Blueberry Buttermilk Pancakes from Foodnework.com

The original recipe can be found here.

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries, fresh or frozen

Directions:
1.    In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

2.    Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.

3.    Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

4.    Serve with a dollop of whipped cream and maple syrup.

*Cook’s Note:
Over mixed batter will result in flat, heavy pancakes.

Simple Scones from Allrecipes.com

This is just a delicious recipe. The original is here.

Ingredients:
2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg
1 teaspoon white sugar

Directions

1.    Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.

2.    Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.

3.    Whisk sour cream and egg together in a small bowl until combined. Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)

4.    Place dough on a lightly floured surface and pat into a 7- to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.

5.    Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.

Variations instead of currants or raisins:

• 1/2 cup cinnamon chips.
• Zest of 1 orange and 1/2 cup craisins.

German Pancakes (aka Dutch Baby)

I found this recipe on girl. Inspired. It turned out pretty good for my first try I would definitely cut the recipe in half for two. The full recipe was just too much for us. It's pretty rich.

For more than 2 people:

2 cups milk

4 eggs

1 teaspoon vanilla extract

1 1/3 cups all-purpose flour

4 tablespoons granulated sugar

1/2 cup butter (melted in the pan)

1 lemon

Powdered sugar

For 2 people:

1 cup milk

2 eggs

1/2 teaspoon vanilla extract

2/3 cup all purpose flour

2 tablespoons granulated sugar

1/4 cup butter (melted in the pan)

1 lemon

Powdered sugar

Place butter in 9x13 (for more than two), square brownie pan (for two) heavy glass baking dish. Set dish with better in the oven and preheat to 400 degrees.

In a blender combine milk, eggs, vanilla, flour and granulated sugar. 

When the butter is completely melted (before it browns or burns) pour the batter over a metal spoon into the baking dish. Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.

Remove from the oven and serve immediately. Garnish with lemons and powdered sugar.

Zucchini Bread

4 eggs, lightly beaten
1 3/4 cups sugar
1 cup oil
3 1/2 cups flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon cinnamon
1 tablespoon vanilla
2 cup grated zucchini
1 cup chopped walnuts or 1/2 cup raisins (optional)

Put in 2 9x5 loaf pans, greased.

Bake at 350 for 1 hour. Test with a tooth pick. Let set in pan for 10 minute.

It's better to add some flour, than zucchini, then flour, etc.

Waffles

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs (separated)
1 1/2 cups milk
4 tablespoons oil

Sift the dry ingredients. Beat the egg yolks and whites separately. Add the beaten yolks and milk to the dry ingredients. Stir in the oil. Add the stiffly beaten egg whites to the batter. Spoon into a hot waffle iron.

Quick Coffee Cake

This is a recipe, I can't remember how long ago. I know I posted a delicious Bisquick coffee cake recipe already, but this one is a little different-the topping is more crunchy. I like options, and I didn't want to misplace the recipe again.

For the Cake Batter:

3/4 cup milk

1 egg

2 cups Bisquick mix

1/3 cup sugar

1 recipe crunchy topping (below)

1.  Preheat oven to 400 degrees.

2.  Grease 8 inch square baking pan.

3.  Place milk and egg in a mixing bowl and bead until well mixed.

4.  Add Bisquick and sugar to egg mixture and mix only enough to moisten the dry ingredients.

5.  Put batter in greased pan and cover with the crunchy topping, lightly pressing the topping into the batter.

6.  Bake 20 to 25 minutes. The cake will begin to pull away from the edge of the pan when it is done.

Crunchy Topping:

2 tbsp butter, melted

1/4 cup firmly packed brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup cornflakes

Mix the above ingredients to make a crumbly topping.

Bisquick Coffee Cake

This recipe used to be on the Bisquick box (I think it comes and goes). I wanted to make sure I didn't have to keep hunting for it. This is our spin on the basic Bisquick coffee cake.

For the Cake:

2 cups Bisquick

2/3 cup milk or water

2 tbsp sugar

1 egg

Streusel Topping: (double this)

1/3 cup Bisquick

1/3 cup packed brown sugar

1/2 tsp cinnamon

2 tbsp margarine or butter

Mix the above until crumbly and put on top of cake prior to baking

Heat oven to 350

Grease your cake pan (I like the small square pan). Mix the cake ingredients and spread into the greased pan. Sprinkle with the streusel topping. Bake until wooden pick inserted in center comes out clean, about 18-22 minutes.

Our variation:

Use the recipe above but peel and slice 1-2 apples. I like to dice up 1 apple and mix into the cake batter. Then I like to include a layer of sliced apples on top of the coffee cake before you put on the streusel topping. This means you have to bake the cake a little longer, but it is soooo tasty! If you don't like apples, you could also use berries (blueberries are really good).

Eggs in a Ham Cup

This recipe is from www.babble.com and can be found HERE

This is one of our new favorite weekend breakfasts, and here is how we do it:

Ingredients:
2 slices of ham per egg (so for us it's 8 slices)
4 eggs
Cooking spray
Salt & Pepper

Muffin tin (I use a large muffin muffin tin)

Preheat the oven to 375.  Spray the muffin tin with the cooking spray to make the little cups of yum easier to get out.  Line 4 muffin cups with 2 slices of ham, letting it ruffle up the sides.  Crack 1 egg into each cup.  Salt and pepper to taste.  Bake for 20-25 minutes.  We bake ours for about 23 minutes and it's just perfect-the egg is all set and not runny, but it's not hard and dry.  Enjoy!

Sweet Pepper Egg Rings

Emily found this idea on Pinterest. It's a really simple way to cook eggs that is T2DM friendly and at the same time delicious.

Ingredients (serves two)

1 sweet bell pepper (your choice of color)
4 eggs
1 Tbsp olive oil
4 pinches dill weed (one per egg ring)
Salt and pepper to taste

Cut the top off of the pepper and remove seed bulb and interior ribs. Slice four 3/8" rings from the pepper and save the rest for a salad or snack. Heat the olive oil in a non-stick pan. Place the four pepper rings in the pan and then crack an egg into each one. Add seasoning and then cook until the yolks are to your liking. Adding a cover will help the top of the egg cook, or you can flip them over after about four minutes.

Serve with your choice of toast and sausage. We used Jennie-O turkey breakfast sausage (two per person) and a whole Fiber One Hearty Wheat Multigrain english muffin with just a tiny bit of butter.

Per person net carbs: less than 15.

~David