Fluffy Lemon Cake

Mix together:        box of dry lemon cake mix            
1/2 C apple sauce             
1/2 C buttermilk           
2 eggs

Fold in: 11 oz. can mandarin oranges, undrained

Bake at 350 for 30 min, in a 9 x 13" pan.  

On cooled cake, spread this topping:    

8 oz. crushed pineapple, undrained

8 oz. vanilla yogurt       
3.4 oz box of dry pudding (vanilla or other)     
Mix together.      Fold in 4 oz. whipped topping

I first ate this at a seminary graduation and I've loved it ever since.  It's what I ask for on my birthday.

Madi's Blueberry Streusel Muffins

1 1/2 cups flour           
3/4 cup white sugar           
1/2 teaspoon salt           
2 t baking powder             
1/3 cup oil            
1 egg

1/3 cup milk         

 

1 cup blueberries

Mix dry ingredients. Mix wet ingredients. Mix them together. Put in muffin tins. Sprinkle streusel topping on top. Bake at 350 for 10 min. or so.  Seminary classes love these muffins.

Optional streusel topping:      

1/2 cup white sugar            

1/3 cup all-purpose flour       

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon         

Cut butter into topping with a pastry blender of knife.

Note:  even though Madi doesn't eat these anymore (because of the milk, eggs, and butter), they will always be called "Madi's Muffins" at our house, because in 2011 she sold these to ward members to raise money for Girl's Camp.  She baked and sold over 20 plates at $5 a plate and earned her camp money in one day.

Banana Bread

• 3-4 very ripe bananas
• 1 1/2 C all- purpose flour
• 3/4 C white sugar
• 2 T canola oil
• 1 t vanilla extract
• 1 t baking soda
• 1/2 t baking powder
• 1 flaxseed "egg" (1 T ground flaxseed + 2 T water)
• 2 T applesauce
• 2 T peanut butter
• 1 T chocolate chips (Ghirardelli gold bag are vegan) 

*preheat oven to 350

*mix together dry ingredients

*add wet ingredients

*pour into loaf pans or muffin tins, or both 

*bake until golden brown 

(*feel free to substitute water for oil) 

 

 

Crepes (one of Josh’s favorite breakfasts)

Best crêpes

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt

1. Sift the flour into a medium bowl.  Make a well in the center.
2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt.  Add to the flour and whip to a smooth batter.  Refrigerate the batter for two hours.
3. Heat a nine-inch crêpe pan on medium high heat.  Brush with butter.
4. Measure batter into the hot pan.  Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
6. Use a pallet knife or thin, sturdy spatula to turn the crêpe.  Cook the second side only it is a blonde color, not as dark as the first side.

Our old recipe:

1 cup of regular flour

4 eggs

salt, sprinkle

1/4 cup of sugar (optional)

2 cups of milk

1 t vanilla

Beat eggs, then beat everything together until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat frying pan(s). Grease pan lightly. Pour about ¼ C batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Roll crepe up with jam, Nutella, pudding, powdered sugar, cinnamon, yogurt, applesauce, fresh fruit, apple pie filling, canned peaches, or sautéed tomatoes, zucchini and onions.

German Oven Pancakes (one of Isaac’s favorite breakfasts)

1/2 cup all-purpose flour

1/2 C milk

3 large eggs

Dash salt
1
/2 teaspoon vanilla

2 tablespoons butter

Preheat oven to 400º F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter in each of two 9” pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.

Divide batter into each of the 2 pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately.   Top with fruit (pineapple, strawberries, banana) and whip cream, or maple syrup.  Serves 4  (or one very hungry teenage boy)

Lentils and Rice

1 C lentils, rinsed

¾ C long grain rice

1 bunch green onions, chopped

1-2 cloves garlic, minced

2 T butter or olive oil or water

Saute the above until onion is tender (4 minutes).

Then add:  

2 ¾ C chicken broth or vegetable broth

½ t thyme

½ t salt

1/8 t pepper

Bring to a boil. Reduce heat; cover; simmer 30 minutes or until all the water is absorbed.

Or:  cook lentils without rice (use less water) and serve seasoned lentils over cooked rice.

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Lentil tacos;   use cooked lentils instead of meat in tacos or enchiladas.  Cooked lentils and cooked brown rice (mixed together) can also be used as a meat substitute.

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Lentils

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander (opt.)
• 1/2 teaspoon freshly ground toasted cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Veggie Burgers

adapted from Vegetarian magazine

2 C cooked beans (black beans are the best, but pinto, chickpeas, lentils, etc also work)

4 carrots, peeled and grated (we use zucchini, too, for part of this)

1 finely chopped onion

1/2 cup rolled oats

1/4 C chopped fresh parsley or cilantro

3 cloves garlic, chopped

T chili powder or any spices of your choice

1 t salt

pinch of black pepper

hamburger buns (best if made with whole wheat bread dough)

toppings:  ketchup, mustard, lettuce, tomato, cheese, avocado, hummus, pickles

Put beans, carrots, onions and oats in food processor (but do not puree).  Mix in the spices.  Add a little water (1 T at a time) if needed, to help the mixture hold together like cookie dough.  Form the mixture into patties.  Put on greased cookie sheet.  Bake at 400 for 15 minutes, then flip patties over and cook for another 15 minutes (or until desired crispiness). 

Patties can also be cooked in a skillet over medium heat, in olive oil.  Cook for 3-5 minutes on each side.

You don't really have to measure anything in this recipe; just make it with whatever ingredients you want to use, until it's moist and sticks together like cookie dough.  Other possible ingredients are:  leftover cooked rice, bread crumbs, oregano, sage, chopped olives, chopped red pepper.

Bean mixture can be refrigerated before shaping them, and patties can be frozen before (or after) cooking them.

 

Veggie burgers

2 C zucchini

2 eggs

¼ C onion

½ C flour, parm, mozz

Salt, pepper, oregano, garlic

350   15 min on cookie sheet

OR:

1 C black beans

1 grated carrot

3 potatoes

½ onion

S + P

1 c corn

Optional:  garlic, bread crumbs, rolled oats, shredded cheese, egg, soy sauce, flour

OR: Mash 2 C of beans

½ bell pepper

½ onion

3 garlic cloves

Blend in food processor.

1 egg

T chili powder

T cumin

1 t hot sauce

½ C bread crumbs

S + p

OR:

6 C shredded zucchini

1 egg

1 onion

Milk

1 C flour

2 T oil

1 t salt

½ t pepper

2 t sugar

Optional:  carrots, oats