Breakfast

[Yvonne Belisle]

Snickerdoodle Mini-Muffins

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping:
1/3 cup Sugar
1 teaspoon Cinnamon
Batter:
1 1/2 cups Flour
1 cup Quick Cooking Oatmeal -- uncooked
1/2 cup Sugar
1 tablespoon Baking Powder
1 cup Milk
1 Egg -- slightly beaten
4 Tablespoons Butter or Margarine -- melted
1 teaspoon Vanilla

Preheat oven to 400 degrees F. Prepare 36 minimuffin pan cups or 12
standard muffin pan cups with nonstick cooking spray or paper liners.
First, prepare topping by combining sugar and cinnamon in small bowl and set
aside. Next, make batter by combining flour, oatmeal, sugar and baking
powder in a large bowl. Mix well. In a small bowl, combine milk, egg,
butter and vanilla. Blend well. Add to dry ingredients all at once. Stir
just until dry ingredients are moistened. Do not overmix. Fill muffin
cups two-thirds full. Sprinkle topping evenly over tops of muffins. Bake:
12 to 14 minutes for minimuffins and 18 to 22 for regular muffins, or until
light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove
from pan. Serve warm.

[Yvonne Belisle]

Instant Oatmeal ala-Home

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Breakfast
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Quick-Cooking Oats
Salt
8 Small sized Zip Baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in
a small bowl, and repeat procedure with an additional 1/2 cup oats. If
you're using a food processor, you can do the 1 cup of oats in one batch.
Put the following ingredients into each zip baggie: 1/4 cup un-powdered
oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight
container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let
stand for 2 minutes. For thicker oatmeal, use less water - for thinner
oatmeal, use more water.

Variations:

Apple-Cinnamon Oatmeal-
To each packet add 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped
dried apples.

Sweetened Oatmeal-
To each packet add 1 Tbsp. sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal-
To each packet add 1 Tbsp. brown sugar & 1/4 tsp. cinnamon

Oatmeal w/Raisins & Brown Sugar-
To each packet add 1 Tbsp. packed brown sugar and 1 Tbsp. raisins.

Health Nut Oatmeal-
To each packet add 2 Tbsp. any kind of wheat germ

Fruit & Cream Oatmeal-
To each packet add 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit

Fun Fruit Oatmeal-
To each packet, add 6 or 7 pieces of ‘fruit snack' type dehydrated fruit.

Confetti Oatmeal-
To each packet, add 1 tsp. decorative cake/cookie sprinkles.

S’More Oatmeal-
Add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate Chips to each
packet.

Cookies n Cream Oatmeal-
Add 1 crushed Oreo cookie and 1 Tbsp. non-dairy coffee creamer to each
packet.

Exploding Oatmeal-
Add 1 tsp. sugar, and 1/2 tsp. ‘Pop Rocks’ candy to each packet. This one
is fun for celebration days, such as birthdays.

Bart-man Oatmeal-
Add 2 Tbsp. ‘Butterfinger B.B’s’ candies to each packet.

[Yvonne Belisle]

German Apple Pancakes

Ingredients

2 large cooking apples, such as Yellow Delicious or Granny Smith 1/4 cup
(1/2 stick) butter
1 cup all-purpose flour 1 cup milk
6 eggs 1 teaspoon vanilla extract
1/2 teaspoon salt Confectioners Sugar

Preparation

Preheat oven to 475F. Peel, core, and very thinly slice the apples; you
should have approx. 1 1/2 cups. Melt 2 tablespoons of the butter over
medium low heat in a small fry pan, and sauté the apples until they are
just tender, about 3 minutes. Keep warm while preparing the batter.
Place a 9 or 10 inch
cast-iron skillet or heavy ovenproof pan (I use a jelly roll pan) in the
oven to heat for at least 5 minutes-the pan has to be very hot for this
recipe to really work properly. When it is well heated, add the
remaining 2 tablespoons of butter to melt and put skillet back in the
oven; the butter should be very hot but not brown when you ass the
apples and butter. While the skillet is heating, place the flour, eggs,
milk, vanilla, and salt in bowl and beat with a rotary beater until
smooth. Remove the skillet from the oven, quickly arrange the warm
sautéed apple slices over the melted butter, and pour the batter evenly
over all. Bake for 15 minutes, reduce heat to F 375, and bake 10
minutes longer. The pancake will climb the sides of the pan. Sprinkle
with confectioners sugar, cut into wedges, and serve with maple syrup
and crisp bacon.

[Yvonne Belisle]

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