Puff Pastry Almond Croissants

Puff Pastry Almond Croissants

yield: makes 6 to 8 croissants

 

total time: 1 hour

Ingredients:

• 2 sheets frozen puff pastry, thawed completely
• 1/4 cup unsalted butter, cut into pieces and refrigerated
• 1 egg + 1 teaspoon water, lightly beaten
• 1/2 cup sugar
• 1/2 cup water
• 1 teaspoon almond extract
• 1/3 cup sliced almonds
• powdered sugar, for sprinkling
• almond paste or pastry cream for filling, if desired

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Make sure the puff pastry is completely thawed! Take one sheet, cover it with the pieces of butter, and top it with the second sheet. Use a rolling pin to roll the pastry into a much larger, thinner rectangle - at least double the size if you can. Be patience and gentle with the pastry since it can easily tear! You need it to be as thin as possibly or inside will not cook. If this intimidates you, can you simply roll out 1 plain sheet of pastry, slice it into triangles, and roll it up. It won't be quite as flakey, but it will still be delish!

Once you have your large rectangle, use a pizza cutter or knife to cut triangles in the dough - like a "zig zag" pattern - from top to bottom. Take the bottom of each triangle and fold it up, rolling it up into a croissant-like shape. Place it on the baking sheet and repeat with the others.

Brush the tops of the croissants with the beaten egg wash. Place them in the oven for 20 minutes.

While the croissants are baking, heat the sugar and water over medium heat, stirring constantly until the sugar dissolves. Remove it from the heat, let it cool slightly, and stir in the almond extract.

After 20 minutes, remove the croissants and brush them liberally with the almond syrup, then press the sliced almonds onto the dough. Sometimes I brushed before AND after the almonds were on. Return the croissants to the oven and bake for 5 to 10 minutes, until the tops start to get really golden and the almonds are toasting. Gently cover the croissants on the sheet with a piece of foil so they don't burn and bake for 10 minutes more. You want to make sure the insides are done! You can even cut one open to see if you'd like. If it's still doughy, return the sheet to the oven for 5 minutes increments (still covered in foil) until done.

Let the croissants cool and then sprinkle them with powdered sugar and filling with almond paste or pastry cream if desired!

From:  howsweeteats.com

Perfect Cinnamon Rolls- Mels' Kitchen Cafe

INGREDIENTS

Rolls:
• 4 cups milk (see note above)
• 1 cup (2 sticks) butter
• 1 cup sugar
• 2 1/2 teaspoons salt
• 1 3/4 tablespoons instant yeast (see note above)
• 4 large eggs
• 11-13 cups unbleached all-purpose flour
Filling:
• 1 cup (2 sticks) butter
• 2 cups lightly packed brown sugar
• 2 tablespoons ground cinnamon
Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla
• 2 teaspoons maple extract/flavoring
• Pinch of salt
• 2 pounds powdered sugar
• Cream or milk for consistency

DIRECTIONS

1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).
2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
3. Add the yeast and eggs and mix until combined.
4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
6. Divide the dough in half. Roll each portion of dough (it's soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.
7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
8. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls total. Repeat this with the other roll - you'll have 24 cinnamon rolls total.
9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
11. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
12. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
13. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
14. Spread the cinnamon rolls with frosting.
15. To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it's easier than it seems - it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.

My Mom's Famous Homemade Egg Nog

In blender pour in 2 c. heavy whipping cream, 4 whole eggs, 1 cup sugar, 1 tsp vanilla, 2 tsp rum flavoring

Whip/Blend until frothy.  While whipping add 1/2 n 1/2 to fill up the blender container.

When finished, pour into cups or punch bowl and sprinkle lightly with nutmeg.

Raspberry Swirl Sweet Rolls

These were sooo yummy.  We made some for some neighbors and kept some for ourselves that we didn't glaze. I'll be so glad when our sugar challenge is over.  Even without the glaze these were yum.

from www.thecurvycarrot.com

Raspberry Swirl Sweet Rolls

Servings: 16 rolls

Ingredients

For the dough

1 cup milk

2/3 cup sugar

1 and 1/2 tablespoons active dry yeast

1 stick unsalted butter, softened

2 large eggs

1 teaspoon finely grated lemon zest

1/2 teaspoon fine sea salt

4 and 1/4 cups all-purpose flour, plus more for dusting***I made a boo-boo and ran out of white flour in the middle of this.  I substituted half white and half whole wheat flour, and they still turned out just fine!

For the filling

One 10-ounce package frozen raspberries, not thawed***Try substituting different berries or a mixture of them!

