Breakfast and Brunch

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Preheat oven to 350 degrees F. Lightly coat a 9-inch round cake pan with cooking spray.

In a medium bowl, stir together the creamed spinach and ham until blended.

In a small bowl, whisk together the eggs and milk.

Lay one crepe in the bottom of the prepared cake pan. Spread a little of the spinach over the crepe. Repeat with all the crepes and all the spinach, ending with a crepe. Pour the egg mixture over and around the crepe cake. Bake 45-50 minutes, until lightly puffed in the center and nicely browned.Read more

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Directions: 
Preheat oven to 450°F.

In a bowl, stir together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in dry mixture; add milk all at once. Stir with fork just until dough clings together. Knead gently on lightly floured surface (10 to 12 strokes). Roll or pat dough to ½-inch thickness. Cut with 2½-inch biscuit cutter; dip cutter into flour between cuts. Bake on an un-greased baking sheet in preheated oven until golden, about 12 minutes.
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Directions: 
Add all the ingredients in the order listed into the bread pan. Follow the instructions for your machine. Let cool and then glaze, if desired.

Glaze
In medium bowl, mix 1 cup powdered sugar with 2 to 3 tablespoons milk and ½ teaspoon almond extract. Top with sliced almonds.

Be sure to use almond paste, not marzipan.

Servings:   1, 2lb. loaf – about 12 slices (bread machine recipe)

Calories/Serving:  231Read more

Directions: 

Mix: eggs, vanilla extract, baking powder, and fat-free milk

Cut 8 – 1-inch thick slices of French bread.

Dip bread in egg mixture until well saturated, then place in 9 x 13-inch pan coated with cooking spray. Cover and refrigerate overnight.

Next morning, preheat oven to 450° F.

For topping, combine in a medium bowl:  sugar, corn starch, mixed berriesRead more

Directions:
Preheat griddle.

In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.

Pour ¼ cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.

Alternatives:

_ Omit soda, use 2 teaspoons baking powder and omit salt

_ Substitute 1 and 1/3 cup 1% milk w/1Tbsp. lemon juice or white vinegar added for buttermilk.Read more

Directions: 
Preheat oven to 350ºF. Grease a 13 x 9x 2-inch pan.

In medium bowl, combine cereal, bran, wheat germ, orange peel, orange juice, dried fruit, egg, oil, applesauce, honey, and dry milk powder; blend well. Let set 5 minutes.

In large bowl, stir together whole wheat flour, all-purpose flour and soda. Stir in the first mixture and mix until all ingredients are combined.

Spread batter evenly in pan. Bake 15 to 17 minutes or until golden. Cool.

Servings: 20 Bars

Calories/Serving: 117Read more

Directions: 

Preheat oven to 350°F.

In a saucepan over low heat, simmer cranberries, dates and water, stirring constantly. Simmer until all water is absorbed; remove from heat. Stir in 1 teaspoon of vanilla; set aside.Read more

Directions:
In a small saucepan, bring water and salt to a boil. Quickly stir in the cracked wheat and continue to stir to prevent lumps. Reduce heat to simmer, cover and cook about 15 minutes. Stir occasionally.

Serve with a variety of condiments such as chopped apples, raisins or other dried fruit, brown sugar, honey, cinnamon sugar, coconut, fresh berries or bananas.

Servings: 4, 4-ounceRead more