Recipe Box

Oatmeal Banana Pancakes December 31, 2007

Filed under: breakfasts — bonny @ 3:41 pm

This is our adaptation of a Moosewood recipe.

1 c white flour

2 c ww flour

1.5 tsp salt

2 tbsp baking powder

3/4 tsp ground nutmeg

3/4 c uncooked oats

3 eggs

3 c milk

3 tbsp olive oil

6 tbsp maple syrup

3 very ripe, mashed up bananas

 Sift dry ingredients together.  Stir in wet ingredients until combined.  Fry on an oiled griddle until browned on both sides.


Eggnog Pancakes January 13, 2007

Filed under: breakfasts — bonny @ 2:52 pm

1 egg

1 c flour (I triple this recipe, and usually use 2 c white flour, 1 c ww flour)

3/4 c egg nog

2 tbsp vegetable oil

3 tsp baking powder

1/2 tsp salt

Beat egg until fluffy; beat in remaining ingredients just until smooth. 

Pour 1/2 c spoonfuls of batter on heated, well oiled griddle.  Cook both sides until browned. 


Tomato and Basil Quiche November 11, 2006

Filed under: breakfasts — bonny @ 10:56 pm

1 tablespoon olive oil

1 onion, sliced

2 tomatoes, peeled and sliced

2 tablespoons all-purpose flour

2 teaspoons dried basil

3 eggs, beaten

1/2 cup milk

1/2 teaspoon salt and pepper to taste

1 (9 inch) unbaked deep dish pie crust

1 1/2 cups shredded Co-jack or cheddar cheese, divided


Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.  Heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.

Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.

Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.


Apple Pancake October 23, 2006

Filed under: breakfasts — bonny @ 1:07 am

4 tart apples, peeled and thinly sliced

3 tablespoons lemon juice

2 tablespoons butter

6 eggs

½ teaspoon salt

1 cup milk

1 cup flour

1 teaspoon lemon juice

2 teaspoon sugar  Preheat oven to 425 F.  Toss apple slices with 3 tablespoons lemon juice.  Melt butter in 10 to 12-inch ovenproof skillet, rotate skillet to grease side of pan.  Add apples and sauté until glazed, 5 to 7 minutes.  Beat eggs, salt, milk and flour until batter is smooth;  pour over apples.  Bake until puffy, crisp and brown, 20 to 25 minutes. To serve:  sprinkle with 1 tsp lemon juice and sugar; cut into wedges and serve immediately.  6 servings.


Pumpkin Pancakes September 4, 2006

Filed under: breakfasts — bonny @ 2:25 pm

I originally got this recipe from

2 cups all-purpose flour 
3 tablespoons brown sugar

2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger 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.


Crockpot Oatmeal September 1, 2006

Filed under: breakfasts,crockpot — bonny @ 4:52 pm

2 c milk

¼ c brown sugar

1 T melted butter

¼ tsp salt

½ tsp cinnamon

1 c rolled oats

1 c chopped apple

½ c raisins 

Combine ingredients, set crock pot on low, cook overnight Serves 2 – 4


Pancakes July 29, 2006

Filed under: breakfasts — bonny @ 3:01 pm

My kids love to help me make pancakes. We usually use some variation of the standard recipe from the red Betty Crocker cookbook.  The kids will tell you they are best eaten with butter, syrup, grape jelly, strawberries AND whipped cream.

1 egg
1 c flour
¾ c milk
1 T sugar
2 T vegetable oil
3 tsp baking powder
½ tsp salt

Beat egg until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional ¼ c milk. Grease heated griddle if necessary. Pour about 3 T batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.