Bountiful Breakfasts Vol. 1 The Homemaking Booklet Series By: Sheri Graham

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2 Bountiful Breakfasts Vol. 1 The Homemaking Booklet Series By: Sheri Graham Published in the United States of America by: Graham Family Ministries P. O. Box 826 Moundridge, KS Our Website: sheri@school4jesus.com Copyright 2008 by Sheri Graham. All rights reserved. Published May No portion of this publication may be reproduced, stored in a retrieval system or transmitted by any means, electronic, mechanical, photocopy, recording, or otherwise, without expressed written permission of the publisher. Permission is granted for copies to be made for use within your own family.

3 Introduction This booklet is part of The Homemaking Booklet Series that I will be putting together on various homemaking skills. These are things I want to pass on to my daughters, so I decided it would be beneficial to put them in booklet form. Now YOU can enjoy them too! This booklet will deal with making Bountiful Breakfasts. Over the past several years I have been working on improving our diet. One of the first areas I started working on was our breakfast menu. For a long time our breakfasts mostly consisted of cold cereals. Once in a while I would venture out and make some muffins or something, but that was few and far between. I knew this was an area that needed work and it has been fun to experiment and begin incorporating some healthy (yummy!) recipes into our breakfast menu. In this booklet I will be sharing all of the healthy breakfast recipes that I have accumulated so far. You will note that this is Vol. 1 that means that I anticipate adding more volumes as I add more recipes to my collection! This booklet will mostly consist of breakfast recipes that I have nicely formatted for you to add to your own Recipe Book. Many, if not all, of these recipes can be found on my blog, The Nourishing Cookbook ( However, I wanted to get these in nice printable form for myself and for those that would like to have pretty pages to add to their Recipe Books. For information on how you can make your own Recipe Book, go to The Nourishing Cookbook blog at the link above. I have provided a cover page and divider pages to get you started! Have fun! The recipes are listed in alphabetical order and I intentionally did NOT use page numbers in this ebook. I wanted these pages to be pretty and not be cluttered with page numbers and such. So let's dig right in and get ready to try some simply yummy breakfasts! Ready? Let's go!

4 Prepare Healthy Breakfasts Breakfast is the first meal of the day and should be hearty and healthy; however, many times we choose to go the quick and easy route and feed our families cold cereals, pop tarts, or other sugary foods. We used to only have cold cereal for breakfasts, except on Saturdays and Sundays when we would fix pancakes or something. Of course the kids loved the sugary cereals, but I knew that this was an area that I needed to change. Store-bought cereals are full of sugar (most of them), food colorings, and preservatives -- NOT what my children needed to start their day. So, I began working on finding some healthy alternatives. I am pleased to say that I now have a nice variety of recipes that I fix for our breakfasts. The kids are enjoying the change and I am much more content knowing that I am giving my family a healthy breakfast to start their day. To begin making a change in this area, choose one recipe at a time to incorporate into your weekly breakfast menu. I have included some recipes below that you can use to start with. Pick and choose what you think your family will like. Once you have one recipe mastered, then add another one. Before you know it, you will have a whole list of healthy breakfast recipes to fix!

5 Recipe Index Baked French Toast Baked Oatmeal Banana Chocolate Chip Muffins Banana Chocolate Chip Snack Cakes Best Cinnamon Rolls Biscuits and Gravy Biscuits for the Freezer Breakfast Cookies Butter Spread Buttermilk Buttermilk Pancakes & Waffles Chocolate Vanilla Swirl Muffins Cream Cheese & Whey Dutch Babies Fruit Smoothie Granola Maple Syrup Oatmeal & Leftover Oatmeal Breakfast Bars & Brownies Oatmeal Raisin Muffins Oven Pancakes Peanut Butter Cookie Oatmeal Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip Muffins 2 Stage Process Scrambled Eggs & Toast Homemade Turkey Sausage Whole Wheat Cinnamon Raisin Biscuits Yogurt Using Powdered Milk Yogurt Using Milk Yogurt and Fruit Parfaits

6 THE NIGHT BEFORE: BAKED FRENCH TOAST 10 slices of bread (use your homemade if you can!) 1 1/2 cups milk 4 eggs ¼ cup honey ¼ cup pure maple syrup 1 teaspoon vanilla cinnamon Grease a 9 x 13 pan with butter. In a large bowl, mix all the above ingredients together, except for the bread and cinnamon. Lay out 5 slices of bread in the greased pan. I put 4 slices down, 2x2, then cut the 5 th slice in half and put it on the end. Pour one-half of the egg mixture on top of the bread, then sprinkle some cinnamon on top of that. Put the other 5 slices of bread on top of the other bread (as explained above), pour the rest of the egg mixture on top of that, then sprinkle with more cinnamon. Cover the baking pan with plastic wrap and put it into the refrigerator until morning. The egg mixture will soak into the bread over night. THE NEXT MORNING: Preheat the oven to 350 degrees. Remove the plastic wrap from the pan, and bake it for minutes or until the egg is cooked. Serve with real butter and 100% pure maple syrup (or homemade maple syrup). We also like it with some cold applesauce on top.

