Whole Wheat, Oat, & Flax Waffles

I just created a YUMMY healthy waffle recipe. I took the sugar, white flour and fat out. Even my picky eater loved the waffle.

1.5 cups whole wheat flour (I ground whole white wheat in my Vitamix)
1.5 cups oat flour (I ground whole oats in my Vitamix as well)
1/2 teaspoon stevia (instead of sugar)
6 teaspoons baking powder
pinch of salt
2 whole eggs
3 egg whites
1.5 cups plain almond milk
1.5 cups non-fat milk
12 tablespoons milled flax seed (instead of fat like butter or oil)

Grind the wheat and then measure. Grind the oats separately and then measure. Mix dry ingredients. Add wet ingredients and mix thoroughly. Cook in waffle iron as directed. I imagine you could use all non-fat milk or almond milk if you prefer one to the other, but I used half of each (just make sure it equals 3 cups total)

Easy Broccoli Quiche

I threw this together at home with ingredients I had on hand and my houseguests absolutely raved about it. It was very easy.

2 Tablespoons butter

1-2 teaspoons dehydrated onion (fresh onion would have bee nice, but I was out)

1/2 teaspoon garlic powder (fresh garlic would have been nice, but I was out)

2 cups fresh broccoli (steamed and chopped)

1 unbaked pie crust (I used the ones from Costco that come in a 6 pack)

1 1/2 cups grated cheese (I used the Costco cheese that is white and orange mixed)

4 eggs (well beaten)

1 1/2 cups fat-free milk

1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 350 degrees. Mix broccoli, onion and garlic. Place in unbaked pie crust. Top evenly with grated cheese. Mix eggs, milk, salt, pepper and melted butter together. Pour egg mixture over broccoli and cheese.

Bake in preheated over for 30-45 minutes, or until center has set. It took quite a while for my quiches to set, but maybe that is because I cooked two of them.

Also, as usual, I didn't exactly measure the broccoli or cheese. I just did what felt right at the minute.

Oat Wheat Waffles

Santa brought us a fancy waffle iron for Christmas this year (ya know, the kind that has a handle to flip the waffle over like they use at hotel breakfast buffets...).

Since the boys want waffles several times a week, I figured I'd better find a healthy waffle recipe so they wouldn't be eating white flour with syrup on top to start their school day.

Here is a recipe I designed (based off another one I found online and changed). It is healthy and tastes good. I served these waffles to a house full of company last weekend and they loved the waffles!

2 cups wheat flour (I grind wheat kernels in my Vitamix using the grain attachment, but you could buy wheat flour)

2 cups oat flour (I grind the oats in my Vitamix, 1 1/4 cup oats will make 1 cup oat flour)

2 Tablespoons plus 2 teaspoons baking powder

2 Tablespoons sugar

1/2 teaspoon salt

4 eggs

3 1/2 cups fat-free milk

1/4 cup canola oil

2 teaspoons real vanilla extract

Combine dry ingredients in one bowl. Combine wet ingredients in another bowl. Mix together until just combined (don't overmix). Pour batter in waffle iron and cook as usual. Be sure to spray the waffle iron with Pam spray since there isn't much fat in the waffle so it might stick more than usual.

I plan on substituting some milled flax seed for some of the eggs next time. The package of milled flax seed lists substitutions on it... it can be used as an egg or fat substitute.

Beignets

After watching Disney's The Princess and the Frog ...set in New Orleans in the 40's where the main character Tiana, is an aspiring chef and she makes these sweet southern 'doughnuts' and they look scrumptious... I decided to try them this week... I highly recommend this cute and funny movie.

I found this recipe on All Recipes dot com and I must say...what's not to like about a recipe like this? My mouth is watering just planning it!

 Beignets

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup evaporated milk
• 7 cups all-purpose flour
• 1/4 cup shortening
• 1 quart vegetable oil for frying
• 1/4 cup confectioners' sugar

Directions

1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3. Shake confectioners' sugar on hot beignets. Serve warm.

Bluberry Cream Cheese French Toast Casserole

 

My version from The Tasty Kitchen

1 loaf Texas toast or thick bread, cubed
1 12 oz. pkg cream cheese
1 cup fresh blueberries
8 whole Eggs
2 cups half & half
½ cup Maple Syrup
1 tsp cinnamon
1/2 tsp nutmeg
½ cup Pecans, Chopped (optional)



Grease a 9x13 inch pan, place bread cubes evenly in the pan. Add the blueberries and cream cheese evenly throughout the bread cubes.

In a bowl beat eggs, half & half, cinnamon, nutmeg and syrup until well blended. Pour over the ingredients in the baking dish- cover. Refrigerate overnight.

Next Morning-
Preheat oven to 375°F.

Bake  uncovered for 35 minutes. Add the pecans if desired, then bake for 10 more minutes minutes or until the center is set. Serve with more maple syrup and/or whipped cream(optional)

Eggnog French Toast Casserole

I really liked Laurie's overnight french toast and I like to play with recipes and am always looking for shortcuts :) so here is my version...




Ingredients

1 loaf  French bread-cut into 20 slices about an inch thick
5 cups eggnog

 Spray a 9x13 casserole dish with spray oil and lay 1/2 of the bread slices in a casserole dish and pour 1/2 of the eggnog over them and place the other half of the bread slices on top and pour remaining eggnog.
Cover and refridgerate for at least 4 hours or overnight.

