Baked Cranberry-apple pancake

Makes enough for 2-4 people

• 2 T butter
• 1/4 c cranberries (frozen)
• 1 small apple, cored and chopped
• 1/8 c brown sugar (or coconut sugar also worked)
• 1/4 c orange juice
• 1 t orange zest
• 3/4 c flour (gf works)
• 1 t granulated sugar
• 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t salt
• 1 egg
• 1/2 c buttermilk (regular milk is ok)
• 4 t cooking oil

1. Place butter in 9 inch pie plate or 9x9 pan. Preheat in oven. Remove pan when butter is just melted, add cranberries and apples pieces to pan. 

2. Meanwhile cook brown sugar and orange juice in a small pan, boil on medium for 5 minutes. Pour over fruit in pie plate. 

3. Stir together remaining ingredients and pour over fruit mixture in pan. 

4. Bake uncovered at 350 for 15 minutes. Cut in wedges and serve. 

GF crepes

Ingredients

• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 1 cup gluten-free all-purpose flour with xanthan gum (I like target brand)
• ¾ cup milk
• ½ cup water
• 2 tablespoons granulated sugar (optional, don't add for savory crepes)
• 1 teaspoon pure vanilla extract (optional, don't add for savory)
• Fruit compote

   
1. In a large bowl, whisk the eggs with your hand mixer or stand-up mixer. Add all of the rest of the ingredients and mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.

2. Spray a non-stick pan with gluten-free cooking spray. Pour ¼ cup of the batter into the center of a greased pan. Pick up the pan from the stove and swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or until browned on the bottom. Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.

3. Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. I like fruit compote (honeyberries as the fruit is especially good)

Whole Grain Waffles (GF)

 This is a very thin/soupy batter so it needs to rest 10-30 minutes to allow grains to absorb moisture (recipe said 30 minutes, but I didn't notice much difference, if anything they seemed tougher after 30 minutes, not in a good way, although it does acknowledge you may have to add more milk after it has absorbed moisture). 

• 12 oz (2 2/3 C) ATK whole grain gf flour blend
• 1.75 oz (1/4 C) sugar (I tried monk fruit sweetener and think it probably needs the real sugar)
• 1 t baking powder
• 1/2 t salt
• 2 C (try starting with 1 1/2 cup and add more as needed) 1 or 2% milk (don't use any other amount of fat, it needs just the right amount of fat for crispness. Can use unsweetened almond milk)
• 3 eggs
• 2 T butter, melted and cooled
• 2 T vegetable oil (according to ATK, the water in butter affects crispness, so this balance of half butter and half oil helps with crispness while still giving some butter flavor)
• 1 t vanilla
• pecans or other toppings (I like adding pecans to the batter and Emily and Becky like choc chips, but I don't know how these might affect crispness). 

1. Combine first 4 (dry) ingredients. Combine remaining (wet) ingredients in separate bowl. Combine together until well incorporated with no lumps. Rest at room temp for 10-30 minutes. 

2. Heat waffle iron and cook. Make sure it spreads out thinly enough to get crispy. If it piles up too thickly on the iron, it will not be crispy. Add more milk as needed to keep it at the right consistency. 

3. Can put in 200-degree oven to keep warm while others are cooking or serve immediately. 

Cocoa pancakes (cut with cookie cutter shapes)

Pancakes first time were a little tough, much better in present version adapted for gluten free. 

•  1 1/3 c flour (Bob's Red Mill GF ok; half target brand gf and half cookie blend gf good)
• 4 T sugar (I usually like 2 T any sugar and 2 T maple syrup)
• 1/3 c dutch-process cocoa powder
• 2 T buttermilk powder (used to be 1/4 c cornstarch, which is already present in my gf blends)
• 2 t baking powder
• 1/2 t baking soda
• 1/2 t kosher salt

• 1 C milk 
• 3 T oil (or butter, melted)
• 1 t vanilla
• 2 eggs

1. Mix dry ingredients in one bowl and wet in another. Add wet to dry. Can add choc chips, nuts (I like peanuts and/or walnuts), blueberries, raspberries etc if desired. 

2. Cook 1/4 c of batter per pancake in nonstick skillet over medium heat. Flip when bubbly on top and edges beginning to set.

Transfer to a platter and cut into shapes with a cookie cutter, if desired, or eat in whatever shape you like for whatever holiday it happens to be. The original recipe was from the food network and suggested ghost pancakes with white frosting and sprinkes, choc chips etc for decoration. 

