Gingerbread with wheat germ.

I love a warm piece of gingerbread with applesauce on top. I also love cooking with wheat germ; it adds a crunch and a nutty taste that's just perfect. This recipe combines both of those things, and it's a perfect breakfast food or a healthy afternoon snack. You don't have to serve it warm with applesauce, but I think it's better that way.


Gingerbread


2 cups all-purpose flour
1/2 cup wheat germ
1/4 cup firmly packed brown sugar
4 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/2 cup molasses
1/3 cup unsweetened applesauce
1/4 cup olive oil
2 eggs


Heat oven to 350°F. Lightly oil 9' baking pan.

In large bowl, combine all dry ingredients; mix well. In medium bowl, combine milk, molasses, applesauce, oil and egg; mix well. Add to flour mixture, mixing just until dry ingredients are moistened. Pour into baking pan.

Bake 45 to 50 minutes or until wooden pick inserted in center comes out with a few moist crumbs sticking to it. Serve warm with additional applesauce.

Corned Beef Hash

Don't wrinkle your nose like that. This stuff is actually good. I like to shred the corned beef, not chop it, but you can chop it if you want. Use leftover baked potatoes from last night's dinner; if you don't have leftovers, nuke one in the microwave, poking it full of holes with a knife and turning it over halfway through the cooking time.


Corned Beef Hash



* 2 to 3 tablespoons butter or olive oil
* 2 cups cooked corned beef
* 3 cups cooked, chopped potatoes
* 1/2 cup chopped onion


Melt butter in a large skillet over medium-low heat. Add corned beef, potatoes, and minced onion; spread evenly in the skillet. Brown on one side; turn with a spatula and brown the other side. Continue turning until most of the meat and potatoes are well-browned. Sprinkle with salt and pepper, to taste. Serve with fried egg on top.

French Toast

This is an excellent, quick breakfast. I used day old or stale bread to make this, because this is exactly why this recipe was invented. French Toast

2 large eggs
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
4 slices of bread

In a shallow dish, beat together eggs, milk, sugar, vanilla and cinnamon until well blended.

Heat an oiled skillet over medium heat until just hot enough to sizzle a drop of water.

One slice at a time, dip bread in egg mixture on each side.

Place bread in hot pan, cook on both sides about 4 minutes or until golden brown, and no visible liquid egg remains.

Serve immediately. Syrup, fresh fruit slices, and powdered sugar sprinkled on top are especially good. I love this with strawberries.

Breakfast Sandwich

This wonderful grilled cheese and bacon sandwich has a lovely twist, and it's perfect for breakfast. You can leave out the walnuts if you like; often I add thin tomato slices or spinach leaves. Quick and easy, it tastes like you slaved over the stove.

Breakfast Grilled Cheese

3 large eggs,beaten
1/4 cup milk
2 tablespoons (1/4 stick) butter
8 thick slices egg bread
12 slices cheddar cheese
1/2 tablespoon chopped walnuts
4 slices of cooked bacon

1. In a shallow dish, combine the eggs and milk; mix well.
2. Melt the butter in a large skillet or griddle over low heat.
3. Dip 1 side of bread in the egg mixture, making sure it does not soak through to the other side. Place the bread slices coated side down in the skillet. Top each with 3 slices of cheese, walnuts and a sprinkle of bacon.
4. Place remaining 4 slices of bread coated side up over the cheese and bacon bits. Cook for 4 to 5 minutes per side, or until golden and the cheese is melted.

Baked eggs with roasted vegetables

This is one of my favorite brunch or breakfast recipes. It only takes about 20 minutes to cook, and it tastes great and seems as if you've spent a long time slaving over the stove. You can substitute skim milk for whole; there's not a huge taste difference. I usually use the skim, actually. I sometimes roast a tomato and some green pepper along with the mushrooms and potato, so feel free to add any kind of vegetable you want. Just remember, cut them small (1/4 inch pieces). You can also throw some bacon or ham pieces in there with the veggies when you serve it if you want. Get everything prepared in pans before you start cooking. Everything goes into the oven at the same time, and you only need to stir the vegetables once or twice, midway through cooking time. Eat with a nice whole grain toast, and it makes a perfect breakfast.


