So here are some breakfast recipes that were sent to us via email by our families and friends. We compiled them into one document as well as pdf file. What's good about these recipes is that they even provide nutritional facts so you'll know that you are serving a healthy food for your family!
You will find the following recipes about:
- Baked eggs with Garden vegetable hash
- Plain MLYNTSI (Griddle Cakes)
- Miraval Omelet
- Nut-Crusted French Toast with Vanilla Maple Syrup
- Peach Pancakes with Ginger Syrup
- Primavera Fritata
- Scrambled eggs with Fresh Salsa
- Spinach and Feta Cheese Omelet
- Zucchini-Tomato Fritata
- Blueberry Pancakes
- Breakfast Burrito
- Chocolate Glazed Dougnuts
- Beignets
- Chocolate Doughnuts
- Sour Cream Cake Doughnuts
- Apple or Cherry Doughnuts
- Baked Yeast Doughnuts
- Doughnuts
- Mango-Strawberry Griddle Cakes
- Rambled Tofu
- Orange Maple Pancakes
BAKED EGGS WITH GARDEN VEGETABLE HASH
RECIPE CREATED BY ART SMITH
From the show Labor Day Cooking with Art Smith
Serves 6
Bursting with the fresh taste of garden vegetables and the hearty comfort of baked eggs, this is one of my favorite breakfast recipes.
INGREDIENTS
1½ pounds Yukon Gold potatoes (about 4
medium), peeled and cut
into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch dice 2 medium zucchini, cut into 1/4-inch thick
half-moons
1 medium yellow onion, cut into 1/2-inch
dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound Roma or plum tomatoes, seeded and
chopped
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
6 large eggs
1/4 cup grated Parmesan cheese
Position a rack in the center of the oven and preheat to 450°F. Lightly oil a large baking sheet or roasting pan.
Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper. Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes. Stir in the tomatoes, garlic and thyme. Bake until the vegetables are browned, about 20 minutes more. Transfer the vegetables to a 2-quart ovenproof serving dish.
Spacing them evenly apart, break the eggs over the vegetables. Bake until the eggs are set, about 10 minutes. Sprinkle with the cheese and serve
immediately.
PLAIN MLYNTSI (GRIDDLE CAKES)
Ingredients:
• 1 cup flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon sugar
• 1 tablespoon melted butter
• 1 egg
• 3/4 cup milk
Directions:
Place the dry ingredients in a bowl, stir them together well with a fork.
Add the remaining ingredients and beat well with a manual or electirc beater until thoroughly blended. Heat a heavy griddle or frying pan, cast iron is best. Grease the pan lightly with a few drops of oil. Test the griddle with a few drops of cold water. The griddle is hot enough when the drops keep a globular shape and skitter across the pan. If the water spreads out, the pan is too cool. If they evaporate immediately, the pan is too hot, and the cakes will burn. Pour the batter into the pan with a small scoop or measuring cup to form cakes about 3 inches in diameter. Cook the cakes until bubbles break on the surface, flip them quickly and cook the other side. Do not turn more than once. Serve very hot with syrup, honey, or thick sour cream.
MIRAVAL OMELET
Created by Cary Neff, Miraval Spa
From the show Balance Your Energy, Balance Your Life
Makes 1 omelet
This omelet demonstrates how versatile and flavorful egg whites are—the possibilities for seasoning and filling combinations are endless. And by eliminating the egg yolks, we decrease the fat and cholesterol by half.
INGREDIENTS
¼ teaspoon extra-virgin olive oil
¼ cup diced fresh shiitake mushrooms
1 tablespoon finely chopped green onion
¼ cup diced fresh tomato
¼ cup packed fresh spinach
1 tablespoon low-fat cream cheese
3 large egg whites, lightly whipped
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
Preheat the broiler. Heat a sauté pan with a flameproof handle over medium heat and add the olive oil. Add the vegetables and sauté them until they begin to soften, about 5 minutes. Pour the egg whites over the vegetables and season with salt and pepper. Cook until the bottom is done and the sides are firm, about 4 minutes. Spread the cream cheese on top of the omelet.