1/4 cup plus 2 tablespoons sugar

1 teaspoon cornstarch

For the glaze

3/4 cup confectioners’ sugar

3 tablespoons unsalted butter, melted

1 and 1/2 tablespoons heavy cream

Instructions

1. For the dough: In a small saucepan, warm the milk over moderately low heat until it’s 95°.

2. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.

3. Let stand until the yeast is foamy, about 5 minutes.

4. Add the softened butter, eggs, grated lemon zest and sea salt.

5. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes.

6. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

7. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.

8. Form the dough into a ball and transfer it to a lightly buttered bowl.

9. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

10. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.

11.Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

12. For the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.

13. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.

14. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.*****I let mine rise for the two hours at room temperature, and then I covered them with plastic wrap at that point and popped them into the refrigerator overnight.  I brought them back up to room temperature the next morning as the oven preheated.

15. Preheat the oven to 425°.

16. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

17. For the glaze: In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.

18. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Ham and Egg Crepe Squares

from www.framedcooks.com

INGREDIENTS

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 1/2 cups milk

4 large eggs

3 tablespoons melted butter

9 thin slices ham

9 eggs

Chopped fresh parsley

DIRECTIONS

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.

2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.

4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

Recipe adapted a bit from Everyday Food

Blueberry Coconut Pecan Breakfast Cookies

from www.kumquatblog.com

Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats

1             cup unsweetened coconut flakes 

1             tablespoon golden flaxmeal

1/2          teaspoon salt

3/4          cups coarsely chopped pecans

1/2          cup dried blueberries

3             very ripe bananas, mashed

1/4          cup coconut oil, warm enough to be liquid

1             tablespoon agave nectar

1             teaspoon vanilla extract

Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Yield: about 15 cookies.

Banana Streusel Bread

Photo from Joy of Baking

Banana Streusel Bread 

2 cups all-purpose flour, or whole wheat

1/2 cup  brown sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup pecans, coarsely chopped

1 - 5.5 ounce (155 gram) package of Werther's Original Chewy Caramels, coarsely chopped

2 ripe large bananas, mashed

2 large eggs lightly beaten

1/2 cup  unsalted butter, melted and cooled

1/3 cup yogurt (can use plain, vanilla, or caramel flavored yogurt)

1 teaspoon pure vanilla extract6

Preheat oven to 350 degrees F  and place the rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch)  Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, 2/3 cup of pecans, and half of the chopped caramels. 

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, yogurt, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.) Scrape the batter into the prepared pan and sprinkle remaining 1/3 cup of pecans and chopped caramels over the top of the batter. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 50 -60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes one - 9 inch loaf.

recipe adapted from Joy of Baking

Lemon Souffle Pancakes

These were light and fluffy and we loved the lemon flavor.  Don't forget to whip the egg whites- that is what makes them nice and fluffy.


3/4 cup                   Buttermilk (or use milk with a little lemon juice)
2                             Egg yolks
3 tsp                       Grated Lemon zest
2 tbsp                     Lemon Juice
1 tsp                       Vanilla Extract
25g                         Butter (melted)
3/4 cup                   Whole wheat flour
1 tsp                       Baking powder
3 tbsp                     Sugar
A pinch                  Salt
2                            Egg whites

To serve
Strawberries, halved
1 tbsp            Honey
Powdered sugar for dusting

Method :

1. Mix egg yolks, milk, vanilla extract, lemon juice and lemon zest together in a bowl. Add melted butter and mix well.

2. Sift flour, baking powder, sugar and salt into a large bowl. Make a well in the center of the  flour mixture and pour in (1) gradually and mix flour with milk mixture until the dry ingredients are moistened. Be careful not to overmix.

3. Place egg white in a clean bowl and beat until soft peaks are formed.  Fold in egg white into (2).

4. Melt a small portion of butter in a heated non-stick frying pan.  Place 2 tbsp of the batter from (3) into the pan. Cook until the cake turns golden brown on the underside and looking dry on the edges. Flip over and continue to cook the other side.  transfer to a plate and keep warm while cooking remaining batter.

5. Toss fresh strawberries with honey and a light dusting of powdered sugar.  Or just use your favorite syrup.  I didn't think they needed anything but a little butter.

Praline French Toast

I made this for our Neighborhood Christmas Brunch.  We love pecan pie and this was so tasty.  

