Sweet Cornbread

OK, OK, so this is more like corn cake with all that sugar and butter in there.  I just can’t help myself.  Plus, the sweetness is a nice counterpoint to savory chili.

1/4 c butter, softened

1/2 c sugar

2 eggs

3/4 c milk

1 1/4 c all-purpose flour

1/2 c cornmeal

2 t baking powder

1/2 t salt

In a mixing bowl, cream butter and sugar.  In a separate bowl, combine the eggs and milk. In another bowl, combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 8”x8” baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. 

Serves 8


Note: In autumn, I like to add a tablespoon of pumpkin butter to the milk/egg mixture.

Green Monster Banana Smoothie

1 frozen banana

1 cup milk

1 T plain yogurt (optional, but it enhances the flavor)

1 T peanut butter

1 t honey

1 handful fresh spinach

Blend all ingredient in a blender.  Enjoy.

Serves 1 (or 2, if you feel like sharing)

Note: For variety, you can add a tablespoon of Nutella, chocolate syrup, pumpkin butter, or whatever else suits your fancy.

Breakfast Cookies

I’m not sure why these are called “Breakfast Cookies.”  Perhaps because of all the oats?  They may not be the healthiest way to start your day, but they’re probably better for you than Fruit Loops.

My husband actually likes these better without chocolate chips, so I usually make a plain batch for him, then stir chocolate chips into the remaining dough.  Sometimes I toss in some M&Ms, too.  Mmmm.

1/4 c. butter or margarine, softened (or shortening)
1 c. peanut butter
3/4 c. white sugar
3/4 c. brown sugar
1/2 t. vanilla
2 eggs
3 c. uncooked oats (rolled are better than quick)
1 + 1/4 t. baking soda
1 c chocolate chips (I like half milk and half semi-sweet)

Beat butter, peanut butter, and sugars.  Blend in vanilla and eggs.   Stir in oats and baking soda.  Mix in chocolate chips.  Drop by spoonfuls on ungreased cookie sheet.  Bake at 375 for 9-15 minutes (the edges should barely start to turn golden).  Let cookies sit for 1-2 minutes to finish cooking the center.  Remove to rack to finish cooling.

Makes about 50 cookies.

Original recipe courtesy of http://peachtreecooking.blogspot.com

Multigrain Pancake Mix

3 ½ c old-fashioned rolled oats

4 c white whole wheat flour

1 c all-purpose flour

3 T sugar

3 T baking powder

1 T salt

1 T baking soda

¾ c vegetable oil

Grind the oats in a food processor until chopped fine but not powdery.  Put the ground oats, flours, and remaining dry ingredients into a mixer with a paddle.  Mix on slow speed, and drizzle the oil slowly into the bowl while the mixer is running.  Store in covered container for months in the fridge or indefinitely in freezer.

To make pancakes, combine:

1 cup mix

2 T all-purpose flour*

1 c buttermilk

1 egg

1 c blueberries (optional)

Let batter stand for 15 minutes, then pour on heated griddle or skillet by ¼ cupfuls.  After 3-4 minutes, check to see if pancakes are golden underneath.  If they are, flip them to brown the other side, about 1-2 minutes.

Makes about 8 pancakes per cup of mix.

*I like thick pancakes, but if you prefer thin ones decrease the flour or omit it entirely.


Recipe adapted from King Arthur Flour Whole Grain Baking