Bread-N-Butter Waffles

Ingredients:

• butter
• 2 eggs
• 1 cup milk
• 1 teaspoon sugar
• 1 dash salt
• 6 to 8 slices of bread
• Honey

Method:

1. Spread bread on both sides with butter. 
2. Beat eggs slightly. 
3. Add milk, sugar and salt. 
4. Blend well. 
5. Dip bread in egg-milk mixture. 
6. Place on moderately hot waffle iron; bake until browned. 
7. Add Honey.

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Apple Banana Bread

Ingredients

• 1/2 cup butter, softened 
• 1/2 cup brown sugar 
• 1/2 cup granulated sugar 
• 2 eggs 
• 3 tablespoons sour cream 
• 1 banana, mashed (the blacker the better)
• 1 teaspoon vanilla 
• 2 cups flour 
• 1/2 teaspoon salt
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 3/4 teaspoon cinnamon 
• 2 apples, cored and chopped 
• 1/2 cup walnuts, Chopped 

Directions:

1. Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla.
2. In separate bowl, combine flour, salt, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour, or until the fork comes out clean.

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Chocolate Peanut Butter Banana Bread

Ingredients:

• 2 slightly beaten eggs 
• 1 cup mashed banana (2-3 medium) 
• 3/4 cup sugar 
• 1/2 cup creamy peanut butter 
• 1/2 cup milk 
• 2 cups self-rising flour 
• 3/4 cup semi-sweet chocolate chips 

Method:

1. Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside. 
2. In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk. 
3. Stir in the flour just until moistened (batter should be lumpy). Fold in chocolate and spoon batter into the prepared pans. 
4. Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. 
5. Remove loaves from pans. Cool completely on a wire rack. Wrap and store overnight for easier slicing. 

**If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.

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Banana Pineapple Streusel Muffins

Ingredients

STREUSEL TOPPING

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened

BATTER

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (optional) or 1 cup walnuts (optional)
• 3 eggs, beaten
• 1 cup vegetable oil
• 2 cups mashed ripe bananas
• 1 (8 ounce) can crushed pineapple, thoroughly drained
• 2 teaspoons vanilla extract

 Method

1. Preheat oven to 375 degrees F.
2. STREUSEL TOPPING: Combine sugar, flour, and cinnamon. With a pastry blender, cut in butter until mixture resembles crumbs; set aside.
3. BATTER: Combine flour, salt, baking soda, sugar and cinnamon; stir in pecans. Combine eggs,vegetable oil, mashed bananas, drained crushed pineapple and vanilla extract in separate bowl; add to flour mixture, stirring just until dry ingredients are moistened. Do not over stir.
4. Fill paper-lined muffin tins a little more than half full. Sprinkle tops with streusel mixture. Bake about 25 minutes. Let cool for 10 minutes, then remove and finish cooling on wire racks.
5. The batter can be used to make 2 medium-sized loaves, if you do decide to do this, bake at 350 degrees F.

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Almond Joy Oats

Who needs dessert after dinner when you can eat it for breakfast?  I’ve always loved oats, even as a kid, but when I think of them I usually think of, well, something oaty…something for horses…something nutritious and chewy/mushy and not too full of flavor but great with a little honey and milk or cinnamon and brown sugar.  The days of boring oats are gone.  Through much inspiration and experimentation I have learned that oats can be anything you want them to be.

These oats (as the name implies) were inspired by the candy bar, Almond Joy.  They’re subtly sweet from banana, creamy from being puréed, and pack a punch of protein thanks to cottage cheese and almonds.

Here’s the nutritional information (from nutritiondata.com):

260 calories,  8 g total fat (3 g saturated fat, 0 g trans fat)

2 mg cholesterol, 232 mg sodium , 36 g total carbohydrate

6 g dietary fiber, 11 g sugar, 13 g protein

Ingredietns:

(Yield:  1 serving)

• ¼ c low-fat cottage cheese
• ½ medium frozen banana, thawed
• 2/3 c water
• 1/3 c rolled oats
• Dash salt
• 1 TB sliced almonds
• 1 TB unsweetened flaked coconut
• 1 tsp semisweet chocolate chips

Method:

1. In a blender, purée the cottage cheese, banana, and water; add the oats and salt and blend until smooth.  Transfer the mixture to a small pot and heat on medium-low for ~8 minutes stirring frequently, or until it reaches your desired consistency (I like mine about as thick as cream of wheat).  Top with the almonds, coconut, and chocolate chips.
2.  Substitution for the Cottage Cheese:  You won’t taste the cottage cheese at all in this (I just use it for a boost of protein), but if you prefer you can either omit the cottage cheese and leave the rest of the recipe the same, or omit the cottage cheese and use milk in place of some/all of the water.

 

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