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Category: Breakfasts

Spinach and Mushroom Crêpes

Spinach and Mushroom Crêpes

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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Leek and Apple Crêpes

Leek and Apple Crêpes

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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Avocado, Manchego Cheese Omelet

Avocado, Manchego Cheese Omelet

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 Crêpes

Smoked Salmon Crêpes

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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Basic Buckwheat Crepes

Basic Buckwheat Crepes

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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Broccoli and Turkey Sausage Brunch Casserole

Broccoli and Turkey Sausage Brunch Casserole

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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Bacon and Mushroom Crepes

Bacon and Mushroom Crepes

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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Eggs with Cream Cheese & Scallions

Eggs with Cream Cheese & Scallions

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.

 

Basil-Vegetable Scramble

Basil-Vegetable Scramble

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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Florentine Ham & Cheese Tarts

Florentine Ham & Cheese Tarts

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.

 

Zucchini Bread

Zucchini Bread

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.

 

Zucchini Frittata

Zucchini Frittata

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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Bacon & Garlic Grits

Bacon & Garlic Grits

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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Blue Buck Pancakes

Blue Buck Pancakes

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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Egg Chili Puff

Egg Chili Puff

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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Bacon Mushroom Frittata

Bacon Mushroom Frittata

Bacon Mushroom6 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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Potato & Bacon Pie

Potato & Bacon Pie

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.

Frittata Saltimbocca

Frittata Saltimbocca

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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Bacon and Green Onion Biscotti

Bacon and Green Onion Biscotti

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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Hide and Seek Muffins

Hide and Seek Muffins

strawberrymuffins11 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 gone”.  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 Upside-Down Muffins

Cranberry Upside-Down Muffins

Cranberry Upside-Down MuffinsCranberry 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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Pistachio Muffins

Pistachio Muffins

Pistachio Muffins1 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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Orange French Toast

Orange French Toast

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.

 

Cranberry Muffins

Cranberry Muffins

 Cranberry Muffins1 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.

 

Corn and Bacon Muffins

Corn and Bacon Muffins

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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Zucchini Puff

Zucchini Puff

zucchini2 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.

 

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins

Orange Poppy Seed Muffins3 C. Flour

21/4 C. Sugar

11/2 tsp. Baking powder

11/2 tsp. Salt

1/4 C. Poppy seeds

3 Eggs

1 C. Sour cream

1/2 C. Vegetable oil

1 1/2  C. Orange juice

2 tsp. Orange extract

 

Stir together flour, sugar, baking powder, salt and poppy seeds and set aside. Whisk eggs, sour cream, oil, orange juice and extract and add dry ingredients just until moistened. Divide batter into 24 greased muffin C. Bake at 350 degrees for 25 to 30 minutes or until golden brown.

 

Sausage and Cheese Breakfast Cups

Sausage and Cheese Breakfast Cups

4 oz. turkey sausage or crumbled turkey bacon

1/2 green bell pepper, chopped

1/4 onion, chopped

5 large eggs

1 can (12 oz.) sliced  mushrooms, drained

1/2 C. (2 oz.) shredded reduced-fat Cheddar cheese

 

Preheat the oven to 350 deg F. Coat a 6-C. nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink.  Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes, or until the egg is set.

 

Yield: 6 servings

Calories: 140

Fat: 9g

Fiber: 1g

 

Fried Not-So-Green Tomatoes

Fried Not-So-Green Tomatoes

Freshly cooked bacon and the rendered bacon fat

A large green tomato that shows tinges of pink

Salt, pepper and flour

Brown sugar

1/2 C. light cream or half and half

 

Slice a thin slice off the top and bottom of the tomato and remove the core. Slice into half inch slices. Salt and pepper each slice and dredge in flour. Fry in enough hot bacon fat to cover the skillet. Turn tomatoes over and sprinkle with brown sugar. Brown, flip again, and sprinkle with more sugar. Each side of the tomato will be cooked twice and the brown sugar should caramelize. Remove tomatoes from pan and leave about 1 T. bacon fat. (Sometimes you will have to add an extra T. of fat because the tomatoes will have soaked up the fat in the pan.) Add a tsp.  or two of flour and cook and stir a minute or so. Stir in half a C. of cream and bring to a boil. Season, pour gravy over tomatoes, and serve with the bacon. Note: Use fairly high heat and watch closely. The tomatoes will turn to mush if the browning process takes too long.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Icebox Bran Muffins

