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A TIP FOR BETTER FRENCH TOAST

ALASKA SEAFOOD OMELET

ANYTHING-GOES FRENCH TOAST

APPLE-BRIE CHEESE OMELET

APPLE CIDER SYRUP

APPLE-CINNAMON FRENCH TOAST

APPLE FRENCH TOAST

APPLE PANCAKE SOUFFLÉ WW

APPLE PECAN SYRUP

APPLE SAUSAGE CASSEROLE

APPLE STREUSEL PANCAKE

APPLE-STYLE OMELETS

APPLE-STYLE OMELETS 2

APPLE WAFFLES

AUSSIE OMELET

BACON AND EGG PIE

BAKED BLUEBERRY FRENCH TOAST

BAKED EGGS IN A SOUR CREAM NEST

BAKED FRENCH TOAST

BAKED HERB OMELET WITH FRUIT SALSA

BAKED OMELET PIE

BAKED OMELET ROLL

BAKED OMELET

BAKED PECAN FRENCH TOAST

BANANA NUT PANCAKES

BANANA PANCAKES

BANANA WAFFLES

BANANAS FOSTER ON FRENCH TOAST

BELGIAN KAHLUA PECAN WAFFLES

BELGIAN WAFFLES

BELGIAN WAFFLES WITH BLUEBERRY SAUCE

BELGIAN WAFFLES WITH CHERRY SAUCE

BELGIAN WAFFLES 1

BELGIAN WAFFLES 2

BIRD'S NEST

BLUE BUCK CAKES

BLUE CORN CAKES with WILD BLUEBERRY SAUCE

BLUEBERRY BELGIAN WAFFLES

BLUEBERRY BUCKWHEAT PANCAKES

BLUEBERRY PANCAKE STACKS

BLUEBERRY SYRUP 2

BLUEBERRY SYRUP 3

BREADED BACON

BREAKFAST BREAD PUDDING

BREAKFAST BURRITOS

BREAKFAST CASSEROLE

BREAKFAST CASSEROLE 2

BREAKFAST CASSEROLE 3

BREAKFAST COBBLER

BREAKFAST COOKIES

BREAKFAST DRIED FRUIT COMPOTE

BREAKFAST EXPRESS SMOOTHIE

BREAKFAST FRENCH TOAST WW

BREAKFAST FRITTATA

BREAKFAST HAM & EGG CASSEROLE

BREAKFAST POTATO AND PEPPER SAUTÉ

BREAKFAST RICE CEREAL

BREAKFAST SANDWICH

BREAKFAST-STYLE SAUSAGE GRAVY AND BISCUITS

BREAKFAST WAFFLES

BRUNCH LUNCH

BRUNCH OMELET TORTE

BUCKWHEAT BUTTERMILK WAFFLES

BUCKWHEAT WAFFLES

BUTTER PECAN SYRUP

BUTTERMILK CORNMEAL PANCAKES

BUTTERMILK PANCAKES WITH STRAWBERRY SAUCE

BUTTERMILK PANCAKES

BUTTERMILK PECAN WAFFLES

BUTTERMILK WAFFLES

CALLY'S OMELET

CANADIAN SOUFFLÉS

CARAMEL APPLE-TOPPED WAFFLES

CARAMEL APPLE TOPPING

CHEESECAKE PANCAKES

CHOCOLATE AND STRAWBERRY FILLED FRENCH TOAST

CHOCOLATE WAFFLES WITH A FRESH RASPBERRY SYRUP

CHOCOLATE WAFFLES

CHUNKY APPLE OATMEAL PANCAKES

CINNAMON RAISIN FRENCH TOAST WW

CINNAMON RAISIN SWIRL BREAD

CLASSY EGGS

COFFEE WAFFLES

CONFETTI FRITTATA

CORN FRITTERS WITH SALSA

CORNITH PANCAKES

CORNMEAL WAFFLES

COUNTRY MORNING CAKE

CREAMY RISOTTO

CREPE FAIRES ORANGE FRENCH TOAST

CRISPY WAFFLES

CROISSANT PARISEE FRENCH TOAST

CRUNCHIE WAFFLES WITH CIDER SYRUP

EASY BREAKFAST PUFF PIE

EASY OVEN OMELET

EGG SAUSAGE SOUFFLÉ

EGGS BENEDICT

EGGS CALLAHAN

FANNIE FARMERS RAISED WAFFLES

FARMER'S BREAKFAST

FEATHERY PANCAKES WITH STRAWBERRY SAUCE

FLAPJACK SOUFFLÉ

FOUR-CHEESE HERB QUICHE

FREDERICKSBURG WAFFLES

FRENCH TOAST 1

MANDARIN ORANGE STRAWBERRY SAUCE

ORANGE GLAZED CANADIAN BACON

A TIP FOR BETTER FRENCH TOAST       Back to Top

Use a flavored nondairy creamer like French Vanilla in place of milk. Mix the creamer and eggs, coat the bread and fry.

ALASKA SEAFOOD OMELET       Back to Top

1 cup (about 5 ounces) poached Alaska salmon or 1 can (7-1/2 ounces) salmon, drained*
3 tablespoons butter or margarine, divided
6 eggs, beaten
1 tablespoon finely chopped green onion
Dash each salt and pepper
1/3 cup dairy sour cream
2 tablespoons finely chopped parsley

Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and heat briefly. Combine eggs, green onion, salt and pepper; mix well. Heat remaining 2 tablespoons butter in omelet pan or skillet; pour egg mixture into pan and cook until set. Spoon salmon over half of omelet; fold in half and turn onto warm plate. Spoon sour cream over omelet; sprinkle with parsley. Makes 3 or 4 servings.

*If desired, 1 cup (about 5 ounce) Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or a combination of seafood may be substituted.

ANYTHING-GOES FRENCH TOAST       Back to Top

1/2 cup Egg Beaters
1/4 cup fat-free milk
1/4 teaspoon almond extract
1/4 cup slivered almonds
3 tablespoons sugar
4 slices lite whole-wheat bread

Spray a nonstick skillet with cooking spray; set aside. Mix all ingredients together except bread. Soak bread in mixture; cook bread in skillet, about 1 minute per side.

Makes 2 servings.

APPLE CIDER SYRUP       Back to Top

1/2 cup sugar
1 cup apple cider or apple juice
2 tablespoons butter or margarine
4 teaspoons cornstarch
1 tablespoon lemon juice

In small saucepan stir together the sugar, cornstarch, and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir the mixture over medium heat till mixture is thickened and bubbly. Then cook and stir for 2 minutes more. Remove saucepan from heat and stir in the butter or margarine until melted.

Makes 1-1/3 cups

APPLE FRENCH TOAST       Back to Top

2 eggs
3/4 cup milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/4 cup applesauce
6 slices bread

In a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.

Soak bread one slice at a time until saturated with liquid.

Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot.

APPLE PANCAKE SOUFFLÉ WW       Back to Top

1 cup + 2 tablespoons all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups egg substitute -- fat free
2 cups skim milk
1 teaspoon vanilla extract
2 tablespoons unsalted margarine -- stick
6 apples, peeled -- sliced thin
3 tablespoons light brown sugar -- firmly packed

Preheat the oven to 425°F.

In a large bowl, combine the flour, sugar, salt and cinnamon; make a well in the center. Add the egg substitute, milk and vanilla; whisk until thoroughly combined.

Place the margarine in a 13 x 9-inch baking dish; place in the oven until the margarine is melted and sizzling, about 3 minutes. Add the apples and mix gently to coat. Bake until the apples are heated through, about 5 minutes. Pour the egg mixture over the apples; sprinkle with the brown sugar. Bake until the soufflé is puffed and golden and a knife inserted in the center comes out clean, about 35 minutes. Serve at once.

