""Whole Wheat Pancakes"" 2 c. whole wheat flour 2 Tbsp. brown sugar 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 eggs 2 c. buttermilk 4 Tbsp. margarine, melted Combine flour, brown sugar, baking powder, baking soda and salt. Add eggs, buttermilk and margarine and beat well. Spoon batter by tablespoons into hot, oiled skillet. Brown on both sides. Serve. *Substitute 2 cups whole milk mixed with 2 Tbsp. vinegar for buttermilk.

""Bacon and Cheese Puff"" Ingredients 8 slices bacon 2 medium onions, sliced 12 slices white bread, quartered 1/2 pound Swiss cheese, shredded 8 eggs 4 cups milk 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 dash red pepper sauce -- (or to taste) Cook bacon until crisp; remove from pan, drain and crumble. In bacon drippings cook onions until soft. Arrange half the bread slices in a single layer in bottom of greased 9 x 13 pan or casserole. Sprinkle with half the crumbled bacon, onions and chees e Combine remaining ingredients; pour over top layer in pan. (May be prepared to this stage in advance and stored in refrigerator until an hour before serving time.) Bake at 375 degrees until mixture is set and top is puffed and golden, about 50 minutes. This will serve 8. The recipe can be halved and baked in an 8 inch square pan for about 40 minutes.

""Apple-Cheddar Omelet"" Ingredients 4 sl Bacon -- chopped 1 can cheddar cheese soup 8 Eggs 1/3 cup Milk -- whole 1 sm Apple; peeled -- chopped 1 cup Cheese, Cheddar -- shredded about 4 ounces 1/8 teaspoon Pepper, black -- ground Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and bubling. Stir once. Let stand, covered, while preparing omelets. Brush 1 teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture. Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge to center, letting uncook portion move to edge. Micro-cook 2 minutes on HIGH or until set. Fold in half, slide on plate. Repeat with bacon drippings and remaining egg mixture. Spoon sauce over each omelet, sprinkle with bacon.

""Baked Scrambled Egg Casserole""                                      Ingredients      2     tablespoons   Margarine      1 1/2 cups         Cooked ham -- chopped     1/2 cup           Green onions -- sliced       1     can           Cream of mushroom soup 12                   Eggs      4     ounces       Cheddar cheese -- shredded     1/2 cup           Half & half    Heat oven to 250~. Grease 2-qt casserole.   In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixtue into skillet with onions; mix well.   Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom.   Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish.   Pour soup evenly over top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

""BUTTERMILK WAFFLES"" Ingredients -----BUTTERMILK WAFFLES----- 2 c Flour 2 ts Baking powder 1 tb Sugar 1/2 ts Salt 1/2 c Chopped cashews 2 Eggs 1 3/4 c Buttermilk 4 tb Melted butter 2 Egg whites -----BLUEBERRY TOPPING----- 3 tb Sugar 2 tb Lemon juice 3 tb Water 1 pt Blueberries COMBINE FLOUR, BAKING POWDER, sugar, salt and cashews in a mixer. Add the eggs and buttermilk and mix at medium speed until smooth. Add the melted butter and mix until incorporated. In another bowl, beat the egg whites until stiff and fold into the batter. Heat your waffle iron and cook your waffles as usual. BLUEBERRY TOPPING: COMBINE THE SUGAR, LEMON AND WATER in a 1 quart pot and cook over medium heat until the sugar melts. Pour in the blueberries and cook, stirring, for 1 minute. Pour into a bowl and let cool before serving.

""Breakfast Snack Mix" 4 cups Corn Chex® cereal 2 cups French Toast Crunch™ cereal 1/3 cup bacon flavor bits or chips 1/2 cup mixed nuts, if desired 1/3 cup maple-flavored syrup 1 tablespoon margarine, butter or spread, melted 1 teaspoon vanilla Heat oven to 325°. Mix cereals, bacon flavor bits and nuts in large bowl; set aside. Microwave syrup and margarine in 1-cup microwavable measuring cup, uncovered on High 30 seconds. Stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread on ungreased large cookie sheet. Bake 30 minutes, stirring after 15 minutes; cool. Store in airtight container or plastic food-storage bag. 7 cups snack.1 serving (1/2 cup): 110 calories (40 calories from fat); 4 g fat (0.5 g saturated); 0 mg cholesterol; 135 mg sodium; 16 g carbohydrate; 0 g dietary fiber; 2 g protein.High Altitude (3500-6500 ft): Spray cookie sheet with cooking spray. Bake 25 min, stirring after 15 min.

