Blueberry Oatmeal Breakfast Smoothie

1/4 cup rolled oats
1 cup almond milk
1/2 cup blueberries (or mixed berries)
1 tsp ground flax seed
1 small banana
1/4 cup plain, vanilla or blueberry Greek yogurt
1 Tbsp honey (if using flavoured yogurt, omit honey)

Place the oats and milk in the blender and let soak for about 15-20 minutes. Add the remaining ingredients and blend until smooth.

Note: If you're using fresh berries that have not been frozen, add about 1/2 cup of crushed ice.

Wifesaver Breakfast Casserole

Temp: 350 deg F  Baking Time: 90 minutes

16 slices bread, crusts removed
Ham, sliced thin
Cheese slices

6 eggs
1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1/4 cup onion, minced
1/4 cup green pepper, minced
1-2 tsp Worchestershire sauce
3 cups milk
1/4 lb margarine or butter
Crushed corn flakes (enough to cover)

Grease a 9 x 13 pan. Line bottom of pan with 8 slices of bread. Layer ham, then cheese. Cover with remaining 8 slices of bread.

Beat eggs. Add salt, pepper, mustard, onion, green pepper, Worchestershire sauce and milk. Mix well.

Pour over the sandwiches. Cover. Stand in fridge overnight.

In the morning, melt margarine or butter and pour over the top. Cover with cereal.

Bake uncovered. Let cool 10 minutes before serving.

Birds Nests

2 eggs
Margarine or butter
2 slices bread (white or brown)
Garlic powder

Butter both sides of bread. Cut square out of centre. Place bread in frying pan. Sprinkle garlic in bread hole and break egg into same hold and fry nest until white. Flip over and continue cooking until white is totally cooked.

Breakfast Oatmeal Muffins

Temp: 350 deg F  Baking Time: 18 minutes

1 cup flour
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 cup vegetable oil
2 eggs, lightly beaten
1 cup leftover oatmeal
1 cup raisins
1 tsp vanilla

In large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins, and vanilla; add to dry ingredients and stir until just moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake until the muffins test done.

Overnight Raisin-Nut Oatmeal

2 cups milk
1/4 cup brown sugar
1 Tbsp melted butter
1/4 tsp salt
1/2 tsp cinnamon
1 cup rolled oats
1 cup peeled, chopped apple
1/2 cup chopped dates or raisins
1/2 cup chopped walnuts

Spray the inside of a 3-4 quart slow cooker with non-stick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight or 8-9 hours. Stir well.

Note: This is a very gooey dish!

Baked Pancake With Apples

Temp: 425 deg F (220 deg C)

1 Tbsp butter or margarine
1-1/2 cups rice crispies cereal
3 eggs
1 cup skim milk
1/2 cup all purpose flour
1/4 tsp salt
1 tsp icing sugar
1 Tbsp firmly packed brown sugar
2-1/2 tsp cornstarch
1 tsp cinnamon
1 cup apple juice
3 cups thinly sliced apples (unpeeled)
1/2 cup each: fresh blueberries and raspberries (optional)

Place margarine in a 9 inch pie plate or large oven-safe skillet. Heat in oven about 2 minutes until margarine melts.

Meanwhile, in blender, combine cereal, eggs, milk, flour and salt. Blend 15 seconds or until smooth. Pour into hot pie plate. Return to oven, bake about 15 minutes or until golden brown and puffed.

Make apple topping while pancake bakes. In medium saucepan, mix together brown sugar, cornstarch and cinnamon. Gradually stir in apple juice. Cook, stirring over medium heat until mixture boils and thickens. Stir in apples. Cook, stirring occasionally until apples soften slightly. Stir in berries, if desired.

When pancake comes out of oven, sift icing sugar over top. Cut into wedges and serve immediately with apple topping.

Pancakes

1-1/2 cups flour
3 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
2 Tbsp oil
1 egg
Enough milk to make it thin enough to pour

Mix all ingredients together in order given and pour onto greased, hot surface until done.

Old Fashioned Waffles

2 cups all purpose flour
4 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/2 cups milk
2 eggs, separated
2 Tbsp butter or margarine, melted

Preheat waffle maker.

In a small bowl, beat egg whites until stiff, but not dry. Set aside.

In a medium sized bowl, beat egg yolks until thick and creamy. Continue beating adding milk. Mix dry ingredients together and gradually add to milk and egg mixture; beat until smooth.

Fold in stiffly beaten egg whites and melted butter.

Add 1/2 cup batter to preheated waffle maker. Close waffle maker. Bake until golden, about 3 minutes. Repeat with remaining batter.

Variations:

Cheese waffles: fold in 1 cup of shredded cheddar, swiss or gruyere cheese into batter.

Fruit waffles: fold in 1 cup of your favorite fruit (blueberries, raspberries, bananas, etc) into batter.

Dessert waffles: fold in 1 cup of chocolate chips, butterscotch chips. or 1-1/2 cup chopped nuts into batter.

Onion waffles: add 1-2 Tbsp of dried onion flakes or onion soup mix into batter.

Overnight Baked French Toast

Temp: 350 deg F   Time: 45-50 minutes or until lightly browned

1 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
18 slices bread
1/2 cup jam
1 tsp vanilla
6 eggs
1/4 cup cream
1-1/2 tsp ground cinnamon

In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on 9 slices. Top with remaining bread, cream cheese side down, to make a sandwich. In a large bowl, whisk the eggs, cream and cinnamon; pour over bread. Cover and refrigerate overnight. Remove from the fridge 30 minutes before baking. Bake, uncovered.

Baked French Toast #3

Temp: 375 deg F   Time: 25 minutes or until puffed and golden

2 large eggs
4 large egg whites
1 cup milk
3 Tbsp sugar
1-1/2 tsp vanilla
1/2 tsp cinnamon
10 slices bread
1 Tbsp unsalted butter or margarine

In a medium bowl, whisk together eggs, egg whites, milk, sugar vanilla and cinnamon until well blended.

Place the bread slices in a large shallow baking dish and pour the egg mixture on top; turn the bread to coat it completely. Allow the bread to soak for 15 minutes or overnight in the refrigerator (if you choose to make it ahead, places a sheet of wax paper directly on the bread and cover the baking dish with plastic wrap).

Line a baking sheet with parchment paper or wax paper. Use the butter sparingly to grease the parchment or wax paper. Arrange the bread on the sheet. Dab a little butter on the tops of the bread.

Bake until brown and slightly puffy. You may want to turn the bread once after 15 minutes. Serve with sliced fruit and maple syrup

Baked French Toast #2

Temp: 375 deg F   Time: 35-40 minutes or until puffed and golden

6-8 thickly cut slices of bread
2 cups whole milk
4 eggs
1/3 cup sugar
unsalted butter
1 tsp vanilla or almond flavouring
1/2 tsp orange zest
1/2 tsp cinnamon

Any type of bread is fine in this recipe. French bread, challah, raisin bread or cinnamon buns are also good. Be creative with flavourings like cinnamon, nutmeg, raisins and nuts. Instead of sugar, try maple syrup. Fresh or frozen blueberries or saskatoons can be added on top of the bread slices.

Grease a 9 x 13 glass baking dish. Butter the thick slices of bread. Place the bread, buttered side up, one layer deep in the dish.

Whisk milk, eggs, sugar and flavourings. Pour over the bread slices. Cover tightly with plastic wrap and refrigerate for 30 minutes or up to 12 hours. Bake. Cool for a few minutes, slice and serve with maple syrup, berries and dusted with powdered sugar.

Baked French Toast #1

Temp: 425 deg F (220 deg C)  Time: 5-10 minutes or until golden

3 eggs, slightly beaten
1 can evaporated milk
1/2 tsp ground cinnamon
6 thick slices of bread

Stir together eggs, evaporated milk and cinnamon in a medium bowl. Arrange bread slices evenly in single layer in two rectangular glass baking dishes.

Pour equal amounts of egg mixture over bread, turning slices over once to coat. Cover and refrigerate one hour or until liquid is absorbed.

Place soaked bread in single layer on a lightly greased non-stick baking sheet. Bake. Serve with maple syrup.

Raisin Bread French Toast

4 eggs
1/3 cup milk
1 Tbsp sugar
Capful of almond extract
1/2 capful of vanilla extract
Sprinkle of cinnamon

Mix all ingredients in a shallow pan (a pie plate works well). Using artisian raisin bread, cut it in thicker slices, dip in the egg mixture and fry in melted butter in a frying pan. Serve with Roger's golden syrup, or maple syrup.

French Toast

Combine 2 slightly beaten eggs, 1/2 cup milk and 1/2 tsp salt. Dip day-old bread into milk-egg mixture (enough for 4-6 slices of bread). Fry in small amount of hot fat until golden brown. Serve hot with syrup, icing sugar, or tart jelly.

Optional: Add 1/2 tsp vanilla, a pinch of nutmeg and/or cinnamon to the egg mixture.

