Sagebrush Grill Pancakes - Michelle Hileman

Sagebrush Grill Pancakes (Michelle Hileman)

4 cups flour

1/4 cup baking powder

1 Tblsp. baking soda

1 Tblsp. salt

1/2 cup white sugar

1/2 Tblsp. cornstarch

1 Tblsp. vanilla extract

7 eggs

1 cup vegetable oil

4 cups buttermilk

Mix dry ingredients.

Whip eggs, add buttermilk and oil, then whip.

Combine wet and dry ingredients together.

Cook on griddle

I’d try to do 1/4th the recipe.

Cranberry Orange Scones (or whatever flavor you want)

Makes 8 scones

2 cups flour

2 teaspoons baking powder

 1/4 c. sugar

1 t. salt

4 T. butter cubed

1 T. orange zest

1 Cup crasins

3/4 c. heavy cream

preheat oven to 425

-in large blow, whisk together dry ingredients. cut in the butter and add the zest and craisins.

- make a well in center of dry mix and add the cream. mix until dough comes together. slightly dry texture. but not crumbly. add additional tablespoon or so if needed. 

- Transfer dough to floured counter

- knead for one min. form the dough into a round one inch thick. and use a knife to cut the round into 8 equal wedges. put wedges on parchment lined cookie sheet. 

- crush the wedges with heavy cream and bake for 15 min until the scones are golden brown and edges are lightly toasted

- once cooled, glaze

Glaze: 

1 1/4 c. powdered sugar

1 t. orange zest

1 T. orange juice

1 t. lemon juice

dash of salt

Sourdough Pancakes

 1 C. sourdough start (it can be at the tail end of being bubbly)

1 1/2 c. milk

1 egg beaten

2 T. melted coconut oil

2 cups flour

2 t. baking powder

1 t. baking soda

2 T. sugar

1 t. salt

mix everything together and fry up!!

Oatmeal Raisin Cookie Bake

Serve a scoop of this yummy cookie-inspired bake in a bowl with milk for breakfast (or an afternoon snack). 

Hands-on Time: 15 minutes

Total Time: 1 hour

Serves: 6

Ingredients:

3 cups organice rolled oats

1 cup organic brown sugar

1/2 tsp. salt

2 tsp. baking powder

1 tsp. cinnamon

1/2 cup (1 stick) unsalted butter, melted

1 cup milk

2 eggs, beaten 

1/4 tsp. vanilla extract

3/4 cup organic raisins 

Instructions:

1. Preheat oven to 350 degrees F.

2. In large bowl, combine oats, brown sugar, salt, baking powder and cinnamon.

3. Add butter, milk, eggs, and vanilla; mix well. Stir in raisins. Pour mixture into a 3-quart oval baking dish. Bake 45 minutes or until set. Cool slightly before serving. Refrigerate or freeze any leftovers. 

overnight sourdough waffles

 overnight sponge:

2 cups whole what and white flour

2 cups milk or milk sub

1 cup bubbly sourdough start

3 T. coconut sugar

in the morning: add;

1/4 c. butter, melted

1 egg

1 t. vanilla

1 t. soda

3/4 c. salt

perfect acai bowl

 3 frozen bananas

2 cups frozen pineapple or mangos

2.5 cups frozen blueberries

1 cup almond milk 

Amber's Sourdough waffles

 Overnight Sponge:

2 cups whole wheat or white flour 

2 cups milk 

1 cup sourdough start

3 tablepoons coconut sugar

in the morning add:

1/4 c butter or coconut oil melted

1 egg

1 t. vanilla

1 t. baking soda

3/4 t. salt 

Savory Quinoa Bowl

This is a healthy, yummy breakfast recipe that Brittney made. Enjoy!

Ingredients:
Cooked Quinoa
Fried egg
Sautéed spinach or any vegetable
Diced avocado or guacamole
Salsa
Plain Greek Yogurt or Sour Cream

Instructions:
Put a desired amount of the cooked quinoa in a bowl. Put the remaining ingredients on top. Be creative and think of anything else you like to put on top: i.e. sautéed zucchini, crook neck squash, mushrooms, beet greens, chard, kimchi, Sriracha sauce, etc.
To eat, mix it up and enjoy.
This healthy breakfast gives you good protein, good carbs, good fat, and good flavor! There's no sugar, gluten, or dairy like what we find in the standard American breakfast.

Gluten free peanut butter oatmeal pancakes

1 cup oats

1/2-3/4 c almond milk

2 eggs

1 t baking powder

1 t vanilla

1 banana 

2/3 c natural peanut butter 

Blend up. Fry in coconut oil. 

Chocolate Lover's Acai Bowl

Makes 1 serving.

Ingredients:
1 frozen unsweetened Sambazon Acai pack
40 g. frozen bananas
1/4 cup unsweetened Almond-Coconut milk
1 serving organic, clean, chocolate protein powder
1 Tbs. raw cacao powder
4-6 ice cubes

Toppings:
20 g. sliced banana
20 g. sliced strawberries, blueberries, kiwi, blackberries, and/or raspberries
1 Tbs. sliced almonds
1 Tbs. granola

1. Place frozen acas in a blender and pulse until broken up. Scrape down the sides of the blender and add the almond-coconut milk, frozen bananas, protein powder, cocao powder, and ice. Blend until smooth and thick.

