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Simple Vanilla Pancakes
1 1/2 cup flour
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 1/4 cup milk
1 egg
3 tbsp melted butter + 1 tbsp butter
1 tsp vanilla
- Sift the dry ingredients into a large bowl and make a well in the middle.
- Combine the wet ingredients in a small bowl & add to the well of the dry ingredients; mix well.
- Melt remaining 1 tbsp of butter in a pan over medium heat; use an ice cream scoop to cook evenly sized pancakes — ENJOY!
Dottie’s Maple Granola
This is not my recipe; it comes from a very dear friend named Dottie. She has allowed me to share it with you all.
The comforting and cozy smell of your home is an added perk to making this granola!
3 cups old fashioned oats
1 cup shredded coconut
2 cups of your favorite mixed nuts
1/4 cup flax (ground or whole)
1 tbsp cinnamon
1/4 cup + 1 tbsp maple syrup
1/4 cup coconut oil melted
1 tsp salt
- Mix the dry ingredients in a large bowl.
- Whisk the wet ingredients in a small bowl until well incorporated.
- Pour wet mixture over dry and mix well.
- Spread evenly on a cookie sheet and bake at 250 degrees for 1.5 hours.
- Serve with yogurt or milk — ENJOY!
Sugared Cranberries
These are my favorite gift to share with friends, hosts, neighbors, teachers… I sell them all fall and winter long. If you want to make them yourself, follow along. You’ll be quite surprised at how easy they are to make!
1 12oz bag fresh cranberries
1 8oz jar of good maple syrup
2 cups white sugar (I like to use coarse sugar; typically organic white sugar is my preference; ANY sugar will work)
- Cover the cranberries with maple syrup in a large bowl and refrigerate overnight.
- The next day, drain the cranberries in a colander (save and reuse the maple syrup).
- Toss the cranberries with sugar on a cookies sheet and leave them in a single layer for several hours to harden — ENJOY!
These cranberries will stay fresh for up to a week in an uncovered bowl, if they last that long!
