Whole Wheat Waffles

2 1/2 cups whole wheat flour

3/4 tsp salt

1 1/2 TBSP baking powder

3 eggs

2 cups milk

3/4 cup unsweetened applesauce

4 1/2 tsp sugar

1 1/2 tsp vanilla

In small bowl, mix together flour, salt, and baking powder. Set aside.

In large bowl, mix together eggs, milk applesauce, sugar, and vanilla. Once combined, add the dry ingredients and stir together.

Bake in a waffle baker that has been greased or sprayed with cooking spray. Keep waffles warm in the oven while you prepare the rest of the waffles.

Notes: These heat up well in the toaster. I don't like to use the Belgium waffle maker for these. The small, rectangular ones heat up better in the toaster.

Made about 10 waffles and fed our family plus Mikey

adapted from this recipe

Banana Bread

2/3 cup butter, softened
2 1/2 cups flour
1 2/3 cup sugar
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/4 cup mashed ripe bananas
2/3 cup buttermilk
2 eggs
2/3 cup chopped walnuts (optional - we leave them out)
chocolate chips
cinnamon and sugar

Place butter in medium bowl.
Stir in flour, sugar, baking powder, baking soda, and salt. (It would be a good idea to stir those dry ingredients together and then add them to the butter, but I sometimes skip that step.)
Add bananas and half of the buttermilk.
Mix till moistened. Beat 2 minutes at medium speed.
Add the rest of the buttermilk and the eggs.
Beat for 2 more minutes.
Fold in nuts (if you choose to use them) and chocolate chips.
Bake in two 9 x 6 x 3 loaf pans for about 35 minutes.
Sprinkle top with cinnamon and sugar.

Cool 10 minutes and remove from pans.

Notes: If I don't have buttermilk on hand, I often use sour cream or a mixture of sour cream and milk (about a 1/3 cup of each). Or, you can put a little less than one TBSP or so of lemon juice in a measuring cup and add milk to make 2/3 cup. The texture of the bread will be thickest and richest with the sour cream; the milk alone will be the least rich.

From my Mom and Grandma