Why is Breakfast so Important? http://www.preparedpantry.com “Eat your breakfast!” We all remember our mothers telling us that breakfast is the most important meal of the day. They were right. It breaks the overnight fast, the longest period that our bodies go without nourishment, and refuels us for another day. A proper breakfast helps keep our energy levels up through the day. It helps replenish your supply of glucose and nutrients essential for high performance. Those that eat a proper breakfast function better and are healthier. Studies suggest that those who eat a healthy breakfast perform better. That holds for adults and kids. Breakfast elevates our mood and helps stay alert and optimistic. Fiber at breakfast ends to reduce fatigue through the day. Kids that eat breakfast are able to better pay attention and maintain an interest in learning--they do better in school. People that eat a proper breakfast tend to eat better through the rest of the day. They are less ravenous at lunch and tend to eat more sensibly. They are better able to resist snacks. Some studies have shown weight gains, not losses, among those who skip breakfast. Children, especially, tend to make poorer food choices if they skip breakfast. There are more than physical reasons to fix breakfast. Breakfast is an important family time. Families that eat meals together tend to do better. There is a bonding with other family members and an emotional recharging that tends to occur at the breakfast table. Eating breakfast with the family gives a kid a sense of emotional support—it’s not him against the world on that particular day. top of page

"Poultry is for the cook what canvas is for the painter." ~ Jean-Anthelme Brillat-Savarin

Better Breakfasts Ideas http://www.preparedpantry.com Nutritionists tell us that breakfast is the most important meal of the day. With breakfast, we are replenishing our bodies from the night before and charging them for the day ahead. How we will perform during the day is affected by what we eat in the morning. Yet, breakfast tends to be rushed and routine—more so than any other meal. Here are dozens of ideas to help you build better breakfasts. Eggs don’t have to be boring Wander through an egg cookbook for a skillion ideas on what you can cook with eggs. Years ago, we got a little egg cookbook from the Iowa Egg Council and have worn it to tatters. I notice that they have more cookbooks available. Here are some of the egg dishes that we enjoy. (They’re more techniques than recipes but you’ll get the idea.) • Scrambled eggs in all their variations. Try Spanish scrambled eggs with leftover rice, salsa, and sautéed onions, peppers, and chilies. Or the old standby—cheddar scrambled eggs. Try adding a can of Mexi-corn to scrambled eggs. We like Chinese vegetables added to our scrambled eggs. If you like it, consider it with scrambled eggs. • Omelets in their variations. Think about the omelets on the menu at your favorite restaurant. Whatever you can do with scrambled eggs, you can do with an omelet. An omelet is a great way to showcase your favorite vegetables. • Quiches. Think of quiches as savory pies instead of sweet pies. Check out a few recipes for ideas and then experiment with the ingredients that you like. Many quiches are loaded with cheese but they don’t have to be. Load them with your favorite veggies instead. Here’s how to make a quiche practical for a busy morning: Make the crust and line the pie pan the night before or purchase a pie shell from the grocer. Mix the filling the night before and stick it in the refrigerator. When you get up, load the pie shell with the filling and set your quiche to bake. By the time the kids are ready for school, the quiche will be ready to come from the oven. • French toast. French toast can be quick and easy. For variety, try different breads. We love hearty breads like multi-grain bread for French toast and fruit-filled bread like raisin bread. French toast is a great way to use up day old bread. Or try stuffed French toast. Here’s a recipe for Blueberry Stuffed French Toast. Consider this a technique and not a recipe. Load your French toast with different fruits or your favorite preserves. Try mixing nuts, raisins, or preserves into the cream cheese filling. • Breakfast burritos. Anything that you can do with scrambled eggs, you can wrap in a tortilla. We like veggies and cheddar loaded with salsa. Try nuts, cream cheese and pineapple. The Iowa Egg Council has a recipe for Hawaiian Enchiladas you might want to try. Consider breads for breakfast Biscuits, scones, muffins, English muffins, bagels, pancakes, toast, and quick breads all make great breakfast fodder. The argument is that breads take too long and are too much trouble for breakfast. They don’t have to be. Consider these alternatives: • Toast. Try cheese or thinly sliced deli meat on toast as a quick and easy breakfast. Spread a little cream cheese on your toast and top it with a slice of fruit or jam. We like peanut butter or peanut butter and cream cheese on toast. Or try peanut butter and raisins or peanut butter and sliced bananas on toast. • Pancakes. Pancakes are quick and easy especially if you are using a mix. The grocery store mixes tend to be made almost entirely of flour but you can bolster the mix by adding dry milk or buttermilk powder. Or you can make your own mix. Or you can try our mixes. (Our Country Wheat Pancake Mix is on sale right now.) • Muffins. You don’t have to invest a lot of morning time in muffins. Consider refrigerator muffins. Mix up a batch of refrigerator muffins on Sunday evening, keep the batter in the refrigerator, and you’ll have fresh muffins for most of the week. Simply load up the muffin tins when you get up and let them bake while you herd your family through their morning routines. In our last issue, we talked about the “muffin method” for mixing muffins where you mix the dry ingredients and wet ingredients in separate bowls before combining the two. Mix the two bowls the night before and store the wet ingredients in the refrigerator already mixed. In the morning, all you have to do is combine the two and fill the tins. You can even have the tins prepared beforehand and save another step in the morning. Don’t forget the bread machine What could be better than fresh bread for breakfast? Most bread machines have timers. You can program these machines to turn out perfect bread just in time for breakfast. Consider some of the fruit and nut selections for breakfast breads. Fresh Cranberry Nut Bread with whipped cream cheese butter or California Raisin Bread with strawberry butter sounds pretty scrumptious. Eat what you like Remember our college days when we thought pizza was a staple and cold pizza was the breakfast of champions? I’m not ready to go back to those days but a salad or a sandwich sounds passable in the morning. The point is, if you like it, try it for breakfast. Who said we have to classify foods into breakfast, lunch, and dinner? Take a second look at hot cereal Hot cereal is quick and easy and doesn’t have to be boring. Try spiking your hot cereal with dried fruit, nuts, or coconut. (Dried pineapple, coconut, and raisins is a combination we love.) You can even make it in the microwave. Mix the goodies, the cereal, and a touch of salt in a bowl. Add water and nuke it for about three minutes. Presto—instant hot cereal. (With microwaving cereal so easy, we don’t understand how the cereal conglomerates manage to sell any of those little packets.) Get the kids involved Democracy doesn’t always work but letting the kids vote on breakfast foods is a good way to get support. If they have a say in those breakfast burritos, they are less likely to revolt the next morning. Try having a breakfast council on Sunday evening and planning your meals for the week. top of page