Praline French Toast  (Serves 8)
8 eggs

1-1/2 cups half and half

1/3 cup maple syrup

1/3 cup packed light brown sugar

10 to 12 slices soft bread, 1 inch thick, cut into cubes-whole wheat was delicious

Topping:1/4 cup butter

1/4 cup packed light brown sugar
1/3 cup maple syrup
1 cups chopped pecans

Generously butter a 13 x 9 inch casserole dish. Mix the eggs, half and half, maple syrup, and sugar in a large bowl.  Mix the bread cubes with the egg mixture and place in the prepared casserole dish.  Cover with plastic wrap and let soak overnight in the refrigerator.
Preheat the oven to 350º degrees F. Remove the casserole from the refrigerator.
Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.

Serve with whipped cream and fruit.  Bananas are awesome, but so are strawberries!

Pumpkin Waffles- from One Lovely Life.  Delicious served with Buttermilk Syrup.  Nice change from the usual.

Ingredients:
2 1/2c flour (I used whole wheat)
1/3c packed brown sugar
1 Tbsp cinnamon
1 tsp ginger
1/4tsp cloves
1/2tsp salt
2 1/4tsp baking powder
1 tsp baking soda
2c buttermilk (or 2c regular milk with 1 Tbsp vinegar)
1c pumpkin puree (fresh or canned)
6 Tbsp canola oil
4 eggs, separated- or just toss it all in- it won't be as fluffy

Directions:
Sift together flour(s), sugar, spices, salt, baking powder, and baking soda. Set aside. Combine buttermilk and pumpkin. Stir in canola oil and egg yolks. In a large, clean glass or metal bowl, beat egg whites with a hand mixer or beater until you have stiff peaks (meaning that when you lift the beater out of the bowl, the mixture stays pointy. As in a peak. That is stiff.)

Stir dry ingredients into pumpkin mixture till just combined. Fold in egg whites. Cook waffles in waffle iron according to manufacturer’s directions.

Chocolate Zucchini Bread

We love zucchini bread.  I have a lot of shredded zucchini still in my freezer- so we decided to try a chocolate recipe.  This was so good!  I made some to take to my visiting teaching ladies and the only complaint from my family is that there wasn't enough for them.  It is moist and chocolatey- soooo good. 

Chocolate Zucchini Bread {makes 2 loaves}


Recipe by Our Best Bites
Ingredients
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping: (I have never actually made this topping cause I don't think it needs it.)
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.  Mix together the topping and sprinkle on top- if desired.  Bake 50-60 minutes.

Banana Coconut Pecan Pancakes

Banana Coconut Pecan Pancakes:

Recipe and photos by For the Love of Cooking.net

Adapted from Cooking Light August 2009

• 1/2 cup of whole wheat flour
• 1/2 cup of flour- I use straight whole wheat
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 3/4 cup vanilla fat free yogurt
• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1/8 tsp fresh nutmeg, grated
• 1/2 tsp vanilla extract
• 2 large eggs, lightly beaten
• 2-3 tbsp pecans, crushed
• 3 tbsp sweetened coconut flakes
• 1 large banana, smashed

Combine the flours, sugar, baking powder, baking soda and salt in a large bowl, stirring well to combine. Combine yogurt butter, cinnamon, nutmeg, eggs, coconut, pecans, and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.

Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Top with freshly sliced banana, coconut, and maple syrup. Enjoy.

Blueberry Scones

Blueberry Scones:

Adapted recipe by For the Love of Cooking.net

Original recipe by Tyler Florence

• 2 cups of flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 5 tbsp unsalted butter, cold, cut into chunks
• 1 cup heavy cream, plus more for brushing on top of scones
• 1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the blueberries into the dough, taking care not to mash the berries.

Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.

Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown. Let the scones cool a bit before you apply the lemon glaze.

Lemon Glaze:

• 1/2 cup freshly squeezed lemon juice
• 2 cups confectioners' sugar, sifted
• 1 lemon, zest finely grated
• 1 tbsp unsalted butter

Place all the ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps then drizzle on top of each scone. Serve immediately. Enjoy!

Whole Wheat Banana Pancakes & Cinnamon Syrup

I am always looking for a new breakfast twist.  These were really good.  Just make the regular buttermilk syrup and add 2 teaspoons of cinnamon to make it cinnamon syrup.
Ingredients


1 cup whole wheat flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1 tsp vanilla

Directions

1.Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla and bananas.

2.Stir flour mixture into banana mixture; batter will be slightly lumpy.

3.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Gingerbread Waffles

Ingredients
1 cup all-purpose flour ( I used whole wheat)
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed brown sugar
1 egg
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter or margarine, melted ( I just used oil)
Mix it all up and bake in waffle iron. We ate it with whip cream and banannas. Yum!

Yummy Syrups

My "spoilt" children don't care for pancakes without one of these syrups.

