Bagel French Toast

 4 1/2 large day old plain bagels

8 eggs

3 cups milk

1/4 c butter melted

1/2 c brown sugar

1/2 c maple syrup

2 tsp cinnamon

1 tsp vanilla

1/4 tap salt

Glaze:

3 oz cream cheese softened

3 T powdered sugar

1 T maple syrup

1-2 T milk

Coat a 9x13 pan with spray  cut bagels into bite sized pieces and place in baking dish.  In large bowl, whisk together eggs, milk, butter, brown sugar, vanilla and salt.  Pour mixture over bagels and press down gently to soak all pieces.  Cover and refrigerate overnight or at least 4 hours.  Bake at 350 degrees for 35-40 min or until custard has set in the middle  

While baking, make glaze by whisking all ingredients together until smooth  drizzle over finished casserole  

Baked French Toast

1 loaf crusty sourdough or french bread
8 eggs
2 c. whole milk
1/2 c. whipping cream
3/4 c. sugar
2 T vanilla

Topping
1/2 c. flour
1/2 c. brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter cut in pieces

Grease 9x13 pan with butter.  Tear bread into chunks (or cut into cubes) and evenly distribute in pan.  Mix together eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge several hours or overnight.  In separate bowl, mix topping ingredients until it resembles fine pebbles.  Store in a ziploc in the fridge. 
When you're ready to bake, preheat oven to 350.  Remove casserole from oven and sprinkle crumb mixture over the top.  Bake for 45 min for a softer, more bread pudding texture, 60 min for a more firm texture. 

Easy Banana Blueberry Muffins

taken and adapted slightly from geniuskitchen.com

3 large bananas
1/3 c. sugar
1 egg
1/4-1/3 c. melted butter
1 c. blueberries (or raspberries, etc.)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 c. flour

Mash bananas in bowl.  Add sugar and egg.  Add butter and blueberries.  Add dry ingredients and stir gently.  Pour into greased muffin tins.  Bake at 375 for 18-20 min. 

Buttermilk Quick Bread

taken from thekitchn.com

2 c. flour

1/2 c. sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 c. buttermilk

1 large egg

1/4 c. butter, or oil

Heat oven to 350.  Grease loaf pan.  Whisk together dry ingredients.  Melt butter if using.  Whisk it with buttermilk and egg.  Pour liquid ingredients over dry and mix until shaggy batter is formed.  Scrape into prepared pan and pat into corners.  Bake for 45-50 min.  Let cool in pan for 15 min.  

Variations:

sugar can be reduced to 1 T for savory loaves

half the flour can be substituted with alternative flour

Replace buttermilk with leftover whey from straining yogurt, yogurt, milk with a little lemon

use up to 1 1/2 c. fruits, nuts, cheese, or other ingredients

Use 1-3 T herbs or spices

Banana Bran Muffins

taken from melskitchencafe

2 T butter softened
1/3 c. applesauce
1/2 c. sugar
2 eggs
3 med bananas mashed
1/2 c. buttermilk
1 1/2 c. flour (I used 1/2 whole wheat)
1 1/2 tsp baking soda
1/2 tsp salt
4 cups bran flakes
1/2 c. chocolate chips

preheat oven to 350.  cream butter and sugar.  Add applesauce.  Add eggs, bananas and buttermilk and mix well.  Add rest of ingredients and mix until moistened.  Fill muffin cups 2/3 full.  Bake 16-18 min.  Makes 24.

Chocolate Banana Muffins

taken from sallysbakingaddiction.com & slightly adapted

3 large bananas
1/3 c. sugar
1 egg
1/3 c. applesauce
1/2 c. whole wheat flour
1/2 c. all purpose flour
1/2 c. cocoa
1/2 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1/2-1 c. chocolate chips (I just threw in a handful)

Mash bananas.  Add sugar, egg and applesauce.  Add dry ingredients and mix just until incorporated.  Bake at 375 for 18 min or until toothpick comes out clean.

