2 slices French toast, cut diagonally and sprinkled with green decorator sugar
2 links brown ‘n serve breakfast sausage
1 slice star fruit
Confectioner’s sugar
Overlap triangles to make body of tree. Place sausages at bottom to make trunk and top with star. Sprinkle with confectioner’s sugar to make snow.
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1 1/4 cup rice flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1/4 cup chopped hazelnuts
1/4 cup fresh or dried blueberries
2 tablespoons canola oil
Combine flour, sugar, baking powder, salt, and hazelnuts in a large zip-top bag (plus blueberries, if you’re using dried). Combine dry ingredients with water and oil (plus blueberries, if you’re using fresh) in a medium-size bowl. Heat a lightly greased skillet over medium flame. Spoon three tablespoons of batter onto skillet; cook two to three minutes per side until browned.
Yield: Â 3 servings
Calories: 372
Fat: 16 g
Fiber:
1 lb. sausage meat, any kind
1 onion, chopped
1/2 red and green bell pepper, chopped
1 loaf egg or other hearty bread, sliced (day old is fine)
4 C. shredded cheese, any kind (a mixture is fine)
6 eggs, beaten
3 C. milk
1 T. Dijon mustard
1 tsp. salt
1/2 tsp. ground cayenne pepper
2 medium tomatoes, sliced
1/3 C. grated Parmesan cheese
Grease a 9×13-inch (23x 33-cm) baking dish. Remove the sausage meat from the casing into a skillet. Add onions and peppers and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside. Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now add a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese. Finally, add a third layer of bread and all the remaining shredded cheese. In a bowl, beat together eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight. When you’re ready to cook, remove the plastic, arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake at 350 degrees F (180 degrees C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean
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Make the Night Before
10 slices of bread
1/2 lb. cheddar cheese, grated
1 lb. bacon, cooked
6 eggs
3 cups milk
1/2 tsp. salt
Trim crust off bread, cube and put into ungreased 9 x 12 baking dish Cover bread
with grated cheese Put a layer of crumbled bacon over cheese In large bowl beat
eggs, add milk and salt Pour milk mixture over bread, cheese and bacon Let stand
in fridge over night Bake 45 mins at 350 degrees serves 8
Compote:
1 1/2 C. chopped fresh pineapple
1 C. chopped peeled mango
1 C. chopped peeled papaya
1 C. chopped peeled kiwifruit
3 T. sugar
3 T. fresh lime juice
French toast:
16 (1-inch-thick) slices diagonally cut French bread baguette (about 10 oz.)
Cooking spray
1 1/4 C. light coconut milk
1 1/4 C. egg substitute
1/2 C. sugar
1 T. vanilla extract
1/2 C. flaked sweetened coconut
To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.
To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 C. sugar, and 1 T. vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight. Preheat oven to 350°. Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.
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1/2 C. (1 stick) butter, at room temperature
1 C. sugar
1/2 tsp. salt
2 eggs
1 tsp. vanilla extract
1-1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
3 ripe bananas, mashed
Preheat the oven to 350. Grease a 9×5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.
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3 large eggs
1 1/2 cups 1% milk
1 tsp. salt
1 box (10 ounces) frozen Asparagus Spears, thawed
1/2 cup Monterey Jack or cheddar cheese, shredded
Pre-heat oven to 400 degrees. Beat eggs in mixing bowl. Add milk and salt; blend thoroughly. Pour mixture into 9 x 13 in. greased baking pan; add asparagus.
Top with grated cheese. Bake for 15 minutes or until firm.
6 slices bacon
1 T. butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 tsp. salt
Freshly ground black pepper
1/4 C. milk
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and sauté’ the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
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1/4 C. minced shallots
1 C. Herbsaint liqueur
1/4 C. heavy cream
Salt
Cayenne pepper
1 1/2 sticks cold butter, cut into pieces
1/4 tsp. hot sauce
1/2 tsp. Worcestershire sauce
2 pounds smoked salmon, thinly sliced
1 pound Brie, thinly sliced
12 medium crepes
2 C. fresh spinach leaves, washed and patted dry
In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot. Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt. Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.
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12 eggs (yes, you can freeze cooked eggs!)
