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All Breakfast Recipes

Zippy Cheese Artichoke Oven Omelet
Recipe By :
Serving Size : 6 Preparation Time : 0:15
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup picante sauce or salsa — hot or mild
1 cup artichoke hearts — chopped
1/4 cup (1 ounce) Parmesan cheese — grated
1 cup (4 ounces) Monterey Jack cheese — shredded
1 cup (4 ounces) sharp Cheddar cheese — shredded
6 large eggs
1 (8 ounce) ca sour cream
Tomato wedges — optional
Parsley sprigs — optional
Preheat oven to 350 F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce.
Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and Cheddar cheese. Blend the eggs in a blender until smooth. Add the sour cream to the eggs and blend until mixed.
Pour the egg mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or until set. Cut into wedges and serve garnished with tomato wedges and parsley.
Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
T(Cook Time):
“0:35”
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Blueberry Crunch Coffee Cake
Recipe By :
Serving Size : 9 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter
1/2 Cup Sugar
1 Egg
1 Cup Flour
1 Teaspoon Baking powder — Double-acting
1/4 Teaspoon Salt
1/3 Cup Milk
1/2 Teaspoon Vanilla extract
2 Cup Blueberries — Fresh or frozen
TOPPING:
1/4 Cup Butter
1/2 Cup Sugar
1/3 Cup Flour
1/2 Teaspoon Cinnamon — Ground
Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries.
Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 – 30 minutes or until it test done.
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NOTES : Recipe by: A Very Berry Cookboo
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Breakfast Grilled Cheese Mexican Style
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 slices Jalapeno Jack cheese
4 eggs — beaten
4 strips turkey bacon — chopped
2 green onions — thinly sliced
8 slices sourdough bread
Butter — softened
Chop 4 cheese slices; combine with eggs and set aside. Saute turkey bacon and green onions in butter until onions are translucent.
Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm. Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in clean skillet.
Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.
Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
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All-In-One-Breakfast
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 slice whole wheat bread — toasted
1 teaspoon butter
3 fresh mushrooms — thin sliced
3 tomato slices
2 tablespoons grated parmesan cheese
1 slice bacon; crisp — drain/crumble
Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top. Bake in 350 degree oven until cheese melts. 1 serving – 147 cal or 1 bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1 bread, 2 fat and 1 lean meat exchange (with butter).
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Almond Quiche
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup onion — chopped
2 tablespoons butter
2 egg — beaten
1 cup half and half
1 cup milk
1 tablespoon flour
1/4 teaspoon pepper — white
1 1/2 cups swiss cheese — shredded
1 cup almonds — sliced
1 pie shell — baked
Saute onion in butter until tender. In small bowl, beat together the eggs, both milks, flour and pepper until lightly frothy. Stir in the cooked onion, cheese and toasted sliced almonds until well mixed. Pour the mixture into a still hot baked pie shell. Bake at 325F for about 45 minutes. When done, a knife inserted in the middle will come out clean. Let stand for 10 minutes, slice and serve.
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Amaretto French Toast
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons amaretto
4 eggs — well beaten
1/2 cup milk
12 slices french bread
amaretto butter (see recipe)
amaretto syrup (see recipe)
In shallow bowl mix all ingredients except bread. Soak bread in mixture. In large skillet, melt some butter. Drain bread. Cook in butter until both sides are golden brown. Serve immediately with Amaretto butter and Amaretto Syrup. NOTE: For a change, try Irish Cream instead of Amaretto.
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American-Style Strata
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 sl sourdough bread — or
6 sl whole-grain bread — halved
1 3/4 cups mozzarella or monterey jack — shred
1 1/2 cups cooked beef, lamb or pork
cut bite-size
1 cup carrot or zucchini — shred
4 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 teaspoon worcestershire
1 teaspoon dried thyme leaves — crumble
1 teaspoon dried basil leaves — crumble
In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and veggies over bread. In a bowl, stir together the eggs, milk and seasonings till well mixed. Pour carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set. Let stand 10 minutes. Cut into squares.
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Apple Pancakes
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour — sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
1 egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup applesauce
Mix together flour, baking powder, salt, cinnamon and cloves. Cut butter into flour mixture. In a small bowl, beat together egg, milk, powdered milk and apple sauce. Combine flour mixture with egg mixture until well mixed. Bake on hot griddle. Serve with butter and syrup or fruit.
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Apple Sausage Pancakes With Cider Syrup
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 teaspoon cinnamon
1 cup pancake mix
1/2 cup fresh apple — shredded
2/3 cup milk
1/2 pound bulk pork sausage — browned
2 tablespoons oil
—–cider syrup—–
1/2 cup sugar
1 cup apple cider
1 tablespoon cornstarch
1 tablespoon lemon juice
1/8 teaspoon pumpkin pie spice
2 tablespoons margarine or butter
Heat griddle to 375~. In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon. Fold in apples and sausage. Grease griddle lightly before making each pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes on each side. Serve with hot Cider Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat and stir in margarine.
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Apple-Cheddar Omelet
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl bacon — chopped
1 can cheddar cheese soup
8 eggs
1/3 cup milk — whole
1 sm apple; peeled — chopped
1 cup cheese, cheddar — shredded
about 4 ounces
1/8 teaspoon pepper, black — ground
Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1 teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture. Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncooked portion move to edge. Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon. Campbell’s Recipes
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Benny’s Eggs
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
orange hollandaise sauce-
1 egg
2 tablespoons lemon juice
1 teaspoon orange rind — grated
1/2 cup butter — melted
eggs-
8 large eggs
4 slices rich egg bread or brioche
toasted
3 ounces cream cheese — soft
3 ounces sliced smoked salmon
or use lox
orange slices — garnish
fresh mint sprigs — garnish
SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange rind over a pan of boiling water for 1 minute. Gradually whisk in butter until sauce is smooth and well blended. It will be rather thin while warm, but will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of boiling water. Poach until done to your liking. Meanwhile, toast the bread. Spread with cream cheese. Top with the salmon. Place on plate. Top with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or parsley.
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Belgian Club Soda Waffles
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups biscuit mix
1 1/3 cups club soda
1 egg
3 tablespoons oil
Mix well. Pour into Belgian waffler for an extra light waffle. Makes four Belgian waffles.
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Basque Tortilla
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon
2 teaspoons sliced green onions/tops
3/4 teaspoon salt
1 dash pepper
3 med. potatoes
1 tablespoon snipped parsley
1/8 teaspoon dried thyme — crushed
4 large eggs
In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot.
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Basic Pancakes Mix (Lf)
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
mix–
4 cups wholewheat flour
4 cups flour, all-purpose
2 cups wheat germ
1 cup milk — nonfat dry
1/3 cup baking powder
1 teaspoon salt — pancakes-
1 1/2 cups dry mix — *
1 eggs — beaten well
1 1/4 cups milk, skim — or water
1 tablespoon oil
nonstick cooking spray
*Make your own nutritious, homemade pancake mix. Store the dry mix in an airtight container–add the wet ingredients when you are ready to prepare the pancakes. Combine the mix with the egg, milk, and oil. Do not overmix; the batter will be slightly lumpy. Heat a TEFLON pan, or other pan spray with nonstick cooking spray, over medium heat. Pour about 1/4 cup of batter per pancake onto the heated pan. When the cakes are bubbly on top and brown on the bottom, flip and brown on the other side. From One Meal At A Time by Martin Katahn
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Basic Omelet
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 egg
2 tablespoons milk
1/8 teaspoon salt
1 pinch pepper
2 teaspoons butter
1/8 teaspoon tarragon — dried
In a small 1 qt. bowl beat eggs milk, salt and pepper. In a small bowl melt butter in microwave for 15 seconds. Pour egg mixture into a shallow bowl and cover tightly with plastic wrap. Cook at FULL POWER in microwave oven for 45 seconds. With a rubber spatula or fork, move cooked eggs toward center. Cook at FULL POWER covered in microwave for 1 minute. Let stand covered at least 1 1/2 minutes. Loosen egg from dish with a rubber spatula. (If omelet is not cooked enough, return it to oven for an additional 30 seconds.)
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Basic Drop Biscuits
Recipe By :
Serving Size : 15 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups cake flour
2 tablespoons cake flour
1 tablespoon sugar
2 teaspoons baking powder
4 tablespoons shortening
1 egg — lightly beaten
1 cup milk
1 spray shortening
Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar and baking powder.Cut the shortening into the dry ingredients until the mixture is the texture of cornmeal. Separately mix the egg with the milk,and stir all but 2 tbs. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Drop spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about 1″ apart. Brush tops with reserved liquid.Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving. Yields about 15 biscuits.
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Basic Crepes #2
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs — slightly beaten
2/3 Cup Milk
3 Tablespoons Oil
1/2 Cup All-Purpose Flour
1/4 Teaspoon Salt
In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.
Gradually stir in flour and salt; beat until smooth.
Cover and refrigerate at least 1 hour.
Lightly brush a six or seven inch crepe pan or skillet with some of the remaining oil; heat until hot. Stir batter.
Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs to cover the bottom of the pan thinly but completely.
Cook, turning once, until light brown on both sides.
Repeat, using all the batter.
Brush pan with oil when necessary.
Recipe make about 12 crepes.
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NOTES : Tip for better crepes. Batter should be about as thick as heavy cream. The pan should be quite hot but if oil begins to smotke, lift pan from heat source until it cools slightly. Expect the first few crepes to stick to the pan. If early crepes come out misshapen, use them for deep-frioed snacks or noodles.
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Basic Crepes #1
Recipe By : Mrs. A. Corbett Alexander, Swannanoa, North Carolina
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups All-Purpose Flour
1/2 Teaspoon Salt
4 Large Eggs
1 Cup Milk — cold
1 Cup Cold Water
4 Tablespoons Butter — melted
Salad Oil
Combine flour, salt and eggs; blend well.
Blend in milk, water and butter. Mix well.
Refrigerate batter for at least 2 hours, allowing the flour particles to swell and soften so that the crepes are light in texture.
Brush the bottom of a 6 or 7″ crepe pan or heavy skillet lightly with salad oil and heat pan over medium heat until just hot, not smoking.
Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions to run batter all over bottom of pan in a thin film.
Cook for about 1 minute. Lift edge of crepe to test for doneness.
The crepe is ready for flipping when it can be shaken loose from the bottom of pan.
Flip the crepe and cook for about 1/2 minute on other side; this is rarely more than a spotty brown and is used as side on which filling is placed.
Crepes can be made in advance and stacked between layers of waxed paper to prevent them from sticking.
Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw.
Yield; about 22 crepes
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NOTES : Possum Kingdom Lake Cookbook
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Potato Pancakes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Potatoes — shredded
