Ingredients:
4 slices of bread
3 eggs
¼ C. milk
Dash of salt
2 Tbsp. butter or margarine
½ C. brown sugar
¼ C. water
Sliced fruit (optional)
Directions:
Melt butter in skillet. In a bowl, beat eggs, milk, and salt together. Dip bread into egg mixture and cook until light brown and egg is cooked. Bread should be slightly fluffy. Remove from pan. Add brown sugar to pan and stir until melted. Add water and stir. Place bread back in pan and turn to coat. Remove from pan. Serve with mom’s favorite fruit, sliced, as a garnish or side dish.
Ingredients:
2 1/2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon ground flax seeds
2 tablespoons baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
2 tablespoons sugar
4 eggs
2 teaspoons vanilla
3 1/2 cups milk
1/2 cup melted butter
1/2 cup unsweetened applesauce
Chopped pecans or walnuts
Instructions:
Place both flours into a large mixing bowl. Fold together. Add the flax seed and baking powder and blend. Stir in the cinnamon and nutmeg. Add the sugar and mix well. Be sure all the ingredients are incorporated together. In a separate bowl place the 4 eggs and slightly beat with a whisk. Add the vanilla and milk and stir. Pour in the melted butter. Add the applesauce and mix well. Pour the egg mixture into the flour mixture. Blend well so everything is moistened. Heat waffle iron. Pour the batter on the waffle iron and top with the nuts. Cook until brown.
Ingredients:
3 cups all purpose flour
1 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
2/3 cup vegetable oil
2 large eggs
1 cup frozen blueberries
1 cup frozen strawberries
4 teaspoons sugar
Instructions:
Place the flour, 1 cup of sugar, baking powder and salt into a large mixing bowl. Mix a little to combine ingredients. Make a well in the center of the ingredients. In a separate bowl mix the milk, oil and eggs together. Slowly add to the dry ingredients place the liquid into the well made in the dry ingredients. Carefully fold together until dry ingredients are just moistened through. Divide batter into two bowls. Add the blueberries to one and the strawberries to the other. Mix them in well. Preheat the oven to 400 degrees. Grease 12 muffin tin cups or use baking cups. Fill each full with batter. Six blueberry muffins and six strawberry muffins. Sprinkle the tops with the 4 teaspoons of sugar. Bake 23 minutes or until a toothpick inserted comes out clean. The tops should be light brown. Remove from tin immediately and cool on a wire rack.
