Good-Night Waffles

Description: Most of the mixing for these waffles is done the night before.  In the morning, just mix in the eggs, vanilla extract and baking soda while the waffle maker is heating.  

Leftover batter may be covered and kept in the refrigerator for up to 3 days.  Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.

Makes approximately 6 waffles

1/2 cup lukewarm (105 degree) water

1 tbs granulated sugar

2 1/4 tsp active dry yeast (one packet)

2 cups whole milk, warmed (about 15 degrees)

1/2 cup unsalted butter, melted and cooled

1 tsp salt

2 cups all-purpose flour

2 large eggs, lightly beaten

2 tsp pure vanilla extract

1/4 tsp baking soda

The night before, or at least 8 hours before baking, combine the warm water, sugar and yeast.  Let stand for 10 minutes, until foamy.  Stir in the warm milk, melted butter and salt.  Beat in the flour until smooth (this may be done using a hand mixer on low speed)

Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop; do not refrigerate. 

When ready to bake, preheat your Belgian Waffle Maker on setting #4 or preferred setting.

Background:  This one also came from the Lakes.  They always plan for a waffle breakfast at least one of the days during each craft retreat they plan.  These are SO delicious and SO fluffy.  I don't know how many batches they make...but they definitely go fast!  I'm guessing it might have come from a Cuisinart Double Belgian Waffle Maker Recipe book.  :D

Cauliflower Porridge

 Ingredients:

1.5 Cups Riced Cauliflower

1 Apple, finely diced

1 Cup Coconut Milk

1/2 Cup Shredded (unsweetened) Coconut

1 teaspoon ground Ceylon Cinnamon

1 teaspoon of vanilla

Instructions:

In a saucepan over a medium-low heat, two tablespoons of cooking fat or oil.  This recipe lends itself to the use of butter, but any whole food source of a mild-tasting nut oil will be fine.

Add the riced cauliflower, coconut milk, shredded coconut, cinnamon, vanilla and half of the diced apple into a saucepan.  Simmer on a medium-low heat for 10-12 minutes, stirring every few minutes.

Serve warm, topped with the remaining apple and extra cinnamon.

Tips:

To make this a perfect PCOS-friendly Meal that will keep you fuller for longer, pair with some eggs on the side to boost the protein content.

This is another great recipe to make in big batches to use throughout the week.  If you plan on doing this, I'd recommend excluding the apple from the porridge mix and just add it in when you're ready to eat.  I also suggest you don't freeze the mixture as the cauliflower gets a bit gross.  The rest of the dry ingredients will keep for a week or more in the refrigerator.

Source:

Page 31 in the Beat PCOS Breakfast Cookbook by Kym Campbell

Beat PCOS Breakfast Hash

 Ingredients:

12 oz. Bacon

12 oz. Sweet Potato/Yam, peeled and grated

1.2 lb. Brussels Sprouts, either shredded or sliced finely

1 Red Bell Pepper

1 small Red Onion

Salt and Pepper

4 Eggs

Instructions:

Over a medium heat, cook the bacon with a little cooking oil or fat in a large skillet for 5-7 minutes.

Once cooked, transfer the bacon to a large bowl, keeping the grease in the skillet (this is good fat).

Add the brussels sprouts stirring initially to coat them in the bacon grease.  Cook for 5-7 minutes stirring only occasionally so that the sprouts char a little creating a nice sweet flavor.  Once cooked, add the brussels sprouts to the bowl with the bacon.

Add a tablespoon of cooking oil or fat to the skillet then add the sweet potato, bell pepper, and red onion.  Cook for 10 minutes or so, stirring regularly, until tender.

At this point your hash is done, so it's just a matter of combining all the cooked ingredients either in the skillet or your large bowl and seasoning to taste.  Adding plenty of salt and pepper is a good place to start, but you might also like to try lemon pepper or a sprinkling of garlic powder for something a little different.

To complete the meal, fry an egg or two in plenty of oil and serve with the hash.  For some extra flavor, this dish goes well with either some sugar-free ketchup, a sprinkling of nutritional yeast, or a little hot sauce.

Notes: This recipe comes from page 18 of the Beat PCOS Breakfast Cookbook by Kym Campbell.

German Pancakes

These are a little different version than plain ol' pancakes.  They are a little higher in protein.  Kind of a cross between an omlet and a pancake.  Slather them with syrup, top with fresh strawberries or just sprinkle powdered sugar over them.  Any way you do it, they are delicious and make for great breakfast variety.

4-6 Tbs butter
1 cup flour
1 cup milk
7 eggs
1 tsp salt (I like Kosher)

Place butter in pats in a 9 x 11 pan and place in hot oven at 400 degrees.  Mix flour, milk, eggs and salt in a blender or in a bowl.  Sometimes I add shredded cheese, ham, bacon, etc to make them more like a yummy omlet.  As soon as the butter is bubbling (I wait until it's browned a little) open the oven and just pour the batter in.  Cook for about 20 minutes and serve how you like it!


