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Page 1: Bountiful Breakfasts – Vol. 1 Breakfasts.pdf · Granola Maple Syrup Oatmeal & Leftover Oatmeal Breakfast Bars & Brownies Oatmeal Raisin Muffins Oven Pancakes Peanut Butter Cookie
Page 2: Bountiful Breakfasts – Vol. 1 Breakfasts.pdf · Granola Maple Syrup Oatmeal & Leftover Oatmeal Breakfast Bars & Brownies Oatmeal Raisin Muffins Oven Pancakes Peanut Butter Cookie

Bountiful Breakfasts – Vol. 1The Homemaking Booklet SeriesBy: Sheri Graham

Published in the United States of America by:Graham Family MinistriesP. O. Box 826Moundridge, KS 67107Our Website: www.school4jesus.comEmail: [email protected]

Copyright 2008 by Sheri Graham.All rights reserved. Published May 2008.

No portion of this publication may be reproduced, stored in a retrieval system or transmitted byany means, electronic, mechanical, photocopy, recording, or otherwise, without expressedwritten permission of the publisher. Permission is granted for copies to be made for use withinyour own family.

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Introduction

This booklet is part of The Homemaking Booklet Series that I will be puttingtogether on various homemaking skills. These are things I want to pass on tomy daughters, so I decided it would be beneficial to put them in booklet form.Now YOU can enjoy them too! This booklet will deal with making “BountifulBreakfasts.”

Over the past several years I have been working on improving our diet. One ofthe first areas I started working on was our breakfast menu. For a long time ourbreakfasts mostly consisted of cold cereals. Once in a while I would venture outand make some muffins or something, but that was few and far between. Iknew this was an area that needed work and it has been fun to experiment andbegin incorporating some healthy (yummy!) recipes into our breakfast menu.

In this booklet I will be sharing all of the “healthy” breakfast recipes that I haveaccumulated so far. You will note that this is “Vol. 1”…that means that Ianticipate adding more volumes as I add more recipes to my collection! Thisbooklet will mostly consist of breakfast recipes that I have nicely formatted foryou to add to your own Recipe Book. Many, if not all, of these recipes can befound on my blog, The Nourishing Cookbook(http://nourishingcookbook.blogspot.com). However, I wanted to get thesein nice printable form for myself and for those that would like to have prettypages to add to their Recipe Books. For information on how you can makeyour own Recipe Book, go to The Nourishing Cookbook blog at the linkabove. I have provided a cover page and divider pages to get you started! Havefun!

The recipes are listed in alphabetical order and I intentionally did NOT use pagenumbers in this ebook. I wanted these pages to be pretty and not be clutteredwith page numbers and such.

So…let's dig right in and get ready to try some simply yummy breakfasts!Ready? Let's go!

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Prepare Healthy Breakfasts

Breakfast is the first meal of the day and should be hearty and healthy; however,

many times we choose to go the quick and easy route and feed our families

cold cereals, pop tarts, or other sugary foods. We used to only have cold cereal

for breakfasts, except on Saturdays and Sundays when we would fix pancakes or

something. Of course the kids loved the sugary cereals, but I knew that this was

an area that I needed to change. Store-bought cereals are full of sugar (most of

them), food colorings, and

preservatives -- NOT what my

children needed to start their

day.

So, I began working on finding

some healthy alternatives. I am

pleased to say that I now have a

nice variety of recipes that I fix for our breakfasts. The kids are enjoying the

change and I am much more content knowing that I am giving my family a

healthy breakfast to start their day.

To begin making a change in this area, choose one recipe at a time to

incorporate into your weekly breakfast menu. I have included some recipes

below that you can use to start with. Pick and choose what you think your

family will like. Once you have one recipe mastered, then add another one.

Before you know it, you will have a whole list of healthy breakfast recipes to fix!

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Recipe Index

Baked French ToastBaked OatmealBanana Chocolate Chip MuffinsBanana Chocolate Chip Snack CakesBest Cinnamon RollsBiscuits and GravyBiscuits for the FreezerBreakfast CookiesButter SpreadButtermilkButtermilk Pancakes & WafflesChocolate Vanilla Swirl MuffinsCream Cheese & WheyDutch BabiesFruit SmoothieGranolaMaple SyrupOatmeal & Leftover Oatmeal Breakfast Bars & BrowniesOatmeal Raisin MuffinsOven PancakesPeanut Butter Cookie OatmealPumpkin Chocolate Chip MuffinsPumpkin Chocolate Chip Muffins – 2 Stage ProcessScrambled Eggs & ToastHomemade Turkey SausageWhole Wheat Cinnamon Raisin BiscuitsYogurt – Using Powdered MilkYogurt – Using MilkYogurt and Fruit Parfaits

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BAKED FRENCH TOAST

THE NIGHT BEFORE:

10 slices of bread (use your homemade if you can!)1 1/2 cups milk4 eggs¼ cup honey¼ cup pure maple syrup1 teaspoon vanillacinnamon

Grease a 9 x 13 pan with butter. In a large bowl, mix all theabove ingredients together, except for the bread and cinnamon.Lay out 5 slices of bread in the greased pan. I put 4 slices down,2x2, then cut the 5th slice in half and put it on the end.

