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Apple & Raisin Oven Pancake (Kathy in FL)

  • 1 large baking apple, cored and thinly sliced (or used canned, sliced apples)
  • 1/3 cup golden raisins (or regular raisins)
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 eggs (fresh or powdered)
  • 2/3 cup milk (fresh, canned, or powdered)
  • 2/3 cup all-purpose flour
  • 2 tablespoons butter or margarine, melted
  • Powdered sugar (optional)

Preheat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray. Combine apple, raisins, brown sugar and cinnamon in medium bowl. Transfer to prepared pie plate. Bake, uncovered, 10 to 15 minutes or until apple begins to soften. Remove from oven. Increase oven temperature to 450°F. Meanwhile, whisk eggs, milk, flour and butter in medium bowl until blended. Pour batter over apple mixture. Bake 15 minutes or until pancake is golden brown. Invert onto serving dish. Sprinkle with powdered sugar, if desired.

Apple Oatmeal Baked Breakfast (Kathy in FL)

  • 2 c. milk
  • 2 T. brown sugar
  • 1 T. butter
  • ¼ t. salt
  • ¼ t. cinnamon
  • 1 c. rolled oats
  • 1 c. apples, peeled and diced
  • ½ c. raisins

Combine milk, brown sugar, butter, salt and cinnamon in a pan. Scald. Add oats, apples and raisins. Heat until bubbles appear at edge of saucepan. Put into greased 1 ½ quart casserole. Bake at 350 degrees F for 30 minutes. After 15 minutes of baking, stir in 1 T. of brown sugar. Serve with milk or cream. Serves 4 to 6.

Apple Rice Griddle Cakes (Kathy in FL)

  • 2 cups Bisquick (biscuit mix)
  • 1/2 to 1 teaspoon ground cinnamon
  • 1 cup milk
  • 2 large eggs, beaten
  • 1–1/2 cups cooked rice
  • 3/4 cup applesauce
  • Syrup and butter (optional)

Combine Bisquick, cinnamon, milk, and eggs in large bowl; beat only until smooth. Stir in rice and applesauce. Pour batter onto hot greased griddle, using about 1/4 cup for each pancake. Cook until bubbles form on top and underside is nicely browned. Turn and brown other side. Turn only once. Serve with butter and syrup; if desired. Makes about fourteen 4-inch pancakes.

Apple Sauce Energy Bars (Kathy in FL)

[Here’s another healthy meal substitute, breakfast, or snack.]

  • 3 cups quick-cooking oatmeal
  • 1 cup flour
  • 1 cup sweetened coconut flakes
  • 1 cup dried fruit bits
  • 2/3 cup brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ cup melted butter, cooled (or equivalent of your choice)
  • 1 cup Apple Sauce
  • 1 egg (or equivalent substitute)

Preheat oven 350° F. Combine oats, flour, coconut, fruit bits, brown sugar, cinnamon and baking soda in large mixing bowl. In separate bowl, mix together melted butter, apple sauce and egg. Stir apple sauce mixture into dry ingredients until just combined. Spread mixture into lightly greased 9 x 13-inch baking pan. Bake 20–25 minutes, until lightly browned. Remove from oven and cool before cutting into squares. Makes 24 squares.

Applesauce Oatmeal (RipleyRules)

  • 1 c milk
  • 1/2 c regular oats, uncooked
  • 1/2 c unsweetened chunky applesauce
  • 1 tbs brown sugar
  • 1/8 tsp vanilla extract
  • dash of ground cinnamon

Heat milk in heavy saucepan until hot. Stir on oats; cook 5 mins or until thickened, stirring occasionally. Add sauce and remaining ingredients. Cook 1 minute or until thoroughly heated, stirring occasionally. 2 servings (164 calories per 3/4 c serving) (also 7.5 grams protein, and 3 grams fiber).

