Growing up, it seemed my parents would be quite creative when preparing weekend breakfast. We always had plenty on the table, even when we had to scrimp to make ends meet. When we did not have a loaf of bread, my mom would use leftover hamburger or hot dog rolls, or whatever she was able to find which would toast under the broiler. Along with our favorite weekend broiled cinnamon toast, we often would have this along with our bacon, eggs and grits. Broiled Cheese toast is a favorite childhood memory for me. I hope your family will enjoy it too!
When I was a newlywed 15 years ago, I burned eggs every time I made them and the only way to get GOOD scrambled eggs was to go out for them. One day I saw a cooking show and it changed how I made eggs. Today my whole family loves this fluffy, delicious breakfast dish. My own mother who is a great cook extraordinaire loves these and when she just recently learned the secret was shocked at how simple it is. So without further ado, here is the recipe for Hotel Style Eggs
From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."
My kids have declared these "phenomenal!" The muffins are good in their own right but the spread gives them an incredible extra dimension. Please note, it is a cream cheese spread and not a sweet icing. The chocolate chips will not change form much. Perfect with a big, cold glass of milk or cup of coffee!
All the flavors of Autumn combined into one scrumptious bread. This tastes great with coffee or tea! I make this using Egg Beaters and unsweetened applesauce in place of half the oil to make it healthier. Prep time includes cooling time.
I played around with my family's No Bake Cookie recipe and produced a single portion of this cookie that I feel is healthy enough to eat as a meal. They’re still very good but are much healthier. I keep getting asked for the recipe, so I finally decided to measure out the exact portions and post the recipe. THIS RECIPE IS VERY FLEXIBLE! When I make them I NEVER measure out anything and I often add more or less of ingredients and they still taste great. I sometimes leave out the wheat germ and flax seeds and just add more oatmeal. I have made these replacing the sugar with about 3 tablespoons of honey. I have changed the recipe from 1 tsp. to 1 Tbsp. of cocoa powder.
A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes.
I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.
You'll think you hit the jackpot when you take a bite of these babies. Happily healthy with whole wheat flour and other nutritious goodies, put your money on these muffins for breakfast or as the perfect anytime snack. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Cathy Grant (Richmond, British Columbia), Marion Bueche (Gray, Saskatchewan) and Margaret J. Donner (Kitchner, Ontario). Prep time does not include time to grate carrots.
Everytime I make this bread, someone thinks its an old family secret and I have been told by many that it is the best banana bread ever. I originally found it in a magazine 10 years ago. The ginger adds a unique taste and the crunch topping is very yummy.