Cooking - for a new lifestyle (Our Test Kitchen)

 I got this recipe when I took my Foods class in high school. You can always add in fruit, raisins or even chocolate chips. One great thing is that you can freeze them and pop them into a toaster at a later date. I've made them at home but also while I was down at school... It does require two bowls and when you don't have a second bucket, you go and use a corona bucket... use what you have. :) 1 1/2cups large flake oatmeal 2cups milk 1cup all purpose flour 2Tbsp brown sugar 2Tbsp baking powder 1/2tsp salt 3 eggs 1/4cup oil 1. Mix oats and milk in a small bowl. Set aside until milk is almost absorbed. (About 5-8mins) 2. Combine flour, sugar, baking powder and salt in a mixing bowl. Stir well to blend. 3. Add eggs and oil to oat mixture. Beat well. 4. Add oat mixture to flour mixture all at once, stirring until smooth. 5. Pour batter by 1/4cupfuls onto preheated, lightly greased griddle. (We found the heat is good at 300F) Cook until bubbles break on surface. Turn...

1-1/2 cups whole wheat pastry flour 1 tbsp sugar 1 tsp baking soda 1-3/4 cups nonfat or low-fat buttermilk 2 egg whites, lightly beaten 2 cups sliced bananas (about 2 medium) 1/2 cup nonfat or low-fat granola Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well.  Stir in the buttermilk and egg whites.  Fold in the bananas and granola. Coat a griddle or large skillet with nonstick cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface. For each pancake, pour 1/4 cup of batter onto the griddle and spread into a 4-inch circle.  Cook for 1-1/2 minutes or until the tops are bubbly and the edges are dry.  Turn and cook for an additional minute, or until the second side is golden brown.  As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topped with honey or maple syrup. Makes 16 pancakes.

15 cups peaches 6 cups sugar 6 tbsp lemon juice 3 tsp vanilla, coconut or brandy extract Peel and cut the peaches and place them into a food processor to puree in batches.  In a large stockpot, combine the puree, sugar and lemon juice.  Bring the mixture to a boil and then simmer for 5 minutes more.  Add the flavouring of your choice.  Fill sterilized pint jars and then process for 20 minutes in a water bath.  Makes 8 pints. Had pancakes with Peach Syrup for breakfast this morning.  Mmmmmmmmmmmmmmmmmmm!!!!!!! From http://wiseanticsoflife.blogspot.com

I wanted to make something different and still easy for my family for breakfast this Sunday.  It doesn't get much easier than this.  It's a great idea for when you are having a bunch of people coming for breakfast and you want to serve pancakes, but don't want to stand at the stove all day.  I hope you enjoy it.  We did! Yields:  6 servings Ingredients : 2 cups pancake mix (don't use the just-add-water kind) 1 1/2 cups milk 1 egg 1tbsp vegetable oil 1-2 tsp ground cinnamon Generous 1 cup fresh or frozen berries (or 1/2 sliced bananas and 1/2 chocolate chips) butter, maple syrup and/or powdered sugar Directions: In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended.  It's OK if the batter is still lumpy! Fold in berries.  Pour into a generously greased 9 x 13" pan.  Bake at 400F for 12-15 minutes or until golden.  Serve with deserved toppings.