Moist Banana Muffins w/no added sugar

This is a yummy recipe for day-old bananas. Makes 24 muffins

1 ½ cups mashed banana, about 5 bananas

1 beaten egg

½ cup milk, or prepared powdered milk

½ cup oil

1-3/4 cup all-purpose flour, or whole wheat flour, or a mix of each

2 tsp baking powder

¼ tsp salt

½ cup chopped pecans (optional)

GREASE muffin tins. Do not use paper bake cups. 
PREHEAT oven to 375°

MIX WET INGREDIENTS: In a large bowl, mash the bananas. Add the egg, beat it into the mashed banana. Add milk and oil. Stir.  

MIX DRY INGREDIENTS: In a separate bowl, Mix together flour(s), baking powder, salt.

COMBINE.  Pour dry ingredients into the wet ingredients.  Add pecans (optional). Stir just until moistened. Spoon batter into greased muffin tin, filling each 1/2 full. 

BAKE in a 375° oven for 15 - 20 min, or until a wooden toothpick inserted into the center comes out clean.  Cool in muffin cups on a wire rack for 2 min. Remove from muffin cups. Serve warm.

Old-Time Tuna Noodle Casserole

Prep time: 30 min.     

Cook time: 20 min.

Yeild: 6 servings  (1-1/3 cup each) 

All pantry ingredients, except for frozen peas

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can cream of mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

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.

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.

Blender Whole Wheat Pancakes

Do you have wheat but no wheat grinder? This is a wholesome delicious recipe just for you!  It is the Blender Wheat Pancakes recipe found in the LDS "Basic Food Storage Cookbook," only a little bit bigger portion. ~Lindsey Scarber

1 ½ c. dry wheat kernels

1 ½ c. cup milk  (Make your own: 1/3 c. non-fat dry milk + 1½c. water)

2 eggs                                          

2 Tbsp. sugar or honey

2 Tbsp. oil

1 tsp. salt

2 tsp. baking powder (add last)                      

Put wheat and milk in blender.  Blend on highest speed for 4-5 minutes or until batter is smooth.  Blend on low speed while adding, in this order, eggs, sugar, oil, salt, baking powder.  

Bake on hot griddle.

Makes 12 to 14 pancakes. Do not double.