7 BAKED OATMEAL The night before you plan on eating your Baked Oatmeal, mix up the following ingredients in a plastic bowl and let it sit, covered, overnight: 3 cups quick or rolled oats ½ cup coconut oil or butter, melted ½ cup pure maple syrup 1 teaspoon sea salt 1 teaspoon cinnamon 3 tablespoons whey or yogurt or lemon juice 1 cup water The next morning add the following ingredients and mix well: 3 eggs 1 teaspoon vanilla 1 teaspoon baking powder ½ cup raisins (or other dried fruit) ½ cup nuts, if desired Pour mixture into a buttered 9x13 baking dish. Bake at 350 degrees for minutes or until done. Note: Experiment with adding different dried fruits and nuts to the oat mixture before you put it in the pan. Be creative! Try cranberries, almonds, apricots, apples, pecans, etc. Have fun!

8 BANANA CHOCOLATE CHIP MUFFINS NOTE: I decided to try a banana variation to my Pumpkin Chocolate Chip Muffins...I made some this morning and they were a hit! I bet this recipe could even be used to make a nice banana cake as well! The Day Before, mix up the following in a plastic bowl, cover with a lid or plastic wrap, and let sit out on the counter until the next morning. (I actually start these a whole 24 hours before I want to bake them. Allowing the flour to soak for 24 hours gives you the best nutritional benefit! So get this soaking the morning before you want them for breakfast.) 3 cups whole wheat flour 1 cup buttermilk (can use homemade) 1 cup honey 1/2 cup butter, melted The Next Morning: Add the following and mix well with a mixer until the batter is smooth and the lumps of flour are gone: 4 eggs 1 3/4 cups mashed bananas Next, mix in the rest of the dry ingredients with the mixer: 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon sea salt Then stir in the chocolate chips: 2 cups chocolate chips Put in greased muffin tins (see note below). Bake at 400 degrees for minutes. Yield: 24 muffins Note: I like to use the silicone (rubber-like) muffin pans. You don't have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.

9 BANANA CHOCOLATE CHIP SNACK CAKES 3 eggs 3 1/2 cups whole wheat flour 1 cup mashed bananas 2 cups milk 1/2+ cups water 3 tablespoons sucanat (or 1 1/2 tablespoons honey) 6 tablespoons olive oil 3 tablespoons baking powder 1 teaspoon sea salt Butter to grease griddle Beat eggs in a large bowl. Add in the rest of the ingredients (except the butter to grease the griddle) and mix well. You may need to add a bit more water to make the batter not as thick. Cook batter on hot griddle, making small-sized snack cakes the size of a cookie. Sprinkle some chocolate chips on the top (before flipping to cook the second side). NOTE: This recipe makes a BUNCH of snack cakes! Put them either in the refrigerator or freezer (if you aren't going to eat them within a few days). Pull them out for snacks...pop them in the microwave to warm them and eat them like a cookie...yummy! My kids loved these and they are much better for them than having a cookie for a snack. Enjoy!

10 THE BEST CINNAMON ROLLS (From MOMYS Cookbook) ½ cup warm water ( degrees) 2 pkgs. Active dry yeast (or 2 scant tablespoons) 2 tablespoons sugar oz. Pkg. Instant vanilla pudding (the key!) ½ cup butter, melted 2 eggs, beaten 1 teaspoon salt 8 cups all-purpose flour (or combination white/wheat) 1 cup butter, melted (to be used when putting rolls together) In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In a large bowl, make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth, adding sprinkles of flour as needed to control stickiness. Once the dough is no longer sticky and is soft and silky feeling, the dough is ready. Place in a very large greased bowl. Cover and let rise until double in bulk (about 1 hour). Punch down. On a lightly floured surface, roll out to approximately a 34x21 inch rectangle. Spread 1 cup of melted butter over surface. FILLING: 2 cups brown sugar, firmly packed and 4 tsp. cinnamon. In a small bowl mix brown sugar and cinnamon (can add raisins and nuts if desired). Sprinkle all over top of surface. Roll up very tightly. With a knife put a notch every two inches.

