Light Sour Cream Coffee Cake

We made this yesterday, so yummy. I found this in a taste of home magazine! I used fat free sour cream. And next time I think I might double the streusel since you use it in the middle and on the top!! And I am wondering if I could use apple sauce ( or apple butter) instead of butter?Next time!!

Ingredients

2 cups all-purpose flour

1-1/2 cups sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 eggs, beaten

1 cup (8 ounces) reduced-fat sour cream ( I used fat free)

1/2 cup vanilla yogurt ( I used low fat)

1/2 cup butter, melted

1 teaspoon vanilla extract

STREUSEL:

1/2 cup packed brown sugar

1/3 cup all-purpose flour

2 tablespoons butter, melted

1 teaspoon ground cinnamon

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.

In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13-in. x 9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool. Yield: 20 servings.

Oatmeal Pancakes

Oatmeal Pancakes

2 c. oats

2 c. buttermilk

½ c. flour

2 Tbs. Sugar

1 tsp. Baking powder

1 tsp. Baking soda

½ tsp. Salt

2 eggs, beaten

½ c. butter, melted then cooled

Combine oats and buttermilk in a bowl, cover and let sit in the fridge overnight.

Combine the dry ingredients.

Add eggs and butter to the oat mixture. Stir in dry ingredients.

Cook pancakes.

After Cori shared her yummy pancake recipe, I thought I'd share one of our new favorites. (By the way they were yummy, the syrup totally made the pancakes, go try them!) These were super yummy. We have made them several times and you should too!

Cinnamon Bun Pancakes

Every time I eat pancakes I think of my Dad. Growing up, when mom was away and it was dads turn to cook he always cooked, or at least tried to persuade us that we should eat pancakes. They are his specialty. My kids even know this. When we go to visit they always are waiting for Grandpa to make them pancakes!! Well Dad I found a new recipe to add to your collection! I found this recipe on Real Moms Kitchen. I even stole the picture from her. She found the recipe from Tasty kitchen which is a site started by Ree the Pioneer Women. These are so yummy. And syrup is the perfect match to these pancakes. Well the syrup is perfect for just about anything that needs syrup! When I made the syrup for these pancakes I doubled the recipe. We had some left so I heated it up this last weekend for french toast. To die For!! Enjoy!

Cinnamon Bun Pancakes

• 1-½ cup All-purpose Flour
• 3 Tablespoons White Sugar
• ½ teaspoons Salt
• 4 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 whole Eggs Beaten
• 1 cup Milk
• 2 Tablespoons Corn Syrup
• ¼ cups Butter, Melted
• 1 Tablespoon Vanilla

1. In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
2. In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture.
3. Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
4. Serve warm with maple-butter icing drizzled over the top. Makes 12 pancakes.

Maple-Butter Icing (I recommend doubling the recipe)

• 1 cup Powdered Sugar
• ¼ cups Butter, Melted
• Dash Of Salt
• 1 Tablespoon Maple Syrup
• ¼ cups Whole Milk (more If Needed)

Whisk all ingredients together until smooth, adding the milk slowly. Add enough milk for desired consistency.

Banana Bran Muffins

Okay, sorry I didn't post this last week, but life is crazy. I have more "healthy" recipes I'll try to post soon, and I'll try to find some 5 ingredient ones, but I always make things too complicated and honestly don't think I have anything with only 5 ingredients! :) In the meantime, here's a yummy muffin recipe that I found that is actually pretty good considering how healthy it is, and the kids love them! They're MUCH better the next day than they are right out of the oven...I know, seems backwards, but it's true! :)

Banana Bran Muffins

1/2 c. natural applesauce (sweetened with apple juice...I used cinnamon flavored)
1/4 c. packed light brown sugar
3 very ripe bananas
1/4 c. milk (I used 1%)
1 t. vanilla extract
2 eggs
1 1/2 c. whole wheat flour (we have a mill, so I ground my own...you could use the stuff from the store, though)
1/4 c. wheat germ ( I buy this in bulk at WinCo...TONS of fiber and filling)
1/4 c. crushed bran flakes ( I crushed it until it was all crumbs and then measured 1/4 c. crumbs)
1 t. baking soda
1 t. baking powder
1/4 t. salt

Preheat oven to 375 for regular muffins or to 400 for mini muffins ( I made mini muffins because they're a great size for my kids)
Grease muffin tins or spray with PAM or line with liners
Beat bananas, applesauce, and brown sugar until smooth. Add vanilla, milk, and eggs and mix well.
Mix dry ingredients together and add to wet ingredients, beat until smooth. Add nuts if desired (walnuts might be yummy).
Pour into prepared tins
For regular sized muffins, bake at 375 for 20-25 minutes or until a toothpick comes out clean. For mini muffins, bake at 400 for 10-12 minutes.
Let cool on a rack and then place completely cooled muffins in a gallon sized ziploc bag overnight.

Hope you like them if you try them...I think they're pretty good, the kids love them, and Todd took one bite and spit it out! :)

Better Blueberry Pancakes

This recipe is one of my kids favorites, they love pancakes!! I got it from my Biggest Loser Cookbook. I ordered a huge box of frozen blueberries from my grocery store last September and those work great in this recipe.

1/2 cup reduced-fat buttermilk
1/2 whole grain oat flour
1 large egg white lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon vanilla
1/4 teaspoon salt
1/2 cup fresh or frozen( not thawed) blueberries


In a small bowl combine the buttermilk, flour, egg white, baking soda, vanilla and salt. Whisk until just blended. Stir in the blueberries. Let stand fro 10 minutes. In the mean time heat your skillet, when the 10 minutes is up pour the batter in 1/8th cup dollops. Cook and top with your favorite pancake topping. If you are wanting to keep with the healthy theme serve with low cal, low sugar syrup, and use I cant believe it not butter spray. It is still so yummy!!!

** this recipe makes 8 pancakes. We always double for my family of 5!! **

1 serving = 4 pancakes
140 calories , 8 g protein, 20 g carbs, 3 g fat ( less then 1 g saturated) 3 g fiber.

Low Fat Granola

This is one we like at our house and I happened to make a fresh batch this week. The kids love and I love it. Just having a bowl of granola with milk, or with yogurt or just to snack on. This is a recipe I got from my mom and the great thing about it there is no oil in it, and most of the stuff are things you would have around your house. and besides the nuts it only cost a couple dollars to make. I hope you like it as much as as we do.

Granola

1 c. packed brown sugar
1 c. water
1 tsp. salt
4 tsp. vanilla
7 c. oats
3-5 c. add ins (sesame seeds, nuts, coconut, etc.)

Preheat oven to 275
Combine brown sugar, water and salt in a small pot and heat up and stir until most of the brown sugar is dissolved. Stir in vanilla.
In a large bowl combine oats and add ins (if you want to add raisins or any other dried fruit, do that after it bakes). Stir in the liquid. Pour onto 2 cookie sheets sprayed with cooking spray. Cook for an hour stirring every 15 minutes and rotating pans half way through. I usually just put everything on one pan, for less dishes and I stir it every 30 minutes and bake it for 90 minutes.
Let cool and then put in a container to store (if you don't have a big enough container I usually put mine in the old 2 lbs. oatmeal container, one recipe fills it up)


Erin, Spanish Fork, Utah