Oatmeal Breakfast Cookies

¾ c. soft margarine or olive oil

1 c. brown sugar

2 eggs beaten

3 Tb. Molasses

½ c. milk

1 c. whole wheat flour

1 c. bran

¾ tsp. Salt

2 c. oats

1 -2 c. raisins

Blend first 5 ingredients, add flour, bran salt and oats.  Stir in raisins.  Bake on greased cookie sheets at 375° for 10-12 minutes. 

Apple Crunch Oatmeal

½ cup soft wheat berries

3 ½ cups water

½ tsp coarse salt

1 ½ cups rolled oats

2 large red apples, halved and cored

1 tsp cinnamon

½ teaspoon vanilla extract

2 Tb frozen unsweetened apple juice concentrate, thawed

Coarse salt to taste

4 Tb chopped walnuts, toasted

Brown sugar to taste

Add the wheat berries, water and salt to a medium saucepan, bring to a boil and simmer 12-15 minutes or until the berries are tender.  Return the mixture to a boil.  Add the oats, stirring continuously to prevent lumps from forming. Reduce the heat to medium and cook until the oatmeal is thick and creamy, 6-8 minutes.

Grate the apples, including the skin, directly into the pan.  Stir in the cinnamon, vanilla, and juice concentrate.  Spoon into bowls and top with nuts and brown sugar.

Impossible Quiche

2 eggs

1 c. milk

¼ c. baking mix such as Bisquick

¼ tsp. each salt, pepper, ground mustard

½ c. cheese

1 Tb each onion, green pepper

½ c. ham, bacon, sausage, shrimp or crab, fully cooked

or add chopped vegetables of your choice such as asparagus, spinach, broccoli

Blend ingredients together.  Pour in a greased 9-inch pie pan, Bake 45 minutes at 350°.  Set 10 minutes before cutting.

Contributed by Sharlene C.

Strudel

1 c. Margarine

1 c. sour cream (IMO okay)

2 c. flour

1 can pie filling , any flavor

Cream margarine and sour cream.  Mix in flour, form a ball, flour outside and refrigerate at least 2 hours (not more than 24 hours).  Divide dough in half.  Roll each out in rectangles on floured surface.  Use 1 can pie filling, dived it into half for each strudel place half on each rectangle.  Turn up ends and fold insides.  Seal.  Place on cookie sheet.  Slash across top.  Bake at 350 °for 1 hour. 

Frosting:

1 cup powder sugar

1 tsp. Vanilla

1 Tb milk

Combine ingredients for frosting and frost immediately after removing from oven.

Contributed by Carol R.

Breakfast Cake

This is a delightful combination of cheesecake flavor and coffee cake.

2-1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup cold butter

3/4 cup sour cream

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

1 teaspoon almond extract

Filling:

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1 egg

3/4 cup peach preserves

1/2 cup sliced almonds

In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

In a small mixing bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet.

Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator. Yield: 12-14 servings.

Contributed by Amber H.

Omelet Roll-Up

4 oz. Cream cheese, softened

¾ c. milk

2 Tb. Flour

¼ tsp. Salt

12 eggs

2 ¼ c. shredded cheddar or swiss

2 c. finely chopped ham

¼ c. thinly sliced green onions

Line bottom and sides of 15x10x1-inch baking pan with parchment paper; grease paper.  In a small mixing bowl, beat cream cheese and milk until smooth.  Add flour and salt, mix well.  In large bowl, beat eggs.  Add cream cheese mixture; mix.  Pour into prepared pan.  Bake at 375° for 30 minutes or until eggs are puffed and set.  Remove from oven and sprinkle with ham, onion and 2 cups cheese.  Roll up, peeling off paper.  Top with remaining cheese. 

Contributed by Brittany C.

