Whole Wheat Oatmeal Pancake MIX

Whole Wheat Oatmeal

Pancake MIX

Speed up pancakes by

making a MIX ahead of time!

Served at Douglas Neighborhood July 4th Pancake Breakfast

The combination of wheat flour and

oatmeal is whole grain goodness!

Adding cooked oatmeal increases moisture.

Eat them with peanut butter to create a complete protein, w/o meat!

To make the MIX:

     Stores for 6+ months.

 8 c. whole wheat flour

1  c. dry powdered milk

¼ c. baking powder

½ c. sugar

2 t. salt

In a large mixing bowl, combine all

ingredients.  Transfer to a #10 can

or another airtight container.  

To make Pancakes:

     Use a medium mixing bowl.

2   eggs, beaten

¼  c.  oil

2  c. water

1  c. cooked oatmeal

2 ½ c. whole wheat pancake MIX

Using a wire whisk, combine ingredients in order, first

to last.  Cook on a hot griddle.

Kody's Apple Crisp

by Kody H P

8 cooking Apples (Granny Smith or Rome Beauty)
1/2 C packed Brown Sugar
1 t Ground Cinnamon
1/2 cup Water
1 C Flour
1 C Oatmeal
1 1/2 C of Sugar 
1 C or 2 sticks butter 

Ice Cream

Heat oven to 375 degrees.  Peel and core apples then slice.  Put apple slices in cake pan.  Mix Brown Sugar and Cinnamon in bowl and mix, then sprinkle over apples, stir with spoon.  Pour water water over apples.  

Topping or Crisp
Put Flour, Oatmeal, White Sugar and melted Butter in a medium bowl.  Mix with hands and sprinkle crumbly mixture over apples.

Bake for 45 to 50 minutes or until apples are soft.  Cool for 10 min.  
Serve with Ice Cream

Meatloaf with Whole grains

Adding whole grains as a meat extender has many benefits!  It adds nutrition and reduces cost.  It also doubles the # of loaves you can make.   Lindsey Scarber

2 lbs. raw ground beef

2 c. dry quick oats

1 c.  cooked cracked wheat (use blender to crack the dry wheat, then cook it in a pot)

4  eggs

4 t. beef or chicken bullion

2  t.  salt

1/2 t. pepper

Some finely diced onion and bell pepper

Some diced celery

1/4  c.  ketchup

2 T. Worcestershire sauce

Preheat oven to 375.  Wash hands. Mix and squish all ingredients together.  Place in loaf pans. Decorate the top with ketchup swirlys. Bake uncovered for 1 hour and 15 min or when middle is no longer pink.  Let stand 15 min before cutting and serving.

Whole Wheat Pumpkin Muffins w/ Chocolate Chips

3  1/3 c. whole wheat flour, fine ground

1  t. baking soda

2  t.  baking powder

1  t. salt

4   eggs

1 c. milk, or prepared powdered milk

1/2 c.  oil

1/2 c. butter, melted

1 c. cooked cream of wheat, oatmeal, or cracked-wheat cereal, warm (optional, adds moisture)

1  1/2 c. sugar

15 oz. can pumpkin, or 2 c. frozen pumpkin puree defrosted and drained

2  t. cinnamon

1/8  t. nutmeg and 1/8 t. cloves (optional)

12 oz. bag chocolate chips

Makes 24 tall muffins or 36 short muffins. 

Mix first 4 ingredients, then add the rest.  Grease muffin tin with oil, not with oil cooking spray. Put 1/2  to  2/3 full into the greased muffin tins.  

Bake 15-20 min at 350 degrees. The smell of autumn will fill your kitchen. Lightly touch the center of a few muffins, if it bounces back, they are done. Wait 2 min before removing from tin. Enjoy them hot! 

These muffins freeze very well. They make a great (somewhat healthy) after-school snack. We like to make '36 short muffins' because they cook fast, fit in kid-sized mouths, and if frozen defrost easy.

No need to spread extra butter on top of these babies.  The butter is already inside.

Pumpkin Nutrition:

Great source of  Vitamin A

Low in calories and fat

High in fiber

Can replace oil for pumpkin in many recipes.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Kid Peanut Butter Granola

 My kids love this 'food storage' recipe!  The oats and nuts combination in granola is considered a complete protein, which adds to its gratification.  

It is cost effective if the oats are purchased in bulk, 25-50 lb. bags.  -Lindsey Scarber

A few simple ingredients

6  c.   rolled oats, or a combination of rolled & quick oats

1/2  c. sweetened coconut flakes (optional)

1  c.  crunchy peanut butter

1  1/2  c. maple syrup (or less, see Reduced Sugar version below)
1/4  c.  oil

1/2  t. salt

In a large mixing bowl, combine the dry ingredients: oats, coconut, salt.  Set aside.

Use a medium microwavable bowl for the wet ingredients. Combine the maple syrup and peanut butter.  Microwave about 1 minute, to soften the consistency of the peanut butter.  Stir.  Add the oil.

Pour the wet ingredients into the center of the dry ingredients. Mix.  

Grease 2 sheet pans.  Place half the mixture on each pan. 

Spread evenly onto the sheet pans. Use two oven racks so you can bake them at the same time.  

Bake at 300°  for 25 min. 

      Remove from oven after 25 min.  Stir.  

Bake 10-15 more minutes until light golden brown. 

The low temp allows for cooking and dehydrating, making the finished product warm and crispy. Yum!

Let cool to room temperature.  Store in an airtight container, such as a PETE container or an empty #10 can.  Keeps for 3-6 months.  Serve with milk, raisins, Craisins, cinnamon, yogurt, etc.

 Reduced-sugar Recipe:  Delicious and packed with flavor! Good option for health nuts like me that eat less sugar by choice. :)

Remove the  1  1/2 c. maple syrup.    

Replace with 1/2 c. water and  1/2c. maple syrup. 

Double the recipe:

Use a #10 can of rolled or quick oats (about 12 c.) and the entire container (16-18 oz.) of crunchy peanut butter.