• 1/3 cup fat-free milk
• 1/3 cup reduced-calorie margrine
• 1/4 cup brown sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 1/2 cup warm water
• 1/2 cup egg beaters
• 3 1/2 cups bread
• 3/4 cup of quick oats, uncooked
• Vegetable spray
• 1/4 cup reduced margarine, softened
• 3/4 cup brown sugar
• 1/4 cup rasins
• 2 teaspoons of cinnamon
• 1 cup sifted powdered sugar
• 2 tablespoons water

Combine milk, 1/3 cup margarine, brown sugar, and salt in a saucepan; heat until margarine melts, stir occasionally. Cool mixture to 105 to 115 degrees. Combine yeast and warm water, let stand 5 minutes. Combine yeast, milk mixture, eggs, 1 cup flour, and oats in a large mixing bowl, mix well. Stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead about 8 minutes, until smooth. Place dough in a large bowl coated with cooking spray, turning to grease the top. Cover the dough and let it rise in a warm place for about an hour or until dough has doubled in size. Punch dough down, cover and let rest for 10 minutes. Divide in half; roll each half into a foot square. Spread each half with 2 tablespoons margarine. Combine 3/4 cup brown sugar, raisins, and cinnamon; sprinkle over each square. Roll up the dough and pinch to seal the seam. cut each roll into 1 inch slices place cut side down in a eight inch greased square pan . Cover and let rise for about 30 minutes. Then bake at 375 for 15 to 20 minutes. Cinnamon rolls should be a golden color. Combine the powdered sugar and 2 tablespoon of warm water until smooth, then drizzle it over the warm rolls.

• 1 32-oz pkg. frozen hash brown potatoes
• 1/2 cup margarine, melted
• 1 10 3/4-oz can cream of chicken soup
• 12 oz. cheddar cheese, grated
• 8 oz. sour cream
• 1 tsp. salt
• 1 sm. onion, grated

Preheat oven to 350 degrees. Mix all of the ingredients together and pour into a 9 x 13 baking dish. Bake for 45 minutes.

• 3 eggs, separated
• 1/2 cup flour
• 2 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• Strawberries
• Chocolate Chips
• Banana’s
• Orange slices (peeled)
• Canned Whipped Cream

Beat egg yolks until light.  Sift flour, baking powder and salt together.  Add alternately with the milk.  Beat egg whites stiff and fold into flour mixture.  Bake on hot griddle.

To form the smiley face, Pour one large round circle of pancake batter, placing two smaller ones in the 2 o’clock and 10 o’clock postitions for the ears. Carefully turn over as to not lose the ears.  Spray two small curved lines of whipped cream for the eye brows.  Place two orange slices underneath for the eyes.  Place strawberry in the center for the nose. Make the mouth with a banana (cut in half length ways) or a big curved line of whipped cream, carefully placing chocolate chips for the teeth.  Place one chocolate chip in the bottom lower part of the ear. 

You can decorate this pancake with just about any fruit, or just let the children use their imagination. 

1 cup sugar

1/2 cup unsifted powdered sugar

1 tablespoon orange peel

1/4 cup melted butter

1 can biscuits (10)

3 oz softened cream cheese

1 tablespoon orange juice concentrate

In a small bowl, combine sugar and orange peel.  Open and separate biscuits and dip each in butter.  Coating each biscuit in the sugar mixture.  Place coated biscuits in a greased 9 in pie pan, overlapping the edges to form a ring.  Bake at 350 degrees for 30 minutes till golden brown.  In a small bowl, combine the cream cheese, sugar, and orange juice to make the icing.  Spread the icing over the hot biscuit ring and serve.

 

INGREDIENTS

• 4 1/2 cups of flour
• 4 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 package active dry yeast
• 1 2/3 cups warm water
• 2 tablespoons margarine
• 2 teaspoons salt

DIRECTIONS

Mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast; Heat water and butter to 120-130 degrees F. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in more flour to make stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes. Divide dough into 12 pieces; shape 3 pieces into smooth balls. Poke a 1 inch hole in each. Add one inch of water, 1 tablespoon of sugar, and 2 teaspoons of salt to skillet and simmer. Drop the bagel into the water and Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on paper towels. Repeat for rest of dough. Place on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Remove from sheets and cool.