Pour one-half of the egg mixture on top of the bread, then sprinklesome cinnamon on top of that. Put the other 5 slices of bread ontop of the other bread (as explained above), pour the rest of theegg mixture on top of that, then sprinkle with more cinnamon.Cover the baking pan with plastic wrap and put it into therefrigerator until morning. The egg mixture will soak into thebread over night.

THE NEXT MORNING:

Preheat the oven to 350 degrees. Remove the plastic wrap fromthe pan, and bake it for 40-50 minutes or until the egg is cooked.

Serve with real butter and 100% pure maple syrup (or homemademaple syrup). We also like it with some cold applesauce on top.

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BAKED OATMEAL

The night before you plan on eating your Baked Oatmeal, mix upthe following ingredients in a plastic bowl and let it sit, covered,overnight:

3 cups quick or rolled oats½ cup coconut oil or butter, melted½ cup pure maple syrup1 teaspoon sea salt1 teaspoon cinnamon3 tablespoons whey or yogurt or lemon juice1 cup water

The next morning add the following ingredients and mix well:

3 eggs1 teaspoon vanilla1 teaspoon baking powder½ cup raisins (or other dried fruit)½ cup nuts, if desired

Pour mixture into a buttered 9x13 baking dish. Bake at 350degrees for 35-45 minutes or until done.

Note: Experiment with adding different dried fruits and nuts to theoat mixture before you put it in the pan. Be creative! Trycranberries, almonds, apricots, apples, pecans, etc. Have fun!

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BANANA CHOCOLATE CHIP MUFFINS

NOTE: I decided to try a banana variation to my Pumpkin Chocolate ChipMuffins....I made some this morning and they were a hit! I bet this recipecould even be used to make a nice banana cake as well!

The Day Before, mix up the following in a plastic bowl, cover with a lid orplastic wrap, and let sit out on the counter until the next morning. (I actuallystart these a whole 24 hours before I want to bake them. Allowing the flourto soak for 24 hours gives you the best nutritional benefit! So…get thissoaking the morning before you want them for breakfast.)

3 cups whole wheat flour1 cup buttermilk (can use homemade)1 cup honey1/2 cup butter, melted

The Next Morning: Add the following and mix well with a mixer until thebatter is smooth and the lumps of flour are gone:

4 eggs1 3/4 cups mashed bananas

Next, mix in the rest of the dry ingredients with the mixer:

2 teaspoons baking soda2 teaspoons baking powder1 teaspoon cinnamon1 teaspoon sea salt

Then stir in the chocolate chips:

2 cups chocolate chips

Put in greased muffin tins (see note below). Bake at 400 degrees for 18-20minutes.

Yield: 24 muffins

Note: I like to use the silicone (rubber-like) muffin pans. You don't have to grease thepans at all and the muffins pop right out! The muffins also bake very evenly and nice inthese pans.

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BANANA CHOCOLATE CHIP SNACK CAKES

3 eggs3 1/2 cups whole wheat flour1 cup mashed bananas2 cups milk1/2+ cups water3 tablespoons sucanat (or 1 1/2 tablespoons honey)6 tablespoons olive oil3 tablespoons baking powder1 teaspoon sea saltButter to grease griddle

Beat eggs in a large bowl. Add in the rest of the ingredients (except thebutter to grease the griddle) and mix well. You may need to add a bit morewater to make the batter not as thick.

Cook batter on hot griddle, making small-sized snack cakes the size of acookie. Sprinkle some chocolate chips on the top (before flipping to cookthe second side).

NOTE: This recipe makes a BUNCH of snack cakes! Put them either in therefrigerator or freezer (if you aren't going to eat them within a few days).Pull them out for snacks...pop them in the microwave to warm them and eatthem like a cookie...yummy! My kids loved these and they are much betterfor them than having a cookie for a snack. Enjoy!

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THE BEST CINNAMON ROLLS(From MOMYS Cookbook)

http://www.teachersbookshoppe.com/index.php?main_page=product_info&products_id=302

½ cup warm water (105-110 degrees)2 pkgs. Active dry yeast (or 2 scant tablespoons)2 tablespoons sugar1 3.5 oz. Pkg. Instant vanilla pudding (the key!)½ cup butter, melted2 eggs, beaten1 teaspoon salt8 cups all-purpose flour (or combination white/wheat)1 cup butter, melted (to be used when putting rolls together)

In a small bowl, combine water, yeast, and sugar. Stir untildissolved. Set aside. In a large bowl, make pudding mixaccording to package directions. Add butter, eggs and salt; mixwell. Add the yeast mixture; blend. Gradually add flour andknead until smooth, adding sprinkles of flour as needed to controlstickiness. Once the dough is no longer sticky and is soft andsilky feeling, the dough is ready. Place in a very large greasedbowl. Cover and let rise until double in bulk (about 1 hour).

