All for mom

Yummy breakfast treats to make her day

Barbarella's German Pancakes


• 2 eggs

• 2 tablespoons white sugar

• 3 tablespoons all-purpose flour

• ¾ cup milk


1. Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.

2. Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.

Blueberry Waffles with Fast Blueberry Sauce


• 3 egg yolks, beaten

• 1 2/3 cups milk

• 2 cups all-purpose flour

• 2 1/4 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 cup melted butter

• 3 egg whites, stiffly beaten

• 2/3 cup blueberries


1 1/2 cups blueberries

3 tablespoons honey

1/2 cup orange juice

1 tablespoon cornstarch


1. In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.

2. Preheat a lightly greased waffle iron.

3. Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.

4. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.

Easy Morning Glory Muffins


• 2 cups all-purpose flour

• 1 ¼ cups white sugar

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• ¼ teaspoon salt

• 2 cups shredded carrots

• ½ cup raisins

• ½ cup chopped walnuts

• ½ cup unsweetened flaked coconut

• 1 apple - peeled, cored and shredded

• 3 eggs

• 1 cup vegetable oil

• 2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.

3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.

4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


NAN Dining Guide Spotlight on 05/10/2020

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