Best of Bran Muffins

These are from my favorite cookbook ever - Jane Brody's Good Food Book

and these are my favorite muffins

INGREDIENTS

·       3 cups shredded bran cereal (e.g. All-Bran, 100% Bran, etc.)

·       1/2 cup vegetable oil

·       1 cup raisins

·       1 cup boiling water

·       2 eggs, lightly beaten

·       2 cups buttermilk (or milk plus a few TBS lemon juice)t

·       1/4 cup molasses

·       2 1/4 cups whole-wheat flour

·       4 teaspoons sugar

·       2 1/2 teaspoons baking soda

·       1/2 teaspoon salt

(I leave out the raisins and add chocolate chips and nuts)

PREPARATION

1.     1. In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly. 2. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partly cooled cereal mixture. 3. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover the batter with plastic wrap, wax paper, or a damp towel, and let it stand for at least 15 minutes, preferably for 1 hour. 4. Preheat the oven to 400. Grease 24 muffin cups (I use liners), and divide the batter among them filling each cup about three-fourths full. Bake the muffins for 20 to 25 minutes. Remove the muffins from the oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.

Spinach Frittata

Quick, easy, delicious

From Food Network

Ingredients

• 4 large eggs
• 1/2 cup whole milk 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 1 cup shredded Swiss cheese 
• 1 cup lengthwise-halved grape tomatoes 
• 2 tablespoons salted butter 
• 1 small onion, finely chopped 
• 4 cups fresh baby spinach
• 
  

Directions

Preheat the oven to broil.

In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside.

In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes.

Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate.

Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood © Clarkson Potter 2015. Provided courtesy of Trisha Yearwood. All rights reserved.

Homemade syrup

It's hard to find pancake syrup here in Ghana

This recipe actually tastes better than store bought syrups at home (but not better than real maple syrup)

1 cup water
1 cup white sugar
1 cup brown sugar
maple flavoring (optional - or use any flavoring you like)

combine and boil for a few minutes until just slightly thicker than water.

Healthiest cereal ever!

This recipe is from Reeve Neild - she's one of three totally amazing LDS professional golfers. Here's an article about them,


I don't thing amounts really matter - just make a nice mixture that looks good to you.

Mix it up and store it in ziplock bags.

Reeve's Cereal Mix Recipe 
(Bulk items purchased at ‘WinCo Grocery Store’)


Bran Flakes 

Bran Sticks (All-Bran) &

Bran Buds
Multi-Grain Cheerios 


Cracklin' Oat Bran

Sesame Seeds 


Sunflower Seeds 


Flaxseed (ground) 


Almond (chopped)


10 Grain Cereal (more of a powder)


5 Grain Cereal  (Crunchier/Whole Flakes) 


Coconut (unsweetened) 


Wheat Germ 


Oat Bran


Wheat Bran


Banana Chips (break them) 


Pumpkin Seeds (green)


Almonds


Regular Old-fashioned Rolled Oats (And ANYTHING else healthy & delicious that you might like to add!)

Basic Pancakes

Sometimes, when you live far away, you crave the basics flavors of home. These pancakes are not in any way healthy - but they just taste good (with lots of butter and syrup). And I can find all the ingredients here in Ghana Recipe from allrecipes.com

and they didn't serve four - the two of us ate them all.

Fluffy Pancakes

Rated: Submitted By: kris Photo By: Sara Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 4

"Tall, fluffy pancakes are delicious served with butter and syrup or top with strawberries and whipped cream for a real treat."

INGREDIENTS:

3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray

DIRECTIONS:

1.	Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2.	Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3.	Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

True Parisian Crepes

Having eaten crepes in France last week, we realized the ones we make here do not compare to the real deal.  So here is the secret sauce  (for 8-10 people)

Preparation time 10 min - Cooking time 3 min (but it has to stand for 30 min after preparing)

List of Ingredients

250g flour (1 1/2 cups of flour)
4 eggs,
one pint of milk
1 pinch of salt
50 g butter (3 1/2 tablespoons)
1 tsp vanilla sugar
1 tablespoon rum (5 cl)

In a bowl, mix the flour and eggs. Then gradually add the milk while stirring with a whisk.

Add the vanilla sugar, a pinch of salt, butter and rum
Let stand for 30 min and then heat the crêpe pan  and melt a little butter. 
Use a ladle depending upon the thickness of the dough. IT is not necessary that the batter is too thick. If it is too thick add a little more milk. IF it is too liquid add flour.
Use waxed paper to stack the crepes.  Put butter on pan between cooking each crepe to not make it stick

I am ready to make these in any of your homes.