Orange Banana Muffins

1 1/2 c. oats

1 c. whole wheat flour

1/4 c. brown sugar

1/2 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

1/3 c. craisins (opt)

1/2 c. plain yogurt

1/2 c. orange juice

2 mashed bananas

1 egg

2 T oil

1 tsp orange zest

Preheat oven to 400.  In bowl, combine oats, flour, sugar, baking powder and soda, cinnamon, salt and craisins.  Mix well.  In medium bowl, combine banana, yogurt, oj, egg, oil and zest.  Blend well.  Mix with dry ingredients and stir just until moistened.  Put in greased muffin tins and bake 15-18 min.  

Applesauce Carrot Muffins

slightly adapted from mel's kitchen cafe

1 1/2 c. whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
2 T butter melted
1/2 c. honey (I use WAY less..2-4 T)
1 egg lightly beated
1 tsp vanilla
1 c. unsweetened applesauce
3/4 c. finely shredded carrot

Preheat oven to 350.  Spray muffin tin.  Combine dry ingredients,  Add wet ingredients (don't overmix).  Bake 18-20 min.  Makes 12 muffins

Applesauce Muffins

from weelicious

1 1/2 c. wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c. unsweetened applesauce
1/2 c. buttermilk
1/2 c. honey (I used 1/4c.)
1 egg
1 tsp vanilla
1 c. peeled and chopped apple (1 large or 1 1/2 medium)

Preheat oven to 400.  Mix dry ingredients. Mix together wet ingredients and add to dry.  Fold in apples.  Bake for 20 min or mini muffins for 15.

Lunchbox Muffins

1 c. wheat flour
1 c. AP flour (I used 1/2 c. white, 1/4 c. wheat, 1/4 c. oat)
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 bananas
3 T honey or maple syrup or molasses
1/2 c. apple juice
2 tsp apple cider vinegar
1 1/2 c. grated zucchini or carrots or a mixture of both
1/2 c. raisins

Preheat oven to 350.  Combine dry ingredients and set aside.  In blender, blend bananas, honey, apple juice and vinegar until smooth.  Mix with dry ingredients.  Fold in zucchini and raisins.  Pour into prepared muffin tin and bake for 20 min.

Carrot-Raisin Muffins

1/2 c. raisins
1 1/2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 c. sugar
1/2 tsp salt
1 c. milk
1/4 c. oil
1 tsp vanilla
2 c. grated carrot

Preheat oven to 400.  Soak the raisins in a bowl of hot water.  Mix together dry ingredients.  Add milk, oil and vanilla and mix until just combined.  Fold in the carrots and raisins.  Fill sprayed muffin tin and make 18-22 min. 

Vegan Chocolate Zucchini Muffins

adapted from Oh She Glows

1 flax egg (1 T ground flax + 3 T water)
1 1/4 c. shredded zucchini (about 1 med)
1 1/4 c. soy or almond milk
2 tsp lemon juice or vinegar
3 T maple syrup
1 tsp vanilla
2 c. whole wheat flour
1/3 c. cocoa powder
1 T baking powder
1 tsp baking soda
1/2 tsp salt
1/4 c. sugar (sometimes I'll reduce to 2 T)
1/3 c. choc. chips

Preheat oven to 350.  Mix flax egg and set aside.  Mix milk with lemon juice and let sit.  Mix dry ingredients together.  Add wet ingredients and mix just until combined.  Fold in the shredded zucchini and chocolate chips.  Spoon into greased muffin tin and bake for 15-17 min. 

Classic Bran Muffins

1 1/2 c. wheat bran
1 c. buttermilk
1/3 c. applesauce
1 egg
1 banana mashed (or 1/4 c. sugar)
1/2 tsp vanilla
1 c. wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 c. frozen blueberries (optional)

Preheat oven to 375.  Mix wheat bran and buttermilk together and let sit 10 min.  Mix applesauce, egg, banana and vanilla and add to buttermilk/bran mixture.  Add the rest of the dry ingredients and mix just until blended.  Fold in blueberries and spoon into prepared muffin tin.  Bake 15-18 min.
Servings - 12
Calories - about 100

