~Cranberry Bread~

Cranberry Bread
(File Photo)

Cranberry Bread is so delicious!!!  In grocery stores we can easily locate bags of fresh cranberries, now.  Those maroon colored berries that seem to roll all over the kitchen counter if you are not careful when tearing open their plastic bag.  Yes, I have had the experience of quickly giving a tug and many of the berries have bounced out and rolled moving very quickly.  Now, I am more careful and I cut the bag open with scissors.

I have been baking this Cranberry Bread for so many years.  One of my sons brought the recipe home from school.  That does seem like an unusual source, but he had the recipe and wanted us to bake it.  We did just that.  The Cranberry Bread was so yummy, it is the only Cranberry Bread I have baked since then.  It came from a children's book that his school librarian had read to his class.  Then, the book was out of print.  Well, the book was printed again and I now have a copy!   

To learn more of the story and get the recipe, click here.  

This bread does not freeze well, so I suggest you bake it a day or two in advance of when you will be planning to serve it.  When you bake it one day and then slice it the next day and serve it, the flavors blend so well.

We will be enjoying this Cranberry Bread over the Thanksgiving Day weekend!  Will you be baking one, too?

Enjoy!
Yummy!

       

Blueberry Torte

Blueberry Torte
(File Photo)

Decisions, decisions, decisions! There are so many yummy desserts that can be baked to enjoy after a delicious Easter Dinner.  What would be the choice??  Last night the vote was cast!  Blueberry Torte!  A slice of Blueberry Torte served with vanilla ice cream.  That led to a package of frozen local blueberries from our large freezer to be placed in the fridge to defrost overnight.

A slice will be served with vanilla ice cream
(File Photo)

This dessert is always so good.  A light cinnamon flavored cake filled with blueberries.  It taste delicious any time of year.  Did I mention that this dessert is easy to prepare?  It is.

I use 1 Whole Egg + Egg Whites along with Soy Milk when preparing the cake batter.

Click here for my recipe!

The afternoon is moving along and I need to get started!  Now, it's time for me to pull up my recipe on my iPad and get started.

Enjoy!
Yummy!

Happy Easter!!!

         

Oatmeal Pancakes

Stack of 2 Oatmeal Pancakes
with Strawberries

There is something about winter and me thinking about oats.  Not in cookies nor as a topping, but as in Oatmeal Pancakes.  Oatmeal Pancakes!!  Their name may not sound very exciting, but let me tell you they are so good!!  With each bite there is a little crunch going on.  Oats,  fat free Buttermilk, egg whites, olive oil ... all favorite cooking ingredients for me!  I had not make these pancakes in a while.  The memory of enjoying them in the morning with strawberries served on top came back.  I like mine stacked before topping with the strawberries.  Yum!!   

The combination of Strawberries and Oats tastes so good!  So, the night before, a Ziploc bag of frozen sliced (slightly sweetened) strawberries were taken out of our freezer to defrost in the fridge for the next morning.  The Oats and Buttermilk are also combined the night before.  Then, the next morning finish preparing the batter and get your skillet hot!  It was time to combine the Buttermilk and Oats in a bowl and let the process begin! 

This recipe makes a large batch, so I freeze the extra pancakes.  Each is placed in an individual sandwich bag.  The pancakes are stacked and then placed into a Ziploc freezer Bag and popped into the freezer.  They are ready to enjoy at other breakfasts.  Defrosting/ reheating the Oatmeal Pancakes in the microwave works great. 
             
Oatmeal Pancakes

Ingredients:

2 Cups Old Fashioned Rolled Oats
2 Cups Fat Free Buttermilk
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg

*   *   *   *   *   *   *   *
1 Cup Fat Free Buttermilk- use the next morning
1/2 Cup Flour
2 Tablespoons Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 Egg + 2 Egg Whites, beaten
4 Tablespoons Olive Oil for baking & sauteing 

Method:

1.  Combine Oats, Buttermilk, Cinnamon and Nutmeg in a bowl.  Cover and refrigerate overnight.
2.  Next morning add 1 Cup additional Buttermilk.  Stir.  
3.  Stir together Flour, Sugar, Baking Powder & Baking Soda in a small bowl.
4.  Add to Oats/ Buttermilk mixture.
5.  Add beaten Egg + Egg Whites and Olive Oil. 
6.  Stir all together, adding small amount of Buttermilk if needed.
7.  Pour 1/4 Cup batter on hot griddle for each pancake.
8.  When brown, flip over and cook other side.
9. Serve!

