These pancakes are so delicious, no one ever suspects they’re actually packed with fiber.

This particular recipe is enough to feed a large family.  We usually have enough left over to save some for quick breakfasts during the week.

Ingredients:

1 1/2 cups all-purpose whole wheat flour

3 1/2 tsp baking powder

3/4 tsp sea salt (regular is also fine)

1 Tbsp pure cane sugar (regular white is also fine)

1 1/4 cups low-fat milk

1 egg

3 Tbsp butter, melted

1 cup apricot puree*

1 tsp vanilla

1 dash of cinnamon

Directions:

I usually preheat my griddle on medium heat while I combine all the ingredients in a large bowl.  Don’t forget to lightly spray the griddle with cooking spray!  The griddle is at the perfect heat when a splash of water will dance on it before evaporating.

The batter will be a little thicker than traditional pancake batter.  Scoop the batter onto the griddle using a 1/4 cup scoop and a spatula to “smear” it into a flattish circle.

Brown on both sides and serve HOT or WARM.

We love warm 100% maple syrup over the top, although the taste is quite different from “traditional” syrup and may take a little getting used to.

Enjoy!

*If apricots aren’t in season, keep a jar or two of apricot baby food in the pantry.  We usually stock up on apricots from a local orchard near the end of the season and puree a few pounds to keep in the freezer.  A cup of watered down banana puree will also work in a pinch.

Related posts:

1. Peanut Butter Chocolate Chip Muffins
2. Zucchini Bread
3. Meat Sauce

It’s perfect for a holiday breakfast or a brunch with friends.  No plan something just so you have an excuse to make this.  If Saturday morning isn’t enough of an excuse.

Ingredients:

2 Packages Pillsbury Refrigerated Biscuits

1 Cup Butter, Melted

3/4 Cup Sugar

Grated Rind of 2 Oranges

Directions:

Grease a bundt (or round mold) pan.

Mix sugar and orange rind in the melted butter.

Dip each biscuit in the mixture and lay on it’s side (up & down) in the pan.

Bake at 400 degrees for 20 -25 minutes.

Turn upside down onto a dish.

Pull apart and enjoy!

Related posts:

1. Peach Pecan Coffee Cake
2. Peanut Butter Chocolate Chip Muffins
3. Booger Chicken

1/2 cup creamy peanut butter
16 slices brioche or any bread will do
4   large eggs, beaten
1/4 cup heavy cream
2  teaspoons pure vanilla extract
4  cup(s) cornflakes, finely crushed
4  tablespoon(s) unsalted butter
Confectioner’s sugar
4  cup(s) mixed berries

Directions
Preheat the oven to 250 degrees. Line a large baking sheet with wax paper. Spread 1 tablespoon of the peanut butter on each of 8 slices of bread and cover with the remaining 8 slices, making sandwiches.
In a pie plate, beat the eggs with the cream and vanilla. In another pie plate, spread the crushed cornflakes. Lightly soak the sandwiches in the egg mixture, then dredge in the cornflakes, pressing to help them adhere. Transfer the sandwiches to the baking sheet.
Melt 1 tablespoon of the butter in a very large skillet. Add 4 of the sandwiches (or as many as you can fit) and cook over moderate heat until crisp on the bottom, 2 to 3 minutes. Transfer the half-cooked sandwiches to the baking sheet. Add another tablespoon of the butter to the skillet, flip the sandwiches back into the skillet and cook until crisp on the bottom. Transfer to the baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining sandwiches. Dust finished toast with confectioner’s sugar. Top with berries.

Related posts:

1. French Toast Breakfast Sandwiches
2. Peanut Butter Chocolate Chip Muffins
3. Mom’s Chocolate Chip Cookies

The Night Before:

8 Slices of White Bread

2 Cups Shredded Cheddar Cheese

1 1/2 lbs. Browned Breakfast Sausage (not Maple Syrup flavored), cut up

4 eggs

2 1/2 Cups Milk

3/4 tsp. dry Mustard

Cut the bread into cubes and place it at the bottom of a 9×13 baking dish that has been coated with cooking spray. Top with cheese and then sausage.

Mix milk , eggs & mustard. Pour evenly over bread, cheese & sausage. Cover & refrigerate overnight.

In The Morning:

Preheat oven to 350 degrees.

Mix 1 Can Cream of Mushroom Soup & 1/2 Cup of Milk. Pour over casserole & bake for 1 1/2 hours or until hot & bubbly.

Serve with Mimosas & enjoy!

**I’m sure if you wanted to use low fat cheese & reduced fat cream of mushroom soup you could. It would certainly not be as good (in my opinion). The only concession I’ve ever made is to use turkey sausage instead of pork sausage. That’s Yummy. MMMMMM….

