Weekend Apple Pancake

• 2 large or 3 medium apples, preferably Granny Smith
• 3 tablespoons white sugar
• 1 teaspoon cinnamon, fresh ground if possible
• 1/2 teaspoon ground ginger
• 1/3 cup butter
• 1/2 cup brown sugar
• 5 eggs
• 1 cup milk
• 3/4 cup flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Heat the oven to 400°F. Peel and slice the apples; you should have about 3 cups. Mix the fresh cinnamon, ginger and sugar in a small bowl and set aside.

In the oven, or over a burner, melt the butter in an 8x8" pan or a deep cast iron skillet, tilting to coat the bottom and sides with melted butter. Add the brown sugar to the butter in the bottom of pan. Spread the apples on top of the sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to start the apples cooking.

Beat the eggs until foamy with a whisk or eggbeater. Fold in the flour, salt, and sugar gradually while mixing. Add milk and vanilla and beat just until smooth. Let rest for a couple minutes.

Take the pan out of the oven and pour the batter over the apples. Sprinkle more cinnamon or cinnamon sugar on top if desired. Bake for about 20 more minutes or until center is set and sides are lightly browned. If the top browns before the center sets, tent with foil for the duration of the baking. The pancake will puff up dramatically but fall after you take it out of the oven.

Serve with powdered sugar or more cinnamon sugar.

serves 3-4

From Apartment Therapy

Firecracker Bacon

Rub thick slab bacon with a blend of 1/4 cup brown sugar and 1/2 teaspoon cayenne. Bake on a rack (over a foil-lined cookie sheet) at 425 degrees for about 20 minutes.

Cranberry-Pecan Hotcakes with Caramel-Rum Sauce

Both the sauce and batter (without the pecans and cranberries) may be prepared the night before.

For the Caramel-Rum Sauce

• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• 4 tablespoons unsalted butter, cut into several pieces
• 1/2 cup heavy cream
• 1/3 cup dark rum
• 1 tablespoon vanilla extract

For the Hotcakes

• 1/2 cup cranberries, fresh or frozen
• 1/2 cup (2 ounces) pecans
• 3 tablespoons granulated sugar
• 1 cup (5 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 cup plain yogurt
• 2 extra-large eggs
• 1/3 cup whole milk
• 1/4 teaspoon vanilla extract
• 4 tablespoons unsalted butter

1. To make the caramel sauce, place the sugar, water, and lemon juice in a 2-quart saucepan. Place over high heat and stir just until the sugar dissolves. Bring the syrup to a rapid boil, then cook without stirring until the syrup turns a deep amber color, 12 to 15 minutes. Do not let the syrup burn. Remove it from the heat and stir in the butter, bit by bit, then add the cream, rum, and vanilla. Set aside and let cool slightly. (Leftover sauce will keep, refrigerated, for up to 1 week.)

2. To make the hotcakes, place the cranberries, pecans, and sugar in a food processor and pulse until finely chopped. Sift the flour, salt, baking powder, baking soda, and cinnamon into a medium bowl. In a large bowl whisk together the yogurt, eggs, milk, and vanilla. Add the flour mixture to the egg mixture and beat together until very well combined. Fold in the cranberry mixture.

3. Heat a large griddle over medium heat and grease it with 2 tablespoons of the butter, reserving the rest to regrease the pan for subsequent hotcakes, if necessary.

4. Drop the batter by 1/4-cup portions onto the hot griddle or skillet and cook for 2 to 3 minutes, until the bottoms are well browned. Flip the hotcakes and cook for another 2 minutes. Serve immediately with the warm sauce. You can keep the cooked hotcakes warm in a single layer on a baking sheet, covered with foil, in a 200-degree oven.

Makes 15 hotcakes

From The New England Table

Orange Syrup

• 1 cup sugar
• 2 teaspoons grated orange rind
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 1 tablespoon corn syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons orange liqueur (optional)

Combine first 6 ingredients and, if desired, orange liqueur in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 5 minutes or until sugar dissolves.

Top fat-free yogurt with orange segments and Mixed Fruit Granola; drizzle with syrup.

From Southern Living

Gingerbread Waffles

• 3/4 cups all-purpose flour
• 3/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoons ground cinnamon
• 1 teaspoons ground ginger
• 1/4 teaspoon freshly grated nutmeg, eyeball it
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup packed dark brown sugar
• 1/2 cup canned pumpkin puree
• 2 tablespoons applesauce
• 2/3 cups milk
• 2 tablespoons melted butter, plus some to butter the iron
• Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 3 waffles. Serve with toppings of choice.

