These bars make a perfect breakfast on the go—they a satisfying way to start the day. If you want to make them gluten-free, replace wheat germ with ground flax seeds.
This is Irish soda bread gone whole grain. Feel free to add a handful of currants and a couple teaspoons of caraway seeds. Don’t over-knead: you want this to be tender like a biscuit and not chewy. Serve with any fall soup or chili or classic Irish dishes.
With the addition of rosemary and dry mustard, these home fries are a cut above your typical diner fare. Tip: Make these fried potatoes a day or two after you’ve made extra boiled or roasted potatoes. Potatoes that have been chilled before frying will crisp up better in the frying process.
Oatmeal is always a warm, nutritious start to a cold, wintery day. This one is sweetened with applesauce and cinnamon. Shelf-stable ingredients make this a smart choice for cooking for your pantry.
A great way to start your day. You’ll love it for the nutrition, your kids will love the taste! The dates sweeten the oatmeal so you won’t need any added sugar.
The keys to a good corn muffin are (1) don’t overmix the batter and (2) don’t overbake. Adding apple and corn to the mix helps retain moisture. Tip: Frozen, canned, or fresh corn will all work equally well.
Pumpkin is one of fall’s favorite flavors, and this huge batch of bread will fix your craving whether you’re baking for a bake sale, a party, or stocking your freezer up with easy snacks. This sturdy batter can be turned readily into bread, muffins or cookies to make serving fit the need of the occasion. […]