Banana Walnut Pancakes

Pancakes for dinner?  Why not?  Growing up this seemed like such a treat to have on a Sunday evening, before we curled up in front of the TV to watch Ed Sullivan and Bonanza.   In all actuality, it was a go-to meal when 1) you ran out of money before month  2) laziness crept in and you didn't want to make the trek to the grocery store or,  3)  you wanted a bit of nostalgia.  The answer was 2 and 3!  But, while these are not the epitome of a healthy dinner at least there were a few redeeming ingredients....bananas and walnuts!

These were "melt in your mouth" banana walnut pancakes!

6 Tbsp melted butter

1 1/2 cups flour

2 Tbsp sugar

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup chopped walnuts

1 very ripe banana, mashed

1 ripe banana for garnish

1 cup milk

2 eggs

1/2 tsp vanilla

more walnuts for topping, optional

Melt butter in microwave.  In larger bowl mash banana.  Add milk, beaten eggs and vanilla.  Add dry ingredients, flour, sugar, baking powder, salt and walnuts.   Blend until well mixed.  Batter will be lumpy.

Heat griddle or pan until a water droplet bounces on a lightly greased surface.  Spoon batter onto griddle and cook until edges are dry and middle "bubbles".  Flip and cook for just a few more minutes.  Butter or no butter, syrup and cut up banana on top!  Don't forget the walnuts!

Sugarless Oatmeal Bars

Breakfast "on the run" used to be a given for me years ago.  Yes, I punched a time clock for most of the jobs I had..sad, but true!  Thinking back, the only job I had where I didn't, was at a government agency.  Here, at 3 minutes before "closing time" we all gathered around the back door to the parking lot, like we were caged animals and couldn't leave one second before the clock hit 5:00 pm.    Now, employees have freedoms I could only dream about...childcare in house, gyms, restaurants, flexible hours, and the list goes on!  Don't get me started!

Anyway, most mornings I would make a mad dash to the car, sometimes with a piece of toast or a hastily prepared chalky tasting protein shake in hand.  These oatmeal bars would have been a welcome change to my routine.  They are ridiculously easy to make, too!  

Makes 16-20 bars

Sugarless Oatmeal Bars

3 very ripe mashed bananas

1/3 cup apple sauce, unsweetened

2 cups regular oats

1/4 cup almond milk, unsweetened

1/2 cup raisins

1 tsp vanilla

1 tsp cinnamon

Pre-heat oven to 350 degrees.  Mix ALL the ingredients in a bowl and pour into a 8x8 glass pan which has been greased or sprayed with pan spray.  Spread evenly.  Bake for 15-20 minutes.  Cool thoroughly and cut into squares.  Delicious and nice to know you're eating something relatively healthy.

Next time, I may add pecans and/or mini chocolate chips.  Less healthy, more decadent!

Chia Breakfast Pudding

What in the world?  Don't knock it until you've tried it!  I can attribute this "experiment" to my beautiful daughter-in-law.  She whips meals together with so many healthy options.  I thought this would be good and after I chowed down my first breakfast pudding made with these ingredients, I swear, I had an unusual amount of energy and no hunger pangs for quite some time.

I didn't have white chia seeds, but you can imagine that the look and consistency would be like a tapioca pudding.  The seeds can be sprinkled on salads, cereals and smoothies, as is.  If you want the tapioca feel, the seeds require a soaking time of at least 10 minutes as they plump up and soften.

Chia Breakfast Pudding

1/2 cup almond milk

1/8 cup (2 Tbsp) chia seeds

1/8 cup (2 Tbsp) rolled oats

dash of vanilla

1 Tbsp raisins

Place these ingredients into a serving bowl, stir and put into the refrigerator for at least 10 minutes.  Then stir again and add optional bananas and berries of choice.  Enjoy!

Chocolate Cherry Protein Smoothie

Every morning is filled with good intentions.  I always start the day out making relatively healthy choices.  Most days the choice is either oatmeal, grain cereal with almond or rice milk, or a one egg (sometimes just egg whites) spinach scramble topped with a bit of goat cheese.  Lately though, I've been trying to incorporate more protein and fiber as I start the day.  Enter ..... the smoothie.

