Banana Muffin French Toast

French Toast Casserole If you have leftover banana muffins, you can easily turn them into a delicious French toast casserole. This dish is perfect for breakfast or brunch and can feed a crowd. Here’s how to make it: Ingredients: 6-8 leftover banana muffins, sliced into 1-inch cubes 4 eggs 1 cup milk 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup chopped pecans (optional) Butter or cooking spray for greasing the baking dish Preheat the oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray. Arrange the sliced banana muffins in the baking dish. In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until well combined. Pour the egg mixture over the banana muffins, making sure to cover them evenly. Sprinkle the chopped pecans over the top of the casserole, if using. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is set. Let the casserole cool for a few minutes before slicing and serving. This French toast casserole is a great way to use up leftover banana muffins and is sure to be a hit with your family or guests. Serve it with a side of fresh fruit and a drizzle of maple syrup for a delicious and satisfying breakfast or brunch.

Einkorn Biscuits

Easy Homemade Biscuits These homemade biscuits are flaky, tender, and completely easy to make! Pair them with anything from gravy to strawberry jam! Make them with einkorn flour or any wheat. Course Bread, Breakfast Cuisine American Easy Homemade Biscuits https://www.amodernhomestead.com/easy-homemade-biscuits/ 2 1/2 cups flour (we use einkorn) 1 tbsp baking powder (we use homemade) 1 tbsp honey or sugar 1/2 tsp salt 5 tbsp cold butter, sliced 1 cup milk (you may not need all of it) 1. Preheat oven to 400° 2. Combine dry ingredients, either in a food processor or by hand. If using honey, add during the next step. 3. Add butter slices to dry mix, cut in until mix resembles coarse crumble. Pulse if using food processor - be careful not to over mix. 4. Add milk and mix until a shaggy dough forms. You may not need all the milk, depending on the type of flour you are using. 5. Scrap dough onto a well flour surface. Flour dough and form into a ball. Keep all sides of dough floured while working. 6. Press or roll dough into a 1 inch high disc. Fold dough in half lengthwise, then in half sideways so that it is folded in quarters. 7. Roll dough into a 1 inch high disc and cut with a glass or biscuit cutter. I use this 2" biscuit cutter. 8. Place on a parchment lined tray and bake for 12-15 minutes, or until golden brown Thank you to source: https://www.amodernhomestead.com/easy-homemade-biscuits/

Einkorn Sourdough Bread

https://www.culturedfoodlife.com/recipe/einkorn-sourdough-bread/

Grandma Ludwig Chocolate Sauce

1 c. sugar 3 T. cocoa 3/4 c. evaporated milk 1/2 c. butter Boil in a double boiler (water underneath) until it thickens. Stir periodically! It takes about 20 minutes.

Aunt Margaret's Butterflake Rolls

Aunt Margaret's White Butterflake Rolls 

 1 ½ T. yeast 

1 t. sugar 

½ c. warm water – 

Mix together and set aside 

 1 c. milk, scalded 

1 square butter

 ½ c. sugar 

2. t. salt 

Mix together in a mixer and then add 

1 c. flour and beat it up.

 By then the milk is cooled. Put 2 cups more flour in the mixture and then slowly add the yeast mixture and a little more flour. 

Put three eggs in, one at a time. Mix well and then put dough hook on and knead for about 15 minutes. The dough should be smooth and bubbly. 5 ½ to 6 c. of white bread flour + butter for rolling out Spray a large bowl with Pam and put the dough in to rise. Turn dough over and let it rise until double. Probably an hour or longer. These are rolled out as Butter Fans. 

Roll dough into 27 x 14-inch rectangle, ¼ inch thick. Cut crosswise into eighteen 1 ½ inch strips. Brush with melted butter. Make 6 strips; cut into 9 portions. Place cut side down in the greased muffin pan. Let rise. (at least an hour) Bake at 350 to 375 degrees for approximately 15 minutes. Aunt Margaret used to put a little more butter over the top with a pastry brush while they were still hot. VERY YUMMY!!

