A few great breakfast recipes

Blueberry Cheesecake Flapjacks (my Dad makes these for us on Christmas morning because the whole family is crazy about them).

1 8oz. package cream cheese
½ of an 8 oz. carton frozen whipped dessert topping, such as Cool Whip (thawed)
1 c. maple syrup
½ c. fresh or frozen blueberries (thawed)
1 c. flour
½ c. graham cracker crumbs
1 Tbl. sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 beaten eggs
1 ¼ c. buttermilk
¼ c. butter, melted
1 c. blueberries (fresh or frozen [thawed])

In a medium bowl, beat cream cheese with an electric mixer on med. Speed for 30 seconds. Beat in whipped topping just until smooth. Cover & chill until serving time. Meanwhile, in small saucepan, combine maple syrup & ½ c. berries; heat just to boiling. Remove from heat.
In large mixing bowl, stir together flour, graham cracker crumbs, sugar, baking powder, & salt. Set aside. In another bowl, combine eggs, buttermilk & melted butter. Add egg mixture to flour mixture, stir just until moistened. Stir in 1 c. blueberries. For each pancake, pour about ¼ c. batter onto hot griddle. Cook on med. Heat for 2 min on each side or until golden. For each serving, stack 3 – 4 pancakes, spreading a little cream cheese mixture between pancakes. Top with the blueberry syrup.

Granola
10 c. oatmeal
1 c. wheat germ (I used flaxseed meal)
1 c. bran
½ lb. coconut
2 c. raw sunflower seeds
1 c. sesame seeds
2 c. nuts
2 c. raisins (less for me)
Syrup:
Heat not boil:
1 ½ c. brown sugar
1 ½ c. water
1 ½ c. veg. oil
1 c. honey
1 ½ t. salt
2 t. cinnamon
3 t. vanilla
Pour and mix over dry ingredients. Pour into jelly roll pans. Bake at 300 deg. 30 min. 10 min. more for crunchy

Oatmeal Pancakes/Waffles
(Healthy and delicious!)

1 1/2 c. flour
1 c. oatmeal
1 T. bak. powder
½ t. cinnamon
¼ t. salt
2 eggs
1 ½ c. milk
6 Tbl. Butter
2 Tbl. Brown sugar or honey
Stir together flour, oats, baking powder, cinnamon and salt. Mix eggs, milk, butter and brown sugar. Mix all together. Lightly grease waffle iron or griddle. Yield 6 servings. 176 cal. 8 g. fat. 5 g. protein.

Peach French Toast
Syrup: 1 c. brown sugar
1 cube butter
4 Tbl. Corn syrup
3-4 c. canned peaches (3-4 cans)
Melt 2-3 minutes. Pour in a 9 x 13 pan.
Bread:
4 eggs
2 c. milk
1 tsp. vanilla
½ tsp cinnamon
¼ tsp. nutmeg
Dip thickly sliced French bread and layer on top Bake at 350 for 35-40 min.




I love this syrup on any kind of pancakes:
Orange Syrup½ c. butter
¼ c frozen orange juice concentrate
1 c. sugar
Heat to boiling, stirring occasionally. Watch carefully as it can go to sugar easily. Can be thinned w/reconstituted orange juice.