For a variety you might try:

1. Before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.

2. Add one cup of dried blueberries to dough mixture before rising.

• 6 slices bacon
• 1/4 cup sliced shallots (4 medium)
• Single Pastry Shell
• 1 cup shredded Swiss cheese
• 3 eggs (beaten)
• 1 cup light cream
• 1/2 tsp salt
• 1/2 tsp dry mustard
• dash ground nutmeg

In skillet cook bacon till crisp; drain, reserving 1 tbls. drippings.  Cook shallots in reserved dripppings till tender. 

Place pie shell in quiche dish (pie plate can be used); flute edges. Bake at 450 degrees for 5 minutes; set aside.  Reduce oven temperature to 325 degrees.

Sprinkle cheese over pastry.  Crumble bacon over cheese and top with shallots.  Combine remaining iengredients; pour over mixture in pastry.  Bake, uncovered till set, approximately 45 minutes.  Let stand 10 minutes.  Makes 6 servings.

• 2 1/2 Tbsp. cocoa
• 3 Tbsp. sugar
• 1/4 cup water (room temperature)
• dash salt
• 3 cups milk
• Minature marshmallows

Place cocoa, sugar and water in a 1 1/2 qt. glass casserole dish.  Heat, uncovered, in microwave for 30 seconds.  Stir in salt and milk.  Heat 5-5 1/2 minutes.  Add marshmallows.  Makes 3-4 servings.

• 3 small (1 oz each) milk chocolate bars
• 1/2 cup water (room temperature)
• 3 cups milk
• 2 tsp. instant coffee
• 1/8 tsp. cinnamon
• Whipped cream
• Almond flavoring

Break chocolate bars into a 2-qt. glass casserole dish.  Add 1/2 cup water and heat in microwave for 45 seconds.  Stir in milk, instant coffee and cinnamon.  Heat, uncovered, in microwave 8-9 minutes.  Serve in small cups with a spoonful of whipped cream which has been flavored with almond extract.  Makes 3-4 cups.

• 3 large eggs
• 1 1/2 cups all purpose flour
• 1 1/4 Tablespoon sugar
• 1/2 teaspoon salt 
• 1 teaspoon  baking powder
• 1 1/2 cups milk
• 3 tablespoon unsalted butter

Separate egg whites and egg yolks.  Beat egg whites until stiff and set aside.  Set aside egg yolks in a large bowl.  In another large bowl sift flour together with sugar, salt, and baking powder.  Set aside.  Beat egg yolks and whisk in milk.  Next, add the sifted dry ingredients into the milk and egg mixture and blend.  Then add the butter to mixture and blend.  Last, gold beaten egg whites into mixture.   Do not over fold.  There will be lumps.  Ladle mixture onto preheated Belgian waffle iron and cook until golden brown.  For a variation, add pecan pieces, blueberries,  or even chocolate chips.

• 1 pkg. dry yeast
• 1 cup milk
• 1/2 cup butter
• 3/4 cup sugar
• 1/2 tsp salt
• 1 beaten egg
• 3 3/4 cup flour

Filling:

• 1/2 cup butter (melted)
• 1 1/3 cup sugar
• 1/4 cup cinnamon

Frosting

• 1/2 cup butter (melted)
• 2-3 cups powdered sugar

Dissolve yeast in 1/4 cup medium warm water.  Heat milk and butter in large bowl in microwave.  When butter is melted, add sugar and salt.  When lukewarm, add beaten egg and yeast.  Stir in flour 1/3 at a time.  Beat well after each addition.  Batter will be soft and sticky.  Turn into a large generously greased bowl. Cover and place in a warm place until dough has risen double.  Pour out half on floured surface.  Roll out into rectangular shape about 1/4 inch thick.  Brush with 1/2 melted butter and sprinkle with half of the sugar and cinnamon.   Roll up and cut into 1 1/2 inch slices.  Place in pan 1/2 inch apart and let rise to double again.  Repeat with remaining dough.  Bake at 375 degrees for 15-20 minutes.  When almost completely cool, drizzle frosting over rolls.