Granola

"I got this recipe from the Disney Channel"


INGREDIENTS:

4 cups oats
salt to taste
7 ounces shredded coconut (I used sweetened)
4 oz. honey
cinnamon to taste
3/4 cup extra virgin olive oil
1 1/2 cups nuts of choice (I used sliced almonds)
8 oz. dried fruit of choice (I used cranberries)

DIRECTIONS:

Preheat oven to 350 degrees.
Mix all ingredients except for dried fruit in large bowl. Press onto large rectangular cookie sheet.
Bake for 25 minutes or until golden brown. (original recipe said 30 minutes, but mine was overdone). Let cool then mix in dried fruit.

Chocolate Chip Banana Muffins

"I found this recipe on allrecipes.com but it was originally in Taste of Home magazine."
INGREDIENTS:

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips

DIRECTIONS:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Makes 1 dozen large muffins

Raspberry Streusel Muffins

"Was looking for some new muffin recipes. This one came from Taste of Home magazine."

INGREDIENTS:

1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries

STREUSEL:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine
confectioners' sugar

DIRECTIONS:

1. In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust win confectioners' sugar.

Makes 1 dozen

Orange Cranberry Muffins

"Was looking for some new muffin recipes and found this on allrecipes.com. The original didn't include cranberries and said it was an old Mennonite recipe."

INGREDIENTS:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup white sugar
1 tablespoon grated orange zest
2/3 cup orange juice
1/2 cup melted butter
2 eggs
1 cup dried cranberries

Topping:
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, 1/2 cup melted butter, eggs and cranberries.
Pour into 12 muffin cups.
Blend 1 tablespoon melted margarine, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and sprinkle on top of each muffin. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes.

Blueberry Muffins

"I found this on allrecipes.com and it's the most popular muffin recipe. Changes are included. They are fabulous. Please read my notes at the bottom."

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup fresh blueberries

Topping:
2/3 cup brown sugar
1/4 cup all-purpose flour
2 T. butter, softened
1/4 teaspoons ground cinnamon


DIRECTIONS:

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in large bowl. In separate bowl mix oil, egg and buttermilk together. Stir into the dry ingredients, but do not over-mix. Fold in blueberries. Fill muffin cups right to the top for 8 large muffins or 2/3 full for 12 regular muffins.
To Make Crumb Topping: Mix together butter, brown sugar and cinnamon, smooshing with fork until well blended and crumbly. Sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done (test with toothpick).

Notes:

The batter will be extremely thick and hard to work with, but try not to mix the batter too much.

Belgian Waffles

"I have made these quite a few times, and my family loves them. I typically make them for dinner since it's a lot of work. I recommend letting the batter sit overnight if you're making them for breakfast. When I make more than two, and we all want to eat together, I make them all and put them in the oven to warm again for 10 minutes on 350 degrees F."

INGREDIENTS:

1 (.25 ounce) packet active dry yeast

3 cups warm milk

3 eggs (yokes divided from whites)

3/4 cup butter (1 1/2 sticks)

1/2 cups white sugar

1 1/2 teaspoons salt

2 teaspoons vanilla extract

4 cups flour

DIRECTIONS:

In small cup dissolve yeast in 1/4 cup of the warm milk. Let stand until creamy (about 10 minutes). In large bowl whisk together the egg yolks, 1/4 c. of the warm milk, and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups of warm milk alternately with the flour. In separate bowl mix the egg whites with an electric mixer until it forms soft peaks; fold into batter. Cover bowl and let sit at least 1 hr. unrefrigerated (best overnight). Brush waffle maker with oil or use cooking spray, and cook according to waffle maker's directions.

Makes 6-8 Belgian waffles