Jewish Noodle Kugel

Submitted by Theresia Smolevitz

This is a Jewish dish that can be used for breakfast or dinner.

Ingredients:

Jewish Noodle Kugel
1 large pkg. fine or medium egg noodles
3 eggs slightly beaten
1 heaping T shortening or butter
1 C honey
1-2 C raisins (depending on your preference)
2 tsp salt
1 tsp cinnamon

Directions:

Cook noodles till el dente. Drain and add shortening/butter and salt. Let cool. When cooled down stir in eggs and other ingredients. Put into a well greased 13 x9 pan and bake for one hour at 350 degrees. Remove from oven. Let cool. It can then be cut into squares for serving. Can be eaten cold or warm.

Jewish Potato Kugel

Submitted by Theresia Smolevitz

Here is a Jewish dishes that can be used for breakfast or dinner:

Jewish Potato Kugel (pronounced koo' gull)
6 large raw potatoes
1/2 C shortening
3 eggs
1 tsp baking powder
1/4 C flour
1 tsp salt
1 small grated onion
dash of pepper

Directions:
Peel and then grate potatoes and drain off excess water. Quickly add remaining ingredients and mix thoroughly. Potatoes will turn color if you do not work quickly. Pour into a greased 9 x 9 pan. Bake at 400 degrees for approx. 60 minutes until a brown crust forms on the top.

This recipe may be doubled to use in a 13 x 9 pan. To make a lighter kugel substitute one large cooked and mashed potatoe for 1 of the raw potatoes. You can also bake these in well greased cup cake tins to make individual servings but I personally have never done so.

Jewish Potatoe Latkes

Submitted by Theresia Smolevitz

Here is a Jewish dish that can be used for breakfast or dinner:
Jewish Potatoe Latkes (pronounced lut' keys)
6 potatoes
2 eggs
2 T flour**
1 tsp salt
pepper to taste
1 small onion, grated
1/4 tsp baking powder

Directions:

Peel potatoes and then grate or shred. Drain liquid. Add a pinch of baking soda to keep potatoes from turning brown. When drained, add remaining ingredients and mix thoroughly. Drop by Tablespoon into 1/4 inch deep hot oil in a skillet or fry pan. Fry until brown, carefully turn over and brown second side. Only turn pancakes once as they will get soggy and heavy otherwise.

Serve warm with your choice of sour cream, plain yogurt, applesauce, or grape jelly on the side. Leftovers can be stored in refrigerator and rewarmed in microwave.
**substituting pancake mix for the flour will produce lighter and fluffier pancakes.

APRICOT SYRUP

Submitted by Janene Cook
4 cup apricot puree*
1 cup water

3 Tbsp lemon juice
4 cups sugar

Mix all ingredients together in pan. Boil over medium heat for 5 minutes stirring constantly. Remove from heat. Skim foam.

Pour into jars and process in water bath.

*Make apricot puree by whipping apricots that have been pitted and sliced in a blender. (I did find it easier to put the fruit in the food processor first, then the blender.)

Easy Potato Quiche

Submitted by Cambria Sorensen

Ingredients:

Ore Ida frozen shredded potatoes
Mix together:
3 eggs
1 cup milk
1 cup sharp cheddar cheese
1 cup Swiss cheese
1 cup cubed ham
1 teaspoon seasoned salt
Directions:
Place a couple of handfuls of frozen potatoes in pie dish sprayed with nonstick spray. Put in microwave for a few seconds to thaw, then press firmly into pie dish to make crust. Bake at 400 for 8 minutes. Pour over potato crust and bake at 350°F for 35-40 minutes until baked through.

Twist on Breakfast: Poached Toasties

Submitted by Celeste Suiter

Put a medium sauce pan ½ full of water on to boil.

Cube up whatever bread you have laying around, (bagels, English muffins, French bread whatever) put on cookie sheet. Drizzle with some olive oil – not too much. Toss and place under the broiler until toasty. I use my toaster oven.

Crack 2 to 4 eggs into the boiling water and poach for 2 to 3 minutes or so depending on how cooked you like them.