Cornmeal-Rye Waffles

 Adapted from King Arthur Flour "Whole Grain Baking"

• 3 C buttermilk (I used 1 1/2 c water, 1/2 c Buttermilk powder and 1 c Chobani plain lowfat yogurt)
• 2 eggs
• 6 T butter, melted
• 2 C yellow cornmeal
• 1 c whole rye flour
• 1/4 c sugar (try less sugar and adding cheese and bacon for a savory waffle)
  
• 2 t baking powder
• 1 t salt
• 1 t baking soda
• berries or choc chips make good mix-ins
  

1. Whisk together wet and dry ingredients in separate bowls. Then combine in one big bowl. Let sit for at least 10 minutes to allow cornmeal to soften.  

2. Cook in waffle maker according to manufacturer's directions. Might be better in a Belgian Waffle iron, they're hard to get crispy in our big waffle iron.

Dutch baby with fruit baked in (gf)

 Ingredients

• 5 T butter
• 2 pears, peeled, cored and sliced into 1/4 inch wedges (I used blackberries and raspberries, apples would probably also be good)
• 1 T brown sugar
• 1 t fresh lemon juice
• 1/4 t cinnamon

• 1/2 c milk
• 1/2 c GF all purpose flour
• 4 large eggs
• 2 T sugar
• 1/2 vanilla extract
• 1/4 t salt
• powdered sugar, for dusting

1.  Blend milk, flour, eggs, sugar, vanilla, and salt in a mixing bowl (or blender) until smooth.
   
2. Melt butter in ovenproof skillet, on stove. Transfer 2 T butter to the milk mixture. Cook fruit, brown sugar, lemon juice, and cinnamon for 3 minutes or until fruit is soft. Pour the batter into the skillet and transfer skillet to the oven. 
3. Bake at 400 for 12-15 minutes, until puffed but edges not too dark. Dust with powdered sugar, if desired, and serve immediately. 
   

 

Buttermilk pancakes or waffles

 Ingredients (dry can be quadrupled and stored as a dry mix)

• 2 c flour (I used gf all purpose flour)
• 1/2 c buttermilk blend powder
• 2 T sugar
• 2 t baking powder
• 1 t baking soda
• 1/2 t salt 

For waffles (for 2 1/2 c of dry mix or just use with the single serving amount above)

• 3 eggs, separated
• 2 c water
• 1/4 c canola oil

For pancakes (for 1 1/2 cups of dry mix)

• 1 egg
• 1 cup water
• 2 T canola oil

1. Combine dry ingredients. 

2. Combine wet ingredients except for waffles, separate eggs whites and beat until stiff peaks form. Add  dry into wet ingredients, folding in egg whites last. 

3. Can add berries, choc chips, or nuts as desired just before cooking.

Honey nut steel-cut granola

Ingredients

• 3 cups steel cut oats (instant steel cut oats is better or it gets too chewy, can also use some old fashioned oats in the mix)
  
• 2 cups of mixed nuts (I like walnuts, sunflower seeds, pecans, or maybe just a nut mix)
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted (I like the taste of butter better)
  
• 1/2 cup unsweetened applesauce
• 1/4 cup honey (original 1/2 C-might need full amount or some peanut butter, it doesn't stick together)
  
• 1 tsp vanilla extract

 Method

1. Preheat oven to 300 degrees F.
2. In a large bowl melt oil/butter and combine with applesauce, honey and vanilla.
3. Add steel-cut oats, nuts, cinnamon and sea salt.
4. Spread granola over a parchment or silicone-lined baking sheet. and bake for 20 mins. I actually like the way it browns on a dark colored pan without anything lining it, you just have to check every 15 minutes as it browns quicker.
   
5. Remove from oven and flip and the bake for another 20 mins.
6. Remove from oven once again, flip and then bake for another 15 mins.
7. Remove from oven and flatten granola with the back of a spatula. Let sit for 1 hour, then break it up into clusters.
   

