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. 

Fruit Clafoutis

2 1/2 c. fruit (berries, peaches, cherries, nectarines, plums...)
3 eggs
2-4 T sugar
1/2 c. flour
1/8 tsp salt
1 c. milk
2 tsp vanilla

Place fruit in bottom of greased 8x8 baking dish.  Blend rest of ingredients together and pour on top. Bake at 365 for 45 minutes.

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.

Buttermilk Syrup

taken from ohsweetbasil

• 1/2 cup unsalted butter (brown the butter for a delicious twist)
• 1 cup sugar
• 1 cup buttermilk
• 2 teaspoons vanilla
• 1 tablespoon Light karo syrup
• 1/2 teaspoon baking soda

• In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup. Heat until everything is well combined and bring to a boil. Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down. Stir for 30 seconds over the heat and serve immediately.

Whole Wheat Buttermilk Pancakes

taken from tasty kitchen 

-these really are so good.  Sometimes I don't use the full amount of butter and reduce it to a couple tablespoons and they still turn out great.  I'll sub regular or brown sugar for the honey sometimes or leave it out all together and they're still great.    

4 cups Stone Ground Whole Wheat Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
4-½ cups Buttermilk (I'll add some milk if I don't have this much buttermilk)
½ cups Melted Butter
¼ cups Honey
4 whole Eggs

In a large bowl, combine all dry ingredients, making a well in the center.  In a small bowl, beat buttermilk, melted butter, honey and eggs. Pour wet ingredients into dry mixture and beat thoroughly. Make sure you are vigorous and you may even take a spatula around the edges to make sure you have no flour clumps. If you need to, you can add more flour or buttermilk to get the right consistency.

Pour the batter onto a hot griddle and do your thing. Just pour a pancake sized amount of batter onto the griddle and cook the bottom side until lightly browned, then flip and do the same on the other side. This makes about 25 pancakes, depending on how big you make them

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.

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

Sweet Potato Biscuits

2 c. roasted, mashed sweet potatoes
1/2 c. butter melted
1/2 c. brown sugar (could reduce...1/2 c. makes for a sweeter biscuit)
2/3 c. buttermilk
2 c. flour
1 T baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp ground white pepper (optional)
1/4 tsp grated nutmeg

To roast, rinse and dry the potato and roast at 375 degrees for about 45 minutes or until very soft.  peel and mash while still warm.  place in mixing bowl and add melted butter, brown sugar and buttermilk.  mix well. 
In another bowl, sift together the rest of the ingredients.  Add to the potato mixture and stir to combine.  Don't overmix.  The dough should be quite tacky.  you may either drop biscuits onto a prepared sheet pan or lightly pat out and cut.  Add flour as needed to be able to work the dough. 
Bake at 375 for about 20 minutes. 

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)

Homemade Bagels #1

from John D. Lee
 
4 c. bread flour (I used 1/2 whole wheat and 1/2 AP)
1 T sugar
1 1/2 tsp salt
1 T oil
2 tsp instant yeast
1 1/4 - 1 1/2 c. warm water

Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.

Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. (I kneaded in the Bosch for about 6 minutes)


Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Pre heat your oven to 425.

Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.

Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done! (don't have to flip if you don't want to)

Let them cool for at least 20 minutes

* Add raisins and cinnamon towards the end of kneading for cinnamon/raisin bagels
 

Pumpkin Pancakes #2

1 c. whole wheat flour
3/4 c. unbleached white flour
1 T baking powder
1/2 salt
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1 c. pumpkin (or pureed winter squash)
1 tsp vanilla
2 c. milk
3 T canola oil

Stir together all the dry ingredients into a medium size bowl.  In another bowl, beat eggs with the pumpkin and vanilla.  Beat in milk and oil until smooth.  Add to flour mixture.  Cook as usual. 

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

Chunky Crunchy Granola

from Simply in Season

3 c. rolled oats
1 c. whole wheat flour
1/4 c. brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
(can also add coconut if desired)
mix together in a large bowl. Make a well in the center

1/4 c. oil
1/4 c. honey
1/4 c. milk
Pour into the well. mix thoroughly, making sure all loose flour has been incorporated (add another T milk if necessary). Spread in a 9x13 inch pan and bake in preheated oven at 300 degrees, stirring every 10 minutes, until light brown, 50-60 minutes. Mix in dried fruit and/or coconut. Store in airtight container up to a week. Also freezes well.