What a great breakfast!  If you do not have Strawberries for a topping, Maple Syrup also tastes so good!   

Enjoy!
Yummy!

 

*Blueberry Torte*

Blueberry Torte
(File Photo)

A Blueberry Torte is baking in my oven!  This dessert rates up there as one of our faves.  It's a treat that can be baked any time of the year.  When you have fresh blueberries or if you've defrosted blueberries.  For me- during the year it's when I've defrosted a bag that's in our large freezer.

It's an easy dessert!  Prepare the batter.  If the batter is too dry, I add 1- 2 Tablespoons more (Soy) Milk & continue mixing.  Place batter in a spring form pan.  Then add the fresh/ defrosted & drained blueberries & press lightly into batter.  Sprinkle on the cinnamon/ sugar mixture & bake.       

Before baking
(File Photo)

Before you know it this delicious dessert will be ready to serve!

Yum!
(File Photo)

 

 

 Click here for the Blueberry Torte Recipe.  It's so good with or without a small scoop of vanilla ice cream!  We do have vanilla ice cream!  :)

Enjoy!
Yummy!

~Butternut Squash Pancakes~

Butternut Squash Pancakes
Just need Maple Syrup!

1 Cup Butternut Squash?  - Yes
Olive Oil for baking & sauteing?  - Yes
4 Eggs- (I use only the Egg Whites)?  - Yes
2 and 1/2 Cups Soy Milk?  - Yes

After that quick check of the needed ingredients, I was ready to make Butternut Squash Pancakes for breakfast last Saturday morning.  Two mixing bowls & my handy whisk were placed on the counter.  It was pancake time!

The night before I had saved 1 Cup of the mashed veggie when we enjoyed it at dinner.  I had dreams of pancakes that are packed with flavor & are also so light.  Pancakes that are made using a vegetable!  I am just totally hooked on the flavor of Butternut Squash.  Are you, too?  If you are, make these next weekend!     

Butternut Squash Pancakes

Ingredients:
2 and 1/2 Cups Flour- I use King Arthur Bread Flour
3 Tablespoons Sugar
4 teaspoons Baking Powder
1 teaspoon Cinnamon
3/4 teaspoon Nutmeg
3/4 teaspoon Ginger
3/4 teaspoon Salt

4 Egg Whites- beaten
4 Tablespoons Olive Oil for baking & sauteing
1 Cup cooked/ mashed/ cooled Butternut Squash
2 and 1/2 Cups Soy Milk


Method:

1. Place all of the dry ingredients in a large mixing bowl.  Stir until well combined.
2. Separate Egg Whites from Yolks & place Egg Whites in another bowl.  
3. Whisk Egg Whites until frothy- 1 to 2 minutes.
4. Add Olive Oil to foamy Egg Whites & whisk until combined.
5. Add Butternut Squash to Egg Whites/ Olive Oil.  Combine.
6. Now, add in Soy Milk & combine.
7. Add this liquid mixture to dry mixture.  Fold into dry ingredients until combined.
8. Heat griddle.
9. For each pancake place about 1/4 Cup batter on griddle.  
10. After pancake gets a little brown, flip over to cook other side.
11. Serve with maple Syrup!

Butter or Margarine is not needed for these light yummy pancakes, because the Olive Oil for sauteing & baking gives the pancake a great taste.

Butternut Squash Pancakes are a great breakfast in the autumn.  Cinnamon, Nutmeg & Ginger are tasted with every bite.  They also freeze very well, so your family can enjoy a hearty delicious breakfast on a weekday morning.

