The first meal of the day is especially fun for dinner.
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons cinammon, ground
- 2 teaspoons ginger, ground
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 eggs
- 2/3 cup dark brown sugar, packed
- 1 cup canned pumpkin puree
- 1-1/4 cups milk
- 1/2 cup molasses
- 1/2 cup butter, melted, plus some for the iron
- syrup, whipped cream or fresh fruits, for topping
Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Brush the iron with a little melted butter and cook waffles. Serve with toppings of choice.
Whole Wheat Cinnamon WafflesThis waffle is our absolute favorite waffle and is filled with whole grain goodness. I make a double batch of these over the weekends and freeze them for a quick breakfast on school mornings. The cinnamon and vanilla in these add a surprising depth of flavor and the stick-to-your-ribs grains are the perfect way to start your day.View Recipe
- 1-3/4 cups whole-wheat white flour
- 1/4 cup wheat germ, toasted
- 1/3 cup instant nonfat dry milk powder
- 1 tablespoon cinnamon, ground
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3 tablespoons canola oil
- 2 teaspoons vanilla extract
- 2 cups milk
In a large bowl, combine the whole-wheat flour, unbleached flour, dry milk, cinnamon, baking powder, baking soda, wheat germ, and salt; mix well. In a medium bowl, mix the eggs, oil, milk, and vanilla. Pour over the dry ingredients. Coat your waffle iron with vegetable cooking spray and preheat. Pour 1/2 cup of the batter into the center of the hot waffle iron and cook until the batter stops steaming, about 6 minutes. Cooking time varies according to the they type of waffle iron you have. Repeat with remainder of the dough, applying the cooking spray between waffles. Serve warm with your favorite syrup or fruit preserves.
- 8 cups water
- 2 cups steel-cut oats
- 1/4 teaspoon salt
- chopped fruit, (optional)
Combine all ingredients in a 5-quart slow cooker and turn on low heat. Cover with lid and cook 8 hours. Fruit pieces can be added with the ingredients at the start or right before serving if you prefer (I wait and add them in the morning).
Broccoli and Cheddar Quiche
- 1 cup mushrooms, fresh, sliced
- 1 cup onions, chopped
- 1 cup broccoli
- 5 eggs
- 1/3 cup miracle whip calorie-wise dressing
- 1/3 cup milk
- 1 cup cheddar shredded cheese
- 1 frozen pie crust
Heat oven to 375 degrees F.
Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally.
Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
Bake 40 to 45 min. or until centre is set and top is golden brown. Let stand 10 min. before cutting to serve.
Serving Suggestion: To round out the meal, serve this easy-to-make recipe with a mixed green salad and a whole wheat roll. Special Extra: For extra colour, add 1/4 cup chopped roasted red peppers to filling before pouring into pie crust.
Bacon, Egg, and Toast Cups
- 3 teaspoons unsalted butter, melted
- 8 bread slices, white or whole-wheat
- 6 bacon slices
- 6 eggs, medium
- pinch salt
- pinch ground pepper
Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.
- 1-1/4 cups Whole Wheat Flour
- 2 tablespoons Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg
- 1 cup Buttermilk
- 8 tablespoons Pumpkin Puree
- Butter for Melting
- 1 Egg
Mix together dry ingredients
Whisk together buttermilk, pumpkin, 2 tablespoons melted butter and egg
Fold wet mixture into dry ingredients. Batter will be a little lumpy which is fine
Spoon about 1/4 cup batter into heated skillet with melted butter. Cook approx. 3 mins. per side. Serve with a butter slice, sprinkle over powdered sugar and top with a dab of butter. Yum. Let the holiday begin.