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2/3 Cup Oats 1 tsp Baking Powder Cinnamon to taste 1/2 tsp Vanilla Extract 1 Banana 1/3 Cup Egg Whites 1 tbsp Low Fat Cottage Cheese or Greek Yogurt Mix all of the above ingredients in a food processor until smooth and simply cook as you would any other pancakes! And get CREATIVE with toppings :D Maple syrup isn't the online pancake topping.
Contributed by Kim Buzzard
2-minute French Toast in a cup recipe First you need bread. You'll need one or two slices of bread per cup. Cube your bread. Get your cup ready by buttering the inside, either rub a pat of butter around or you can melt the butter on a microwave and slosh it around. Up to you. Place the bread in the cup of your choosing. About a slice or slice in a half will do it. Smoosh it down a bit but don't compact it so much because you need the liquid to be able to work it's way in. Now in a separate cup do the following: -crack an egg into it -add 3 tablespoons of milk -sprinkle cinnamon -if you like your french toast really sweet, add a single drop of vanilla extract Mix it all together with a fork. Pour the mixture into your cup. Smoosh it a little, and give it a minute to soak down into the bread. Now put your cup in the microwave. Start with one minute, then add ten seconds at a time until it's cooked to your liking (no runny eggs). Add syrup or whipped cream and ENJOY!!
Contributed by Monica Ventura
Mama Kaye's Salmon Breakfast Croquettes Ingredients 8 ounces baked or poached salmon, flaked 2 large eggs, beaten 2 cups mashed potatoes 1 small white onion, diced 5 cloves garlic, minced Salt and pepper 6 tablespoons all-purpose flour Peanut oil, for frying Directions Mix the salmon, eggs, mashed potatoes, onion and garlic in a large bowl. Season with salt and pepper. Stir in the flour to hold the mixture together. Form the mixture into golf-ball-size balls. Refrigerate 1 hour or overnight. Heat about 1 inch of peanut oil in a large straight-sided skillet until a deep-fry thermometer registers 325 degrees. Fry the croquettes, in batches, until crisp and golden on one side, 3 to 4 minutes, adjusting the heat as necessary. Turn and cook until golden on the other side, 1 to 2 more minutes. Drain on paper towels. www.foodnetwork.com
Contributed by Shelby Peppers
Jumbo Maple-Pecan Scone Ingredients 3/4 cup buttermilk, plus more for brushing 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon grated orange zest 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt, plus a pinch 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled 1/2 cup pecan pieces, toasted 1/4 cup confectioners' sugar 3 tablespoons maple syrup Directions Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside. Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal. Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.) Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely. Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges. www.foodnetwork.com
Contributed by Shelby Peppers