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FRENCH TOAST 2

FRENCH TOAST 3

FRENCH TOAST 4

FRESH LEMONADE SYRUP

GINGER OATMEAL PANCAKES

GOOD MORNING PIZZA

GOOD MORNING POTATO PANCAKES

GRANNY SMITH OATMEAL WAFFLES

GRANOLA OATMEAL PANCAKES

HAM AND CHEESE FRITTATA

HAM AND EGG CRESCENT BAKE

HAM AND MUSHROOM BAKED EGGS

HAM AND PINEAPPLE COUSCOUS SALAD

HAUPLE PAUPLE

HEALTH PANCAKES

HEARTY BREAKFAST CORNBREAD WITH BROCCOLI

HEARTY EGG SCRAMBLE

HEARTY OATMEAL PECAN WAFFLES

HERBED CREAM CHEESE OMELET

HOMEMADE BELGIAN WAFFLE MIX

HOMEMADE MUESLI

HOMEMADE PANCAKES

LEMON CURD WAFFLES with BLUEBERRY SAUCE

LEMON POPPYSEED WAFFLES

MAKARA CINNAMON TOASTIES

MAPLE CHERRY SYRUP

MASHED POTATO PANCAKES

McDONALD'S BREAKFAST BURRITOS

MELT IN YOUR MOUTH PANCAKES

MORNING MUFFIN BISCUITS

MULTIGRAIN WAFFLES with RASPBERRY BUTTER

MUSHROOM BREAKFAST CASSEROLE

MUSHROOM OMELET

MY FAVORITE FRENCH TOAST

NO- FRY FRENCH TOAST

NOODLES AND EGG BREAKFAST

NORWEGIAN WAFFLES

NUTTY PUMPKIN WAFFLES with PUMPKIN MAPLE SAUCE

OLD- FASHION HONEY GRANOLA

OLD-FASHIONED PANCAKES

OLE`SALSA EGGS

OPEN-FACED OMELET

ORANGE WAFFLES

ORGANIC PECAN WAFFLES

OVERNIGHT ORANGE FRENCH TOAST

OVERNIGHT SAUSAGE AND EGG CASSEROLE

PANCAKES

PANCAKES 1

PANCAKES 2

PANCAKES 3

PEACH OMELET

PEACHES 'N CREAM CHEESE TOASTIE

PEACHES 'N CREAM STUFFED WAFFLES with PRALINE SAUCE

PEANUT BUTTER WAFFLES OR PANCAKES

PECAN WAFFLES with RASPBERRY SAUCE

PINT-SIZE BANANA RAISIN PANCAKES

PLEASANT LAKE HOUSE WAFFLES

PLUM UPSIDE-DOWN FRENCH TOAST

POTATO EGGS

PUMPKIN PANCAKES

PUMPKIN MAPLE SAUCE

PUMPKIN SURPRISE WAFFLES

PUMPKIN WAFFLES

RAISED WAFFLES 1

RAISED WAFFLES 2

RASPBERRY CREAM CHEESE FRENCH TOAST

"REALLY FRENCH" ALMOND, BANANA FRENCH TOAST

RICE & PECAN GRIDDLE CAKES

RICOTTA PANCAKES

RIVER OMELETS

ROYAL HAM 'N EGGS

SAUSAGE BISCUITS

SAUSAGE CASSEROLE

SCRAMBLED EGGS CASSEROLE with CHEESE SAUCE

SMOKED HADDOCK EGGS BENEDICT

SOUR CREAM BELGIUM WAFFLES

SOUR CREAM WAFFLES

SOUTH OF THE BORDER EGGS

SOUTHERN PECAN PANCAKES

SOUTHERN PECAN WAFFLES

SOUTHWEST FRITTATA

SOUTHWESTERN EGG CASSEROLE

SPANISH OMELET 1

SPANISH OMELET 2

SPANISH POTATO OMELET

SPICY MEAT AND POTATO EGGS

STRAWBERRY BREAKFAST PIZZA

STRAWBERRY BRUNCH CRÊPES with HONEY SUZETTE SAUCE

STRAWBERRY FRENCH TOAST with STRAWBERRY SYRUP

STRAWBERRY TOPPED WAFFLES

SWEDISH PANCAKES

THE BEST OF EVERYTHING BAKED FRENCH TOAST

THREE-EGG OMELET

VERY VEGGIE OMELET

WAFFLES

WAFFLES 1

WAFFLES 2

WAFFLES 3

WAFFLES 4

WALNUT WAFFLES

WESTERN FRITTATA

WESTERN OMELET

WILD AND CRAZY WHOLE WHEAT WAFFLES

WINDSONG BELGIAN WAFFLES

WINTER BREAKFAST FRITTATA

WONDERFUL WALNUT WAFFLES

YUMMY VEGGIE OMELET

FRENCH TOAST 2       Back to Top

My favorite way to make French toast is to slice up some Italian bread, take 2 eggs, about 1/4 cup of milk and about a teaspoon of vanilla, beat. Spray a griddle with butter flavored Pam, dip bread in egg mixture, brown on both sides, sprinkle with a little cinnamon, butter and maple syrup.

I also sometimes add orange juice to the egg mixture to give it a slightly zesty flavor.

FRENCH TOAST 3       Back to Top

1 egg
dash of milk
pinch of salt
2 slices of bread

Beat egg. Add milk and salt. Dip bread in egg mix. Fry in preheated pan. Fry it in margarine NOT grease. Fry until light brown.

FRENCH TOAST 4       Back to Top

2 Eggs
1-1/4 cups Milk
1 Tablespoon Sugar
1/2 teaspoon Vanilla
6 pieces Thick cut bread (like "Texas Toast")
2 Tablespoons Butter
Warm syrup
Powdered sugar

Lightly beat the eggs. Whisk in the milk, sugar, and vanilla. Melt half the butter in a heavy skillet. Add half

the bread to the mixture. Turn and allow it to just become saturated. Place in the pan and brown on both sides (turning once). Repeat with the remaining bread. Serve topped with warm syrup and powdered sugar.

Makes 3 servings.

FRESH LEMONADE SYRUP       Back to Top

3 cups sugar
1 cup boiling water
3 cups lemon juice (about 16 lemons)
2 tablespoons grated lemon peel

In a 1 to1-1/2-quart heat-proof container, dissolve sugar in boiling water. Cool. Add lemon juice and peel; mix well. Cover and store in the refrigerator for up to 1 week. 

To Prepare Lemonade: For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 8 servings, combine 2-2/3 cups syrup and 5 cups cold water in a 2-qt. pitcher; stir well.

GINGER OATMEAL PANCAKES       Back to Top

1-1/4 cups buttermilk, shaken well
2 tablespoons melted butter
2 teaspoons minced ginger root
2 teaspoons molasses
1 egg
1 cup cake flour
1/2 cup quick-cooking oatmeal
1 teaspoon baking soda
1/4 teaspoon salt
butter, for cooking
warm maple syrup, for serving

Whisk the buttermilk, melted butter, ginger, molasses and egg in a bowl until well combined.

Combine the flour, oatmeal, baking soda and salt in a mixing bowl, then pour it into the buttermilk mixture. Stir just until smooth. (The batter can be cooked immediately or refrigerated overnight)

Heat nonstick griddle over medium heat. When it is hot, lightly coat the surface with butter. Pour about 2 tablespoons of batter onto the griddle in 3-inch rounds.