It's always good to have a bag or two of frozen berries, cherries or bananas on hand.  In this case I went with frozen cherries and unsweetened cocoa for a tasty protein shake.  Now if only I could continue with those good intentions throughout the day!

Chocolate Cherry Protein Smoothie

In a blender combine the following:

1 cup coconut milk (almond or rice milk can also be used)

1 scoop (1 heaping Tbsp) protein powder

1/2 cup of frozen pitted cherries

1 tsp unsweetened chocolate powder

1 tsp flax seeds or flax meal

1/2 tsp vanilla (optional)

Blend together and serve!   You can also make it thicker and frostier by crushing several (4-5) ice cubes in the blender before adding main ingredients.  Enjoy!

Provencal Hash Browns

Sometimes you just have to have breakfast for dinner!  To me it spells "comfort food".  I'm sure most of you have made pancakes, eggs, french toast or something along those lines for a lazy Sunday evening meal.  Or perhaps you've run out of money before you run out of month and for a few dollars you can feed your family by serving eggs or potatoes.  If you want to shift into breakfast mode  create these hash browns.  

Provencal Hash Browns

2 medium potatoes or 3 red potatoes, parboiled, skin removed and grated

1 Tbsp butter

1 Tbsp olive oil

1 Tbsp Herb de Provence

3-4 roasted garlic cloves, chopped

Prepare the potatoes first by parboiling in a pan of boiling water for about 10 minutes.   Peel and grate them.  In a large (10-12 inch) non-stick skillet melt the butter and oil on medium-high heat.  As soon as the butter begins to sizzle, add the herb, stir and add the grated potatoes, molding and pressing into a round disk shape in the pan.  Cook for 10 minutes.  You may need to reduce the heat to medium.  Add the chopped garlic on top and lightly press into the potatoes.

It's time to turn the hash browns over.  To do this use a large plate the approximate size of pan.  Place the plate on top, flip the pan over, then slide the potatoes back into the pan and cook on the other side.  Cook for another 10 minutes until done and slide off onto a serving plate.  Enjoy!

NOTE:  To add more flavor and crisp the edges, you can add a bit more oil around the edges or also use some vegetable or chicken stock.

Mother's Day Brunch - Nutella Banana Crepes

Today, I find myself wishing for more of these special Mother's Day crepes!  My awesome son and his lovely bride-to-be arrived at grandma's house with bags full of strawberries, bananas, and all the fixings for an extraordinary brunch!  A jar of nutella was plucked from one of the bags and, right then, I knew this was going to be great!  Chocolate hazelnut spread..brilliant invention!   On our tour of Italy, nutella was at every breakfast counter and I made sure I grabbed a few.   Nutella to Italians is like ketchup packets are to some Americans, except this one.

Jeremy and Leilani, the "Iron Chefs of Reno" are amazing to watch as they mix, and  swirl batter onto a commercial crepe maker, producing perfectly round crepes.  They are always so organized and very at ease in the kitchen.  We even received instructions and a mini tutorial  on how to fill and fold.

First you fold and slather nutella in the middle!

Additionally, they had prepared, bacon wrapped stuffed dates with blue cheese and jalapenos.  I'll be making this in the future...outstanding!  Thanks so much for another memorable Mother's Day, Jeremy and Leilani...I am truly blessed to have them in my life!

Oatmeal Cottage Cheese Pancakes for the Weekend Warriors

Yes, last weekend was a working weekend.  From sun up until almost sundown both days were spent in the yard, or more accurately, in the DIRT!  Personally, I love being in the dirt.  There will be more "garden updates", but for starters, we planted 13 lavenders, transplanted a burning bush which the not so wonderful landscapers located directly over the septic tank lids.  And with that finished, hubby began to dig and dig and dig to uncover the lid so the tank could be pumped!  Too much information, icky!

Early March I made a list of things to get accomplished not only in my yard but also, in  my parent' yard.  There will be a wedding reception held there and a few areas need sprucing up.  I started by dividing some of my plants, like daisy and cat mint bushes and moved them to their yard.  Hollyhocks, bee balm and lilies were added.   We have a long way to go but, the "list" will help to keep me focused!  I'm very big on lists!

