Chocolate Banana Bread/Muffins‏

Wow, yum yum YUMMM! Found this recipe at http://foodbringsfamiliestogether.blogspot.com/. It made a bunch that we're going to keep around to snack on for a few days- Loved that it has whole wheat flour and flax seed that you completely couldn't tell! They tasted like a yummy treat! Hope you enjoy them!! It made 20 normal sized muffins for me....

Chocolate Banana Bread/Muffins adapted from Coleen's Recipes
1 1/2 -2 cups mashed bananas(about 4 bananas)
3 T. oil
1 tsp. vanilla
1 cup sugar
2 eggs
3/4 cup flour
3/4 cup white whole wheat flour
1/2 cup unsweetened baking cocoa
8 T. milled flax seed(can find at walmart by the flour)
1 tsp baking soda
1/2 tsp salt
1 1/2 cup semi sweet chocolate chips(Coleen used mini one but I only had regular)
1 cup pecans( I didn't add these)

Beat all of the wet ingredients and sugar together until well combined and smooth. Beat in dry ingredients just until combined then stir in chocolate chips and nuts. Bake the bread at 350 in a greased loaf pan-(60-70 min), lined muffin tin-(20 minutes), or mini loaf pans-(25-30 min.) Mine made 12 regular muffins and 6 jumbo muffins.

Sauce for Breakfast Burritos and Enchiladas

Sauce for Breakfast Burritos and Enchiladas from Therese Culbertson

Cook some chopped onion in 2 TBS of oil.
Add 2 Full TBS of flour, some salt, cumin powder, oregano, garlic powder and cook for a minute or so.
Slowly add 1 can (14 oz) chicken or beef broth.
Cook and stir until thickened.
Add green chile and a tomato (both chopped).
Simmer, covered, for about 15 minutes.

Zucchini Bread

Zucchini Bread by Lee Betteridge

3 eggs
2 c. sugar
3 tsp vanilla
3 tsp cinnamon
1 c. oil
1 c. raisins
2 c. zucchini, grated
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c. nuts, chopped
3 c. sifted flour
1 c. crushed pineapple

Beat eggs until light and fluffy. Sift dry ingredients. Combine all. Bake 1 hour at 350. Makes 2 large loaves. (smaller loaves will take less time)

Marie’s Breakfast Casserole

Marie’s Breakfast Casserole by Marie Bateman

6 eggs
2 cups milk
1 cup grated cheese
1 lb sausage (pre-cooked and drained)
1 tsp. Dry mustard
5-6 slices bread, broken up

Put broken bread in bottom of 9X13 pan, cover with sausage and cheese. Beat eggs, milk and mustard – Pour over rest. Let stand overnight in refrigerator. Bake 350 for 35-40 minutes (check doneness with knife).

Brooke’s Whole Wheat Pancakes

Brooke’s Whole Wheat Pancakes by Brooke Camp

Blend on high for 5-6 minutes:
1 cup milk
1 cup whole wheat
Then add:
2 eggs
2 TBS oil
½ tsp salt
2 tsp baking powder
2 TBS honey or sugar

Mont’s Pancakes

Mont’s Pancakes by Mont Betteridge

2 cups white flour
2 cups wheat flour (may substitute 1 cup oats or potato flakes for 1 cup of wheat flour)
2 TBS baking powder
½ tsp. Salt
2 TBS sugar
2 cups milk
¼ cup oil
2 eggs

Mix all together and make into delicious and nutritious pancakes. Serves 6.

Crepes

Crepes by Merlene Betteridge

1 cup flour
1/8 cup sugar
pinch of salt
1 cup milk
1 egg
½ tsp. vanilla
1/3 cup oil

Blend together in blender. Cook over hot griddle with about 1/3 cup per crepe. Makes enough for 2 servings. (Serve with fruit or use for broccoli crepes)

German Pancakes

German Pancakes - Ben LOVES these! by Lee Betteridge

6 eggs beaten
1 cup milk
1 cup flour
1 tsp. Salt
5 TBS Butter

Mix together well. Bake in greased 9X13 pan for 20 minutes at 450.

Magleby's French Toast

Magleby's French Toast

Syrup:
In Med. saucepan heat:
1 stick butter
1 C. sugar
1/2 C. buttermilk
Bring to a boil, then add
1/2 tsp baking soda
1 tsp vanilla

Toast:
Mix in med bowl
2 eggs beaten
1/2 C. coffee creamer
1 tsp cinnamon
1 TBS vanilla
Dip bread into mixture until coated on all sides. Cook until done.

Creme Brulee French Toast

Creme Brulee French Toast

1/2 cup butter
1 c. packed brown sugar
2 T. corn syrup
1 loaf French Bread
5 large eggs
1 1/2 c. half and half
1 tsp. vanilla
1/4 tsp. salt

Spray a 9x13 glass pan with Pam. In a small saucepan melt butter, brown sugar, and corn syrup over medium heat, stirring, until smooth. Pour into baking dish. Cut bread into thick slices and remove crusts. Arrange slices in one layer in dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half & half, vanilla, and salt, and pour evenly over bread. Chill, covered, at least 8 hours and up to 1 day.

Bring bread mixture to room temperature. Bake uncovered at 350 for 35-40 minutes, until puffed and edges are pale golden. Serve with sliced strawberries and bananas and fresh whipping cream.

Brooke's Whole Wheat Pancakes

Brooke’s Whole Wheat Pancakes Brooke Camp

Blend on high for 5-6 minutes:
1 cup milk
1 cup whole wheat
Then add:
2 eggs 2 tsp baking powder
2 TBS oil 2 TBS honey or sugar
½ tsp salt

Breads/Rolls/Whole Wheat Pancakes

English Muffin Bread (machine)

1 ½ cup water
1 TBS sugar
1 tsp. Salt
½ tsp. Baking soda
3 ½ cups bread flour
¼ cup nonfat dry milk
2 tsp. Rapid or quick yeast




Parker House Dinner Rolls (machine)

1 cup milk
2 TBS butter
1 egg
1 TBS sugar
½ tsp. Salt
2 ½ -3 cups flour
2 tsp. Rapid or quick yeast

3-4 TBS melted butter for brushing
1 beaten egg for glaze
Bake 350 for 20-25 minutes (makes 12)



Cinnamon Rolls (machine)

¾ cup milk
2 TBS butter
1 large egg
1 tsp. Salt
2 TBS sugar
3 cups all-purpose flour
2 tsp. Rapid or quick yeast

Place in greased muffin cups and bake at 350 for 20-30 minutes.





Rachel’s Basic Bread (machine)

1 1/8 cup hot water
2 tsp. Rapid or quick yeast
3 cups Bread Flour (2 if using 1 cup ground wheat)
2 TBS sugar/honey
1 ½ tsp. Salt
1 ½ TBS Dry Milk
5 TBS butter
1 egg

put machine on “dough” and then split in two and let rise in bread pans and bake at 325 for 20 minutes.


Brooke’s Whole Wheat Pancakes

In Blender for 5-6 minutes:
1 cup milk
1 cup whole wheat
Add:
2 eggs
2 TBS oil
2 tsp. Baking powder
2 TBS honey/sugar
½ tsp. salt