Northwest NEWS

January 28, 2002

Home & Garden

Dining In: A healthy, tasty start to your day

Hearty Banana Oat Flapjacks
   2 large ripe bananas, peeled and sliced
   1 Tbsp. granulated sugar
   1 c. all-purpose flour
   1/2 c. oats (quick or old fashioned, uncooked)
   1 Tbsp. baking powder
   1/4 tsp. ground cinnamon
   1/4 tsp. salt
   1 c. fat-free milk
   1 egg slightly beaten
   2 Tbsp. vegetable oil
   Maple flavored syrup
   Banana slices
   Coarsely chopped pecans
   Combine banana slices and sugar in bowl; stir to coat slices with sugar. Set aside. In large bowl combine flour, oats, baking powder, cinnamon and salt; mix well. Add combined milk, egg and oil to dry ingredients all at once; mix until evenly moistened (do not overmix). Heat griddle over medium high heat; lightly grease. For each pancake, pour scant 1/4 c. batter onto hot griddle. Top with 4 or 5 banana slices. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with syrup and, if desired, additional bananas and nuts.
   Nutty Pumpkin Waffles
   2 c. all-purpose flour
   1/4 c. granulated sugar
   1 Tbsp. cornstarch
   2 tsp. baking powder
   2 tsp. ground cinnamon
   1/2 tsp. salt
   1/4 tsp. ground ginger
   1/4 tsp. ground nutmeg
   2 large eggs, separated
   1-3/4 c. chopped nuts, reserve some for topping, if desired
   Pumpkin Maple Sauce (See below)
   Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture.
   Preheat waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 c. to 1-1/2 c. batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce
   For Pumpkin Maple Sauce: Heat 1-1/4 c. pumpkin, 1 c. maple syrup and 1/4 tsp. ground cinnamon in small saucepan until warm.
   Oatmeal Applesauce Muffins
   1 c. quick or old-fashioned oats
   1 c. all-purpose flour
   1/2 c. packed brown sugar
   1/2 c. raisins, optional
   2 tsp. baking powder
   1/2 tsp. ground cinnamon
   1/4 tsp. baking soda
   1/4 tsp. salt
   3/4 c. applesauce
   1/3 c. vegetable oil
   1 egg
   1 tsp. vanilla extract
   Preheat oven to 400 degrees. Grease or paper line 12 (2-1/2 inch) muffin cups. Combine oats, flour, brown sugar, raisins, baking powder, cinnamon, baking soda and salt in large bowl.
   Combine applesauce, oil, egg and vanilla in separate bowl. Add all at once to oat mixture, stirring just until moistened. Divide evenly among prepared muffin cups. Bake 20 to 25 minutes or until tester inserted in center comes out clean.
   Makes 12 muffins.
   Banana Honey Shake
   2 medium, ripe bananas, quartered
   1/2 c. low-fat milk
   2 Tbsp. honey
   Ground nutmeg (optional)
   Combine bananas, milk and honey in blender or food processor container.
   Cover, blend until thick and smooth.
   Pour into serving glass or container. Sprinkle with nutmeg if desired.
   Ultimate Oatmeal
   1 c. heavy cream
   1/4 c. maple syrup
   1 c. light brown sugar, packed
   3 c. water
   1 tsp. butter
   Pinch of salt
   1-1/2 c. old-fashioned rolled oats (do not use instant rolled oats)
   1/2 c. dried cranberries
   1 Tbsp. sugar
   1/4 tsp. cinnamon
   1/4 tsp. nutmeg
   Violet and sky-blue icing colors
   Blue colored sugars
   Star sprinkle mix
   Tube decorating gels
   Whisk together cream, maple syrup and brown sugar in a small bowl until sugar dissolves and mixture is smooth. Set aside.
   Bring water, butter and salt to a rolling boil in a small saucepan.
   Add rolled oats gradually to boiling water; then stir in dried cranberries, sugar and spices. Stirring occasionally, cook mixture for 5 minutes. (It will thicken slightly on standing.)
   Ladle oatmeal into bowls. Color oatmeal with one or two drops of violet icing color. Stir well. For variations, gently swirl sky-blue icing color throughout oatmeal with a toothpick or top with cake sparkles and star mix sprinkles.
   Kids can also write their names on top of oatmeal with tube decorating gels in assorted colors
   Serve immediately with the reserved sweetened cream.
   Makes 4 servings.
   Sweet Cherry Smoothie
   1-1/2 c. frozen or canned dark sweet cherries, well drained
   1-1/2 c. frozen whole strawberries
   1-1/2 c. cran-cherry juice
   Place all ingredients in blender container; cover. Blend until smooth. Pour into glasses.
   Garnish with fresh mint leaves, if desired.
   Makes 3 servings.
   Pumpkin Carrot Raisin Bread
   3 c. all-purpose flour
   1 Tbsp. plus 2 tsp. pumpkin pie spice
   2 tsp. baking soda
   1-1/2 tsp. salt
   3 c. granulated sugar
   1 can (15 oz.) pumpkin
   4 large eggs
   1 c. vegetable oil
   1/2 c. water
   1 c. shredded carrot
   1 c. raisins
   Preheat oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans.
   Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins. Spoon batter into prepared loaf pans.
   Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
   For three 8 x 4-inch loaf pans, prepare as above. Bake for 55 to 60 minutes.
   For five or six 5 x 3-inch mini loaf pans:
   Prepare as above. Bake for 50 to 55 minutes.