Cream of Wheat Pancakes

Cream of Wheat Pancakes

Ingredients:

3 cups pancake mix
3 cups cream of wheat
4 cups 1% low-fat milk, low fat
6 eggs
12 teaspoons vegetable oil
Vegetable cooking spray

Cooking Directions:

Spray griddle with cooking spray. In bowl, combine pancake mix and cereal.
Mix milk, egg and vegetable oil; stir into cereal mixture.
Pour 1/4 c batter onto griddle. Cook until top gets bubbly and then turn and cook until golden brown.

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Banana Milkshake

Banana Milkshake

Ingredients:

2 small bananas, frozen
1 cup milk
3/4 cup orange juice
1/8 cup sweetened strawberry-lemonade drink mix
1/8 cup sugar
6 ice cubes

Cooking Directions:

Peel banana, and chop into fourths.
Mix all ingredients in a blender on low for 15 seconds.
Gradually increase the speed.
Should mix for about a total of 2 minutes.

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Grandma's Buttermilk Waffles

Grandma's Buttermilk Waffles

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
4 tablespoons butter

Cooking Directions:

Melt the butter in a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
Add in eggs, buttermilk, and butter; mix well.
Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.
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Gomlette Deluxe

Gomlette Deluxe

Ingredients:

2 eggs

1 tablespoon milk

1 slice ham, diced

Chopped red bell peppers

Chopped scallions

Grated cheese

1/8 teaspoon garlic powder

Salt and pepper

Cooking Directions:

Spray pan with Pam.

Scramble eggs and add milk. Combine with remaining ingredients and pour into pan.

Cook as you would any omelet. May top with additional cheese, if desired

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Almond French toast

Almond French toast

Ingredients:

2 cups slivered almonds (can use more or less)
3 eggs
1 cup half-and-half cream (or full-fat milk)
3 tablespoons flour
1/8-1/4 teaspoon salt
1/2 teaspoon baking powder
1/4-1/2 teaspoon almond extract
1 1/2 teaspoons vanilla
10-12 slices thick French bread
3 tablespoons oil (more as needed)
4 tablespoons butter (more as needed)
Confectioners' sugar (optional)

Cooking Directions:

Place the almonds in a small saucepan; toss occasionally until lightly browned (about 5-8 minutes) careful not to overbrown; set aside.
In a large bowl, whisk together eggs, half and half or milk (if using) flour, salt, baking powder, almond extract and vanilla.
Soak the bread slices in the egg mixture until soaked.
Place in a shallow glass dish.
Cover with plastic wrap and refrigerate the bread slices for about 1 hour.
Heat the oil and butter in a skillet (I do this on my large electric fry pan).
Doing one slice at a time, press one side of the soaked bread slice into the toasted almonds to coat.
Fry the bread slices on both sides until golden.
Sprinkle with confectioner’s sugar if desired.
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Grab 'n' Go Breakfast Cookies

Grab 'n' Go Breakfast Cookies

Ingredients:

Shortening
1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1 cup mixed dried fruit, dried cranberries or cherries or raisins or snipped dried apricots
1/2 cup banana chips, broken up
1/2 cup chopped walnuts or peanuts or pecans or almonds

Cooking Directions:

Turn on the oven to 350 degrees. Grease a cookie sheet with shortening. Save until Step 4. Cut up butter with the table knife.
Put butter in a large mixing bowl. Beat with electric mixer on medium speed about 30 seconds or until butter is creamy. Stop mixer. Add brown sugar. Beat on medium speed until combined, stopping the mixer occasionally and scraping the bowl with a rubber scraper. Stop mixer.
Add eggs and vanilla. Beat on medium speed until combined. Put the whole wheat flour, baking powder, baking soda, and salt in a small bowl. Stir with the wooden spoon. Stir flour mixture into egg mixture. Stir in oats, mixed fruit bits, banana chips, and nuts.
Scoop the dough with a 1/4-cup measuring cup.* Drop the dough in mounds 2 inches apart onto the prepared cookie sheet. If necessary, use the rubber scraper to push the dough from the measuring cup. Use your hands to flatten dough on cookie sheet.
Put the cookie sheet in the oven. Bake for 12 to 15 minutes or until cookie edges begin to brown.
Use hot pads to remove cookie sheet from oven. Let cookies remain on cookie sheet for 1 minute. Use a pancake turner to move cookies to a cooling rack. Repeat with remaining dough, letting cookie sheet cool between batches or use a second cookie sheet. Turn off oven.
Serve with your favorite fruit-flavored yogurt and orange juice. *NOTE: If you like, use an ice cream scoop that holds about 1/4 cup to scoop the dough.


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Mother Murphy’s Doughnuts

Mother Murphy’s Doughnuts

Ingredients:

1 cup sugar
1 cup milk
2 eggs
1/2 teaspoon nutmeg
2 tablespoons melted butter
2 1/2 cups flour
2 teaspoons baking powder
1 cup sugar
1 cup milk
2 eggs

Cooking Directions:

Beat the 2 eggs fine as silk, a little nutmeg or lemon will do of baking powder teaspoons two, thicken with flour and roll dissolve the sugar in the milk add 2 tablespoons melted butter if wanted a little richer.
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