11 With a string or dental floss, place under toll by notch and crisscross over to cut roll (makes a nice clean cut). Place on greased baking pan, 2 inches apart (this allows room for the rolls to rise). Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better). Cover and let rise until double again. Bake at 350 degrees for minutes. Take them out when they are JUST starting to turn golden. DON'T OVER-BAKE! Frost warm rolls with Creamy Roll Frosting (See recipe on next page). FREEZING: These rolls freeze very nicely. Make according to directions, freezing just before the baking part. When you are ready to cook simply take them out and bake from frozen until done. Note: These rolls are VERY good! No, this is not one of the really healthy recipes, but remember that homemade is better than store-bought. I included this recipe for those that like a special treat now and then. I know my kids LOVE when I make cinnamon rolls. I don t do it very often, so it is really special when I do.

12 CINNAMON ROLL FROSTING Add to the BOSCH bowl (or other heavy-duty mixer) equipped with wire whips: ½ cup butter, softened ¼ cup milk 1 tsp. vanilla flavoring 1 tsp. lemon juice 4 cups powdered sugar Place lid on your Bosch mixer so sugar will not fly out. If you are using another mixer, then add the powdered sugar slowly! Beat for 3 minutes on speed #3. (or on high) Frost your warm cinnamon rolls or put in a container in the refrigerator until you are ready to use. Note: This recipe makes quite a bit of frosting enough for two pans. So if you don t want as much frosting, just cut the recipe in half. The frosting can also be made ahead of time and put in the refrigerator. Just make sure you set it out ahead of time so it can warm and soften a little before you want to use it.

13 BISCUITS 4 cups flour (any kind) 5 teaspoons baking powder 2 tablespoons sugar 2 teaspoons salt ¼ cup oil 1 ½ cups milk BISCUITS AND GRAVY Sift dry ingredients together. Work in oil with pastry cutter. Add milk slowly as you mix. Dough will be firm but not tough. Roll out ½ inch thick and cut. Bake at 400 degrees for 20 minutes or until golden brown. Note: You can use a heavy duty mixer (like a Bosch) to mix these up! Yield: Makes about 12 biscuits ~~~~~~~~~~~~~~~~~~~~~~~~~ GRAVY 1 pound sausage (or whatever meat you want to use) ¾ cup milk 3 tablespoons flour ¼ teaspoon salt 1 dash pepper 1 ½ - 2 cups milk Brown or cook your meat first. Then in a small container put the ¾ cup milk, flour, salt, and pepper. Put lid on and shake to mix. Add to pan of meat. Stir in additional milk (1 ½ - 2 cups). Cook over medium heat, stirring constantly, until bubbly. Cook and stir 1-2 minutes more.

14 HOMEMADE BISCUITS FOR THE FREEZER Put in your Bosch mixer in the following order: 1/2 cup oil 4 teaspoons salt 4 Tablespoons sugar 10 teaspoons baking powder Mix on Speed 1 until blended, then add: 2 cups milk 4 cups flour Mix on Speed 1 until blended, then add: 1 cup milk 3 cups flour (use unbleached white flour OR combination of white/wheat Mix on Speed 1 and add up to one more cup of flour until dough is not too sticky, but not tough. Let mix thoroughly for a few minutes. Divide dough into two balls and roll out to 1/2" thick on UNfloured countertop (when I make these the dough just sticks slightly to my countertop, but not using flour will help the biscuits to not get too dry). Cut and place on greased cookie sheet and *** bake at 400 degrees for 20 minutes. ***If you don't want to bake them now, but want to freeze them for later, see below! TO STORE IN FREEZER: Place cut biscuits on greased cookie sheet and put in freezer until hard. Remove from cookie sheet and store in a Ziplock freezer bag. TO BAKE: Place frozen biscuits on greased cookie sheet and bake at 400 degrees for about 25 minutes or until done. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ It is fun to make food ahead in the freezer. It saves so much time in meal preparation and helps me a great deal in providing healthy meals for my family! Why not try this one! It is SO much cheaper than buying the readymade frozen biscuits too!

15 BLUEBERRY MUFFINS 5 cups flour 8 teaspoons baking powder 1 cup Butter, softened 1 ½ cups sugar (or ¾ cup honey) 2 ½ cups buttermilk 1 egg, beaten 2 cups frozen blueberries Cinnamon/sugar Preheat the oven to 425 degrees. Grease two large muffin pans. Mix the flour and baking powder well. Cut in softened butter until crumbly. Add sugar (if using honey add it later). Toss in the blueberries. In another bowl mix well the egg and buttermilk (add honey now if using it instead of sugar). Add it carefully to the dry mix and fold in, barely mixing the batter or it will get tough. Spoon into muffin pans. It will make 24 large muffins. Sprinkle with cinnamon sugar and bake minutes. Yield: 24 muffins