Gluten free Berry Oat Scones

•  1 1/2 c (150 grams) rolled oats
• 1 1/3 c (190 g) gluten free all purpose flour
• 1/3 c (75 g) packed dark brown sugar
• 1 T baking powder
• 4 t golden flaxseed meal
• 1/2 t cinnamon
• 1/2 t salt
• 1/2 c (1 stick) chilled butter
• 1/2 c (120 ml) heavy cream
• 1.5 eggs (or 1 egg and one egg yolk)
• 1/2 c blueberries
• 1/2 c raspberries
• white choc chips or walnuts, optional mix in
  
• cooking spray
• 2 T turbinado sugar (optional, for sprinkling)

1. Combine oats, flour, brown sugar, baking powder, flaxseed, cinnamon, and salt in a large bowl. Cut in butter.

2. Combine cream and eggs and add to dry ingredients, stir until combined. Add berries and any other mix-ins. 

3. Form dough into 8 in (20 cm) circle on baking sheet coated with cooking spray. Cover and freeze for 10 minutes. Cut the dough into 8 wedges and separate a few inches apart to allow plenty of room to spread. Sprinkle with turbinado sugar and rest another 10 minutes (about 25-30 minutes total after liquid has been added allows the flours to hydrate so they don't taste as gritty). 

4. Cook at 400 degrees for about 20 minutes, rotating the pan halfway through.

Sausage patty rounds

 These can be eaten by themselves or put in breakfast sandwiches. Easy and quick to make.

Ingredients

• 1 lb ground pork (or can try turkey)
•  ¾ cup shredded cheddar cheese
  
•   2-4 T buttermilk (or regular milk, this didn't seem necessary; Could also try an egg)
  
•  1-2 tsp onion powder
•  1-2 tsp dried ground sage (or try other spices)
  
•  1/4 tsp sea salt (amount depends on saltiness of the meat product, this was with a pre-salted product)
  
•  1/4 tsp pepper
•  1/4 tsp garlic powder
•  1/4 tsp dried oregano (can try other spices)
  

1. In a bowl, combine all ingredients, mixing lightly but thoroughly.

2. Shape into eight ½ in thick patties. Let sit for 30-60 minutes if time.

3. In a frypan, cook patties over medium heat until their internal temperature reads 160 degree, about 5-8 minutes on each side, depending on thickness.

GF oat waffles

 Ingredients

• 1 ½ cups oat flour (you can just grind about 1.5 c of oats in a food processor)
  
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon

• ¾ cup room temperature milk (I used almond milk, but any kind should work)
  
• 5 tablespoons unsalted butter, melted or oil makes them crispier (canola is good)
  
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Optional choc chips, pecans, etc 
  

Directions

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted butter, eggs, maple syrup and vanilla extract. (If fat solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients or vice versa and stir. Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture.
3. Once 10 minutes is up, give the batter one more swirl and pour onto heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.

 

GF pancakes (low fodmap)

 Ingredients

• 1 1/4 c gluten free flour (I used brown rice flour which had a sandy texture; try oat flour, coconut flour and/or a mix, didn't need xanthum gum)
• 2 T chia seeds 
• 1 T ground flax seed (try more)
• 1 T granulated sugar (could try brown sugar or maple syrup)
  
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/4 t cinnamon
• pecans, walnuts or other nuts optional (or choc chips)
  

•  1 egg
• 3/4 C almond milk or other dairy free milk + 1/2 t lemon juice (this was a buttermilk substitute)
  
• 1/4 C oil (I used canola)
• 1 t vanilla
  

 Directions

1. Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
2. Add the wet ingredients to your mixing bowl (or mix separately first) and stir just until combined.
3. Ladle ¼ cup of pancake batter onto your hot griddle, or pan. Cook for 2-3 minutes, or until bubbles form around the edges. Flip and continue to cook until cooked through.

 

Biscuits and Sausage gravy

 Biscuits

 

2 c flour

3 t baking powder

1 T sugar

1 t salt

1/4 t pepper

4 T cold butter (or 3 T butter and 1 T shortening)

3/4 c 2% milk

Gravy

 

1 lb ground pork sausage (sage, maple, or whatever you like)

1/4 c flour

2.5-3 c 2% milk

1 T maple syrup

1/2 t salt

1/4 t sage

1/4 t pepper

1. Mix flour, baking powder, sugar, salt, and pepper. Cut in butter. Add milk, stir until moistened. Turn onto a lightly floured surface and knead 8-10 times. Pt or roll dough to 1 in thickness and cut with floured 2 in biscuit cutter or top of glass. Place 1 in apart on ungreased baking sheet. 

2. Bake at 400 degrees for 14-17 min (until golden). 

3. Meanwhile cook sausage in skillet over medium, breaking into crumbles. Stir in flour until blended, then stir in milk. Boil, stirring constantly until thickened (3-5 min). Stir in remaining ingredients and serve with biscuits.

Chocolate Chip and Nut Scones

Emily says these are amazing! Might not want to eat an entire one at once, they are pretty big.

