Oatmeal Waffles

1 egg
1 1/2 c oats
3/4 c milk
4 T butter, melted and cooled
1 t baking powder
1 T brown sugar
Mix together dry ingredients. Combine egg, milk and butter. Add to dry ingredients, mixing just until blended. Cook a little longer for extra crispness. Makes about 6 thick waffles. When I double, I use equal oats and flour.

All American Waffles

2 eggs, beaten
1 3/4 c milk, stirred into eggs
1/4 c veg oil, stirred into eggs & milk
1 3/4 c flour
2 T sugar
4 t baking powder
1 t salt

Add flour, sugar, baking powder, salt. Stir just until lumps disappear. Bake in waffle maker. Makes about 6 waffles. (I double the recipe and use half white whole wheat, and just 4 t baking powder to have a good stash for future breakfasts)

Blueberry Coffee Cake Muffins

These are very, very yummy. Big hit around here.

Blueberry Coffee Cake Muffins
From: Barefoot Contessa Family Style by Ina Garten
(Clarkson Potter; October 2002; ISBN:060961066X; HC)
Cookbook Heaven @ Recipelink.com

There were days at Barefoot Contessa in Westhampton Beach when we would bake 2,000 muffins on a Saturday morning and they would all be gone by 9:30 A.M. As bakers came out of the kitchen with more muffins, people would try to grab them off the trays. I guess there's not much that's as appealing as a freshly baked muffin!

Makes 16 muffins

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra -large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries, picked through for stems

1. Preheat the oven to 350 degrees. Place 16 paper liners in muffin pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

The bakers at Barefoot Contessa use an ice-cream scoop to measure the batter so that every muffin comes out the same size.

Greasing the tops of the pans makes it easier to take the muffins out.

Delicious Versatile Scones Recipe

These were also in the BG, but I had to repost here. They are that good. I divided the dough in two and mixed coconut in half and chocolate chips in the other.

Delicious Versatile Scones Recipe

Ingredients

* 1 cup sour cream (preferably low-fat)
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter - very cold
* 1 egg
* 1 cup desired mix-ins
* (blueberries with lemon zest, dried cranberries and orange zest,
* dried currants, chocolate chips, etc)


Directions

1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F.
3. In a large bowl, mix the dry ingredients.
4. Cut in the butter.
5. Stir the sour cream mixture and egg into the flour mixture until just moistened.
6. Add desired mix-ins
7. (At this point you can split the dough in half or thirds for more variations)
8. Turn dough out onto a lightly floured surface, and knead briefly.
9. Roll or pat dough into a 3/4 inch thick round.
10. Cut into 12 wedges, or cut with small biscuit cutter.
11. Place scones 2 inches apart on the prepared baking sheet.
12. Bake 12 to 15 minutes until golden brown on the bottom.

Best Basic Homemade Pancake Mix

I had some buttermilk on hand, so I found this recipe online. It made wonderfully fluffy pancakes. It was good alone or would be a perfect base recipe for any additions! You'll want to double this one. Oh, and I added a tsp of Watkins DS Vanilla (Yum!)

"It only takes a few minutes longer to make from scratch pancakes, and they're so much better than box mix versions. You can even mix these up the night before. Very easy! You can use regular milk, but the buttermilk makes the pancakes lighter and fluffier."

Buttermilk Pancakes
1 egg
1 cup buttermilk
1/2 tsp baking soda
1 cup plain flour
1 TBS sugar
1 TBS cooking oil
1 1/2 tsp baking powder
1/2 tsp salt

Beat the egg and then add the buttermilk and soda. Stir in flour, sugar, oil, baking powder and salt. Stir until blended. Try to get any lumps out but don't overdo it on the stirring. Heat a griddle or frying pan with a little oil or butter. You want medium heat and for the oil/butter to be hot but not burned. Dip out enough batter to make pancakes about 3 to 4 inches around. You can, of course, make big ones or little silver dollar sized. When the edges "set" and have bubbles, flip the pancakes. As you're cooking, you'll probably need to add a little more oil or butter as you go. Just add small amounts as needed. You can keep a plate warm in the oven and complete the whole batch. This recipe makes 8 to 10 medium pancakes."

BRAINLESS BANANA PANCAKES

BRAINLESS BANANA PANCAKES

Serves: 3

So yummy and sweet ... you don't even need syrup!

INGREDIENTS
1 cup flour
2 tsp baking powder
1 banana, mashed
1-1/4 cups soy milk
1 tbsp sweetener
sliced fresh fruit (garnish)

DIRECTIONS
1. In a large bowl, sift the flour and baking powder together.

2. In a small bowl, mash the banana with a fork and add 1/4 cup of
the milk, mixing together until there are no lumps. Add the banana,
sweetener, and remaining soy milk to the dry mix and stir together
until "just mixed."

3. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan
or a lightly oiled frying pan and cover with a lid. Let sit on medium
heat until the center starts to bubble and become sturdy. Flip
pancake over and cook other side until golden brown. Repeat process
until all the batter is gone.

4. Garnish with fresh fruit and maple syrup.

Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and
Sarah Kramer (www.GoVegan.net), Arsenal Pulp Press.

NUTRITION INFO
Calories: 247
Fat: 2.6 g
Carbohydrates: 48.4 g
Protein: 9.3 g

Chocolate Lovers Oatmeal

(from the Quaker Oatmeal website)

This one tastes a little like a creamy chocolate oatmeal cookie. And I sprinkled some cinnamon on top before eating it.

1 1/4 cups milk or chocolate milk
2/3 cup quick or old fashioned oats
1/8 t salt
1 T semi-sweet chocolate chips

In a medium saucepan, bring milk just to a boil. Add in other ingredients. Reduce heat to low. Cook 1-2 min for quick oats or 5 for old fashioned, stirring occasionally. Let sit until it reaches the consistency you like. Makes 2 servings.

Weight Watchers Chocolate Muffins

• 1 box devils food cake mix (or white, spice, yellow..)
• 1 can (15 oz) solid pack pumpkin (not pumpkin pie filling)

Mix together. Do not add anything else that is mentioned on the box. It only takes these 2 ingredients. That's all. Mixture will be very thick (and you will be tempted to add something, but don't.) Place in muffin tins, sprayed with non stick spray. Bake at 400 degrees F for 20 minutes. Makes 12 muffins.

1 Muffin is 180 calories, 2.5 G fat, 37 carbs, 2.5 G fiber, 2.5 G protein = 3 WW points

Golden Chocolate Chip Muffins (King Arthur Flour)

King Arthur 100% Organic White Whole Wheat Flour is the best flour on the planet! And it’s a star performer in these luscious chocolate chip muffins.

• 1/2 cup (4 ounces) butter
• 1 cup (7 ounces) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/8 to 1/2 teaspoon extra-strong flavor, optional*
• 2 large eggs
• 1/2 cup (4 ounces) milk
• 2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour*
• 2 cups (12 ounces) chocolate chips
• coarse sparkling sugar, for topping
• Add a little extra zing to your muffins with a complementary flavor: cinnamon and coconut extra-strong flavors are both good choices. Start with 1/8 teaspoon, adding more to taste.
  

Preheat the oven to 350°F. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan.

Beat together the butter, sugar, baking powder, salt, vanilla, and flavor (if you're using it) until fluffy. Beat in the eggs one at a time; then stir in the milk. Mix in the flour, then the chocolate chips.

Spoon the batter into the muffin cups; they’ll be quite full. Sprinkle each muffin with a little coarse sugar. Bake the muffins for 25 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it (a little chocolate is OK!).
Yield: 12 muffins.