Adapted from Rachael Ray

Harvest Grain & Nut Pancakes

• 1/2 cup Quaker Oats
• 1/2 cup whole wheat flour
• 1 1/4 teaspoons baking soda
• 5/8 teaspoon baking powder
• 1/3 teaspoon salt
• 1 cup buttermilk
• 7 1/2 teaspoons vegetable oil
• 5/8 egg
• 7 1/2 teaspoons sugar
• 5 2/3 teaspoons finely chopped blanched almonds
• 5 2/3 teaspoons chopped walnuts

1. Grind the oats in a blender or food processor until fine, like flour.

2. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.

3. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.

4. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.

5. Lightly oil a skillet or griddle, and preheat it to medium heat.

6. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Copycat IHOP via RecipeZaar

Cowboy Christmas Breakfast

Sausage, egg, scallion, and cheese are layered over garlicky "Texas toast" in the heartiest take on savory bread pudding we've ever come across — just the sight of it could stir a cowboy-size appetite. This stick-to-your-ribs breakfast for a crowd can be completely assembled the night before.

• 1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
• 1 (1-lb) package bulk breakfast sausage (not links)
• 1 (15-inch-long) loaf Italian bread (about 4 inches wide)
• 1 garlic clove, chopped
• 2 dozen large eggs
• 1 cup whole milk
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large bunch scallions
• 1/4 lb sharp Cheddar, coarsely grated (1 cup)

Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.

Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.

Cut half of bread into 1-inch-thick slices and reserve remaining half for another use. Pulse butter (1/2 stick) and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.

Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.

Bake, tightly covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 20 minutes more. Transfer baking dish to a rack and let stand 10 minutes. Cut into 12 squares and serve immediately.

Cooks' note: Dish can be assembled (but not baked) 12 hours ahead and chilled, tightly covered with buttered foil. Bake as directed above.

Makes 12 servings (or 8 for cowboys)

Active time: 30 min, total time: 1 1/2 hr

From Epicurious

Egg, Arugula, and Herb Tartine

Serves 1 for breakfast or lunch

• 2 thick slices of good bread
• 2 big handfuls fresh baby arugula
• 1 sprig tender rosemary
• Several chive stalks
• 1 tablespoon butter
• 1 egg
• Salt and pepper

Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy sauté pan. Sauté the herbs and greens for just about a minute or until slightly wilted. Add the egg and quickly cook over medium heat until barely scrambled around the greens.

Remove from the heat. Season with salt and pepper, pile on the toasted bread, and eat immediately.

from Apartment Therapy

Basic Whole Wheat Buttermilk Waffles

• 1/2 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 3 tablespoons melted butter

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda, and set aside. In a second bowl, beat together the eggs and buttermilk, and stir in the melted butter. Stir the wet ingredients into the dry ingredients until moistened. Do not over-mix. The batter should be a little lumpy.

Cook following directions for waffle maker.

Pear Ginger Raisin Muffins

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ground ginger powder
• 1/2 cup raisins
• 1 medium ripe pear (such as Anjou or Bartlett), roughly chopped (about 1 cup)
• 6 Tbsp. unsalted butter (3/4 stick), at room temperature
• 3/4 cup light brown sugar
• 1 tsp. vanilla
• 2 large eggs, lightly beaten
• 1 Tbsp. grated fresh ginger root
• 1 cup plain yogurt

1. Preheat oven to 350°F.

2. Sift together flour, baking powder, baking soda, salt, cinnamon, and ground ginger powder in a large mixing bowl. Toss in raisins and diced pear.

3. In a separate bowl, cream together butter, brown sugar and vanilla. Stir in eggs and ginger root.

4. Add flour mixture to butter mixture, stirring until just combined.

5. Carefully fold in yogurt.

6. Spoon batter into greased muffin tins, about 3/4 full.

7. Bake until lightly browned, about 20-25 minutes, or until a toothpick inserted comes out clean.

8. Allow muffins to cool a few minutes before serving.

Yield: 10 muffins (1 muffin per serving)

(via Apartment Therapy: The Kitchen)

Cottage Cheese Pancakes

• 3/4 cup all-purpose flour (spooned and leveled)
• 1 tablespoon sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup low-fat (1%) cottage cheese
• 2/3 cup milk
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 5 teaspoons vegetable oil

1. In a large bowl, stir together flour, sugar, baking powder, and baking soda. Stir in cottage cheese, milk, egg whites, and vanilla.

