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.

BANANA BREAD FRENCH TOAST

BANANA BREAD FRENCH TOAST

One recipe prepared banana bread, uncut (recipe follows)
1 cup milk or half-and-half
4 eggs
1/2 teaspoons vanilla
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 Tablespoons butter, divided
2 bananas, sliced
Confectioner’s sugar, for dusting
Maple syrup

Prepare banana bread as directed below and let cool completely. When ready to make french toast, slice off the ends of banana bread. Slice the remaining loaf into 8 thick slices, about 3/4-inch thick; set aside. In a bowl, whisk together milk, eggs, vanilla, cinnamon, salt, and nutmeg until combined. Pour into a pie tin or flat pan. Melt 1 Tablespoon of butter in a griddle pan or large skillet over medium-high heat. Dip 4 banana bread slices on both sides of milk mixture and place in hot pan. Cook until golden, about 3 minutes, then turn and cook other side until golden. Repeat with remaining tablespoon of butter and 4 slices of bread. Slice hot bread slices on a diagonal and serve 2 diagonals per person. Garnish each with slices of banana, dust with confectioner’s sugar, and pass the maple syrup.

Banana Bread

2 very ripe bananas
1-1/2 cups granulated sugar
2 eggs
1/2 cup vegetable or canola oil
1-3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 teaspoon vanilla
1 cup chopped pecans or walnuts

Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan; set aside. Mash bananas in large mixing bowl. Stir in sugar, eggs, and oil until combined. Stir together flour, soda, and salt. Add flour mixture, buttermilk, and vanilla; stir until just blended. Fold in nuts. Pour mixture into prepared loaf pan. Bake for 1 hour and 10-15 minutes, or until tester inserted in center comes out clean. Remove from oven and place on wire rack for 15 minutes, then turn out of pan and cool. Proceed with above directions for making banana bread french toast. You can also use your own favorite banana bread recipe, but this one is nice and firm with a good crust for making french toast.

French Toast Muffins

French Toast Muffins

French Toast Topping

* 3 tablespoons milk
* 1 egg,slightly beaten
* 6 slices cinnamon bread, crusts trimmed, cut into 1/2-inch cubes

Muffins

* 1 cup milk
* 1/2 cup butter, melted
* 1 egg, slightly beaten
* 1 teaspoon maple extract
* 2 cups flour
* 3/4 cup firmly packed brown sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt

Topping

* 1/4 cup maple syrup
* 2 tablespoons sugar
* 1/4 teaspoon cinnamon

1. Heat oven to 375°F
2. Combine all French toast topping ingredients in medium bowl; set aside,.
3. Combine 1 cup milk, melted butter, 1 egg and maple flavoring in another medium bowl. Combine all remaining muffin ingredients in large bowl. Stir milk mixture into flour mixture just until mixed.
4. Spoon batter into greased 12-cup muffin pan. Spoon French toast topping evenly over batter; press down slightly. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Immediately brush muffins with maple-flavored syrup. Combine sugar and cinnamon in small bowl. Sprinkle over glazed muffins. Cool 5 minutes; remove from pan. Serve warm.

Peanut Butter Granola

Peanut Butter Granola

Makes 16-20 servings
Prep Time: 10 minutes
Cooking Time: 1 ½ hours
Cooling Time: 30-60 minutes

Ingredients:
6 cups dry oatmeal
½ cup wheat germ
½ cup toasted coconut
½ cup sunflower seeds
½ cup raisins
2 sticks (1 cup) butter
1 cup peanut butter
1 cup brown sugar
** I'm also adding dried apple and banana bits to mine.


Equipment:
Large wooden spoon
4 or 5 qt. slow cooker
Medium-sized microwave- safe glass bowl
Plastic wrap
Rubber spatula
Timer
Potholder
Greased cookie sheet
Waxed paper
Airtight container

1. Mix oatmeal, wheat germ, coconut, sunflower seeds, and raisins together with a wooden spoon in a large slow cooker.

2. Place the butter, peanut butter, and brown sugar in a medium-sized microwave-safe glass bowl. Cover with plastic wrap.

3. Microwave on High for 1 minute, or until the mixture is melted.

4. Stir the butter mixture. Then, using a rubber spatula, carefully pour the butter mixture over the oatmeal mixture in the slow cooker. Mix well.

5. Cover the slow cooker. Cook on Low 1 ½ hours.

6. While the Granola is cooking, set the timer for 15 minutes. When the timer buzzes, stir the Granola. Use a potholder to remove the slow cooker lid. Stir the Granola and then cover the slow cooker.

7. Set the timer for 15 minutes again. Repeat Step 6 four more times.

8. When the Granola has cooked for a total of 1 ½ hours, ask an adult to help you scoop it onto a greased cookie sheet lined with waxed paper so that it can cool.

9. When the Granola is completely cool, break it into chunks and store it in an airtight container so it’s ready to enjoy whenever you wish.

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

Spiced Pumpkin Biscuits

A light hand with the dough will help to ensure tender biscuits. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps after cutting and gently pat or reroll to a 3/4-inch thickness. Serve with honey as a dessert and with veggie sausage for breakfast.

Yield: 14 servings

* 9 ounces all-purpose flour (about 2 cups)
* 2 1/2 teaspoons baking powder
* 1 1/4 teaspoons pumpkin pie spice
* 1/2 teaspoon salt
* 5 tablespoons chilled butter, cut into small pieces
* 1/3 cup fat-free buttermilk
* 3/4 cup canned pumpkin
* 3 tablespoons honey

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Zucchini Breakfast Casserole

Zucchini Breakfast Casserole Recipe

Ingredients

* 6-8 eggs
* 1 cup ricotta cheese
* 1 cup freshly grated Parmesan cheese
* 1/4 teaspoon Tabasco sauce or other hot chili sauce
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 cups grated zucchini (from 2-3 fresh zucchinis)
* 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
* 1/2 cup sliced fresh basil (from about 20 leaves)*
* 4 cups cubed day-old bread (from about 4 slices)
* Olive oil

*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Method

1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

Makes 6-8 portions.

Nutella Berry Toast

Mascarpone, Nutella, and Fresh Berry Toasts

You really don't need measurements for this recipe. An (8-ounce) tub of mascarpone cheese and 2 pints of berries should make about a dozen toasts.

A (1 pound) loaf of sliced Italian bread
Butter for toasting
1 jar Nutella
1 (8-ounce tub) mascarpone cheese
2 pints fresh berries, such as raspberries, blueberries, or strawberries

1. Lightly butter bread and toast until golden.

2. Smear on a layer of Nutella, then top with a layer of mascarpone. Arrange fresh berries on top. Serve immediately. Await praise.

Pecan Cookie Waffles w Honey Cinnamon Butter

Pecan Cookie Waffles with Honey-Cinnamon Butter

Waffles made with cookie dough---can you believe it??

Servings: 6
Total time: 35 minutes

Ingredients:
Honey-Cinnamon Butter
1/2 cup Butter, softened
3 tablespoons honey
1/2 teaspoon ground cinnamon

Waffles
3/4 cup Chopped Pecans
1 roll (16.5 oz) refrigerated sugar cookies
2 eggs
1 teaspoon vanilla
1/2 cup half-and-half



Directions:
In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.
2. In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
3. Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No-Stick Cooking Spray.)
4. In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.
5. Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
6. To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans