Banana Peach Smoothie with Coconut

Ingredients:

1 banana
2 peaches (peeled)
1 container of french vanilla Yopait yogurt
1 cup ice
1/2 milk
1/4 cup coconut

Preparation:

Pour all ingredients in blender. Blend for 60 seconds. Enjoy!

Apple Streusel Bars (from Our Best Bites)

SWEET PASTRY:

2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten

APPLE FILLING:

1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)

GLAZE:
2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract

To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
To prepare apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

"Authentically French"* Quiche

Ingredients:

• 6 eggs
• 3 big scoops of sour cream (about 1 cup)
• pinch of salt (and pepper)
• finely chopped ham (or bacon)
• finely chopped onion
• finely chopped green peppers
• grated cheese (we've used freshly grated parmesan, gruyere, gouda, or havarti, but you can use whatever you like)
• (could also add chopped mushrooms, green onions, or even chopped broccoli or spinach for power-vegetable kick!)
• unbaked pie shell

Instructions:
Mix eggs and sour cream until smooth. Add salt (and pepper). Put meat & vegetables on bottom of pie shell. Add some cheese. Pour on the egg mixture. (I like to reserve some of everything and repeat the layers: meat & veggies, cheese, eggs.)

Bake 10 minutes at 400°, then reduce heat to 350° and bake another 20-30 minutes.

*Marcie's note: This recipe is from Jason's brother Mike who served in the France Paris Mission. My personal adaptations are in parentheses.

Oatmeal

Craisin Cinnamon Oatmeal (Lisa Esplin)

2 cups water
1 cup oatmeal (Regular or Instant)
1/2 cups dried sweetened cranberries (Craisins)
1/2 teaspoon Cinnamon
1 teaspoon Pure Vanilla Extract
1/4 Cup Brown Sugar (Optional)
1-2 teaspoons of Peanut Butter (Optional-I know it sounds wierd but it's so yummy!)

Boil two cups of water. Stir in oatmeal and remaining ingredients. Reduce to medium heat and cook for 5 minutes. Cook for less time if using instant oatmeal. I usually add Stonyfield Organic Low Fat French Vanilla Yogurt to Claire and Afton's oatmeal to cool it down and give it flavor. I eat mine with Skim Milk.

Pumpkin Oatmeal (Jessica Seinfeld's Deceptively Delicious)

1 cup nonfat (skim milk)
1/4 cup firmly packed light or dark brown sugar
1/4 cup canned pumpkin or sweet potato puree
1 teaspoon pure vanilla extract (optional)
1/4 teaspoon cinnamon or pumpkin pie spice (I used cinnamon and nutmeg)
1 cup old-fashioned oats
2 teaspoons natural peanut butter (optional, I’d say go with 1 teaspoon)
Dried fruit and nuts (optional)
Pure maple syrup, for serving

1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in peanut butter, if using.

2. Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve warm with maple syrup.

*I usually omit the last step and cook with water instead of milk 2 cups water to 1 cup oatmeal. I usually add Stonyfield Organic Low Fat French Vanilla Yogurt to Claire and Afton's oatmeal to cool it down and give it flavor. I eat mine with Skim Milk.

Orange Rolls

Rolls
- 1 pkg Yeast (.25 oz)
- 1/4 C. Water
- 1 C. Warm Milk
- 1/4 C. Shortening
- 1 tsp. Salt
- 1 Egg (lightly beaten)
- 3+ C. Flour

Filling
- 1 C. Sugar
- 1/2 C. Butter (softened)
- 2 T. Grated Orange Rind

Glaze
- 2 C. Powdered Sugar
- 2 T. Butter (softened)
- 1-2 T. Milk
- Orange Extract & Lemon Juice to taste and texture
( I also added a few drops orange food coloring)

Instructions
- In small bowl, dissolve yeast in water
- In large bowl, mix milk, shortening, sugar, salt & egg
- Add yeast mix; blend well
- Stir in enough flour to make a soft dough
- Kneed on lightly floured surface 7-10 min
- Place ball in greased bowl, grease top & cover
- Let rise until doubled
- Punch down dough and divide in half
- Roll each into 15x10 rectangle
- Mix filling and spread half on each rectangle
- Start at long end and roll
- Cut each loaf into 12 rolls (I use dental floss)
- Place rolls in 2 greased 9x13 baking dishes
- Lightly brush with butter and let rise until doubled
- Bake at 375 for 20 minutes, until lightly golden
- Mix glaze and spread over warm rolls

***The rolls I brought had not raised long enough. Also, the original recipe said to bake longer and they were over-baked. 20 minutes should do it. You could also make larger rolls and only cut each loaf into 6 rolls.

