1. SOFT AND HARD BOILED EGGS
 

COOKING EGGS IN THE SHELL

INGREDIENTS:
Eggs
Water
Salt and pepper

UTENSILS/MATERIALS
Saucepan with lid
Slotted spoon

Appliances:
Stovetop burner

COLD WATER METHOD

Place eggs in a pot and cover with cold water to a depth of one inch (2.5 cm) over the top of the eggs. Bring just to boiling then remove from heat to prevent further boiling. Let eggs stand in hot water until cooked as desired: 1 to 4 minutes for soft-cooked, 20 to 25 minutes for hard-cooked.

Cool soft-cooked eggs for a few seconds in cold water to stop further cooking. Cool hard-cooked eggs immediately and thoroughly in cold running water for 2 minutes. (This helps eggs to peel more easily and prevents a green ring from forming around the yolk.)

HOT WATER METHOD
Lower eggs in a pot of boiling water (water should cover eggs by one inch, 2.5 cm) and remove pot from heat. Cover tightly and let stand until eggs are cooked as desired: 6 to 8 minutes for soft-cooked and 20 to 25 minutes for hard cooked.

Cool soft-cooked eggs for a few seconds in cold water to stop further cooking. Cool hard-cooked eggs immediately and thoroughly in cold running water for 2 minutes. {This helps eggs to peel more easily and prevents a green ring from forming around the yolk.)

TIPS

Eggs cooked in the shell are commonly referred to as "boiled", but should never be boiled. Cooking at high temperatures or for too long at any temperature causes hard-cooked eggs with tough, rubbery egg whites and dark rings around the yolks. Cooking, not boiling, is the secret to perfect eggs.

For easier peeling, use eggs that have been in your refrigerator the longest because the fresher the egg, the more difficult it is to peel. Chill eggs thoroughly in cold water as soon as cooking is completed. To peel, crackle shell by tapping all over, then roll egg between your hands to loosen the shell. Begin peeling at the large end where the air cell is located. Hold egg under cold running water or dip in a bowl of water to help ease off the shell.

To prevent eggs from cracking, gently puncture the large end of the egg with a pin before cooking in the shell. If eggs do crack, add salt to the water to help prevent them from leaking. Cracking is less likely to occur when using the cold water method.

Hard-cooked eggs can be stored either in the shell or peeled for up to a week in the refrigerator. Peeled hard-cooked eggs are best stored in a plastic storage bag or an airtight plastic container. Keep an extra dozen on hand for quick meals or snacks, salads, sandwiches, casseroles and garnishes.

2.  SCRAMBLED EGGS
 
 

INGREDIENTS:
Eggs
Milk
Salt and pepper
Butter or margarine

UTENSILS/MATERIALS:
Mixing bowl
Frying pan
Wisk
Large spoon
Microwave container
Plastic wrap

Appliances:
Stovetop burner
Microwave oven
 

STOVETOP SCRAMBLED EGGS

2 eggs

2 tbsp (30 mL) milk

Salt and pepper, to taste

1 tsp (5 mL) butter or oil

Whisk together eggs, milk and seasonings. Heat skillet over medium-high heat. When pan is hot, add butter or oil. Pour in egg mixture and immediately reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but they are still moist. Makes 1 serving.

MICROWAVE SCRAMBLED EGGS

2 eggs

2 tbsp (30 mL) milk

Salt and pepper, to taste

1 tsp (5 mL) butter or oil

Whisk ingredients together in a microwaveable container. Cover with plastic wrap, leaving a small steam vent. Cook on Medium-High for 1

TO PREPARE THE NIGHT BEFORE:
Break eggs into plastic, resealable microwave containers with each family members' choice of cheese, ham or vegetables. Cover and refrigerate. In the morning, while you prepare coffee or juice, "shake up" the fixings and cook in the microwave.
Poached Eggs                                                                                             http://www.canadaegg.ca/english/r~ipes/poaeh.html#stovetop