Nothing helps scenery like ham and eggs. ~ Mark Twain

What the Doctor Recommends Bread can play an important role in a healthy diet. Grain-based carbohydrates aren't the problem in obesity and breads are a good source of vitamins, minerals, and fiber. Since bread makes people feel fuller sooner, it may even help people control their weight. Many doctors and dieticians are concerned about the long-term effects of popular diets that severely restrict the intake of carbohydrates. If you are on a 2000 claries per day diet—and many of us eat much more than that—and following U.S. Department of Agriculture guidelines, you will eat three ounces of whole grains (from bread and other foods) and three ounces of other grains. Check the nutrition information on the package but usually a slice of bread will weigh a little over an ounce. Even if you are trying to lose weight, you can still have several slices per day. The Glycemic Index of Popular Breakfast Foods Doctors advise us to include low glycemic foods in our diets. High glycemic foods are those that digest quickly releasing a charge of glucose to raise blood sugar levels. Low glycemic foods include those with fiber, are slower digesting, and stay with us longer. With the inclusion of lower glycemic foods in our diets, we tend to eat less, gain less weight, and live healthier. Those foods rated above 70 are considered high glycemic. Those foods rated between 55 and 70 are considered intermediate Those rated below 55 are low glycemic Corn Flakes 84 Kellogg’s Rice Krispies ® 82 Kellogg’s All Bran ® 51 Shredded Wheat 67 Kellogg’s Raisin Bran ® 73 Kellogg’s Special K ® 54 Old-fashioned oatmeal 49 Bagel 71 Banana bread 47 Blueberry muffin 59 Croissant 67 White bread 70 Whole wheat bread 69 Waffles 76 Apple 38 Dried apricots 31 Banana 55 Cantaloupe 65 Grapefruit 25 Orange 44 Milk, whole 22 Milk, chocolate 34 Yogurt, flavored low fat 33 Orange juice 46 Sucrose (sugar) 65 Honey 58 Source: Andrew Weil, M.D., Eating well for Optimum Health, Alfred A. Knopf, 2000. top of page

