Bagles- from all recipes.com

Ingredients:

2 cups warm water (110 degrees F/45 degrees C) 1/2 (.25 ounce) package active dry yeast 2 tablespoons white sugar 1 tablespoon vegetable oil

7 cups bread flour (can use 1/2 whole wheat 1 tablespoon salt 1 tablespoon white sugar 3 tablespoons poppy seeds (optional)

Directions:

1.	In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.
2.	Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
3.	Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
4.	While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once.
5.	Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired (it works best to sprinkle though). Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets. (bakes well on parchment paper too)
6.	Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown,  (to steam just put a pan of water on the bottom rack).

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Healthy Berry Crisp

(4 servings)

Ingredients for the Fruit Filling:

• 24 oz organic berries, thawed but not drained (I used a medley from Trader Joe’s with organic strawberries, raspberries, blackberries, and blueberries)

Ingredients for the Crisp Topping:

• 1 cup old-fashioned rolled oats
• 2 Tbsp whole wheat pastry flour
• 2 Tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 2 Tbsp butter or coconut oil
• 2 Tbsp agave syrup- or honey
• 2 tsp pure vanilla extract

Instructions

Preheat oven to 350°F. Lightly oil a 9 (or 8) inch baking dish.

For the fruit filling: Pour the thawed berries + any accumulated juices into the prepared baking dish.

For the crisp topping: In a medium mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Stir with a fork until combined. Mix in the butter (or coconut oil), honey (or agave) and vanilla extract. Stir until well-incorporated.

Sprinkle crisp topping evenly over the fruit filling. Bake for 20-25 minutes, or until the fruit filling is hot & bubbly and the crisp topping is golden brown.

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100% whole wheat pumpkin muffins

On a quest to find more things to make with my whole wheat flour. These turned out great. Maesyn ate one and liked it this morning, so it is a good kid treat. It has only 2 tbs of oil, so the fat content is low. Honey instead of sugar! I substituted almond milk and a little lemon juice for the butter milk. After I made then I was thinking I could have added Flax seed. I will next time, and maybe even reduce the oil after. I also did not add walnuts or cranberries because I did not think the kids would like them, but pecans would be great in this recipe too.

They are hearty but nice an moist. I think that this will be my new go to recipe for pumpkin muffins.

Whole Wheat Pumpkin Muffins with Cranberries and Walnuts
2 1/2 C. whole wheat flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 1/2 t. pumpkin pie spice
1 C. pumpkin puree (I use canned)
2 T. oil
3/4 C. honey
2 eggs
2/3 C. buttermilk
1 t. vanilla
1/2 C. sweetened dried cranberries (like Craisins)
1/2 C. chopped walnuts
1. Preheat oven to 375 degrees. Lightly grease a standard size 12 cup muffin tin (I use cooking spray).
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
3. In a separate bowl, whisk together pumpkin, oil, honey, eggs, buttermilk and vanilla.
4. Pour wet ingredients into dry ingredients and stir together until just combined. Fold in the cranberries and walnuts.
5. Divide batter evenly between 12 standard sized muffin cups. Bake 20-23 minutes in a preheated 375 degree oven. Muffins are done when they spring back lightly to the touch or when a toothpick inserted in the center comes out clean.

http://pinchmysalt.com/2007/11/20/whole-wheat-pumpkin-muffins-with-cranberries-and-walnuts/

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Hollandaise Sauce

Found on The Pioneer Woman

2 sticks Butter
3 Egg yolks
1/2 Lemon (juice)
Cayenne Pepper To Taste


In a saucepan, melt 2 sticks of butter until bubbling.
Separate the eggs and place the yolks in a blender.

Turn the blender on low and slowly add butter letting eggs and butter combine well. Add lemon juice and cayenne pepper. Serve.

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Crepes

4 eggs
1 1/3 cups milk
2 T. Butter, melted
1 c. Flour
2T. Sugar
1/2 tsp. Salt

Whisk together eggs, butter, milk, four, sugar and salt until smooth

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Sarah's Breakfast Casserole

24oz Bag Frozen Hashbrowns
2/3 c. Melted Butter
8 oz. Sharp Cheddar Cheese
8 oz. Swiss Cheese
1lb. Breakfast meat (ham, sausage, bacon)
1 c. Cream
8 eggs
1sm. Can green chiles
Salt & Pepper to taste

Thaw potatoes and pat dry with paper towels, press in bottom of greased casserole dish.
Pour melted butter on top - bake at 425° for 30 minutes.
Remove from oven and fill with layers of cheese and meat.
Whip together eggs, cream, and seasonings.
Pour mixture over meat and potatoes.
Top with green chiles and cheese.
Bake at 350° for 50-60 minutes or until knife inserted in center comes out clean.

