3/4        cup  picante sauce or salsa -- hot or mild
1           cup  artichoke hearts -- chopped
1/4        cup  (1 ounce) Parmesan cheese -- grated
1           cup  (4 ounces) Monterey Jack cheese -- shredded
1           cup  (4 ounces) sharp Cheddar cheese -- shredded
6           large  eggs
1           (8 ounce) container  sour cream
             Tomato wedges -- optional
             Parsley sprigs -- optional

Preheat oven to 350 F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom.
Distribute the chopped artichokes evenly over the picante sauce. Sprinkle Parmesan cheese
over the artichokes. Sprinkle with Monterey Jack and Cheddar cheese. Blend the eggs in a
blender until smooth. Add the sour cream to the eggs and blend until mixed. Pour the egg
mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or until set. Cut into wedges
and serve garnished with tomato wedges and parsley.
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Blueberry Crunch Coffee Cake

1/4        Cup  Butter
1/2        Cup  Sugar
1                    Egg
1           Cup  Flour
1           Teaspoon  Baking powder -- Double-acting
1/4        Teaspoon  Salt
1/3        Cup  Milk
1/2        Teaspoon  Vanilla extract
2           Cup  Blueberries -- Fresh or frozen

TOPPING:
1/4        Cup  Butter
1/2        Cup  Sugar
1/3        Cup  Flour
1/2        Teaspoon  Cinnamon -- Ground

Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk
and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries. Combine
the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at
350 degrees, 25 - 30 minutes or until it test done.
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Breakfast Grilled Cheese Mexican Style

12      slices  Jalapeno Jack cheese
4                   eggs -- beaten
4        strips  turkey bacon -- chopped
2                   green onions -- thinly sliced
8        slices  sourdough bread
                     Butter -- softened

Chop 4 cheese slices; combine with eggs and set aside. Saute turkey bacon and green onions in
butter until onions are translucent. Add egg and cheese mixture; cook, stirring over medium heat
until eggs are set. Remove and keep warm. Butter all slices of bread on one side. Place 4 slices
of bread, buttered side down, in clean skillet. Top each with one slice of cheese and an equal
amount of scrambled eggs. Place one slice cheese over eggs on each sandwich; top with remaining
bread, buttered side up. Cook over medium-low heat, turning once carefully, until bread is golden
brown and cheese is melted.
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All-In-One-Breakfast

1      slice         whole wheat bread -- toasted
1      teaspoon  butter
3                       fresh mushrooms -- thin sliced
3                       tomato slices
2       tablespoons  grated parmesan cheese
1       slice  bacon; crisp -- drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with mushrooms and tomato
slices. Sprinkle cheese and crumbled bacon on top. Bake in 350 degree oven until cheese melts.

1 serving - 147 cal or 1 bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1 bread,
2 fat and 1 lean meat exchange (with butter).
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Almond Quiche

1/2     cup                onion -- chopped
2        tablespoons  butter
2                              egg -- beaten
1        cup                 half and half
1        cup                 milk
1        tablespoon     flour
1/4     teaspoon        pepper -- white
1 1/2  cups               swiss cheese -- shredded
1        cup                 almonds -- sliced
1                               pie shell -- baked

Saute onion in butter until tender. In small bowl, beat together the eggs, both milks, flour and
pepper until lightly frothy. Stir in the cooked onion, cheese and toasted sliced almonds until
well mixed. Pour the mixture into a still hot baked pie shell. Bake at 325F for about 45 minutes.
When done, a knife inserted in the middle will come out clean.
Let stand for 10 minutes, slice and serve.
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Amaretto French Toast

6      tablespoons  amaretto
4                            eggs -- well beaten
1/2   cup                milk
12    slices             french bread
                              amaretto butter (see recipe below)
                              amaretto syrup (see recipe below)

In shallow bowl mix all ingredients except bread. Soak bread in mixture. In large skillet, melt
some butter. Drain bread. Cook in butter until both sides are golden brown. Serve immediately
with Amaretto butter and Amaretto Syrup.

NOTE: For a change, try Irish Cream instead of Amaretto.
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Amaretto Butter & Amaretto Syrup

-----amaretto butter-----
2          tablespoons  amaretto
1/2       cup                butter or margarine -- soften

-----amaretto syrup-----
1/4      cup                 amaretto
1         cup                 maple syrup

AMARETTO BUTTER: Combine butter and amaretto.

AMARETTO SYRUP: In small saucepan, combine amaretto and syrup.
                                       Heat to boiling. Allow to cool before serving.
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American-Style Strata

12          slices       sourdough bread -- or
6            slices       whole-grain bread -- halved
1 3/4      cups        mozzarella or monterey jack -- shred
1 1/2      cups        cooked beef, lamb or pork cut bite-size
1            cup          carrot or zucchini -- shred
4                            eggs
2            cups         milk
1/2         teaspoon  salt
1/2         teaspoon  dry mustard
1/4         teaspoon  ground black pepper
1            teaspoon  worcestershire
1            teaspoon  dried thyme leaves -- crumble
1            teaspoon  dried basil leaves -- crumble

In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and
veggies over bread. In a bowl, stir together the eggs, milk and seasonings till well mixed. Pour
carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in
fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set.
Let stand 10 minutes. Cut into squares.
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Apple Pancakes

1           cup             flour -- sifted
1           teaspoon    baking powder
1/8        teaspoon    salt
1/4        teaspoon    cinnamon
1/8        teaspoon    cloves
3           tblspns        butter
1                              egg
1/3        cup              milk
2           tblspns        powdered milk
1/2        cup              applesauce

Mix together flour, baking powder, salt, cinnamon and cloves. Cut butter into flour mixture.
In a small bowl, beat together egg, milk, powdered milk and apple sauce. Combine flour
mixture with egg mixture until well mixed. Bake on hot griddle. Serve with butter and syrup
or fruit.
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Apple Sausage Pancakes With Cider Syrup

1                              egg
1/2      teaspoon      cinnamon
1         cup                pancake mix
1/2      cup                fresh apple -- shredded
2/3      cup                milk
1/2      pound            bulk pork sausage -- browned
2         tblspns          oil

-----cider syrup-----
1/2      cup                sugar
1         cup                apple cider
1         tablespoon    cornstarch
1         tablespoon     lemon juice
1/8      teaspoon        pumpkin pie spice
2         tablespoons   margarine or butter

Heat griddle to 375~. In small bowl, beat egg on high speed until thick and lemon colored,
about 5 minutes. Lightly spoon pancake mix into measuring cup; level off. Stir in pancake
mix, milk, oil and cinnamon. Fold in apples and sausage. Grease griddle lightly before making
each pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles
appear, about 2 minutes on each side. Serve with hot Cider Syrup.

CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir
in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils for
1 minute. Remove from heat and stir in margarine.
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Apple-Cheddar Omelet

4        slices            bacon -- chopped
1        can               cheddar cheese soup
8                             eggs
1/3      cup               milk -- whole
1         sm                apple; peeled -- chopped
1         cup               cheese, cheddar -- shredded about 4 ounces
1/8      teaspoon      pepper, black -- ground

Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 cup of soup in bowl
until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup
until smooth, stir in apple, milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH
until hot and bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1 teaspoon
bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture. Cover, micro-cook 2 minutes on
HIGH. Using spatula, gently move outer edge to center, letting uncooked portion move to edge.
Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon
drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon.
Campbell's Recipes
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Benny's Eggs

orange hollandaise sauce-
1                                egg
2         tablespoons    lemon juice
1         teaspoon        orange rind -- grated
1/2      cup                  butter -- melted
eggs-
8         large               eggs
4        slices               rich egg bread or brioche toasted
3        ounces             cream cheese -- soft
3        ounces             sliced smoked salmon or use lox
                                  orange slices -- garnish
                                  fresh mint sprigs -- garnish

SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange rind over a pan
of boiling water for 1 minute. Gradually whisk in butter until sauce is smooth and well blended.
It will be rather thin while warm, but will thicken as it cools slightly. EGGS-Crack eggs into
shallow pan of boiling water. Poach until done to your liking.
Meanwhile, toast the bread. Spread with cream cheese. Top with the salmon. Place on plate.
Top with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or parsley.
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Belgian Club Soda Waffles

2          cups       biscuit mix
1 1/3    cups       club soda
1                         egg
3           tblspns  oil

Mix well. Pour into Belgian waffler for an extra light waffle. Makes four Belgian waffles.
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Basque Tortilla

4        slices          bacon
2        tspns          sliced green onions/tops
3/4     tspn            salt
1        dash           pepper
3        med.           potatoes
1        tblspn         snipped parsley
1/8     tspn            dried thyme -- crushed
4        large           eggs

In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon
and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes,
onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are
barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together
eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til
egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide
potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot.
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Basic Pancakes Mix (Lf)

mix--
4        cups          wholewheat flour
4        cups           flour, all-purpose
2        cups           wheat germ
1        cup             milk -- nonfat dry
1/3     cup             baking powder
1        teaspoon    salt -- pancakes-
1 1/2  cups           dry mix -- *
1                           eggs -- beaten well
1 1/4  cups            milk, skim -- or water
1        tblspn         oil
                             nonstick cooking spray

*Make your own nutritious, homemade pancake mix. Store the dry mix in an airtight
container--add the wet ingredients when you are ready to prepare the pancakes. Combine
the mix with the egg, milk, and oil. Do not overmix; the batter will be slightly lumpy. Heat
a TEFLON pan, or other pan spray with nonstick cooking spray, over medium heat. Pour
about 1/4 cup of batter per pancake onto the heated pan. When the cakes are bubbly on top
and brown on the bottom, flip and brown on the other side.
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Basic Omelet

2                         egg
2         tblspns    milk
1/8      tspn         salt
1         pinch       pepper
2         tspns       butter
1/8      tspn         tarragon -- dried

In a small 1 qt. bowl beat eggs milk, salt and pepper. In a small bowl melt butter in microwave
for 15 seconds. Pour egg mixture into a shallow bowl and cover tightly with plastic wrap. Cook
at FULL POWER in microwave oven for 45 seconds. With a rubber spatula or fork, move
cooked eggs toward center. Cook at FULL POWER covered in microwave for 1 minute. Let
stand covered at least 1 1/2 minutes. Loosen egg from dish with a rubber spatula. (If omelet is
not cooked enough, return it to oven for an additional 30 seconds.)
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Basic Drop Biscuits

2 1/2       cups              cake flour
2             tblspns          cake flour
1             tblspn           sugar
2             tspns             baking powder
4             tblspns          shortening
1                                   egg -- lightly beaten
1             cup                milk
1             spray            shortening

Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar
and baking powder.Cut the shortening into the dry ingredients until the mixture is the texture
of cornmeal. Separately mix the egg with the milk,and stir all but 2 tbs. of this liquid into the
dry mixture. Mix just enough to make a uniformly moistened dough. Drop spoonfuls of the
dough onto a greased and cornmeal coated cookie sheet about 1" apart. Brush tops with
reserved liquid.Bake in the preheated oven until puffed and brown,about 12 minutes. Cool
for a few minutes before serving. Yields about 15 biscuits.
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Basic Crepes #2

2                           Eggs -- slightly beaten
2/3       Cup          Milk
3          Tblspns    Oil
1/2       Cup          All-Purpose Flour
1/4       Tspn         Salt

In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil. Gradually stir in flour and salt;
beat until smooth. Cover and refrigerate at least 1 hour. Lightly brush a six or seven inch crepe
pan or skillet with some of the remaining oil; heat until hot. Stir batter.

Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs to cover the bottom of the
pan thinly but completely. Cook, turning once, until light brown on both sides. Repeat, using all
the batter. Brush pan with oil when necessary. Recipe make about 12 crepes.

NOTES : Tip for better crepes. Batter should be about as thick as heavy cream. The pan should
be quite hot but if oil begins to smotke, lift pan from heat source until it cools slightly. Expect the
first few crepes to stick to the pan. If early crepes come out misshapen, use them for deep-frioed
snacks or noodles.
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Basic Crepes #1

2         Cups      All-Purpose Flour
1/2      Tspn       Salt
4         Large     Eggs
1         Cup        Milk -- cold
1         Cup        Cold Water
4         Tblspns  Butter -- melted
                          Salad Oil

Combine flour, salt and eggs; blend well. Blend in milk, water and butter. Mix well. Refrigerate
batter for at least 2 hours, allowing the flour particles to swell and soften so that the crepes are
light in texture. Brush the bottom of a 6 or 7" crepe pan or heavy skillet lightly with salad oil and
heat pan over medium heat until just hot, not smoking.

Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions to run batter all over
bottom of pan in a thin film. Cook for about 1 minute. Lift edge of crepe to test for doneness.
The crepe is ready for flipping when it can be shaken loose from the bottom of pan.

Flip the crepe and cook for about 1/2 minute on other side; this is rarely more than a spotty brown
and is used as side on which filling is placed. Crepes can be made in advance and stacked between
layers of waxed paper to prevent them from sticking. Crepes can be frozen; heat them in a covered
dish at 300 degrees to thaw. Yield; about 22 crepes
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Potato Pancakes

4               Potatoes -- shredded
1/4    cup  flour
1/2    cup  sour cream
                 Salt
1               Egg
                 Onions to taste

Shred potatoes and dry in paper towels. Mix all ingredients together. Spoon in hot oil and
turn when browned.
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Mable Wheeler's Blueberry Pancakes

1    cup       pancake mix
1    cup       milk
1                 Egg
1    tblspn   vegetable oil
1    can       Comstock Blueberry Pie Filling -- (21 oz.)
2    tblspns butter
1/4 cup       orange juice
1/2 cup       firmly packed light brown sugar

In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend well. Drain pie filling;
reserve syrup. Gently stir berries into batter. Pour about 1/4 Cup batter onto hot griddle. Cook
until bubbles form on top and underside is golden brown. Turn; brown other side. Repeat with
remaining batter. In small saucepan, combine reserved syrup, butter, orange juice and sugar.
Cook and stir until butter melts. Serve over pancakes.

NOTE:  Sauce may be stored and used over ice cream or cake.
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Impossible Brunch Pie

1       package  frozen broccoli -- cooked and drained
                          OR other frozen vegetable of your choice
1           cup  sour cream
1           cup  cottage cheese -- creamed
1/2        cup  Bisquick. baking mix
1/4        cup  butter -- melted
2                   eggs
1                   tomato -- thinly sliced
1/4        cup  Parmesan cheese -- grated

Heat oven to 350 degrees. Grease 9" pie plate. Spread broccoli in plate. Beat sour cream,
cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high
or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5
minutes. 6-8 servings. Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.
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Ham Waffles

2         Cups             Flour -- sifted
1/4      Teaspoon     Baking Soda
2         Teaspoons   Baking Powder
1/2      Teaspoon     Salt
1         Tablespoon  Sugar
2                               Egg Yolks -- well beaten
1 3/4   Cups             Sour Milk
1/3      Cup               Butter -- melted
2                               Egg Whites -- stiffly beaten
1         Cup               Smoked Ham -- uncooked, diced

Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again. Combine
egg yolks, milk, and butter. Add to flour, beating until smooth. Fold in egg whites. Bake on
hot waffle iron. Sprinkling 1/4 cup ham over batter of each waffle just before closing iron.
Serve soft scrambled eggs on each waffle. Makes four 4-section waffles.
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Griddle Cakes

1          cup        sifted flour
1          tspn       baking powder
1/4       tspn       salt
3/4       cup        milk
1                        Egg -- well beaten
1 1/2   tblspns  butter -- melted