Baked eggs with roasted vegetables


Butter for greasing dish
10 large eggs
1 cup whole milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 and 1/2 cups any type cheese, coarsely grated
10 oz mushrooms, coarsely chopped (1/4-inch pieces)
1 large potato peeled and coarsely chopped (1/4-inch pieces)
2 - 3 green onions, thinly sliced
3 tablespoons olive oil

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, potato, green onion, olive oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a shallow baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 20 minutes.

Serve eggs with roasted vegetables spooned on top.

Breakfast Burrito

This is the quickest, easiest breakfast ever. Takes about 10 minutes, tops, and it tastes great. Substitute ham or sausage for bacon; add avocado or beans. Make them vegetarian by leaving off the meat. It's all good. Nutritious and delicious.

Breakfast Burrito

• 6 eggs
  
• 1/4 cup milk
• chopped onion, green pepper, tomato (optional)
  
• 1 tablespoon olive oil
• 6 slices cooked bacon
  
• 6 (8 inch) flour tortillas, warmed
• salsa
  

1. Beat eggs with milk. Heat oil in skillet. Cook eggs over low heat until set, stirring occasionally. When eggs are still wet, remove skillet from heat, 'cause they're done now, and you don't want them to be too dry.
   
2. Spoon about 1/4 cup eggs down the center of each tortilla. Add bacon slice and optional toppings. Spoon a little salsa on top. Roll up tightly and eat.
   

Fruit pancakes

I often make these pancakes with whatever fresh fruit is available. Peaches, strawberries, blueberries . . . I've even made them with blackberries. It's a great recipe, not too sweet, just sweet enough. We had pancakes at least once a week growing up, and I don't eat them that often now, but it's nice when I do. Quick, easy breakfast. Enjoy.

Fruit Pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1/4 cup any type fruit, chopped
  
• 1 1/4 cups milk
• 1 egg,beaten
• 3 tablespoons butter, melted

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix. Add fruit and mix lightly. The batter will have lumps in it; don't worry about them.
   
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.Pancakes are ready to flip over when bubbles form all over top of pancake and then burst.
   
3. Top with fresh sliced fruit and enjoy.
   

Banana Walnut Steel Cut Oatmeal

Steel Cut Oats are whole grain groats (the inner portion of the oat kernel) which have been cut into only two or three pieces. They are golden in color and resemble rice pieces.

Steel-cut oats are also known as coarse-cut oats, pinhead oats, Scotch oats, or Irish oats.

In comparison, the other main variety, rolled oats, are flake oats that have been steamed, rolled, re-steamed and toasted.

Because the steel-cut oats have less processing, they may be more nutritious than the more popular rolled oats.Steel-cut oats are also nuttier and retain a chewier texture than rolled oats.Like most whole grains, steel-cut oats take much longer to cook than pre-processed oats. You can use rolled oats to make this recipe, just adjust the cooking time and the amount of water. Cook rolled oats according to the package directions, then put the mashed banana, walnuts, vanilla, and salt in at the end. I prefer the steel cut oats, liking the nuttier taste and texture, but it's a matter of opinion, of course. I also like to use Caramelized Walnuts (Nueces Acarameladas)
in this recipe, because they are crisp, honey-sweet, and very flavorful, but you can use the regular ones if you prefer.

This doesn't take as long as it seems; you don't have to stand over the oats for the first 30 minutes. Put it on, drink your coffee; really, the only cooking time is the last 5 minutes. It's rich and nutritious and one of my favorite breakfasts.

Banana Walnut Oatmeal

1 cup steel cut oats
4 ¼ cups water
½ tsp salt
1 tsp vanilla
Handful of walnuts
1/2 cup mashed overripe bananas
Butter and brown sugar, for serving

Combine oats and water in medium saucepan and bring water to a boil over high heat, then reduce heat to medium. Cook 30 minutes. Add the salt, vanilla, walnuts, and mashed banana, stirring occasionally. Remove from the heat when the oatmeal has reached the consistency that you like (thinner or thicker); 5 minutes should yield an oatmeal of medium thickness. If you like yours very thick, continue cooking for an extra five minutes, until most of the liquid has been absorbed.

Top with butter and brown sugar. Enjoy. Serves 4.