12 English muffins
12 slices of cheese (American or light cheddar)
12 turkey or 100% natural pork sausages (round)
Fry the eggs individually (using a round pancake “cutter” will keep the egg shaped) Fry 3 at a time so that you can toast and prepare the English Muffins – butter toasted English Muffins and prepare with slice of cheese and sausage. Put the cheese over the sausage to help melting. Once eggs are fried, transfer egg to English Muffin on top of the cheese and sausage and close the sandwich. Repeat until you have 12 Toddler “McMuffins”. Freeze and thaw before warming
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3 tbsp. unsalted butter
1½ cups onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 cups)
2 oz. finely grated Parmesan (about 2/3 cup)
9 large eggs
2¾ cup milk
Melt the butter in a medium skillet over medium heat.  Add the onions to the pan and sauté until soft, about 5 minutes.  Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more.  Stir in the spinach, remove from the heat and set aside. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the spinach mixture and one third of each of the cheeses.  Repeat these layers twice more with the bread, spinach and cheese. In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Whisk together until blended.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.
3/4 C. of 1 minute oatmeal
1/4 C. of chai instant mix
1/4 C. raisins
2 tsp. of sugar or Splenda
1 1/2 C. of skim milk
Combine all ingredients and mix well. Cook in microwave for 2 minutes or bring milk to a boil on stove top and add dry ingredients and cook for one minute while mixing.
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12 slices French bread {about 1-inch thick}
8 eggs
2 C. milk
2 tsp. vanilla
1/2 tsp. cinnamon
3/4 C. butter, softened
1 1/3 C. packed brown sugar
3 T. dark corn syrup
1 C. chopped walnuts
Place bread in a greased 13×9-inch baking dish. In a large bowl, beat eggs, milk, vanilla, & cinnamon; pour over bread. Cover & refrigerate overnight. Remove from the fridge 30 minutes before baking.  Meanwhile, in a mixing bowl, cream butter, brown sugar, & syrup till smooth; spread over bread. Sprinkle with nuts. Bake, uncovered, at 350~f. for 1 hour or till golden brown.
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Prepare Quinoa:
1 cup black or white quinoa, rinsed thoroughly and drained (I prefer black for these pancakes)
2 cups water
Place quinoa and water in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed. Quinoa is done when the spiral-like germ, or tail, has popped from the seed.
Prepare Syrup:
6 ounces fresh blueberries, rinsed and drained
½ cup blueberry syrup
½ cup maple syrup
Combine all ingredients in a small saucepan and simmer until blueberries are heated through.
Pancakes:
2 eggs
2 ½ cups buttermilk
4 tablespoons shortening
2 ½ cups flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup cooked black or white quinoa (I prefer the texture of the black)
Beat eggs well. Add remaining ingredients and mix until blended, but do not overmix. Pour onto a hot, lightly oiled griddle. The hot oil will create those crisp edges to your pancakes. Flip pancakes once air bubbles surface and pop, and the batter appears to firm up. This will make flipping easier. Keep first batches warm in a 200º oven.
Garnish with toasted walnuts and Blueberry Maple Syrup.
Button Mushrooms
EVOO
Dried Thyme
Salt and Pepper
Goat Cheese
Spinach
Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste. Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
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Fuji or other sweet Apples
Butter
Leeks
Apple Cider Vinegar
Apple Juice
Crème Fraiche
Salt and Pepper
Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
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8 Eggs – large
1/4 C. Milk. Cooking oil as needed
1 Avocado – sliced
1/4 C. Yellow bell pepper – small diced
1/4 C. Red and green bell pepper – small diced
1 Jalapeno pepper – seeded – finely diced
1/4 C. Onion – finely diced
1 T. Fresh cilantro – minced
2 tsp. Fresh parsley – chopped
Salt to season
Fresh ground black pepper to season
1 1/4 C. Spanish Manchego cheese – shredded
Sauté peppers and onions in a small amount of oil. Add cilantro and parsley, season with salt and pepper. Cook until tender. Reserve. Combine eggs and milk. Mix well and reserve. Heat a non-stick omelet or egg pan over medium heat. Portion beaten egg into pan. Stir in sautéed pepper and onion. Cook until set. Flip omelet and cook until done. Add sliced avocado and top with cheese. Fold omelet and turn out onto warm serving plates. Top with additional cheese and garnish with fresh cilantro sprigs. Repeat process to create 4 servings.  Spanish Manchego cheese is available in the specialty cheese section of most large grocery or food specialty stores.
