Brekfast

BREAKFASTS Page 1

More Breakfast Recipes ------>

INDEX:

Bacon & Avocado Filling, (Omelets) BAGELS (BREADMAKER) Bagels 7 Banana Omelette Berry Streusel Muffins Biscuits & Gravy Blueberry Muffins ABM Basic Bagels	Bread Machine Cheese Bagels Bread Machine Cinnamon & Raisin Bagels Bread Machine Cranberry Orange Bagels Breakfast Muffins Chedder Muffins Chocolate Chip Oatmeal Muffins Chocolate Waffles Cinnamon Raisin Whole Wheat Bagels
Coconut Waffles Corn Waffles CRABMEAT OMELET Danish Pastry Doughnuts ABM Dried Beef Filling, (Omelets) Everything Bagel FRANK's SPANISH OMELET	French Toast Fresh Apple Muffins-Diabetic Fresh Strawberry Muffins Garlic, Cheddar and Goat's Cheese Souffle Golden Egg Bagels Golden Puffs Governor's Omelete for a Crowd Impossible Breakfast Pie
Indian Scrambled Eggs W/Ginger La Piperade Misc. Omelet fillings Montreal Cheese Bagels Muffins New Orleans Filling, (Omelets) New York Bagels No-Fail Bagels	Onion and green pepper filling, (Omelets) PANCAKES / FLAPJACKS Pineapple Bacon Muffins Potato Doughnuts Pumpkin Muffins Rhubarb Pecan Muffins Roller Coaster Breakfast Sandy's Passion Omelet
Sherry mushroom filling, (Omelets) Sour Cream Blueberry Pancakes Tomato, Mushroom & Bacon filling, (Omelets) Wheat Griddle Cakes (Whole Wheat)

Sandy's Passion Omelet

Yield: 1 servings

2 ea Eggs
1 tb Water
1 tb Raw honey
1/4 ts Powdered ginger
1/4 ts Cinnamon
2 tb Ground toasted pumpkin seeds
1/2 tb Butter
1 pn Powdered sugar

Beat eggs in a bowl with water. Add all ingredients except butter and powdered sugar, mix thoroughly. Heat omelet pan or non-stick skillet over high flame and when butter stops foaming, lower flame and pour in egg mixture. As omelet cooks, lift edges and pour liquid portion into skillet until egg is cooked but still slightly moist. (Do not brown omelet.) When cooked, fold omelet in half and serve dusted with powdered sugar.
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FRANK's SPANISH OMELET

1 STICK MARGARINE 1 CAN TOMATO SAUCE
1/4 CUP MILK 1/2 ONION,MINCED
8 EGGS,WELL BEATEN 1-#1 CAN SIFTED PETIT POIS
PARMESAN CHEESE, GRATED (GREEN PEAS) DRAINED
CREOLE OR CAJUN SEASONING OR SALT & PEPPER TO TASTE

In a skillet melt 1/4 stick margarine, add onion & saute. add tomato sauce & cook for about 10 minutes or so.
in a separate skillet (deep) melt 1/2 stick margarine, add eggs, milk, & peas. Season with creole or cajun seasoning or salt & pepper. Cook until almost done & pour tomato sauce over all. Continue cooking until eggs are done.Sprinkle top with with parmesan cheese. serves 4
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CRABMEAT OMELET

1/2 Lb. lump crab meat
2 whole stalks green onion tops (scallions)
chopped fine
2 tablespoons pure cream or milk
4 eggs (large)
1/2 stick butter or margarine
creole or cajun seasoning

Saute chopped onion tops & crab meat in melted butter. Mix cream with eggs, beat & add to crabmeat mixture.
Mix gently. Do not have fire to hot, Just enough to cook eggs. while still soft. Serves 2
Hint: You can substitute crawfish, shrimp, or lobster....
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Governor's Omelete for a Crowd

The Egg Mix per person:
2 eggs 1 tbs mayonnaise
dash Worcestershire sauce salt and pepper (optional)
The Fillings:
bacon, crisp, crumbled tomato, diced
onion, diced pimento, diced
bell pepper, diced chedder cheese, grated
cooked ham, diced Jalapeno peppers, diced
celery, diced olives, diced
cucumber, diced avacado, diced
pear, diced romano cheese, grated*
mushrooms, sauteed, diced
* Any other grated cheeses on hand.

Put the eggs, mayonnaise, Worcestershire sauce, salt and pepper and mix until the mayonnaise is desolved into the egg. Put in a pitcher or bottle for easy pouring. Put a non-stick pan treated with Pam or a little dab of butter or a little bit of vegetable oil on medium heat. Pour enough egg mix into the pan to cover the bottom of the pan. When the egg mix is just about firm, put a selection of one or more of the fillings on one side of the egg. Fold the omlete over and cook for about a minute before serving.

Notes: The number of fillings is limited only by your imagination and supples. When I was served this type omlete at the Pennsylvania Governor's mansion, there were 25 different fillings.

This is a great way to serve custom made omletes to a large group.

