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My Mom’s Whole Wheat Pancakes

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2 cups whole wheat flour (or half white, half wheat)
1 Tbs Baking Powder
½ tsp Salt
1 egg
1 cup Milk
1 cup Water
1 Tbs Oil

 

1-In a big bowl combine all of the dry ingredients, mix well and set aside.
2-In another bowl mix the egg, milk, water and oil.
3-Combine the 2 bowls and mix only until combined (it will still be lumpy.)
4-Heat a lightly oiled griddle or frying pan over medium high heat (about 350 degrees.) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. (A soup ladle works great for this!)
6-cook until bubbles appear on the surface like this…


7-Flip with a spatula, and cook until browned on the other side.

 

-This recipe makes 10 to 12 pancakes so I cook up all of the batter and freeze or refrigerate the extra pancakes to eat later.  To reheat just microwave the pancake for 30 seconds to a minute.
-I love these pancakes with almond butter and or applesauce.

 

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Delicious Whole Wheat Waffles

Makes 12 Waffles
2 ½ cups Whole Wheat Flour
2 Tablespoons Baking Powder


4 Eggs
2 cups Milk
1 cup Oil or Melted Butter
2 teaspoons Vanilla
2 teaspoons Cinnamon


1-Mix dry ingredients together and set aside.
2-Mix wet ingredients together well ((if using melted coconut oil or butter add it after step 3.)
3-Combine the 2 bowls and mix only until combined (it will still be lumpy.)
4-Cook in a waffle iron


-For extra fluffy waffles you can start by separating the eggs, adding the yolks to the other wet ingredients and beating the egg whites until they form stiff peaks and save them until the end to gently fold into the batter.

Inspired by the Better Homes and Garden’s recipe for waffles
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Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)
  • 2 (14 oz) cans diced tomatoes, with juice
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 tsp dried oregano or 1 T fresh oregano
  • 1 T dried basil or 1/4 cup fresh basil
  • 4 cups chicken broth
  • ½ bay leaf
  • ½ cup flour
  • 1 cup Parmesan cheese
  • ½ cup butter
  • 2 cups milk or cream, warmed
  • 1 tsp salt
  • ¼ tsp black pepper
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Stove-Top Version
  • 3 cups diced tomatoes with juice (you can use canned)
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 Tbsp fresh oregano or 1 tsp dried
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1 cup parmesan cheese, freshly grated
  • 1/4 tsp black pepper
  • 1/4 cup vegetable oil
  • 1 cup finely diced onions
  • 4 Tbsp fresh basil or 1 Tbsp dried
  • 1/2 bay leaf
  • 1/2 cup butter
  • 2 cups milk or cream, warmed
  • 1 tsp salt
1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.
3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.


from http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/
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Banana Bread or Muffins (whole wheat and no sugar/sweetened with honey)

1/2 Cup Butter, melted
1/3 Cup Honey
2 Eggs
3 Bananas, mashed (try to keep it around 1 cup)
2 Cups Whole Wheat Flour
1/2 teaspoons salt
1 teaspoon soda
1 teaspoon Cinnamon
1/3 Cup hot water (just out of the tap is fine)
Chocolate Chips (optional but we love them in this recipe!)
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1- Preheat the oven to 325 degrees.
2-Grease 1 loaf pansor 2 muffins pans (for 24 muffins.) If using cupcake liners spray each liner with a little oil so the muffins won’t stick so much to the paper.
3- Melt the butter in a big, microwave safe bowl.
4- Add the rest of the ingredients to the butter. (See this tip for the honey)
5- Mix with a spoon just until everything is combined (it should still be lumpy.)
6- Pour the batter evenly into 1 loaf pan or use a long handled spoon to spoon the batter evenly into the 24 muffin cups.
7-Bake the loaf for 60-65 minutes or the muffins for 25-28 minutes.
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