CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
281
Bacon Egg & Cheese Biscuits. I had made for dinner French toast with bacon on the side and wanted to finish it up. So I crumbled the bacon and shredded cheeses into the beaten eggs and made a big disc out of the eggs, flipped (luckily in one piece this time) then added more sliced cheese atop and formed 8 biscuit sandwiches.
I gave 4 leftovers to my daughter and SIL for their breakfast the next day.
Grape Nuts are not sweetened with Grape juice. The name comes from the resemblance to seeds. 1/2 C has 47 gm carbohydrates (so indeed high glycemic), but 6 gm protein and 7 gm fiber. zero “added sugars”. Ingredients list: Whole grain wheat flour, malted barley flour, salt, dried yeast.
Heavily researched during pandemic shortages and developed this home made version in early 2021 combining ideas from several online sources plus the real ingredients list. Noting that the “real” version has no sugar, milk ingredients or cinnamon, but this worked well as a reasonable crunchy substitute.
Home made “Grape Nuts” copycat
2 C. whole wheat flour
1 1/2 C. Malt O Meal
1/2 C. brown sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 C. Saco buttermilk powder
2 C. water
2 tsp. vanilla
In a large bowl with sturdy spoon (or mixer) combine dry ingredients well. Stir in water & vanilla.
Bake 25 minutes at 350 degrees in greased (Pam for Baking) largest sheet pan. Until firm, medium brown in color & it shrinks slightly from sides of pan. Tip entire cake out onto cooling rack. Cool 2 hours. Break into chunks and use food processor (regular blade, not shredding disk) to pulse into small bits/ large crumbs like Grape Nuts. Spread on 2 sheet pans/ jelly roll pans. Bake 300 degrees, 30 minutes, stirring every 10 minutes. Cool. Store in airtight containers.
Thanks for the clarification about the sweetener used and the name. That makes sense to me because in Japanese “glucose” is called “budōtō” which directly translates as “grape sugar”.
Dang, no picture, besides it didn’t last long enough to take one anyway.
I made a German/Swedish/Dutch/Finnish pancake for ‘brunch’ this morning. I grated some lemon rind into the batter and baked it in my ancient (c. 1948) 10" cast iron skillet. It served 4 very well, three went in for seconds. Served with fresh sliced strawbs, real maple syrup and whipped cream. It puffed to the size of a basketball. Sooooo yummy!
Another day, another bowl o’ yogurt & fruit. Pineapple on its last leg along with some of its juice to sweeten a generous blob of Fage, augmented with blackberries, walnuts & mango that’s also seen better days
)
button in addition to a 
. Those flodebollers look delicious!