1/4 cup flour
1/2 cup sour cream
Salt
1 Egg
Onions to taste
Shred potatoes and dry in paper towels.
Mix all ingredients together.
Spoon in hot oil and turn when browned..
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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Nature Cereal
Recipe By : Janis Alling.
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Honey
1/2 Cup Brown Sugar
1/4 Cup Oil
1/2 Cup Water
Cinnamon — to taste
1 Box Oats — old fashioned
Coconut
1 Bag Almonds — small
1/4 Bag Wheat Germ
Raisins
Banana Chips
Heat honey, sugar, oil, water and cinnamon.
Pour honey mixture over oats, coconut almonds and wheat germ.
Bake for 45 minutes at 325 degrees. Stir 3 times.
Add raisins, banana chips etc.
Store in Tupperware.
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Mable Wheeler’s Blueberry Pancakes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup pancake mix
1 Cup milk
1 Egg
1 tablespoon vegetable oil
1 can Comstock Blueberry Pie Filling — (21 oz.)
2 tablespoons butter
1/4 cup orange juice
1/2 cup firmly packed light brown sugar
In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend well.
Drain pie filling; reserve syrup.
Gently stir berries into batter.
Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on top and underside is golden brown.
Turn; brown other side.
Repeat with remaining batter.
In small saucepan, combine reserved syrup, butter, orange juice and sugar. Cook and stir until butter melts.
Serve over pancakes.
NOTE: Sauce may be stored and used over ice cream or cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
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Impossible Brunch Pie
Recipe By : Bisquick “No Time to Cook” Recipe booklet
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen broccoli — cooked and drained
OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese — creamed
1/2 cup Bisquick. baking mix
1/4 cup butter — melted
2 eggs
1 tomato — thinly sliced
1/4 cup Parmesan cheese — grated
Heat oven to 350 degrees.
Grease 9″ pie plate.
Spread broccoli in plate.
Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.
Pour into plate.
Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about 30 minutes.
Cool 5 minutes.
6-8 servings.
Note: 8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli.
High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d by Barb on 4/7/98
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Ham Waffles
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Flour — sifted
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Egg Yolks — well beaten
1 3/4 Cups Sour Milk
1/3 Cup Butter — melted
2 Egg Whites — stiffly beaten
1 Cup Smoked Ham — uncooked, diced
Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again.
Combine egg yolks, milk, and butter. Add to flour, beating until smooth.
Fold in egg whites.
Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each waffle just before closing iron.
Serve soft scrambled eggs on each waffle.
Makes four 4-section waffles.
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Griddle Cakes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 Egg — well beaten
1 1/2 tablespoons 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.
Serve hot with Log Cabin Syrup.
Makes 12 cakes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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Favorite Blueberry Pancakes
Recipe By : BH & G, 1960
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups all-purpose flour — sifted
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg — beaten
1 cup milk*
2 tablespoons salad oil
3/4 cup fresh or thawed blueberries
drained
Stir together dry ingredients. Combine egg, milk, and salad oil; add to dry ingredients, stirring just till moistened. Bake on hot griddle. When undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of drained blueberries over each cake. Turn, brown other side. Makes about 12 dollar-size, or eight 4-inch size pancakes.
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NOTES : * For thinner pancakes, add 2 tablespoons milk to the batter. Shar McCormack
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Dixie Waffles
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Flour — sifted
2 1/4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Cups Milk
2 Egg Yolks — well beaten
2 Tablespoons Butter — melted
2 Egg Whites — stiffly beaten
Sift flour once, measure, add baking powder, salt, and sugar, and sift together twice.
Combine milk, egg yolks, and butter; add to flour.
Fold in egg whites.
Bake on hot waffle iron.
Serve hot with Log Cabin Syrup.
Makes six 4-section waffles.
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Yogurt Blender Pancakes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 Egg
1 cup Borden Lite-line Plain Yogurt — (8 oz.)
2 tablespoons vegetable oil
1 cup unsifted flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon — (optional)
**BLUEBERRY CINNAMON TOPPING**
1 cup Borden Lite-line Blueberry Yogurt
2 tablespoons honey
1/4 teaspoon ground cinnamon
In blender container, blend egg, yogurt and oil until smooth.
Add dry ingredients; blend until smooth.
On lightly greased hot griddle, pour scant 1/4 cup batter for each pancake. When pancake is covered with bubbles, turn over. Brown second side 1 to 2 minutes.
Serve with butter and syrup or Blueberry Cinnamon Topping.
BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine ingredients. Warm mixture; do not boil. Serve over pancakes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Whole Wheat Crepes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk
Combine flours, salt and baking powder.
Beat egg with oil and milk until well blended.
Add flour mixture and beat until smooth.
Let batter rest one hour before cooking crepes.
Use about 2 Tbsp. batter for 6″ crepe.
Yield: 12 to 15 crepes
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Wheat Griddle Cakes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup sifted flour
3/4 teaspoon baking powder
1/8 teaspoon soda
1/2 teaspoon salt
1/2 tablespoon sugar
1 cup buttermilk — or thick sour milk
1 Egg — well beaten
1 tablespoon butter — melted
Sift flour once, measure, add baking powder, soda, salt and sugar, and sift again.
Combine milk and egg and add to flour. Stir only until smooth.
Add butter.
Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 12 to 15 cakes.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Waffles #2
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Flour — sifted
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Sugar
3/4 Teaspoon Salt
2 Eggs
1 2/3 Cups Shortening — soft
Mix ingredients.
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Waffles #1
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Flour — sifted
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3 Egg Yolks — well beaten
1 Cup Milk
4 Tablespoons Butter — melted
3 Egg Whites — stiffly beaten
Sift flour once, measure, add baking powder, salt, and sift again.
Combine egg yolks, milk and butter. Add to flour, beating until smooth.
Fold in egg whites.
Bake on hot waffle iron.
Serve hot with Log Cabin Syrup.
Makes four 4-section waffles.
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Vanilla Crepes With Orange Sauce
Recipe By : Mrs. A. Corbett Alexander
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup milk
2 tablespoons vanilla extract
1/2 cup sugar
3 tablespoons all-purpose flour
3 Eggs — divided
16 Crepes
2 tablespoons melted butter
Orange sauce — (see recipe)
Scald milk and vanilla. Set aside.
Combine sugar, flour, and egg yolks. Stir in milk mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook a few seconds; remove from heat.
Beat egg whites until stiff; fold gently into egg yolk mixture.
Place about 3 Tbsp. batter on each crepe; roll crepes loosely over batter.
Place on cookie sheet; brush crepes with melted butter.
Bake at 350 degrees for 20 to 25 minutes.
Arrange crepes on platter; serve immediately with Orange sauce.
Mrs. A. Corbett Alexander, Swannanoa, North Carolina
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Strawberry Crepes
Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CREPES:
4 Eggs
1 cup flour
1/2 cup milk
1/2 cup water
salt
2 teaspoons melted oleo
2 teaspoons sugar
1 teaspoon vanilla
FILLING:
2 cups whipped cream
6 ounces cream cheese
1 1/2 cups powdered sugar
2 cups strawberries — no juice, up to 3
Measure all ingredients for crepes except flour. Beat. Gradually add flour.
Cook, spread very thin only on one side.
Fill crepe with filling and roll up.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Southern Waffles
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Boiling Water
1 Cup Yellow Cornmeal
2 Cups Flour — sifted
3 Teaspoons Baking Powder
1 1/4 Teaspoons Salt
1 Tablespoon Sugar
2 Cups Milk
2 Egg Yolks — well beaten
3 Tablespoons Butter — melted
2 Egg Whites — stiffly beaten
Pour boiling water over corn meal.
Sift flour once, measure, add baking powder, salt, and sugar, and sift again.
Add milk to corn meal then egg yolks and flour, mixing well. Add butter.
Fold in egg whites.
Bake on hot waffle iron.
Serve hot with Log Cabin Syrup.
Makes seven 4-section waffles.
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Sourdough Hot Cakes #1
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***FOR SOURDOUGH STARTER***
2 cups flour
2 cups warm water
1 package dry yeast
FOR HOT CAKES
2 Eggs
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons butter
To prepare starter:
Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a bowl. Cover with damp cloth and let stand in a warm place overnight or for at least 6 hours. (If left in oven, there is not need to turn on oven; pilot light will provide enough heat or turn electric oven to “warm”.)
To prepare Hot Cakes:
Measure 1/2 cup sourdough starter and place in closed…
Heat griddle over medium heat.
Use 1/4 cup batter for one medium-size hot cake. Pour onto hot griddle. Turn hot cake when top is covered with bubbles and edges looked cooked. Brown on second side.
Serve with honey and melted butter.
Makes 8 Hot Cakes.
The yarns about Alaska’s famous sourdough are as big as the country. “Sourdough Pete,” so the legend goes, first brought it from Michigan at the turn of the century. The old-time prospectors and pioneers, nicknamed “sourdoughs,” wore their precious sourdough starter in a bag inside their shirts and slept with it under the covers to keep it from freezing. Trappers not only considered it their “staff of life” for the hot cakes, waffles, muffins and bread it made; they also used it for tanning hides!
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Sour Dough Hot Cakes #2
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
STARTER: Old time recipe.
1/4 package granular dry yeast
1/4 cup luke warm water
Flour
Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and add enough flour (3/4 to 1 Cup unsifted) to make a running batter.
Place in small crock or in large jar. Do not cover tightly. Just cover jar with a cloth or place a saucer over the top of the jar.
Put in a warm place to sour.
Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep the batter at the same consistency. You will then have a sour dough starter.
For really good flavor, dough should be properly soured before using.
Every time you use some of the starter again add water and flour.
If you use only occasionally, you may store it in the refrigerator and feed it every week with flour and water.
Never put any of the mixed batter into the starter. Keep it perfectly free from fat, egg or other leavening material.
FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar
Combine all ingredients.
Bake on a greased griddle.
These can be made on an ungreased griddle but in that case 1/4 Cup of melted fat must be added.
To make thinner cake add more milk.
Bake at 370 degrees.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Rye Crepes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup all-purpose flour
3/4 cup rye flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk
Combine flours, salt and baking powder.
Beat egg with oil and milk until well blended.
Add flour mixture and beat until smooth.
Let batter rest one hour before cooking crepes.
Use about 2 Tbsp. batter for 6″ crepe.
Yield: 12 to 15 crepes
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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Rice Omelet
Recipe By :
Serving Size : 3 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–philly.inquirer—–
3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh gound pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs
In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in a separate bowl just long enough to mix the whites and yolks;then season lightly with salt and pepper.In a large frying pan or omelet pan,over medium high heat,melt the butter,being sure the entire bottom of the pan is coated.Pour the eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to allow the uncooked part to run under,and shaking the pan when the bottom starts to set. While the top is still moist,spoon the rice filling down the center of the omelet.Fold over,and cook just long enough to heat the filling and melt the cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per person,and divide the filling among the omelets.Makes 3 to 4 servings…
