Banana foster

Banana Topping

1/2

cup butter

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/2

cup maple syrup

1/4

to 1/2 teaspoon rum extract, if desired

4

firm ripe medium bananas, cut into 1/2-inch slices

1/2

cup chopped toasted pecans or walnuts, if desired

• In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
• 3Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
• 4To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Courtesy of: http://www.bettycrocker.com/recipes/bananas-foster-pancakes/683d5c97-912b-40eb-8082-d69bc975a594

Pumpkin Pancakes

• 2 cups flour
• 3 T brown sugar
• 2 t baking powder
• 1 t baking soda
• 1 t ground allspice
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/2 t salt
• 1 1/2 c milk
• 1 c pumpkin puree
• 1 egg
• 2 T vegetable oil
• 2 T vinegar

Mix together: milk, pumpkin, egg, oil, and vinegar. Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Add to pumpkin mixture just enough to combine.

Cook on 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.

*Calories: 278 Total Fat 7.2g Cholesterol: 40mg

Sarah's Smoothies

v Frozen Orange Juice

v Frozen Apple Juice

v 1/2 of blender or any Frozen juice you want

 v Any Frozen Fruit

v Bananas

v Strawberries

v Peaches

v  Blend together!

German Pancakes

¨    400degreesF for 20 minutes

¨    6t butter-bottom of the pan

¨    6 eggs

¨    1c flour

¨    1c milk

¨    1t salt

¨    Melt butter in 9x13 pan in oven.  Mix remaining ingredients & pour into 9x13 pan and bake

Variation: Pour Batter into cupcake pan for mini pancakes

Belgium Waffles

¨       1T yeast or 1 pkg. dry yeast

¨       2c warm milk

¨       4 eggs (separated)

¨       1t vanilla

¨       2 1/2c flour

¨       1/2t salt

¨       1T sugar

¨       1/2c melted butter

¨       Beat together with mixer; let rise for approx.15 min. Pour into waffle iron and cook.

Natalie's Flax Buttermilk Pancakes

1/4 C ground flax seed
2 t baking powder
1 C whole wheat flour
1/2 t white sugar
1 C low fat buttermilk
1 egg
1/2 t salt
1 T canola oil

Monica's Granola

14 cups rolled oats

2 cups wheat germ (can substitute freshly ground flour or 2 extra cups oats)

2 cups coconut

2 tsp salt

1 1/4 cup brown sugar

Combine ingredients in bowl and stir well. Then in blender, mix 1/2 cup honey, 1 cup oil, 1 cup warm water, 1 tablespoon vanilla. Blend and pour over dry ingredients and mix together. Pour onto ungreasedcookie sheet (might need 2 cookie sheets). Bake 250 degrees until golden brown (for crunchy approximately 2 hours, for chewy about an hour and a half.)

Swedish Pancakes

3 eggs

1 cup flour

1 tsp. salt

1 cup milk

6 Tbsp sugar

2 Tbsp butter

Mix in blender, then cook in fry pan. Makes 1/2 batch.

Five Grain Pancake Mix

Master Mix:

3 c. whole wheat flour

1 c. 9 grain cereal mix

2 c. white flour

1/4 c. baking powder

2 tsp. salt

1/3 c. sugar

2 c. powdered milk or use 1/2 buttermilk powder

Pancakes:

1 cup Pancake mix

1 T oil

1 egg, slightly beaten*

1/2- 3/4 c. water

Mix just until combined, adding water to desired consistency. 375 degree griddle. 

* Can also use powered eggs from your food storage

Kneader's Style French Toast Syrup

Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.