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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Low Sugar & Low Sodium Syrup

Low Sugar & Low Sodium Syrup

Ingredients:

1 1/4 cups Splenda granular
5 teaspoons brown sugar
1 teaspoon maple extract
1 1/2 cups of partial boiled water

Cooking Directions:

Place 1 1/2 water in a pan over stove and partially boil. Turn of when noticeable bubbles start to form.
Add remaining ingredient and stir until dissolved.

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Elegant Scrambled Eggs

Elegant Scrambled Eggs

Ingredients:

1 1/2 tablespoons butter or margarine, divided
4 ounces medium mushrooms, sliced
1 shallot, chopped
3/4 cup diced cooked chicken breasts
1 avocado, peeled and diced
1 teaspoon lemon juice
8 large eggs
1/2 cup half-and-half or milk
1 tablespoon dry white wine
1/4 teaspoon salt
1/8 teaspoon pepper

Cooking Directions:

Melt half the butter in a large nonstick skillet over medium-high heat.
Add in mushrooms and shallot; stir/sauté for 5 minutes or until tender.
Stir in chicken, avocado, and lemon juice.
Remove from skillet and set aside.
In a bowl, whisk the eggs, half-and-half, wine, salt, and pepper.
In same skillet over medium heat, melt remaining butter; swirl to coat the bottom of skillet.
When the butter foams, add egg mixture all at once.
Let set for 20 seconds.
Cook, stirring, until light and fluffy and almost dry (3-4 minutes).
Gently fold in chicken mixture; serve warm.
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California Quiche

California Quiche

Ingredients:

1 cup mushrooms, fresh, chopped
1/2 cup celery, finely chopped
1/2 cup green onions, finely chopped
2 tablespoons butter
6 eggs
1 1/2 cups milk
1/4 cup all-purpose flour
1 teaspoon seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon red hot pepper sauce
1 cup bacon, cooked crisp and chopped or ham, cooked
1 cup Swiss cheese, shredded
1 cup cheddar cheese, shredded
2 tablespoons dry white wine
Cooking Directions:

Sauté mushrooms, celery, and onion in butter until limp. Set aside.
Beat eggs, add milk, flour, salt, paprika, garlic powder, and pepper sauce and beat well.
Stir in bacon, mushroom mixture, cheese and wine.
Cover and chill for about an hour.
To bake:.
Stir egg mixture well and turn into a buttered 9 inch quiche pan or deep pie plate.
Bake at 350 for 50-55 minutes or until the center is firm.
Remove from oven and let stand for 10 minutes before serving.
Garnish with bacon curls if desired.
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Bohemian Raised Doughnuts

Bohemian Raised Doughnuts

Ingredients:

1 teaspoon yeast
3 cups milk
3/4 cup sugar
2 eggs
2 tablespoons melted lard
1 tablespoon salt
1 teaspoon nutmeg
6 cups flour

Cooking Directions:

Blend yeast with 2 teaspoon sugar. Add lukewarm milk sugar and enough flour to make thin sponge. mix well and let rise in warm spot 1 hour or until sponge is bubbly and light then add eggs and lard salt and nutmeg and flour enough to make a thick dough with spoon. Let rise till doubled 1 1/2 hours. Put dough on floured board cut into pieces smaller than egg. Flour each piece and roll around and around. Let rise till doubled. Just before dropping into fat make a hole in middle of each by bringing the thumb and middle finger towards each other through bun and stretching a little. Fry roll in sugar.

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Apple Pancake Bake

Apple Pancake Bake

Ingredients:

1/4 cup butter
2 tablespoons cups butter
3 large apples, peeled and sliced thinly
1/4 cup brown sugar (can use more)
1 teaspoon cinnamon (can use more)
PANCAKE MIXTURE
6 eggs
1 1/2 cups half-and-half cream or milk
1 cup all-purpose flour
1/4 cup sugar (can use more for a sweeter batter)
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1/2-3/4 teaspoon cinnamon
Cooking Directions:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Melt the butter in the baking pan inside the oven.
Arrange the apple slices evenly over the bottom of the pan.
Bake for about 10 minutes, or until apples are soft.
Remove apples from oven, and sprinkle with brown sugar and cinnamon.
In a blender, combine all pancake ingredients, and pour over apples.
Return to oven, and bake about 30-40 minutes.
Sprinkle with icing sugar, and serve.
Delicious!

