by jltitus on January 23, 2010
Breakfast… it’s the first meal of they day. Everyone says you should make sure to eat breakfast because it’s the most important meal of the day. When I was growing up breakfast was cold cereal and milk. I didn’t mind it at the time. I mean it was sugar after all.
Breakfast has always been a hard meal for me to make sure I eat. Often breakfast has been coffee, or a bit of yogurt or maybe a banana. Nothing spectacular or great, and nothing wholesome and filling. I’ve tried to make sure to eat breakfast and eat something good for me and filling. This recipe helps meet that goal.
Since I joined WeightWatchers earlier this year (I’ve since canceled my membership) I added several WW related blogs to my Google Reader. This recipe is one of those. I love the http://www.loserforlife.com website. She’s so good about sharing how her weight-loss journey is going and sharing recipes like crazy. I love LOVE this recipe for breakfast cookies. These things are filling and also healthy. There’s almost no sugar and there’s lots of bran. Make some this weekend and enjoy each morning in the coming week. I know I will be.
Banana Walnut Breakfast Cookies
½ cup whole wheat pastry flour
½ cup oat bran
¼ cup old fashioned rolled oats
2 tablespoons brown sugar, unpacked
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¼ teaspoon cinnamon
1 large banana, mashed (about 4.8 oz.)
1 egg, white
¼ cup unsweetened applesauce
1 teaspoon vanilla
¼ cup walnuts, chopped
Directions
In a large bowl, combine flour, bran, oats, sugar, baking powder, baking soda, salt and cinnamon.
In a smaller bowl, combine banana, egg white, applesauce and vanilla.
Add banana mixture to oat mixture and stir until fully incorporated. Stir in walnuts.
Line a cookie sheet with parchment paper. Using a 1/3 measuring cup, scoop batter and place mounds on lined cookie sheet.
Bake in a 350 degree oven for 8 minutes. Makes 5 big cookies.
Notes:
Nutritional Facts: Serving size: 1 cookie. 181 calories, 5 grams fat, 5.1 grams fiber and 5.7 grams protein.
Tagged as:
breakfast,
cookies,
oat bran,
whole wheat
by jltitus on September 13, 2008
Ingredients:
- ¾ cup milk
- 2 tablespoons butter, melted
- ¼ cup egg substitute
- 1 tablespoon white sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish.
In a large mixing bowl, beat together milk, butter and egg substitute. Add the sugar, then gradually beat the flour in.
Carefully stir in the baking powder and salt. Pour batter into prepared pan.
Bake in preheated oven for 30 minutes. Cut into 16 square servings
(Serves 16)
Tagged as:
bread,
breakfast,
quick bread
by jltitus on September 13, 2008
Ingredients:
- 1 loaf Raisin Bread
- 1 package cream cheese, (8 oz)
- 7 large eggs
- 3 cups milk
- 1 Tablespoon cinnamon
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- confectioners’ sugar
- Maple syrup
Directions:
Slice and cube bread in 1-inch cubes.
Cube cream cheese into small pieces and toss together in slightly greased 9 x 13-inch dish.
Mix eggs, milk, cinnamon and nutmeg together and pour over bread mixture.
Ensure that bread is completely covered.
Keep refrigerated overnight or at least 5 hours.
Bake in 350 ∞ oven for 40 to 45 minutes or until cake tester inserted into center comes out clean.
Serve with maple syrup and icing sugar.
(Serves –)
Tagged as:
breakfast,
french toast
by jltitus on September 12, 2008
Ingredients:
- 1 cup wheat, sprouted
- 6 eggs
- 1 medium Apples
- 3 tablespoons molasses
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup dry milk
- ¼ cup butter
- 3 tablespoons oil
- wheat germ
- soy flour
Directions:
(Serves –)
Tagged as:
apples,
breakfast,
pancakes,
quick bread
by jltitus on September 12, 2008
Ingredients:
- 1 cup Oats, Steel Cut
- 2 tablespoons Oil
- 2 tablespoons Agave Nectar
- 2 tablespoons Apples, dried and in chunks
- 2 tablespoons Currants
- 2 tablespoons Flax Seeds
- 1 dash Cinnamon
- 1 pinch Salt
Directions:
reheat oven to 325º F.
Mix oil, agave, and salt in a large bowl. Dump in remaining ingredients except for any dried fruit and stir until well coated. Spread out granola onto a parchment paper covered cookie sheet or baking dish and bake for 10 minutes.
Stir well and bake for another 10 minutes, until oats are slightly golden.
Add any dried fruit and allow to cool. Oats will get crispy as they cool, do don’t worry if they seem soft when they’re hot.