Serving Size: 8

Nutritional Info Provided with Recipe: Per serving: 222 Calories, 3 g

Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 271 mg Sodium, 38g

Total Carbohydrate, 2g Dietary Fiber, 10g Protein, 109 mg Calcium.

Serving provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat,

30 Bonus Calories

POINTS per Serving: 4

APPLE PECAN SYRUP       Back to Top

3 tablespoons butter or margarine
1/4 cup chopped pecans
1 cup maple syrup
1/2 teaspoon cinnamon
Few grains salt
2 cups thinly sliced peeled apples

Melt butter, add nuts: brown lightly: remove nuts. Add maple syrup, cinnamon and salt to butter in saucepan; add apples; cover; simmer slowly 10 minutes. Remove cover; simmer about 3 minutes longer. Remove from heat; add nuts. Serve with pancakes, waffles or French toast.

Makes 6 servings.

APPLE SAUSAGE CASSEROLE       Back to Top

1 pound summer sausage
6 medium apples, pared and sliced
1 tablespoon lemon juice
4 tablespoons brown sugar
1/2 cup raisins
Salt & pepper to taste

Slice sausage into bite size pieces. Brown sausage, drain thoroughly. Combine sausage, apples and raisins into a buttered casserole. Sprinkle with salt, pepper, lemon juice and brown sugar. Toss lightly. Cover and bake at 350°F for 45 minutes.

Serves 6

APPLE STREUSEL PANCAKE       Back to Top

Streusel

1/2 cup oats (quick or old-fashioned, uncooked)
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 Tablespoons margarine or butter, melted

Pancake

4 Tablespoons (1/2 stick) margarine or butter, cut into pieces

1/3 cup granulated sugar
1 teaspoon ground cinnamon
3 medium tart apples (about 1-1/4 pounds), cored and cut into thin wedges
1 cup all-purpose flour
1/2 cup oats (quick or old-fashioned, uncooked)
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 cup fat-free milk
1 egg, lightly beaten

To make streusel: Combine oats, flour, brown sugar and melted margarine in

small bowl; stir until crumbly. Set aside.

Heat oven to 350°F. Place 4 tablespoons margarine in 8-inch square glass baking dish. Bake 3 to 5 minutes, or until margarine is melted. Remove from oven. Stir in granulated sugar and cinnamon. Add apples and stir until apples are well coated with sugar mixture. Bake 10 to 15 minutes, or until apples have softened, stirring occasionally.

In large bowl, combine flour, oats, baking powder and salt; mix well. In small bowl, combine milk and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over-mix.)

Spoon over apple mixture in baking dish, spreading batter to sides of dish. Sprinkle reserved oat streusel evenly over batter.

Bake 25 to 30 minutes or until toothpick inserted in center comes out with a few moist crumbs clinging to it. Serve immediately.

APPLE STYLE OMELETS        Back to Top

1/4 cup butter
3 large apples - peeled, cored and diced
6 eggs, lightly beaten
1 pinch salt
1 pinch black pepper
1/4 cup heavy cream
1 teaspoon white sugar

In a large skillet or frying pan, melt butter over medium heat. Add apples and sauté until tender but not completely cooked.

Heat a lightly oiled omelet pan or medium sized skillet. Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.

When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.

APPLE STYLE OMELETS 2       Back to Top

1/4 cup butter
3 large apples - peeled, cored and diced
6 eggs, lightly beaten
1 pinch salt
1 pinch black pepper
1/4 cup heavy cream
1 teaspoon white sugar

In a large skillet or frying pan, melt butter over medium heat. Add apples and sauté until tender but not completely cooked.

Heat a lightly oiled omelet pan or medium sized skillet. Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.

When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.

APPLE WAFFLES       Back to Top

2 cups milk
1 teaspoon cinnamon
2 eggs
2 cups pancake mix
1/3 cup butter or margarine, melted
1 cup finely chopped apples

Place milk, eggs, pancake mix and melted butter in bowl. Beat with mixer until

batter is fairly smooth. Stir in apples. Bake in hot waffle iron until steaming stops.

Place in warm oven until just before the brunch starts then place on platter with fresh butter, syrup and preserves nearby.

Serves 6.

APPLE-BRIE CHEESE OMELET       Back to Top

2 Apples; peeled, cored and thinly sliced
8 tablespoon Butter
8 Eggs
8 teaspoon Cream
Salt & pepper
2 tablespoons Butter
8 tablespoons Diced Brie cheese

Sauté apple in butter.

Beat together eggs, cream, and salt & pepper until blended but not frothy.

Melt butter in omelet pan over high heat until foam begins to recede but before beginning to color.

Pour in egg mixture and prepare omelet, beating to lighten but still allowing it to settle on the bottom.

Fill with sautéed apples and diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate

APPLE-CINNAMON FRENCH TOAST       Back to Top

2 large baking apples
5 Tablespoons butter
1 cup firmly packed dark brown sugar
2 Tablespoons dark corn syrup
1 teaspoon cinnamon
8 (1-inch thick) slices baguette
3 large eggs
1 cup milk
1 teaspoon vanilla extract

The day before serving:

Peel, core, and slice apples. Grease a 13 x 9-inch baking pan. In a large, heavy skillet, melt butter over medium heat. Add apples and cook, stirring occasionally, until tender. Add brown sugar, corn syrup and cinnamon. Cook, stirring until sugar dissolves. Pour mixture into the baking pan and spread to an even layer, arranging apples slices in concentric circles.

Arrange bread slices in a layer on top. In a medium bowl, beat eggs, milk, and vanilla with a fork until combined. Pour over bread. Cover and chill overnight.

Before serving:

Preheat oven to 375°F. Remove the cover from the baking pan and bake for 30 to 35 minutes until the mixture is firm and the bread is golden. Let cool for 5 minutes. Invert a serving tray over the baking pan and carefully flip both so that the apple layer is on top. Spoon any apple slices or syrup that remain in the pan over the top.

Serves 6 to 8

AUSSIE OMELET       Back to Top

1 onion, diced
1 clove garlic, crushed
1/2 cup sliced fresh mushrooms
1/4 cup diced green bell pepper
12 medium shrimp - peeled and deveined
5 eggs
1/2 cup milk
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon olive oil
4 ounces shredded Cheddar cheese

1 tomato, sliced

In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside. 2 In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper. 3 Heat the olive oil in a medium saucepan over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.

Makes 4 servings.

BACON AND EGG PIE       Back to Top

2 cups all-purpose flour
1 level teaspoon salt
1/3 cup margarine (butter or lard will also work)
3 to 4 Tablespoons cold water
12 to 15 slices of American style bacon (less if thicker cut)
6 eggs

Preheat oven at 400°F. Sift flour and salt into a bowl. Cut up margarine and rub into the flour. Gradually add the water mixing it in with a knife until the mixture forms a ball and leaves the bowl clean. Lightly shape on a floured board and cut in two pieces. Grease a 10-inch pie plate, roll out half the pastry and line the plate with this. Place the bacon like the spokes of a wheel and break an egg into each space. Roll out the other half of the pastry and carefully cover the filling with this. Crimp the edges all around, lightly mark segments with a knife so that each person gets bacon and an egg; brush the top with milk. Place in a preheated oven at 400°F for 40 to 45 minutes.

BAKED BLUEBERRY FRENCH TOAST       Back to Top

1 loaf crusty French bread
12 ounces soft cream cheese
8 large eggs, beaten
1/3 cup maple syrup (plus extra for serving)
1/3 cup sour cream
1/2 cup plain yogurt
1/2 cup low-fat milk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1-1/2 cups blueberries

May be prepared the night before and refrigerated until time to bake.

Heat the oven to 350 degrees.