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No Sage Turkey Sausage

No Sage Turkey Sausage

Ingredients:

1 lb lean ground turkey
2 teaspoons garlic powder
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground oregano
1/2 teaspoon pepper

Cooking Directions:

Combine all very well & refrigerate overnight. Makes about 4 patties, or enough crumbled for a good size pizza or casserole
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Cheesy Bacon Breakfast Bake

Cheesy Bacon Breakfast Bake

Ingredients:

5 eggs
1/2 cup cheddar cheese, shredded
3 slices bacon, cooked and cut up
1/2 teaspoon salt
1/2 teaspoon onion powder
1 dash black pepper
1/4 cup milk
Cooking Directions:

Preheat oven to 325.
Combine eggs, milk, cheese, salt, pepper, and onion powder in a mixing bowl. Blend well.
Place cut up bacon in a shallow glass pie pan.
Pour egg mixture over the bacon.
Bake for 20 minutes, or until the egg mixture has puffed up and the center of the dish isn't runny.
Grate as little or as much cheese over the top of the dish right after you take it out of the oven.
Serve hot, and enjoy!
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Ham, Tomato, and Mozzarella Breakfast Treats

Ham, Tomato, and Mozzarella Breakfast Treats

Ingredients:

1 English muffin, halved and toasted
4 ounces deli ham
2 slices fresh tomatoes
Cooking Directions:

Shredded mozzarella cheese, to taste pepper, to taste
Layer each English muffin half with ham, tomato, a dash of pepper (if you like), and cover with cheese.
Place under the broiler for about 3-5 minutes until cheese is melted and starting to crisp.


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Strawberry Omelet - Omelet Aux Fraises

Strawberry Omelet - Omelet Aux Fraises

Ingredients:

1/2 cup strawberries
1/2 teaspoon Watkins vanilla extract
2 medium eggs
1 pinch salt

Cooking Directions:

Hull the strawberries and cut them in half into small bowl.
Sprinkle them with half the vanilla.
Beat eggs until blended; add salt and remaining vanilla.
Pour into preheated 6-inch nonstick skillet.
As mixture sets, lift up the edges so uncooked portions flow to the bottom edges.
When eggs are set, place berries on one half of the omelet and with a spatula fold the other half over the fruit.
Roll out of pan onto a warmed plate.
Divide evenly and serve immediately.
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Honey Coconut Toast

Honey Coconut Toast

Ingredients:

2 eggs, beaten
2 tablespoons buttermilk
Artificial sweetener, to equal 2 tsp sugar
1/2 teaspoon Watkins vanilla extract
1/8 teaspoon ground cinnamon
2 slices raisin bread
2 teaspoons margarine
1 teaspoon honey, heated
2 teaspoons shredded coconut
Cooking Directions:

In shallow bowl, combine eggs with buttermilk, sweetener, vanilla, and cinnamon.
Dip bread into egg mixture, turning on both sides.
Let stand until most of the liquid is absorbed.
Heat margarine in nonstick skillet and add bread, pour any remaining egg mixture over bread.
Cook, turning to brown both sides.
Transfer to nonstick baking sheet; spread each slice with 1/2 tsp honey and sprinkle each with 1 tsp coconut.
Broil 5 minutes.
Serve immediately.
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Apple Cinnamon French toast

Apple Cinnamon French toast

Ingredients:

5 tablespoons butter
3 large baking apples, peeled, cored, and sliced
1 cup firmly packed dark brown sugar
2 tablespoons dark corn syrup
1 teaspoon ground cinnamon
3 large eggs
1 cup milk
1 teaspoon vanilla extract
French bread, cut into 1-inch thick slices

Cooking Directions:

The day before serving - prepare apples and French toast: In large heavy skillet, melt butter over medium heat. Add apple slices and cook; stirring occasionally, until tender.
Add brown sugar, corn syrup, and cinnamon to apples. Cook, stirring, until brown sugar dissolves.
Spray 9 x 13 baking pan with non-stick spray and spread apple mixture into an even layer.
Arrange bread slices in one layer on top of apple mixture.
In medium-sized bowl with fork, beat eggs, milk, and vanilla extract until well mixed; pore over bread slices. Cover with plastic wrap and refrigerate overnight.
Next day - preheat oven to 375*. Remove plastic wrap and bake for 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan five minutes. Invert serving tray over French toast and carefully turn both over to unmold so that apple layer is on top.

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Sugarhouse Apple Rings

Sugarhouse Apple Rings

Ingredients:

3/4 cup all-purpose flour
1 egg, beaten
1/4 cup maple syrup
1/4 cup buttermilk
3 large apples, peeled, cored and cut into 1/4-inch rings
Oil (for deep frying)
Confectioners' sugar

Cooking Directions:

In a shallow bowl, combine the flour eggs, syrup and buttermilk. Dip apple rings on both sides into the batter, then deep fry. Sprinkle with confectioner's sugar and ENJOY!

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Crockpot Steel Cut Oats

Crockpot Steel Cut Oats

Ingredients:

1 cup steel cut oats
1 apple, coarsely chopped
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
4 1/2 cups skim milk

Cooking Directions:

In a slow cooker, combine all ingredients and set to low heat.
Cover and cook for 8-9 hours.

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Quick 'n' Crunchy Granola

Quick 'n' Crunchy Granola

Ingredients:


3 1/2 cups Quaker Oats (uncooked)
1/3 cup margarine
1/3 cup honey
1/4 cup firmly packed brown sugar
1 teaspoon vanilla
Cooking Directions:

Melt butter in microwave.
Heat honey in microwave for 45 seconds. Combine all ingredients in a large bowl.
Pour into a 15 x 10 baking pan and spread evenly.
Bake at 350 for 20 minutes, stirring after the first 10 minutes.
Cool completely.
Store in an air tight container for up to one week.

