Paleo Zucchini Muffins

Made these about 10 times this summer for our family and others - delicious.
From the Paleo Mom

http://www.thepaleomom.com/2012/01/recipe-zucchini-muffins.html

Fluffy LIttle Almond Flour Pancakes (Gluten Free)

Fluffy Little Almond Flour Pancakes

**Susan's Note: My almost 2-year old son has a gluten sensitivity, so we have been converting many of our normal pasta and other recipes to gluten-free recipes.  My husband and I also swore off pancakes 2 years ago, after we made a batch of Buckwheat pancakes (from Bob's Red Mill mix?) and went into a coma an hour later - tired and shaky!  These pancakes were delicious and kept our hunger away until lunchtime.

Fluffy Little Almond Flour Pancakes (GF, DF Option)

Yield: 20 silver dollar size pancakes

Ingredients

• 1 1/2 cups blanched almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3 large pastured eggs, room temperature
• 1/4 cup organic cultured buttermilk (or *pure coconut milk)
• 1 tbsp pastured butter (or coconut oil), melted
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract

Instructions

1. Preheat griddle over medium heat.
2. In a small bowl combine the blanched almond flour, baking soda and salt.
3. Next, separate the egg whites from the yolks. Place the egg whites in a medium bowl; set aside.
4. Place the egg yolks in a large bowl and whisk in the melted butter (or coconut oil). (Be sure the melted butter/oil has cooled to touch before adding, otherwise you may end up with some cooked egg-yolk bits.) Next, whisk in the milk, maple syrup and vanilla.
5. Then, add the dry mixture to the egg yolk mixture, whisking well to thoroughly combine, making sure there are no lumps in the batter.
6. Using a clean large wire whisk, whisk the egg whites rapidly until very foamy (about two minutes).
7. Then, use the whisk to fold the whipped egg whites into the batter; by gently turning the batter over and over again, until well combined.
8. Grease preheated griddle with butter (or coconut oil).
9. Ladle a spoonful of batter onto the griddle to form a silver dollar size pancake (about 3” in diameter).
10. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
11. Carefully flip and cook another few minutes until done, but not over-browned.
12. Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.

Notes

Fabulous Fruity Pancakes: To make fabulous fruity pancakes, do not add fruit directly into the pancake batter. Instead, once you ladle out the batter onto the hot griddle, add a small amount of fresh whole blueberries (or other diced fruit of your choice) to the top of each pancake prior to flipping. This ensures that the pancakes cook through evenly. It's also best to use fresh fruit, since frozen fruit tends to be excessively moist and may result in a soggy pancake.

*If using coconut milk, for best results, be sure to use full fat coconut milk, not "lite" coconut milk, or coconut milk beverages. (Natural Value brand canned unsweetened coconut milk is BPA-free and does not contain guar guar gum or other fillers.

Time Saving Tip: Make a double batch and allow extra pancakes to cool on wire rack. Then place cooled pancakes on baking sheets and place baking sheets in freezer. Once pancakes are frozen, remove from baking sheet and place frozen pancakes in freezer-safe container. Store in freezer for up to one month. No need to thaw, simply reheat frozen pancakes in toaster oven (at 275 degrees) for a quick, healthy breakfast.

Broccoli Cheddar Quiche (Martha Stewart)

Broccoli Cheddar Quiche
(Martha Stewart)

***Susan's Note:  For some reason, I have always been afraid of making quiche.  I thought it was too exotic.  It is SUPER EASY and will now become my go-to meal for friends who have had a baby or for easy pre-made breakfasts at home.  This recipe is delicious.  I substitute different veggies, like red bell pepper, mushrooms, or frozen chopped spinach (thawed and squeezed dry).  I do not use heavy cream - whole milk is fatty enough, thanks!!   Also, I use a premade frozen crust and pre-bake it.  Who has time to make the crust?  I understand quiche can be frozen quite easily, though I have never done it. ****

Ingredients

• All-purpose flour, for rolling
• 1 homemade or store-bought single-crust pie dough
• 1 tablespoon unsalted butter
• 2 cups medium diced yellow onion (from 1 large onion)
• Coarse salt and ground pepper
• 6 large eggs
• 3/4 cup heavy cream
• 3/4 pound broccoli florets, steamed until crisp-tender
• 1 cup grated sharp cheddar (4 ounces)

Directions

1. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
   
2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.
   

Cook's Note

To store, refrigerate cooled quiche, tightly covered, up to 3 days. To reheat quiche, cover with foil and place in a 325 degrees oven until warmed, about 15 minutes.

Baked Oatmeal

*****Susan's note: I found this recipe in the September 2012 issue of Readers' Digest. My husband was in love at first bite. ;)  I can see baking this for guests or holidays.

