These little beauties are a beautiful color and will keep you full for hours after eating just one serving. I needed to use up extra canned pumpkin and thought I'd give it a try. - I got it out of the Martha Stewart Living magazine
I have been working on this recipe for a long time and I love where it is right now. It's a little extra work, but totally worth it (imho!)
Note about the second ingedient: I had to put 'oats' on there because 'Zaar doesn't know what 'whole grains' are... just use any grain you want, in any combination. I get whole grains at the natural foods store in the bulk bins, they are quite cheap that way.
If you have any suggestions I would love to know... :)
Yet another of my mom's delicious recipes that I now make myself. These little treats take a bit of work, but are worth the effort. They also freeze nicely. Prep time does not include refrigeration time for dough.
This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it.
These thin chocolatey pancakes are so easy to prepare. I tried to make it with my nephews, but they kept sticking their fingers in the chocolate syrup. I didn't have brandy, so I used Kahlua instead and they came out fantastic, but you could use vanilla extract. These crepes are great warm, and extremely versatile. Get creative!