Cook until the pancakes bubble and brown around, about 3 minutes. Turn and cook to brown the other side, about 2 or 3 minutes more.

Top with maple syrup

GOOD MORNING PIZZA       Back to Top

1 pound sausage, browned and drained
1 package (8 ounces) refrigerator crescent rolls
1-1/2 frozen hash brown potatoes
1-1/2 cups shredded cheddar cheese
8 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Fry the sausage and drain it on paper towels. Chop into bite sized pieces.

Lightly oil a 9-inch by 13-inch baking pan. Line the bottom with the crescent rolls. Layer the sausage, potatoes, and cheese on top of the rolls.

In a large bowl, mix together the eggs, milk, salt, and pepper.

Pour this over the crust. If you want, top with a little more cheese or some minced scallions or fresh herbs.

Bake for 25 to 35 minutes at 350°F.

GOOD MORNING POTATO PANCAKES       Back to Top

1 egg
1-1/2 cups milk
1-1/3 cups mashed potato flakes
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons flour
1/4 cup grated cheddar cheese
4 strips bacon, cooked crisply

Beat eggs with milk in bowl. Stir in potato flakes until blended. Combine salt, baking powder and flour. Stir into potato mixture. Add cheese and crumbled bacon. Drop onto a lightly greased hot griddle. Use 1/4 cup batter per pancake. Flatten lightly with fork. Brown well on both sides (about 5 minutes each side).

Serve with applesauce or maple syrup.

Makes: 8 pancakes

GRANNY SMITH OATMEAL WAFFLES       Back to Top

1-1/2 cup flour
1-1/2 cup buttermilk
1 egg
egg substitute equal to two eggs
4 Tablespoons oil or melted butter
2 Tablespoons brown sugar or honey
2 teaspoons baking powder
1 teaspoon soda
1-1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 cup rolled oats
2 medium Granny Smith apples, peeled and grated

Mix all ingredients together by hand, using as few strokes as possible, then gently fold in grated apple. Let batter sit for one hour before using. Bake in a pre-heated waffle iron until done. Especially good with homemade chunky applesauce, warmed in the winter, or fresh strawberries in the summer.

Makes: 6 waffles.

For pancakes, reduce oil to 2 Tablespoons. Makes 10 to 12 pancakes.

GRANOLA OATMEAL PANCAKES       Back to Top

2 cups milk
1 cup granola
1 cup old fashioned rolled oats
1/2 cup butter melted and cooled
1/2 cup flour
2 eggs slightly beaten
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt

Combine milk, granola, and rolled oats the night before. Cover and refrigerate overnight. Next morning combine remaining ingredients in a separate bowl. Gradually add flour mixture to granola mixture. Stir until smooth. Preheat griddle. Spoon onto hot buttered griddle until bubbles appear. Turn over.

HAM AND CHEESE FRITTATA       Back to Top

Nonstick spray coating
1 cup chopped fully cooked ham (about 5 ounces)
1/2 cup chopped onion
1/2 cup chopped green or sweet red pepper
6 slightly beaten eggs
3/4 cup low-fat cottage cheese
1/8 teaspoon pepper
1 medium tomato, thinly sliced
1/4 cup shredded reduced-fat cheddar cheese (1 ounce)

Spray a 10-inch ovenproof skillet with nonstick spray coating. Heat skillet over medium-high heat. Add ham, onion, and green pepper. Cook about 4 minutes or until vegetables are tender and ham is lightly browned. Meanwhile, in a mixing bowl combine eggs, cottage cheese, and pepper. Pour over ham mixture in skillet.

Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow uncooked portions to flow underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Place skillet under broiler 5 inches from heat for 1 to 2 minutes or until eggs are set.

Meanwhile, halve tomato slices. Arrange atop frittata. Sprinkle cheddar cheese atop tomato. Broil 1 minute more. Makes 6 servings.

Note: As the egg mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture to allow uncooked portions to flow underneath.

Nutrition facts per serving: 168 calories, 9 g total fat, 3 g saturated fat, 294 mg cholesterol, 501 mg sodium, 4 g carbohydrate, 1 g fiber, 16 g protein, 11% vitamin A, 23% vitamin C, 8% calcium, 7% iron.

HAM AND EGG CRESCENT BAKE       Back to Top

EGG MIXTURE

2 tablespoons margarine or butter
1/2 cup chopped onion
12 eggs, beaten
1-1/2 cups cooked cubed ham
1 (9-ounce) pkg. Frozen Spinach, or Asparagus Cuts, thawed, well drained

SAUCE

1 tablespoon margarine or butter
2 tablespoons flour
1-1/4 cups milk
4 ounce (1 cup) shredded Swiss cheese
3 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard

ROLLS

1 (8-ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 tablespoon margarine or butter, melted
1 tablespoon chopped fresh parsley

Heat oven to 350°F. Lightly grease 12 x 8-inch (2-quart) baking dish. Melt 2 tablespoons margarine in large skillet. Add onion and cook in margarine until crisp-tender. Pour in eggs; cook and stir just until eggs are set.

(Eggs will be moist on top). Remove from heat. Fold in ham and spinach.

Melt 1 tablespoon margarine in medium saucepan. Blend in flour; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and Dijon; stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased dish. Remove dough from can in rolled sections; do not unroll. Cut each section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge down, around edges of dish. Combine 1 tablespoon melted margarine and parsley; brush over dough surfaces.

Bake at 350°F. for 25 to 35 minutes or until mixture begins to bubble and crescent dough is golden brown. Let stand 5 minutes before serving. Garnish as desired.

Makes 8 to 10 servings

HAM AND MUSHROOM BAKED EGGS       Back to Top

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
3 tablespoons butter
1/4 cup diced onion
12 eggs, beaten
1 cup diced ham
6 small mushrooms, chopped

Make the cheese sauce: Melt 3 tablespoons butter in a saucepan on top of the stove. Quickly stir the flour into the saucepan until the mixture is smooth. Stir in the milk, salt and pepper; continue stirring until the mixture is smooth and thick. Finally, stir in the cheese until it is melted. Grease a 9 x 13-inch baking pan.

In a skillet, sauté butter and onions. Pour the beaten eggs and ham into the skillet; scramble until set. Fold the mushrooms and cheese sauce into the eggs. Pour the mixture into the prepared baking pan. Cover and chill for 30 minutes or overnight.

Preheat oven to 350°F (175°C).

Bake the egg and mushroom casserole for 30 minutes in the 350°F (175°C) oven.

Makes 8 servings.

HAM AND PINEAPPLE COUSCOUS SALAD       Back to Top

1 cup water
2 tablespoons butter
1/2 teaspoon garlic powder
1 cup couscous
4 ounces baked ham, cubed
1 (6-ounce) can pineapple chunks, drained with juice reserved
1/2 small red onion, sliced thin
2 cups frozen peas, thawed
1 tablespoon lemon juice
2 teaspoons Dijon-style prepared mustard
1 tablespoon vegetable oil
salt and pepper to taste

In a large saucepan, bring water, butter and garlic powder to a boil. Turn off heat and stir in couscous. Cover and let stand for 5 minutes. Fluff with a fork and let cool.

In a large bowl, mix together couscous, ham, pineapple, onion and drained peas

In a small bowl whisk together 1/4 cup reserved pineapple juice, lemon juice, Dijon-style mustard and vegetable oil. Pour dressing over the salad and stir to coat. Salt and pepper to taste.