Ingredients

2 c all purpose flour (try subbing in some whole wheat flour)

1/4 c packed brown siguar

1.5 t baking powder

1/2 t baking soda

1/2 t salt

1/2 t cinnamon and/or cardamom

1/2 c cold butter

1 large egg, room temp

1/2 c buttermilk (can sub 3/4 part yogurt or sour cream to 1/4 part milk)

1.5 t vanilla

1 c semi-sweet choc chips (recipe isn't very sweet so not too dark)

1 c nuts (we used hazelnuts for first attempt, I would try pecans or walnuts next)

Directions

1. Whisk together first 6 ingredients, cut in butter until mixture resembles coarse crumbs. In another bowl whisk egg, milk, and vanilla; add to dry mixture just until moistened, adding choc chips and nuts just before finishing. 

2. Heat oven to 400 degrees. Turn dough onto lightly floured surface; knead gently 8 times. Pat dough into 6 in circle and cut into 8 wedges. Place on a greased baking sheet and bake until golden brown, 15-20 min. Serve warm. 

White Chocolate Cranberry Cinnamon Rolls

 

 These are totally awesome! Worth the extra time, and not too challenging. Get started the night before.

Ingredients:

Dough:
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110 to 115F)

- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour

Filling:
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon

- 5-6 oz (3/4 to 1 cup) white chocolate chips
- 1/2 to 3/4 cup dried cranberries
- 1/4 to 1/2 cup chopped pecans 

Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/2 to 3 tablespoons heavy whipping cream

Directions:

Dissolve the yeast in the warm water. In a separate bowl, combine the melted butter, sugar, salt, and 2 cups flour. Add the dissolved yeast in water. Beat until smooth. Stir in enough remaining flour (additional 1/2 to 1 cup) to form a soft dough. 

Turn dough onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

In the morning, punch the dough down. On a lightly floured surface, roll into a 12x12" rectangle.

For filling, combine the butter, brown sugar, and cinnamon. Spread over dough to within 1/2" of edges. Sprinkle with white chips, cranberries, and pecans. Roll up jelly-roll style; pinch seam to seal.

Cut into 8-10 slices using unflavored dental floss. Place cut side down in a greased 9x13" baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. 

Bake at 350F for 30-35 minutes or until golden brown. 

For glaze, combine the powdered sugar, vanilla, and enough heavy cream to achieve desired consistency. Drizzle over warm rolls. Refrigerate leftovers.

Cauliflower Breakfast Casserole

 1 lb bacon strips, chopped

1 c chopped sweet onion

1 bell pepper (red and/or green)

9 large eggs (4 eggs was fine for a 1/2 recipe)

1 1/2 c ricotta cheese

4 c frozen riced cauliflower (could try substituting some hashbrowns for part of this)

2 c shredded cheddar

1 c shredded swiss

1/2 t pepper

1/4 t salt

1. Preheat oven to 350. Cook bacon. Cook onion and peppers in 1 T bacon grease, 6-8 min or until tender. 

2. Whisk eggs and ricotta in a large bowl. Add all other ingredients and stir. Pour into 13x9 pan (8x8 was fine for 1/2 recipe). Bake uncovered for 40-45 minutes. 

Eggs with sausage cheese sauce

1/2-1 lb pork sausage

1/2 lb. mushrooms, chopped
1/2 c. chopped onion
1/2 c. chopped red pepper
1-2 T butter

1 T. flour

1 C. half and half

1/2 t. seasoned salt, divided

1/2-1 c. shredded cheddar cheese

4 eggs

1 T minced fresh parsley

Directions

1. In a large skillet, brown and cook sausage. Remove from pan. 

2. Add mushrooms, onion, and red pepper to skillet with some additional butter, if there's not enough grease left from sausage. Remove from pan. 

3. In the large skillet (or could be doing this simultaneously, in a saucepan), melt butter. Stir in flour, 1 cup cream, 1/4 t. seasoned salt and bring to a boil, stirring constantly until thickened 1-3 minutes. Stir in cheese and as much of the sausage and vegetables as desired. 

4. Meanwhile, in a small bowl, whisk eggs, 2 T. half and half, and 1/4 t. seasoned salt. Cook in a small skillet as an omlette or scrambled eggs or in a well greased waffle maker (being careful not to overcook). Serve eggs with sauce and meat/veggies and sprinkle with parsley. 