The egg mixture will be firm so that it folds and can be served from the pan without breaking up.
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PANCAKES / FLAPJACKS

1 quart buttermilk
4 eggs, separated
2-1/4 teas. soda
3/4 cup sugar
3 teas. sale
4-1/2 cup cake flour
3-3/4 teas. baking powder
3/4 cup oil

Mix buttermilk with egg yolks. Add soda, sugar with salt, then cake flour and baking powder.
Add oil. Beat egg whites separately and fold in by hand.

Serves 8 people.
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Garlic, Cheddar and Goat's Cheese Souffle

Yield: 4 servings

60 g Butter
1 lg Garlic clove; peeled and
-- very finely chopped
60 g Plain (all-purpose) flour
1 ts Mustard powder
6 dl Milk
Salt
Black pepper; freshly ground
Nutmeg; freshly grated
90 g Cheddar cheese; grated
90 g Goat's cheese; crumbled
5 lg Eggs; separated

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)

Melt the butter in a saucepan and add the chopped garlic and flour. Cook for a few minutes, then stir in the mustard powder and gradually add the milk, stirring all the time until the sauce boils. Season to taste with salt, pepper and nutmeg, and stir in the grated Cheddar and the crumbled Goat's cheese. Beat the egg yolks well into the sauce, one by one. Let the sauce cool completely. About 45 minutes before cooking time, whisk the egg whites until very stiff. With a large metal spoon, fold them quickly and thoroughly through the sauce.

Pour into a buttered 1.75 litre souffle dish and cover the dish with clingfilm (plastic wrap). The souffle mixture won't collapse, and this saves last-minute whisking.

When you are ready, bake the souffle - having removed the clingfilm (plastic wrap) - in a preheated hot oven (220 oC) for 40 minutes.
A further 5 minutes in the oven past the cooking time won't hurt the souffle, but as soon as it is taken out of the oven it must be served immediately as cooling souffles collapse within minutes !
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Banana Omelette

6 eggs
2 tablespoons milk
2 tablespoons sugar
2 bananas
2 tablespoons flour
Salt

Beat eggs and sugar, add bananas mashed. Stir in milk, flour and salt.
Pour into a hot buttered frying pan, cook till brown on the bottom, then put into a hot oven and brown on top. Serve with slices of bacon and toast.
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Bacon and Avocado Filling

1/2 ripe avocado
2 slices cooked bacon, crumbled
1 tsp chopped coriander (I bet they mean cilatrano!)
1/2 tsp fresh chives, cut in small pieces
salt and white pepper.

mash avocado and combine with all ingredients. fill omelet just before serving. Makes filling for two basic omelets.
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Dried Beef Filling, (Omelets)

1 jar (2 1/2 oz) dried beef
1 cup hot water
3 Tblsp butter
3 Tblsp flour
2 Cups milk
1 tsp worcestershire sauce
1 tsp prepared mustard
white pepper
chopped parsley

place dried beef in small bowl. cover with hot water and let stand 2 minutes to remove excess salt. Drain well. Cut into strips with kitchen shears. melt butter in small saucepan. Briefly saute beef strips in butter. Add flour and cook 2 minutes. Gradually stir in milk, worcestershire sauce, mustard, and white pepper. Cook stirring, until sauce thickens. Prepare omeltes according todirections for basice omelet. Fill omelet with sauce, reserving a
little sacue to garnish top. Makes filling and sauce for three omelets.
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New Orleans Filling, (Omelets)

2 Tbls butter
1 cup finely chopped onion
1/2 cup finely chopped green pepper
1/3 cup finely chopped celery
1/2 clove garlic, crushed
1/3 cup dry vermouth
2 medium tomatoes
1/2 tsp thyme
1 bay leaf
1 tsp Worcestershire
4 drops tabasco
dash cayenne
2/3 lb shelled, deveined shrimp

Melt butter in skillet, saute onions, pepper, celery and garlic together. When almost soft, add vermouth. Peel, seed, and chop tomatoes. Add tomatoes and seasonings to pan. Cook over fairly high heat for about 10 minutes. Add shrimp. Lower heat and cook until shrimp turns pink.
Prepare omelets. Fill just before serving. Makes fillings for 4 omelets.
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Sherry mushroom filling, (Omelets)

1/4 lb fresh mushrooms, sliced
1 bunch green onions, sliced
2 to 3 tbs butter
1/4 C sherry or brandy
1 tsp bovril
1/2 C sour cream
dash nutmeg
salt & pepper

saute sliced mushrooms and onions in butter until soft. Add sherry or brandy and saute until most of the liquid has evaporated. stir in Bovril, sour cream, nutmeg, salt and pepper. Heat through but do not boil. prepare basic omelets, fill just before folding. makes filling for 2 or 3 omelets.
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Onion and green pepper filling, (Omelets)

1 medium onion, thinly sliced
1 medium green pepper thinly sliced
2 Tbsp butter
salt & pepper
3 Tbsp fresh grated parmesian

saute onion and pepper slices very slowly in butter. they should be soft but not brown. season with salt and pepper.. May do this ahead and reheat before making omelets. prepare three omelets, divide filling among them, and sprinkle a Tblsp of grated cheese on each before folding.
(I'd top them with a sprinkle of cheese, too...and saute the peppers and onion in olive oil. Grilled Italian sausages would be lovely with this)
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Tomato, Mushroom & Bacon filling, (Omelets)

1 Ripe Tomato
2 Tbsp butter
4 large mushrooms, sliced
2 pieces cooked bacon, crumbled
salt & pepper

peel, seed, coarsely chop tomato. Melt 2 Tbsp butter in small saucepan and cook tomato until soft and fairly dry. Saute mushroms in 1 Tblsp butter. when limp, add to tomatoes with crumbled bacon, salt and pepper. simmer 3 to 4 minutes to blend flavours. Fills two omelets.
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Misc. Omelet fillings

First of all, you have to understand that I *love* omelets. they are really fast and easy, and make a good brunch or supper, if you are only cooking for one or two.