Aunt Margaret's Clay Recipe for kids

1 cup flour

1 cup salt

1 t. alum

Add coloring and cold water

High Altitude Peanut Blossoms

INGREDIENTS • 48 Chocolate Kisses • 1/2 cup Shortening • 3/4 Cup Creamy Peanut Butter • 1/3 cup Granulated sugar • 1/3 cup packed light brown sugar • 1 Egg • 2 tablespoons milk • 1 teaspoon vanilla • 1 1/2 cups all-purpose flour • 1 teaspoon Baking soda • 1/2 teaspoon Salt • Granulated sugar INSTRUCTIONS Heat oven to 375° . Remove wrappers from chocolate. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Einkorn Wheat Recipes

6 MUST-HAVE EINKORN RECIPES Enjoy these fan favorite recipes in a format you can print enjoy again and again. 2 entrees, 2 breakfasts, 1 dessert, and 1 snack! 1 CREAMY CHICKEN SOUP WITH BUTTERY EINKORN BREADSTICKS INGREDIENTS Bread Sticks  6 tablespoons Butter  2 cups Milk  1 1/2 tablespoons Aluminum Free Baking Powder  5-6 cups Einkorn Flour  2 tablespoons Sucanat  1 1/2 teaspoons Salt  2 tablespoons Coconut Flour  Seasonings of Choice Soup  4 Potatoes  4 Carrots  3 stalks Celery  1 can Chicken 12.5 oz  1/2 tablespoon Real Salt  Pepper To taste  1/2 teaspoon Garlic Powder  2 tablespoons Parsley  1/4 cup Parmesan Optional  1 cup Milk  1/2 cup Einkorn Flour DIRECTIONS Soup 1. Chop potatoes, carrots, and celery. 2. Combine vegetables in pot with chicken and spices. Cover with water and boil until vegetables are cooked. 3. In separate bowl, combine 1 cup of milk, 1/2 cup of einkorn flour, and 1/4 cup of Parmesan and stir with wire whisk. 4. Pour flour/milk mixture gradually into boiling soup while stirring with whisk. Einkorn is fantastic for thickening soups! 5. If it stops boiling at that point, bring it back to a boil and then stir for 1 minute. If it doesn’t stop boiling when you pour the mixture in, stir for one minute and remove from heat. 6. Add water if it’s thicker than desired. 7. Salt to taste. Bread Sticks 1. Cut butter into chunks and place in jelly roll pan. Place pan in oven while oven preheats to 425ºF. 2. Combine milk, 4 cups of einkorn flour, sucanat, baking powder, salt, and coconut flour in mixer and mix. 3. Add 1-2 cups more of einkorn flour until it cleans the sides of the bowl. Don’t overdo it. 4. Sprinkle flour on counter top. Roll dough out into rectangle 1/4-inch thick. 5. Cut into inch-wide strips of whatever length you desire. 6. Remove pan from oven. To place the bread sticks in pan, dip one side in butter from pan and lay on the other side. 1. Place one side in the buttered pan 2. Lift and turn over 3 3. Lay on other side 4. Place close to previous one 7. Season with salt and whatever else you want (garlic is great) before baking. 8. Bake for 12-15 minutes. 4 HONEY MUSTARD CHICKEN WRAP WITH EINKORN TORTILLA INGREDIENTS Einkorn Tortillas  6-8 cups Freshly Milled Einkorn Flour Approximate  1 Tablespoon Sea Salt  1 ½ cups hot tap water  1 Cup melted coconut oil Wraps  Shredded Chicken  Tomatoes Sliced  Avacados Sliced  Lettuce  Honey Mustard Dressing  Purple Onion Sliced  Einkorn Tortillas 1 Quart of Honey Mustard Dressing  1 cup Honey  1/2 cup Dijon Mustard  1/3 cup Apple Cider Vinegar  2 clove Garlic  2 tablespoons Lemon Juice  2 cups Olive Oil DIRECTIONS Tortillas 1. In a mixer, combine water, coconut oil, salt, and 3 cups of einkorn flour. Mix thoroughly. While mixing, gradually add more flour (3-5 cups) until dough sticks to itself and is soft but not sticky. The amount of flour depends on how settled your flour is, so just pay attention to consistency. Err on the side of a little wet. Being a little wet is preferable to too dry You’ll Never Go Back to Regular Wheat Tortillas. 5 2. Divide the dough in however many tortillas you want. This batch will make sixteen tortillas the size for wraps and more for smaller things like tacos. 3. Roll out on floured surface with rolling pin until very thin. See pictures below for example. (If you have a tortilla press, you may use that) 4. Cook on hot skillet. 5. Enjoy with all your favorite wrap, taco, and burrito recipes! 6 Wrap 1. Make Honey Mustard Dressing. Blend honey, mustard, vinegar, garlic, and lemon juice. While blending, gradually add olive oil. 2. Assemble wrap ingredients on tortilla in desired amounts. 