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Apple Pancakes with Apple Syrup Apples are one of my favorite fruits and these apple pancakes are so good with the apple syrup.  I like to add raisins, nuts and oats to make these kind of like and apple crisp pancake! They have a nutty apple flavor.

1/2 cup whole wheat flour

1 cup all-purpose flour

3/4 cup oats, uncooked (you can use the quick-cooking oats or the rolled oats in this recipe)

1/4 cup brown sugar

1 egg

2 teaspoons vanilla extract

2 tablespoons cooking oil

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 1/4 cups buttermilk (can use regular milk)

1 cup grated apple or about 1 large apple, grated

1/2 cup nuts of your choice, Optional (I used walnuts)

1/2 cup raisins, Optional

Butter or oil for cooking

Combine all the ingredients and cook on griddle or in skillet until brown. I use about 1/4 cup batter to a pancake.  You can add more milk if you want your batter thinner. This batter is thick. Makes about 8 pancakes. Add syrup of your choice or you can make your own using the recipe for apple syrup below.


Apple Syrup

1 1/4 cups 100% pure apple juice or could use apple cider

2 teaspoons cornstarch

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 tablespoons butter or margarine

1/2 cup brown sugar

1 teaspoon lemon juice

Put ingredients in a small pot on stove. Bring to boil and use a wire whisk to stir. Cover and cook on medium for about 15 minutes stirring often.  Remove and pour into small syrup pitcher.


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Basic Whole Wheat BreadThis basic whole wheat bread is so good and I think it’s easy to make.  You can do all kinds of things with this recipe.  You can add different spices and seeds to the dough, sprinkle on different toppings or just go with the basic bread. The bread makes great toast, is great for sandwiches and we like it for French toast, too.

2 packages active dry yeast (1/4 ounce each)
2 cups warm water
1/2 cup cooking oil (I use Canola)
3/4 cup sugar or 1/2 cup honey
2 eggs
3 cups whole wheat flour
3 cups all-purpose flour
2 teaspoons salt
In a large mixing bowl dissolve the 2 packages yeast in the warm water;  add the cooking oil, sugar or honey and eggs and mix well with a spoon.  In another large bowl mix together the whole wheat flour, white flour and salt with a whisk.  Start adding the flour to the yeast,  mixing with a spoon,  until all the flour is added except about 3/4 cup.  (The dough should be stiff enough to turn out onto a floured surface) Spread the last of the flour on kneading board and turn the dough out and knead until all the flour is worked into the dough.  Grease a bowl with oil, place dough in bowl turning one time so both sides will be coated.  Let rise 2 1/2 hours.  Punch down and divide in half.  Put dough in two 9 x 5 greased loaf pans, turning once to grease both sides and let rise another 2 hours.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Let cool 10 minutes. Remove from bread pans.  Makes 2 loaves.  Enjoy!
Note:  I just cover my pans with a dish towel and set on my kitchen table to rise.  The loaf pans will not be full all the way to the top. I took pictures of the loaf pans before and after rising and they are posted below.
Basic Wheat BreadBasic Wheat BreadBasic Whole Wheat Bread 
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Whole Wheat Pumpkin Biscuits - CopyThese whole wheat pumpkin biscuits are great for breakfast. Serve them with butter and honey for a real treat.

3/4 cup whole wheat flour
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 cup 100% pumpkin (Not the pumpkin pie mix)
1/4 cup or 4 tablespoons butter or margarine, melted
1/2 cup buttermilk
In a large mixing bowl combine whole wheat flour, all-purpose flour, baking powder, salt, sugar, baking soda, cinnamon, nutmeg, allspice and ginger.  Mix well with wire whisk.  Add pumpkin, butter and buttermilk and mix well with a spoon.  Pour dough onto a well floured board and pat out with your hands. (I don’t try to roll this out).  Cut with a biscuit cutter, glass, cookie cutter or whatever you use to make biscuits.  Lightly spray baking sheet. Place biscuits on sheet and bake in preheated 400 degree oven for 15 to 20 minutes.  Can brush with melted butter on tops.  Makes about 15 biscuits depending on the size you make them.  Enjoy!
Whole Wheat Pumpkin Biscuits 2 - Copy
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apple banana muffinsThese muffins are wonderful. I am always looking for recipes using bananas and apples and this one is a keeper. I added Brown Sugar Cream Cheese Frosting but they are good without the frosting, too. A cup of coffee and one of these muffins in the morning is a great start to any day.

1 cup white sugar
2 eggs
2/3 cup oil
1/4 cup buttermilk
2 bananas, mashed
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla flavoring
2 medium apples, peeled and chopped
3/4 cup walnuts, chopped
Cream sugar and eggs with mixer; add oil, buttermilk, and bananas and continue mixing. Add cinnamon, nutmeg, salt, baking soda, whole wheat flour and all-purpose flour and mix well.  Fold in vanilla, apples and walnuts with a spoon.  Spray a muffin pan with cooking spray or use cupcake papers.  Fill 1/2 to 3/4 full of muffin mixture.  Bake in preheated 350 degree oven for 20 – 25 minutes.  Makes 18 to 20 muffins.  Enjoy!
Brown Sugar Cream Cheese Frosting
8 ounces cream cheese, softened
4 tablespoons butter or margarine or 1/4 cup, softened
1 cup brown sugar
Mix with mixer to spreading consistency. Makes about 2 cups.
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