3.  POACHED EGGS
 
 

INGREDIENTS:
Eggs
Water
Butter, margarine, or Pam spray
Salt and pepper

UTENSILS/MATERIALS:
Saucepan
Saucer
Slotted spoon
------------------
Egg poaching pan with lid
------------------
Custard cup
Fork
Plastic wrap
------------------

Appliances:
Stovetop burner

STOVETOP
Bring 2 inches (5 cm) of water to the boiling point. Reduce heat to a simmer (bubbles should not break the surface). Break each egg onto a saucer and slip carefully into simmering water. Cook 3 to 5 minutes, depending on firmness desired. Remove from water with slotted spoon. Drain well before serving.

Steam-Poached

Use an egg poaching pan or set well buttered custard cups in one inch (2.5 cm) of hot water in shallow pan with a tight-fitting lid. Break an egg into each cup. Cover and cook to desired degree.

Hard-Cooked Poached Eggs

Poach eggs as usual until yolks are firm, about 15 rain. Drain and chop to use in recipes calling for chopped egg.

MICROWAVE

For a 2 egg serving, pour 1/3 cup (75 mL) water into a small deep bowl or custard cup. Bring water to a boil on High. Break eggs and slip into the water. Pierce yolk membrane with a fork. Cover with plastic wrap, leaving a small steam vent. Cook on High 40-60 seconds. Let stand, covered until desired doneness, about 1 to 2 minutes. Pour off water and serve.

TIPS

Use a pan that is at least 3 inches (8 cm) deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water.

For poached eggs with a compact oval shape, use the freshest eggs available. Barely simmering water produces a more tender egg. Rapid boiling will cause the egg to break up as it cooks.

Use cold eggs right out of the refrigerator.

Salt or herbs may be added to the water for ~avour when eggs are being poached.

Poached eggs can be made ahead of time and held for up to two days. Undercook them slightly so that yolks remain runny when reheated. Regrigerate, covered, or store in ice cold water, deep enough to cover eggs, until ready to use. To complete cooking, immerse in barely simmering water for 1 to 2 minutes.

SERVING IDEAS:

4.  FRIED EGGS
 
 

INGREDIENTS:
Eggs
Salt and pepper
Butter, margarine, or oil

UTENSILS/MATERIALS
Frying pan with lid
Spatula

Appliances:
Stovetop burner

BASIC FRIED EGG RECIPE
Heat a non-stick skillet until just hot enough to sizzle a drop of water. Or use a regular skillet and add a small amount of butter or oil. Break eggs into the skillet. Immediately reduce heat to low. Season as desired and cook slowly to preferred firmness, covering with lid, or turn eggs gently to cook both sides.

STEAM FRIED

Follow instructions as above. When whites begin to set, add 1 tsp (5 mL) water for each egg. Cover pan tightly to hold in steam. Cook slowly to desired firmness or turn eggs gently to cook both sides, about 4 to 6 minutes.

TIPS
The fresher the egg, the more it will hold its compact oval shape. Gentle heat is the way to perfectly cooked eggs.

5.  BAKED EGGS
 
 

INGREDIENTS:
Eggs
Butter, margarine, or oil
Salt and pepper
Any ingredient(s) from "Serving Variations" below

UTENSILS\MATERIALS:
Individual baking dishes
Fork
Plastic wrap

Appliances:
Oven

OVEN BAKED EGGS
Preheat oven to 350ø F (180ø C). For each serving, lightly butter individual baking dish. Break one or two eggs into each dish. Season with salt and pepper. Bake 15 to 20 minutes, or until yolks reach desired doneness.

MICROWAVE

For each serving, lightly butter one l0 oz (300 mL) microwaveable custard cup. Break egg into cup. Gently pierce yolk membrane with fork. Season with salt and pepper. Cover with plastic wrap, leaving a small stem vent. Cook on Medium-High 50 to 80 seconds for 1 egg, 1 to 11/2 minutes for 2 eggs and 2 1/2 to 3 minutes for 4 eggs. Let stand, covered, about 30 seconds to 1 minute to complete cooking process.