Sift flour once, measure, add baking powder and salt, sift again. Combine milk and egg and
add to flour. Stir only until smooth. Add butter. Bake on hot, well-greased griddle. Serve hot
with Log Cabin Syrup. Makes 12 cakes.
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Favorite Blueberry Pancakes

1 1/4      cups      all-purpose flour -- sifted
3            tspns     baking powder
1            tblspn    sugar
1/2         tspn       salt
1                          egg -- beaten
1            cup        milk*
2            tblspns  salad oil
3/4         cup        fresh or thawed blueberries drained

Stir together dry ingredients. Combine egg, milk, and salad oil; add to dry ingredients, stirring
just till moistened. Bake on hot griddle. When undersides on pancakes are nicely browned,
sprinkle about 2 tablespoons of drained blueberries over each cake. Turn, brown other side.
Makes about 12 dollar-size, or eight 4-inch size pancakes.
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Dixie Waffles

2           Cups      Flour -- sifted
2 1/4     Tspns    Baking Powder
1/2        Tspn      Salt
1           Tblspn   Sugar
1 1/2     Cups      Milk
2                          Egg Yolks -- well beaten
2           Tblspns  Butter -- melted
2                          Egg Whites -- stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift together twice. Combine
milk, egg yolks, and butter; add to flour. Fold in egg whites. Bake on hot waffle iron.
Serve hot with Log Cabin Syrup. Makes six 4-section waffles.
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Yogurt Blender Pancakes

1                       Egg
1        cup         Borden Lite-line Plain Yogurt -- (8 oz.)
2        tblspns   vegetable oil
1        cup         unsifted flour
1        tblspn     sugar
1        tspn        baking powder
1/2     tspn        baking soda
1/4     tspn        salt
1/4     tspn        ground cinnamon -- (optional)

**BLUEBERRY CINNAMON TOPPING**
1         cup         Borden Lite-line Blueberry Yogurt
2         tblspns   honey
1/4      tspn        ground cinnamon

In blender container, blend egg, yogurt and oil until smooth. Add dry ingredients; blend until
smooth. On lightly greased hot griddle, pour scant 1/4 cup batter for each pancake. When
pancake is covered with bubbles, turn over. Brown second side 1 to 2 minutes. Serve with
butter and syrup or Blueberry Cinnamon Topping.

BLUEBERRY CINNAMON TOPPING:
In small saucepan, over low heat, combine ingredients. Warm mixture; do not boil.
Serve over pancakes.
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Whole Wheat Crepes

3/4       cup      all-purpose flour
3/4       cup      whole wheat flour
1          tspn     salt
1          tspn     baking powder
1                      Egg
1          tblspn  vegetable oil
2 1/4    cups     milk

Combine flours, salt and baking powder. Beat egg with oil and milk until well blended.
Add flour mixture and beat until smooth. Let batter rest one hour before cooking crepes.
Use about 2 Tbsp. batter for 6" crepe. Yield: 12 to 15 crepes
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Wheat Griddle Cakes

1         cup       sifted flour
3/4      tspn      baking powder
1/8      tspn      soda
1/2      tspn      salt
1/2      tblspn   sugar
1         cup       buttermilk -- or thick sour milk
1                      Egg -- well beaten
1         tblspn   butter -- melted

Sift flour once, measure, add baking powder, soda, salt and sugar, and sift again. Combine
milk and egg and add to flour. Stir only until smooth. Add butter. Bake on hot, well-greased
griddle. Serve hot with Log Cabin Syrup. Makes 12 to 15 cakes.
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Waffles #2

2        Cups      Flour -- sifted
3        Tspns     Baking Powder
1        Tspn       Baking Soda
1        Tblspn    Sugar
3/4     Tspn       Salt
2                       Eggs
1 2/3  Cups       Shortening -- soft

Mix ingredients.
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Waffles #1

2     Cups       Flour -- sifted
2     Tspns     Baking Powder
1/2  Tspn       Salt
3                     Egg Yolks -- well beaten
1     Cup         Milk
4     Tblspns   Butter -- melted
3                     Egg Whites -- stiffly beaten

Sift flour once, measure, add baking powder, salt, and sift again. Combine egg yolks, milk
and butter. Add to flour, beating until smooth. Fold in egg whites. Bake on hot waffle iron.
Serve hot with Log Cabin Syrup. Makes four 4-section waffles.
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Vanilla Crepes With Orange Sauce

1           cup        milk
2           tblspns  vanilla extract
1/2        cup        sugar
3           tblspns  all-purpose flour
3                         Eggs -- divided
16                       Crepes
2           tblspns  melted butter
                           Orange sauce -- (see recipe)

Scald milk and vanilla. Set aside. Combine sugar, flour, and egg yolks. Stir in milk mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook a few seconds;
remove from heat. Beat egg whites until stiff; fold gently into egg yolk mixture. Place about 3 Tbsp.
batter on each crepe; roll crepes loosely over batter. Place on cookie sheet; brush crepes with
melted butter. Bake at 350 degrees for 20 to 25 minutes. Arrange crepes on platter; serve
immediately with Orange sauce.
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Strawberry Crepes

CREPES:
4                     Eggs
1       cup        flour
1/2    cup        milk
1/2    cup        water
                      salt
2       tspns    melted oleo
2       tspns    sugar
1       tspn      vanilla

FILLING:
2       cups      whipped cream
6       ounces  cream cheese
1 1/2 cups      powdered sugar
2       cups      strawberries -- no juice, up to 3

Measure all ingredients for crepes except flour. Beat. Gradually add flour. Cook, spread very
thin only on one side. Fill crepe with filling and roll up.
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Southern Waffles

1          Cup            Boiling Water
1          Cup            Yellow Cornmeal
2          Cups           Flour -- sifted
3          Tspns         Baking Powder
1 1/4    Tspns         Salt
1          Tblspn        Sugar
2          Cups           Milk
2                              Egg Yolks -- well beaten
3          Tblspns       Butter -- melted
2                              Egg Whites -- stiffly beaten

Pour boiling water over corn meal. Sift flour once, measure, add baking powder, salt, and sugar,
and sift again. Add milk to corn meal then egg yolks and flour, mixing well. Add butter. Fold in
egg whites. Bake on hot waffle iron. Serve hot with Log Cabin Syrup. Makes seven 4-section waffles.
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Sourdough Hot Cakes #1

***FOR SOURDOUGH STARTER***
2          cups  flour
2          cups  warm water
1          package  dry yeast

FOR HOT CAKES
2                            Eggs
1      tablespoon    sugar
1      teaspoon       baking soda
1      teaspoon       salt
2      tablespoons  butter

To prepare starter:
Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a bowl. Cover with damp
cloth and let stand in a warm place overnight or for at least 6 hours. (If left in oven, there is not
need to turn on oven; pilot light will provide enough heat or turn electric oven to "warm".)

To prepare Hot Cakes:
Measure 1/2 cup sourdough starter and place in closed... Heat griddle over medium heat. Use 1/4
cup batter for one medium-size hot cake. Pour onto hot griddle. Turn hot cake when top is covered
with bubbles and edges looked cooked. Brown on second side. Serve with honey and melted butter.
Makes 8 Hot Cakes.
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Sour Dough Hot Cakes #2

STARTER: Old time recipe.
1/4      package  granular dry yeast
1/4      cup          luke warm water
                           Flour

Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and add enough flour
(3/4 to 1 Cup unsifted) to make a running batter. Place in small crock or in large jar. Do not
cover tightly. Just cover jar with a cloth or place a saucer over the top of the jar. Put in a warm
place to sour. Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep the
batter at the same consistency. You will then have a sour dough starter.

For really good flavor, dough should be properly soured before using. Every time you use some
of the starter again add water and flour. If you use only occasionally, you may store it in the
refrigerator and feed it every week with flour and water. Never put any of the mixed batter into
the starter. Keep it perfectly free from fat, egg or other leavening material.

FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 Cups sifted
flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar Combine all ingredients. Bake on a greased
griddle. These can be made on an ungreased griddle but in that case 1/4 Cup of melted fat must be
added. To make thinner cake add more milk. Bake at 370 degrees.
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Rye Crepes

3/4          cup  all-purpose flour
3/4          cup  rye flour
1             teaspoon  salt
1             teaspoon  baking powder
1                               Egg
1             tablespoon  vegetable oil
2 1/4       cups  milk

Combine flours, salt and baking powder. Beat egg with oil and milk until well blended. Add
flour mixture and beat until smooth. Let batter rest one hour before cooking crepes. Use about
2 Tbsp. batter for 6" crepe. Yield: 12 to 15 crepes
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Dill Crepes

3                Eggs
1/2           cup  milk
1/2           cup  water
3              tablespoons  butter -- melted
3/4           cup  all-purpose flour
1/2           teaspoon  salt
1/2           teaspoon  dried dill weed

If using blender, combine all ingredients in blender container. Blend about 1 minute. Scrape
down sides of container with rubber spatula, if necessary. Blend until smooth, about 30 additional
seconds. If using mixer, rotary beater or whisk, combine eggs, milk, water and butter in mixing
bowl. Beat until combined. Add flour, salt and dried drill weed. Beat until smooth. Bake immediately
or refrigerate batter 1 hour.

If you have special crepe pan, follow manufacture's directions. Otherwise, on medium-high heat,
heat buttered 10" omelet pan (or 8" crepe pan) until just hot enough to sizzle drop of water. For
each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan, rotating pan as batter is poured.
Cook until lightly browned on bottom.

Remove from pan or, if desired, turn and brown on other side. (Crepes to be filled need only be
browned on 1 side. Use unbrowned side for filling.) Stir batter frequently to keep dill distributed.
stack between sheets of paper toweling or waxed paper until ready to use. Crepes may be frozen.
Yield: 2 cups batter.
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Bran Griddle Cakes

1 1/4          cups  sifted flour
3/4      teaspoon  salt
2         teaspoons  sugar
3         teaspoons  baking powder
2                  egg yolks -- well beaten
1 3/4   cups  milk
1         cup  post's bran flakes
1         tablespoon  butter -- melted
2                             egg whites -- stiffly beaten

Sift flour once, measure, add salt, sugar, and baking powder, and sift again. Combine egg yolks
and milk. Add to flour gradually, stirring only until smooth. Add Post's Bran Flakes and butter.
Fold in egg whites. Bakes on hot, well-greased griddle. Serve hot with Log Cabin Syrup.
Makes 24 cakes.
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Blueberry Sauce For Waffles/Pancakes

1      pound           can blueberries
2      teaspoons    cornstarch
1      teaspoon      lemon juice

Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch til mixture thickens
and bubbles. Add 1 teaspoonful lemon juice.
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Best Ever Waffle's

2                Eggs
2   Tablespoons  Sugar
1      Teaspoon  Salt
1/2           Cup  Oil
1       Package  Active Dry Yeast
1/2           Cup  Warm Water
2          Cups  Milk
3          Cups  Flour

Dissolve yeast in 1/2 cup warm water. Scald milk and cool. In a large mixing bowl, beat eggs
well, then add other ingredients. Stirring until mixture is blended. Then beat until the batter is
smooth. The batter may be stored in a large fruit juice container so that it does not rise over the
top. This will keep in refrigerator for a long time.
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Basic Cornmeal Biscuit

2          cups  cornmeal -- any color
1 1/2          cups  flour
1/4      teaspoon  salt
1    tablespoon  sugar
1         pinch  cayenne pepper
2     teaspoons  baking powder
1      teaspoon  baking soda
4   tablespoons  butter
1                egg -- lightly beaten
1 1/4          cups  buttermilk
1         spray  shortening

Preheat oven to 425~. In a food processor or large bowl,mix 1 1/2 cups of the cornmeal with
the flour, salt, sugar, cayenne pepper,baking powder and baking soda. Cut the butter into the
dry ingredients until the whole mixture is the texture of cornmeal. Separately mix the egg with
the buttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture. Mix just enough to make
a uniformly moistened dough. Dust a clean board with half the remaining cornmeal,and turn the
dough out onto the floured surface. Sprinkle the top with the remaining cornmeal, and with flowered
hands,gently push the dough into a circle about a 1/2" thick. Cut with a 2" or 3" biscuit cutter,and
place biscuits close together on a greased cookie sheet. Brush top of the biscuits with the reserved
buttermilk egg mixture.Bake in the preheated oven until puffed and brown,about 12 minutes. Cool
for a few minutes before serving.Yields about 1 dozen biscuits.
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Basic Buttermilk Drop Biscuits

3          cups  flour
1      teaspoon  salt
1    tablespoon  sugar
4     teaspoons  baking powder
1      teaspoon  baking soda
4   tablespoons  butter
2                eggs -- lightly beaten
1 1/4          cups  buttermilk
1         spray  shortening and corn
meal for coating pan

Preheat oven to 425~. In a food processor or a large bowl,mix the flour with the salt,sugar,
baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is
textured like cornmeal. Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of
this liquid into the dry mixture. Mix just enough to make a uniformly moistened dough.. Drop
spoonfuls of the dough onto a greased and cornmeal coated cookie sheet about an inch apart.
Brush tops with reserved egg and buttermilk mixture. Bake in the preheated oven until puffed
and brown,about 12 minutes. Cool for a few minutes before serving. Yields about 15 biscuits..
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Basic Buttermilk Biscuits

3 1/2          cups  flour
1      teaspoon  salt
1    tablespoon  sugar
4     teaspoons  baking powder
1      teaspoon  baking soda
4   tablespoons  butter
2                eggs -- lightly beaten
1 1/2          cups  buttermilk
1         spray  shortening and corn-
meal for coating pan

Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of the flour with salt,sugar,
baking powder and baking soda. Cut the butter into the dry ingredients until the mixture is t
extured like cornmeal. Separately mix the eggs with the buttermilk,and stir all but 2 tbsp. of this
liquid into the dry mixture. Mix just enough to make a uniformly moistened dough. Dust a clean
work surface with 1/2 the remaining flour,and turn the dough out onto the floured surface. Sprinkle
the top with the rest of the flour,and with floured hands,gently push the dough into a circle about
1/2" thick.. Cut with a 2" or 3 " biscuit cutter,and place biscuits close together on a grease and
cornmeal coated cookie sheet. You will get about 12 biscuits. Brush the tops of the biscuits with the
reserved buttermilk egg mixture. Bake in the preheated oven until puffed and brown,about 15
minutes .Cool for a few minutes before serving.
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Basic Biscuits

3 1/4          cups  cake flour
1      teaspoon  salt
1    tablespoon  sugar
4     teaspoons  baking powder
4   tablespoons  butter or margarine
or vegetable shortening
1                egg -- lightly beaten
1           cup  milk
2   tablespoons  milk
1         spray  shortening and corn
meal for coating pan

Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of the flour with the salt,
sugar and baking powder. Cut the butter into the dry ingredients until the mixture is textured like
cornmeal. Separately mix the egg with the milk,and stir all but 2 tbsp. of this liquid into the dry
mixture. Mix just enough to make a uniformly moistened dough. Dust a clean work surface with
1/2 the remaining flour,and turn the dough out onto the floured surface. Sprinkle the top with the
rest of the flour,and with floured hands,gently push the dough into a circle about 1/2" thick. Cut
with a 2" or 3" biscuit cutter,and place the cut biscuits close together on a greased corn meal coated
cookie sheet. You will get about 12 biscuits. Brush the tops of the biscuits with the reserved milk egg
mixture. Bake in the preheated oven until puffed and brown,about 15 minutes. Cool for a few minutes
before serving. Yields about a dozen biscuits.
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Banana French Toast
Weight Watchers

6   tablespoons  plain nonfat yogurt
1/4      teaspoon  vanilla extract
sugar substitute to equal 1 -- ts
1/2           cup  egg substitute
4        slices  reduced-calorie white bread
1        medium  banana -- sliced
1/4           cup  red.-cal. maple-flavored -- syrup

In small bowl, whisk together yogurt, vanilla, and sugar substitute. Set aside. Pour egg substitute
into shallow bowl; dip bread in egg substitute, coating both sides and absorbing all liquid. Spray
large nonstick skillet with nonstick cooking spray; over medium heat, cook bread until browned on
both sides. Remove to heated platter, cover, and keep warm. In same skillet, quickly cook banana
slices until golden on each side. Place 2 slices bread on each serving plate; top evenly with yogurt
mixture, banana slices, and syrup.