Punch down. On a lightly floured surface, roll out toapproximately a 34x21 inch rectangle. Spread 1 cup of meltedbutter over surface.

FILLING: 2 cups brown sugar, firmly packed and 4 tsp.cinnamon. In a small bowl mix brown sugar and cinnamon (canadd raisins and nuts if desired). Sprinkle all over top of surface.Roll up very tightly. With a knife put a notch every two inches.

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With a string or dental floss, place under toll by notch and criss-cross over to cut roll (makes a nice clean cut). Place on greasedbaking pan, 2 inches apart (this allows room for the rolls to rise).Lightly press rolls down with your hands (just a LITTLE, it helps tohold them together better). Cover and let rise until double again.

Bake at 350 degrees for 15-20 minutes. Take them out whenthey are JUST starting to turn golden. DON'T OVER-BAKE!Frost warm rolls with Creamy Roll Frosting (See recipe on nextpage).

FREEZING: These rolls freeze very nicely. Make according todirections, freezing just before the baking part. When you areready to cook simply take them out and bake from frozen untildone.

Note: These rolls are VERY good! No, this is not one of thereally healthy recipes, but remember that homemade is betterthan store-bought. I included this recipe for those that like aspecial treat now and then. I know my kids LOVE when I makecinnamon rolls. I don’t do it very often, so it is really special whenI do.

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CINNAMON ROLL FROSTING

Add to the BOSCH bowl (or other heavy-duty mixer) equippedwith wire whips:

½ cup butter, softened¼ cup milk1 tsp. vanilla flavoring1 tsp. lemon juice4 cups powdered sugar

Place lid on your Bosch mixer so sugar will not fly out. If you areusing another mixer, then add the powdered sugar slowly!

Beat for 3 minutes on speed #3. (or on high)

Frost your warm cinnamon rolls or put in a container in therefrigerator until you are ready to use.

Note: This recipe makes quite a bit of frosting – enough for twopans. So if you don’t want as much frosting, just cut the recipe inhalf. The frosting can also be made ahead of time and put in therefrigerator. Just make sure you set it out ahead of time so it canwarm and soften a little before you want to use it.

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BISCUITS AND GRAVY

BISCUITS4 cups flour (any kind)5 teaspoons baking powder2 tablespoons sugar2 teaspoons salt¼ cup oil1 ½ cups milk

Sift dry ingredients together.Work in oil with pastry cutter. Add milk slowly as you mix. Doughwill be firm but not tough. Roll out ½ inch thick and cut. Bake at400 degrees for 20 minutes or until golden brown.

Note: You can use a heavy duty mixer (like a Bosch) to mix theseup!

