1. Hot Cranberry Butter Ingredients: cranberries, dried, sweetened sugars, granulated water, bottled, generic sugars, brown butter, without salt Directions: In a medium saucepan, combine the cranberries, granulated sugar and water; bring to a boil and stir until sugar dissolves. Reduce heat and continue to cook until berries pop; approximately 5 minutes. Stir in the brown sugar and butter; heat until dissolved. Serve warm on French toast or my favorite gingerbread waffles. Source Archive
2. Bahama Mamma Breakfast Spread Ingredients: cheese, parmesan, hard pineapple, raw, all varieties nuts, pecans sugars, brown Directions: Combine all ingredients in small bowl. Mix well. Serve on top of toast, English muffins, waffles, bagels or fruit. Source Archive
3. Cornbread Waffles Ingredients: beverages, almond milk, unsweetened, shelf stable vinegar, cider cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated oil, canola Directions: Preheat waffle iron. Measure milk in large measuring cup, add vinegar and set aside to curdle. In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar. Make well in center and add milk mixture and oil. Mix until smooth. Cook waffles according to waffle iron directions! Source Archive
4. Honey-Spiced Almond Milk Ingredients: nuts, almonds pumpkin, raw honey salt, table water, bottled, generic Directions: In a medium bowl, add your whole almonds, pumpkin pie spice, honey and sea salt. Skins are totally fine on the almonds! Put 2 cups of your filtered water into a saucepan and bring to a boil. Then pour it over your almonds. Cover bowl with plastic wrap (my bowl included a lid, so thats what I used) and let it sit on the counter for 1 hour. Next, add your bowl of soaked almonds and spiced water into a blender or food processor. Puree on high until frothy, white and creamy, about 2-3 minutes. Pour mixture into a large bowl and add remaining 6 cups of filtered water. Whisk and stir together, making sure to really break up the almond puree that was created while blending. Let the mixture sit for 5-10 minutes. While that is resting, get out another large bowl and add a fine mesh sieve over the top of it. This will catch most of your almonds. For a smoother milk, you can line your sieve with cheesecloth. Slowly pour or spoon your mixture through the sieve (and cheesecloth if using) into your large bowl. When all the liquid has been added, press your almond paste with a spatula against the sieve to get out even more liquid. I did this with a rubber spatula and just gently but firmly pressed over and over all around the almonds. Youll be surprised how much more liquid is in those babies! When you feel youve adequately pressed to remove all of the liquid, get out a clean/dry tea towel and dump your almond solids into it. Remove cheesecloth and discard it, if you used it. Wrap up the towel like a package. Over your bowl of milk, squeeze and twist your towel! Yep, even more liquid will come out! I had my husband do this part because hes way stronger than I am! Do not discard those almond solids! Place them into an airtight container and store in the fridge or freezer to use later. How do you use them? Add some to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it! Sweeten as desired. You can also use it in your granola, puree into smoothies or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added! Finally, carefully pour your milk into pitchers and store in the fridge for up to one week! Make sure you shake each time before using. Yum! Makes approximately 8 cups. Source Archive
5. Faye's Awesome, Wholesome Pancake/Waffle Mix Ingredients: oats oat bran, raw wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking soda Directions: mix together and store in tight container. TO MAKE PANCAKES. 1 1/4 C mix. 1 C Water. 2 T. canola oil. 1 egg. mix together-- if you want it thicker add mix, if you want it thinner, add water. I like to add some cinnamon to taste. Spoon onto hot griddle and cook. Note-- the batter tends to thicken as it sits. TO MAKE WAFFLES. 1 1/2 C mix. 1 C water. 2 T. canola oil. 1 T. butter. 1 egg. separate egg and beat whites until thick. Mix remaining ingredients and fold in whites. Spoon into hot waffle maker. Note-- batter may seem watery, but the waffles turn out wonderful! Batter will thicken as it sits. Source Archive
6. Whipped Cream Ingredients: cream, fluid, heavy whipping sugars, powdered vanilla extract salt, table Directions: Chill a glass or metal mixing bowl and whisk attachment in the freezer for at least 5 minutes. Add cream to bowl and beat on high speed, using the whisk attachment, for about 3040 seconds or until frothy. Add sugar, vanilla and salt and beat on high speed for another minute, or until stiff peaks are formed. Serve with French toast, waffles, pancakes, ice cream or dessert of choice. Source Archive
7. Oat and Cashew Waffles Ingredients: oats nuts, cashew nuts, raw salt, table oil, olive, salad or cooking water, bottled, generic Directions: Put the oats and cashews in a blender and grind. Add the salt, oil and water and blend thoroughly. Pour the batter in a waffle iron and leave for a few minutes until cooked. Source Archive
8. Cinnamon Applesauce Pancakes Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated water, bottled, generic spices, cinnamon, ground vanilla extract Directions: Combine dry ingredients, then add remaining ingredients and beat together. Pour the batter onto a hot, lightly oiled griddle or skillet. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes). Turn pancakes. Cook for an additional 2-3 minutes until golden brown. Note: For waffles, add 3 TBSP oil to the batter. Source Archive
9. Berry Jam Recipe Ingredients: goji berries, dried sugars, granulated lemon juice, raw Directions: Frzn berries (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of the 2 c berry amount. You may decrease the amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended. The average refrigerated life of jam is two weeks; up to several months frzn. They suggest also trying it on ice cream, waffles, French toast, pancakes, or possibly as a filling for layer cakes. Yum, I think I'll try it out myself now! NOTES : Jam requires only 3 ingredients; berries, sugar and lemon juice. I haven't yet made the jam recipe which came with my Source Archive
10. Vegan Egg Subsitute for Those Allergic to Eggs Ingredients: seeds, flaxseed water, bottled, generic Directions: Pulverize the flax seeds in a mixer. Put the flax powder in a bowl, add the water, lightly stir, then let sit for 1-2 hours in the refrigerator, then it's ready to use. When stirred, it is viscous and sticky like eggs. These are the flax seeds before they are pulverized. Since they are hard, they can be digested more easily when powdered. You could also add them to smoothies. I used these flax seeds to make carrot cake. (See When I used them in cinnamon waffles, they turned out nice and fluffy. See "cranberry_26"'s. Although it may be obvious, you cannot make omelettes using flax seeds! Source Archive
11. Blueberry Compote For Pancakes Or Waffles Ingredients: water, bottled, generic lemon juice, raw sugars, granulated blueberries, raw Directions: In a medium saucepan, combine 1 1/2 cups blueberries with water, sugar and lemon juice. Simmer 10 minutes or until berries burst. Stir in remaining 1 cup blueberries and cook until thickened, about 8 minutes. Serve over the top of waffles or pancakes. Source Archive
12. Raspberry Yogurt Waffles Ingredients: pancakes, plain, dry mix, complete (includes buttermilk) water, bottled, generic oil, canola yogurt, greek, plain, nonfat Directions: heat waffle iron and spray with cooking spray. Whisk together all ingredients. Batter will be slightly lumpy. Pour 1/3 cup batter into each waffle space. Bake for 5 minutes or until golden brown. Source Archive