Bacon and Maple Grits Puff (Kathy in FL)

  • 8 slices bacon (or use real bacon bits)
  • 2 cups milk (fresh, canned, or powdered)
  • 1–1/4 cups water
  • 1 cup uncooked quick-cooking grits
  • 1/2 teaspoon salt
  • 1/2 cup pure maple syrup
  • 4 eggs (fresh or powdered)
  • Fresh chives (optional)

Preheat oven to 350°F. Grease 1–1/2-quart round casserole or soufflé dish; set aside. Cook bacon in large skillet over medium-high heat about 7 minutes or until crisp. Remove bacon to paper towels; set aside. Reserve 2 tablespoons bacon drippings. Combine milk, water, grits and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Simmer 2 to 3 minutes or until mixture thickens, stirring constantly. Remove from heat; stir in syrup and reserved 2 tablespoons bacon drippings. Crumble bacon; reserve 1/4 cup for garnish. Stir remaining crumbled bacon into grits mixture. Beat eggs in medium bowl. Gradually stir small amount of grits mixture into eggs. Stir egg mixture into remaining grits mixture. Pour into prepared casserole. Bake 1 hour 20 minutes or until knife inserted into center comes out clean. Top with reserved 1/4 cup bacon. Garnish with fresh chives. Serve immediately. Note: Puff will fall slightly after being removed from oven.

Bisquick English Toffee Pancakes (Kathy in FL)

  • 2 c. Bisquick mix
  • 1 Egg (fresh or powdered)
  • 1 c. Water
  • 1/2 c. English Toffee Bits

Blend together the mix, egg and water. Add toffee bits. Cook on lightly greased hot griddle. Makes 12–15 yummy pancakes.

Breakfast Brownies (Northstar)

  • 1 package Aldi’s Grandessa Truffle Brownie mix
  • 2 cups quick oatmeal
  • 1 tsp baking powder
  • 1/4 cup applesauce (instead of butter)
  • About 1 cup water to make a thick batter

Bake 35 min in a 350 oven in a 9″ round or equivalent cake pan. Wedges would serve 6 for breakfast comfortably.

Breakfast Casserole Muffins (Kathy in FL)

  • 1 pound sausage, browned and drained (fresh or canned, see additional substitutes below)
  • 6 eggs (fresh or powdered)
  • 1 cup Bisquick
  • 2 cups evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups grated cheese

Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes in 350 degree F oven. Makes 24 muffins. Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.

Breakfast Couscous (lauraB) (from Cooking Light)

  • 1 1/4 cups water
  • ½ cup nonfat dry milk
  • 1/2 cup uncooked couscous
  • 1/4 cup dry cranberries
  • 1/4 cup raisins
  • 1/4 cup walnuts, toasted
  • 2 tablespoons brown sugar
  • 1/2 tsp cinammon
  • 1/8 tsp salt

Bring water to a boil in a small saucepan, stir in milk and remaining ingredients. Remove from heat, cover and let stand 10 minutes. Mixture thickens as it cools.

Breakfast in a Cup (Kathy in FL)

  • 3 c. cooked rice
  • 1 c. (4 ounces) shredded Cheddar cheese, divided (or equivalent of your choice
  • 1 can (4 ounces) diced green chilies
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/3 c. milk (fresh, powdered or canned)
  • 2 eggs, beaten (or substitute of your choice)
  • 1/2 t. ground cumin
  • 1/2 t. salt
  • 1/2 t. ground black pepper
  • Vegetable cooking spray

Combine rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper in large bowl. Evenly divide mixture into 12 muffin cups coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400°F. for 15 minutes or until set.

Breakfast Rice (Kathy in FL)

  • ½ cup instant rice
  • ½ cup powdered milk
  • ½ cup chopped dried fruit
  • 1/3 cup chopped walnuts or pecans
  • 2 ½ tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 1/8 or less teaspoon salt
  • 1 cup hot water

Combined all dry ingredients in a heavy ziplock bag. To cook, add 1 cup of boiling water into the baggy. Zip up and set aside for 10 minutes. 2- ½ cup servings

Breakfast “Stuff” (Kathy in FL)

  • 1 lb. any canned meat
  • 1 pkg. onion soup mix
  • 1 can corn (drained, but save liquid for later use)
  • 5 large potatoes (from canned if you don’t have fresh)
  • water

Brown meat in oil. Drain. Add onion soup mix, water (approx. 1 cup), salt, pepper and potatoes. Cover and simmer until potatoes are tender. Add corn. Serves approximately 4.

