Oatmeal Banana Chip Pancakes

Oatmeal Banana Chip Pancakes

2 cups uncooked rolled oats

1 cup whole wheat flour

1/2 cup wheat germ

2-3/4 cups all-purpose flour

1/2 cup brown sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs
4 cups milk

1/4 cup vinegar or lemon juice

1/4 cup vegetable oil

2 teaspoons vanilla extract

2 cups mashed bananas

1 bag (2 cups) mini chocolate chips

1 cup chopped walnuts. (Optional) -  I put the walnuts in food processor and pulse until small)

Add the vinegar (or lemon juice) to the milk and let sit, while doing the dry ingredients.

Put oats in food processor and run until it looks like coarse flour. Add the wheat germ and wheat flour, pulse for a few seconds. Add baking powder, soda, salt, brown sugar, and white flour. Pulse until mixed together, pour into a bowl.
In the bowl with milk, mix in bananas, vanilla, oil, eggs. Blend well. Pour banana mix into the dry ingredients, and mix until blended...
gentle stir in the chocolate chips and walnuts.  Let batter rest for 5 minutes.

pour about 1/2 cup per pancake on a lightly sprayed griddle (or skillet)
cook as any other pancake.

Dear MS

Dear MS,

As this flare approaches, I would like a few minutes to have a few words with you. I know you love me, and always leave me a lingering gift to stay with me, to help me remember each individual flare... So, before we begin this little dance of ours, I would like to make a couple of requests.I can accept a twitch, I can accept a limp... hell I can even accept a finger or toe going numb forever.... but would you please steer clear of any more nerve pain? and please... please, do not make me any more clumsy....
Thank You,
Sincerely,

One of Your Favorite Obsessions,

Me.... :D

Orange Chiffon Bundt Cake with Orange Glaze

 Orange Chiffon Bundt Cake

2 cups plus 2 Tablespoons all-purpose flour
  1 1/2 cups sugar
1 tablespoons baking powder
1/4 teaspoon salt
7 eggs, separated
3/4 cup undiluted, thawed orange juice
1/2 cup vegetable oil
2 teaspoon vanilla extract
1/2 tablespoons grated orange peel
1/2 teaspoon cream of tartar

    Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, vanilla, and orange peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter.
    Transfer to a greased and floured bundt pan. Bake at 325 degrees F for 55-60 minutes or until cake springs back when lightly touched. Loosen cake from sides of pan; remove cake and place on a cooling rack.
  

Orange Glaze

 1/2 cup butter
1-1/3 cups white sugar
2/3 cup undilted and thawed orange juice
1 can mandarin oranges, drained.

In a small saucepan, melt the butter, and whisk in sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour half of the glaze over the warm cake. Arrange the orange slices around the top of the cake, then pour the rest of the glaze over oranges.

Lemon Zucchini Bread with Glaze

 

 Lemon Zucchini Bread

4 1/2 cups unbleached all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

4 eggs

1 cup oil

1 1/3 cup sugar

1 cup buttermilk

1/4 cup lemon juice

1 Tablespoon lemon zest

2 cups grated zucchini

Preheat oven to 350 degrees. Grease and flour 2 loaf pans; set aside. or line muffin pans.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat eggs well, then add  oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared pans and bake at 350 degrees for 40-45 (25 for muffins) minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While cooling, you can make the glaze…

LEMON GLAZE

1 cup powdered sugar

per  2 Tablespoons lemon juice

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

White Cake and Buttercream Frosting

Birthday time!!

 lol Leave it to one of us to come up with this theme.

  I made 3 layers and added food color gel to make the different colored layers.

White Cake
    2 cups white sugar
    1/2 cup butter
    1/2 cup shortening
    4 eggs
    1 tablespoon and 1 teaspoon vanilla extract
    3 1/4 cups all-purpose flour
    1 tablespoon and 1/2 teaspoon baking powder
    1 1/4 cup milk

preheat oven to 350 degrees,  grease and flour 2 cake pans.
Whisk together flour and baking powder in a bowl. In another bowl, whip butter, shortening, and sugar until light and fluffy (long time). add eggs, one at a time, mixing well between each one. blend in vanilla. blend flour mixture into egg mixture, until well blended, blend in the milk. bake 25-30 minutes.

Buttercream Frosting 

1 cup minus 2 tablespoons salted butter 

1 cup shortening 

2-1/4 teaspoons vanilla extract 

6 cups confectioners' sugar 

1/4 cup milk 

whip butter and shortening forever until fluffy, add vanilla, keep whipping... add 1 cup sugar at a time.... add milk 1 T at a time... whip!!

Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes 

  4 (1 ounce) squares unsweetened chocolate, melted 

 3 eggs

  1 3/4 cups packed brown sugar 

 3/4 cup vegetable oil 

 2 1/4 cups all-purpose flour 

 1 teaspoon baking powder 

 3/4 teaspoon baking soda

 1/2 teaspoon salt

  2 cups grated zucchini 

 1. Preheat the oven to 350 degrees F (175 degrees C).
 2. In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.
3. In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini. Spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.
4. Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely.

OATMEAL BUTTERSCOTCH COOKIES

PERFECT OATMEAL BUTTERSCOTCH COOKIES

     4 1/2 cups all-purpose flour

    1 teaspoon baking powder

     1 3/4 teaspoons baking soda

     1 teaspoon salt

     1 tablespoon cinnamon

     1 1/2 cup butter

     1/2 cup oil

     2 cups packed brown sugar

     1 3/4 cups white sugar

     2 teaspoons vanilla

     4 eggs

     5 cups quick cooking oats

     2 cups butterscotch chips

     1 cup chocolate chips

Oven 350
bake 11 minutes

Whip butter, oil, and sugars together until fluffy. add vanilla and mix in eggs 1 at a time... sift together first 5 and add to the butter mix.. stir in oats and chips.