Breakfast Recipes

2 cups flour, all-purpose

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups buttermilk

1 tablespoon sugar

2 whole egg

1/4 cup canola oil

Sift flour, sugar, baking powder, baking soda, and salt into large bowl. Combine eggs, buttermilk and oil in medium bowl. Stir liquid ingredients into dry ingredients until moistened. Let stand 10 minutes. Preheat griddle over medium heat, grease lightly. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook until tops are bubbly and appear dry. Turn and cook until browned, about 2 minutes.

Substitute :

8 Tbsp SACO cultured Buttermilk Blend and 1-3/4 Cups Water can be substituted for the 2 Cups Buttermilk. Blend Mix and Lukewarm Water in a separate container before adding to beaten eggs and oil.

2 c Cooked AM Bulghur Wheat

– (1 cup raw = 2 c. cooked) 1/4 c AM Whole Wheat Flour

1 tb Crushed basil leaves

1 Egg

3/4 ts Sage

3/4 ts Poultry seasoning

Sea salt to taste (optional) Oil or non-stick spray Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together. Form into patties and roll in whole wheat flour. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated. Cook like hamburger meat or add to casseroles in place of meat. Variation: Form into cocktail size balls, before cooking and serve with sweet and sour sauce. NOTE: 1) 3/4 cup of grated cheddar cheese can be added. . 2) Mixture forms better when slightly chilled Source: Arrowhead Mills “The Natural Way to Start Your Day” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

3 1/2 oz Buchwheat Flour

3 1/2 oz Almonds,ground

4 Egg Yolks

6 oz Sugar

2 ts Baking Powder

4 Egg Whites

9 oz Cottage Cheese,pureed

12 oz Cranberries,canned

15 oz Heavy Creme

6 ts Gelatine,ground

1.Cream eggyolks and sugar until foamy, mix in flour, almonds and baking

powder. 2.Beat eggwhites to a stiff snow and fold in;Fill the mix into a springform and bake at 225 C for 10- 15 minutes. 3.Mix cottage cheese and cranberries.Whip the cream until stiff and fold in. Dissolve gelatine in water as directed on package than fold into cheese mix. 4.When the crust is cooled, cut one time diagonal and fill with half of the cheesemix and spread the rest on top. 5.Cool well before serving. Translated by Brigitte Sealing, Cyberealm BBS 315-786-1120 .