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Dill Crepes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter — melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried dill weed
If using blender, combine all ingredients in blender container. Blend about 1 minute. Scrape down sides of container with rubber spatula, if necessary. Blend until smooth, about 30 additional seconds.
If using mixer, rotary beater or whisk, combine eggs, milk, water and butter in mixing bowl. Beat until combined. Add flour, salt and dried drill weed. Beat until smooth.
Bake immediately or refrigerate batter 1 hour.
If you have special crepe pan, follow manufacture’s directions.
Otherwise, on medium-high heat, heat buttered 10″ omelet pan (or 8″ crepe pan) until just hot enough to sizzle drop of water.
For each crepe pour scant 1/4 cup (2 Tbsp. in 8″ pan) batter in pan, rotating pan as batter is poured.
Cook until lightly browned on bottom.
Remove from pan or, if desired, turn and brown on other side. (Crepes to be filled need only be browned on 1 side. Use unbrowned side for filling.)
Stir batter frequently to keep dill distributed.
tack between sheets of paper toweling or waxed paper until ready to use.
Crepes may be frozen.
Yield: 2 cups batter.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
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Crepes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water
3/4 cup milk
3 Eggs
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons butter or margarine
In blender container combine all ingredients and blend on high speed for 1 minute.
Refrigerate mixture 2 hours.
Place 6″ skillet over medium heat. Brush bottom and sides of skillet with melted butter or margarine.
Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.
Cook until top is set and bottom is lightly browned.
With spatula, turn crepe and cook other side 1 minute.
Repeat procedure until all batter is used.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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Cornmeal Pancakes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Bisquick baking mix
1 1/2 cups milk
1/2 cup yellow cornmeal
1 Egg
Beat all ingredients with hand beater until smooth.
For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease griddle if necessary.)
Cook until pancakes are dry around edges.
Turn; cook other side until golden brown.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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Buckwheat Cakes
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup buckwheat flour
1 teaspoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon soda
1/4 teaspoon salt
1 egg — well beaten
1 cup sour milk
1 tablespoon butter — melted
Sift flour once, measure, add baking powder, sugar, soda and salt, and sift again.
Combine egg and milk and add to flour. Stir only until smooth.
Add butter.
Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
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Bran Griddle Cakes
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 24 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups sifted flour
3/4 teaspoon salt
2 teaspoons sugar
3 teaspoons baking powder
2 egg yolks — well beaten
1 3/4 cups milk
1 cup post’s bran flakes
1 tablespoon butter — melted
2 egg whites — stiffly beaten
Sift flour once, measure, add salt, sugar, and baking powder, and sift again.
Combine egg yolks and milk. Add to flour gradually, stirring only until smooth.
Add Post’s Bran Flakes and butter.
Fold in egg whites.
Bakes on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 24 cakes.
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Blueberry Sauce For Waffles/Pancakes
Recipe By : BH & G, 1960
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound can blueberries
2 teaspoons cornstarch
1 teaspoon lemon juice
Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.
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Best Ever Waffle’s
Recipe By : Mrs. Christin W. Sayer, Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour
Dissolve yeast in 1/2 cup warm water.
Scald milk and cool.
In a large mixing bowl, beat eggs well, then add other ingredients. Stirring until mixture is blended. Then beat until the batter is smooth.
The batter may be stored in a large fruit juice container so that it does not rise over the top.
This will keep in refrigerator for a long time.
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Basic Cornmeal Biscuit
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cornmeal — any color
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1 pinch cayenne pepper
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
1 egg — lightly beaten
1 1/4 cups buttermilk
1 spray shortening
Preheat oven to 425~. In a food processor or large bowl,mix 1 1/2 cups of the cornmeal with the flour, salt, sugar, cayenne pepper,baking powder and baking soda. Cut the butter into the dry ingredients until the whole mixture is the texture of cornmeal. Separately mix the egg with the buttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Dust a clean board with half the remaining cornmeal,and turn the dough out onto the floured surface. Sprinkle the top with the remaining cornmeal,and with flowered hands,gently push the dough into a circle about a 1/2″ thick. Cut with a 2″ or 3″ biscuit cutter,and place biscuits close together on a greased cookie sheet. Brush top of the biscuits with the reserved buttermilk egg mixture.Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving.Yields about 1 dozen biscuits.
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Basic Buttermilk Drop Biscuits
Recipe By :
Serving Size : 15 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs — lightly beaten
1 1/4 cups buttermilk
1 spray shortening and corn
meal for coating pan
Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar,baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is textured like cornmeal.. Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about an inch apart. Brush tops with reserved egg and buttermilk mixture. Bake in the preheated oven until puffed and brown,about 12 minutes. Cool for a few minutes before serving. Yields about 15 biscuits..
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Basic Buttermilk Biscuits
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs — lightly beaten
1 1/2 cups buttermilk
1 spray shortening and corn-
meal for coating pan
Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of the flour with salt,sugar,baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is textured like cornmeal. Separately mix the eggs with the buttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Dust a clean work surface with 1/2 the remaining flour,and turn the dough out onto the floured surface. Sprinkle the top with the rest of the flour,and with floured hands,gently push the dough into a circle about 1/2″ thick.. Cut with a 2″ or 3 ” biscuit cutter,and place biscuits close together on a grease and cornmeal coated cookie sheet. You will get about 12 biscuits. Brush the tops of the biscuits with the reserved buttermilk egg mixture. Bake in the preheated oven until puffed and brown,about 15 minutes .Cool for a few minutes before serving.
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Basic Biscuits
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 cups cake flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
4 tablespoons butter or margarine
or vegetable shortening
1 egg — lightly beaten
1 cup milk
2 tablespoons milk
1 spray shortening and corn
meal for coating pan
Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of the flour with the salt,sugar and baking powder. Cut the butter into the dry ingredients until the mixture is textured like cornmeal. Separately mix the egg with the milk,and stir all but 2 tbsp. of this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Dust a clean work surface with 1/2 the remaining flour,and turn the dough out onto the floured surface. Sprinkle the top with the rest of the flour,and with floured hands,gently push the dough into a circle about 1/2″ thick. Cut with a 2″ or 3″ biscuit cutter,and place the cut biscuits close together on a greased corn meal coated cookie sheet. You will get about 12 biscuits. Brush the tops of the biscuits with the reserved milk egg mixture. Bake in the preheated oven until puffed and brown,about 15 minutes. Cool for a few minutes before serving. Yields about a dozen biscuits.
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Banana French Toast/Ww
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons plain nonfat yogurt
1/4 teaspoon vanilla extract
sugar substitute to equal 1 — ts
1/2 cup egg substitute
4 slices reduced-calorie white bread
1 medium banana — sliced
1/4 cup red.-cal. maple-flavored — syrup
1. In small bowl, whisk together yogurt, vanilla, and sugar substitute. Set aside. 2. Pour egg substitute into shallow bowl; dip bread in egg substitute, coating both sides and absorbing all liquid. 3. Spray large nonstick skillet with nonstick cooking spray; over medium heat, cook bread until browned on both sides. Remove to heated platter, cover, and keep warm. In same skillet, quickly cook banana slices until golden on each side. 4. Place 2 slices bread on each serving plate; top evenly with yogurt mixture, banana slices, and syrup. Each serving (2 slices) provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional calories. Per serving: 239 calories, 12 g protein, 2 g fat, 48 g carbohydrate, 150 mg calcium, 385 mg sodium, 1 mg cholesterol, 2 g dietary fiber. Source: “Weight Watchers Favorite Homestyle Recipes.”
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Banana Bread French Toast
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–bread—–
1 package banana quick bread mix
3 tablespoons oil
1 cup water
1 egg
1/2 cup mashed banana
—–egg mixture—–
3 eggs
1 teaspoon vanilla
1/2 cup milk
Heat oven to 375~. Grease and flour bottom of 9″ loaf pan. In large bowl, combine all bread ingredients. Stir 50-75 strokes; just until dry particles are moistened. Pour into prepared pan. Bake 40-50 minutes or until tested done. Cool in pan 15 minutes; remover from pan; cool completely. Cut bread into 12 slices. Heat skillet to 375~. Grease lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat well. Dip bread slices in egg mixture, turning to coat both sides well. Cook in skillet 2-3 minutes on each side or until golden brown. Serve with syrup.
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Banana Bran Pancakes
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 cups milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup banana
1 1/2 cups bran chex cereal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
In blender, process milk, eggs, oil, vanilla, and banana just to mix. Add bran cereal, process. Add remaining ingredients. Process to combine. Scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated, lightly greased griddle over medium heat. Pour out enough batter to form 3″ to 4″ pancakes. Cook until edges are set. Turn. Cook until browned. Repeat with remaining batter. Refrigerate or freeze leftover pancakes with two squares of waxed paper between each. Reheat in toaster. Sallies comment:- I add a little more banana than this calls for. Source: Cooking with Grace – cookbook from Grace Episcopal Church, Kirkwood, Missouri. Cookbook conceived and created by Sallie Kratz!
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Baked Scrambled Egg Casserole
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
1 1/2 cups cooked ham — chopped
1/2 cup green onions — sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese — shredded
1/2 cup half & half
Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.
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Baked Fluffy Orange French Toast
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs — separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
powdered sugar
—–sauce—–
1/2 cup sour cream
1/4 cup orange marmalade
Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown ( do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce.
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Baked English Omelette
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs — beaten
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cheddar cheese — shredded
1 green onion — slice thin
3 slices bacon; cook — crumble
1 tablespoon butter or margarine
1 tablespoon parmesan
add’l bacon for garnish — opt
Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt butter in a 9″ frying pan. Pour egg mixture into pan. Sprinkle with Parmesan. Bake at 400~ for 20 minutes or until set and golden. Garnish with additional bacon, if desired. Serve immediately.
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Baked Eggs In Mushroom Sauce
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper — to taste
6 Large Eggs
Wash and slice mushrooms, stems and all. Saute over medium heat in butter, stirring occasionally, for 10 minutes.
Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook, stirring, until thick.
Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1″ deep).
Break an egg into each ramekin.
Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon.
Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes.
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Baked Eggs
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg
1/4 teaspoon mustard — prepared
4 drops worcestershire
1/4 cup bean sprouts — chopped
2 tablespoons scallions — chopped
2 tablespoons parsley — chopped
1/4 cup cheddar cheese — shredded
Break egg into a lightly greased individual baking dish. Stir egg to break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley; stir to mix thoroughly. Mix in half the cheese. Top with remaining cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at 350F for 10-15 minutes or until egg is firm.
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Baked Cheddar Toast
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup heavy cream
1 cup cheddar cheese — shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs — well beaten
12 slices bread
In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.
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Apple Pancakes With Cinnamon Nonfat Yogurt
Recipe By : Eat More, Weigh Less
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples
or other tart apples
peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves
Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes with filling.
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Apple Oat Pancakes
Recipe By : Pillsbury Fast and Healthy – Sept/Oct, 1993
Serving Size : 5 Preparation Time : 0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup quick-cooking rolled oats
2 cups water
2 cups pancake mix, complete — *
1/2 cup apple — * * shredded
2 tablespoons sugar
1/2 teaspoon cinnamon
In medium bowl, combine rolled oats and water; let stand 5 minutes. Meanwhile, heat large nonstick skillet or griddle to medium high heat (375F). Grease lightly with oil. Add remaining ingredients to rolled oats mixture; stir just until all ingredients are moistened. (Batter will be thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown. Serve with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use low-fat Bisquick if you prefer.
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Amaretto Pancakes
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups bisquick
2 eggs
1 cup milk
1/4 cup amaretto
1/2 cup almonds — sliced
amaretto butter (see recipe)
amaretto syrup (see recipe)
Beat pancakes ingredients together until smooth. Cook as usual.
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Amaretto Butter & Amaretto Syrup
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–amaretto butter—–
2 tablespoons amaretto
1/2 cup butter or margarine — soften
—–amaretto syrup—–
1/4 cup amaretto
1 cup maple syrup
AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool before serving.
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Fluffy Polka-Dot Pancakes
Recipe By :
Serving Size : 18 Preparation Time : 0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup raisins
1 teaspoon cinnamon
1/4 cup sugar
3 eggs — separated
1 3/4 cups buttermilk
1 teaspoon soda
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons butter or margarine — melted
Plump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of the sugar and toss with raisins; set aside.
Beat egg whites to soft peaks; add remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until creamy. Stir in buttermilk and soda.
Sift flour, baking powder and salt and blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites.
Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle; bake, turning once.
Source:
“California Raisin Marketing Association”
S(Internet Address):
“http://www.calraisins.org/”
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Bran Banana Bars
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
1/4 cup Big Chief golden brown sugar — packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup bran flakes — crushed
1 cup skim milk
2 eggs
1 carrot — shredded
1 ripe banana — mashed
1/3 cup chopped walnuts
Preheat oven to 375 degrees. Lightly grease 8 1/2″ W 8 1/2″ baking pan.
In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes or until brown on top. Cut into 12 bars.
Description:
“Healthy, low-cal treats!”
Source:
“Monitor Sugar”
S(Internet address):
“http://www.monitorsugar.com/”
Yield:
“12 Bars”
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Applenut Cereal
Recipe By : Marilyn Diamond
Serving Size : 1 Preparation Time : 0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Banana — sliced
1 Large Apple — coarsely grated
1/4 To
1/2 Cup Nuts and Seeds — raw
Raw Almonds, Cashews, Sesame Seeds,
Sunflower Seeds or Combination of Nuts and
Seeds.
Ground Cinnamon — to taste
1 Dash Nutmeg — grated
1 Teaspoon Maple Syrup — optional
1/2 Cup Raisins
Or Currants
Almond Milk (fit for Life) — to cover
Combine the apple and banana in a medium bowl.
Coarsely grind the nuts and seeds in a food processor, blender, or nut and seed mill.
Sprinkle nuts and seeds over fruit. Add cinnamon, nutmeg, maple syrup (if using), and raisins or currants. Mix well.
Spoon into bowls and top with almond milk.
Variation: Add some chunks of peeled Fuyu persimmon or pear to this nourishing breakfast.
Source:
“American Vegetarian Cookbook from the Fit For Life Kitchen”
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Baked French Toast With Pineapple- Cheese Topping
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Breakfast Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PINNEAPPLE-CHEESE TOPPING
1/4 cup canned, juice-packed pineapple — crushed,undrained
4 ounces light Neufchatel or light cream cheese — softened and cubed
1/4 teaspoon vanilla
FRENCH TOAST
3 extra-large egg whites
OR
1/2 cup Egg Exchange
1 1/4 cup nonfat or lowfat milk
2 Tablespoons orange juice
1/4 teaspoon ground cinnamon
6 slices French bread — (1-inch-thick)
Sifted confectioner’s sugar
In blender container or food processor bowl (or use electric mixer), place the pineapple, cream cheese and vanilla. Cover and process briefly so some chunks of pineapple remain. Cover and refrigerate until needed.
For French toast, in bowl whisk together egg whites, milk, orange juice and cinnamon until well blended. If baking toast immediately, preheat oven to 425’F. Spray 15x l0 x 2-inch jelly-roll pan (or cookie sheet with sides) with aerosol cooking spray. Pour egg mixture into pan. Arrange bread slices in egg mixture, turn to coat well on both sides. (If preparing ahead, cover pans and refrigerate up to 12 hours before baking).
If baking immediately, let bread stand 5 minutes to soak up liquid. Bake 10 to 12 minutes, turning bread slices over halfway through the baking time. To serve, arrange three slices bread on each plate; sprinkle with confectioner’s sugar. Top with a dollop of Pineapple-Cheese Topping. Serve with remaining topping.
Source:
“California Egg Commission”
S(Internet Address):
“http://www.eggcom.com”
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NOTES : Double, triple or quadruple this recipe to serve 4, 8 or 16. Try other low-cal toppings such as light maple syrup, fresh fruit, sugar-free fruit spreads or canned fruit packed in its own juice
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Any Fruit Coffee Cake
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cup Fruit
1 Cup Water
2 Tablespoon Lemon juice
1 1/4 Cup Sugar
1/3 Cup Cornstarch
3 Cup All-purpose flour
1 Cup Sugar
1 Tablespoon Baking powder
1 Teaspoon Salt
1 Teaspoon Ground cinnamon
1/4 Teaspoon Mace
1 Cup Butter
2 Eggs — Slightly beaten
1 Cup Milk
1 Teaspoon Vanilla
1/2 Cup Sugar
1/2 Cup All-purpose flour
1/4 Cup Butter
1/2 Cup Walnuts — Chopped
Preheat oven to 350 degrees.
In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice.
Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.
In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.
Cut in the 1 cup butter until mixture resembles fine crumbs.
Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended.
Spread half of the batter into a greased 9×13 baking pan or two 8×8 baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.
Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts.
Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9×13 pan or 40-45 minutes for the two 8×8 pans, or until cake tests done. Cool.
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NOTES : Recipe By: Better Homes and Gardens Cookboo
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Jam-Filled French Toast
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cream cheese — softened
2 tablespoons powdered sugar
1/2 teaspoon grated orange peel
8 slices French bread — 1/2-inch slices
8 tablespoons jam (any flavor)
4 eggs
1/2 cup whole milk
1/2 teaspoon vanilla
Nonstick spray
Combine cream cheese, powdered sugar and orange peel. Spread evenly on 4 slices of French bread.
On each of the remaining slices, spread 2 teaspoons of jam. Make a “sandwich” from the bread topped with the cream cheese mixture and the ones topped with jam.
Combine eggs, milk and vanilla. Lightly spray a skillet with nonstick spray; heat until hot. Dip sandwiches into egg mixture (coat both sides). Cook in skillet until golden brown. Top with 2 teaspoons jam and serve.
Source:
“Wheat Foods Council”
S(Internet Address):
“http://www.wheatfoods.org/”
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Turkey Sausage and Potato Frittata
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Turkey Breakfast Sausage
1 Tablespoon olive oil
2 Pounds red potato — cut into 1/4-inch
slices
1 Large onion — halved and cut into
1/4-inch slices
1/2 Teaspoon salt — or to taste, divided
1/2 Teaspoon pepper — or to taste, divided
2 Packages frozen egg substitute — defrosted
1 Tablespoon chopped fresh parsley — optional
In 11-inch non-stick, oven-proof skillet, over medium-high heat, saute turkey sausage 5 to 7 minutes or until turkey is no longer pink. Drain well, remove sausage and reserve, Wipe skillet with paper towel.
Add oil to skillet. Layer 1/2 of potato and 1/2 of the onion slices, sprinkling with 1/4 teaspoon each salt and pepper. Repeat with re- maining potato, onion, salt and pepper. Cover skillet and cook vegetables 15 to 20 minutes or until vegetables are tender, gently stirring 1 to 2 times. Remove skillet from heat and cool 5 minutes. Carefully fold in cooked sausage, not breaking potato slices. Pour egg substitute over turkey and potatoes.
Bake, uncovered, at 325 degrees F. 30 to 35 minutes or until knife inserted in center comes out clean. Allow to set 5 minutes.
Source:
“National Turkey Federation”
S(Internet Address):
“http://www.turkeyfed.org”
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Serving Ideas: Loosen sides and invert on large platter. Sprinkle with parsley, if desired. Cut frittata into 10 wedges.
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Acapulco Baked Eggs
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large eggs
2 tablespoons butter or margarine
6 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup extra-sharp cheddar — shred
1 4 ounces can green chiles — chopped
tomato sauce, ketchup
chili or taco sauce — optional
tomatoes; sliced — garnish
Put butter in 8″ square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.
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Plain Omelet with Potato and Onion
Recipe By : Dee Bell
Serving Size : 1 Preparation Time : 0:10
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs
1/2 teaspoon water
Salt
Black pepper
3 tablespoons chopped onions — sautied
1 medium potato — diced
1 tablespoon clarified butter or oil
1 tablespoon oil
Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautied onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.
Description:
“Your basic Midwestern version of a French omelet with sautied onion
and potato.”
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NOTES : An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, sautied vegetables, fruit, sour cream or cream cheese
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Creamed Mushrooms on Toast with Hard-Boiled Eggs
Recipe By : Dee Bell
Serving Size : 4 Preparation Time : 0:15
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
1/2 small onion — diced
3 cups sliced mushrooms
3 cups White Sauce – Medium — favorite
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup grated Parmesan cheese (optional)
4 eggs — hard boiled
4 slices bread — toasted
1/8 teaspoon paprika (optional)
Brown onions in butter and add mushroom slices; sauti until slightly
tender.
Prepare favorite White Sauce, stir into mushrooms and onions. If using
cheese, add it now. Add salt and pepper to taste.
Chop up egg whites into small dice and crumble yolks.
Make toast, cut into diagonals and lay on individual plates, slightly
separated. Spoon equal amounts of creamed mushrooms generously over toast
and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle
with paprika and serve immediately.
Description:
“Sautied onions and mushrooms in a white sauce, served on toast with
crumbled hard-boiled egg.”
Cuisine:
“American”
Ratings : Cholesterol Rating 3 Complete Meal 9
Complexity 1 Cost 2
Difficulty 1 Fat Content 3
Good For Crowds 5 Kid Appeal 7
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NOTES :
Nutr. Assoc. : 0