3. Fold in one end, and roll up. 7 EINKORN PEANUT BUTTER COOKIES INGREDIENTS  4 whole eggs  1 1/4 cups Palm Shortening Or Butter  3 cups Powdered Sucanat  2 tablespoons Vanilla  1 1/2 cups Peanut Butter  3 cups Einkorn Flour  2 tablespoons Coconut Flour  2 teaspoons Salt 1 1/2 if using butter  2 1/2 teaspoons Baking Soda  1 1/2 teaspoons Baking Powder  2 2/3 cups Oats Blended  12 ounce Peanut Butter Chips Optional DIRECTIONS 1. Cream first five ingredients. 2. Add remaining ingredients. 3, Mix all ingredients together (Don’t overmix or it becomes too oily) 4. Spoon onto cookie sheet and flatten slightly with a fork. 5. Bake at 325º in convection oven (350º in normal oven) for 8-10 minutes. Melt-in-your-mouth Favorites EINKORN BERRY CEREAL INGREDIENTS  2 1/2 cups Water  1 cup Einkorn Berries  1 pinch Salt  1/2 can Coconut Milk  Fresh or frozen fruit  Honey or other sweetener DIRECTIONS 1. Put water, berries, and salt in a pot (Crockpot overnight or boil on stove for 45 minutes) 2. Add coconut milk 3. Sweeten to taste with honey or other sweetener. 4. Add fresh or frozen fruit. Start the day off right with this healthy and delicious hot cereal! SOURDOUGH EINKORN CRACKERS WITH HOMEMADE PESTO INGREDIENTS Crackers  1 1/2 cups Hot Tap Water  3/4 cup Melted coconut oil  1 tablespoon Real Salt  1 teaspoon Onion Powder  1 teaspoon Garlic Powder  6 cups Einkorn Flour  2 cups Sourdough Start  1 cup Grated Cheddar Cheese Optional for variation Pesto  1 cup Fresh Basil Slightly Packed Or 1 cup of spinach and 3 drops of basil essential oil  1/4 cup Avacado Oil  2 small clove Garlic Or 1 large clove  1/4 cup Pine Nuts or Sunflower Seeds  1/4 teaspoon Real Salt  1/2 cup Parmesan Cheese DIRECTIONS Crackers 1. To get coarse flour, blend 6 cups of einkorn berries in a blender (Blend 2-3 cups at a time for 60-90 seconds) 2. Thoroughly mix first five ingredients and 4 cups of flour. 3. Add sourdough start and mix. 4. Add remaining flour until right consistency. It should be one mass pulled completely away from sides of bowl and should not be sticky. 5. Let rest in warm place for 4-6 hours. Forget Processed Crackers. Make them at home and love both the ingredients and the taste! 10 6. Roll out dough as thin as possible. Cut into a few large rectangles. (For cheese cracker variation, knead graded cheese into the dough before rolling out.) 7. Place 1-2 rectangles on hot griddle at a time. Once you’ve laid one down, salt the side that’s facing up. When it’s starting to bubble slightly and is ready to flip, fork the whole thing thoroughly. Lay rough rectangle on Griddle Fork thoroughly before turning 8. Flip over and, while still on griddle, cut into little squares with a pizza cutter. Cut into little squares after turning 9. Once both sides have browned a little, place on cookie rack to cool. (See above picture for example of correct coloring). 10. Let cool completely before serving or storing in airtight container. Note: These are crackers. If they are not cooked long enough or not allowed to cool long enough, they will be chewy instead of crunchy. Pesto 1. Blend all ingredients in food processor or blender until desired consistency. 11 EINKORN NATURALLY LEAVENED PUMPKIN CHOCOLATE CHIP MUFFINS INGREDIENTS  4 1/2 tablespoons Ground Flax seed (*Or 3 eggs)  1/2 cup Very hot tap water (Not if you're using eggs)  15 ounce Pumpkin  3 cups Sucanat  1 tablespoon Cinnamon  1 1/2 teaspoons Salt  3/4 cup Melted coconut oil  1 cup Pecans  1 tablespoon Vanilla  1/2 teaspoon clove  1/2 teaspoon Nutmeg  1 teaspoon Ginger  1 cup Apple Sauce  1 1/2 cups Sourdough Start  1 to 2 cups Chocolate Chips  7 cups Einkorn Flour Approximately  1/2 cup Warm Water  1 tablespoon Baking Soda  1 teaspoon Baking Powder (Possibly...see directions) DIRECTIONS 1. Combine the flax and hot water in a mixing bowl and let gel (*If you are using eggs, wait until after step 4 to add the eggs to batter). 2. Mix in pumpkin, sucanat, cinnamon, salt, coconut oil, vanilla, clove, nutmeg, and ginger. 3. Mix in pecans, applesauce, sourdough start, chocolate chips, flour, and warm water. 4. Leave on counter at room temperature for 4-8 hours (we like to mix up at night and bake in the morning) to let culture. Before After 12 5. Add baking soda (**If the temperature in the house was a little on the cool side and the consistency isn’t spongy, add baking powder) 6. Bake in greased muffin tins or muffin cups at 375ºF for about 22 minutes (Makes about 4 dozen).