16 1/2 cup butter, melted 1/2 cup honey 1 egg 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1 teaspoon vanilla 1/4 cup buttermilk 1 1/3 cups whole wheat flour 1 cup whole rolled oats 1/2 cup chocolate chips 1/2 cup raisins Preheat oven to 350 degrees. BREAKFAST COOKIES In a large bowl, mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk until smooth. Stir in the whole wheat flour and rolled oats. Then stir in the chocolate chips and raisins. Drop by heaping tablespoons onto cookie sheets. Bake at 350 degrees for 15 minutes (shorten cooking time to about 10 minutes if you make smaller cookies..15 minutes is for very large cookies! I made smaller cookies and they only took about 10 minutes to bake). Let the cookies cool for a few minutes before removing them from the cookie sheet. Completely cool cookies on wire racks. Yield: Makes about very large cookies. Note: My kids LOVED these and couldn't believe we were having "cookies" for breakfast! They were good enough to have the leftovers for dessert/snack later in the day!

17 BUTTER SPREAD 1 lb. (2 cups) butter, softened 1 cup olive oil (use the mild or the taste will be too strong) 1 tablespoon lecithin, liquid ½ teaspoon sea salt IU Vitamin E (puncture with knife and squeeze Vit. E into blender) Blend all ingredients together in blender and put in a covered container and store in the refrigerator. Use in place of storebought soft spreads! Note: This butter spread will be rather hard, so you will need to set out for a bit before you use it. I usually set it out when I start making dinner if I know we will want it for the meal. By the time we sit down to eat, it is softened up a bit and easily spreadable!

18 HOMEMADE BUTTERMILK Buttermilk is VERY easy to make yourself. It is so nice to have it on hand to use in my pancakes, breads, and other recipes and it is good for you. Here is the recipe. All you need to make buttermilk are the following two ingredients: Milk (whole milk is best) ¼ cup of buttermilk (homemade or store bought - this is your starter) Put ¼ cup of store bought or homemade buttermilk into a 1 quart canning jar, then fill the jar up with whole milk. Seal the jar and shake it well. Put the jar somewhere where it will be a little warm, such as in a dark kitchen cupboard, and leave it there for hours. I like to put my quart jars in the oven with the light on over night. By morning they are usually set up. After hours, it should be set up a bit. My buttermilk is always a lot thicker than the storebought - almost like yogurt. That is fine, though. Shake the jar and place it in the fridge. After it has cooled, you have buttermilk to use!

19 BUTTERMILK PANCAKES/WAFFLES & HOMEMADE SYRUP Using the 2-Stage Process 1 cup quick or rolled oats 3 cups whole wheat flour 3 cups buttermilk (can use homemade!) 3 eggs 1 teaspoon sea salt 1 ½ teaspoon baking soda 1 ½ teaspoon baking powder 3 tablespoons butter, melted (use 6 tablespoons for waffles) ½ - 1 teaspoon cinnamon (optional) 1 teaspoon vanilla (optional) Additional filtered water to desired consistency (about 1/2 cup for waffles, more for pancakes to make a runnier batter) THE AFTERNOON OR EVENING BEFORE: The afternoon or evening before, in a plastic or glass bowl, mix together the oats, wheat flour, and buttermilk. Mix it up well and cover with a lid or plastic wrap. Let it sit on your counter overnight. THE NEXT MORNING: Add to the mixture all the other ingredients and mix it up well. Using a ½ cup measure, scoop batter and pour onto hot skillet or waffle iron to cook. (You don t need to grease the skillet or waffle iron!) Note from Sheri: These are delicious! I would never know that these were 100% whole wheat, they are so soft and moist!

20 CHOCOLATE VANILLA SWIRL MUFFINS 3 cups whole wheat flour 1 cup honey 1 1/3 cup buttermilk 1/2 cup butter, melted 3 eggs 1 teaspoon vanilla 1 teaspoon sea salt 2 teaspoons baking powder 4 teaspoons cocoa powder 2 tablespoons honey THE NIGHT BEFORE: In a large bowl, mix together the flour, honey, buttermilk, and butter. Mix well, cover, and let sit out on counter overnight. THE NEXT MORNING: Preheat oven to 400 degrees. Add eggs, vanilla, sea salt, and baking powder. Mix with electric mixer until smooth. Scoop out 1 cup of batter into a small bowl. Add the cocoa and 2 tablespoons honey and mix it up good. Prepare muffin tins by greasing or lining with papers (I like to use the rubbery muffin pans so I don't have to grease the pans at all!). Fill muffin tins about half full of plain batter (this should make about 21 muffins). Add a little spoonful of the chocolate batter to the top of each muffin cup, dividing it up evenly. Using a knife, swirl the chocolate and vanilla batters in the muffin cups. Bake at 400 degrees for about 15 minutes or until lightly browned. Note: My kids loved these, although they said they would be even better with some chocolate chips in them! Enjoy!