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Smoked Salmon
Crème Fraiche
Capers
Pepper
Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
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3 large eggs
1/3 C. all-purpose flour
1/3 C. buckwheat flour (or 1/3 C. more all-purpose flour)
1 C. whole milk
About 2 T. melted butter
In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. Lift pan from heat and pour in 1/4 C. batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a wide spatula under crêpe edge to loosen. Turn crêpe over and fill immediately.
This recipe goes with Smoked Salmon Crêpes, Chicken-Pesto Crêpes, Spinach and Mushroom Crêpes, Leek and Apple Crêpes
Chicken-Pesto Crêpes
Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Leek and Apple Crêpes
Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Spinach and Mushroom Crêpes
Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste. Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
Smoked Salmon Crepes
Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.
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8 oz. light turkey sausage
5 C. frozen broccoli florets, thawed and drained (about 12-14 oz.); cut large florets in half
1/3 C. chopped green onions
1 1/2 C. shredded, reduced-fat sharp cheddar cheese (divided)
1 C. part-skim or low-fat ricotta cheese
4 large eggs, lightly beaten
1 C. egg substitute
1/4 C. fat-free half-and-half
1/2 tsp. garlic and herb salt-free seasoning (Mrs. Dash®) or garlic powder
1/2 tsp. black pepper (add more to taste)
1/4 tsp. salt (add more to taste — optional)
2 large ripe tomatoes, thinly sliced
Preheat oven to 350°F. Coat a 9×13-inch baking dish with canola cooking spray. Brown sausage in large, nonstick skillet over medium-high heat, breaking it into small pieces as it cooks, using a potato masher or spatula. Add browned sausage bits, broccoli florets, green onions, and 1/2 C. of cheddar cheese to a large bowl and toss to blend. Spoon into the prepared pan. Add 1/2 C. of the cheese, ricotta cheese, eggs and egg substitute, fat-free half-and-half, garlic seasoning, pepper, and salt to mixing bowl, and beat on medium until smooth. Pour mixture over the sausage and broccoli in pan. Sprinkle remaining cheese over the top of mixture in pan and arrange tomato slices on top. Cover with aluminum foil and bake for 45 minutes in preheated oven. Uncover and bake until cooked throughout (about 15 minutes more). Let stand for 10 minutes before serving.
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For The Filling:
6 slices bacon – cooked crisply and chopped coarsley (save 1 T. of the fat)
1/2 pound mushrooms – sliced thin
1 C. milk
1/3 C. heavy cream
1/4 C. all-purpose flour
3 T. unsalted butter
1 T. fresh chopped parsley leaves
Salt and pepper – to taste
Preheat oven to 200 degrees F. In a large heavy skillet, sauté (over medium high heat) the fresh mushrooms in 1 T. of bacon fat and 1 T. of butter for about 5 minutes. Remove skillet from heat. In a medium saucepan melt remaining 2 T. butter over medium high heat and whisk in flour. This is called “making a roux” – the basis for a sauce. Whisk this roux for about 3 minutes as it simmers. Add milk slowly and continue to whisk 5 more minutes or until roux is thickened and smooth. Add sautéed mushrooms, cream, parsley, bacon, salt and pepper and simmer 10 minutes, or until very thick. Remove filling from heat and allow to cool 5 minutes. To Prepare Crepes: Layout crepes and spread about 1/4 C. of filling over each one. Fold each crepe in quarters and transfer to an ungreased baking sheet. Warm in oven for about 10 minutes before serving. Spoon a little remaining sauce on the top of each and serve. Fresh mushrooms are a must for this recipe. Canned mushroom make it much too rich.
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4 scallions, chopped fine
1 T. unsalted butter
4 large eggs
2 ounces cream cheese, cut into bits and softened
In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through. Serves 2.
2 C. cubed cooked potatoes (2 medium)
1 small onion, chopped (1/4 C.)
1/4 C. chopped red bell pepper
4 eggs
1 T. chopped fresh basil leaves or 1 tsp. dried basil leaves
1/4 tsp. salt
1/8 tsp. ground red pepper (cayenne)
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.   Beat remaining ingredients until well blended; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.  The trick to fluffy, moist scrambled eggs is avoiding constant stirring and carefully lifting the cooked portions with a spatula.
