Sunday, October 22, 2017

 Chocolate Banana Monkey  Bread

I had some ripe bananas to use up so adapted the recipe to use biscuits that I had on hand. This was very tasty.

Chocolate Banana Monkey Bread
adapted from

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup light brown sugar, packed
8 tablespoons (1 stick) butter
2 can biscuits(regular size)
6 tablespoons sweetened condensed milk
1 banana, sliced 1/4-inch thick
4 oz (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts

Preheat the oven to 350°. Spray a Bundt pan with nonstick cooking spray.

Mix the granulated sugar and cinnamon in a small bowl and set aside.

In a small saucepan, melt the brown sugar with the butter over low heat.  Open the biscuits and  brush each  with sweetened condensed milk. Top with a banana slice and 1 teaspoon chocolate chips(Beth used 4 chocolate chips per biscuit); fold the edges together and seal. Repeat with remaining dough and filling. 

Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.

Saturday, October 21, 2017

Sour Dough Pancakes

I made these for a breakfast when my cousin and her husband were here. Everyone liked them.

Sour Dough Pancakes

1 cup whole wheat flour, unsifted
1/4 cup fresh milk
1/4 cup oil
1 cup all-purpose flour, unsifted
2 Tablespoons granulated sugar
1/2 cup sourdough starter batter, at room temperature
1 teaspoon baking soda
1/2 teaspoon salt
Melted butter or margarine
2 cups warm buttermilk (about 110 degrees F)
2 large fresh eggs

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, sourdough starter batter, and buttermilk; beat until blended. Cover and let stand at room temperature for about 45 minutes (or cover and refrigerated overnight),.

Beat together the eggs, milk, and oil. Add this to the flour mixture and stir in.

(NOTE: For waffles, increase the salad oil to 1/3 cup).

Combine sugar, baking soda, and salt. Stir into batter, then let stand for about 5 minutes.

Get your pancake griddle or waffle iron ready to go. Coat lightly with melted butter or margarine.

Makes: 12 waffles, 4 inches square; 2 dozen pancakes, 4 inches in diameter.

Friday, October 20, 2017

Oatmeal Sourdough rolls---breadmaker

I made these rolls since I had some sourdough starter that I had fed a few days earlier. We served shredded beef on these. They were very good.

Oatmeal Sourdough rolls---breadmaker

1 cup sourdough starter
1/2 cup warm water
3 tablespoons honey
1 tablespoon molasses
1 egg, lightly beaten
1/2 cup margarine
1/2 cup quick cooking oats
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons yeast

Place ingredients in bread machine pan in the order recommended by the manufacturer. Select the Dough Cycle, then press Start.

When the cycle is complete, transfer dough to a lightly floured surface and divide into 24 rolls and put into a greased jelly roll pan. Cover with a towel and let rolls rise until doubled, about 1 hour.

Preheat oven to 400 degrees F.  Bake 10 to 12 minutes in the preheated oven, until lightly browned.

Thursday, October 19, 2017

Cold Brew Coffee Shake

My girls like to make these for quick breakfasts. I found a deal on cold brew coffee at Sam's and they really like this.

Cold Brew Coffee Shake

1 scoop Mocha Vega Sport Protein
1 c cold brew concentrate
1 c non dairy milk
1/2 c ice

Shake all in a shaker cup or blend for a smoother consistency.

Wednesday, October 18, 2017

Cilantro-Mint Chutney

Kathleen made this to go over some Lentil Broccoli patties she made.  Quite tasty.

Cilantro-Mint Chutney

3/4 cup packed cilantro leaves
1/2 cup packed mint leaves
1/4 cup chopped yellow onion
2 tablespoons chopped golden raisins
2 tablespoons water
1 tablespoons apple cider vinegar
2 teaspoons extra-virgin olive oil
1/8 teaspoon ground coriander
Salt to taste

  1. Combine all of the ingredients through coriander in the small bowl of a food processor. Process until smooth, then season to taste with salt.

Tuesday, October 17, 2017

Lentil Breakfast Cutlets with Broccoli

Lentil Breakfast Cutlets with Broccoli

1 cup red lentil (soaked and drained)
2 cups broccoli florets
1 tsp onion powder
1 tsp dried basil
Pinch of nutmeg powder
½ tsp tajin we used chili powder
½ tsp cayenne pepper powder
1 tsp cumin powder
1 tsp salt
¼ cup bread crumbs we didn't use
We had to add a few tablespoons of water for it to come together

  1. In a food processor combine lentils and broccoli florets and grind smooth.
  2. Spoon the batter into a mixing bowl and fold in rest of the ingredients (except bread crumbs).
  3. Divide the batter into 10 equal parts. Take one part of the batter and form patty shape between the palms and roll into the bread crumbs.
  4. Repeat the same process for the rest of the batter.
  5. Grease the warm frying pan/griddle with oil or cooking spray and place the cutlets gently without breaking.
  6. Cooking on one side until brown and firm. Flip the cutlet to the other side and cook again until crispy.
  7. With the help of a flat spatula place the cutlets in a serving dish and enjoy with ketchup and a side salad.


Measure the lentils before soaking.

Soak red lentil for at least an hour in warm water preferably overnight. If soaking overnight then feel free to soak in normal cold water.

For gluten free option leave the bread crumbs out. Form the cutlets and directly place them in the greased griddle/frying pan. In this case the cutlet will be soft but will taste as delicious.

This recipe yields 10 cutlets and the serving size is 2 cutlets per person.

Monday, October 16, 2017

Pretzel S'mores

I saw a recipe similar to this and decided to try to make it. They are yummy!

Pretzel S'mores

pretzel snaps or mini twists
large marshmallows, cut in half
graham cracker crumbs
choc chips
chocolate almond bark

Preheat oven to 300 degrees.

Lay pretzels flat on a jelly roll pan.  Place 1/2 of a marshmallow on top and bake for 3-4 minutes.  Immediately place one chocolate chip on each marshmallow.  Next, put another pretzel on top of the chocolate chip and press down(this will be the glue, Beth learned the hard way and didn't do this the first time)

Melt almond bark for 1 minute in the microwave.  Stir and continue to melt at 30 second intervals.  
Dip half of the pretzel sandwich in the chocolate.  Place on waxed paper and sprinkle graham cracker crumbs on the chocolate.