Healthy breakfast: The best way to begin your day By Mayo Clinic Staff It might be the last thing on your morning to-do list, or it might not be on your list at all. But a healthy breakfast refuels your body and jump-starts your day. So don't overlook this important meal. Select healthy options that fit your taste and lifestyle, and put breakfast back into your morning. The benefits of a healthy breakfast Breakfast not only starts your day off right, but also lays the foundation for lifelong health benefits. People who eat a healthy breakfast are more likely to: Consume more vitamins and minerals and less fat and cholesterol Have better concentration and productivity throughout the morning Control their weight Have lower cholesterol, which reduces the risk of heart disease Breakfast is especially important for children and adolescents. According to the American Dietetic Association, children who eat a healthy breakfast are more likely to have better concentration, problem-solving skills and eye-hand coordination. They may also be more alert, creative and less likely to miss days of school. Best bets for a healthy breakfast A healthy breakfast should consist of a variety of foods, for example, whole grains, low-fat protein or dairy sources, and fruit. This provides complex carbohydrates, protein and a small amount of fat — a combination that delays hunger symptoms for hours. Whether you opt for traditional options, such as yogurt, whole-grain muffins or ready-to-eat cereal, or less typical foods, such as leftover vegetable pizza or a fruit smoothie, you can get the nutrients and energy you need to start your day. Traditional fare offers many options To make a healthy breakfast each day, choose one item from at least three of the following four food groups: Fruits and vegetables. Fresh fruits and vegetables, 100 percent juice without added sugar Grains. Whole-grain rolls, bagels, hot or cold whole-grain cereals, low-fat bran muffins, crackers, or melba toast Dairy. Skim milk, low-fat yogurt cups or low-fat cheeses, such as cottage and natural cheeses Protein. Hard-boiled eggs, peanut butter, lean slices of meat and poultry, or fish, such as water-packed tuna or slices of salmon For a healthy breakfast on the go, munch dry, ready-to-eat cereal with a banana and drink a small carton of low-fat or skim milk. The best cereals are those that are higher in fiber. If counting calories, choose cereals that are lower in calories. Cereal, 1-cup serving Fiber, in grams Calories All-Bran Bran Buds 39 225 Fiber One 28 120 All-Bran Original 18 161 Raisin Bran 7 195 Spoon Size Shredded Wheat 6 167 Wheat Chex 5 180 Cheerios 3 110 Wheaties 3 106 Basic 4 3 210 Source: USDA National Nutrient Database for Standard Reference, 2006 Oatmeal is another good choice, but it may be a challenge if you're on the run or at work. One cup of plain, cooked oatmeal has about 4 grams of fiber and 130 calories. And don't forget eggs, including hard-boiled eggs, which are easy to take with you. The yolk does contain cholesterol, but eggs are full of nutrients, including protein, vitamins A and B-12, folic acid, and phosphorus. Nontraditional fare counts, too If you dislike regular breakfast foods, try something different, such as: Leftover vegetable pizza Fresh fruit topped with low-fat yogurt and crispy whole-grain cereal Vegetables, salsa and low-fat shredded cheeses wrapped in a tortilla A smoothie blended from exotic fruits, some low-fat yogurt and a spoonful of wheat germ Whole-wheat crackers with low-fat cheese A microwaved potato topped with broccoli and grated Parmesan cheese Think low-fat and fresh lean meats or even fish, low-fat milk products, fresh fruits and vegetables, and whole grains. The combinations are limited only by your imagination and taste. Eating out can be healthy You can even make healthy breakfast choices at fast-food restaurants. Whole-grain bagels, rolls and English muffins are better for you than fat-filled doughnuts, scones, croissants or biscuits. Skip the oversized breakfast sandwiches, bacon, sausage and whole milk. Working in your morning meal If your excuse for missing breakfast is lack of time, figure out what you'll eat the night before and get up 10 minutes earlier to enjoy it. Or pack something to take with you. Think you're saving calories by skipping breakfast? Chances are you'll be ravenous by lunchtime, which may lead you to eat more. Or your hunger at midmorning may tempt you to indulge in a high-fat treat that someone brought to the office. Your morning meal doesn't have to mean loading up on sugar, fat and cholesterol. Making nutritious breakfast choices can set you up for healthier eating all day long. © 1998-2007 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "EmbodyHealth," "Reliable tools for healthier lives," "Enhance your life," and the triple-shield Mayo Clinic logo are trademarks of Mayo Foundation for Medical Education and Research. top of page