""Peanut Butter and Jelly French Toast"" 12 slices bread 3/4 c. peanut butter 6 Tbsp. jelly or jam 3 eggs 3/4 c. milk 1/4 tsp. salt 2 Tbsp. butter or margarine Using 12 slices of bread, make 6 PB&J sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.

""RAISIN BRAN MUFFINS"" 15 oz RAISIN BRAN 1 CUP BUTTER 3 CUPS SUGAR 5 TSP BAKING SODA 5 CUPS FLOUR 4 EGGS 1 QUART BUTTERMILK 2 TSP SALT  MIX ALL INGREDIENTS AND POUR INTO LINED MUFFIN TINS. BAKE AT 400° FOR 20 MINUTES. THESE FREEZE GREAT!

""Quick Breakfast Burrito"" What you'll need :  2 eggs 1/3 small onion, diced 1/3 jalapeno, diced 1 oz. red bell pepper, diced 1 teaspoon vegetable oil 1 teaspoon butter 1 flour tortilla salt and pepper to taste What to do : + Put the tortilla in a slightly warm oven while you make the eggs. + Heat the oil in a small, non-stick pan. You'll want the heat just between medium and medium-high.  + Add the onion and sauté for 2 minutes.  + Add the peppers and cook for another 2 minutes.  + Lower the heat just a bit and add the butter.  + Crack your eggs directly into the pan. Stir quickly to mix   the eggs well. Add a bit of salt and pepper.  + Cook the mixture as you would a scrambled egg, stirring frequently   until done. Don't over cook the eggs, you'll want them a bit moist.  + Lay the eggs in the middle of you tortilla and fold like a burrito.  + Add some salsa, a bit of shredded cheese, bacon, or avocado slices   for a change of pace.

(Overnight)""Baked French Toast"" French bread cut into one inch slices, making eight slices Combine: 6 eggs 3/4 cup milk 1/4 teaspoon baking powder 1 tablespoon vanilla Pour over bread slices, cover and refrigerate overnight. Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas, thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup sugar and 1 tablespoon apple pie spice over strawberries and bananas. Place slices of egg-soaked bread on top of strawberries and bananas. Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25 minutes. Serve with whipped cream or powdered sugar.

""Breakfast in a Cup"" 3 cups cooked long grain rice 1 cup (4oz) shredded cheddar cheese, divided 1 can (4oz) chopped green chilies, drained 1 jar (2oz) diced pimientos, drained 1 / 3 cup milk 2 eggs 1 / 2 tsp ground cumin 1 / 2 tsp salt 1 / 4 tsp pepper In a large bowl, combine rice, 1 / 2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper. Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake at 400° for 15 minutes or until eggs are set.

""RASPBERRY JAM""                     AMISH RECIPE 5 C. GROUND GREEN TOMATOES 4 C. WHITE SUGAR 1 PKG UNFLAVORED GELATIN 1 6 OZ. PKG RED RASPBERRY JELLO BRING TOMATOES & SUGAR TO A BOIL BOIL FOR 10 MIN-STIR CONSTANTLY TURN OFF HEAT & ADD GELATIN & JELLO STIR UNTIL DISSOLVED. POUR INTO HOT STERILE JARS & SEAL.

""HOT PEPPER BUTTER"" (HOT MUSTARD) AMISH RECIPE 4 QTS HOT PEPPERS 1 QT MUSTARD 2 TBSP SALT 1 QT VINEGAR 6 C. BROWN SUGAR 1 C. FLOUR 2 C. WATER REMOVE SEEDS & GRIND FINE. PUT PEPPERS, MUSTARD, SALT. VINEGAR   & SUGAR IN A POT & COOK ON LOW HEAT  FOR 15 MIN. MIX WATER & FLOUR UNTIL SMOOTH, &  ADD TO PEPPER MIXTURE. BOIL FOR 1 MIN. POUR INTO HOT ,STERILE JARS & SEAL. YIELDS 9 PTS.

