charisstoma

Bisquick is always in the cupboard. The pancakes are great, biscuits pretty good, and it's easy to morph the ready made mix into other things.

Cinnamon Rolls

The basic recipe for biscuits plus a few teaspoons of sugar to sweeten the dough.
Either add less milk or add more Bisquick for a dough that you can 'handle', i.e., knead the dough for a few minutes, and allow to rest for 15 minutes covered.

If you just wanted a few, kind of like a donut run... eyeball the amount of dough and divide into half, and then rolled into strips that measured 3" by 10" long and about 1/4" thickness.

Coat the rolled out strips with soft butter, sprinkle with brown sugar and cinnamon and roll them up! Then cut the roll in half and place in a greased baking dish.
Bake at 370° for 10 to 12 minutes.

These aren't yeast rolls. They're a bit heavier, but very tasty cinnamon biscuits!

Half way through baking,if desired, add pecans.
It's never too late to top them with a few pecan halves!
Or chop some pecans up small, and put them inside before rolling up.

Welsh Cakes
https://www.allrecipes.com/recipe/11020/welsh-cakes/?clickId=right%20rail1&internalSource=rr_feed_recipe_sb&referringId=264561%20referringContentType%3Drecipe

Found at a Country Fair in Wales being sold by ladies of a local church.

4 C All Purpose Flour
4 t Baking Powder
1/2 t Salt
6 T Butter softened
6 T Lard
1 1/2 C Sugar
2 C Raisins Or Dried Currants
4 Eggs
8 T Milk.


Sift together Flour, baking powder and salt into a bowl. Add butter and lard and work together til consistency of breadcrumbs. Stir in sugar and raisins or currants. Beat eggs lightly and add with just enough milk to make firm dough about like shortcrust pastry.

Chill 1 to 2 hours.
Roll out to 1/4" thick on floured surface. Cut into 3" rounds. Bake on greased griddle or fry pan over low heat until golden brown. Cool and sprinkle with sugar.

Freezes well.

235 calories, 7.3 g fat, 39.8 g carbohydrate, 3.8 g protein, 42 mg cholesterol, 166 mg sodium

CRUSTLESS BROCCOLI CHEDDAR QUICHE
https://www.skinnytaste.com/crustless-broccoli-cheddar-quiche/#vrEbow3zepjwPPAT.99

TOTAL TIME:50 minutes PREP TIME:10 minutes COOK TIME:40 minutes

This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!( Read more... )









Petite Crust-less Quiche
https://www.skinnytaste.com/petite-crust-less-quiche/
217 calories
TOTAL TIME:40 minutes PREP TIME:10 minutes COOK TIME:30

These petite crustless quiche are SO good, loaded with turkey kielbasa, veggies and cheese. This slimmed down quiche will not disappoint. Make them ahead for grab-and-go breakfast for the week!
( Read more... )

Apple Pecan Maple Pancakes
http://tasteerecipe.com/2016/09/14/baked-pancakes-not-theres-sorts-fall-flavors-enjoy/2/

Ingredients

1 cup pancake/waffle mix
1/2 cup milk
1 egg
2 Tbsp butter melted
1 cup apple – peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup


Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix together pancake mix, milk and egg until blended. Set aside.

3. Pour melted butter in 9-inch pie plate.

4. Place apple slices in bottom of pie plate.

5.Sprinkle cinnamon and pecans over apples and drizzle syrup over top.

6. Pour the batter over the apples.

7. Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched.
Loosen edges and invert onto serving platter. Cut into wedges before serving.

Cinnamon Apple Steel Cut Oatmeal
https://www.tasteslovely.com/cinnamon-apple-steel-cut-oatmeal/

Prep Time: 5 minutes Cook Time: 35 minutes Yield: 4

INGREDIENTS
4 cups of water
1 cup steel cut oatmeal (aka irish oatmeal)
1 cup granny smith apples, peeled and chopped medium
2 tbsp brown sugar
1 tsp ground cinnamon

INSTRUCTIONS
1. Bring 4 cups of water to a boil
2. Stir in the oatmeal and apples. When the oatmeal begins to thicken, about 5 minutes, reduce the heat to low.
3. Simmer uncovered for about 30 minutes, or until desired consistency, stirring occasionally.
4. Take off the heat, stir in the brown sugar and cinnamon. Serve warm with any other desired toppings.