Coat a 3 to 4-quart baking dish with nonstick cooking spray. Cut or tear the bread into 1/2-inch pieces. Process the cream cheese, eggs and maple syrup in food processor or blender until smooth. Add sour cream, yogurt, milk, cinnamon and vanilla, and process until well mixed.

Place half the bread in a single layer in the bottom of the baking dish. Sprinkle on the blueberries. Pour on half the cream cheese mixture, spreading it evenly. Layer on the remaining bread, and pour on the remaining cream cheese mixture, making sure to coat the bread with the liquid mixture.

Cover tightly with foil. Bake for 30 minutes covered with foil, then remove the foil and bake for 30 minutes more, until mixture is well set, puffy, and slightly browned. Insert a knife in center to check if done. The mixture should be the consistency of a bread pudding. Serve warm with maple or blueberry syrup on the side.

BAKED EGGS IN A SOUR CREAM NEST       Back to Top

2 tablespoons butter
1/4 cup finely chopped onion
1 cup sliced mushrooms
1/2 cup cubed ham or smoked sausage
3/4 cup sour cream
1/4 teaspoon ground black pepper
2 teaspoons minced fresh dill or 1 teaspoon dried dill weed
8 eggs
4 tablespoons freshly grated Parmesan cheese

Preheat the oven to 500°F.

In a large skillet over medium heat, melt the butter. Add the onion, mushrooms, and ham; sauté until the onion is soft. Divide the mushroom mixture evenly among four (4) greased ramekins or small casserole dishes.

In a small bowl combine the sour cream, ground pepper, and dill. Divide the mixture evenly among the ramekins, then smooth it in a circle to create a depression in the middle of each dish. Break two (2) eggs into each depression, making sure that the eggs do not touch the edges of the dish (or they will cook unevenly). Top each with one (1) tablespoon of the grated cheese. Bake until the eggs are set (7 to 10 minutes).

Makes 4 servings.

BAKED FRENCH TOAST       Back to Top

8 slices Bread, cut diagonally
12 Eggs
2 cups (500 milliliters) Milk
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cardamom (optional)
1 teaspoon Lemon Zest
1/2 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Vanilla

Grease 13 x 9-inch (30 x 23-centimeters) baking dish.

Arrange bread slices in baking dish so they overlap.

In large bowl, beat together the eggs, milk spices, lemon zest, sugar and vanilla. Pour egg mixture over bread. Cover the baking dish and refrigerate overnight.

Preheat oven to 350°F (180°C).

Bake, uncovered, for 30 to 35 minutes, until golden and fluffy.

Enjoy with hot syrup, jam or butter and confectioners' sugar.

I also like to add about 1 cup of fresh fruit just before baking. Enjoy making your own variation of this recipe.

If you like you can use egg substitute to equal 12 eggs.

Makes 8 servings.

BAKED HERB OMELET WITH FRUIT SALSA       Back to Top

2 kiwis, peeled and chopped
1 mango - peeled, seeded and chopped
1 small papaya - peeled, seeded and chopped
1 jalapeno pepper, seeded and minced
1 cup pineapple chunks
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
1 medium onion, chopped (1/2 cup)
1/2 cup shredded mozzarella cheese
1-1/2 cups milk
4 eggs
1/3 cup Gold Medal(r) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt

Mix salsa ingredients in a glass or plastic bowl; refrigerate.

Preheat oven to 350°F (175°C). Grease pie plate, 9 x 1-1/4 inches, or spray with cooking spray.

Sprinkle onion and cheese in pie plate. Place remaining ingredients in blender. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into pie plate.

Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

BAKED OMELET PIE       Back to Top

1 large baking potato
6 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 onion, chopped
1/4 cup chopped red bell pepper
1/4 cup chopped fresh mushrooms
1/2 cup chopped ham
1 tomato, sliced
1/4 cup shredded Cheddar cheese

Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.

Preheat oven to 350°F (175°C). Beat together eggs, salt, pepper and parsley.

In a cast iron skillet, heat olive oil over medium-high heat. Sauté onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.

Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving

BAKED OMELET ROLL       Back to Top

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Preheat oven to 450°F (230°C). Lightly grease a 9 x 13-inch baking pan.

In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.

Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.

Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces

BAKED OMELET       Back to Top

8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion

Preheat oven to 350°F (175°C). Grease one 8 x 8-inch casserole dish and set aside.

Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.

Bake uncovered at 350°F (175°C) for 40 to 45 minutes

BAKED PECAN FRENCH TOAST       Back to Top

6 eggs
1-1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 to 10 slices French bread, cut into 1-inch diagonal slices

Combine in small bowl:

1/4 cup softened butter
1/2 cup brown sugar
1/3 cup chopped pecans
1 tablespoon light corn syrup

Butter large baking dish. In bowl combine eggs, milk, vanilla and spices. Place bread in baking dish in single layer with sides touching. Pour egg-milk mixture over bread. Cover and refrigerate over night. In morning uncover and spread topping evenly over bread. Bake 40 minutes until puffed and golden. 

Serves 4

BANANA NUT PANCAKES       Back to Top

1-1/2 cups Buttermilk Pancake Mix 1 Package of Banana nut muffin mix 1 cup of milk 1 cup of water 1 banana ripened 1 cup chopped pecans (optional)

Banana Nut Pancakes Preparation:

Mix together pancake mix and muffin mix in large bowl, pore in water and milk and mix well. Mash the ripened banana with a fork until totally smooth then add to batter. Stir in chopped nuts if desired. Grill pancakes until bubbles stop forming and edges are brown then flip. When done cover with butter and your favorite syrup if desired.

TIP* for smaller children make pancakes smaller and then put peanut butter on them while they are hot. It melts a little and they love it.

BANANA PANCAKES       Back to Top

2 small extra-ripe DOLE(r) Bananas -- peeled
2 cups milk
2 eggs
1/4 cup margarine -- melted
1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Puree bananas in blender container (2/3 cup). Combine bananas, milk, eggs and margarine, in medium bowl. Combine flour, sugar, baking powder and salt, in another medium bowl.

Add liquid ingredients to dry ingredients. Mix until just blended. Pour 2 tablespoons batter onto hot greased skillet; cook until brown. Turn and brown other side.

Serving Size: 6

BANANA WAFFLES       Back to Top

2 eggs
2 cups flour
1/3 cup oil or melted butter
1-1/2 cups milk
1/2 cup mashed banana
1 Tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt

Heat waffle iron. Beat eggs in medium bowl on medium speed for 1 minute. Beat in remaining ingredients just until smooth. Pour about 1/2 cup batter onto center of waffle iron. Bake about 5 minutes or until steaming stops. Remove carefully.

Makes eight 6-inch waffles.

BANANAS FOSTER ON FRENCH TOAST       Back to Top

French bread sliced one inch thick
5 eggs
1 cup milk
3/4 cup Karo syrup
3/4 cup dark brown sugar
1/2 cup maple syrup
8 tablespoons butter
nutmeg · cinnamon · tablespoon vanilla
2 tablespoons banana liquor
1 tablespoon dark rum
4 bananas (quartered)
powdered sugar

Beat egg and milk together until well blended. Dip both sides of each bread slice into egg mixture and let sit.

In deep skillet melt butter on low heat. Add Karo and maple syrup, brown sugar, and vanilla. Bring to a rapid boil, then add rum and banana liquor. Stir until well blended. Keep warm.

Melt 1/2 tablespoon of butter in frying pan on medium heat and cook each side of egg coated bread until light brown.

Add bananas to syrup mixture and return to light boil for one minute.

Pour bananas and syrup over French bred. Sprinkle with nutmeg, cinnamon and powdered sugar.

