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.
Monday, January 19, 2009
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.
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 bakingHam 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
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
¾ cup milk (or evaporated milk)
½ cup butter or veg. Oil
- Mix in one of the following
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 flour1/2 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.
Red Berry Risotto Oatmeal
I haven't tried this yet, but it sounds delicious.
1/2 cup steel-ground oatmeal (such as McCann's Irish Oatmeal)
1 cup Arborio rice
1/2 cup heavy cream
6 cups water
1 vanilla bean, scraped
1/2 cup sugar
1/4 teaspoon salt
1 bag frozen raspberries, thawedOR1 cup ripe raspberries1 cup ripe strawberries, quartered
In a rice cooker add all the ingredients, except the fruit. Cook until done. (Alternately, you can cook the mixture in a large pot. Bring to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes. This is how I cooked mine and I gave it a few stirs to prevent sticking and clumping.)Remove rice and oatmeal from the rice cooker. Add raspberries and stir to combine. Stir in strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.
1/2 cup steel-ground oatmeal (such as McCann's Irish Oatmeal)
1 cup Arborio rice
1/2 cup heavy cream
6 cups water
1 vanilla bean, scraped
1/2 cup sugar
1/4 teaspoon salt
1 bag frozen raspberries, thawedOR1 cup ripe raspberries1 cup ripe strawberries, quartered
In a rice cooker add all the ingredients, except the fruit. Cook until done. (Alternately, you can cook the mixture in a large pot. Bring to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes. This is how I cooked mine and I gave it a few stirs to prevent sticking and clumping.)Remove rice and oatmeal from the rice cooker. Add raspberries and stir to combine. Stir in strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.
Amish Baked Oatmeal
You know I would rather not eat oatmeal, but I must force my kids too- part of the job requirements of being a mom. This is actually a very tasty oatmeal. I like to whip it up the night before then just pop in into the oven in the morning.
3 cups oats
1/2 cup sugar
2 tsp baking powder
1 pinch salt
2 eggs
1/2 cup butter melter
1 cup milk
2 tsp vanilla
Mix all ingredients together. Pour into a greased 8.5 x 11 baking dish. Bake at 375 degrees for 30 minutes. You may stir the oatmeal halfway through baking. Dish into bowls, pour milk over the top. Optional: top with fresh fruit.
3 cups oats
1/2 cup sugar
2 tsp baking powder
1 pinch salt
2 eggs
1/2 cup butter melter
1 cup milk
2 tsp vanilla
Mix all ingredients together. Pour into a greased 8.5 x 11 baking dish. Bake at 375 degrees for 30 minutes. You may stir the oatmeal halfway through baking. Dish into bowls, pour milk over the top. Optional: top with fresh fruit.
Orange Quick Bread
2 pkgs flaky rolls (not Grands)
3/4 cup sugar
1/2 cup butter
1 orange rind, grated fine
juice from 1 orange (1/2 cup)
Dissolve sugar in pan with butter and orange juice. Bring to a boil. Arrange rolls in bundt pan, standing on end. Pour syrup on top. Bake 375 degrees for 20 minutes. Invert on plate.
3/4 cup sugar
1/2 cup butter
1 orange rind, grated fine
juice from 1 orange (1/2 cup)
Dissolve sugar in pan with butter and orange juice. Bring to a boil. Arrange rolls in bundt pan, standing on end. Pour syrup on top. Bake 375 degrees for 20 minutes. Invert on plate.
Orange- Craisin Scones
1/2 c Craisins
1/3 c butter
1 3/4 c flour
3 Tb sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 Tb grated orange peel
1 egg, beaten
4-6 Tb half-and-half
1/4 c chopped pecans (optional)
Preheat oven to 400. Soak Craisins in warm water for 10 minutes to soften; drain. Cut butter into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 parts. Roll or pat into two 6-inch circles about 1/2 inch thick. Place on ungreased cookie sheet. (If using chopped nuts, sprinkle a few on top.) Cut into wedges and seperate a little. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.
1/3 c butter
1 3/4 c flour
3 Tb sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 Tb grated orange peel
1 egg, beaten
4-6 Tb half-and-half
1/4 c chopped pecans (optional)
Preheat oven to 400. Soak Craisins in warm water for 10 minutes to soften; drain. Cut butter into flour, sugar, baking powder, and salt with pastry blender until mixture resembles fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 parts. Roll or pat into two 6-inch circles about 1/2 inch thick. Place on ungreased cookie sheet. (If using chopped nuts, sprinkle a few on top.) Cut into wedges and seperate a little. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.