Yield: Makes about 12 biscuits

~~~~~~~~~~~~~~~~~~~~~~~~~

GRAVY1 pound sausage (or whatever meat you want to use)¾ cup milk3 tablespoons flour¼ teaspoon salt1 dash pepper1 ½ - 2 cups milk

Brown or cook your meat first. Then in a small container put the ¾cup milk, flour, salt, and pepper. Put lid on and shake to mix. Addto pan of meat. Stir in additional milk (1 ½ - 2 cups). Cook overmedium heat, stirring constantly, until bubbly. Cook and stir 1-2minutes more.

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HOMEMADE BISCUITS FOR THE FREEZER

Put in your Bosch mixer in the following order:

1/2 cup oil4 teaspoons salt4 Tablespoons sugar10 teaspoons baking powder

Mix on Speed 1 until blended, then add:

2 cups milk4 cups flour

Mix on Speed 1 until blended, then add:

1 cup milk3 cups flour (use unbleached white flour OR combination ofwhite/wheat

Mix on Speed 1 and add up to one more cup of flour until dough is not toosticky, but not tough. Let mix thoroughly for a few minutes.

Divide dough into two balls and roll out to 1/2" thick on UNflouredcountertop (when I make these the dough just sticks slightly to mycountertop, but not using flour will help the biscuits to not get too dry). Cutand place on greased cookie sheet and *** bake at 400 degrees for 20minutes. ***If you don't want to bake them now, but want to freeze them forlater, see below!

TO STORE IN FREEZER: Place cut biscuits on greased cookie sheet andput in freezer until hard. Remove from cookie sheet and store in a Ziplockfreezer bag. TO BAKE: Place frozen biscuits on greased cookie sheet andbake at 400 degrees for about 25 minutes or until done.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

It is fun to make food ahead in the freezer. It saves so much time in mealpreparation and helps me a great deal in providing healthy meals for myfamily! Why not try this one! It is SO much cheaper than buying the ready-made frozen biscuits too!

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BLUEBERRY MUFFINS

5 cups flour8 teaspoons baking powder1 cup Butter, softened1 ½ cups sugar (or ¾ cup honey)2 ½ cups buttermilk1 egg, beaten2 cups frozen blueberriesCinnamon/sugar

Preheat the oven to 425 degrees. Grease two large muffin pans.Mix the flour and baking powder well. Cut in softened butter untilcrumbly. Add sugar (if using honey add it later). Toss in theblueberries.

In another bowl mix well the egg and buttermilk (add honey now ifusing it instead of sugar). Add it carefully to the dry mix and foldin, barely mixing the batter or it will get tough. Spoon into muffinpans. It will make 24 large muffins. Sprinkle with cinnamon sugarand bake 15-20 minutes.

Yield: 24 muffins

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BREAKFAST COOKIES

1/2 cup butter, melted1/2 cup honey1 egg1/2 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon baking soda1 teaspoon vanilla1/4 cup buttermilk1 1/3 cups whole wheat flour1 cup whole rolled oats1/2 cup chocolate chips1/2 cup raisins

Preheat oven to 350 degrees.

In a large bowl, mix butter, honey, eggs, salt, cinnamon, soda,vanilla and buttermilk until smooth. Stir in the whole wheat flourand rolled oats. Then stir in the chocolate chips and raisins.

Drop by heaping tablespoons onto cookie sheets. Bake at 350degrees for 15 minutes (shorten cooking time to about 10 minutesif you make smaller cookies..15 minutes is for very large cookies!I made smaller cookies and they only took about 10 minutes tobake). Let the cookies cool for a few minutes before removingthem from the cookie sheet. Completely cool cookies on wireracks.

Yield: Makes about 12-15 very large cookies.

Note: My kids LOVED these and couldn't believe we were having"cookies" for breakfast! They were good enough to have theleftovers for dessert/snack later in the day!

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BUTTER SPREAD

1 lb. (2 cups) butter, softened1 cup olive oil (use the mild or the taste will be too strong)1 tablespoon lecithin, liquid½ teaspoon sea salt1 400 IU Vitamin E (puncture with knife and squeeze Vit. E intoblender)

Blend all ingredients together in blender and put in a coveredcontainer and store in the refrigerator. Use in place of store-bought soft spreads!

Note: This butter spread will be rather hard, so you will need toset out for a bit before you use it. I usually set it out when I startmaking dinner if I know we will want it for the meal. By the timewe sit down to eat, it is softened up a bit and easily spreadable!

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HOMEMADE BUTTERMILK

Buttermilk is VERY easy to make yourself. It is so nice to have iton hand to use in my pancakes, breads, and other recipes… andit is good for you. Here is the recipe. All you need to makebuttermilk are the following two ingredients:

Milk (whole milk is best)¼ cup of buttermilk (homemade or store bought - this is yourstarter)

Put ¼ cup of store bought or homemade buttermilk into a 1 quartcanning jar, then fill the jar up with whole milk. Seal the jar andshake it well.

Put the jar somewhere where it will be a little warm, such as in adark kitchen cupboard, and leave it there for 12-24 hours. I like toput my quart jars in the oven with the light on over night. Bymorning they are usually set up. After 12-24 hours, it should beset up a bit. My buttermilk is always a lot thicker than the store-bought - almost like yogurt. That is fine, though. Shake the jar andplace it in the fridge. After it has cooled, you have buttermilk touse!