Breakfast Sandwiches The inspiration for this recipe is the McDonalds® McGriddle® sandwiches. These are very good and terrific to have in your freezer to pop in your microwave when you're on the go.  Step 1 Make and fry the sausage patties. Of course, you can use bacon if you prefer. Step 2 Fry the eggs. You need nice, round egg disks. Tip: If you don't have pancake rings, cut the ends out of a can.  Step 3 Make pancakes using your favorite recipe mix. Tip: For added zing drizzle some maple syrup on the pancakes as you're cooking them.  Step 4 Assemble your sandwiches. Add a slice of cheese if you prefer.  Step 5 If you have any leftover sandwiches wrap them individually in freezer paper and freeze until you need them.  They will keep well for 30 to 60 days in your freezer. top of page

"Eggstraordinary" Pancakes 6 eggs 1 C. low-fat cottage cheese ½ C. all-purpose flour 2 tablespoons cooking oil ¾ teaspoon baking powder ½ teaspoon salt 1 ¼ teaspoon vanilla Directions: Place all ingredients in a blender container or large mixing bowl. Cover and blend on high speed 1 minute or beat with electric mixer or rotary beater until well blended. For each pancake, pour ¼ cup batter onto hot, lightly greased skillet or griddle (380°F for electric griddle). Cook on both sides until golden brown. Fill and fold and top with apple butter, honey, syrup, or fresh fruit. Yield: Approx. 16 cakes 1 4-inch cake: 97 calories, 5.5 grams fat, 6 grams protein, 109 mg cholesterol, 5 grams carbohydrate, 221 mg sodium Did you know… Each "Eggstraordinary" Pancake provides 6 grams of protein or 15 percent of the U.S. Recommended Daily Allowance. Protein is an essential part of the nutritious diet, but protein goods are often the most expensive items on our grocery list. Fortunately for cost-conscious consumers, the protein supplied by eggs is both high in quality and low in cost. Protein is required by our bodies for growth, tissue formation and repair. Since protein cannot be stored in the body, it should be consumed daily. Enjoy two Iowa eggs at your next meal and receive 12 grams of protein for less than 16 cents! top of page

1-2-3 Quiche 6 eggs 1 c. milk 1 c. cheese (your choice) 1 c. cooked meat and/or vegetables (cubed ham or turkey, crumbled bacon, oriental frozen vegetables, green pepper, onion, mushroom) 1 9-inch deep dish frozen pie shell Directions: In medium bowl, thoroughly beat eggs and milk. Stir in remaining ingredients. Pour into prepared crust and bake at 375 degrees for 35-45 minutes. Let stand 5 minutes before serving Try this low-fat alternative: Beat 1 egg in medium bowl. Stir in 2 cups mashed potatoes (cooked slightly) OR 2 cups cooked rice. Press mixture over bottom and sides of lightly greased 9-inch pie plate. Bake as directed above. top of page

Aebleskivers The technique used to create Danish aebleskivers is almost as magical as the addictive little pancake balls themselves! Separate: 6 eggs Combine: 6 egg yolks 1 ½ cups all-purpose flour 1 cup whole or 2% milk ¼ cup vegetable oil 2 T. sugar 1 t. baking powder ½ t. table salt ½ t. vanilla extract Dash ground cardamom, optional Beat; Fold in: 6 egg whites Fry in: vegetable oil Serve with: Butter, powdered sugar, maple syrup, jam, and cinnamon-sugar Preheat oven to 200°F. Heat aebleskiver pan on stovetop over medium heat. Separate eggs into two large mixing bowls. Combine yolks with flour, milk, oil, sugar, baking powder, salt, vanilla, and cardamom. Whisk until blended. Beat egg whites with an electric mixer until stiff but not dry. Gently fold into batter just until blended. Fry aebleskivers in oil over medium to medium-high heat. Fill pan wells with batter. When a crust forms, poke a skewer to the bottom and slide up ¼ turn, spilling batter into well; cook 1 minute. Rotate another ¼ turn; cook 1 more minute. To keep warm while cooking more, place them on a baking sheet in the oven – they’ll deflate a bit, but taste just fine. Serve piping hot with butter and your choice of toppings. top of page