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Grammas’ Pancakes

Grammas’ Pancakes

Ingredients:

1 tablespoon sugar
2 teaspoons baking powder
1/3 cup powdered milk
2 eggs
1 cup water

Cooking Directions:

Beat 2 eggs together.
Add water to eggs.
Combine dry ingredients in separate bowl.
Add dry ingredients to water and eggs.
Mix together until dampened.
Drop 1/4 cup onto greased hot griddle or pan.
Flip over when edges are brown and bubbles form on top.
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Banana Sour Cream Pancakes

Banana Sour Cream Pancakes

Ingredients:

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup milk
1/2 cup sour cream
2 extra large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest, grated
4 tablespoons butter
1 cup bananas, sliced

Cooking Directions:

In a medium bowl, sift together flour, sugar, packing powder, and salt.
In a second bowl whisk together milk, sour cream, eggs, vanilla extract, and lemon zest.
Add the wet ingredients to the dry ones, mixing only until combined.
In a large skillet melt 1 tbsp of butter over medium-low heat until it bubbles.
Ladle 1/4 cup of batter into the pan (2 or 3 pancakes depending on size you like).
Distribute 1/4 cup of sliced on pancakes.
Cook 2-3 minutes, until bubbles appear on top, and the underside is nicely browned.
Flip the pancakes and the cook for another minute, until browned.
Wipe out the pan with a paper towel, add another tbsp and another 1/4 cup of batter, and continue process until batter is gone.
Good garnished with bananas, butter, and maple syrup
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Breakfast: Sausage Burritos with Chile's

Breakfast: Sausage Burritos with Chile's

Ingredients:

1 lb bob Evans savory country sausage
4 ounces mild chilies or jalapenos
7 eggs (lightly beaten)
Salt
Pepper
2 cups shredded sharp cheddar cheese
1 (10 count) package 10-inch flour tortillas
1 pint of Mexican salsa

Cooking Directions:

1. in a large skillet, piece off and brown sausage., after cooked, do not drain, pull sausage to the sides of pan so that their is an opening circle in the middle, add tsp of butter if you'd like, and put the beaten eggs into the circle and gently fold the sausage into the eggs as the eggs cook.
Add chilies or jalapeños, cheddar cheese to your liking and salt and pepper to taste.
2. Take a flour tortilla and with your (clean) hand, rinse a little water onto one side and place it in microwave oven for 18 sec. and take out. Put onto plate, spoon mixture on to the shell and spoon on salsa. (When placing the mixture on the tortilla, spoon onto one side of shell instead of middle.).
3. Roll tortilla shell away from you once to cover the mixture then fold in the sides and continuer rolling until you have your rolled burrito.
4. You can eat it right away or seal a meal each, or bag with Ziploc bag and freeze. That way you can enjoy them for breakfast at your convenience. ENJOY! Be creative and add whatever else you'd like -- this is just the beginning -- such as: fresh chopped tomatoes, basil -- peppers, onions. it goes on and on -- ENJOY, PS: The kids LOVE IT!, also you can use the same technique and instead of rolling the burrito, grease a flat oven pan, lightly grease it and put the tortilla flat, add ingredients, topped with cheese and whatever and put into 425* oven and till browned on top and you got MEXICAN BREAKFAST PIZZA. KIDS LOVE IT! You will too.

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A Breakfast Yogurt Parfait (Granola)

A Breakfast Yogurt Parfait (Granola)

Ingredients:

A quick, easy breakfast that taste good and is healthy too!
8 ounces vanilla yogurt, divided (or other flavors)
1 cup granola cereal, divided (I prefer homemade)
Mixed fruit (optional)

Cooking Directions:

Place 1/3 cup of granola in a parfait glass. Top with half of the yogurt.
Repeat layers.
Top with remaining granola.
Note, mix any of your favorite fruits into the yogurt before assembling or layer fruit in between yogurt and granola layers if so desired.

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Just Add Water Buckwheat Pancake Mix

Just Add Water Buckwheat Pancake Mix

Ingredients:

4 cups whole-wheat flour
1 cup buckwheat flour
1/3 cup soy flour (do not omit or substitute)
3/4 cup dry buttermilk or 1 cup powdered milk
1 tablespoon salt
1 1/2 tablespoons baking powder
1/2 cup sugar
3/4 cup vegetable shortening
TO PREPARE
1 cup pancake mix
1/2 cup water
You need a large bowl or dish pan to mix this inches

Cooking Directions:

