Melt-In-Your-Mouth Banana Pancakes 1½ cups uncooked quick oatmeal ¾ cup powdered milk 1½ cups water (or use 1½ cups milk instead of the powdered milk and water)
1 cup self-rising flour 2 tablespoons sugar 2 eggs ½ cup vegetable oil 2 very ripe bananas
Mix oatmeal and powdered milk. Add water and stir. Stir in dry ingredients. Stir in eggs and oil. Mash bananas on a plate with a fork and add to the pancake batter. Pour ¼ cup batter per pancake into an oiled skillet on medium heat. Cook until browned on both sides. Cook’s note: I developed this recipe when I needed to use up an over-ripe banana. My husband said they about “melt in your mouth.” We have them almost every Saturday morning along with Conecuh Hickory Smoked sausage and fruit. For just the two of us, I use ½ cup oatmeal, ¼ cup powdered milk, ½ cup water, 1⁄3 cup self-rising flour, 2 teaspoons sugar, 2 tablespoons oil, 1 egg, and one very ripe banana. (Now I purposely let a banana get extra-ripe just for our Saturday breakfast. Once it gets to the desired ripeness, I throw it in the fridge until Saturday. It might look kind of brown on the outside, but the banana flavor just gets better.) To make it gluten and dairy free, substitute a non-dairy milk and your favorite gluten-free pancake mix for the self-rising flour. Martha Joy Troyer, Southern Pine EC
Breakfast Sausage Cups
BLT Fries
6 cups cooked hash brown potatoes, adding salt and pepper to taste 1 cup fresh spinach, chopped ½ cup chopped red onion, sauteed 7 slices bacon, crisp cooked & crumbled
2 cups Monterey Jack cheese, shredded and divided 1 or 2 sliced tomatoes ½ cup sour cream 1½ teaspoons horseradish
1 tube biscuits (10 1 egg count) any type grated ½ pound sausage cheese (cheddar is (browned and great) drained) ½ cup evaporated milk Using un-greased muffin tin, place 1 biscuit in each cup and press lightly to fill completely with dough. Fill each cup with browned sausage. Combine milk and egg in a bowl. Add 1 tablespoon over each sausage cup.Top with grated cheese. Bake at 375 degrees for approximately 20 minutes.
Preheat oven to 400 and lightly butter a 9x13 baking dish. Spread half the cooked hash brown potatoes in the dish. Layer the spinach, onion, bacon and one cup of Monterey Jack. Top with remaining potatoes, cheese and the sliced tomatoes. Bake at 400 degrees for 15-20 minutes until slightly bubbly and cheese is melted. Mix well the sour cream and horseradish in a bowl and set aside to serve on the potatoes, if desired.
Linda Langenbahn, Baldwin EMC
Victoria Motyka, Baldwin EMC
28 January 2013
Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.