Simple Baked Breakfast

Peach Baked Oatmeal -- or raspberry or blueberry or apple... :)
Makes 8-10 servings
Prep Time: 10 minutes
Baking time: 35 minutes

½ cup oil
4 eggs
1-1½ cups sugar, depending on your taste preference
3 cups dry rolled, or quick, oatmeal, uncooked
4 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
1 pint fresh, or canned, peaches, chopped (if canned, reserve liquid)
2 cups milk

1. In large mixing bowl, combine oil, eggs, and sugar. Blend together well.
2. Add dry oats, baking powder, salt, and vanilla. Blend thoroughly.
3. If using fresh peaches, stir into batter, along with 2 cups water.
If using canned peaches, drain peaches, reserving juice. Add water to peach juice to make 2 cups. Add both peaches and 2 cups liquid to batter.
4. Add milk to batter.
5. Pour into a greased 9 x 13 baking pan. Bake at 350 degrees for 35 minutes. Serve warm with milk.


Apple Puff Pancake
Makes 8 servings
Prep Time: 20 minutes
Baking Time: 50 minutes

½ stick (4 Tbsp.) butter
2 large apples, peeled and thinly sliced
3 Tbsp. brown sugar
1 tsp. cinnamon
6 eggs
1½ cups milk
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla extract
½ tsp. salt
½ tsp. cinnamon
confectioners sugar
syrup, optional

1. Melt butter in a 9 x 13 baking pan. Arrange apples over butter.
2. Mix brown sugar and 1 tsp. cinnamon in small bowl and sprinkle over apples.
3. Bake at 375 degrees about 10 minutes, or until apples soften.
4. Combine in blender, eggs, milk, flour, sugar, vanilla, salt, and ½ tsp. cinnamon. Blend thoroughly and pour over apples.
5. Return to oven and bake 40 minutes.
6. Sprinkle with confectioners sugar and serve immediately. Serve with syrup if you wish.

Apple Pizza Pie

Apple Pizza Pie
1 double crust pie dough recipe (or 2 refrigerated crusts)
6 medium sized apples
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoons vanilla
2 tablespoons flour
1/2 cup flour
1/4 cup brown sugar
1/2 cup oats
1/4 cup butter
Icing:
2oz cream cheese, softened
1/4 cup powdered sugar
1 tablespoons milk

Preheat oven to 350 degrees F.
Spray a cooking sheet with non-stick cooking spray.
Roll pie crust out onto cookie sheet, and set aside.
Peel, core and slice apples into bite size pieces.
Add the sugar, cinnamon, vanilla and flour to the apples until evenly coated.
In a separate medium bowl mix together flour, brown sugar and oats.
Cut in butter until the mixture is crumbly.
Sprinkle the mixture evenly over the apples. Bake for 20-25 minutes, until the crust is golden brown. My piece of advice here is don't under-cook. I usually like my baked goods gooey, so I cook them a few minutes less than the suggested time, don't do that here. The crust in the middle takes a little longer to cook, if you think they look like they're done, I would cook them an extra two minutes just to make sure! While pizza is cooking make the icing.
Mix together cream cheese, powdered sugar and milk. Make sure your cream cheese is room temperature so you can combine easier. Whisk until all clumps are out.
Once the pizza has finished baking, remove from oven and drizzle with the icing.
Slice and serve! It tastes great served warm and cold. I kept the leftovers in the fridge, and they taste just as great then too! The butter and oats crumbles and the icing really make this a tasty dessert.

Morning Glory Muffins

Morning Glory Muffins

PREP TIME 15 Min
TOTAL TIME 40 Min
SERVINGS 12

1 cup Fiber One® original bran cereal
2/3 cup vanilla soymilk
1 1/4 cups all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut -- I skipped this one and opted for 1 very ripe medium smashed banana
1/4 cup raisins
1/4 cup finely chopped pecans
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon vegetable oil
1 teaspoon vanilla



1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, mix crushed cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

Oatmeal, Carrot, and Apple Breakfast Squares

Oatmeal, Carrot, and Apple Breakfast Squares
Packed into every sweet and wholesome square are 8 grams of protein, 20% of your daily requirement for fiber, 10% of your calcium, and over 100 percent of your vitamin A. Buttermilk keeps them tender, carrots and apples add moisture, and walnuts and coconut combine for a crunchy topping. These make a nutritious breakfast on the go, but they are perfect with a cup of tea in the afternoon. Enjoy! :)

1 3/4 cups rolled oats
1 1/2 cups whole wheat Flour
1/4 cup Flaxseeds
2 tps Cinnamon
1 tbs Baking Soda
1 tps Baking Powder
1/4 tps Salt
1 1/4 cups light Brown Sugar
2/3 cup Canola Oil
2 large Eggs
1 1/2 cups low fat Buttermilk
1 1/2 cups grated/peeled Carrots
1 cup grated/peeled Apples


Preheat oven to 350 F. Generously butter bottom and sides of 13 x 9-inch baking dish.