Measure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk, salt, baking powder and sugar into the large bowl.
Using a whisk or your hands, combine everything so it's evenly distributed. Measure in the shortening.
Use your hands to mash it into the dry ingredients, until the mixture is the same consistency as coarse cornmeal.
Transfer the mixture to a reusable container. Store on the pantry shelf for about a month, or in the refrigerator or freezer for 6 months.
Makes about 7-1/2 cups.
TO PREPARE: Stir the water and mix together in a small bowl.
If the batter seems too thick for pancakes, then add a bit more water and stir again.
Drop by 1/4 cupfuls onto a hot, well oiled skillet or griddle.
Fry until the bottom of the pancake is brown and the top is dry and covered with small bubbles.
Flip the pancake and brown it on the second side.
Serve hot with syrup, or Applesauce.
Makes 4 pancakes.
This recipe can be doubled or tripled as necessary.
Good for camping, and mornings when you are rushed.
The soy flour replaces eggs in this recipe, so don't omit it or replace it with something elsehttp://www.allaboutlongisland.com

Breakfast Banana Split

Breakfast Banana Split

Ingredients:

1 banana, split lengthwise
1/2 cup yogurt, any flavor you like
1/4 cup granola cereal or cereal
1/4 cup blueberries or other berries
Chocolate (optional) or fruit syrup (optional)
Whipped cream (optional)
1 maraschino cherry

Cooking Directions:

Place banana in a bowl and top with yogurt.
Sprinkle granola or cereal over the yogurt and top with berries.
Add a little chocolate or fruit topping syrup if desired.
Garnish with some whipped cream and a cherry.
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Sausage Pie

Sausage Pie

Ingredients:

2 frozen pie crusts
1 lb sausage, ground, browned
4 eggs
1/2 lb cheddar cheese, shredded

Cooking Directions:

Placed cooked sausage into one pie shell.
Cover with cheese.
Top with egg. I prefer whipped but you can place unbeaten eggs into deliberate holes within the pie.
Add Salt and pepper to taste.
Cover with second pie crust.
Place slits into top shell.
Bake at 350 degrees for 30 minutes or until browned well.

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Breakfast Turkey Sausage Patties

Breakfast Turkey Sausage Patties

Ingredients:

1 large Fuji apple
2 garlic cloves, minced
1 1/4 lbs lean ground turkey
1/2 cup chopped fresh parsley
1/4 cup finely chopped fresh sage
1 3/4 teaspoons salt
1/2 teaspoon dry crushed red pepper
1/2 teaspoon black pepper
1 large egg, beaten
2 teaspoons olive oil (for cooking)

Cooking Directions:

Peel and core apple; coarsely shred apple with a hand grater. Place in a wire mesh strainer; drain well, pressing gently with paper towels. Combine all ingredients except oil; stir until blended. Shape mixture into 16 patties (about 2 tablespoons each). Place patties on a wax paper-lined baking sheet. Cover and chill 8 hours or overnight.
Heat oil in a large nonstick skillet over medium heat. Cook patties, in batches, about 6 minutes on each side or until browned and done.

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Basic Pancakes

Basic Pancakes

Ingredients:

415 ml self raising flour
30 ml white sugar
2 eggs
400 ml milk
45 ml oil
Get all the ingredients, plus a pan, a tablespoon, a measuring jug, 2 bowls, and a spatula.
Cooking Directions:

Sieve the flour and sugar (use 400ml flour with 15ml of baking powder if you don't have self raising) in one bowl. Brown or white sugar is okay.
Split the eggs into another bowl and whisk them then add the milk and oil.
Pour the flour and sugar into the other bowl and whisk.
Turn the pan to 4/6 and then after it has warmed up, add 2 tablespoons of the mixture.
After some bubbles start to appear and the bottom is golden, flip using a spatula and when that side is golden, put it on a plate, and repeat about 14 times.
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Baked French toast

Baked French toast

Ingredients:

1 loaf French bread
1 cup brown sugar
2-3 tablespoons corn syrup
1/2 cup butter (no subs)
1/2 teaspoon maple extract
5 large eggs
1 1/2 cups half-and-half cream or milk
2 teaspoons cinnamon
Slice the bread into 1-inch slices.
Butter a 13 x 9-inch baking dish.
Cooking Directions:

In a small saucepan, combine sugar, corn syrup and butter; melt over medium-low heat.
Increase heat and bring to a boil for 1 minute.
Stir in maple extract.
Using tongs, dip the bread into hot syrup, and arrange in the bottom of the baking dish.
In a bowl, beat eggs, half and half (or milk if using) and cinnamon.
Pour over bread in the pan.
Cover and refrigerate overnight or at least 4 hours.
When ready to bake, set oven to 350 degrees.
Bake for 35-45 minutes, or until cooked through, and a crust has formed on top.
Delicious!