Sausage Fondue (brunch casserole)

Sausage Fondue
(recipe from Deana Forrest - brought to the "lunch bunch" for Feb. by Susan Anderson)

12 slices bread (cubed)
2 c grated cheese
1 lb. Jimmy Dean Sausage (browned and drained ... I buy whatever is on sale)
6 eggs
3 1/4 c milk

Place bread cubes in bottom of (sprayed) 9x13 pan. Sprinkle grated cheese over bread. Place browned sausage over cheese. Beat eggs and milk together, pour over top, cover and refrigerate overnight.

In the morning mix:
3/4 tsp dry mustard
1/2 c milk
1 can cream of mushroom soup

Mix and pour evenly over all. Bake at 350 degrees for 1 hour. It will be tall and bubbly in the pan. Let sit 20 minutes to settle before cutting.

NOTE: You might want to divide the recipe between two dishes ... a 9 x 13 and smaller type one. This variation has a little more bread, eggs, and milk than the original ... which makes it go a bit further, but it also may overflow your pan! Or you could put a cookie sheet under your pan to avoid spill-over. The "original recipe" instead has 8 slices bread (cubed), 4 eggs, and 1 1/4 c. milk).

Blueberry-Sour Cream Pancakes

Blueberry-Sour Cream Pancake
1 cup flour
3 tsp baking powder
1/4 tsp salt
2 tblsp melted butter
1 tblsp white sugar
1/2 cup blueberries
1 egg
1/4 cup sour cream
1 cup milk

1. Sift together flour, baking powder, salt, and sugar.
2. Beat together egg, milk, and sour cream.
3. Pour milk mixture over dry mixture and beat just until smooth.
4. Stir in butter.
5. Fold in blueberries.
6. Pour approximately 1/4 cup batter onto hot griddle - cook until done.

Blueberry Syrup
2 cups blueberries
1/2 cup sugar
1/2 cup water
1 tblsp lemon juice

Combine ingredients and simmer 10 minutes.

* * * * *

My recipe is from recipezaar.com.
http://www.recipezaar.com/Blueberry-Sour-Cream-Pancakes-9382

Blueberry Muffins (Essential Mormon Celebrations)

1 1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 egg, beaten
1/2 c. butter, melted
1/2 c. milk
1 tsp. lemon zest
1 c. fresh or frozen blueberries

Combine flour, sugars, baking powder, salt, and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir until just blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin cups. Sprinkle with Muffin Topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze.

Muffin Topping

1/4 c. chopped pecans (opt)
1/4 c. packed brown sugar
1/8 c. flour
1/2 tsp. cinnamon
1/2 tsp. lemon zest
1 tbsp. melted butter

Combine and sprinkle over muffin dough mixture.

Muffin Glaze

1/2 c. powdered sugar
1 tbsp. fresh lemon juice

Mix together and drizzle over muffins after baking.

Carrot Cake Pancakes

These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version uses low-fat buttermilk and a small dab of honey butter to top the pancakes.

Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
Ingredients
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey
Preparation
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Nutritional Information
Calories:
315
Fat:
13.3g (sat 4.8g,mono 4.4g,poly 3.3g)
Protein:
7.8g
Carbohydrate:
41.6g
Fiber:
2.2g
Cholesterol:
78mg
Iron:
2.3mg
Sodium:
381mg
Calcium:
177mg
Maureen Callahan, Cooking Light, JANUARY 2010

Pumpkin Pancakes

2 c. pancake mix (Bisquick)
2 TB. brown sugar
2 tsp. cinnamon
1 tsp. allspice
1 1/2 c. evaporated milk
1/2 c. canned pumpkin
2 TB. oil
2 eggs
1 tsp. vanilla

Combine Bisquick, sugar, cinnamon, allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth. Pour batter onto a greased griddle.

Yummy Buttermilk Syrup

1 1/2 c. sugar
3/4 c. buttermilk
1/4 c. butter
Melt together

add 1 tsp. baking soda
stir rapidly so it won't bubble over

1 tsp. maple flavoring (optional)