Caramel Rolls (Kathy in FL)

  • 1 (8 oz.) pkg Jiffy Buttermilk biscuit mix
  • 1/4 c. chopped pecans
  • 1/4 c. brown sugar
  • 2 T. butter (or substitute of your choice)
  • 1/2 c. water

Put the biscuit mix in a ziploc-type bag. Add the water to the biscuit mix and knead the dough in the bag. On low heat, melt the butter in a frying pan, preferably one with a non-stick surface. Add the pecans and brown sugar and stir. Cut a hole at the bottom of the baggie and squeeze out the dough as thinly as possible on top of the stuff in the frying pan. Put lid on pan and allow to cook. Check frequently to ensure that the sugar mixture isn’t burning. Eventually the dough will become more biscuit-like. After allowing to cool, you can eat this right out of the skillet. Yummy and low clean up … if you use non-stick pan.

Cherry-Walnut Couscous Porridge (Kathy in FL)

  • 1/2 c. instant couscous
  • 1/2 c. powdered milk
  • 1/4 c. dried cherries
  • 1/4 c. finely chopped walnuts
  • 3 T. brown sugar
  • 1/2 t. ground cinnamon
  • 1/8 t. salt
  • 1 1/4 c. water

Bring water to a boil. Stir in all ingredients, then cover and remove from heat. Allow to sit for 10 minutes. Stir and serve. Yields: about 2 servings.

You can bag all of the dried ingredients together and put in a ziploc-type bag. Then on masking tape on the outside of the bag and/or with a permanent marker write, add 1.25 cups boiling water. You’ll then have an “instant” meal. You can fix up as many bags ahead of time as you want … for keeping or for sharing.

Child of an Apple Fritter and a Pancake (Kathy in FL)

I took 2 cups of Bisquick … but you don’t have to use this brand name, its just what I had handy and open. Then I added 3 containers of the Mott’s diced apples in juice. Not applesauce, but the diced apples. There’s another brandname out there but I can’t remember what it is. It really is diced apples in a very light apple syrup/juice. I stock them as a change-up to fruit cocktail.

Mix the Bisquick and apples and liquid together. It will be very thick. You may need to add a couple of more tablespoons of water if it is too thick. Then you drop by tablespoonfuls onto a griddle or skillet that has been sprayed with non-stick spray (for this I used butter-flavored non-stick spray). You’ll also need to mash you mounds a little bit to flaten them out.

Then just flip when one side is cooked. Watch it cause the apples can burn if you aren’t watching. It made about 16 little paddies that the kids just ate without any topping or anything … and they really liked them. I think syrup would have made it too sweet although a light brushing of real maple syrup might have been interesting. You might also dust them lightly with powdered sugar as well.

Corny Scrambled Eggs (Kathy in FL)

[This recipe came out of one of my favorite food magazines and I’ve used it a number of times. Instead of slice bacon, I use real bacon bits. You can also add cheese and onion to this as well.]

  • 6 eggs (fresh or powdered)
  • 1 (14.75 ounce) can cream-style corn
  • 1/2 pound sliced bacon, cooked and crumbled (or equivalent in real bacon bits or bacon TVP)
  • 2 tablespoons butter or margarine

In a bowl, beat eggs. Add corn and bacon. Melt butter in a skillet over medium heat; add egg mixture. Cook and stir until the eggs are completely set.

Easy Cheese and Bacon Quiche (Irene)

  • 1 1/4 cups Original Bisquick® mix
  • 1/4 cup butter or margarine, softened
  • 2 tablespoons boiling water
  • 1 package (6 oz) sliced Canadian bacon, chopped
  • 1 cup shredded Swiss cheese (4 oz)
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 1 1/2 cups half-and-half
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  1. Heat oven to 400° F. Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate.
  2. Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.
  3. Bake 35 to 40 minutes or until edge is golden brown and center is set.

FRUIT & GRAIN CEREAL (Kathy in FL)

  • 2 ¼ cups pre-cooked GRAIN (any of the pre-cooked grains like oats, millet, wheat, rye, barley, rice, etc.)
  • ¾ cups of a fruit juice like apple, orange, grape, grapefruit, pineapple (use canned or bottled)
  • 2–4 tbs. brown sugar or honey (sweeten to taste)
  • 1/4 cup of chopped dry fruit
  • 2 tsp. shredded orange or grapefruit peel (dried citrus peel is available in small bottles in the seasoning section of the grocery. I use it all the time to replace fresh grated peel)
  • ½ tsp. Sea Salt or iodized salt

Bring all of the ingredients to a boil and cook 8–12 minutes, stir in the following and set aside for 5 minutes.

