Breakfast Treasure Cookies

Breakfast Treasure Cookies 

Ingredients: 

2 C. All purpose flour  

2 tsp. Baking powder 

1/2 tsp. Baking soda 

 1/2 C. Butter, softened 

1/2 C. liquid honey 

1/2 C. Granulated sugar 

2 Eggs, beaten 

1 C. Dried prunes 

1/2 C. Oat bran 

1/2 C. Walnuts, chopped finely 

1/2 C. Coconut 

1 C. Bran Flakes 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Combine softened butter, liquid honey and sugar together in a large bowl. Mix ingredients with an electric mixer on medium speed to make a creamy spread 

4.  Beat eggs in a small bowl until light and frothy.  Add eggs to butter/sugar mixture and continue to mix on medium speed until it is  light and creamy 

5.  Add bran flakes, oat bran, walnuts and coconut to creamed mixture combining well to make a soft dough 

6.  Blend flour,  B. powder and B. soda together in a small bowl. Slowly stir in dry ingredients into cookie dough and incorporate flour into cookie dough mixing thoroughly until all the flour is enveloped into the dough. 

7.  Take a small amount of dough and roll it in your hands to form a ball and place balls of dough 2 inches apart on parchment paper.  Bake in preheated oven for 20 minutes until lightly browned. 

8. Remove from oven and place on wire rack to cool completely before storing away in a container.

Servings:  24 cookies 

Blueberry Bran Pancakes

Blueberry Bran Pancakes 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1 tsp. Baking soda 

1 1/4 C. Light cream or milk 

3 Eggs, beaten 

1/2 C. Granulated sugar 

1 C. Fresh blueberries 

1 C. Bran Flakes 

2 Tbsp. Canola oil 

Directions: 

1. Blend together flour, B. powder and B. soda in a small bowl. Set aside 

2. In a small bowl beat eggs until light and frothy. 

3. Combine light cream, granulated sugar, beaten eggs and bran flakes together  in a large bowl. 

4. Mix all ingredients well with a wire whisk and add dry ingredients slowly to batter making sure all the flour is incorporated into the mixture.  

5. Coat a large frying pan with oil over medium heat and sprinkle water on surface and wait until bubbles form on the surface before adding batter to the pan. 

6. Pour pancake batter onto surface of pan and wait until small pockets form on surface of batter before turning pancake over and cook on the other side for a few minutes before removing from pan to serving plate. 

  Servings:  9 pancakes 

High Fibre Carrot and Ginger Pudding Muffins

High Fibre Carrot and Ginger Pudding Muffins 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

Pudding: 

1 C. Carrots, cooked and mashed ( about 4 medium ) 

4 Tbsp. Cornstarch 

2 Tbsp. All purpose flour 

1/2 C. Lemonade 

1 Tbsp. Dry ginger 

4 Egg yolks, lightly beaten 

1 C. Granulated sugar 

Filling: 

1 C. Milk or light cream 

2 Eggs, beaten 

1/2 C.  brown sugar 

1 C. Bran Flakes 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. In a small bowl blend flour, b. powder and b.soda together in a small bowl. Set aside
4. Chop carrots on a chopping board and place in a medium saucepan over medium heat until boiling and then turn down to simmer and steam until tender. Set aside
5. In a large saucepan combine sugar, flour, cornstarch, carrots, dry ginger  and lemonade together.  Cook mixture over medium heat until thickened. Remove from heat
6. Separate egg yolks from egg whites and store egg whites away for future use. Stir egg yolks lightly and then add a half cup of carrot mixture to egg yolks to temper them and stir together. Put egg yolks into carrot mixture and continue to cook until thickened. Set aside
7. In a large mixing bowl combine light cream, beaten eggs, brown sugar and bran flakes and carrot mixture stirring together to make a smooth batter.
8. Stir dry ingredients in slowly to make a batter that holds together well
9. Drop small amounts of batter into greased muffin cups filling 2/3 full and bake for 20 minutes until lightly browned.
10. Remove from oven and allow muffins to cool before removing from muffin cups and place on a serving plate.


   Servings:  12 muffins