Sweet & Savory ~~ "Poppy's Pancakes"

Truth be known, I've never been much of a pancake fan no matter where they were prepared or served until my husband fired up the recipe below.  Then I became a believer!  The reason that I disliked pancakes prior to this time is because most of them were too heavy or tasteless.  There is a key ingredient that makes these as light and fluffy as can be in addition to being heart healthy. Perhaps I should qualify that last statement.  The "heart healthy" would probably depend upon how much butter and syrup you applied to each one.  So, please accept my challenge and plan to prepare this recipe for anyone you know who does not order pancakes from the restaurant menu or declines your weekend breakfast invitation.

INGREDIENTS:

• 1 extra large egg
• 1 tsp. vanilla
• 1/8 tsp. cinnamon
• 1 Tbsp. pure maple syrup
• 1/4 tsp. baking soda
• 2 tsp. baking powder
• 2/3 cup old fashioned oats (not the quick cooking variety)
• 1 1/3 cups buttermilk
• 3/4 cup white whole-wheat flour
• 1/2 cup blueberries, optional - to be served on top of cooked pancakes
• 1/4 cup walnuts, optional - to be served on top of cooked pancakes

DIRECTIONS:

• Preheat griddle to 400 degrees.
• Combine oats with buttermilk and let stand in small bowl for 12 minutes.
• Spoon flour into a measuring cup and level with a butter knife.
• Combine the flour, baking powder, baking soda, and cinnamon, stirring well.
• Lightly beat extra large egg in small bowl.
• Add the maple syrup and vanilla.
• Stir this into the oat mixture.
• Combine the oat mixture and the flour mixture, stirring until just blended.
• Using 1/4 cup measuring cup, pour batter onto preheated griddle.
• Cook about 3 minutes until bubbles appear on top of the pancakes and the edges look somewhat dried out.  Using pancake turner, flip the pancakes to the other side and cook for about 2 minutes.
• This recipe yields about 6 medium sized pancakes.

SERVING SUGGESTIONS:

• Serve with other fruits such as bananas, cranberries, peaches, etc.
• I like to butter the pancakes, apply a small amount of pure maple syrup, and then add the blueberries and heart healthy walnuts on top.
• These make great snacks or leftovers.

SECRET INGREDIENT:

• The key to this entire exercise/project is the white, whole-wheat flour.  It is sold as pastry flour in some stores, but please check the label to make sure it reads, "white, whole-wheat flour."  What's in a name? Well, it depends on the name.  And in this case, that's the exact name.

Happy Dining!

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Sweet & Savory Monday ~~ El Quicko Crustless Crab Quiche

INGREDIENTS:

• 4 ounces flaked crab meat
• 4 ounces shredded Cheddar cheese
• 1/4 cup chopped green onions
• 4 eggs
• 1 - 4 oz. can diced mild green chilies
• 1 cup evaporated milk
• 1/2 tsp. salt, optional
• 1/2 tsp. powdered mustard
• 1/8 tsp. cayenne pepper
• Dash Hot Hungarian Paprika

INSTRUCTIONS:

• Spray a 9 inch pie plate with cooking spray.
• In medium bowl combine the crab meat, cheese, and onions.
• Press the mixture over the bottom and up sides of sprayed pie plate.
• In a medium bowl, whisk together the eggs, milk, diced green chilies, salt, mustard, and cayenne pepper.
• Pour over crab mixture.
• Sprinkle with Hot Hungarian Paprika.
• Bake at 400 degrees for 30 minutes.
• Remove from oven and let stand for 5-10 minutes before serving.

HELPFUL SUGGESTIONS &/OR SUBSTITUTES:

• You can use either fresh crab meat or imitation crab.
• Egg whites can be substituted for regular eggs.
• Any variety of cheese can be added.
• Shelled and deveined shrimp may be substituted for the crab.
• Evaporated skimmed milk can be used instead of the regular canned milk.
• This is a meal that can be served for breakfast, brunch, lunch or dinner.
• You could use a bottom crust for the recipe if you so desired. Baking time would be increased to approximately one hour at 350 degrees. Insert a knife into center of quiche.  If it comes out clean, the quiche is thoroughly cooked.
• A variety of condiments, garnishes and/or veggies could be served with it.

