Banana-Zucchini Bread (or Muffins)

* Ingredients *

4 eggs

2 cups sugar

1 cup vegetable oil (I use Canola oil)

2 medium ripe (or overripe) bananas, mashed (about 1 cup)

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups shredded unpeeled zucchini

1 cup chopped pecans (I omit these)

* Directions *

In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely.

Yield: 2 loaves.

* Credit *

www.tasteofhome.com

Originally published as Banana-Zucchini Bread in Reminisce Extra August 1993, p49 

No Bake Energy Bites

* Ingredients *

3/4 c. peanut butter (+ more for desired consistency)

1/3 c. honey

2 tsp. vanilla

1 1/2 c. oatmeal (I prefer old fashioned)

1/2 c. of one of the following: shredded coconut, wheat germ, ground flax seed, or more oatmeal. 

1/2 to 1 tsp. cinnamon

1/3 to 1/2 c. mini chocolate chips

* Directions *

Combine peanut butter, honey and vanilla; add remaining ingredients.  Add more peanut butter if needed to get a good consistency.  Refrigerate for 30 min. then roll into bite sized balls.  Keep refrigerated.  Can be stored in freezer.

* Credit *

www.parents.com 

Dutch Puffs (German Pancakes)

* Ingredients *

1 cup milk (soymilk works great, too)
6 eggs
1/2 tsp. salt
1 cup flour
1/2 cube butter

* Directions *

Turn on the oven to 450 degrees. Put butter in a glass 9x13 baking dish. Place in oven. Mix all other ingredients. Take baking dish out of oven, pour in mixture. Bake for 12 minutes.

* Note *

These will rise up the side of the pan as they are baking, this is normal. When they are finished and removed from the oven, they will shrink slightly.

* Toppings *

Maple Syrup
Peanut Butter
Chocolate Syrup
Powdered Sugar
Jam
Whip Cream or Cool Whip

Cake Batter Pancakes

INGREDIENTS

(Makes about 12 pancakes)
1 1/2 cups all purpose flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (I used vanilla almond milk)
Assorted sprinkles

DIRECTIONS

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat (I use an electric grilled and turn it to 250 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

GLAZE

INGREDIENTS

1 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon vanilla extract
assorted sprinkles

DIRECTIONS

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.