Each serving (2 slices) provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional calories.
Per serving: 239 calories, 12 g protein, 2 g fat, 48 g carbohydrate, 150 mg calcium, 385 mg sodium,
1 mg cholesterol, 2 g dietary fiber. Source: "Weight Watchers Favorite Homestyle Recipes."
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Banana Bread French Toast

-----bread-----
1       package  banana quick bread mix
3   tablespoons  oil
1           cup  water
1                egg
1/2           cup  mashed banana
-----egg mixture-----
3                eggs
1      teaspoon  vanilla
1/2           cup  milk

Heat oven to 375~. Grease and flour bottom of 9" loaf pan. In large bowl, combine all bread
ingredients. Stir 50-75 strokes; just until dry particles are moistened. Pour into prepared pan.
Bake 40-50 minutes or until tested done. Cool in pan 15 minutes; remover from pan; cool completely.
Cut bread into 12 slices. Heat skillet to 375~. Grease lightly with margarine. In pie pan, combine eggs,
milk and vanilla; beat well. Dip bread slices in egg mixture, turning to coat both sides well. Cook in
skillet 2-3 minutes on each side or until golden brown. Serve with syrup.
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Banana Bran Pancakes

1 1/3          cups  milk
2                eggs
1/4           cup  vegetable oil
1      teaspoon  vanilla
1/2           cup  banana
1 1/2          cups  bran chex cereal
1           cup  all purpose flour
3   tablespoons  sugar
1      teaspoon  baking powder
1/2      teaspoon  baking soda
1/4      teaspoon  salt
1/8      teaspoon  ground nutmeg

In blender, process milk, eggs, oil, vanilla, and banana just to mix. Add bran cereal, process.
Add remaining ingredients. Process to combine. Scrape sides of container. Let stand 5 minutes.
Stir. Bake on preheated, lightly greased griddle over medium heat. Pour out enough batter to
form 3" to 4" pancakes. Cook until edges are set. Turn. Cook until browned. Repeat with remaining
batter. Refrigerate or freeze leftover pancakes with two squares of waxed paper between each.
Reheat in toaster. Sallies comment:- I add a little more banana than this calls for.
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Baked Scrambled Egg Casserole

2   tablespoons  margarine
1 1/2          cups  cooked ham -- chopped
1/2           cup  green onions -- sliced
1           can  cream of mushroom soup
12                eggs
4        ounces  cheddar cheese -- shredded
1/2           cup  half & half

Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until
crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet
with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions
with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until
eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top.
Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.
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Baked Fluffy Orange French Toast

6                eggs -- separated
1/2           cup  orange juice
3   tablespoons  sugar
2   tablespoons  milk
2     teaspoons  grated orange peel
12                bread slices
1/2      teaspoon  salt
powdered sugar
-----sauce-----
1/2           cup  sour cream
1/4           cup  orange marmalade

Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat egg whites until foamy.
Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange
juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into
egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden
brown ( do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low
heat just until warmed. Serve immediately with sauce.
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Baked English Omelette

6                eggs -- beaten
2/3           cup  milk
1/4      teaspoon  salt
1/8      teaspoon  pepper
1 1/2          cups  cheddar cheese -- shredded
1                green onion -- slice thin
3        slices  bacon; cook -- crumble
1    tablespoon  butter or margarine
1    tablespoon  parmesan
add'l bacon for garnish -- opt

Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt butter in a 9" frying pan.
Pour egg mixture into pan. Sprinkle with Parmesan. Bake at 400~ for 20 minutes or until set and
golden. Garnish with additional bacon, if desired. Serve immediately.
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Baked Eggs In Mushroom Sauce

4   Tablespoons  Butter
3   Tablespoons  Flour
2          Cups  Milk
1                Bouillon Cube
1    Tablespoon  Boiling Water
1    Tablespoon  Grated Onions
1/2      Teaspoon  Salt
Pepper -- to taste
6         Large  Eggs

Wash and slice mushrooms, stems and all. Saute over medium heat in butter, stirring occasionally,
for 10 minutes. Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper.
Cook, stirring, until thick. Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles
(sauce should be about 1" deep).

Break an egg into each ramekin. Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon. Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes.
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Baked Eggs

1         large  egg
1/4      teaspoon  mustard -- prepared
4         drops  worcestershire
1/4           cup  bean sprouts -- chopped
2   tablespoons  scallions -- chopped
2   tablespoons  parsley -- chopped
1/4           cup  cheddar cheese -- shredded

Break egg into a lightly greased individual baking dish. Stir egg to break yolk. Add mustard,
Worcestershire, bean sprouts, onion and parsley; stir to mix thoroughly. Mix in half the cheese.
Top with remaining cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at 350F
for 10-15 minutes or until egg is firm.
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Baked Cheddar Toast

1           cup  heavy cream
1           cup  cheddar cheese -- shredded
1/2      teaspoon  nutmeg
1/4      teaspoon  white pepper
4         large  eggs -- well beaten
12        slices  bread

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over
hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool
to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake
until browned and bubbly, about 15 minutes. Serve hot.
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Apple Pancakes With Cinnamon Nonfat Yogurt

1           cup  all-purpose flour
3   tablespoons  nonfat egg substitute
1 1/2          cups  nonfat plain yogurt
1/2                tes           baking powder
3   tablespoons  orange juice
3   tablespoons  maple syrup
4                granny smith apples
or other tart apples
peeled/cored/sliced
1/4      teaspoon  ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons
maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point.
Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water
until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the
cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into
the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium
heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all
the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples.
Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4 to 5 inch)
pancakes with filling.
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Apple Oat Pancakes

1/2           cup  quick-cooking rolled oats
2          cups  water
2          cups  pancake mix, complete -- *
1/2           cup  apple -- * * shredded
2   tablespoons  sugar
1/2      teaspoon  cinnamon

In medium bowl, combine rolled oats and water; let stand 5 minutes. Meanwhile, heat large
nonstick skillet or griddle to medium high heat (375F). Grease lightly with oil. Add remaining
ingredients to rolled oats mixture; stir just until all ingredients are moistened. (Batter will be thin).
For each pancake, pour 1/4 cup batter into hot skillet.
Cook 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface.
Continue to cook 1 to 1 1/2 minutes or until golden brown. Serve with syrup, if desired. 15 (4-inch)
pancakes; 5 servings

Note: use low-fat Bisquick if you prefer.
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Fluffy Polka-Dot Pancakes

1           cup  raisins
1      teaspoon  cinnamon
1/4           cup  sugar
3                eggs -- separated
1 3/4          cups  buttermilk
1      teaspoon  soda
1 1/2          cups  flour
1      teaspoon  baking powder
1      teaspoon  salt
3   tablespoons  butter or margarine -- melted

Plump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with
2 tablespoons of the sugar and toss with raisins; set aside. Beat egg whites to soft peaks; add
remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until
creamy. Stir in buttermilk and soda.

Sift flour, baking powder and salt and blend into buttermilk mixture. Stir in melted butter. Fold in
beaten egg whites. Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle;
bake, turning once.
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Bran Banana Bars

1           cup  all-purpose flour
1/4           cup  Big Chief golden brown sugar -- packed
1/2      teaspoon  baking soda
1      teaspoon  baking powder
1/4      teaspoon  salt
1 1/2     teaspoons  cinnamon
1           cup  bran flakes -- crushed
1           cup  skim milk
2                eggs
1                carrot -- shredded
1                ripe banana -- mashed
1/3           cup  chopped walnuts

Preheat oven to 375 degrees. Lightly grease 8 1/2" W 8 1/2" baking pan.