2. In a large nonstick skillet, heat 2 teaspoons oil over medium. Working in batches, drop cottage cheese mixture by 1/4 cupfuls into pan (2 or 3 at a time)

3. Cook until bottoms are set and tops have small bubbles, about 1 minute. Turn pancakes, and cook until just firm in the center, 1 to 3 minutes more. Repeat, using remaining 3 teaspoons oil for the other batches.

Drizzle these pancakes with maple syrup or your favorite fruit sauce. They can also be served with fresh fruit and a dusting of confectioners' sugar.

PREP TIME: 10 MINUTES

TOTAL TIME: 25 MINUTES

per serving: 213 calories; 7.8 grams fat; 10.8 grams protein; 24.2 grams carbohydrates; 0.6 gram fiber

from Everyday Food

Yield: 4 servings

Creamy Scrambled Eggs with Smoked Trout and Green Onions

• 8 large eggs
• 1 4.5-ounce package smoked trout fillets, broken into 1/2-inch pieces
• 4 ounces cream cheese, cut into 1/2-inch pieces, room temperature
• 1/2 cup chopped green onions
• 1 1/2 tablespoons chopped fresh dill
• 2 1/2 tablespoons butter
• Fresh dill sprigs (optional)

Whisk eggs in large bowl to blend. Add trout, cream cheese, green onions, and chopped dill. Season lightly with salt and generously with pepper; stir to mix.

Melt butter in large nonstick skillet over medium heat. Add egg mixture and stir slowly until eggs just hold together and are cooked through but still moist, about 4 minutes. Divide egg mixture among 4 plates. Garnish with dill sprigs, if desired, and serve.

from Epicurious

Yield: 4 servings

Banana-Blueberry Smoothie

• 1 ripe banana
• 1 cup frozen blueberries
• 1 cup nonfat plain yogurt

Blend ingredients on high speed until smooth. Pour into two glasses; serve immediately.

You can substitute the blueberries with just about any frozen fruit: try strawberries or sliced peaches.

Nutrition per serving: 169 calories; 2.6 grams fat; 7.4 grams protein; 31.5 grams carbohydrates; 3.6 grams fiber

from Everyday Food

Yield: 2 servings

Creamy Maple Cranberry Oatmeal

• 1 3/4 cups fat-free or low-fat milk
• 1/8 teaspoon salt (optional)
• 1 cup oatmeal (quick or old fashioned, uncooked)
• 1/4 cup dried cranberries
• 6 T maple syrup
• 2 T toasted wheat germ

1. In medium saucepan, bring milk and salt to a gentle boil. (Watch carefully.) Stir in oats, cranberries and maple syrup. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of milk is absorbed, stirring occasionally. Let stand until desired consistency. Stir in wheat germ.

2. Spoon oatmeal into four cereal bowls. Drizzle with additional syrup, if desired. Serve with milk or yogurt, if desired.

COOK'S TIPS: Freeze single servings of cooked oatmeal in small resealable freezer bags. Thaw in refrigerator overnight. Transfer to microwave-safe bowl. Microwave, covered, on DEFROST until hot, stirring once or twice.

1/2 of recipe: calories 380, calories from fat 30, total fat 3.5g, saturated fat 0.5g, cholesterol 0mg, sodium 150mg, total carbohydrates 75g, dietary fiber 6g, protein 15g, total sugars 38g.

Yield: 2 servings

Apricot Honey Oatmeal

• 1 cup water
• 2 tablespoons chopped dried apricots
• 1/2 tablespoon honey
• dash ground cinnamon
• dash salt (optional)
• 1/2 cup old fashioned oatmeal, uncooked

In heavy saucepan, bring water, apricots, honey, cinnamon and salt to a boil.

Stir in oats; return to a boil.

Reduce heat to medium; cook about 5 minutes or until most of liquid is absorbed, stirring occasionally.

Let stand until of desired consistency.

Cook's Tip: If desired substitute raisins, dried peaches or pears, dried cranberries or blueberries, dried apples, dates or diced mixed dried fruit for apricots.

