Breakfast Ideas

1. Energy Bar Makes 24 Bars
Ingredients
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
Ingredients
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
Ingredients
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
Ingredients
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
Ingredients
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
Ingredients
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.

Date Bran Carrot Muffins

Non stick vegetable cooking spray
1 16-oz package date muffin mix
1 cup wheat bran
1 cup whole milk
1 egg
1 cup shredded carrots
3/4 cup chopped pitted dates

1. Preheat oven to 400'. Line 12 muffin tins with muffin papers or spray with nonstick spray.
2. In a medium bowl, stir muffin mix, bran, milk, and egg until just blended. Fold in carrots and dates (batter should be lumpy)
3. Divide batter equally among the muffin tins. Bake until a toothpick inserted into muffin centers comes out clean, about 20 minutes. Serve warm or at room temperature.
4. Store in an airtight container for up to 2 days.

Pumpkin Cinnamon Pancakes

Pecan Syrup:

1 cup maple flavored pancake syrup
5 tbs chopped toasted pecans

Pancakes:

1 cup buttermilk pancake mix
2/3 cup cold water
1/3 cup canned pumpkin
1/2 tsp ground cinnamon
1/8 tsp ground ginger
nonstick vegetable spray
butter, room temperature

1. Combine maple syrup and pecans in a small microwave-safe bowl. Heat in microwave on high until hot. Set pecan syrup aside and keep warm

2. In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended(dont overmix, batter should be lumpy)

3. Spray a heavy griddle with nonstick spray and heat griddle ovre medium heat. Spoon 2 tbs batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook 2 minutes longer. Transfer pancakes to plates. Top with butter and warm syrup.

Apple Raisin Sandwiches

2 eggs
1/4 cup whole milk
1/4 tsp ground cinnamon
4 slices raisin bread
1/2 cup prepared apple pie filling
1 tbs butter
additional butter
powdered sugar

1. In a large baking dish, whicsk eggs, milk and cinnamon. Set aside.
2. Make 2 sandwiches with the bread and apple pie filling. Place sandwiches into egg mixture. Let soak until egg mixture is entirely absorbed into the bread, turning the sandwiches over occasionally.
3. On a griddle over medium-low heat, melt 1 tbs of butter.
Cook sandwiches on the griddle until brown and ehated through, about 4 mintues per side.
Cut each sandwich in half.
4. Serve with additional butter and powdered sugar if desired.

Raspberry Lemon Muffins

2 cups all purpose flour
1 cup sugar
1 tbs baking powder
1/2 tsp salt
2 eggs lightly beaten
1 cup half and half cream
1/2 cup vegetable oil
1 tsp lemon extract
1 1/2 cup fresh or frozen raspberries

In a large bowl combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract in a seperate bowl. Stir into dry ingredients just until moistened. Fold in raspberries. Spoon into 18 greased or paper lined muffin cups. Bake at 400' for 18-20 minutes or until golden brown.

Buttermilk Pecan Waffles

2 cups all purpose flour
1 tbs baking powder
1 tsp baking soda
1/2 tsp salt
4 eggs
2 cups buttermilk
1/2 cup butter, melted
3 tbs chopped pecans

In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat the eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown.
Makes about 7 8-inch waffles.