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 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 Tuesday ~~ Moist Molasses Marvels

STEP 1:

• Mix together in mixing bowl:
• 3/4 cup soft shortening
• 1 cup brown sugar (packed)
• 1 egg
• 1/4 cup molasses

STEP 2:

• Sift together in another bowl:
• 2 1/4 cups Gold Medal flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. salt, optional

STEP 3:

• Mix dry ingredients into molasses mixture.

STEP 4:

• Chill dough in refrigerator for at least 2 hours or overnight.

STEP 5:

• Heat oven to 375 degrees.
• Lightly grease baking sheets.
• Roll teaspoonfuls of chilled dough into balls the size of large walnuts.
• Dip tops in granulated sugar, optional.
• Place cookies, sugared side up, 3 inches apart on baking sheet.
• Bake 10-12 minutes, or just until set, but not hardened.
• Cool on wire rack.
• Yields approximately 4 dozen cookies.

One of the major things I like the best about these cookies is that they do not dry out as some molasses varieties have a tendency to do.

Serve with coffee, hot tea, ice cream, iced tea or milk.  

Happy Baking & Eating.  Enjoy!

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Sweet & Savory Thursday ~~ Guest Food Blogger Anna Crisman

As a Christian wife and mother, it is my desire to inspire and encourage you with the richness of God’s many blessings! At LifeBellissima.com, I blog on a variety of topics that are near and dear to my heart — family life, homeschooling, organic food/recipes (which of course includes chocolate!) and our many adventures in the country with a tabby cat, several rabbits, and seven Rhode Island Red hens!

I love the flavor of candied pecans as well as the combination of chocolate with pecans, so I’ve tried to incorporate all three flavors into this new muffin recipe. These are great for a snack, light dessert or sweet breakfast. I hope you’ll give them a try and let me know how you like them!

Honey Pecan – Chocolate Chip Muffins

*I prefer to use all organic ingredients

1 cup pecans, finely chopped or pulsed in a food processor

1/4 teaspoon cinnamon

1 Tablespoon coconut sugar

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup vanilla almond milk

2/3 cup raw honey

6 Tablespoons coconut oil, softened

1 Tablespoon vanilla

3/4 cup chocolate chips

-Preheat oven to 375 degrees Fahrenheit

-In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

-In a stand mixer, with a hand mixer or by hand, gently whisk together the eggs, vanilla almond milk, honey, coconut oil and vanilla until combined.

-Gently blend in the flour, baking powder and salt until incorporated into the wet ingredients.

-Gently fold in the pecan, cinnamon, coconut sugar and chocolate chips by hand.

-Fill muffin liners or cases approximately 2/3 full, and bake for 13-15 minutes or until toothpick comes out clean.

-Garnish with chopped pecans and shaved chocolate, if desired.

Enjoy!

Please stop by Anna's blog and take a tour:  http://lifebellissima.com

Happy Eating & Reading!

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