Banana Pancakes

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Submitted by Trish
Serves 12

Ingredients

1 c. flour 1 tsp sugar
2 tsp baking powder ¼ tsp salt
1 egg, beaten 1 c. milk
1 tsp vegetable oil 2 ripe bananas, mashed

Directions

  1. Combine flour, sugar, baking powder & salt. In a separate bowl, mix together egg, milk, vegetable oil & bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto griddle, using approximately ¼ c. for each pancake. 
  4. Cook until pancakes are golden brown on both sides. Serve hot.

Biscuits & Gravy

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Submitted by randilicious
Serves 6-8
Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.

Ingredients

1 pkg (4 links) breakfast sausage, chopped 2 tbsp butter
4 tbsp flour 4 c. milk
2 tbsp extra virgin olive oil 1 pkg/roll of biscuits (e.g. Pillsbury, Grands.)
Salt & Pepper

Directions

  1. Heat oil in a large skillet.
  2. Over medium high heat, saute the sausage until browned & cooked thoroughly.
  3. Stir in butter until well blended.
  4. Stir in flour until mixture is thick & pasty.
  5. Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
  6. Add salt & pepper to taste.
  7. As gravy simmers & thickens, prepare biscuits as indicated on the package.
  8. For each serving, slice biscuit in half & pour gravy over open-faced biscuits.

Double Berry Blueberry Muffins

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Yields: 1 Dozen

Ingredients

1½ c. all-purpose flour 1/3 c. (5-1/3 tbsp)
1 c. Quaker Oats margarine or butter, melted
½ c. sugar 2 egg whites, lightly beaten
1 tbsp baking powder 1 tsp grated lemon peel
¼ tsp salt (optional) ¾ c. fresh or frozen blueberries
1 c. low-fat or skim milk ¼ c. raspberry or strawberry preserves

Directions

  1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. 
  2. Combine dry ingredients; mix well. 
  3. Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened. 
  4. Gently stir in blueberries. Fill muffin cups ½ full. 
  5. Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves. 
  6. Bake 23 to 25 minutes or until golden brown. 
  7. Let muffins stand a few minute; remove from pan. Serve warm.

Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins by Trisha Lyn Fawver on Flickr

Submitted by Carli
Yields 18 Muffins

Ingredients

1 jar Chocolate Chip Muffin Mix 1 c. canned pumpkin (not pie filling)
¾ c. milk 6 tbsp melted butter
2 eggs

Directions

  1. Preheat oven to 400°F. Grease or line a muffin pan with paper baking cups.
  2. Pour contents of jar into large bowl, add all ingredients, & blend.
  3. Spoon batter into muffin cups, filling 2/3 full.
  4. Bake 15-17 minutes, or until toothpick comes out clean.
  5. Cool in pans 10 minutes, then remove onto wire rack to cool completely.