Apple-Brie Cheese Omelet
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 apple
peel- core and thinly slice
2 1/2 tablespoons butter — divided
2 eggs
2 teaspoons cream or milk
salt & pepper
2 tablespoons diced brie cheese
Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp. cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2 Tbsp. butter in omelette pan over high heat until foam begins to recede but before beginning to color. Pour in egg mixture and prepare omelette, beating to lighten but still allowing it to set on the bottom. Fill with sauteed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide out of pan onto a heated plate. Source: Dairy Hollow House, Eureka Spgs., AR
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Bacon And Cheese Breakfast Pizza
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 single-crust pastry
1/2 pound bacon; cook — crumble
8 ounces swiss cheese — shredded
4 eggs
12 ounces sour cream
2 tablespoons fresh parsley — chopped
Roll pastry to fit into a 12″ pizza pan. Bake at 425~ for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.
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Blueberry Muffins
Recipe By : Sunset Easy Basics
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries
Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper baking cup liners; set aside. In a bowl, sift together flour, sugar, baking powder and salt; add frozen blueberries, and make a well in the center. Pour the milk into a 2 cup glass measure and add egg and butter; blend well. Pour liquid all at once into flour well. (This method allows you to mix the batter with fewer strokes, avoiding overtiring.) Making 12 to 15 full circular strokes that scrape the bottom of bowl; stir just until dry ingredients are moistened. Batter ‘should’ be lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy). Makes 12.
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NOTES : * Melted and cooled. Shar McCormack
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Raisin Peanut Butter Granola
Recipe By :
Serving Size : 8 Preparation Time : 0:10
Categories : Snacks
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups quick cooking oats
1/2 cup peanut butter
1/2 cup honey
2 cups California Raisins
1 cup candy-coated chocolate pieces
3/4 cup sunflower nuts
Heat oven to 300 degrees F. Sprinkle oats in jelly roll pan (cookie pan with sides).
In small saucepan, combine peanut butter and honey. Cook over medium heat until mixture boils, stirring constantly. Pour over oats; toss to coat.
Bake at 300 degrees F for 15 to 18 minutes or until mixture is golden brown, stirring once or twice. Cool completely.
Break into pieces. Combine with raisins, candy and sunflower nuts.
Source:
“California Raisin Marketing Association”
S(Internet Address):
“http://www.calraisins.org/”
T(Bake Time):
“0:18”
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Nutr. Assoc. : 0