Pumpkin Chocolate Chip Muffins

Ingredients:
2 cups flour (try 1/4 c whole wheat pastry flour, 1 c was too much, not good texture)
1 1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (or try cardamom or allspice)
1 teaspoon salt
1/2 t. baking soda (was originally 1.5 t but metallic taste)

1/2 t. baking powder

1/2 cup melted unsalted butter, cooled slightly (try canola oil)
3 large eggs
1 1/2 cups canned pumpkin puree (or entire 15-oz. can)
2 teaspoons vanilla extract

1 cup (try half of this brown sugar, don't do less sugar; 1/2 c was not near enough) sugar

1 1/2 cup chocolate chips (I like dark choc chips)
1 cup chopped nuts (optional, I like walnuts usually)
1 c oats (optional, I sometimes just add some at the end for a portion of the recipe, it might be better like a topping, on top as the texture gets pretty dense if it's mixed in)

1. Preheat the oven to 375°F. Lightly grease pans (it made about 2 dozen muffins). 

2. In a medium bowl, mix together the dry ingredients, (flour, spices, salt, baking soda, and baking powder). 

3. In a larger bowl, mix together the liquid ingredients, (melted butter, eggs, pumpkin, and vanilla). Add the sugar to the wet ingredients and combine evenly. 

4. Add dry ingredients to the wet ingredients and stir until just combined; do not over mix. Stir in the chocolate chips (and nuts, if using). Spoon the batter into the prepared pans.

5. Bake for 20 minutes or until the muffin springs back from a finger touch, or until a toothpick returns cleanly. Cool in the pan for 3-4 minutes before removing from the pan, then remove and place on cooling rack.

Compare: https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-bread/

Aebelskiver

1 c flour (gf biscuit blend works really well also)
1 1/2 t. sugar (optional)
1/2 t. baking powder
1/4 t. salt
2 eggs (can be separated for best effect, but not required whip the egg whites before adding at the end)
1 c whole milk (buttermilk is also good or can try 1/2 c milk and 1/2 c orange juice)
2 T. butter, melted (optional) 
1/2 t. vanilla, spices, and/or 1 T. melted chocolate (optional, for sweet instead of savory aebleskiver)

Optional toppings:
-cheese (either directly in the pan before the batter and/or inside the batter at the end of cooking)
-choc chips (can be added at the end, a minute before finished cooking or melted and added to dough or in the middle just before finishing)

-Fruit, but it needs to be cooked (like apple pie filling); cook 1 apple in 1 T butter w/ cinnamon and nutmeg. Add it right away after the batter is placed in each cup and either push it down or leave room to cover with a little more batter. Flip over after first side is cooked. Or use my sauteed apples recipe for filling.
-lingonberry or other jam
-fig compote with feta cheese
-smoked salmon, Havarti dill, cream cheese
-Pear with gorgonzola
-Salsa

1. Whisk first 4 ingredients together. Whisk eggs yolks, milk, and butter together and add to dry. Batter will be lumpy.

2. Beat egg whites with  mixer until they begin to form peaks. Fold into batter until no streaks remain. Put the batter in a squeeze bottle or other container that's easy to pour from.

3. Grease the Aebleskiver pan with oil or ghee, using a silicone brush, and squirt batter into aebleskiver pan one at a time. Fill each cup most of the way. Use a skewer to turn them after they start to bubble. Can start with a quarter turn of the batter to make a clam shell. Or can add more batter and keep turning until you get a round ball (much more difficult, kind of have to work with it like a glass blower to keep it in a ball shape).

Broccoli Quiche

This recipe is adapted from a friend's homemade quiche recipe, combined with the things I like about our own quiche recipes, but quiche in general can be such a plain tasting food that it really helps to have a homemade crust that brings a pleasing texture and fresh taste to the ensemble. 

- 9-inch pie crust ("deep dish" pie crust is often safest)
- 2 cups broccoli (steamed for 4 minutes or heated according to package directions)
- 1 cup Gruyere, Swiss cheese, or similar cheese, cubed or grated
- 1/4 cup Parmesan cheese, grated
- 5 eggs, lightly beaten
- 3/4 cup half and half or milk/cream
- 1/4-1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon (white) pepper

1. Pre-bake crust according to package directions (400 degrees for 10 minutes or 450 for 5 minutes are common) or make your own.

2. Put broccoli and cheese(s) on top of crust first. Mix the remaining ingredients together and pour over.

3. Bake at 375 degrees for 30-40 minutes (you can start at a warmer temperature for first 5-10 of those minutes to make sure the crust is brown enough, but may need to use a pie crust shield if it starts to get too brown).