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One of the best things about going to see my husband’s family in Goshen, Indiana are waking up to my father in-law’s scones! He makes these every time we visit and they are so delicious to slice in half, toast a bit and smother in jams. There are always some for us to take on our 10 hour road trip home when we leave – such a great tradition!

Here is John King’s recipe. I made these recently and didn’t have honey so I omitted that. We also used vanilla yogurt, whole wheat white flour & vegetable oil as substitutes. I made half with currants and half with dark chocolate chips. Great for guests and then to have on hand for the week! I like to make small ones for a little snack (my go to when the hunger pains set in at a 3am breast feeding with my baby boy).

king scones

 

Orange marmalade, jams and lemon curd are all delicious on these.

This recipe is adapted (only changed slightly) from the Simply in Season cookbook.  It comes from Kathryn Stutzman from Goshen.

  • 3 cups old fashioned oats (calls for rolled oats, I don’t know if there’s a difference)
  • 1 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground ginger

Mix together in a large bowl.  Make a well in the center.

 

 

 

  • 1/4 cup applesauce (original recipe calls for oil)
  • 1/4 cup honey
  • 1/4 cup milk
  • 1 1/2 cups raisins or other drive fruit or nuts (optional)

Pour into the well.  Mix thoroughly, making sure all loose flour has been incorporated (add another tablespoon of milk if necessary).  Spread onto a cookie sheet and bake in preheated oven at 300F, stirring every 10 minutes until light brown (about 50-60 minutes).  Store in airtight container up to a week, also freezes well.

This recipe comes from some wonderful friends in Atlanta that made it at our family cabin. Then Kate and I made it at the cabin. It’s GOOD.
I of course forgot to take a picture of the final masterpiece, so we’ll just have to make do with a lovely photo of Kate at the cabin that same weekend.

October at the cabin.

RECIPE (thanks Shane & Kelle!)

Buy a package of Challa bread or Hawaiin bread. (we didn’t have this so we bought thick white bread)
Slice into thick slices.

Have a bowl filled with your egg mixture (1 cup of milk, 7 eggs, 1 tsp of vanilla extract, 1 tablespoon of cinnamon)

And another bowl filled with your favorite granola.

In another bowl mix together a 8 oz package of whipped cream cheese and 3 tablespoons of orange marmalade.

Take a slice of your bread and spread the cream cheese mixture on it and lay another piece over it…like you are making a sandwhich.

Dip your sandwhich into the egg mixture, then into the granola mixture and grill on medium heat.

Turn your sandwhich over when you think it is cooked on one side.

Serve with maple syrup.

And bake some bacon on foil in the oven. A good addition for brunch!

Fruit:
2 T lemon juice (about 1/2 a lemon)
2 T cornstarch
1 pound strawberries, sliced (fresh or frozen)
1 1/2 pounds fresh peaches, peeled and sliced (use only 1 pound if using frozen)
1/2 cup brown sugar

Topping:
2/3 cup whole wheat pastry flour
2/3 cup rolled oats
2 T ground flax seed
1/2 cup nuts, finely chopped*
1/4 cup brown sugar
1 t cinnamon
1/4 t salt
1/4 cup melted butter
1 T canola (veggie) oil

For the filling, mix all of the ingredients together. Use the juices of the thawed fruit if you used frozen. Pour into an 8-inch baking dish.

For the topping, stir together the flour, oats, flax, nuts, sugar, cinnamon and salt. Mix in the butter and oil until crumbly. Spread on top of fruit.

Bake in a preheated 350 degree oven for 45 to 50 minutes or until crunchy looking and golden. Eat while warm or cool completely. Good with milk, whipped cream, or ice cream.

Yield: 8 servings

*Sometimes, certain people don’t prefer the nuts. Either chop them to a fine dust or leave them out altogether 🙂

Recipe adapted from the More With Less Cookbook.

