Cinnamon Waffles

Ingredients

2 Large eggs 3/4 cup milk 2 Tablespoons vegetable oil 1 cup flour 1 1/2 teaspoon baking powder 1 1/2 teaspoon sugar 1/2 teaspoon salt 1 teaspoon cinnamon

Directions

1. In medium bowl, beat eggs until thick, add milk and oil. 2. Add dry ingredients, mix until smooth. 3. Cook waffles until they are golden brown.

Multi-Grain Pancakes

Ingredients

1 cup buckwheat flour 4 cup oats 2 tablespoons cornmeal 15 teaspoons baking powder 5 teaspoon salt 2 tablespoons fruit sweetener 1 cup soy milk 2 tablespoons oil 1 large egg

Directions

1. Heat your griddle. 2. Combine the dry ingredients. Stir well. 3. In a separate bowl, combine all the other ingredients. Beat until well mixed. 4. Add the dry ingredients to wet ingredients and stir until smooth. 5. Spoon about 1/4-cup batter for each pancake onto the griddle. Cook for about 2 minutes each side. Serve with your favorite topping. Makes about 6 servings

Blackberry Gingerbread Waffles

Ingredients

2 cups all purpose flour 3 teaspoons baking powder 1 1/2 teaspoons ground ginger 3 eggs 4 tablespoons butter, melted 1 cup buttermilk 4 tablespoons molasses 1/2 cup blackberries

Directions

1. Preheat waffle iron. In a large mixing bowl, mix flour, baking powder, and ginger. 2. In a separate mixing bowl, beat eggs, butter, buttermilk, and molasses. Stir the egg mixture into the flour mixture and mix just until moistened. 3. Fold in blackberries. Pour mixture onto prepared waffle iron and cook until golden brown.

Pineapple Pecan Muffins

Ingredients

1 1/3 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup light brown sugar, firmly packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup pecans, chopped 2/3 cup rolled oats 1 cup buttermilk 1/2 cup melted butter 1 large egg 1 15 oz can crushed pineapple, drained well 1/2 cup shredded sweetened coconut Topping: 1/3 cup light brown sugar, packed 1/4 cup all-purpose flour 1/4 cup shredded sweetened coconut 2 tablespoons rolled oats 3 tablespoons cold butter, cut up

Directions

1. Line 18 muffin cups with paper muffin liners. 2. In a large mixing bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a large well in the center of the mixture. 3. In a separate mixing bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg. 4. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut. 5. Spoon into prepared muffin cups, filling about 2/3 full. 6. To make the topping, mix together brown sugar, flour, coconut, and oats. 7. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter. 8. Bake muffins at 400° for about 20-25 minutes, or until tops are lightly browned and firm. 9. Place pans on rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely.

Blueberry Waffles

Ingredients

2 cups all-purpose flour 1 1/3 cups milk 1 cup fresh blueberries 1/3 cup melted butter 2 large eggs 4 teaspoons sugar 2 teaspoons baking powder Pinch of salt

Directions

1. Separate egg yolks and whites. Beat egg whites until stiff peaks form. 2. In a mixing bowl, add egg yolks, milk and butter. Stir well. 3. Sift all dry ingredients together in a large mixing bowl. Add the yolk, milk, butter mixture and whisk until very smooth. 4. Gently fold in the blueberries, next fold in the egg whites. 5. Preheat waffle iron, set it to medium to high heat. Cook till golden brown.

Apple Gingerbread Muffins

Ingredients

2 cups flour 1/4 cup brown sugar 1 tsp baking soda 1 tsp cinnamon 1/2 tsp ground ginger. .How to grow your own ginger 1/2 tsp salt 1/4 tsp allspice 1/2 cup light molasses 1/4 cup milk 4 Tablespoon melted butter 1 egg 2 medium sweet apples, cored, peeled & finely chopped

Directions

1. In a mixing bowl combine flour, sugar, soda, and spices. 2. In a separate bowl, beat together molasses, milk, butter, and egg. 3. Slowly add wet mixture to dry (batter will be lumpy). Stir in apples. 4. Spoon into prepared muffin cups and bake at 400° for 20-25 minutes, until toothpick inserted comes out clean.