Makes 4 servings

HAUPLE PAUPLE       Back to Top

As the colder months are coming to Australia (amusing word to use when it is no where near as cold as the northern hemisphere here in Brisbane)... I have started going back to some of my quick and easy "winter" meals.

The following is one taught to me by my German grandfather and one he called Hauple Pauple when I was a child... That roughly translates to mean "snot" so we won't go there. Joke was you tell kids its snot and they'll eat it right up! :)

Now, start with some whole (peeled) potatoes that have been cooked through. You can do this by boiling them for this meal or having cooked them as extras the night before and kept them in the fridge. I tend to microwave them myself as it takes just a few minutes and cooks them to the middle nicely.

Okay, in a heavy based fry pan add one small, finely chopped onion. I leave this out when I cook as I am allergic, etc...

Cook until it is becoming transparent and then add some finely chopped bacon (you can use soy bacon if you like).

Once the bacon is starting to crisp, add the now coarsely chopped potato and fry this all up, mixing it well together but not mashing the potato.

Over this mixture break a few eggs (or as I use free range, break an egg into a cup, make sure it is okay then pour it over). :)

Mix and fry until the eggs are cooked through. While this is happening you can sprinkle the dish with salt, pepper and parsley if you so desire.

Serve and eat hot. Goes well with toast or just bread and butter. I also like it with a cold glass of milk myself, takes me back to watching my Opa (German grandfather) cooking it on his wood stove when I was a kid.

Makes a tasty (meat on your ribs) breakfast, lunch or dinner.

Janis/Womguin.

HEALTH PANCAKES       Back to Top

1 egg, or substitute
2-1/2 cup rice milk, or skim milk
2 tablespoons Sucanat, or brown sugar
1 Tablespoon honey
1-1/4 cup whole-wheat flour
1 tablespoon baking powder
2 tablespoons canola oil
1 teaspoon vanilla
3/4 cup rolled oats
1 apple, shredded
1/4 cup raisins (or 1/2 cup blueberries)
1/4 cup sunflower seeds
2 tablespoons natural sesame seeds
2 tablespoons wheat germ
1/4 cup bran

In large bowl, combine milk, egg, fruit sugar, oil and vanilla. Add flour, baking powder and mix well. Add the rest of the ingredients. Refrigerate overnight. Pancake mixture will be ready for breakfast. Wake up early, make coffee (or substitute), and blindly add the pancake mixture to a heated lightly oiled skillet and pray that it will produce pancakes for the family. Well, that's how I begin my day, anyway. Top the pancakes with maple syrup or molasses

HEARTY BREAKFAST CORNBREAD WITH BROCCOLI       Back to Top

1 box jiffy cornbread mix
3 eggs
1 stick melted butter
small package Velveta shredded cheese
1/4 cup diced onion
1/2 box frozen broccoli

Mix all ingredients. Press and spread in lightly greased square baking dish.

Bake at 400°F for 30 minutes.

HEARTY EGG SCRAMBLE       Back to Top

1/3 cup Chopped onion
1/4 cup Chopped green pepper
1/4 cup Butter or margarine
2 medium Potatoes, peeled -- cooked and diced or shredded
1-1/2 cups Julienned fully cooked ham
6 Eggs
2 tablespoons Water
1 dash Pepper

In a large skillet, cook onion and green pepper in butter until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, beat eggs, water and pepper; pour over ham mixture. Cook over low heat, stirring constantly, until eggs are set.

HEARTY OATMEAL PECAN WAFFLES       Back to Top

1-1/2 cups sifted whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs -- at room temperature and beaten
2 cups milk or reduced fat or skim milk
1/4 cup butter or margarine -- melted
2 tablespoons honey
1 cup quick-cooking rolled oats
1 cup finely chopped pecans

additional warm melted butter (optional) and/or warm maple or maple-flavored syrup or other flavored syrup or favorite fruit preserves.

Sift together the first 3 ingredients into a medium bowl. Add eggs, milk, 1/4 cup melted butter and honey, mixing only enough to moisten dry ingredients. Stir in rolled oats and pecans. Spoon enough batter onto greased preheated waffle iron to fill iron (do no overfill as batter will overflow during baking process). Bake until iron stops steaming, about 5 minutes, and waffles are lightly browned. Serve hot accompanied with warm melted butter and/or warm maple syrup or whatever you choose.

HERBED CREAM CHEESE OMELET       Back to Top

4 ounces cream cheese, softened
1/2 cup fresh cilantro leaves
salt and pepper to taste
3 tablespoons butter
8 eggs

Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.

Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.

Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.

After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.

Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.

HOMEMADE BELGIAN WAFFLE MIX       Back to Top

1 package dry yeast
2 cups lukewarm milk
4 eggs, separated
1 teaspoon vanilla
2-1/2 cups sifted flour
1/2 teaspoon salt
1 Tablespoon sugar
1/2 cup melted butter

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt, and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff and carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until it doubles in bulk. Use 1-1/3 cups mix per waffle. Sprinkle with powdered sugar.

HOMEMADE MUESLI       Back to Top

with various toppings

For the muesli

750 grams / l pound l0 ounces Weatabix or Vitabrit
500 grams/ l pound 2 ounces rolled oats
250 grams / 9 ounces sunflower seeds
500 grams / l pound 2 ounces clear honey
125 milliliters / 4 fluid ounces sunflower oil
2 tablespoons ground cinnamon

For the toppings:

Lightly toasted coconut slivers

Sliced mixed dried fruit, such as Apples, Apricots, Dates, Figs, Mangos, Peaches, Pears and Raisins

Toasted mixed nuts, such as whole almonds, cashews, macadamias and pecans

Banana chips

Sliced fresh bananas

Natural yogurt

Special equipment: Large deep roasting tin

Preheat the oven 200°C / 400°F / Gas 6.

Crumble the Weatabix or Vitabrits into the roasting tin. You want them to fall apart in flakes Add the rolled oats and sunflower seeds and mix well.

In a bowl, combine the honey, sunflower oil and cinnamon. Stir the honey mixture thoroughly into the oat mixture until the cereal and seeds are evenly coated.

Bake, stirring occasionally, until the muesli turns golden brown.

Allow to cool before storing. Serve with a selection of the toppings offered in separate bowls so that guests can help themselves.

The muesli will keep for a month in an airtight container.

Makes about 2 kilograms / 4 pounds 8 ounces

HOMEMADE PANCAKES       Back to Top

1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
dash of salt
1 cup milk
1 egg, beaten

Mix well and spoon into hot skillet.

LEMON CURD WAFFLES with BLUEBERRY SAUCE       Back to Top

Waffle Batter

4 cups waffle mix
1-1/2 cups milk
1-1/2 cups water
3 eggs
2 teaspoons vanilla
2 teaspoons orange extract

Ingredients Lemon Curd

3 eggs
1/2 cup sugar (or more to taste)
1/4 cup lemon juice
8 ounces cream cheese

BLUEBERRY SAUCE       Back to Top

1 cup sugar
2 Tablespoons orange juice or water
3 cups blueberries
1 Tablespoon cornstarch

Waffle batter: Combine mix, milk, water, eggs, vanilla, and orange extract.

Lemon curd: Whisk eggs, sugar, and lemon juice over low heat until thickened, stirring constantly. Fold in cream cheese.

Blueberry sauce: Dissolve sugar in orange juice or water over medium heat. Add berries and stir. Add cornstarch and bring to a boil.