American Egg Bake 1 cup fresh cauliflower, chopped 1 cup fresh broccoli, chopped 1 cubed potato 4 fresh, sliced mushrooms 2 tablespoons olive oil ½ cup chopped scallions ¼ cup sweet red pepper, finely chopped 1 clove garlic, minced 6 eggs ½ cup grated asiago cheese ¼ cup white wine ½ teaspoon dried, crushed basil ¼ teaspoon salt ¼ teaspoon pepper ½ cup parmesan cheese, garnish Directions: In a skillet cook the potatoes in hot oil, uncovered, until tender. Add scallions, red pepper, mushrooms, and garlic. Cook until onion is tender. Then add the broccoli and cauliflower; reduce heat. Cook, uncovered, for approximately 5 minutes more. Beat together eggs, cheese, wine, basil, salt, and pepper. Pour mixture over the vegetables in skillet. Cook over medium/low heat for 5 minutes. (If temperature is too hot, the egg mixture will overcook and become tough.) As eggs set, lift egg mixture around the edges with a spatula to allow the uncooked portion to flow underneath. Continue process until the mixture is almost set. The top will be moist. Remove from heat. Cover and let stand until the top is set. Sprinkle with parmesan cheese. Cut, serve and enjoy! top of page

Brunch Frittata 1 ½ - 2 cups hash brown potatoes, partially cooked ½ cup cubed ham 8-10 eggs ¾ cup cream of mushroom soup 1 ½ cup shredded cheddar cheese 1 tablespoon butter Directions: Melt butter in a 10" skillet over moderate heat. Add hash browns and top with ham. Beat eggs and pour over the ingredients in the skillet. Cover pan and turn heat to low. Cook for 10-12 minutes, until eggs are set. Top with soup and then cheddar cheese for the last few minutes of cooking. Cut into wedges and serve. top of page

Easy Skillet Breakfast Pizza 1 package (6 1/2 ounces) pizza crust mix 5 eggs 1/3 cup skim milk 1/4 teaspoon dry mustard dash pepper 6 slices of bacon, cooked and crumbled 1/4 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese Directions: Grease a 12-inch skillet. Prepare pizza crust according to package directions. Line bottom and 1/2 inch up the sides of the skillet with dough. Beat eggs, milk, dry mustard, and pepper in medium bowl. Slowly pour egg mixture over crust. Sprinkle bacon and cheeses evenly over the eggs. Cover and cook over medium heat for 15 minutes or until crust is brown on the bottom. Slide out onto cutting board and cut into wedges. top of page

Ranchero Omelet 1/2 cup refried beans 1/4 cup salsa, divided 2 eggs 2 tablespoons water 2 tablespoons shredded cheddar cheese Directions: In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Heat and stir thoroughly. In small bowl, beat together eggs and water. Coat a 7 to 10-inch skillet with cooking spray. Heat over medium-high heat. Pour in egg mixture. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Cook until tip is thickened and no visible liquid egg remains. Spread hot bean mixture done center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide onto plate and pour remaining salsa on top. top of page

Parker's Famous French Toast Casserole 8 cups French bread, cubed 2 medium tart apples, peeled and chopped 1 package cream cheese, softened ¾ cup packed brown sugar ¼ cup sugar 1 ¾ cup milk 2 teaspoons vanilla ½ cup English toffee bits or almond brickle chips or butterscotch 8 eggs 1 teaspoon cinnamon, optional Directions: Place ½ of the bread and all of the apples in a greased 9 x 13 pan. Mix cream cheese with ½ of milk and sugar until smooth. Stir in chips. Spread over apples and bread. Add the rest of the bread. Mix eggs, the rest of the milk, and vanilla and pour over the bread and refrigerate. Take out of the refrigerator half an hour before baking. Bake at 350˚F for 35 – 45 minutes.  top of page

