A Distinctly Different Homestead

Applesauce (or Pumpkin) Cookies

{ 08:41, Wednesday, July 30, 2008 } { Posted in Breakfast } { 0 comments } { Link }

These are great, inexpensive healthy cookies to serve as breakfast or a snack. They can be made with applesauce, or an equal amount of canned pumpkin. I love that they don't call for any butter. I often forget to soften some for my other breakfast cookies! Give them a try and see if your family likes them as much as we do!

Applesauce (or Pumpkin) Cookies
2 cups applesauce or canned pumpkin
1 cup raw sugar
4 eggs
3 cups whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
6 cups oatmeal
2 cups raisins, optional

Preheat oven to 350.

Thoroughly mix applesauce and sugar and then beat in the eggs. Slowly mix inn flour, soda and spices; then oatmeal and raisins. Drop by spoonful onto a lightly greased pan. Bake for 10-12 minutes until lightly browned.

Breakfast Bread

{ 05:47, Tuesday, July 22, 2008 } { Posted in Breakfast } { 0 comments } { Link }

Another on the list of recipes to try. Prepare this one the night before you plan to eat it, since it cools and sets for 8 hours.

Breakfast Bread
2 cups buttermilk or kefir
1/2 cup honey
1/4 cup molasses
2 tsp baking soda
1 tsp salt
1 1/2 cup whole wheat flour
1/2 cup wheat germ
1 cup all-purpose flour
1/4 cup raisins, nuts

Oven to 400.

Grease two loaf pans. Mix all ingredients together and pour into prepared pans. Place in the 400 degree oven, and immediately lower oven to 350. Bake 1 hour. Turn out and cool, covered with a towel, for 8 hours.

Everything Breakfast Bar

{ 05:39, Tuesday, July 22, 2008 } { Posted in Breakfast } { 0 comments } { Link }

We tried this one this morning. It was very cake-like and soft in texture and well-flavored. I do think I'll put a touch more cinnamon in next time. I did use the entire can of pumpkin (what would I do with half a can leftover, anyway?). Give it a try!

Everything Breakfast Bars
4 cups oatmeal
1 Tbsp baking powder
1 tsp salt
1 Tbsp cinnamon
2 eggs, beaten
1 cup canned pumpkin (can use entire small can if desired)
1 cup milk
1 Tbsp maple syrup
1 cup sugar
1/2 cup brown sugar
1 Tbsp vanilla
1 cup raisins

Oven to 350.

Combine oats, baking powder, salt and cinnamon. Mix well. Stir in remaining ingredients. Spread in a greased 9x13. Bake for 40 minutes.

Large Family Breakfast Casserole

{ 05:32, Tuesday, July 22, 2008 } { Posted in Breakfast } { 1 comments } { Link }

Another on my list of dishes to try soon.

Large Family Breakfast Casserole
2 pounds sausage
8 cups bread, cut into pieces
4 cups cheddar cheese, shredded
20 eggs, beaten
8 cups milk
2 tsp dry mustard
1 tsp onion powder, garlic powder

Cook crumbled sausage until done, drain. Thickly butter two 9x13 pans. Add bread. Sprinkle with cheese. Combine milk, eggs, and spices. Pour over bread and cheese. Sprinkle evenly with sausage. Cover and chill overnight. Preheat oven to 325, and bake casseroles uncovered for 1 hour.

Biscuits and Sausage Gravy

{ 03:19, Sunday, July 6, 2008 } { Posted in Breakfast } { 1 comments } { Link }

Here's my recipe for the old time diner favorite. We have this just once in a while, since it's not that kind to the waistline. I have never measured the amounts of ingredients I use in the gravy, so you'll have to eyeball it, too! It's a very forgiving dish, so do try it!

Kefir Biscuits
4 cups flour
2 Tbsp baking powder
4 tsp sugar
1 tsp cream of tarter
1/2 tsp baking soda
1/2 tsp salt
1 cup butter
1 1/2 cup kefir or buttermilk

Preheat oven to 450.

Mix together the dry ingredients. Cut in butter. Make a well in the center and pour in kefir. Stir just till flour is moistened. turn out on a floured surface and knead till smooth, about 12 times. DO NOT OVERKNEAD! Press out to about 1" thick. Cut out biscuits. Place close together, but not quite touching on an ungreased baking sheet. Bake at 450 for 12-15 minutes.

Sausage Gravy
1 1/2 pounds bulk mild breakfast sausage
bacon grease
flour
milk
salt pepper

In a large skillet, cook the sausage till browned, keeping it chopped in small pieces. When it's almost finished, add in about 1/4 cup (ok, maybe about 1/2 cup) of bacon grease. You save your bacon grease, right? If you do not add the bacon grease, this gravy will not taste right! I told you it isn't a diet breakfast!) When that's all melted and mixed around, sprinkle on about 3/4 cups of flour. You want all the meat coated with flour and all the grease mixed with it, too. Then add milk until the meat is covered by about 1/2 inch. As you bring it to a boil, add in salt and pepper to taste. It needs a lot of salt. I guess I use just over a tablespoon, but add 2 tsp, then add it a bit at a time, to your taste. Use your pepper liberally, too.

When the gravy is incredible, and the biscuits are hot from the oven, serve as follows:

Split a biscuit and spread with butter, if desired (I do not, but my husband does). Cover with the sausage gravy. Serve with a scrambled egg on the side and orange juice.

Buttermilk or Kefir Pancakes

{ 02:24, Thursday, June 26, 2008 } { Posted in Breakfast } { 0 comments } { Link }

Here is my favorite buttermilk (kefir) pancakes. The amounts in the ( ) are for when I have a guest.

Buttermilk/Kefir Pancakes
3 cups flour (4 cups)
3 Tbsp sugar (4 Tbsp)
1 Tbsp baking powder (4 tsp.)
1 1/2 tsp baking soda (2 tsp)
3/4 tsp salt (1 tsp)
3 beaten eggs (4 eggs)
3 cups kefir or buttermilk (4 cups)
6 Tbsp. melted butter or oil (1/2 cup)

Combine dry ingredients.
Combine wet ingredients.
Add the wet to the dry and stir just until moistened. The less you stir the better!
Heat a griddle to about 350. Spread with butter then pour out pancakes and cook until edges are dry and middles are bubbled. Flip over and cook till golden brown.

Two Gallons of Great Granola

{ 09:17, Tuesday, May 20, 2008 } { Posted in Breakfast } { 1 comments } { Link }

I made this today for breakfast cereal for the next few weeks. It is a really good tasting granola and makes a ton! I adapted this recipe from one found here.

Two Gallons of Great Granola
30 cups of rolled oats
2 1/2 cups flaked coconut
2 1/2 cups sunflower seeds
1 1/2 cup sesame seeds
1 1/2 cup flax whole seeds
1/2 cup ground flax meal (just whir the flax in the blender)
1/2 cup wheat germ
2 cups of nuts (I used almonds and peanuts)

Combine and toast in a large pan at 350 degrees for 15 minutes. Stir and return to oven for 15 more minutes.

Meanwhile, in a saucepan, combine:
2 cups butter
2 1/2 cups brown sugar
2 cups honey
1/4 cup vanilla

Heat and stir on low until sugars are all dissolved. Be very careful not to scorch the mixture! Be patient!

Drizzle sweetener over granola while mixing, until it covers all the dry ingredients. I did this in a four gallon food grade bucket and mixed with my *clean* hands while my daughter drizzled the liquid.

Return to the large pan and bake (in batches) at 350 for 45 minutes, stirring every 15 minutes. Do not overbake!

Let cool completely and break into chunks or stir occasionally as it cools for loose granola.

The Best Chocolate Muffins

{ 12:00, Monday, April 7, 2008 } { Posted in Breakfast } { 2 comments } { Link }

I haven't yet made these, but I think they sound good. I'll update when I have made them once or twice.

The Best Chocolate Muffins
2 cups applesauce
2 tsp olive oil
1 cup sugar
2 1/2 tsp vanilla
1 1/2 cup oat flour
2/3 cup unsweetened cocoa
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cinnamon
1 cup chocolate chips

Preheat oven to 350.
Combine wet ingredients,
Combine dry ingredients.
Then mix together just until moistened.
Bake 20-22 minutes.
Makes about 20 muffins. I'll probably double the recipe.

Another Breakfast Cookie

{ 12:02, Friday, April 4, 2008 } { Posted in Breakfast } { 0 comments } { Link }

I found this recipe at Baker's Dozen, a blog I found just tonight, and am really enjoying! We are big fans of breakfast cookies around here, and can't wait to try this variation!

Breakfast Cookies:
Cream 1 cup butter
1 1/2 cup natural peanut butter
2 cups sugar (white or brown)

add 4 eggs
1 Tablespoon vanilla
3/4 cup milk

Combine separately
3 1/2 cups flour (freshly ground whole wheat, or white, or a blend)
2 teaspoons baking soda
1 teaspoon salt
4 cups oats (rolled)
3/4 cup sunflower seeds

Combine wet and dry ingredients. Mix very well. Spoon onto cookie sheet. These have more of a cake texture and will not spread out much during baking. I like to make them big, since they are breakfast cookies.

Bake at 350 for 12 minutes, or until done.

Migas Con Huevos

{ 12:21, Monday, March 24, 2008 } { Posted in Breakfast } { 7 comments } { Link }

Here's another traditional Mexican breakfast that we enjoy. I plan on serving it tomorrow.

Migas Con Huevos
5 corn tortillas, torn or cut into small bits
10 eggs, lightly beaten
10 Tbsp (or more, to taste) tomato sauce
2 1/2 Tbsp minced onions
oil (red palm, if you have it)
salt
1 cup shredded cheese

Begin frying tortilla bits in hot oil. Just before they are crispy, stir in onions. Cook and stir a few minutes, till onions are translucent. Drain excess oil. Add eggs, tomato sauce, cheese, and salt to taste.
Scramble eggs until done. Serve hot.

I have found that the children enjoy it more without the tomato sauce, but then it's not traditional!

Huevos Rancheros

{ 06:42, Friday, March 21, 2008 } { Posted in Breakfast } { 0 comments } { Link }

I made this for dinner this evening, and it was great! I have never made it, or even tasted it before. I found the recipe on Recipezaar.

Huevos Rancheros
2 tablespoons olive oil
1/2 cup chopped onions
1 green pepper, chopped
1 tomato, peeled and chopped
1 clove garlic, minced
1 jalapeno pepper, chopped (optional, I left it out)
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 teaspoon hot pepper sauce(Tabasco is good, I used Tapatio)
1(8ounce)can tomato sauce
1/2 cup water
6 eggs

Heat the oil in a skillet. Add in the onions and bell peppers. Saute until softened. Add the remaining ingredients except the eggs. Bring nearly to a boil, then cover and simmer 20 minutes. Crack eggs, one at a time into a cup and slip into the sauce. Cover and simmer 5 minutes. Serve with warmed tortillas and shredded cheese.

I did double this for our family. Yummy!

Millet Muffins

{ 02:12, Monday, February 11, 2008 } { Posted in Breakfast } { 3 comments } { Link }

This was what we had for breakfast this morning. It's really a good recipe and makes a light tender all whole grain muffin.

5 cups whole wheat flour, freshly ground
3/4 cups millet, freshly ground
2 1/4 tsp EACH baking soda, baking powder, and salt
2 1/4 cup buttermilk or kefir
1 cup brown sugar OR honey
1-2 Tbsp flax seeds, whole or ground, your choice!
2 eggs
3/4 cup oil
1/4 cup + 2 Tbsp applesauce (or this much more oil)

Combine dry ingredients.
Combine wet ingredients.
Pour wets over dry and mix just until moistened.
Spoon into paper lined muffin tins 3/4 full (I like plump muffins).
Sprinkle with muffin topping, if desired.
Bake at 400 for 15-16 minutes

Made 31 muffins for us!

Muffin Topping

{ 02:09, Monday, February 11, 2008 } { Posted in Breakfast } { 3 comments } { Link }

We really enjoy trying different muffins, and many times, the Lambies ask me to top them with this crumb mixture. It's not healthy, but not terrible, either. It allows a less sweet muffin to pass muster as well as a super sweet one.