Pumpkin Apple Muffins

adapted from several recipes on allrecipes.com
1 1/4 c. flour
1 1/4 c. whole wheat flour
1 c. sugar (can do 1/2 brown and 1/2 white)
1 T cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
2 egs
1 can pumpkin
1/2 c. oil (or 1/4 c. oil, 1/4 c. applesauce)
2 c. finely chopped peeled apples (or grated apples)
Streusel: (optional)
1/4 c. sugar
2 T flour
1/2 tsp cinnamon
4 tsp butter

Combine dry ingredients.  In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened (will be thick!).  Fold in apples.  Fill muffin tin.  (I filled them pretty full and got 15 muffins).  If using streusel, combine sugar, flour and cinnamon in a small bowl and cut in butter until crumbly.  Sprinkle over muffins. 
Bake at 350 for 25 min.  (original recipe said 35 but mine were perfect at 25 min)

Kathie's Zucchini Muffins

Yield: 12 servings (serving size: 1 muffin)

4.75 ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon

1. Preheat oven to 400°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

CALORIES 145 ; FAT 3.1g (sat 0.4g,mono 1.6g,poly 0.9g); CHOLESTEROL 21mg; CALCIUM 58mg; CARBOHYDRATE 27.1g; SODIUM 154mg; PROTEIN 3.5g; FIBER 1.8g; IRON 1.1mg

Cooking Light, JUNE 2009

Zucchini Bread (light)

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

3 cups all-purpose flour (or 1/2 wheat 1/2 white)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute (or 2 eggs)
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar (or less)
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

CALORIES 150 (26% from fat); FAT 4.3g (sat 0.4g,mono 2g,poly 1.6g); IRON 1mg; CHOLESTEROL 9mg; CALCIUM 21mg; CARBOHYDRATE 25.3g; SODIUM 96mg; PROTEIN 2.7g; FIBER 0.6g

Cooking Light, JULY 2005

Marbled-Chocolate Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 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

Yield: 1 loaf, 16 slices (serving size: 1 slice)

CALORIES 183 (23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); IRON 1.1mg; CHOLESTEROL 8mg; CALCIUM 18mg; CARBOHYDRATE 33.4g; SODIUM 180mg; PROTEIN 3.1g; FIBER 1.3g

Cooking Light, SEPTEMBER 2003

Apple-Oat Muffins

The shredded apple adds moisture to the muffins. You'll find that the batter fills the muffin cups more than most recipes, but it shouldn't overflow in the oven.


2 cups shredded peeled McIntosh apple (about 3/4 pound)
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup fat-free milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8-ounce) carton plain low-fat yogurt
1 large egg
Cooking spray

Preheat oven to 400°.

Place apple on paper towels; squeeze until barely moist. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through cinnamon) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in apple.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.


Yield: 1 dozen (serving size: 1 muffin)

CALORIES 190 (19% from fat); FAT 3.9g (sat 0.9g,mono 1.1g,poly 1.5g); IRON 1.5mg; CHOLESTEROL 20mg; CALCIUM 96mg; CARBOHYDRATE 34.6g; SODIUM 238mg; PROTEIN 4.5g; FIBER 1.9g

Cooking Light, OCTOBER 2005

Fruit Bread Fingers

1/4 c oil, butter or margarine
1/2 c honey (can use WAY less)
1 egg
3/4 c. carrots or apples, grated (I've used zucchini too)
2 small bananas, mashed
2/3 c. self rising flour
1/2 c. raisins, cranberries or cherries (optional)
1 tsp lemon or orange zest

Preheat oven to 350
Cream oil with honey in a mixing bowl. Gradually beat in the egg. Mix in the carrots or apples, bananas, and flour. Add the raisins and zest. Add a little extra flour, if necessary, until a spoon stands upright in the mixture. Turn the mixture into a greased square cake pan and level the surface. Bake until golden brown, about 45 minutes.
Cool slightly, then cut into finger shaped slices. Cool completely in pan, then serve.

Homemade "Warm Delights" individual cakes

In a large coffee mug add,
1/3 cup cake mix
4 T milk
stir well
microwave on high 1 minute or so
you can use frosting or any toppings you like.