If you find 1 Cup of Butternut Squash remaining in the vegetable dish after enjoying your Thanksgiving Dinner, save it!  Surprise your family with these pancakes on Thanksgiving Weekend!  They are so good!    

Enjoy!
Yummy!

 

Blueberry Torte

Blueberry Torte

There was one container of local Blueberries sitting on the bottom shelf of our fridge.  There was one container until this past weekend!  It had been too hot to bake!  Now, it was cooler outside & the Blueberries were beckoning me.  Gone was the 8 day heat wave.  Thank goodness!  It's summer, but we do not live in a southern state.  Heat waves that are not as long as that one are much easier to take.

A Blueberry Torte had been on my mind.  This is a great dessert to bake using Marian Burros' & Lois Levine's Plum Torte recipe.  Then, change it a bit.  We like the taste of Blueberries better than Plums, so I bake a Blueberry Torte.   

More of my changes:

• Use 2 Egg Whites + 1 Whole Egg instead of 2 Whole Eggs.
• Add 1 teaspoon Cinnamon into batter.
• Add 1/4 Cup Milk (I use Soy Milk) into batter.
• Sprinkle less Cinnamon/ Sugar on top.  

Ready to place in the oven!

Rather than eat every last piece until the Torte is gone, I cut it into slices.  Who can resist this yummy dessert the day it is baked?  We sure cannot!  But, a little self control is good.  The extra individual slices are packaged in sandwich bags, then into Freezer Bags.  Into the freezer they go.  This Torte is delicious when defrosted, too!

Click here for Blueberry Torte recipe.

If you have 2 Cups of Blueberries, bake this Torte!  If you do not have Blueberries, put them on your grocery list!  It is so good!  Oh, don't forget to add a small scoop of Vanilla Ice Cream on top before serving a slice!

Enjoy!
Yummy!

               

~Blueberry Torte~

Blueberry Torte

Do you enjoy desserts filled with blueberries?  Our supply of the local fruit in the freezer is almost gone!  How did that happen?  There are only 3 bags left.  I had plans for one bag this past week. 

The blueberries were defrosted & good to go!  One stick of unsalted butter was on my counter along with my springform pan.  A Blueberry Torte was on my mind.  This yummy light dessert is filled with 2 cups of blueberries.  Marian Burros' & Lois Levine's very popular Plum Torte is enjoyed by so many people, you've probably seen the basic recipe before.  But, I don't use plums when baking this dessert.  I use blueberries.  Blueberries are just the best with my family, so we enjoy a Blueberry Torte!  It's so delicious!  I've changed the original recipe a bit, but always use a stick of unsalted butter.  Margarine just doesn't make it, here.

My Changes:

• Use 2 Egg Whites + 1 Whole Egg.
• Add 1 teaspoon Cinnamon into batter.
• Add 1/4 Cup Milk (I use Soy Milk) into batter.
• Sprinkle less Cinnamon/ Sugar on top.

After prepping the batter, spoon into a springform pan that has been sprayed with PAM.  Use fresh washed blueberries or defrosted drained frozen blueberries.  Scatter on top of the batter & slightly push in.  Sprinkle on the cinnamon/ sugar mixture & place in the preheated 350°F oven.  In 45- 50 Minutes a yummy dessert is baked!

Ready to be placed in the 350°F oven.

Blueberry Torte
     adapted from Marian Burros' 
     & Lois Levine's Plum Torte recipe

Oven:  350°F          Baking Time:  45- 50 Minutes

Ingredients:
1/4 lb. unsalted Butter, softened  
3/4 Cup Sugar
1 Cup Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon- can use a little less.
pinch of salt
1 Whole Egg + 2 Egg Whites
1/4 Cup Milk- can be Soy, Whole or Low Fat
2 Cups Blueberries- defrosted, drained frozen or fresh washed 

For Cinnamon/ Sugar Mixture, combine:  

• 1 Tablespoon Sugar
• 1/2 teaspoon Cinnamon

***I've saved an empty Cinnamon container with shaker top to make/ store my Cinnamon/ Sugar Mixture.  
      This comes in very handy!  