Suggested stand alone fillings:

Leftover stuffed peppers, heated. (good served with refried beans on the side...pretend it's mexican) A dollop of Salsa is good with this.

Diced ham. better yet, diced ham and any kind of grated cheese you have... the sharper the better.
Almost any dab of a leftover vegetable, preferably either with some kind of sauce, or cheese that compliments it.

Creamed spinach, or spinach mixed with cream cheese

That last lonely strip of bacon you didn't need with yesterday's breakfast. Preferably with a little bit of leftover hashbrowned potato mixed in.

Leftover Italian sausage, diced or crumbled, preferably with either some leftover spaghetti sauce or sauteed onions & peppers

Grilled or broiled salmon steak, with a dab of hollandaise or sour cream and dill...again, left over (yeah, right...did YOU ever have leftover Salmon?)

any combination of:

deli cold cuts...one slice, snipped with kitchen shears
grated cheese
baby shrimp, canned will do nicely
diced avocado
diced fresh tomato (seeded and juiced)
partially sauteed green pepper
" " onion

and if there is absolutely NOTHING in the fridge or the cabinet that sounds appetizing, fill it with apricot preserves!
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La Piperade

Servings: 4

2 ea Onions 2 ea Cloves garlic
1 x Salt and pepper 2 ea Large peppers
1 ea Green bell pepper 1 ea Red bell pepper
1 ea Small hot red pepper 3 T Olive oil
1/4 t Sugar 1/4 lb Ham
1 T Chopped parsley for garnish 6 ea Eggs

PREPARATION: Chop the onions. Using the flat side of a large knife, crush garlic with a pinch of salt. Core, seed, and chop tomatoes. Remove stems, seeds, and ribs from red and green bell peppers and chop. Stem, seed, and mince hot pepper.

In a large frying pan, heat 1 1/2 tablespoons of the olive oil. Add the onions and garlic paste; saute until onions are wilted, about 5 minutes. Add tomatoes, bell and hot peppers, the sugar, and black pepper to taste. Stir. Cook, covered, over medium heat until vegetables are very soft and mixture has thickened, about 25 minutes. Uncover, increase heat, and reduce mixture for 1 to 2 minutes more.

NOTE: Recipe can be made to this point several days ahead. Cut ham into julienne strips. Chop the parsley.

NOTE: Recipe can be made to this point several hours ahead.

COOKING AND SERVING: In a frying pan, cook ham over low heat in remaining 1 1/2 tablespoons olive oil until browned, about 5 minutes. Remove ham with a slotted spoon and keep warm. Reserve oil in pan.

Beat eggs with a fork and add to vegetables. Heat reserved oil in frying pan and pour in egg-vegetable mixture. Simmer mixture, stirring, over low heat until eggs just begin to set. Let eggs continue to cook undisturbed until set.

Divide among plates, top with warm ham, and sprinkle with parsley.

This Basque-American specialty is earthy, simple, and highly flavored.
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Sour Cream Blueberry Pancakes

1 C sifted flour
3 tsp baking powder
1/4 tsp salt
1 Tblps sugar

1 egg
1 C milk
1/4 C sour cream
1 Tblsp melted butter

1/2 cup blueberries (optional, these are wonderful without 'em.)

Fist together dry ingredients. Beat egg, milk and sour cream together. Pour milk mixture over dry ingredients and blend with rotary mixer until just smooth. Stir in melted butter, fold in optional blueberries.
bake on hot buttered griddle
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Indian Scrambled Eggs With Ginger

Yield: 4 servings

4 ea Green chiles; skinned seeded, chopped fine
1 ts Fresh ginger; chop fine
4 tb Onions; finely chopped
2 tb Butter
6 ea Eggs
1/4 c Milk
Salt and pepper to taste

Saute onion and ginger in butter until onion is soft. Beat the eggs, milk, salt and pepper together and pour into skillet
with the onions and ginger. Sprinkle the chiles on top and scramble over low heat until the eggs are done.
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Wheat Griddle Cakes (Whole Wheat)

Ingredients:

2 cups whole wheat flour
2 Tbsp brown sugar
3 tsp baking powder
1 tsp salt
2 eggs, beaten
1-1/2 cups sweet milk
5 Tbsp melted shortening (or oil)

Instructions:

Mix together the wheat flour, baking powder and salt. Beat eggs until light, add milk, brown sugar and shortening. Quickly toss in the dry ingredients and stir only enough to dampen the flour. Brown on hot griddle and serve at once with Vermont maple syrup, honey, or applesauce.