NOTES
If you don’t have granny smith apples, use any other apples you have on hand. But granny smith will give you the strongest apple flavor.

I don’t like my oatmeal too sweet, but if you like yours sweeter add in more brown sugar. You could also use agave nectar or honey.

I often triple this recipe, and reheat throughout the week. To reheat, cook in the microwave for 3 minutes, stirring in more water to thin to desired consistency. Will keep in the fridge for 1 week.

NUTRITION
Calories: 218 Fat: 42g

Steel Cut Oats Microwave
https://www.bobsredmill.com/recipes/how-to-make/steel-cut-oats-microwave-instructions/

Steel Cut Oats are tricky in the microwave, but we totally get that it’s hard to find the time to cook them on the stove top, and maybe you don’t want to clean a bowl and a pot when you could only clean a bowl. If you’d like to make your Steel Cut Oats in the microwave, may we steer you in the direction of our Quick-Cooking Steel Cut Oats? Quick-Cooking Steel Cut Oats are available in Organic. If you are totally strapped and need advice for cooking regular Steel Cut Oats in the microwave, below are suggestions – biggest tip? Be sure to use a large bowl to avoid boiling over and stir the oats throughout the process. Every microwave is slightly different so you may need to adjust your cooking time and oat to liquid ratio.

Ingredients

3/4 cup Water
1/4 cup Steel Cut Oats or Organic Steel Cut Oats
pinch Salt

Instructions

Combine the oats and water in a large bowl and microwave for 2 minutes, watching for any signs of boil over. Stir the oats and microwave for another 30 seconds. Repeat this about 3-4 times. Take out of microwave, cover and let stand 2 minutes.

Alternate:
Using a liquid to oat ratio of 2:1 instead of the 3:1 above.

In big soup bowls put in a half-cup of steel-cut oats and a full cup of milk, briefly stirred.

Put in microwave with five minutes on the timer. After two minutes (about how long it takes to bring a cup of cold water barely to boil) open the microwave (not cancelling time) and stir. The milk at this point has foam on top but isn’t close to boiling over, yet.

For the last three minutes of microwave time carefully watch, and every time it is just about to boil over stop the microwave and stir to deflate and mix. Depending on how big the bowl is, this can mean stopping every ten seconds or so. This extra time between bursts of power is not wasted because it gives the oats more time to absorb water/milk.

After a certain point (usually around a minute left on the timer) the boiling over slows and eventually stops so during the last part of the cooking time let it furiously bubble for up to thirty seconds between stirrings.

When the microwave has exhausted its time, immediately stir well to mix in parts that have cooked unevenly, take the super-hot bowl out with kitchen mittens, and stir in honey.

This was fun. We browsed through a local Amish run store the other day, I wanted to go there in particular because they have decent blue cheese for a good price. I bought a pound of cheese and was walking the few aisles looking over their stock of spices and pastas when a bag of pancake mix caught my eye. We opened it today and mixed up a batch. Pretty good stuff.


Cinnamon Apple Syrup
https://whats4dinnersolutions.com/2013/11/25/pancake-pr0n-cinnamon-apple-syrup/

The apple topping is pretty easy

soften a diced apple in butter
add a little water or cider
add light brown sugar, maple sugar, maple syrup
add cinnamon, a few cloves and a pinch of nutmeg.

Simmer a while
Thickened it with corn starch

while the griddle heats up for pancakes.

Coffee Doughnuts with Coffee Glaze


http://www.epicurious.com/recipes/food/views/coffee-doughnuts-with-coffee-glaze-56390164


Cold brew concentrate lends robust coffee flavor to these crispy cake doughnuts. In the Epi test kitchen, we're partial to New Orleans-style brews, such as Grady's, which—blended with chicory—are super smooth and lightly sweet.

