Breakfast Recipes

1 cup water
1/4 cup apple juice
1 apple, diced
2/3 cup rolled oats
1 tsp. cinnamon
1 cup milk

Place water, juice and apples in a medium saucepan and bring to a boil. Stir in the rolled oats and cinnamon. Return to a boil, reduce heat and simmer until thick. Serve hot with milk. (1 serving)

6 Slices Cinnamon-raisin bread
1 can (21 oz.) apple pie filling
6 slices ( 1 oz. each) sharp cheddar cheese

Preheat broiler. Place cinnamon-raisin bread on a baking sheet and lightly toast under the broiler. Remove the baking sheet from the broiler and top each slice of toast with an equal amount of apple pie filling and a cheese slice. Broil 2 to 3 minutes, or until the filling is heated through and the cheese is melted. Serve immediately.

Bacon and Cheese Puff

Serves 8

8 slices bacon
2 medium onions, sliced
12 slices white bread, quartered
1/2 pound Swiss cheese, shredded
8 eggs
4 cups milk
1 1/2 tsp salt
1/4 tsp pepper
1 dash red pepper sauce(or to taste)

Cook bacon until crisp; remove from pan, drain and crumble. In bacon drippings cook onions until soft. Arrange half the bread slices in a single layer in bottom of greased 9 x 13 pan or casserole. Sprinkle with half the crumbled bacon, onions and cheese Combine remaining ingredients; pour over top layer in pan. (May be prepared to this stage in advance and stored in refrigerator until an hour before serving time.) Bake at 375 degrees until mixture is set and top is puffed and golden, about 50 minutes. The recipe can be halved and baked in an 8 inch square pan for about 40 minutes.

Cherry Granola

Submitted by Sherry

8-cups of Old fashioned Oatmeal
1-cup of Slivered or sliced almonds
1-cup of sunflower seeds
1/2-cup of Grapenuts cereal
1-cup of Vegetable oil
2/3-cup of Honey
1/3-cup of Dark brown sugar
1-cup of dried cherries

Mix in a large bowl:oats, almonds, sunflower seeds and Grapenuts cereal.

Microwave in bowl 1 minute...1 c. vegetable oil2/3 c. Honey1/3 c. Dark brown sugar

Directions:Pour liquid ingredients over dry ingredients and stir well.Spread on jelly roll pan and bake at300 degrees for 20 minutes.Then add 1 c. dried cherries.Keep in air tight container.

Chocolate Strawberry Waffles

3 Eggs -- Separated
1/3 Cup Chocolate Syrup
1 1/2 Cups All-Purpose Flour
1/4 Cup Vegetable Oil
2 tsp Baking Powder
1/4 Cup Butter -- Melted
1/2 tsp Baking Soda
2 Cups Strawberries -- Sliced
1 Tbl Granulated Sugar
1 Cup Whipping Cream
1/2 Cup Sour Cream
3/4 Cup Milk

NOTE: Use a Belgian Waffle Maker or reduce batter portion to 1/4 cup per waffle and cooking time to 2 1/2 to 3 1/2 minutes per waffle. Beat egg whites until stiff. Set aside. Mix the flour, baking powder, baking soda and sugar together. Beat the egg yolks with the sour cream, milk and chocolate syrup. Mix the oil with the melted butter, using a small bowl. Add the sour cream mixture - alternate with the oil and butter mixture - to the dry ingredients. Mix until smooth. Fold in the egg whites. Pour 1/2 cup of batter into a lightly greased waffle maker (see NOTE above). Bake for 4 or 5 minutes or until the steaming stops. Repeat for the remainder of the batch of waffles. Whip the whipped cream until stiff and fluffy but not dry. Top hot waffles with sliced strawberries and whipped cream. Serve at once.

Cowboy Breakfast Casserole

1 lb. lean sausage
3 cans green chilies (4 oz.) each drained
1 lb. cheddar cheese, grated
1 1/4 lb. Monterey Jack cheese, grated
9 eggs, beaten
1 cup milk
2 Tbsp. flour

Brown sausage and drain between paper towels. Layer sausage with cheeses and chilies in a 9" x 13" glass baking dish. Combine eggs, milk, and flour until well blended. Blender makes this step easier. Pour liquid over layered mixture. For a festive brunch, decorate top with strips of green chilies in a lattice design.Sprinkle with paprika and bake at 350 degrees for 40 to 45 minutes. Slice and serve.