BELGIAN KAHLUA PECAN WAFFLES       Back to Top

1 cup plus 1 level Tablespoon unbleached all-purpose flour
1/2 teaspoon salt
2 Tablespoons sugar
2-3/4 teaspoons baking powder
1-1/2 teaspoon cinnamon
1/8 to 1/4 teaspoon freshly grated nutmeg
1/2 cup (1 stick) butter, melted and cooled
2 eggs separated, at room temperature
2 Tablespoons Kahlua
1-1/2 cups milk less 2 Tablespoons, at room temperature
1/3 to 1/2 cup chopped pecans

Sift all dry ingredients, except pecans, together into a large bowl. In a separate bowl combine well the egg yolks, butter, Kahlua and milk. Whisk milk mixture into the flour and beat until smooth. Let batter rest for about 30 minutes. Beat egg whites until stiff, not dry. Fold egg whites, along with pecans, gently into batter. Bake according to directions on your waffle iron.

Makes: 6 to 7 four-inch waffles -- enough for 4 servings.

BELGIAN WAFFLES       Back to Top

2 cups all-purpose flour
2 teaspoons baking powder
2 Tablespoons confectioners' sugar
1 Tablespoon vegetable oil
2 cups milk
3 eggs, separated
2 teaspoons vanilla
pinch of salt
fruit of your choice
whipped cream

Combine the flour, baking powder, confectioners' sugar, oil, milk and egg yolks. Beat the egg whites until they stand in soft peaks and fold into the batter (do not over mix). Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes. Repeat with the remaining batter. Top with the fruit and whipped cream and serve hot.

Makes: 8 waffles.

BELGIAN WAFFLES WITH BLUEBERRY SAUCE       Back to Top

2 cups flour
1 Tablespoon baking powder
1-1/2 Tablespoons sugar
3 large eggs
1 cup milk
1/2 cup butter, melted
1 Tablespoon vanilla extract

Sauce

Once 16-ounce can blueberries in light syrup
1 Tablespoon cornstarch

In a medium bowl, sift together flour, baking powder, and sugar; set aside. In a large bowl, beat the eggs until thick and frothy, Add milk, melted butter, and vanilla and beat well. Stir in dry ingredients.

Pour 3/4 cup waffle batter onto a preheated Belgian waffle grill. Cook until done. Top with blueberry sauce and whipped cream.

Sauce: In a medium saucepan over medium heat, stir cornstarch into blueberries. Cook until syrup becomes thickened, stirring constantly.

Makes: 4 large waffles.

BELGIAN WAFFLES WITH CHERRY SAUCE       Back to Top

Cherry Sauce:

1/4 cup Sugar
2 teaspoon Cornstarch
1/8 teaspoon Cinnamon
1/2 cup Orange juice
2 cups Sweet cherries, pitted and halved
1 teaspoon Grated orange peel
Sweetened whipped cream

Waffles:

2 cups Flour
2 tablespoons Sugar
1-1/2 teaspoons Baking powder
1/2 teaspoon Salt
2 cups Milk
1/2 cup Melted butter/margarine
4 Egg separated

For Cherry Sauce:

Combine sugar, cornstarch and cinnamon; add orange juice, cherries and orange peel.

Bring to a boil over medium high heat; boil until thickened.

Serve warm cherry sauce over waffles; top with sweetened whipped cream.

For Waffles:

Combine flour, sugar, baking powder and salt.

Combine milk, melted butter and egg yolks. Add to dry ingredients; stir just to moisten.

Fold in stiffly beaten egg whites.

Bake in waffle iron according to manufacturer's directions.

TIP:

Belgian waffles can be made ahead and frozen in freezer proof plastic bags or aluminum foil.

Toast frozen waffles in toaster oven or bake at 325°F for 12 to 15 minutes.

BELGIAN WAFFLES 1       Back to Top

4 eggs, separated
2 cups buttermilk
1/2 cup melted butter or margarine (1 cube)
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon sugar
1/2 teaspoon salt
add cinnamon and allspice to taste

Beat egg yolks in a bowl. Beat in milk, melted butter, and vanilla. Combine and sift remaining dry ingredients into mixture and beat well. In separate bowl, beat egg whites until stiff; carefully fold into batter. Using a Belgian waffle iron, bake and cover with Cherry Sauce or desired topping (berries and powdered sugar). Serve with melted butter and maple syrup.

Makes: 10 waffles

BELGIAN WAFFLES 2       Back to Top

2 eggs, separated
2-1/4 cups (540 ml) flour
1/2 teaspoon (2.5 ml) salt
2 Tablespoons (30 ml) sugar
1 package (1/4 oz / 7 g) fast-acting yeast
1-1/2 cups (360 ml) warm water
4 Tablespoons (60 ml) butter or margarine, melted
1 teaspoon (5 ml) vanilla
Beat egg whites until soft peaks form. Set aside.

In medium bowl combine flour, salt, sugar and yeast. Add water, butter, vanilla and egg yolks and beat well. Fold in egg whites. Let rise 15 minutes.

Pour 1/2 cup (120 mililiter) batter (per individual waffle) onto hot waffle iron. Bake to desired doneness. Repeat with remaining batter.

Serve with syrup, hot applesauce or fruits and whipped topping.

Makes 12 waffles.

BIRD'S NEST       Back to Top

2 eggs
1/2 cup flour
1/2 cup milk
dash nutmeg

Top with:

fruit mixture
powdered sugar
maple syrup

Method: Mix ingredients slightly. Pour batter into center of 2 buttered (hot from oven) ramekins--place 2 Tablespoons of fruit mix in center. Bake at 450 degrees for 15 minutes. Sprinkle with powdered sugar and serve with maple syrup.

Serves: 2

BLUE BUCK CAKES       Back to Top

1 cup Arrowhead Mills Blue Cornmeal
1 cup Arrowhead Mills Buckwheat flour
3/4 teaspoon Sea salt -- opt.
1-1/2 tablespoons Non-alum baking powder
2 cups Milk or soy milk
1-1/2 teaspoons Arrowhead Mills Unrefined Vegetable Oil
1/2 cup Blueberries

Mix dry ingredients and liquids separately. Stir mixtures together just until lumps disappear. Pour batter onto hot oiled griddle, turning once. Serve hot.

BLUE CORN CAKES W/WILD BLUEBERRY SAUCE       Back to Top

1 cup all-purpose or enriched white flour
1 cup stone-ground blue cornmeal
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla
3 eggs, well beaten
1-1/2 cups milk, room temperature
4 Tablespoons melted butter

Preheat oven to 350°F. Sift together the first five ingredients. Set aside. Mix together the vanilla, eggs, milk and butter. Combine the dry ingredients with the liquid ingredients. Grease and lightly flour a 9 x 12-inch baking dish. Pour the butter into the dish and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.

Immediately upon removing the cake from the oven, pierce the top surface with a fork. Spoon the Wild Blueberry Sauce over the top. Serve warm or cold with ice cream or top with a dollop of whipped cream. 

Serves 4 to 6.

WILD BLUEBERRY SAUCE       Back to Top

2 cups (1 pint) wild blueberries (or huckleberries)
1 cup water
1/2 cup sugar
1/4 teaspoon salt
2 Tablespoons cornstarch
4 Tablespoons water
1 Tablespoon butter

Combine the berries, water, sugar and salt in a medium saucepan. Bring mixture to a boil and simmer gently for 15 minutes. While simmering, mash the berries slightly with a potato masher. Mix the cornstarch into water. With the blueberries still simmering, slowly stir in the cornstarch mixture. Continue to stir for at least two minutes. Remove from the heat and stir in butter.