Here's to healthy eating and happy dining!

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Sweet & Savory Tuesday - Nutritious Breakfast Cookies

INGREDIENTS:

• Shortening
• 1/2 cup butter, softened at room temperature
• 2/3 cup packed brown sugar
• 2 eggs
• 1/2 tsp. vanilla
• 1/2 cup peanut butter (I use crunchy style)
• 1 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt, optional
• 1 tsp. cinnamon
• 1 cup rolled oats, non-instant variety
• 1 cup dried fruit such as apricots, bananas, cranberries, etc.
• 1/2 cup chopped pecans

DIRECTIONS:

• Heat oven to 350 degrees.
• Grease cookie sheet with shortening.  (If you're using a stoneware pan, you don't need to grease it.)
• Place butter in large mixing bowl and beat until creamy.
• Add brown sugar and mix until well blended, scraping sides if necessary.
• Add eggs and vanilla.  Mix on medium speed until combined.
• Add the peanut butter and mix until well blended.
• Place the flour, baking powder, baking soda, salt, and cinnamon in a small bowl.  Stir with a wooden spoon or small whisk.
• Stir flour mixture into the egg mixture.
• Stir in oats, fruit, and chopped nuts.
• Drop dough 2 inches apart onto baking sheet.
• Cook for 13-16 minutes or until cookie edges begin to brown. 

HELPFUL HINTS:

• I double the recipe and freeze the extra cookies if I have any left over.
• These are great to eat during your morning commute or pack in your lunch.
• This is a fun recipe to experiment with by adding additional dried fruits, nuts, seeds, etc.
• I especially like the peanut butter addition.
• Other types of flours can be substituted for the whole wheat; however, you would need to experiment as to determine exactly how much to add.

Here's to a Healthy Breakfast which is the most important meal of your day!

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Sweet & Savory Friday ~~ "Delish & Easy Pecan Rolls"

INGREDIENTS:

• 1/2 cup corn syrup
• 1 stick of butter
• 1/2 tsp. vanilla
• dash of salt, optional
• 1 cup packed brown sugar
• 1 cup pecans, coarsely chopped
• 1/2 cup sugar
• 1/4 cup ground cinnamon
• 2 tubes large refrigerated biscuits, any brand

DIRECTIONS:

• In a medium sized saucepan, combine the brown sugar, corn syrup, butter, vanilla, and salt. 
• Cook and stir over medium heat until sugar is completely dissolved.
• Add the pecans.
• Pour into a greased 13 inch x 9 inch baking pan.
• Combine sugar and cinnamon in a shallow container such as a glass pie plate.
• Cut each biscuit in half and dip it in the sugar and cinnamon mixture.  (I wear a pair of those latex gloves for this part of the project and it seems to work out nicely!)
• Place the biscuits, cut side down, on top of the brown sugar mixture in bottom of baking pan.

• Bake at 375 degrees for 30 minutes or until tops of biscuits are golden brown.
• Invert onto serving plate.

These easy to fix rolls are so delicious they will disappear before your very eyes. They are a consistent family favorite.

Happy Baking, Eating & Reading!

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Sweet & Savory Thursday ~~ Breakfast Casserole

INGREDIENTS:

• 6 slices of bread, cubed with crusts removed
• 1 pound of sausage, browned and well drained
• 9 beaten eggs
• 3 cups milk (or 1 1/2 cups each of milk and half & half)
• 1/2 cup finely diced red bell pepper
• 3 Tbsp. dehydrated onion
• 1/4 tsp. cayenne pepper
• 1 tsp. salt, optional
• 1 tsp. dry mustard
• 1/4 tsp. pepper
• 1 Tbsp. Cajun Sunshine or hot sauce of your choice
• 1 1/2 cups shredded sharp cheddar cheese
• Paprika

DIRECTIONS:

• Place bread cubes in the bottom of a greased 9 x 13 inch baking dish
• Sprinkle browned sausage evenly over the bread cubes
• In a large bowl, beat the eggs well.  Add the milk (or milk and half & half) and all other ingredients.  Mix well.
• Cover with plastic wrap and refrigerate over night.
• Preheat oven to 350 degrees. 
• Sprinkle paprika over the top.
• Bake for 45-50 minutes or until a knife inserted in the center comes out clean
• Serves 12.

