Breakfast reicpes

Mary Dawn

Ingredients
1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)
Preparation
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.
Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425° for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.
Yield
4 servings
Nutritional Information
CALORIES 141(28% from fat); FAT 4.4g (sat 2.3g,mono 1.4g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 64mg; CALCIUM 48mg; SODIUM 222mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 19.9g


Make Ahead French Toast
Emily Gibb
5 eggs
1 cup milk
1 cup half and half
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
1 lb loaf French Bread, cut diagonally in 1-1 1/2 inch slices (better if it is day old)
1/3 cup butter, melted
½ cup brown sugar
2 Tbsp maple syrup
½-1 cup chopped walnuts
Butter a 9x13 and possibly an 8x8 pan very well, depends on how thick your slices are. Wisk the first6 ingredients together. Dip the bread slices into the mixture, letting them really soak it up. Place the bread in the pan, touching, but not overlapping. I usually spoon the rest of the mixture over the bread and leave a little in the bottom of the pan as well, which all eventually soaks up. Cover and refrigerate overnight. The next morning, preheat over to 350. Combine the remaining ingredients and spoon over the top of each slice of bread. Bake for 40 minutes, until golden, and let rest for 5 minutes before serving.

Sour Cream Coffee Cake
Brown Sugar Filling
½ cup brown sugar
½ cup finely chopped nuts
1 ½ tsp ground cinnamon

3 cups flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ tsp salt
1 ½ cups sugar
¾ cup butter softened
1f1/2 tsp vanilla
3 large eggs
1 ½ cups sour cream
1. Heat oven to 350 degrees. Grease 2 loaf pans with shortening and set aside.
2. Make brown sugar filling and set aside.
3. Mix flour. Baking powder, baking soda, and salt. Set aside.
4. Beat sugar, butter, vanilla, and eggs in large bowl for 2 minutes. Beat about ¼ of the flour mixture and sour cream at a time alternately into sugar mixture until blended.
5. Spread ¼ of the batter in each pan, then sprinkle with ¼ brown sugar mixture in each pan. Add remaining batter to each pan, and top with remaining brown sugar mixture.
6. Bake 45 minutes, or until toothpick inserted in middle comes out clean.
7. Cool 10 minutes on wire rack. Remove from pans and cool 20 minutes. Drizzle with vanilla glaze.

Vanilla Glaze
½ cup powdered sugar
¼ tsp vanilla
2-3 tsp milk


Waffles-Better Homes and Gardens

2 egg yolks
1 ¾ cups milk
½ cup cooking oil
1 ¾ cups flour
1 Tbsp baking powder
½ tsp salt
2 egg whites

1. In small mixing bowl beat egg yolks with fork. Beat in milk and cooking oil.
2. In large mixing bowl, stir together flour, baking powder, and salt.
3. Add egg mixture to flour mixture all at once.
4. Stir mixture till blended but still slightly lumpy.
5. In small bowl, beat egg whites till stiff peak form (tips stand straight.)
6. Carefully fold egg whites into egg-flour mixture.
7. Leave a few fluffs of egg whites, do not over mix.
8. Lightly grease the waffle iron. Preheat.
9. Pour batter onto grids of preheated iron.
10. Remove waffle form baker with a fork. Makes three 9-inch waffles.

Cinnamon Sugar Muffins

1 c. flour
1 c. oats (quick or regular)
2/3 c. packed brown sugar
2 tsp. baking powder
2 eggs
1/4 c. vegetable oil
2/3 c. milk

Topping:
4 Tbsp. brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Combine first 4 ingredients. Combine eggs, oil, and milk in separate bowl. Add the liquids to dry ingredients just until moist. Fill muffin tins 2/3 with batter. Sprinkle with topping. Bake 15-18 minutes. Makes 1 dozen muffins.