Tuesday, August 14, 2007

Two great breakfast-on-the-go recipes!

Sorry faithful readers; it's been too long! It's not that I haven't been cooking; it's just that finding the time to write about it has become significantly more difficult, as I'm sure you can imagine. Audrey has a good reason, also.

With Claire and having to be at work 20 minutes away by 7:50, I rarely have time to sit down and eat breakfast. Here are two great recipes that you can make up ahead of time and keep in your freezer (I put them in individual Ziploc bags, and then in one big Ziploc bag, to prevent freezer burn and them from sticking together.)

This first one is not so healthy, but absolutely delicious! I got it from an issue of Oklahoma Today. Some Oklahoma bed-and-breakfast serves these scrumptious muffins:

Cappuccino Muffins:

2 cups flour
3/4 cup sugar
2 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1 cup milk
2 T. instant coffee
1/2 cup butter, melted
1 t. vanilla
3/4 cup mini chocolate chips

Combine the first five ingredients in a large bowl. In another bowl, stir coffee granules into milk into the coffee is dissolved. Add butter, egg, and vanilla. Stir into dry ingredients; fold in chocolate chips. Bake muffins for 17-20 minutes at 375 degrees.

This next one is a pancake that's so hearty and sweet, you can just heat it up and eat it plain, no syrup or butter. (But they're outta this world fresh out of the frying pan with warm butter and syrup!) I got it from the American Profile newspaper supplement.

Oatmeal Pancakes
Make this mix and keep it on hand: Trust me, it's way better than Bisquick!

4 cups old-fashioned oats
2 cups flour
2 cups whole-wheat flour
1 cup packed brown sugar
1 cup instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 t. salt
1/2 t. cream of tartar.

Then when you're ready for pancakes, add these ingredients to make 10 pancakes (for just Jay and I, I halve these amounts, but for a freezer portion, I do the whole amounts):

2 eggs
1/3 cup canola oil
2 cups pancake mix
1 cup water