Time to turn the page!

By the time Sunday evening rolled around we were even too tired to go out to dinner!   Into the "experimental kitchen" I went to make breakfast for dinner.  I hid the cottage cheese container from hubby because that's not one of his favorites.  He's learned to trust me over the year, I guess, since there was no outcry from the galley when cottage cheese was casually mentioned.  These were pretty tasty, but I'll still tweak them a bit to make them healthier!  That's what I do!

Oatmeal Cottage Cheese Pancakes

Yields about 8 large or 16 small pancakes

2 eggs

1 egg white or equivalent of egg beater product

1 cup smaller curd fat free or low fat cottage cheese

1 tsp vanilla

1 Tbsp honey

1/2 tsp cinnamon

Whisk all the above ingredients.  In another bowl add the following:

1/2 or3/4 cup (thicker batter) flour

1/2 cup oatmeal (quick)

1 tsp baking powder

dash of salt

Now add the flour/oatmeal  mix into the egg mixture, stirring well.  Heat a griddle or large pan until a drop of water "bounces" on the surface.  Spray griddle with butter or oil spray.  Spoon batter and cook on first side for about 2-3 minutes until they bubble.  Turn and cook for additional 2 minutes.  Serve with maple syrup  and bananas.  HMMM good!    I had ginger syrup lurking in my pantry which really tasted spectacular!

Fruity Homemade Granola

I've been known to make some healthy food around here.  It's not all pasta and desserts.  Usually I'll cook mostly veggie concoctions and chicken or fish until my hubby has a hankering for a hunk of meat!  

This granola recipe was adapted from Heidi Swanson's book called, "Super Natural Cooking".  My almost daughter-in-law loaned it to me for inspiration.   I scaled back the amounts to make half a batch.  Although I've made granola before, this batch was hands down more flavorful than the one of the past.  It's a keeper!  Delicious by itself or as a topping with yogurt.

Ingredients:

2 cups rolled oats

1/2 cup chopped nuts.  Any assortment will do.

2/3 cup raw unsalted sunflower seeds, shelled of course

1/2 cup unsweetened coconut flakes

3/4 cup dried fruits.  I used dried blueberries,  chopped mango and chopped pineapple.

1 tsp of  ginger root zest

1 tsp of  orange peel zest

1/2 cup honey

1/8 cup coconut oil

Preheat oven to 300 degrees.

In a large bowl combine the oats, nuts, sunflower seeds, coconut, dried fruit, ginger and orange zest.  Stir to blend.  In a small saucepan heat the honey and coconut oil on low heat a few minutes until it thins out.  Pour this over the oat mixture and mix well until coated.  Spread onto a baking sheet (cookie sheet) and bake for a total of 40 minutes.  During this time stir every 10 minutes.  Cool and store.

Mix it up with Muesli

For a quick and easy breakfast, why not make your own muesli?  I love oatmeal but sometimes crave more crunch!  If you create your own "signature" muesli mix, you can control the amount of fat and sugar, instead of falling prey to the store bought brands with unknown amounts of whatever!

For my muesli, I picked most of my favorites, from pecans, cinnamon, honey and blueberry craisins.  For a healthier version you can substitute fresh berries or a different dried fruit.    There is no rule or recipe here.  You can even make a large batch and have it in your pantry, ready to use.

My Muesli

1 serving

1/2 cup rolled or quick oats

1/4 cup chopped pecans

1/4 cup blueberry flavored craisins (or fresh)

1 Tbsp honey

dash of cinnamon

1 tsp flax meal (optional, but healthy)

1 tsp protein powder (optional, but healthy)

drizzle of skim milk or half & half

Place all into a bowl and microwave for about 40-45 seconds.  Stir and enjoy!  You can add additional milk for a more creamy consistency.  I've found this is a very satisfying and filling breakfast.

Springtime Frittata

I love the bounty that arrives with Spring.  Fresh artichokes, asparagus, strawberries, etc.  For those of you who don't know what a frittata is, it just means omelet in Italian.  What's great about a frittata is that you can throw almost anything in there and it will come out nicely.  I used pre-roasted garlic, pre-cooked asparagus, frozen artichoke hearts and then all the basics. 

