Welcome to K. Anderberg's "Health is Wealth Cookbook" - BREAKFAST

BISCUITS * TOASTED GRANOLA * PUMPKIN COFFEE CAKE * DUTCH PANCAKES * APPLE SYRUP * BLACKBERRY SYRUP * BROWN SUGAR PANCAKE SYRUP *

*****BISCUITS*********

BAKING POWDER BISCUITS
2 c. flour ** 1/3 c. oil ** 3 t. baking powder ** 2/3 c. soymilk (or almond, rice, etc. milk) ** 1/2 t. salt

Mix dry ingredients together. Rub in oil. Add soymilk. Knead dough together in bowl 20 times. Toll into little balls, and place on oiled pan, touching each other. Cook at 400 degrees for 12-15 minutes.

*****CEREALS*********

TOASTED GRANOLA
6 c. rolled grains (oats, barley, wheat, etc.) * 1 c. whole wheat flour * 1 c wheat germ * 1 c shredded coconut * 1 c chopped nuts * c cornmeal * 1 c seeds (sesame, pumpkin, sunflower, etc.) * 1 c dried fruit (raisins, dates, apricots, apples, pineapple, mango, berries, etc.) * 1 T salt * 1 c honey * 2/3 c oil * c hot water

Mix the 1st nine ingredients together. In another bowl, mix the honey, oil and water. Add the honey mixture to the dry mixture. Spread on an oiled cookie sheet. Bake at 225 degrees for 1 hours, and STIR every half hour. This granola will get crisp as it cools.

*****COFFEE CAKES*********

PUMPKIN COFFEE CAKE
CAKE - 2 c whole wheat pastry or unbleached white flour * 1 c. rolled oats * 1 T baking powder * 1 T cinnamon * 1 t powdered ginger * t nutmeg * t salt * c softened butter * 1 c sugar * 3 eggs, beaten * 1 c pumpkin puree
TOPPING - c whole wheat pastry or unbleached white flour * c rolled oats * c sugar * c brown sugar * 4 T melted butter

Mix flour, oats, baking powder, cinnamon, ginger, nutmeg, and salt in a bowl. In another bowl, mix the butter and sugar until light. Mix the pumpkin and eggs into the butter mix, then add the liquid mixture to the dry ingredients in the bowl. Spread the batter into an oiled square or round pan. Then make the topping: Mix all the topping ingredients in a bowl until lumpy, then spread on top of the batter in the pan. Bake for 1 hour at 350 degrees.

*****PANCAKES, FRENCH TOAST,...*********

GIB'S FAVORITE: DUTCH PANCAKES
These make a really elegant looking brunch, that children and adults alike enjoy.

For a 2-3 Quart pan: 1/4 c. butter or margarine * 3 eggs * 3/4 c. milk * 3/4 c. white flour
For 3-4 Quart pan: 1/3 c. butter or margarine * 4 eggs * 1 c. milk * 1 c. white flour

Put butter in pan you are going to bake the thing in, cake pans, etc. and then put the pan in a 425 degree oven.
While the butter melts in the pan in the oven, put eggs in blender and blend for 1 minute on high speed. Then, keeping the motor going, pour in milk gradually, and slowly add flour, continue blending 30 seconds after all ingredients are in.
Take pan out of oven, pour in batter, and bake about 20-25 minutes until puffy and browned.

These pancakes are excellent with hot fruit. We usually just put a bunch of cubed pieces of apple and honey and a titch of butter in a frying pan and cook them for a bit and put them over these pancakes, with a dusting of powdered sugar. You can also have maple syrup or any fruit syrup over them. Or honey.

ORANGE FRENCH TOAST
2 eggs * 1/2 c orange juice * 1/2 c milk * 1 t vanilla * 1/4 t cinnamon * 1/4 t nutmeg * 8 slices white bread * 1/4 c melted butter
In a bowl, mix all ingredients except the bread and butter. Dip both sides of bread into the mixture and put into a buttered rectangular baking pan. Refrigerate up to overnight, or bake immediately. Before baking, drizzle melted butter over the dipped bread then bake at 400 degrees or until browned.

OVERNIGHT CUBED BERRY FRENCH TOAST
One Baguette, cubed * 4 eggs * 1 3/4 c milk * 1/3 c maple syrup * 1 t vanilla * 1/2 t grated orange peel * 1/2 t lemon peel * 1/4 t cinnamon * 1 c blueberries * 1 1/2 T butter
Beat eggs, milk, syrup, vanilla, citrus peels and cinnamon in a bowl. Cut bread into cubes and place into a refrigerator container with a lid. Pour the liquids over the bread cubes and store them for 4 hours to overnight in the refrigerator. When ready to cook, spray 6 custard cups with cooking spray and then add c bread and liquid mixture to each cup. Dot each cup with butter. Place on cookie sheet and bake 30 minutes at 350 degrees.

*****SYRUPS*********

APPLE SYRUP
2 cups apple cider * 2 t cornstarch * 4 t water * 1 T butter or margarine

Bring the cider to a boil and boil over med-high heat until it is reduced in half, to one cup. Mix cornstarch and water in cup, then add to the reduced syrup, as it still boils, stirring as it thickens, for one minute. Then remove the pan from heat and stir in the butter or margarine. Mix until it becomes a uniform syrup. Can serve warm or cold. Great for pancakes, waffles, ice cream, etc.

BLACKBERRY SYRUP
Stew blackberries, 3 lb fruit to pt. water, until juice is drawn...strain, add for every pint of juice, 6 oz sugar. Boil 15 min, then bottle after cooling.

BROWN SUGAR PANCAKE SYRUP
3/4 c. water ** 2 c. packed brown sugar
In a small pan, bring water to boil. Turn heat to low, and add sugar, stirring constantly until the sugar dissolves and it begins to thicken like syrup. Remove and use like syrup. This is pretty much the base for most of the commercial imitation maple syrup you see at the store.

ORANGE APPLE SYRUP
3/4 c orange jiuce * 1/4 c brown sugar * 1 apple, chopped * 1/2 t cinnamon * 1/4 t ginger * 1 orange, peeled and chopped
In a frying pan over medium heat, combine the orange juice and sugar, stirring as it bubbles. Add apple, cinnamon and ginger. Cook until apples are tender, then add the orange pieces. Serve over pancakes, french toast, ice cream, etc.

*****EGGS*********

HASH BROWN QUICHES
6 eggs * 1 t salt * 1 1/2 c frozen shredded hash browns, thawed * 1/2 c chopped red pepper * 1/2 c corn * 1/4 c chopped green onions * 2 T chopped cilantro * 3/4 c shredded cheese * 1/2 c milk * 1 chipotle chili in adobe sauce, drained, rinsed and minced * 2 t adobe sauce from chilis
Coat 6 ramekins (or custard cups) with cooking spray, then place them on a cookie sheet. In a bowl, mix together one egg and t salt, then add the hash browns and mix. Divide the hash brown mixture evenly among the 6 cups, pushing them into the cups to form a crust. Bake 15 minutes or until browned at 375 degrees. Take crusts out of oven and add red pepper, corn, onions and cilantro, then cheese. Beat together remaining eggs, milk, t salt, chilis and adobe sauce, then pour over the veggies in each cup. Bake 20 minutes or until done.


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