Friday, September 28, 2012

Multigrain Hot Cakes

Brrr, cold mornings make me crave something warm to put into my tummy. I've been playing with multigrain hot cake recipes to replace my basic white flour pancake recipe. My boys eat pancakes, they are easy to make big batches of batter, and they are a good solid breakfast food when loaded with some good grains and a few veggies snuk in. Whip this together in seriously like 15 the extra batter in the fridge and have fresh hot cakes a few days in a row!

Multigrain Hot Cakes
2 cups white flour
1 cup wheat flour
1/2 cup cornmeal
1/2 cup rolled oats
4 Tbsp brown sugar
4 tsp baking powder
1/2 tsp salt
3 cups fat free milk
6 Tbsp canola oil
2 Tsp vanilla
2 eggs
4-6 Thawed Cubes Mama Made fruit or veggie of your choice (optional) ~ we love apple/pumpkin flavors added!

Simply dump all your ingredients into a mixing bowl. Mix well and let sit for 5 minutes before you bake over a hot skillet on low to medium heat. Serve with warm maple syrup pr honey...a smile too...and enjoy!

Thursday, September 20, 2012

Pretty in Pink Parfaits

Some mornings are just busier then others and getting everyone out the door by 8:30 can sometimes feel like a mini marathon. So.Many.Details!!  There are mornings where my hair-washing goal or the extra time to shave my legs quickly get bumped off the morning to-do list, but sending everyone off with a full tummy and eating well to start the day just doesn't happen here. I truly think breakfasts is one of the most important meals of the day and my kids brains and bodies need that boost to start well. So even on the days we are going a little faster pace then most mornings, I try to keep some basics around the house to throw these together. You probably have almost everything you need as I write this and if you don't...get creative with what you do have :) It's got all your basic breakfast items all made into one easy to take in the van jar!

Pretty in Pink Parfaits
Starting with the bottom layer:
strawberry yogurt
crushed frozen strawberries (use your blender "ice crush" mode)
vanilla yogurt
crushed frozen raspberries
strawberry or raspberry yogurt
crushed frozen berries

*You could totally use a variety of fruit, cereals, or yogurts.
Serve with a smile and enjoy!

Tuesday, September 4, 2012

it's apple season!

While I love the season of grilled food every night and fresh veggies from the garden, I also must admit...I love fall foods. Or maybe I just love food? Either way, apple season is here! Down at market the apple farmer made his appearance for the first time this last weekend, so it's safe to say the fall's finest dishes can start being made to enjoy! Between applesauce and apple dumplings and apple crisp comes the most looked forward to apple dish in our pie :) Probably my husband's favorite dessert I make, next to strawberry pie and for sure a must to smell up the house real nice and serve at the end of the back-yard dinner meal. And the best part? You can make this....fairly easily! (yes, YOU, who have never attempted a home-made pie!!) I promise! So gather your apples and warm up that oven. Fall is ready to visit your table!

Easy Crust
1 cup flour
1/2 cup crisco
1 Tbsp butter
1/4 cup very cold water

Apple Pie Filling
5 cups of peeled, sliced, and rinsed Granny Smith apples
1 cup sugar
2 Tbsp flour
1/2 tsp. cinnamon (I think it's around 1/2 tsp...I just sprinkle some in)
dash of nutmeg
dash of salt
2-4 Tbsp butter (slice and place on top of filling before you lay top crust in)

I think the best apple pie apples are Granny Smith, but any apple can do the job.

I like to add my crust ingredients together in my glass mixing bowl and knead together. Once it is fairly mixed I dump the pile onto a floured surface and knead away the rest until I have a nice round ball of dough. (and I double this crust recipe for two pie crusts)

Once your ball of dough is not too sticky that it sticks to the rolling pin, but not too dry that it crumbles, you are ready to roll out those crusts! You can do this...seriously.

I sprinkle a little flour on the top of the dough ball and roll out in each direction until big enough to fill the pie pan. Roll both crusts out. Lay your first one in the pan and set the 2nd one aside for the top.

Pinch your crusts down against the edge and leave just enough to pinch the top crust together when you are done filling it. You will have a little hanging over the edge of your pie pan.

Next, prepare your filling. Slice your apples and throw together with sugar, flour, nutmeg, salt, and cinnamon.

Set your butter pats on top.

Lay your top crust on top and cut along edge of pie pan to get rid of extra crust. Pinch together or use a fork to mold two crusts together.

Poke a cute design or poke at least a few air holes to let it breathe while it bakes.

Bake in your pre-heated oven at 400 degrees. If you time it well, put it in an hour before your hubs gets home from work... who doesn't love to walk into an apple pie scented house?

And the best part! Serve with a smile and enjoy! Happy pie making mama's!!