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Banana-Pecan Pancakes

Banana-Pecan Pancakes

Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla
1 tablespoon cinnamon
2 tablespoons vegetable oil
1-2 overripe bananas
1 cup pecans
Cooking Directions:

In a bowl, mix together all the dry ingredients.
Make a well in the center and pour in the milk.
Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
Peel bananas, placing in a separate bowl. (You may want to reserve half a banana for the syrup, see below). Mash with fork, then stir into pancake mix.
Add chopped pecans.
Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour desired amount of pancake mix.
When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
To add even more flavor, I use store bought bottled syrup, place 1 cup in small saucepan, add 1/2 reserved banana, in slices, and heat until just warm. The banana adds SO many flavors! I dip the syrup over the pancakes without the banana chunks, but you can do either wayhttp://www.allaboutlongisland.com

Potato and Corn Fritters

Potato and Corn Fritters

Ingredients:

2 tablespoons oil
1 small onion, thinly sliced
1 garlic clove, crushed
12 ounces potatoes
7 ounces canned corn, drained
1/2 teaspoon dried oregano
1 egg, beaten
1/2 cup grated edam cheese or gouda cheese (a generous 1/2 cup)
2-4 eggs
2-4 tomatoes, sliced
Salt and pepper
1 sprig fresh parsley, to garnish
Cooking Directions:

Heat 1 tablespoon of the oil in a nonstick skillet.
Add the onion and garlic and cook very gently, stirring frequently, until soft but only lightly colored- Remove from heat.
Coarsely grate the potatoes into a bowl and mix in the corn, oregano, beaten egg, and salt and pepper to taste- Add the cooked onion.
Heat the remaining oil in the skillet.
Divide the potato mixture in half and add to the pan to make 2 oval-shaped cakes, leveling and shaping the cakes with a spatula.
Cook the fritters over low heat for about 10 minutes, until golden brown underneath and almost cooked through, keeping them tidily in shape with the spatula and loosening them so that they do not stick to the bottom of the pan.
Sprinkle each potato fritter with the grated cheese and place under a preheated moderately-hot broiler, until golden brown.
Meanwhile, poach 1 or 2 eggs for each person, until just cooked.
Transfer the fritters to warmed plates and top with the eggs and sliced tomatoes.
Garnish with parsley and serve at once.
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Apricot-Walnut Cereal Bars

Apricot-Walnut Cereal Bars

Ingredients:

3 cups old fashioned oats
1/2 cup chopped walnuts (about 2 ounces)
3 cups Puffed Kashi (unsweetened puffed-grain cereal)
2 cups chopped dried apricots
1/4 cup all-purpose flour
1/2 teaspoon salt
12 ounces silken tofu, drained (about 1 1/3 cups)
1 large egg
1/2 cup canola oil
1 cup honey
1 tablespoon vanilla extract
2 tablespoons freshly grated lemon zest
Cooking Directions:

Preheat oven to 350°F Coat a large (15 1/4-by-10 1/4-inch) jellyroll-style pan with cooking spray.
Spread oats and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to
10 minutes. Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
Meanwhile, puree tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until smooth, scraping down the sides as needed. Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in the prepared pan.
Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely in the pan on a wire rack before cutting into bars with a sharp knife.http://www.allaboutlongisland.com

Breakfast Soufflé

Breakfast Soufflé

Ingredients:

Great for breakfast buffets!
1/2 lb grated cheddar cheese
1/2 lb grated Swiss cheese
2 lbs cooked crisp bacon, crumbled
1/4 cup onions, chopped
1 dozen eggs
2 cups milk
4 slices bread
Salt & pepper

Cooking Directions:

Preheat over to 350 degrees.
Mix eggs and milk.
Put slices of bread on the bottom of greased 9 X 13 pan.
Put cheese over bread.
Put bacon on next and then onion.
Pour egg mix over and refrigerate overnight.
Bake 45 minutes - 1 hour.
You can serve this with bagels, fresh fruit, etc.
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Easy Apple Strudels

Easy Apple Strudels

Ingredients:

2 sheets frozen puff pastry, thawed
1 (21 ounce) can apple pie filling
Powdered sugar
Preheat oven to 400º.
Roll each sheet on lightly floured surface, into 10x9 rectangle.
Cut each sheet into 6 pieces.

Cooking Directions:

Put 2 tablespoons pie filling onto half of each pastry piece.
Brush edges of pastry with water.
Fold pastry in half over filing.
Press with fork to seal.
Place on ungreased cookie sheet.
Bake for 18-22 minutes or until golden brown.
Remove from sheet and cool slightly.
Dust with powdered sugar.

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Gingerbread Pancakes

Gingerbread Pancakes

Ingredients:

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil
Cooking Directions:

In a small bowl, stir together flour, baking powder, soda, salt, ginger and cinnamon. Set aside.
In large bowl, beat together egg and milk.
Stir in molasses, then oil.
Add flour mixture and stir just until combined.
Pour a quarter cup of batter per pancake onto griddle.
Cook on first side until puffed, full of bubbles and dry looking around edges.
Turn and cook until second side is browned.

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Breakfast Sausage Casserole

Breakfast Sausage Casserole

Ingredients:

8 slices bread, cubed
2 cups grated American cheese
2 lbs bulk sausage, browned and drained
4 eggs, beaten
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup milk

Cooking Directions:

Place bread cubes in greased 9x13-inch pan.
Sprinkle with cheese.
Add browned sausage.
Blend eggs, milk, and mustard and pour over ingredients in pan.
Refrigerate overnight (or for 5 hours).
IN THE MORNING blend soup and 1/2 cup milk and pour (or spread) over top of casserole.
Bake 1 1/2 hours at 300°F.