(note: Vermont maple syrup not necessary, any maple syrup will do, but don't use artificial please!)
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Roller Coaster Breakfast

Yield: 1 servings

6 ea Eggs
1 c Flour
1/2 ts Salt
1 c Milk
2 tb Melted butter
Powdered sugar

Butter 9x13 pan and put into the freezer while you mix the batter. Heat oven to 450.

Break eggs into a bowl and beat with fork. Slowly add flour and beat well. Add salt, milk and melted butter. Pour into cold pan and bake at 450 for 18 mins; then 350 for 10 mins.

Sprinkle with powdered sugar and serve with butter and syrup.

This is sort of a huge piece of French toast in a baking pan that looks like a roller coaster. It is fun to watch if you have a glass door oven. If not, it is a big surprise when you take it out!
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Impossible Breakfast Pie

Yield: 4 servings

6 Eggs
2 c Milk
1 ts Dry mustard
1 c Bisquick
1/2 ts Oregano leaves
1 lb Sausage
1 c Cheese, cheddar, shredded

Brown and drain sausage. Mix all ingredients together and cover. Refrigerate overnight.
Preheat oven to 350. Pour into greased 2-qt. casserole; bake until knife inserted in center comes out clean, about 1 hour.

Comments: This rose so much, it was about 1" over the top of the casserole! 2 adults and 2 children almost polished the whole thing off. Easy to make and flavorful, although the hour cooking time (50 minutes worked in my oven) limits it to weekends for us; I don't get up an hour before breakfast on weekdays. But for a special weekend breakfast, it's great. I'd also like to try it split, 2 servings to a foil pie pan; I bet it would take less baking time that way.
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Potato Doughnuts

1-3/4 cup milk
2 eggs beaten
1/2 cup shortening
1/2 tsp. vanilla
1/2 cup sugar
6-1/2 to 7 cups sifted flour
1/2 cup mashed potatoes
1 tsp. baking powder
1 package yeast
2 tsp. salt
1/2 cup warm water

Scald milk, stir in shortening, sugar and mashed potatoes. Cool to lukewarm. Blend well.

Sprinkle yeast on warm water and stir until yeast is dissolved. Add to milk mixture. Stir in beaten eggs and vanilla.

Sift 6-1/2 cups with baking powder and salt. Add gradually to yeast mixture, mixing well after each addition. Add another 1/2 cup flour if needed to make a soft dough. Turn into greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled about 1-1/2 hours.

Roll to 1/2-inch thickness on floured board. Cut with floured doughnut cutter.

Place cut out doughnuts on waxed paper; cover with cloth and let rise in warm place until doubled, about 30 minutes. Bake on greased sheet 25 to 30 minutes at 350 degrees.
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Golden Puffs

2 - cups flour
3 - tsp baking powder
1 - tsp salt
1 - tsp nutmeg or mace
1/4 - cup sugar
1/4 - cup Wesson Oil
1 - beaten egg
3/4 - cup milk
* 4 - tsp cocoa

Combine dry ingredients. Add remaining ingredients. Drop by rounded teaspoons into hot grease (375 degrees) in deep fryer about 3 minutes, until brown. These will, automatically, turn themselves when brown on one side. Drain on wax paper until cool. They can be eaten plain or with powdered sugar or shaken with granulated sugar in a
brown bag.

* Add to make chocolate puffs.
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Biscuits & Gravy

1/2 lb ground sausage 3 tbs chopped onion
2 tbs flour 2 c hot milk
black pepper to taste

Prepare Homemade Biscurit recipe. Brown sausage and onion together. Pour off excess grease. Stir in flour. Slowly add milk while stirring. Cook until thickened. Serve biscuits split with gravy on top.
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Pumpkin Muffins

Servings: 12

2/3 c Dry milk
1 ts Pumpkin pie spice
1 ts Cinnamon
8 pk Equal or Sweet and Low
1 ts Baking soda
7 tb Flour
1/2 c Grated carrot
2 Eggs
1 c Pumpkin
1 ts Vanilla
4 tb Raisins

Spray 12 muffin tin with non fat spray.
Mix all ingredients together. Fill muffin tin. Bake at 375F for 20minutes.
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Chedder Muffins

Yield: 6 muffins

1 c Plus 2 Tbsp flour
1 T Sugar
2 t Baking powder
5 oz Chedder cheese, shredded
1/2 c Skim milk
1 Egg
2 T Margarine, melted

Preheat oven to 400 F. Line muffin tins with paper baking cups.

Combine flour, sugar, and baking powder in a large bowl, stir in the cheese until coated with the flour mixture.

In a small bowl combine the milk, beaten egg, and melted margarine. Pour into the dry ingredients and stir with a fork until all ingredients are moist. (The mixture will be thick and lumpy.)

Pour batter into baking cups and bake for 15 minutes or until golden brown.
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No-Fail Bagels

Yield: 16 servings

2 Packets active dry yeast
1/2 c Warm water (105-115f)
2 ts Sugar
2 c Lukewarm water
2 1/2 ts Salt
6 c Bread flour
1/2 c Yellow cornmeal

Place yeast in glass with 1/2 cup warm water. Stir in sugar until yeast is disolved. Let stand for 5 minutes, until foamy on top. Pour this mixture into a bowl and add 2 cups lukewarm water. Stir in salt. Add the 5 1/2 cups flour a cup at a time, mixing with a wooden spoon to blend after each addition. Dough will be sticky.

