Apple-Oatmeal Breakfast Puddin' Cake

Apple-Oatmeal Breakfast Puddin' Cake
Recipe By : Weight Watchers Magazine, September/October 1997
Serving Size : 8

1 1/4 cups regular oats
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup skim milk
1/2 cup applesauce
1 teaspoon vanilla extract
1 1/2 cups chopped peeled cooking apples -- divided --about 1 pound
nonstick cooking spray
1 tablespoon brown sugar
1 1/4 cups apple juice
1/4 cup sliced almonds

1 . Preheat oven to 350 F.

2. Process oats in a food processor until coarsely ground. Add next 3 ingredients; process until well blended.

3. Combine milk, applesauce, and vanilla; stir well. With processor on, slowly pour milk mixture through food chute; process until blended. Combine batter and 1 cup apple; stir well. Pour batter into a 9-inch pie plate coated with cooking spray. Sprinkle remaining 1/2 cup apple and 1 tablespoon brown sugar over batter; set aside.

4. Bring apple juice to a boil in a small saucepan; pour over batter (do not stir). Sprinkle with almonds. Bake at 350 F for 25 minutes or until golden.  Let stand 5 minutes before serving.

Yield: 8 servings.

Applesauce Wheat Blueberry Muffins

Applesauce Wheat Blueberry Muffins

1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt.

Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries.

 Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Darla Landau

Cinnamon Streusel Coffeecake

Cinnamon Streusel Coffeecake
Recipe By : Weight Watchers Magazine, Nov-Dec 1997
Serving Size : 18

1/4 cup chopped pecans
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/3 cup stick margarine -- softened
1 1/4 cups sugar
1 large egg
1 large egg white
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces vanilla low-fat yogurt
2/3 cup applesauce
2 teaspoons vanilla
nonstick cooking spray
2 teaspoons all-purpose flour
2/3 cup sifted powdered sugar
2 teaspoons skim milk
1 teaspoon vanilla

1. Combine first 3 ingredients; stir well, and set aside.

2. Cream margarine in a bowl; gradually add 1 1/4 cups sugar, beating at medium speed of a mixer until well blended. Add egg and egg white, 1 at a time, beating well after each addition. Combine 3 cups flour and next 3 ingredients in a bowl; stir well. Combine yogurt, applesauce, and 2 teaspoons vanilla in a bowl; stir well. Add flour mixture to creamed mixture alternately with yogurt mixture, beginning and ending with flour
mixture; beat well after each addition.

3. Coat a 12-cup Bundt pan with cooking spray, and lightly dust with 2 teaspoons flour. Pour half of batter into prepared pan, and sprinkle with pecan mixture. Pour remaining half of batter over pecan mixture. Cover and chill 8 to 24 hours (or bake in a preheated 350° oven for 40 minutes).

4. Preheat oven to 350°F.

5. Uncover coffeecake; bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto a wire rack. Let cool completely.

6. Combine powdered sugar, milk, and 1 teaspoon vanilla in a bowl; stir until well blended. Drizzle glaze over cooled cake.

Yield: 18 servings (serving size: 1 slice).

Note: If you don't have a Bundt pan, you can use a 13 x 9-inch baking dish. Prepare baking dish and layer batter as directed for Bundt pan. Bake at 350° for 35 minutes.

VARIATIONS:

Blueberry-Lemon Coffeecake:  Omit pecans, brown sugar, and cinnamon used for streusel. Add 2 teaspoons grated lemon rind to flour mixture. Use 1 (8-ounce) carton low-fat lemon yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1 teaspoon.  Toss 1 1/2 cups fresh or thawed and drained frozen blueberries with 2 tablespoons all-purpose flour, and stir into prepared batter. Pour batter into prepared Bundt pan, omitting streusel layer. Refrigerate and bake as directed in Cinnamon-Streusel Coffeecake. For glaze, omit skim milk and vanilla, and combine 2 1/2 teaspoons fresh lemon juice and powdered sugar.

Banana-Walnut Coffeecake:  Use 1/4 cup chopped walnuts instead of pecans in streusel. Substitute 3/4
cup mashed ripe bananas for applesauce. Decrease vanilla in batter to 1 teaspoon. Layer batter and streusel, refrigerate, bake, and glaze as directed in Cinnamon-Streusel Coffeecake.

