In A Nutshell

I tore this recipe out of the Chicago Tribune (10 years ago, as my husband pointed out!); I'm sad that I went for 10 years without these tasty treats but happy that I hung on to the recipe all these years. I made a few changes from the original. I would add that if the corn is not super super fresh and sweet, blanch it for about a minute before using. 1 1/2 cups fresh corn kernels, divided 1 cup buttermilk 4 eggs, separated 2 T melted butter or bacon drippings 1 t salt 2 t baking powder 1/4 cup yellow cornmeal 1 3/4 cups flour 2 T sugar 8 slices bacon, chopped small and cooked to a crisp Puree 1/2  cup of corn along with the milk, melted butter and egg yolks in a blender until very smooth. In a large bowl, whisk flour, corn meal, baking powder and salt. Add the liquid ingredients from the blender to the dry ingredients and stir just to moisten. Fold in half  the bacon bits and remaining  1cup  of corn. Meanwhile, whip the egg whites and sugar until ...

I saw this recipe in Good Housekeeping magazine while I was waiting at the dentist. I changed it just a little... 1 cup flour 1 cup white whole wheat flour 1 T baking powder 1 t pumpkin pie spice 1/2 t baking soda 1/2 t salt 1 1/2 cup buttermilk 1/2 cup pumpkin puree 3 T brown sugar 2 eggs 2 T vegetable oil chocolate chips (optional add-in) Mix the buttermilk, eggs, pumpkin, brown sugar and vegetable oil with a whisk in a large bowl. You can mix the dry ingredients together first if you want; I don't do this because I am too lazy and don't want an extra bowl to wash. Add the dry ingredients to the moist and whisk only until just combined. You may need to add a little more buttermilk if it's too thick. Cook the pancakes on a non-stick skillet until golden and cooked through. I liked them with the chocolate chips and without. I just sprinkled them on the individual pancake directly- that way we could have them both ways.

I love this granola as a snack, on yogurt or with milk eaten like cereal; it's simple and very delicious. The recipe comes from a long long ago issue of Better Homes and Gardens magazine. 4 cups old-fashioned oats 1 1/2 cups slivered almonds (I usually use the toasted slivered almonds from Trader Joe's) 1/2 cup light brown sugar 1/4 t salt 1/2 t cinnamon 1/4 cup vegetable oil or canola oil (although, it has just occurred to me that almond oil might be yummy) 1/4 cup honey 1 t vanilla 1 1/2 cups dried tart cherries (I love the ones from Costco- Montmorency dried cherries) Preheat oven to 350º.  In a large bowl mix oats, nuts, brown sugar, salt and cinnamon. In a small saucepan warm the oil and honey until the honey is melted into the oil- a little tip: pour the oil in the measuring glass first and then add the honey so that it will all pour out easily together; add the vanilla and stir. Pour the liquid over the oat mixture and stir until well-coated. Spread the gr...

I would have never in a million years tried these (no butter, oil, flour or sour cream... what???) except that Julie swore by them to give her energy throughout the morning and more importantly for those dreaded runs. Now I am hooked on them!  I eat one every day either for breakfast or lunch (and I'll admit that I eat 2 at lunch...) They taste kind of like if a granola bar married a cupcake. 3/4 cup mashed bananas (from about 2 smallish very ripe bananas) 1/2 cup brown sugar 1 egg 1/2 skim milk 3 cups oats 2 t baking powder 1/2 t salt 1 t vanilla 1 t cinnamon 1/4 cup raisins (golden raisins, dried cranberries, dried cherries... etc.) 1/4 cup mini-chocolate chips 1/4 cup chopped walnuts (optional- my addition because I'm crazy about walnuts) Mix all ingredients.  Scoop into 12 greased muffin tins and bake at 350 until center comes out clean (around 16 minutes or so).  Delicious warm out of the oven but then store in the fridge well wrapped and rehe...