Banana Milk Shakes

The best treat I can remember making when I was young, were banana milk shakes. If you've never made them, you have to try them. I planed on having them today because it has been so hot in our house. It wasn't that hot with all the rain, but I still enjoyed my milk shake.


Here's how we made them (estimates, because we never measured anything)

4 Frozen Bananas (make sure you peel them before you freeze them)
2 Cups Milk
2 Tb Peanut butter
1 Tb Vanilla (I just used a instant breakfast instead)

Blend and serve :)

SWEDISH PANCAKES (CREPES)

VeLoy


1 cup flour (sifted)
¼ tsp. Salt
2 Tbsp. Sugar
3 eggs
3 cups milk – add last and gradually to other ingredients.

Mix until well blended, and let stand 2 hours. Beat batter again and fry as pancakes.

“This is a recipe VeLoy brought home from his mission in Sweden.”
– Nadine

WAFFLES

2 egg yolks
2 cups flour
1 ½ cups milk
1 Tbsp. baking powder
6 Tbsp. melted shortening
½ tsp. salt
2 Tbsp. sugar
2 egg whites


Beat egg yolks, add milk, sugar and melted shortening. Sift dry ingredients together and combine with the first mixture. Mix well. Fold in the beaten whites and bake in hot waffle iron. (You can use the whole egg if desired, beating the egg white just makes for a lighter waffle).

VeLoy called these “Offal Waffles”.

NUTTY PUMPKIN WAFFLES

2 cups flour
¼ cup sugar
1 Tbsp. corn starch
2 tsp. baking powder
2 tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground ginger
¼ tsp. ground nutmeg
2 large eggs, separated
1 ¾ cups milk
2 Tbsp. butter
¾ cup chopped nuts
½ cup canned pure pumpkin (not pumpkin pie filling)


Combine first 8 ingredients in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small bowl until soft peaks form, then gently fold into pumpkin mixture. Stir in nuts. Makes 6 to 8 Waffles.

JOHN WAYNE EGGS

Janice @ Wilson’s Creekside B&B, Alta, WY (Nadine’s High School Friend)


10 eggs
½ cup butter
½ cup flour
½ tsp. salt
1 tsp. baking powder
2 cups cottage cheese
1 or 2 (4 oz.) can diced green chilies
1 lb. shredded Jack cheese


Bake at 350º for 45 minutes in a greased 13 x 9 baking dish.

GRANOLA

1/3 cup walnut flavored grape seed oil
½ cup brown sugar
¼ tsp. salt
¼ cup water
¼ cup honey
1 tsp. cinnamon
1 cup dried fruit – dates, pineapple, or cran-raisins
¼ cup wheat germ
¼ cup sesame seeds
1 cup sunflower seeds
½ cup coconut flakes
1 cup chopped nuts (I like slivered almonds)
3 cups rolled oats or other rolled grains


Put oil, brown sugar, salt, water, honey and cinnamon in pan on low heat until dissolved. Mix remaining ingredients except fruit. Mix well and spread on large cookie sheet. Bake at 350º for about 20 to 30 minutes. While warm add the fruit. Cool and store in an airtight container

BAKED GRANOLA FRENCH TOAST

Janice Wilson @ Wilson’s Creekside B&B, Alta, WY (Nadine’s High School Friend)

1 cup granola
6 slices of whole wheat bread

Egg mixture:

4 eggs
½ cup milk
Dash of salt
1 tsp. sugar
½ tsp. vanilla
Dash of nutmeg and/or cinnamon

Granola – Bulk works best because it doesn’t have clumps, and therefore creates a flat finished product. If you can’t locate bulk, roll clumpy granola in a freezer bag with a rolling pin to break into smaller pieces.

Beat together egg mixture. Dip bread in mixture then coat both sides in granola. Place on a lightly greased cookie sheet and bake at 350º for 10 minutes on each side.

FRENCH TOAST

4 eggs
2/3 cup milk
1 tsp vanilla
dash salt
1 tsp. sugar
½ tsp. cinnamon


Combine all ingredients and beat together. Dip bread into mixture and cook in skillet or griddle over medium heat until brown on each side.

COCONUT SYRUP

1 cup sugar
1 cube butter
½ cup buttermilk


Boil above ingredients for 2 minutes. Remove from heat and add:

½ tsp. soda
½ tsp. coconut extract

BUTTERMILK PANCAKES

1 ¼ cups flour
1 heaping tsp. baking powder
1 egg
1 tsp. soda
1 ¼ cups buttermilk
¼ cup oil
¼ cup sugar
pinch salt


Preheat a skillet over medium heat. Blend all ingredients until smooth, pour batter onto hot skillet (sprayed with pam). When the edges appear to harden flip over pancakes. Makes 8-10 5" pancakes.