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French French Toast

otherwise known as french toast made with french bread

French Bread, sliced
Eggs
Milk or Cream
Cinnamon
Nutmeg
Cloves
Sugar

Optional:
Fresh Strawberries, cut
Whipped Cream
Buttermilk Syrup

Whip eggs in bowl with a splash of milk or cream, a sprinkle of cinnamon, cloves and nutmeg.
Dip sliced bread into egg mixture until covered but not soggy. Cook in buttered skillet until both sides are browned. While still warm, sprinkle with sugar (sugar will melt slightly and cool giving it an extra crunch). Serve warm with strawberries and whipped cream or buttermilk syrup...or both.

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Gingerbread Waffles - from Family Fun Magazine

Ingredients

• 4 eggs
• 1/3 cup sugar
• 1 cup molasses
• 1 cup buttermilk
• 3 cups flour
• 2 teaspoons ground ginger
• 1 1/4 teaspoons cinnamon

• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 cup unsalted butter, melted
• Whipped cream and fruit, optional

Instructions

1. With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.

2. In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.

3. Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with whipped cream and fruit, if you like. Makes 14.

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Blender Whole Wheat Waffles

1 Cup Whole wheat
1 cup milk (plus extra if needed)
½ stick butter
2 eggs
4 tsp baking powder
vanilla and honey to add flavor

Blend wheat and milk for about 5 minutes or more until smooth.

Add all other ingredients and blend until mixed

Bake in waffle iron.

Skip the syrup and top with fresh fruit and yogurt.

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Monkey Bread

1 Package frozen dinner rolls (22-24)
1 Dry Package of butter scotch or vanilla pudding (NOT INSTANT)
½ cup brown sugar
1 Tablespoon cinnamon
1 cube butter or margarine (diced)
Chopped walnuts or pecans (optional)

Spray bunt pan with cooking spray. Place frozen rolls in the bottom of the pan. Sprinkle with all ingredients. Cover and let rise overnight. Bake in 350 F oven for about 30 min or until golden brown. Remove from oven and let rest for 1 min. Dump onto serving plate.

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Banana Nut Pancakes

2 c. Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
3 T. Sugar
2 eggs
3 c. Milk or Buttermilk
4 T. Butter, melted
1/2 c. Pecans or Walnuts, chopped finely
4 Bananas, thinly sliced

Combine dry ingredients into bowl and set aside
Combine eggs, milk and butter in medium bowl - stir in dry ingredients then add nuts (remember pancake batter is a little lumpy)
Cook pancakes in buttered or greased pan or griddle - when the top is bubbly and edges are starting to look done, cover top with banana slices (like you would with blueberries) then flip and finish cooking.

Serve warm with Buttermilk Syrup

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Orange Bisquits

2 Cans refrigerator biscuits
½ Cube of Butter, melted
½ c. Sugar
½ Can Frozen Orange Juice

Mix together and pour in the bottom of cake pan. Then dip 2 cans of biscuits on both sides in the orange sauce and arrange in the pan. Bake at 350º for 10 to 15 minutes.

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Buttermilk Syrup

½ c. Butter
¾ c. Sugar
½ c. Buttermilk*

Bring to a boil then remove from heat and add:

½ tsp. Baking soda
1 tsp. Vanilla

Stir vigorously and serve warm

*You can also make your own buttermilk by adding 1Tbsp. of vinegar or lemon juice per cup of regular milk. Stir and let sit for a few minutes then stir again before using.

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Pumpkin Waffles

2 ½ c. Flour
1 T. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. baking soda
½ tsp. Salt
½ tsp. Nutmeg
¼ tsp. cloves
4 Large eggs
2 c. Buttermilk*
1 c. Canned pumpkin
½ c. Brown sugar
¼ c. Unsalted butter (melted)
1 tsp. Vanilla

Combine flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves and set aside
In a large bowl whisk together eggs, buttermilk, pumpkin, brown sugar, butter and vanilla until well blended
Whisk in flour mixture and blend until smooth
Cook in waffle maker and serve warm with buttermilk syrup or topped with warm pears spiced with cinnamon and sugar


*You can also make your own buttermilk by adding 1Tbsp. of vinegar or lemon juice per cup of regular milk. Stir and let sit for a few minutes then stir again before using.

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