Biggest Loser Oatmeal Pancakes

I've never been a petite girl.  Its not that I consider myself FAT or Obese (even though the fat index does...) but I can say without a doubt that I'm pretty chubby.  About 7 months ago I gave up on my love for soda. It was a heartbreak for sure but I see now that I'm better off alone in that respect.  3 weeks ago I have finally decided to break up with that oh so charming sugar.  yeah I know.. WHAT THE HECK WAS I THINKING???  Mainly, I've made a few changes in my eating habits.  Changing things around has been huge for me.  I would love to lose some of this weight and fit comfortably in a smaller pair of jeans but mainly.. I want to feel good.  So far... I feel better.. sleep better.. have lost a little weight..  Its been great for me.  Everyone's body is different and needs to take care of it in a different way.  If you really want to see what I have been doing in that respect you can follow me HERE.  Just fair warning.. You will see me in all my fatness.. consider yourself warned..  anyway..  eating better requires some healthy recipes.  A few of you have asked for some of them.  I'm pretty busy with school, kids and just plain keeping up but I'll put some up once in a while starting with these pancakes.  mmmm..  these really surprised me..  so yummy, filling, and a great low calorie way to start your day.  I usually eat mine with a no sugar preserve.

Biggest Loser Oatmeal Pancakes

• 3 egg whites
• 1/2 cup oatmeal
• 1/2 cup cottage cheese ( I used low fat)
• 1 tsp. sugar or honey ( I use Stevia)
• 1/2 tsp. vanilla extract
• 1/2 tsp. cinnamon

Throw it all into a blender, blend and pour onto a hot griddle or cast iron pan.  Wait for the bubbles to appear and flip.   I divide this into 4 pancakes.  This breaks down to about 80 calories per pancake.  (Watch what you put on these as topping considering this is where a lot of calories come from.) 

Total calories per recipe- 315

Honey Cornbread Muffins

I have a good friend that LOVES cornbread. I'm always on the lookout for new recipes. This is one I found on the Food Network. Its a little sweet, moist and delicious... and my friend approves...


Honey Cornbread Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Pancakes

Good ol' simple traditional pancakes. There is something so homey about them. Warm and delicious with maple syrup or raspberry jam, maybe some strawberries and whipped cream... This is THE go to food when we can't think of anything else to eat. This recipe was in my very first Betty Crocker cookbook that I received while in 7th grade Home Ec. Everyone has their favorite pancake recipe ... this is mine.

Traditional Pancakes

1 egg
1 cup flour (all purpose or whole wheat)
3/4 cup milk
1 TBS brown sugar
2 TBS vegetable oil ( I use canola)
3 tsp baking powder
1/4 tsp salt

Beat egg with beater in medium bowl until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in an additional 1 to 2 TBS milk) Heat griddle or skillet over medium heat to about 375 degrees. Grease with butter. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right)

For each pancake, pour 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook on other side until golden brown.

Traditional White Bread

I've been making this bread since before I got married. I'm happy to say I think I have this one down to a science and it is a regular staple at my house, especially in the winter. It makes two large loaves so often we will make one of them into cinnamon bread. This is a great bread for sandwiches, cinnamon or french toast.

Traditional White Bread

6-7 cups all purpose flour
3 TBS sugar
1 TBS salt
2 TBS butter
5 tsp yeast
2 1/4 cup very warm water (110* to 120*)

Mix 3 1/2 cups flour, sugar, salt, butter, and yeast in large bowl. Add warm water. Beat on low 1 minute, scrape bowl. Beat 1 minute on medium, scrape bowl. Stir in remaining flour 1 cup at a time until until dough is easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.

Modified English Tea Scones

I worked hard on this recipe. When I received the original it was ok but I really wanted this one to be good, not just good but Great! It just had so many possibilities. So a week and several modifications later the wait was over. Baby, it was worth it! This has to be my favorite sweet for breakfast. With so many options for filling, the possibilities are endless.. from tart and tangy strawberry rhubarb to rich chocolaty chip and don't forget streusel with pecans... or pineapple coconut.. or.. fresh peach.. or ...well, you get the picture... and even better? sshhhh don't tell.... it's really simple.


Modified English Tea Scones

2 cups flour
1/4 cup sugar
2 tsp Baking Powder
1/8 tsp salt
3/4 cup melted butter (not Margarine)
2 eggs
1/4 cup milk
Filling such as jam, chocolate chips, fruit, nuts, etc...