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Warm Double Strawberry Sauce

Warm Double Strawberry Sauce

Ingredients:

1/2 cup Sugar

1/4 cup Water

3 Tbsp. Strawberry jam

2 Tbsp Lemon juice

1 Tbsp. Cornstarch

1 pint Strawberries, stemmed and halved

Cooking Directions:

In medium saucepan combine sugar, water, and jam; stir over medium heat until sugar is dissolved and mixture comes just to boil. Meanwhile, mix juice with cornstarch; stir into sugar mixture. Cook until slightly thickened. Mix in strawberries; heat through but do not cook.

Serve over waffles, pancakes or French toast.

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Swiss Muesli

Swiss Muesli

Ingredients:

1 1/2 cups rolled oats

1 1/2 cups water

2 cups shredded unpeeled apples

1 1/2 cups (about 9 ozs.) pitted prunes, whole or halved

2 Tbsp honey

2 Tbsp lemon juice

1/2 tsp cinnamon

- Fresh fruits (sliced banana, apple, pineapple, orange segments)

- Chopped almonds or pecans

Cooking Directions:

Combine oats, water, shredded apples, prunes, honey, lemon juice, and cinnamon. Cover and refrigerate overnight. In the morning, spoon some of the muesli into a cereal bowl. Top with your choice of fresh fruits and nuts. Serve with a dollop of plain yogurt or milk, if desired.

Muesli can be stored in covered container in refrigerator for several days.

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Sunday Scrambled Eggs

Sunday Scrambled Eggs

Ingredients:

6 large eggs

1/4 cup evaporated milk, undiluted

1/4 tsp salt

1/8 tsp pepper

1 Tbsp butter

Cooking Directions:

In a small bowl, beat eggs, evaporated milk, salt and pepper with a fork until well broken up.

Choose a nonstick skillet that measures 7 to 8 inches across the bottom. Add butter and heat over moderated heat. When butter is melted, pour in egg mixture. Cook 3 to 5 minutes, drawing a plastic spatula slowly across the bottom of the skillet, letting the uncooked egg flow under the cooked part, until eggs are set almost as much as you like them. Remove pan from heat.

Suggestion: Serve with sliced tomatoes or grilled tomato halves and grits or home-fries

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Strawberry Yogurt Breakfast Split

Strawberry Yogurt Breakfast Split

Ingredients:

24 bananas

6 lbs. fresh whole strawberries (6 quarts)

6 lbs. vanilla yogurt (3 quarts)

7 OZs. Toasted chopped almonds (1 1/2 cups)

Cooking Directions:

For individual servings; peel and split 1 banana. Place banana halves in serving bowl. Top with 4 ozs. (1 cup) fresh strawberries, 4 ozs. (1/2 cup) yogurt, and 1 Tbsp chopped, toasted almonds.

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Strawberry Compote Crepes

Strawberry Compote Crepes

Ingredients:

1 cup sliced strawberries

2 kiwi fruit, peeled and sliced

1 navel orange, halved, peeled and sectioned

1 cherimoya, peeled, seeded, and chunked or 1 cup pineapple chunks

1/2 cup red or green seedless grapes, halved

3 Tbsp Grand Marnier or Triple Sec (orange) liqueur

4 crepes at room temperature

4 Tbsp light frozen nondairy whipped topping, thawed

- Fresh star fruit slices or mint for garnish

Cooking Directions:

In bowl, toss together fruit; spoon Grand Marnier over. Chill for up to several hours. To serve, divide fruit among 4 crepes; fold crepes over fruit. Top each crepe with 1 Tbsp whipped topping.

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Strawberry Breakfast Salsa

Strawberry Breakfast Salsa

Ingredients:

1/3 cup apricot jams

3 Tbsp water

1 tsp cinnamon

2 pint basket strawberries, stemmed and diced into 1/4 inch squares

Cooking Directions:

In a medium bowl, whisk jam, water, and cinnamon; add strawberries. Toss gently to combine.

Serve salsa over pancakes, waffles, French toast, hot cereal, or mix into plain yogurt.

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Stacked Sausage Torte

Stacked Sausage Torte

Ingredients:

1 cup fully-cooked ham, cubed

1 cup salami, cubed

1 8-ounce package brown-and-serve sausage links

1 pound fresh spinach OR 1 10-ounce package frozen spinach

5 eggs

1 teaspoon water

2 tablespoons butter

1 red bell pepper, cut into strips

1 8-ounce package Mozzarella or Swiss cheese

1 17-ounce package frozen puff pastry, defrosted

Cooking Directions:

Steam or cook spinach, drain in strainer, pressing to remove excess moisture. Beat 4 eggs and 1 egg white together. Beat remaining egg yolk with water; set aside. Heat 1 tablespoon butter in an 8-inch omelet pan. When hot, pour in half the beaten eggs and cook until set, turning if needed to cook top. Remove from pan but do not fold. Repeat with remaining butter and eggs. Open pastry sheets carefully, pinching to close any holes. Roll one sheet into a 12-inch square. Carefully lift and fit into an 8-inch spring form pan. Trim second pastry into an 8-inch circle. Make pastry cutouts from scraps. To assemble: place one omelet on pastry in bottom of spring form pan.

