Apple Walnut Oatmeal

(This recipe yields 4 servings)

Ingredient

• 2 cups old-fashioned oatmeal (not instant)
• 1 cup low-fat milk
• 2 medium apples - cored and peeled and diced
• 1/2 cup crushed walnuts
• 2 Tablespoons maple syrup
• 1 teaspoon cinnamon

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Instruction

1. Cook oatmeal per package directions.
2. Stir in the apples pieces, 3/4 of the nuts, cinnamon and maple syrup.
3. Distribute oats among four bowls. Top with milk and remaining walnuts.

Breakfast pizza

Ingredient

• 6 eggs
• 1 lb. sausage or bacon (cooked and crumbled)
• 1 can of biscuits
• 8 oz. grated mozzarella cheese

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Instruction

1. Roll out biscuits together until very thin. Place on a pizza pan - making sure that the dough goes all the way to the edge of the pan. Beat eggs and pour over dough - being careful not to get any egg underneath the dough. Sprinkle meat over eggs. Salt and pepper to taste, then top with cheese. Bake until brown in 350 degree oven.

Fruit Salad~easy&tasty (Video)

Kedgeree by Jamie Oliver ~

This is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!

Original recipe yield:6 person

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Ingredients

• 2 large free-range or organic eggs
• 680g undyed smoked haddock fillets, pinboned
• 2 fresh bay leaves
• 170g long grain or basmati rice
• sea salt
• 110 pure butterghee
• a thumb-sized piece of fresh ginger, peeled and grated
• 1 medium onion or 1 bunch of spring onions, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 heaped tablespoons curry powder
• 1 tablespoon mustard seeds
• 2 tomatoes, deseeded and chopped
• juice of 2 lemons
• 2 good handfuls of fresh coriander, leaves picked and chopped
• 1 fresh red chilli, finely chopped
• a small pot of natural yoghurt

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Instruction

1. Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
2. Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
3. Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

Breakfast Cake

An easy cake for your breakfast ~~^^

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Ingredients

• 2 tablespoons Argo or Kingsfords Cornstarch
• 1 cup flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon, divided
• 1 egg
• 1/2 cup milk
• 1/2 cup corn syrup
• 3 tablespoons corn oil
• 1/4 cup granulated sugar

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Instructions

1. Sift together cornstarch, flour, baking powder, 1/2 teaspoon of cinnamon.
2. Add corn syrup, salt, and 1 teaspoon cinnamon.
3. Beat the egg and add it to the mixture along with the milk and corn oil.
4. Spread in a shallow greased pan and sprinkle with mix of granulated sugar and 1/2 teaspoon cinnamon.
5. Bake in a hot oven at 375 degrees until cooked through.
6. Serve warm.

Best Ever Muffins

"Start with this basic recipe, and add one of several different ingredients for a variety of different muffins."

Original recipe yield:1 dozen

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Ingredient

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil

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Instruction

1. Preheat oven to 400 degrees F (205 degrees C).
2. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
3. Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
4. Bake for 25 minutes, or until golde

Waffles I

"You can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. You may also use whole wheat flour for this recipe."


Original recipe yield:6 servings

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Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

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Instruction

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.