
• 1 teaspoon/6 grams baking soda 

• Preparation

• Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
• When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
• Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. 

Overnight Oats = The Easiest Weight-Loss Breakfast Ever

Maryjane Melis  from the website Pop Sugar 

https://www.popsugar.com/fitness/Overnight-Oats-Recipe-34698639/amp

NOTES

I'm a big fan of So Delicious's unsweetened coconut milk in this recipe, but any nut or cow's milk will do the job. Just be sure to stick with the 1:1 ratio.

I topped off this jar with blackberries, raspberries, a few slivered almonds, and a slight drizzle of maple syrup, but feel free to get creative with your favorites. This recipe is incredibly versatile.

INGREDIENTS

1. 1/2 cup rolled oats
2. 1/2 cup coconut milk
3. 1 tablespoon chia seeds
4. 2 tablespoons slivered almonds
5. 1/2 tablespoon maple syrup
6. 1 teaspoon vanilla extract

DIRECTIONS

1. Mix all the ingredients together in a glass jar. Stir well, cover, and refrigerate overnight.
2. The next morning, remove from the fridge, top off with your favorite fresh fruit, and enjoy!

Grandma Bradley's Buttermilk Biscuits

1 c. flour

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp salt

Shortening the size of a large egg

Buttermilk

Cut the shortening in and add enough buttermilk to make moist, stiff dough. Turn out onto a floured board. Knead 10 times, then pat out to desired thickness. Cut and bake at 425 for 12 to 15 minutes.

Steel Cut Oatmeal

Made in a crockpot!!!

1 cup steel cut oats 4 cups water 1/2 cup milk 1 Tbs. butter 1\4 cup brown sugar 1/2 tsp vanilla 1 tsp. cinnamon Directions: Combine all in a crockpot and cook on low for 8 hrs.  Serve with milk and cinnamon sugar. Number Of Servings:4

Phillip's Breakfast

I'm not sure what the official name for this is. Our friend Phillip made it for us this last summer while camping at the beach, and so we call it Phillip's Breakfast. It the favorite breakfast of our kids. Serve with scrambled eggs.
Jill Dorrough

1/2 pound pepper bacon 4-6 medium potatoes, thinly sliced (think Cuisinart) 1 onion, diced salt and pepper grated cheddar cheese Directions: Cut bacon into 1-inch pieces and fry in a large skillet. When bacon is partially cooked, drain off excess fat, add onion and saute for about 2 minutes. Add sliced potatoes, and sprinkle salt and pepper to taste. Stir it all up and cover the pan. Let cook on medium heat about 10 minutes, or until potatoes are tender, stirring occasionally. When potatoes are done, sprinkle cheese over top, cover for one minute and then serve. Number Of Servings:8

Zucchini Squares

Reminds me of a quiche, with the eggs, but no crust.
Rebecca Child

2 1/2 lbs zucchini, about 6 medium-large zucchini, ends trimmed, shredded (I weighed it and it was about 4 cups after salting and draining) Salt 2 tablespoons butter 4 eggs 1 1/2 cups shredded Jarlsberg, Swiss or samso cheese, approx. 6 oz. (Ok, I don't know 2 of these, I used mozzarella) 1/4 cup chopped fresh parsley 2 green onions, chopped 2 tablespoons chopped fresh basil or 1 teaspoon dried leaf basil 1 garlic clove, minced 2 tablespoons freshly grated Parmesan cheese Place zucchini in a colander. Salt lightly. Salt draws out bitter juices from zucchini. Let stand 15 minutes. Then, squeeze zucchini to remove all excess moisture. Zucchini should be quite dry. Melt butter in a large skillet over medium heat. Add zucchini. Saute 2 minutes or until crisp-tender. In a medium bowl, beat eggs utnil blended. Mix in 1-1/2 cups cheese, parsley, green onions, basil, garlic and sauteed zucchini. Place in buttered baking dish. Sprinkle with Parmesan cheese. Bake 30 minutes or until set. Cool slightly. Cut in squares. Serve hot or chilled. Number Of Servings:Makes 12 servings.

Magic Zucchini Quiche

Judy Parry

3 cups thinly sliced zucchini 4 beaten eggs 1/2 c. oil 1/2 c. chopped onions l c. Bisquick 1/2 c. grated Parmesan cheese 1/2 c. shredded cheddar cheese 1 T chopped parsley Directions: In a mixing bowl combine, zucchini, eggs, oil, onions, Bisquick mix and cheeses. Mix well. Pour into a greased baking dish. Bake at 375 degrees for 45 minutes. You can add ham, mushrooms, bacon, etc.

