Cranberry Oatmeal Bake

3 c. old-fashioned oats

1 c. dried cranberries

½ c. packed brown sugar

2 t. cinnamon

½ t. salt

2 eggs, lightly beaten

3 c. milk

¼ c. oil

1 T. vanilla

In a large bowl, combine the first five ingredients. In another bowl, whisk together eggs, milk, oil, and vanilla. Stir into oat mixture just until moistened. Place in a greased 13X9 inch baking dish. Bake at 350 degrees for 50-55 minutes or until oats are tender and liquid is absorbed.  Makes 12 servings. 

Caroline’s Rhubarb Coffee Cake

 

2 eggs

1¼ c. sugar


1  t. baking soda


½ t. salt


2 c. flour

1 c. sour cream

2 ½ c.  fresh rhubarb (or thawed frozen)

Crumble Topping:

1 c. sugar

¼ c. flour

¼ c. butter (unsalted)

1 T. cinnamon

Preheat oven to 350 degrees and grease a 9X13 baking pan. In a large mixing bowl combine egg, flour, sour cream, salt, baking soda and sugar, using an electric mixer on low speed. Increase to medium speed and beat about 1 minute. Fold in rhubarb. Pour into prepared cake pan. 

Topping: In a medium bowl, combine sugar, flour and cinnamon. Cut butter into flour and sugar mixture. Mix until crumbly.  Sprinkle crumb topping over top of cake batter.

Bake for 45-50 minutes or until cake tester comes out clean. Cool on wire rack.

Morning Muffins

 

1/4 c. butter, softened

1/2 c. packed brown sugar

2 eggs

1 c. sour cream

1 c. shredded carrots

1/2 c. flaked coconut

1/2 c. dried cranberries 

1-1/2 c, all-purpose flour

1 t. baking soda

1 t. cinnamon

1/2 c. chopped nuts

In a small mixing bowl, cream butter and

brown sugar. Add eggs and sour cream;

beat well. Stir in the carrots, coconut and

dried cranberries. Combine flour, baking soda, and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Makes 1 dozen. 

Brite’s Chocolate Cherry Smoothie

1 can coconut milk
2/3 t. powdered stevia
1 banana
2 c. pitted sweet cherries (fresh or frozen)
1/4 t. almond extract
2 T. cocoa powder
ice cubes/ water (as needed to get correct consistency

Blend in blender until all ingredients are smooth and you have achieved the desired consistency.

Recipe notes: Measurements are somewhat approximate. Experiment until you achieve something that suits your preference.

Berry Cobbler

4 c. fresh or frozen berries
1 T. lemon juice
1 c. sugar
1 c. flour
1 egg
6 T. butter

Combine berries and lemon juice in a 13 X 9 inch glass baking dish. Mix sugar, flour, and egg in a bowl until crumbly. Sprinkle over berries. Melt butter and drizzle over flour mixture. Bake at 375 degrees for 35 minutes, or until lightly browned and bubbly.

Recipe notes: This started out as a blackberry cobbler recipe that I found while searching for ways to use surplus eggs. Much to my surprise, cobbler doesn’t normally contain eggs. I have since made it with blueberries and strawberries with rubbarb. All variations have been well received.

Dutch Pancakes

2 T. butter

½ c. flour

½ c. milk

2 eggs, beaten

½ t. salt 

Preheat oven to 425 degrees. Melt butter in pie dish. Meanwhile, make batter by alternately adding milk and flour/salt mixture. Pour batter into pie dish. Bake 20-25 minutes. Pancake should puff up, crisp, and brown. Top with powdered sugar, cinnamon, jam, cooked apples and cinnamon, or syrup.

Gingerbread Pancakes

Yeild: 16-20 pancakes

2 c. whole wheat flour
2 T. sugar
1 t. baking soda
2 t. baking powder
1 t. salt
2 t. ginger
1 t. cinnamon
1/8 t. ground cloves
2 c. buttermilk
2 eggs
¼ c. molasses
2 T. vegetable oil

Combine ingredients; mix well. Thin slightly with additional water if needed. Fry on a hot griddle. Serve with syrup or whipped cream.



Quiche

8 servings

9-inch unbaked pie crust
4 eggs
¼ t. salt
¼ t. pepper
2 c. ½ and ½ or evaporated milk
8 slices bacon, crumbled or ½ lb. sausage, browned
1 t. onion powder
1 c. shredded cheddar cheese

Put meat, cheese, and onion powder in bottom of crust. Combine remaining ingredients and slowly pour into crust. Bake at 425 degrees for 15 minutes, then at 300 degrees for 30 minutes. Let stand for 10 minutes before cutting.

Oven Scrambled Eggs

12 eggs, beaten
¼ c. butter
1 t. salt
1 ¼ c. milk

Preheat oven to 350 degrees. Place butter in a 13 X 9 inch baking dish and place in oven to melt. Meanwhile, combine eggs, salt, and milk. Spread melted butter around bottom of the pan before pouring in the egg mixture. Bake uncovered for 10 minutes; stir. Bake 10-15 minutes more or until eggs are set. Serve immediately.

Variation: Add a small can of green chilies to the eggs before cooking. Sprinkle ½ c. grated cheddar on eggs before serving.

Banana Bread

Grandma Jennie P's
1 (2) egg(s), beaten*
1 c. sugar
2 T. butter
2 bananas, mashed
1/2 c. sour milk
1 t. baking soda
1 t. salt
2 c. flour

Place in greased bread pan(s) and bake at 350 degrees- 1 hour for one large pan, 3/4 hour for two small pans.