Place outs, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in medium size bowl and stir and combine. In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one a a time, beating well after each addition. Stir in the buttermilk.

Add the oat mixture to the buttermilk mixture and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.

Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.

Bake the squares until the batter has set and a toothpick inserted in the center of the cake come out clean, about 45 minutes. Let cool on a wire rack for 1 hour. The cut into 12 pieces. (the squares can be stored in an airtight container at room temperature for up to 4 days.)

Toppings

2 cups walnut pieces
1/2 cup coconut
1/4 cup light brown sugar
1 tps cinnamon

Apple Pumpkin Delight -- for the crustless pie lovers

Apple-Pumpkin Delight

1 pound pumpkin, cushaw, or any sweet winter squash
2 pounds Granny Smith apples (about 3 large apples)
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves, ground
2 teaspoons cornstarch

Peel the pumpkin or squash and slice it thinly into pieces about 1-inch square (the size matters less than the thinness). Peel the apples and cut into slices, a little thicker than the pumpkin.

Preheat oven to 400F. Mix together the sugar, cinnamon, nutmeg, cloves, and cornstarch. Oil a 2-quart casserole dish. Arrange half of the pumpkin slices in the dish, and sprinkle with about 1/4 of the sugar mixture; arrange half of the apple slices over the pumpkin and sprinkle with a quarter of the sugar mixture. Repeat pumpkin and sugar and arrange the final layer of apples on top, heaping slightly in the center if necessary; sprinkle with remaining sugar mixture.

Cover with foil and bake for 40 minutes. Remove foil and bake for about another 15 minutes. Use a knife to lift up some of the apples and check to see that the pumpkin slices in the middle are completely done; if not, return to the oven until pumpkin is tender. Serve warm or cold.

Makes 6 servings.

Stop the presses! Just a few minutes ago I made another one of these, a 2-serving size without sugar. Honestly, I was prepared for it to be not that good, but it came out surprisingly delicious. I used KAL-brand stevia for sweetening, but it should work with any sweetener that can be cooked. It is a little dry on top, however, so if you’re not averse to a little sugar, try drizzling some agave nectar over the top after cooking.


Sugar-Free Apple-Pumpkin Delight

4 ounces pumpkin
1 Granny Smith apple
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch cloves, ground
2 teaspoons cornstarch
1/4 cup apple juice
no-calorie sweetener of your choice

Peel the pumpkin or squash and slice it thinly into pieces about 1-inch square (the size matters less than the thinness). Peel the apple and cut into slices, a little thicker than the pumpkin.

Preheat oven to 400F. Mix together the cinnamon, nutmeg, cloves, and cornstarch. Add the apple juice and sweetener and mix until well-blended. (Aim for the equivalent of 2-3 tablespoons of sugar. Taste the mixture–it should be sweeter than you’d want to drink.)

Oil a small casserole dish. Arrange half of the pumpkin slices in the dish, and arrange half of the apple slices over the pumpkin. Repeat layers, heaping slightly in the center if necessary. Pour the apple juice mixture over all.

Cover with foil and bake for 40 minutes. Remove foil and bake for about another 15 minutes. Use a knife to lift up some of the apples and check to see that the pumpkin slices in the middle are completely done; if not, return to the oven until pumpkin is tender. Serve warm or cold.

Apple Oatmeal Muffins

Apple Oatmeal Muffins (Makes 10-12 )

2 eggs
3 tablespoons honey
1/2 cup vegetable oil
1/2 cup apple juice
1/2 cup milk
1 cup old-fashioned rolled oats
2 cups apples, peeled, cored and chopped
1 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Preheat oven to 400°F. In a large bowl, combine eggs, honey, oil, apple juice, milk, oats, apples, and vanilla. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Fold dry ingredients into wet ingredients until just mixed. Keep in mind, you want the batter to be lumpy, so don't over-mix!

Spoon enough batter into lined muffin pan to fill baking cups. Bake for 20-25 minutes. Remove from pan and cool on wire rack.

Applesauce Cake

Apple Sauce Cake with Caramel Icing

Servings:About 20
Prep time:15 - 20 minutes
Cook time: Approx. 1 hour
Total time:1 hour 20 minutes


Ingredients:
2 cups sugar
1/2 - 3/4 cup homemade applesauce
2 eggs
4 cups apples, peeled,small chunks
2 cups flour
2 tspn baking soda
1 tspn nutmeg
1 tspn cinnamon

ICING
1/4 cup butter
1 cup brown sugar
1/4 cup Carnation evaporated milk



Directions:
Combine sugar, applesauce & eggs.Add apples.Stir. Sift together flour, baking soda, cinnamon, nutmeg.Add to apple mixture. Pour into greased 13 x 9 pan. Bake 350 degrees for about an hour, glass pan even less.Very moist cake...yummy, too.