BLUEBERRY BELGIAN WAFFLES       Back to Top

1/2 cup fresh or frozen blueberries
2 cups flour
1 Tablespoon baking powder
1 Tablespoon sugar
1/2 teaspoon salt
3 eggs, separated
1 cup half & half
1/2 cup melted butter
1 Tablespoon vanilla

In bowl, combine flour, baking powder, sugar, and salt. Set aside. Separate egg. Beat the yolks, add half & half, and butter, and blend. Add the liquid ingredients to the dry ingredients and combine. Beat the egg whites until stiff and fold into the batter. Fold in the blueberries. Bake in waffle iron.

BLUEBERRY BUCKWHEAT PANCAKES       Back to Top

2/3 Cup (165ml) Blueberries, fresh or frozen, rinsed and drained
1/3 Cup (47 grams) Buckwheat Flour
1/3 Cup (47 grams) Cornmeal
1/3 Cup (47 grams) Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
2 large Eggs, separated
1 Cup (250 milliliter) Buttermilk
Butter or Non-Stick Spray

In a large bowl, combine the flours, sugar, baking soda, and baking powder.

Add the two egg yolks and buttermilk. Combine with a few quick strokes. Do not over mix. Mix in the blueberries.

In another bowl, beat the egg whites until they hold stiff peaks. Gently fold in the egg whites into the batter.

Heat the pan or griddle. Test for readiness by dropping a few droplets of water on the pan. If the droplets bounce and sputter the pan is the proper temperature. If the water disappears it is to hot.

Use a little butter or non stick spray to keep your pancakes from sticking. Spoon about 1/4 cup of the batter on to the griddle for each pancake.

When the top of the pancake is covered with air bubbles, gently check the bottom of the pancake with a spatula. If it is golden brown then turn the pancake and cook the other side.

When cooked add to a warmed plate and stack with butter.

Serve with maple syrup or a sprinkle of confectioners sugar and nutmeg.

Serves: 12 pancakes

BLUEBERRY PANCAKE STACKS       Back to Top

Butter or vegetable oil for cooking
1 cup milk
1 tablespoons vegetable oil
1 egg
1 cup all-purpose flour
1 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Dash of nutmeg
1 cup fresh blueberries

Grease the griddle with butter or vegetable oil and heat until medium-hot. (Once you've mixed the pancake batter, you can test the pan by spooning in a drop or two. If the drops sizzle around the edges, the griddle is ready.)

In a mixing bowl, whisk together the milk, vegetable oil and egg. In a separate bowl, combine the flour, sugar, baking powder, salt and nutmeg. Then add the dry ingredients into the milk and stir just until mixed (the batter should be slightly lumpy). Gently fold in the blueberries.

Spoon the batter onto the heated griddle; the dollops should be the size of silver dollars or slightly larger. Let the batter cook until the tops of the pancakes begin to bubble, then flip and cook until done. Stack pancakes on individual plates and serve immediately with softened butter and warm syrup.

Makes about eighteen 2 1/2-inch pancakes.

Light, fluffy and chock-full of plump blueberries, these mini pancakes stack up to a hearty breakfast for both young and mature palates, without leaving you too stuffed. For the best results, get the whole family involved in the preparations. While you heat the griddle, one child can whisk together the milk, vegetable oil and egg, another can measure the dry ingredients and someone else can set the table (with blue napkins and a bowl of extra blueberries, perhaps).

BLUEBERRY SYRUP 2       Back to Top

For a special treat, serve the pancakes with blueberry maple syrup. Combine 1 pint of blueberries and 1 cup of maple syrup in a saucepan. Heat to boiling (adults only), then lower the heat and simmer until most of the fruit has burst. Remove from the heat and use a fork or potato masher to smoosh the berries. The syrup will thicken as it cools. Store up to two days in the refrigerator. Makes about 2 cups.

BLUEBERRY SYRUP 3       Back to Top

You can try other berries like sliced strawberries, raspberries or blackberries, just be very careful to sieve all the seeds out.

2 Cups Blueberries
1 Cup Warm Water
1 Cup Pure Maple Syrup
2 Tablespoons Fresh Squeezed Lemon Juice

In a saucepan, cook berries and maple syrup over moderate heat until berries have burst and released their juices, about 3 minutes. Pour syrup through a sieve into a heat-proof pitcher, pressing on solids. Stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

BREADED BACON       Back to Top

1/2 cup flour
1/4 cup brown sugar - (packed)
1 teaspoon freshly-ground black pepper
1 pound thick-sliced bacon

Mix dry ingredients and coat bacon with mixture. Fry bacon to desired crispness.

CREAMY RISOTTO       Back to Top

300 grams / 10ounces Arborio rice
200 grams / 7ounces pitted Prunes
200 grams / 7ounces dried Figs
1 liter / 13/4 pints milk
1 vanilla pod (bean), split
175 grams / 6ounces soft brown sugar

Heat the milk and vanilla pod to simmering point. Add the rice and cook for 2 to 3 minutes, stirring, then reduce heat to very low - and I mean very low, or the whole thing will boil up and over - and cover.

Cook gently for 15 minutes until the rice is tender and almost all of the milk has been absorbed, stirring occasionally.

In the meantime, combine 250 ml (9 fluid ounces) water with the sugar in a small pan and bring to the boil, stirring. Add the prunes and figs, and simmer for 20 minutes, stirring occasionally, until they are plump, sweet and tender.

Serve a ladleful of sweet risotto in each bowl, and spoon the warm fruits and their cooking juices on top.

Serves 4

BREAKFAST BREAD PUDDING       Back to Top

2 cups ground ham - (1 pound)
2 cups grated Swiss cheese
1/4 cup good-quality mayonnaise
1/4 cup horseradish mustard
12 slices sandwich bread -- toasted
6 eggs
2 cups milk

Combine ham and cheese with mustard and mayonnaise. Make 6 sandwiches and cut diagonally into quarters. Arrange crust side down in a buttered 13 x 9-inch baking dish. Lightly mix milk and eggs. Pour over sandwiches and refrigerate overnight. Bake 40 minutes in 340°F oven. Serve immediately with poached pears and assorted seasonal fruit.

BREAKFAST BURRITOS       Back to Top

12 eggs
1 pound of ham or bacon or sausage
1/2 pound cheddar cheese
potatoes, optional
salsa
1 package burrito size flour tortillas

We usually scramble a dozen eggs, with ham or sausage or bacon and cheese. You can also add hash browns or country fries. Basically whatever you like. Warm tortillas wrapped in foil in oven or in the microwave, don't let them get dry or hard. Spoon breakfast burrito mix in the center (about 1/2 cup or so) add a little salsa and roll this up like you would a burrito. Individually wrap in plastic wrap or paper towel and then freeze together in Zip bags.

To serve: Heat in Microwave till hot through. About 2 minutes.

Makes about 6 burritos.

BREAKFAST CASSEROLE       Back to Top

1 (32-ounce) bag of frozen southern style hashbrown potatoes
1 pound of bacon cut into pieces, fried and drained.
1/2 cup diced onions
1 green pepper diced
3/4 pound cheddar cheese diced
1 dozen eggs
1 cup milk
1/2 teaspoon dry mustard
salt & pepper

Layer the frozen potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk and mustard, salt & pepper together. Pour over the whole mixture. Cook on low for ten to twelve hours.

BREAKFAST CASSEROLE 2       Back to Top

6 to 8 eggs
2 cups milk
6 slices bread -- torn in chunks
8 ounces grated cheddar cheese
1 pound link sausage or ham or bacon -- cut up, cooked
Salt -- to taste
Freshly-ground black pepper -- to taste

Place bread in a 9 x 13-inch pan. Sprinkle the cheese and sausage on top. Beat eggs and milk well. Pour the eggs and milk over top. Let set overnight in refrigerator. Bake at 350°F until bubbly and brown, about 1 hour.