  • ¼ cup coconut (optional if you have an allergy or just don’t like it)
  • ¼ cup pineapple chunks

Gingerbread Pancakes (wetDirt)

Pretend to make: …. Molasses Muffins

  • 2 c. sifted flour
  • 2 heaping T shortening or cooking oil
  • 3 t. baking powder
  • 3 T. sugar
  • ½ t. salt
  • ½ t. ginger (or other spice)
  • 1 egg
  • ¼ c. dark molasses
  • ¾ c. milk
  • some cinnamon

Put flour, baking powder, sugar, salt, and ginger (or other spice) including cinnamon into bowl. Drop shortening onto flour at one side. Add egg, molasses, and milk. Cut shortening into small pieces (size of pea) with fork. Stir all contents until flour is moistened, ingredients just mixed. Batter will be lumpy. Don’t Fill muffin cups 2/3 full, or Bake 15 to 20 minutes at 400 degrees Fahrenheit. Instead, bake on hot griddle as for pancakes. Serve with applesauce on top. Watch these like a hawk. They will burn in an instant, even if you are staring right at them.

Faster method: Use Krusteaz complete, add cinnamon, ginger, and molasses, and griddle as for pancakes. Insist you made them from scratch, hide Krusteaz bag. Add a couple teaspoons of shortening or cooking oil to the Krusteaz recipe, it already has some in it, but pancakes without enough fat will stick like crazy.

Hawaiian Breakfast Wraps (Kathy in FL)

  • 6 eggs (fresh or powdered)
  • 1/4 cup milk or water
  • 1/4 cup chopped ham (from canned or from leftovers)
  • 1/4 cup chopped Red or Green Bell Pepper (fresh or from dried)
  • 2 tablespoons margarine
  • 1 can (8 oz.) Crushed Pineapple, drained
  • 4 (8-inch) flour tortillas

Beat together eggs and milk in medium bowl, until blended. Set aside. Cook ham and bell pepper in hot margarine over medium heat in large skillet, until ham is lightly browned and vegetables are tender-crisp. Stir in egg mixture and pineapple. Scramble until desired doneness, stirring constantly. Evenly divide egg mixture onto flour tortillas. Roll sides up. Serve with watermelon wedges and lime slice, if desired. Serve immediately. Makes 4 servings.

Hawaiian Brunch Pizza (Kathy in FL)

  • 1 1/2 cups Original Bisquick®
  • 1/3 cup very hot water
  • 3/4 cup sour cream (fresh, powdered, or made from canned milk)
  • 1/2 teaspoon onion salt
  • 3 eggs (fresh or powdered)
  • 1 (6 ounce) package sliced Canadian-style bacon, cut into thin strips (or matchstick slices of canned ham, SPAM, etc.)
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 (20 ounce) can pineapple chunks, well drained
  • 1/4 cup chopped green bell pepper

Heat oven to 425 degrees F. Grease 12-inch pizza pan. Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes. Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving. Makes 8 servings.

Impossible Bacon Pie (Kathy in FL)

  • 12 slices bacon, crisply cooked and crumbled (substitute the equivalent amount in real bacon bits or crumbles)
  • 1 cup shredded natural Swiss cheese (4 ounce)
  • 1/3 cup chopped onion
  • 1/2 cup Bisquick
  • 1 cup milk (fresh, canned, or powdered)
  • 1/8 teaspoon pepper
  • 2 eggs (fresh or powdered)

Preheat oven to 400 degrees F. Grease a 9-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 servings.

High Altitude (3500–6500 feet): Bake about 45 minutes.

Instant Oatmeal Packets (Kathy in FL)

Blend in blender 1/2 C regular oats until powdery. Into each of 10 zip-lock sandwich bags combine:

  • 1/4 c. regular oats
  • 2 Tbs. powdered oats
  • 1/4 tsp. salt

To use: empty packet into bowl and add 1/2 C boiling water and stir until thick. Makes 10 servings or packets.