SERVING VARIATIONS:

Top with grated cheese, seasoned crumbs, spicy tomato sauce, mushroom sauce, saut6ed mushrooms, chopped green onions, hollandaise sauce, melted butter or seasonings as desired.  Line baking dish with chopped cooked spinach or a spoonful of salad shrimp, flaked crab or plain yogurt.

6.  EGGBURGER
 
 

INGREDIENTS:
Eggs
Cheese slices
Toasted hamburger bun
Any of the garnishes mentioned below

UTENSILS/MATERIALS
Frying pan
Large spoon
Spatula
Slotted spoon

Appliances:
Stovetop burner

Break egg into moderately hot non-stick skillet. Stir gently to break yolk and mix a bit with the white. Season with salt and pepper. When egg is set, turn and cook other side. Place cheese slice on a warmed or toasted hamburger bun. Top with fried egg and any of these garnishes: tomato, lettuce, cooked mushrooms, red or green peppers, crisp cooked bacon, pickles, relish or ketchup.

7.  PIZZA EGGS
 
 

INGREDIENTS:
Eggs
Butter or margarine
Salt and pepper
Cooked, crumpled bacon
Parmesan cheese
Pizza sauce
Toasted English muffins
Bread

UTENSILS/MATERIALS
Frying pan
Spatula

Appliances:
Stovetop burner

Break 2 eggs into moderately hot non-stick skillet and sprinkle with finely chopped cooked bacon (or pepperoni) and parmesan cheese. Cook over low heat approximately 1 minute. Add 1 tsp (5 mL) water and cover pan tightly. While eggs are cooking, spread 1 tbsp (15 mL) warmed pizza or tomato sauce on each half of a toasted English muffin. When done as desired, place eggs on English muffin halves and serve.

8.  EGGS-IN-A-HOLE
 
 

INGREDIENTS:
bread
eggs
butter or margarine
salt and pepper

UTENSILS/MATERIALS
round cookie cutter
non-stick skillet
spatula
plate

Cut a circle from the centres of 2 slices of bread. Lightly spread bread with butter or margarine. Add bread to moderately hot non-stick skillet and break an egg into each hole in the bread. Season with salt and pepper and cook slowly until the eggs are set and bread is golden. Turn and cook until done as desired.

9.  PITA EGGS
 
 

INGREDIENTS
pita pocket
2 eggs
butter or margarine
chili powder
mayonaise
2 tomato slices
2-3 lettuce leaves
salt and pepper

UTENSILS/MATERIALS
non-stick skillet
pancake turner
large spoon
knife

Add 2 eggs to a moderately hot non-stick skillet. Stir gently to break the yolks and mix with whites. Sprinkle with chili powder and pepper. Cook to desired firmness. Fold fried eggs in half and place in a pita pocket lined with mayonnaise and stuffed with tomato slices and lettuce leaves.
 

1.  TONGUE TWISTER EYE OPENER
or
BROWN BUTTER BANANA BLENDER BREAKFAST!
INGREDIENTS
1 cup (250 mL) milk
2 Tablespoons  (30 mL) peanut butter
1 ice cube
1 carrot cut in chunks
1 teaspoon vanilla
A few frozen berries, if you have some

UTENSILS/MATERIALS
blender
sharp kife
measuring spoons
measuring cups
large drinking glass

Wash carrot and cut into chunks.
Place all ingredients into blender.
Place top on blender.
Blend until smooth.  Adult help may be needed.
Pour into glass and drink!

2.  BREAKFAST FRUIT SHAKE
 
 

INGREDIENTS
2 cups milk
1 scoop low-fat vanilla frozen yogurt
1/2 banana
1/2 peach (fresh, cannned, or frozen

UTENSILS/MATERIALS
blender
measuring cup
ice cream scoop or large spoon
knife

Place all ingredients into blender.
Place top on blender.
Blend until smooth.  Adult help may be needed.
Pour into glass and drink!

