Ingredients

4 slices Cinnamon Swirl Bread
¼ cups Nutella
1 whole Banana, Sliced
2 whole Eggs
¼ cups Milk (adjust To Taste)
½ teaspoons Vanilla Extract
1 Tablespoon Butter

Directions

Smear one side of each slice of bread with Nutella, adjusting amounts to your personal taste. Line the Nutella side of two slices with the banana slices and place the other two slices of bread on top, Nutella side in. You should have two perfectly tasty Nutella-Banana Sandwiches.

Beat together eggs, milk, and vanilla in a suitable dunking dish.

Heat pan or griddle over medium-low to medium heat and add butter to coat cooking surface.

Dip sandwiches in egg wash, Flip to coat both sides. Place sandwiches on cooking surface and allow to get nice and toasted for 1.5-2.5 minutes per side (or until they’re done to your preference).

Top with more banana slices, more nutella, or maple syrup and enjoy!

*If you don’t have cinnamon swirl bread, just add 1/2 to 1 teaspoon of cinnamon to your egg wash. Or skip if you just plain don’t like cinnamon.*

recipe found at www.thepioneerwomen.com

This is a great alternative to using bisquick. It stores well in the freezer, and is really nice to have on hand. For ideas of how to use it, go to bettycrocker's website and search for bisquick. I usually use 4 1/2 cups of whole wheat flour, and 4 1/2 cups of white flour, and substitute butter for the shortening.

Makes 12 servings

Ingredients
9 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
2 cups shortening

Directions
1. In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 8 months.

from allrecipes.com

3 cups whole wheat or kamut flour
1 cup warm filtered water
1 Tbsp acid medium (kefir, whey, buttermilk, yogurt, apple cider vinegar, lemon juice)
1/4 cup coconut oil or butter, melted
1/4 tsp. baking powder
1 tsp. salt

Directions:

1. Combine flour, water, melted coconut oil or butter and 1 Tbsp of acid medium. Cover and soak at room temperature for 12-24 hours.
2. After soaking, add baking powder and salt to soaked flour mixture, kneading in the flour until the dough is workable but not too stiff.
3. Shape into 8 – 10 balls and let stand 10 more minutes.
4. Roll to form a 10 inch circle or use a tortilla press.
5. Bake on a lightly greased griddle till done (not browned). Toast for about 20-30 sec. per side.

Yield: 8-10 tortillas.

** If you don't have time to soak the grains you can also skip step 1


from Passionate Homemaking

2 Tbls Yeast
3 1/2 cups water 110F, divided
1 tsp honey
¼ cup honey
1 Tbls salt
8-10 cups whole wheat flour (or combination with kamut flour)

Preheat over to 500 degrees F (if you are baking right away). Combine yeast, 2 cups of warm water, and a teaspoon of sugar or honey in a bowl, cover and let sit for 7-10 minutes. Add water, honey, and salt. Mix thoroughly. After dissolved, add flour bit by bit, beating thoroughly. After all flour is beated in; knead 5-10 minutes. Let rise for thicker pizza dough. Divide into four sections for four crusts. Bake for 10-15 minutes.

This works wonderful with all whole wheat flour (hard white or red wheat) or with a combination with kamut flour (provides a lighter texture). Whole wheat pastry flour makes it very crumbly. Great easy recipe and tastes fabulous!


For the Freezer

Mix dough completely as instructed and then divide into 4 portions. Freeze the dough in individual Ziploc bags. You do not have to pre-bake the dough – simply put the dough immediately into the freezer. When you are ready to use, thaw in the refrigerator for several hours, bring to a room temperature and then roll out and assemble as desired.

*from passionate homemaking blog

Crispy Cheese Crackers

¼ cup butter, softened
¼ t. sea salt
1 cup shredded cheddar cheese, room temperature
1 cup whole wheat flour
¼ t. baking powder
1 T. cold water

Use beaters or food processor to mix butter and salt until creamy. Add cheese. Mix well. Gradually add flour, baking powder and water, mixing until dough begins to form a ball. Form dough into a ball with hands.

Roll the dough into 1/8 inch thickness onto a cookie sheet. (I find that placing the dough between two pieces of parchment paper helps me to roll them out more easily.) Cut the rolled out dough into 1 ½ inch squares. Poke squares with a fork. Bake 15 minutes at 350° or until lightly browned. Turn off the oven and leave the crackers inside to crisp up. Store tightly covered.

-Recipe from Laura at www.heavenlyhomemakers.com

Condensed Creamed Soup Substitute

2 Tbsp. butter
2 Tbsp. olive oil
1/4 c whole wheat flour
1 tsp. salt or more to taste
12 fresh mushrooms, chopped
2 cups of milk (less for a thicker soup)

Heat butter and oil then add flour and salt, stirring to make a roux. Add mushrooms and cook about a minute, just to soften. Add milk and stir until thickened. This is a substitute (and a great one at that!) for two 10 oz. cans cream of mushroom soup. To make cream of chicken, simply omit mushrooms, add 1 tsp. chicken base (a paste, like bouillon but without the MSG) and substitute half the milk with chicken broth or stock. To make cream of celery, substitute celery for the mushrooms and proceed as listed above.

from: www.passionatehomemaking.com

Sweet Potato Streusel Muffins
2 cups whole wheat flour
2 t. baking powder
1 t. nutmeg
1/2 t. sea salt
1/2 cup honey
1/4 cup raisins (optional)
1 egg
1 cup mashed sweet potato*
1/2 cup milk
3 T. melted butter
Topping:
3 T. rapadura (dehydrated cane sugar juice) or brown sugar
1 T. butter, softened
2 T. chopped nuts (optional)
Combine flour, baking powder, salt and nutmeg in a bowl.  Add honey, raisins, eggs, sweet potato, milk and butter.  Stir until just mixed.  Scoop into 15 paper lined muffin cups.
In a small bowl, combine topping ingredients.  Sprinkle evenly over each muffin.  Bake at 400 degrees for 15-20 minutes.
*To make mashed sweet potatoes:
Scrub two medium sweet potatoes.  Stab them each with a knife, then place them in a glass baking dish.  Cover and bake for 1 hour or until the potato is very tender.  Allow potatoes to cool a few minutes, then carefully peel them.  Mash the potatoes with a fork or potato masher.

*recipe from heavenlyhomemakers.com