Buttermilk Syrup
1 cube butter
1 cup sugar
¾ cup buttermilk
1 tsp vanilla
1/4 tsp baking soda
*the original recipe called for 1 Tb of corn syrup-I never use it.
In a small saucepan heat butter, sugar, and buttermilk. After sugar is dissolved remove from heat and stir in the soda and vanilla. Mixture will become very bubbly.



Coconut Syrup
7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir.

Great Syrup Recipe
1 cup sugar
1 cup cream
1 cube butter
Gently boil for 7-10 minutes. Remove from heat and blend with a blender 2-3 minutes. I am not sure why you do that last step- but that is what the recipe says. I don't like this as much as buttermilk syrup, but it is very tasty.

Yogurt and Banana Spice Muffins

Spice Cake Mix, 18.25 oz size
6 oz container low fat vanilla yogurt
2 eggs
3 medium overly ripe bananas, mashed with fork
¾ Cup water
2 Tablespoons powdered sugar for garnish if desired
1. Preheat oven to 350 degrees F. In a large bowl, mix cake mix, yogurt, eggs, bananas and water until well combined. Spoon batter into 24 traditional size muffin cups that have been lightly sprayed with non-stick cooking spray. Bake for 20-35 minutes or until a toothpick comes out clean from center of muffin.
2. Remove from oven and let cool completely. Garnish with powdered sugar if desired.
24 muffins

No Sugar Added Smoothie

1 cup frozen fruit (whatever you like best)
1 6-8oz container yogurt (whatever flavor you want)
2/3 cup apple juice
Combine all ingredients in a blender. This is designed to be a single serving smoothie. If you use apple juice, it is sweet enough to cover any needed sugar. However, if you like it sweeter- just add what you like.

Raspberry Oat Breakfast Bars

3/4 cup butter, softened
1/2 cup packed light brown sugar
1 1/2 cups rolled oats
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1 (5 ounce) jar raspberry preserves - or any flavor you like. I just take whatever jam and spread a thin layer. It is so sweet you really don't need that much.
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
Bake for 15 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars. You can eat them warm- but they will likely fall apart. Still tasty though.

Breakfast Favorites

Super Mix (from Mylinda)
(Like Bisquick or Krusteez)

8 C flour (I use half wheat flour/half white flour)

4 t salt

1/2 C baking powder

1 1/2 C shortening

1 1/2 C powdered milk

· Mix dry ingredients together. Cut in shortening with a fork or two knives, until mixture resembles corn meal. (No shortening lumps left.) You can also rub mixture between fingers until mixed. Store in air tight container at room temp. Stores well for 2-3 months.

· Biscuits- 2C mix, 2/3 C water

· Dumplings-1C mix, 1/3C water

· Muffins-1C mix, 1T sugar, 1 egg, 1/3C water

· Pizza crust-1 1/2C Super Mix, 1/2C water

· Pancakes-1C Mix, 1 egg, 3/4C water

· Waffles-2C mix, 2T veg. oil, 1 egg, 1 1/3C water

Sara's Easy Leftover Oatmeal Muffins (remember these from Christmas?)
3 cups Oatmeal (prepared thick, not runny)
1 package spice cake mix (don't worry the sugar is minimized quite a bit)
Oil and Eggs that are called for on the cake box
1/2 package Mini chocolate chips (for dessert...or if you crave chocolate in the morning...hey, there's nothing wrong with that!) :o)
Mix all ingredients, then bake in mini muffin tins (pre-greased) at 350 degrees for...oh about 12 minutes (?). I can't remember the experiment, but they turned out yummy! Just check them after 10 minutes with a toothpick. Then enjoy your leftover oatmeal for once!

Blueberry-Bran Pancakes
POINTS® value 6
Servings 4

1 cup ready-to-eat bran flakes
2 large egg white(s)
1 1/4 cup buttermilk
2 Tbsp canola oil
1 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup blueberries
2 tsp powdered sugar

· Coat a nonstick skillet with cooking spray; heat over medium-high heat.

· Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; set aside.

· Stir egg whites, buttermilk, oil and cereal together in a medium bowl; allow to stand 5 minutes. Beat in flour, sugar, baking powder and baking soda with a wire whisk until well blended.

· To make pancakes, place 3 tablespoons of batter onto skillet, repeat to make 4 pancakes at a time. Gently press 5 to 6 blueberries into each pancake. Cook until puffed, about 2 minutes; flip and cook until golden brown, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar. Yields 3 pancakes per serving.