3.  BREAKFAST CRANBERRY SHAKE
 

INGREDIENTS
2 cups (500 mL) Cranberry juice or Cranberry Cocktail
2 Tablespoons  (30 mL) skim milk powder
4 ice cubes
1 cup (250 mL) frozen vanilla yogurt

UTENSILS/MATERIALS
blender
measuring cup
measuring spoons
serving glass

Combine first 3 ingredients in blender.  Place top on blender.  Adult help may be needed for following: Blend for about 60 seconds, turning blender on and off several times to break up the ice cubes.  Add the yogurt and blend for 30 seconds more.  Pour into glass and drink!

4.  A BERRY BANANA BREAKFAST
 

INGREDIENTS
1 cup (250 Ml) plain yogurt
1/4 cup (60 mL) honey, liquid or creamed
1 Banana
1/2 cup prepared orange juice
A few large frozen strawberries
 

UTENSILS/MATERIALS
blender
measuring cups

Put the first 4 ingredients into the blender. Place top on blender. Process for 30 seconds or until the bananas are smooth.

While the blender is processing, add the strawberries, 1 at a time, through the opening in the lid. Process until smooth. Serve immediately.

5.  FRUIT 'N HONEY BLENDER BREAKFAST
 

INGREDIENTS
1 banana, mectarine, or peach - peeled and cut in chunks
1/2 cup (125 mL) plain yogurt or milk
1 Tablespoon (15 mL) wheat bran
1 teaspoon (5 mL) or sweeten to taste: liquid honey, maple syrup, or sugar

UTENSILS/MATERIALS
blender
knife
measuring cups
measuring spoons
drinking glass

Place all ingredients in blender.  Place top on blender.  Blend until smooth.  Serve and enjoy!

6. FRESH FRUIT FRAPPE SHAKE
 

INGREDIENTS
1/2 cup watermellon, cut up
1/2 cup cantalope or honeydew, cut up
1/2 cup pineapple,  canned chunks in juice
1/2 cup mango, cut up
1/2 cup strawberries, fresh or frozen
1/8 cup sugar
1/2 cup crushed ice

UTENSILS/MATERIALS

blender
measuring cups
knife for cutting
can opener
spoons

Mix all ingredients except ice.  Place in blender and put top in place.  Blend until smooth.  Put ice cubes through hole in blender top (one by one) and blend until all ice is crushed.  Pour and serve.  This drink is so thick you may have to eat it with a spoon!

7.  GINGER SMOOTHIE
 

INGREDIENTS
1/4 cup apple juice
pinch of grated coconut or 1 Tbsp coconut milk
1/2 banana
1/4 teaspoon giner
1/2 cup small ice cubes

UTENSILS/MATERIALS
blender
measuring cups
measuring spoons
knife for cutting
serving glass

Mix all ingredients except ice.  Place in blender and put top in place.  Blend until smooth.  Put ice cubes through hole in blender top (one by one) and blend until all ice is crushed.  Pour and serve.

8. FRUITY CINNAMON BREAKFAST COCKTAIL
 

INGREDIENTS
1 8 ounce can of fruit cocktail, undrained
1 cup milk
1/4 cup nonfat dry milk powder
1/2 teaspoon vanilla
1/2 cup ice cubes
pinch or dash of cinnamon

UTENSILS/MATERIALS

blender
measuring cups
measuring spoons
serving glass

Mix all ingredients except ice.  Place in blender and put top in place.  Blend until smooth.  Put ice cubes through hole in blender top (one by one) and blend until all ice is crushed.  Pour and serve.
 