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BUTTERMILK PANCAKES/WAFFLES & HOMEMADE SYRUPUsing the 2-Stage Process

1 cup quick or rolled oats3 cups whole wheat flour3 cups buttermilk (can use homemade!)

3 eggs1 teaspoon sea salt1 ½ teaspoon baking soda1 ½ teaspoon baking powder3 tablespoons butter, melted (use 6 tablespoons for waffles)½ - 1 teaspoon cinnamon (optional)1 teaspoon vanilla (optional)Additional filtered water to desired consistency (about 1/2 cup forwaffles, more for pancakes to make a runnier batter)

THE AFTERNOON OR EVENING BEFORE:

The afternoon or evening before, in a plastic or glass bowl, mixtogether the oats, wheat flour, and buttermilk. Mix it up well andcover with a lid or plastic wrap. Let it sit on your counterovernight.

THE NEXT MORNING:

Add to the mixture all the other ingredients and mix it up well.Using a ½ cup measure, scoop batter and pour onto hot skillet orwaffle iron to cook. (You don’t need to grease the skillet or waffleiron!)

Note from Sheri: These are delicious! I would never know thatthese were 100% whole wheat, they are so soft and moist!

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CHOCOLATE VANILLA SWIRL MUFFINS

3 cups whole wheat flour1 cup honey1 1/3 cup buttermilk1/2 cup butter, melted3 eggs1 teaspoon vanilla1 teaspoon sea salt2 teaspoons baking powder4 teaspoons cocoa powder2 tablespoons honey

THE NIGHT BEFORE:In a large bowl, mix together the flour, honey, buttermilk, and butter. Mixwell, cover, and let sit out on counter overnight.

THE NEXT MORNING:Preheat oven to 400 degrees.

Add eggs, vanilla, sea salt, and baking powder. Mix with electric mixer untilsmooth.

Scoop out 1 cup of batter into a small bowl. Add the cocoa and 2tablespoons honey and mix it up good.

Prepare muffin tins by greasing or lining with papers (I like to use therubbery muffin pans so I don't have to grease the pans at all!).

Fill muffin tins about half full of plain batter (this should make about 21muffins). Add a little spoonful of the chocolate batter to the top of eachmuffin cup, dividing it up evenly. Using a knife, swirl the chocolate andvanilla batters in the muffin cups.

Bake at 400 degrees for about 15 minutes or until lightly browned.

Note: My kids loved these, although they said they would be even betterwith some chocolate chips in them! Enjoy!

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HOMEMADE CREAM CHEESE & WHEY

1 quart (4 cups) of plain Yogurt (not low fat or fat-free). This yogurt can bestore-bought or homemadeA small glass bowlA small strainer with a handle that can sit on top of the bowlSome potato sack or thin cotton dishtowelPlastic wrap

1. Place the strainer over the small glass bowl, and put the potato sackover the strainer.

2. Put the yogurt onto the potato sack that's in the strainer over the glassbowl.

3. Put some plastic wrap over the top of the yogurt to preventcontamination. Bring edges of cheesecloth or dishtowel over top of theedge of the strainer and let the extra lay on top of the plastic wrap. If youdon’t get these edges all brought up and inside of the strainer, then theywill drip whey all over your refrigerator! Then put the whole thing in therefrigerator.

4. Wait 24 hours, then remove the whole thing from the refrigerator. In theglass bowl will be some yellowish whey, and in the potato sack or dishtowelin the strainer will be cream cheese.

Basically, you separated the whey from the cream in the yogurt. Pour thewhey into a quart jar, put a lid on it, and store it in the refrigerator to beused as mentioned above. The cream cheese can be scooped out of thecheesecloth or dishtowel and placed in a small container in the refrigeratorto be used in recipes or as a spread.

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DUTCH BABIES

1/3 cup butter4 eggs1 cup milk1 cup whole wheat flourPure maple syrup (or homemade syrup)

Divide butter in half and place each half in a pie pan. Place pansin a 425 degree oven to melt the butter while the oven preheats.

Blend the eggs in a blender for 1 minute. Continue blending andgradually add milk. Then gradually add in flour and blend anotherminute.

Remove the pie pans from the oven and pour batter into pans,dividing evenly between the two.

Bake at 425 degrees for about 20-25 minutes or until puffy andlightly brown.

Serve warm with pure maple syrup (or homemade syrup). Wealso like applesauce on top instead of syrup. Enjoy!

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EGG MUFFINS

12 eggs½ teaspoon Spike Seasoning (or homemade Seasoning Mix)1 ½ cups cooked, diced meat (ham, Canadian bacon, sausage, etc.)2 cups shredded cheddar cheeseOther chopped vegetables (onions, green onions, mushrooms, spinach,etc.)

Preheat the oven to 375 degrees.

Use a 12-cup muffin tin or silicone muffin pan. If using the silicone pan,you will not need to line or spray the pan at all. You will need to place thesilicone pan on a cookie sheet, though, to avoid messes when filling andbaking! If using a muffin tin, line with 2 muffin papers in each cup andspray with nonstick spray.

In the bottom of the muffin cups, layer meat, cheese, and any othervegetables. You want the muffin cups to be at least ½ to ¾ full. Beat eggswill, then pour into each muffin cup until the cup is almost full.

Bake 25-30 minutes until muffins have risen above the rim of the muffincups and are slightly browned.

Yield: 12 egg muffins

