Wednesday, April 18, 2018

Three Great Sweet Breads

In the last week witch cooler temperatures I've succumbed to the temptation to bake.
This time I did three "breads". I also had 4 c of shredded zucchini and 8 frozen bananas I needed to use up. I'm counting a Zucchini Brownie recipe in this group. It really isn't too sweet and is very cake-like.

Here they are:
Zucchini Brownies


Zucchini Bread
Emily's Banana Chocolate Chip Bread (also posted on Saturday, May 7, 2016)

Here's a photo of them together on a plate. The lightest bread is the Banana Bread (3 pieces).












Wednesday, April 4, 2018

Amazing Banana Coconut Cream Pie


 Step one - add all ingredients in mixer

 Step two- mix like whipping cream
 Layer 1/2 cream, 1/2 bananas, remaining cream
Top it off with more sliced bananas

I used an oatmeal crust, not an almond one.
My pie lasted four days without getting mushy. So GOOD!

Wednesday, March 21, 2018

Chicken a la King


Best Pancake Mix ever



Best Pancake mix ever
3 c white flour (or 2 c white, 1 c wheat flour)
1 T brown sugar
1 c oats
3 tsp baking powder
1 1/2 tsp soda
1 1/2 tsp salt
1/4 c - 1/2 c. bran or wheat germ
Mix and keep in fridge until used.

When you're ready to make pancakes, just add a few things and enjoy pancakes or waffles.
2 c mix
2 eggs
1 c milk + 1 T apple cider vinegar
1/2 c oil (vegetable, olive oil or melted coconut oil)
1 1/2 c water
Mix well. Add more water if you want thinner pancakes.

Two Fajita recipes



This is from a wonderful Crock Pot Cookbook I couldn't do without.


This is from my copy of Better Homes and Gardens Cookbook.

Hybrid Barley Breakfast Cereal

This is a good recipe that puts both of the posted recipes together and uses ingredients I always have.

1 c. pearled barley
2 T sliced almonds
2 tsp Real maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 c dried apples (crush in your hand before adding)
2 1/2 to 3 1/2 c water

Add all of the ingredients together in a crock pot. Start with 2 1/2 c water.
Cook on Low for 3 hours. Stir after 2 hours. Add another 1/2 - 1 cup of water as needed.
The barley should stay moist for the last two hours.
Cool and store in fridge for 2 weeks or freeze for up to 2 months.

2 great Barley Breakfast Cereals

You should know by now that I like to tweak recipes based on the ingredients I have available, the time I have to put in to a dish and my limited kitchen gadgets.
So, I've combined these two great breakfast recipes and created my own. I thought I'd give you the originals first......

INGREDIENTS
  • 1 cup uncooked pearled barley
  • 1/4 cup chopped walnuts
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup 1% low-fat milk
  • 6 tablespoons chopped fresh apples
INSTRUCTIONS
  1. Bring 3 cups water to a boil in a medium saucepan over high heat. Add barley, bring water to a boil, and then reduce heat to low. Cover and cook 35 to 40 minutes or until most of liquid is absorbed. Stir in walnuts, brown sugar, cinnamon, and nutmeg. Add ½ cup milk, stirring until mixture is creamy, barley is tender and most of the liquid is absorbed. Add an additional ½ cup milk, if necessary, to reach desired consistency.
2. Divide barley evenly among 3 bowls. Top each bowl with apples.


https://www.holleygrainger.com/cinnamon-apple-breakfast-barley/ 



Slow Cooker Breakfast Barley with Orange Juice and Fruit
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
 
A simple, hearty, wholesome way to begin the day, this slow cooker breakfast barley is nourishing and delicious.
Course: Breakfast
Servings
AuthorSimple Nourished Living

Ingredients

  • 1 2/3 cups water
  • 1 cup orange juice
  • 2/3 cup pearl barley
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricot halves chopped
  • 1/4 cup chopped dates
  • 1 apple peeled, cored and chopped
  • 1/2 teaspoon ground allspice
  • 2 tablespoons chopped walnuts or pecans

Instructions


Ideal Slow Cooker Size: 2-Quart
  1. Spray your slow cooker with nonstick cooking spray.
  2. Combine the orange juice, water, barley, cranberries, apricots, dates, apple, allspice and nuts in your slow cooker. Stir.
  3. Cover and cook on LOW for 6 to 8 hours, or until the barley is tender and has absorbed the liquid. (It may appear a little thin, but will thicken up considerably as it cools a bit.)
  4. Serve warm.

Recipe Notes

Nutritional Estimates Per Serving (1/2 cup): 167 calories, 2.1 g fat, 33.3 g carbs, 5.6 g fiber, 3.7 g protein and *4 Points Plus
https://simple-nourished-living.com/slow-cooker-breakfast-barley/ 

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