Spread 1/4 cup of the remaining flour on a work surface. Place dough on flour. Place 1/4 cup flour on top of the dough.
Begin kneading slowly until the flour comes together with the rest of the dough. Knead vigorously for 15 minutes. You may have to add several tablespoons of flour if the mixture is sticky.

Use a sharp knife dipped in flour cut the dough into 16 equal portions. Roll each portion into a ball. Poke your thumbs through the center to make a hole about the size of a quarter.

Spread 1/4 cup cornmeal on each of two trays or cutting boards and place 8 formed bagels on each about 1 inch apart. Cover with a clean dish towel and place in a warm draft free spot for 45 minutes to rise.

Remove towel and place trays of bagels in the refrigerator for 1 hour.

Pre-heat oven to 400 degrees.
Boil 3 cups water in a large pot.
Spread 1/4 cup yellow cornmeal on 2 cookie sheets.

Place bagels four at a time into the boiling water. The perfect bagel should sink to the bottom and rise immediatly. Boil about 4 minutes turning about every 30 seconds. Don't worry if your bagels don't sink to the bottom; however if they sink to the bottom and lie there, wait until they flost to the top before timing the 4 minutes.

Remove bagels with a slotted spoon and place on a clean towel for a few seconds to drain excess water. Place 8 bagels on each cookie sheet.

You can now add a favorite topping sesame, garlic or onion if desired. Bake 35 minutes or until golden. Remove bagels from cookie sheet and let them cool on a wire rack.
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Bagels 7

Yield: 8 servings

---------------------------DOUGH--------------------------------
1 1/2 ts Yeast
2 c Bread flour
1 1/2 tb Sugar
1 ts Salt
3/4 c Water
1 tb Barley malt syrup

--------------------------TOPPINGS-------------------------------
2 tb Poppy seeds, sesame seeds,
-kosher salt, minced onion

From "The Best Bread Machine Cookbook Ever", by Madge Rosenberg

Add all ingredients for the dough except the barley malt syrup in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturer's directions.

At the end of the dough cycle, remove the dough from the machine. Preheat the oven to 375 degrees. In a large pot bring 2 quarts of water to a boil.

While the water comes to a boil, divide the dough into 8 pieces. Roll each piece into a roll 12 inches long. Make a circle of each piece, overlapping the ends by at least an inch and pressing or rolling the overlap tightly to seal. Let the bagels rise for only 5 minutes.

Add the malt syrup to the boiling water. (The syrup gives the bagels their golden color.) Lower a few bagels at a time into the boiling water. As soon as the bagels rise to the top, remove with a skimmer or spatula to a lightly greased baking sheet. Sprinkle about 3/4 tsp. of any of the toppings over each bagel and bake 20 minutes, or until golden.
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Rhubarb Pecan Muffins

Yield: 1 servings

2 c Flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Chopped pecans
1 lg Eggs
1/4 c Oil
2 ts Grated orange peel
3/4 c Orange juice
1 1/4 c Rhubarb; chopped fine

Mix all dry ingredients together and set aside.
In a medium bowl, beat the egg, and add the oil, grated orange peel, and orange juice.
Put the wet ingredients into the dry ingredients, and mix just until batter is moist. Stir in the rhubarb.
Pour into greased muffin pans or paper cups.
Bake at 350F for 25 to 30 minutes. Check after 20 minutes as doneness will depend on how large your
muffins are.

*** They take quite a while to cook. I made monster ones that took almost 45 minutes. I also use chopped
almonds rather than pecans and it is equally good.
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Berry Streusel Muffins

Yield: 12 muffins

----------------------STREUSEL TOPPING---------------------------
1/2 c Golden brown sugar
-- firmly packed
1/4 c Unbleached all-purpose flour
1 1/2 ts Grated lemon peel
1/2 c Chopped toasted pecans
2 tb Unsalted butter
-- melted and cooled

---------------------------BATTER--------------------------------
1 1/2 c Unbleached all-purpose flour
1/2 c Golden brown sugar
-- firmly packed
1/4 c Sugar; plus...
1 1/2 ts Sugar
2 ts Baking powder
1 1/2 ts Grated lemon peel
1 ts Cinnamon
1/4 ts Salt
1/2 c Milk
1/2 c Unsalted butter
-- melted and cooled
1 Egg
3/4 c Fresh blackberries
3/4 c Fresh raspberries

FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside.