Preheat oven to 350 degrees. In medium bowl mix flour, sugar, baking powder and salt. In a seperate bowl add melted butter eggs and milk. Whip to combine. Add wet ingredients to dry ingredients all at once. With rubber spatula mix together until very soft dough forms. Divide dough into 16 pieces and roll into balls. Flatten 8 and top with 1-2 TBS filling of your choice. (jam, streusel, berries,etc...) flatten each remaining ball and place on top of filling. Seal edges. Bake 12-15 minutes or until deges are golden. Don't overbake or they may get a little dry. Sprinkle with sugar when still hot.

White Chocolate Pumpkin Tiramisu

My sister Nina saw this original recipe created by Amy Richardson on Studio 5 KSL in SLC, Utah and decided to give it a try for our after Thanksgiving get together. Not only is it absolutely beautiful, but if you are a pumpkin lover the flavors make your mouth sing! An amazing recipe for the Fall. (She substituted pumpkin bread for the pumpkin pound cake and made her own pumpkin butter from the recipe HERE.) This recipe is super easy and delightfully delicious!


White Chocolate Pumpkin Tiramisu

Ingredients:

* 9-inch Spring form pan lined with parchment
* 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
* 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
* 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
* 1- 8 oz. package cream cheese at room temperature
* ¾ cup sugar
* 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
* 3 tbs. prepared pumpkin butter
* ¼ cup apple cider or apple juice

Method:

Beat whipping cream and sugar until soft peaks form.
Add cream cheese until smooth.
Divide mixture in half.
To one half, add white chocolate and beat until well blended.
To the other half add the pumpkin butter and beat until well blended.

To assemble the tiramisu:

Line bottom of spring form pan with pumpkin pound cake; crowding to fit.
Brush cake with apple cider and cover with a layer of white chocolate cream.
Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.
Repeat these alternating layers, ending with pumpkin spiced cream.

Cover and chill overnight to set firm. May keep refrigerated for up to two days.

Loosen spring form and remove parchment. Smooth sides with a spatula.

Serve with whipped cream and garnish with a sprinkle of cinnamon.

Whipped Cream
Ingredients:

* 1 cup whipping cream
* ¼ cup powdered sugar
* ½ tsp. vanilla extract

Method:

Whip ingredients on high till soft peaks form.

Downeast Pumpkin Bread

I lost my pumpkin bread recipe that was my go to for this time of year. Hard to believe but true I was the only one with the recipe. AAAUUGGHH! Now what? After searching and testing many recipes from the internet and friends I think I have finally found a similar Pumpkin bread to what I love. This recipe has just the right amount of spice and a great pumpkin taste. The very best part is that it is melt in your mouth moist. mmmmmmmmm. The flavor is almost better the next day if you can get it to last that long. Great add ins are pecans or walnuts or chocolate chips.

Downeast Pumpkin Bread

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F . Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (DO NOT OVERBAKE)
   

Italian Bread Bowls

Here is a little something for those soups, stews and chowders that you've been making during these cold winter months. These are really easy to make but of course like all bread, they are a bit time consuming. They are worth the extra work if you have the time. If you like bread bowls, this one's a keeper.

Italian Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Overnight Pull Aparts

If you are looking for something easy, warm and so delicious for Christmas morning may I suggest these overnight pull aparts? Prepare the night before and bake them up in the morning. Or, make them up in the morning and bake them just before leaving for that potluck party you're attendiing. Whatever the occasion I know you'll love them. I usually leave out the cranberries and substitute raspberries or mini chocolate chips. Cinnamin you say? Check the bottom of this post for a more traditional version.

Overnight Pull Aparts

12 to 16 frozen white roll dough (still frozen, I use 16)

1 (3.4 oz.) package vanilla instant pudding

¼ cup sugar

¼ cup dried cranberries

1 orange ring, grated

½ cup butter or margarine, melted

Frosting (recipe below)

Sprinkle cranberries in the bottom of a greased bundt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.

Frosting

1 cup powdered sugar

1 tablespoon melted butter

2 tablespoons fresh orange juice

To make the same thing in a cinnamon version you can use:

¾ chopped nuts in place of the cranberries

4 oz package of butterscotch pudding in place of vanilla pudding and sugar

½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind

In the frosting use milk in place of the orange juice.

Dinner Rolls

Here is an easy roll recipe that I have used for years. I usually substitute half the white flour for wheat for a great wheat dinner roll. It makes a large batch but don't be shy and wait for a housefull, these freeze very well and are great for sandwiches.


