Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD!

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

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Monday, October 5, 2015

Whole Wheat Banana Nut Pancakes

                                                                         Photo by Doris

Okay,... so I sometimes think I won't be 'doing this' (posting recipes/photos) too often because my most favorite recipes are already posted,... but, ... but, ... but, then I leave the 'door' open that I just m-i-g-h-t sneak one in here and there.   And,...I'll tell you what prompted me to do it.   I was reaching for a box of All-Bran cereal.  At the same time, I'm still hearing remembering two of my grandchildren describing this kind of cereal as looking like chicken feed ("chicken mash", they said, after the milk is on it for more than a minute)!  Even though I'm not crazy for the flavor and texture of this very plain kind of cereal, it's what I'll do because I know fiber is good for me (good for many).  BUT!, with the box already in my hand and making its descent from the cupboard this morning, I couldn't help but see the notice "New Recipe on Back"-- well, of course, I had to give that a look!

Ah-h-h-h, a couple of things factored into my next decision-- the picture looked gooooood, I was very hungry, I happened to have every one of the listed ingredients on hand, a-n-d, ... since I was already planning to eat the bran, why not eat it like this!?!?!  So, ... I did...and I will be putting the recipe for these on my list of 'favorite things to make for breakfast'.  They also passed the 'taste testing' from my hubby.  They're a mix of pancake/banana nut bread, etc.  I'm not done, yet!-- with adding a little butter and 100% maple syrup made from our own trees on this farm, my description is a simple "M-m-m!'

Some might say these are 'heavy', but I say it's more that they are "filling" (satisfying)-- two were great plenty for me. 
Yield:  I think I ended up with 10 of these 4.5" pancakes.

  • 1 cup 100% whole-wheat flour
  • 1/2 cup Kellogg's All-Bran Original cereal
  • 2 tablespoons packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg, slightly beaten
  • 1 and 1/4 cups milk
  • 1 tablespoon ground flax seed (optional)
  • 1 medium ripe banana, mashed (about 1/3 cup)
  • 1/3 cup chopped pecans or walnuts
  • Maple Syrup
  • Banana slices and additional chopped nuts for garnishing (optional)
  1. In a bowl, combine the flour, Kellogg's All-BRAN Original cereal, brown sugar, baking soda, cinnamon, salt, and nutmeg.  Mix together.
  2. In a second bowl, combine the slightly beaten egg, milk, ground flax seed and mashed banana; stir until well combined.  Add the wet ingredients to the flour mixture and stir only until just combined.
  3. Stir in the 1/3 cup chopped nuts, optional
  4. Pour about 1/4 cup batter* onto a hot, lightly greased griddle or into a skillet.  Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown**, turning to second sides when pancakes have bubbly surfaces and its edges are slightly dry. 
  5. Top with syrup, banana slices, and additional nuts, if desired.
*  I like to use my larger cookie scoop for this because it's about the same size and the batter dumps from it so easily (I guess it has no choice when I shove it out with the lever).

**Remember that with using the whole wheat flour, we already have a 'darker batter'-- so, when they say "golden brown", it's a little different look than we'd have when making all white flour pancakes.  Don't have the heat so high that they get 'dark' before they're done in the middle.

Leave nuts out of the batter and off the top if you have a 'non-nut liker' in your group...
P.S.  I make up a double batch of these, cool each pancake on a wire rack, then layer 'em  between squares of Saran Wrap or waxed paper.  Next, I stick those little stacks in a Ziploc and I can freeze them, or just refrigerate them for enjoying over the next few days.  It's so convenient to pull one or two out, put 'em in the toaster and... ENJOY!!!   Some mornings, I take one of these (okay, maybe two!), fold it in half with a thin layer of natural peanut butter in between.  I liked that, too.

Whole Wheat 'n Oats Banana Pancakes

Don't let the '12-ingredients' part stop 
you from making these!  
They are easy, and............ I LIKE!
A BONUS:  You'll KNOW what's in THESE!*

*I remember attending a meeting held in the auditorium of the high school in Shawano when the lecturer said something like this about the packaged/convenience food we buy:  "If your first and second grader children cannot (or could not) pronounce the words in the ingredient list, don't buy it, don't eat it!"