Sweet Pig n' Egg Casserole 1/2 cup butter or margarine, softened 2 cups sugar 8 eggs 2 cans (20 ounces each) crushed pineapple, drained 2 cups honey ham, diced 3 tablespoons lemon juice 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 10 slices day-old white bread, cubed honey, optional Directions: In a mixing bowl, cream butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Stir in pineapple, ham, and lemon juice.  Sprinkle with nutmeg and cinnamon.  Fold in the bread cubes.  Pour mixture into a greased 13x9x2 inch baking dish.  Bake uncovered at 325° for approximately 35 to 40 minutes or until set.  Once out of the oven, cool for one minute and drizzle dish with honey. top of page

Overnight Baked French Toast  This is a soft French toast made by layering the bread and egg mixture in a baking pan the night before and baking it in the morning. It’s almost a bread pudding layered with caramel syrup.  It is “bed and breakfast good”—and so handy. Because you mix it up the night before, it’s easy to make on a busy morning. We’re so glad that she shared this recipe with us. This baked French toast is made up the night before in an 8 1/2 x 13-inch pan. In the morning, you just pop it in the oven. Let it bake while you are getting ready for the day and you’ll have a wonderful breakfast for your family. 1/2 cup butter 1 cup brown sugar 1 teaspoon cinnamon 12 slices soft bread  6 large eggs 1 1/2 cup milk 1/2 teaspoon cinnamon Directions: Preheat the oven to 350 degrees.  Melt the butter in an 8 1/2 x 13-inch baking pan. Stir in the brown sugar and one teaspoon cinnamon. Layer the bread two slices deep in the pan.  Whisk the eggs, milk, and cinnamon together. Pour the mixture evenly over the bread. Sprinkle the 1/2 teaspoon cinnamon over the bread. Place the pan in the refrigerator overnight. Bake for 1 1/4 hours or until done. Serve hot with maple syrup, peach syrup, or cinnamon apple syrup. Top with butter or honey butter.     top of page

Maple and Apricot Granola Recipe 4 cups rolled oats, wheat, or barley (any combination) 3/4 finely diced dried apricots 1/2 cup maple syrup 1/4 cup canola oil 1/2 teaspoon salt 1/2 teaspoon maple flavor 3/4 cup sunflower seeds or walnuts Directions: Place the rolled grains in a large bowl. Finely dice the dried apricots and set them aside. In another bowl mix the syrup, oil, salt, and flavor together. Add the liquid to the grains and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier. Add the nuts or seeds. Spread the granola in a shallow baking pan. Bake at 325 degrees for 25 to 30 minutes or until fairly dry and starting to brown. Stir every ten minutes while it is baking to keep the granola on the bottom from burning.  Remove the granola from the oven and stir in the apricots. Tips Granola will become crispier and crunchier as it cools.  Because of the oil, granola will not stay fresh long. Store in an airtight container and use within two weeks. top of page

Cranberry Nut Orange Muffin Recipe This is a very good muffin and a very attractive muffin. You should make very nicely domed muffins with this recipe. Cranberry and orange is a nice combination. The nuts make the muffins just right. 1 1/4 cups all-purpose flour 3/4 cup rye flour, all-purpose flour, or whole wheat flour 3 tablespoons brown sugar 1/4 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 tablespoon grated orange peel 4 tablespoons cold butter 1/2 cup orange juice 1/2 cup buttermilk 1 teaspoon vanilla 2 large eggs 1 cup dried cranberries 1/2 cup walnut pieces Directions: Preheat the oven to 425 degrees. Grease 1 regular-sized 12-muffin tin. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in the grated orange peel.  Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.  In another bowl, stir together the orange juice, buttermilk, vanilla extract, and eggs. Form a well in the dry ingredients and pour in the liquid mixture. Add the cranberries and nuts. Stir to combine. (Do not over-stir. Some lumps are acceptable.)  Spoon the batter into muffin tin. Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Remove to a rack to cool. After five minutes, remove the muffins from the tin to completely cool on a baking rack for cooling. Baker’s notes: The initial burst of heat in the hot oven will help the muffins dome. How quickly the muffins bake will depend somewhat on how well your particular oven retains heat. top of page