Snickerdoodles -- Dennis and Colleen Johnson

Snickerdoodles 1 c soft shortening 1 1/2 c sugar 2 eggs 2 3/4 c sifted flour 2 t cream of tartar 1 t soda 1/2 t salt Mix shortening, sugar and eggs together thoroughly. Sift together dry ingredients and stir in. Chill dough and then roll into balls the size of a small walnut. Roll in mixture of 2 t cinnamon and 2T sugar. Place about 2 inches apart on an ungreased baking sheet. Bake at 350' for about 7 minutes. As soon as top has a slight crackle, take them out of oven. Do not overbake.

Peanut Blossoms -- Margaret Johnson

Peanut Blossoms - Grandma Margaret Johnson 1 c shortening 1 c peanut butter 1 c sugar 1 c brown sugar 2 eggs 3 2/3 c flour 2 t soda 1 t salt 4T milk 1 t vanilla 48 milk chocolate kisses Cream shortening, peanut butter with sugar and eggs. Blend well. Sift flour with soda, salt and add to mixture with milk and vanilla. Mix well. Roll mixture into small balls and then roll in sugar and place on a greased cookie sheet. Bake at 350 for about 7 minutes. Do not overbake. Top with kisses while hot. Cool

Allred's Orchard -- Sarah's Fresh Peace Ice Cream

Fresh Peach Ice Cream “No Churn” 5 Peaches, peeled and cut (approx. 3 cups) ¼ Cup Sugar 1 Tbsp Fresh squeezed lemon juice 1 14oz can Sweetened Condensed Milk 2 ½ Cups Heavy Cream 1 tsp Vanilla 1 tsp Almond Extract (optional) ½ tsp Salt Instructions: 1. Place peeled and cut peaches in a bowl. Add sugar and fresh lemon juice. Using a blender or potato masher, break up the peaches to the desired consistency and set aside for sugar and lemon juices to blend together. 2. In a mixer whip heavy cream until peaks form. On low, add in the sweetened condensed milk, salt, vanilla and almond extract if desired. Once mixed, add the peaches and stir together. 3. Pour mixture into a glass or metal loaf pan and cover. Place in the freezer for 4 hours- overnight. 4. Once frozen, scoop & serve.

Rice and Bananas (Old Bevan Family Recipe) Ross Bevan

1 cup rice 1/2 cup whipping cream 4-5 bananas 3/4 cup sugar 1/2 to 1 t. vanilla Cook the rice in 2 1/2 cups of water. Put lid on and bring to a boil. Turn off heat and let set for 20 minutes. Refrigerate Rinse in cold water. Refrigerate rice. When ready whip cream thick. While whipping, add sugar and 1/2 to 1 t. vanilla. Add bananas, stir, and enjoy.

