Breakfast Time!

Baked Orange French Toast

This is a popular recipe served at bed-and-breakfasts and found in Donna Weihofen, R.D.'s cookbook Mom's Updated Recipe Box: 250 Family Favorites Made Quick and Healthy

• 1 loaf unsliced French bread
• 4 eggs
• 2/3 cup orange juice
• 1/3 cup fat-free milk
• 1/4 cup sugar
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1/4 cup butter or margarine, melted

Cut 1-inch slices of French bread. Arrange as many slices as will fit in a 9 x 13 inch baking pan. In a medium bowl, combine all remaining ingredients except butter. Mix with wire whip until well blended. Pour mixture over the bread. Cover pan and refrigerate several hours or overnight.

When ready to bake, preheat oven to 400 degrees. Pour butter unto a cookie sheet that has a 1-inch side or use a 10 x 15 inch baking pan. Remove bread from refrigerator and arrange slices on the cookie sheet, leaving a small amount of space between pieces. Bake for 10 minutes. Turn slices over and bake another 10 to 15 minutes or until lightly browned.

Serve with Caramel Cinnamon Sauce

• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1/2 cup evaporated fat-free milk
• 1 Tablespoon butter or margarine
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 2 teaspoons brandy, optional

In a small saucepan, combine brown sugar, sugar, evaporated milk, butter, and cinnamon. Bring to a boil, stirring constantly, over medium heat. Boil gently for 3 minutes. Remove from heat. Add vanilla and brandy. Stir to blend. Serve warm. Makes 1 cup.

This sauce is delicious over pancakes, waffles, French toast, or apples.

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Mad Zucchini Bread

From Helen Myhre and Mona Vold's cookbook: Farm Recipes and Food Secrets from the Norske Nook

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 2 cups sugar
• 3 eggs, beaten
• 3 teaspoons vanilla (almond) extract
• 2 cups grated, unpeeled zucchini
• 1 cup chopped walnuts (optional)
• 1 cup peanut oil

Preheat the oven to 350 degrees F. In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and sugar.

Add the eggs, vanilla, zucchini, nuts, and oil. Mix well using a wooden spoon. Pour into 2 generously buttered and floured loaf pans.

Bake for 50 minutes, until a toothpick inserted in the center comes out dry.

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Oatmeal Cherry Muffins

I found this recipe also in Mom's Updated Recipe Box. The oats and yogurt in these moist muffins give them a deliciously sweet nutty taste.

For the recipe, click on the post: How to Teach Pre-schoolers the Alphabet: Let Them Mangle Muffins with Marshmallow Monsters