Place the pan under the broiler for about 2 minutes to finish cooking the top of the omelet. Remove from heat. Fold over half the omelet and serve.
Nutritional information (per 1/4 cup): 110 calories, 2.5 grams fat, 1 gram saturated fat, 5 mg of cholesterol, 520 mg sodium, 10 grams carbohydrate, 2 grams fiber, 13 grams protein
NUT-CRUSTED FRENCH TOAST WITH VANILLA MAPLE SYRUP
Recipe created by Rori Trovato
From the March, 2003 issue of O, The Oprah Magazine
Serves 9
Oy. It's almost not fair. Just surrender to this decadent dish!
INGREDIENTS:
6 eggs
¾ 3/4 cup whole milk
¼ cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
¾ cup brown sugar
1 ¾ cups coarsely ground whole almonds
¾ cup plain bread crumbs
1 (16-ounce) loaf white bread (1 to 2 days old),
cut into about nine
1-inch-thick slices
8 tablespoons (1 stick) butter, plus additional
for topping
1 cup maple syrup
1 ½ teaspoons vanilla
Preheat oven to 200°. Place a baking sheet in oven to warm. In a large bowl, combine eggs, milk, sugar, vanilla, and cinnamon. Whisk until blended; set aside. Combine brown sugar, nuts, and bread crumbs.
Combine maple syrup and vanilla; set aside in a pitcher. Dip a slice of bread in egg mixture and allow excess egg to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tablespoon butter without allowing it to brown. Cook French toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts burn. Place on baking sheet in oven and continue with remaining slices. Dip and coat each slice just before cooking, adding more butter as needed. Serve with syrup and butter, if desired.
PEACH PANCAKES WITH GINGER SYRUP
Recipe created by Rori Trovato
From the July 2002 issue of O, The Oprah Magazine
Makes about 18-20 pancakes
What really makes these pancakes cook? Ginger—in the batter and syrup.
INGREDIENTS:
2-inch piece fresh ginger, peeled and cut into
small chunks
2 cups pure maple syrup
2 cup all-purpose flour
⅓ tablespoon sugar
2 tablespoons baking powder
⅓ teaspoon ground ginger
1 teaspoon salt
2½ cups milk
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
Vegetable oil (for griddle)
3 large peaches, peeled and thinly sliced
Combine ginger and maple syrup in a saucepan. Bring to a boil and remove from heat. Let steep 30 minutes to 1 hour. Strain, discard ginger chunks, and set aside. Combine flour, sugar, baking powder, ground ginger and salt. Add milk, butter and eggs; whisk until most lumps have dissolved. Heat a griddle over medium-high heat and brush with vegetable oil. Using a measuring cup, pour 1/4 cup of pancake batter onto griddle. When large bubbles form, top with 3 to 5 peach slices, then flip pancakes. Cook another 30 seconds to 1 minute. Remove and keep warm. Serve with additional butter and ginger syrup.
PRIMAVERA FRITTATA
Created by Art Smith
Makes 2 servings
INGREDIENTS:
3 large eggs
2 teaspoons skim milk
¼ cup grated cheddar cheese
Pinch of sea salt
Freshly ground pepper, to taste
1 teaspoon chopped fresh herbs: tarragon,
chives, Italian parsley or basil
1 tablespoon extra virgin olive oil
1/4 cup red onion, finely chopped
4 broccoli florettes, coarsely chopped
10 fresh or frozen asparagus spears, peeled
and cut into pieces
1 cup of fresh spinach, washed and cleaned
1 small zucchini, sliced thin
4 small red potatoes, cooked and sliced thin
Preheat the oven to 350°. In a bowl, beat the eggs with the milk, then season with salt and pepper, and add the chopped herbs. Set aside. In a six-inch, non-stick omelet pan, heat the olive oil over medium heat. When hot, add the chopped onion and sauté until translucent, about 5 minutes. Add the rest of the vegetables to the pan, and sauté for another 5 minutes. Add the egg mixture to the pan and stir well. Sprinkle the grated cheese over the mixture. As the mixture begins to set, place the pan in the oven and bake for 4–5 minutes, until firm. Allow the frittata to cool slightly, and then cut into wedges.