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18 eggs
1/2 C. Flour
2 T. Sugar
1 lb. Cheddar cheese, shredded
1 lb. Cottage cheese — large curd
1/2 C. Butter
1 Onion — minced
12oz. Evaporated milk
10oz. Frozen Spinach — thawed
1 lb. Ham Cubes
1/2 tsp. Celery Seed
1/2 tsp. Dry Mustard
1/2 tsp. Bon appetit seasoning
1/2 tsp. Nutmeg
2 T. Flour
Sauté together ham, butter, onion, spinach, spices, and 2 tablespoons of flour; set aside. Whisk eggs, sugar, 1/2 cup of flour, and cheeses. Add ham mixture. Ladle into greased muffin cups. Bake for 30 minutes at 325F. Cool completely. Slide knife around each tart to loosen and remove from pans. Reheat on baking sheet at 325F for about 15 minutes. Makes about 30 tarts.
3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled, raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts
Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon and add to the egg zucchini mixture. Stir until well-blended, add nuts, and pour into two 9-x-5 x-3-inch loaf pans. Bake in a preheated 350 degree F oven for 1 hour. Cool on a rack.
8 eggs
1/2 tsp. salt
Black Pepper
1/4 C. Parmesan cheese
2 Medium zucchini, thinly sliced
2 T. Chopped parsley
2 T. Chopped fresh basil
1 T. Olive or salad oil
Beat eggs with salt and pepper. Stir in cheese, zucchini, parsley and basil. Pre heat broiler. In large skillet, heat oil, add eggs and cook undisturbed over low heat about 10 minutes. Carefully lift edge to check bottom. When bottom is golden brown, place skillet under broiler for 30 seconds, until top is golden. (wrap skillet handle in foil before broiling)
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2 strips smoked bacon, small dice
3 clove garlic, minced
2 C. milk
2 C. heavy cream
1/4 C. whole butter
1 C. grits
Salt and pepper
Render bacon in saucepot until crispy. Add garlic to pot and sauté for 20 to 30 seconds.  Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper.
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1/2 C. buckwheat flour (available at natural foods stores
1/2 C. all-purpose flour
2 tsp. double-acting baking powder
2 tsp. sugar
1 tsp. salt
1/2 stick (1/4 C.) cold unsalted butter cut into bits
2 large eggs
1 C. milk
1 1/2 C. blueberries
Vegetable oil for brushing the griddle
Pure maple syrup as an accompaniment
In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal. In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well. Let the batter stand for 5 minutes and stir in the blueberries. Preheat the oven to 200°F. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven. Serve the pancakes with the syrup.
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10 eggs
1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese
1 lb. shredded Jack cheese
1/2 C. melted butter
2 (4 oz.) cans diced green chilies
Preheat oven to 350 degrees. Beat eggs until light. Sift together flour, baking powder, and salt. Add to eggs. Add cottage cheese, Jack cheese and melted butter. Stir in chilies. Pour into greased Dutch oven. Bake for 35-45 minutes or until the top is golden brown and center is firm. Serve hot for breakfast, lunch or dinner.
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6 slices bacon
8 oz. fresh white mushrooms, sliced (about 2-1/2 C.)
1 C. sliced onion
1 C. sour cream
1/2 tsp. salt
1 tsp. oregano, ground
1/8 tsp. ground black pepper
4 large eggs
Preheat oven to 425 degrees F. In a large skillet over medium heat, cook bacon until crisp, about five minutes. Cool; crumble; set aside. Pour off excess bacon drippings from pan, leaving only about a tsp. Add mushrooms and onion; cook, stirring frequently, until liquids evaporate; set aside to cool. Beat eggs until smooth; add sour cream, eggs, salt, oregano and black pepper. Pour egg mixture into a greased pie pan. Scatter cooled mushroom mixture over eggs; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300 degrees F; continue to bake until center is set, about 10 minutes longer.
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1 pound chopped bacon
1 chopped onion
8 beaten large eggs
1 pound peeled and grated potatoes
2 3/4 C. Grated sharp cheddar cheese
1/2 tsp. black pepper
Preheat oven to 350 degrees. Grease a 9 x 13″ glass baking dish. Cook bacon and onion until bacon is crisp. Drain well. Combine eggs with potatoes and cheese. Mix in bacon. Pour, evenly, into baking dish. Bake about 45 minutes or until center is set. Serves 6 to 8.