Poor Man's Caviar (Linda's chip dip)

Marinade: 1 cup oil 1/2 c. apple cider vinegar 1/2 c. sugar 3/4 t. salt 3/4 t. pepper (or less) Dash of lemon juice Veggies 1 can black beans 1 can white shoepeg corn 1 can blackeye peas 1 cup green peppers (finely chopped) 1 c. celery (finely chopped) 1/4 c. onion (finely chopped) 1 small jalapeno (finely chopped) Combine marinade ingredients in a sauce pan. Put on medium heat and increase heat until boiling. Remove from heat and allow to cool while preparing veggies. Once cool, add veggies and dash of lemon juice. Marinade veggies overnight in refrigerator. Drain juice (if desired) and serve with tortilla chips.

Cranberry Bread with orange sauce

Cranberry Bread Ingredients 1 1/2 cups all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/4 cup milk, room temperature Zest of 1 large orange, divided 1/4 cup orange juice, freshly squeezed 6 Tbsp unsalted butter, softened 3/4 cup granulated sugar 2 large eggs, room temperature 1 1/2 cups fresh cranberries, rinsed and patted dry 1/2 Tbsp all-purpose flour Orange Glaze Ingredients: 1 cup powdered sugar 1 1/2 Tbsp freshly squeezed orange juice, or to reach desired consistency 1 tsp orange zest, reserved from the orange above US Customary – Metric Instructions How to Make Cranberry Orange Bread: Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour. In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside. In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside. In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated. Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed. Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing. To Make the Glaze: In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.

Nauvoo Bread

Ingredients: 2 1/2 Cups Water(slightly hot) 1/2 Cup Sugar 1/2 Cup Powdered Milk 1 Tablespoons Yeast 1/2 cup Potato Flakes 1/4 Cup Oil 1 Tablespoons Salt 2 1/2 Cups Whole Wheat Flour 2-3 Cups White Flour Directions: Step 1: Combine slightly hot water, sugar, powdered milk, and yeast in a large bowl. Stir to combine and dissolve the sugar. Wait a few minutes to allow yeast to begin bubbling. Step 2: Stir in potato flakes, oil, and salt. Step 3: Add whole wheat flour and stir 300 strokes or for 3 minutes to develop gluten. Add 2-3 cups white flour and knead the dough. Knead for 15 minutes – adding a little more flour if needed. Step 4: Let dough rise to double – takes about an hour. Punch dough down and allow to raise again. Shape into smooth round loaves, place on greased cookie sheet and allow to rise again. Step 5: Bake for 20-25 minutes at 350 degrees.

How to clean oven door

CLEANING YOUR OVEN - The easiest way EVER! REPOST:) Begin by preheating the oven to 150 degrees (or your lowest setting available). While the oven is heating, put on a pot of water to boil. Once the oven has reached 150, turn it off and pour 1 cup of ammonia into a heat safe bowl or baking dish and place it on the top rack of the oven. Place the pot of boiling water on the bottom rack, close the oven door, and leave them both in the oven overnight. The next morning, open the oven and remove both the bowl of ammonia and the pot of water, keep the ammonia – you’ll use it later. Remove the racks and leave the oven door open to air out for 15 minutes. Add 1-2 teaspoons of dishwashing liquid to the ammonia, along with 4 cups of warm water, and using a heavy-duty nylon scrubbing pad dipped in the ammonia mixture, begin to wipe away the softened grease and grime along the sides and bottom of the oven. It should be a fairly easy job at this point. Wear some kitchen gloves, since ammonia can be caustic to skin. Rinse/wipe clean with a damp cloth.

Freeze Dried Trail Mix

Apple Pie Trail Mix Looking for a quick breakfast option or a tasty midday snack? Try this apple pie trail mix recipe. Ingredients: 2 cups of honey nut cereal 1 cup of chopped walnuts 1 cup of freeze dried apples 1/2 cup of white chocolate chips or butterscotch chips Freeze dried apples recipe instructions: Place all ingredients in a large mixing bowl and toss together until well combined. Pour into an airtight container and keep at room temperature for as long as five days. Enjoy!

Apple Pie from Dried Apples

Ingredients: 3 cups freeze dried apples 2 1/2 cups apple cider Pastry dough or two ready-made crusts for a 9-inch pie 3/4 cup sugar 1 teaspoon flour 1/2 teaspoon nutmeg 1/4 teaspoon salt Freeze dried apples recipe instructions: Preheat the oven to 400 degrees F. Place freeze dried apples in a bowl. Also, prepare your pie crust in a pie pan. Set both aside. Bring cider to a boil in a small saucepan. Once boiling, pour over freeze dried apples. Let the apples sit for an hour to rehydrate. Place remaining ingredients in a large bowl. Mix well. After the hour wait, add the freeze dried apples. Spoon apple pie mixture into prepared pie pan. Top with the second ready made crust. Vent and brush with milk or butter. Place pie in the oven and bake for about 50 minutes. Once ready, let cool before slicing. Enjoy!

