Cranberry Oatmeal

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks

Ingredients:

  • 1.5 cups water (or can do 3/4 cup water and 3/4 cup apple cider)
  • 1 cup rolled oats
  • 1/2 tsp salt
  • 1/2 cup diced pear or apple
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries
  • 1/4 tsp vanilla
  • 1/4 cup chopped walnuts, pecans, or almonds
  • 1/4 cup milk

Directions:

  1. Bring liquids to boil.
  2. Stir in oats and salt. Reduce and cook 3 minutes.
  3. Add pear, cranberries, cinnamon and vanilla. Cook 3 minutes.
  4. Stir in nuts and milk.

Notes: We’ve made this since 2007. It is fast and delicious. Why anyone would make that bland instant oatmeal from a packet when you could make this in a jiffy is beyond me.

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Buttermilk Waffles- Double Batch

Prep Time: 5 minutes | Cook Time: 4 minutes each | Yield: 16 Waffles

Ingredients:

  • Canola oil spray for waffle iron
  • 8 TBSP (1 stick) butter, melted and cooled
  • 4 cups White Lily all-purpose flour or King Arthur whole wheat flour
  • 1 tsp salt
  • 4 TBSP sugar
  • 3 tsp baking soda
  • 3 1/2 cups buttermilk (see Note)
  • 4 eggs, separated
  • 1 tsp vanilla extract

Directions:

  1. Melt 1 stick of butter and let cool while you assemble everything else.
  2. Spray waffle iron lightly with oil and preheat it.
  3. Separate eggs. Keep egg whites in a separate bowl.
  4. In a large bowl, whisk together flour, salt, sugar and baking soda.
  5. In a separate medium sized bowl, mix together buttermilk, egg yolks, vanilla and melted butter.
  6. In your stand mixer with whisk attachment, beat the egg whites on high until they hold soft peaks. Fold them gently into the batter.
  7. Spread 3/4 cup batter onto the hot waffle iron and bake until done, usually 4 minutes.
  8. Put waffles on wire cooling racks so they don’t get soggy.
  9. Serve immediately or keep warm for a few minutes in a low oven.

Notes: These freeze well. Click HERE for single batch recipe that makes 8 waffles.

Recipe Origin: This is our adaptation of a Mark Bittman recipe, I think. Not sure. I have a Word printout of these that we’ve made dozens of times. This is our go-to waffle recipe.

Wondertime Powerball Cookies

Prep Time: ? minutes | Cook Time: 0 minutes | Total Time: ? minutes | Yields: 40 cookies

Ingredients:

  • 1 cup peanut butter
  • 1/2 cup honey
  • 3 cups old fashioned oats
  • 1/2 cup ground flaxseed
  • 1/2 cup mini chocolate chips
  • 1 cup any combination of nuts and soft dried fruit (try 1/2 cup coarsely chopped peanuts or almond slivers and 1/4 cup each of unsweetened dried cherries and chopped unsweetened dried apples)

Directions:

  1. In a stand mixer or by hand, combine peanut butter and honey until smooth. Gradually add oats and ground flaxseed.
  2. Add chocolate chips and desired nut and fruit combination, mix in gently.
  3. Roll dough into golf ball-size cookies.
  4. For maximum presentation value, put in paper mini muffin cups.
  5. You can eat them right away, but they’ll be less sticky after a night in the fridge.
  6. They freeze well too, layered on wax paper in an airtight container.

Notes: Never give honey or foods with honey to a child younger than 12 months.

Variations:

1/3 cup finely ground raw almonds
1/3 cup peanut butter
1/4 cup real maple syrup
2 TBSP ground flax
1/2 cup sunflower seeds
1/2 cup Hershey’s dark choc chips (chopped to make finer)
1/2 cup dried sour cherries

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Blueberry Muffins

Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 24 Regular sized muffins, probably 36-48 Mini-Muffins

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 16 ounces sour cream
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 2 cups old-fashioned rolled oats
  • 2 cups blueberries (if frozen, do not thaw)
  • 2 tablespoons sugar

Directions:

  1. Heat oven to 375.
  2. Line two 12-cup muffin tins with muffin-cup liners. This recipe won’t work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
  4. Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.
  5. Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
  6. Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Sweet Potato Mini Muffins

Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 36-48 Mini-Muffins

Ingredients:

  • 1 stick organic butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/3 baked and mashed sweet potato (orange inside skin if you get confused)
  • 2 cups all-purpose whole wheat flour (50/50)
  • 1 teaspoon baking soda
  • 1 teaspoon salt (I omit)
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the butter until creamy. Beat in sugar and honey until fluffy. Beat in eggs one at a time, then milk, vanilla, and sweet potatoes. At this point the batter might look curdled.
  3. In a separate bowl, whisk together flour, baking soda, and spices. Beat together wet and dry mixtures until just combined.
  4. Optional step: Prepare Cinnamon Sugar sprinkle for top of each mini. 7 tablespoons of cinnamon sugar (one tablespoon cinnamon mixed with 6 tablespoons granulated sugar)
  5. Spray mini muffin tin pan and fill each cup about halfway with batter; less full for more muffins. Sprinkle with cinnamon sugar topping, if desired. Bake about 12 minutes in convection oven, 14-16 in regular oven or until an inserted toothpick comes out clean.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Applesauce

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 8 Servings

Ingredients:

  • 2 pounds apples
  • 1 vanilla bean, halved lengthwise, or 1/2 teaspoon vanilla extract
  • Juice from 1 lemon (about 3 tablespoons)
  • 2/3 cup sugar
  • 1/2 cup water

Directions:

  1. Cooking InstructionsWash, peel, and core the apples. Cut each apple into quarters; cut each quarter in half. Let your child put the apples in a pot.
  2. Into the same pot, scrape the seeds from the vanilla bean with the tip of a knife, then toss the pod in too (or add the vanilla extract). Stir in the other ingredients and cover. Cook over low heat, stirring occasionally, until the apples are softened, about 15 minutes.
  3. Remove the vanilla bean pod. If you prefer a smoother sauce, mash the apples lightly with a potato masher.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Pumpkin Muffins

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 12 regular size muffins. Few dozen mini muffins.

Ingredients:

  • 1 1/2 cups whole spelt flour
  • 1 tablespoon pumpkin pie spice blend
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup honey
  • 1/3 cup melted butter
  • 1 cup pumpkin puree
  • Chopped pecans or walnuts would be good!

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a muffin pan with liners and set aside.
  3. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
  4. Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not overmix.
  5. Pour the batter into the muffin pan so it’s evenly distributed.
  6. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes.
  7. Store at room temperature or freeze for a rainy day.

Notes:  These are great frozen as mini muffins for the kids’ school lunches.

Recipe Origin:  Adapted from a recipe on 100 Days of Real Food. Wonderful website.