Overnight Coffee Cake

2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar
2/3 c. butter
2 beaten eggs
1 c. yogurt, buttermilk, sour milk, or sour cream

Cut butter in into dry ingredients. Add liquids and stir until blended. Pour into a 9x13 greased pan. Cover and refrigerate

Crumb topping:
1/4 c. brown sugar
1/2 c. flour
1/2 c. nuts
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Combine all ingredients and sprinkle over the top before baking. Bake at 350 degrees for 30 min. or until toothpick inserted comes out clean.

Raspberry Coffee Cake

This is a favorite from Light 'n Tasty. I often make it for Christmas.

1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds

GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.

Spoon two-thirds of the batter into a greases 8-in. round baking pan (I use a springform pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.

Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.

Pumpkin Pancakes

Amy posted about this recipe on her blog and the original is a Martha Stewart. It's AMAZING! Best pancakes we've ever had.

1 1/4 c. flour
2 Tb. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/8 tsp. nutmeg (I just grate some fresh in)
pinch of cloves
1 c. milk
6 Tb. pumpkin
2 Tb. melted butter
1 egg

Combine dry ingredients in mixing bowl. Combine wet ingredients in separate bowl or measuring cup. Pour wet into dry and stir or whisk to combine. Makes 6-10 pancakes.

Granola

This didn't get as crispy as I would like but the flavor is really good!

9 cups rolled oats
1 1/2 cups wheat bran (or wheat germ or oat bran)
1 c. coconut
1 c. sunflower seeds
1 c. chopped almonds
1 c. chopped pecans
1 c. chopped walnuts
1/2 c. ground flax seed
1 1/2 teaspoons salt
1/3 cup maple syrup
1 cup honey
1 cup canola oil
1 Tablespoon ground cinnamon
1 Tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

Combine the oats, wheat bran, cocunut, flax, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake in the preheated oven until crispy and toasted, about 30 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

Egg & Potato Scramble

This is my original recipe when I had an abundance of eggs and some leftover ham.

2-3 Tb. butter
2 c. shredded potato
1/2 c. ham, bacon, or sausage
6 eggs
1/4 c. milk, half & half, or cream
1 tsp. salt
1/4 - 1/2 tsp. fresh ground pepper
1/2 c. shredded cheese (I like sharp cheddar)

Melt butter in skillet. Add potatoes and cook for 3-5 minutes until tender; add meat and cook 1-2 minute longer. Combine eggs, milk, salt, & pepper. Pour egg mixture into skillet and scramble with potato & meat. When mostly cooked, add cheese and finish scrambling.
Serves 4

Variations:
1) Add fresh herbs with egg mixture.
2) Omit meat.
3) Add onion with the potato.
4) Do a breakfast bowl - split a biscuit in half, put egg potato scramble on top (omit meat), and finish with sausage gravy.

Tomato & Asparagus Salad

This is excellent served with brunch. It's very pretty and fresh.

1 bunch asparagus, blanched and cut in 1/2 in. pieces
2 c. tomatoes, cut into bite size pieces (cherry, yellow, roma - whatever you have)

2 oz. olive oil
1 oz. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper

Combine asparagus & tomatoes in bowl. Mix dressing ingredients together and pour over vegetables. Gently toss and allow to marinate 1-2 hours before serving.

Serves 4

Hashbrown Casserole

Originally from allrecipes.com - changed very slightly.

1 (30 oz.) package frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 sm.-med. finely chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Sharp Cheddar cheese


Preheat oven to 350 degrees F. Spray one 9x13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese and pour into prepared pan or dish. Bake uncovered for 35 minutes or until lightly browned and bubbly.

Serves 8

Blueberry Muffins

1 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. vanilla
1 beaten egg
3/4 c. milk
1/4 c. canola oil
1 tsp. lemon peel, finely shredded
1 c. blueberries, fresh or frozen

In a med. bowl combine flours, sugar, baking powder, cinnamon, and salt. Make a well in center of dry mixture; set aside. In another mixing bowl combine egg, milk, vanilla and oil. Add mixture all at once to the dry mixture - stir just until moistened. Fold in blueberries and lemon peel - do not overmix. Spoon batter into greased or lined muffin pan filling 2/3 full. Bake at 400 degrees F for 20 min. until golden. Makes 10-12 muffins.

Whole Grain Waffles

I found this on allrecipes.com and thought it looked delicious and healthy!

2 eggs, beaten
1 3/4 cups skim milk
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt


In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.

Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Apple Ham Bake

This is from a TOH insert sent with one of their magazines.

3 med. tart apples, peeled & sliced
2 med. sweet potatoes, peeled & thinly sliced
3 c. cubed ham (fully cooked)
3 Tb. Brown sugar
½ tsp. salt
¼ tsp. pepper
¼ tsp. curry powder
2 Tb. Cornstarch
1/3 c. apple juice
1 c. pancake mix
1 c. milk
2 Tb. Butter
½ tsp. ground mustard

In lg. skillet, combine apples, sweet potatoes, ham, brown sugar, salt, pepper, and curry. Cook over medium heat until apples are crisp-tender; drain. Combine cornstarch and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is thickened.

Transfer to a greased 2 qt. baking dish. Cover and bake at 375 degrees for 10 min. or until sweet potatoes are tender. Meanwhile, in a bowl whisk together pancake mix, milk, butter, and mustard; pour over ham mixture. Bake, uncovered, for 25-30 min. or until puffed and golden brown.

8 servings

Cran-Orange Streusel Muffins

This is recipe is from Light & Tasty - Dec./Jan. '07. I changed a few things to make it work for us.

1/4 c. butter, softened
1/2 c. sugar
1 egg
1 c. milk
1/4 c. oil
1/2 tsp. vanilla extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen cranberries, chopped
2 1/2 tsp. grated orange peel

Streusel topping:
2 Tb. flour
2 Tb. brown sugar
1/4 tsp. cinnamon
2 Tb. cold butter

Beat butter and sugar until crumbly, about 2 min. Add egg; mix well. Beat in milk, oil, and vanilla. Combine the flour, baking powder, and salt. Stir into butter mixture just until moistened. Fold in cranberries and orange peel.

Fill greased muffin cups (or use papers) 3/4 full. Combine the topping ingredients and then cut in the butter. Sprinkle over batter.

Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 min.

Peach-Stuffed French Toast

I found this recipe in my newest Light and Tasty - I adapted it slightly for our taste.

1 loaf french bread, cut into 20 slices
1 can (15 oz.) sliced peaches, drained and chopped
¼ c. chopped pecans
6 eggs
1 ½ c. milk
3 Tb. Sugar
1 ¼ tsp. cinnamon, divided
1 tsp. vanilla extract
¼ c. flour
2 Tb. Brown sugar
2 Tb. Cold butter
syrup, opt.

Arrange ½ the bread in a greased 9x13 dish. Top with peaches, pecans, and remaining bread.
Combine eggs, milk, sugar, 1 tsp. cinnamon, and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 min. before baking. Bake, uncovered at 400 degrees for 20 min.
Combine the flour, brown sugar, and remaining cinnamon; cut in butter until crumbly. Sprinkle over french toast. Bake 5-10 min. longer or until a knife inserted near the center comes out clean. Serve with syrup if desired.

Egg Casserole

6 eggs
1 lb. sausage, bacon, OR ham
3 c. milk
8 oz. cheese
1 1/3 c. crushed crackers
1 tsp. mustard
pepper & salt*

Combine all ingredients. Pour into greased 9x13 pan. Bake at 350 degrees for 45 minutes - 1 hour until golden brown.

*May not need salt if using a salty meat.
**May be made night before and refrigerated.