Recommended alternatives: To make a lower-fat frittata, substitute one whole egg and two egg whites, or three Egg Beaters for the eggs. Substitute soy milk for the skim milk, and tofu cheddar cheese for regular cheddar.
SCRAMBLED EGGS WITH FRESH SALSA
Recipe created by Rosie Daley
From the show Recipes for Your Heart
Makes 6 servings
There are two words for this dish: easy and nourishing. If you want to forego the toast, wrap the scrambled eggs inside of a warm whole-wheat tortilla to make an egg burrito. No matter how you serve the scrambled eggs, the fresh salsa is what really makes this traditional breakfast food better than usual. Keep in mind that if you are concerned about cholesterol, you can make this dish using only egg whites and get just as much nutritional value from it.
INGREDIENTS:
Scrambled Eggs 1 tablespoon olive oil
½ cup sliced mushrooms
½ cup sliced green onions or scallions
½ cup chopped red bell pepper
½ cup chopped yellow or green bell pepper
6 whole eggs or 6 egg whites
1 teaspoon salt
¼ cup skim milk
Salsa 1 bunch cilantro (1/2 cup cilantro
leaves)
1 cup chopped tomatoes
¼ cup diced red bell pepper
¼ cup diced red onion
1 small jalapeño pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
Garnish 6 slices whole grain bread 6 slices honeydew melon
Make the salsa: Hold the cilantro under running water to wash off the dirt. Pinch the leaves off the stems, coarsely chop the leaves, and put them in a small bowl with the remaining salsa ingredients. Toss thoroughly until everything is blended together. Cover and refrigerate until ready to use.
Make the eggs: Smear a nonstick medium sauté pan with 1/4 teaspoon of the oil and set it over medium heat. Sauté the mushrooms, onions and peppers
in the pan, tossing them occasionally, until limp, about 2 minutes. Remove from the heat.
Whisk the eggs, salt and milk together in a small bowl. Coat the bottom of a separate pan with the remaining olive oil, set it over low heat, pour in
the eggs, and partially cook them for 3 minutes, stirring with a wooden spoon until they are no longer runny. Transfer the partially cooked eggs to the pan with the vegetables and cook everything together for 1 minute, stirring with a wooden spoon or spatula. Remove from the heat and cover to keep warm.
Cut each bread slice diagonally, put them on a cookie sheet, and toast them under the broiler on the lower rack for less than 30 seconds on each side. Serve the eggs with toast, a slice of honeydew melon, and a small ramekin of salsa.
Nutritional information 204.9 calories, 8.2 grams fat, 2g saturated fat, 216mg of cholesterol, 26.5g grams carbohydrate, 10.2g protein, 4.6g dietary fiber
SPINACH AND FETA CHEESE OMELET
Adapted from The Good Egg by Marie Simmons
From the June 2002 issue of O, The Oprah Magazine
Makes 1 serving
Make breakfast a special occasion when you serve these perfect omelets, given a Greek touch with the flavors of spinach and feta cheese.
INGREDIENTS:
1 tablespoon extra-virgin olive oil
½ garlic clove, minced
¾ cup fresh spinach, washed, stems removed
⅓ cup diced tomato
Salt and freshly ground pepper
2 or 3 eggs
2 tablespoons cold water
1 tablespoon butter
2 tablespoons crumbled feta
1 tablespoon minced fresh dill
In a medium nonstick skillet with low, sloping sides, combine the olive oil and the garlic. Cook over low heat until the garlic begins to sizzle, about 1 minute. Add the spinach; cook 1 minute. Add the tomato and a pinch of salt and cook an additional 30 seconds. Transfer the mixture to a small bowl; set aside.