Method:  

1. Using a mixer, combine Butter & 3/4 Cup Sugar, beat.
2. To creamed Butter/ Sugar add Flour, Baking Powder, Cinnamon, Salt, Egg + Egg Whites.
3. Beat with mixer.  Batter will be stiff. 
4. Slowly add 1/4 Cup Milk & beat.
5. Using a large spoon place batter in springform pan that has been sprayed with PAM.  Spread evenly.
6. Place Blueberries on top of batter & gently press in slightly.
7. Sprinkle Cinnamon/ Sugar Mixture on top.
8. Bake in preheated 350°F oven for 45- 50 Minutes.
9. Use toothpick or cake tester to test for "doneness".
10. Place on cooling rack for 10 Minutes.
11. Remove sides from springform pan.  Cool longer.
12. When cooled, carefully use a knife to slide between torte & bottom of pan to separate torte easily.
13. Place another cooling rack on top of torte, flip over.  Remove bottom of pan.
14. Then place plate on torte bottom & flip again.
15. Serve slices with vanilla ice cream or dollop of whipped cream.

Slices of this Blueberry Torte also freeze very well!  It's a great dessert surprise to locate in the freezer after a busy day!  However, this time there were no extra slices to freeze.  There are a couple more bags of local blueberries in our freezer!  :)

Enjoy!
Yummy!

           

Raisin Easy Cheesey

Raisin Easy Cheesey

Ah, you're biting into a toasted English Muffin breakfast sandwich & suddenly the taste of a raisin and cheese hit your taste buds.  Add an egg to that.  Yes, it's a Raisin Easy Cheesey.  This is a very quick breakfast to make on a weekend morning.  You have the toaster/ toaster oven and a small frying or saute pan, so you're in business.  Now, find your "short order cook" skills! 

There's no need to stop into a breakfast shop & order one of these tasty breakfasts!  Add Raisin English Muffins & sliced cheese to your grocery list.  Chances are the eggs are in your fridge.  Breakfast does not need to be difficult to prepare to be so yummy!      


Raisin Easy Cheesey  

Ingredients:
Eggs
Raisin English Muffins
Sliced American Cheese - Kraft is my choice.

Method:

1.  Split Raisin English Muffins, to toast.
2.  Fry 1 Egg in nonstick frying pan, turning over once.
3.  While Frying Egg, toast English Muffin.
4.  Place 1 slice of American Cheese on 1 half of toasted English Muffin.
5. Top with Fried Egg & then the other toasted English Muffin half.
6. Repeat to make another!

***If you like to use only Egg Whites while preparing breakfast, yes, 2 Egg Whites can be fried rather than 1 whole Egg for each Raisin Easy Cheesey.

***If you do not enjoy the taste of raisins, use Plain English Muffins.

Enjoy!
Yummy!

    

Banana Apricot Bread

Banana Apricot Bread - Yum!

What??  The Bananas are way too ripe for me to enjoy eating??!!  What am I saying? I do not like bananas! It was not good.  Well, it started that way- not being good.  Then, a recipe was located that I had not used in a very long time!  It all began when my fruit bowl contained 3 bananas that were definitely too ripe for me.  Suddenly, I remembered my conversation with one of my DILs about Banana Bread.  That led me to search for the "old recipe" that I always used so many years ago.  When my 2 sons were young I baked Banana Bread often.  Perhaps I had baked one too many breads using that fruit or it was then that I realized I do not like bananas.

Time does move on!  My younger son enjoys spinach!  Bananas are once again part of my daily diet.  Gotta' love that potassium!  As time has moved on I now bake with Olive Oil, Egg Whites & Soy Milk.  They are great substitutions for butter/ margarine/ vegetable oil, whole eggs & whole/ low fat milk.  I also add Cinnamon & Nutmeg into the batter so often when baking!

My old fave recipe was included in the 1978 printing of the Home-Baked Breads section of the McCall's COOKBOOK COLLECTION.  The recipe was located and I used my substitutions.  Also, 7 Apricots were cut into small pieces and added to the batter.  While this quick bread was baking, my kitchen smelled so good!  It was a hint that this would be a yummy Banana Apricot Bread!  It is delicious!  Whenever you have 3 yucky looking bananas, use this great recipe!  Keep some apricots on hand, too!  They contain potassium, also & they sure taste great here!