1.  QUICK MICROWAVE OATMEAL
 

INGREDIENTS
1/3 cup (75 mL)Quick Oats
2/3 cup (150 mL) water
salt

UTENSILS/MATERIALS
microwavable bowl
spoon
measuring cups
microwave

Combine in microwavable bowl.  Add salt to taste.  Cook on high power 1 1/2 minutes. Stir in any or all of the following:

1 ripe banana, mashed
handful of raisins
a tablespoon of maple syrup
a little more milk if you like it smoother!

Let stand a few minutes, then eat.  1 serving

2.  FRUITED OATMEAL
 

(6 servings)

INGREDIENTS

2 c. oats, uncooked
1 c. fruit juice (apple is best)
1 c. water
3/4 c. diced, dried fruit or raisins
1 t. maple syrup
1/4 t. cinnamon
1/4 t. salt

milk or yogurt

UTENSILS/MATERIALS
large bowl with tight cover (or plastic wrap)
large spoon
measuring cups
measuring spoons
microwavable bowl
small spoon
microwave

Combine first 7 ingredients; mix well.  Cover and refrigerate overnight.  Stir
well before serving (cold or hot) with milk or nonfat yogurt.  Store
tightly covered in refrigerator for up to 1 week.
Note: To heat, microwave 1/2-3/4 c. on high 1-2 minutes.

3.  CHUNKY APPLE OATMEAL PANCAKES
 
 

INGREDIENTS
3/4  cup whole wheat flour
1/8  cup oats
  2  tablespoons oat bran
1/2  teaspoon cinnamon
  2  teaspoons baking powder
1/4  teaspoon salt
1/4  cup raisins
1/2  cup chopped apple
  1  cup apple juice

UTENSILS/MATERIALS
large mixing bow
paring knife for apples
measuring cups
measuring spoons
nonstick skillet or griddle
spatula

Combine dry ingredients.  Add raisins and apple.  Gently stir in
juice until dry ingredients are completely moistened.  Pour batter
by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom
is brown and spatula slips easily underneath.  Turn and brown other
side.  Makes eight plump pancakes.

4.  OATMEAL DROP BISCUITS
 
 

INGREDIENTS
1 cup oatmeal
2 cups prepared biscuit mix (Tea Bisk, Bisquick, etc)
2/3 cup milk

UTENSILS/MATERIALS
mixing bowl
liquid measuring cup
measuring spoons
fork
baking sheet

Heat oven to 230øC (450 F).  Measure 2 cups prepared oatmeal mix in bowl.  Add 1 cup oats and stir.  Stir in 2/3 cup milk.  Mix until dough holds together.  Place on floured surface and knead 5 times.  Roll out to 1 inch thickness.  Cut with biscuit cutter or glass.  Place on cookie sheet.  Bake 10 minutes until slightly browned.

5.  APPLE OATMEAL MUESLI
 
 

INGREDIENTS
2 tablespoons applesauce (or grated apple)
1 cup yogurt (or 1 cup low fat yogurt)
4 tablespoons oatmeal.
sugar or honey

UTENSILS/MATERIALS
small bowl
measuring cups
measuring spoons

Mix the applesauce or grated apple with the yogurt and blend in Oatmeal. Optionally sweeten with sweetener, sugar or honey.

6.  OATMEAL GRANOLA
 
 

INGREDIENTS
1 1/3 cups raw rolled oats (not the quick-cooking kind)
2/3 cup chopped nuts (any variety to which the kids are not allergic)
1/3 cup sunflower seeds
1/3 cup shredded coconut
1/4 cup maple sugar
1/4 (heaping) teaspoon salt
Raisins (optional)

UTENSILS/MATERIALS
large heavy skillet
mixing spoon
measuring cups
measuring spoons
airtight container

In a large cast-iron (or equally heavy) skillet, heat the oats and the nuts over medium-low heat, stirring constantly as they begin to roast. Add the sunflower seeds and the coconut and continue stirring for 10 minutes more. Sprinkle in the maple sugar and the salt and stir for 4 to 5 minutes longer. Remove from the heat. Add the raisins now, if desired. Allow to cool. Granola should be stored in an airtight container.