Muffin Topping Mix
1/2 cup brown sugar
2 Tbsp flour
1/4 tsp cinnamon
1 1/2 Tbsp butter
Combine sugar, flour and cinnamon. Cut in butter till size of course crumbs.

Store extra in the fridge for next time!

1-2-3 Granola

{ 08:34, Wednesday, February 6, 2008 } { Posted in Breakfast } { 0 comments } { Link }

Another easy breakfast option. I found this on on Recipezaar.

1-2-3 Granola
8 cups rolled oats
2 cups wheat germ
1 cup sunflower seeds
1/2 cup peanuts
1 1/2 cup honey
1 cup melted butter or oil
1 tsp vanilla

Mix dry ingredients well.
On the stove, combine wet ingredients and cook and stir over low heat until smooth. Remove from heat and add vanilla. Pour the wets over the drys and blend well. Bake on a jelly roll pan at 300 degrees for 30-45 minutes, stirring often.

You may add dried or snipped fruit after baking, if desired.

Basic Dry Cereal

{ 07:59, Wednesday, February 6, 2008 } { Posted in Breakfast } { 0 comments } { Link }

Many folks are trying to get out of the cold, boxed cereal habit. I stopped serving it regularly about a year ago. But it IS so convenient! What's a busy mom to do?

Why, make this, of course!

Basic Dry Cereal
7 cups dry ingredients consisting of:
2-3 cups flaked oats, and your choice of any of these: wheat or oat bran, wheat germ, grits, cornmeal, kamut, spelt, triticale, or other grain, flaked or ground, nuts and seeds ie, peanuts, almonds, sunflower, flax, sesame, etc., spices, cinnamon, nutmeg, etc.

1 cup of liquid ingredient(s): honey, maple syrup, molasses, oil, butter, peanut butter, milk, cream, or 1/2 cup plus 2 Tbsp brown sugar with enough water to make 1 cup total

Combine dry ingredients and mix well. Combine wet ingredients in separate bowl and mix well, if needed. Pour the wet ingredient over the dry and mix well. Spread on a large jelly roll pan and bake at 300 degrees for 30-45 minutes, stirring often. When done, add any desired fruit ie, raisins, snipped apricots, cranberries, etc.

Orange Oat Muffins

{ 07:50, Sunday, January 6, 2008 } { Posted in Breakfast } { 1 comments } { Link }

My good friend Jennifer sent me this recipe a little while ago. I made it tonight for breakfast tomorrow. **Updated to add: I think I may throw a handful of cranberries or raisins in next time I prepare these. Or a dollop of orange marmalade in the center...Mhhmmm.

Orange Oat Muffins
Preheat oven to 350 then combine in a large bowl:
1 cup rolled oats
1 1/4 cup orange juice

Let sit for 15 minutes while combining:

2 cups oat bran
2/3 cup flour
1/2 cup dry milk
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Add to the soaking oats:
2/3 cup brown sugar
1/3 cup oil
2 eggs, slightly beaten
1 tsp vanilla

Add the wet ingredients to the dry.
Mix just until moistened.
Fill muffin cups quite full as they don't rise very much. Sprinkle with course sugar if desired.
Bake at 350 for 25 minutes.

Enjoy them, and thanks Jennifer!

Momma

Flax Muffins

{ 05:22, Wednesday, December 19, 2007 } { Posted in Breakfast } { 0 comments } { Link }

Since I'm on a flax theme, I'll post this recipe. I found it here and probably will make it tomorrow, tripled. It sounds really good!

1 1/2	cups	Whole Wheat Flour
1 1/2	cups	Ground Flax Seed
3/4	cup	Brown Sugar or Evaporated Cane Juice
1	tbsp	Baking Powder
3/4	tsp	Nutmeg
1 1/2	tsp	Cinnamon
2	cups	Milk
1	beaten	Egg

Pre-heat the oven to 350°. Mix all dry ingredients together. Beat the egg in a separate bowl, then add the milk. Pour the combined liquid ingredients into the dry ingredients and stir until moistened. Spray muffin tins with non-stick spray or use pan liners. Fill the tins 3/4 full. Bake at 350° for approx. 20 - 25 minutes. Muffins should be lightly browned on top and nicely browned on the sides when done. Remove and put on cooling racks. Muffins freeze very well, so I usually make a triple batch, eat some, give some away, and then freeze some.