Banana Apricot Bread

Oven Temperature:  350°F     Baking Time: 60 Minutes

Ingredients:

2 and 1/2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Sugar - I use slightly less.
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/4 cup Olive Oil for baking & sauteing
2 Egg Whites
1/2 cup Milk
3 overripe Bananas, mashed
7- 8 dried Apricots

Method:

1. Preheat oven to 350°F.
2. Spray 9" bread pan with PAM.
3. In large bowl mix together Flour, Baking Powder, Salt, Sugar, Cinnamon & Nutmeg.
4. In small bowl beat Egg Whites until frothy.
5. Mash Bananas in another small bowl.
6. Add Olive Oil, Egg Whites, Milk & mashed Bananas to dry ingredients.
7. Stir together until combined.
8. Cut Apricots into pieces. (Cut in half. Cut each half into 3 pieces.)
9. Add Apricot pieces to batter & stir.
10. Pour batter into bread pan.
11. Bake at 350°F oven for 60 Minutes or until cake tester comes out clean.
12. Place on rack to cool for 10 Minutes.
13. Remove from pan & cool on rack.  

This is a very yummy Banana Bread!  Amazing combination - Bananas + Apricots!  Another 15 years will not pass before I bake this one again, especially with my additions & substitutions!  I now have more dried Apricots!  Bake this bread, you'll enjoy it!

Enjoy!
Yummy!
        

Raisin Easy Cheesies

The changed landscape!

No doubt about it.  The light powdered snow fell last night.  Our temps were/ will continue to be low.  Last night & today snowplows were clearing the streets and also some driveways.  The sound of snow blowers could be heard in my neighborhood.

This AM before my DH headed outside to give our trusted snow blower a workout, a yummy breakfast was definitely needed.  After our great fam FuN filled holidays, our freezer is... well... empty of any pancakes.  However, Eggs, English Muffins & American Cheese are staples in my kitchen.

It took little time to whip up Raisin Easy Cheesies!  The quick breakfast that is filling & warm! 

Raisin Easy Cheesies  

Ingredients:
Eggs
Raisin English Muffins
Sliced American Cheese - Kraft is my choice.

Method:

1. Split Raisin English Muffins, ready to toast.
2. Fry 1 Egg in nonstick frying pan, turning over once.
3. While Frying Egg, toast English Muffin.
4. Place 1 slice American Cheese on 1 half of toasted English Muffin.
5. Top with Fried Egg & other toasted English Muffin half.

What a great breakfast sandwich!  The cheese slightly melts and tastes so yummy combined with the Raisins in the English Muffin.  The Egg + the Cheese = so good!

Yes, 2 Egg Whites only can be used rather than 1 whole Egg in each of the Raisin Easy Cheesies!

Enjoy!
Yummy!

 

Yummy Butternut Squash Bread

Butternut Squash Bread
A few slices had already passed the "Taste Test"

The Olive Oil for sauteing and baking was taken down from the shelf in my cabinet.  Yes!  There were enough Eggs in my fridge to use only Egg Whites.  The 2 cups of the prepped Butternut Squash needed had been stored in the fridge to bake the delicious Butternut Squash Breads, so I was good to go!  

Last week, the day after freezing the Butternut Squash, baking was on my agenda!  You guessed it, I replaced pumpkin with squash in one of my fave recipes.  Using Olive Oil and Egg Whites when baking this bread makes for a very light tasty treat.  By baking 2 breads, one can be placed in the freezer.  However, last week a neighbor was the recipient of the second foil wrapped bread.

• The recipe below is for 2 breads.  If one bread will be baked, cut the recipe in half.
• When baking these breads, I use a scant less than the required measured amounts of Salt & Sugar. 

