So easy….
This recipe is about 200 years old and is called:
True Appalachian Blackberry Cobbler
2 cups of blackberries (put in bowl and cover with 1/2 cup sugar)
Melt 5 1/2 tablespoons butter and put in casserole dish
Mix 1 cup sugar, 2/3 cup flour, 3/4 cup milk (mixture will be runny)
Pour mixture directly over butter in casserole dish
Pour blackberries on top
Bake at 350F for 50 minutes
Great served hot with a nice scoop of home made vanilla ice cream!
Servings: 8
6 oz Oatmeal (preferably fine)
2 oz Flour
1 t Salt
10 fl Warm water
Mix flour and salt together. Slowly add warm water. Roll out on a floured board to 1/4 inch thick. Cut into triangles. Cook on a pan or griddle until golden on both sides. Dry out in a cool oven (150 C / 300 F) until crisp.
These cakes are eaten buttered, with a glass of milk, for supper, but are also good with oily fish such as herring or mackerel. (They are also terrific with wine and cheese.)
batch of 10 oakcake bannocks
1 1/4 cup scottish oats
3/4 cup rolled oats
1/2 cup flour
3/4 cup brown sugar
Optional: contents of 4 herbal tea bags (Sleepytime, Ginsing Plus, Chamomile)
3/4 cup butter (real butter!)
1 egg
Mix everything together into a glop. Spoon a glop at a time onto a pile of rolled oats, mix with oats until pattable. Pat into 10 2 1/2 in. cakes, bake 15 min.
4 cups all purpose or bread flour
3 teaspoons baking powder
1 teaspoon salt to taste
3/4 teaspoon baking soda
1 cup raisins
2 eggs
1 1/2 cups buttermilk
Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours.
Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into Serves 6.
(a great change for veggie breakfast)
1 small butternut squash
1 egg (or egg substitute)
1 egg white
1/2 cup skim milk or water
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon vegetable oil (I use Olive oil)
Preheat oven to 350F. Bake squash until tender when pierced with a fork, about 40 minutes. Peel, seed and mash the squash. Let cool. In a bowl, combine squash with the egg, egg white and milk or water. In a separate bowl, stir together the flour, baking powder, salt, ground cinnamon and cloves. Add the dry ingredients to the squash mixture, mixing well.
Heat the oil over medium high heat in a non stick skillet. Pour 1/4 cup batter per pancake, and cook about 3 minutes. Flip the pancakes and press them down to flatten. Cook until lightly browned, about 3 more minutes. Repeat with the remaining batter
This recipe is good for breakfast with honey lightly drizzled over the pancakes. They have about 100 calories per pancake.
*You can make these in about an hour, make them into patties and freeze them.
1 cup dry lentils
2 1/2 cups water
1 bay leaf
1/2 cup diced onion
1/2 cup diced celery
1 tablespoon chopped fresh tarragon
2 teaspoons chopped fresh marjoram
1 teaspoon ground cumin
1/2 teaspoon dark sesame oil
1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup rolled oats
3/4 cup dry bread crumbs
In medium saucepan, simmer the lentils in water with the bay leaf until the lentil skins split easily, about 45 minutes. Meanwhile, cook the onion and celery in the oil, stirring, until soft, about 5 minutes. Remove from the heat and stir in the remaining ingredients except the oats and bread crumbs. Process the oats in a blender or food processor until finely ground. Combine the oats and bread crumbs with the lentil mixture. Shape the mixture into 12 patties while it is still warm. (You may freeze the patties at this point).
When ready for a burger…..
Preheat oven to 400F. Bake the patties on a non stick baking sheet until the patties are lightly browned (about 15 minutes). They have 69 calories a patty! Place on a nice bun with your favorite burger add ons…
2 medium carrots, diced into 1/2 inch cubes
1/2 - 1 tablespoon canola oil (I use Olive Oil)
1/2 medium onion, thinly sliced
1/4 teaspoon ground turmeric
3 cups water
1 1/2 cups uncooked quinoa
1/2 green bell pepper, chopped
2 tablespoons slivered almonds
2 tablespoons golden raisins
1/2 cup frozen peas, thawed
Toasted Pistachios, for garnish
Steam the carrots for 5-8 minutes. Heat oil in a large skillet over medium heat. Add the onion and stir, cooking until translucent (about 5 minutes). Stir in the turmeric. Add the water and bring to a boil. Add the quinoa, stirring to push it under the water. Place the bell pepper, almonds and raisins on top. Cover and simmer until all the water is absorbed and the quinoa is light and fluffy (about 25 - 30 minutes). Add the peas to the quinoa during the last five minutes of cooking and fluff with a fork.
You can serve this with croutons on top. I like to make my own for it with this recipe….
1/2 - 1 tablespoon virgin olive oil
2 large cloves garlic, pressed or minced
1 slice whole wheat bread, cut into 1 inch cubes
Preheat oven to 425F. Heat the oil and garlic in a small pan until simmering. Brush the olive oil onto the bread cubes, patting the garlic bits on top. Bake until brown on the top, about 6-9 minutes. Place quinoa in a serving dish. Garnish with pistachios and garlic croutons.
*for those who crave mashed potatoes but for health reasons cannot enjoy them often
One Butternut Squash (Peel, cut into cubed and steam or boil until tender)
1/2 cup chopped pecans (optional)
1 teaspoon butter
salt
pepper
basil
When squash is tender, put in a small pot and mash to desired consistency. Add butter, salt and pepper to taste and about a tablespoon of basil. Mix well. Add pecans if desired.
*I bake my squash until tender, prick it with a fork and put it in a casserole dish with a small amount of water in the bottom. Bake at 350 degrees until tender. Then peel the squash and remove the seeds. This makes it a WHILE lot easier to peel.
This is a great substitute for mashed potatoes with meals and a LOT healthier!
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
Peanut Butter French Toast
Crush a few cups of corn flakes and put them in a plate
Beat 4 eggs and put them in another plate
Make a peanut butter sandwich, inside put sliced bananas and raisins
Dip the sandwich in the egg and then in the crushed cornflakes
Fry on a griddle or in a pan like French Toast
Cover with Syrup or your favorite fruit
Kids love to make this recipe and it is very YUMMY good for breakfast!
Powered by FireStats