Meanwhile, take a handful of whatever shredded cheese you have in the fridge and put it on a plate (the sharper the better in my book). Cover the cheese with the hot toast cubes and top with the poached eggs. Salt and pepper (or seasoning salt) to taste. Voila.

Be creative. You can top it with any crumbled breakfast meat. You can sauté up some onions and mushrooms. Whatever makes you happy. I like to top it with fresh tomatoes and pepitas (pumpkin seeds). Have fun making your own special twist!

Oven French Toast

Submitted by Amy Clark

(Assemble the night before)

Ingredients:

2 lb loaf heavy French bread

6 eggs

1 c real maple syrup

2 c milk or cream

½ tsp salt

½ tsp cinnamon

8 oz cream cheese

2 apples (I like to use Granny Smith)

Butter for the pan

Directions:

Butter a 9 x 13 in pan. Break up or cut bread into bite-sized pieces and put into pan. In a separate bowl, stir eggs, syrup, milk, salt and cinnamon together until well blended. Pour over bread in the pan. Cut up cream cheese into small pieces and sprinkle on top of bread mixture. Cover pan and place in refrigerator overnight. In the morning, preheat oven to 350°. Cut apples into bite sized pieces, or smaller, and sprinkle on the top. Bake covered for 45 minutes, remove foil and cook for 15 more minutes uncovered.

Easy Quiche

Submitted by Sherry Gunn

Easy Quiche
Preheat oven to 350 degrees.
Sprinkle in lightly greased pie pan:
1/2 lb bacon, crumbled
1 c. Swiss cheese, shredded
1/3 c. onion, finely chopped
1/4 t. salt
1/8 t. pepper
Blend in blender and then pour over ingredients in pan:
4 eggs
2 c. milk
1/2 c. Bisquick
Bake 50-55 minutes or until lightly browned and knife inserted in middle comes out clean. Let stand before cutting. Good warm or cold.

Brown Sugar Muffins

Submitted by Jenna Mitchum

Ingredients:

½ cup margarine

1 cup brown sugar

1 egg

2 cup flour

1 ½ tsp. Soda

¼ tsp. Salt

1 tsp. Vanilla

1 cup milk

Directions:

Cream butter and sugar. Add egg. Mix well. Add everything else and mix.

Bake at 375 for 15-20 minutes in greased muffin tins.

Breakfast Bruschetta

Submitted by Jan Shipley

This is a good recipe for a brunch or special occasion.

Ingredients:
1 Loaf Tuscany bread (giant eagle bakery dept.)
1 Package soft goat cheese
1 Dozen eggs (depends on how much you want to make)
1 Bottle sun dried tomatoes chopped
1 Bottle of green pesto sauce

Tabasco sauce (opt)
Basil to taste

Directions:
* Make scrambled eggs with a little Tabasco for taste (opt)
* Slice and toast bread
* Spread goat cheese on bread
* Top with egg
* Sprinkle on tomatoes, pesto and basil to taste. SERVE.

Blitz Torte

Submitted by Cathy Carter

Cream together:

½ cup Butter

½ cup Sugar

4 Egg Yolks (set aside whites)

Slowly add:

1 cup Flour

1 tsp. Baking Powder

1 tsp. Vanilla

Divide mixture between 2 round cake pans. It will only give a thin layer in each pan.

In a separate bowl, beat until foamy: 4 Egg Whites

While continuing to beat whites, gradually add:

1 cup of Sugar (Egg whites are done when they can form peaks and retain them.)

Divide the meringue mixture between the two pans and spread over the cake mixture, leaving peaks)

Sprinkle with sliced almonds.

Bake both rounds @ 325 degrees for 35 minutes.

Serve in wedges with whipped cream and fresh sliced peaches.

Joanne's Breakfast Smoothie

Submitted by Shayla Hannon

Ingredients:

1/2 banana

1/2 c. milk

1/2 c. (4 oz.) vanilla yogurt

1/4 c. pineapple juice

1/2 tsp. honey (optional)

Directions:

• Blend all ingredients in blender until smooth.

• Variation: also add 1/4 c. orange juice.

Orange/Honey Syrup

Submitted by Therisia Smolovitz

Ingredients:

2 C honey (white clover is best)

3/4 C orange juice (or can use any flavor you prefer)

Directions:

Warm the honey and then slowly stir in the juice. Mix thoroughly. Use in place of maple syrup for pancakes and waffles. Especially good with whole wheat items.