Variations: to each packet add:

  • Apple-Cinnamon: 1 T sugar, 1/4 t. cinnamon, 2 T. chopped dried apples
  • Cinnamon-Spice: 1 T. sugar, 1/4 t. cinnamon, 1/8 t. nutmeg
  • Raisins & Brown Sugar: 1 T. packed brown sugar, 1 T. raisins
  • Wheat Germ: 2 T. any kind wheat germ

Maple and Apricot Granola Recipe (Kathy in FL)

  • 4 cups rolled oats, wheat, or barley (any combination)
  • 3/4 finely diced dried apricots
  • 1/2 cup maple syrup
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon maple flavor
  • 3/4 cup sunflower seeds or walnuts

Place the rolled grains in a large bowl. Finely dice the dried apricots and set them aside. In another bowl mix the syrup, oil, salt, and flavor together. Add the liquid to the grains and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier. Add the nuts or seeds. Spread the granola in a shallow baking pan. Bake at 325 degrees for 25 to 30 minutes or until fairly dry and starting to brown. Stir every ten minutes while it is baking to keep the granola on the bottom from burning. Remove the granola from the oven and stir in the apricots.

Tips:

  • Granola will become crispier and crunchier as it cools.
  • Because of the oil, granola will not stay fresh long. Store in an airtight container and use within two weeks.

Olympic Oatmeal (Kathy in FL)

[Caution: contains peanut butter]

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 cup quick-cooking rolled oats
  • 1/3 cup packed brown sugar
  • 1/4 cup Creamy Peanut Butter
  • 2 tablespoons butter or margarine

Bring water and salt to boiling in a medium saucepan. Add oats and boil for 1 minute. Remove from heat and stir in brown sugar, peanut butter and butter or margarine. Makes 3 to 4 servings

Orange Blossom Grits (Kathy in FL)

  • 2 cups water
  • 1 cup orange juice (I used some from a single serving size bottle)
  • 3/4 cup Instant or Quick Grits, uncooked
  • 1/2 teaspoon grated orange peel (optional - I used some from a jar that I bought in the spice section at the grocery store)
  • 1/4 teaspoon salt (optional)
  • 1/2 cup firmly packed brown sugar

Bring water and orange juice to a boil. Slowly stir in grits, orange peel and salt. Reduce heat; simmer 3 to 4 minutes or until thickened, stirring occasionally. Pour into 1-qt. Serving dish; sprinkle evenly with brown sugar. Let stand until brown sugar melts, about 3 to 4 minutes. Approx 6 SERVINGS

Pizza Pancakes (Kathy in FL)

  • 2 c. baking mix (like Bisquick brand or Jiffy brand)
  • 2 t. Italian seasoning
  • 2 eggs (or substitute of your choice)
  • 1 cup milk (from canned or powder)
  • 1/2 c. shredded mozzarella cheese (if you have it, or try a canned cheese, or just leaving it out)
  • 1/2 c. chopped pepperoni
  • 1/2 c. chopped tomatoes (from canned)
  • 1/4 c. chopped green pepper (or equivalent in dried chopped onion)
  • 1 (8 oz.) can of pizza sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook as you would any pancake. Serve with pizza sauce. Yield: about 14 pancakes.

Puff Oven Pancake (Kathy in FL)

[Lots easier than you think it would be. Small portion, so you would need to make more than one for a family.]

  • 2 eggs (fresh or powdered)
  • 1/3 cup all-purpose flour
  • 1/3 cup milk (fresh, canned, or powdered)
  • 1/4 teaspoon salt
  • 1 tablespoon butter or margarine
  • powdered sugar
  • 2 tablespoons sliced almonds or pine nuts
  • 1/2 cup orange marmalade (could use any kind of preserves to be honest)

Preheat oven to 450F degrees. In a medium bowl beat eggs until frothy. Add salt to the flour, slowly add flour, beating all the while until well mixed. Stir in milk. When you are ready to bake the Puff Pancake heat the pan and melt the butter. Pour the batter into the hot pan and pop it into the preheated oven. Bake l5 to l6 minutes or until the pancake is puffed and browned. Remove from oven and sprinkle with sugar and nuts add marmalade or whatever topping you prefer. Serve immediately