Cherry Almond Scones with Almond Glaze Cherries and almonds are classic flavor companions. These tender scones are filled with cherry pieces and topped with an almond glaze. We think your family will want these often. (This is also a great recipe with raisins, especially golden raisins.) The recipe is easy to make. 2/3 cup dried sweet cherries, diced 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup brown sugar 1/3 cup cold butter cut into chunks 1 cup sour cream 1 large egg yolk 1/2 teaspoon almond extract Almond glaze (recipe follows) Directions: Preheat the oven to 400 degrees.  Cover the cherries in very hot water. Let them soak for five minutes and then drain them thoroughly.  With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance. Mix the sour cream, egg yolk, and extract together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture and the cherries. Stir with a spatula until moistened. (Note: If the fruit was not completely drained, the dough may be too wet. If so, add more flour as needed.) Dust the countertop with flour and turn the dough out. Pat the dough into a disk about 12 inches in diameter. Cut the disk into wedges and place them on an ungreased baking sheet with room around them to expand.  Bake for 12 minutes or until they are golden. Remove to a wire rack to cool. Drizzle with glaze. Serve while still warm. Almond Glaze 1 1/4 cups powdered sugar 1/2 teaspoon almond extract Milk Directions: Put the powdered sugar and extract into a small bowl. Add milk, a little at time, and stir until the frosting is the desired consistency for drizzling. top of page

Homemade Chapatti (or Chapati) If you can make pancakes, you can make this chapatti. There are only six ingredients and the process is simple. Serve them hot with butter, honey, jam, or cinnamon and sugar or plain as a complement to a main dish. 1 cup stone ground whole wheat flour 1 cup all purpose flour 3/4 teaspoon salt 1 tablespoon sugar 3/4 cup water 1 tablespoon vegetable oil Directions: Preheat a griddle or frying pan until it’s very hot. We used an electric griddle set on 400 degrees. Do not grease the griddle. Mix the flours, salt, and sugar together in the bowl of your stand-type mixer. Add the water and oil. Mix with a dough hook for six to eight minutes or until the gluten is formed. You may need to add a bit more flour or a dribble of water to get the consistency of bread dough.  Divide the dough ball into ten or twelve pieces. Roll one into a thin disc as if you were making a tortilla. Place it on the hot griddle. After a minute, turn it over then remove it to a hot plate. Continue with the other pieces.  As the breads come off the griddle, microwave them for ten to fifteen seconds. Serve hot. Baker’s notes: If the griddle is hot enough, you should have browned spots on the bread. Do not overcook the breads. Overcooked breads will be crisp and dry instead of soft and chewy. The moisture in the bread creates the steam that puffs the bread. While we could never get enough steam to make the breads as puffy as those in a restaurant, these were still good. top of page

Light and Crispy Waffles The path to seriously crisp waffles leads down the cereal aisle. All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch. Makes 8 (7-inch) round waffles 1 1/4 cups all-purpose flour 1 cup Rice Krispies 3/4 cup cornstarch 1/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon table salt 2 large eggs, separated 1 1/2 cups milk 1 teaspoon vanilla extract 1/2 cup vegetable oil Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl. With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible. Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before lid is closed). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately. Source: America's Test Kitchen Newsletter

