Sunday, January 11, 2009

Breakfast Ideas

1. Energy Bar Makes 24 Bars
Nonstick Cooking Spray1 cup quick cooking rolled oats1/2 cup all purpose flour1/2 cup grape nuts cereal1/2 tsp ground ginger1 beaten egg1/3 cup applesauce1/4 cup honey1/4 cup packed brown sugar2 tbsp cooking oil1 16-oz package mixed dried fruit bits1/4 cup sunflower nuts1/4 cup chopped walnuts
Preheat the oven to 325'. Line a 2 inch tall baking pan with aluminum foil. Spray foil with nonstick spray. Set pan aside. In a large bowl combine the oats, flour, cereal and ginger. Add the egg, applesauce, honey, brown sugar and oil; mix everything well. Stir in the fruit bits, sunflower nuts and walnuts. Spread the mixture evenly in the prepared pan. Bake for 30-35 minutes or until ightly browned around the edges. Cool on a wire rack. Use edges of the foil to lift from pan.

2. Applesauce Doughnuts Makes 5 dozen
3 tbs butter, softened3/4 cup sugar3 eggs1 cup applesauce1 tsp vanilla extract4 1/2 cups all purpose flour3 1/2 tsp baking powder1 tsp salt1/2 tsp ground cinnamon1/4 tsp ground nutmeg1/4 cup milkoil (for frying)granulated sugar or powdered sugar
In a mixing bowl, cream the butter and sugar together. Add the eggs, one at a time, making sure to beat well after each addition. Beat in the applesauce and vanilla. In a seperate bowl combine the flour, baking powder, salt, and spices. Add to the creamed mixture, alternating with the milk. In a skillet heat the oil to 375'. Drop teaspoonfuls of batter, a few at a time, into the hot oil. Turn and fry until golden, about 1 minute on each side. Drain on paper towels. Roll in either sugar or cinnamon/sugar combo while doughnuts are still warm.

3. Raisinets Oatmeal Bars Makes 24 Bars
1 1/2 cups all purpose flour1 tsp baking soda3/4 tsp ground cinnamon1/2 tsp salt1 cup firmly packed brown sugar3/4 cup butter, softened1 1/2 tsp vanilla extract1 large egg1 (14 oz package raisinets1 3/4 cups quick or old fashioned oats, divided
Preheat the oven to 350' Grease a 13x9 inch baking pan. Combine flour, baking soda, cinnamon, and salt in a small bowl. Beat sugar, butter an vanilla extract in alarge mixing bowl unti lcreamy. beat in the egg. Gradually beat in the flour mixture. Stir in the raisinets and 1 1/2 cups of the oats. Spread into prepared baking pan. Sprinkle with remaining oats. Bake for 18-20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars to serve.

4. Honey French Toast Serves 4-6
1/2 cup honey1 cup milk6 eggs1 1/2 tsp ground cinnamon1/8 tsp salt12 slices french breadbutterhoneytoasted pecan pieces
In a large, shallow bowl, beat togethre the honey, milk, eggs, cinnamon, and salt. Dip the bread slices in the egg mixture and turn to coat. Heat some butter in a frying pan over medium heat. Cook the bread for 1-2 m inutes on each side until browned. Serve with more honey and spirnkled with pecans.

5. PPR Oatmeal Serves 2
1 pear, cored and chopped1 cup old fashioned oatmeal1/2 tsp ground cinnamon4 tbs brown sugar1/4 cup raisins2 cups water1/4 cup toasted pecans
In a large microwave-safe bowl, combine everything but the pecans. Microwave on high for 7 minutes, or until the pears are tender. Serve in two bowls, and sprinkle the pecans on top before serving.

6. Pear Bran Muffins Makes 12 muffins
1 1/2 cups whole grain pastry flour1 cup wheat bran2 tbs sugar1 1/4 tsp ground cinnamon1 1/4 tsp baking soda1/4 tsp salt1 1/4 cups buttermilk2 large eggs, lightly beaten3 tbs canola oil1 pear, cored and cut into 1/4 inch discs1 1/2 tsp vanilla extract
Heat the oven to 325'. Line a muffin tin with paper liners or lightly coat with cooking spray. Combine the flour, bran, sugar substitute, cinnamon, baking soda, and salt in a large mixing bowl. Combine buttermilk, eggs, oil, pear, and vanilla in anothe rmixing bowl. Make buttermilk, eggs, oil, pear, and vanilla in another mixing bowl. Make a well in the center of the dry ingredients. Add we ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. bake for 20 minutes. Cool and serve.

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