Petterson Family
#1
2 cups boiling water
5 tsp baking soda
Add soda to water - stir - let cool.
#2
1 cup melted butter
2 cups sugar
4 eggs
Cream together.
#3
1 quart buttermilk
5 cups flour
2 1/2 tsp salt
Mix flour and salt and mix in to buttermilk.
Stir #3 into #2, then stir into #1.
Mix
2 cups 100% bran (All Bran)
4 cups 40% bran (Bran Flakes)
Pour Liquid mixture over Cereal.
Stir Well.
Cover and store in fridge.
Bake 400* for 20 minutes
or
Microwave 6 muffins in silicone muffin pan for 3 min 30 seconds.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Oatmeal Muffins
2 c. oatmeal
2 c. buttermilk
1 c. packed brown sagar
2 eggs
1 c. pumpkin
2 c. flour
2 t. baking soda
1 t. baking powder
1 t. salt
Soak oats in buttermilk for up to an hour. Beat eggs. Add pumpkin and sugar, mix well. Add oats and buttermilk, mix well. Add sifted dry ingriedients and stir until mixed and moistened. Pour into muffin tins. Bake @ 350* for 20 minutes.
Add-ins:
1 1/2 chopped dates
1 c. mashed banana
1 c. chocolate chips
2 c. buttermilk
1 c. packed brown sagar
2 eggs
1 c. pumpkin
2 c. flour
2 t. baking soda
1 t. baking powder
1 t. salt
Soak oats in buttermilk for up to an hour. Beat eggs. Add pumpkin and sugar, mix well. Add oats and buttermilk, mix well. Add sifted dry ingriedients and stir until mixed and moistened. Pour into muffin tins. Bake @ 350* for 20 minutes.
Add-ins:
1 1/2 chopped dates
1 c. mashed banana
1 c. chocolate chips
Banana Breakfast Drink
2 peeled and sliced bananas
2 1/4 c skim milk
1- 8 oz vanilla yogurt
1 T. honey
1/4 t. vanilla
Place all ingredients in blender and blend 1 min.
2 1/4 c skim milk
1- 8 oz vanilla yogurt
1 T. honey
1/4 t. vanilla
Place all ingredients in blender and blend 1 min.
German Pancakes
In a blender mix the following ingredients in order listed:
6 eggs
1 c. flour
1 c. milk
1/2 t. salt
1 T sugar
Melt 4 T butter or margarine in 13x9 inch pan in oven. When melted, pour blended ingredients over margarine.
Bake @ 400 for 15-20 minutes
Enjoy with your favorite syrup or pancake toppings!
6 eggs
1 c. flour
1 c. milk
1/2 t. salt
1 T sugar
Melt 4 T butter or margarine in 13x9 inch pan in oven. When melted, pour blended ingredients over margarine.
Bake @ 400 for 15-20 minutes
Enjoy with your favorite syrup or pancake toppings!
Jumbo Breakfast Cookies
Mix together the following:
1 1/4 cup sugar
1/2 c Margarine
1/2 c peanut butter
1/4 c water
1 T vanilla
1 egg
Then add the following the mixture above:
1 1/2 c flour
1/2 t. salt
1/2 t. baking soda
1 c Oatmeal (quick or old-fashioned)
1 c raisins (or whatever you like, craisins, or even chocolate chips!)
4 c toasted oat cereal (ex Cheerios)
Take 1/2 cup cookie mix and press down flattening to 1 inch thick
Bake @ 375 13-15 min.
Makes 12-15
1 1/4 cup sugar
1/2 c Margarine
1/2 c peanut butter
1/4 c water
1 T vanilla
1 egg
Then add the following the mixture above:
1 1/2 c flour
1/2 t. salt
1/2 t. baking soda
1 c Oatmeal (quick or old-fashioned)
1 c raisins (or whatever you like, craisins, or even chocolate chips!)
4 c toasted oat cereal (ex Cheerios)
Take 1/2 cup cookie mix and press down flattening to 1 inch thick
Bake @ 375 13-15 min.
Makes 12-15
Homemade Granola
Amber Gunnell
6 C rolled oats (not instant)
1/2 C chopped nuts (walnuts, pecans, almonds, etc)
1/4 tsp salt
Combine above ingredients in a large bowl and mix up. Then combine next ingredients in small bowl.
2 T brown sugar (raw)
1/3 C maple syrup
1/3 C honey (or use all honey, or all syrup)
1/4 C fruit juice (pineapple, orange, apple, etc)
1/2 tsp almond or vanilla extract
Mix all together, then pour over oat mixture. Stir to coat. Spray a baking sheet and spoon sticky oat mixture in an even layer on it. Bake for 45 min at 300 degrees, stirring every 15 minutes. Oats will be nicely toasted and lightly browned.
Cool on the baking sheet, then add in 1/2 C dried fruits (raisins, apricots, craisins, etc).
Crepes-Easy Version
Janet Connell
1 cup sifted all-purpose flour
1 Tbls. sugar
2 eggs
1 1/2 cups milk
In bowl, combine all ingredients and 1/8 tsp. salt; beat till smooth. Lightly grease 6 inch skillet or crepe pan; heat. Spoon in about 2 Tbls. batter. Spread batter evenly. Return to heat, brown one side only. You will know it's done when the sides start to curl away from the pan. To remove invert pan over paper toweling.
1 cup sifted all-purpose flour
1 Tbls. sugar
2 eggs
1 1/2 cups milk
In bowl, combine all ingredients and 1/8 tsp. salt; beat till smooth. Lightly grease 6 inch skillet or crepe pan; heat. Spoon in about 2 Tbls. batter. Spread batter evenly. Return to heat, brown one side only. You will know it's done when the sides start to curl away from the pan. To remove invert pan over paper toweling.
Homemade Belgian Waffles
Janet Connell
1 3/4 c. sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 beaten egg yolks
1 3/4 c. milk
1/2 c. vegetable oil
2 stiffly beaten egg whites
Sift dry ingredients together. Combine yolks, milk and oil; stir into dry ingredients. Fold in whites leaving a few fluffs. Bake in Belgian waffle maker. Makes three 10 inch Belgian waffles.
Serve with strawberries and whipped topping.
1 3/4 c. sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 beaten egg yolks
1 3/4 c. milk
1/2 c. vegetable oil
2 stiffly beaten egg whites
Sift dry ingredients together. Combine yolks, milk and oil; stir into dry ingredients. Fold in whites leaving a few fluffs. Bake in Belgian waffle maker. Makes three 10 inch Belgian waffles.
Serve with strawberries and whipped topping.
Crepes-Gourmet Version
Janet Connell
1 1/2 cups all purpose flour*
1 Tbls. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
1/2 tsp. vanilla
2 Tbls. butter or margarine, melted
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and cook on other side if desired.
Serve warm with strawberries and whipped topping or homemade whipped cream. Crepes are also good with applesauce, jam, or syrup. Sprinkle with powdered sugar.
12 crepes.
*if using self rising flour, omit baking powder and salt.
1 1/2 cups all purpose flour*
1 Tbls. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 eggs
1/2 tsp. vanilla
2 Tbls. butter or margarine, melted
Measure flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with rotary beater until smooth.
For each crepe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 cup batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and cook on other side if desired.
Serve warm with strawberries and whipped topping or homemade whipped cream. Crepes are also good with applesauce, jam, or syrup. Sprinkle with powdered sugar.
12 crepes.
*if using self rising flour, omit baking powder and salt.