In a medium bowl, whisk the eggs and water, just until blended. Add salt and pepper to taste.
Place the skillet, wiped clean, over medium heat 2 minutes. Add the butter, swirling it to coat the pan. When the butter stops sizzling, pour the egg mixture into the pan. Reduce the heat to low and cook until the bottom is set, about 10 seconds. Using a rubber spatula or a wooden spoon, pull the set eggs at the edges of the pan toward the center, allowing the
unset eggs to run from the center to the sides. (Adjust the heat if necessary to prevent browning.) Continue to cook until a thin layer of unset egg is visible on top. The total cooking time should be less than 2 minutes. Remove the pan from the heat; spoon the spinach mixture across the middle third of the omelet; sprinkle with the feta and dill. Using a spatula, fold the third of the omelet nearest the handle over the center third with the filling. Holding the handle, tilt the pan so that the omelet rolls out of it and onto a plate, seam side down.
ZUCCHINI-TOMATO FRITTATA
Recipe created by Art Smith
From Back to the Table by Art Smith
Serves 8
Serve a breakfast treat straight from the garden! This Italian take on the omelet features fresh vegetables that you've probably got growing right now. So raid the backyard and cook up something special this
morning!
INGREDIENTS:
8 eggs, beaten
¼ cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons minced chives or green onion
2 tablespoons extra-virgin olive oil
2 zucchini, thinly sliced
½ cup thinly sliced Vidalia onion
1 medium tomato, peeled and chopped
1 garlic clove, minced
Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.
In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
Return the zucchini to the skillet, evenly distributing it. Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into
slices and serve.
Nutritional information: 127 calories, 9.2 grams fat, 2.5 grams saturated fat, 217 mg of cholesterol, 246 mg sodium, 3.1 grams carbohydrate
Blueberry Pancakes
Serves 4
Instead of serving this with maple syrup, try topping it with some unsweetened applesauce. Garnish with more blueberries.
INGREDIENTS:
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats
• 2 TB sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 11/2 cups low-fat (1%) milk
• 2 TB plus 1 tsp extra-light olive oil
• 1 whole egg
• 1 egg white
• 11/4 cups blueberries
Prep Time: 20 minutes
1. In a large bowl, combine whole wheat flour, all-purpose flour, oats, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together milk, 2 TB of the oil, the whole egg and egg white. Make a well in dry ingredients. Add liquid ingredients and stir until just combined.
2. In a large nonstick skillet, heat remaining 1 tsp oil over medium heat. For each pancake, pour about 1/4 cup of batter. Top each with a spoonful of blueberries. Cook over medium heat until bubbles disappear, 11/2 to 2 minutes. Turn over and cook until golden, about 1 minute. Repeat to make a total of about 12 pancakes.
Nutrition Facts
Per serving: 242 calories, 7.5g total fat, 1.5g saturated fat, 4.5g monounsaturated fat, 0.9g polyunsaturated fat, 3.4g dietary fiber, 8g protein, 37g carbohydrate, 38mg cholesterol, 612mg sodium
Good source of: selenium
BREAKFAST BURRITO
Recipe created by Harpo chefs Seth Roth and Bryan Devlin
Serves 4
Breakfast becomes a spicy affair with this tasty south-of-the-border treat. Plus, using tofu instead of scrambled eggs cuts down on calories and cholesterol!