Butternut Squash Bread

Oven:  350°F      Time:  55 Minutes       2 Loaves

Ingredients:

3 Cups Flour
1 teaspoon Salt
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Ground Cloves (optional, but delicious)
2 Cups Sugar

8 Egg Whites (= total of 4 Whole Eggs)
1 & 1/2 Cups Olive Oil for sauteing & baking
2 Cups Butternut Squash (cooked, mashed & cooled - defrosted if frozen)

Method:

1. Spray 2 large bread pans with PAM.
2. Preheat oven to 350°F.
3. Combine all dry ingredients in large bowl.
4. In smaller bowl, beat Egg Whites until frothy.
5. Mix in Olive Oil.
6. Add mashed Butternut Squash to Egg Whites/Olive Oil & stir.
7. Pour liquid mixture into dry ingredients and stir until combined.
8. Pour batter into bread pans.
9. Stagger bread pans on oven shelf.
10. Bake at 350°F for 55 Minutes or until toothpick or cake tester comes out clean when inserted in middle of loaf.
11. Remove from oven and cool in pans on wire rack for 10 Minutes.
12. Remove from pans and continue cooling on wire racks.

• After cooled, enjoy.
• After cooling, the second Butternut Squash Bread can be wrapped in Heavy Duty aluminum foil and placed in your freezer. 

In the next two days, the remaining squash that is stored in our garage will be prepped for the freezer. That also translates that there will be a start on baking for the Thanksgiving Day Weekend.  Two  Butternut Squash Breads will be baked/cooled/wrapped in foil & placed in our freezer. This is a yummy bread that is also very easy to prepare!  No need for a boxed mix! 

Enjoy!
Yummy!

      

Egg Cheesy Muffins

Partial Grocery List:
Raisin English Muffins? yes
Eggs? yes
Sliced American Cheese? yes

Quite often for breakfast on the weekend we enjoy Egg Cheesy Muffins! Preparing these simple yet delicious yummies tests one's short order cook skills.  It's fast to make and is eaten even faster!  All of the English Muffins need to be split and ready to pop into the toaster/toaster oven.  My small non- stick frying pan finds its way to my stove top.   Cinnamon Raisin English Muffins taste wonderful here - you know how raisins rate high in my fam and I add Cinnamon to many foods!  There is something about melted cheese and raisins + cinnamon combined...

While the toaster oven is at work...the egg is frying.  After turning over the egg it's usually clockwork.  The toaster oven rings and the Cinnamon Raisin English Muffin is ready.  A slice of American Cheese is placed on one half and topped with the Fried Egg.

The next one is started!   

This week my grocery store (Big Y) has a special on the Thomas' Cinnamon Raisin English Muffins and there is room in my freezer.  I like to split the muffins before freezing them and they are always a great find in my freezer for a quick and easy weekend breakfast!  This is one tasty Egg Sandwich!

Enjoy!
Yummy!

            

Raisin Zucchini Muffins

Last week while glancing through my local grocery store's (Big Y) sales flyer it did not take me long to notice that the price was right on Zucchini!  I'm definitely a consumer who enjoys a good sale on food, on clothing and on household goods.  Always have and always will be! 

Zucchini is not "in season" here in MA, so chunks sauteed in Olive Oil was a wonderful veggie at dinner.  Yum!  It's also been MANY months since I 've baked Raisin Zucchini Muffins!  So ... 2 extra Zucchini were purchased to bake a dozen of these raisin filled treats.  I knew better than dream that I'd bake a double batch while also preparing for Easter. 12 moisty raisin filled muffins would fit the bill.  My longtime readers know that I do not always remember to take a photo of food.  However, yesterday there was 1 remaining muffin, so I quickly snapped a photo - before my hubby walked into our kitchen and it would be gone.  :)

This recipe is inspired by Janet Pierce's Zucchini Chocolate Chip Muffins on allrecipes.com  In my family it's always "all about the Raisins", so I used 3/4 cup.  After enjoying eating Hard Boiled Eggs this past weekend I'm back to using Egg Whites + Olive Oil when baking.    