* I found two different copies of this recipe. The one that looks older and more used calls for 2 eggs. The other one that I'm assuming to be a copy and more recently used, calls for one. 

Lorraine P's
2 eggs
1 c. sugar
1/2 (3/4) c. margarine*
2-3 bananas, mashed
1 t. vanilla
1 t. baking soda
1 (1 1/2) c. flour*

Beat eggs, sugar, and margarine. Continue beatind and add bananas, flour, and soda. Let stand for 15 minutes. 15 minutes in floured pan. Bake for 50 minutes at 350 degrees.

*Both of these measurments are noted on the recipe. I'm not sure which is correct.

Peanut Butter Popcorn

2-3 quarts freshly popped corn (we use an airpopper)
1/4 c. butter

1/4 c. peanut butter

1/2 c. honey

Melt butter in saucepan. Add peanut butter and honey; stir well. Pour over popcorn. Stir to coat. Spread evenly in 1 or 2 baking pans. Bake at 250 degrees for 20 minutes. 

Sweet Potato Muffins

Makes 24 small muffins

½ c. butter
1 ¼ c. sugar
1 ¼ c. mashed sweet potatoes
2 eggs
1 ½ c. whole wheat flour
2 t. baking powder
¼ t. salt
1 t. cinnamon
¼ t. nutmeg
1 c. milk
½ c. raisins, chopped
¼ c. chopped pecans or walnuts

Cream butter, sugar, and sweet potatoes. Add eggs; blend well. Sift together flour, baking soda, salt, and spices. Add alternately with milk to the egg batter. Do not over-mix. Fold in nuts and raisins. Place batter in greased muffin tins or paper baking cups. (You can sprinkle a little cinnamon sugar on top before baking.) Bake at 400 degrees for about 25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Muffins can be frozen.

Apple Crisp

8 to 10 apples
½ c. water
cinnamon
½ c. butter
1 ¼ c. flour
1 c. white sugar

Peel, core, and slice apples. Place in the bottom of a 13 X 9 inch baking dish. Pour water over. Sprinkle with cinnamon. Combine butter, flour, and sugar with fork to make a crumbly topping. Sprinkle over apples. Bake at 350 degrees for about an hour.

Buttermilk Biscuits

Makes 12 biscuits

2 c. flour

½ t. baking soda

1 T. baking powder
1 t. salt

5 T. chilled shortening

1 c. buttermilk

Preheat oven to 425 degrees. In a large bowl, sift dry ingredients. Cut in shortening until coarse crumbs form. Add buttermilk, tossing with fork until dough forms. Gather into a disk and knead lightly a few times, just until smooth. On a lightly floured surface, pat the dough to ¾ inch thick. Use a floured biscuit cutter to cut out biscuits and place them 2 inches apart on an ungreased baking sheet. Bake until golden; about 12-15 minutes.

Peanut Butter Oatmeal

12 c. water
2 c. whole wheat flour
2 c. rolled oats
1/3 c. sugar
4 t. molasses
1 1/3 c. natural peanut butter
1 t. salt
1 t. vanilla

Combine ingredients. Bring to boil, reduce heat and stir continually for a few minutes to thicken.

Zucchini Bread

Make 2 regular sized loaves or 5 small loaves



If you have nut allergies, just leave them out. It's still yummy!

3 eggs, beaten

2 c. sugar

3 t. vanilla

1 c. oil

2 c. shredded zucchini

3 c. flour

1/4 t. baking powder

1 t. baking soda

1 t. salt

3 t. cinnamon

1 c. chopped nuts

Beat eggs until light and fluffy. Add sugar, vanilla, and oil. Blend well. Stir in zucchini, flour, baking powder, baking soda, salt, and cinnamon. Fold in nuts. Pour into greased loaf pans and bake at 350 degrees for 1 hour.



Whole Wheat Pancakes

4 c. whole wheat flour
2 t. baking soda
2 t. baking powder
1 t. salt
1 c. old fashioned oats
4 eggs, beaten
4 T. oil
1 c. plain yogurt
3 c. water

Combine ingredients; mix well. Thin slightly with additional water if needed. Fry on a hot griddle.

Eggs in a Nest

2 c. mashed potatoes
1/3 c. milk
½ c. fried minced bacon
2 T. chopped parsley
salt & pepper, to taste
3 eggs

Combine first 5 ingredients. Put mixture in a greased baking dish, making 3 large hollows with a tablespoon. Break an egg in each hollow. Sprinkle the top with buttered bread crumbs and bake at 350 degrees until the eggs are firm.

Dried Beef & Scrambled Eggs

½ pkg. dried beef, cut up
2 T. fat
6 eggs, slightly beaten
6 T. milk
pepper

Cover beef with boiling water, then drain immediately. Melt fat in skillet. Add beef and pan fry about 1 minute. Pour in eggs and milk. Season with pepper. Stir gently while cooking.

Make-Ahead Breakfast Eggs

12 eggs
½ c. milk
½ t. salt
¼ t. pepper
1 T. butter
8 oz. sour cream
1 c. shredded cheddar cheese

Beat eggs, milk, salt, and pepper. In skillet, melt butter and pour in egg mixture. Cook until set but still moist; cool and stir in sour cream. Put mixture in a greased 13 X 9 inch pan. Top with cheese. Cover and refrigerate overnight. Bake at 300 degrees for 15-20 minutes.