“Frank’s favorite part of pancakes is when they were cooked on the electric pancake grill which had a slot for drainage that was about ½” wide by ½” deep and 18” long. We poured pancake batter in the slot and cooked it, the result is what we called snakes. Eating snakes made eating pancakes fun.” - Nadine

POACHED EGGS IN MILK

milk (for each serving use about ¾ cup milk).
eggs (for each serving use 1 or 2 eggs)
salt and pepper to taste

Spray sauce pan with Pam, Add desired amount of milk, sprinkle milk with salt and pepper (don’t stir). Heat slowly on low. When film develops on milk add desired number of eggs (drop in milk individually, each in their own area). Heat slowly until done to your desire. Serve in a bowl with buttered toast.

“This recipe was a favorite of my dad (Jimmy). He didn’t do much cooking but this was one dish he did make.” – Nadine

CRACKED WHEAT SAUSAGE

1 cup cooked cracked wheat 1 tsp. Worcestershire sauce
1 tsp. sage 1 egg
2 dash onion salt 1 tsp. brown sugar
2 dash garlic salt dash Cayenne pepper
1 tsp. beef flavor base 5 drops liquid smoke

Combine all ingredients, form into patties (as thin as possible) and fry in a small amount of oil.

1 ¼ cups cracked wheat = 3 cups cooked. Use 3 ¾ cups water and 1 ¼ cups cereal. Boil water then add cereal. Cook uncovered for 3 ½ minutes. Let set a few minutes.

“I received this recipe when learning how to utilize the wheat in my food storage.” – Nadine

OATMEAL

“Follow the directions on the box of Quick Oats. Add raisins to mixture if desired. VeLoy likes to add brown sugar and milk, then dip his toast in it.” – Nadine

CREAM OF WHEAT

Follow the recipe on the box. To make it VeLoy style you need to have lumps. To create lumps, dump the cream of wheat in the boiling water and don’t stir thoroughly. Serve with brown sugar, milk and toast.

“Don’t forget to make a wish ever time you bite into a lump.”
– Nadine

BREAKFAST CAKE (Velvet Crumb Cake)

Bisquick Box


1 ½ cups Bisquick
½ cup sugar
1 egg
½ cup milk or water
2 Tbsp. shortening
1 tsp. vanilla
Topping:

½ cup flaked coconut
1/3 cup packed brown sugar
¼ cup chopped nuts
3 Tbsp. softened butter
2 Tbsp. milk


Pour into a greased 8x8x2 pan. Bake at 375º for 30 minutes. Cool slightly, and then spread with topping. Broil about 3” inches from heat for 3 minutes or until topping is golden brown.

“This was one of my favorites growing up. I make it frequently for my own family.” – Kathryn

BISCUITS AND GRAVY

Follow the “White Sauce” recipe and add Chipped Beef.
Serve over the recipe for “Nadine’s Baking Powder Biscuits”

BAKED BREAKFAST DISH

Jane

6 slices bread – cut into cubes
3 cups shredded mild cheddar cheese
12 oz. pkg. of cooked Jimmy Dean hot sausage (or 1 cup cubed ham or 6 slices cooked crumbled bacon)
¼ cup chopped red peppers
½ cup chopped onions
6 eggs
3 cups milk


Combine all ingredients except eggs and milk in a 13 x 9 baking dish. Whisk together eggs and milk (don’t over beat) and pour over top. Cover and refrigerate overnight. Next morning uncover and bake at 375º for 45 minutes.

Serves 8 - 10

AEBLESKIVERS

3 eggs separated
2 cups buttermilk
2 cups flour
2 Tbsp. sugar
½ tsp. salt
1 tsp. soda
1 tsp. baking powder


Beat egg yolks and stir in buttermilk. Sift flour, measure and sift again with sugar, salt, soda and baking powder. Stir lightly into yolk and milk mixture. Beat egg whites until stiff and fold in. Heat aebleskiver pan and grease generously with shortening. Fill ¾ full. When balls are half baked, turn with fork and finish baking. Serve hot with butter and jam. (Can add a little jam to each one before turning)

CHEESY WAFFLES

1 cup grated cheese to one batch of waffle batter. (Adjust to taste)
Mix cheese in batter and follow standard cooking directions. No syrup needed, eat plain.

“When I was visiting Grandma we had waffles, the last few we added cheese. I thought cheese in waffles sounded gross. I was surprised they were actually good! I should have known, I’ve liked everything my grandma makes up. I still make them for myself.” -Nina