Spoon drained spinach over this. Layer half the Mozzarella cheese over spinach. Top with ham and red peppers. Add second omelet and arrange sausage links over this. Sprinkle over salami.

Top with remaining cheese. Adjust circle over all, cut pastry as needed and pinch edge. Brush pastry with beaten egg yolk and water. Arrange pastry cut-outs atop. Bake in a 375 degree F. Oven for 70-75 minutes. Cool for 10 minutes before cutting. May be served warm or cold.

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Spinach and Pimento Omelet

Spinach and Pimento Omelet

Ingredients:

1 box (10-ozs) frozen spinach, thawed & dry

1 cup chopped pimentos

1 tsp dried thyme

1/4 cup chopped scallions

1 tsp olive oil

2 Tbsp shredded part-skim mozzarella cheese

2 cups fat-free egg substitute

2 Tbsp margarine

1/2 cup diced tomatoes

Cooking Directions:

Chop spinach; place in medium bowl and add the pimentos and thyme. In a large non-stick frying pan over medium heat, sauté the scallions in the oil until soft, about 5 minutes. Add the spinach mixture and warm through. Return to the bowl, add the mozzarella, and set aside. In another medium bowl, whisk together the eggs and water. Place the frying pan over medium-high heat and let stand for about 2 minutes. Add 1 tsp margarine and swirl the pan to distribute it. Add half of the eggs. Lift and rotate the pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. When the eggs are mostly set but not dry (in 2 to 3 minutes), spread half of the spinach mixture over the eggs. Use a spatula to fold the omelet in half. Cut in half and transfer to individual dishes. Repeat with remaining 1 tsp margarine, eggs, and spinach mixture. Sprinkle each serving with about 2 Tbsp

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Spanish omelet

Spanish omelet

Ingredients:

2 baked potatoes, diced

2 cups fat-free egg substitute

1 large tomato, seeded and diced

2 Tbsp minced fresh parsley

2 cloves garlic, minced

1 tsp olive oil

1 large onion, minced

2 tsp margarine

Cooking Directions:

In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of the liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs. Wipe out the frying pan then place it over medium-high heat and let stand for about 2 minutes. Add 1 tsp margarine and swirl the pan to distribute. Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate. Cut into wedges. Repeat with remaining 1 tsp margarine and egg mixture.

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Scotch Eggs

Scotch Eggs

Ingredients:

1 pound bulk pork sausage

1 tablespoon fresh parsley, chopped

1 tablespoon grated onion

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 hard-cooked eggs, shelled

1/2 cup fine, dry breadcrumbs

Cooking Directions:

Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated

350 degree F. oven for 15-20 minutes until golden brown.

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Red Pepper Frittata

Red Pepper Frittata

Ingredients:

2 tsp olive oil, divided

1/2 cup chopped celery

2 garlic cloves, minced

1/2 tsp dried oregano

1 Tbsp grated Parmesan Cheese

1 Tbsp chopped fresh flat-leaf parsley

1/2 cup chopped sweet red peppers

1/2 cup chopped onions

8 egg whites

1/8 tsp ground black pepper

Cooking Directions:

In a large ovenproof frying pan over medium heat, warm 1 tsp oil. Add the red peppers, celery, onions, and garlic; cook, stirring frequently for 4 to 5 minutes, or until tender. Remove from heat and set aside. In a large bowl lightly whisk together the egg whites, parsley, oregano, and black pepper. Stir in the vegetable mixture. In the same frying pan over medium heat warm the remaining 1 tsp oil.

Add the egg mixture and cook until brown around the edges. Cover the pan and reduce heat to low. Cook for 3 to 4 minutes, or until the eggs are set. Meanwhile, preheat the broiler. Sprinkle the frittata with the Parmesan. Place the pan about 5" from the heat and broil for 1 to 2 minutes, or until golden brown. Serve cut into wedges.

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Red Flannel Hash

Red Flannel Hash

Ingredients:

3 cups julienne-cut cooked pork loin

6 slices bacon, cut into 1/2-inch pieces

1/2 cup sliced green onions

1/2 cup chopped green pepper

3 cups cooked, chopped red potatoes

2 teaspoons Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup drained, chopped pickled beets

Cooking Directions:

Cook bacon until crisp in large skillet. Add onions and green peppers. Cook over medium-high heat 1 minute. Stir in potatoes, Worcestershire, salt and pepper. Cook 5 minutes, stirring occasionally. Stir in pork and beets. Cook until heated through.

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Red and Yellow Pepper Omelets

Red and Yellow Pepper Omelets

Ingredients:

1 tsp olive oil

4 egg whites

1/2 tsp dried basil

2 tsp grated Parmesan cheese, divided

1 sweet red pepper, thinly sliced

1 yellow pepper, thinly sliced

1/4 tsp black pepper

Cooking Directions:

In a large non-stick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil, and black pepper. Coat a small non-stick frying pan with non-stick spray. Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set.