French Toast Casserole

1 loaf (10 ounces) bread, cut into 1-inch cubes (10 cups)

8 eggs

3 cups milk

4 tsp sugar

1 tsp vanilla extract

³/₄ tsp salt, optional

Topping:

2 Tb butter or margarine, cubed

3 Tb sugar

2 Tsp ground cinnamon

Maple syrup, optional

Place bread cubes in a greased 13x9-inch baking dish.  In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired.  Pour over bread.  Cover and refrigerate for 8 hour or overnight.  Remove from the refrigerator 30 minutes before baking.  Dot with butter.  Combine sugar and cinnamon; sprinkle over the op.  Cover and bake at 350° for 45-50 minutes or until knife inserted near center comes out clean.  Let stand for 5 minutes.  Serve with syrup if desired.  Makes 12 servings.

German Pancakes

1 cup flour

1 cup milk

6 eggs

½ tsp. salt

5-6 Tbsp. butter or margarine

Preheat oven to 425°.  Melt butter in a 9x13 pan.  Mix flour, milk, eggs, and salt in the blender until smooth.  Pour into pan.  Bake for 25 minutes.  Serve with syrup or fruit or whatever you like.  

Contributed by GayLynn S.

Blueberry French Toast

12 slices white bread, cut into 1” cubes

2-8 oz. Packages cream cheese, melted

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

^1/₃ cup maple syrup or honey

Sauce:

1 cup sugar

2 Tb cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 Tb butter or margarine

Grease a 13x9 inch dish and fill with bread.  Mix eggs, milk and maple syrup or honey and pour over the bread.  Top with blueberries.  Cover and chill for 8 hours.  Remove from fridge 30 minutes before baking. 

For Sauce:

Combine sugar, cornstarch, and water.  Boil 3 minutes, stirring constantly.  Stir in blueberries, reduce heat, simmer 8-10 minutes.  Stir in butter.  Pour over baked French toast when served.

Contributed by Sharlene C.

Maple Syrup

1 cup sugar

1 Tb cornstarch

¹/₂ to 2 cups water

1 tsp maple flavoring

Mix sugar and cornstarch in a small pan and then stir in water.  Cook and stir over medium heat until mixture comes to a boil and is slightly thickened.  Stir in maple flavoring.  Serve hot.  Makes 2-3 cups

Spicy Apple Syrup

1 cup unsweetened apple juice

1 Tb cornstarch

1 tsp cinnamon

¹/₂ tsp allspice

1-2 Tb honey, optional

Using a wire whisk, stir cornstarch and spices into cold juice.  Bring to a boil.  Stir until thickened, 1 to 2 minutes.  Makes 1 cup.

Applesauce Pancakes

 ³/₄ cup applesauce

3 or 4 eggs

1 cup evaporated canned milk

tsp salt

2 tsp baking powder

¹/₂ tsp soda

2 cups whole wheat flour

Mix together in bowl.  Pour on hot griddle until small bubbles form, then turn.

Buttermilk Waffles

2 c. flour
¼ tsp. Baking soda
1 ½ tsp. Baking powder
1 Tb. Sugar
½ tsp. Salt
2 egg, separated
1 ¾ c. buttermilk
7 Tb. Melted butter

Preheat waffles iron.  Mix flour, baking soda, baking powder, salt and sugar in large bowl.  Beat egg yolks into buttermilk.  Beat egg whites until stiff peaks form.  Mix buttermilk into dry ingredients until lumpy.  Fold beaten egg whites into batter with just a few strokes into batter with just a few strokes until a lumpy batter forms.  Pour batter into hot, greased waffle iron and bake until waffle is brown on both sides and easily releases from the iron.  Makes about 6 waffles. 

For Buttermilk Pancakes :  Decrease butter to 3 Tb. And don't beat egg whites but add with yolks. Cook on hot griddle until small bubbles form, then turn over.

Contributed by Sharlene C.

Sour Cream Waffles

¹/₂ cup water
1 c. flour
1 tsp. baking powder
¹/₈ tsp. salt
1 ½ tsp. sugar
1 tsp. baking soda
3 eggs, separated
2 c. sour cream
3 Tb. melted butter

Sift dry ingredients together; mix in sour cream and butter.  Beat egg whites until soft peaks form and fold in last. Pour batter into hot, greased waffle iron and bake until waffle is brown on both sides and easily releases from the iron.

Contributed by Sharlene C.