Oatmeal Pancakes

If you're looking for a hearty, yummy pancake. Here it is! The recipe says 8-12 servings, but really this last several meals for our family of 4.

Blend the following dry ingredients:
4 c. oats
1 c. flour
1/4 c. sugar
2 t. baking powder
2 t. baking soda
pinch salt
cinnamon to taste

Blend the following wet ingredients:
4 c. buttermilk*
4 eggs
1/2 stick melted butter
2 t. vanilla

Combine with dry ingredients with fork but not too much. Let stand 45 minutes. Batter will thicken; add milk if desired. Stores in the refridgerator for several days. :) I recommend adding blueberries to the batter and topping with peaches & real whipped cream. Mmmmmm!

*Tip: To "make" buttermilk. Use 4 c. milk & add 4 t. vinegar. :)

6 Weeks Bran Muffins

Here's a great heathful muffin recipe that is so convienent b/c it stores for so long in your fridge. :) Great for extra fiber during pregnancy. Grandma McKinley used to make a batch of these for each of the Grandkids to take home. We joke about how even though they're "6 Weeks Bran Muffins," they only last like 6 days! ;-) So good!

Grandma McKinley's 6 Weeks Bran Muffins

Makes 1 gallon dough, approximately 48 muffins.

2 c. sugar
4 eggs
1 c. plus 3 tbsp. crisco
2 c. boiling water poured over 2 c. All-bran (do this first to cool)
1 qt. buttermilk plus 4 c. Bran Buds (Bran Buds are in the cereal aisle!)
6 c. flour
4 tsp. soda

Cream sugar, shortening, and eggs. Mix in buttermilk and flour to which soda has been added. Add All-Bran mixture and water. Add Bran Buds. Mixture will keep in refrigerator a month or 6 weeks. Bake at 400 degrees for 15 to 20 minutes. Do not stir dough from jar, just lift out and put in pans as you bake. Store in loose lidded jar such as an apothecary jar.