About 3 cups

7.  STOVETOP OATMEAL
INGREDIENTS

3 cups (750 mL) boiling water
1/4 (1mL) teaspoon salt (optional)
1 1/3 (325 mL) cups Quick Oats

UTENSILS/MATERIALS

sauce pan with lid
large spoon
measuring cups
measuring spoons
serving bowls
potholder

Pour and stir oats and salt into boiling water.  Cover, reduce heat and cook for 2 1/2 to 5 minutes, stirring occasionally.  Remove from heat and let stand for a few minutes, then eat.  4 servings.

Stir in:

1 ripe banana, mashed
handful of raisins
a tablespoon of maple syrup
a little more milk if you like it smoother!

8.  BAKED OATMEAL
INGREDIENTS
3 C. oatmeal
1/2 cup. brown sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup. applesauce
1 tsp. vanilla
2 eggs or 2 egg's worth of egg substitute
1 cup milk  (rice or soy milk may also be used)
1/2 to 1 cup. raisins or blueberries

nonstick spray

UTENSILS/MATERIALS
2 mixing bowls
mixing spoon
measuring cups
measuring spoons
9 x 9 pan
knife
spatula
serving plate

Preheat oven to 350 degrees. Mix the dry ingredients in one bowl.  Mix the wet
ingredients in another bowl.  Stir the wet and dry ingredients together and add
the raisins or blueberries.  Spread in a 9x9 pan, lightly sprayed with nonstick
spray.  Bake 20-30 minutes. This turns out almost like a cake.  Serve as-is, or top with milk.

1 .  CINNAMON TOAST

INGREDIENTS
1/4 cup sugar               50 mL
1 tsp. cinnamon            5 mL
1 slice bread
per serving
butter or margarine

UTENSILS/MATERIALS
measuring cups and spoons
small bowl and spoon
small funnel
empty spice bottle with shaker top
toaster
table knife
serving plate

1. To make Cinnamon Sugar: Mix sugar and cinnamon in a small bowl. Use a funnel to pour this mixture into the spice bottle. Attach the shaker top.
2. Toast bread in toaster, then spread butter or margarine on hot toast. Sprinkle buttered toast with cinnamon sugar. Cut in half and place on serving plate. Serve immediately.

Makes 1 serving.

2.  PANCAKE INITIALS
INGREDIENTS
 1 1/4 cups  flour  300 mL
 2 1/4 tsp.   baking powder  10 mL
1/4 tsp.    salt  1 mL
 2 tbsp.    sugar   25 mL
1 egg
 1 1/4   milk  300mL
 3 tbsp.  butter or margarine  50 mL
 1 tbsp.  shortening 15 mL
syrup, jam, or applesauce
OR USE BOXED PANCAKE MIX AND FOLLOW DIRECTIONS ON BOX!
 

UTENSILS/MATERIALS
measuring cups and spoons
medium mixing bowl
small mixing bowl spoon or whisk small saucepan
large skillet
funnel
metal spatula

1. Combine flour, baking powder, salt, and sugar in medium-sized mixing bowl.
2. In small mixing bowl, combine egg and milk, then add to flour mixture.
3. Melt butter or margarine in saucepan, add to flour mixture, and whisk until smooth.
4. Put shortening into skillet and place on burner over medium heat.
5. When shortening has melted and covers entire surface, you are ready to begin. With an adult's help, hold the funnel 2 inches (5 cm) above the skillet and spoon ~A cup (50 mL) batter into the funnel. Move the funnel so that the batter forms the letter you want. Make another letter if there is room in the skillet. The letters may be as large or as small as you like.
6. The initial pancakes are ready to turn over when the tops are no longer shiny and are covered with bubbles and when the edges are dry. Turn them over carefully and cook on the
 