Momma

Banana Muffins

{ 10:41, Friday, December 7, 2007 } { Posted in Breakfast } { 0 comments } { Link }

Banana Muffins
Combine:
3 2/3 cups flour (I milled 1 1/2 cup of white pastry wheat, and used white for the remaining measure)
1 3/4 cup sugar
2 1/2 tsp EACH baking soda and baking powder
2 tsp cinnamon
1 1/4 tsp salt

Combine in separate bowl:
7 mashed bananas
2 eggs (recipe calls for three, but I substituted 1 egg with 3 Tbsp water and 1 Tbsp freshly ground flax seeds, just for nutrition's sake)
1 cup melted butter (I used 1/2 cup butter, 1/2 oil)

Topping:
1/2 cup brown sugar
2 Tbsp flour
1/4 tsp cinnamon
1 1/2 Tbsp butter
Combine sugar, flour and cinnamon. Cut in butter till size of course crumbs.

Combine wets with drys and mix gently, just until moistened. fill muffin cups (I don't do 2/3 full...we like big muffins!) Spoon some topping mix on top and bake at 375 for 20 minutes.

Makes 2 dozen

These received very good remarks from my Lambies (and me!) this morning!

Morning Glory Muffins

{ 08:37, Friday, November 16, 2007 } { Posted in Breakfast } { 4 comments } { Link }

These are my husband's very favorite muffins. I owe him a batch!

Morning Glory Muffins
2 1/2 cups flour (whole wheat pastry or white)
1 1/4 cup sugar
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 tsp vanilla
2 cups grated carrots
1 med. tart apple, peeled and chopped or grated
1 cup crushed pineapple
1/2 cup flaked coconut (we omit this)
1/2 cup raisins
1/2 cup chopped walnuts (we omit this, too)

In a large bowl, combine first five ingredients
In another bowl, combine eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Stir in all desired fruit and nuts. Fill greased muffin cups 2/3 full. Bake at 350 for 20-24 minutes. Cool 5 minutes then remove to a wire cooling rack.

I double this for our family.

Enjoy!
Momma

Bran Flax Muffins

{ 08:34, Monday, November 5, 2007 } { Posted in Breakfast } { 1 comments } { Link }

These were this morning's breakfast:

Bran Flax Muffins

Mix together:
3 cups whole wheat pastry flour
1 1/2 cup oat bran
1 1/2 cup flax seed meal (freshly ground, please...no rancid flax here!)
2 cups brown sugar
4 tsp baking soda
1 tsp salt
2 tsp baking powder
4 tsp cinnamon

Stir in:
3 cups grated carrots
4 cups grated apples
3 cups raisins (or cranberries)

Add:
1 1/2 cup milk
4 eggs
2 tsp vanilla

Fill greased muffin tins all the way up for big muffins, 2/3 for smaller muffins. Bake at 350 for 18-20 minutes.

This yielded 3 dozen large muffins and not one left over!

Momma

Champion Energy Bars

{ 08:33, Wednesday, October 31, 2007 } { Posted in Breakfast } { 1 comments } { Link }

My Lambies absolutely love these for breakfast!

Champion Energy Bars

1 1/2 cup whole wheat flour
3/4 cup soft wheat flour or white flour
1/2 cup brown sugar
1/4 cup wheat germ
1 tsp EACH baking soda and cinnamon
1/2 tsp salt
2 eggs
1/3 cup oil
1/4 cup molossas
1/4 cup sugar
1 Tbsp grated orange peel
1 cup orange juice
1 cup dried figs (if available)
1/2 cup golden raisins
1/2 cup almonds, chopped

Combine in one bowl, the dry (first seven) ingredients. In smaller bowl, combine the wet (next six) ingredients. Add the liquids to the dry, just until smooth. Stir in the fruits and nuts. Spread in a greased 9x13 and bake at 350 for 35 minutes. Cut into 24 bars.

