Whole Wheat Waffles - Kelly N.

2 c whole wheat flour
1 t salt
1 T baking powder
1/4 c sugar
1/4 c powdered milk, non-instant
3 T ground flax seed
2 c water
1/4 c oil
2 eggs, separated

Mix dry ingredients. Mix in water, oil, and egg yolks. Beat eggs whites to a stiff peak. Gently fold in the beaten whites into the batter. The batter is light and fluffy and makes delicious waffles and pancakes.

Bread Pudding - Nancy T.

3 slices white family-size bread with crust
2 cups half-and-half
1 cup sugar
pinch salt
3 eggs, beaten well
1 teaspoon vanilla
3/4 stick butter

Melt butter in baking dish and add crumbled bread. (Bread can be torn into small pieces.) Add sugar to beaten eggs, add salt and vanilla and mix well. Add to bread and milk mixture and blend well.

Bake at 350 for 35-45 minutes, depending on stove. You want a lightly browned top.

Caramel Sauce

1/2 cup butter
1 cup light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Melt butter, sugar and salt. Bring to boil. Remove from heat and whisk in milk and vanilla. Mix well.

Apple-Cinnamon Scones - Meghan Schwanke

APPLE-CINNAMON SCONES

1/2 c flour

1/2 c whole wheat flour

1 1/2 t baking powder

1/2 t ground cinnamon

1/3 c oil

2 egg whites

2 T apple juice

2 T sugar substitute or honey

1 small apple , peeled and cored

1 c rolled oats

skim milk

In bowl, combine flours, baking powder, and cinnamon. Stir in oil. Chop apple. Stir apple and oats into flour mixture. Add egg whites, apple juice or milk and honey or sugar substitute. Mix well. Dough will be a bit sticky.

Spray baking sheet with nonstick coating. With floured hands, pat out dough onto baking sheet into about a 7-inch circle. Cut into12 wedges,separating the wedges leaving 1/4 inch between each. Brush with milk. Bake in a 400 F oven 10-12 minutes or until golden. Serve warm. Great for breakfast with skim milk. If you like, sprinkle with cinnamon sugar before baking.

Lime Zucchini Muffins - Jill Walker

From the Recipe Shoebox

The ingredients:

1/2 cup butter
1 cup sugar
2 eggs
1-2 tsp. lime or lemon zest*
2 Tbs. lime or lemon juice*
2 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 cups shredded zucchini

TOPPING:
1 Tbs. sugar
1/4 cup sliced almonds, slightly crushed

Cream butter and sugar. Beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well-greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325° for 18-20 minutes. Makes about 15 muffins.

Enjoy!

* I used orange zest and orange juice instead.

Pecan Pear Muffins - Jill Walker

3 c all-purpose flour

2 c sugar

2 t baking soda

1 t ground cinnamon

1/2 t salt

2 eggs

1 c canola oil

1 t vanilla

4 c chopped peeled ripe pears (about 6 medium)

1 c chopped pecans

Combine flour, sugar, baking soda, cinnamon and salt. In another bowl, combine eggs, oil and vanilla. Stir into dry ingredients until just combined. Fold in pears and pecans.

Fill paper-lined muffin cups two-thirds full. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 2 dozen

259 calories, 13 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein

Pear (or Apple) Puff Cake - Pear Farm

1/4 c butter
2 pears or apples, peeled & sliced
6 eggs
1 1/2 c milk
1 c flour
3 T sugar
1 t vanilla
1/2 t salt
1/2 t cinnamon
3 T brown sugar

Melt butter in pan. Put fruit over melted butter. Mix all but brown sugar in blender. When butter is sizzling, pour batter over. Sprinkle brown sugar over and bake @ 450° for 20 minutes.

Basic Crepes - Sunni West

Basic Crepes

3 eggs

1 1/2 c. flour

2 Tbsp. butter melted

1/8 tsp. salt

1 1/2 c. skim milk

In mixing bowl, combine eggs and salt, add flour alternately with milk, beating until smooth after each addition. Add butter and beat. Heat a round skillet over medium heat. Pour a bit of the batter in the middle of the skillet. Quickly lift skillet and turn to coat evenly in a very thin layer. Cook over heat until bottom is lightly brown, turn to other side for a few seconds. Crepes can be stored between wax paper in the fridge for up to three days.

Chili Egg Puff - Jeri Hazelton

10 eggs

1/2 C flour

1 tsp. baking powder

1/2 tsp. salt

2 cups cottage cheese

4 cups shredded Jack cheese (any cheese works)

1/3 C butter melted and cooled

1 can diced green chilies-can use 2 if you like chilies

Preheat oven to 350 degrees,

In medium bowl beat eggs until light and lemon colored.
Add flour, baking powder, salt, cottage cheese, Jack cheese and butter.

Blend until smooth.

Stir in chilies.

Pour mixture into buttered 9X13 pan. Bake for 35-40 minutes or until top is browned and center appears firm.

You can half this recipe and put it in an 8X8 pan for about 30 minutes.

You can also alter this recipe-leave the chilies out, add mushrooms, add basil, we've experimented and everything seems to taste good!

Colette's Oatmeal Cinnamon Waffles (LOVE THIS RECIPE) - Colette Hokanson

3 1/2 cups oats

3 cups milk or milk alternative

3 eggs

1/2 cup oil

1/4 cup honey

1 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

1 1/2 tsp baking soda

Add all ingredients to the blender. Blend until smooth. Allow to stand for 10 -15 minutes if possible to allow to thicken. I have to put a little butter on my waffle iron to prevent from sticking. Maybe it's just my waffle iron. You may not have to.

(Another good food storage recipe)

Colette's Whole Wheat Blender Pancakes (New and improved) - Colette Hokanson

2 cups milk or milk alternative

1 1/2 cups whole wheat kernels

(For best results, thicker fluffier pancakes, soak these together overnight)

Blend in blender for 3-4 minutes until smooth. If it gets too thick begin adding rest of ingredients while continuing to blend.

Add:
1/2 tsp salt

4 eggs

1/4 cup oil

1/4 cup honey

5 tsp baking powder

Blend and cook. Makes about 12 pancakes. We like to sprinkle with chocolate chips or blueberries. A great way to use your food storage.