Muesli
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Experiment With Different Ingredients for
Variety.
1 Cup Rolled Oats
1/2 Cup Spelt — rolled
1/2 Cup Triticale — rolled
1/2 Cup Kumut
Or Barley
1/4 Cup Chopped Dates
1/4 Cup Raisins
Or Currants
Or Cherries
Or Cranberries
1 Dried Apricot — chopped
Or Dried Pear — chopped
To Prevent Stickiness Roll the Chopped
Dried Fruit In:
Rolled Oats — ground
1/4 Cup Almonds — raw, whole,
unblanched
8 To
10 Filberts — raw
4 Pecans — raw
In a blender or spice/nut grinder, grind filberts and pecans into coarse crumbs or powder, depending on preference. Combine all ingredients in an airtight container. For each serving, place a heaping 1/3 cup in a bowl and top with lowfat soy, oat, or rice milk.
*If you can’t find these ingredients in your local health food store or co-op, or unable to find them on the web, just substitute more rolled oats.
IDEA: During the summer months, try substituting some or all of the dried fruit with dried fresh berries. Yum!
Source:
“http://www.livrite.com/raw.htm”
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Nutr. Assoc. : 0

Banana-Oatmeal Bread
Recipe By :
Serving Size : 18 Preparation Time : 0:00
Categories : Breads June ’99
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups ripe banana — (about 2 large)
mashed
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray
Preheat oven to 350:.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Source:
“Cooking Light, June 1999, p.140”
Copyright:
“) Cooking Light”
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Banana Burrito
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 6 flour tortilla
1 tablespoon creamy peanut butter
2 teaspoons raspberry spread — * see note
1 teaspoon shredded coconut — (otional)
1/2 medium banana
* Use the red low calorie (8 calorie per spoon) raspberry spread. 1. Lay tortilla on flat surface; spread evenly with peanut butter and raspberry spread. Sprinkle with coconut, if desired. 2. Place banana on edge of tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on High 35 seconds. This serving provides: 1 fat; 1 protein; 1 bread; 1 fruit; 20 optional calories. (Add 5 optional calories if coconut is used.) Per serving: 232 calories, 7 g protein, 10 g fat, 31 g carbohydrate, 49 mg calcium, 216 mg sodium, 0 mg cholesterol, 3 g dietary fiber. Source: “Weight Watchers Favorite Homestyle Recipes.”
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Nutr. Assoc. : 0