Per 1 cup serving: Calories 190, Total Fat 2g, Carbohydrates 41g, Dietary Fiber 4g, Protein 4g

Yield: 4 servings

Pumpkin Pecan Oatmeal

• 1 1/2 cups water
• 1/2 teaspoon pumpkin pie spice*
• 1/8 teaspoon salt (optional)
• 1 cup oatmeal (quick or old fashioned, uncooked)
• 1/2 cup canned pumpkin
• 1/6 cup firmly packed brown sugar
• 4 ounces vanilla low-fat or nonfat yogurt
• 1 1/2 tablespoons coarsely chopped toasted pecans**

*To make your own pumpkin pie spice: Combine 4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store tightly covered.

**To toast pecans: Spread pecans evenly in shallow baking pan. Bake at 400°F 5 to 7 minutes or until deep golden brown.

1. In medium saucepan, bring water, pie spice and salt to a boil; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally. Stir in pumpkin and brown sugar; cook 1 minute. Let stand until desired consistency.

2. Spoon oatmeal into four cereal bowls. Top with yogurt and pecans.

Nutritional Info per 1 cup serving: calories 180, fat 4g, carbohydrates 31g, fiber 3g, protein 6g

Yield: 3.5 servings

Apple Blintz Pancakes

• 1 cup pancake mix
• 1 egg
• 1/4 cup cottage cheese or ricotta cheese
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 3/4 cup sour cream
• 1 cup applesauce
• 2 teaspoons ground cinnamon (optional)

Place the pancake mix in a large bowl. In another bowl, whisk together the egg, cottage cheese, milk, oil, and ¼ cup of the sour cream. Stir the wet ingredients into the pancake mix and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Before serving, spoon 1 tablespoon of the applesauce onto one half of each pancake; fold in half and top with some of the remaining sour cream. Sprinkle with cinnamon (if desired).

Yield: Makes 10 to 12 pancakes

Nutritional Information: CALORIES 123(0% from fat); FAT 6g (sat 3g); PROTEIN 4mg; CHOLESTEROL 29mg; CALCIUM 85mg; SODIUM 178mg; FIBER 1g; CARBOHYDRATE 14g; IRON 1mg

from Real Simple via MyRecipes.com

Open-Face Egg Muffins

• PAM Original No-Stick Cooking Spray
• 1 /2 cup (4 ounces) Egg Beaters
• 1 English muffins, split and toasted
• 1/2 medium tomato, cut into 2 slices
• 2 T. (1/2 ounce) shredded reduced-fat Cheddar cheese
• 1 /2 teaspoon chopped fresh chives

1. Preheat broiler. Spray medium nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.

2. Place muffin halves, cut sides up, on ungreased baking sheet. Top each with half of the scrambled Egg Beaters, 1 tomato slice and 1 tablespoon cheese. Broil 1 to 2 minutes, or until cheese is melted.

3. Sprinkle chives evenly over muffins.

Makes 2 servings

Amount per Serving: CALORIES 120; Total Fat 2.0 grams; Sodium 220 milligrams; Total Carbohydrate 15 grams; Dietary Fiber 0 grams; Sugars 1 grams; Proteins 10 grams; Vitamin A: 4%; Vitamin C: 8%; Iron: 6%; Calcium: 8%

from EggBeaters website

Whole Grain French Toast

• 3 large eggs
• 6 tablespoons low-fat milk
• 1/4 t. salt
• 1/4 t. cinnamon
• 1/4 t. vanilla extract
• 6 slices whole grain bread
• nonstick spray
• up to 3 teaspoons butter (optional), for frying

3 servings

per serving: 275 cals / 16 g protein / 5 g fat

from Eat, Drink & Weigh Less, p. 153

Scrambled Eggs with Vegetables and Cheese

• 2 large eggs
• salt
• freshly ground black pepper
• nonstick spray
• 1/2 teaspoon olive oil
• about 2 ounces vegetables
• 1 1/2 tablespoons shredded cheese (optional)
• 1/2 tsp butter

Use an 8-inch nonstick pan. Cook the vegetables first in the oil; then cook the eggs in the butter. Combine.

Variations:

• spinach with feta
• broccoli with cheddar
• mushrooms with scallions and swiss cheese
• artichoke hearts with red onion and parmesan
• peas, mints, and goat cheese
• zucchini, basil, scallions, feta, and garlic
• salsa with cheddar
• asparagus, Boursin, and basil
• mixed herbs, onions, and sharp cheese

Yield: 1 serving

Calories: about 250 with cheese, 200 without / Protein: 14-18 g / Fat: 13-16 g / Fiber: 1-2 g

see Eat, Drink & Weigh Less, p. 147-152