1 T. butter
1/4 C. sliced green onions including some tender green tops
1/4 C. (about 2 ounces) chopped prosciutto
2 ounces chopped mushrooms
6 large eggs
1 T. dry white wine
1 T. chopped fresh basil or 1/2 tsp. dried basil
3 T. chopped parsley
Freshly ground pepper
1/4 C. grated Mozzarella cheese
In a large ovenproof skillet over medium heat, melt butter. Add onions, prosciutto and mushrooms and sauté until prosciutto is crisp and vegetables are tender, about 5 minutes. Preheat broiler. In a bowl, whisk together eggs, wine, basil, parsley and pepper to taste. Pour egg mixture over vegetable-prosciutto mixture. Reduce heat to medium-low, cover, and cook until eggs are set and top is almost dry, 10 to 12 minutes. Sprinkle with Mozzarella cheese. Broil until puffy and cheese is melted, about 1 minute. Cut into wedges and serve from skillet or slide onto a warm plate.
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2 1/2 c. flour
1/4 tsp. black pepper
2 tsp. baking powder
1/4 tsp. salt
8 T chilled butter, cut into 8 pieces
2 T olive oil
2 large eggs
1/2 c. milk
1 1/4 lbs of bacon
3 green onions, finely chopped
1 large egg, lightly beaten with a T. of water
Begin by frying the bacon until crisp. I like to bake mine on an aluminum foil lined cookie sheet, with sides, in a 400 degree oven for about 15 minutes, flipping the bacon once. The foil makes the grease very easy to clean up and I don’t have to fuss over a frying pan. Once the bacon has cooled slightly, chop it into small pieces [doesn’t have to be perfect but maybe aim for 1/2″ square pieces]. In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, pepper, baking powder, and salt on low speed. Add the butter chunks until the mixture resembles a coarse meal. In a small bowl, whisk together the olive oil, eggs and milk. Slowly pour the liquid mixture into the dough and mix until just combined. Add in the green onions and bacon and mix until combined. You could also do this in a food processor but be sure to turn the dough out into a bowl before adding the green onion and bacon. Mix the bacon and green onion in by hand because the processor blade would get rid of the yummy chunks. Turn the mixture out onto a lightly floured surface. Divide the dough into 4 pieces. Roll each section into a log measuring 7 inches long and at least an inch thick. Wrap each log in plastic wrap and refrigerate for at least 30 minutes. In the last 10 minutes before removing the biscotti from the fridge, preheat the oven to 350 degrees. Remove the biscotti logs from the fridge and place the logs on a lightly oiled baking sheet. The logs will not grow that much during baking, so they can be placed pretty close together. Brush the top of each log with egg wash and bake for approximately 25 minutes until light brown and firm to the touch. Remove the logs from the oven and let cool on a wire rack for at least 15 minutes. Decrease the oven temperature to 300 degrees. After the logs have cooled, slice them crosswise [you can also slice on a diagonal for longer biscotti] with a serrated knife into 1/2 inch thick slices. Place the slices on top of a wire rack resting in a baking sheet [this way the heat will circulate around the biscotti]. Bake for approximately 30 minutes until the biscotti have dried and turned golden brown. Once cool, the biscotti will keep in an airtight container for about a week. Serve with your favorite soup, dunk in your fave dip or eat like delicious crackers!
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1 ½ C. Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
¼ C. Sugar
2 Eggs
1 C. Milk
½ tsp. Vanilla
4 T. melted Butter
12 medium Strawberries
2-3 T. Sugar
Sift together all dry ingredients into a medium size bowl.  Preheat oven to 375. Place muffin papers in tin.  Breaks eggs into a second bowl. Add milk, vanilla and melted butter. Whisk about 20 times. Pour milk mixture into the flour mixture. Mix with the spoon “until the flour is all goneâ€. Fill muffin papers halfway (use a ¼ C measure). Roll a strawberry in sugar the put it in the center of the muffin, pushing it down into the batter. Bake 15 to 20 minutes, or until a toothpick inserted all the way down comes out clean. Remove from pan to cool and let sit at least 10 minutes before eating.
