Stribling Apple Bread (or Muffins!)

My friend, Karen, shared this recipe with me last year, and it quickly became one of my favorites. These are the kinds of muffins that you eat for breakfast AND dessert. So delicious! Last night, when I mentioned that I wanted to use the slightly bruised apples to make some bread, KitKat said, "Ooh! Can we make apple OATMEAL muffins?" I compared a few recipes and decided that it was safe to substitute a cup of the flour with a cup of regular oatmeal. They were delicious!

Stribling Apple Bread (or muffins)

2 cups sugar

2 eggs

1 cup vegetable oil

1 Tbsp. vanilla

3 cups flour (or 2 cups flour and 1 cup oatmeal)

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

3 cups apples, peeled and chopped

Preheat oven to 350. Cream sugar, eggs, oil and vanilla. Sift flour, salt, baking soda, and cinnamon. Add dry mix to wet mix, along with apples. Mix until well-blended; note that batter will be quite thick. Grease and flour loaf pan (or muffin tins); cook loaf for 1 hour, or muffins about 20 minutes.

PS--I wholeheartedly recommend using silicon baking cups. They bake perfectly, and clean up is a breeze!

German pancakes

One of our favorites! We rarely eat these in the morning, though. It is a favorite for "breakfast for dinner." I always double this recipe and use 2 pie plates.

2 Tbsp butter
2 large eggs
½ cup flour
½ cup milk
¼ tsp salt

1. Heat oven to 400°F. Melt butter in pie plate in oven. When melted, remove from oven and spread butter around bottom of pie plate.

2. Beat eggs slightly in medium bowl with whisk or hand beater. Beat in remaining ingredients just until mixed. Pour into pie plate on top of melted butter.

3. Bake 25-30 minutes or until golden brown. Serve immediately with powered sugar, fruit, or syrup.

Whole Wheat Waffles

2 large eggs
2 cups whole wheat flour
1 ¾ cups milk
½ cup vegetable oil
1 Tbsp brown sugar
4 tsp baking powder
¼ tsp salt

1. Heat waffle iron

2. Beat eggs in large bowl until fluffy. Beat in remaining ingredients just until smooth.

3. Pour batter onto center of waffle iron and close lid (since all waffle irons are not the same size, it’s hard to say how much yours will hold. If it runs out the side of the waffle iron, you’ve poured too much!)

4. Bake about 5 minutes or until steaming stops/slows down. Remove waffle with a fork. Serve immediately. Repeat with remaining batter.