Cinammon Almond Braid

1 tube (8 oz.) refrigerated crescent rolls
2 Tbsp. plus 1/4 cup sugar, divided
1 tsp. ground cinnamon
1/2 c. finely chopped slivered almonds
1 Tbsp. butter, melted
1/4 tsp. almond extract

Icing:
1/2 c. confectioners' sugar
1/4 tsp. almond extract
1 1/2 to 2 tsp. milk
1/4 tsp. ground cinnamon

1. Line a 15 x 10 X 1 inch baking pan with parchment paper.
2. Unroll crescent dough into prepared pan; seal seams and perforations.
3. Combine 2 Tbsp. sugar and cinnamon; sprinkle over dough.
4. Combine the almonds, butter, extract, and remaining sugar; spread lengthwise down the center of dough.
5. On each long side, cut 1-inch-wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
6. Bake at 375* for 10-15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack.
7. For icing, in a bowl, combine confectioners' sugar, extract, and enough milk to achieve desired consistency. Drizzle over braid, sprinkle with cinnamon. Serve warm.

Prep: 20 min. Bake: 10 min. + cooling

*I thought this tasted even better the next day, not warm--so be sure to have leftovers!

Stuffed French Toast

Bread
Eggs
Cinnamon
Milk
Cream Cheese
1 can pie filling (we like apple)

1. Prepare french toast batter as usual (mix eggs, milk, and cinammon).
2. Prepare the bread by creating a pouch in each slice. To create the pouch, use your fingers to press down a square-shaped indentation in the center of each piece. When two slices are fitted together, they should have a small pouch between them.
3. Place a small scoop of pie filling and of cream cheese in the pouch of half of the slices of bread.
4. Using a basting brush, lightly spread french toast batter around the inside edges of the slices of bread that have filling on them.
5. Top filled slices with empty slices of bread. Use the basting brush to spread french toast batter around the seams.
6. Dip the stuffed french toast slices in the batter, then place them on a flat skillet.
7. Cook until both sides are browned. Serve with syrup and powdered sugar.

*Sorry, I know this recipe is really inexact. If you have questions, let me know.

Maple Syrup

2 c. granulated sugar
1 c. water
1/2 tsp. maple extract
1/4 c. packed brown sugar
1/4 c. light corn syrup

1. Combine all ingredients except maple extract in a small saucepan.
2. Cook, stirring, over med-high heat until syrup comes to a full boil.
3. Remove from heat.
4. Add maple extract and stir. Serve hot.

Whole Wheat Pancakes

2 c. milk
1 1/2 c. whole wheat kernels
6 egg whties
2 Tbsp. sugar
1/2 tsp. salt
1/4 c. oil
2 tsp. baking soda
4 tsp. baking powder

1. Place milk and wheat in blender.
2. Put on lid and blend 4 minutes.
3. Add remaining ingredients and blend until thoroughly mixed.
4. Cook pancakes on electric skillet set at 350* until small bubbles form and edges start to look dry. Turn and cook until done.


*Taken from HFL 110 class

Chocolate Chip Bran Muffins

(Batter will keep for 6 weeks refrigerated. Amazing, I know.)

1. Boil 2 C. water and remove from heat.
2. Add 5 tsp baking soda and cool.
3. Cream together in separate bowl:1 C. shortening and 2 C. sugar
4. Add 4 eggs and mix well
5. Add 4 C. All Bran cereal, 2 C. Bran Flakes cereal, 1 tsp. salt
6. Add 1 quart buttermilk, 5 C. flour, soda water, chocolate chips
7. Spoon batter into muffin tins
8.Bake @ 350 for 20 minutes

Makes a TON of muffins

Jackie Shafer

Orange Rolls

Filling:
1/3 c. melted butter
1/2 c. sugar
1 orange rind, grated


Mix all ingredients


Rolls:

2 tsp. yeast
1/4 c. warm water
3 eggs, well-beaten
1/2 c. shortening
1/2 c. sugar
1 c. warm water
4 1/2 c. flour
2 tsp. salt


Soften yeast in the 1/4 c. warm water. In a large bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. of the flour, salt, and softened yeast. Beat until smooth. Add remaining flour; blend well. Cover and allow to rise until double. Punch down and refrigerate overnight. 3 hours before baking, divide dough in halth. Roll each half into a rectangle 1/2 inch thick. Sprea orange mixture evenly over dough. Roll up jelly roll style and cut into 1-inch slices.


Option 1: Place into greased muffin tins (each 1-inch slice in one muffin cup). Let rise. Bake at 400* for 12-15 minutes. This method is great for sweet dinner rolls.
Option 2: Place on greased cookie sheets with the edges touching. Let rise. Bake at 400* for 12-15 minutes (like cinnamon rolls). Top with icing.

Megan Hambly

Chili Egg Puff

10 beaten eggs
1 lb. grated cheddar cheese (I know, it's a ridiculous amount, but needed)
2 small cans green chilies
1/2 c. flour
1/2 tsp. salt
1 lb. grated Monterrey jack cheese
1/3 c. butter
Cubed ham
1 t. baking powder
1 pint cottage cheese (2 cups)

Mix all together and bake at 350* for 45 minutes in a 9x13 pan (It may take a little longer to bake...)

Kim Perry

Turkey Bacon Melt

3 strips lean turkey bacon (each cut in half)
1 whole-wheat English muffin, split
2 thick slices of tomato
2 slices reduced-fat cheese

1. Preheat oven to 400*F.
2. Cook turkey bacon according to its package directions.
3. Place the whole wheat English muffin halves face up on a baking sheet. Top each with a slice of tomato. Layer with cheese and top with 3 half slices of cooked bacon.
4. Place in the oven and bake for 3-5 minutes, until cheese it melted and bubbly.

Yield: 1 serving
Prep time: 15 minutes

Ham and Cheese Egg Casserole

2 cups frozen diced potatoes
1 cup cooked lean ham, diced
1/2 cup fresh mushrooms, sliced
2 green onions, sliced
1 1/4 cup egg substitute
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded

1. Preheat oven to 325*F.
2. Lightly coat a 9" x 13" baking dish with cooking spray.
3. Layer potatoes evenly on the bottom of the dish; top with ham, mushrooms, and onions.
4. In a small mixing bowl, beat egg substitute and skim milk with a fork or whisk until well blended.
5. Pour egg mixture over ham and vegetables in baking dish and top with cheese.
6. Bake until eggs are firm and top is lighlty borwned, approximately 40 minutes.

Yield: 4 servings
Prep Time: 50 minutes