Frittatas are wonderful breakfast or brunch items, served room temperature, warm or cold.  If you can scramble eggs, you can make an elegant frittata!

Ingredients:

6 eggs

1-2 Tbsp half and half

salt & pepper to taste

1/4 cup Parmesan cheese

1 leek, a 3 inch piece, sliced

1/3 red onion, sliced, then chopped

1 cup artichoke hearts, partially frozen or thawed

1 cup asparagus pieces (1 inch long), parboiled or microwaved briefly

2-3 cloves of roasted garlic, chopped

2 Tbsp butter

1 Tbsp olive oil

In an oven proof nonstick 10-12 inch skillet, put the olive oil, leeks, red onion and artichoke hearts in and saute for about 10 minutes.  Add the asparagus,  and garlic, stir and remove from the heat.  Meanwhile in a small bowl mix the eggs, half & half, salt and pepper and 1/8 cup of the Parmesan.

 Add the butter to the skillet with veggies.  When it melts,  add the egg mixture to it.  The heat should be on low-medium.  Gently move the eggs away from the edges with a spatula (almost like you're scrambling eggs, but not so vigorously) until it's almost cooked.  The middle will still be runny.  Sprinkle the rest of the Parmesan on top and place the skillet into the broiler (on low)  Cover the handle with foil if it's not oven proof.  Broil until firm and slightly browned.  Cool and slide the frittata onto a serving dish.  It can be served immediately or refrigerate for later use.  It's even better the next day!

Buttermilk Spice Muffins

If you've ever been to Mimi's Cafe, you've sampled their spice muffins along with the assorted bread basket.  I adapted this with some minor revisions.  Instead of all whole wheat flour, I mixed it up.  These are not overly sweet at all.  Next time I'll even add more spice...love that spice!  Enjoy!

Ingredients:

For the muffins:

1/4 cup vegetable or canola oil

1/4 cup unsweetened applesauce

1/2 cup sugar

2 eggs plus 1 egg white

1 1/2 cup whole wheat flour

1 cup all-purpose flour (or you can use all of either one)

2 tsp baking soda

1 large tsp cinnamon (I would sneak more in)

1 tsp nutmeg

3/4 cup plus 1 tbs low-fat buttermilk

For the topping:

1 cup chopped nuts (I used pecans)

2 Tbsp brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

Preheat the oven to 375 degrees.

In a bowl, beat the oil, applesauce and sugar.  Then add the eggs, egg white and continue to beat.  In a separate bowl, sift together the flour, baking soda, cinnamon and nutmeg.  Add the flour mix  in batches alternating with the buttermilk and mix well. 

In a small bowl mix the topping ingredients.  Prepare a muffin pan by spraying with non stick spray or by using muffin liners.  Fill each cup 3/4 full.  Sprinkle the nut topping over the top.  Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Dutch Baby Pancake for Momma!

Last Sunday, Mother's Day I rose early.  Not much sleeping in when a cat is in the house!  I decided to fix myself and hubby, of course, a special breakfast.  Most mornings start with coffee and cereal for him and usually an egg or egg white with fruit for me.   On Sundays years ago when my son was small we'd have pancakes or french toast! 

This recipe for a dutch baby pancake was so easy it's scary.  Just mix it all and throw it in the oven, but what a special treat!  Now, I've never claimed to be a morning person and this morning I proved that!  Instead of the "required"  3 eggs I only cracked open two, spaced out a bit and continued with the ingredients!   Should have had more coffee.  The results were still quite good.  It was more of a custard instead of a light pancake. 

Ingredients:

3 Tbsp butter

3 eggs

1 cup milk

1/2 tsp salt

1 tsp vanilla

zest of half a lemon

3/4 cup flour

a dash of cinnamon

1 cup of partially frozen blueberries


Preheat the oven to 450 degrees.  Put the butter into a 10-12 inch oven proof skillet.  A cast iron one is perfect.  Put the pan in the oven while making the batter.