Zucchini Quiche

Wonderful meatless entree
Sarajane Luper

1-2 sleeves of Ritz crackers, ground fine, & add 3 Tbsp melted butter, mix well. Processor works Press into a 9'' pie plate and bake 350 degrees for 10-15 min. Cool completely 1 med onion, chopped 2 cups grated zucchini, drained. Wring out excess water by putting squash in a tea towel, getting as much water out as possible 2 eggs 1/2 c cottage cheese 1 can diced green chiles 1 tbsp flour 1/2 tsp salt 1/2 tsp baking powder 2 c grated cheese (any good melting cheese will do) Directions: Saute onion and grated zucchini until softened. Cool a bit. Beat eggs with cottage cheese, flour, salt, & baking powder. Ad sauted vegies. Stir in cheese and gently pour into the baked crust, smoothing the top. Bake 350 degrees for 45 min., or until an knife inserted into the center comes out clean. Let rest for 20-30 min before cutting. Number Of Servings:4-8

Favorite Pancakes

Light and fluffy pancakes that are quick and easy to make and you always have the ingredients! Our family's favorite pancake recipe Kamy Cannon

1 1/4 cups flour 3 tsp baking powder 1 T sugar 1/2 tsp salt 1 egg 1 cup milk 2 T vegetable oil Directions: Mix together and bake on a hot griddle. Serve with favorite syrup

Buttermilk Blueberry Breakfast Cake

Everyone liked it!  Barb Creer

1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons finely grated lemon rind 7/8 cup plus 1 tablespoon sugar, divided 1 egg, room temperature 1 teaspoon vanilla extract 2 cups fresh blueberries 2 cups all-purpose flour, divided 2 teaspoons baking powder 1 teaspoon coarse salt 1/2 cup buttermilk 1. Preheat oven to 350F. Grease a 9-inch square baking pan with butter, or coat with nonstick cooking spray. 2. Combine butter, lemon rind and 7/8 cup sugar (1 cup less 2 tablespoons) in a mixing bowl. Beat with an electric mixer at medium-high speed until light and fluffy. Add egg and vanilla; beat until combined. 3. Toss blueberries with 1/4 cup flour. In a separate bowl, whisk together remaining 1 3/4 cup flour, baking powder and salt. 4. Add flour mixture to egg mixture a little at a time, alternating with buttermilk. Fold in blueberries. 5. Spread batter in prepared pan. Sprinkle batter with remaining 1 tablespoon sugar. Bake 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before serving. Serves 8. Nutritional facts per serving: 330 calories, 12g fat, 55mg cholesterol, 5g protein, 53g carbohydrates, 1g fiber, 400mg sodium http://americanprofile.com/articles/buttermilk-blueberry-breakfast-cake/

Whole Wheat Pumpkin Pie Pancakes with Cinnamon Caramel Syrup

Just wait until you try these melt in your mouth, oh so fluffy whole wheat buttermilk pancakes with a hint of pumpkin and an amazing caramel cinnamon syrup!

From: oh, sweet basil Serves: 8-10 pancakes Ingredients For the Pancakes •1 Teaspoon Salt •2 Teaspoons Baking Powder •1 Teaspoon Baking soda •1 Cup of sifted Flour •1 Cup Whole Wheat Flour •2 Tablespoons Sugar •2 Large Eggs, slightly whisked •2 Cups of Buttermilk •½ Cup Pumpkin Puree •2 Tablespoons Butter, unsalted and melted 1 tsp Cinnamon 1/2 tsp ginger 1/2 tsp nutmeg For the Syrup •½ Cup Butter •1½ Cups Sugar •2 Tablespoons Light Karo Syrup •¾ Cup Buttermilk •1 Tablespoon Vanilla •¾ Teaspoon Cinnamon (or to taste) •1 Teaspoon Baking Soda Instructions For the Pancakes 1.preheat a griddle to medium heat. 2.in a medium bowl, whisk together the salt, baking powder, baking soda, flours and sugar. in a separate bowl, whisk together the eggs, buttermilk and pumpkin. drizzle in the butter as you continue to whisk. 3.switch to a wooden spoon and make a well in the middle of the dry ingredients. pour in the wet ingredients and stir until almost completely combined. please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy. 4.butter the griddle and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. serve immediately with syrup. For the syrup 1.In a large pot over medium heat, add the butter, sugar, buttermilk and karo syrup. Whisk as everything melts together and begins to boil. Allow to boil for 5-10 minutes or until beginning to thicken. Add the vanilla and cinnamon and whisk quickly. 2.Very quickly add the baking soda and continue to whisk. The syrup should seize up and be very bubbly. Allow to cook, boiling for 2 more minutes then turn to low and allow to stay warm until you serve. Notes The pancake batter does not store very well, but if you need to, cover tightly in saran wrap and place in the fridge then give a gentle stir the next day when you finish cooking them. Do not keep for more than 1 day, preferably make them all immediately after preparing. The syrup can be kept in an airtight container or jar for up to 2 weeks.

Homemade Syrup

from Instagram  gotorecipes

1 cube butter (1/2 cup) 1 cup heavy cream or buttermilk (I use evaporated milk) 1 cup sugar 1 tsp baking soda 1 tsp vanilla, maple or coconut extract Makes about 2 1/2 cups syrup. Bring butter, milk sugar and baking soda to a boil in a large pot. It will bubble up to the top, so make it large. Stir frequently until lightly golden, about 5-7 minutes. The longer it cooks the darker and thicker it gets, so for syrup, I leave it pretty light. Remove from heat and stir in vanilla or other extract. Serve warm and re-heat before each use.