Apple Pancakes

Pancakes have been one of our favorite breakfast foods and we found this recipe in the “More-with-Less” cookbook from Herald Press. It is now one of our favorite pancake recipes. Here it is with my own variations.

Combine in bowl:
1 c. whole wheat flour
1 c. white flour
1 t. baking powder
1/2 t. baking soda
Combine in separate bowl:
2 c. milk
2 eggs, well beaten
2 T. oil
Add liquids to dry ingredients and stir until just mixed.
1 c. diced apples
Bake on moderately hot, lightly greased griddle. Serves 4.

You may enjoy substituting another whole grain flour or cornmeal for 1/2 cup of whole wheat flour. Other fruits, drained and chopped, are also yummy, with or in place of apples. A half cup of chopped nuts is another great add in. Sometimes we use yogurt for part of the milk. Serve with syrup, jelly, or peanut butter, and enjoy!

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Posted by on May 15, 2011 in breakfast


Apple Pie Muffins

I had this crazy idea in my head the other day to make something like an “Apple Pie Muffin”. So, I took a recipe for apple muffins and modified it. I really liked the results – and so did Jonathan. It’s a lot of apple for a muffin, but it was yummy. Enjoy!

Apple Pie Muffins
Yield: 12 muffins

1 c. whole wheat flour
1/2 c. oats
1 t. baking powder
1 t. cinnamon
3/4 t. nutmeg
1/4 t. salt
1 egg
3/4 c. packed brown sugar
1/4 c. melted butter
1 t. vanilla extract
2 1/4 c. chopped peeled Granny Smith apple (I used 2 apples)

Combine whole wheat flour, oats, baking powder, cinnamon, nutmeg and salt in bowl; mix well. Combine egg, brown sugar, melted butter and vanilla in bowl, stirring until blended. Stir in apple. Pour over dry ingredients, stirring just until moistened. Spoon into greased muffin cups. Bake in preheated oven at 350 degrees F. for 15-20 minutes or until muffins test done. Remove to wire rack to cool. Sore in airtight container in refrigerator overnight before serving. (Though we thought they were also good warm!) May substitute 1/2 c. honey for brown sugar.

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Posted by on June 11, 2009 in Uncategorized


7 Layer Dip

For the Wedge Family Reunion this past weekend, I took my family’s favorite dip – 7-layer Dip. We would usually spread the dip out on two plates, but for convenience in transportation, I used a 9×13″ dish, and it worked out great!

Each step is one later, just spoon it on and spread it out!

1. One Can Refried Beans

2. Mix 8 oz. sour cream with 1/2 pkg. taco seasoning, then layer.

3. Guacamole dip (I mixed one mashed avocado with 8 oz. sour cream, and 1/2 tsp. garlic powder)

4. Olives (sliced or chopped works well)

5. Diced Tomatoes (one tomato is probably plenty)

6. Diced Onion (about half an onion, give or take)

7. 1 to 1 1/2 c. shredded cheddar cheese

You can serve immediately, or refrigerate until you’re ready to serve. It’s best if you serve it within a few hours of mixing it together. It’s great to dip into with Corn chips, or tortilla chips!

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Posted by on May 28, 2009 in Uncategorized