FOR BATTER: Preheat oven to 350 degrees F. Grease 12-cup muffin tin or line with 2-1/2-inch paper baking cups. Combine flour, sugars, baking powder, lemon peel, cinnamon and salt in large bowl. Make well in center. Add milk, butter and egg to well and mix until smooth. Fold in berries. Spoon batter into prepared tin, filling cups 2/3 full. Top each with 1 heaping tablespoon streusel. Bake muffins until tester inserted in centers comes out clean, 20 to 25
minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature.
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Breakfast Muffins

1/2 lb butter, softened 2 c sugar
2 c boiling water 5 tsp baking soda
4 eggs 1 qt buttermilk
5 c flour 6 c raisin bran cereal

Warning: This makes 6 dozen. Can be refrigerated for up to 6 weeks covered.
Combine water and baking soda. Allow to cool slightly. Cream together butter and sugar. Mix in eggs. Gradually add flour and buttermilk alternatly. Blend in water mixture. Mix in rasin bran. Bake in 375 oven for 25-30 min.
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Blueberry Muffins

2 c flour 1/2 c Milk
2/3 c sugar 1/2 c melted butter
1 tbs baking powder 3/4 c blueberries
1/2 tsp salt 1/4 c sliced almonds
1/2 tsp nutmeg 1 tbs sugar
2 eggs, beaten

Combine dry ingredients. Save 1 tbs of mixture. Combine eggs, milk and butter. Add to dry ingredients. Stir until welll moistened Toss blueberries with reserved flour mixture. Stir into batter. Spoon into greased muffin pans. Sprinkle with almonds and 1 tbs sugar. Bake 15 min at 400
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BAGELS (BREADMAKER)

-----SMALL (8-----
2/3 cup Water
1 tablespoon Honey
1 teaspoon Salt
2/3 cup Whole wheat flour
1 1/3 cups Bread flour
1 teaspoon Yeast
-----MEDIUM (12-----
1 cup Water
1 1/2 tablespoons Honey
1 1/2 teaspoons Salt
1 cup Whole wheat flour
2 cups Bread flour
1 1/2 teaspoons Yeast
-----LARGE (16-----
1 1/3 cups Water
2 tablespoons Honey
2 teaspoons Salt
1 1/3 cups Whole wheat flour
2 2/3 cups Bread flour
2 1/2 teaspoons Yeast

Set for dough cycle.Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together.

Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan", (Donna German uses a cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel,
sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet. Bake in a preheated 550 degree oven for 8 minutes.
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Bread Machine Basic Bagels

1 1/8 cups water -- lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.

Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden -approximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions.

** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.
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Bread Machine Cheese Bagels

1 cup grated cheese *** -- cheddar,jack,or ???
1 1/8 cups water -- lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

*** Reserve half of the cheese to sprinkle on top of bagels before baking.

Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.

Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.

** Bagel Success Hints

** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

1/2 cup raisins -- pre-soaked ***
1 tablespoon cinnamon
1 tablespoon sugar
1 1/8 cups water -- lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss with cinnamon and sugar, then place in the machine with the rest of the ingredients.

Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.

Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

** Bagel Success Hints

** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

1 1/8 cups water -- lukewarm
3 cups white bread flour
5 tablespoons brown sugar
1 teaspoon salt
1/2 cup dried cranberries
1/3 teaspoon ground cloves
1 1/2 tablespoons orange zest -- fresh, grated
3 1/4 teaspoons active dry yeast

Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

** Bagel Success Hints

** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

2 tablespoons Soft margarine
2 tablespoons Sugar replacement
1 egg -- beaten
1 1/4 cups Flour
1/4 teaspoon Salt
2 teaspoons Baking powder
6 tablespoons Skim milk
Apple (peeled and chopped)

Cream margarine and sugar replacement; add egg. Stir in remaining ingredients. Spoon into greased muffin tins, filling no more than two-thirds full. Bake at 400F for 25 minutes, or until done. For those who like spices, you may add cinnamon, nutmeg, ginger, cloves to the mix - just a dash of each.
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Chocolate Chip Oatmeal Muffins

1/2 cup butter or margarine
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce
1 cup rolled oats
1 cup semisweet chocolate chips -- (6 ounces)

In a large mixing bowl, cream butter and sugar. Beat in egg. Combine next tour ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350 or 25 minutes. Yield: 12 muffins.
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Pineapple Bacon Muffins

3 Strips bacon -- crisp
1 Cup flour
1 Cup cornmeal
1 Tablespoon baking powder
3/4 Teaspoon salt
3 Tablespoons brown sugar -- packed
1 egg -- beaten
1/3 Cup oil
1 Cup buttermilk
1/2 Cup crushed pineapple -- drained

Fry your bacon till crisp. Drain and set aside awhile. Preheat your oven to 400. Sift the flour with the next 4 ingredients. Stir in egg, oil and buttermilk, just till moistened. Fold in pineapple. Fill paper-lined or Pam sprayed muffin tins full, crumble bacon atop, and bake approximately 20 minutes.
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Chocolate Waffles

1 recipe Plain Waffles -- or
Buttermilk Waffles
3 tablespoons sugar
2 squares chocolate -- melted

Prepare either Plain or Buttermilk Waffles adding the melted chocolate and additional sugar. Bake on hot waffle iron. Makes 6 waffles.
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Coconut Waffles

1 recipe Plain Waffles
1 cup shredded coconut meat

Prepare recipe of Plain Waffles, adding 1 cup shredded coconut to batter. Bake on hot waffle iron. Makes 6 waffles.
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Corn Waffles

1 recipe Plain Waffles
1/2 cup sweet corn, fresh or canned

Prepare recipe of Plain Waffles, adding 1/2 cup sweet corn, cut from cob. Bake on hot waffle iron. Makes 6 waffles.
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Danish Pastry

