Finished pancakes

4 c. skim milk
6 large eggs
4 T sugar
1/8 t. salt
1 c. all purpose flour
2 T butter


Mix all ingredients(except butter) with an electric mixer lightly.
Melt butter in pan
Pour in batter and bake for 450 for 30 min.
Allow to deflate
Serve with syrup


Pumpkin Pecan Loaves

3-1/3 c. all purpose flour
3 c. sugar
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. ground nutmeg
2 c. pumpkin- cooked & mashed
1 c. vegetable oil
4 eggs, lightly beaten
2/3 c. water

3 Tbsp. unsalted butter
1-1/4 c. confectioners’ sugar
1/2 t. ground ginger
3/4 t. vanilla extract
4 t. hot water
2 TBSP finely chopped crystallized ginger
1/2 c. chopped pecans.


Bread: In a bowl combine the first 6 ingredients.
Combine the pumpkin, oil, eggs and water and mix well.
Stir into dry ingredients just until combined.
Spoon into two greased 9-in. x 5-in. x3-in. loaf pans
Bake at 350′ for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing pans to wire racks.

Icing: In a small saucepan over medium heart, melt the butter.
Remove the pan  from the heat, then whisk the confectioners’ sugar, ground ginger and vanilla until combined. The mixture will be very thick. Slowly whisk in the hot water until smooth.
Immediately pour the glaze over the bread so it coats the top and flows over the sides. Sprinkle the top with the crystallized ginger and pecans. Let the bread cool completely, at least 2 hours, before serving.

Icing recipe from williams-Sonoma Inc.

Creamy Steel Cut Oats

imageOn cold winter days like these, everyone understands why bears hibernate . . . and why they must keep their warm porridge close by so Goldilocks is not tempted to take a bite . . .

imageHow To Cook Steel-Cut Oats for Breakfast the Night Before

1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)
Any toppings of your choice (optional) cinnamon, raisins, sugar, sesame seeds, chocolate chips . . . anything.


1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.

2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.

3. Pour in the water and add the salt. Stir.

4. Bring to a rolling boil.

5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!

6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.(I like to heat up the oatmeal in the microwave and then pour milk overtop)

When the oatmeal is warm, scoop out and enjoy!

Additional Notes:
• Cover and refrigerate any leftovers.
• Re-heat leftovers in just the same way: warm up on the stove, or in a bowl in the microwave.

Did you know? Steel cut oats are the least processed form of oats. They are simply cut with a steel blade 2-3 times. “Rolled oats on the other hand are steamed, rolled, steamed again and then toasted, says Andrew Well, MD. Steel cut oats are just coarsely chopped, so they have a lower glycemic index (a measurement that predicts how much a person’s blood sugar  will spike after eating)” taken from

Recipe from:

Crepes (Recipe from France)

Flower-Craft-1 Flower-Craft-2 Flower-Craft-3 Flower-Craft-4

1 liter milk (=A smidgen less than 4 1/4 cups)
1 can of beer (Heineken, yingling, …)
7 eggs
400 grams Flour (=3 1/3 cups)
2 pinch salt
2 tbsp oil
Lemon zest
crepe flavor

Mix first 7  ingredients in a large recipient. Cover with shrink wrap and let rest overnight in the fridge..
Next day, add orange blossom extract for flavor and 4 tbsp of sugar.
Adjust liquid (milk or water) so that consistency is liquid enough to easily spread in the pan.

Use a flat pan.
Using a ladle, pour batter in the hot pan and move pan to spread the batter uniformly.
Once edge of crepes is brown, flip over for about 2 mn.

Sprinkle sugar on the hot crepe then roll.

Clatite (Romanian Crepes)

3 cups milk
3 cups water
1/2 tsp. baking powder
4 c. flour
2 eggs
1/4 c. sugar

Warm the milk in a saucepan on the stovetop.
Add water and set aside to cool
Mix baking powder and flour and set aside.
Whisk eggs, salt and sugar and add to the milk mixture.
Whisk in flour.
Warm a nonstick pan over medium heat and add a little oil.
Using a ladle, pour clatite batter over and swirl to coat the bottom of the pan evenly.
Cook & then flip over.
Remove from pan and serve with desired fillings/topping (fresh fruit, nutella or jam)

Egg & sausage soufflé


7 slices of bread (cubed)
8 eggs
4 cups milk
2 cups grated cheese
3/4 lb. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
2 tsp. Worcestershire sauce


Grease a 9×13 glass dish
Place bread cubes in
Combine all ingredients and pour over bread crumbs
Sit in the refrigerator overnight
Bake at 350 uncovered for about 1 hour until puffy and golden
Let it sit for 5-10 minutes before serving

Variations: can add vegetables (green peppers, onions etc.) sautéed

Cranberry Apple Oatmeal Muffins

straw (2 of 2)


2 cups Flour
1 cup Rolled Oats
¾ cup Sugar
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 tsp Cinnamon
2 Eggs
1 cup Milk
½ cup Butter, melted
2 Apples, grated
1 cup Cranberries, chopped


Preheat oven to 400 degrees.

