Tasty Tuesday

Mom is Great! She Gives Us Breakfast Cake!

from Heavenly Homemakers

http://heavenlyhomemakers.com/mom-is-great-she-gives-us-breakfast-cake

1 cup butter, melted and cooled
3/4 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
¾ cup honey
2 eggs
1 t. sea salt
1 t. baking soda
1 t. vanilla
1 cup raisins, chocolate chips or other dried fruit  (we used cinnamon chips)

Stir together butter, buttermilk, flour and oats in a glass bowl. Cover with a cloth and allow the grains to soak on your counter overnight or for at least 8 hours.
Stir in honey, eggs, salt, baking soda and vanilla.(It does take a bit of work to mix in the remaining ingredients, but with a hand mixer and a little patience, it wasn't to bad.)  Fold in raisins, chocolate chips or dried fruit. Pour into a buttered 9×9 inch baking pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in the middle comes out clean.

This is soooo yummy!!  I had 2 pieces.

Tasty Tuesday

Happy Belated Father's Day.

Mr. Wonderful got breakfast in bed.  We made him pancakes and bacon.  Somehow, you can never go wrong when you put bacon beside anything!

Jasper Atkins Pancakes

(The semi-healthy version)

   1/2 c whole wheat flour    2 tbs coconut oil

 1/2 white flour    1 egg  

2 tbs baking powder     3/4 c milk   

    2 tbs (100% pure) maple syrup 

Mix dry ingredients.  Add oil.

Cut in oil with a pasty blender or fork.  Add all other
ingredients and mix with spoon.

Pour into skillet and cook until bubbles start to form.

Flip.

And serve.
(mangos,bacon, and warm maple syrup)

I would have taken a picture of him enjoying it, but I thought he wouldn't appreciate that.  Hope everyone had a great Father's Day.

Tasty Tuesday

GIANT BREAKFAST COOKIES

from Heavenly homemakers

Ingredients:

1 cup butter, melted    

3/4 cup honey  

2 eggs    

1 tsp. salt     

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 cup buttermilk

 2 cups whole wheat flour

 2 cups whole rolled oats

1 cup raisins or chocolate chips

Melt and cool butter.  In a glass bowl, stir together flour, oats, butter and cultured buttermilk.  Add a bit more buttermilk than the 1/2 cup the recipe calls for if the grains are not all moistened.  Cover and let the grains soak overnight.  Stir in the remaining ingredients in the morning and bake.

Confession:  I am not one to plan ahead!!  So, if you are like me, this is how you make it...

Melt butter in a glass bowl and let cool.
  Add flour, oats, and buttermilk.  Mix well. 
Let set while you mix the rest of the ingredients.

Mix the remaining ingredients in a large bowl.

Add oatmeal mixture to bowl and mix with hand mixer.

Fold in raisins and/or chocolate chips.





Scoop heaping tablespoons of dough onto a cookie sheet.

Bake at 350* for 15-20 minutes.  Allow to cool 3-4 minutes on cookie sheet
before removing cookies to cool on a wire rack.

YUM!! Enjoy with milk.

Come to find out, one of my kids doesn't like the chocolate chips in anything baked. She said it made them taste like dark chocolate. huh! 

Click here for a printable recipe 

  http://heavenlyhomemakers.com/giant-breakfast-cookies

Tasty Tuesday

Homemade Egg, Bacon and Cheese Muffins

This is my take on 100 days of real food Breakfast casserole bites.

http://www.100daysofrealfood.com/2012/01/11/recipe-breakfast-casserole-bites/

My first attempt, I followed the recipe.  I had a really hard time getting the paper off and my kids were eating 4-6 of them for breakfast.  How could I get more egg in one cup?  Here's my solution:

Ingredients:

•  14 eggs
• Bacon
• Grated cheese
• 1/4 cup Milk
• Salt and Pepper (to taste)
• 12 English Muffins
• Butter

Chop bacon and fry until crispy.
Remove from pan and let cool on a plate.

Crack eggs into large bowl.

Whisk together eggs, milk, salt and pepper. 

Grease extra large muffin tins with real butter.

Sprinkle bacon into each cup.

Pour egg mixture evenly into each cup.

Top with cheese

Bake at 350* for 15 minutes or until eggs set.

The eggs will rise up out of the pan, but don't worry,
they will go back down when cooled.

Remove from muffin tin while still warm.
Place on a cookie sheet that is covered with wax paper.
Once completely cooled, place in freezer for about 2 hours.
Once frozen, remove from cookie sheet and store in a Ziploc bag. 
Keep in the freezer with the English muffins until
ready to use.

To reheat:
Remove from freezer.  Defrost egg cup and muffin for 45 seconds in the microwave (use defrost button).  Place muffin in the toaster and toast.  Heat the egg cup in the microwave at regular power for about 1 minute.  When muffin is toasted, spread with butter, and place egg cup in the middle.
ENJOY WITH A LARGE CUP OF YOUR FAVORITE BEVERAGE