Prepare waffles. Spread 2 Tablespoons lemon filling on waffles, fold over, and top with blueberry sauce.

Makes 8 servings.

LEMON POPPYSEED WAFFLES       Back to Top

2 slightly beaten eggs
2 cups Bisquick mix
Two 8 ounce cartons of lemon yogurt
1/2 cup cooking oil
2 teaspoons poppy seeds
Lemon yogurt and lightly shredded lemon peel for topping if desired

Lightly grease grids of a waffle baker. Preheat. In a bowl combine all ingredients and stir until just slightly lumpy. Pour into the grid amount needed for size. Spread slightly. Bake 4 to 5 minutes. Serve hot with syrups (strawberry, maple, etc.) or garnish with yogurt and lemon peel.

MAKARA CINNAMON TOASTIES       Back to Top

1 Tablespoon Makara Cinnamon
1 cup sugar (try mixing half white, half brown sugar)
2 slices of your favorite bread
butter

Mix the Makara Cinnamon and the sugar, and store it in a resealable plastic or paper bag. This mixture makes enough for several batches of Toasties. At snack time, toast the bread. Remove from the toaster and butter both sides. Place one slice on top of the other and, using a sharp knife, cut the toast into 1-inch squares. Now put the squares directly into the plastic bag containing the Makara Cinnamon sugar mixture. Close the top, and shake the bag up and down to be sure all the Toasties are covered.

MAPLE CHERRY SYRUP       Back to Top

1-1/2 cups maple syrup
1 cup brown sugar, packed
1/2 cup honey
juice of 2 oranges
1 teaspoon orange peel
juice of 2 lemons
1 teaspoon lemon peel
2 tablespoons butter/margarine
1 teaspoon cinnamon, ground
1 cup dried cherries, chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc.

Yield: 2 cups

MASHED POTATO PANCAKES       Back to Top

I make mine with grated potatoes. I add a couple eggs, salt and pepper, some diced onion, a couple tablespoons of flour, and fry until nice and lightly browned. Then serve up with sour cream and applesauce, and sausage.

McDONALD'S BREAKFAST BURRITOS       Back to Top

1/2 pound Jimmy Dean spicy sausage patties -- brown, crumble
2 Eggs; scrambled -- break up pieces
1 medium Tomato - finely diced
6 Soft flour tortillas -- Steam
6 tablespoons Cheese Whiz -- melt in Microwave

Combine sausage, eggs and tomatoes. Place about 1/6 mixture into center of each tortilla. Top each mound of the mixture with 1 tablespoon of the melted cheese. Fold bottom third of tortilla up over the filling

and then bring right side of the tortilla toward the left, folding over filling. Fold left side of tortilla to the right, leaving the top end open. Wrap in waxed paper and refrigerate up to 4 hours. Micro each 1 briefly just to warm and serve promptly with picante sauce on the side. Do not freeze

Makes 6 servings.

MELT IN YOUR MOUTH PANCAKES       Back to Top

2 cups self-rising flour
1 tablespoon sugar
1/4 teaspoon baking soda
2 eggs
1 cup sour cream
1/4 cup melted butter
2 cups milk

In large bowl, mix dry ingredients together. In a smaller bowl, beat eggs, add sour cream and mix well, then add milk and melted butter. Add liquid ingredients to dry, mixing lightly. (Don't over mix.) Mixture will be very thin.

Bake on 375°F griddle. Serve with fresh fruit (hot or cold). Add whipped cream just before serving.

Makes: 20 to 24 three-inch pancakes.

MORNING MUFFIN BISCUITS       Back to Top

4 cups self-rising all-purpose flour (can also use Jiffy or other baking mix)
6 tablespoons shortening (if not using Jiffy mix)
1-1/2 cups milk
1/4 cup sour cream or whipping cream
1/2 cup melted butter

Place flour in a large mixing bowl and cut in shortening until crumb stage. Gradually add milk and cream until flour is very moist. Generously grease or spray muffin tin. Using an ice cream scoop as your measure, fill muffin tins.

Bake at 400°F. After 5 minutes remove biscuits from oven and brush with melted butter. Return to oven and continue baking until done, approximately 10 to 12 minutes.

Chef's Hint: For an interesting variation, add 1 cup chopped pecans to batter. Also use a combination of honey and melted butter to brush on biscuits.

Makes 16 biscuits.

MULTIGRAIN WAFFLES with RASPBERRY BUTTER       Back to Top

Multi-Grain Waffles

1-1/4 cups flour
1/2 cup crushed corn flakes
1/4 cups crushed bran flakes
1 Tablespoon baking powder
1/4 teaspoon salt
2 beaten egg yolks
1-3/4 cups milk
1/2 cup oil
2 egg whites

Combine flour, flakes, baking powder and salt. In a small bowl, combine egg yolks, milk and oil; stir into flour mixture. Beat egg whites until stiff peaks form; fold into flour mixture. Pour batter onto a lightly greased waffle iron. Close lid quickly; do not open during baking.

Serves: 6 waffles

RASPBERRY BUTTER       Back to Top

Raspberry Butter

1 cup unsweetened raspberries
2 Tablespoons water
1 Tablespoon sugar or 1 envelope Sweet 'N Low sweetener
1/2 cup butter at room temperature
2 Tablespoons powdered sugar
1 teaspoon "Chambord" Blackberry liqueur
1/4 teaspoon lemon juice

Boil raspberries, water and sugar in small saucepan over medium heat until syrupy, stirring frequently, about 5 minutes. Strain through sieve to remove seeds. Cool. Process with remaining ingredients until smooth and well mixed. Transfer to small ramekins. Can be prepared one day ahead. Cover and chill. It will separate if kept too long. Bring to room temperature before serving.

MUSHROOM BREAKFAST CASSEROLE       Back to Top

8 eggs beaten
2 cups milk
3/4 teaspoon dry mustard
salt and pepper to taste
1 can Cream of Mushroom Soup
1 cup cheddar cheese
6 to 8 slices bread

Refrigerate at least overnight. Can be refrigerated several days. We serve in individual ramakens and give guests a choice of meats and vegetables they would like added to the casserole before baking.

After adding meats and vegetables start in microwave on high setting for 2 minutes and 30 seconds. Transfer to 350°F oven for another 10 to15 minutes.

MUSHROOM OMELET       Back to Top

NO-FRY FRENCH TOAST       Back to Top

Put this fit-for-company main dish on the table in 45 minutes.

Nonstick cooking spray
1 slightly beaten egg
1 slightly beaten egg white
3/4 cup fat-free milk
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
8 (1-inch-thick) slices firm-textured French bread
1/4 teaspoon finely shredded orange peel
1/2 cup orange juice
1 tablespoon honey
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1 tablespoon powdered sugar (optional)

Coat a large baking sheet with nonstick cooking spray. In a pie plate combine egg, egg white, milk, vanilla, and 1/8 teaspoon cinnamon. Soak bread slices in egg mixture for about 1 minute per side. Place on prepared baking sheet.

Bake in a 450°F oven about 6 minutes or until bread is lightly browned. Turn bread over and bake 5 to 8 minutes more or until golden brown.

Meanwhile, for orange syrup, in a small saucepan stir together orange peel, orange juice, honey, cornstarch, and 1/8 teaspoon cinnamon. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

If desired, sift powdered sugar over toast. Serve with warm orange syrup.

Makes 4 servings.