21 HOMEMADE CREAM CHEESE & WHEY 1 quart (4 cups) of plain Yogurt (not low fat or fat-free). This yogurt can be store-bought or homemade A small glass bowl A small strainer with a handle that can sit on top of the bowl Some potato sack or thin cotton dishtowel Plastic wrap 1. Place the strainer over the small glass bowl, and put the potato sack over the strainer. 2. Put the yogurt onto the potato sack that's in the strainer over the glass bowl. 3. Put some plastic wrap over the top of the yogurt to prevent contamination. Bring edges of cheesecloth or dishtowel over top of the edge of the strainer and let the extra lay on top of the plastic wrap. If you don t get these edges all brought up and inside of the strainer, then they will drip whey all over your refrigerator! Then put the whole thing in the refrigerator. 4. Wait 24 hours, then remove the whole thing from the refrigerator. In the glass bowl will be some yellowish whey, and in the potato sack or dishtowel in the strainer will be cream cheese. Basically, you separated the whey from the cream in the yogurt. Pour the whey into a quart jar, put a lid on it, and store it in the refrigerator to be used as mentioned above. The cream cheese can be scooped out of the cheesecloth or dishtowel and placed in a small container in the refrigerator to be used in recipes or as a spread.

22 DUTCH BABIES 1/3 cup butter 4 eggs 1 cup milk 1 cup whole wheat flour Pure maple syrup (or homemade syrup) Divide butter in half and place each half in a pie pan. Place pans in a 425 degree oven to melt the butter while the oven preheats. Blend the eggs in a blender for 1 minute. Continue blending and gradually add milk. Then gradually add in flour and blend another minute. Remove the pie pans from the oven and pour batter into pans, dividing evenly between the two. Bake at 425 degrees for about minutes or until puffy and lightly brown. Serve warm with pure maple syrup (or homemade syrup). We also like applesauce on top instead of syrup. Enjoy!

23 EGG MUFFINS 12 eggs ½ teaspoon Spike Seasoning (or homemade Seasoning Mix) 1 ½ cups cooked, diced meat (ham, Canadian bacon, sausage, etc.) 2 cups shredded cheddar cheese Other chopped vegetables (onions, green onions, mushrooms, spinach, etc.) Preheat the oven to 375 degrees. Use a 12-cup muffin tin or silicone muffin pan. If using the silicone pan, you will not need to line or spray the pan at all. You will need to place the silicone pan on a cookie sheet, though, to avoid messes when filling and baking! If using a muffin tin, line with 2 muffin papers in each cup and spray with nonstick spray. In the bottom of the muffin cups, layer meat, cheese, and any other vegetables. You want the muffin cups to be at least ½ to ¾ full. Beat eggs will, then pour into each muffin cup until the cup is almost full. Bake minutes until muffins have risen above the rim of the muffin cups and are slightly browned. Yield: 12 egg muffins Notes: These are excellent! You can also make up a batch and put them in the freezer. To use, thaw in the refrigerator and reheat in the microwave.

24 FRUIT SMOOTHIE Yield: 5 cups 1 whole banana, frozen 1 cup strawberries, frozen 2 cups milk 1 cup ice ¼ cup honey Blend all ingredients in the blender until smooth. Serve immediately. Note from Sheri: Experiment with this recipe by using different fruits, using yogurt instead of milk, etc. Smoothies are great served with toast or muffins for breakfast.

25 HEALTHY GRANOLA Mix the following ingredients together in a saucepan and bring to a boil: 1/2 cup butter 1/2 cup honey 1 tsp. vanilla 1 Tbsp. molasses In a large bowl, mix up the following dry ingredients: 4 1/2 cups rolled oats 1/2 cup roasted sunflower seeds 1 cup raisins (or other dried, chopped fruit) 1/2 cup chopped nuts (use mixed nuts, almonds, pecans, etc.) 1/4 cup milled flax seed (optional) 1/2 cup dried coconut (optional) Pour the hot syrup over the dry ingredients and mix well, until everything is coated. Spread the mixture on a greased cookie sheet with sides. Bake at 350 degrees for minutes or until slightly browned. Allow granola to cool on pans. Once cool, break up and store in an airtight container. Note: This recipe makes a smaller batch for those that don't want to make a bunch at a time. I double the recipe when I make it. Just spread it out onto two cookie sheets, then bake for 10 minutes, switch racks, and bake for about 10 more minutes (so it cooks evenly)! My family LOVES this granola! I love using the rolled oats instead of quick oats. It makes such a difference! Another idea is to add a few chocolate chips and make a healthy snack mix for your kids! Enjoy!