Icebox Bran Muffins

5 C. all-purpose flour

3 T. plus 1 tsp. baking soda

1 T. kosher salt

1 C. vegetable shortening

2 C. sugar

4 large eggs

2 C. All-Bran cereal

2 C. boiling water

1 quart buttermilk

4 C. bran flakes

2 C. raisins

Nonstick vegetable spray

 

In a large bowl sift together the flour, baking soda, and salt. In a small bowl whisk the eggs. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, sugar, and whisked eggs.  In another large bowl, mix the All-Bran with the boiling water and let sit for 1 minute.  Add the buttermilk to the All-Bran mixture, then add the egg mixture and fold in the flour mixture. Stir in the bran flakes and raisins with wooden spoon. Cover the bowl with plastic wrap and chill in the refrigerator overnight. Preheat the oven to 375ºF. Lightly coat the muffin tins with vegetable spray and, using a disher, scoop the batter into the muffin tins. Place in the middle rack of the oven. Turn the heat up to 400ºF and bake for 20 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool before taking them out of the tins.

 

Yield:

Calories:

Fat:

Fiber:

Pennsylvania Maple Granola from the Back Door Bakery

Pennsylvania Maple Granola from the Back Door Bakery

7 1/2 C. organic rolled oats

1/2 C. dry soy milk powder

1 C. shredded coconut

2 C. toasted almonds or walnuts

1 2/3 C. sunflower seeds

1/2 C. sunflower oil

1 C. maple syrup

1 T. vanilla

 

Combine dry ingredients in large bowl, combine liquid ingredients in small bowl them combine and place in large shallow baking pan and bake at 300° for 1 hour tossing every 15 minutes or so until golden brown. Granola will crisp up as it cools. Store in a gallon jar also freezes well. You can add any dried fruit if you wish after baking.

 

Yield:

Calories:

Fat:

Fiber:

Crisp Bacon Muffins

Crisp Bacon Muffins

8 Bacon slices

1 1/3 C. Cake flour

1 1/2 T. Sugar

1 tsp. Salt

21/2 tsp. Baking powder

1 Egg

3/4 C. Milk

1 T. Bacon fat

 

Sauté bacon until crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes.

 

SBD Greet-the-Sun Breakfast Pizzas

SBD Greet-the-Sun Breakfast Pizzas

5 tsp. extra-virgin olive oil, divided

4 oz. packed spinach (4 C.)

2 (6-inch) whole-grain pitas, halved horizontally

2 large plum tomatoes, thinly sliced

4 large eggs

1⁄4 tsp. salt

1⁄4 tsp. freshly ground black pepper

2 oz. reduced-fat feta cheese, crumbled (1⁄3 C.)

Preheat oven to 450°F. In a large nonstick skillet, heat 1 tsp. of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. Brush inside of each pita round with 1 tsp. oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

 

Yield:

Calories:

Fat:

Fiber:

 

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

1-1/2 C. (7 1/2 oz/235 g ) unbleached all-purpose flour

1 C. (5 oz/155 g) whole-wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1 C. (8 oz/250 g) butternut squash or pumpkin puree

1/2 C. (3 1/2 oz/105 g) packed light brown sugar

1/2 C. (4 oz/125 g ) plain nonfat yogurt or buttermilk

1/4 C. (2 fl oz/60 ml) frozen orange juice concentrate, thawed

1 egg, lightly beaten

1 T. grated orange zest

1 T. canola oil

3/4 C. (3 oz/90 g) dried cranberries

 

Lightly coat an 8 1/2-by-4 1/2 (21.5-by-10-cm) loaf pan with vegetable oil spray. In a large bowl, mix together the flours, baking powder, baking soda, salt, and cinnamon. In a blender or food processor, combine the squash or pumpkin puree, brown sugar, yogurt or buttermilk, orange juice concentrate, egg, orange zest, and canola oil and process until smooth. Make a well in the center of the flour mixture and add the squash or pumpkin mixture. Stir just until blended; do not overmix. Stir in the cranberries and scrape the batter into the prepared loaf pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5 minutes; turn out onto a wire rack and let cool completely. Cut into thin slices to serve.

Autumn Pancakes with Spiced Apples

Autumn Pancakes with Spiced Apples

1 package (10 oz.) frozen Cooked Winter Squash — thawed in refrigerator overnight or for 12 hours

2 eggs

1 1/4 C. milk

1 1/2 C. flour

1/4 C. sugar

1 T. baking powder

2 tsp. cinnamon

1 can (21 oz.) Cinnamon and Spice Apple Pie Filling

 

In large bowl, blend squash, eggs, and milk.  Sift together flour, sugar, baking powder, and cinnamon; add to squash mixture stirring just until blended but still slightly lumpy.  Pour about 1/3 C. batter onto a hot, lightly greased skillet and cook until golden brown.  Makes about 12 pancakes.  Heat pie filling in microwave 2 to 3 minutes on HIGH; stirring halfway through. Serve hot over warm pancakes.

Mandarin Orange Muffins

Mandarin Orange Muffins

1 1/2 C. flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. allspice

1/4 tsp. nutmeg

1/2 C. sugar

1/3 C. margarine

1 egg, lightly beaten

1/4 C. milk

10 oz. can mandarin orange, drained

 

Sift flour and other dry ingredients together. Cut in margarine. Combine egg and milk and add to dry ingredients, mix until moistened. Fold in orange pieces and break them up. Fill greased muffin tins 3/4 full. Bake at 350 F for 20 to 25 minutes. Remove from muffin tins while still warm. Dip tops in melted butter and sugar-cinnamon mixture.

 

Yield:

Calories:

Fat:

Fiber:

 

Berry Flax Meal Smoothie

Berry Flax Meal Smoothie

1/2 C. frozen strawberries

1 C. soy milk

1/2 banana

2 T. flax seed meal (blend whole seeds into a powder)

Handful of ice cubes

 

Process in a blender and drink right away.

 

Yields:

Calories:

Fat:

Fiber:

 

Baked Doughnuts

Baked Doughnuts

1 1/3 C. warm milk, 95 to 105 degrees (divided)

1 packet active dry yeast (2 1/4 tsp. s)

2 T. butter

2/3 C. sugar

2 eggs

5 C. all-purpose flour

A pinch or two of nutmeg, freshly grated

1 tsp. fine grain sea salt

1/2 C. unsalted butter, melted

1 1/2 C. sugar

1 T. cinnamon

 

Place 1/3 C. of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast.  Stir the butter and sugar into the remaining C. of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few T. at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball. Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size. Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don’t have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes. Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around  While the doughnuts are baking, place the butter in a medium bowl.  Place the sugar and cinnamon in a separate bowl. Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.

 

Yield:

Calories:

Fat:

Fiber:

 

Fruit Dutch Baby

Fruit Dutch Baby

1/3 cup butter or margarine

2 medium apples or 1/2 cup peaches or 1 thinly sliced banana

2 teaspoons cinnamon – 3 Tablespoons sugar

4 eggs – 1 cup milk – 1 cup flour

Preheat oven to 425°F. Put butter into a 3 to 4 quart frying pan and place in oven to melt. While butter is melting, prepare fruit, then cut them into thin slices. Remove the pan from the oven and add cinnamon and sugar to the melted butter. Stir in the sliced apples. Return pan to oven for about 3 minutes. Put the eggs and milk into a blender and whip at high speed for 1 minute. Set the blender to low speed and slowly add the flour until well blended. Remove the pan from oven and pour egg batter over the butter and fruit. Bake for 20-25 minutes or until the pancake is raised and golden brown. Cut in wedges and dust with powdered sugar. Serve immediately.

 

Yield:

Calories:

Fat:

Fiber:

Italian Zucchini Frittata

Italian Zucchini Frittata

Italian Zucchini Frittata4 C. Grated Zucchini

2 T. Chopped Onion

1/2 tsp. Chopped Garlic

4 Eggs

2 T. Skim Milk

1/2 tsp. each Oregano and Basil

1/4 tsp. each Salt and Pepper

2 T. Parmesan Cheese

 

Spray a 10″ oven safe skillet with a non-stick coating.  Sauté first three ingredients until zucchini is tender, pouring off any liquid.  Meanwhile, mix eggs, milk and seasonings (except cheese). Add to the zucchini and cook until eggs begin to set.  Top with parmesan cheese.  Broil until top is golden.

 

Yield:

Calories:

Fat:

Fiber: