Food Storage Friday / Mom's Peanut Butter Granola

This is a feel good comfort food, as it is something my mom made for my bros and me growing up.  Y.U.M.


I double this recipe for my family of 8

2 T canola oil
1/2 C chunky peanut butter
Mix together then add:


1/3 C packed brown sugar


Then Add
3 C oats to the peanut butter mixture. (I add 3 C oats and 3 C Rice Krispies)


Cut it in until the peanut butter mixture is all broken up and has a mix of oats with it...these chunks are the best part.


Spread onto baking sheet. (I use two sheet cake pans for my double batch). Bake at 300* stirring maybe once, and bake for 15 to 20 mins or until lightly browned. Remove from oven and add raisins or craisins...serve with milk.

KID APPROVED!

Dutch Babies/ German Pancake / Puff Pancake

I fell head over heels for this at a potluck yesterday. I have never had a German Pancake this tasty before. It is just so custardy. Wikipedia compares it to Yorkshire Pudding. But beware, it does have an eggy flavor. So it was a hit to my kids that like eggs but, the others...well, they tried it at least.

When this comes outta the oven it is all puffed up above the sides of the pan.  As it cools down it deflates.

The center is a yummy custard-like texture and flavor.

This crazy-haired beauty (hey, it was morning) is my picky girl and she ate the whole thing. But like I said before liking eggs makes a big difference in liking this dish.

Put 1/4 C butter in a 10" Cast Iron skillet or 9x13 pan and put it in the oven at 425* to melt. I suggest you warm your pan up and then add the butter so it doesn't burn.

6 eggs

3 C milk or half and half (or cream is even more rich) (I used 1/4 C powdered milk w 3 C water)

1 1/2 C flour

1/2 t salt

(you may add 1/3 C sugar and 1/2 t vanilla)

Mix well adding a little flour at a time to the wet mixture to make it easier to blend better. Then pour it into your pan of butter that was in the oven. Bake at 425* for 17 mins. It will be puffy when it comes out of the oven. It settles into its yummy custard state as it cools.

You may serve it with powdered sugar, and/or syrup, or berries, or jelly.

You can add a variety of things to it like:

~diced ham

~gr. onions

~shredded cheese

~apple slices

~cinnamin

Kid Semi-approved

French Fries

For Breakfast..... It just changes everything for that picky eater who won't eat hashbrowns.
Take your favorite potato
slice it up
spray with olive oil
sprinkle with: Seasoned Salt, Chili Pdr, Garlic Pdr....what ever
Bake at 350 for 20-25 mins.

Breakfast Parfait

Layer any kind of fruit your family likes!!

Peaches
Pineapple
Banana
Vanilla Yogurt (I used lemon)
Raspberries

May use: Craisins (or raisins, or dates)
Blueberries
Sliced almonds
Mandarine oranges
Strawberries

Food Storage Friday/ Bacon Blueberry Scones

This is a great alternative to muffins.

2 cups all-purpose flour (or whole wheat)
2 T sugar
2 tsp baking pdr
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp gr. cinnamon
1/3 C cold butter
3/4 C buttermilk
1 T vegetable oil
1 C fresh or frozen blueberries (or dried)
4 bacon strips, cooked and crumbled (I didn't use bacon)

1 egg & 1 T milk mixed to brush over scones before baking

Combine first 6 ingredients. Cut in butter until it resembles coarse crumbs. In a separate bowl, whisk buttermilk and oil, and add it to the crumb mixture. Stir in blueberries and bacon.

Turn onto a floured surface: knead 10 times. Pat into an 8-in. circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet.

In a small bowl, beat egg and milk, brush over scones. Bake at 425 for 12-15 min. or until golden brown. Serve warm!!

It seemed a bit dry so I put applesauce over the top.

Food Storage Friday/ Baked Fruity Oatmeal

From Taste of Home:

3 C quick-cooking oats (regular works fine)

1 C packed brown sugar

2 teaspoons baking pdr

1 t salt

1/2 t ground cinnamon

2 eggs, lightly beaten

1 C milk (I used 1/8 C powdered w/ 1 C water)

1 cube butter (I used a 1/2 cube, you could omit it completely and it would be fine.)

3/4 C chopped peeled tart apple (I used dried apples)

1/3 chopped fresh or frozen peaches (I used canned, add even more peaches)

1/3 C fresh or frozen blueberries (used raspberries and boysenberries)

Additional milk, optional...I highly suggest it.

Combine all the dry and add the wet. Pour in a greased 8 inch sq. baking dish, uncovered, at 350* for 35-40 mins. or in the microwave for 15-20 mins, or until the center is firm. Put it in a bowl and serve with milk, I added a bit of nutmeg to the top.....yum. yeilds 9 servings.

Kid Approved!!!