Buttermilk Syrup and Waffled French Toast

I saw this recipe on facebook and it was posted by Brave Girls.  It looked so good, I had to post it.

Buttermilk Syrup
1 stick butter
1 cup sugar
1 cup buttermilk (If you don't have buttermilk on hand, you can use 1 T. lemon juice or vinegar plus enough whole milk to make 1 cup.  Let stand 5 minutes before using.  Or 1 cup whole milk plus 1 3/4 teaspoons cream of tartar or 1 cup plain yogurt.)
1 T. vanilla
1 T. corn syrup
1/2 teaspoon baking soda

Begin by melting the butter in a deep, heavy saucepan.  Add the sugar, buttermilk, vanilla and corn syrup and bring to boil.  Next, add the baking soda and the mixture will foam.   You will pour this yumminess onto the waffled french toast.

Waffled French Toast
6 slices of thick bread (sourdough is especially good)
2 eggs
2/3 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Pinch of salt

Whisk the eggs, milk, cinnamon, nutmeg, vanilla and salt all together until it is well mixed.  Dip the bread in the egg mixture coating each side well.  Cook your french toast in a waffle iron to add crispness and little pockets for the yummy syrup.

Brown Sugar

1 cup white sugar
1 tablespoon molasses

Mix well, or if baking cookies for example premixing the two is not needed just put both in when mixing the other ingredients.

Granola

Ingredients:

8 cups rolled oats
1 cup wheat germ
1 cup oat bran
1/2 cup ground flax seed
1 cup shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup chopped pecans

1 1/2 teaspoons salt
1 Tablespoon cinnamon
1 Tablespoon vanilla
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup molasses
3/4 cup honey
1 cup canola oil

1 cup golden raisins
1 cup craisins
*Add any additional dried fruit as desired.

Mix the above ingredients together from the oats through pecans in a large bowl.  Then mix together in a separate bowl the ingredients from salt through oil and heat in a microwave safe bowl in the microwave until warm.  Pour over dry ingredients and mix all together thoroughly. Spread out evenly in two jelly roll pans. Bake in preheated oven at 300 degrees for 20 minutes. Stir and then bake 20 more minutes. Cool and then stir in the dried fruit. Store in airtight containers.

Best Whole Wheat Bread Ever

1/3 Cup honey or agave or brown sugar (if using sugar add extra tsp water)
1/3 Cup extra virgin olive oil
2 1/2 Cup Warm Water
1 1/2 Tablespoons Yeast
1 Tablespoon Real Salt
6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)
1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.

Thank you Tammy at http://simplehealthytasty.blogspot.com/