Note: If you are using soft-textured bread, reduce soaking time.

Nutrition facts per serving: 212 calories, 3 grams total fat, 1 gram saturated fat, 54 milligrams cholesterol, 358 milligrams sodium, 37 grams carbohydrate, 2 grams fiber, 9 grams protein, 5% vitamin A, 16% vitamin C, 11% calcium, 9% iron.

NOODLES AND EGG BREAKFAST       Back to Top

2 eggs
1 package noodles (like ramen)
2 tablespoons butter or margarine
2 to 3 slices of cheese any kind (mild cheddar is preferred)

Cook noodles until done and drain. Heat frying pan to medium heat and melt butter. Place noodles in pan and cook for 2 minutes. Add eggs and stir together. After eggs are almost done add cheese and melt. Season with salt and pepper and serve hot.

PANCAKES       Back to Top

1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 Tablespoon sugar
2 Tablespoons oil
1 Egg (beaten)

Mix the dry ingredients together. In a separate bowl Mix the milk, egg, and oil and add this mixture to the dry ingredients. Stir until slightly lumpy. Cook in a hot lightly-greased skillet.

Makes 8 to10 pancakes

WAFFLES       Back to Top

1-3/4 cups all-purpose flour
1 Tablespoon baking powder
2 eggs
1-3/4 cups milk
1/2 cup oil

Mix all the dry ingredients together. In another bowl beat together eggs, milk, and, oil. Add the mixture to the dry ingredients. Mix until most the lumps are gone.

NORWEGIAN WAFFLES       Back to Top

6 cups flour
3 cups sugar
2 teaspoons baking powder
8 eggs
1 quart buttermilk
1/2 pound butter, melted
1-1/2 cups milk
2 teaspoons vanilla

Sift dry ingredients. Beat egg whites and set aside. Beat yolks and add milk, buttermilk, and dry ingredients. Beat in mixer until smooth. Add melted butter and vanilla. Fold in the beaten egg whites. Bake in a heart-shaped waffle iron. Serve with fresh strawberries and whipped cream, and you will be "transported" to summer on a Norwegian fjord.

NUTTY PUMPKIN WAFFLES with PUMPKIN MAPLE SAUCE       Back to Top

Waffles:

2 cups flour
3/4 cup chopped nuts
1/4 cup granulated sugar
2 eggs, separated
1 Tablespoon cornstarch
1/2 cup pumpkin
2 teaspoons baking powder
1-3/4 cup milk
2 teaspoons cinnamon
2 Tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg

Combine flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger, and nutmeg in large bowl. Combine egg yolks, pumpkin, and milk in medium bowl, mix well. Add to dry ingredients. Stir in butter or margarine. Beat egg whites in small bowl at high speed until soft peaks form. Gently fold into pumpkin mixture. Preheat waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 to 1-1/2 cups batter onto hot iron. Generously sprinkle with nuts.

Bake in waffle iron for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce. Makes approximately 5 waffles.

PUMPKIN MAPLE SAUCE       Back to Top

3/4 cup pumpkin
1 cup maple syrup
1/4 teaspoon ground cinnamon

In saucepan, heat pumpkin, maple syrup, and cinnamon until warm.

OLD-FASHION HONEY GRANOLA       Back to Top

1/4 cup butter melted
1/4 cup honey
1-1/2 teaspoon cinnamon
Pinch salt
1/2 teaspoon vanilla
3 cups old fashioned oats
1 cup flaked coconut
3/4 cup chopped walnuts
1/2 cup wheat germ
1/2 cup slivered almonds

Stir honey, butter, salt, cinnamon and vanilla until well blended. Mix the oats, coconut, walnuts, wheat germ and almonds in a greased 9 x 13-inch pan. Add butter mixture to coat evenly. Bake 275°F for 40 minutes stirring often.

Makes about 7 cups.

OLD-FASHIONED PANCAKES       Back to Top

1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 egg, well beaten
1-1/2 teaspoon butter, melted

Sift flour once, measure, add baking powder and salt, sift again. Combine milk and egg and add to flour. Stir only until smooth. Add butter. Bake on hot, well-greased griddle.

OLE`SALSA EGGS       Back to Top

5 eggs
2 to 5 inch slices salami, chopped
2 to 2 inch slices pepperoni, chopped
1 tablespoon favorite salsa
1/4 cup shredded "co-jack" (cheddar and Monterey Jack) cheese
1 teaspoon chopped chives
1 teaspoon parsley
Dash of salt and pepper

In a large bowl, beat eggs with salami and pepperoni. Mix in salsa, then cheese. Beat in chives, parsley and salt and pepper. Cook in a non-stick frying pan over medium heat, stirring occasionally to scramble. Serve hot topped with a dollop of salsa.

Makes 2 servings.

MY FAVORITE FRENCH TOAST       Back to Top

One of my favorite French toasts is to use challah bread and in the egg wash add Gran Marnier, orange juice and zest and a drop or two of orange extract.

OPEN-FACED OMELET       Back to Top

1-1/4 cups fresh corn kernels
4 green onions, chopped
4 eggs
1/3 cup milk
1-1/2 finely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 small tomatoes, cut into 12 wedges
1 cup shredded Cheddar cheese

Garnish: fresh basil sprig

Sauté corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes, or until tender.

Whisk together eggs and next 4 ingredients; pour over vegetables in skillet. Cover and cook, without stirring, over medium-low heat 10 to 15 minutes, or until almost set.

Top with tomato wedges and cheese. Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.

ORANGE WAFFLES       Back to Top

1 cup flour
1 Tablespoon sugar
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1/8 teaspoon nutmeg
2 eggs
1/2 cup milk
Rind of one orange, coarsely grated
2 Tablespoons butter, melted

Mix dry ingredients and let sit at room temperature for 1/2 hour. Mix wet ingredients, except for melted butter, and let sit at room temperature for 1/2 hour. Add the dry ingredients to the wet ingredients. Beat until the waffle batter is smooth. Add the 2 Tablespoons of melted butter to the batter and mix until fully combined. Follow manufacturer's instructions for waffle iron operation. Pour/spoon 1/2 to 3/4 cup of batter onto preheated waffle iron sections. Bake at a high heat until waffles turn golden brown. Caution: do not overbake, as the timing on many waffle irons will overcook the waffle when cooked at high heat. 

Makes 8 servings.

ORGANIC PECAN WAFFLES      Back to Top

1-3/4 cups all-purpose organic flour
1 Tablespoon organic cane sugar
1/2 teaspoon Kosher salt
3 large organic eggs, well beaten
2 sticks melted unsalted organic butter
1-1/2 cups organic milk

Preheat waffle iron. Whisk together in large bowl flour, cane sugar, and salt. In a smaller bowl, whisk together eggs, butter, and milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk together with a few swift strokes. Spoon 1/2 cup batter onto a hot iron.

Makes: About twelve 6-inch waffles.

OVERNIGHT ORANGE FRENCH TOAST       Back to Top

Orange Sauce:

1 Cup Brown Sugar
1/2 Cup Orange Juice
2 Teaspoons Grated Orange Peel

French Toast:

8 Slices (3/4 Inch Thick) French Bread
4 Eggs
1 Cup Milk
2 Tablespoons Orange Juice
1/2 Teaspoon Vanilla
1/2 Teaspoon Salt
Butter
Powdered Sugar

For Sauce: Combine sauce ingredients in saucepan. Bring to boil and simmer until thickened, about 5 minutes, stirring frequently. Set aside.