Cinnamon Syrup

Submitted by Amy Clark

(Great with pancakes)

ingredients:

1 cup sugar

2 TBS flour

½ tsp cinnamon

1/8 tsp salt

2/3 cup water

3 TBS butter

Directions:

Mix all ingredients in a small sauce pan. Bring to a boil. It should be thick at this point, remove immediately.

Whole Wheat Blender Pancakes II

Submitted by Theresia Smolevitz

Ingredients:

2 C whole wheat

1 tsp soda

1 tsp baking powder

1/2 tsp salt

3 T sugar

2 C milk

2 eggs

4 T butter (can use 1/4 C oil)

Directions:

Put whole wheat into blender and blend for approx. 2 min. Pour out into a mixing bowl and combine with dry ingredients. Mix together the liquid ingredients and then stir into dry to blend thoroughly. Adjust batter by adding a small amount of milk to make thinner if needed.

Cook as usual.

Whole Wheat Blender Pancakes

Submitted by Jamiee Hoke

(Great for those wheat kernels in your food storage that you don’t know what to do with. I actually like these better than original pancakes.)

Ingredients:

1 cup wheat kernels

1 ½ cup milk, divided

2 eggs

¼ cup oil

1 tsp. Salt

4 tsp. Baking powder

Directions:

Blend wheat with 1 cup milk in blender on high for 3 minutes. Add remaining ½ cup milk and continue blending for 2 minutes. Add eggs, oil, and salt; mix thoroughly. All at once, add baking powder into center of funnel of mixing batter. It will immediately begin to foam up; stop blending when funnel closes. Let batter rest for 10 minutes before baking.

Upside-Down Orange Rolls

Submitted by Jenny Pearson

¼ cup butter

½ cup orange juice

½ cup sugar

2 teaspoons grated orange rind

Bisquick and milk or biscuit batter

Cinnamon

Sugar

Combine butter, orange juice, sugar, and orange rind in small saucepan. Cook 2 minutes or until butter is melted. Pour into two circle nonstick cake pans.

Make biscuits from regular recipe or Bisquick, as usual. Roll out onto floured breadboard or cloth to 1/8 inch thick. Sprinkle with sugar and cinnamon and roll as for jelly roll. Cut into 12 pieces and place in pan on top of orange mixture. Bake according to recipe directions until done. Turn upside down, with orange mixture on top.

To Die For Blueberry Muffins

Submitted by Janene Cook

Yields: 8 servings
INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS:
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Info (per serving)
Calories 383 (37% from fat) | Protein 4.3g | Fat 16.1g (sat 5.1g) | Carbohydrate 56.9g | Fiber 1.5g | Cholesterol 43mg | Iron 2mg | Sodium 341mg | Calcium 96mg

Pumpkin Rolls

Submitted by Kelly Smith

Yield: about 2 dozen rolls

Ingredients:

1 ¼ cups warm water

4 cups whole wheat or all-purpose flour

1 egg

1 cup wheat gluten

1 cup pumpkin

¼ cup sugar or Splenda

2 Tbs. molasses

2 tsp. pumpkin pie spice

2 Tbs. honey

2 tsp. salt

2 Tbs. oil

1 Tbs. instant yeast

Directions:

Mix everything. Knead. Shape into knots. Place on greased baking sheets. Spray with oil and cover with towel. Let rise one hour. Brush with additional egg white (room temp) mixed with 1 Tbs. water. Bake at 375 F for about 15 minutes.

Pannekaken (Norwegian Pancakes)

Submitted by Melissa Nobbs

Beat 3 eggs well

½ tsp. salt

3 TBSP. sugar

1 ½ cups flour (usually a little more)

2 cups milk

3 TBSP. oil

Mix until batter is smooth. Add enough flour so that batter is not too runny. Spread thin layer of batter into a buttered frying pan. Be sure batter goes to all edges of the pan. Turn when lightly brown on one side. (this is very similar to a crepe recipe, but a little thicker) Serve hot with butter and syrup or however you prefer.