Author: Dragonfly Home Recipes (Page 23 of 32)

Wholesome Weekend Waffles

June 24, 2014 / Dragonfly Home Recipes / 2 Comments

Although it is not a weekend, I made waffles for my kids this morning because we were home and had a little extra time. Usually, it is my husband who makes them for us on Saturday or Sunday mornings. And he really does a better job than I do at them. But this recipe, which I have posted below, is pretty solid, so even those who don’t make waffles very often (like me) can do it. Just remember to preheat and lightly oil your waffle maker before you pour the batter in. I learned that the hard way. There is no white flour to be found in this recipe, which I find very appealing. It’s full of fiber and all the other good things associated with whole wheat flour and oats. According to www.webmd.com/food-recipes/features/reap-the-benefits-of-whole-grains, whole wheat and oats also contain protein, B vitamins, trace minerals, and antioxidants. And there’s only a teaspoon of sugar, yet the waffles are tasty and hearty. If you are looking to fuel up for an active day, these waffles are a great way to do it. Topped with peanut butter or maple syrup, and fresh fruit on the side, they taste even better.

Recipe for Weekend Waffles

June 24, 2014 / Dragonfly Home Recipes / 2 Comments

Weekend Waffles

Servings: 4-6
Time: approximately 30 minutes
Print

Ingredients:

1 1/2 cups quick-cooking (not instant) oats
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
2 cups milk
1 Tablespoon white vinegar
2 Tablespoons vegetable oil
1 egg, beaten

Directions:

Combine the first five ingredients in a large mixing bowl and mix with a fork. In a small mixing bowl, combine the rest and stir well. Pour the wet ingredients into the dry ones, and stir until combined and the batter is smooth. Pour batter in approximately 1/3 cup increments into a lightly oiled, preheated waffle maker and cook till done. Top with real maple syrup and/or peanut butter. Enjoy!

The Joys of Strawberry Shortcake

June 18, 2014 / Dragonfly Home Recipes / 5 Comments

What would June be without strawberry shortcake? When I was a kid, before we could get strawberries year-round from all over the world, my mother made strawberry shortcake almost every day that strawberries were in season. She and my dad really loved strawberries. I have cozy memories of eating strawberry shortcake with my parents and brothers out on the porch after baseball and softball games. And there really is a difference between strawberries grown halfway across the country or world and strawberries grown in a field within a few miles of where you live. You just can’t beat the freshness, or the bright red color. According to www.whfoods.com/genpage.php?tname=foodspice&dbid=32, strawberries have lots of good nutrients in them, especially vitamin C, antioxidants, and phytonutrients. And the longer the strawberries are stored, the less nutrients they retain. So it is most beneficial to eat them soon after they are picked. Strawberries are one of those foods that not only taste great, but are really good for you. So enjoy the local strawberries while you can! There are several farm stands and farmers markets around here that sell local fruit, and it’s even more fun to pick the berries if you get the chance. I have posted a recipe for shortcake that tastes really good topped with strawberries. I made some yesterday for my family, and we savored the rich, juicy strawberries on top of the mild shortcake. Though the calendar doesn’t say it’s officially summer yet, to me, strawberry season is the unofficial beginning of summer. I am going to try to savor it as much as possible this year.