Notes: These are excellent! You can also make up a batch and put themin the freezer. To use, thaw in the refrigerator and reheat in the microwave.

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FRUIT SMOOTHIE

Yield: 5 cups

1 whole banana, frozen1 cup strawberries, frozen2 cups milk1 cup ice¼ cup honey

Blend all ingredients in the blender until smooth. Serveimmediately.

Note from Sheri: Experiment with this recipe by using differentfruits, using yogurt instead of milk, etc. Smoothies are greatserved with toast or muffins for breakfast.

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HEALTHY GRANOLA

Mix the following ingredients together in a saucepan and bring toa boil:

1/2 cup butter1/2 cup honey1 tsp. vanilla1 Tbsp. molasses

In a large bowl, mix up the following dry ingredients:

4 1/2 cups rolled oats1/2 cup roasted sunflower seeds1 cup raisins (or other dried, chopped fruit)1/2 cup chopped nuts (use mixed nuts, almonds, pecans,etc.)1/4 cup milled flax seed (optional)1/2 cup dried coconut (optional)

Pour the hot syrup over the dry ingredients and mix well, untileverything is coated. Spread the mixture on a greased cookiesheet with sides. Bake at 350 degrees for 15-20 minutes or untilslightly browned. Allow granola to cool on pans. Once cool, breakup and store in an airtight container.

Note: This recipe makes a smaller batch for those that don't wantto make a bunch at a time. I double the recipe when I make it.Just spread it out onto two cookie sheets, then bake for 10minutes, switch racks, and bake for about 10 more minutes (so itcooks evenly)!

My family LOVES this granola! I love using the rolled oats insteadof quick oats. It makes such a difference! Another idea is to add afew chocolate chips and make a healthy snack mix for your kids!Enjoy!

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MAPLE SYRUP

4 cups white sugar (can use organic cane sugar or Sucanat)1 cup brown sugar or Sucanat2 cups water2 tsp. Maple flavoring2 tsp. vanilla

Mix the sugars and water in a sauce pan. Bring to a boil and turnto simmer for 5 minutes. Take off the burner and add flavorings.Stir. Let cool and store in a quart jar in the refrigerator. You canalso use old syrup bottles or ketchup bottles to store the syrup in.

Note from Sheri: The best option is to use pure maple syrup. Ifyou don’t mind the cost, then go for it. I did want to include ahomemade maple syrup recipe here, however, because I believethat making the syrup from scratch (even though it has sugar in it)is better for you than the store-bought stuff. I like this recipebecause it is a bit thicker than most other homemade syrups Ihave tried.

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OATMEAL

Oatmeal is a very simple, healthy, and filling breakfast! It is soeasy and quick to make too. Here is how to make it so you getthe most nutrition from it:

Before you go to bed, mix up the following in a plastic bowl,cover, and let sit out on the counterover night:

3 cups quick oats (*or rolled oats)4 ½ cups water1 teaspoon sea salt1 teaspoon cinnamon1 teaspoon vanilla½ cup pure maple syrup or honey½ cup brown sugar (optional, but makes a bit sweeter oatmeal)

The next morning, transfer this mixture to a pot and bring to aboil on the stove. Remove from the heat, cover and let sit for 5minutes. Serve. Add in raisins, nuts, milled flax seed, etc. asdesired.

*If you use rolled oats, you might need to increase the cookingtime.

Leftover Oatmeal Breakfast Bars & BrowniesClick on the link below to go to a wonderful recipe to make somebreakfast bars with leftover oatmeal! These are delicious! Youcan make the original recipe Julie has here, add 1 cup chocolatechips, or add 1/3 cup cocoa to make brownies. Yummy!http://www.oldpathsfamilyfarm.net/blog/2008/01/18/leftover-oatmeal-transformed/#comment-2069

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OATMEAL RAISIN MUFFINS

1 ½ cups milk2 cups raisins2 eggs½ cup butter, melted½ cup applesauce2 cups whole wheat flour2 cups quick oats2/3 cup honey (or sugar)2 tablespoons baking powder2 teaspoons salt1 teaspoon cinnamon

Heat oven to 400 degrees.

Grease bottom only of muffin cups. Beat milk, eggs, butter, andapplesauce. Stir in raisins. Stir in flour, honey or sugar, bakingpowder, salt, cinnamon, and quick oats.

Pour in muffin cups. Sprinkle with sugar if desired. Bake 18-20minutes.

Yield: Makes 24 muffins.

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OVEN PANCAKES

1/2 cup butter (this is plenty of butter – you could use less)6 eggs1 1/2 cups milk1 1/2 cups whole wheat flour1 teaspoon cinnamon1 teaspoon vanilla

Heat oven to 425 degrees. While the oven is heating, put butterinto a 9x13 baking dish and put in the oven to melt.

While that is heating and melting, beat the eggs, milk, flour,cinnamon, and vanilla in a large bowl until smooth. Once thebutter has melted, remove the pan from the oven. Pour the batterinto the pan. Once the oven is done preheating, bake for 15-20minutes.

To serve: Sprinkle with powdered sugar and serve with puremaple syrup (or homemade syrup). Applesauce is also good ontop in place of syrup! We would also pour a little orange juice overthe top with the powdered sugar and that was good too. Enjoy!

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PEANUT BUTTER COOKIE OATMEAL

3 cups filtered water1/2 cup whole wheat flour1/2 cup rolled oats1/3 cup organic cane sugar or Sucanat1 teaspoon molasses1/3 cup peanut butter (natural is best)1/2 teaspoon sea salt1/2 teaspoon vanilla