Momma

Hearty Hotcakes

{ 09:24, Thursday, October 18, 2007 } { Posted in Breakfast } { 1 comments } { Link }

Here is this morning's breakfast: Hot, fluffy, hearty hotcakes! If I had it more together, I would have soaked the grains last night...oh, well! One step at a time!

Hearty Hotcakes

Combine in mixer bowl:
3 cups whole wheat flour, freshly milled (you can use 2 cups hard wheat and 1 cup soft wheat if you'd like)
1 cup cornmeal
1 cup flaked whole oats or oatmeal
1/4 cup sugar (I use Rapadura)
1/4 cup oat bran
1 tsp baking soda
2 tsp baking powder
1 tsp kosher salt

Combine, then add all at once to dry ingredients, mixing just until moistened:

2 eggs
5 cups kefir
6 Tbsp melted butter (or coconut oil, etc)

Let sit a few minutes to thicken while heating griddle.
Cook as you normally cook pancakes. My Lambies like these with butter, peanut butter and syrup. They are filling, so this is enough for all of us!

Blessings,
Momma

Roman Meal

{ 02:38, Tuesday, October 16, 2007 } { Posted in Breakfast } { 0 comments } { Link }

You can see all my grains on my other blog. Have you made your guesses yet? I have the answer post ready to go...

What do you do with all those grains, you may ask. Here's one thing we enjoy!

Roman Meal
6 cups oats, rolled
1 cup EACH spelt, wheat, rye, kamut, rolled
2 cups wheat bran
1/2 cup flax seeds

Mix well and store in the freezer. To use, Boil 6 2/3 cups water and 1 1/2 tsp salt. Stir in 2 1/2 cups of Roman Meal and cook 10-15 minutes. Season as desired with butter, coconut oil, honey, maple syrup, cinnamon, etc.

You may also grind the mix in the blender and whisk it into the boiling water for a more instant cereal. Cook only 1 minute. Let stand 5 minutes before seasoning.

You may also be Nourishing Traditions friendly by soaking your mix overnight in the water and a few Tbsp. of whey. Get out your big yellow book for the specific method!
I store mine in generic zippy bags in the freezer. What do you store frozen things in? I'd love to move away from plastic.

Blessings,
Momma

Cinnamon Muffins

{ 09:26, Wednesday, October 10, 2007 } { Posted in Breakfast } { 1 comments } { Link }

Here's today's breakfast! It's not the healthiest, but not the worst, either.

Cinnamon Muffins
2 1/2 cups whole wheat pastry flour
2 1 /2 cups bread flour
1 small package of instant French vanilla pudding mix
4 tsp. cinnamon
1 tsp EACH salt, baking powder, baking soda
6 eggs
2 cups kefir or buttermilk
1 cup EACH vegetable oil and honey
2 tsp. vanilla
a handful of dates or other dried fruit.

Combine the dry ingredients. Separately, combine the wet ingredients. Add the wet to the dry and mix just until combined. Spoon into greased muffin tins and bake at 350 for 20-25 minutes.
This made 28 nice sized muffins.

I used paper cups, but will not again. The muffins stuck to the paper. I also sprinkled the unbaked tops with Rapadura for a nice shine and crunch. Serve with raw milk and enjoy!

The Very Best Banana Bread

{ 08:03, Tuesday, September 25, 2007 } { Posted in Breakfast } { 0 comments } { Link }

Here is my Lambies very favorite breakfast choice:

The Very Best Banana Bread

In your mixer bowl combine:
1/3 cup vegetable oil
1 cup kefir (or buttermilk)
4 eggs
6 ripe to overripe bananas
3 cups sugar
1 Tbsp vanilla
1 1/2 tsp. salt

Mix until smooth.

Add:
4 cups unbleached flour
1 1/2 tsp baking soda

Mix momentarily, just until combined.

Grease and flour three 1 to 1 1/2 pound loaf pans. Add batter to about 3/4 full. Sprinkle a generous layer of raw sugar on top. Bake at 325 for 50-60 minutes until they pass the toothpick test.

Cool, wrap and enjoy the next day.

Blessings,
Momma

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