Applesauce Pancakes

Ingredients

2 Cups Bisquick 1 Teaspoon cinnamon 2 eggs 1 Teaspoon lemon juice 1 Cup applesauce 1/2 Cup milk

Directions

1. In a mixing bowl combine all ingredients and beat until smooth. 2. Pour batter onto hot griddle and cook till golden brown and turn and cook the other side golden brown.

Banana Walnut Pancakes

Ingredients  

 2 Cups Bisquick

 1 Cup quick-cooking oats

 1 egg

 1/4 Cup sour cream

 1 1/2 Cups milk

 1 Ripe banana, sliced thin

 Cup walnuts, chopped 

Directions  

1. In a mixing bowl combine first five ingredients with wire 

whisk beat until smooth. Add small amount of more milk if needed.

 2. Pour 1/4 cupful onto hot griddle. Arrange banana slices on top. 

Sprinkle with nuts. 

 3. Drizzle batter over bananas just to cover them. 

 4. Cook until edges are dry. Turn and cook until golden brown.

 Makes 10-12 pancakes 

Cinnamon Spice Pancakes

  

Ingredients 

 2 Cups Bisquick

 1 Cup milk

 2 eggs

 1 teaspoon cinnamon

 1/2 teaspoon nutmeg

 1/2 teaspoon vanilla  

         

 Directions  

 1. In a mixing bowl whisk all ingredients together.

 2. Pour 1/4 cup batter onto hot griddle. Cook 

2 to 3 minutes or until edges are dry. 

 3. Turn; cook other sides until golden brown. 

Honey Apple Pancakes

Honey Apple Pancakes

  

Ingredients 

 1/3 cup honey

 1 cup apple juice

 1 apple - cored and finely chopped

 2 cups flour

 2 eggs

 1/8 teaspoon salt

 2 tablespoons canola oil

 2 teaspoons baking powder

 Maple syrup or honey for topping 

         

 Directions  

 1. In a large mixing bowl, combine all ingredients Except the 

chopped apple and topping ingredients.

 2. When well mixed, add the chopped apple and continue to 

mix well until smooth. 

 3. On a griddle or in a large frying pan lightly greased with 

cooking spray.

 4. Pour about 1/4 cup of the batter for each pancake. 

 5. Cook until bubbles begin to appear and flip. Cook till each 

side is golden brown.

 6. Top with maple syrup or honey . 

Shrimp Frittata

Ingredients 

 3/4 pound small shrimp peeled and deveined

 6 large eggs

 3 tablespoons milk (whole or 2% only )

 2 tablespoons olive oil

 2 scallions, thinly sliced

 1/2 teaspoon kosher salt

 black pepper to taste

         

  

  

         

                             

Directions  

 1. In a medium bowl, beat the eggs and milk with a small whisk 

or a fork until lightly frothy.

 2. Heat the oil in a 10- to 12-inch skillet (preferably nonstick) over 

medium heat. Add the scallions and cook, stirring constantly, just 

until they are soft, about 1-2 minute. Do not let them brown.

 3. Add the shrimp and salt; cook, stirring often, until the shrimp 

are pink and firm, about 2-3 minutes.

 4. Reduce the heat to low. Pour the eggs into the skillet and shake 

the pan lightly to distribute the shrimp and scallions evenly in the egg 

mixture. Cover the skillet and cook undisturbed until the eggs are set, 

about 6-8 minutes.

 5. Carefully run a long thin flexible spatula around the sides and under 

the frittata to release it from the pan, and slide it onto a serving platter.

 Cut the frittata in half or into wedges. Serve hot.