Source:
This is a recipe from my sister's recipe blog.  I love it, so I'm putting it on my site too...with a link to hers.  Feel free to check her blog out too...she has a TON of great recipes on there.

http://foodforthought10.blogspot.com/2008/02/german-pancakes.html

Banana-Nut Paleo Pancakes

2 Bananas
2 Heaping tablespoons chunky almond butter
4 Eggs
Dark chocolate chips, optional

Mash bananas in a large mixing bowl.

Combine the bananas with the almond butter and blend eggs in the bowl.  (Use any nut butter or use peanut butter if you prefer, just know that peanuts are legumes and technically not Paleo.)

Mix well and scoop a quarter of a cup of the mixture on to a hot pan over medium heat.  Wait for bubbles to appear then flip and cook for another 1-2 minutes.

Top each pancake with a sprinkle of dark chocolate chips (the darker the better), if you prefer, and serve.

You'll notice that these won't need any maple syrup or added toppings but feel free to top with fresh fruit if you are looking for a little extra sweetness.

Enjoy  :)

Notes:  Here is a link to the site where I got this recipe.  paleoporn.net/5-paleo-breakfast-recipes/  There is a lot of good Paleo education on that link as well.  :)

I served mine with a little sprinkle of cinnamon.  DELICIOUS!!  Would also be great with some walnuts in or on them.  Can't wait to make this one again!

Bad Baby Pie

There's a really cute movie called, "The Waitress". It has Kerri Russell in it. She is a waitress who makes all kinds or really great pies. They each tell a story!

Here's a page with more recipes from that movie.

Here's a description of some other pies from the movie. If nothing else, this should make you want to watch the movie...right?

Here's another version of the Bad Baby Pie


Here's my version of Bad Baby Pie

Cubed smoked ham (amount, as desired)
1 Wedge of brie cheese, take rind off if desired
4 eggs
Milk
1/4 tsp. ground nutmeg OR Rosemary, depending on preference

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Let crust cool slightly. Lay out sliced brie evenly on pie crust. Cube ham. Spread on top of brie. Combine eggs, milk with desired spice; pour over ingredients in the pie crust. Bake 30 minutes or until set.

Cool slightly, cut into wedges and serve.

Southern Egg Pie

1 Tablespoon Butter
1/2 onion, chopped
1 (12 oz.) pkg spicy ground pork sausage
4 eggs
1/2 cup Ranch-Style Salad Dressing
1/2 cup milk
1 (8 oz.) pkg. Cheddar cheese, shredded
1 dash hot pepper sauce (optional)
Salt and Pepper to taste
1 pinch white sugar
1 (9-inch) unbaked deep dish pie crust

1. Preheat oven to 425 degrees F.

2. Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.

3. In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese, Season with hot sauce, salt, pepper and sugar.

4. Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.

5. Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F, and bake 40 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cook for 10 minutes before serving.
_______________________

This is a recipe from AllRecipes site...it was submitted by someone named Bryan Hale. He says, "This is a pseudo Southern take on a quiche. Spicy sausage, onion and Cheddar, flavored with Ranch and Hot Sauce."

HOWEVER...now that I've given credit where credit is due...the REAL reason I discovered it was Angie. She has made this a couple times at family gatherings. This is a nice recipe because it can be easily altered to feed a crowd...and it is really yummy!!! Good find Angie!

Breakfast Turkey Stack

Quick homemade turkey patties piled high with juicy tomatoes and bubbly melted cheese make an irresistible breakfast stack that offers a change of pace from the usual eggs and toast. Pair with a salad for a great brunch or lunch. Patties can be individually wrapped and frozen for up to 1 month; just defrost and simply reheat in the oven or microwave.

1 pound ground turkey breast
4 tsp sugar-free pancake syrup
1/2 tsp dried sage
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground ginger
1 large beefsteak tomato, cut into 4 slices
1 (1 oz) slices reduced-fat cheddar cheese

Heat oven to broil.

Combine turkey, syrup, sage, cayenne, salt, pepper, and ginger in a mixing bowl and mix well. Divide into patties, as desired.

Heat 1 tsp olive oil in a large nonstick skillet over medium high heat; cook patties until well browned and cooked through, about 4 minutes on each side. Remove from heat.

Lay tomato slices in a single layer in a baking dish; season with salt and pepper. Top each slice with 1 turkey patty and 1 cheese slice; broil until cheese is melted, about 2 minutes. Serve hot.

Makes 4 servings.