Carefully loosen and flip; cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 tsp of the Parmesan. Repeat with the remaining egg mixture, peppers, and 1 tsp Parmesan.

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Quick-Mix Sausage

Quick-Mix Sausage

Ingredients:

1 pound lean ground pork

- Desired seasonings*

Cooking Directions:

Thoroughly mix seasonings into ground pork. Shape into patties and brown OR crumbles and fry for use in a recipe. *Country-style Sausage: 3/4 teaspoon ground sage, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt. *Breakfast Sausage: 1 teaspoon ground sage, 1/2 teaspoon dried savory, 1/4 teaspoon ground black pepper, 1/4 teaspoon nutmeg, 1/2 teaspoon salt.

*Spiced Breakfast Sausage: To Breakfast Sausage, add 1/4 teaspoon EACH ground cloves and ground mace. *Italian Sausage: 1 clove minced garlic, 1 teaspoon paprika, 1 teaspoon crushed thyme, 1/2 teaspoon fennel seeds, 1/8 teaspoon cayenne, 1/2 teaspoon salt.

*Mexican Chorizo: 1 tablespoon ground red chilies, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cloves, ¼ teaspoon ground black pepper, 1/4 teaspoon oregano, 1/4 teaspoon ground cumin, 2 minced garlic cloves, 1 teaspoon salt.

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Puffy Omelet with Canadian bacon filling

Puffy Omelet with Canadian bacon filling

Ingredients:

4 egg whites

4 egg yolks

3 ounces sliced Canadian-style bacon, cut into thin strips

1/4 cup shredded Cheddar cheese (1 ounce)

1/2 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil

1/4 teaspoon white pepper

5 teaspoons butter or margarine

1/2 cup fresh mushrooms

1/4 cup chopped green pepper

1 large tomato, peeled, seeded and chopped

Cooking Directions:

Preheat oven to 350 degrees F. Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites. In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of the butter over medium heat till a drop of water sizzles. Spoon egg mixture into skillet, gently smoothing surface. Reduce heat to low; cook for 7 to 8 minutes or until the bottom is golden. Bake in oven for 10-12 minutes or until knife inserted halfway between center and outer edge comes out clean.

Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 minutes or until tender. Add the remaining basil and tomato; cook 5 minutes or till liquid is reduced, stirring occasionally. Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half. Tip skillet and fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter. Serve immediately.

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Microwave Breakfast Cobbler

Microwave Breakfast Cobbler

Ingredients:

1 can (16-ozs.) drained sliced peaches

1 can (16-ozs.) drained pear halves (can substitute 2-16 oz. cans fruit cocktail for peaches and pears)

1 cup (6-ozs.) pitted prunes, halved

1 tsp grated orange peel

1/3 cup orange juice

1 1/2 cups low fat granola cereal

Cooking Directions:

In 6-cup shallow microwave bowl toss peaches, pears, prunes, orange peel, and orange juice.

Top with granola. Microwave on HIGH 5 minutes. Let stand 2 minutes. Spoon into bowls. Serve with plain yogurt if desired.

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Honey Kirsch Grapefruit

Honey Kirsch Grapefruit

Ingredients:

6 red grapefruit

1/3 cup honey

1/4 cup kirsch

Mint leaves

Cooking Directions:

Section grapefruit. Combine honey and kirsch; pour over grapefruit, stirring gently to combine.

Cover and refrigerate 30 minutes to several hours. Spoon into individual glasses or dessert dishes; garnish with mint.

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Grapefruit Crunch

Grapefruit Crunch

Ingredients:

8 red grapefruit sections

2 Tbsp pine colada flavored low-fat yogurt

1 Tbsp granola (with almonds)

Cooking Directions:

Arrange grapefruit sections in a shallow bowl or an individual salad plate. Top with yogurt.

Sprinkle with granola.

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Golden Apple Oatmeal

Golden Apple Oatmeal

Ingredients:

1/2 cup (about 1/2 medium) diced Golden Delicious apple

1/3 cup each apple juice and water

1/8 tsp salt (optional)

- dash each ground cinnamon and nutmeg

1/3 cup quick-cooking rolled oats, uncooked

Cooking Directions:

Combine apples, juice, water, and seasonings; bring to boil. Stir in rolled oats; cook for 1 minute.

Cover and let stand several minutes before serving. Makes a 1 cup serving.

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Fresh Orange Compote with Granola

Fresh Orange Compote with Granola

Ingredients:

2 naval oranges, peeled, separated into segments, halved

1 apple or pear, diced

1/2 cup seedless red or green grapes, halved

1 banana, peeled, thinly sliced

2 Tbsp fresh squeezed orange juice

1/2 cup fat-free or low-fat granola cereal

Cooking Directions:

In a medium bowl toss together orange half segments, apple, grapes, banana, and orange juice.

Sprinkle granola over mixture; toss lightly. Serve immediately as dessert, for breakfast topped with low-fat yogurt, or drained over lettuce as a salad.

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