26 MAPLE SYRUP 4 cups white sugar (can use organic cane sugar or Sucanat) 1 cup brown sugar or Sucanat 2 cups water 2 tsp. Maple flavoring 2 tsp. vanilla Mix the sugars and water in a sauce pan. Bring to a boil and turn to simmer for 5 minutes. Take off the burner and add flavorings. Stir. Let cool and store in a quart jar in the refrigerator. You can also use old syrup bottles or ketchup bottles to store the syrup in. Note from Sheri: The best option is to use pure maple syrup. If you don t mind the cost, then go for it. I did want to include a homemade maple syrup recipe here, however, because I believe that making the syrup from scratch (even though it has sugar in it) is better for you than the store-bought stuff. I like this recipe because it is a bit thicker than most other homemade syrups I have tried.

27 OATMEAL Oatmeal is a very simple, healthy, and filling breakfast! It is so easy and quick to make too. Here is how to make it so you get the most nutrition from it: Before you go to bed, mix up the following in a plastic bowl, cover, and let sit out on the counter over night: 3 cups quick oats (*or rolled oats) 4 ½ cups water 1 teaspoon sea salt 1 teaspoon cinnamon 1 teaspoon vanilla ½ cup pure maple syrup or honey ½ cup brown sugar (optional, but makes a bit sweeter oatmeal) The next morning, transfer this mixture to a pot and bring to a boil on the stove. Remove from the heat, cover and let sit for 5 minutes. Serve. Add in raisins, nuts, milled flax seed, etc. as desired. *If you use rolled oats, you might need to increase the cooking time. Leftover Oatmeal Breakfast Bars & Brownies Click on the link below to go to a wonderful recipe to make some breakfast bars with leftover oatmeal! These are delicious! You can make the original recipe Julie has here, add 1 cup chocolate chips, or add 1/3 cup cocoa to make brownies. Yummy!

28 OATMEAL RAISIN MUFFINS 1 ½ cups milk 2 cups raisins 2 eggs ½ cup butter, melted ½ cup applesauce 2 cups whole wheat flour 2 cups quick oats 2/3 cup honey (or sugar) 2 tablespoons baking powder 2 teaspoons salt 1 teaspoon cinnamon Heat oven to 400 degrees. Grease bottom only of muffin cups. Beat milk, eggs, butter, and applesauce. Stir in raisins. Stir in flour, honey or sugar, baking powder, salt, cinnamon, and quick oats. Pour in muffin cups. Sprinkle with sugar if desired. Bake minutes. Yield: Makes 24 muffins.

29 OVEN PANCAKES 1/2 cup butter (this is plenty of butter you could use less) 6 eggs 1 1/2 cups milk 1 1/2 cups whole wheat flour 1 teaspoon cinnamon 1 teaspoon vanilla Heat oven to 425 degrees. While the oven is heating, put butter into a 9x13 baking dish and put in the oven to melt. While that is heating and melting, beat the eggs, milk, flour, cinnamon, and vanilla in a large bowl until smooth. Once the butter has melted, remove the pan from the oven. Pour the batter into the pan. Once the oven is done preheating, bake for minutes. To serve: Sprinkle with powdered sugar and serve with pure maple syrup (or homemade syrup). Applesauce is also good on top in place of syrup! We would also pour a little orange juice over the top with the powdered sugar and that was good too. Enjoy!

30 PEANUT BUTTER COOKIE OATMEAL 3 cups filtered water 1/2 cup whole wheat flour 1/2 cup rolled oats 1/3 cup organic cane sugar or Sucanat 1 teaspoon molasses 1/3 cup peanut butter (natural is best) 1/2 teaspoon sea salt 1/2 teaspoon vanilla THE NIGHT BEFORE (**See Note below) In a large saucepan with lid, mix up the water, whole wheat flour, and oats. Put lid on and let sit on counter overnight. THE NEXT MORNING Add the remaining ingredients and stir. Bring to a boil, then reduce heat and stir continually for a few minutes to thicken. Serve with milk and fruit for a yummy breakfast! Note: My kids LOVED this. The only thing I would change would be to double the recipe next time. This wasn't enough for my five hungry children :). ** If you do not have the time or prefer to not soak the flour and oats, just put all the ingredients into your saucepan at once and proceed with the recipe.

