Breakfast for dinner: bulk cooking recipes

We often eat breakfast items for dinner because the kids enjoy it. In my search for a more nutritious pancake, I reworked a couple of different recipes to come up with one my kids like that is packed with protein and fiber. Pancakes 2 cups white wheat flour (I like this flour from King Arthur) 1 1/2 cup oatmeal flour (put ground rolled oats in your food processor and process until flour-like or substitute another flour you like) 4 tablespoons soy flour 4 tablespoons water 2 tablespoons baking powder 2 tablespoons cinnamon 1/2 cup vegetable oil 1/4 teaspoon salt 3 cups milk 2/3 cup ricotta cheese This recipe makes between 20-25 pancakes depending on how large you make them. I cool all the pancakes on racks before stacking each pancake in my plastic containers, using small squares of wax paper between each pancake. This prevents the pancakes from sticking to each other and makes grabbing one or two to warm in the microwave easy for the kids. Did you know 1 tablespoon soy flour plus 1 tablespoon water is equal to one egg? The batter doesn't taste very good but the end result looks and tastes as if you used eggs. It's a great alternative not only when you don't have eggs available but also a good nutritional substitute. Soy flour is high in dietary fiber and protein. And with the protein from the ricotta in our pancake recipe, the soy adds that extra protein for kids who don't like to eat meat (L. isn't a big meat eater but she loves these pancakes). Cinnamon Granola 9 cups rolled oats 1 cup dry milk 2 tablespoons cinnamon 2/3 cup vegetable oil 2/3 cup honey 1 1/2 cup brown sugar Preheat the oven to 375 degrees. In a large roasting pan mix the rolled oats, dry milk and cinnamon and set aside. In a saucepan add the oil, honey and brown sugar and stir over med-high heat until the sugar is dissolved. Pour honey mixture over oats and mix well with a wooden spoon. This is a sticky job and takes a while to get the mixture combined well. Bake in the oven for 10 minutes until lightly browned. The ingredients in home made granola is a bit of an investment initially (dry milk and honey aren't so cheap) but the recipe is easy to make in bulk so it saves you money in the end. And if you use all organic ingredients, you save a significant amount of money making this recipe versus buying the same amount at the natural food store. This granola is BEST stored in a ziploc baggie. I've used plastic storage containers but after a few days the granola gets hard as a brick because my containers are not air-tight. I've had the best luck using baggies and it helps me ration the granola. If I don't keep an eye out with the kids and Fino, they'll have the doubled-version of this recipe eaten in a couple of days. L. loves to lick the spoon after I get the granola in the oven to brown. One of my family's favorite ways to eat this granola is simply with milk in a bowl but we also like it with yogurt and sliced apples or pears. Share your favorite recipes by posting your own blog entry or write a comment below.