Banana Crumb Muffins
We love banana bread, so these muffins make it quick in the morning. Sometimes I put the crumb topping on it, but usually not. It is plenty sweet and tasty without it.
Muffins
1 1/2 cups whole wheat or all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 bananas, mashed
1/2 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
Topping
1/3 cup packed brown sugar
2 Tbl flour
1/8 tsp cinnamon
1 Tbl butter
1. Preheat oven to 375 degrees. Lightly grease muffin cups or line with muffin papers.
2. In a large bowl, mix together flour, soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 Tbl flour and cinnamon. Cut in 1 Tbl butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake for 18-20 minutes
Muffins
1 1/2 cups whole wheat or all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 bananas, mashed
1/2 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
Topping
1/3 cup packed brown sugar
2 Tbl flour
1/8 tsp cinnamon
1 Tbl butter
1. Preheat oven to 375 degrees. Lightly grease muffin cups or line with muffin papers.
2. In a large bowl, mix together flour, soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 Tbl flour and cinnamon. Cut in 1 Tbl butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake for 18-20 minutes
Crustless Bacon and Cheese Quiche
1/2 cup sliced green onions
1 cup chopped tomatoes
8 slices bacon
1 cup sliced mushrooms
12 eggs
1/3 cup sour cream
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
Preheat over to 325 degrees. Reserve 2 Tbs. each onions and tomatoes- set aside. Cook bacon in large skillet until crisp. Remove bacon to paper towel covered plate, reserving 1 Tbl bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with onions and tomatoes; mix well.
Beat eggs and sour cream with wire whisk until well blended. Pour into greased 9x13 baking dish; top with bacon mixture and cheeses.
Bake 30 minutes or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting into pieces to serve.
1 cup chopped tomatoes
8 slices bacon
1 cup sliced mushrooms
12 eggs
1/3 cup sour cream
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
Preheat over to 325 degrees. Reserve 2 Tbs. each onions and tomatoes- set aside. Cook bacon in large skillet until crisp. Remove bacon to paper towel covered plate, reserving 1 Tbl bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with onions and tomatoes; mix well.
Beat eggs and sour cream with wire whisk until well blended. Pour into greased 9x13 baking dish; top with bacon mixture and cheeses.
Bake 30 minutes or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting into pieces to serve.
Baked Coconut French Toast with Fruit Compote
We loved this breakfast. We are big coconut fans. It was delicious.
Compote
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mango
1 cup chopped peeled kiwifruit
1 cup sliced strawberries
2 Tbl sugar
2 Tbl lime juice
French Toast
6 slices (1 inch thick) whole wheat bread/ or 16 (1 inch thick) diagonally cut French bread baguette
Cooking spray
1 1/4 cups light coconut milk
4 eggs beaten
1/2 cup sugar
1 Tbl vanilla extract
1/2 cup flaked coconut
1. To prepare compote, combine all ingredients and chill. You don't need to use those exact fruits. Just cut up what you like.
2. To prepare the French toast, arrange bread in a single layer in a 9x13 inch baking dish coated with cooking spray. Combine light coconut milk, eggs, sugar and vanilla with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight. ( If you are in a pinch this step is not really necessary. It will still turn out good if you just put it in the oven. The milk just won't soak in as much.)
3. Preheat oven to 350 degrees.
4. Remove bread mixture from refrigerator, and uncover. Turn bread slices over and sprinkle evenly with coconut. Let stand at room temperature 15 minutes. Bake uncovered, for 30 minutes or until coconut is golden. Serve warm with fruit compote.
Compote
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mango
1 cup chopped peeled kiwifruit
1 cup sliced strawberries
2 Tbl sugar
2 Tbl lime juice
French Toast
6 slices (1 inch thick) whole wheat bread/ or 16 (1 inch thick) diagonally cut French bread baguette
Cooking spray
1 1/4 cups light coconut milk
4 eggs beaten
1/2 cup sugar
1 Tbl vanilla extract
1/2 cup flaked coconut
1. To prepare compote, combine all ingredients and chill. You don't need to use those exact fruits. Just cut up what you like.
2. To prepare the French toast, arrange bread in a single layer in a 9x13 inch baking dish coated with cooking spray. Combine light coconut milk, eggs, sugar and vanilla with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight. ( If you are in a pinch this step is not really necessary. It will still turn out good if you just put it in the oven. The milk just won't soak in as much.)
3. Preheat oven to 350 degrees.
4. Remove bread mixture from refrigerator, and uncover. Turn bread slices over and sprinkle evenly with coconut. Let stand at room temperature 15 minutes. Bake uncovered, for 30 minutes or until coconut is golden. Serve warm with fruit compote.
Subscribe to:
Posts (Atom)