For French Toast: Place bread in a 13 x 9-inch pan. Combine eggs, milk, orange juice, vanilla, and salt. Beat well. Pour over French bread, turning to coat evenly. Cover and refrigerate overnight. Melt butter on griddle. cook bread until brown, turn and brown other side, 4 slices at a time. Sprinkle with powdered sugar. Serve hot with Orange Sauce (warm).

OVERNIGHT SAUSAGE AND EGG CASSEROLE       Back to Top

1 (12-ounce) package bulk light turkey and pork sausage
3 (8-ounce) cartons (3 cups) refrigerated or frozen fat-free egg product, thawed
1/2 cup nonfat sour cream
1-1/2 teaspoons dry mustard
1 teaspoon instant minced onion
3 cups cubed French bread (4 to 5 slices)
4 ounces (1 cup) shredded reduced-fat sharp Cheddar cheese
Paprika

Spray 13 x 9-inch (3 quart) baking dish with nonstick cooking spray. In medium nonstick skillet over medium heat, cook sausage until no longer pink. Drain well; set aside.

In large bowl, combine egg product, sour cream, dry mustard and onion; blend well. Stir in bread cubes, cheese and sausage. Pour into sprayed dish. Sprinkle with paprika. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.

Heat oven to 350°F. Uncover dish; bake 45 to 55 minutes or until center is slightly puffed and knife inserted in center comes out clean.

Makes 12 servings

PANCAKES 1       Back to Top

1 cup of all purpose flour
1 egg
milk
1/2 teaspoon of salt
1/2 teaspoon vegetable oil

Mix together in a bowl. Add enough milk that the batter is not lumpy and can slowly pour. In a large frying pan add vegetable 1/3 inch oil. Heat oil using a tablespoon of batter make 6 small pancakes at a time.

PANCAKES 2       Back to Top

1 cup flour
1 egg
1-1/3 cups milk
1/4 teaspoon salt
1 teaspoon melted butter

Hand mix it all together and let it stand for at least 2 hours - the longer the better. Blend it again to get rid of any lumps. Fry them in a little butter.

PANCAKES 3       Back to Top

1/2 cup Whole wheat pastry flour
1/2 cup Unbleached white flour
1 cup Original Rice Dream plus 2 tbsp.
2 tablespoons Canola oil
1 teaspoon Egg replacer powder
1-1/2 teaspoons Baking powder
1/4 teaspoon Sea salt

Variation:

1 Egg, lightly beaten
1 tablespoons Canola oil
2 teaspoons Baking powder

Gently mix all ingredients. Let batter stand for 2 minutes. Mix in 2 tablespoons more of Rice Dream. Lightly oil pan or griddle; heat over medium-high heat. Use 1/4 cup of batter for each pancake. Cook about 1-1/2 minutes on each side. Enjoy with your favorite pancake toppings.

VARIATION: To make this recipe using an egg, eliminate egg replacer and add an egg and change the quantities of the oil and baking powder.

PEACH OMELET       Back to Top

1 cup peeled, sliced peaches
2 tablespoons lemon juice
4 slices bacon
2 tablespoons water
6 eggs
1 teaspoon chopped fresh chives
1/4 teaspoon salt
1 tablespoon white sugar
1/8 teaspoon ground black pepper
1 pinch paprika

Mix peaches with lemon juice; set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 1 tablespoons bacon grease in skillet.

In a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper.

Reheat bacon grease over medium high heat. When grease is hot, pour egg batter into pan. Arrange peach slices on top of egg batter. Cover and cook over medium heat for 1 minute. Uncover and cook until set. Sprinkle with paprika. Let cool slightly before serving.

PEACHES 'N CREAM CHEESE TOASTIE       Back to Top

This amazing sweet sandwich is brilliant for breakfast, for a teatime snack, or even for a quick pudding.

2 slices bread
85 grams / 3 ounces cream cheese
55 grams / 2 ounces Sundora ready-to-eat dried peaches
10 grams /1/4 ounces softened butter
10 milligrams / 2 teaspoons caster sugar
1/4 teaspoon powdered cinnamon or finely grated lemon zest

Spread both slices of bread with cream cheese, taking care not to tear the bread. Chop the peaches, and scatter over the cream cheese. Sandwich the slices together. Butter the outsides of the sandwich. Cook in a sandwich toaster, or toast under the grill, until golden brown on both sides. Mix the sugar with cinnamon (or lemon zest), sprinkle over the hot sandwich, and serve.

Makes 1 serving.

PEACHES 'N CREAM STUFFED WAFFLES with PRALINE SAUCE        Back to Top

Waffle Batter

4 cups waffle mix
1-1/2 cups milk
1-1/2 cups water
3 eggs
2 teaspoons vanilla
2 teaspoons orange extract

Ingredients Filling

12 ounces cream cheese
1 teaspoon orange extract
1/2 cup confectioners' sugar
4 fresh peaches, peeled and thinly sliced (may use frozen)

PRALINE SAUCE (recipe follows)

Waffle batter: Combine mix, milk, water, eggs, vanilla, and orange extract.

Filling: Combine cream cheese, 1 teaspoon orange extract, and confectioners sugar.

Prepare waffles and spread 1-1/2 Tablespoons filling on 1/2 of waffle. Top with peach slices and fold over. Top with praline sauce and garnish with a dollop of sour cream, more peach slices, and a mint sprig.

Makes 8 servings.

PRALINE SAUCE       Back to Top

1 stick butter
2 cups brown sugar
1/2 cup water or maple syrup
1 cup whole pecans

Melt butter and brown sugar in sauce pan. Add water or maple syrup and pecans.

PEANUT BUTTER WAFFLES OR PANCAKES       Back to Top

3 to 4 tablespoons peanut butter
3 to 4 tablespoons hot water

These are just wonderful with the flavor of maple syrup. Blend 3 or 4 tablespoons of peanut butter with an equal amount of hot tap water. Stir with a table fork in a cup. When smooth, add it to your favorite waffle or pancake batter recipe.

PECAN WAFFLES with RASPBERRY SAUCE       Back to Top

4 eggs, separated (reserve whites and beat)
2 cups buttermilk
1-1/3 teaspoon baking powder
1-1/3 teaspoon baking soda
2/3 cup butter
1-1/3 teaspoon vanilla
1-1/3 cup sour cream
1/3 cup sugar
3/4 chopped pecans
2-2/3 cup all purpose flour

Use three bowls: one for dry mixture, one for wet, one for egg whites. Mix wet ingredients, separate eggs and add yolks to wet ingredients. Mix dry ingredients and add to wet ingredients. Beat egg whites and fold into mixture. Spray waffle iron once with non-stick cooking spray and allow to heat up before adding batter.

Makes 8 servings.

RASPBERRY SAUCE:       Back to Top

1/2 cup sugar
2 cups apple juice
4 Tablespoons corn starch
1/4 cup butter
1 teaspoon lemon rind
1 cup fresh or frozen raspberries

Combine sugar and cornstarch; add juice, butter, lemon rind, and raspberries. Cook until thickens to a sauce. Serve warm.