1/3 cup sugar
2 cakes yeast
1 pint lukewarm milk
8 cups sifted flour
1 teaspoon salt
2 cups butter
3 eggs -- well beaten

Dissolve sugar and yeast in lukewarm milk. Sift flour and salt together, rub in 6 tablespoons butter and add eggs, and yeast mixture. Knead 5 minutes and roll into rectangle twice as long as wide. Cut remaining butter into pea-sized pieces and spread about 1/3 over 2/3 of dough. Fold unbettered thrid of dough over half of butter-covered portion; then fold remaining third on top, to make 3 thicknesses of dough with butter between. Press edges together and roll out fairly thin. Repeat twice to incorporate remaining butter. Cover, set aside at room temperature for 1/2 hour and shpae as desired. Let rise until light but not quite doubled in bulk. Bake in hot oven (400 degrees F) g together. Cream sugar, salt and 5 tablespoons butter together until fluffy; add 1 egg and beat thoroughly. Add buttermilk and sifted dry ingredients alternately in small amounts, mixing well after each addition. Add figs, pour into paper-lined pan. Combine remaining egg, remaining butter, sugar and cinnamon. Beat well and spread over batter. Bake in hot oven (400 degrees F) about 20 minutes. Serve hot or cold. Makes 1 (13x9 1/2 x 2 inch) loaf
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French Toast

6 slices bread
1 egg
1/3 cup milk
3 tablespoons butter

Cut bread 1/4 inch thick. Beat egg with milk. Dip bread into egg mixture and fry in buttered hot pan until brown and crusty on each side. Serve immediately with confectioner's sugar, jelly or syrup Serves 6
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Muffins

2 cups sifted flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 egg -- well beaten
1 cup milk
4 tablespoons melted butter

Sift flour, baking powder, sugar and salt together. Beat egg and add milk and butter. Add to dry ingredients, stirring only enough to dampen all the flour. Bake in buttered muffin pans in hot oven (425 degrees F) for 20 minutes. Makes 12 muffins

Orange Variation: use 1/2 cup orange juice and 1/2 cup milk instead of 1 cup milk. Add 2 teaspoons grated lemon rind. Increas sugar to 1/4 cup
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Fresh Strawberry Muffins

2 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups sliced fresh strawberries
1 cup nonfat buttermilk
1/3 cup margarine -- melted
1 1/4 teaspoons vanilla extract
1 egg -- lightly beaten
1 egg white -- lightly beaten
Vegetable cooking spray
1 1/2 tablespoons sugar

Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture.
Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tablespoons sugar evenly over muffins.
Bake at 350 deg for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack. Yield: 1-1/2 dozen (serving size: 1 muffin).
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Cinnamon Raisin Whole Wheat Bagels

1 cup dark raisins, plumped
1 1/2 cups slightly warm water
1 tablespoons instant yeast such as fermipan
l tablespoon oil
2 tablespoon honey
1 1/4 cups whole wheat flour - preferably stone ground
1/4 cup light brown sugar, packed firmly
1 1/2 teaspoons kosher salt
4 teaspoons cinnamon
3 1/2 - 3 1/2 cups unbleached white bread flour

Kettle water:
6 quarts boiling water
2 tbsp. brown sugar or corn syrup

Plump raisins by covering them with very hot water and allow them to sit for five minutes. Drain and use a paper towel to dry thoroughly. Set aside.
Whisk together the water, yeast, oil, honey, brown sugar, stirring to dissolve yeast and sugar. Stir in whole wheat flour, cinnamon and salt and blend well. Add three cups of the white bread flour and begin kneading, adding more flour as required to make a very firm but smooth dough. Knead 10-12 minutes. Raisins should be added about half way through the kneading period. The same applies if you're using a bread machine (unless it is equipped with an 'add ingredients' alarm).

Place dough on work surface, cover with a clean tea towel and allow to rest l0 minutes. Then divide into 8, l0, or 12 portions (8 for larger bagels, 10 for medium, or 12 for small). Form each portion into a rope about 10 inches
long. Form into bagels by attaching ends together and rolling on board to lock ends. Let bagels rise about 20 minutes until they appear a little puffy. Preheat oven to 450 Degrees F.

Meanwhile, bring water and brown sugar or corn syrup to a boil. Prepare a large baking sheet by lining with parchment paper. Place a few bagels at a time in boiling water. As they rise to the surface, turn them over and allow them to cook on other side another minute. Remove to baking sheet and let dry briefly.

Optional: brush with beaten egg white.

Place in oven, reduce heat to 425 degrees F. and bake until done, about 18-22 minutes. Yield: 8 - 12 bagels.
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Golden Egg Bagels

These bagels are enriched with eggs and oil, and are a tad sweeter. To reduce the fat, use one whole egg, and two egg whites. This bagel is great for sandwiches.

