From here. I made a modified half recipe and it made plenty, probably about 24.
- 1/2 cup margarine
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup and 2 tablespoons flour (I used whole wheat)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups oats (I used regular, not quick oats, and I think this is crucial to the texture)
- 1/2 cup semisweet chocolate chips
- 1/4 cup craisins or other dried cranberries.
- Preheat oven to 325.
- Mix sugars and margarine together “until light and fluffy,” whatever that means. Add in vanilla, egg, flour, baking soda, and salt. Oats go in last, then the chips and cranberries.
- Drop by the teaspoonful on a greased cookie sheet. Bake about 10-12 minutes. Let cool before you remove from cookie sheet.
- I think I baked these about 13 minutes, mostly because I put them in for 8, then opened the oven and stared at them for a minute. Don’t do that – start with 10.
- These were incredible. The oats really give them a great texture, and they’re sweet without being too sweet.
- Good for breakfast, according to Bryan.
Blogging is so depressing. My top post is the one that got ONE view over the past week. ONE. So I guess I’ll stick to what I’m good at and post some recipes.
This is pretty much the pancake recipe my mother made when my brothers and I were growing up. Dan and Claire have a copy up over at their blog, and I modified that slightly. I guess this is my take on their take on the original.
- 1.5 c. flour (consisting of 1 c. white and 1/2 c. whole wheat)
- 1.5 tsp baking soda
- 3/4 tsp salt
- 2 tsp brown sugar (packed)
- 1/2 tsp cinnamon
- 1 banana, mushed up
- 2 eggs
- buttermilk as needed
- Mix the dry ingredients (including sugar) in a bowl. If the bananas are frozen (see note below), thaw in the microwave.
- Add the eggs and the bananas. Mix.
- Add buttermilk until you get a batter of pancake-like consistency.
- Make pancakes in a frying pan, keeping temperature to medium-low. OR on a griddle, keeping temperature between 300-350.
- If your household eats a lot of bananas, I recommend putting the overripe ones in the freezer at the end of the week. Then when you have a couple accumulated, you can make banana bread or pancakes.
- You can sprinkle chocolate chips on the pancakes if you want to be fancy.
This worked surprisingly well…there were a few glitches, all my fault.
Recipe from here with some alterations (most notably the egg was omitted, other changes are bolded, compare to original recipe).
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp salt
- 1 T cinnamon
- a pinch of ginger and pumpkin pie spice
- 1/2 cup margarine (I use yoghurt-based margarine so I won’t die of trans-fats)
- 1/2 cup (3 1/2 ounces) granulated sugar omitted
- 3/4 cup brown sugar
- 1 large egg, lightly beaten omitted
- 1 cup buttermilk
- 4 large apples, peeled, cored, and chopped
- Preheat oven to 450 degrees. Grease muffin tin.
- Mix dry ingredients (flour, baking powder, baking soda, salt, spices).
- Cream together the margarine and 1/2 cup brown sugar (setting the other 1/4 c. aside). Add buttermilk and mix, not too hard.
- Add dry into wet, adding more buttermilk to thin batter as needed. Mix in apple pieces.
- Spoon about 1/3 c. of batter into each muffin compartment on the muffin sheet*. Sprinkle a little of the remaining brown sugar on top of each one. These don’t rise much, so don’t be afraid to fill the muffins pretty full.
- Bake 10 minutes at 450 F, then reduce temperature to 400 F and bake another 5 minutes or so. Let the muffins cool for a while (10-15 min?) before removing them, since they will be fragile until cooled.
- I wanted to use up some apples, so I doubled the apples in the recipe without doubling the rest of the recipe. That was a mistake…there was so much apple that the muffin part didn’t hold together well, especially when I first took them out of the oven. So I would say if you want to use more apples, make a 1 1/2 batch, not a single. That would probably handle the additional 2 apples well.
- Leaving out the egg was not a problem. Usually in quick breads and stuff that uses buttermilk, eggs aren’t really necessary.
And I don’t really cook with them much, so I didn’t feel like buying any, since if I bought half a dozen eggs, five of them would wind up sitting around. This did fine with just buttermilk.
- Also, the reduced sugar was good. They were more breakfast-y muffins, not really the tiny apple cakes I’d been hoping for. Next time if I’m making these for dessert, I might add a little more sugar. But the apples are so sweet it hardly needs it. I guess it’s dumb for me to complain that something is too healthy.
*Is there a better name for this?
After reading close to 600 pages of stuff about libraries in the past three weeks, I’ve gotten a little tired of spending my every waking moment thinking about literacy, archives, and the information society. Fortunately, my future in laws brought us approximately 10 lbs of apples the other day (my fiance B. has given away at least 30 apples and not made a dent in them), so to help clear us of this mess I made a pie.
This recipe was made partially out of this one from my brother and his fiancee’s blog, and partly out of this one from All Recipes.com. Because there is a limit to how much time I have to spend on this, I used a pre-made pie crust. It came in a box at the grocery store and made this basically the easiest thing ever.
- 5 apples (peeled and sliced)
- 1 nectarine (peeled and sliced)
- the juice of 1/2 orange
- cinnamon, nutmeg, black pepper, and salt
- 1/2 c. butter
- 1/4 c. water
- 1/2 c. brown sugar
- 3 T. flour
- Preheat oven to 425 degrees.
- Futz with the pie crust. Don’t pre-bake – you’ll want a bottom crust with enough dough left over to do a lattice on top.
- Peel, core, and slice the apples and nectarine. Mix in a bowl and squeeze orange juice over them. Heap in the bottom of the pie crust and put the lattice over it.
- Melt the butter in the pan. Add the brown sugar, water, and flour. Add the spices (in an amount which might be described as “some”, probably about 1 tsp of each, but I wasn’t really measuring.
- Pour the sugar mixture over the pie.
- Bake for 15 minutes. Turn oven down to 350 and bake for another 30 minutes.
Q: How was it?
A: Delicious. It looked a little soupy, and I think I would cut the amount of liquid (butter+water) and maybe even add some corn starch, but it tasted phenominal. B agreed.
Edited to add: it wasn’t soupy at all the next day.