In a blender combine the eggs, milk, salt, vanilla, and zest.  Then add the flour, and cinnamon and mix.  Take the pan from the oven and pour the batter into it.  Sprinkle the berries on top and bake until puffed.  Around 12-15 minutes.

Garnish with powdered sugar, a dab of butter and syrup.    This is a baby a mother could love!!

such a pretty baby!

Breakfast of Champions

Years ago, when I was a working woman, I would rush out of the house, baby boy in tow and make a mad, sad dash to drop him off at the baby sitter's house.  I proceeded to drive on to "the job", most of the time in tears, because I had to leave him, not even giving a thought to breakfast, the most important meal of the day.  Some days, I'd have time for a piece of toast, or cereal but most of the time I'd grab another cup of coffee and wait until lunch.

Lunch was usually leftovers, which is not a bad thing.  We saved money as a couple, that way.  What a concept!  As the years passed and our bodies changed, my husband and I became more health conscious.  We always started our day with a good breakfast.  Weekends, at least Sunday, when I had a day off, I'd make a special meal.  French toast, pancakes or eggs!

Lately, however, my breakfast of champions has been severely lacking in flavor but amazingly enough, I don't get hungry until hours after.  The secret...egg whites!  So, by consuming almost 55 days worth of egg white breakfasts with a small portion of fruit, I've dropped 21 lbs!  I have to admit, I miss my oatmeal! 

Now it's maintenance time for a month or two.  Getting through the holidays will be a challenge because I love to cook and bake this time of year.  We will see how it goes!  In the meantime here is a couple pictures of breakfasts...what else?

Apricot Pancakes

Lavender Pancakes

Breakfast out - a rare treat!

Same restaurant - Sunrise cafe

Wonderful Mother's day!

Breakfast in Loreto, Mexico

Multigrain Prune Muffins

As I may have mentioned, we are gearing up for a kitchen face lift/remodel.  The great thing is I'll have a wonderful "new" kitchen.  The not so pleasant thing is that I need to go through every cupboard to either purge, donate, sell or keep.  The task has been daunting only because I choose to be organized about it.  Or I think I'm organized.  Organized chaos, maybe.

We built our home over 24 years ago.  My kitchen , to me, is extremely functional, so that's not the issue.  Mainly, I'll be getting new appliances, (except for my awesome double oven)  new flooring, and beautiful granite slab counter tops.  I can't wait for the transformation.  But, like the butterfly, it must go through a metamorphosis,  first.  So, back to removing every bit of 24 year's worth of accumulation, plus 5 "junk" drawers.  How did this happen?  Where did all this STUFF come from?   Will I ever use it again?  Have I even used it once at all?

I'm down to the bare necessities, pots, pans, glasses, cups, utensils, dishes,  etc.  Should I toss the rest?  Tempting, at this point!   No, I take a bake break!   I found some prunes in the pantry, well within the expiration date.  (I also have to remove the two bottom shelves of STUFF in my pantry!)  I found this recipe from an old Cooking Light magazine, (stuffed into one of those "junk" drawers!)   I subscribed to it over 17 years ago.  It worked beautifully with a few revisions.  Don't let the ingredients scare you, especially the prunes.  They add a fruity moistness to the muffins.

Multi Grain Prune Muffins

1 cup all-purpose flour

1/2 c whole wheat flour

1/2 c oats, uncooked

1/3 c sugar

1/4 c cornmeal

1/8 c flax seed meal

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 cup prunes, pitted and chopped

1 c low fat yogurt, honey or vanilla flavored

3 tbsp canola or vegetable oil

1 egg, lightly beaten

cooking spray

Combine the first 10 ingredients in a bowl.  Combine the prunes and next 3 ingredients in another bowl, stirring well.  Add to the dry ingredients.  The mixture will be very thick and sticky.

Coat a muffin tin (12 slots) with cooking spray.  Spoon mix into tin and bake at 400 degrees for about 20 minutes.  Enjoy as a snack or quick breakfast with fruit.  Lots of fiber in these!

I'll keep you posted on the remodel.  Phase I - Demolition starts Monday!