""Whole Wheat Zucchini Muffins"" 1 cup whole wheat flour 3/4 cup unbleached white flour 1/4 cup sugar 1 tbsp baking powder 1/4 tsp baking soda 1/2 tsp cinnamon 1/4 tsp allspice dash salt 1 cup milk 1 egg 1/4 cup cooking oil 1 cup grated zucchini 1/3 cup raisins In mixing bowl combine flours, wheat germ, sugar, baking powder, baking soda, spices and salt. Pour milk into 2 cup measuring cup. Add egg and oil and blend well. Pour milk mixture over dry ingredients and add zucchini and raisins. Stir just enough to moisten. Do not over mix. Spoon batter into greased muffin cups. Bake at 400° for 20-22 minutes. Makes 12 muffins.

Biscuit Loaf 3 tbsp butter or margarine 1/2 cup chopped nuts 1/2 cup (6oz) peach perserves 1 tsp cinnamon 2 cans refrigerated biscuits Glaze: 1/2 cup powdered sugar 3 to 4 tsp milk Grease bottom and sides of a 9 x 5 inch loaf pan. In small saucepan, melt butter; stir in nuts, preserves and cinnamon. Set aside. Separate biscuit dough into 20 biscuits. Coat both sides of biscuits with preserve mixture; fold each in half. Place folded side down in prepared pan, forming 4 rows of 5 biscuits each. Spread any remaining preserve mixture on top. Bake at 350° for 35 to 40 minutes until deep golden brown and center is no longer doughy. Cool 5 minutes; remove from pan. Drizzle with Glaze.

""Apple Butter"" Cut up 5lbs. tart apples (Northern Spy or wild Russell) in 1/2-1in. pieces. Remove blemishes & stem, but leave core and skin. Add 1c(+/-) water and simmer stirring, frequently till soft. Sieve in Foley food mill. In jelly pot: Measure 10c pulp and 2-1/2c sugar. Cook quickly over medium-high heat, stirring until it boils fast, has a sheen to it and is reduced in volume (220° F). Fill jars. Seal. Invert 5min. Makes 11c.

""Old Country Quiche"" 1 (9 inch) unbaked pie crust 1 tsp unsalted butter or margarine 1 small yellow onion, chopped 2 cups shredded Swiss cheese 6 slices lean bacon, cooked and crumbled 2 tbsp all purpose flour 3 large eggs 1 cup low fat milk 1 /4 tsp salt or to taste 1/8 tsp ground nutmeg Heat oven to 400 degrees. In 6 inch non stick skillet melt the butter over moderately high heat. Add the onion and suate for 5 minutes or until soft, then transfer to a medium size bowl. Toss with the cheese, bacon and flour. Spread in pie crust. In the same bowl whisk the eggs with the milk, salt and nutmed. Pour over pie mixture and bake, uncovered, for 35 minutes or until center is set.

""Baked Egg Nests"" 1 tbsp margarine or butter 3 cups frozen Southern-style hashbrowns with onion and peppers, slightly thawed 3 oz (3/4 cup)shredded Cheddar cheese 1/4 to 1/2 tsp salt 1/8 tsp pepper 4 eggs Heat oven to 325 degrees. Melt margarine in medium skillet over medium heat. Stir in potatoes; cook until potatoes are slightly browned, stirring occasionally. Remove from heat; cool slightly. Stir in 1/2 cup of the cheese, salt and pepper. Spoon mixture evenly into 4 ungreased 10 oz custard cuups or individual casseroles; make an indentation in center of potato mixture in each cup. Carefully break 1 egg into each indentation. Top each with 1 tbsp of remaining cheese last 5 minutes of baking. Bake at 325 for 20 to 30 minutes or until eggs are set.

""French Toast Casserole"" 1 loaf Italian bread, cubed 8 ounces cream cheese 1/2 cup sugar, divided 1/2 tsp vanilla 1/2 cup pecans 4 eggs 2 cups milk 1 tsp cinnamon 2 tbsp melted butter Place half of the bread cubes in a greased 9 x 13 baking pan. Melt cream cheese (carefully!) in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese. Pour the cream cheese mixture over the bread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes. Beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes. Refrigerate overnight to bake the next morning. Bake at 350 for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.