31 PUMPKIN CHOCOLATE CHIP MUFFINS 3 cups whole wheat flour (or all-purpose flour) 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon sea salt 4 eggs 1 cup honey (or 2 cups sugar) 1 15-oz. Can pumpkin ½ cup butter, melted 1 cup applesauce 2 cups chocolate chips Mix (sift) flour, baking soda, baking powder, cinnamon, and sea salt. In a separate bowl mix eggs, honey (or sugar), pumpkin, melted butter, and applesauce. Combine wet and dry ingredients. When well mixed, add chocolate chips. Put in greased muffin tins (see note below). Bake at 400 degrees for minutes. Yield: 24 muffins. These muffins freeze well too! Note: I like to use the silicone (rubber-like) muffin pans. You don't have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.

32 PUMPKIN CHOCOLATE CHIP MUFFINS Using the 2-Stage Process The Day Before, mix up the following in a plastic bowl, cover with a lid or plastic wrap, and let sit out on the counter until the next morning. (I actually start these a whole 24 hours before I want to bake them. Allowing the flour to soak for 24 hours gives you the best nutritional benefit! So get this soaking the morning before you want them for breakfast.) 3 cups whole wheat flour 1 cup buttermilk (can use homemade) 1 cup honey 1/2 cup butter, melted The Next Morning: Add the following and mix well with a mixer until the batter is smooth and the lumps of flour are gone: 4 eggs 1 15-oz. Can pumpkin Next, mix in the rest of the dry ingredients with the mixer: 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon sea salt Then stir in the chocolate chips: 2 cups chocolate chips Put in greased muffin tins (see note below). Bake at 400 degrees for minutes. Yield: 24 muffins Note: I like to use the silicone (rubber-like) muffin pans. You don't have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.

33 SCRAMBLED EGGS & TOAST Eggs Milk Salt & Pepper Whole Wheat Bread Butter Spread (see recipe for homemade) Fruit or Juice Milk to drink Most everyone knows how to make scrambled eggs I hope! To make, simply crack however many eggs you want to use (we use about 2 per person) into a bowl. Add a little milk, and whip with a wire whisk until blended. Pour into skillet, sprinkle with salt and pepper as desired, and cook on medium heat, stirring the eggs frequently as they cook. Serve with toast (and butter spread, jam, and/or honey), fresh or canned fruit, and a glass of milk! Yummy!

34 HOMEMADE TURKEY SAUSAGE 1 lb ground turkey 1 teaspoon salt 2 teaspoons sage 1 teaspoon fennel seed 1 teaspoon thyme 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg 1/8 teaspoon allspice 1 egg 2 tablespoons butter, melted Combine all ingredients and refrigerate overnight so the meat can absorb the flavor of the spices. Form into patties and cook as needed. Do not overcook or they will dry out. Enjoy!

35 WHOLE WHEAT CINNAMON RAISIN BISCUITS 2 cups whole wheat flour 4 teaspoons baking powder 1 teaspoon sea salt 1 teaspoon cinnamon 3/4 cup butter, softened 1 cup milk 1 cup raisins Icing or glaze, optional Preheat oven to 450 degrees. You can use your Bosch mixer to mix these up or do it by hand! Mix the flour, baking powder, sea salt, and cinnamon in a large bowl. Cut in the butter until crumbly. Add milk and mix well, then add raisins. Drop by tablespoons onto a greased cookie sheet. Bake at 450 degrees for about 10 minutes. Once biscuits have cooled slightly, frost or drizzle with glaze, and serve! Yield: About 18 biscuits Frosting Recipe 3 tablespoons butter, softened 1 teaspoon cinnamon 1 3/4 cups powdered sugar 2-3 tablespoons milk Mix butter, cinnamon, and powdered sugar together. Add milk and beat on HI with electric mixer for a minute or so until light and fluffy. Spread over slightly cooled biscuits. Icing Recipe 2 tablespoons butter, melted 1 1/4 cup powdered sugar water Mix the butter and powdered sugar together, then add as much was as needed to make frosting runny. Stir until all the lumps are gone. Drizzle over warm biscuits. Note: My family loved these for a special treat!