Perfect Pancakes - Strategies to Make the Hottest Hot Cakes The secret to making perfect pancakes is obvious, according to Carla Connett: “The very simple way to put it is that they’re not made from a box or a mix,” explained Connett, owner of Hotcakes Cafe in Wilmette, Ill., and Green Bay Cafe in Winnetka, Ill. “The perfect pancakes are definitely made from scratch with fresh ingredients.” Connett gets asked all the time how to make great pancakes. Perhaps that’s because people are wild about pancakes and it’s her business. Or, maybe, there’s a sort of unease surrounding pancake-making, as though the production of this ancient quick bread is more a secret art than a teachable craft. Yet the experts are willing, eager even, to share their tips for working ’round a griddle. Raise your expectations “I think most people grew up with pancake mixes or pancakes served in coffee shops or short-order houses,” said Dorie Greenspan, a well-known baker and cookbook author. “They are always bigger and higher than the pancakes you make at home. “Sometimes, I think that’s what people are striving for: a big, fat flapjack the size of a plate,” she added. “It’s pretty high, and there are three to a stack, and you can just imagine it with dripping pats of butter and maple syrup. “That’s not my idea of a great pancake.” For Greenspan, author of “Pancakes: From Morning to Midnight,” that kind of pancake has an artificial lightness of texture and lacks the full flavor that comes from using high-quality ingredients. And Greenspan is not sold on the notion that the best pancakes are light as air. “I think there are some pancakes that should be light and others that shouldn’t,” she said. “I don’t think there’s one texture that fits all. For instance, if you’re making an oatmeal pancake, I think you want a little texture and maybe even the pancake version of heft. “Nobody wants a tough pancake,” she added, “but you want to be able to chew it and know what’s in it.” Follow a recipe but be adaptive Even a professional such as Greenspan reaches for a recipe when making pancakes. She wants to get just the right proportion of liquid and flour. That doesn’t mean she won’t improvise on a recipe. Greenspan will sometimes replace some of the flour with cornmeal or whole-wheat flour for a different taste and texture. Go for the lift The pancake is basically a batter bread cooked speedily on a griddle, in a skillet, even a hot stone in prehistoric times. No matter the recipe, you want an element of bubbly lift in each pancake. That can come from a number of sources: baking powder, baking soda and beaten egg whites. Potato starch is Ina Pinkney’s pancake secret. “We use some potato starch to stabilize the batter, and it’s lighter than flour,” confided Pinkney, known as Chicago’s “Breakfast Queen.” She calls her pancakes “heavenly hots” at her restaurant, Ina’s. Make the batter at the last minute All recipes for pancakes call for “dry” and “wet” ingredients. Pancake experts such as Greenspan recommend combining the dry ingredients in bulk in advance so you always have your own house pancake “mix” available. Stir in the wet ingredients right before cooking. If the batter sits too long, the flour will absorb too much liquid and thicken the batter. Don’t overmix “A couple of lumps are OK,” Greenspan said. “If you’ve done a good job of mixing the dry ingredients, you won’t have many lumps.” Too much mixing results in tougher pancakes. Choose a good pan Pans or griddles with heavier bottoms tend to heat more evenly and lessen the risk of burning the pancake. Greenspan prefers a nonstick pan so less oil is needed. Use oil to grease the griddle A flavorless oil in the pan will let the flavor of the pancake shine through, Pinkney noted. Butter has a tendency to burn. Also, don’t use too much oil, as it will create splotches instead of uniform browning. The first few pancakes on the griddle absorb most of the oil; the second batch is better. Regulate the heat Be flexible here, Greenspan warned, lowering or raising the heat depending on how hot your pan is. “You have to play with the heat,” she said. “You want the griddle hot enough so when you ladle on the batter it will spread. But if the griddle is too hot, the pancake will set too quickly without spreading.” Keep ‘em small “The trick is to make the pancakes small and use one of those flexible spatulas to turn them,” Pinkney said. “It’s better to make more of them and make them smaller because you’ll have better control over the turning.” Turn at the right time “Flip when you start to see several little bubbles in the batter,” advised Carla Connett, owner of Hotcakes Cafe in Wilmette and Green Bay Cafe in Winnetka. But be careful; the second side cooks more quickly. It’s OK to lift up the edges to peek at browning progress. Be sparing with toppings “When I see people drowning pancakes in syrup before tasting them, I can tell they are IHOP people,” Pinkney said. She prefers her customers to try their pancakes plain first so they can see how little syrup they really need. Nor is Pinkney a big fan of maple syrup. She thinks the maple flavor overwhelms her heavenly hots pancakes. She serves a fruit compote instead. Share pancake joy “Pancakes are fun in every way,” Greenspan said. “They’re fun to eat. They’re fun to make. People love them.” ___ 31 Ways to Dress Up a Pancake 1. Butter 2. Maple syrup 3. Confectioners’ sugar 4. Whipped cream 5. Creme anglais 6. Grand Marnier 7. Raspberry jam 8. Strawberry jam 9. Orange marmalade 10. Apricot jam 11. Major Grey’s chutney, pureed 12. Flaked coconut 13. Fresh mint 14. Fruit compote 15. Lemon curd 16. Sour cream and cornichon pickle 17. Caviar 18. Cranberry-orange relish 19. Hot fudge sauce 20. Rum-glazed bananas 21. Berry-cardamom sauce 22. Tomato salsa 23. Hoisin sauce and green onions 24. Bourbon-glazed bacon 25. Chopped peaches 26. Peanut butter and jelly 27. Applesauce 28. Honey 29. Broiled rum-glazed pineapple 30. Cocoa powder 31. Cinnamon © 2009, Chicago Tribune. Distributed by McClatchy-Tribune Information Services.

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