This is a great recipe to prepare for the holidays or when you are having out of town company pay you a visit.

Serve with fresh fruit and breakfast rolls.

Happy Breakfasting or Brunching!

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Sweet & Savory Thursday ~~ Bacon Bow Ties

INGREDIENTS:

• 1 pound bacon
• brown sugar

DIRECTIONS:

• Line jelly roll pan or baking pan with aluminum foil.  Place cooling rack on top.  You could also use a broiler pan.
• Tie bacon strips into bow tie shape.
• Cook for one hour at 300 degrees.

                                            

• Turn bow ties over and sprinkle with brown sugar.  
• Bake for another 45 minutes to one hour.
• Make sure to check the centers of the bow ties to see if they are cooked completely.

Happy Reading as you enjoy your bow ties!  Let me know if you can eat just one of these and leave the rest of them on the plate.  :-)  

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Sweet & Savory Thursday ~~ Breakfast In A Pint Jar

                                                   
                                                          BREAKFAST IN A PINT JAR


INGREDIENTS:

• 1/2 cup uncooked rolled oats - non instant variety
• 1/2 tsp. cinnamon
• 1 and 1/2 tsp. chia seeds
• cut up fruit of your choice such as 5 prunes
• additional 1/4 cup fruit such as blueberries
• 1/4 cup yogurt
• 3/4 cup water OR 1 cup milk
• 1/2 tsp. honey
• 1 Tbsp. olive oil

DIRECTIONS:

• Stir the oatmeal, cinnamon, and chia seeds together in bottom of jar.
• Layer the remainder of the ingredients in pint jar in above-listed order.
• Stir all ingredients inside jar before placing in refrigerator in order to get the olive oil thoroughly mixed into the other ingredients.
• Refrigerate overnight.

HELPFUL HINTS & SUGGESTIONS:

• The chia seeds will expand a little bit during the refrigeration process.
• You won't be able to taste the olive oil when eating this oatmeal concoction.
• It is usually the perfect consistency when you open the jar the next morning and prepare to eat your breakfast.
• The oatmeal does its magic inside the pint jar overnight in the refrigerator as it absorbs either the milk or the water.

The above picture reflects what the refrigerated mixture looks like the next morning when you prepare to enjoy your breakfast!

This recipe is taken from the official Sheila Fabulous Collection.

Happy Reading & Healthy Eating!

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Sweet & Savory Thursday ~~ Poppy Seed Muffins

INGREDIENTS:

• 3 eggs - beaten
• 1 1/2 cups milk
• 1 1/2 cups canola or vegetable oil
• 1 1/2 tsp. butter flavoring
• 1 1/2 tsp. vanilla
• 3/4 tsp. almond flavoring
• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 tsp. baking powder
• 1 1/4 tsp. salt
• 3 Tbsp. poppy seeds

INSTRUCTIONS:

• Mix all liquid ingredients in mixing bowl on medium speed for 2 minutes. Fold in dry ingredients and mix well until smooth.
• Pour into greased muffin tins or paper baking cups.
• Bake for approximately 20 minutes at 350 degrees.
• Makes 12 large or 30 small muffins (cupcake size).

HELPFUL HINTS & SUGGESTIONS:

• The real secret to this recipe is the butter flavoring.
• I prefer to use canola oil rather than vegetable oil in this recipe.
• The muffins are very moist and tasty!
• These are my grandchildren's favorites.
• They freeze well, so if it works out better for you to use just a portion of the muffins initially, you will have some for later for guests who drop in unexpectedly.
• The butter flavoring can be a bit of a challenge to locate, but I have been able to score a bottle when needed at Fred Meyer stores.

Happy Reading & Enjoy these muffins!  

Please leave a comment if you try this recipe and like it!

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