Wheat-Free Oatmeal Apple Muffins

Adapted from a recipe at About.com

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Ingredients:

• 3 cups freshly ground oatmeal (rolled oats)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup firmly packed dark brown sugar
• 1/2 cup plain yogurt
• 1/2 cup sugar free applesauce
• 3 lightly beaten large eggs
• 4 tablespoons light olive oil OR canola oil
• 1 1/2 cups shredded apple (about one large apple - do not peel the apple)
• 1/2 cup chopped walnuts

Preparation:

Preheat oven to 350°

1. Use a stick blender to pulverize oatmeal to a flour-like consistency
2. Place oat flour, baking powder, baking soda, brown sugar and cinnamon in a mixing bowl. Whisk to blend.
3. Lightly beat eggs in a small bowl. Add yogurt, apple juice, oil and vanilla. Whisk to blend and pour into bowl with dry ingredients. Stir to thoroughly blend.
4. Fold in shredded apple and walnuts. Stir just until blended.
5. Line muffin pan with paper liners, or lightly grease pan and fill each muffin cup about 3/4 full.
6. Bake for 16 minutes or until a toothpick inserted in the center of muffin comes out clean.
7. Sprinkle hot muffins with cinnamon sugar mixture and allow muffins to cool for about 10-15 minutes before serving.

Orange French Toast

6 eggs

3/4 cup orange juice

1/2 cup 1/2 and 1/2 cream

2 Tbs sugar

1 tsp vanilla

1/2 tsp grated orange peel

8 thick slices cinnamon bread

Combine first 6 ingredients. Dip bread, soak for 5 mins. Place on greased cookie sheet. Cover and refrigerate overnight. Uncover and bake on 325 for 35 to 40 mins, till brown. Then drizzle buttermilk syrup over them!!

Shelbi's Sticky Buns!

Rhodes rolls from the frozen food section
1/2 c melted butter
3/4 c brown sugar
1/2 package of cook and serve butterscotch pudding

Put the rolls in a bundt pan and cover with the desired amount of butter/sugar mixture and the butterscotch pudding. Cover and let sit over night. Pre-heat oven to 350 and cook for approx. 15-18 minutes.

Our Only Pancake Recipe...because it's the best - A recipe from Kathy Kelly

1/4 cup cornmeal
1 cup flour (we use whole white wheat)
1/4 cup sugar
1/2 t. salt
1 t. baking soda

1 1/2 cups buttermilk (or 1 cup milk)
1/4 cup canola oil
1 egg

Stir dry ingredients together. Stir wet ingredients together and then combine the wet and dry. Cook on hot griddle and serve with Rich and Wonderful Buttermilk Syrup, found on this blog under the label of "Toppings" and "Breakfasts".

Rich and Wonderful Buttermilk Syrup - a recipe we got from Aunt Heather

1 1/2 c. sugar

3/4 c. buttermilk

1/2 c. butter (we use only 1/4 cup and it's still really good)

2 tbsp. Karo syrup (light)

1 tsp. soda

2 tbsp. vanilla

 

Mix all ingredients, except vanilla, in a deep pan because it will foam a lot. Bring to a low boil and continue stirring for about five minutes. You don't want it to get dark, so three minutes may be long enough. Remove from heat, add vanilla, and allow foam to settle so you can skim most of it off...and eat it! Store in refrigerator. Heat before serving.

Not-as-good-as-Mom's-but-still-good Cinnamon Rolls

3/4 cup milk

·         1/4 cup margarine, softened

·         3 1/4 cups all-purpose flour

·         1 (.25 ounce) package instant yeast

·         1/4 cup white sugar

·         1/2 teaspoon salt

·         1/4 cup water

·         1 egg

·         1 cup brown sugar, packed

·         1 tablespoon ground cinnamon

·         1/2 cup margarine, softened

·         1/2 cup raisins (optional)

1.  Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

2.  In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3.  Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

4.  Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

5.  Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Jewish Coffee Cake - A Traditional Christmas and Easter Breakfast Cake in our family, starting in the 1960's

We've had this recipe in the family for over 50 years. It came from the Dee's, family friends of my grandparents, Richard and Kathleen Smith.

6 eggs

1 c. butter

2 c. sugar

1 t. vanilla

4 cups flour

1 t. baking soda

1 t. salt

1 pint sour cream

Cream butter w/sugar. Add eggs and vanilla.

Mix flour with soda and salt. Add flour mixture and sour cream alternately to butter/sugar/egg mixture.

1 c. brown sugar

1 c. chopped walnuts

3 T. cinnamon

Mix sugar, cinnamon and walnuts together.

Grease an angel food pan (or spray with non-stick spray). Put layers of the batter alternately with the nut mixture into the pan, three layers of each.

Bake at 350 for about an hour and 15 minutes, or until it tests done.

Good Morning Pie - A General Conference Traditional Favorite!

What you'll need:
1/4 c butter (or less...just enough to coat the pan)
1/2 c sugar
1 c flour
2 tsp baking powder
1/2 tsp salt
3/4 c skim milk
1 30 oz canned fruit w/ juice

Directions:
Preheat oven to 350 degrees. Melt butter in 9x13 pan. Stir dry ingredients together. Add milk & stir until will blended. Pour over melted butter--do NOT stir. Pour fruit & juice over flour mixture--again, do not stir. Bake for 1 hour, or until browned on top. Serve warm with vanilla ice cream or Cool Whip. Pick at the leftovers the rest of the day!