Microwave Granola

I make about 5 batches of this every few weeks. It is a staple at our house. We like it much better than store-bought cereal and you can use food storage to make it. If you have a big enough pan, you can double the batch. I just extend cooking times by a minute or so in each place to accommodate. I love that this is made in the microwave, so it is faster than the oven. It is also versatile. I add extra of the things I like and skip it if I don't like it.

3 c. oats (quick or old-fashioned)
1/3 c. wheat germ
1/3 c. shredded coconut
1/3 c. sesame seeds (I actually skip these, my sister says flax seeds are good in it)
1/3 c. chopped nuts (I use pecans because I have them from my parents, but walnuts are good and I have also used either of these with almonds)
1/3 c. brown sugar, firmly packed
1/2 tsp. cinnamon
1/3 c. oil or melted butter or margarine
1/4 c. honey
1 tsp. vanilla
1/2 c. raisins

1. Place oats in ungreased 2 qt. dish. Cook in microwave on full power for 2 1/2 minutes (3 if double-batch).
2. Add wheat germ, coconut, sesame seeds, nuts, brown sugar, and cinnamon to oats. Stir to blend.
3. Add oil, honey, and vanilla to dry ingredients. Toss lightly until coated. Cook in microwave on level 7 for about 6 minutes, stirring twice (I do 3 3-minute cookings for double)
4. Add raisins. Cook on full power for 1 to 2 minutes or until heated through. Press granola firmly against bottom of dish. Cool. Break into pieces and store in tightly covered container. (I usually do the 2 minutes or sometimes 3. I like my granola fully dried out and toasted. You do have to watch out for hot spots in the middle, cause it can burn.)

Cranberry Muffins

Brooke, here's the other one. I have only made these once, but they turned out great. I also didn't have plain yogurt and used vanilla instead.

2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. plain yogurt
1/3 c. orange juice
4 Tbsp. melted butter or magarine
1 egg
1 1/2 tsp. vanilla extract
1/4 tsp. grated orange rind
2 c. cranberries, coarsely chopped

Preheat oven to 400*. In a large bowl, sift together dry ingredients. In a separate bowl, mix together yogurt, orange juice, melted butter or margarine, egg, vanilla, and grated orange rind. Blend dry and liquid ingredients by hand until just moist. Fold in chopped cranberries. Pour into greased or paper-lined muffin pans 3/4 full. Bake at 400* for 18 to 22 minutes. Makes 18 muffins.

Pumpkin Muffins

Brooke, here's the recipe you asked me for. Sorry it's taken me so long to get it here.

1/2 c. butter of margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. molasses
1 egg
1 c. cooked, mashed pumpkin
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans

Beat butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add molasses, egg, and pumpkin, mixing well. Combine flour, soda, and salt. (I usually skip the separate mixing and just add all the dry ingredients to the wet. Now you know what a sloppy cook I am. I just don't need the extra bowl to wash!) Add to creamed mixture, mixing well. Stir in pecans. Spoon batter into greased muffin pans, filling them 3/4 full. Bake at 400* for 18 minutes. Yield: 16 muffins.

Sausage Breakfast Bake

Last one, I promise!!

1/2. c. butter
1 loaf French bread, cubed
1 tsp. dill
6 eggs
1 lb. sausage
2 tsp. dried basil
1/2 c. shredded cheese
2 c. milk

Melt butter, pour into 9x13 pan. Brown sausage and set aside. Layer bread cubes and sprinkle with basil, dill, and cheese. Sprinkle saugsage over. Layer remainder of bread. Beat eggs well and add milk. Pour over contents of baking pan. You may let it sit overnight in the fridge, but it is not required. Bake at 350* for 1/2 hour or until set. Cut into squares and serve hot.

Pumpkin Waffles

2 c. flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
3 eggs
1/2 c. oil
1/2. chopped nuts
2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. milk
3/4 c. pumpkin

Mix and cook on waffle iron.

Pumpkin Muffins

1/2 c. butter or margarine, softened
3/4 c. firmly packed brown sugar
1/4 c. molasses
1 egg
1 c. cooked, mashed pumpkin (i use canned)
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans

Beat butter at medium speed of an electric mixer. Gradually add sugar, beating well. Add molasses, egg, and pumpkin, mixing well. Combine flour, soda, and salt. Add to creamed mixture, mixing well. Stir in pecans. Spoon batter into greased muffin pans, filling them 3/4 full. Bake at 400* for 18 minutes.

German Pancakes

I know I'm ahead of schedule, but if I don't do this now, I probably won't get around to it. The Elders love it when we have them for breakfast and serve these.

6 eggs
1 c. milk
1 c. flour
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
1 cube butter or margarine

Preheat the oven to 350*. Melt butter in oven in 11x13 pan. Put eggs in blender and whip until frothy. Add milk, flour, sugar, salt, and vanilla. Blend for about 1 minute. Pour into pan of melted margarine. Immediately turn oven to 400* and bake for 15 to 25 minutes, or until puffy and golden brown. Serve immediately. Pancake will deflate fast.