Dinner Rolls

3 1/4 cups hot water (120-125 degrees)
3/4 cup sugar
3/4 cup oil
3 1/2 TBS yeast

Mix ingredients and let sit for 5 minutes

2 tsp salt
2 eggs
9 - 10 1/2 cups flour

Mix in remaining ingredients adding flour until dough starts pulling away from side of bowl. Let rise until double. Punch down and kneed slightly then shape into rolls and rise additional time until double on pans. Bake 350 degrees 10-12 minutes or until golden on top.

Banana Bread

This recipe comes to us from my brother-in-laws sister, Katarina Felsted. Everyone has their favorite banana bread recipe and so did I. For years I used the same recipe and didn't worry too much because I am not usually a banana bread lover... Until now. Just recently I added this one to the golden book of beloved recipes. This recipe makes for loaves so moist and so delicious that it just melts in your mouth. I'm not exaggerating. We actually find reasons to let our bananas go brown just so we can make this recipe. Thanks Kat!
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Banana Bread

...

mix-------1 cup sugar

...............1/3 cup butter (softened)

..

Stir in-----2 eggs

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Add-------1 1/2 cups mashed, ripe bananas (3 or 4)

................1/3 cup water

..

Beat 30 seconds

..

Stir in-----1 2/3 cup flour

.................1 tsp baking soda

.................1/2 tsp salt

.................1/4 tsp baking powder

..

Mix just until blended

..

Finally add-1/2 cup chopped nuts

..

Pour into greased loaf pans. Bake 350* until toothpick inserted in center comes out clean. (about 45-50 minutes). Tops will be quite brown.

..

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*** just a note- I usually use 1/2 white and 1/2 whole wheat flour in this recipe. It is delicious either way. ENJOY!

Honey Wheat Black Bread

I love the heartiness of this bread. It has a slightly sweet taste and heavier texture. I substitute more cocoa powder for the coffee and leave out the carmel color. I also make 2 regular sized loaves instead of the 8 smaller ones. My kids love this hot out of the toaster with real butter.

Honey Wheat Black Bread

1 1/2 cup warm water

2 tablespoons unsalted butter or margarine, softened

1/2 cup honey

2 cups Unbleached Bread Flour

1 2/3 cup Whole Wheat Flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

1 1/2 teaspoon salt

1 tablespoon powdered caramel color (optional)

2 1/4 teaspoons instant yeast

Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle. Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.

Bake the bread in a preheated 350 F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves. This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor.

Honey Wheat Bread

This is our favorite bread recipe of all time. It is 1/2 white and 1/2 whole wheat. It is so easy to make and is great for sandwiches, toast, plain with butter, with jam, with honey... you get the idea. Usually we don't get much further than right out of the oven.

Honey Wheat Bread

3 cups whole-wheat flour
1/3 cup honey
1/4 cup butter
1 TBS salt
2 TBS yeast
2 1/4 cup very warm water (120* to 130*)
3 cups all purpose flour


Mix whole wheat flour, honey, salt, butter, and yeast in large bowl. Add warm water. Beat until well blended. Stir in all-purpose flour to make dough easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.


*** When I make this in my BOSH I put everything in and let it do all the work, I always let it knead the entire 10 minutes. I also like the dough to remain a bit sticky. It makes for lighter loaves.

January- Bread Month

When I was little I begged for the soft goodness of wonderbread. I would eat the crust and wad the center up in a ball or smash the rest as flat as I could get it and nibble slowly like a mouse so that I could savor the flavor. It was weightless and absolutely delicious to me. Unfortunately my family never ate wonderbread and it became like candy to me whenever I went to a friends house. They thought I was a little weird for wanting a slice of bread rather than cookies or sweet treats. Well, they didn't have a mother that made homemade bread. Not like my mother that is. Luckily for me my aunt Jan taught me that homemade bread didn't have to be tasteless and heavy enough to anchor the titanic. When she finally convinced me that the bread we ate every time we traveled to their house in Montana was homemade I realized I had some learning to do. About the time we hit Helena my mouth would start watering and I just couldn't wait the remaining 3 hours for the hot loaves that would be coming out of the oven just in time for our arrival. It has taken me a while to feel confident that someone may be just as excited about my bread. Once I got my BOSCH however, it was a whole new world. Now we make bread quite often, especially during the cold winter months. January tops the chart of cold here in Idaho so it seems only appropriate to consider this month bread month. From sandwich bread to sweet bread, It warms us up all through the winter. Try a few of these recipes when you want to cozy up your house a little. If they don't come out right the first time keep trying. These are tried and true and my favorite bread recipes for January.