The next morning spread topping (below) over bread in casserole and bake for 40-45 minutes until puffy and golden brown. Cool for about 10 minutes before serving. Serve with powdered sugar to sprinkle.

Topping
2 sticks butter-melted
1 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup maple syrup
1 cup chopped walnuts

Mix all together

Strawberry Banana Muffins

1 1/4 cups whole wheat pastry flour
3/8 tsp Stevia extract powder
2 1/2 tsp baking powder
1/2 tsp cinnamon
1 egg
1/2 cup water
1/4 cup canola oil
2/3 cup mashed banana (1 large banana)
3/4 cup chopped fresh strawberries

Oil the muffin cups. In a mixing bowl stir together flour, stevia, baking powder and cinnamon. Make a depression to receive the liquid ingredients. Using a separate bowl, mix together egg, water and oil. Add to the flour mixture and stir by hand. Add banana and strawberries and stir just until combined. Spoon batter into the muffin cups. Bake in a preheated oven at 400 degrees for 20 minutes or until golden. Makes 12 muffins (not large muffins).

FYI: These contain no white flour or sugar. Each muffin is 1 Weight Watcher point and they are delicious! I shared them with several neighbors who could not believe they so healthy because they were so yummy. Also, Stevia is a natural sugar substitute made from a plant so it doesn't do weird things to your body like the artificial sweeteners can do.

Lemon Butter Syrup

2 cups sugar
1 cup water
2 Tbls. butter
zest and juice of 1 lemon


Place sugar and water in pan over med high heat and bring to boil, cook for 2 minutes. Remove from heat and add butter, lemon zest and juice into syrup, stir and serve warm with French toast, pancakes, etc.

Refrigerate and heat it up for another meal :)

Brown Sugar Muffins

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 cups sifted flour (or sometimes I am too lazy and don't bother sifting)
1 tsp. soda
1 cup milk
1/4 tsp. salt
1 tsp. vanilla

Cream butter, sugar and eggs. Add dry ingredients. Add milk & vanilla. Bake at 325 degrees for 20 minutes.

Laurie Seeno's Overnight French Toast

Here is my "Overnight French Toast" recipe. It's inspired from a Paula Deen recipe. We were in Kansas several years ago and I saw here do it while I was sitting in the hotel room. I make it for special occasions at home and I make it to take to friends' homes on the morning of their children's weddings. Each year I make it for the whole staff at school at Christmastime. It is very rich and so good.
18 large eggs
1 loaf of Texas Toast
1 pint Half & Half
1 pint Heavy Whipping Cream
1 to 2 tsps Cinnamon
1 Tbs. Vanilla
Spray a 9x13 baking dish with Pam (if I'm taking it to someone I use a disposable aluminum pan so they don't have to worry about returning it). Cut Texas Toast into halves (rectangular not triangular). Beat all of the eggs in a large mixing bowl. Blend in cream, half & half, vanilla and cinnamon.
Place one layer of bread in bottom of pan. Pour part of the mixture over the bread, making sure the bread is covered. Place another layer of bread and pour the rest of the egg mixture over the top.
Cover with aluminum foil and put in refrigerator over night so that the bread soaks up the egg mixture.
The next morning, preheat your oven to 350 degrees.
In a microwave safe bowl melt one cube of butter. Mix in 1-1/2 cups of brown sugar until it's melted into the butter. Add 2 cups of chopped pecans. Pour this mixture evenly over the top of the bread.
Place uncovered in the oven and bake for about 45 to 55 minutes.
Let the french toast sit for about 10 minutes before serving.

Thanks Laurie! I LOVE French toast so this is a must try! It looks divine!

Rolls or Cinnamon Rolls

1/2 cup Warm Water
1 1/2 Tbs Dry Yeast
1/2 Tbs Sugar

1 Cup Warm Water
1 tsp Salt
1/2 cup Sugar
1/2 cup Butter (softened)
3 Eggs, Slightly Beaten
5-6 cups All Purpose Flour

Mix 1/2 cup warm water with yeast and 1/2 Tbs sugar in a large bowl (I use my stand mixer with the dough hook). Let stand for 10 minutes. Add salt, sugar, butter, eggs, 1 cup warm water and slowly add flour while mixing. Dough should be sticky. Cover with a damp cloth and let rise 1 hour. Punch down and cover and let rise one more hour.

For Cinnamon Rolls-Push dough out with hands into a rectangle to 1/2 inch thick, Spread 1/2 cup soft butter over dough. Sprinkle with 1/2 cup brown sugar. Sprinkle with cinnamon.

Roll dough into a long log. Cut into 1" slices using a piece of string under the log. Place rolls on a greased baking sheet (jelly roll pan is best) barely touching each other. Let rise 20-30 minutes. Bake at 325 degrees for 30-35 minutes. Yeild 20 big rolls.

Frosting
1/4 cup Softened Butter
1/2 tsp Vanilla
2 TBS Milk
1 1/2 cups powdered sugar.

Mix all ingredients together in a small bowl using a wisk or hand mixer. Frost Cinnamon Rolls right after they com out of the oven.

For rolls- After letting the dough rise twice, break off dough into a little larger than golf ball size pieces and roll into balls and place on greased baking sheet or jelly roll pan barely touching, let rise 40 minutes and bake at 350 degrees for 20-25 minutes

I got this from a friend in Brentwood named Diane Low and we make the rolls a lot!