THE NIGHT BEFORE (**See Note below)In a large saucepan with lid, mix up the water, whole wheat flour,and oats. Put lid on and let sit on counter overnight.

THE NEXT MORNINGAdd the remaining ingredients and stir. Bring to a boil, thenreduce heat and stir continually for a few minutes to thicken.

Serve with milk and fruit for a yummy breakfast!

Note: My kids LOVED this. The only thing I would change wouldbe to double the recipe next time. This wasn't enough for my fivehungry children :).

** If you do not have the time or prefer to not soak the flour andoats, just put all the ingredients into your saucepan at once andproceed with the recipe.

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PUMPKIN CHOCOLATE CHIP MUFFINS

3 cups whole wheat flour (or all-purpose flour)2 teaspoons baking soda2 teaspoons baking powder1 teaspoon cinnamon1 teaspoon sea salt4 eggs1 cup honey (or 2 cups sugar)1 15-oz. Can pumpkin½ cup butter, melted1 cup applesauce2 cups chocolate chips

Mix (sift) flour, baking soda, baking powder, cinnamon, and seasalt. In a separate bowl mix eggs, honey (or sugar), pumpkin,melted butter, and applesauce. Combine wet and dry ingredients.When well mixed, add chocolate chips. Put in greased muffin tins(see note below). Bake at 400 degrees for 15-20 minutes.

Yield: 24 muffins. These muffins freeze well too!

Note: I like to use the silicone (rubber-like) muffin pans. Youdon't have to grease the pans at all and the muffins pop right out!The muffins also bake very evenly and nice in these pans.

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PUMPKIN CHOCOLATE CHIP MUFFINSUsing the 2-Stage Process

The Day Before, mix up the following in a plastic bowl, cover with a lid orplastic wrap, and let sit out on the counter untilthe next morning. (I actually start these a whole24 hours before I want to bake them. Allowingthe flour to soak for 24 hours gives you the bestnutritional benefit! So…get this soaking themorning before you want them for breakfast.)

3 cups whole wheat flour1 cup buttermilk (can use homemade)1 cup honey1/2 cup butter, melted

The Next Morning: Add the following and mix well with a mixer until thebatter is smooth and the lumps of flour are gone:

4 eggs1 15-oz. Can pumpkin

Next, mix in the rest of the dry ingredients with the mixer:

2 teaspoons baking soda2 teaspoons baking powder1 teaspoon cinnamon1 teaspoon sea salt

Then stir in the chocolate chips:

2 cups chocolate chips

Put in greased muffin tins (see note below). Bake at 400 degrees for 18-20minutes.

Yield: 24 muffins

Note: I like to use the silicone (rubber-like) muffin pans. You don't have togrease the pans at all and the muffins pop right out! The muffins also bakevery evenly and nice in these pans.

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SCRAMBLED EGGS & TOAST

EggsMilkSalt & PepperWhole Wheat BreadButter Spread (see recipe for homemade)Fruit or JuiceMilk to drink

Most everyone knows how to make scrambled eggs…I hope! Tomake, simply crack however many eggs you want to use (we useabout 2 per person) into a bowl. Add a little milk, and whip with awire whisk until blended. Pour into skillet, sprinkle with salt andpepper as desired, and cook on medium heat, stirring the eggsfrequently as they cook.

Serve with toast (and butter spread, jam, and/or honey), fresh orcanned fruit, and a glass of milk! Yummy!

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HOMEMADE TURKEY SAUSAGE

1 lb ground turkey1 teaspoon salt2 teaspoons sage1 teaspoon fennel seed1 teaspoon thyme1/4 teaspoon black pepper1/8 teaspoon cayenne pepper1/4 teaspoon garlic powder1/8 teaspoon ground cloves1/8 teaspoon nutmeg1/8 teaspoon allspice1 egg2 tablespoons butter, melted

Combine all ingredients and refrigerate overnight so the meat canabsorb the flavor of the spices.

Form into patties and cook as needed. Do not overcook or theywill dry out. Enjoy!

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WHOLE WHEAT CINNAMON RAISIN BISCUITS

2 cups whole wheat flour4 teaspoons baking powder1 teaspoon sea salt1 teaspoon cinnamon3/4 cup butter, softened1 cup milk1 cup raisinsIcing or glaze, optional

Preheat oven to 450 degrees.

You can use your Bosch mixer to mix these up or do it by hand! Mix theflour, baking powder, sea salt, and cinnamon in a large bowl. Cut in thebutter until crumbly. Add milk and mix well, then add raisins.

Drop by tablespoons onto a greased cookiesheet.

Bake at 450 degrees for about 10 minutes. Oncebiscuits have cooled slightly, frost or drizzle withglaze, and serve!

Yield: About 18 biscuits

Note: My family loved these for a special treat!

Icing Recipe2 tablespoons butter, melted1 1/4 cup powdered sugarwater

Mix the butter and powdered sugartogether, then add as much was asneeded to make frosting runny. Stiruntil all the lumps are gone. Drizzleover warm biscuits.

Frosting Recipe3 tablespoons butter, softened1 teaspoon cinnamon1 3/4 cups powdered sugar2-3 tablespoons milk

Mix butter, cinnamon, and powderedsugar together. Add milk and beat onHI with electric mixer for a minute orso until light and fluffy. Spread overslightly cooled biscuits.

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HOMEMADE YOGURT - USING POWDERED MILK

To make 1 quart:3 ¾ cups of warm water1 2/3 cups instant nonfat dry milk2 tablespoons store-bought, plain yogurt withactive yogurt cultures

To make 2 quarts:7 ½ cups of warm water3 1/3 cups instant nonfat dry milk4 tablespoons store-bought, plain yogurt withactive yogurt cultures