Apple-Spice Coffeecake:  Omit pecans, brown sugar, and cinnamon used for streusel. Stir 3/4 teaspoon
ground cinnamon and 3/4 teaspoon ground allspice into flour mixture. Use 1 (8-ounce) carton fat-free apple pie à la mode yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1 teaspoon. Stir 1/2 cup raisins or dried currants into prepared batter. Pour batter into prepared pan omitting streusel layer. Refrigerate and bake as directed. For glaze, omit vanilla and use 1/2 teaspoon maple extract and 2 1/2 teaspoons milk.

Country Quiche

Country Quiche



3 eggs
1/2 c. biscuit mix
1/2 c. butter, melted
1 1/2 c. milk
1/4 t. salt
dash of pepper, freshly ground
1 c. swiss cheese, grated
1/2 c. smoked ham, cooked & cubed

Preheat oven to 350 degrees. Grease pie dish.

Place all ingredients except cheese and ham, in blender; blend well. Pour mixture in pan, and sprinkle ham & cheese on top. Press gently below surface with back of spoon. Bake for 45 min. Let stand 10 minutes before cutting.

Corned Beef Quiche

Corned Beef Quiche

Ingredients:

12 oz Corned Beef Finely diced
1 Unbaked Pie Shell
3/4 c Finely Diced Onion Sauteed
3/4 c Sliced Mushrooms Sauteed
1/2 c Swiss or Cheddar cheese Grated
4 lg Eggs
2 tbsp Flour
1 1/4 c Milk
1/4 tsp Nutmeg Grated
1/4 tsp Pepper Salt To Taste

Directions:

Layer onion, mushrooms, HEREFORD Corned Beef, and cheese in pastry shell. Beat eggs, flour, and milk together until well mixed; add seasonings. (Omit salt if cheddar cheese is used.) Pour mixture over ingredients in pie shell. Bake at 350 F (180 C) for 40 minutes or until knife inserted in center comes out clean. Serve hot or warm. (8 servings)

Broccoli Cheese Quiche

Broccoli Cheese Quiche


1 1/2 cups frozen chopped broccoli, thawed
1 1/2 cups cheddar cheese, grated
4 eggs
1 1/2 cups cream
1/4 tsp salt
dash pepper
dash nutmeg
nonstick spray

Spray pie plate or mini-muffin tins with nonstick spray. Preheat oven to 375 degrees F.
Arrange broccoli and cheese in pie plate or mini muffin tins. Beat together eggs, cream, and spices in a medium bowl. Pour the custard mixture over the broccoli and cheese.

Bake at 375 degrees F. for 35 to 40 minutes or until top is golden brown and a knife inserted 1 inch from the edge comes out clean. Let sit 5 minutes before slicing into thin wedges or removing from mini muffin tins.

To Freeze: You can either freeze the quiche unbaked in a zip lock bag or you can freeze that small baked quiches. I recommend flash freezing them on a cooking sheet until they are completely frozen and then tossing them in a Zip Lock bag.

http://groups.yahoo.com/group/a-little-bit-of_everything/

HEATH BRUNCH COFFEE CAKE

HEATH BRUNCH COFFEE CAKE

1 stick butter
2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 cup buttermilk
1 tbsp. soda
1 egg
1 tbsp. vanilla

Topping:
1 cup English Toffee bits
1/4 cup chopped pecans or walnuts

Blend the first 4 ingredients. Reserve 1/2 cup; set aside.
Add the remaining ingredients and blend well. Pour into a buttered and floured 9 x 13 pan.

Topping:
Before baking, combine with the reserved 1/2 cup and sprinkle over the top. Bake in a 350 degree oven for 30 minutes.

Barbara Bush's Mushroom Quiche

Barbara Bush's Mushroom Quiche


1 1/4 lbs. mushrooms, sliced
3 green onions, minced
1 clove garlic, minced
3 shallots, minced
3 T. butter
1 1/4 t. salt
1/4 t. black pepper
1 3/4 t. basil
1 3/4 t. oregano
3/4 t. marjoram
1/4 t. thyme
1/2 t. dry mustard
4 eggs
3/4 cup milk
1 unbaked 9 inch pastry shell

In large skillet over medium heat, saute mushrooms, green onion, garlic, and shallots in butter until vegetables are softened. Stir in seasonings and cook for 2 minutes or until liquid is evaporated. Remove
from heat and let stand for 5 minutes. Mix eggs with milk, beating well.
Stir in mushroom mixture. Pour into pastry shell. Bake at 375 for 35 to 45 minutes or until filling is puffed, slightly firm and lightly browned.

 Serves 6

A favorite of the former President
Source: I'll Cook When Pigs Fly