Raspberry Muffins

Raspberry Muffins  

Ingredients 

 6 tablespoons butter, softened

 1 cup sugar 

 2 eggs 

 2-1/2 cups all-purpose flour 

 2 teaspoons baking powder 

 1/4 teaspoon baking soda 

 1 teaspoon lemon peel, grated

 1 cup lemon yogurt 

 1/4 cup milk 

 2 cups fresh raspberries* 

 Topping 

 1 cup quick-cooking oats 

 1/4 cup sugar 

 1/4 cup butter, melted 

 3 tablespoons raspberry preserves, seedless 

         

  

  

         

                             

Directions  

 1. In a large mixing bowl, cream butter and sugar until light and fluffy. 

Beat in eggs. 

 2. Combine the flour, baking powder, baking soda and lemon peel; 

add to creamed mixture alternately with yogurt and milk. Fold in raspberries. 

 3. Fill paper-lined muffin cups three-fourths full.

 4. Combine the topping ingredients; spoon over batter.

 5. Bake at 375° for 25-35 minutes or until a toothpick inserted in the 

center comes out clean.

 6. Cool for 5 minutes before removing from pans.

 * If you use frozen raspberries, use without thawing.

Applesauce Cranberry Pecan Muffins

Ingredients 

 2 cups all-purpose flour 

 1/2 cup sugar 

 1 teaspoon baking soda

 1 teaspoon ground cinnamon 

 1/2 teaspoon salt

 1 egg, lightly beaten 

 1/3 cup vegetable oil 

 1 cup unsweetened applesauce 

 1 cup cranberries, chopped 

 1/2 cup pecans chopped        

  

  

         

                             

Directions  

 1. Preheat oven to 350F.

 2. Grease the muffin tin lightly.

 3. In a large mixing bowl mix the flour, sugar, 

baking soda, cinnamon and salt. 

 4. In another mixing bowl mix the egg, oil and applesauce. 

 5. Add the applesauce mixture to the dry ingredients and 

mix together gently, do not over mix. Gently fold in the chopped 

cranberries

 6. Add mixture into muffin cups filling until 2/3 full. 

Bake for approximately 30 minutes. 

 7. Cool for 5 minutes before removing from the muffin tin.

Sourdough Waffles

Ingredients

 1 cup sourdough
 1/4 cup cooking oil
 1/2 teaspoon baking soda
 1/2 t
 5. Preheat waffle iron, set it to high heat.
Cook till golden brown.easpoon salt
 2 large eggs - separated
 1 Tablespoons sugar
 1/4 cup dry powdered milk    


       
                           
Directions

 1. Separate the eggs into two separate bowls.

 2. In a mixing bowl beat egg yolks until they turn a
light lemon color.

 3. Add all other ingredients, except whites to the
yolks and mix until well blended.

 4. Beat the egg whites until soft peaks form.
Fold in egg whites gently.

Ham and Cheddar Cheese Muffins

Ingredients 

 1 1/4 cups all-purpose flour

 1/4 cup cornmeal

 2 1/2 teaspoons baking powder

 1/2 teaspoon baking soda

 3 green onions, sliced

 1/2 cup shredded sharp Cheddar cheese

 3/4 cup diced ham

 1 large egg

 1 cup milk

 2 tablespoons melted butter       

  

  

         

                              

 Directions

 1. Preheat oven to 375°.

 2. In a mixing bowl combine flour, cornmeal, 

baking powder and soda, onions, cheese, and the ham.

 3. In another mixing bowl whisk milk with egg and 

melted butter. Blend milk and egg mixture into the 

dry ingredients, mixing until all dry ingredients are 

moistened.

 4. Fill muffin cups about to 3/4 full.

 5. Bake for 20 to 30 minutes or until done.

Apple Pecan Pancakes

Ingredients 

 2 cups flour

 1 tsp. baking soda

 1/2 tsp. salt

 2 tbsp. sugar

 2 eggs

 2 cups buttermilk, room temperature

 2 tbsp. butter, melted

 1 tsp. vanilla

 1 1/2 cups apples, peeled and finely chopped

 1/2 cup pecans, finely chopped

 vegetable oil       

  

  

         

                              

 Directions

 1. Preheat a griddle to 350 degrees.

 2. In a large mixing bowl, combine flour, 

baking soda, salt and sugar. 