Sesame Chick

Hawaiian Sesame Chicken INGREDIENTS: 4 boneless, skinless chicken breasts (or 2 pint jars of canned chicken) ½ c ketchup (you can make your own with tomato powder) ½ tsp Worcestershire sauce 1 tsp mustard ½ c crushed pineapple with juice ½ c brown sugar 1/2 c diced onion (I always use my dehydrated onions) 2 cloves garlic, minced 1/2 tsp red pepper flakes (optional) Sesame Seeds DIRECTIONS: Place chicken into slow cooker (or bust out your wonder oven)! Mix the rest of the ingredients together, except for the Sesame seeds, and pour over the chicken. Cook on Low for 3 to 4 hours (or bake at 350 for 45 minutes). Remove chicken and cut into bite-size pieces. Return chicken to pot and mix with sauce. Sprinkle with Sesame Seeds (optional). Serve over rice.

BEST Sourdough Waffles and Pancakes see King Arthur for directions and more details

Ingredients Overnight sponge 2 cups (240g) King Arthur Unbleached All-Purpose Flour 1 cup (227g) sourdough starter, unfed/discard 2 tablespoons (28g) granulated sugar 2 cups (454g) buttermilk Batter all of the overnight sponge 2 large eggs 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) butter, melted 3/4 teaspoon salt 1 teaspoon baking soda

Overnight French Toast

 

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1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling    

Directions

Melt butter in microwave & add brown sugar and stir.

Pour into a  9 x 13 pan and spread evenly on the bottom

Beat eggs, milk, & vanilla

Lay single layer of bread on top of mixture

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of bread

Spoon on remaining egg mixture

Cover with tin foil and place in the refrigerator overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar and serve with warm maple syrup

Black Beans and Rice

Black Beans and Rice

1 can black beans

1 (16oz) jar salsa

1 (15 1/2 oz.) can corn

1 1/2 c. tomato juice or 1 (11.5 oz.) can V-8 juice

1/4 t. cumin

1/2 t. salt

1/4 t. oregano

1 c. uncooked rice

1/4 c. water

1 c. grated cheese

Drain and rinse black beans.  Combine all ingredients except the cheese.  Pour into 8 x 8 baking dish.  Top with grated cheese.  Cover and bake at 375 degrees for about an hour.  Make sure rice is tender before removing from oven.  This can be eaten as is or served in a warm tortilla and garnished with sour cream, guacamole, and shredded lettuce. 

 

O Boy Supper

1 lb. Ground Turkey or Hamburger
1 Onion, chopped, or 1/4 dried onions
1 C. chopped Celery or 1/4 C. dried Celery
1 1/4 c. cooked Rice or a little more
1 Can Cream of Mushroom Soup
1 Can Cream Chicken Soup
1 Can of Chicken Bouillon
2 T. Soy Sauce
Chinese Noodles
Slivered, Toasted Almonds

Brown meat with just a little salt and pepper.  Add onions and celery until browned.  Add rice and soups.  Add soy sauce and mix thoroughly.  Add 1 can of chicken stock.  Put in casserole dish, top with noodles and almonds.  Heat in 350 degree oven for about 30 minutes.or until it bubbles.  Optional:  Add 1 cup grated cheese just before it is done!

Austiin & Noah's Spice Cake For Gramps 99th Birthday

 

Apple Spice Sheet Cake with Brown Sugar Cream Cheese Frosting

This Apple Spice Sheet Cake with Brown Sugar Cream Cheese Frosting is perfect for any event. We love this delicious cake! 

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: Apple Spice Cake

Servings: 1 cakeIngredients

• 4 cups chopped apples (I use red delicious but you could use about any kind for this recipe. Peel, core and chop pieces a little smaller than a dime.)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 stick butter or 8 tablespoons or 1/2 cup softened
• 2 eggs
  1 1/2 cups white granulated sugar
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup pecans or walnuts chopped

BROWN SUGAR CREAM CHEESE FROSTING:

• 8 ounces cream cheese softened
• 8 tablespoons butter or 1 stick or 1/2 cup softened
• 1/2 cup brown sugar
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

InstructionsWhisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. 