INGREDIENTS
4 tablespoons red onion, chopped
4 tablespoons red pepper, chopped
2 16-ounce blocks of soft tofu, drained and
cubed
½ teaspoon turmeric (a pungent, yellow-orange
spice)
1 15-ounce can cooked black beans
4 8-inch flour tortillas
½ cup fat-free cheddar cheese, grated
1 tomato, diced
4 tablespoons salsa
4 tablespoons fat-free sour cream
Salt and pepper, to taste
In a non-stick pan, sauté the red pepper and onion until they turn light brown. Add the tofu and turmeric (the spice will give the tofu a yellow color). Break up the tofu cubes by crushing with a fork, and cook for about 40 seconds, or until there is no moisture remaining. Add salt and pepper, to taste. Cook the black beans according to the directions, and spoon a portion onto each plate. Arrange the tortillas on your work surface. Into each, spoon 1/4 of the onion, red pepper and tofu mixture. Fold the tortilla sides over the filling, and roll them up. Cut each burrito in half, and place two halves on each plate. Spoon 1/4 of the diced tomato, salsa and grated cheddar cheese over each burrito, and top with 1 tablespoon of fat-free sour cream. If desired, serve with one link of turkey sausage per burrito.
Nutritional information: 473 calories, 14.1 grams fat, 2.1 grams saturated fat, 4 mg of cholesterol, 341 grams sodium, 54.7 grams carbohydrate, 9.3
grams fiber, 37.0 grams protein
CHOCOLATE GLAZED DOUGHNUTS
INGREDIENTS:
4 Ounces unsweetened chocolate
¼ cup butter
2 eggs
1 ½ Cups sugar
½ Teaspoon salt
4 Teaspoons baking powder
4 Cups flour
1 Cup milk
Cooking oil for frying doughnuts
2 Cups powdered sugar -- sifted
5 Tablespoons boiling water
¼ Cup flaked coconut
¼ Cup finely chopped toasted pecans
-- or your favorite nut
4 Ounces white chocolate -- melted
-- for drizzle (optional)
Melt 1 ounce chocolate with 1 tablespoon butter in top of double boiler over simmering water. Let cool. Beat eggs and sugar until well blended. Add cooled chocolate mixture to egg mixture. Sift together salt, baking powder and flour. Alternately add flour mixture and milk to egg mixture to form a dough. (You may not need to add all of the Milk. Just add enough to form a dough ball). Gather dough into a ball on a floured board. Roll out to 1/3 inch thick. Cut with a floured doughnut cutter. Fry 3-4 minutes in oil heated to 375 degrees. Drain on paper towels.
Glaze: melt remaining 3 ounces chocolate with remaining 3 tablespoons butter in top of double boiler over simmering water. Stir in powdered sugar and enough boiling water to make a thin glaze. Dip cooked doughnuts into glaze. Place on wire rack. Sprinkle with coconut and/or chopped nuts if desired. Drizzle white chocolate glaze over some for an elegant doughnut!
BEIGNETS
Beignets are a specialty of New Orleans, where they are traditionally served, sans hole, with chicory-flavored coffee. From "Joy of Cooking" (Scribner, $30).
INGREDIENTS:
½ cup water
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon sugar
½ teaspoon salt
½ cup all-purpose flour
4 large eggs
2 teaspoons vanilla
Combine first four ingredients in a medium saucepan and bring to a steady boil. Add flour all at once and stir vigorously, without stopping, over medium heat until the mixture comes together and takes on a shine. Continue to cook, stirring constantly, for 2 minutes. When you remove the pan from the heat, you will notice that the flour has formed a light crust on the bottom of the pan. Transfer the mixture to a bowl. Add, eggs, one at a time, beating on medium speed for 2 to 3 minutes after each addition and scraping down the sides of the bowl. The mixture should be smooth, shiny, and fold over on itself in a ribbon when the beater is lifted. Beat in vanilla.
Immediately drop the dough, a scant tablespoon at a time, into deep fat heated to 365 degrees. Fry 4 or 5 beignets at a time until puffed and golden on both sides. Drain well on paper towels and dust with powdered sugar. Makes about 15 beignets.
Per serving: 120 calories; 10 g fat (3 g saturated fat; 75 percent calories from fat); 5 g carbohydrates; 65 mg cholesterol; 95 mg sodium; 2 g protein; 0.1 g fiber.
