Dairy Free: Waffles

2 cups all-purpose flour
1 cup whole wheat flour
2 ½ cups substitute milk (I use coconut or almond)
2 Tbsp. canola oil
¼ cup brown sugar
1 tsp. baking powder
¼ tsp. salt

Dairy FREE: Honey Spread

3 T coconut oil (melted)
1 T canola oil
1 T honey
a sprinkle of cinnamon (to taste)

Use a fork to whisk ingredients and then place in freezer for 10 minutes. Whisk again and place in freezer for 15 minutes. Whisk until smooth and refrigerate.


Funeral Potatoes


1 Bag of frozen hash brown potatoes (cubed, not shredded)
2 C of white sauce (homemade)
2 teaspoons of chicken bouillon mixed in
1 small container of sour cream (8 oz)
French's fried onions (2 T - 1/4 C depending on taste), crushed
Corn Flakes (about 1/2 C smashed into crumbs)
2 T butter + extra to grease pan
1-2 C sharp cheddar cheese, shredded (to taste)


Pre-heat oven to 400*

Make white sauce and add bouillon while cooking
Put potatoes in very large bowl. Add white sauce, salt & pepper, sour cream, onions, and cheddar cheese
Spread potatoes into 9x13 pan or casserole dish.
Melt butter and combine with corn flake crumbs.
Sprinkle buttered crumbs on top of potato mixture.

Bake at 400* or until "melty and bubbly" (about 40-45 minutes)


Best Breadmaker Wheat Bread

1 1/4 C Warm Water
1 T oil
1 T vinegar
1 t salt

Combine ingredients in breadmaker.


2 3/4 C whole wheat flour
1 T yeast
1/3 C sugar
1/4 C wheat gluten
2 T instant dry milk
1/4 C potato flakes

Bake as per your breadmaker instructions.

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