• Cream butter, sugar and eggs with a mixer. Combine with flour, add buttermilk and vanilla and mix. Fold in chopped apples and nuts with a spoon. Spray or line a 10 x 15 jelly roll pan (this is a regular baking sheet with a lip all the way round it)
• I usually just line mine with aluminum foil.Spread cake mixture in pan. Bake in a preheated 350 degree oven for 25 to 30 minutes. Let cool and frost

FROSTING INSTRUCTIONS

• Mix all ingredients together with mixer. Spread over cooled cake.

Gingerbread Pancakek Mix

   Gingerbread Pancake Mix
                                                      (adapted from Teresa Hunsaker’s recipe in Deseret News)

            6 C. whole wheat flour                       2 t. ground cinnamon
2 T + 2 t. baking powder                    1 c. dry milk (could be buttermilk)
4 t. ground ginger                                ¾ c. brown sugar
2 c. white flour                                    ½ t. salt                                   

Whisk all above ingredients together.  To make pancakes – mix the following:

                                    1 ½ cups Gingerbread Pancake Mix
                                    1 egg or 2 T. freeze-dried eggs
                                    1 T. oil
                                    3/4 c. water                              

Bake on hot griddle until bubbles form on top.  Turn pancake and brown on opposite side.  Enjoy the magic of the Christmas season.  To serve try one of the following from Nauvoo Mercantile  

Ginger Molasses Maple Syrup -        ½ c. maple syrup
 (from Nauvoo Mercantile)                  1 – 1 ½ molasses (to taste)
                                                              ½ - 1 t. ground ginger (to taste)
Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth.  Warm syrup mixture in microwave for about 30 seconds if desired.  Pour over pancakes.  Extra syrup will keep airtight in the refrigerator for many months.

Lemon Syrup -          ½ c. sugar                                1 c. cold water
                                    1 T. cornstarch                        2 T. butter, melted
                                     pinch ground nutmeg             2 T. lemon juice (or freeze dried)
                                                                                    ½ t. grated lemon zest
Combine the sugar, cornstarch, and nutmeg in a saucepan.  Stir in water until smooth.  Bring to boil; cook and stir 1-2 min. or until thickened. Remove from heat; stir in butter, lemon juice & zest.

Linda Brimhall Baked Turkey Loin with Manti Turkey Marinade

 2 lbs Turkey Tenderloin

 

Marinade:

8 oz. 7-up or sprite

1/2 c. soy sauce

1/4 c. canola oil

1 T. horseradish

1 T. minced garlic

Combine marinade ingredients in gallon bag  Add turkey loin.  Marinade 6 - 24 hours

Preheat oven 400 degrees.  Heat 1 T. canola oil in skillet over medium high heat.  Sear the tenderloins on each side until browned.  Transfer to baking pan and bake 25-30 minutes.  Let sit for 5-10 minutes  Slice and Serve

Valentine Breakfast - bacon and eggs

 

February 11, 2020

by Rachel Maser - CleanFoodCrush

Breakfast

Ingredients

• 4 slices of thin-sliced, high quality nitrate-free bacon
• 2 large pasture raised eggs
• 1 teaspoon of olive oil, or avocado oil
• sea salt and freshly cracked black pepper to taste

To garnish:

• red chili flakes
• chopped chives

Instructions

1.     Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper.

2.     Shape 2 slices of bacon into a heart onto the prepared baking sheet as shown. I rolled my bacon a bit, which made the edges crispy, and the hearts turned out really cute!

3.     Repeat with remaining bacon slices

4.     Bake for 12 minutes in your preheated oven, or until cooked to your liking.

5.     Meanwhile, heat a large skillet over medium heat, and add in the oil.

6.     Gently crack the eggs into your skillet.

7.     Cook for 5-7 minutes, or until the eggs are set to your liking.

8.     Transfer eggs to plates and sprinkle with chili flakes, chives, sea salt and pepper.

9.     Once the heart-shaped bacon is ready, add it on top of your eggs.

10. Serve and enjoy!

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