2 1/2 cups of Whole-Grain Total cereal
2 eggs or 1/2 cup fat-free egg product
3/4 cup orange juice
1/4 teaspoon salt
10 slices (1 inch thick) whole-grain or regular French bread

1. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In a shallow bowl, place crushed cereal; set aside. In medium bowl, beat eggs, orange juice and salt with wire whisk until well blended.

2. Spray griddle or 12-inch skillet with cooking spray; heat to 350°F or over medium heat. Dip each slice of bread into egg mixture, turning to coat both sides; coat with cereal. Place on griddle; cook 4 to 6 minutes, turning once, until golden brown on both sides.

Tips: For an alternate method, preheat oven to 450°F. Place in a greased pan and bake 5 to 8 min. or until golden brown. Turn bread; bake 3 to 5 minutes longer or until golden brown.

Bits of apple in soy sausage dot this casserole, which can be assembled in advance and put in this cooker just before going to bed. Because it cooks in about six hours, it’s best made in a slow cooker that has an automatic Keep Warm setting if you like to sleep in. It can also be serve for brunch, lunch or as a light supper.

Cook Time: six hours
Yield: serves 4 to 6

Ingredients
4 1/2 cups cubed French or Italian bread
3 large cooking apples, such as Granny Smith or Rome Beauty, cord, peeled, and chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 cup firmly packed light brown sugar
1/4 teaspoon salt
2 cups milk or soy milk
1/4 cup pure maple syrup
12 ounces cooked soy sausage, crumbled

How to Make.
1. Press half the bread cubes into the bottom of a lightly oiled 4 quart slow cooker.
2. In a large mixing bowl, combine the apples, cinnamon, allspice, Brown sugar, and salt. Pour on the milk and maple syrup, stirring to blend.
3. Carefully pour half the apple mixture over the bread and pushed the bread pieces down beneath the mixture to moisten them. Top with half the sausage, the remaining bread, the remaining sausage, followed by the remaining apple mixture. Press down the be sure the bread is moistened. Cover and cook on low for six hours.

Incoming search terms:

• breadpudding

“I like to bring these breakfast squares to the school where I work. Everyone loves this recipe. They never last more than 10 min.”

Ingredients
4 tablespoons butter
three eggs
1 cup all-purpose flour
half teaspoon salt
1 teaspoon baking powder
1 cup milk
16 ounces sharp cheddar cheese, grated
two (10 ounce) packages frozen spinach, thawed and well-drained

Preparation instructions.
Preheat the oven to 350° melt the butter in a 13 x 9″ baking dish in the oven in a large mixing bowl beat the eggs with flour, salt and baking powder. Stir in the milk. Add the cheese and spinach. Spread the mixture evenly into the baking dish. Bake for 25 min. or until golden and set in the center cool and cut into squares. This dish can be served warm or reheated.

Tips from our test kitchen: for additional step chopped and sauté in onion and added to the spinach mixture.

“Though I stay busy working as a nurse’s aide for the elderly, I find time to cook and write down my favorite recipes to share this coffee cake is easy to make and so good.”

Ingredients
coffeecake:
1/2 cup solid vegetable shortening
1 cup sugar
two eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 tablespoon baking powder
2/3 cup milk
2 cups fresh or frozen blueberries

Topping:
2/3 cup sugar
2/3 cup flour
1/2 cup butter or margarine
1/4 teaspoon almond extract

Preparation Instructions
Preheat the oven to 350°. Lightly grease and flour 29 inch round baking pans. For the coffeecake, be the shortening and sugar together until light and fluffy in a large mixing bowl. Add the eggs and vanilla. Beat well. In another bowl stir together the flour and baking powder. Add this alternately with the milk to the egg mixture. When smooth, divide the batter between the two baking pans. Spoon 1 cup blueberries over the batter in each pan

For the topping, combine the sugar, flour, butter, and almond extract and mix until crumbly. Sprinkle over the blueberries. Bake for about 35 min., or until the center is cooked. Cool slightly and cut into wedges.

Tips from our test kitchen:
This delicious coffeecake is also good with a light glaze flavored with almond extract.

“I make this egg quiche recipe for breakfast or Sunday brunch. My sons-in-law like it with hot salsa and our five grand daughters like it with mild salsa!”

Directions
Preheat the oven to 350 degrees.
Lightly oil a 13 by 9 inch baking dish.
Beat the eggs in a large mixing bowl.
Stir in the Monterey Jack cheese, cottage cheese, butter, flour, baking powder, salt, and green chiles.
Pour into the baking dish and bake for about 35 minutes, or until the eggs are set.
Cool for ten minutes, then cut into squares and serve to hungry guests with salsa!