Bacon ‘n Eggs Crescent Sandwich
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tube refrigerated crescent rolls
1 tablespoon onion — chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs
Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8″ square pan; press over bottom and 1/2″ up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.
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Blueberry Buttermilk Muffins
Recipe By :
Serving Size : 24 Preparation Time : 0:00
Categories : Cakes Muffins
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups Flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Soda
3/4 cup Sugar
1/4 teaspoon Salt
2 Eggs — beaten
1 cup Buttermilk
4 ounces Butter
1 1/2 cups Blueberries
Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake at 400F til golden brown, for 20 -30 minutes.
Makes 24 muffins
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Nutr. Assoc. : 0

Banana Cinnamon French Toast
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Banana — Ripe
2 Large Eggs
1/2 Cup Skim milk
1/2 Teaspoon Cinnamon
4 Slices Bread
3 Tablespoons Margarine
1/2 Cup Maple syrup — Warmed
Blend first 4 ingredients in processor til smooth. Transfer to 13×9 inch pan.
Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.
Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.
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Serving Ideas: Pass warmed syrup separately.
Nutr. Assoc. : 0

Caliente Cheese and Egg Brunch Dish
Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time : 0:35
Categories : Brunch Cheese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 eggs
1 teaspoon Tabasco sauce
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1/3 cup minced green bell peppers
2 tablespoons sliced black olives
2 tablespoons chopped green chiles
Lightly grease a 9-inch square pan. Heat oven to 375 degrees.
Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes.
Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles.
Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa.
– – – – – – – – – – – – – – – – – – –
Serving Ideas: Serve as appetizers or brunch dish with salsa.
NOTES : * This will make 36 appetizers or about 8 brunch-sized servings
Nutr. Assoc. : 0

Cinnamon Breakfast Cake
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cup Flour
4 Tablespoons Brown sugar
4 Teaspoons Baking powder
4 Tablespoons Shortening
1/2 Teaspoon Salt
1 Egg — Well beaten
1/4 Cup Seedless raisins
1/2 Cup Milk
2 Tablespoons Sugar
1 Tablespoon Butter — Melted
1 Teaspoon Cinnamon substitute
Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin.
Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435 F) 20-25 minutes.
– – – – – – – – – – – – – – – – – – –
NOTES : Mrs. Murray Nevin, Stoneboro, PA
Nutr. Assoc. : 0

Tiny Raisin Apple Loaves
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Bread Dessert
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup butter or margarine — softened
2/3 cup sugar
2 eggs
3 tablespoons milk
1 teaspoon lemon juice
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
1 1/2 cups peeled grated apple
1 cup chopped raisins
1/2 cup chopped nuts
Cream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice.
Sift together dry ingredients; stir into creamed mixture just until moistened.
Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans.
Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean.
Description:
“Bake these fruity little loaves … give as a gift in the loaf pans
you baked them in.”
Source:
“California Raisin Marketing Association”
S(Internet Address):
“http://www.calraisins.org/”
Yield:
“3 loaves”
– – – – – – – – – – – – – – – – – – –
NOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour
Nutr. Assoc. : 0

Mexican Churros
Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time : 0:40
Categories : Pastry Snacks
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Canola oil
1 cup water
1/2 cup margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat. Beat in eggs all at once and continue beating until smooth.
Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
Spoon the dough into a decorator’s tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.
Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.
Description:
“Churros, or Crullers, are to the Spanish and Mexicans what doughnuts
are to Americans for coffee breaks.”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Harvest Brunch Quiche
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 ounce pack cream cheese — softened
2 eggs — beaten
1 cup Monterey Jack cheese — grated
2 tablespoons (2 ounces) crumbled blue cheese
3 ounces smoked salmon — chopped
1 cup chopped fresh asparagus — blanched or frozen,
1/4 cup red pepper — diced
1 tablespoon snipped fresh dill
OR
1/2 teaspoon dried dillweed
Salt and fresh ground pepper — to taste
6 Bays English Muffins — split
18 slices bacon — uncooked
In food processor or mixer, beat cream cheese and eggs together until blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper.
Arrange muffin halves in a single layer on foil-lined baking sheet. Spoon about 1/4 cup quiche mixture onto each.
Wrap each muffin half perimeter with 1-1/2 slices of bacon, securing ends with tooth picks. Bake in a preheated 375 degree F oven 25 to 30 minutes or until top is lightly browned.
Remove from oven and let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh dill. Serve warm or at room temperature.
Source:
“Bays Corporation”
S(Internet Address):
“http://www.bays.com”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Easy Breakfast Parfait
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 cups unsweetened applesauce
1 cup pitted prunes (about 6 ounces)
1 1/2 cups natural wheat and barley cereal
1 pint plain nonfat yogurt
4 pitted prunes — for garnish
Combine applesauce and 1 cup of prunes. For each serving, in a 9 to 10 ounce stemmed goblet, layer 1/4 cup cereal, 1/4 cup yogurt, 1/2 cup applesauce-prune mixture and another 1/4 cup yogurt.
Top with 2 Tbsp. cereal and garnish with a prune. Serve immediately, or refrigerate up to 4 hours before serving.
Source:
“Virginia Apple Growers Association”
S(Internet Address):
“http://www.virginiaapples.org”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Easy Potato Skillet
Recipe By :
Serving Size : 6 Preparation Time : 0:20
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb. diced cooked ham
2 tablespoons vegetable oil
5 cups frozen O’Brien potatoes
1 Large California Fresh Eggs
1/4 cup canned diced green chiles
In a non-stick pan saute ham lightly. Add 2 Tablespoons oil and O’Brien potatoes and saute until lightly browned, about 15 minutes. Break eggs into small bowl with chiles (if used) and mix lightly.
Add to skillet and cook, stirring until eggs are in soft curds. Increase heat to high; mix eggs and potatoes together until heated through.
Source:
“California Egg Commission”
S(Internet Address):
“http://www.eggcom.com”
– – – – – – – – – – – – – – – – – – –
NOTES : While still frozen in the package, bang frozen potatoes on counter top to break up frozen lumps and make cooking easier.
Nutr. Assoc. : 0

Breakfast Raisin-Banana Tortilla Roll-Up
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 flour tortillas (8-inch)
1 cup peanut butter
2 medium bananas — sliced
6 tablespoons California raisins
For each sandwich, spread 1 side of 1 tortilla with 1/4 cup peanut butter. Cover with half of 1 sliced banana and sprinkle with 1-1/2 tablespoons raisins.
Roll tortilla up tightly; cut in half to serve. Repeat to make 3 more sandwiches.
Sandwiches can be made up to 12 hours in advance, wrapped tightly in plastic wrap and refrigerated.
Source:
“California Raisin Marketing Association”
S(Internet address):
“http://www.calraisins.org/”
– – – – – – – – – – – – – – – – – – –
NOTES : The following mixture can be substituted for the peanut butter. In bowl mix 8 ounces cream cheese, softened, with 2 teaspoons honey and I teaspoon grated orange peel
Nutr. Assoc. : 0

Breakfast Apple Citrus Compote
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Breakfast
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Granny Smith or Stayman apples — peeled and sliced
1/2 teaspoon cinnamon
2 navel oranges (about 2 medium) — peeled and cut into
segments
1 1/2 cups pitted prunes (about 9 ounces)
1 1/2 cups orange juice
2 pink grapefruit — peeled and cut into
segments
2 tablespoons honey
1 tablespoon lemon juice
Mint sprigs for garnish
In 2 to 3 quart saucepan combine apples, prunes and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey, juice and cinnamon.
Cool, cover and chill. Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs.
Source:
“Virginia Apple Growers Association”
S(Internet Address):
“http://www.virginiaapples.org”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Cheddar Dill Scones
Recipe By :
Serving Size : 16 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all purpose flour
1 cup Cheddar cheese — shredded
1/4 cup fresh parsley — chopped
1 tablespoon baking powder
2 teaspoons dill weed
1/2 teaspoon salt
3/4 cup butter or margarine
2 eggs — slightly beaten
1/2 cup half and half
Preheat oven to 400.
In medium bowl, combine all ingredients except butter, eggs and half and half.
Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute).
Divide dough in half; roll each into an 8″ circle. Cut each into 8 wedges. Place 1″ apart on cookie sheets and bake 15 to 20 minutes until lightly browned.
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Creamy Raisin Oatmeal
Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories : Breakfast & Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups water
1 1/2 cups milk
1 teaspoon salt
1 1/2 cups quick oats — uncooked
2/3 cup raisins
Bring water, milk and salt to a boil; stir in oats and raisins. Reduce heat and cook slowly for 5 minutes, stirring occasionally.
Cover, remove from heat, and let stand several minutes before serving.
Source:
“California Raisin Marketing Association”
S(Internet Address):
“http://www.calraisins.org/”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Coffee Coffeecake With Espresso Glaze
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——-CAKE——-
2 Cup Flour
1 Teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
3/4 Cup Unsalted butter — softened
1 Cup Sugar
2 Large Eggs
2 Teaspoon Vanilla
1 Cup Sour cream
2 Tablespoon Instant espresso dissolved in….
1 Tablespoon Hot water
———-GLAZE———-
3 Tablespoon Strong brewed coffee
1 1/2 Teaspoon Instant espresso powder
3/4 Cup Confectioner’s sugar
Into a bowl, sift together the flour, baking powder, soda, and salt.
In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.
Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.
Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.
Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.
Bake the cake in the middle of a preheated 350F oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely.
In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the confectioners. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency.
Pour the glaze over the coffeecake and let the cake stand for 10 minutes or
until the glaze has set. Serve warm.
– – – – – – – – – – – – – – – – – – –
NOTES : A 1989 Gourmet Mag. favorit
Nutr. Assoc. : 0

Cinnamon Cocoa Breakfast Buns
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Bread Machine Recipes Breakfast/ Brunch
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH
1/2 cup butter or margarine (1 stick) — cut up
2 large eggs
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water (70: to 80:F)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
2 teaspoons Fleischmann’s. Bread Machine Yeast
FILLING
1 tablespoon butter or margarine — melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon
TOPPING
Powdered sugar
To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.
To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.
Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
Source:
“Fleischmann’s Yeast”
S(Internet address):
“http://www.breadworld.com/index.html”
Yield:
“12 Buns”
– – – – – – – – – – – – – – – – – – –
NOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired
Nutr. Assoc. : 0

Holiday Honey Doughnuts
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 ounce pa active dried yeast
2 tablespoons warm water (105 degrees to 115 degrees F)
2 tablespoons honey — kosher
2 cups flour
1/2 teaspoon salt
2 tablespoons butter — softened
1 egg — beaten
1/4 cup milk
vegetable oil
HONEY NUT FILLING
1/4 cup chopped dried apricots
1/4 cup chopped apples
1/4 cup chopped walnuts
2 tablespoons honey — kosher
Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350 degrees F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.
Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well.
Makes 3/4 cup
Source:
“The National Honey Board”
S(Internet address):
“http://www.honey.com/”
Yield:
“12 doughnuts”
– – – – – – – – – – – – – – – – – – –
Serving Ideas: Serve with honey to drizzle on filled doughnuts.
Nutr. Assoc. : 0

Nutritious Granola Mix
Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time : 0:40
Categories : Fruits Snacks
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups rolled oats
1/2 cup rye flakes — * see note
1/2 cup wheat flakes — * see note
3/4 cup wheat germ
1 cup dried coconut
3/4 cup sunflower seeds
1 1/2 cups mixed nuts — chopped
1/4 cup sesame seeds — dried and hulled
1/2 cup dark brown sugar — packed
3/4 cup safflower oil — or Canola
3/4 cup water
1/4 cup honey
1/4 cup molasses
1/2 teaspoon salt — to taste
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups dried fruit — **see note
Granola mix: In a large bowl, combine oats, rye, wheat, wheat germ, coconut, sunflower seeds, nuts and sesame seeds. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.
Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients.
Spread mixture in two 13 W 9 W 2-inch pans or on 2 large cookie sheets with raised edges. Bake in preheated 300-degree oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer. Cool on racks.
Stir in the dried fruit that has been chopped into bite-sized pieces.
You can put this into containers and keep in cool dry place for up to 6 months. Do not refrigerate.
Yield: About 10 cups.
Yield:
“10 cups”
– – – – – – – – – – – – – – – – – – –
NOTES : ** Use a variety of dried fruits for interesting taste: raisins, dates, apricots, apples, peaches, etc
Nutr. Assoc. : 0

Strawberry Brie Bites
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Appetizer
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Bays English Muffins — split
1/2 cup strawberry preserves
1 1/2 cups strawberries — sliced
1/2 ounce Brie cheese — rind removed
1/2 cup sliced almonds — toasted
Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.
Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.
Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.
Source:
“Bays Corporation”
S(Internet Address):
“http://www.bays.com”
Yield:
“2 dozen”
– – – – – – – – – – – – – – – – – – –
NOTES : Brie bites may be prepared up to 30 minutes before broiling
Nutr. Assoc. : 0

Cranberry Raisin Bread
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Bread
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 tablespoon pumpkin pie spice
1/2 cup margarine
1/2 cup brown sugar
1/2 cup orange marmalade
3/4 cup reduced-fat cottage cheese, small curd
2 eggs — slightly beaten
Grated rind of 1 lemon
Grated rind or 1 orange
1/4 cup orange juice
1/2 cup golden raisins
1 cup cranberries — coarsely chopped
In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly.
Add flour mixture and stir until just moistened. Fold in raisins and cranberries.
Pour into a 9″x 5″x 3″ pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes.
Cool in pan 10 minutes; remove from pan and cool on a rack.
Description:
“Mmmmmm . the aroma of bread wafting from the oven often evokes
comforting thoughts of the holiday season. Home-baked breads are
treasured gifts to give during the holiday season, as well as to enjoy
at home. Try Cranberry Raisin Bread to enjoy anytime.”
Source:
“Wheat Foods Council”
S(Internet Address):
“http://www.wheatfoods.org/”
Yield:
“16 slices”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

Filled Berlin Doughnuts (Bismarks)
Recipe By :
Serving Size : 12 Preparation Time : 0:00
Categories : Breads Desserts
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Active Dry Yeast
OR
1 tablespoon Bulk Active Dry Yeast
1/4 cup Warm Water — (110-115 Deg F)
1/2 cup Sugar
1 teaspoon Salt
1/3 cup Butter OR Regular Margarine
1 tablespoon Orange Juice
2 teaspoons Rum Extract
1 cup Milk — scalded
Unbleached Flour — up to 4 cups
2 large Eggs — well beaten
Fat For Deep Frying — heated to 375
degrees F
Jam OR Jelly
Soften the yeast in the warm water and let stand for 5 minutes or until it “blooms” or proofs.
Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm.
When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT dough (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.
Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk.
Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes).
About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool.
Cut a slit through the center in the side of each doughnut. Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.

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