Nutrition at a glance
Per serving: 220 calories, 7g fat, 3.5g saturated fat, 36g protein, 4g carbohydrate, 0g dietary fiber, 280mg sodium


From: "The South Beach Diet - Quick & Easy Cookbook - 200 Delicious Recipes Ready in 30 Minutes or Less" by Arthur Agatston, M.D. ISBN:1-59486-292-3, page 55

Vegetable Quiche Cups To Go

1 pkg (10 oz) frozen chopped spinach
3/4 cup liquid egg substitute
3/4 cup shredded reduced-fat cheese
1/4 cup diced green bell peppers
1/4 cup diced onions
3 drops hot-pepper sauce (optional)

Microwave the spinach for 1.5 minutes on high. Drain the excess liquid.

Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

Combine the egg substitute, cheese, peppers, onions and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced-fat cheeses may be used.

Serves 6.

Nutrition at a glance:
Per Serving: 77 calories, 9g protein, 3g carbohydrates, 3g fat, 2g saturated fats, 160mg sodium, 10mg cholesterol, 2g fiber

From: "The South Beach Diet - The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss" by Arthur Agatston, M.D. ISBN:1-57954-646-3, page 134

Zucchini Bread

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
*(The smaller, younger zucchini are said to be sweeter and have more tender skin)
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts or pecans *(if desired)

Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside. In another medium mixing bowl combine sugar, shredded zucchini, oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in nuts. Spoon batter into the prepared pan. Bake in a 350º oven for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack. Wrap and store overnight. Makes 1 loaf (16 servings) or 2 baby loafs (bake these for around ½ the time).

Source: Amy T (my Twin Sister)

Syrup

1 1/2 cups Light corn syrup
1/4 cup Brown sugar, packed
2 tbs Water
3/4 tsp Maple flavoring
3/4 tsp Vanilla

Combine corn syrup, brown sugar and water. Boil 2 minutes. Add the flavorings.

Source: Maple flavoring box

Sweet Cinnamon Biscuits

2 cups Flour, sifted
1 Tbs Baking Powder
1 tsp Salt
1/4 tsp Baking Soda
1/4 cup Vegetable oil
3/4 cup Buttermilk
8 Tbs (1 Stick) Butter, softened
3/4 cup Sugar
1 tsp Cinnamon
1 cup milk (optional)

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.

Preheat the oven to 400. Grease a 9-inch round baking pan lightly.

Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in a prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top if desired. Serve hot.

Servings: 6

Source: Grandma's Secrets Recipe Cards

Ribbon Pumpkin Bread

No one will guess they're eatng lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside.

Ribbon:
6 oz Reduced-fat cream cheese
1/4 cup Sugar
1 Tbs All-purpose flour
2 Egg whites

Batter:
1 cup pumpkin
1/2 cup Unsweetened applesauce
1 Egg
2 Egg whites
1 Tbs Canola oil
1 2/3 cups All-purpose flour
1 1/4 cups Sugar
1 tsp baking soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/3 cup Chopped walnuts

For the ribbon, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.

In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.

Divide half of the batter between two 8-inch x 4-inch x 2-inch loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter.

Bake at 350° for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Yield: 2 loaves (14 slices each)

Nutrition (per serving): 107.0 calories; 23% calories from fat; 3.0g total fat; 11.0mg cholesterol; 116.0mg sodium; 19.0g carbohydrates; 1.0g fiber; 18.0g net carbs; 3.0g protein.

Source: Taste of Home Magazine (Oct/Nov 2002)

Popish

6 cup Milk
6 Tbs Cream of Wheat
6 Tbs sugar
1 tsp Salt

Stir at low temperature constantly, gradually raising the heat (over about 1/2 hour). When bubbly around edges, it's done. Serve on a plate with a pat of butter on top and toast on the side.

Servings: 6

Source: Brandon T (my funny Brother-in-law)

***NOTE: This is a recipe that Brandon likes to make on Christmas morning. He told me how to make it...I've never made it by myself. I think the trick to this one is that it has to take an hour and a half to make...if you've done it any faster than that, it's no good. :) Just joking Brandon. Honestly though, I'd rather have him make it for me again than to attempt it myself. It was really yummy though.

Monkey Bread

1 large tube of Buttermilk biscuits
1/2 cup sugar
2 tsp cinnamon
1/3 cup melted butter
1/2 cup brown sugar

Cut biscuits into 4 pieces. Roll into ball and coat with cinnamon/sugar mixture. Lay evenly in a bundt pan. Combine Brown sugar and butter and pour over top. Bake at 350 till for about 20 minutes or until done. Let cool 5 minutes, then turn out onto a plate and enjoy. 1 recipe serves 3 or 4 people.

