Breakfast
Page 6
- 1 cup milk
- 6 eggs
- 1 1/2 tsp vanilla
- 3 tbsp. sugar
- 1/2 tsp. salt
- 16 slices white bread
- Whisk all ingredients (minus the bread) together in a mixing bowl.
- Put 1/4 of the mixture in a wide pan such as a pie pan.
- Dip each bread slice in mixture so both sides to coat in mixture. Let excess drip off.
- In a medium fry pan, place a small amount of butter so toast does not stick to the pan. Cook toast on one side until brown. Flip over and repeat on the other side.
Published: Sunday, July 3rd, 2011
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A frittata is another way to cook eggs besides just your ordinary omelet. You start the eggs on the stove top but they finish cooking in the oven.
Feel free to experiment with your veggies. This would be good with potatoes, peppers, onions, squash or many others. Go to a local farmers market and see what is in season.
- 5 large eggs
- 5 large egg whites
- salt and pepper
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 garlic clove, minced
- 4 oz. sliced mushrooms
- 1 small zucchini, sliced
- 8 oz. cherry tomatoes, halved
- 2 Tbsp fresh basil, minced
- 1/4 cup grated gruyere
- Preheat oven to 325
- Beat together eggs and egg whites until frothy. Add salt and pepper to taste.
- Heat oil and butter in oven safe non-stick skillet.
- Add garlic and cook about 2 minutes.
- Add mushroom and zucchini and cook until tender. about 5 minutes
- Lower heat and add tomato and basil. Make sure that veggies are evenly distributed in pan.
- Pour in eggs. Let eggs set about 4 minutes. Sprinkle with cheese.
- Place in oven about 20-25 minutes until frittata has puffed and is light brown in color
Published: Sunday, July 3rd, 2011
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Submitted by: Grandma Mc
These muffins are low-fat, cholesterol free and packed with carotenoids (the orange pigments in fruits and veggies that turn into vitamin A in your body). They are easy to make and perfect for a sweet treat or a twist on breakfast.
Serving Size: 2 mini-muffins - 2 grams fat, 91 calories, 1 gram protein, 0 mg cholesterol, 24 mg calcium, 161 mg sodium, 1 gram fiber
- 1 box devils food cake
- 1 15 oz. can pumpkin
- Spray muffin tins with non-stick cooking spray.
- In large bowl mix pumpkin and dry mix until all is moist.
- Fill each tin with about 2 Tbs of mixture.
- Bake 350 degrees for 10-17 minutes or until toothpick comes out clean.
- Remove from pan and place on wire rack.
- Optional: Dust with powdered sugar.
Published: Wednesday, June 22nd, 2011
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Great Grandma's recipe
- 1 large package dates, chopped
- 3/4 cup sugar
- 1 Tbsp margarine
- pinch of salt
- 3/4 cup hot water with 1 tsp soda
- 2 eggs
- 1/2 cup chopped walnuts
- 1 3/4 cup flour
- Preheat oven to 350.
- Combine ingredients as given.
- Pour into greased loaf pan.
- Bake at 325 degree for 1 hour.
Published: Saturday, May 21st, 2011
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