36 HOMEMADE YOGURT - USING POWDERED MILK To make 1 quart: 3 ¾ cups of warm water 1 2/3 cups instant nonfat dry milk 2 tablespoons store-bought, plain yogurt with active yogurt cultures To make 2 quarts: 7 ½ cups of warm water 3 1/3 cups instant nonfat dry milk 4 tablespoons store-bought, plain yogurt with active yogurt cultures In a large pot combine the warm water and the dry milk powder. Stir until it is dissolved. Place your thermometer in the pot and heat the milk mixture over medium low heat until it reaches 180 degrees. (Do not allow the milk to get any hotter than 180 degrees, as it will kill off the yogurt cultures.) Remove the pot from the stove and allow it to cool to 115 degrees. Once the milk has cooled, add the store-bought plain yogurt and stir well. Let the mixture sit for a few minutes and stir again to make sure it is well dissolved. Pour the mixture into a clean quart jar (or quart sized container). Get out your small cooler and pour 3 quarts of hot tap water into the bottom of it. Set the quart jar with the yogurt in it down in the water in the cooler and cover with a dishcloth. Close the lid of the cooler and set your timer for 4 hours. Do NOT disturb the yogurt during this 4 hours and do NOT open the cooler to check it. The warm water will keep the yogurt warm as it incubates (gets thick). After 4 hours has passed, open the cooler and check the yogurt. IMPORTANT: DO NOT STIR THE YOGURT! I stirred my first batch and it all separated! You should be able to tell just by tipping the jar if the yogurt has firmed up. Every batch I have done has firmed up every time after 4 hours. If it HAS firmed up, put a lid on the jar and put in your refrigerator to chill. It is then ready to use! If for some reason after 4 hours that the yogurt has not firmed up, replace the water in the cooler with 3 new quarts of hot water, put your yogurt quart back in, cover, and close the cooler lid again. Check it after another hour or two. Once it has firmed up, then put a lid on the jar and put in your refrigerator to chill. It is then ready to use! The yogurt will keep 1-2 weeks in your refrigerator.

37 HOMEMADE YOGURT - USING MILK 8 cups milk 1/3 cup powdered milk (this is optional but will make a thicker yogurt) 1/4 cup pure maple syrup, optional for sweetened yogurt 1/2 cup starter yogurt In a large pot combine the milk and the powdered milk. Stir until it is dissolved. Place your thermometer in the pot and heat the milk mixture over medium low heat until it reaches 180 degrees. (Do not allow the milk to get any hotter than 180 degrees, as it will kill off the yogurt cultures.) Remove the pot from the stove and allow it to cool to 115 degrees. Once the milk has cooled, add the remaining ingredients and stir well. Let the mixture sit for a few minutes and stir again to make sure it is well dissolved. Pour the mixture into 2 clean quart jars and cover with lids and rims. Now you are ready to incubate the yogurt for 4-12 hours. Get out your small cooler and pour 3 quarts of hot tap water into the bottom of it. Set the quart jars with the yogurt in it down in the water in the cooler. Close the lid of the cooler and set your timer for 4 hours. Do NOT disturb the yogurt during this 4 hours and do NOT open the cooler to check it. The warm water will keep the yogurt warm as it incubates (gets thick). After 4 hours has passed, open the cooler and check the yogurt. IMPORTANT: DO NOT STIR THE YOGURT! I stirred my first batch and it all separated! You should be able to tell just by tipping the jar if the yogurt has firmed up. If it HAS firmed up, put a lid on the jar and put in your refrigerator to chill. It is then ready to use! If for some reason after 4 hours that the yogurt has not firmed up, replace the water in the cooler with 3 new quarts of hot water, put your yogurt quarts back in, cover, and close the cooler lid again. Check it after another hour or two. Continue doing this (for up to 12 hours) until the yogurt has firmed up. Once it has firmed up, put the quarts in your refrigerator to chill. It is then ready to use! You can incubate it longer than the 4 hours if desired. The longer you incubate the yogurt, the more sour it will be. The yogurt will keep 1-2 weeks in your refrigerator.

38 YOGURT AND FRUIT PARFAITS 3 cups plain yogurt (use homemade!) Honey or pure maple syrup or Stevia (sweeten yogurt to taste) 1 cup fresh or defrosted frozen strawberries in juice 2 cups fresh or defrosted blackberries, raspberries or blueberries 1 cup good quality granola (use homemade!) If using plain yogurt, mix yogurt and honey or maple syrup or Stevia until sweetened to taste. If you are using yogurt that is already sweetened, then omit this and go to the next step. Layer 1/3 cup yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve immediately. These parfaits are a delight to the eye and a wonderful, healthy breakfast! Enjoy!

39 Sheri Graham is a homeschool mom of 5 blessings. She enjoys being home with her family and using her talents to not only serve her family but to help others in their walks as wives and mothers (and daughters of the King!). At the heart of Graham Family Ministries is ministering to the Christian family and using the gifts that the Lord has given each of us. Through our website ( we provide articles, downloads, ebooks, links, and information on other resources that hopefully will encourage you as you grow and learn together as a family. May the Lord bless each of you as you walk with Him each step of the way! Be sure to subscribe to Sheri s blog and to her monthly newsletter to keep updated on new products, receive yummy recipes, and homemaking and homeschooling tips! You will be blessed! You can find Sheri online at: (My main website and blog) (My estore) (The Holiday Planner website)