Posts Tagged ‘recipe’

Whole Wheat Oat Pancakes

pancakes with strawberries 004

Here’s the recipe I use for pancake mix, which stores quite nicely in the cupboard for weeks at a time.
I usually quadruple the amounts.

1 cup oats
2 Tbs brown sugar
1½ cups whole wheat flour
1/2 cup skim milk powder
4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

When you’re ready to mix up a batch of pancakes, add:

1 egg
1 Tbs vegetable oil
1/2 cup milk
1/4 tsp vanilla

to 3/4 cup of the dry mix.

My kids like these pancakes much more than the kind you make from store bought dry mix. They have actual flavor and they even though they’re high in fiber, they aren’t too dense.

If you’re out of eggs and milk, you can make them by just adding water and oil, with virtually the same result. Less protein though.

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Witches Fingers Cookies


These are from last year. They didn’t turn out quite properly because we made them too fat, but I think they still look pretty gruesome.

Just make a batch of sugar cookie dough, roll into (skinny!) cylinders, make a knobbly bit for the knuckle, use a fork to make the creases, and press slivers of blanched almonds at the tips for finger nails. After the cookies come out of the oven, take the almonds off the cookies, and glue them back down again using blood-red icing. I took the easy way out and used the tiny little tubes of shiny red decorator gel icing.

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These might not actually be graham crackers because they don’t have graham flour in them, but that’s what they were called by the author of the cookbook in which these were printed. I don’t know which cookbook that was because I photocopied this recipe a long time ago.

3 cups whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon

6TBS butter
1/2 cup honey

1/4 cup water

Sift together dry ingredients
Melt together butter and honey. Pour this into the dry ingredients.
Mix with a fork.
Add the water, then push the dough together with your hands. Don’t knead or overmix. Place the dough on a floured surface, and roll with a well-floured rolling pin to 1/8″ thick. Cut rectangles with a knife, prick them with a fork, and place on a lightly greased baking tray. Bake for 10 minutes in a 375 oven. Cool on a rack.

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Egg-Free Baking

I have a friend who doesn’t eat eggs, and I finally found a way to replace eggs in baking, using flax seed, of all things.

You mix 1 Tbsp of ground flax seed with 3 Tbsp of water, let sit for a few minutes, and that’s equivalent to one egg.  According to Cooking Vegetarian by Vesanto Melina, mucilage gums present in ground flax seed attract and hold water or other liquids, so that it gives a binding quality similar to that provided by an egg when used in baked goods.

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Make Your Own Gingerale

You’ll need:

1 clean and empty 2 L pop bottle with lid

1 cup sugar

1½ TBS finely grated fresh ginger

¼  tsp yeast


Using a funnel, put the sugar in the pop bottle. Add the yeast, shake to mix. Add the ginger, then fill with water, leaving about one inch of head room. Put on lid, and invert bottle several times to dissolve the sugar.

Leave at room temperature for 24-48 hours, until the bottle feels hard. Then refrigerate.

(The fermentation of the sugar by the yeast results in the production of CO², and a teensy bit of alcohol.)

Disclaimer: I haven’t tasted the stuff we made yet, so I can’t say if it’s any good.

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Wacky Cake

DSCN1036So yesterday, I was in the car, on the way to gymnastics, and the roads were hell. It’s always like that here. The first little bit of snow, and you’d think that the roads were covered in sheet ice, the way people drive. Creeping along, bumper to bumper, all brake-no, not brake-wait! yes! I’ll brake. My foot started cramping up with all of that gas/brake nonsense. I had to ask Little Miss Talky Pants to try to keep the monologue inside her own head, so that mommy could concentrate on the road….well, actually, to be honest, I just said that so that I could have a few minutes inside my own head, but anyway, just at that moment the phone inside my purse rang, and it was a dodgy few seconds while I scrabbled around trying to retrieve it AND drive, a skill I’m not known for. Turned out to be second son, telling me that he was baking a cake, and where was the vanilla?

That was just a long winded way of introducing a cake recipe so simple that an 8-year old can make it. He did, by the way, it was absolutely delicious, and a real treat to come home to. I think I’m training him well. There’s a lot to be said for the Benign Neglect School of Parenting. (For any worry-warts out there, big bro R was around to do the in and out of the oven bit.)

Variously called Bake In The Pan Chocolate Cake, Wacky Cake, and some others that I’m forgetting, here it is:

2 ²/³ cups flour

2 ¼ cups sugar

1 cup cocoa powder

2 tsp baking soda

1 tsp salt

¾ cup oil

2 Tbsp vinegar

1 Tbsp vanilla extract

2 cups water

2 cups chocolate chips

Oven 350

Put all dry ingredients into ungreased 13 x 9-in baking pan. Stir with whisk until well blended. Make 3 wells in mixture, pouring oil into one well, vinegar into another, and vanilla into the third. Pour 2 cups lukewarm water over all. Stir until blended.

Bake 30 mins @350

Remove from oven, immediately sprinkle chocolate chips over cake, let stand 5 mins, then spread “into decorative swirls”.

(Thanks Oma!)

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Baked Apple Slices

Kind of a strange little snack, but healthy, and fast, so I’m all over it. It’s apple pie without the pastry. (From More Heart Smart Cooking by Bonnie Stern.)

4 or so apples, peeled, cored, and cut into wedges

1/3 cup flour

1/3 cup sugar

2 tsp cinnamon

Mix the dry ingredients, add the apple slices, and toss to coat. Place on a greased baking sheet and bake for 15-20 mins at 450°F. Serve warm.

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