In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal.
Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients.
Bake for 25-35 minutes or until brown on top. Cut into 12 bars.
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Baked French Toast With Pineapple- Cheese Topping

PINNEAPPLE-CHEESE TOPPING
1/4           cup  canned, juice-packed pineapple -- crushed,undrained
4        ounces  light Neufchatel or light cream cheese -- softened and cubed
1/4      teaspoon  vanilla
FRENCH TOAST
3                extra-large egg whites
OR
1/2           cup  Egg Exchange
1 1/4           cup  nonfat or lowfat milk
2   Tablespoons  orange juice
1/4      teaspoon  ground cinnamon
6        slices  French bread -- (1-inch-thick)
Sifted confectioner's sugar

In blender container or food processor bowl (or use electric mixer), place the pineapple, cream
cheese and vanilla. Cover and process briefly so some chunks of pineapple remain. Cover and
refrigerate until needed. For French toast, in bowl whisk together egg whites, milk, orange juice
and cinnamon until well blended. If baking toast immediately, preheat oven to 425'F. Spray
15x l0 x 2-inch jelly-roll pan (or cookie sheet with sides) with aerosol cooking spray. Pour egg
mixture into pan. Arrange bread slices in egg mixture, turn to coat well on both sides.
(If preparing ahead, cover pans and refrigerate up to 12 hours before baking). If baking immediately,
let bread stand 5 minutes to soak up liquid. Bake 10 to 12 minutes, turning bread slices over halfway
through the baking time. To serve, arrange three slices bread on each plate; sprinkle with
confectioner's sugar. Top with a dollop of Pineapple-Cheese Topping. Serve with remaining topping.
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Any Fruit Coffee Cake

4           Cup  Fruit
1           Cup  Water
2    Tablespoon  Lemon juice
1 1/4           Cup  Sugar
1/3           Cup  Cornstarch
3           Cup  All-purpose flour
1           Cup  Sugar
1    Tablespoon  Baking powder
1      Teaspoon  Salt
1      Teaspoon  Ground cinnamon
1/4      Teaspoon  Mace
1           Cup  Butter
2                Eggs -- Slightly beaten
1           Cup  Milk
1      Teaspoon  Vanilla
1/2           Cup  Sugar
1/2           Cup  All-purpose flour
1/4           Cup  Butter
1/2           Cup  Walnuts -- Chopped

Preheat oven to 350 degrees.

In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until
fruit is tender. Stir in lemon juice. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture.
Cook and stir until thickened and bubbly. Cool. In a mixing bowl, stir together the 3 cups flour,
1 cup sugar, baking powder, salt, cinnamon, and mace. Cut in the 1 cup butter until mixture
resembles fine crumbs.

Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended. Spread half of the batter
into a greased 9x13 baking pan or two 8x8 baking pans. Spread the cooled fruit mixture over the batter.
Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.
Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse
crumbs. Stir in nuts.

Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the
two 8x8 pans, or until cake tests done. Cool.
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Jam-Filled French Toast

1/4           cup  cream cheese -- softened
2   tablespoons  powdered sugar
1/2      teaspoon  grated orange peel
8        slices  French bread -- 1/2-inch slices
8   tablespoons  jam (any flavor)
4                eggs
1/2           cup  whole milk
1/2      teaspoon  vanilla
Nonstick spray

Combine cream cheese, powdered sugar and orange peel. Spread evenly on 4 slices of French
bread. On each of the remaining slices, spread 2 teaspoons of jam. Make a "sandwich" from the
bread topped with the cream cheese mixture and the ones topped with jam.

Combine eggs, milk and vanilla. Lightly spray a skillet with nonstick spray; heat until hot. Dip
sandwiches into egg mixture (coat both sides). Cook in skillet until golden brown. Top with 2
teaspoons jam and serve.
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Turkey Sausage and Potato Frittata

1         Pound  Turkey Breakfast Sausage
1    Tablespoon  olive oil
2        Pounds  red potato -- cut into 1/4-inch
slices
1         Large  onion -- halved and cut into
1/4-inch slices
1/2      Teaspoon  salt -- or to taste, divided
1/2      Teaspoon  pepper -- or to taste, divided
2      Packages  frozen egg substitute -- defrosted
1    Tablespoon  chopped fresh parsley -- optional

In 11-inch non-stick, oven-proof skillet, over medium-high heat, saute turkey sausage 5 to 7
minutes or until turkey is no longer pink. Drain well, remove sausage and reserve, Wipe skillet
with paper towel. Add oil to skillet. Layer 1/2 of potato and 1/2 of the onion slices, sprinkling with
1/4 teaspoon each salt and pepper. Repeat with re- maining potato, onion, salt and pepper. Cover
skillet and cook vegetables 15 to 20 minutes or until vegetables are tender, gently stirring 1 to 2
times. Remove skillet from heat and cool 5 minutes. Carefully fold in cooked sausage, not breaking
potato slices. Pour egg substitute over turkey and potatoes. Bake, uncovered, at 325 degrees F. 30
to 35 minutes or until knife inserted in center comes out clean. Allow to set 5 minutes.
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Acapulco Baked Eggs

8         large  eggs
2   tablespoons  butter or margarine
6   tablespoons  milk
3/4      teaspoon  salt
1/4      teaspoon  pepper
2/3           cup  extra-sharp cheddar -- shred
1  4 ounces can  green chiles -- chopped
tomato sauce, ketchup
chili or taco sauce -- optional
tomatoes; sliced -- garnish

Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly.
Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs
begin to set. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several
times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until
of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.
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Plain Omelet with Potato and Onion

2         large  eggs
1/2      teaspoon  water
Salt
Black pepper
3   tablespoons  chopped onions -- sautied
1        medium  potato -- diced
1    tablespoon  clarified butter or oil
1    tablespoon  oil

Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet
heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the
potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet
heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet,
tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked
egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautied onions and
potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.
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Creamed Mushrooms on Toast with Hard-Boiled Eggs

1    tablespoon  butter
1/2         small  onion -- diced
3          cups  sliced mushrooms
3          cups  White Sauce - Medium -- favorite
1/8      teaspoon  salt
1/8      teaspoon  black pepper
3/4           cup  grated Parmesan cheese (optional)
4                eggs -- hard boiled
4        slices  bread -- toasted
1/8      teaspoon  paprika (optional)

Brown onions in butter and add mushroom slices; sauti until slightly tender. Prepare favorite
White Sauce, stir into mushrooms and onions. If using cheese, add it now. Add salt and pepper
to taste. Chop up egg whites into small dice and crumble yolks.