Easy Cinnamon Pull Apart (or Monkey Bread)

 (12.4-oz.) can Pillsbury Cinnamon Rolls with Icing

· Heat oven to 375 F. Grease 9x5 or 8x4-inch loaf pan. Separate dough into 8 rolls. Cut each roll into quarters; place in greased pan.*
Bake at 375 F. for 20 to 28 minutes or until top are golden brown.
Immediately remove from pan; place on serving plate. Drizzle or spread icing over hot pull-apart loaf. Serve warm.

 *Sprinkle with 1/4 cup chopped apples, then drizzle with T. butter before baking

Ham and Broccoli Quiche

Crust
1 Pillsbury refrigerated pie crust (from 15 oz. Pkg.)

Filling
1 ½ cups cubed cooked ham
6 oz. (1 ½ cups) shredded cheddar cheese
1 cup frozen broccoli florets, thawed and thoroughly drained
4 eggs
1 cup milk
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon pepper

· Heat oven to 375 degrees. Prepare pie crust as directed on pkg. for one crust pie filling using 9-inch glass pie pan.

· Layer ham, cheese and broccoli in crust-lined pan. In medium bowl combine all remaining filling ingredients; beat well. Pour over broccoli.
· Bake for 35-45 min. or until knife comes out clean in center. Let stand 10 minutes before serving.

Overnight Breakfast Strata

6 slices white or wheat bread

2 ¼ cups shredded cheddar cheese

1 cup chopped cooked ham

5 eggs

2 tbsp. green onion, sliced
¾ tsp. dry mustard
¾ tsp. Worcestershire sauce
¼ tsp. garlic powder
dash cayenne
salt and pepper to taste
1 ¾ cup milk

Trim crusts from bread (if you want to). Butter slices lightly and fit into buttered 7"x11" dish. Sprinkle with 1 ½ cups cheese. Top with ham. Mix eggs, onion, mustard, etc. together and pour over layered ingredients. Cover and refrigerate 8 hours or overnight. Bake uncovered at 350 degrees for 30 min. Then top with remaining cheese. Bake an additional 10 minutes or until center appears to be set. Let stand 5 min. before cutting. (this is great time saver if you want a great breakfast in the morning without the wait!)


Muffins From Annaliese
2 cups flour
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt

• Mix together then add the following mixture

1 egg
¾ cup milk (or evaporated milk)
½ cup butter or veg. Oil

• Mix in one of the following

** 1 cup blueberries, chopped bananas, cranberries (or orange flavored craisins), dried (chopped) apricots, etc

Bake at 400° for 20-25 minutes
*can brush with melted butter and sprinkle with brown sugar

Apple Nut Ring
(pampered chef recipe favorite!)
2 tubes buttermilk biscuit dough
¼ cup butter (or margarine), melted
⅓ cup sugar
1 Tbsp cinnamon
2 medium Granny Smith apples
⅓ cup nuts, finely chopped
· Preheat oven to 400ºF. Separate biscuits. In medium bowl melt butter in microwave for 30-45 seconds. Combine sugar and cinnamon in small bowl. Dip biscuits in butter then roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in round deep dish baker.
· Peel, core and slice apples thinly. Place a slice of apple between each biscuit and around the edge of biscuits. Mix nuts with any remaining sugar mixture; sprinkle over top.
· Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm.
· Yields 10 servings.

French Toast Bunt (This is insanely GOOD! A friend brought this to an event.)
24 rhodes rolls
2 egg whites
1/3 c. hazelnut creamer (buy in the coffee section)
3T. butter (melted)
1/2 t. nutmeg
1/2 t. ginger
2 T. sugar
1/2 T. cinnamon
1/2 T. vanilla
1/4 c. maple syrup
Slightly thaw rolls and cut in half. Combine all other ingred. Dip rolls in mixture and place in WELL greased bunt pan. Cover pan and refrigerate over night (save remaining mixture). Remove from fridge 2-3 hours to continue thawing, pour remaining mixture over the top of rolls and bake at 350 for 30 min. If you want to serve with more syrup, you just mix make a half and half mixture of syrup and hazelnut cream.

Apple-Cranberry Wheat Muffins (Haven't actually tried this one...but it sounds good!)

1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (5 fl.-oz. can) Evaporated Fat Free Milk
1/3 cup Apple Juice
1/4 cup vegetable oil
1 large egg
1 1/4 cups apple, finely chopped
3/4 cup dried, sweetened cranberries
1 tablespoon cinnamon-sugar
· PREHEAT oven to 400º F. Grease or paper-line 12 muffin cups.

· COMBINE all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.

· BEAT evaporated milk, Juicy Juice, vegetable oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened. Fold in apple and cranberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.

· BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.