Applesauce Pancakes

november2008-112

I have a series of apple related posts, after receiving a giant bag of apples from my grandma, I have made tons of applely treats. My daughters Sasha loves pancakes and applesauce, and I thought she would be delighted if I combined the two. Needless to say, she was not disappointed. These are a perfect fall breakfast, we paired our pancakes with a sausage patty.

APPLE PANCAKES
2 c AP Flour
1/4 c brown sugar
2 T baking powder
1 t salt
2 eggs, beaten
1 c milk
1 single serving container of non sweetened applesauce
1/4 c butter, melted

Combine the dry ingredients in a separate bowl. Combine eggs, milk, applesauce, and butter; add to dry ingredients and mix well. Pour about 1/3 cup of batter onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

APPLE TOPPING
2 T butter
3-4 apples, pealed and sliced thinly
1/8 c brown sugar
2 T half and half

Melt butter in skillet over medium heat. Simmer apples and sugar in butter until apples are soft and carameled colored. Stir in half and half. Serve warm over pancakes. ENJOY!

My other pancake recipes
Banana Walnut Cornmeal Pancakes
Biggest Loser Blueberry Pancakes

My other apple recipes:
Apple Fritters

Apple Fritters

november2008-059

I have made regular ole glazed doughnuts, which turned out wonderfully. Honestly, there is nothing like eating a doughnut that is still warm. Making yeast doughnuts are not something you can whip-up on a whim however,  you need to wait for them to raise before you can fry them. All the waiting is well worth it, I promise.

The other weekend we were low on grocery supplies, and I was craving something doughnutty. I still have a small surplus of apples from my great grandma’s tree that needed to be used. Like a light bulb going off in my head it came to me, APPLE FRITTERS!

november2008-061

This fall at the farmer’s market  I had an apple fritter that was as large as my head. It was a perfect combination of crispy outside and soft inside. It was delicious. I have never had homemade apple fritters before and wondered how difficult it would be to make at home. I found my recipe at the appropriately named The Picky Apple blog, after searching for a recipe that included chopped apples, not fried apple rings. I did try to make an apple fritter as big as my head, like the ones at the farmer’s market. I failed miserably. The outside was super crunchy (which I like), but the inside was not cooked. I did not have enough oil to adequately fill my dutch oven to fry such a giant fritter. I settled with doughnut hole size fritters, and enjoyed the applely deliciousness. These are so easy to make. You must try this recipe!

Head on over to The Picky Apple get the recipe. ENJOY (I know I did)!

Cinnamon Rolls

september2008-292

Paula Deen. The Queen of all things delicious. I don’t think I have ever made one of her recipes that I did not love, or see her cook something that did not make my mouth water. Well I take that back, the other day on Paula’s Home Cooking she was making Peanut Butter Cheese Fudge, and my stomach did flip-flops.

I recently made Paula’s Cinnamon Rolls for my husband to take to work, they were a huge success, the pan came back empty. This recipe is a MUST TRY! For me it is a WILL MAKE AGAIN!

Click on the cinnamon roll link to get the recipe.

september2008-281

Banana Walnut Cornmeal Pancakes

The other day I was shopping at Aldi’s, where I picked up a bag of ripe bananas on the cheap. I thought a good use of these bananas would be to take some and make them into pancakes. Sasha loves bananas, so I made these tasty pancakes for her for breakfast. I found the recipe at epicurious.com. It called for pecans, which would have been wonderful, but I only had walnuts in the cupboard. I followed the recipe exactly, except for changing the type of nut. They were quick and easy to make. Give them a try, find the recipe here.

The Best Blueberry Muffins

I picked up a pint of blueberry muffins at the Farmer’s Market last week; last night I turned them into the most delicious blueberry muffins. These are the best blueberry muffins I’ve ever had; and as a bonus they are low in calories! Truly a delicious breakfast (or snack) without the guilt. Each muffin contains 169 calories, so don’t feel bad about reaching for seconds. I found the original recipe on Cooking Light’s website, but due to the availability of ingredients in the pantry I needed to adapt it to fit my needs. Below is my adaptation. ENJOY!

THE BEST BLUEBERRY MUFFINS
Yield: 16 large muffins
Serving size: 1 muffin
160 calories (45 from fat)

1 2/3 c quick-cooking oats
2/3 c whole wheat flour
1/2 c AP flour
3/4 c packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 c fat-free sour cream
1/2 c skim milk
1/4 c canola oil
2 tsp lemon juice
2 large eggs
2 c fresh blueberries
2 T granulated sugar

Preheat oven to 400 degrees F.

Place oats in a food processor; pulse until oats resemble coarse meal. Place in a large bowl, add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine sour cream and skim milk, stir to thin out sour cream. Add oil add eggs; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in lemon juice. Gently fold in blueberries until just combined.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 18-20 minutes or until muffins spring back when touched lightly in center.

Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

*If using frozen berries, toss with 2 T flour to coat.

Hotel Cooking

My husband and I are in beautiful Scottsdale, AZ for a FileMaker Developer Conference. (That is FileMaker DevCon to you techies. ) Alex is in conferences all day, while I am enjoying my time reading, exercising and swimming at the hotel. Unfortunately since I am not a conference “attendee”, I am on my own for food. I can be resourceful, I can survive.

When we arrived, we went to the grocery store and picked up a few snackie foods, something to get me by during the day. We then went to our hotel to check in, much to my surprise, NO MICROWAVE! For breakfast I had Quaker Oatmeal, that I made by heating water in the small coffee pot. It was delicious, except I had to eat it luke warm, because there where no utensils, and I had to use my fingers. Yeah I am roughing it.  Lunch consisted of Yoplait Yo-Plus yogurt (eaten with my fingers and for digestive health) and cheese slices with Toasted Wheat Thins chips, not too terrible. I did call the front desk and ask if there was a microwave for their guests to use, well lo and behold they delivered one to my room.

Tonight’s meal is looking more promising; we are going out to eat with my husband’s boss and his wife. Chart House Restaurant was recommended to his boss; I checked out the menu, everything sounds like it is going to be delicious; I just wonder if it will cost both arms and legs to eat.

Homemade Whole Wheat Waffles

Lately I have been on a whole wheat flour kick. I have been incorporating this delicious grain into many of my baking adventures. My palate has really matured over the years. I remember when I was little my mom almost always bought whole wheat bread; eating would make me gag. I was totally a cottage white bread little girl. My mother-in-law made me a sandwich on Sara Lee’s Whole Wheat Bread with Honey. This changed my perception on wheat bread, and now it is the only sandwich bread I buy.

Haven’t eaten wheat bread in awhile? Why don’t you start simple and have whole wheat pancakes or waffles. Wheat is an excellent source of fiber and iron. These waffles are delicious, in fact, my two year old ate an entire four square waffle herself. The entire time she was eating it she kept saying “Yummy momma, mmmm.” I don’t think I will ever miss waffles made with white flour. I am a changed waffle eater.

Top your waffle with sugar free syrup (extremely low in calories) and you have yourself a low calorie and filling breakfast.

HOMEMADE WHOLE WHEAT WAFFLES
from RecipeZaar

3 cups whole wheat flour
2 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c oil
4 eggs
4 c buttermilk
pinch of nutmeg or cinnamon

Whisk together dry ingredients; combine oil and eggs in a measuring cup, add to dry mixture. Pour buttermilk in and whisk till all clumps and lumps are gone. pour 1/2 Cup of batter onto a hot waffle iron (for a 7 inches round), or 1 1/2 cups or ballet on a square iron (8″ by 8″ makes 4″ squares).

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