1 1/4 cups water
4 tsp. active dry yeast or 2 tsp. instant yeast
2 eggs, beaten
1 tbsp. oil
1 1/2 tbsp. sugar
1 1/2 tsp. kosher salt
4 1/2 - 5 1/2 cups bread flour - preferably unbleached

Kettle water:
6 quarts of water
1/2 tsp. kosher salt
l tbsp. sugar

Topping:
Sesame or poppy seeds

Egg wash: 2 beaten egg whites

Whisk together water, yeast, eggs, oil, sugar and one cup of flour. Stir in salt and most of remaining flour. Knead 8-10 minutes until dough is stiff and smooth.
Cover and let rest on a board about 15 minutes.
Meanwhile, line one large baking sheet with a kitchen towel and another with baking parchment. Fill a large soup pot or Dutch oven three quarters full with water, sugar and salt. Bring water to a boil. Preheat oven to 425 degrees F.

Deflate dough if it has risen at all. Then divide into 12 sections. Form into 10 inch trips, and then form these into bagel rings on a plain cookie sheet. Let rise 15 to 20 minutes. Bagels should have a 'half proof' - they should appear puffy.

Boil bagels about 1 1/2 minutes each, turning over once. Let dry on towel lined baking sheet then place on parchment lined baking sheet. Leave plain, glaze with beaten egg white, or simply top with sesame or poppy seeds.
Bake until done, about 15-20 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly. Bake until done, about 15-20 minutes. Yield: 12 bagels.
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Montreal Cheese Bagels

This dough is flaky and delicate. If you are in a hurry, substitute store-bought puff pasty dough. This recipe is similar to the one by Montreal Jewish cooking maven and author, Norene Gilletz. Her book, Second Helpings is a part of many kitchen librairies in these parts.

Mock puff dough:
1/2 cup unsalted butter, cut into chunks
2 cups unbleached, all purpose flour
1/4 tsp. salt
2 tsp. baking powder
1 tablespoon sugar
1/2 cup sour cream

Filling:
1 pound dry cottage cheese (in U.S. also known as hoop or baker's cheese or
no-curd, dry cottage cheese)
1 egg
2-6 tbsp. sugar (to taste)
pinch salt
squirt of lemon juice
1 tbsp. flour

For dough, place flour, salt, sugar, and baking powder in food processor. Pulse to blend. Add butter chunks and pulse to cut fat into flour. Add sour cream and egg and process to form a soft dough. Wrap dough and chill about 20 minutes.

For filling, blend ingredients and chill for ten minutes.

To form cheese bagels, divide dough in half. Roll out, on a lightly floured board to an oblong 1/4 inch thick. Place half of filling along one edge. Roll halfway, then cut the roll you have formed away from the remaining body of the dough. Repeat. Cut into 8 inch lengths and place on a parchment lined baking sheet. Curve rolls into horse shoe shapes, pinching ends together to seal a bit.
Brush (if desired) with beaten egg and sprinkle very lightly with fine sugar.

Bake at 350 F. for about 40 minutes or until lightly browned. Makes about a dozen bagels. Freezes well. Can be made in miniature form. Serve hot with sour cream
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New York Bagels

These classic bagels are also known in some parts as 'water bagels'. If the secret ingredient, as New Yorkers contend, is indeed the water, out-of-town bakers are out-of-luck. However, the New York aquifer aside, this recipe
produces a good replica.

1 1/2 cups slightly warm water
1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons malt powder or syrup
2 teaspoons kosher salt
4 1/2 - 5 1/2 cups bread flour, preferably unbleached

Kettle water:
6 quarts of water
2 tablespoons malt syrup
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)

Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal. Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450 degrees F.

Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a 'half proof' - they should rise halfway or appear puffy.

Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional).Reduce water to simmer and add bagels a few at a time. Allow to come to
surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice.

Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly. Yield: 10 to 12 bagels.

Topping variations:
(Sprinkle on after bagels have been boiled and are on baking sheet)
Sesame seeds
Poppy seeds
Dry or rehydrated garlic granules
Dry or rehydrated onion flakes
Minced fresh garlic
Minced fresh onions
Caraway seeds
Coarse salt
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Everything Bagel

Sprinkle on to taste a variety of toppings including: minced onion flakes, poppy seeds, granulated garlic, and coarse salt.

Adjuncts to dough:
Frozen chopped or dried cranberries (1 cup)
Frozen or dried blueberries (3/4 cup)
Dried cherries (3/4 cup)
Granola (1/4 cup)
Extracts (such as maple) (l tsp.)
Nuts and seeds (1/4 cup)
Citrus zest (1-2 tsp.)
Miniature chocolate chips (1/4 cup)
Shredded cheddar cheese (about l cup)
Fresh herbs (1-3 tsp.)

Replace some of the flour for oat bran, wheat bran, cornmeal, kamut, spelt, etc.
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Doughnuts ABM

1 1/4 c milk
1 egg (beaten)
1/4 c shortening
1/4 c sugar
1 tsp salt
3 1/2 c white flour
1 1/2 tsp dry yeast

Place ingredients in pan and set breadmaker to dough setting. Roll dough to 1/2" thick.
Cut with doughnut cutter. Let rise, covered, 30 minutes or until doubled.
Deep fry at 375 F (190 C). Turn doughnuts as they rise to the surface; fry until golden brown both sides
Drain on paper towel. Roll in sugar or leave plain.
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