Breakfast, Muffins, & Rolls

Streusel Coffee Cake
3/4 c. sugar
1/4 c. shortening
1 egg
1/2 c. milk
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. brown sugar
2 tbsp. flour
2 tsp. cinnamon
2 tbsp. butter, melted
Mix with beater first 3 ingredients; stir in milk. Sift and stir in flour, baking powder and salt.
STREUSEL MIX: Mix together brown sugar, 2 tablespoons flour, cinnamon and butter.
Spread 1/2 of coffee cake mix into 9" square pan. Sprinkle 1/2 of streusel mix over batter. Add remaining batter, top with remaining mix. Bake at 375 degrees for 25 to 35 minutes.
{Brenda McCandless}

Cinnamon Swirl Breakfast Cake

3 C flour
1 C sugar
4 tsp. baking powder
¼ tsp. salt
2 eggs
2 tsp. vanilla
1 ½ C milk
1 Cube butter melted
Mix dry ingredients together and add the remaining ingredients. Pour into 9 x 13 ungreased pan. Pour sauce* over cake and stripe the short way then swirl with end of spoon long ways.
*Sauce:
1 Cube butter – melted
2/3 C brown sugar
1 T flour
2 T cinnamon
Melt butter and stir the above ingredients in.
Bake 375° 25 min. Top with sweetened condensed milk. I just put it on the table cut it in pieces and let them put as much sweetened condensed milk on that they want.
{Karen Lee}

Sausage Souffle

1 lb. link sausage, cut into bite size pieces, browned.
8 slices white bread
2 C. grated sharp cheddar cheese
4 eggs, beaten
2 ¼ C milk
¾ tsp. dry mustard
1 can mushroom soup
½ C. milk
Cut crust from bread and break in bite-size pieces. Spread in bottom of 9x13 pan. Sprinkle cheese and sausage on top. Mix eggs, milk and mustard. Pour over and refrigerate over night. Next morning: Mix soup and ½ C milk and pour over. Bake at 300° degrees 1 ½ hours. Serve warm.
{Karen Lee}

Blueberry Lemon Muffins

Nonstick cooking spray
½ cup firmly packed light or dark brown sugar
4 TBL trans-fat-free soft tub margarine spread, chilled
1 cup lowfat lemon yogurt
1 cup blueberries
½ cup yellow squash puree
1 large egg
2 tsp pure lemon extract
1 tsp grated lemon zest
2 cups all-purpose flour
½ cup flaxseed meal
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
In a large bowl, beat sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not over mix the batter is suppose to be lumpy.
Divide the batter among the muffin cups. Bake until the tops of muffins are lightly browned and toothpick comes out clean when inserted into the center, 13-16 minutes. Turn the muffins out onto a rack to cool.
Store in a airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.
{Jill Aponte}

Blueberry Banana Buster & Orange Smoothies
Ingredients:

1 ½ cups frozen whole strawberries
1 banana
½ cup frozen blueberries
1 ½ cups lowfat milk
1 cup lowfat yogurt, strawberry or vanilla flavor
3 T. honey
7 ice cubes

Orange You Cute" Smoothie
Ingredients:
5 T. frozen orange juice concentrate
1 cup milk
2 bananas
1 cup lowfat yogurt, vanilla flavor
5 ice cubes
Blend together; makes four servings

French Toast Fruit Cups
Nonstick cooking spray
3 eggs
2 tablespoon milk
2 teaspoons cinnamon
Dash of vanilla extract, optional
Dash of fresh nutmeg, optional
8 slices white or wheat sandwich bread
1 pint fresh berries such as strawberries, blueberries, blackberries or raspberries
Whipped cream
Yields: 4-6 servings
Preparation
Preheat oven to 375ºF.
Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
In a medium-size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg.
Cut a slit in the corner of each slice of bread from the middle of the slice to the edge.
Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing.
Bake the French toast cups for 12-14 minutes, until they're light golden brown.
Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.
{Jill Aponte}

WHOLE WHEAT BREAD
7 cups of Whole Weat Flour (1 cup of wheat flour = 1 1/2 cup of white flour)
5 cups of warm water
2 TBL yeast
Mix 5-10 minutes
2 TBL salt
2/3 cup oil
2/3 cup sugar (you may subsitite honey)
6 more cups Flour
mix 5-6 minutes
Bake 350 degrees for 30 minutes
Recipe makes 4 loaves
{Wendy Ricks, Food Storage Class}

Whole Wheat Pancakes or Waffles
1 cup flour
1 tsp Baking powder
1/2 tsp salt
2TBL oil (for pancakes)
3TBL oil (for waffles)
1 egg
1 cup of water or milk
{Wendy Ricks, Food Storage Class}