1. Line muffin pan with cupcake liners and set aside.

2. In a large bowl combine flour, oats, sugar, baking powder, baking soda, salt and cinnamon. Mix until well incorporated.

3. In a medium size bowl, beat eggs. Add milk, butter and grated apples. Stir, until evenly coated.

4. Pour egg, milk and apple mixture into the bowl with dry ingredients. Stir for about a minute, until mixture is well combined.

5. Add chopped cranberries and stir a little more, just enough to incorporate.

6. Spoon batter into lined muffin pan, filling to the top.

7. Bake for 20-25 minutes.

8. Let cool on wire rack.straw (1 of 2)

Recipe found on


Crepes . . .  light and lovely . . . and perfect for breakfast or dessert!


Makes about 12 large crepes or 30 small crepes

Crepe Batter:
2 cups of whole milk
2 cups of flour
4 eggs
1/2 teaspoon salt
7 tablespoons of melted butterstraw (2 of 3)
Filling & toppings:
powdered sugar
cool whip
fresh fruit ( blueberries, sliced peaches, or sliced strawberries)
syrup of your choice (use a syrup that will compliment your fruit; I use Nesquick strawberry syrup for strawberries, blueberry syrup for blueberries, and caramel syrup for peaches)2010-1-2

Blend crepe batter ingredients in a blender and let mixture rest in the refrigerator for at least one hour.
Instructions for making crepes are explained very well by Brett Moore with photos. ( Below are essentially the same directions, in a smaller abbreviated form and some of the words may be different.
Heat a nonstick pan over medium-high heat.
Using a ladle, pour a few tablespoons of crepe batter onto the center of the pan.
Holding the handle of the pan, remove it from the heat and swirl the pan so the batter covers the bottom of the pan. You want to make the coating of the pan as thin as possible. If you have holes in the crepe, just add more batter to the pan to cover them.
Return the pan to the heat.
The batter will quickly dry and loose its shine. It’s time to turn the crepe over. Use a non metal spatula to slide around the outer edge of the crepe and loosen it from the pan. (The sides should easily come up if it’s ready to flip)
Use the spatula to flip turn over the crepe. It’s okay to use your fingers (that’s what I do). If you’re really talented, try flipping the crepe over in the air, just using the pan.
Cook about 30 seconds on the other side before gently sliding the crepe onto a plate. If you want you can stack the crepes in an ovenproof dish and keep them warm in the oven set at 195 degrees F.
Place your filling (a couple spoonfuls of cool whip and fruit in the center of the crepe. Fold over and sprinkle powdered sugar, a few slices of fruit and top with syrup. Serve with a good cup of coffee and enjoy 🙂

Homemade Granola

imageMy mother came to get snowed in with us during our 20″ and still flurrying storm. She brought along ingredients to make granola—- a recipe shared with us from missionaries in Peru. Soon our house was warm and our kitchen was smelling delicious with the mixed fragrance of toasted grains and nuts, mingled with the sweet smell of cinnamon, vanilla and coconut.


4 c. Oats

1c. Coconut

1/2c. Wheat germ

1/2c. Sesame seeds

1/2c. Sunflower seeds

1/2c. Walnuts

1/2c. Almonds

1/2c. Cashews (my mom sometimes adds pecans, or pine nuts instead)

1/2c. Oil

2/3c. Honey (my mom adds 1/2)

1/3 c. Water (my mom adds 1/2)

1Tbsp. Vanilla

1 1/2 tsp. cinnamon

1 c. Craisins or apricots (my mom adds 1/2 c. apricots)

variation: my mom likes to add 1/2c. of each of the following: dates/currants, hemp seeds,chai,pumpkin seeds.

Mix all the dry ingredients in one bowl and all the wet ingredients in another. Combine. Place in a greased pan and bake at 275, stirring every 15 min. for 1 hour. (my mom bakes it at 350 for 1/2 hour)

Vanilla Peach Coffee Cake

Just made this recipe for our small group. It is good served warm with vanilla ice cream in the evening, or in the morning with a glass of coffee or milk. I only put in half the nutmeg (not a huge nutmeg fan) & Just be careful when you are spreading the peach topping  over the batter to distribute it evenly as you are placing it on top (don’t just dump it in the center and then  try to spread it  . . . or the center will be filled with gooey peach  mixture and it will be harder to bake.  Here is the link I used: