This recipe is so quick and easy, it can be made in about half an hour. We use it in place of bread for sandwiches or just eaten plain. We are hooked on it!
If you would like the bread to be flatter, you can leave out the baking powder.
Optional: If you are using garlic, finely mince garlic and saute briefly in medium hot skillet with some olive oil.
Meanwhile in a mixing bowl, combine flour, baking powder and salt. If you have sauteed garlic or onions to add to the bread, this is a good time to add them. Add yogurt. Add olive oil as needed for a nice soft, easy to use dough.
Heat cast iron griddle or skillet to medium high heat (5 on my gas stove).
Divide dough into 6 portions. Roll each portion into a ball, then roll out flat into a circle, 1/8" thick or less.
Brush a little olive oil onto skillet or griddle and add a flatbread. Cook 1 minute on each side, then remove to a dinner plate and keep covered with clean dish towel to keep warm as you finish with the remaining flatbreads.
While it is cooking, you can be rolling out the next flatbread and cook as described above until all are cooked.
Recipe Notes
This would also be good with seeds added to the dough, such as caraway, fennel, sesame, finely chopped sun dried tomatoes, and/or with garlic or onion, minced and sauteed, then added to the flour mixture. The seeds can be added to the dough, or sprinkled on top of the dough as you are rolling it out into rounds, then use the rolling pin to press them into the dough as you are shaping it.
Although spelt is an ancient form of wheat, it is safe for most people with wheat allergies. It does, however, contain gluten. If you know you have a wheat allergy or wheat intolerance, eat at your own discretion.
This was a recipe that the cooks used to make at our church camp. They didn’t have a name for it, so when someone asked, they would say “Fred”. Super easy and good!
Peel, core and slice apples to make about 5 cups. Place apples in 10x6x2" baking dish.
In a mixing bowl, combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture is crumbly. Pieces of butter should be the size of coarse crumbs. Sprinkle mixture over apples.
Bake in 350 degree oven for about 40 minutes, or until fruit tests done with a fork. Serve warm with ice cream or whipped cream.
Recipe Notes
Crock Pot Recipe: Grease crock. Put apples slices in crock pot. Spread topping over apples. Cook on high for 2-3 hours.
Peach Crisp: Substitute 2 1/2 lb. peaches (about 10 medium) for the apples.
I am actually not sure about the baking time for this dish. The original recipe made 6 servings and baked for 40 minutes. I never wrote down what the cooking time was for the larger batch. So just keep an eye on it and let me know if you make it how long it took.
This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese. We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more. It was a huge hit!
Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
Preheat oven to 350 degrees if baking now.
In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
This is what was left.
Recipe Notes
The original recipe is from www.centercutcook.com/amish-breakfast-casserole/
These are super easy and chocolatey! When I take them to get-togethers with other choices of cookies, these always go first! This is a classic recipe with a lot of variations. But this is the way I make them.
Combine sugar, cocoa, milk, butter and salt in large saucepan.
Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Meanwhile, line cookie sheets with wax paper.
Stir mixture and bring to a boil that can't be stirred down for 1 minute.
Remove from heat and stir in peanut butter until smooth.
Add oats and stir to mix well.
Drop by small cookie scoop onto wax paper. Refrigerate.
Recipe Notes
You can also pour this mixture into a 9" square pan that has been greased, let cool, then cut into squares.
In a Dutch oven, melt butter over medium low heat. Add onions. Cook, covered, just until tender. Add mushrooms and lemon juice. Cook just until mushrooms are tender.
Stir in flour until blended; cook 1 minute, stirring constantly.
Stir in water and soup base; cook, stirring constantly, until thickened. Stir in pepper, cream and mushrooms. Heat until warmed throughout.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
This recipe came from www.thebusybaker.ca/2015/04/healthy-buttermilk-pancakes.html. The idea is that the butter and sugar is replaced with mashed banana, which makes it healthier. They were pretty good, light and fluffy, had a bit of a banana taste, but not too much. I cut the recipe down because it made a huge batch!
Whisk together flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
Mash banana. Add egg and vanilla and beat until smooth. I just used a fork.
Add banana mixture and buttermilk to flour mixture. Stir everything just until combined.
Heat well seasoned cast iron (or your choice) griddle over medium heat. Add a little butter or oil if necessary. Ladle about 1/2 cup batter at a time onto griddle. When you see some of the bubbles around the edge begin to break, flip the pancakes over. Cook on the other side just until a nice golden brown. Serve immediately!
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Nutrition info for 2 pancakes (1/4 of the batch):
179 calories, 4 g fat, 301 mg potassium, 30 g carb, 2 g fiber, 7 g sugar, 8 g protein
This is coarsely mashed, seasoned red skinned potatoes topped with sirloin tips, onions, mushrooms, and served with BBQ sauce. We first had this from a food vendor at the Big Ticket Festival in Gaylord, MI. We absolutely loved them! My husband and I had them every day of the 3 day festival. When we got home, I tried to recreate it. This is what I came up with.
Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Put prepared potatoes in a pot of water along with the garlic. Bring to a boil and cook until tender.
In a large heavy skillet, heat some oil. Add the onions and cook, stirring frequently, until tender.
Meanwhile, in a separate skillet, heat some oil. Add steak strips and cook, stirring frequently, until done.
When onions are nearly done, add the mushrooms and cook with onions. Add cooked steak to this pan too, and continue cooking until everything is done as desired. Season to taste with salt and pepper or your choice of seasonings.
Drain potatoes, season with salt and pepper, and add butter. Lightly mash. Clean the meat skillet and add some oil to that skillet again. Put the potatoes into the skillet and cook until lightly browned. (I only have one large cast iron skillet, so I have to cook the potatoes in 2 batches in my medium sized skillet.)
To serve, place a layer of the potatoes in a bowl.
Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
Crack the eggs into in a shallow bowl. Beat well.
Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