(This is the recipe Micka was going to use in the US for his restaurant).

from Reid

and remember 'crepes' rhymes with 'reps' not 'tapes'

very important if you are making true Parisian crepes!

Refrigerator Bran Muffins

These are my favorite bran muffins - I've been making them for years.

You can keep the batter in the refrigerator for weeks - so warm, fresh muffins are just 15 minutes away!

They are from Jane Brody's Good Food Book - my favorite ever cookbook

3 cups whole bran cereal (all-bran or bran buds)
1 cup boiling water
2 cups buttermilk
1/2 cup butter or margarine
3/4 cup sugar
2 eggs
2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp baking soda
1/2 tsp salt
1/2 cup raisins, other dried fruit, or chocolate chips (my favorite)

In medium bowl, soak cereal in boiling water. Let cool. Stir in buttermilk

In large mixing bowl, beat butter and sugar until well blended. Beat in the eggs, and then mix in the bran-buttermilk mixture.

Sift or stir together the flours, baking soda, and salt. Add this to the bran mixture, stirring just enough to combine. Add dried fruit or chocolate chips.

Either refrigerate the batter in a tightly closed container for later use or divide it among 23 muffin cups (or 24 large ones) - filling each cup about two-thirds full.

Bake 400 degrees for 15-18 minutes.

Pumpkin pie smoothie

It's fall. I love it!

And one of my favorite fall traditions is pumpkin pie. So why not bring that flavor into a healthy breakfast treat?

Here's a recipe I tried out this morning:

Pumpkin Pie Smoothie
one serving

1/2 banana (frozen, if possible - a great way to keep overripe bananas)
1/2 cup milk or milk plus yogurt (or maybe a little  more to make it blendable, I used some plain Greek for the protein)
1/3 cup pumpkin puree
1 tsp honey
scoop of vanilla protein powder, if you want
pinch of cinnamon
tiny pinch of nutmeg
blend with a handful of ice

top with whipped cream and a sprinkle of cinnamon

Heart healthy granola

Heart Healthy Granola

Warning - this is addictive. It's not low calorie but full of goodness.

It's my FAVORITE breakfast - love it over berries or baked apples

3 c rolled oats
1/3 cup wheat germ (I leave this out)
1/3 c large seeds (sunflower, pumpkin, or whatever you'd like - raid the bird feeder)
1/3 c small seeds (sesame, flax, etc)
1/3 c chopped almonds (or any nuts)
1/3 c brown sugar (I cut this in half)
1 t cinnamon pinch of salt
1/3 c canola oil 1/4 c honey
1 t vanilla extract

 Combine all dry ingredients in a large bowl (oats through salt). Combine oil, honey and vanilla, then pour over dry stuff. Mix well. Spread on cooking sheet and bake in 350 degree oven until golden (about 15 minutes) stirring occasionally.

Chocolate banana peanut butter smoothie

This is my favorite quick breakfast - and it feels exactly right inside when I drink it.

Why would anyone ever want a traditional chocolate milkshake when this smoothie tastes so good???

For one serving - combine in blender:

1/2 frozen (or fresh) banana (or a whole small one)
1 Tbs peanut butter
2 heaping tsp good quality unsweetened cocoa powder (I use sharffenberger)
1/2 to 1 scoop chocolate protein powder
3/4 cup unsweetened almond milk (or any milk)
enough ice to thicken

Add all ingredients to a blender and blend until smooth.

Yum!

Best Pancake Mix

We've already posted twice on this mix - but I wanted to share my favorite, simplified version.

This is so good! It's delicious, quick, and nutritious - a perfect breakfast.

Mix Recipe:

3 cups rolled oats (or substitute nuts or seeds for part)
5 cups whole wheat flour
3 Tbs sugar
3 Tbs baking powder
1 tsp salt
1 Tbs baking soda
1/4 tsp nutmeg (optional)
1/2 tsp cinnamon (optional)

Put oats (and nuts or seeds, if using)  in blender and grid to a powder.
(I've used flax and sesame seeds for part of the 3 cups of oats. I want to try more variations)

Combine all ingredients and store in refrigerator.


Pancake Recipe:

Combine:
1 cup liquid
1 egg
1 Tbs oil
1 cup mix

The original recipe suggests buttermilk for the liquid but I like to use part Greek yogurt and part milk or water. I like the extra protein. Because this is so think, I add extra water until the batter is the right consistency. You could try juices, soy milk, almond milk, etc.

Cook on a fry pan or griddle and enjoy!

These pancakes are so good you really don't even need syrup. Top with applesauce or other fruit.