Golden Granola

2 cups old- fashioned oats
nonstick cooking spray
1 cup shredded sweetened coconut
1/2 cup pine nuts
1/2 cup roasted sunflower seeds
1/2 cup natural unsalted cashews
1/2 roasted salted macadamia nut
1/4 cup sesame seeds
1/2 cup pure maple syrup
1/4 cup canola oil
1/4 cup dark corn syrup
2 teaspoons mild-flavored light molasses
1/2 cup raisins

1. Preheat oven to 300 degrees.
2. Place on large rimmed baking sheet.
3. Bake until oars are lightly toasted, stirring occasionally, about 15 minutes.
4. Transfer baked oats to large bowl.
5. In crease oven temperature to 350 degrees.
6. Spray same baking sheet with nonstick cooking spray.
7. Mix coconut, all nuts and seeds into baked oats.
8. In small bowl,Whisk together maple syrup, oil, corn syrup and molasses.
9. Pour over oat mixture; toss to coat evenly.
10. Spread granola on prepared baking sheet.
11. Bake 12 minutes, Mix in raisins.
12. Bake until deep golden, about 12 minutes longer.
13. Cool granola on sheet,Leave in large chunks for snack or crumble for cereal topping.
14. Store in airtight container, will keep for up to one week, if stored airtight.

8 bacon strips, cut into small pieces
1 box (5-1/4 ounce au gratin potatoes mix
2 1/4 cups boiling water
2/3 cup milk
1 small onion, diced fine
1/2 cup mushrooms, diced
1/2 teaspoon dill weed
6 eggs
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese

Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon. Sir in contents of au gratin potato mix, water, milk, onion, mushrooms and dill weed.

Bring to a boil, stirring frequently. Reduce heat, cover & simmer, stirring occasionally for 20 minutes. Transfer to an un-greased 2 quart baking dish. Make six indentions in potato mixture with a spoon Break eggs into indentions. Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese.

Irish Omelet

6 small eggs or 4 large ones
1 large potato, cooked and mashed
squeeze lemon juice
1 tbsp chopped chives
1 tbsp butter
salt and pepper to taste

Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

2 medium egg yolks
3 cups peeled, coarsely grated Louisiana sweet potato (2 large potatoes)
1 1/2 tbsp. flour
3/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. white pepper
3 tbsp. chopped fresh parsley
3 tbsp. cooking oil or margarine

In a bowl, beat the egg yolks lightly and add the grated sweet potato, flour, nutmeg, salt, white pepper, and chopped parsley. Fold together until all of the ingredients are well blended.

Heat the oil or margarine in a skillet. Drop the mixture by spoonfuls, keeping to a silver-dollar size and cook gently until browned around the edges. Flip each cake over and cook for 2-3 minutes.

Remove to paper towels or napkins to drain. Keep warm. Serves 6.

Low-Fat Gingerbread Waffles

2 1/2 c flour
1/4 c brown sugar -- packed
4 tsps baking powder
1 tsp baking soda
1 tbsp ginger
1 tsp cinnamon
1 tsp allspice
1/4 tsp salt
2 egg whites -- whipped
1 1/2 c buttermilk*
1/4 c molasses
6 tbsps applesauce -- at room temperature
3/4 c raisins

Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, allspice, and salt. In another mixing bowl, combine egg whites, buttermilk, and molasses. Add dry ingredients with wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.

2 or 4 slices sourdough bread, cut 1-inch thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil or shortening for frying
Whipped butter, if desired
Maple syrup, if desired

Depending on the size of the bread slices, cut a 1-inch pocket in one side of each bread slice. Cut bananas in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket of bread, again depending on size. If slices are small, use 4 and stuff 1 piece of banana in each pocket. Set aside. Mix sugar and cinnamon. Set aside.
Mix egg, milk, and vanilla until well blended.
Heat about 4 inches of oil or shortening in a pan to 350 degrees F. Dip stuffed bread into egg and milk mixture, soaking a few minutes to penetrate into bread. Fry in hot oil or shortening until lightly browned, turning to brown both sides, about 3 minutes. Drain on paper towels on cake rack. Sprinkle with sugar and cinnamon and serve at once. If desired, spread with whipped butter and serve with Maple syrup.

Yield: 2 servings

1 pound pork sausage
1 (5.5 ounce) package seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight. The next morning, bake in an oven preheated to 350F for 45 to 60 minutes. Let sit for 20 minutes before serving.