3.  FRENCH TOAST
 

INGREDIENTS
2 eggs
1/2 cup (125 mL) milk
1/4 tsp (1 mL) salt
1 tbsp (15 mL) butter or margarine
4 slices bread
jam, maple syrup, honey or fresh seasonal fruit

UTENSILS/MATERIALS
bowl
spoon
wisk or egg beater
non-stick skillet
pancake turner
baking sheet

In a shallow bowl, mix together eggs, milk and salt. Melt butter in a large skillet over medium heat. Dip one slice of bread at a time into egg mixture and let soak for 10 seconds on each side. Fry soaked bread 1 1/2 to 2 minutes each side or until golden brown. Add more butter if necessary to keep slices from sticking. Transfer toast to baking sheet and keep warm in oven while flying remaining bread. Serve with jam, maple syrup, honey or fresh seasonal fruit. Makes 4 pieces.

Orange French Toast: Substitute orange juice for milk. Blend in 2 tbsp (25 mL) sugar and 2 tsp (10 mL) grated orange peel. Serve with marmalade.

4.  FRENCH TOAST SANDWICH
 

INGREDIENTS
8 slices of 11/2 inch (4 cm) thick French bread
1/2 cup (125 mL) cream cheese, soRened
1 tbsp (15 mL) strawberry jam
4 eggs
1/2 cup (125 mL) milk
1/2 tsp (2 mL) vanilla
2 tbsp (30 mL) oil
preserves, whipped cream, maple or fruit syrup

UTENSILS/MATERIALS
sharp knife
spoon
bowl
wisk or egg beater
measuring spoons
non-stick skillet

Cut a slit into each slice of bread without cutting all the way through. Mix cream cheese with jam and spread about 1 tbsp (15 mL) evenly into each slit. Press gently to close. Beat eggs with milk and vanilla. Dip each stuffed bread slice in egg mixture to coat. If bread is dry, leave longer to soak. Heat 1 tbsp (15 mL) oil in non-stick skillet. Add half of bread and fry each slice until golden brown on each side (about 1 to 2 minutes per side). Repeat with remaining bread. Serve with preserves, whipped cream, maple or fruit syrup.

Filling Variations:
crunchy peanut butter and banana slices
thinly sliced ham and Swiss cheese (substitute Dijon mustard for vanilla)
thinly sliced peeled apples and cinnamon

5.   HOMEMADE QUICK BREAD MIX
INGREDIENTS
9 cups sifted, unbleached flour or 10 cups whole
wheat pastry flour
1/3 cup baking powder
1 teaspoon cream of tartar
1 tablespoon salt
2 cups shortening

UTENSILS/MATERIALS
large mixing bowl
spoon
pastry cutter
measuring spoons
measuring cups
airtight container

Stir together dry ingredients thoroughly. :Sift into a very large bowl. Cut in shortening with a pastry blender until the mixture resembles coarse cornmeal. Store in an airtight container in the refrigerator. Do not pack down. Yield: approximately 13 cups mix.

6.  MUFFINS MADE FROM YOUR OWN HOMEMADE
QUICK BREAD MIX!
INGREDIENTS
3 Cups Basic Quick Bread Mix
2 tablespoons firmly packed brown sugar
1 cup milk
1 egg. beaten
Pam spray

UTENSILS/MATERIALS
medium mixing bowl
mixing spoon
measuring spoons
measuring cups
muffin tin

Preheat oven to 425.  Place Mix and sugar in a medium-size mixing bowl. Stir until well blended. Make a well in the center of the ingredients and pour milk and egg into it. Stir until dry ingredients are just moistened. Fill muffin papers or greased muffin tins about one-half full with batter. Bake for about 20 minutes or until done. Yield: 12 m uffi n s.
Variations: For blueberry muffins, apple muffins, or other fruit muffins,-stir 1 cup of desired drajned fruit (chop apples and similar fruit) into the muffin batter just before pouring into muffin tins.

