3 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 1/2Â 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.
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. Â 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
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. Â 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.
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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.
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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.
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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.
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
1â„4 tsp. salt
1â„4 tsp. freshly ground black pepper
2 oz. reduced-fat feta cheese, crumbled (1â„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.
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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.
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.
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.
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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.
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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.
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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.
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4 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.
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2 eggs
1/2 C. Milk
1 tsp. Vanilla
3 T. All purpose flour
1/8 tsp. Salt
3 tsp. Butter
6 slices thick sliced French bread
1 T. Powdered sugar
On the side: Butter and pancake syrup.
Beat the eggs in a large shallow bowl. Add the milk, flour, and salt to the eggs. Beat the mixture with an electric mixer. Be sure all the flour is well combined. Heat a large skillet over medium heat. When the surface is hot, add about 1 tsp butter. Dip the bread one slice at a time into the batter, be sure to coat each side well. Drop the bread into the hot pan, as many as will fit comfortably at one time. Cook for 2-3 minutes per side or until surface is golden. Cut slices diagonally in two, arrange halves on plate, overlapping. Sprinkle with powdered sugar. Serve butter and syrup on the side.
1 1/2 C. Milk
1 C. Flour
2 Eggs
1 T. Oil
Combine all ingredients with 1/4 tsp. salt. Beat with rotary beater until well-mixed. Heat a lightly greased 6†skillet. Remove from heat. Spoon in 2 T. crepe batter and tilt skillet to spread. Return to heat, brown on one side only. Invert pan over paper towels and remove crepe. Repeat until batter is gone, greasing skillet occasionally. You can omit salt and use 2 T. sugar for desert crepes.
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.
1 tsp. extra virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 package (10 oz.) frozen spinach, thawed and well drained
2 large eggs
3 egg whites
1/3 C. evaporated skim milk
1/2 C. shredded low-fat mozzarella cheese
Heat the oil in a skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 – 7 minutes, until the egg mixture is almost set on top. Sprinkle with the cheese. Serve with salsa.
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1-1/2 lb. ground pork sausage meat
3 T. olive oil
1 head garlic, peeled and chopped fine
Gray salt
Freshly-ground pepper
1/3-C. white wine
4 slices Monterrey Jack cheese
Divide sausage meat into 8 equal pieces and form into patties. Set aside. Heat a T. of oil in a small saucepan over low heat. Add garlic, salt and pepper and sauté very slowly to avoid browning. Stir often. After 3 minutes, add white wine and let simmer slowly until wine has evaporated and garlic is very soft. If necessary, add a little more wine to keep garlic from browning. Remove from heat and mash slightly with a fork. Place half the sausage patties on a work surface and spread with the garlic mixture. Place the remaining sausage patties on top and pinch ends to seal garlic mixture inside. Pre-heat oven to 375 degrees F. Sear sausage patties on a grill pan or skillet on both sides. Cook for about 10 minutes and top with a slice of jack cheese. Keep warm.
Yield:
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2 Egg Whites
1 Large Egg
1-3/4 C. Gold Medal Enriched Flour
1 C. Mashed Banana
1-1/4 C. Blueberries
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
5 tsp. Salted Butter
1/2 C. Sugar
Preheat oven to 350°F. Sift flour, salt, baking soda and baking powder together in mixing bowl. Set aside. In a large mixing bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs and whites one at a time. Slowly add part of the flour mixture to butter mixture and mix thoroughly. Add part of the mashed banana mixture and mix well. Repeat process with flour and bananas until all is mixed together. Gently stir in fresh blueberries. Transfer to a greased 9″x5″ loaf pan. Bake 65-70 minutes. Remove from pan and cool before serving.
Yield:
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1 Medium Egg
3/8 C. Raw English Walnuts-Chopped
1-1/4 C. Flour
1-1/2 C. Skim Milk
1 C. Mashed Banana
1 tsp. Baking Powder
1 tsp. Baking Soda
1 pinch Salt
1 T. Clover Honey
Combine flour, baking powder, baking soda, salt and chopped nuts. In a smaller bowl, combine egg, honey, mashed banana and milk. Wisk together. Add liquid to dry ingredients. Stir until blended. Pour batter onto hot, lightly oiled griddle or electric fry pan. When bubbles appear in batter, turn over pancakes. Cook until golden brown.
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1¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon kosher or coarse salt
8 tablespoons (1 stick) unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 large very ripe bananas, peeled and mashed (about 1 cup)
½ cup buttermilk, heavy (whipping) cream, or sour cream
½ teaspoon grated orange zest, or ½ teaspoon ground cinnamon (optional)
1â„3 cup mini chocolate chips (optional), for sprinkling on top
Preheat the oven to 350°F. Pop paper liners in the cups of a regular-size 12-muffin tin. Place the flour, baking soda, and salt in a small bowl and whisk to mix. Set the flour mixture aside. Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes. Add the eggs one at a time, then add the vanilla. Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using. Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated. At the end the batter should be barely blended (it will be thick). Fill each muffin cup liner three quarters full of batter. Sprinkle mini chocolate chips evenly over the tops of the muffins, if using. Bake the muffins until they spring back when pressed lightly in the center and a toothpick inserted into the center of a muffin comes out clean, 23 to 27 minutes. Let the muffins sit in the muffin tin on a wire rack for 5 minutes, then gently turn them out of the tin and let them cool upright on a wire rack.  Serve warm or at room temperature.
Variation – Banana Bread : Preheat the oven to 350°F. Pour the batter into a 9 by 5–inch loaf pan that has been greased with butter or sprayed with nonstick cooking spray. Sprinkle the chocolate chips on top, if desired. Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes. Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.
from Mom 100 Cookbook
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1/2 C. butter or margarine, softened
3/4 C. sugar, divided
2 large eggs
4 C. all-purpose flour, divided
2 1/2 T. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 C. buttermilk
1 C. fresh raspberries
1 C. fresh blueberries
Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 C. sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3 3/4 C. flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Toss raspberries and blueberries with remaining 1/4 C. flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining 1/4 C. sugar. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks. Yield: 2 dozen.
5 slices turkey bacon (nitrate-free)
nonstick cooking spray
6 egg whites, beaten
1 small tomato, cored, seeded, and chopped
4 6-inch low-carb tortillas
1/2 C. low-fat shredded cheddar cheese
2 C. salsa for garnish
Place the bacon between two paper towels on a paper plate. Microwave on high 4 to 5 minutes, or just until the bacon is crisp. Break into pieces. Spray a skilÂlet with nonstick cooking spray and heat on medium. Scramble the egg whites in the skillet until almost done. Add the tomato and bacon. Cook 30 secÂonds to 1 minute. Heat the tortillas for 10 seconds in the microwave, or you can warm them in a pan for a minute or two. Spoon the egg scramble equally into the center of the tortillas. Sprinkle low-fat cheese on top. Fold burrito-style. Serve immediately with salsa to taste.
Yield: 4 servings
Calories: 150
Fat:
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Pancakes
Banana
Chocolate Chips
Blueberry Compote
2 tsp. Smart Balance butter spread
1/2 C. onion, sliced
1/2 C. red bell pepper, sliced
1/2 C. zucchini, sliced
2 small plum tomatoes, diced
1 tsp. fresh basil, chopped
1 pinch fresh ground black pepper
1/2 C. liquid egg substitute
1/2 C. 1% fat cottage cheese
1/4 C. fat-free evaporated milk
3/4 oz. reduced-fat monterey jack cheese, shredded
Coat an ovenproof 10″ skillet with cooking spray and place over medium low heat until hot. Melt the Smart Balance in the skillet. Add the onion, bell pepper, and zucchini and sauté over medium low heat until the vegetables are lightly browned, 2-3 minutes, and remove from heat. Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium low heat until bottom is set and the top is still slightly wet, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.
Yield:
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For candied orange zest
2 Navel Oranges
3/4 C. Sugar
For Bread
2/3 C. Sugar
3 C. All-purpose flour 21/4 tsp. Baking Powder
1/2 tsp. Salt
1 lg. Egg
1 C. Milk
3/4 stick (6T.) Unsalted butter, melted and cooled
Make the candied orange zest: Cut oranges lengthwise into eighths and peel, reserving flesh for another use. With a sharp knife remove white pith, leaving zest. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine.
Preheat oven to 375°F. and lightly grease and flour a loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.
2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg
1/3 cup all-purpose flour (use graham flour for a nice taste!)
1/2 tsp baking powder
1/4 cup milk (or more)
Mix sweet potatoes in a mixing bowl with egg. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tbsp butter. The mixture should have the consistency of thick, lumpy sauce like an “instant” pancake mix Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Freezes Well!
Yield:
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3 lg. Eggs
1 C. Milk
8-10 oz. semi-soft Cheese, cut into 1/8†thick slices (sage, fontina,Port Salut, or Meunster)
4 thin slices Red Onion
4 lg. Slices Prosciutto
8 slices toothsome Bread, cut ¼†thick
4 T. unsalted Butter
Beat egg and milk together in a shallow soup plate; set aside. Place 1 slice cheese, 1 slice onion and 1 slice ham on each of four slices bread. Top each with remaining sliced cheese and finally with another slice of bread. Carefully dip each sandwich into egg mixture and soak bread well. Heat 2 T. butter in a large nonstick skillet over medium heat. Reduce heat to low and fry until brown, about five minutes. Carefully turn over and fry the other side, about five minutes more. Keep warm until serving.
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1 C. All-purpose flour
2 Eggs
1 C. Milk
1/2 tsp. Salt
Freshly Ground black pepper
1 lb. Small, fresh pork sausages
To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy. Refrigerate the batter for at least 1 hour. Place the sausages side by side in a heavy 10 to 12 inch (25 to 30 cm) skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons (30 ml) of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches (15×25 cm) and 2 inches (5 cm) deep, and moisten them with 2 tablespoons (30 ml) of their drippings. Keep them at least an inch (2.5 cm) apart. Then pour the batter over them and bake in the middle of a preheated 400F (200C) oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown.
1 Medium Egg
3/8 C. Raw English Walnuts-Chopped
1-1/4 C. Flour
1-1/2 C. Skim Milk
1 C. Mashed Banana
1 tsp. Baking Powder
1 tsp. Baking Soda
1 pinch Salt
1 T. Clover Honey
Combine flour, baking powder, baking soda, salt and chopped nuts. In a smaller bowl, combine egg, honey, mashed banana and milk. Wisk together. Add liquid to dry ingredients. Stir until blended. Pour batter onto hot, lightly oiled griddle or electric fry pan. When bubbles appear in batter, turn over pancakes. Cook until golden brown.
2 Egg Whites
1 Large Egg
1-3/4 C. Gold Medal Enriched Flour
1 C. Mashed Banana
1-1/4 C. Blueberries
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
5 tsp. Salted Butter
1/2 C. Sugar
Preheat oven to 350°F. Sift flour, salt, baking soda and baking powder together in mixing bowl. Set aside. In a large mixing bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs and whites one at a time. Slowly add part of the flour mixture to butter mixture and mix thoroughly. Add part of the mashed banana mixture and mix well. Repeat process with flour and bananas until all is mixed together. Gently stir in fresh blueberries. Transfer to a greased 9″x5″ loaf pan. Bake 65-70 minutes. Remove from pan and cool before serving.
2 C. Original Bisquick Mix
1/2 C. canned pumpkin puree
1/4 C. vegetable oil
1/4 C. sugar
14 C. milk
1 T. pumpkin pie spice
1 tsp. cinnamon
1 egg
1/2 C. chopped pecans
1/2 C. raisins
Heat oven to 400° and grease bottoms of 12 muffin cups (regular size). Combine all ingredients except raisins and nuts. Stir just until batter is moistened. Stir in raisins and nuts. Fill prepared muffin C. 1/2 to 3/4 full. Bake for 15 to 20 minutes, until golden brown. Remove from pan, sprinkle with powdered sugar or cinnamon sugar, and serve warm.
Yield:
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4 large eggs, separated
4 T. sugar
1 C. park-skim ricotta cheese
3 T. butter-melted
1 T. fresh lemon juice
2 tsp. grated lemon peel
1/2 C. all-purpose flour
2 to 3 tsp. canola oil
1 C. vanilla fat-free yogurt
Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. Beat in 2 T. of the sugar until the egg whites hold stiff peaks, being sure not to over beat them. In a large bowl, whisk together the egg yolks, the remaining 2T of sugar, ricotta cheese, butter, lemon juice and lemon peel. Gently fold in the flour until just combined. Fold the beaten egg whites into the ricotta mixture in three additions until just incorporated. Preheat the oven to 200F. Lightly oil a large nonstick skillet or griddle with 1 tsp. of the oil and heat over medium heat. When the skillet is hot, add the batter in 1/4 cupfuls and cook until lightly browned and puffed, 2 1/2 to 3 minutes. Turn the pancakes and cook until the bottoms are golden brown, 1-2 minutes longer. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter and oil. Serve the pancakes topped with 1/4 C. of yogurt; bananas and pecans are optional.
3/4 C. Milk
2 T. melted butter
1 egg – beaten
1/2 C. corn kernels
1 C. flour
2 tsp. baking powder
2 T. sugar
1/2 tsp. salt
6 slices bacon
Maple syrup for topping
Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour, baking powder, sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten. Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter. Ladle 1/4 C. of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Serve with maple syrup.
2 C. dry pancake Mix
1 tsp. ground cinnamon
2 eggs
1 C. applesauce
1 tsp. lemon juice
1/2 C. milk
In a large bowl, stir together pancake Mix and cinnamon. Make a well in the center of the pancake Mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 C. for each pancake. Brown on both sides and serve hot.
8oz. Cream cheese, softened
4oz. Ricotta cheese
5 T. Sugar
1 T. Milk
2 Apples, peeled, cored, and sliced
1/4 tsp. Cinnamon
1/4 C. Brown sugar
1 T. Flour
1 T. Butter
1/2 C. Shredded sharp cheddar cheese
4 balls, approximately 1/2 cup each, pizza dough, bread dough or hot roll dough (your choice).
Mix cream cheese with ricotta cheese, 2 tablespoons of the sugar and milk until completely smooth. Set aside. Toss apples, cinnamon, and remaining sugar and set aside. Combine flour, softened butter, brown sugar and cheddar cheese by hand until mixture is crumbly. Set aside. Roll out each dough ball until roughly 7 inches in diameter. Place on a baking sheet. Divide cream cheese mixture into 4 portions and spread over the top of each pizza. Next spread 1/4 of apple mixture over pizza, and top with cheddar cheese mixture. Bake in a pre-heated 500 degree oven until brown and bubbly, 8 – 10 minutes. Serve immediately.
2 large Red or Golden Delicious apples – peeled and sliced into 1/4 inch wedges
8 large eggs
1/2 C. (4 oz. s) Brie cheese – thinly sliced (melts better)
2 green onions – finely sliced
2 T. butter
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 dash vanilla extract
Preheat oven to 200 degrees.
Place apple slices in a microwave-safe container. Top with 1/2 of the butter. Sprinkle the nutmeg on top of that. Microwave on high for 3 minutes – stirring once halfway through the cooking time. In a medium bowl, beat the eggs with the vanilla and salt. Melt 1/2 of remaining butter in a skillet set to medium-high heat. Pour half of the egg mixture into the skillet. Cover and cook until set. Place this – the bottom half of the omelet – on a cookie sheet. Place apple wedges evenly on top. Sprinkle onion evenly over the apples. Place cheese evenly on top of that. Place in preheated oven. Cook remaining egg mixture in skillet as described above. Remove bottom of omelet from the oven and carefully slide it onto a serving platter. Place egg layer from the skillet on top of the bottom of the omelet from the oven. Garnish with a little ground nutmeg and cut into wedges to serve. Make sure you use a sweeter apple for this one.
4 eggs
2 C. sugar
2 C. milk
2-3 C. Craisins
1 C. vegetable oil
4 C. stirred flour
4-1/2 tsp. baking powder
Preheat oven to 350 degrees. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add Craisins all at once. Stir gently but do not over mix. Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of C. s. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18 to 24 muffins.
2 eggs
1/2 C. Half & Half
1 tsp. sugar
1/4 tsp. salt
2 tsp. Amaretto
3 tsp. butter or margarine
6 slices brioche or egg bread
In a shallow dish, whisk together all ingredients except bread. Working two slices at a time, place bread into dish. Let soak for about 1 minute, flip and let other side soak. Heat a large skillet over medium heat. Add 1 tsp. of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices. Dust with powdered sugar and drizzle with syrup. Serve with fresh fruit and a glass of orange juice for the perfect Sunday brunch.