Lemon Pecan Loaf with Amaretto Glaze

For Father's Day I was assigned the task of creating dessert.  Most of the men in our family love strawberries, and they are certainly in their peak right now.  (Strawberries, that is!)  Instead of a traditional shortcake or pound cake for a strawberry shortcake, I came up with this lemon bread inspired by Betty Crocker.

I made a few adjustments to it, ingredients and altitude, and the result was a nice light, lemony success to accompany some perfectly ripe and sweet strawberries!  Of course,  scoops of vanilla bean ice cream topped it off in lieu of heavy whipped cream.  It also makes a perfect "stand alone" snack or breakfast cake.

Ingredients:

2 1/2 cups flour

1 cup sugar

1/2 cup chopped pecans

1 cup milk (low altitude increase to 1 1/4 c)

1 Tbsp lemon zest

3 Tbsp oil

3 1/2 tsp baking powder

1/2 tsp salt

1 egg

1/4 cup sugar

3 Tbsp lemon juice

1 - 1 1/2 Tbsp amaretto

Preheat oven to 375 (350 for lower altitude).  Grease the bottom of a loaf pan (9x5).  Place all the ingredient in a large bowl,  through the egg, and beat with an electric mixer on medium speed for about 30 seconds.  Pour into the pan and bake for approximately 55 -60 minutes.  If a toothpick inserted into the center comes out clean, it's done.  Remove and poke holes every one inch,  using a long toothpick. 

 In a small bowl, mix the sugar, lemon juice and amaretto, and drizzle over the top.  Cool the bread for 10 minutes, remove from the pan and continue to cool on a rack.  Try to wait before slicing it.  About an hour will do.  Eat it plain, with coffee, milk or as a shortcake.  Enjoy!

I sliced it!  It had to be tested.

Fat Meets Fiber = Fabulous Muffins

There may be a small amount of fat in these muffins but lurking deep inside is a bunch of fiber.  Great for breakfast or snacks and almost guilt free.  I have to admit I was experimenting with a variety of substitutions for this recipe and next time they will be even better.  It's just cooking so don't ever be afraid to adjust a recipe to your taste!  Besides, if they don't turn out you can always use them as hockey pucks!  Fortunately these were edible and tasty!

Ingredients:

1 c oats
1 c whole wheat flour
2 tsp baking powder
2 T brown sugar
 2 T flax seed meal
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 375 degrees and mix the above.  To this add the following:
1 c honey flavored Greek yogurt
1 mashed banana
2 eggs
2 T molasses
1/2 tsp vanilla

Fold in the following:
1/4 c chopped pecans
3 T crystallized ginger
1/4 c golden raisins

Grease  a muffin tin or use paper muffin cups and fill each one about 2/3 full.  Bake for about 20 minutes or until done.  Makes about 1 dozen muffins.

Italian Holiday Quick Brunch Bread

As promised I wanted to present this stollen like bread which could never replace my dad's Czech bread. (see yesterday's post) However, if you are lacking in time, this Italian quick bread stands alone with its flavor and ease in preparation. The "real" Czech bread like most breads requires the resting, rising and kneading. This one does not. The flavors are similar but the consistency is much more dense rather than flaky. I love both!

Ingredients:

4 cups flour

2 tsp baking powder

1/4 tsp salt

2 cups ricotta cheese

3 eggs, beaten

1 tsp vanilla

2/3 cup sugar

4 T candied fruit

2 T golden raisins

1 T chopped almonds

1 T orange zest

1 T sugar

1 1/2 T butter or melted margarine

Preheat your oven to 375 degrees. In a large bowl place sifted flour, baking powder and salt. Stir in the ricotta, eggs, raisins, nuts, sugar, vanilla and orange zest. Toss in the candied fruit and mix well. Only knead lightly to form into a loaf about 12 inches long. Place onto a greased and floured cookie sheet. Bake for about 55 minutes. Remove from oven and place on a wire rack. Brush with melted butter or margarine and sprinkle the loaf with sugar.

This is perfect all by itself, but it's slightly decadent sliced and toasted with butter on top. Yum!

Pumpkin Peanut Butter Breakfast bars

The original recipe for these breakfast/snack bars called for banana chips on top. Somehow the chips were not very appetizing so I had no problem removing them. I also substituted so many ingredients that suddenly it became "my own original"!

I replaced the butter with pumpkin puree and used egg beaters instead of real eggs. (watching that cholesterol). All in all, the finished product was actually quite good and very simple if you're in a hurry. Superfiberalicious!

Ingredients:

2 c rolled oats

3/4 c brown sugar

3/4 c peanut butter

1/3 c pumpkin puree

1/2 c egg product or 2 eggs

2 T oat bran

1/4 c mini chocolate chips

1 tsp vanilla

1/8 tsp five spice powder (optional)

Preheat oven to 375 degrees. Spray an 8 inch square baking pan with cooking spray.

Mix together in a large bowl the oats and brown sugar. Add the peanut butter, eggs, pumpkin puree, oat bran, vanilla and five spice. Add chips and mix well. Put into pan, spread evenly while pressing down. Bake for 25 minutes, cool and cut into squares. These can be wrapped individually and frozen but they get eaten too quickly around here! Makes about 10-12.

Lavender Nut Pancakes

If you read yesterday's entry this is a continuation or Part II. Not only do I love lavender in my pancakes, I love the relaxing moments the plant brings. Lavender has it's roots in Spain, France and Italy. It is from the mint family so it resows itself readily. Just give it some dry sandy soil and it will usually grow. It has antiseptic properties and has been used in soaps and to clean floors! Sleep comes easier when you rub your temples with lavender essential oil or take a warm bath with bath salts. I use linen spray starch for my husband's shirts while ironing. (It lessens the burden of ironing!) It smells so good!

I'm just learning more about the culinary possibilities of the lavender plant. I like to use herbs de Provence ( lavender is one ingredient) in recipes. It's great in soups, as a rub for meats and now for pancakes! Even though I have many plants in my yard I chose to buy some culinary herb from the market.

I've used this pancake recipe for over 30 years. Or you can simply use any store bought pancake mix. I think they just taste better from scratch.

Ingredients:

1 1/4 flour

2 T sugar

2 tsp baking powder

3/4 tsp salt

1 egg, beaten

1 1/3 c milk

3 T canola or vegetable oil

Mix all of the above ingredients first. If you want thicker pancakes only use 1 c milk. Add 2 T lavender and 2 T chopped nuts. Pecans or walnuts are a good choice. Heat a griddle or skillet until a drop of water sizzles on the surface. Brush with oil or pan spray. Pour the batter in pan making a few at a time. Turn them when they begin to bubble and the ends are dry. Serve with butter and maple syrup. Makes about 10 4-inch pancakes.

Warning: You may want to take a nap after these you'll be so calm!

Nuts for Lavender Pancakes

Lavender pancakes bring back special memories. A few years ago we took a trip up to Washington state with our frequent flyer miles which were scheduled to expire. As part of our journey we caught a ferry from Anacortes and sailed into Friday harbor on the island of San Juan.

Arrangements were made to stay at the Hilltop House, our first bed and breakfast experience. I have to say it felt a little weird entering some one's home knowing we would be served breakfast by our gracious hosts. They had fresh cookies and a wine hour which we passed on so we could begin to explore the island. These vacations are usually whirlwind with lots of driving and cramming in as much of our surroundings as we could. More about this in a later post.

We chose the "Paris" room which was decorated in black and white toile and incredibly clean and comfortable. Upon rising the next morning we ventured out into the common dining area to be greeted by our hosts and a few other lodgers. Still feeling slightly intimidated and attributing it again to the catholic school girl quilt, I began to smell the aroma of lavender pancakes and coffee! Against one wall was a buffet of sorts where they had fresh fruit, muffins, and home made granola with chocolate! As I took my first bite of the pancakes I was pleasantly surprised by the flavor of these gems. I never got the actual recipe but I have always been meaning to try this at home.

If you're ever in the San Juan islands there is a winery, llama farm, beautiful harbors, great seafood restaurant, bald eagles, whales at times and a lavender farm, a must see and smell!

The recipe for pancakes will be on tomorrow's blog. Tune in...