6 cups rolled oats
2 cups whole wheat pastry flour
1 cup coconut
1 1/4 cups wheat germ
1/2 cup water (or fruit juice)
1 c honey (a little less if you use the fruit juice)
1 c canola (or veggie) oil
1 t vanilla
2 t salt
2 cups chopped dried fruit

In a large bowl, stir together the oats, flour, coconut, and wheat germ. In a separate bowl, combine the water, honey, oil, vanilla and salt. Stir the two mixtures together. Divide between several cookie sheets (with sides) and bake at 275 for about 1 1/2 hours, stirring every 30 minutes, or until dry and golden. Cool and put in jars or containers.

Yield: about 4 quarts.

morning Joshes!

Made these waaay back in September on our family trip to Myrtle Beach. We had a whole lot of rotting bananas and some chocolate chips – a good foundation for something sinful.

I found this recipe somewhere online – probably allrecipes.com. Here we go!

5 Little Steps to Make a Myrtle Muffin

1. Combine in one bowl:

1 3/4 c. flour

3/4 c. sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2. Combine in a separate bowl:

Morning Ruby! Get your muffin!

 

1 egg

1/2 c. vegetable oil

1/2 c. plain yogurt (this is probably the star ingredient)

1 tsp. vanilla

3. Add bowl 2 to bowl 1. Mix.

4. Final ingredients! Mix into everything else:

1 c. mashed bananas

3/4 c. semi sweet chips (dark chocolate would be good too – or even peanut butter?)

5. Make ready for the oven!

Grease or line muffin pan.

Fill each 2/3 full.

350 degrees for 22-25 min.

Cool. Or just eat them piping hot.

Merry Men in Myrtle after eating Myrtle Muffins.

Not a new idea, but tasty none-the-less.

2 cups (9 oz) whole wheat pastry flour (or all-purpose)

2 T brown sugar

1 T baking powder

1/2 t salt

3 eggs

3/4 cup pureed butternut squash or canned pumpkin

3 T oil

1 3/4 cup buttermilk

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl beat the eggs, pumpkin, oil, and buttermilk. Combine the two and gently stir together. Fry on a nice, hot skillet.

Yield: about 20 pancakes

Oh my heart. This is good. Deadly, but good. I’ll let my more health conscience circle friends post the healthy recipes:)



Caramel Soaked French Toast

1 cup packed brown sugar

1/2 cup butter

2 tbsp light corn syrup

1 loaf french bread (slice into 1 1/4 or 1 1/2 inch slices – sit out to dry a couple of hours)

6 eggs; beaten

1 1/2 cup milk

1 tbsp vanilla

1 tbsp cinnamon

Optional:

1/2 cup melted butter

1/4 cup sugar mixed with 1 tbsp cinnamon

1. Lightly grease 9×13 pan

2. Bring brown sugar, butter and corn syrup to a soft boil. Remove from heat; pour into baking dish. Top with bread slices.

3. Beat eggs, milk  and vanilla. Pour over bread. Cover and refrigerate overnight.

4. Preheat oven to 350. Optional: drizzle w/melted butter and sprinkle cinn.sugar over top.

5. Bake 35-40 min or until golden brown.

Serve and be merry!

Thanks Michelle for sharing this recipe! We met at a girl’s weekend away at the cabin and this is what she made for breakfast! (I have another one coming from her soon:)

Tartelette!

Don’t you want to try all these delicious things??

Peach, Blueberry and Lemon Thyme Galette

from myTartelette.com

Nutella Doughnuts

from MyTartelette.com

And..

Savory Greens, Tomatoes and Goat Cheese Tarts

from MyTartelette.com

Baked Oatmeal

-From Simply in Season-

2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1/3 cup raisins (or other chopped dried fruit; optional)
3 tablespoons chopped walnuts (optional)
1 cup milk
1/2 cup applesauce
2 tablespoons oil
1 egg (beaten)

Combine oats, brown sugar, baking powder, and optional dried fruit and nuts in a medium bowl. Combine milk, applesauce, oil and egg in a separate bowl. Add to oat mixture; stir well.

Pour into a greased 8 x 8-inch baking pan. Bake in preheated oven at 350F for 25 minutes. Serve warm with milk. Serves 3-4.

This recipe can be prepared quickly in the morning by mixing the dry ingredients and wet ingredients separately the night before. Combine and pop in the oven as soon as you get up. Leftovers keep well in the refrigerator and can be reheated in the microwave in individual bowls.