Baked Oatmeal
FROM Heidi SWANSON's book
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (Ten Speed Press)

2 cups rolled - not instant - oats
1/2 cup walnuts, toasted and chopped
1/3 cup sugar or maple syrup
1 tsp baking soda
1 1/2 tsp cinnamon
scant 1/2 tsp fine grain sea salt
2 cups milk
1 large egg
3 tbs unsalted butter, melted
2 tsp vanilla extract
2 ripe bananas, sliced into pieces
1 1/2 cups fresh or frozen blueberries, huckleberries, or mixed berries

Directions:

1. Preheat oven to 375 degrees Fahrenheit, with rack in top third of oven. Butter an 8x8 inch baking pan.
2. In a bowl, mix together oats, half the walnuts, sugar (if using maple syrup, skip sugar), and baking powder. In another bowl, whisk together maple syrup (if using sugar, skip maple syrup), milk, egg, half the butter, and vanilla.
3. Arrange bananas in a single layer in the bottom of the prepared baking dish. Sprinkle 2/3 of berries over the top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few whacks on counter-top to make sure milk moves through oats. Scatter remaining berries and walnuts on top. 
4. Bake 35 to 45 minutes, until top is golden and oats have set. Remove from oven; drizzle remaining melted butter on top. Serve with extra sugar or maple syrup.

 

Blueberry Oat Pancakes with Maple Yogurt

Blueberry Oat Pancakes with Maple Yogurt

****Susan's Note: My husband and I really liked this. We had a bit of a tough time with the blender, we had to start and stop it, but it was really good. Don't omit the blueberries. It really needs that sweetness. We didn't make the yogurt, just used sugar free syrup.***


Blueberry oat pancakes with maple yogurt
1 cup old-fashioned rolled oats
1/2 cup low-fat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain low-fat Greek yogurt
1 tablespoon maple syrup
Cooking spray

Combine oats, cottage cheese, eggs and vanilla in a blender or food processor; process until smooth. Gently stir in the blueberries. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 more minutes or until golden.

Combine yogurt and maple syrup; serve alongside pancakes.

Banana Pineapple Bread

Pineapple Banana Bread

***Susan's note: I made this because I had extra bananas in the house and we were going away, so I needed to get rid of them. My sister and her family loved this bread - I put it in a 9 x 13 pan because we didn't have 2 loaf pans and it cooked in about 45-50 min.

Ready In: 1 Hour 15 Minutes
Servings: 32

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained (I used pineapple chunks, drained and pureed)
2 cups mashed ripe bananas (about 4 bananas)

Directions:
1. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
2. Bake at 350 degrees F for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Mary F's Caramel Pecan French Toast

Caramel Pecan French Toast

***Susan's Note: My boss made this for a brunch at her home and it was delicious! Looking on the website, it seems it was a "Food Network Challenge" winner. Yum! My boss used half and half in place of whipping cream.


Recipe courtesy Kathy Specht, Cambria, California
Show: Food Network ChallengeEpisode: Southern Living Cook-Off

* 1 cup firmly packed light brown sugar
* 1/2 cup butter
* 2 tablespoons light corn syrup
* 12 slices honey white bread
* 3/4 cup raisins
* 1 cup chopped pecans, toasted and divided
* 6 large eggs
* 1/2 cup milk
* 2 teaspoons grated lemon rind
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1 1/2 cups whipping cream, divided
* 1/4 cup powdered sugar
* Maple syrup
* Fully cooked bacon slices (optional)

Directions

Preheat the oven to 350 degrees F.

Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.

Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.

Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.

Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.

Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.

Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.

HOliday Morning French Toast

SUSAN'S NOTE: Our Christmas morning tradition.

http://www.mccormick.com/recipedetail.cfm?id=865

1 cup packed brown sugar
1/2 cup (1 stick) butter, melted
3 teaspoons Ground Cinnamon , divided
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 eggs
1 1/2 cups milk
1 tablespoon Vanilla Extract

Directions
1. Mix brown sugar, butter and 1 teaspoon cinnamon in 13x9-inch baking dish. Add apples and cranberries; stir to coat well. Spread evenly in bottom of baking dish. Arrange slices of bread on top.

2. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover with foil and weight down if possible. Refrigerate 4 hours or up to 24 hours.

3. Preheat oven to 375°F. Bake, covered, 45 minutes. Uncover and bake additional 5 minutes.

4. Let stand 5 minutes before serving. For an eye-catching presentation, loosen edges with small knife. Invert onto large serving platter.
Nutrition Information
Nutrition Information per 1 serving

Calories: 317 Sodium: 355 mg

Fat: 13 g Carbohydrates: 42 g

Cholesterol: 130 mg Fiber: 2 g

Protein: 8 g

Kim Orak's Egg Breakfast Casserole

**This recipe comes from a co-worker...it got rave reviews at a staff breakfast!

4 cups cubed firm white bread (8 slices) (Pepperidge Farm hearty white)
2 cups shredded sharp cheddar cheese
10 large eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon salt
Freshly ground pepper
10 slices cooked bacon, crumbled (pre-cooked bacon is easiest)
1/2 cup sliced mushrooms
1/2 cup chopped tomato
Paprika for sprinkling

1. Generously butter a 13 x 9 x 2-inch glass baking dish. Arrange bread cubes on bottom. Sprinkle with cheese.
2. Beat together the next 5 ingredients (milk through pepper) and pour over bread.
3. Sprinkle with bacon, mushrooms, and tomato, and paprika.
(IF DESIRED, COVER AND CHILL OVERNIGHT.)
3. Bake uncovered until set, at 325*F for about 1 hour.

Makes 12 servings.