Chocolate Doughnuts
For the chocolate lover in your family. From "The Good Enough To Eat Breakfast Cookbook" (Warner, $25.95).
INGREDIENTS:
1 quart vegetable oil (or enough to fill frying pot
at least 3 inches deep)
½ cup packed dark brown sugar
2 tablespoons butter
2 cups all-purpose flour plus 3 tablespoons for
board and 3-inch doughnut cutter
½ teaspoon salt
2 ½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons Callebaut unsweetened cocoa (if
other cocoa, double amount)
1 egg
1 teaspoon pure vanilla extract
½ cup sour cream
For chocolate icing:
¾ cup confectioners' sugar
2 tablespoons Callebaut cocoa
½ teaspoon lemon juice
1 egg white
2 teaspoons water
Preheat the 3 inches of oil in your heavy pot to around 320 degrees. Use the thermometer.
Beat the brown sugar and butter together, using the standing mixer and paddle attachment, until creamed. In a large bowl, sift together 2 cups flour, salt, baking powder, baking soda and cocoa. Set aside. Beat the egg and vanilla together, then add to the mixer, beating to combine.
In the adding, beating, stopping, scraping-down sequence, add one-third of the flour mixture to the mixer, then one-half sour cream, then one-third flour, one-half sour cream, one-third flour. Don't overbeat!
Bring the dough together onto your board -- flour if the dough is sticky -- and roll out to 1/2 inch thickness. Using the doughnut cutter, cut out the doughnuts from the edge. Flour the cutter if the dough sticks to it. Save the holes for cooking, too. If the area of your kitchen is warm, place the doughnuts on a lightly floured baking sheet, and put them in the refrigerator for 15 to 20 minutes. Cooler dough is easier to handle.
Check the temperature of the oil. Bring it up to 375 degrees. Try to ease it up there -- if the oil gets too hot it will start to smoke, and that's not good. You can
also check to see if the oil's hot enough by dropping in a chunk of bread -- it should immediately bob to the surface, lightly browned.
Put the doughnuts in the hot oil 2 or 3 at a time, depending on the size of your pot. They should be able to move around in the oil. Cook 3 to 4 minutes on the first side, turn and cook another 2 to 3 minutes on the second. Make sure your wire spoon is dry -- no water should ever come in contact with the hot oil; severe burns from spattering could result. As the doughnuts are finished, transfer them to a paper towel.
Turning to the ingredients for the icing, sift the confectioners' sugar and cocoa together into a bowl. Add the remaining ingredients and whisk together until smooth. You can spread the icing on the doughnuts after they have cooled for about 10 minutes.
Makes 8.
Per serving: 366 calories; 15 g fat (5 g saturated fat; 37 percent calories from fat); 51 g carbohydrates; 40 mg cholesterol; 407 mg sodium; 6 g protein; 2 g fiber.
Sour Cream Cake Doughnuts
These doughnuts have an inviting tang and a firm crumb that will put you in mind of your favorite sour cream coffeecake. From "Joy of Cooking" (Scribner, $30).
Whisk together in a medium bowl:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
In a large bowl, beat until foamy:
2 large eggs
Gradually add and beat until thoroughly blended:
½ cup sugar
Stir in until blended:
½ cup sour cream
1 teaspoon vanilla
Add the dry ingredients and stir just until incorporated. The dough will be very soft. Pat the dough into a disk, wrap it in plastic, and refrigerate for at least 2 hours or up to 2 days. The dough will never become firm but it will be workable when cold.
Working on a lightly floured surface, pat or roll the dough out 1/2 inch thick. Cut with a well-floured doughnut cutter, keeping the doughnut holes too. Drop the doughnuts and holes, 2 or 3 at a time, into deep fat heated to 365 degrees. Fry until golden on both sides. Drain well on paper towels and either dust with powdered sugar or shake in a bag with sugar or cinnamon and sugar.
Serve while still warm or within a few hours of frying. Makes about 12 2 3/4-inch doughnuts.
Per serving: 224 calories; 12 g fat (2 g saturated fat; 48 percent calories from fat); 26 g carbohydrates; 39 mg cholesterol; 247 mg sodium; 3 g protein; 0.6 g fiber.
Apple or Cherry Doughnuts
Ingredients:
3 ounces Butter
2 ounces Sugar
1 teaspoon Vanilla
½ tablespoon Cinnamon
2 Eggyolks
9 ounces Flour
1/2 cup Milk
2 teaspoons Baking Powder
2 tablespoons Cherry Brandy
2 Egg Whites
9 ounces Sour Cherries or
9 ounces Apple Slices
Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. Mix baking powder under flour and mix and the brandy under the butter mix. Beat the egg whites until stiff and fold into dough mix. Add the drained cherries or apple slices to all. Heat oil in deep fryer and put tablespoons full of the dough into the very hot oil and bake until they are golden brown. Drain on papertowel and sprinkle with sugar.
Baked Yeast Doughnuts
Ingredients:
2 cakes compressed yeast
or 2 pkg active dry yeast
¼ Cup lukewarm water
1 ½ Cups milk -- scalded
⅓ Cup butter or margarine
2 eggs
½ Cup sugar
2 Tsp salt
1 Tsp nutmeg -- (1 to 2)
4 ¾ Cups flour -- (4 3/4 to 5)
Melted butter or margarine
frosting: *
Soak yeast in lukewarm water.
Add butter to scalded milk and cool to lukewarm.
Add yeast.
Beat eggs; add sugar and beat again; add to milk.
Add salt, nutmeg and beat flour in thoroughly,
adding only enough to make a very soft dough.
Cover and let stand in warm place until double in bulk.
Or let rise in refrigerator until double in bulk, about 3 1/2 hours.
Roll out onto lightly floured board, about 1/3 of the dough at a time.
Roll to 1/2 inch thickness.
Cut with well-floured doughnut cutter or cut into rectangles
about 1 1/2 inches wide and 4 inches long.
Place about 2 inches apart on well greased baking sheets.
Brush well with melted butter or margarine.
Let rise in warm place until double in bulk.
Bake 425-degree oven about 12 minutes or until lightly browned.
Roll in sugar or ice with powdered sugar frosting. (recipe follows)
You may wish to use use canned frosting.
The frosted top may be dipped in coconut or finely chopped nuts.
* BUTTER CREAM FROSTING:
1 lb. sifted powdered sugar.
⅓ cup butter (softened).
3 to 4 tb cream (can use can milk).
Beat thoroughly and then spread on the doughnuts.
For chocolate frosting add 3 tablespoons cocoa.
For Halloween, color the frosting orange. For valentines day color it pink.
For St. Patty day use green food coloring.
Doughnuts
Ingredients:
4 egg yolks, or 2 whole eggs
1 c. sugar
2 tbsp. soft shortening
¾ c. sour milk
3 ½ c. flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Turn onto floured board. Roll dough to about 1/3 inch thick. Let rise 20 minutes. Cut with doughnut cutter. Heat deep fryer to 380 degrees. Oil will cool as foods are dropped in. Keep oil at 370 degrees at all times. If grease is too hot or too cold, food will not turn out. Drop doughnuts in oil (asmany as can easily be turned). Turn as they rise to surface and show color. Fry about 2 or 3 minutes completely brown on both sides. Lift with fork and place on absorbent paper. Cool and sprinkle with sugar.
Mango-Strawberry Griddle Cakes
created by Cary Neff, Miraval Spa
From the January, 2003 issue of O, The Oprah Magazine
Makes 6 servings (18 small pancakes)
Low-fat buttermilk, fat-free ricotta, egg whites only—so why do these taste so amazing? Do we really need to know why?