Related posts:

1. Asparagus Casserole
2. Marilou’s Casserole
3. French Toast Breakfast Sandwiches

Ingredients:

Bread:

• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 2 cups white sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped pecans

Yummy (optional) topping:

You need about equal parts (probably less than 1/4 c.):

• brown sugar
• white sugar
• flour
• 1 tsp cinnamon
• enough oil to make it crumbly and stick together when you press it in your fingers

Directions:

1. Preheat the oven to 325 degrees. Grease and flour either two 8×4 baking pans, twenty four muffin tins, or any combination (I made one 8×4 loaf and one set of 12 muffins).

2. In a large bowl, beat eggs well. Mix in oil, applesauce, and sugar. Stir in zucchini and vanilla. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, salt and pecans. Then stir into the egg mixture. Divide batter equally into prepared pans.

3. To make the topping, combine flour, brown sugar, white sugar and cinammon in a bowl (I used my already-used flour mixture bowl…less dishes=awesome). Pour in about a tablespoon of veg. oil. Mix with dry ingredients. Add more oil in small amounts until the mixture is crumbly- if you press it with your fingers, it should stick together in a clump. Sprinkle on top of your batter.

4. Place in the oven to bake. Muffins take 15-20 minutes or until a knife comes out dry. Bread loaves take about 60 minutes or until a knife comes out clean.

Enjoy!

Related posts:

1. Apple Bread
2. Banana Nut Bread
3. Nanny’s Apple Dumplings

Ingredients:

1 loaf fresh soft Italian bread (or any bread of your choice)
4-6 eggs
1 package Hillshire Farm deli sliced Honey Ham*
1 stick butter
Sliced cheese (of your choice)
Salt and Pepper
Whole Milk

Cooking directions:

In bowl, whisk eggs until smooth. Pour a small amount (about 1/8 cup or less) of milk (to make the eggs creamy) and whisk until well blended. Cut loaf into 1/2 to 1 inch slices. In non-stick pan or skillet, add one pat of butter on medium heat. Once butter is melted, reduce heat to medium. Using tongs, dip one slice of bread into eggs, coating each side. Transfer to hot pan and sprinkle with salt and pepper. Repeat with second slice of bread. Cook bread until eggs are done, careful not to burn, then turn. Once turned, top one slice with ham and cheese. Place second slice on top, cooked side down, and cook until cheese is melted, turning once. Repeat this process until you have made as many sandwiches as you want. Serve hot with fresh fruit and juice.

*Or any shaved ham of your choice.

Variations/tips: use cooked bacon slices or sausage patties instead of ham; use a combo of two meats, or all three. It’s even great with pepperoni! Any type of sliced cheese is good, use your favorite or experiment with different varieties. Just make sure to use one that melts quickly. Also good with a slice of tomato or spoon of salsa added before cheese is melted. The possibilities are endless!

Related posts:

1. Peanut Butter French Toast
2. Peanut Butter Chocolate Chip Muffins
3. Dark Chocolate Brownies

Apple Bread:

• Ingredients:
  1 cup of oil
  2 cups of sugar
  4 eggs
  3 cups of flour
  1 tsp of baking soda
  1 tsp of cinammon
  1/2 tsp of salt
  1 tsp of vanilla
  3 cups of apples, pealed and chopped

Directions:
1. Combine ingredients in the order listed.
2. Pour into 2 greased loaf pans
3. Bake for 1 hour and 20 minutes at 325 degrees.

Related posts:

1. Zucchini Bread
2. Banana Nut Bread
3. Nanny’s Apple Dumplings

Ingredients:

2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips

Directions:

Preheat oven to 375°. Line a muffin pan with 12 paper liners (or spray with non-stick spray).

In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.

In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

These are great for breakfast, since they’re not too peanut buttery or rich.    And if you want some extra peanut butter kick, I used those combo PB/chocolate chips.  Mmm Mm!

Related posts:

1. Peanut Butter French Toast
2. Dark Chocolate Brownies
3. Chocolate Chip Oatmeal Cookies

2	sticks unsalted butter (1/2 pound), softened but still firm
¾	cup light brown sugar
¾	cup granulated sugar
2	Eggs
1 ½	cup all-purpose flour cup almond meal
½	teaspoon table salt
½	teaspoon baking powder
¼	teaspoon ground cinnamon shake of nutmeg
3	Cups oats (I use 1 cup oat bran and 2 cups steel cut)
1 ½	Cups semisweet chocolate chips (Or one bag)

Instructions

Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Mix flours, salt, baking powder, cinnamon and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate chips. Form dough into 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack.

Adapted from Cooks Illustrated

Related posts:

1. Peanut Butter Chocolate Chip Muffins
2. Dark Chocolate Brownies
3. Chocolate Cake