By Staff
You know, sometimes we grow tired of what we eat for breakfast day after day. We are giving you two wonderful pancake recipes from the American Profile in your Franklin County Times.
They have healthy ingredients and one recipe can be used for a diabetic diet with some fruit instead of syrup. Included are two turnip green recipes, a very easy grilled or baked chicken and a Buttermilk Brownie Cake, also from American Profile.
Remember to use your olive oil as often as you can. It's good for you.
Oatmeal Pancake
made to store and keep
4 c. old-fashioned oats
2 c. all-purpose flour
2 c. whole-wheat flour
1 c. packed brown sugar
1 c. instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 t. salt
1/2 t. cream of tarter
Pancakes
2 eggs
1/3 c. canola oil
2 c. pancake mix (see recipe above)
1 c. water
Mix ingredients well. Store in a sealed gallon-size plastic storage bag or airtight container. To make pancakes, beat eggs in a large bowl. Gradually add oil. Alternately add mix and water. Blend together. Preheat oil griddle. Pour out 1/3 c. of pancake mix for each pancake.
Banana-Pecan Pancakes
1 and 1/4 c. whole-wheat flour
1/4 c. all-purpose flour
1/2 t. salt
1 t. baking soda
1 and 1/2 t. baking powder
2 eggs, beaten
2 c. buttermilk
2 T. melted butter
2 t. honey
1 c. diced bananas
1 c. chopped, toasted pecans
Combine first five ingredients in a bowl. In another bowl, combine eggs, buttermilk, butter and honey.
Add flour mixture and stir until blended.
Oil a skillet. Preheat. Pour 2 T. batter for each pancake into the skillet.
Arrange banana slices on top and sprinkle on pecans. Flip when bottoms are browned and cook other side.
Turnip Green Soup
1 pkg. frozen turnip greens
1 can Northern white beans
Knorr Vegetable Soup Mix
Sausage links, cut up
Combine and cook in a crock-pot until done.
Suppertime Turnip Greens
1 (1lb.) pkg. turnip greens
4 c. water
1 bacon slice
1 t. seasoned salt
1/2 t. sugar
1/2 t. garlic powder
1/2 t. ground red pepper
Remove and discard stems from greens. Coarsely chop leaves.
In a large Dutch oven, bring to boil 4 c. water and bacon.
Add greens and the rest of the ingredients. Cover and cook 35 to 45 minutes or until tender.
Olive Oil -Balsamic Dipping Sauce
3 T. freshly grated Parmesan cheese
1 garlic clove, minced
1/2 t. Italian seasoning
1/2 t. salt
1/2 t. freshly ground pepper
1/4 c. extra-virgin olive oil
2 T. balsamic vinegar
1 (16 oz.) multigrain bread loaf
Stir together first five ingredients in a shallow bowl.
Drizzle oil and vinegar evenly over cheese mixture and stir. Place bead loaf directly on lower oven rack. Bake at 350 for 15 minutes or until heated. Cut bread into 1 inch slices. Dip bread slices into sauce.
Broiled or Baked Chicken
4 boneless, skinless chicken breasts or 1 whole chicken
Season your chicken with herbs, seasoned salt, lemon or your favorite flavors and rub the chicken down with olive oil.
If you are grilling the chicken just put them on the grill at a low temperature and grill slowly.
If you are baking you may put your chicken in a 9×13" dish or pan and if you choose can put some vegetables around it, seasoned to your liking.
Use your imagination and make it taste, as you like. Put a foil tent over your chicken dish and cook at 350 until done.
Buttermilk Brownie Cake
2 c. sugar
2 c. all-purpose flour
1/4 c. cocoa
1/2 c. vegetable oil
1/2 c. butter
1/2 c. reduced-fat buttermilk
1 t. baking soda
2 eggs lightly beaten
1 t. vanilla
Frosting
1/2 c. butter
1/4 c. cocoa
1/2 c. reduced fat buttermilk
1 box. Confectioners sugar
1 t. vanilla extract
Preheat oven to 400. Grease 15×10 inch baking dish. To make brownies combine granulated sugar, flour and cocoa and mix well.
Combine 1-cup water with oil and butter in a medium saucepan. Bring to a boil and add to flour mixture. Mix well.
Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pans.
Bake 20 to 25 minutes. Cool.
To prepare frosting combine butter, cocoa and buttermilk in a saucepan and bring to a boil.
Remove from heat and gradually beat in the sugar and vanilla with mixer at low speed. Spread over cooled brownies. Serve.