More recipes to share...

I created this recipe using another as a backbone and then pretty much changed everything in it (adding my own twist with the almond), I may tweak things here and there next time, but for now, my family devoured them with huge smiles! 

Almond-Coconut Pancakes

1 (12oz) can light evaporated milk (you can use light coconut milk instead)

2 T. sugar

1 t. almond extract

1/3 cup flour

3 cups sweetened shredded coconut

1/2 t. kosher salt

2 t. baking powder

3 large eggs, lightly beaten in bowl

1/4 cup brown sugar

In med bowl stir together milk, sugar + extract. Add the eggs. In another bowl mix flour, coconut, salt + baking powder. Mix the dry into the wet until combined. Rub the skillet with butter each batch. Add a 1/4 cup of batter per pancake. Sprinkle the uncooked side with brown sugar. When golden turn over and cook until cooked through + golden. Spread butter + drizzle with syrup. 

Haley, here you go...

Applesauce Muffins

A family favorite, such a great one to have on hand for after school snacks.

3/4 cup sugar

3/4 t. kosher salt

1/2 t. baking soda

1/2 t. baking powder

1/2 t. nutmeg

1/2 t. allspice

1 1/2 t. cinnamon

1 1/2 c. flour

1 c. applesauce

1/2 c. oil (or you can substitute for more applesauce)

1 t. vanilla

Oven 375.

So easy, in no specific order throw everything in a med to large bowl together and stir with a whisk. Put in reg or mini size muffin tin using a cookie scoop works best. Makes 1 pan of either perfectly. Regular size muffins cook for 18 min. Minis cook for 15.