In a large pot combine the warm water and the dry milk powder. Stir until itis dissolved. Place your thermometer in the pot and heat the milk mixtureover medium low heat until it reaches 180 degrees. (Do not allow the milkto get any hotter than 180 degrees, as it will kill off the yogurt cultures.)Remove the pot from the stove and allow it to cool to 115 degrees. Oncethe milk has cooled, add the store-bought plain yogurt and stir well. Let themixture sit for a few minutes and stir again to make sure it is well dissolved.

Pour the mixture into a clean quart jar (or quart sized container). Get outyour small cooler and pour 3 quarts of hot tap water into the bottom of it.Set the quart jar with the yogurt in it down in the water in the cooler andcover with a dishcloth. Close the lid of the cooler and set your timer for 4hours. Do NOT disturb the yogurt during this 4 hours…and do NOT openthe cooler to check it. The warm water will keep the yogurt warm as itincubates (gets thick).

After 4 hours has passed, open the cooler and check the yogurt.IMPORTANT: DO NOT STIR THE YOGURT! I stirred my first batch and itall separated! You should be able to tell just by tipping the jar if the yogurthas firmed up. Every batch I have done has firmed up every time after 4hours. If it HAS firmed up, put a lid on the jar and put in your refrigerator tochill. It is then ready to use! If for some reason after 4 hours that the yogurthas not firmed up, replace the water in the cooler with 3 new quarts of hotwater, put your yogurt quart back in, cover, and close the cooler lid again.Check it after another hour or two. Once it has firmed up, then put a lid onthe jar and put in your refrigerator to chill. It is then ready to use!

The yogurt will keep 1-2 weeks in your refrigerator.

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HOMEMADE YOGURT - USING MILK

8 cups milk1/3 cup powdered milk (this is optional but will make athicker yogurt)1/4 cup pure maple syrup, optional for sweetenedyogurt1/2 cup starter yogurt

In a large pot combine the milk and the powdered milk. Stir until it isdissolved. Place your thermometer in the pot and heat the milk mixtureover medium low heat until it reaches 180 degrees. (Do not allow the milkto get any hotter than 180 degrees, as it will kill off the yogurt cultures.)Remove the pot from the stove and allow it to cool to 115 degrees. Oncethe milk has cooled, add the remaining ingredients and stir well. Let themixture sit for a few minutes and stir again to make sure it is well dissolved.

Pour the mixture into 2 clean quart jars and cover with lids and rims. Nowyou are ready to incubate the yogurt for 4-12 hours. Get out your smallcooler and pour 3 quarts of hot tap water into the bottom of it. Set the quartjars with the yogurt in it down in the water in the cooler. Close the lid of thecooler and set your timer for 4 hours. Do NOT disturb the yogurt during this4 hours…and do NOT open the cooler to check it. The warm water willkeep the yogurt warm as it incubates (gets thick).

After 4 hours has passed, open the cooler and check the yogurt.IMPORTANT: DO NOT STIR THE YOGURT! I stirred my first batch and itall separated! You should be able to tell just by tipping the jar if the yogurthas firmed up. If it HAS firmed up, put a lid on the jar and put in yourrefrigerator to chill. It is then ready to use! If for some reason after 4 hoursthat the yogurt has not firmed up, replace the water in the cooler with 3 newquarts of hot water, put your yogurt quarts back in, cover, and close thecooler lid again. Check it after another hour or two. Continue doing this (forup to 12 hours) until the yogurt has firmed up. Once it has firmed up, putthe quarts in your refrigerator to chill. It is then ready to use!

You can incubate it longer than the 4 hours if desired. The longer youincubate the yogurt, the more sour it will be.

The yogurt will keep 1-2 weeks in your refrigerator.

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YOGURT AND FRUIT PARFAITS

3 cups plain yogurt (use homemade!)Honey or pure maple syrup or Stevia (sweeten yogurt to taste)1 cup fresh or defrosted frozen strawberries in juice2 cups fresh or defrosted blackberries, raspberries or blueberries1 cup good quality granola (use homemade!)

If using plain yogurt, mix yogurt and honey or maple syrup orStevia until sweetened to taste. If you are using yogurt that isalready sweetened, then omit this and go to the next step.

Layer 1/3 cup yogurt into the bottom each of 4 tall glasses.Combine defrosted strawberries and juice with fresh berries.Alternate layers of fruit and granola with yogurt until glasses arefilled to the top. Serve immediately.

These parfaits are a delight to the eye and a wonderful, healthybreakfast! Enjoy!

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www.SheriGraham.com

Sheri Graham is a homeschool mom of 5 blessings. She enjoys being home with her family andusing her talents to not only serve her family but to help others in their walks as wives andmothers (and daughters of the King!).

At the heart of Graham Family Ministries is ministering to the Christian family and using thegifts that the Lord has given each of us. Through our website (http://www.SheriGraham.com) weprovide articles, downloads, ebooks, links, and information on other resources that hopefully willencourage you as you grow and learn together as a family. May the Lord bless each of you asyou walk with Him each step of the way!

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