Crunchy Honey-Vanilla Granola

4 cups old fashioned rolled oats
1 cup wheat bran
1 cup unsweetened shredded coconut
1 cup chopped walnuts
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1/2 cup honey
1/2 cup canola oil
2 tablespoons 2% milk
1 teaspoon vanilla extract

1. Preheat oven to 325*F.  Lightly oil a large rimmed baking sheet
2. Combine oats, wheat bran, coconut, walnuts, brown sugar, cinnamon in a large bowl, and stir well.
3. Stir honey, oil, milk and vanilla in small saucepan over low heat until mixture fizzes around the edges. Pour over oat mixture and stir well.
4. Spread onto prepared baking sheet. Bake about 25min until lightly browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temperature. Break up and store in large container at room temperature upto a month.

Makes about 8 cups.

1/2 cup serving
270 Calories  *  15g fat  * 0mg cholesterol  *  5g protein  *  33g Carbs  * 4g Fiber  * 150mg sodium

Banana Nut Pancakes

Banana lovers will love these low fat pancakes. The flavor of banana nut bread in a pancake, made with whole wheat flour, potassium rich bananas and fiber rich walnuts, which are also high in omega 3 fatty acids. Delicious topped with agave... or maple syrup (extra points). I've included the points with and without the nuts.

Banana Nut Pancakes
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 145.7 • Fat: 4.0 g • Protein: 6.7 g • Carb: 22.1 g • Fiber: 3.1 g

WITHOUT NUTS:
Servings: 6 • Serving Size: 2 pancakes • Points: 2 pts • Points+: 3 pts
Calories: 129.1 • Fat: 2.4 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g

* 1 cup whole wheat flour

* 2 tsp baking powder

* 1/4 tsp salt

* 1/4 tsp cinnamon

* 1 large banana, very ripe, mashed

* 1 cup 1% milk

* 3 large egg whites

* 2 tsp oil

* 1 tsp vanilla

* 2 tbsp chopped walnuts (optional)

* butter flavor cooking spray

Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.

Mini Caramel Pull-Apart Rolls

1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 cans Pillsbury refrigerated biscuits

Grease or spray 12 regular size muffin cups. Mix butter and brown sugar, spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in 1 gallon bag. Seperate dough into 20 biscuits.   Cut each into 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350* for 12 to 15 minutes or until golden brown. Cool 1 minute turn upside down. Serve warm.

Pumpkin Waffles & Buttermilk Syrup

Pumpkin Waffles

2 c flour

2 Tbs. baking powder

1 Tbs. Cinnamon

1 Tbs. Sugar

½ tsp. nutmeg

¼ tsp. salt

4 eggs separated (save whites)

1 ½ c milk

1 c pumpkin

¾ c margarine

1 Tbs. Vanilla

Separate 4 eggs and set whites aside.  Beat yolks slightly and then add milk, pumpkin, margarine and vanilla, stir.  Add flour and remaining spices.  Beat egg whites to stiff peaks and then fold into pumpkin mixture.  Cook in waffle iron and top with Buttermilk Syrup (recipe follows)

Buttermilk Syrup

1 stick butter

1 cup sugar

½ c buttermilk

1 tsp. karo syrup

1 tsp. baking soda

1 tsp. vanilla

Bring butter, sugar, buttermilk & syrup to a boil.  Add baking soda and vanilla, syrup will foam.  Serve while hot.

*I rarely have buttermilk on hand, so I make my own.  ½ c milk & 1 ½ tsp. vinegar.  Mix together and let sit for a few minutes.  

Sweet Dinner Rolls

Submitted By: Donna West
Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Servings: 16

'This versatile dough makes wonderful soft, sweet dinner rolls, but can also be used for cinnamon rolls. '

INGREDIENTS:
1/2 cup warm water (110 degrees F/45
degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

DIRECTIONS:
1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3. Bake in preheated oven for 10 to 15 minutes, until golden.

Bread Machine Cinnamon Rolls

Dough:

1 cup plus 2 tablespoons warm milk
3 tablespoons canola oil
1 egg, lightly beaten plus 2 egg whites
1/2 cup sugar
4 cups flour (Add a bit more if dough seems too wet after first few minutes of kneading in the bread machine.)
1 teaspoon salt
3 teaspoons bread machine yeast

Filling (I doubled this since we like our filling, oh yes we do!):
2 tablespoons butter
2/3 cup brown sugar mixed with 1 tablespoon cinnamon

Icing:
1 teaspoon milk
1 1/2 cups confectioners sugar
4 tablespoons (or less) butter, softened
1 teaspoon vanilla

Put the dough ingredients in the bread machine in the order listed and run on the dough cycle. After the dough cycle is finished, roll the dough into a large rectangle and spread it with 2 Tablespoons melted butter and 2/3 cup brown sugar mixed with 1 Tablespoon cinnamon.

Roll up and cut into 10-15 rolls and place in two greased round cake pans. Bake at 325 degrees for 20 minutes or until browned. Spread the icing on as soon as they come out of the oven.

You can also cover the unbaked rolls with plastic wrap, stick them in the refrigerator overnight, and then bake in the morning.

To Die for Cinnamon Rolls

-1 2/3 cups warm milk

-2 Tbsp. yeast

-1/2 cup sugar

-1/2 cup butter, melted

-2 eggs

-1 1/2 tsp. salt

-6-7 cups unbleached flour

-cinnamon (about 3 Tbsp.), brown sugar (about 8-10 Tbsp.), and melted butter (almost 1/2 cup)

Combine warm milk, yeast and sugar. Let sit for five minutes. Then add melted butter, eggs, salt and four cups of flour. Mix thoroughly, add remaining flour. Dump out onto a thickly floured surface and knead well, (about 5 minutes,) until a soft dough is formed. Oil bowl lightly. Let rise for one hour. (Here comes the fun part!) After dough has risen for it's hour, roll out into a rectangle that is approximately 1/4 thick. Slather melted butter rather generously all over rectangle. Sprinkle cinnamon and brown sugar on according to taste. Simply roll the rectangle from one long edge to the other tightly. Slice (about a 1/2" thick), place in greased pan and let rise for another hour. (Make sure not to place your cinnamon rolls too closely in your pans, or the insides will pop up!) Bake at 375 degrees for 15 minutes (or until toothpick comes out clean). 

If you'd like to...  while your cinnamon rolls are still nice and warm, top with icing. To make icing, simply combine powder sugar, milk and vanilla until you have a nice smooth consistency. Pour over rolls.

Zucchini Bread

3 eggs
1 C. oil
2 C. sugar
2 C. grated Zucchini
3 tsp. Vanilla
3 C. flour
1 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Nuts (optional)

Mix all ingredients in a bowl until well mixed. Pour into greased loaf pans and bake at 325 degrees for 1 hour, but check loaves after 45 minutes. A toothpick inserted into the center of the loaf will come out clean when the loaf is done.
will make 5 mini loaf pans or 2 regular loaf pans.


Generally:
Mini loaf pans will take 45 minutes to cook
normal loaf pans will take 1 hour

Pop Up Pancake

Makes 24 muffins or fills a 9×13 baking pan

• 1 cup milk
• 1 cup flour
• 6 eggs
• 1/4 cup melted butter
• dash salt
• Preheat oven at 400*

I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?