BREAKFAST CASSEROLE 3       Back to Top

3 cup milk
6 eggs
1/2 stick butter or margarine (originally was 1 stick, can still be cut down further)
1 box Pepperidge Farm Seasoned Croutons
2 cup cheddar cheese (or more)
1 cup ham cubed (or more, I use 2 cups)
1/2 teaspoon salt
1 teaspoon mustard
dash onion salt or powder
dash pepper

Melt butter in bottom of 9 x 13-inch glass dish cover with croutons in a single layer.

Makes 6 servings.

CARAMEL APPLE TOPPING       Back to Top

2 tablespoons margarine or butter
3 medium eating apples, peeled and sliced (about 3-1/2 cups)
1/4 cup caramel topping

Melt margarine in 10-inch skillet over medium heat. Stir in apples. Cook about 3 minutes, stirring frequently, until tender. Pour caramel topping over apples. Heat, stirring frequently, until warm.

CHEESECAKE PANCAKES        Back to Top

2 cup Complete Buttermilk pancake and waffle mix
1-1/4 cup Water
1 cup Small curd cottage cheese
1 Tablespoons Sugar

1 teaspoon Vanilla extract

BERRY-LEMON SYRUP:

1 cup Syrup
1 cup Raspberries, blueberries, sliced strawberries or combination
1/2 teaspoon Shredded lemon peel (optional)

PANCAKES:

Preheat griddle. Combine ingredients in a medium bowl; stir well until blended. Pour batter by 1/4 cupfuls onto hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once.

BERRY-LEMON SYRUP:

Combine syrup ingredients in small saucepan; heat through, stirring occasionally.

Makes 4 servings.

CHOCOLATE AND STRAWBERRY FILLED FRENCH TOAST       Back to Top

2 (1-inch thick) diagonal slices of day-old French bread
1-1/2 ounces miniature chocolate chips
1/4 cup strawberry preserves
2 tablespoons softened cream cheese
2 eggs, lightly beaten
1/4 cup milk
Grated zest of 1 orange
1/4 cup sugar
1/2 teaspoon vanilla extract
Dash cinnamon

Cut through each slice of bread horizontally to form a pocket, not cutting all the way through. Stuff half of the chocolate chips and half of the strawberry preserves into each pocket along with one tablespoon of softened cream cheese.

In a shallow bowl, whisk together the eggs, milk, sugar, vanilla and cinnamon. Add the filled bread and allow to soak for 5 to 10 minutes. In a heavy skillet or griddle, heat butter until the foam subsides. Add bread, turning frequently until crisp and golden. Transfer to heated places and dust with powdered sugar.

Yield: 2 servings

Serve with MANDARIN ORANGE STRAWBERRY SAUCE (see recipe below).

MANDARIN ORANGE STRAWBERRY SAUCE       Back to Top

1 cup strawberry preserves
1/4 cup apricot preserves
1 small can mandarin oranges, drained
1/4 cup butter, melted

Combine all ingredients and stir over low heat until well blended.

CHOCOLATE WAFFLES WITH A FRESH RASPBERRY SYRUP       Back to Top

1-1/2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1/3 cup melted semi-sweet chocolate
2 egg yolks
1 teaspoon vanilla
1-3/4 cups milk
1/2 cup plus 5 Tablespoons melted butter
2 egg whites
1/2 cup sugar
2 pints fresh raspberries
Dash of Grand Marnier
2 cups sweetened whipped cream
Shaker of powdered sugar

In a mixing bowl, combine flour, baking powder, and salt. In another bowl, slightly beat the chocolate, egg yolks, and vanilla. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined, yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg white.

Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 Tablespoons of the butter, in all.) Close lid quickly; do not open during baking. Bake according to the manufacturer's directions for the waffle iron.

In a sauté pan, melt the remaining butter. Add the sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the raspberries and sauté for 2 to 3 minutes. Remove from heat and add the Grand Marnier. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with powdered sugar.

Serves: 4.

CHOCOLATE WAFFLES       Back to Top

1-1/2 cups baking mix, Bisquick original
1 cup sugar
3/4 cup water
1/3 cup cocoa
2 eggs
2 Tablespoon vegetable oil

Heat waffle iron; grease if necessary. Beat baking mix, sugar, water, cocoa, eggs, and oil with wire whisk or hand beater until smooth. Pour batter onto center of hot waffle iron. Bake until steaming stops and waffle is golden brown. Carefully remove waffle. Serve with Caramel-Banana Topping. Top with whipped cream and, if desired, chopped nuts.

Serves: 12

CHUNKY APPLE OATMEAL PANCAKES       Back to Top

3/4 cup whole wheat flour
1/8 cup oats
2 tablespoons oat bran
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice

Combine dry ingredients. Add raisins and apple. Gently stir in juice until dry ingredients are completely moistened. Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes eight plump pancakes.

Maple Cream

For a tasty and nourishing pancake topping, mix together equal parts of pure maple syrup and plain yogurt.

CINNAMON RAISIN FRENCH TOAST WW       Back to Top

3 egg whites or 1/3 cups egg substitute
3 Tablespoons skim milk
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
cooking spray
4 slices raisin bread

Combine egg whites, skim milk, cinnamon, and vanilla in a medium bowl; stir with a wire whisk until blended. 2. Spray a skillet or griddle with cooking spray, heat over medium-low heat. 3. Dip bread into egg mixture, coating both sides evenly. Gently place each slice of bread in the skillet and cook for 2 or 3 minutes on each side or until golden brown.

Makes 2 servings (2 slices each serving) Calories 182 Fat 2 gm Fiber 2 gm

3 Points Per Serving

CINNAMON RAISIN SWIRL BREAD       Back to Top

This is an easy breakfast bread that tastes like cinnamon rolls, although it is not as gooey. It is delicious warm, and doesn't need butter. The bread can be assembled the night before, then left to rise in the refrigerator overnight.

450 grams /1pound loaf
175 milliliters / 6 fluid ounces milk
1 tablespoon butter
3 tablespoons sugar
1 teaspoon salt
350 grams /12ounces bread flour
2 teaspoons yeast
40 grams /1-1/2 ounces Raisins
1-1/2 tablespoons very soft butter
50 grams /1-3/4 ounces brown sugar
1 teaspoon cinnamon
675 grams / 1-1/2 pounds loaf
300 milliliters /1/2 pint milk
1-1/2 tablespoons butter
4-1/2 tablespoons sugar
1-1/2 teaspoon salt
500 grams /1pound 2 ounces bread flour
1 tablespoons yeast
50 grams /1-3/4 ounces Raisins
2 tablespoons very soft butter
75 grams / 2-3/4 ounces brown sugar
1-1/2 teaspoon cinnamon

Put first six ingredients in bread tin in order suggested by your bread machine instructions. Set for white or sweet bread, dough stage. Press Start. Add the raisins after the first kneading or when the beep sounds to add fruit.

Remove butter from refrigerator to soften it. Mix brown sugar and cinnamon. Butter a 24-centimeter (9-1/2-inch) loaf tin (large enough for either recipe).

Remove dough from bread machine and punch down. Let it rest 5 minutes. Roll it out on a lightly floured surface to form a rectangle about 20 centimeters (8 inches) wide and about 40 centimeters (16 inches) long. Spread the butter then sprinkle the brown sugar mixture over the surface of the dough. Roll it into a fat, 20 centimeters (8 inches) long cylinder Tucking the edge under, put it in the loaf tin. Loosely cover and put in a warm place to rise for 1 hour.

Bake the loaf in a preheated 180°C / 350°F / Gas 4 oven until top is golden and a skewer inserted in the bread comes out clean, 25 to 30 minutes. Remove the bread from the pan and put it on a wire rack. Let it cool at least 30 minutes so the hot sugar does not burn you.