ICING
Mix together, boil 2 minutes and pour over hot cake...careful icing is very hot!!!

Apple Dumplings

Apple Dumplings

1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 package (15 ounces) refrigerated pie crusts
4 apples peeled, cored and halved
8 teaspoons butter, divided
1 cup firmly packed light brown sugar
1 cup water
2 tablespoons butter
1 teaspoon Vanilla


1. Preheat oven to 500°F. Mix cinnamon and nutmeg in small bowl. (I rather choose to combine the spices and use apple pie spice and cloves and ginger to make it taste more like a real apple pie) Prepare crusts as directed on package. Sprinkle spice mixture evenly on surface of each crust. Cut each crust into 4 equal pieces. Place 1 apple half in center of each piece of crust. Fill center of each apple half with 1 teaspoon of the butter. Carefully fold crust up over apple half, pinching seams together to seal. Place dumplings, seam-side down, in greased 13x9-inch baking dish.

2. Bring sugar, water and 2 tablespoons butter to boil in small saucepan. Remove from heat. Stir in vanilla; set aside.

3. Bake dumplings about 10 minutes or until crust begins to brown. Reduce oven temperature to 350°F. Pour sauce over dumplings. Bake 40 to 45 minutes longer or until apples are tender and pastry is golden brown. Serve warm with ice cream or whipped cream, if desired.

Bird's Nest Pudding

Bird's nest pudding

* 1 cup milk
* 4oz flour
* 3 eggs
* 4 apples, peeled and cored
* 1/2 tsp nutmeg
* 4oz brown sugar

Stuff the apples with the brown sugar and put them in an oven dish. Beat the milk, eggs, nutmeg and flour together and pour this over the apples. Bake in the oven at 175 degrees for half an hour.

Breaksnack? Snunch?

Snack? Light dinner? Lunch? Breakfast? This is gonna be a winner in our house for sure. Maybe after a busy day out and about we could come home and make these together and snuggle in with a movie... Works for me. :)



Apple Bagel Sandwiches with Pumpkin Cream Cheese

8 servings Grill: 5 minutes
Prep: 30 minutes
Chill: 2 hours

Ingredients

* 1/4 cup apple jelly
* 2 teaspoons snipped fresh chives
* 2 teaspoons lemon juice
* 1/4 teaspoon pumpkin pie spice or ground cinnamon
* 1/8 teaspoon cayenne pepper
* 2 small red and/or green apples
* 4 bagels or English muffins, split
* Pumpkin Cream Cheese (recipe follows)
* 1/2 cup coarsely chopped pecans or walnuts, toasted

Directions

1. For glaze: In a small saucepan, combine apple jelly, chives, lemon juice, pumpkin pie spice and cayenne pepper. Heat and stir over medium heat until bubbly. Remove from heat; set aside to cool slightly.

2. For apples: Core apples and cut crosswise into 1/4-inch-thick rings. Toss apple slices with glaze. Set aside.

3. For a charcoal grill: Grill apple slices on the lightly greased rack of an uncovered grill directly over medium coals for 5 to 6 minutes or until tender, turning once. (For gas grill: Preheat grill. Reduce heat to medium. Place apple slices on lightly greased grill rack over heat. Cover and grill as above.)

4. Place bagels, cut side down, next to apple slices the last 2 minutes of grilling or until toasted.

5. To serve, spread desired amount of the Pumpkin Cream Cheese on the toasted sides of each bagel. Sprinkle with pecans or walnuts and top with the apple slices. Makes 8 servings.

To tote: Before leaving home, place apples and glaze in a storage container with tight-fitting lid. Or, place apple slices with glaze on the unheated rack of a broiler pan and broil 4 to 5 inches from heat for 5 to 6 minutes or until lightly browned and just tender. Apple slices can then be wrapped in foil to tote. Bagel halves can be toasted in a toaster or by placing cut side up on the rack of a broiler pan and broiling 1 to 2 minutes or until lightly toasted. Place bagel halves in a covered storage container to tote.

Pumpkin Cream Cheese: In a medium bowl, beat one 8-ounce package cream cheese, softened; 1/2 cup canned pumpkin; 2 tablespoons sugar; and 1/2 teaspoon pumpkin pie spice or ground cinnamon with an electric mixer until smooth. Cover and chill for 2 to 24 hours. Makes about 1 1/2 cups spread.

Apple Cheesecake

Quick and easy and it was delicious! This is what they were supposed to look like.


Mine never made it to the BAR stage. Everyone just scooped and went. :)

1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts


1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Note: I used pecans instead of walnuts, one brick of cream cheese instead of 2, 2 cans of apples instead of one, and ginger, allspice and cinnamon instead of just cinnamon. YUMMY!