Recipe Inspiration: Marsha M (old family friend)

***NOTE: Marsha used to make us monkey bread ALOT. She lived with us for a little while and she made it then...she also made it a couple times when we were camping...I believe...or maybe girls camp? This is not HER recipe but the closest I could find to what I remember. I've done this in a dutch over while camping too...it's a little more finicky when you aren't doing it in the oven...but it's worth it if you can make it for breakfast while camping out. YUMMO!

***STORY: This is one of Melanie's favorite recipes. She requests it often. At one time, she was requesting it at almost every time she stayed the weekend. She would get everything out and put it all on the counter. She knew what all the ingredients were. Then she'd wash her hands and come get me and tell me she was ready for me to help her make it. We always did the assembly line thing. I cut the biscuits up and she'd put the cinnamon on them and put them in the pan. GOOD MEMORIES!

Granola

Mix:
1 package rolled oats (2 to 3 pounds)
2 cups coconut
2 cups nuts
1/2 cup sesame seeds
1/2 cup sunflower seeds
1 tsp salt
2 cups wheat germ

Mix and warm a little:
1 1/2 cup oil
1 1/2 cup honey
1/2 cup water
3 tsp vanilla

Mix everything together. Add ¾ cup brown sugar. Spread onto cookie sheets ½ to 1 inch thick. Bake at 250 for 1 ½ - 2 hours. Stir about every 15 minutes.

***STORY: My Mom used to make this in HUGE batches. Of course, this was becuase there were 6 of us kiddos. It was probably much cheaper than buying box cereal. I know we used to go through this stuff pretty quick though. It was one of my favorite things to eat.

Source: Sherie K (My Mom)

Colette's Syrup

1/2 cup (1 stick) Butter
1 cup Sugar
1/2 cup Buttermilk
1/2 tsp Baking soda
1/2 tsp Vanilla

Mix butter, sugar and buttermilk in a pan. Heat till boiling. Remove from heat and add the baking soda and vanilla. Best if served when warm. This is really good with fresh fruit in it also.

Source: Colette H (my Sister-in-law)

***STORY: I went to my brother's house one morning to report in for my first day of work. I got there and all their kids were sitting down for a breakfast of pancakes with this strawberry type syrup. It smelled incredible. So, I sat down and ate with them. I was thinking...I could get used to this for sure! Hot breakfast, served at the beginning of the work day. YUMMO! I liked the syrup so much that I inquired what brand it was. She told me it was homemade and I HAD to get the recipe. When I saw everything that was in it, I realized why it was so good. SO, I don't make it all the time, but when I do, EVERYONE loves it! Definitely a keeper. Would be good for a breakfast in bed...or birthday breakfast. :)

Cinnamon Rolls

Sugar Mixture:
1/2 cup sugar
2 tsp ground cinnamon

Powdered Sugar Icing:
1 cup powdered sugar
1/4 tsp vanilla
Milk or OJ to desired consistency

Start by making the "Basic Sweet Roll" Recipe. After the 1st rising roll ½ the dough into a 12 x 8 inch rectangle (needs to be thinly rolled).

Melt 3 tablespoons of margarine or butter. Brush ½ of this over the dough. Sprinkle some brown sugar on the dough and then ½ the Sugar mixture on the dough. Roll up and seal seams.

Slice dough into 12 pieces. Repeat with the other half of the dough. Place the rolls in two 12 x 8 inch pans. Cover and allow to rise to twice their size.

Bake at 375°F. For 20 to 25 minutes. Cool slightly; drizzle with Powdered Sugar Icing. This recipe makes wonderful apple cinnamon rolls as well. Just put finely chopped apples on with the cinnamon before rolling up.

This one came from my MOM (Sherie K). I love when she makes these...or any rolls! Mmmm...

Buttermilk Biscuits

2 cups all-purpose flour
1 Tbs baking powder
3/4 tsp salt
1/2 tsp baking soda
5 Tbs chilled solid vegetable shortening
1 cup buttermilk

1 Preheat the oven to 425. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, tossing with a fork until dough forms. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth.

2 (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.) Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart on an ungreased baking sheet. Bake the biscuits until golden, 12 to 15 minutes. Serve hot.

Bran Muffins

2 cups Water, boiling
2 cups Nabisco Bran and let stand to cool
3 cups Sugar, less 2 teaspoons
1 cup Oil, plus 2 Tablespoons
4 Eggs
1 quart Buttermilk
5 cups Flour
1 tsp Salt
5 tsp Soda

1 Pour the boiling water over the Nabisco Bran and let set and cool.

2 Cream together the sugar and oil. Add the remaining ingredients including 4 cups of the cooled cereal mixture.

3 Bake at 400 degrees for 15 minutes. The dough can be refrigerated for 6 weeks but do not stir again.

***NOTE: This recipe is good because this dough keeps for a while. You can bake them as you want them...or bake them all and freeze them for later. Very convenient!

Source: Peggy H (A relative? I think my Mom's recipe card listed her as the source.)