Make toast, cut into diagonals and lay on individual plates, slightly separated. Spoon equal
amounts of creamed mushrooms generously over toast and sprinkle egg whites on top, then
finely crumbled egg yolk. Sprinkle with paprika and serve immediately.
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Apple-Brie Cheese Omelet

1/2                apple
peel- core and thinly slice
2 1/2   tablespoons  butter -- divided
2                eggs
2     teaspoons  cream or milk
salt & pepper
2   tablespoons  diced brie cheese

Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp. cream or milk, and salt & pepper
until blended but not frothy. Melt 1 1/2 Tbsp. butter in omelette pan over high heat until foam begins
to recede but before beginning to color. Pour in egg mixture and prepare omelette, beating to lighten
but still allowing it to set on the bottom. Fill with sauteed apples and 2 Tbsp. diced Brie cheese cubes.
Fold or roll and slide out of pan onto a heated plate.
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Bacon And Cheese Breakfast Pizza

1             9  single-crust pastry
1/2         pound  bacon; cook -- crumble
8        ounces  swiss cheese -- shredded
4                eggs
12        ounces  sour cream
2   tablespoons  fresh parsley -- chopped

Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes. Sprinkle bacon and cheese evenly
over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to
25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.
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Blueberry Muffins

2          cups  all-purpose flour
1/2           cup  sugar
3     teaspoons  baking powder
1/2      teaspoon  salt
1           cup  milk
1                egg
4   tablespoons  butter, or margarine*
3/4           cup  fresh or frozen blueberries

Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper
baking cup liners; set aside. In a bowl, sift together flour, sugar, baking powder and salt; add frozen
blueberries, and make a well in the center. Pour the milk into a 2 cup glass measure and add egg and
butter; blend well. Pour liquid all at once into flour well. (This method allows you to mix the batter with
fewer strokes, avoiding overtiring.) Making 12 to 15 full circular strokes that scrape the bottom of bowl;
stir just until dry ingredients are moistened. Batter 'should' be lumpy. Fill each prepared muffin cup 2/3
full with batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins become soggy). Makes 12.
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Banana-Oatmeal Bread

1           cup  packed brown sugar
7   tablespoons  vegetable oil
2         large  egg whites
1         large  egg
1 1/3          cups  ripe banana -- (about 2 large)
mashed
1           cup  regular oats
1/2           cup  fat-free milk
2          cups  all-purpose flour
1    tablespoon  baking powder
1/2      teaspoon  baking soda
1/2      teaspoon  salt
1/2      teaspoon  ground cinnamon
Cooking spray

Preheat oven to 350:.

Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana,
oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level
with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to
sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool
10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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Banana Burrito

1             6  flour tortilla
1    tablespoon  creamy peanut butter
2     teaspoons  raspberry spread -- * see note
1      teaspoon  shredded coconut -- (otional)
1/2        medium  banana

* Use the red low calorie (8 calorie per spoon) raspberry spread.
Lay tortilla on flat surface; spread evenly with peanut butter and raspberry spread. Sprinkle with coconut,
if desired.  Place banana on edge of tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on
High 35 seconds.
This serving provides: 1 fat; 1 protein; 1 bread; 1 fruit; 20 optional calories. (Add 5 optional calories if
coconut is used.)
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Bacon 'n Eggs Crescent Sandwich

1          tube  refrigerated crescent rolls
1    tablespoon  onion -- chopped
4                cheddar cheese slices
1/2           cup  milk
1/2         pound  bacon
2                eggs

Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles
in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations.
Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over
bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake
for 30-35 minutes or until  golden brown and filling is set.
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Blueberry Buttermilk Muffins

2 1/2          cups  Flour
1 1/2     teaspoons  Baking powder
1/2      teaspoon  Soda
3/4           cup  Sugar
1/4      teaspoon  Salt
2                Eggs -- beaten
1           cup  Buttermilk
4        ounces  Butter
1 1/2          cups  Blueberries

Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has
been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing
quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake at 400F til golden brown,
for 20 -30 minutes.
Makes 24 muffins
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Banana Cinnamon French Toast

1         Large  Banana -- Ripe
2         Large  Eggs
1/2           Cup  Skim milk
1/2      Teaspoon  Cinnamon
4        Slices  Bread
3   Tablespoons  Margarine
1/2           Cup  Maple syrup -- Warmed

Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inchpan. Place bread in milk mixture
and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes. Melt butter in large,
heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.
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Caliente Cheese and Egg Brunch Dish

8                eggs
1      teaspoon  Tabasco sauce
1/2           cup  all-purpose flour
1      teaspoon  baking powder
1/4      teaspoon  salt
3          cups  shredded Monterey Jack cheese
1 1/2          cups  shredded Cheddar cheese
1/3           cup  minced green bell peppers
2   tablespoons  sliced black olives
2   tablespoons  chopped green chiles

Lightly grease a 9-inch square pan. Heat oven to 375 degrees. Combine eggs and Tabasco sauce in a
mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. Add flour, baking
powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. Pour into prepared
pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into
larger portions for serving with a spicy tomato sauce or salsa.
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Cinnamon Breakfast Cake

2           Cup  Flour
4   Tablespoons  Brown sugar
4     Teaspoons  Baking powder
4   Tablespoons  Shortening
1/2      Teaspoon  Salt
1                Egg -- Well beaten
1/4           Cup  Seedless raisins
1/2           Cup  Milk
2   Tablespoons  Sugar
1    Tablespoon  Butter -- Melted
1      Teaspoon  Cinnamon substitute

Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2
spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured
cake tin. Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in
hot oven (435 F) 20-25 minutes.
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Mexican Churros

2          cups  Canola oil
1           cup  water
1/2           cup  margarine
1/4      teaspoon  salt
1           cup  all-purpose flour
3                eggs
1/4           cup  sugar
1/4      teaspoon  ground cinnamon

Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over
low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs all at once and
continue beating until smooth. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees. Spoon the
dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips
of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on
each side. Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.
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Harvest Brunch Quiche

1  8 ounce pack  cream cheese -- softened
2                eggs -- beaten
1           cup  Monterey Jack cheese -- grated
2   tablespoons  (2 ounces) crumbled blue cheese
3        ounces  smoked salmon -- chopped
1           cup  chopped fresh asparagus -- blanched or frozen,
1/4           cup  red pepper -- diced
1    tablespoon  snipped fresh dill
OR
1/2      teaspoon  dried dillweed
Salt and fresh ground pepper -- to taste
6                Bays English Muffins -- split
18        slices  bacon -- uncooked

In food processor or mixer, beat cream cheese and eggs together until blended. Stir in cheeses,
salmon, asparagus, red pepper, dill, salt and pepper. Arrange muffin halves in a single layer on
foil-lined baking sheet. Spoon about 1/4 cup quiche mixture onto each.
Wrap each muffin half perimeter with 1-1/2 slices of bacon, securing ends with tooth picks. Bake
in a preheated 375 degree F oven 25 to 30 minutes or until top is lightly browned. Remove from
oven and let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh dill. Serve
warm or at room temperature.
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Easy Breakfast Parfait

1 1/3          cups  unsweetened applesauce
1           cup  pitted prunes (about 6 ounces)
1 1/2          cups  natural wheat and barley cereal
1          pint  plain nonfat yogurt
4                pitted prunes -- for garnish

Combine applesauce and 1 cup of prunes. For each serving, in a 9 to 10 ounce stemmed goblet,
layer 1/4 cup cereal, 1/4 cup yogurt, 1/2 cup applesauce-prune mixture and another 1/4 cup yogurt.
Top with 2 Tbsp. cereal and garnish with a prune. Serve immediately, or refrigerate up to 4 hours
before serving.
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Easy Potato Skillet

1/2           lb.  diced cooked ham
2   tablespoons  vegetable oil
5          cups  frozen O'Brien potatoes
1         Large  California Fresh Eggs
1/4           cup  canned diced green chiles

In a non-stick pan saute ham lightly. Add 2 Tablespoons oil and O'Brien potatoes and saute until
lightly browned, about 15 minutes. Break eggs into small bowl with chiles (if used) and mix lightly.
Add to skillet and cook, stirring until eggs are in soft curds. Increase heat to high; mix eggs and
potatoes together until heated through.

