Breakfast Cookie

From A Bakers Dozen.....

I came up with this recipe as a way to help with hectic mornings. I had a vision of a "breakfast cookie" that my children would love. Something that had enough wholesome ingredients that I could feel good about giving it to them. These freeze well. Just fill a ziplock bag with cooled cookies and pop them in the freezer. Pull out the night before and serve with a glass of milk.

Feel free to adjust the ingredients. Fresh ground wheat works well. You can add more nuts and seeds and use less sugar. Think of this as the foundation of the cookie and make any adjustments you see fit.

I make these cookies large and serve with a glass of milk.

Breakfast Cookies:

Cream 1 cup butter
1 1/2 cup peanut butter (I like Adam's- no sugar)
2 cups sugar (white or brown)

add 4 eggs
1 Tablespoon vanilla
3/4 cup milk

combine seperately
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
4 cups oats
3/4 cup sunflower seeds

combine wet and dry ingredients. Mix very well. Spoon onto cookie sheet. These have more of a cake texture and will not spread out much during baking. I like to make them big, since they are breakfast cookies.

Bake at 350 for 12 minutes, or until done.

Stand back and enjoy your children's astonished looks as you serve milk cookies for breakfast!

blueberry oatmeal muffins

Blueberry Oatmeal Muffin

Makes: 12 servings Total Time: 30 min
Ingredients:
1-1/2 cups whole wheat flour
3/4 cups rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 beaten egg
3/4 cup skim milk
1/2 cup packed brown sugar
1/4 cup apple sauce
1/2 tsp. vanilla
3/4 cup blueberries

1. Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you don't have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.)

2. Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.

3. Combine egg, milk, brown sugar, apple sauce, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.

4. Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups. Serve warm.

morning glory muffins by Anya

morning glory muffins

6 eggs
2 1/2 cups sugar
2 c. oil
4 c. grated carrots
1 c. coconut
1 c. raisons
1 c. chopped nuts ( i used walnuts)
2 c. grated apples
4 tsp. baking soda
1 tsp. salt
4 tsp. cinnamon
4 c. flour

stir all ingredients together. make as many muffins as desired, baking at 375 degreesfor 20 minutes.
*remember this recipes makes alot of batter and will keep good rerfrigerated for up to 4 weeks.

if you want some breakfast muffins full of healthy goodies, try these!

Doni's Crepe-like Pancakes

2 cups milk
1 cup flour
1 egg
1 tsp baking soda
1/2 tsp salt
1 Tablespoon sugar (optional)
2 Tablespoons flax meal (optional)
1/2 c. pecans (optional)

Mix, pour batter and spread around to make them as thin as you like, cook till bubbly and flip, eat and enjoy!!

I add all the optional stuff, but that is just my own fooling around with the recipe.