YIELD Makes 12 doughnuts ACTIVE TIME 45 minutes TOTAL TIME 1 hour, 10 minutes

Ingredients

2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons High Brew cold brew coffee concentrate
2 quarts canola oil (for frying)

For the Coffee Glaze:
1 cup powdered sugar
2 tablespoons High Brew cold brew coffee concentrate

Special equipment:
3" round cutter, 1" round cutter, deep-fry thermometer


PREPARATION

Make the doughnuts:
Combine flour, baking powder, baking soda, and salt in a large bowl.

Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.

Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.

Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.

Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.

Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.

Make the Coffee Glaze:
1. Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.



Quick Tip – If you don’t drink coffee, you can use a chocolate substitute, like Choffy.

Millet Apple Raisin Cake
https://wholegrainscouncil.org/recipes/millet-apple-raisin-cake

Millet is a naturally sweet grain, and after cooking it sets up and is sliceable. My daughter Emily loved this healthful and easy cake as a child and still does 20 years later.


Prep time 5 min, Total time 1 hr 30min, Yield 6 servings TIM


INGREDIENTS

1 cup millet, rinsed
3 cups apple juice
1 cup raisins
pinch of sea salt

INSTRUCTIONS

1. Combine all ingredients in a medium-size saucepan over high heat. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes, until all of the juice is absorbed, and the millet is tender. Give it a stir and then taste it; if the millet is still crunchy, add more juice, cover, and simmer for about 3 minutes, then check for tenderness again.

2. Pour the mixture into a standard loaf pan or pie plate and let it cool for about 1 hour until set. Slice and serve. Store any leftovers in the refrigerator.

Variations:

Use a combination of other fresh or dried fruits, such as pears, apple or apricots. Small fruits are fine as is, but you may want to chop larger fruits.

Try different fruit juices.

Stir in about 1 teaspoon of ground cinnamon or vanilla extract before pouring the cooked mix into the cooling pan.



https://www.bakepedia.com/baked-millet-apple-and-raisin-breakfast-cupcakes/

Baked Millet, Apple and Raisin Breakfast ‘Cupcakes’

Are these cupcakes? Well, they are in shape but beyond that they are truly an incredibly inventive, healthy and portable breakfast featuring whole grain cooked millet as well as fresh and dried fruit. This unusual and nourishing breakfast idea comes from Bob’s Red Mill Everyday Gluten-Free Cookbookby Camilla Saulsbury.

Makes: 12 cupcakes

Ingredients

1 1⁄2 cups unsweetened apple juice 375 mL
2 large tart-sweet apples (such as Gala, 2 Braeburn or Golden Delicious), peeled and shredded
1 cup millet 250 mL *
3⁄4 cup raisins or other chopped dried fruit 175 mL
1⁄4 tsp fine sea salt 1 mL
2 tbsp warmed virgin coconut oil 30 mL (or equal amount of olive oil or melted unsalted butter)
1⁄2 cup chopped toasted nuts or seeds 125 mL (optional)

Instructions

Grease 12 cup muffin pan.

In a medium saucepan, bring apple juice to a boil over medium-high heat. Reduce heat to medium-low and stir in apples, millet, raisins, salt and coconut oil; cover and simmer for 5 minutes. Remove from heat and let stand for 15 minutes. Uncover and stir in nuts, if using.

Meanwhile, preheat oven to 350°F (180°C).

Divide millet mixture equally among prepared muffin cups.

Bake for 25 to 30 minutes or until tops are pale golden and slightly puffed. Let cool in pan on a wire rack for 15 minutes, then transfer to the rack to cool completely.

Note

* An equal amount of amaranth or quinoa, rinsed, can be used in place of the millet.

Storage Tip

Store the cooled “cupcakes” in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw at room temperature for 1 to 2 hours before serving.