Serves 4

CLASSY EGGS       Back to Top

4 fresh eggs
Garlic Salt
Black Pepper
White Pepper
Chicken/Poultry Seasoning
White Wine (Ernest & Julio Gallo Johannisberg Riesling Semi-Dry)

Put eggs in skillet, set on high. Scramble. When eggs are firm, put in as much white wine as desired until it evaporates (Note: The white wine really brings out the flavor of the eggs!). Sautee eggs at high until a golden brown color slightly forms on top. Turn off burner, add seasonings. Toss. Serve. Steak Sauce on the side is optional

COFFEE WAFFLES       Back to Top

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
2/3 strong coffee
8 Tablespoons melted shortening

Sift together dry ingredients; add slightly beaten egg yolks and coffee; beat thoroughly; add shortening. Fold in stiffly beaten egg whites. Bake in hot waffle iron until brown. Makes 4 large waffles.

CONFETTI FRITTATA       Back to Top

8 large egg whites
4 large eggs
1 (32-ounce) envelope dry NESTLE(r) CARNATION(r) Instant Non-fat Dry Milk
2 cups shredded Cheddar cheese
2 cups sliced fresh mushrooms
1/2 cup finely chopped red bell pepper
2 medium green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
nonstick cooking spray

Preheat oven to 400°F. Spray 10-inch oven-proof skillet with nonstick cooking spray.

Combine egg whites, eggs and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.

Bake for 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes before cutting into wedges

CORN FRITTERS WITH SALSA       Back to Top

For salsa:

2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons chopped pickled jalapeno chiles
1 tablespoon fresh lime juice

For fritters:

2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2-1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons vegetable oil

Accompaniment: sour cream

Make salsa: Stir together all salsa ingredients and season with salt.

Make fritters: Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together

egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in

2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary. Serve fritters with salsa.

CORNITH PANCAKES       Back to Top

100 grams / 4 ounces whole-wheat flour
Salt
1 egg, beaten
150 milliliters / 1/4 pint soda water
150 milliliters / 1/4 pint unsweetened orange juice
Oil or fat for frying
Demerara sugar, for sprinkling

Filling

225 grams / 8 ounces low fat soft cheese
150 milliliters / 1/4 pint plain unsweetened yogurt
1 tablespoon lemon rind
2 teaspoons lemon juice
100 grams / 4 ounces currants
100 grams / 4 ounces Ready to Eat Dried Apricots, chopped

Mix together flour and salt and beat in egg. Gradually beat in orange juice and soda water. Lightly grease a 20-centimeter (8-inch) omelet pan. When pan is hot, pour in enough batter to cover the base with a thin film. Cook until pancake is brown and bubbling on the underside. Toss and cook the other side. Keep pancakes warm. Beat together cheese, yogurt, lemon rind and lemon juice and stir in currants and apricots. Spread over each pancake. Fold pancake in half, then half again. Arrange in a heated flameproof dish. Sprinkle with demerara sugar and cook under moderate grill 3 to 4 minutes until sugar caramelizes.

Makes 8 pancakes

CORNMEAL WAFFLES       Back to Top

1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal
2 Tablespoons sugar
1 Tablespoon baking powder
3/4 teaspoon salt
1-3/4 cups milk
6 Tablespoons margarine, melted
2 large or extra-large eggs, separated

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Make a well in the center and pour in milk, butter, and egg yolks. Beat until smooth. Beat egg whites until peaks form, but are not extra stiff. Fold into batter. Serve with applesauce or maple syrup.

Serves: 5 or 6.

COUNTRY MORNING CAKE       Back to Top

1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
1/3 cup raisins

Preheat oven to 350°F (175°C). Grease and flour 8 inch round cake pan.

In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside.

In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well.

Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top.

Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm.

Makes 6 servings

Nutrition per serving: Calories 394, Protein 4 grams, Total Fat 20 grams, Sodium 352 milligrams, Cholesterol 85 milligrams, Carbohydrates 50 grams, Fiber 1 gram

CREPE FAIRES ORANGE FRENCH TOAST       Back to Top

3 large eggs
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons milk
2 tablespoons orange juice
Zest of 1 orange
6 slices challah, white, French, or Italian bread, preferably a day old
Butter (for greasing the pan)
Confectioners' sugar (for sprinkling)

Crack the eggs into a bowl or pie pan and beat with sugar, salt, milk, orange juice, and orange zest.

Dip the bread, one slice at a time, into the egg mixture and turn the bread with a fork to soak both sides. Press it with a fork to moisten the bread thoroughly. Remove each slice to a large plate.

Heat a skillet for 1 minute over medium heat. Grease the skillet with a pat of butter, and, when the butter starts foaming, cover the bottom of the skillet with a single layer of bread slices.

Cook for 3 to 4 minutes or until the bottom side of the bread in golden. Use a spatula to flip the bread to the other side. Cook for another 2 minutes or until golden. Use a potholder to grasp the skillet handle and remove the bread with the spatula to a clean plate. Repeat the cooking procedure until all the bread is cooked.

Serve immediately, sprinkled with confectioners' sugar and a dab of butter, or your favorite syrup.

Makes 6 pieces

CRISPY WAFFLES       Back to Top

2 cups biscuit mix
1 egg
1/2 cup oil
1-1/3 cups club soda

Combine ingredients; mix well. Pour mixture evenly onto waffle iron and cook until golden brown.

Makes: about 4 waffles.

CROISSANT PARISEE FRENCH TOAST       Back to Top

5 large eggs
2/3 cup whipping cream
1/3 cup orange triple sec (or orange juice)
2 tablespoons sugar
2 teaspoons ground cinnamon
1/4 cup melted margarine
Dozen day old croissants

Whip the whipping cream with a wire whisk, add egg and whip together. Stir in triple sec, sugar and ground cinnamon. Dip the croissants in melted butter and then the egg mixture. Fry, flipping only once. Serve immediately.

(Hint: Let the egg mixture set in the refrigerator overnight.)

CRUNCHIE WAFFLES WITH CIDER SYRUP       Back to Top

Waffles:

2 cups baking mix (Bisquick)
1/2 cup oil or melted margarine
1 egg
1-1/2 cups club soda (this makes the crunch)

Syrup:

1 cup sugar
3 Tablespoons baking mix
1 teaspoon ground cinnamon
2 cups apple cider
2 Tablespoons lemon juice
1/4 cup butter

Waffles: Mix together all ingredients and pour onto a greased, hot waffle iron.

Syrup: Mix dry ingredients in a non-stick saucepan. Stir in cider and lemon juice. Cook, stirring often, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and stir in butter. Pour over waffles.

Makes: Three 8-inch square or five 6-inch round waffles and about 3 cups syrup.

EASY BREAKFAST PUFF PIE       Back to Top

1/2 cup chopped onion
1/2 cup chopped zucchini
2 ounces cooked ham steak, cubed
1-1/4 ounces shredded cheddar cheese
1 cup milk
2 Tablespoons sour cream
2 eggs (or 3 egg whites)
3/4 cup buttermilk baking mix
pinch pepper

Preheat oven to 350°F. Spray 9-inch pie plate with non-stick spray. Spray skillet with non-stick spray; add onion, zucchini and ham. Cook about 2 minutes until onions are translucent.

Spread onion mixture over bottom of pie plate. Sprinkle cheese on top.

In bowl, combine the rest of the ingredients and blend with fork. Pour into pie plate. Bake until golden brown and puffy (35 to 45 minutes).

Serves: 4.

EASY OVEN OMELET       Back to Top

Preheat oven to 350°F

Mix 8 eggs and 1 cup milk well. Stir in 3 ounce chopped ham and 1 cup cheese - 1/2 cheddar, 1/2 Swiss.

Pour into lightly greased 8 x 8-inch baking dish. Bake uncovered 40 to 45 minutes or until top is golden.

Yields 4 to 6 servings

EGG SAUSAGE SOUFFLÉ       Back to Top

Day old bread
1 pound sausage, browned
5 eggs
1-1/2 cups milk
1/2 teaspoon dry mustard
1 can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup milk

Tear bread into pieces and cover the bottom of a greased 9 x 13 pan. Put crumbled sausage on top of bread. Blend eggs, milk and dry mustard together and pour over sausage and bread. Mix soup, milk and cheese together and pour over all.

Refrigerate overnight. Bake at 325°F until brown, (about 45 minutes) or 350°F for 30 minutes.

EGGS BENEDICT       Back to Top

4 egg yolks
3-1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon white vinegar
8 slices Canadian-style bacon
4 English muffins, split in half
2 tablespoons butter, softened
2 tablespoons chopped fresh chives

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2-1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Makes 4 servings

EGGS CALLAHAN       Back to Top

1 package (16 ounces) frozen, shredded hash browns, thawed
Nonstick Spray
1/2 cup butter
2 cups shredded cheddar cheese
1/2 pound cooked Italian sausage
1 cup diced yellow bell pepper
1 cup diced red bell pepper
2 cups diced mushrooms
5 eggs
1/2 cup milk
Salt and pepper to taste
sliced tomatoes
sliced avocado
salsa

Press the thawed hash browns between paper towels to remove moisture. Spray quiche pan with nonstick spray. Press hash browns into pan forming a crust and brush with butter. Bake at 450°F for 30 minutes. Remove crust from oven and sprinkle with cheddar cheese. Spread sausage, peppers and mushrooms in crust. Beat together eggs with milk and add salt and pepper. Pour egg mixture over ingredients in crust. Bake uncovered at 350°F for 30 to 40 minutes. Slice and serve with tomatoes, avocado and salsa on the side.

Start your day the Western way with this favorite recipe from the Western Breakfast and Brunch Recipes cook book. The cook book is by Bruce and Bobbi Fischer.

FANNIE FARMERS RAISED WAFFLES       Back to Top

1/2 cup warm water
1 package dry yeast
2 cups warm milk
1/2 cup (1 stick) melted butter
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon Aspen Mulling Spices
2 cups all-purpose flour
2 eggs, beaten
1/4 teaspoon baking soda

Day 1: Into a large bowl (this recipe will rise to twice its ingredient size), add the water and dry yeast (sprinkle in from the packet). Let stand for 5 minutes. Add warm melted butter, salt, sugar, and mulling spices. Sift flour into mixture and beat until smooth - no lumps (hand rotary beater or whisk). Cover with plastic wrap and let stand overnight at room temperature.

Day 2: Preheat waffle iron(s) and then blend eggs and baking soda into mixture and stir until well mixed. Batter should be very thin. Cook and serve immediately with syrups and meat of your choice. We use fresh sausage.

FARMER'S BREAKFAST       Back to Top

4 Potatoes; medium
4 Bacon; strips, cubed
3 Eggs; large
3 tablespoons Milk
1/2 teaspoon Salt
1 cup Ham; cooked, small cubes
2 Tomatoes; medium, peeled
1 tablespoon Chives; chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frying pan cook bacon until transparent. Add the potato slices; cook until lightly browned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frying pan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Serves: 4

FEATHERY PANCAKES WITH STRAWBERRY SAUCE       Back to Top

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup skim milk
1 teaspoon cooking oil
2 egg whites
Nonstick spray coating
2 cups fresh or thawed frozen unsweetened strawberries
1 tablespoon sugar
1 teaspoon vanilla

In a mixing bowl combine flours, sugar, baking powder, and salt. Stir in milk and oil. In another bowl, beat egg whites until stiff (tips stand straight). Fold egg whites into flour mixture.

Spray a griddle with nonstick spray coating. Preheat griddle over medium heat. For each pancake pour about 1/4 cup batter onto the hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn to second sides when pancakes have bubbly surfaces and slightly dry edges.

Meanwhile, in a blender container or food processor bowl combine fresh or thawed frozen unsweetened strawberries, sugar, and vanilla. Cover and blend or process until smooth. In a small saucepan, heat sauce until warm. Serve over pancakes. Serve pancakes with sauce.

Makes 5 servings (2 pancakes each).

Nutrition facts per serving: 152 calories, 2 g total fat, 1 mg cholesterol, 267 mg sodium, 29 g carbohydrate, 6 g protein.

FLAPJACK SOUFFLÉ       Back to Top

6 eggs, separated
1/2 cup buttermilk pancake mix
1/2 teaspoon salt
1/2 cup dairy sour cream

Beat yolks until thick and lemon colored. Add pancake mix, salt and sour cream; stir just enough to blend. Carefully fold in stiffly beaten egg whites. Bake on lightly greased griddle. Serve with butter and syrup, especially apricot with a sprinkle of powdered sugar. Yield: 10 (4-inch) pancakes.

FOUR-CHEESE HERB QUICHE       Back to Top

1/2 cup Swiss cheese (shredded)
1/2 cup cheddar cheese (shredded)
1/2 cup Mozzarella cheese (shredded)
One pastry shell
1/2 cup Ricotta cheese
5 eggs
1 cup light cream
1 teaspoon dried Dill
1 teaspoon dried Parsley
1 teaspoon dried onion
1/2 teaspoon dried thyme
1/2 teaspoon chives

Mix first three cheeses together and place in pie shell. Blend remaining ingredients together in blender, on high for two minutes. Pour over cheeses. Bake at 400°F for one hour. Serve with fresh fruit.

FREDERICKSBURG WAFFLES       Back to Top

WAFFLES:

1-3/4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 beaten egg yolks
1-1/4 cups whole milk
1/2 cup melted shortening
2 stiff-beaten egg whites

FREDERICKSBURG PEACH MELBA:

4 cups sliced Fredericksburg peaches
1-1/4 cups sugar
1 cup Oberhof Peach wine
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice

Waffles: Sift together all dry ingredients. Combine egg yolks & milk, stir into dry ingredients. Stir in oil. Fold in egg whites - don't over mix. Bake in pre-heated waffle maker.

Peach Melba: Combine all ingredients in a 2-quart saucepan, stir and bring to a low boil for 1 minute. Reduce heat to simmer and continue to stir occasionally. Simmer 20 minutes. This can be refrigerated and reheated for later enjoyment.

Ladle warm peach melba over waffles. Top with whipped cream and chopped Fredericksburg pecans.

Makes: 8 waffles.

FRENCH TOAST 1       Back to Top

2 eggs
1/2 cup milk
1-1/2 tablespoons Cointreau or other orange flavor liquor
1 teaspoon vanilla
1/4 teaspoon cinnamon
3 to 4 slices of bread, halved (see note below)
melted butter
powdered sugar

Whisk the first five ingredients together in a mixing bowl. Lay the bread halves out on a baking sheet that has a rim on it all the way around. Pour the egg mixture over the bread and let it soak in. Turn the bread halves over once or twice to make sure all of the liquid is absorbed.

Heat up your skillet or griddle to medium while awaiting the bread to finish soaking.

Lightly oil or butter your skillet or griddle and put on the bread. Cook for 3 minutes on each side.

Serve with a little melted butter and powdered sugar sprinkled on. Inhale. - Ahem - Sorry, I think you'll enjoy these if you try to eat this meal as politely as possible, too.

Note: I use homemade bread that I can "thick-slice" to 3/4 of an inch, this makes sure all of the egg mixture gets absorbed. Adjust the number of slices you need accordingly.

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