INGREDIENTS
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1/2 cup fat-free ricotta cheese
3/4 teaspoon honey
3/4 teaspoon canola oil
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon vanilla
1 egg white
1/3 cup diced mango
1/3 cup sliced strawberries
In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, whisk buttermilk, ricotta, honey, oil, lemon zest and
vanilla.
Whisk wet ingredients into flour mixture until just blended. In a small bowl, with mixer at high speed, beat egg white until it stands in stiff peaks when beaters are lifted. With a rubber spatula, gently fold white into batter until just blended. Fold in mango and strawberries until just combined. Heat a griddle or a 12-inch nonstick skillet over medium flame until a drop of water sizzles; spray lightly with nonstick cooking spray. Pour batter by scant 1/4 cups onto hot griddle, making a few cakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. Turn with a wide spatula, and cook until undersides are golden. Transfer to a
platter; keep warm. Repeat with remaining batter, spraying griddle with cooking spray when necessary.
Nutritional information: 145 calories, 2 grams fat, 1 grams saturated fat, 7 mg of cholesterol, 488 mg sodium, 23 grams carbohydrate, 8 grams protein
Rambled Tofu
Recipe created by Rosie Daley
From the show Recipes for Your Heart
Serves 6
Don't worry, egg eaters, you aren't deprived of any flavor here! Have some variety in your breakfasts, alternating between eggs and tofu. This dish is light, well seasoned, and, like eggs, full of protein for get-up-and-go energy. Turmeric is what lends the color and mild flavor to this dish.
INGREDIENTS
1 16-ounce block firm tofu
3 cloves garlic, peeled and sliced thin (about 1 ½ tablespoons)
3 tablespoons diced red bell pepper
2 tablespoons olive oil
½ teaspoon turmeric
½ teaspoon salt
¾ cup sliced green onions, scallions, chives or ½ cup minced onion
2 teaspoons soy sauce
Fresh salsa
Corn tortillas
Drain the tofu and crumble it, using clean hands. Sauté the garlic and diced pepper with the olive oil in a medium sauté pan on medium heat, for about 2 minutes. Stir in the crumbled tofu first, then add turmeric, salt, pepper, green onions (scallions, chives or onions) and soy sauce. Cook the tofu for 3 more minutes, stirring occasionally. Serve with salsa and warm corn tortillas.
Nutritional information 98.3 calories, 7.5 grams fat, 1 gram saturated fat, 0 mg of cholesterol, 3.5 grams carbohydrate, 1.3 grams fiber
Orange Maple Pancakes
Created by Rori Trovato
From the February, 2004 issue of O, The Oprah Magazine
Makes 4–6 servings
These zesty pancakes are the perfect wake-up call—exuberant, but not cloyingly cheery.
INGREDIENTS
1½ cups maple syrup
1 teaspoon vanilla
¼ cup orange juice
1 teaspoon orange zest
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon plus
2 teaspoons baking powder
1 teaspoon salt
2¼ cups milk
¼ cup orange juice
2 tablespoons maple syrup
1 teaspoon orange zest
6 tablespoons butter, melted
2 eggs, lightly beaten
Vegetable oil for griddle
To make the syrup, combine maple syrup, vanilla, orange juice, and zest in a small saucepan over low heat. Remove when hot (do not allow to boil). Keep warm.
To make the pancakes, combine flour, sugar, baking powder, and salt in a medium bowl. Add milk, orange juice, maple syrup, zest, butter, and eggs. Stir just until combined (little lumps are okay).
Place an ovenproof platter in oven and preheat to 150°F. Heat a griddle or a 12- to 14-inch skillet over a medium flame. When hot, brush lightly with vegetable oil. Using a 1/4-cup measure, pour batter onto hot griddle, making a few pancakes at a time. Cook until big bubbles form on top and edges are golden. Flip with a spatula and continue cooking until undersides are also golden. Transfer to preheated platter in oven. Repeat with remaining batter, brushing griddle with additional oil if pancakes begin to stick. Serve warm with butter and orange-maple syrup.
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