Combine in medium saucepan over high heat:
1 c. milk
3 1/2 c. water
1/3 c. honey
3 c. rolled oats
2 T. butter
1/2 t. salt
Bring to a boil and cook until oats thicken, stirring constantly. Remove from heat and let set for a few minutes before serving.
Beat until fluffy:
3 eggs
Add:
2 1/2 c. milk
3/4 c. melted butter
3 c. flour
6 t. baking powder
1/2 t. salt
Beat until smooth. Pour into hot waffle iron and bake about 5 minutes.
Preheat oven to 350.
Combine in bowl:
3/4 c. sugar
1 c. flour
1 c. milk
2 t. baking powder
1/2 t. salt
Pour into 9×9 inch greased baking pan.
Add:
2 c. diced or pared fruit (apples, pears, peaches, etc.)
Bake for 40 minutes.
Option: for extra fruity cobbler, substitute 1/2 c. water plus 1/2 c. juice (apricot or peach is especially good) for milk.
Preheat oven to 375.
Combine and put in greased 13×9 inch pan:
3 c. sliced or chopped apples
1 T. flour
1/4 c. sugar
1 t. cinnamon
1/8 t. salt
1 T. water
Cut together with pastry blender:
1 c. oats
1/4 t. salt
1/2 c. butter
1/2 c. brown sugar
Sprinkle on top of apple mixture. Bake 35 minutes.
Cook and drain according to package:
2-3 c. wide noodles
Heat in a skillet:
3 T. butter or oil
Add noodles and stir-fry briefly along with:
1 clove minced garlic (optional)
Combine and pour over:
3 eggs, beaten
1/3 c. milk
salt and pepper to taste
1 t. onion powder
1 t. paprika
1 t. parsley
Scramble until eggs are set.
Preheat oven to 250.
Combine in large bowl:
2 c. whole wheat flour
6 c. oats
1 c. coconut
Blend together separately:
1/2 c. water
1 c. oil
1 c. honey or corn syrup
2 t. vanilla
1 T. salt
Add liquids to dry ingredients and mix thoroughly. Spread out on 2 greased cookie sheets and bake for 1 hour, or until dry and golden. Store in covered containers.
Option:
Add one diced apple to dry ingredients.
Add 1 T. cinnamon to dry ingredients.
Combine in bowl:
2 eggs, beaten
2 c. flour
2 c. milk
1/2 t. salt
Blend with a mixer on high until batter is soupy.
Heat oil in skillet and fry, 1/4 cup at a time, turing the skillet so the batter coats it. When bottom is browned, turn. Repeat with remaining batter, adding a little oil to skillet each time.
Preheat oven to 425.
Combine in large bowl:
1 c. flour
1/4 c. sugar
3 t. baking powder
1/2 t. salt
Stir in:
1 c. oats
1/2 c. raisins (optional)
Add:
3 T. oil
1 egg, beaten
1 c. milk
Stir only until dry ingredients are moistened. Pour into greased 9×9 inch baking dish.
Topping:
2 T. sugar
2 t. flour
1 t. cinnamon
1 t. melted butter
Sprinkle over batter. Bake 20 minutes, or until golden.
Option:
Bake as muffins. Fill greased muffin cups 2/3 full. Sprinkle with topping. Bake as directed above.
Heat griddle on medium, grease lightly.
Combine in bowl:
2 eggs
½ c. buttermilk (whole milk can be used)
½ c. fruit juice
1 c. water
Mix thoroughly and add:
2 c. flour
1 t. baking powder
Mix until moist and lumpy.
Pour ¼ c. batter onto griddle and bake until bubbly around the edges. Flip and bake until browned. Continue with rest of batter.
Mix in bowl:
1 c. cottage cheese
1 egg
2-3 T. sugar
Add:
½ cup flour, or enough to make a soft dough
1 tsp salt
a handful of raisins (optional)
Roll the dough into ping-pong sized balls and roll in flour. Heat about 3 T. of oil in a frying pan or skillet. Before frying, flatten the balls to about 2/3 inch think.
Fry in hot oil until golden on underside. Flip and fry until on other side until golden.
Serve with a dollop of sour cream or jam on top.