2. Pour into a bowl and top with bananas, strawberries, almonds, and granola.

Chocolate granola

5 cups rolled oats
1 cup coconut chips
1/2 c maple syrup
1/2 cup honey
6 tablespoons melted coconut oil
4 t. Vanilla
6 tablespoons unsweetened cocoa powder
Dash salt
1 t cinnamon

Dark Chocolate chunks
Freeze dried strawberries

Mix oats and coconut. In separate bowl mix wet ingredients. Mix all together and lay on sprayed cookie sheet. Bake at 325 for 30-40 min turning every 15 min. Add chocolate and strawberries after granola has cooled. Strawberries are optional.

Sausage and Green Chili Breakfast Casserole

I got this recipe from my dear friend, Holly Hurst. We like it because it has a lot of good flavor. Thank you Holly!

6 slices buttered bread (See below gluten free)
1 lb. Sage or natural sausage, cooked and browned
1 4 oz. can diced green chilis
2 cups shredded cheddar/jack cheese
Mix together:
6 eggs
2 cups milk
2 tsp. salt
1 tsp. oregano
1 tsp. pepper
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp dry mustard

Butter the bread slices and place the buttered side down in a 9x13 pan. Layer in order: cheese, sausage, chimes, and egg mixture.
Refrigerate overnight (covered)
Uncover. Bake at 325-350 degrees for 45-50 minutes. Let stand for 10 minutes before serving.
Slice and serve.

For gluten free, use shredded potatoes or hash browns. We like this better than using the bread.

Spinach Muffins or Popeye Muffins

Ingredients:

1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
11/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 cups canola oil
3/4 cup milk
1 (6 ounce) bag fresh baby spinach
1/2 cup mashed banana (from about 1to 2 bananas)
2 tsp. pure vanilla extract

Instructions:
1. Preheat oven to 350 degrees F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender,, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely pureed. Add banana and vanilla, blend on low just to mix.
4. Pour pureed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Note: you can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt four too.

Glazed lemon muffins

2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1 c. sugar
1 t. salt
1 c. buttermilk (or sourmilk)
1 t. vanilla
1/4 c. oil (canola or coconut)
1 egg
2 t. lemon zest

Glaze:
1 c. powdered sugar
2-3 t. lemon juice

bake at 375 for about 20 min.  but check at 15.
glaze when cooled

Blender Wheat Pancakes

1 Cup milk
1 C. wheat kernels (whole and uncooked)

2 eggs
2 t. baking powder
1 1/2 t. salt (i like 1 t. )
2 T. oil
2-4 T. honey or sugar

put milk and wheat in blender and blend together.  then add rest of ingredients.

overnight oats

1/4 c uncooked old fashioned oats
1/3 c milk (I like half coconut half almond)
1/4 c plain greek or Nancy's yogurt
1-1/2 teaspoons chia seeds
1-2 T maple syrup
1/8 t. vanilla

Add whatever kind of fruit or nuts you want.  Mix and store in a pint mason jar over night.  This recipe makes about 1 half pint.

Add in ideas:
peaches and blueberries
peaches and strawberries
blueberries, raspberries, blackberries and or strawberries
apples, cinnamon, pecans
pomegranates

Copy cat Kent Cakes!

So dad, I think I did it!!! I figured out the method. Well, close enough anyway. My girls had a serious conversation trying to decide which were better, yours or mine....yours won. :) It made my heart happy. I will never be able to replace it, but while your oceans away at least we can remember you through knock off kent cakes!

*this makes a lot! A whole blender full. So half it if you don't want leftover cakes or batter.
4 eggs
3 cups milk
2 cups flour
3 T - 1/4 c sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla

Blend up in blender and fry up! Yummy when you use coconut oil on the griddle and on the pancake after it's cooked instead of butter. My girls like powdered sugar and cinnamon on them!

Cottage cheese blender pancakes

3 eggs
3/4 c. Cottage cheese
1/4 c flour
1/4 t. Salt
3 tablespoon sugar
1t vanilla
1/8 t baking soda
1/4 t cinnamon

Blend together and fry up! They are thin!

Blender Oatmeal pancakes

2 1/2 c milk
2 eggs
1/3 c. oil
1 t. salt
3 T. sugar
2 1/2 t. baking powder
1 t. vanilla
2 c. old fashioned oats
1 c. whole wheat flour

Mix all ingredients in a blender til smooth. let sit for 5 min. and gently stir. cook on a hot skillet!!

Zephyr Pancakes

Ok so these are pancakes that you make when you are not caring at all about being healthy...like at all ha ha. They are not good for you but oh so yummy!!! They are from Mels Kitchen Cafe

Ingredients

• 2 cups (8 1/2 ounces) all-purpose flour
• 2 1/2 tablespoons (1 3/4 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large egg yolks
• 1 1/4 cups (10 ounces) heavy cream
• 1 1/4 cups (10 ounces) buttermilk
• 2 tablespoons (1 ounce) butter, melted
• 1 teaspoon vanilla extract (optional)

Directions

1. In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.
2. Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.