Sausage-Peach Bake (Kathy in FL)

  • 2 cups Bisquick
  • 1 (16 ounce) can sliced peaches, drained and juice reserved
  • 1 package brown-and-serve sausage links (fresh or canned)
  • 1/4 cup granulated sugar
  • 1 egg (fresh or powdered)
  • 1 cup milk (fresh, canned or powdered)
  • 1 tablespoon cornstarch
  • 3/4 cup maple syrup
  • 1 tablespoon butter

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan. Mix Bisquick, egg and milk, then spread into prepared pan. Slice each sausage link into four or six pieces. Lay over batter, and top with peach slices. Bake for 30 minutes or until done. While mixture is baking, combine 1/2 cup of the peach juice, sugar and cornstarch in a saucepan, then cook until mixture bubbles and thickens. Stir in syrup and butter. Remove baked mixture from oven, and cut into squares. Serve with warm cooked sauce. Makes about 8 servings.

Southern Breakfast Skillet (Kathy in FL)

  • 1/4 lb. sliced bacon, diced (or used bacon TVP or real bacon bits
  • 1/4 c. chopped onion (or equivalent in dried chopped onion)
  • 1 can hominy, drained
  • 4 eggs, beaten (fresh or reconstituted powdered)
  • 1/8 t. pepper

In a skillet, cook bacon until almost crisp; drain. Add onion; continue cooking until bacon is crisp and onion is tender. Stir in hominy, eggs and pepper. Cook and stir until eggs are completely set.

Sunny Breakfast Couscous Cereal Recipe (Kathy in FL)

  • 3/4 cup water
  • 1/4 cup orange juice
  • 1/2 cup couscous
  • 1 tsp finely grated orange zest
  • 1 Tbsp honey
  • 1 Tbsp frozen apple juice concentrate
  • Dash ground cinnamon
  • 2 Tbsp finely chopped blanched almonds

Combine all of the ingredients in a 1-quart microwaveable casserole dish. Cover. Microwave on high until the liquid is absorbed and the couscous is tender, 5 to 6 minutes. Let stand, covered, for 1 minute more.

TIPS FOR PERFECT PANCAKES (I’m-workin’-on-it)

Heat your skillet over medium-high heat, or turn your griddle to 375 degrees about 5 minutes before you plan to use it. Your skillet is ready when a few drops of water skitter across the surface. Grease the cooking surface with a light coating of vegetable oil or spray with cooking spray before heating. Nonstick or well-seasoned surfaces may not need any grease. Measure ingredients carefully. Batter that is too thin will spread unevenly and result in flat pancakes. Batter that is too thick won’t spread much at all. If you like your pancakes on the thinner side, add a little milk to the batter. Stir the batter with a whisk or fork, just until the ingredients are moistened. Don’t worry if there are small lumps in the batter, they will disappear during cooking. For well-rounded pancakes about 4-inches wide, pour the batter onto the hot skillet using a ¼-cup measuring cup, a large spring-handled ice cream scoop or a large spoon. Flip pancakes only once! Repeated flipping will toughen the pancakes. Pancakes are ready to flip when they’re puffed, covered with bubbles and slightly dry around the edges. Cook the other side until it is golden brown.

To keep pancakes warm, place them in a single layer on a paper-towel-lined cookie sheet in a 200 degree oven. Don’t stack warm pancakes or they will become limp and soggy. To freeze pancakes, cool and wrap them in aluminum foil or place them in a freezer bag for up to a month. To reheat, place them in single layer on baking sheet, cover with foil and heat at 350 degrees for about 10 minutes.

For variety, stir fresh or frozen (thawed and drained) blueberries, finely chopped apples, thinly sliced bananas, mini- chocolate chips or nuts into the batter. For flavorful toppings, try sliced strawberries, raspberries, blueberries or bananas with whipped cream or a little powdered sugar sprinkled on top.

Tomato Fritters (Kathy in FL)

  • 2 cups tomatoes (from canned so you can use stewed, diced, etc.)
  • 1 cup cornmeal
  • 1/2 t. salt

Mix dry ingredients into tomatoes and fry brown in a hot pan of grease. Yields about 8 fritters.

Tags: breakfast

Page last modified on April 06, 2010, at 07:54 PM by pogge