Recipes Discovered - Recipes

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Ingredients:

• 1 3/4 cups milk
• 1/4 cup water
• 1/4 cup butter
• 3 eggs
• 1 teaspoons salt
• 2 tablespoons sugar
• 2 2/3 cups all purpose flour
• 2 1/4 teaspoons active dry yeast

Directions:

Combine flour, yeast, sugar and salt in a large bowl, mix to combine. Heat milk, water, and butter until warm (120 - 130 degrees). Add to flour mixture. Add eggs. Using an electric mixer, blend at low speed until moistened and then beet for one minute at medium speed. Cover and refrigerate overnight.

Makes about 6 round Belgium Waffles.

Nutrition:

Substitutions:

Recipe courtesy of

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Ingredients:

• 1/2 cup old-fashioned oatmeal
• 1/4 cup low-fat cottage cheese, yogurt, or tofu
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Directions:

Process the oatmeal, cottage cheese, egg whites, vanilla extract, cinnamon, and nutmeg in a blender until smooth. Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned, about 2 minutes per side.

Makes 3 or 4 pancakes, serves 1.

Nutrition:

Substitutions:

The pancakes are very thin, almost like crepes. I like using flavored yogurts and topping them with the matching fruit.

Adapted from Men’s Health.

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Ingredients:

• 1 cup packed fresh spinach greens, washed and dried
• 1 cup fresh basil leaves
• 1 clove garlic, chopped
• 1/4 cup grated Parmesan, optional
•  2 tablespoons olive oil
• Salt, to taste
• 1 tablespoon butter
• 1 cup fresh spinach greens, washed and dried
• 1/2 cup ham, diced
• 4 eggs, whisked with a little milk or cream
• Salt and freshly cracked black pepper

Directions:

Add the spinach, basil, garlic, and cheese, if using, to a food processor and begin to pulse on low speed. Slowly add the olive oil while the processor is running. Pulse until the ingredients are blended into a smooth sauce, being careful not to overmix. Season, to taste, with salt.

Heat the butter in a medium skillet over medium-high heat. Add the spinach and ham to the skillet, stirring with a wooden spoon to combine. Cook for 2 minutes, and then pour the eggs over the spinach mixture. Allow the eggs to begin to set, and then add a few tablespoons of the pesto, salt, and pepper, to taste. Stir together until eggs are cooked evenly.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Food Network.

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Ingredients:

• 1 1/2 pounds potatoes, peeled
• 2 tablespoons butter
• 1 teaspoon salt
• 1 1/2 cups flour

Directions:

Boil the potatoes in a large pan until tender, then drain well and mash with butter and salt. Allow to col slightly. Turn out on a floured work surface and knead in about one third of its volume in flour, or as much as needed to make pliable dough. It will become easier to handle as the flour is incorporated, but avoid overmixing it. Roll out to a thickness of about 1/2 inch and cut into triangles.

Heat a griddle over medium heat and cook the potato cakes for about 3 to4 minutes on each side until browned. Serve hot with butter and sugar.

Makes 12 pancakes.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food and Cooking

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Ingredients:

• 1 cup old fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Directions:

Combine the dry ingredients in a food processor and processes until coarse crumbs. Add the buttermilk and vanilla and stir until just mixed. Pour 1/3 cupfuls onto a heated grill pan and cook until golden brown. Flip the cake and again cook until golden brown.

Serves 2.

Nutrition:

Substitutions:

My own concoction.

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Ingredients:

• Fresh eggs
• 1 to 2 teaspoons vinegar

Directions:

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water. The vinegar will help the egg whites to congeal more easily.Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Turn off the heat. Cover. Let sit for 4 minutes for medium poached eggs. Lift eggs out of pan with a slotted spoon.

Nutrition:

Substitutions:

Recipe courtesy of Simple Recipes.

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Ingredients:

• 1 cup flour (white or wheat)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 egg
• 1 cup milk, plus extra if needed to thin
• 1/2 cup creamy peanut butter, heated slightly to thin
• Butter, for griddle
• Sliced banana, optional

Directions:

Preheat a griddle. In a large bowl, whisk together dry ingredients. In another bowl, mix in egg, milk, peanut butter. Add the wet ingredients to the dry and mix to combine. The batter should be thick, but add a little extra milk if it feels too thick. Let mixture sit 5 minutes. Melt a little butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. If using the banana, add a couple slices to each pancake. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Strawberry or Blackberry Syrup.

Makes about 8 pancakes.

Nutrition:

Substitutions:

Recipe courtesy of Sunny Anderson.

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Ingredients:

• 1 1/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 eggs
• 3/4 cup plain yogurt
• 3 tablespoons water
• 2 tablespoons strong brewed coffee
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 2 medium bananas, cut into 1/8 inch thick slices
• 1/4 cup cinnamon sugar (mixed half and half)

Directions:

Preheat the oven to 250 degrees.

Mix together the flour, sugar, cocoa, baking soda, and salt. Set aside. In a large bowl, whisk together and eggs, yogurt, water, coffee, oil, and vanilla. Add the dry ingredients and whisk gently but thoroughly. The batter will be dark and thick.

Place a large non stick frying pan over medium heat. Rub the bottom of the pan with butter. Use a 1/4 cup measure to portion the batter into the pan. Immediately turn down the heat. As soon as bubbles form on the top, place sliced of banana on each pancake. Sprinkle with cinnamon sugar, and flip the pancake over. Continue to cook for about 2 more minutes or until the center if gently firm. Remove the pancakes from the pan and place on a cookie sheet. Sprinkle with cinnamon sugar and place in the oven. Cook the rest of the batter, stacking as you go with cinnamon sugar in between the pancakes.

Pancakes can be served with strawberry sauce, caramel, powdered sugar, sour cream, or pecans (or all of the above).

Makes about 12 pancakes.

Nutrition:

Substitutions:

Recipe courtesy of Brownie Points

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Ingredients:

• 2 eggs, well beaten
• 1 1/2 cups of milk or yogurt
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 3 medium apples, peeled and coarsely grated

Directions:

Mix the eggs with the milk or yogurt and vanilla in a large bowl.

In a smaller bowl, whisk the flour, baking powder, salt, sugar, and cinnamon together.

Combine the wet and the dry ingredients and stir in the apples. The batter will be thick. Drop 1/4 cupfuls of batter into a preheated griddle and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.

Makes about 12 pancakes.

Nutrition:

Substitutions:

I used whole wheat flour and 2 teaspoon baking powder and the pancakes turned out great.

Recipe courtesy of Smitten Kitchen.

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Ingredients:

• 2 cups flour, all-purpose, whole wheat, or a combination
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

Directions:

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes about 12 pancakes.

Nutrition:

Substitutions:

Good with hot applesauce as a topping.

Recipe courtesy of allrecipes.com.