Extra from Volume 9#2

french toast casserole
Jenny B.

“My family has made this recipe for years! We all love it and this recipe is a common request for birthday breakfasts.”

2 tablespoons corn syrup
1 cup brown sugar
¼ cup butter
1 ½ pounds cinnamon raisin bread or regular white sandwich bread
6 eggs
2 cups milk
2 cups cream
1/3 cup sugar
1 tablespoon vanilla
½ teaspoon salt

In a sauce pan, combine the corn syrup, brown sugar, and butter; melt until smooth and bubbly. Spread on 13x9-inch glass baking dish. Overlap the bread on top of brown sugar mixture like dominos. In a large mixing bowl or blender, mix together the eggs, milk, cream, sugar, vanilla, and salt; pour over bread. Cover casserole and refrigerate overnight or for about eight hours. Bake at 350 for 40-45 minutes, then uncover and bake 10 minutes more or until bread is golden brown and puffy. Allow to stand for 10-15 minutes and serve with maple syrup. Makes 8 servings.


cereal cake
Elise M.
“This really isn’t cake. This is a family favorite. It works for all meals!”

6 cups oats
3 cups wheat flour
2 cups brown sugar
1 tablespoon baking soda
1 teaspoon salt
4 cups milk
2 tablespoons vinegar
¾ cup oil
2 teaspoons of your favorite extract

Mix very well and put in a greased 13x9-inch or 15x10-inch baking pan. Bake at 350° for 50-55 minutes. This is a very good, filling, healthy recipe. If you have a time-bake or delay on your oven you can make this the night before and it will be ready when you get up.


stuffed french toast
Sarah B.
“This is a breakfast recipe that we greatly enjoy. My dad makes this on the weekends. He usually substitutes peach or apricot jam for the orange marmalade.”

1 (8-ounce) package cream cheese
½ cup part-skim ricotta cheese
½ cup orange marmalade (or peach or apricot jam)
1 (16-ounce) loaf Vienna bread
4 eggs
1 cup milk
1 teaspoon vanilla
Grated nutmeg

Prepare Apricot and Orange Marmalade Sauce (recipe below). Preheat oven to 475°. Lightly grease baking sheet. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta and marmalade. Trim ends from bread; discard. Slice bread into 8 (1 ½ -inch thick) slices. Cut pocket in each bread slice by cutting through top crust and almost to the bottom, leaving sides of bread intact Carefully fill each pocket with about 3 tablespoons cream cheese mixture. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip one filled bread slice at a time into egg mixture; turn over and allow to soak up egg mixture. Place filled slices onto prepared baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over with spatula; sprinkle with nutmeg. Bake 3 to 5 minutes or until golden on bottom. Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade sauce. Makes 6 to 8 servings.


apricot and organge marmalade sauce
Sarah B.
1 tablespoon butter or margarine
1 ½ cups chopped peeled fresh apricots or peaches
1 cup orange marmalade (or apricot or peach jam)
½ teaspoon ground nutmeg

1: Melt butter in medium saucepan over medium-high heat. Add apricots; cook and stir 5
to 10 or until fork-tender.

2: Add marmalade and nutmeg; stir until marmalade is melted. Transfer mixer to food
processor; process until apricots are finely chopped. (You can skip this step if you like it
chunky.) Serve warm. Makes about 2 cups sauce.


applesauce oatmeal bake
Emily P.
2 cups uncooked oats
¼ cup sugar
1 teaspoon baking powder
1 ½ cups milk
½ cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
Cooking spray

Combine the first 3 ingredients in a medium bowl. Combine the rest of the ingredients in a separate bowl. At milk mixture to oat mixture; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm.

simple whole wheat muffins
Elizabeth A.
“Serving these muffins with jam is a delicious treat. You can also add chopped strawberries into the batter to make fresh strawberry muffins.”

2 cups whole wheat flour
½ cup sweetener (such as ¼ cup rapadura & ¼ cup xylitol)
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup milk
1/3 cup oil

In a large bowl, combine the dry ingredients together. In a small bowl, beat the wet ingredients and stir into dry ingredients until moistened. Fill paper-lined muffin cups until three-fourths full. Bake at 400° for 11 minutes or until toothpick comes out clean. Makes a dozen muffins.


almond crunch coffee cake
Elizabeth A.
“A recipe from some dear friends of ours, we love this healthful and scrumptious treat for breakfast!”

The evening beforehand, put the following ingredients in your blender and blend on high speed for 3 minutes:

1 cup plain vanilla yogurt
¼ cup melted butter
¾ cup honey
1 ½ cups uncooked brown rice

Let mixture sit in blender overnight. In the morning, to make the topping, mix these ingredients with a fork until crumbly:

2 tablespoons melted butter
2 tablespoons rapadura (or brown sugar)
½ cup uncooked rolled oats
½ cup sliced or ground almonds

Set topping aside. Add 2 eggs to the mixture in the blender and blend on highest speed for 1-3 minutes until smooth. Sift the following ingredients into the batter through a small strainer:

½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon

Blend thoroughly but briefly with a spatula. Pour batter into greased 13x9" baking dish and sprinkle topping evenly over top. Press topping slightly into the batter with a fork. Bake at 325° for about 30-40 minutes until knife comes clean out of the center.