7.  BAKING POWDER BISCUITS MADE FROM
YOUR HOMEMADE QUICK BREAD MIX
INGREDIENTS
2 cups Homemade Quick Bread Mix
1/2 cup milk
flour

UTENSILS/MATERIALS
mixing bowl
measuring cups
fork
floured surface
rolling pin
round cookie cutter (or drinking glass)
cookie sheet

Preheat oven to 450. Place mix in a bowl and make a well in the center. Add the milk and stir with fork until mix is well moistened. Form into a ball and turn out onto lightly flouted surface. Knead lightly until smooth. Roll out with a floured rolling pin to 1/2-inch thickness and cut into 2inch rounds. Place on lightly greased baking sheet and bake 15 minutes or until done. Yield: 1 dozen biscuits.

8.  OTHER RECIPES MADE FROM HOMEMADE QUICK BREAD MIX
 
 

APPLESAUCE BREAD

3 cups Basic Quick Bread Mix
1/2 cup brown sugar, firmly-packed
1 teaspoon cinnamon
1 cup thick applesauce
1/2 cup milk
1 egg, beaten

Preheat oven to 350. Grease a 9 x 5 x3-inch loaf pan thoroughly. Blend Mix, sugar, and applesauce together. Combine milk and egg and stir into applesauce mixture. Stir until well blended. Bake 1 hour or until done. Yield: 1 loaf.
 
  

UPSIDE-DOWN COFFEE CAKE
2 cups Basic Quick Bread Mix
1/4 cup plus 2/3 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon cup chopped nuts
1 egg
1/2 cup milk, approximately
1 teaspoon vanilla
1/4 cup margarine

Place Mix, 1/4 cup brown sugar, cinnamon, and nuts into a bowl and mix thoroughly. Break egg into a measuring cup and add enough milk to make 3/4 cup total. Add vanilla, and stir wet ingredients in measuring cup with a fork. Add to the dry ingredients, Stir until thoroughly blended. Preheat oven to 375. Melt margarine in the bottom of an 8 x 8 x 2-inch Cake pan. Stir in remaining sugar, and spread mixture evenly over bottom of pan. Pour batter over margarine mixture carefully and bake 30 minutes or until done. Remove coffee cake immediately from tin by loosening from sides of pan with a knife and inverting onto serving plate. Yield: 12 servings.

BANANA BREAD
INGREDIENTS
3 cups Basic Quick Bread Mix
1/2 cup honey                       *
1 cup mashed. ripe bananas
2 eggs, well beaten
1/2 cup nuts, optional
butter, margarine, Pam spray

UTENSILS/MATERIALS
9 x 5 x 3 inch loaf pan
mixing bown
mixing spoon

Preheat oven to 350. Grease a 9 x 5 x 3-inch  loaf pan thoroughly.
Blend Mix, honey, and bananas together. Stir in eggs until well blended.
Bake for 1 hour or until done. Yield: 1 loaf.

WAFFLES
INGREDIENTS
1 1/2 cups Basic Quick Bread Mix
2 teaspoons honey
1 egg, separated
1 cup milk

UTENSILS/MATERIALS
mixing bowl
mixing spoon
measuring spoons
measuring cups
egg beater

Blend mix, honey, beaten egg yolk, and milk. Beat egg white until stiff and fold in. Pour into  prepared waffle iron and bake according to manufacturer's instructions. Yield: 5 waffles.

PANCAKES
INGREDIENTS
1 1/2 cups Basic Quick Bread Mix
1 tablespoon honey
3/4 cup milk
1/4 cup wheat germ
I egg , well beaten

UTENSILS/MATERIALS

mixing bowl
large mixing spoon
pancake turner
large skillet or griddle

Place mix into a bowl and stir in rest of the ingredients until well blended. Drop batter from a large spoon onto lightly greased, hot griddle. Turn once and serve. Yield: 1 dozen pancakes.