NOTES : While still frozen in the package, bang frozen potatoes on counter top to break up frozen
lumps and make cooking easier.
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Breakfast Raisin-Banana Tortilla Roll-Up

4                flour tortillas (8-inch)
1           cup  peanut butter
2        medium  bananas -- sliced
6   tablespoons  California raisins

For each sandwich, spread 1 side of 1 tortilla with 1/4 cup peanut butter. Cover with half of 1 sliced
banana and sprinkle with 1-1/2 tablespoons raisins. Roll tortilla up tightly; cut in half to serve. Repeat
to make 3 more sandwiches. Sandwiches can be made up to 12 hours in advance, wrapped tightly in
plastic wrap and refrigerated.
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Breakfast Apple Citrus Compote

2          cups  Granny Smith or Stayman apples -- peeled and sliced
1/2      teaspoon  cinnamon
2                navel oranges (about 2 medium) -- peeled and cut into
segments
1 1/2          cups  pitted prunes (about 9 ounces)
1 1/2          cups  orange juice
2                pink grapefruit -- peeled and cut into
segments
2   tablespoons  honey
1    tablespoon  lemon juice
Mint sprigs for garnish

In 2 to 3 quart saucepan combine apples, prunes and orange juice; bring  o boil, reduce heat and
simmer until  apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey,
juice and cinnamon.
Cool, cover and chill. Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into
serving dishes; garnish with mint sprigs.
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Cheddar Dill Scones

2 1/2          cups  all purpose flour
1           cup  Cheddar cheese -- shredded
1/4           cup  fresh parsley -- chopped
1    tablespoon  baking powder
2     teaspoons  dill weed
1/2      teaspoon  salt
3/4           cup  butter or margarine
2                eggs -- slightly beaten
1/2           cup  half and half

Preheat oven to 400. In medium bowl, combine all ingredients except butter, eggs and half and half.
Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a
lightly floured surface; knead until smooth (1 minute). Divide dough in half; roll each into an 8" circle.
Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned.
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Coffee Coffeecake With Espresso Glaze

-------CAKE-------
2           Cup  Flour
1      Teaspoon  Baking powder
1/2      teaspoon  Baking soda
1/4      teaspoon  Salt
3/4           Cup  Unsalted butter -- softened
1           Cup  Sugar
2         Large  Eggs
2      Teaspoon  Vanilla
1           Cup  Sour cream
2    Tablespoon  Instant espresso dissolved in....
1    Tablespoon  Hot water
----------GLAZE----------
3    Tablespoon  Strong brewed coffee
1 1/2      Teaspoon  Instant espresso powder
3/4           Cup  Confectioner's sugar

Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl with an electric
mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light
and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour
mixture alternately with the sour cream, beginning and ending with flour, and blending the batter
after each addition. Transfer about a third of the batter to another bowl and stir in the espresso
mixture, stirring until the batter is well combined.

Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee
batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it
evenly. Bake the cake in the middle of a preheated 350F oven for 55-60 minutes, or until it is golden
and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the
rack and let it cool completely.

In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has
dissolved. Sift the confectioners. sugar and add it, stirring until it is combined well. If necessary, add
more coffee to obtain a pourable consistency. Pour the glaze over the coffeecake and let the cake stand
for 10 minutes or until the glaze has set. Serve warm.
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Cinnamon Cocoa Breakfast Buns

DOUGH
1/2           cup  butter or margarine (1 stick) -- cut up
2         large  eggs
1/2           cup  cooked mashed potatoes
1/4           cup  milk
1/4           cup  water (70: to 80:F)
1      teaspoon  salt
3 1/4          cups  bread flour
1/2           cup  sugar
2     teaspoons  Fleischmann's. Bread Machine Yeast
FILLING
1    tablespoon  butter or margarine -- melted
1/4           cup  sugar
1    tablespoon  unsweetened cocoa
1/2      teaspoon  ground cinnamon
TOPPING
Powdered sugar

To make dough: Measure all dough ingredients into bread machine pan in the order suggested
by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.
To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead
in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1
tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly
on dough to within 1/2 inch of edges.

Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal
pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm,
draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly
sift powdered sugar over tops.
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Holiday Honey Doughnuts

1  1/4 ounce pa  active dried yeast
2   tablespoons  warm water (105 degrees  to 115 degrees F)
2   tablespoons  honey -- kosher
2          cups  flour
1/2      teaspoon  salt
2   tablespoons  butter -- softened
1                egg -- beaten
1/4           cup  milk
vegetable oil
HONEY NUT FILLING
1/4           cup  chopped dried apricots
1/4           cup  chopped apples
1/4           cup  chopped walnuts
2   tablespoons  honey -- kosher

Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture,
egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover
and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350 degrees F oil 2 to 3
minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper
towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.

Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons
honey and mix well. Makes 3/4 cup
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Nutritious Granola Mix

4          cups  rolled oats
1/2           cup  rye flakes -- * see note
1/2           cup  wheat flakes -- * see note
3/4           cup  wheat germ
1           cup  dried coconut
3/4           cup  sunflower seeds
1 1/2          cups  mixed nuts -- chopped
1/4           cup  sesame seeds -- dried and hulled
1/2           cup  dark brown sugar -- packed
3/4           cup  safflower oil -- or Canola
3/4           cup  water
1/4           cup  honey
1/4           cup  molasses
1/2      teaspoon  salt -- to taste
1      teaspoon  ground cinnamon
1 1/2     teaspoons  vanilla extract
2          cups  dried fruit -- **see note

Granola mix: In a large bowl, combine oats, rye, wheat, wheat germ, coconut, sunflower seeds, nuts
and sesame seeds. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey,
molasses, salt, vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.
Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients. Spread mixture
in two 13 W 9 W 2-inch pans or on 2 large cookie sheets with raised edges. Bake in preheated
300-degree oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer.
Cool on racks.

Stir in the dried fruit that has been chopped into bite-sized pieces. You can put this into containers and
keep in cool dry place for up to 6 months. Do not refrigerate. Yield: About 10 cups.

NOTES : ** Use a variety of dried fruits for interesting taste: raisins, dates, apricots, apples,
peaches, etc
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Strawberry Brie Bites

4                Bays English Muffins -- split
1/2           cup  strawberry preserves
1 1/2          cups  strawberries -- sliced
1/2         ounce  Brie cheese -- rind removed
1/2           cup  sliced almonds -- toasted

Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange
on foil-lined baking sheet. Spread preserves over muffins; top with strawberries. Thinly slice cheese;
cut into pieces to fit over each muffin third. Broil 4 to 5 inches from heat source 1 to 2 minutes or until
cheese is melted; sprinkle with almonds. Serve immediately.

NOTES : Brie bites may be prepared up to 30 minutes before broiling
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Cranberry Raisin Bread

2 2/3          cups  all-purpose flour
1    tablespoon  baking powder
1      teaspoon  baking soda
1      teaspoon  salt
1/4    tablespoon  pumpkin pie spice
1/2           cup  margarine
1/2           cup  brown sugar
1/2           cup  orange marmalade
3/4           cup  reduced-fat cottage cheese, small curd
2                eggs -- slightly beaten
Grated rind of 1 lemon
Grated rind or 1 orange
1/4           cup  orange juice
1/2           cup  golden raisins
1           cup  cranberries -- coarsely chopped

In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage
cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly. Add flour mixture and
stir until just moistened. Fold in raisins and cranberries. Pour into a 9"x 5"x 3" pan that has been
coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes;
remove from pan and cool on a rack.
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Filled Berlin Doughnuts (Bismarks)

1       package  Active Dry Yeast
OR
1    tablespoon  Bulk Active Dry Yeast
1/4           cup  Warm Water -- (110-115 Deg F)
1/2           cup  Sugar
1      teaspoon  Salt
1/3           cup  Butter OR Regular Margarine
1    tablespoon  Orange Juice
2     teaspoons  Rum Extract
1           cup  Milk -- scalded
Unbleached Flour -- up to 4 cups
2         large  Eggs -- well beaten
Fat For Deep Frying -- heated to 375
degrees F
Jam OR Jelly

Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs.
Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the
scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm.
When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add
about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the
remaining flour to make a SOFT dough (should be slightly sticky and light in weight). Turn the dough
out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic
(about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the
ball of dough.

Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading
lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to
1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed
paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45
minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as
many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3minutes
or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut,
when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a
few seconds over the fat before removing to absorbent paper toweling. Cool.

Cut a slit through the center in the side of each doughnut. Force about 1/2 teaspoon of jam or jelly into
the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam
into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar.
(Your choice.) Shake lightly to remove the excess sugar.
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