Breakfast Cookies

Sometimes, I run out of the door without eating or I'm looking for a nutritious mid-morning snack.  Either way, these babies fill the need.

The great thing about this recipe is that it's very adaptable.  If you don't like cranberries, throw in some dried cherries, not a fan of coconut, leave it out.

This recipe comes from The Alchemist - www.http://alchemybaking.blogspot.ca.  However, the recipe below has been modified.

I admit that they are not the most "glamorous" to look at,
but they sure do taste good.  Added bonus - they're good for you!

Ingredients

4 large very ripe bananas (previously frozen is fine, just thaw them first)

2 cups oats-old fashioned or quick,(but not instant) - grind 1/2 cups into a fine powder in a blender 

1/4 ground flax seed or wheat germ

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 tsp vanilla

1/2 cup honey or maple syrup

1/2 cup pumpkin seeds

1/4 cup sunflower seeds

1/2 cup dried blueberries

1/2 cup dried cranberries
more oats, not ground, if needed about 1/2 cup

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Directions

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Preheat the oven to 350 degrees Fahrenheit, (160 degrees Celsius)

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In a large bowl mix together the dry ingredients, the ground oats, the baking soda, salt and cinnamon.

Using the same blender you used to grind the oats, puree the bananas. (you can also just mash the bananas, either way works well.) Add the mashed or pureed bananas, the vanilla and the honey or maple syrup (if you are using it.) Mix it all together.

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Add most of the fruit and seeds, reserving some to place on the tops of the cookies before baking, if desired. 

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Now check the consistency of the batter/dough. If you used the honey, or maple syrup, you will probably need to add more oats (not ground) about 1/2 cup. You want it to be the consistency of soft cookie dough, not too stiff. You want to be able to scoop it onto cookie sheets and have it not spread out.

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Scoop the cookie dough onto cookie sheets lined with parchment  using an ice cream scoop or large tablespoon.

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Bake for 14-18 minutes, or until done in the middle. Store in an airtight container when cool. Wrap them individually with Saran wrap and place in a Zip top bag in the freezer if you wish. They will keep in the freezer for months.

Notes:  

• Next time I will use dried cherries in place of the cranberries and add about 1/2 cup of coconut to the mix.
• I freeze my leftover bananas and use them as needed.  I always have at least 1/2 dozen frozen bananas on hand, so they're handy when the mood strikes.

Butterscotch Pie

Welcome Fall and Hello Baking!!!  So happy to be back in the kitchen after many months of being outdoors.  It was a beautiful summer here in southern Ontario.  Hot, hot, hot!  Way too hot to be in the kitchen baking.  So I'm so happy to be baking again....

This recipe is an oldie but a goodie (kind of like me!).  I've been making this Butterscotch Pie for over 25 years.  It's still as good as it ever was.

This recipe comes from the Betty Crocker cookbook.

Ingredients:

• 3 egg yolks
• 1 cup packed dark brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 cup water
• 1 2/3 cups milk
• 1/3 cup butter
• 1 1/2 teaspoons vanilla
• 1 9-inch deep-dish pie crust, baked and cooled

Mergingue:

• 3 egg whites
• 1/4 teaspoon cream of tartar 
• 6 tablespoons granulated sugar

Directions:

Lightly beat egg yolks in a bowl.

Mix sugar, cornstarch and salt in a large saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, still stirring constantly. Remove from heat.

Gradually stir at least half of the hot mixture into the egg yolks, then stir yolk mixture into saucepan. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Pour into pie crust.

To top pie with meringue, preheat oven to 400 degrees while preparing the filling. After adding the filling to the pie crust, make the meringue: In a clean bowl with clean beaters, beat together 3 egg whites and 1/4 teaspoon cream of tartar until frothy. Gradually beat in 6 tablespoons granulated sugar, then beat until stiff and glossy. Pile meringue over filling, covering filling completely and sealing the meringue to the edge of the crust. Swirl the meringue, making a decorative pattern. Bake until lightly browned, 8 to 10 minutes. Remove from oven and let cool.

Balsamic Chicken with Peppers & Mushrooms

This recipe comes from Fine Cooking.  It's a delicious and healthy meal for this time of year.


Ingredients:
3 1/2 lb chicken pieces (I use a large package of chicken legs or thighs)
1 red pepper and 1 yellow pepper
1 medium onion
1/2 lb quartered or sliced mushrooms
1 large tin diced tomatoes.

Dressing:
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp chopped fresh rosemary
1/2 tsp kosher salt 
1/4 tsp ground pepper

Heat oven to 425. 
Rinse, pat dry and trim fat from 3 1/2 lbs. chicken pieces. 

Cut the peppers and onions into 1" chunks.  Drain the diced tomatoes.

In large roasting pan, toss the peppers, mushrooms, and drained diced tomatoes. Toss well with the dressing mixture.

Dredge chicken pieces in vegetable mixture to coat with juices and season chicken with additional salt & pepper.  Sprinkle chicken with 1 1/2 tbsp honey. 

Bake 50 - 60 minutes, until cooked through and well browned. 


Notes:  I omitted the honey as I find it turns the chicken an unappealing black colour.

Oatmeal - Fast, Easy, and Delicious

I'm always looking for ways to speed up my morning routine.  When the weather turns cooler (hello Fall!), I love oatmeal in the morning.  Oatmeal is low in fat and some studies suggest that it lowers cholesterol and reduce heart disease.  It also keeps you full longer, so you're not running for a mid-morning snack.

I pack these little vessels of goodness and take them to work with me.  I have a few on-hand whenever I need a morning boost or don't have time for breakfast before I leave.

These portable feasts are packed with healthy, nutritional powerhouses that taste delicious (e.g. dried blueberries, apricots, oats, coconut, almonds....).  They're packed with nutrients and give you energy boost to start your day.  The best thing of all is that they keep well, so you can have a few on-hand and use them whenever you need them; no muss, no fuss.

Individual breakfast on the go....

Packed with flavour and powerhouse nutrients

 Ingredients:

• Quick cooking oats
• coconut
• dried apricots, diced
• dried blueberries
• flax seed
• wheat germ
• hemp seed
• sliced or slivered almonds

Pack them in individual canning jars, so they're portable or keep a big batch on hand in an air-tight container.  Use whatever amounts that you like, but make sure you have enough oatmeal.

This jar was full when I made it, 

but I've been making this at home as well as at work.

To serve in the individual jars, simply boil water and pour enough water so that it hits the level of the oatmeal mixture plus approx. 1/2 inch.  Use more or less water depending on how creamy you like it.

Stir and let sit for a few minutes until it cools down.  

Notes:

- warning:  the jar will be hot, so be careful, but it cools down quickly.

- you can use any variety of dried fruit and nuts (e.g. dried cherries, dried raspeberries, dried mangos, pecans, sunflowers seeds, etc.)