If you like a combination of banana, peanut butter and chocolate, do this:
Above:  Use the same recipe for the pancakes, but drizzle them with a 2:1 ratio of pure maple syrup and creamy peanut butter.  Oh, ...and top 'em with a KISS! (Depending on the quantity you want, use twice as much syrup as peanut butter.)

  1. 1 cup old-fashioned rolled oats
  2. 1 cup whole wheat flour
  3. 3/4 cup all-purpose flour
  4. 2 tablespoons dark brown sugar (I used 'light' because that's what I had)
  5. 2 teaspoons baking powder (I use the aluminum-free kind that's now readily available)
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt (Kosher is good)
  8. 1 whole egg
  9. 2 cups whole milk (I used 2%)
  10. 2 tablespoons coconut oil, plus a bit more for the griddle
  11. 3/4 teaspoon vanilla extract
  12. 1 banana, coarsely mashed
You could also add chopped nuts to the batter if you wish.

  • Place the rolled oats into a mini food processor or blender.  (I put the oats into a pint jar and then used my regular 'big boy' blender.)  Blend until it is the texture of coarse flour.
  • In a large mixing bowl combine the ground oats, wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt.  Set aside.
  • In a large liquid measuring cup or bowl, whisk together the egg, milk, vanilla and coconut oil (because my coconut oil was cool and sort of 'solid', I measure out the amount and just barely warmed it back to 'liquid state' before adding it).
  • Mash banana coarsely and add to liquid mixture; stir in.
  • Pour the wet ingredients into the dry and stir (or whisk) just long enough to combine.  
  • Let the batter sit for a few minutes while the griddle heats up.
  • Spread a little coconut oil over a hot griddle.  Use a quarter cup to measure out pancake batter onto the preheated griddle.  
  • Flip once the bubbles begin to pop and no longer fill back in with batter.  Keep warm and repeat with the rest of the batter.
Let's have some...

Thanks for stopping by!
This recipe adapted from

Thursday, July 23, 2015

Easy Peezy Peach Cobbler

I hit the jackpot on Tuesday when I bought six peaches at Woodman's in Appleton.  This time, I got lucky!  These were just perfectly ripe, juicy and sweet.  I should have bought a lot more!  Yesterday, I googled for a peach cobbler recipe* and settled on this one.  (I think I may have been lured to it by the words "Southern Living".)  In the past, I have had peach cobblers made with more of a "biscuit dough" topping that made it more necessary to eat it when fresh and warm.  I find that THIS recipe yields a cobbler that is STILL so very good even the next day when it is NOT fresh from the oven and warm!

Yield:  10 servings

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 Tbs. baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups sliced peaches, peeled, OR unpeeled.  (I used five peaches.)
  • 1 more cup of sugar
  • 1 Tbsp. lemon juice
  • Sprinkling of cinnamon or nutmeg, optional
  1. Melt butter in a 13x9-inch baking dish.
  2. Combine flour and first 1 cup of sugar, baking powder and salt.  Blend together.  
  3. Add milk to above dry ingredients and stir only until everything is moistened.  Pour this mixture of batter evenly over the melted butter in the baking dish.  Do NOT stir it.  Set aside.
  4. Bring to just a rolling boil the second cup of sugar, the four cups of peach slices and the lemon juice while stirring constantly.  It forms its own juice.
  5. Remove boiling peach mixture from heat and spoon the hot mixture evenly over the thin batter in the baking dish.  Do not stir.
  6. IF desired, sprinkle top very lightly with cinnamon OR nutmeg.
  7. Bake at 375-degrees (or less if your oven runs hot) for 40-45 minutes or until golden brown on top.  Note:  I baked mine at 350-degrees for 40 minutes and it ended up as seen below.
  8. Serve this cobbler while warm OR cold.

Above:  Shown with a very light sprinkling of 
cinnamon on top before baking.

* I followed the recipe just as I found it here:  If you wish, you can go to that website and read through the 286 different "reviews" before you make one for yourself.