Apple, Currant and Flax Granola
*If you want to preserve all the nutrients of the flax seeds, add them to the granola after baking when it has cooled slightly. Baking them will destroy some of the good stuff.
I don’t need to tell you that you can add kind of nuts, dried fruits, or seeds to this you want, do I? So what are you doing, buying granola? Make it!
(Serves –)
Tagged as:
apples,
breakfast,
grains,
granola
by jltitus on September 12, 2008
Ingredients:
- ½ cup brown sugar
- ½ cup margarine
- 1 cup pecan halves, halved
- 2 cups Bisquick
- ½ cup water, cold
- 2 tablespoons margarine, soft
- ¼ cup brown sugar
- 1 cup apples, finely chopped
Directions:
Heat oven to 450′. Place 2 teaspoons brown sugar, 2 teaspoons margarine and 3 pecan halevs in each of 12 muffin cups. Place in oven until melted. Mix baking mix and water till soft dough forms. Beat vigourously 20 strokes. Gently smooth dough into a ball and knead 5 times. Roll into 15×9 rectangle. Spread with 2 Tablespoons margarine, srpinkle with 1/4 cup sugar and the apple. Roll tightly beginning with teh 16 inch side. Cut into 12 slices. Place cut side down in muffin cups. Bake 10 minutes. Immediately invert pan on serving plate. Leave pan over rolls a few minutes.
Yield:
"12 rolls"
(Serves –)
Tagged as:
apple,
bread,
breakfast,
carmel,
quick bread,
rolls
by jltitus on September 12, 2008
Ingredients:
- 5 cup flour
- ¼ cup sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shortening
- 1 ¼ package yeast
- 2 Tablespoon water, warm
- ½ cup butter, melted
- 2 cup buttermilk
Directions:
Sift dry ingredients together. Blend in dissolve yeast in warm water and let stand 5 minutes. Add to buttermilk. Add buttermilk-yeast mixture to flour mixture. Mix well. Turn out on board or pastry cloth. Roll or pat to desired thickness. Cut biscuits. Dip in melted margarine and place on a greased pan. Freeze on pan. Thaw out the night before. Bake at 450 ∞ for 12 minutes.
(Serves –)
Tagged as:
breakfast,
yeast bread
by jltitus on September 12, 2008
Ingredients:
- 1 cup butter, softened
- 1 cup walnuts, packed finely ground
- 1 teaspoon pure vanilla extract
- 1 cup Powdered Sugar
- pinch salt
- 2 cups flour, pus extra flour for rolling
- Powdered Sugar
Directions:
With an electric mixer, cream together the butter and ground walnuts. Beat in the vanilla. On low speed, slowly add the confectioners’ sugar, salt, and flour and beat until well blended. Scrape the dough onto a sheet of wax paper or plastic wrap, flatten, cover, and chill until firm, about 3 hours.
When you’re ready to bake the crescents, preheat the oven to 350° and lightly butter two baking sheets.
Divide the dough into two parts. Because this dough softens quickly as it warms, keep the part you’re not using in the refrigerator until you’re ready to roll it out. Roll each half of the dough between two pieces of wax paper into a 9 X 15-inch rectangle. Cut the rectangle into fifteen 3-inch squares and cut each square diagonally into two triangles. Roll and pinch each triangle into a crescent shape. Place each crescent on a baking sheet.
Bake the crescents for 10 to 15 minutes, until the edges are golden brown. Cool. Using a sieve, dust the crescents liberally with confections’ sugar. Store in a tightly covered container.
(Serves –)
If you like, instead of rolling out the dough, simply make ¾-inch balls and form them into crescents.
Tagged as:
bread,
breakfast
by jltitus on September 12, 2008
Ingredients:
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoon cinnamon
- ½ teaspoon baking powder
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups A-Z (any fruit or veggie from A-Z)
- 3 teaspoons vanilla
- 1 cup nuts
Directions:
Mix all ingredients together.
Put in 2 well greased loaf pans.
Bake at 325 ∞ for 1 hour.
(Serves –)
Tagged as:
bread,
breakfast,
quick bread
by jltitus on September 12, 2008
Ingredients:
- 3 lbs. French bread
- 4 ounces Almonds, dry-roasted; diced
- 8 ounces Cream cheese, softened
- ½ cup Raspberry preserves
- 24 Eggs
- 1 ½ quarts Milk
- 1 teaspoon almond extract
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- Butter
- Maple syrup
- powdered sugar
Directions:
Cut bread into 1-inch slices and cut a pocket into each side.
Combine almonds, cream cheese and preserves and stuff into bread pockets.
Beat together eggs, milk and flavorings.
Soak bread and sautÈ in butter until browned on both sides.
Serve 2-4 slices per person.
(Serves 2)
Tagged as:
breakfast,
french toast