 3. In a small bowl, beat the eggs. Add 

buttermilk, butter, vanilla and mix. 

 4. Gradually add egg mixture to dry ingredients 

and stir until well combined. Fold in apples and 

nuts. Let mixture stand for 15 minutes.

 5. Pour about 1-2 tsp. of vegetable oil onto 

heated griddle.

 6. For each pancake, pour 1/4 cup of batter 

onto the griddle. Bake for about 2-4 minutes.

 7. Turn and brown the other side.

Blueberry Cornmeal Pancakes

Ingredients 

 1 cup soy milk

 1/2 cup water

 1 cup whole wheat flour

 1/2 cup stone ground cornmeal

 1 teaspoon baking powder

 1/2 teaspoon baking soda

 1/4 teaspoon salt

 1 cup fresh blueberries

 2 tablespoons vegetable oil   

  

  

         

                              

 Directions

 1. Preheat oven to 200 degrees F.

 2. In a small bowl combine the soy milk and water. In a large bowl, 

combine the flour, cornmeal, baking powder, baking soda and salt. 

Stir in the soy milk mixture just until combined.

 3. Fold in the blueberries and let the batter sit for 5 minutes.

 4. Lightly oil a skillet or griddle and heat over medium heat. Pour 

about 1/4 cup of batter onto the hot griddle and cook until pancakes 

are bubbly on top and edges are slightly dry looking. Turn and

 cook until pancakes are browned.

 5. Serve warm with syrup or jam. 

Belgian Cheese Waffles

  

  

      Ingredients

 2 egg yolks

 2 cups milk

 2 cups all-purpose flour

 1 tablespoon baking powder

 1/2 teaspoon salt

 1/3 cup oil

 2 egg whites, stiffly beaten

                                    1-1/2 cups shredded cheddar cheese                                

                       

                                 

 Directions

 1. Preheat waffle maker.

 2. Put all ingredients except egg whites in a large mixing bowl. 

Beat on low until moistened. Increase to speed to medium, mix 

until smooth. 

 3. By hand, gently fold in beaten egg whites. 

 4. Pour 1/2 cup batter on waffle maker, cook till golden brown. 

Glazed Kiwi Muffins

  

  

      Ingredients

 1 1/2 cups flour

 2 teaspoons baking powder

 1/2 cup sugar

 1/2 teaspoon salt

 1 egg

 1/4 cup vegetable oil

 1/2 cup skim milk

 4 kiwis, peeled and thinly sliced, then quartered

 1/8 teaspoon nutmeg

 Glaze

 1 cup powdered sugar

 2 tablespoons plus 1 teaspoon milk                           

                       

                                 

 Directions

 1. Preheat oven to 400°F degrees. 

 2. Prepare 12 regular muffin cups with cooking spray. 

 3. In a mixing bowl mix flour, baking powder, sugar, 

and salt together in a bowl. Then add egg, oil, and milk. 

Stir in kiwis and nutmeg. 

 4. Divide evenly among muffin cups, and bake for 10-15 

minutes until toothpick comes out clean.

 5. To make the glaze completely combine all ingredients 

in a bowl, then drizzle over the tops of the muffins before serving.

Blueberry Banana Pancakes

  

  

      Ingredients

 1 cup of pancake mix 

 3/4 cup water

 2 ripe bananas, peeled and sliced

 3/4 cup of blueberries

 1/4 teaspoon cinnamon

                               Cooking spray for the griddle                           

                       

                                 

 Directions

 1. Mix the pancake mix and water in a mixing bowl. 

Let stand for 5-6 minutes.

 2. Fold in the 3/4 cup of blueberries, and the cinnamon

 to the mix.

 3. Coat the surface of the griddle with cooking spray. 

 4. Pour 1/4 cup of the pancake batter into the griddle and 

cook until it turns golden brown on the side, then flip and 

brown the other side.

 5. Top with the banana slices.