Perfect oatmeal

 I'm not an oatmeal fan - but I like this!

I just read today that it is highly alkaline - something heath experts are saying is very good. It also has omega-3 fatty acids as well as 109% of the daily value for manganese.

Perfect Oatmeal
(from WH Foods)

Ingredients:
2-1/4 cups water
dash salt
1 cup regular rolled oats
1/2 tsp cinnamon
1/4 cup dried cranberries
1/4 cup chopped walnuts
1 TBS flaxseeds
1 TBS blackstrap molasses
1 cup milk or dairy-free milk alternative

Directions: 
 Combine the water and salt in a small saucepan and turn the heat to high. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat. Let set for 5 minutes. Serve with milk and molasses. Serves 2

Bran flax seed muffins

(from allrecipes.com)

 These taste fantastic and they get wonderfully nutritious flax seed into our bodies.

INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar (I cut way back on this - to about 1/2 cup and I added an extra egg)
2 teaspoons baking soda
1 teaspoon baking powder 1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons vegetable oil
2 cups shredded carrots
2 apples, peeled, shredded
1/2 cup raisins
1 cup chopped mixed nuts

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Made Jo's pancake mix

To modify the pancake mix - I replaced 1/2 cup of the oatmeal with  flax and sesame seeds and put them in the vitamix to grind. I changed 1 cup of the white flour to whole wheat.

Served it with fresh apricot sauce - there's no need for syrup at all.

Breakfast of Champions

I LOVE that oatmeal is a good carb and I LOVE that peaches and blueberries are in season right now!! This is my breakfast every morning and I don't think I will ever grow tired of it. Oatmeal (regular or steel cut) topped with a half tsp or so of dr. grandma's natural sweetener and then fresh fruit. I top it all off with a little milk and it is perfect and very filling.

Crepes

Ingredients:

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Cottage Cheese Pancakes

Diet Pancakes???

Rachel says these are better than regular pancakes! The vita mix is perfect for this. Make it extra healthy by cooking them with a little cooking spray instead of butter and serving with just a touch of syrup. I used the nutmeg syurp from Trinidad. They are very filling - yet somehow Rachel still ate 4 of them.

1 cup fat-free cottage cheese
6 eggs
1/2 cup whole wheat flour (or 1/4 cup whole wheat and 1/4 cup barley flour)
1/4 cup vegetable oil
Pinch of salt
Dash of vanilla extract
1/4 cup milk

Blend or food process first six ingredients on high until smooth. Add milk slowly to reach batter consistency. Cook on a hot, nonstick griddle. Number of pancakes vary by size. Serves 6.

Nutritional Information: (per serving)Calories: 225 Protein: 13 g Fiber: 1.5 g
Carbs: 9 g Fat Total: 15 g Saturated Fat: 3 g

Pannekoeken (Our favorite Dutch Pancakes)

1 c. flour
1 c. milk
4 eggs
Dash of nutmeg
Dash of salt
Apple pie filling (optional)
Ham and cheese (optional)
Bacon and mushrooms or other desired toppings (optional)
Powdered sugar or syrup (optional)

Heat 2-4 tablespoons butter in 9-inch deep dish pie pan (metal) in preheating oven at 400 degrees.

Mix flour, milk, eggs, nutmeg and salt. Beat lightly, leaving lumps. Pour into hot pie pan. Bake 20 minutes until puffy and brown. Serves 4.

Delicious plain with butter and powdered sugar or syrup.

For apple Pannekoeken, spoon 1 can apple pie filling over batter before baking.

Other options: Sprinkle ham and cheese, bacon and mushrooms or desired topping before baking.

German Pancakes

 

 

 

 

German Pancakes II

Ingredients

• 1/4 cup butter
• 1 cup all-purpose flour
• 1 cup milk

• 6 eggs, lightly beaten
• 1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

Sour Dough Pancakes

This assumes that you have some of my starter in the fridge--just waiting to be taken out and fed.

The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1½ cups of all purpose flour and 1 cup of warm water (85°-90°). Leave at warm room temperature (70°-85°) overnight, covered well with plastic wrap.

The next morning, return 1 cup of the starter mixture to the fridge.

Then mix the remaining 1½ cups of starter with

1 egg, slightly beaten
1 Tablespoon of sugar (or more if you like)
1 Tablespoon of melted butter
¾ Teaspoon of salt

After you have mixed the previous ingredients, then mix:
½ teaspoon (generous) of baking soda
2 Tablespoons of milk

And then mix everything together.

Try to have your ingredients at room temperature. This will help to make more tender pancakes.

Bake on a 400° griddle. Enjoy!