Breakfast on the GO

One Saturday morning I got a little creative with

 Breakfast.

On weekdays I don't get up early enough to eat a decent breakfast. (I know, breakfast is the most important meal of the day...but my beauty sleep is more important:)

This is what I gathered...

pancake mix: The just add water kind, plus it has at least a years expiration. Perfect for short term storage.

Chocolate chips: A must have in your my storage!

Blueberries: My husband eats them every morning in his oatmeal. So I best be having them stored up in the freezer at least.

Sausage: I had some in the freezer, but I have bottled some as well.

 

 Just mix up the pancake mix with water as directed on the package. Then I poured some into the muffin tins (I sprayed the tins first with some cooking spray).
Then I took a sausage and cut one up into a tin, then added some blueberries into some others (not together in the same muffin).
Then I topped off the muffin tins with more pancake mix to cover the add ins.

 

 I should have followed the same instructions for the chocolate chip ones. I sprinkled the chips on top so I would be able to recognize which was which. Not a smart move. They were too melty on top and didn't store as easily, because the chocolate chips got all over the baggies. Adding them to the center would have been smarter.

 

 This is the finished product as they came out of the oven.

Remember they are pancakes, so they will not brown up like a cupcake or muffin.

 

These were my favorite! The sausage was a nice treat.

 Disclaimer: If you eat these thinking to yourself. Yum muffins...No they wont be Yum at all.

They are pancakes, so they will not taste like muffins.
But still good. I have taken them in the morning on the go and enjoyed them.

If you were to serve them at home and not on the go, then offering some pancake syrup to dip in would be the Perfect touch!

Low sugar Strawberry syrup

I am a HUGE fan of Canning.

I Love to see bottles of fruits, vegetables, and condiments over flowing on my storage shelves.

So I thought this was a MUST pass on recipe that I found on Pinterest.

I have made boysenberry syrup many years ago and LOVED it,

 however I don't remember straining the seeds at all.

So read the recipe and decide for yourself how you would like to make it.

I for one, will DEFINATLEY be giving it a try.

 

A Big part of Food storage to me is the simple things.

And pancakes and waffles are simple!

 

Canning Low Sugar Strawberry Syrup

Isn't this such a pretty jar of goodness?!

recipe found here:

 http://creatingnirvanatoday.blogspot.com/2011/06/canning-low-sugar-strawberry-syrup.html

(Text below is straight from the blog Creating Nirvana Today)

 

 The biggest thing that I have learned about making syrup is that you have to strain the syrup well. Strawberry seeds are very small, and you don’t want to open up a jar of strawberry syrup in three months to discover lots of little tiny strawberry seeds sitting at the bottom of your strawberry syrup. To combat this problem, I strain my strawberry syrup with a fine mesh strainer lined with a double layer of cheese cloth. This ensures that I get pure ruby red syrup.

Strawberry syrup for canning is thin unlike the commercial syrups found in the grocery stores, so if you want thick syrup, then heat the syrup on the stove and mix in a little cornstarch before serving. I don’t mind thin syrup. I prefer to use syrup to lightly coat my pancakes with a little flavor and sweetness without drowning them in the gooey mess. This recipe is even thinner that a heavy sugar recipe, but again I am not a fan of giving my kids tons of sugar. A little sweetness on pancakes is fine, but feeding them a bowl of white sugar in the morning is not good in my opinion.

Ingredients modified from Pick Your Own and Blue Book Guide to Canning (yield about 6 half pint jars)

6 ½ cups strawberries, hulls removed and crushed
5 cups water
2 tbsp. lemon juice
4 ½ cups sugar

Directions

1. Place the strawberries water in a large saucepot over medium heat. Boil the mixture for 5 minutes.

2. Strain the strawberries with a fine mesh sieve lined with a double layer of cheesecloth or with a jelly bag. My strawberries took about 5 minutes to fully strain since they were small.

3. Place the strawberry juice back in a clean saucepot. Add the lemon juice and sugar to the strawberry juice. Boil the strawberry syrup for 5 minutes.

4. Place the strawberry syrup in hot sterile jars. Leave ¼” headspace. Place lids on the jars. Adjust the bands around the jars and lids to fingertip tight.

5. Process the strawberry syrup for 10 minutes in a boiling water bath.

A few of my favorites

Here are a few ways to Enjoy your wheat.

Blender Wheat Pancakes

1 cup milk  or (3 T. powder milk, 1 cup water)

1 cup wheat (whole kernels)

liquefy for 4 minutes in a blender.

ADD:

3 egg whites or 1-2 eggs or (2 T. powder eggs, 1/4 cup water)

1 Tablespoon sugar

1/4 teaspoon salt

2 Tablespoons oil

1 teaspoon soda

Blend together, then add 2 teaspoons of baking soda. Mix just a little. Cook on hot griddle and enjoy.

These are Really Yummy, and I bet your kids will love them too.

Wheat Muffins

1 Cup oil

2 eggs

1 teaspoon salt

2 cups brown sugar

2 cups milk

2 teaspoons soda

2 teaspoons vanilla

Mix ingredients in blender then add to a bowl full of 4 cups of wheat flour. Mix together well and pour into muffin cups.

Bake 350 for @ 15 minutes

additional add ins could consist of : chocolate chips, cranraisins, walnuts.

Make a double batch cause they wont last long. They also freeze well.

German Pancakes

1 cup flour (try adding some wheat flour)

1 cup milk

6 eggs

1 teaspoon salt

Put a pan in the oven while it is preheating (the 9x11 type or similar). Add 1/2 a cube of butter, let it melt, but watch that it doesn't burn. After it is melted and the oven is preheated, pour the batter mixture into the pan.

Bake 400 for 20 minutes.

Place your pan in the oven while it prheats with a 1/2 stick of butter.

I have also used Pam in place of the butter before.

Gather these ingredients, and mix together well.

Then pour into the hot pan with melted butter.

Be careful not to burn the butter too bad.

Right before you remove it from the oven hurry and call the family together to witness the beautiful sight. It puffs up way high over the edges of the pan and is so fun to see.

You can serve it with syrup, powder sugar, jam, salsa or however you like it. I just plain love it!

Ask David Dalley about his version with pumpkin in it for a special holiday treat anytime of the year.

Puffy Goodness!

 

My favorite way to enjoy it.

Syrup, bluberries and powder sugar for presentation.

 It is wise to gradually put wheat into your everyday cooking and baking. Do you even know if your body can tolerate it. Or if anyone in your family has an allergy to wheat. Waiting until you have no other choice other then wheat is not at good idea. If you can't tolerate it, now is a good time to find out so you can prepare with other options (and there are plenty).

Challenge:

Anytime a recipe calls for Flour, try adding some wheat flour. Before you know it you will be naturally adding all wheat and loving it.