Spicy Taters

Temp: 450 deg F   Time: 60 minutes

2 lb diced potatoes (3/4" squares)
1 medium onion, coarsely chopped
1 red pepper, coarsely chopped
1 orange pepper, coarsely chopped
1 handful fresh mushrooms, sliced
1/4 cup olive oil
2 tsp crushed garlic
1/2 tsp black pepper
1 tsp seasoning salt
2 Tbsp parsley

Place all ingredients into a suitable sized roaster. Mix together. Cook until potatoes are soft. Serve with mushroom gravy, if desired.

Spicy Potato Bumps

Temp: 425 deg F (220 deg C)  Time: 45 minutes

6 unpeeled medium baking potatoes
4 Tbsp olive oil
2 tsp parsley flakes
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp thyme
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/16 tsp ground rosemary

Cut each potato in quarters lengthwise. Cut each quarter crosswise into three pieces.

Combine remaining ingredients in small cup, Sprinkle over potato Toss to coat. Spread on a large greased baking sheet with sides. Bake, uncovered, in center of oven, until browned and tender. Serves 6.

Note: Can also add yams, sweet potatoes, carrots, mushrooms or onions.

J's Roasted Potatoes

Temp: 450 def F Time: 45-55 minutes

Cut 2 lb. red potatoes in quarters

Mix with:
3/4 cup of BBQ sauce
3 Tbsp vegetable oil
1 tsp dried basil
1 tsp oregano pepper to taste

Bake uncovered in a greased baking dish, stirring occasionally.

J's Peanut Butter Chocolate Chip Cookies

Temp: 375 deg F (190 deg C)  Time: 10-12 minutes

1 cup butter or margarine, softened
1 cup brown sugar, packed (I use 1/2 cup)
1 cup granulated sugar (I use 1/4 cup)
2 eggs
1 cup peanut butter

3 cups all purpose flour
2 tsp baking soda
1/4 tsp salt
1-2 cups semi-sweet chocolate chips

Cream butter and both sugars together. Beat in eggs, one at a time. Mix in peanut butter.

Stir in flour, baking soda and salt. Add chocolate chips. Shape into small balls. Place on ungreased cookie sheets, allowing room for expansion. Press with fork - dip fork in flour as needed to prevent batter stickiness. Bake. Makes 6 dozen.

Mom's Blueberry Buckle

Temp: 375 deg F Time: 45-50 minutes

Mix until well blended:
3/4 cup sugar
1/4 cup vegetable shortening
2 eggs
1/2 cup milk

Stir in:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Fold in:
1 1/2 cup blueberries

Spread batter in greased 9 inch square pan.

Combine and mix with fingers:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup soft butter or margarine

Spread over batter. Bake until top springs back when lightly touched.

Grandma W's Sweet Buns

As told to me by Grandma Willms (she never had this recipe written down anywhere):

2 cups milk, scalded. Cool.
Add 1 Tbsp yeast. Let rise.
Separate 7 eggs.
Beat egg yolks and 1 cup sugar together.
Beat egg whites separately.
Add 1/2 to 3/4 cup butter.
Add all to yeast mixture.
Add 6-7 cups of flour gradually. Dough will be firm (like buns). Let rise. Knead down and let rise. Roll into circles, cut into pie wedges, add butter and roll. Let rise and bake.

Or, if you're like me and don't have time for all this, I have modified the recipe for the bread machine (you'll notice it's very similar to the paska recipe):

1 cup milk
3 eggs
1/4 cup butter
1/2 cup sugar
3 cups flour
1/2 Tbsp yeast

Roll into circles, cut into pie wedges, add butter and roll. Let rise and bake at 350 deg F for 12 minutes. When cool, add lemon flavoured icing.

Paska For The Bread Machine

Add to the bread machine in this order:

2/3 cup milk
2 eggs
1/8 cup butter
1/2 cup sugar
pinch salt
3 cups flour (may have to add a bit more)
1/4 pkg yeast

If you just use the dough setting and want to bake it in the oven, bake at 350 deg F for approx. 30 minutes. Cool, then spread cream cheese icing on it and sprinkles.

Grandma W's Salad Dressing

2 eggs, beaten
1 cup sugar
1/2 Tbsp mustard
1/4 tsp each salt and pepper
1/4 cup water
1/2 Tbsp flour
1/4 cup vinegar
1 Tbsp butter (can add more, if you prefer)

Beat eggs first, add remaining ingredients. Bring to boil - add butter.
Cool and store in refrigerator.

Auntie M's Dark Delicious Vinegar Chocolate Cake

Temp: 350 deg F (180 deg C)  Time: 50-60 minutes

3 cups flour
2 cups sugar
2/3 cup cocoa
2 tsp baking soda
1/2 tsp salt
2 egg yolks
1 cup vegetable oil
2 Tbsp vinegar
2 cups cold water
1 tsp vanilla

Combine flour, sugar, cocoa, baking soda, salt, stirring well together. Make a well.
Add egg yolks, oil, vinegar, water and vanilla. Mix well and pour into a 9" x 13" pan. Bake.

Chocolate Chip Cookie Cake

Temp: 375 deg F Time: 15 minutes

Beat until light and fluffy:
1 cup margarine
1 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla

Add:
3 cups flour
1 tsp baking soda
1 tsp salt

Stir in in slowly and then stir in 1 1/2 cups chocolate chips. 
Bake in a 9 x 13 greased pan.

$250 Cookies

Temp: 375 deg F  Time: 8 minutes

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 1/2 cups oatmeal (blended in a blender to a fine powder)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips
4 oz Hershey bar (grated)
1 1/2cup chopped nuts

Cream the butter and both sugars, add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Rolls into balls and place two inches apart on a cookie sheet. Bake, but don't overbake.

Grandma D's Oreo Cookies

Temp: 350 deg F  Time: 10-12 minutes

2 boxes Duncan Hines cake mix (chocolate or white)
4 eggs
3/4 cup olive oil or other

Mix together with spoon. Make little balls the size of a big marble or hazelnut. Place on cookie sheet. Bake.

Filling:
8 oz pkg cream cheese
1/4 cup margarine
4 1/2 cups icing sugar
1 tsp vanilla

Mix well. Spread between two cookie halves and press together.

Mom's Potato Puff Rolls for the Bread Machine

Temp: 350 deg F Time: 15 minutes

 

1 egg

1/2 cup mashed potatoes

1-1/4 cups milk (or use water and add up to 1/2 cup instant milk powder)

1/4 cup shortening (or vegetable oil)

1/4 cup sugar

1 tsp. salt

1 pkg active dry yeast (2-1/4 tsp.)

4 to 4-1/2 cups all-purpose flour (or a combination of white and whole wheat...

2 cups of each, or 2 cups multigrain flour instead of the whole wheat, or any variations you like)

 

Mom's Apricot Chicken

Temp: 350 deg F   Time: 1-1/4  to 1-1/2 hours

3 lb chicken parts, skin removed
1/2 cup Russian salad dressing
1/2 cup apricot jam
1/2 x 1-1/2 oz envelope dry onion soup mix (stir before dividing)
1 tsp curry powder

Arrange chicken pieces in small roaster. Combine next 4 ingredients in bowl. Stir well. Pour over chicken, being sure some is between layers. Cover. Bake until tender. Serves 4 to 6.

Mom's Fish Fillets With Rice

2 lb fish fillets
2 cups chopped onion
1 1/2 cups chopped green pepper
2 Tbsp margarine
1-16 oz can tomato sauce
2 cups chicken broth
2 bay leaves
2 tsp ground oregano
3 cups cooked rice
1 cup cooked green peas
1/4 cup chopped parsley, divided

Cut fillets in 1-1/2" pieces. Season with salt and pepper. Set aside. In large skillet cook onion and green pepper in margarine until soft but not brown. Add tomato sauce, chicken broth, bay leaves, oregano, and 1/2 tsp pepper. Cook 20 minutes. Add fish and cook 10 minutes or until fish flakes easily. Remove bay leaves. Combine rice, peas and 2 Tbsp parsley. Heat, stirring lightly. Form into a border on large serving platter. Spoon fish fillets in the centre. Sprinkle with remaining parsley. Makes 6 servings.

Mom's Salmon Stuffed Sole Fillets

Temp: 400 deg F Time: 15-20 minutes

1/2 lb ground salmon or 1 can (7 oz/198g) of sockeye salmon
1 egg, beaten
1 clove garlic, finely minced
1 tsp dill weed
4, 4oz/125 g sole fillets
2 Tbsp butter
1/2 cup chicken broth
2 tsp lemon juice
1/4 tsp dry mustard
2 Tbsp flour
1/2 cup white wine
1/2 tsp sugar
Dill weed for garnish

In a bowl, combine salmon (if canned, mash very well), egg, garlic and dill weed. Place sole fillet on working surface. Spread fillet with 1/4 of the salmon mixture and roll up jelly roll fashion. Place rolled fillets, seam side down, on a casserole dish. In a saucepan, melt butter, stir in flour and whisk in broth, wine and lemon juice and cook, stirring constantly until a smooth sauce. Add sugar and dry mustard, adjust seasonings to taste. Pour over rolled fillets. Bake until fish flakes easily. Serve with sauce spooned over fillets. Makes 4 servings.