Raisin Zucchini Muffins  inspired by Janet Pierce

Oven :  350°F  
Baking time:  28 Minutes
Yield:  12 Muffins

Ingredients:
1 and 1/2 Cups Flour
3/4 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 Egg Whites, slightly beaten
1/2 Cup Olive Oil, for baking & sauteing
1/4 Cup Milk - I use Soy Milk.
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
1 Cup shredded Zucchini
3/4 Cup Raisins

Method:

1. Preheat oven to 350°F.
2. Place muffin liners in muffin pan.
3. Wash 2 Zucchini in cold water and dry.
4. Shred Zucchini to measure 1 Cup.
5. In a large bowl stir together Flour, Sugar, Baking Soda, Cinnamon, Nutmeg and Salt.
6. In a medium blow combine Egg Whites, Olive Oil, Milk, Lemon Juice and Vanilla.
7. Add shredded Zucchini to liquid ingredients.
8. Pour liquid ingredients into dry ingredients.  Add 3/4 Cup Raisins.  
9. Stir until moistened.
10. Divide batter evenly between the 12 muffin cups.
11. Bake 28 Minutes or until cake tester comes out clean.

These muffins are very moisty.  They also freeze very well.  If you have extra Zucchini, bake these Cinnamon + Nutmeg flavored muffins.  They are so good!  After the photo was taken ... my hubby did walk away with it.  Luckily, I had placed 4 muffins in a Ziploc Freezer Bag and they are waiting in our freezer.  :)
   
Enjoy!
Yummy!

                      

Enjoy the 4th of July!

This morning we savored the combination of a slice of melted American Cheese and a fried Egg sandwiched between a toasted Raisin English Muffin. Usually, I use as few whole eggs when cooking/baking as possible, but for a quick and easy breakfast, this combination is the best!

About two years ago I posted Egg Cheesy Raisin Muffin. This simple breakfast still remains a family favorite. The only difficult obstacle in preparing this yummy, quick and easy breakfast is remembering to add Raisin English Muffins to my grocery list!

Enjoy!

Yummy!

On this special day in July have a good and safe holiday.

Happy Fourth of July!!!

Egg Cheesy Raisin Muffin

Hearty nutritious delicious breakfasts have been on my mind! My family enjoyed a quick and an appetizing breakfast this morning. The needed ingredients were Raisin English Muffins, Sliced American Cheese and Eggs.

In a small non-stick skillet fry an egg, turning egg over once. I usually pierce the yolk after the egg is in the pan (less messy to eat later). At the same time lightly toast a Raisin English Muffin. After the muffin is toasted place a slice of American Cheese on one half. The fried egg is placed on top of the cheese. Then, place the muffin’s other half on top. Melted cheese and raisins taste so good surrounding an egg. Yummy!

This breakfast is easy and delicious!

Enjoy!

Fantastic French Toast

At breakfast time on Saturday morning the aroma of cinnamon filled my kitchen. To my family it was a clue that we would be enjoying Fantastic French Toast (click on link). Preparing French Toast with Pepperidge Farm Cinnamon Bread is very easy. Keeping in mind that two egg whites equals one whole egg when cooking, I prepared a breakfast with less cholesterol. It is also one of our favorites.

After we had eaten, the extra slices of delicious Fantastic French Toast were packaged and placed in our freezer. On a busier morning they will be reheated in the microwave.

One year my son had a wonderful suggestion – use Pepperidge Farm Cinnamon Raisin Bread rather than plain cinnamon bread. I used the idea. Ah, that is so tasty!

Does your family enjoy French Toast? Surprise them on a weekend morning with Fantastic French Toast.

Enjoy!
Yummy!

Lower Cholesterol Scrambled Eggs

On the morning that you plan on preparing Scrambled Eggs for breakfast keep in mind that 2 Egg Whites equals 1 Whole Egg. For each serving of Scrambled Eggs use 1 whole egg and two egg whites. Place in a bowl with about 1 TBS. Milk (can be Soy Milk). Mix and pour into the skillet. Add one slice of Kraft sliced American Cheese that has been broken into pieces and scramble all. The cheese will melt while cooking. Delicious Scrambled Eggs await! And … they contain a lower cholesterol level plus calcium!