Kate's Banana Peanut Butter Oatmeal Chocolate Chip Muffins

2 cups flour
1 cup quick oats
1 tsp baking soda
1 tsp baking powder
1/2 cup brown sugar

1/3 cup peanut butter
1 egg
1 cup milk
2 ripe bananas - mashed
1 tsp vanilla
1/3 cup apple sauce

1/2 cup chocolate chips

Directions

Grease muffin trays {makes 24 muffins}
Preheat oven to 400
Combine dry ingredients and mix well {except for chips}
In a separate bowl combine remaining ingredients
Combine wet and dry mixtures - do not over mix! {muffins will be chewy if you do!}
Fold in chocolate chips
Spoon batter into greased trays
Bake at 400 for 15-20 minutes

Dad's Waffles

 1 cup flour
2 tsp baking powder
1/4 tsp salt
1 Tbs sugar
2 Tbs oil
1 cup milk
1 egg separated
1 tsp vanilla

Directions

Leaving out the egg, mix together all ingredients in a large bowl.

Using separate glass or metal bowl(avoid plastic bowls as they often contain residues of oil and would compromise your efforts) Separate the yolk. Use the hand method by cracking the egg and balancing the yolk between the shells while releasing the whites. Add yolks to batter. Add a pinch of salt to the whites and start beating. Always use an electric mixer. The salt aids in the stability of the foam as it reacts with the proteins and makes them more firm.

The egg whites are done when you can cut through them with a knife and a line remains or when removing the mixer perky peaks should appear.

Fold whites into batter about 20 times. Do not over mix!

Check waffle iron to be sure it is hot.

Using a measuring cup pour batter into HOT waffle iron.

French Breakfast Muffins

1/3 cup shortening
½ cup sugar
1 egg
1 ½ cup flour
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup milk

½ cup sugar
1 tsp cinnamon
½ cup melted butter or margarine

Directions

Preheat oven to 350°. Grease 9 muffin cups.

Mix thoroughly shortening, ½ cup sugar and egg. Stir in flour, baking powder, salt, and nutmeg alternating with milk.

Fill muffin cups ¾ full.

Bake for 20-25 minutes.

Mix ½ cup sugar and cinnamon. Immediately after baking roll muffins in melted butter and dip in cinnamon sugar.

Serve Hot!

Stuffed French Toast

6 Slices Bread
3 T Any Flavor Fruit Spread
4 oz Cream Cheese {At Room Temperature}
2 Eggs
1 T Cinnamon
½ cup Milk
2 Tablespoons Butter

Directions

In a bowl, place cream cheese and fruit spread of your choice. {Jason used his Mom's Strawberry Jam.} Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now on a slice of bread GENEROUSLY apply the cream cheese mixture. Top with another slice of bread.

Completely coat each 'Stuffed French Toast' in egg mixture. Make sure all sides are covered.

Put butter into a hot skillet and melt completely. Add each of the 'Stuffed French Toasts' to the skillet and cook around 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

Serving Suggestions

Serve immediately with butter and syrup. {or powdered sugar!}

side note: Jason made these for me for Mother's Day :)

Orange Julius

6 oz Frozen Orange Juice Concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 tsp vanilla
8-10 ice cubes from trays OR 20 from the ice maker

Directions

Combine all ingredients in a blender. Cover and process until thick and frothy!

Crepes

4 eggs
1/2 cup vegetable oil
1/4 cup granulated sugar
1 tsp vanilla
1/2 tsp salt
1 1/4 cups milk
1 1/2 cups flour

Directions

In a blender, mix together all of the ingredients.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side.

Serving Suggestions

Serve Hot! We eat this for breakfast at the bar as each crepe is ready; the 'chef' usually eats last, unless he can sneak in a few between! 

We butter ours then lightly sugar{with granulated sugar} roll and eat.  But MANY things are possible.  Peaches & cream, pudding, jam, syrup, eggs & sausage... the list could go on. 

How do you eat yours?