Makes: 3 cups

PINT-SIZE BANANA RAISIN PANCAKES       Back to Top

2 medium extra-ripe Bananas -- peeled
1 egg -- slightly beaten
3/4 cup low-fat milk
1 tablespoon vegetable oil
1 cup pancake and waffle mix
1/2 cup Raisins
1/8 teaspoon ground cinnamon

Mash bananas (1 cup). Combine bananas, egg, milk and oil. Combine pancake mix, raisins and cinnamon. Stir into banana mixture until just moistened. Pour 1/4 cup batter onto lightly greased hot skillet for each

pancake. Brown on underside until bubbles appear on surface. Turn and brown other side.

Makes 6 servgings.

PLEASANT LAKE HOUSE WAFFLES       Back to Top

2 cups sifted flour
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
3 egg yolks, well beaten
2 cups buttermilk
1/2 cup butter (soft, not melted)
3 egg whites, stiffly beaten

Sift flour, sugar, baking powder, baking soda and salt all together and set aside. Combine beaten egg yolks, buttermilk and butter; blend thoroughly. Add liquid mixture all at one time to dry ingredients; mix only until batter is smooth (overbeating will ruin the waffle). Fold in beaten egg whites. For best results, refrigerate for half an hour before cooking. Bake on hot waffle iron. (Pleasant Lake uses a heart-shaped waffle iron exclusively.) Top with pure Maine maple syrup.

PLUM UPSIDE-DOWN FRENCH TOAST       Back to Top

6 eggs
1/4 cup skim or low-fat (1%) milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
6 (1-inch) slices French bread
2 cups chopped pitted ripe fresh plums
2 tablespoons water
1/3 cup firmly-packed brown sugar
1/2 teaspoon grated lemon peel
Mint leaves, optional

In medium bowl, beat together eggs, milk and flavorings until well blended. Pour about half of the mixture into 8 x 8 x 2-inch baking dish. Place bread slices in mixture. Pour remaining mixture over bread. Let stand until liquid is absorbed, turning occasionally, about 10 minutes OR cover and refrigerate several hours or overnight.

Place plums and water in medium saucepan. Cover and cook over medium heat until plums are tender. Stir in sugar and lemon peel. Spread over bottom of 8 x 8 x 2-inch baking dish. Gently place soaked bread slices on plum mixture. Bake in preheated 375°F oven until lightly browned, about 20 to 30 minutes. Garnish with mint leaves, if desired.

Makes 3 to 6 servings

POTATO EGGS       Back to Top

6 potatoes (boiled and mashed)
4 eggs (hard-boiled and shelled)
1/2 beaten egg (for binding potato mixture)
2/3 cup golden breadcrumbs
1 extra beaten egg (for dipping potato eggs)
Salt, pepper to taste
Oil for deep frying
Kitchen paper (for draining)
Garnish: Lettuce, chili flowers

Prepare eggs and potatoes. Season and mash or blend potatoes, and add 1/2 egg to bind together. Divide potato mixture into four portions. Mould each egg in potato mixture. Dip each into beaten egg and breadcrumbs on a plate. Heat 1/2 kwali or deep fryer with oil. Deep fry potato eggs until golden brown. Drain on kitchen paper and cool. Carefully slice into quarters. Arrange on a bed of lettuce and garnish with chili flowers.

VARIATIONS:

Make the original "Scotch Eggs" from which this recipe is derived. Use approximately 750 grams sausage meat or mashed luncheon meat or Spam, instead of potato. Omit the salt as the meat would be salty enough.

PUMPKIN PANCAKES       Back to Top

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1-1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1-3/4 cups milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
Pumpkin Maple Sauce (recipe follows)
Chopped nuts (optional)

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, vegetable oil in small bowl; mix well. Add to flour mixture. Stir until just moistened, batter will be lumpy.

Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle, cook until bubbles begin to burst. Turn and continue 1 to 2 minutes. Repeat with remaining batter. Top with Pumpkin Maple Sauce.

PUMPKIN MAPLE SAUCE       Back to Top

3/4 cup pumpkin
1 cup maple syrup
1/4 teaspoon ground cinnamon

Heat all ingredients in a saucepan until Warm

PUMPKIN SURPRISE WAFFLES       Back to Top

1-1/2 cup all-purpose flour
2 Tablespoons sugar
1-1/2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups milk
1 cup unsweetened pumpkin puree
2 eggs
3 Tablespoons oil

In a large bowl combine dry ingredients; stir well to mix thoroughly. In a separate bowl whisk remaining ingredients. Gradually whisk the pumpkin mix into the dry mix, and keep mixing until all the lumps dissolve. Coat waffle iron with a non-stick spray. Put batter into the center of a waffle iron to about 3/4 full. Cook until done, about 3 to 4 minutes. Serve with hot syrup.

PUMPKIN WAFFLES       Back to Top

To save time in the morning, mix the dry ingredients the night before. Top the waffles with fresh fruits in season and whipped cream for added elegance.

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, room temperature
2 Tablespoons light brown sugar
1 cup buttermilk, room temperature
4 Tablespoons butter, melted
1/2 cup canned pumpkin
1/4 cup finely chopped apple, peeled and cored
1/3 cup ground toasted walnuts

In a large bowl, sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar. Add the buttermilk, butter, and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.

Ladle the batter into a hot, well-oiled waffle iron (or non-oiled no stick waffle pan) and cook until done. Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.

Makes 4 servings.

RAISED WAFFLES 1       Back to Top

1/2 cup lukewarm water
1 package dry active yeast
2 cups warm milk (powdered milk is okay)
1/2 cup vegetable oil (canola oil is best)
1 teaspoon salt
1 teaspoon granulated sugar
2 cups flour
2 eggs, beaten
1 pinch baking soda

In a bowl add yeast to lukewarm water and let stand for 5 minutes. Add this to warm milk, oil, salt, and sugar. Beat in flour, cover with a tea towel, and let stand 4 to 8 hours, or overnight. Add eggs and soda just before baking in either a traditional or a Belgian waffle iron. This recipe makes wonderfully light waffles.

RAISED WAFFLES 2       Back to Top

The night before serving, prepare this first step

1-3/4 cup scalded milk
1 teaspoon salt
1 Tablespoon butter
2 cups flour
1/4 yeast cake dissolved in 1/4 cup lukewarm water

In the morning, add these ingredients

2 egg yolks, beaten
2 egg whites, stiffly beaten

Step 1: The night before, add salt and butter to scalded milk. When lukewarm add dissolved yeast and flour, Beat well. Let rise in non-metal bowl in dry warm place.

Step 2: In the morning add beaten egg yolks and stiffly beaten whites. Fold gently into slightly bubbly batter.

Cook in preheated waffle iron until it stops steaming. It may take a little longer to cook than a regular waffle. Serve hot with butter and warm maple syrup or warm homemade berry compote.

Makes: Nine 6-inch round waffles.

RASPBERRY CREAM CHEESE FRENCH TOAST       Back to Top

1 loaf cinnamon raisin whole grain bread
2 (16-ounce) bags frozen or enough fresh raspberries to cover first layer of bread
1 (8-ounce) cream cheese (I use reduced fat, but it doesn't matter - taste-wise)
1-1/2 Cups milk (skim, whole, whatever, or can use soy milk)
1 Cup plain low-fat yogurt
8 to 10 eggs (depends on how big they are)
1 to 2 teaspoon cinnamon (depends on how much you like cinnamon)
2 teaspoons vanilla

Topping Ingredients:

1/4 Cup soft butter
1/2 Cup brown sugar
2 tablespoons pure maple syrup

In a 9 x 13-inch greased baking dish, place slices of bread to cover bottom. Add berries to thoroughly cover bread. Spread all cream cheese on what will be the top layer of bread. Place cream cheesed side down onto berries. Mix all liquid together and pour over bread mixture so that it covers top. Cover and refrigerate overnight.