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Cranberry Sauce:
1 1/2 cups (170 grams) fresh or frozen cranberries
3/4 cup (150 grams) granulated white sugar
1 tablespoon orange juice or water
1 tablespoon grated orange zest
Muffin Batter:
2 cups (280 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (240 ml) milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter, melted and cooled
Orange Zest
Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Butter well or spray, with a non stick vegetable spray, 12 muffin tins. Cranberry Sauce: In a medium sized saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dissolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter. Muffin Batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter. Add the milk and egg mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked.   Evenly divide the cranberry mixture among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 2 minutes, and then invert them onto a cooling rack so the cranberry topping is face up.
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1 C. all-purpose flour
1 C. whole-wheat flour
3/4 C. brown sugar
3/4 C. low-fat milk
1/2 C. applesauce
1/2 C. vegetable or canola oil
1/2 C. oats – quick or old fashioned
1/3 C. pistachio nuts – finely chopped
1 large egg – lightly beaten
1 T. baking powder
1/2 tsp. salt
For Topping (just mix togeter):
1/4 C. pistachio nuts – finely chopped
3 T. brown sugar
Preheat oven to 400 degrees. Prepare 12 muffin C. with papers or generous coating of cooking spray. In a large mixing bowl, sift together the flours, sugar, oats, nuts, baking powder and salt. In a separate bowl, mix together milk, applesauce, oil and egg. Add wet ingredients to dry ingredients and mix until just moistened. Fill prepared muffin C. a little more than 3/4 full. Sprinkle topping evenly over each muffin. Bake for about 20 minutes until golden brown. Stick a toothpick in the center of one of the muffins. If it comes out dry, the muffins are done. If there’s a little batter stuck to it, you need to cook the muffins longer. Allow muffins to cool before serving.
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1/4 C. Egg substitute
1/4 C. Skim milk
1/4 tsp. Grated orange zest
Vegetable cooking spray
1 tsp. Butter
4 oz. (4 slices) bread
1 tsp. Powdered Sugar
1/4 C. Orange juice
1 1/2 tsp. sugar
1 tsp. cornstarch
1/4 tsp. grated orange zest
1/8 tsp. vanilla
1/2 C. Orange sections
In a shallow dish, whisk together egg substitute, skim milk, and grated orange rind. Coat a large nonstick skillet with cooking spray. Add butter; place over medium heat until butter melts. Dip bread slices (one at a time) into egg substitute mixture, coating well. Place bread slices in skillet; cook until browned on both sides (about 3 minutes per side). Sprinkle with powdered sugar and orange sauce. In a small saucepan, stir together the orange juice, cornstarch, and sugar. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Stir in orange rind, vanilla, and orange.
 
1 C. chopped cranberries
1/3 C. honey
1/4 C. margarine, or shortening
1/4 C. honey
1 egg
1/2 C. milk
1 orange rind, grated
2 C. all-purpose flour
1 T. baking powder
1 tsp. salt
Mix cranberries with 1/3 C. honey. Cream margarine and remaining honey, until light and fluffy. Add egg and beat thoroughly. Stir in cranberry mixture, milk and orange rind. Sift together dry ingredients; add to the cranberry mixture and stir until just combined. Batter should be lumpy. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 400 degrees F. for 15 to 18 minutes.
6 slices lean back bacon
1 medium onion, peeled and diced
1 1/2 C. self-rising flour
1/2 tsp. baking powder
1/2 C. cheddar, grated
12 oz canned corn, drained
2/3 C. milk
2 eggs
5 T. olive oil
Preheat the oven to 400 degrees F. Line a muffin pan with paper muffin cases. Trim any fat off the bacon slices and then cut into squares. Place in a small skillet, add the onion, and gently fry for 5-10 minutes until well cooked. Place the flour and baking powder in a bowl and mix. Stir in the cheese and corn. In another bowl whisk the milk, eggs, and oil together. Add this mixture to the flour mixture, then add the onion and bacon. Stir to combine but do not overmix. Spoon into the muffin cases and bake for 15 minutes until firm to touch. Cool on a wire rack.
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2 C. Grated zucchini, drained
1/2 C. finely chopped parsley
1/2 C. freshly grated Parmesan
1 clove minced garlic
1/4 C. olive oil
3 eggs, beaten
salt, pepper
3/4 C. packaged biscuit mix
Mix together zucchini, parsley, cheese, garlic, and olive oil. Stir in eggs and season w/salt & pepper. Blend in biscuit mix until smooth. Spread in greased 8-1/2″ round or 9″ square dish. Bake 350 deg. 35-40 min. Cut in wedges or squares.