Next morning, preheat oven to 350°F. Mix topping and spread on top of layered French toast. Bake for about 50 or so minutes. Top will be slightly brown and kind of crusty when done. Serve with pure maple syrup and or yogurt

Can also use cherries, frozen or fresh, and rhubarb in spring, but if rhubarb is used, it should be simmered briefly in a small amount of water on stovetop to take the rawness out of it. In fall I use apples, but that's a different process. I sauté them first with cinnamon and (organic sugar cane natural) in a little olive oil and spread them on the bottom of the pan. Then the cream cheese goes in the middle, and I top it with more of the apple mixture. This is delicious as well, and cranberries, raisins, walnuts or pecans can be added to the apples.

"REALLY FRENCH" ALMOND, BANANA FRENCH TOAST       Back to Top

9 slices white bread (to serve 3 or 4 people)
3 eggs
Pure almond extract
Powdered sugar
Butter
Flour
Banana
Whipped Cream or Cool Whip

In a bowl blend together three eggs, 1 cup of milk or cream, cap full of pure almond extract. Then add about a tablespoon of flour (to thicken) and a pat of crushed butter. Note: the butter won't blend in very well - just break it up as much as possible. Dip bread into batter quickly, both sides, don't soak bread too much, and place on a hot griddle at 350°F. Brown each side. Sprinkle a dusting of powdered sugar over top of toast for looks.

Serve with a large scoop of whipped cream on the side with sliced banana mixed in. Use topping of your choice.

Note: In place of the Almond extract you could use either Vanilla or Anise extract.

RICE & PECAN GRIDDLE CAKES       Back to Top

1 cup cooked white rice
2 cups buttermilk
3 tablespoons unsalted butter or margarine -- melted
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon sugar
2/3 cup finely chopped pecans
4 eggs, separated -- room temperature
1/3 cup Southern soft wheat flour -- sifted
unsalted butter
syrup of your choice

Grease a heavy griddle or 12-inch skillet with oil. Meanwhile, in a large bowl, stir together rice, buttermilk, 3 tablespoons melted butter or margarine, salt, vanilla, sugar and pecans. In bowl of an electric mixer, beat egg yolks at medium speed until thickened and light lemon-yellow in color (about 4 minutes). Blend in flour, then stir into rice mixture. In a separate bowl, beat egg whites at medium speed until they hold medium-stiff peaks (about 3 minutes). Fold whites into rice mixture gently but thoroughly. Meanwhile heat griddle. Drop 2 tablespoons batter onto hot griddle or skillet for each pancake. Cook pancakes until golden brown on bottom and bubbly on top (about 2 minutes). Flip and cook just until brown on other side (about 1 minute). Serve hot with butter or margarine and your choice of syrup.

Makes about 24 pancakes.

RICOTTA PANCAKES       Back to Top

4 large eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1-1/3 cups all purpose flour
1 tbs. baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups whole milk
Melted butter
Maple syrup

Whisk yolks, ricotta and sour cream in large bowl to blend.

Mix flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter.

Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side.

Serve with maple syrup.

RIVER OMELETS       Back to Top

Preheat waffle baker. Stir flour, baking powder, baking soda, and salt into small bowl; mix with whisk. Beat eggs and add salad oil, buttermilk, and orange zest; mix until well blended. Gradually add flour mixture to liquid mixture and beat until thoroughly blended.

Pour batter into center of lower half of heated baker until it spreads to about 1 inch from edges; sprinkle with chopped pecans. Cover and bake according to waffle maker's instructions. Do not lift cover during baking.

SOUTHWEST FRITTATA       Back to Top

4 slices jalapeno bread, cubed
1/2 pound spicy sausage
4 eggs
1-1/4 cup milk
1/2 cup Monterey Jack cheese, shredded
1/2 cup Cheddar cheese, shredded
7 ounces diced green chiles
1/4 cup chopped onion
1 tablespoon fresh cilantro
1 tablespoon fresh parsley
1/2 teaspoon seasoned salt

Spread bread in buttered 9-inch square pan. Sauté sausage and drain off fat. In a bowl, beat eggs and milk to blend. Add sausage, cheese, chiles, onions, herbs and salt. Pour over bread evenly. Cover and chill overnight. In morning uncover and bake in a 350°F oven for approximately 45 minutes until golden. Serve with avocado slices and salsa.

Makes 4 servings.

SOUTHWESTERN EGG CASSEROLE       Back to Top

10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 cups (16 ounces) shredded Monterey Jack cheese
2 cups (16 ounces) cottage cheese
1/2 cup butter or margarine, melted
2 cans (4 ounces each) chopped green chilies

In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter, and chilies. Pour into a greased (I use Butter Pam) 13 x 9 x 2-inch baking dish. Bake uncovered at 350°F for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. 

Note: I make this the night before and refrigerate. Take out of refrigerator about 30 minutes to let the casserole come to room temperature before baking.

Makes 10 to 12 servings.

SPANISH OMELET 1       Back to Top

3 to 4 eggs
1/2 cup plain yogurt or sour cream
1 small onion chopped fine
2 to 3 ribs celery chopped fine
4 strips green pepper chopped fine
1/2 cup Salsa, Mild, medium or hot, your choice.
3 tablespoons Butter or margarine
1/4 cup cheddar cheese

Sauté the vegetables in the butter until tender, remove to a plate. In a medium bowl beat the eggs and yogurt together. Preheat your oven on broil. In a large frying pan that you sautéed the vegetables, cook the eggs and yogurt on low heat until cooked half way through add sautéed vegetables, put grated cheese on top and place under broiler for a couple of minutes. Leave door open at top so you can keep an eye on it. It will puff up and get golden brown, remove to serving platter and place salsa on top. Serve at once because it will not stay fluffy long. Always remember to have the guest waiting for the egg, never have the egg waiting for the guest.

SPANISH OMELET 2       Back to Top

2 teaspoons butter
1 tablespoon diced green bell pepper
2 tablespoons minced onion
1 (8-ounce) can tomato sauce
2 teaspoons white sugar
1 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper
8 eggs
3 tablespoons milk
salt and pepper to taste

In a skillet or frying pan, melt butter over medium heat. Add green pepper and onion; sauté until tender. Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. Simmer until sauce has thickened, about 10 minutes.

While sauce is cooking, beat together eggs and milk. Heat a lightly oiled 6 inch skillet over medium heat. Cook four small omelets, one at time, in the skillet. Season each with salt and pepper and keep them warm while the others are cooked. Serve warm with sauce spooned over each omelet

SPANISH POTATO OMELET       Back to Top

Coat the bottom of a large, lightly greased skillet with three eggs, and cook over medium heat until firm. Top with 1/4 each of the ham, turkey, green onions, tomato, parsley, green bell pepper and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredient

VERY VEGGIE OMELET       Back to Top

1 small onion, chopped
1/4 cup chopped green pepper
1 tablespoon butter or stick margarine
1 small zucchini, chopped
3/4 cup chopped tomato
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 egg whites
1/4 cup water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup shredded reduced-fat Cheddar cheese, divided

In a large nonstick skillet, sauté onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5 to 8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.

In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-inch ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned.

Bake at 350°F for 9 to 10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve.