Buttermilk Cinnamon Bread ~ Bethany @ For The Love of Grub

4 c. all-purpose flour (soft white whole wheat flour)
2 t. baking soda
1 t. salt
½ c. vegetable oil (unsweetened applesauce)
2 ½ c. sugar, divided
2 c. buttermilk
2 eggs
1 T. cinnamon
1 T. finely chopped walnuts (optional)
Preheat oven to 350 degrees. 



In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1 ½ cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. 


Fill two greased 8x4x2-inch loaf pans about one-third full (using about half the batter). Combine cinnamon and remaining sugar; sprinkle over batter in pans. Top with remaining batter and cinnamon-sugar mixture. Swirl batter with a knife. Sprinkle with nuts. 


Bake 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.


YIELD:  2 loaves, 12 slices each
1 slice (with my modifications) = 4 WW PP


This bread is heavenly!!!  Thanks Bethany :)

Blender Oat Pancakes ~ Sue Gregg

1-3/4 cups buttermilk
3 eggs
2 tbs oil (I use canola)
1 tsp vanilla extract
2 cups rolled oats (old fashioned)
2 tbs sugar
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder

Place the first 5 ingredients in a blender container and blend at high speed for 2 minutes. Add remaining ingredients and mix in thoroughly, but briefly, using blender or rubber spatula.

Bake on moderately hot griddle or in hot waffle iron for waffles.

YIELD:  16 pancakes (scant 1/4 c. batter each); 1 pancake = 2 WW PP

NOTES ~ I think this batter is too thin for pancakes and use only 1 1/2 c. buttermilk and slightly rounded cups of oats.

We like to add fruit but it doesn't seem to mix well for me (falls to the bottom).  I ladle the pancakes onto the griddle and put the fruit on top of them, cook and flip.

Turkey Breakfast Sausage ~ Taste of Home

1 lb. lean ground turkey breast
3/4 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. black pepper
1/4 tsp. ginger

Mix seasonings into turkey.  Shape into 8 2" patties.

Preheat skillet (I prefer cast iron for these).  Spray with oil.  Cook patties over medium-high heat for 6-8 minutes per side until no longer pink.

YIELD:  4 servings; 2 patties = 3 WW PP

Pumpkin Pancakes ~ Christina/Choogie ~ SL Forums

2 c. flour (whole wheat)
3 T. brown sugar
2 t. baking powder
1 t. baking soda
1 t. allspice
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
1 1/2 c. milk (fat free)
1 c. pumpkin puree
1 egg
2 T. vegetable oil
2 T. vinegar

Mix milk, pumpkin, egg, oil and vinegar together. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes about 15 pancakes.


Made with whole wheat flour and fat free milk 1 pancakes = 2 WW points


These are fabulous!!

Spicy Peach Cobbler Muffins

3 c. whole wheat pastry flour
1 T cinnamon
1 1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 1/4 c. unsweetened applesauce
3 eggs, lightly beaten
1 c. sugar
1/2 c. brown sugar
2 c. peeled chopped peaches

Preheat oven to 400F.  Line 24 muffin cups with papers.

In a medium bowl mix flour, cinnamon, nutmeg, baking soda and salt.  In a smaller bowl combine applesauce, eggs, and sugars until incorporated.  Mix wet mixture into dry mixture.  Fold in peaches.

Bake 15-18 minutes until muffin tests done with a toothpick near the center.

YIELD:  24 muffins
1 muffin = 2 WW points; 3 WW P+

Sunshine Scones ~ Weight Watchers

2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 T chilled butter, cut into small pieces
2/3 c. light sour cream
1/2 c. low fat buttermilk
1 T grated lemon rind (I used the rind from a whole lemon)
Cooking spray
2 tsp. turbinado sugar (I used regular)

Preheat oven to 400F.

Mix flour, sugar, baking powder, baking soda and salt in a medium bowl.  Cut in butter until mixture resembles coarse meal.

Combine sour cream, buttermilk, and lemon rind in a small bowl; add to flour mixture stirring only until combined.

Turn on to a lightly floured surface; knead 4 times.

Divide dough in half.  Spray a baking pan (I used a stone) with cooking spray.  Shape each half into a 5" circle on the baking pan.  Score each circle into 6 pieces.  Sprinkle each with 1 tsp. sugar

Bake for 14 minutes or until lightly browned.  Cook on a wire rack.

YIELD:  12 scones
1 scone = 3 WW points

These were light and refreshingly lemon but not overpowered.  I may add lemon juice or extract next time.  I'd like a bigger scone for 3 points (the whole wheat blueberry scones that I posted on this blog are much bigger and 4 points for instance), but they were filling and a yummy snack with a cup of coffee.

Breakfast Muffins

6 cups Eggbeaters
3 T olive oil
1 c. each chopped onion, mushrooms and broccoli
4 oz. 97% fat free Canadian bacon, finely chopped
2 oz. finely shredded 2% cheese (cheddar or mexi-blend)

Preheat oven to 350F.  Spray 24 muffin cups with cooking spray.

Saute vegetables in olive oil until tender.  Cool slightly.

In a bowl mix together the Eggbeaters, cooled vegetables and Canadian bacon.  Evenly divide between the 24 muffin cups (slightly more than 1/4 c. each).  Sprinkle evenly with shredded cheese.

Bake for 20-25 minutes until eggs are set.

YIELD:  24 muffins
1 muffin = 1 WW point; 2 muffins = 3 WW points

****I baked mine in Pampered Chef stoneware muffin pans.  I am not sure if the baking time would be different in metal pans, so you may want to watch them the first time you bake them.  These are SO good!

Raisin Almond Granola

4 c. old fashioned oats

1 c. shredded coconut
3/4 c. flax meal
1 c. chopped almonds
1/2 c. honey
1/4 c. oil
1 tsp. ground cinnamon
1 1/2 tsp. vanilla
1 c. raisins

In a large bowl, mix oats, coconut, flax meal, almonds, and cinnamon (I used pumpkin pie spice).

Combine honey, oil and vanilla in a small bowl. Heat in microwave until easy to mix. Pour over dry mixture and stir to combine until all is moistened.

Spread over a large shallow baking pan. Bake at 350* F for 20-25 minutes, stirring occasionally. Cool. Add raisins. Stir in an airtight container.

YIELD: 12 cups; 1/2 c. = 3 WW points; 5 WW P+

Canadian Bacon, Spinach, and Mushroom Crustless Quiche ~ Weight Watchers Comfot Classics Cookbook

2 tsp. olive oil
1 onion, finely chopped
2 slices Canadian bacon, diced
8 oz. mushrooms, sliced
2 large eggs
2 large egg whites
1/2 c. fat-free milk
1 c. fat-free ricotta cheese
1/2 tsp dried thyme
1/2 tsp. salt (I like more)
1/4 tsp. pepper (I like more)
10 oz. frozen chopped spinach, thawed and squeezed dry

Preheat oven to 375F. Spray 9" glass pie plate with nonstick cooking spray (I use oil in a spritzer).

Heat the oil in a large nonstick skillet and set over medium-high heat. Add the onion and cook, stirring occasionally until softened. Add the bacon and mushrooms and cook, stirring occasionally, until the mushrooms are softened and most of the liquid has evaporated.

Whisk the eggs, egg whites, milk, ricotta, thyme, salt and pepper in a large bowl until blended. Stir in the onion mixture and the spinach.

Pour into prepared pie plate. Bake until the top is golden and a knife inserted into the center comes out clean, 35-40 min. Let stand 10 min. before slicing.

YIELD: 6 servings
1 serving = 2 WW Points

Feather Light Doughnuts ~ Taste of Home

2 packages active dry yeast
1 1/2 c. warm milk
1 c. cold mashed potatoes
1 1/2 sugar, divided
1/2 c. vegetable oil
2 tsp. salt
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder
2 eggs
5 1/2 to 6 cups flour
1/2 tsp. cinnamon
Cooking oil for deep frying

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2c. sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2" thickness. Cut with a 3" doughnut cutter.

Place on greased baking sheets; cover and let rise until almost doubled, about 45 min.

Meanwhile, combine the cinnamon and remaining sugar; set aside.

Heat oil in an electric skillet or deep-fat fyer to 350F; fry doughnuts until golden on both sides. Drain on paper towles; roll in cinnamon-sugar while still warm.

YIELD: 2 1/2 dozen

Egg Pizzas ~ Taste of Home

4 eggs
3 T finely chopped green pepper
3 T milk
Salt and pepper
1/2 tsp. dried oregano
1 T butter
4 English muffins (I use Light Multi-Grain)
4-6 T pizza sauce
1/2 c. bulk pork sausage, cooked and drained (I use 90% ff turkey sausage)
2 T sliced black olives
2 T grated Romano cheese

In a bowl, beat eggs; add green pepper, milk, salt and pepper, and oregano. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set.

Remove from theheat. Split and toast English muffins; spread with pizza sauce. Sprinkle with sausage, olives and cheese.

Place under broiler for a few min. to heat through.

YIELD: 4 servings
1 serving = 5 WW points

Good Granola ~ Taste of Home

3 c. old fashioned oats
1 c. toasted wheat germ
1/4 c. slivered almonds
1/4 c. sunflower kernels
1/4 c. wheat or oat bran
2 T sesame seeds
2 T flaxseed
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 c. honey
2 T canola oil
1 1/2 tsp. vanilla

In a large bowl, combine the first 9 ingredients; set aside. In a small saucepan, combine the honey, oil, and vanilla. Cook over low heat for 2 min. until heated through. Pour over oat mixture; toss to coat.

Spread on a jelly roll pan coated with cooking spray. Bake at 275F for 30-35 min. until lightly browned, stirring twice. Cool. Store in an airtight container.

YIELD: 5 cups
1/4 c. = 2 WW points

BLueberry French Toast ~ Taste of Home

12 slices day old white bread, crusts removed
2 8-oz packages cream cheese
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 . maple syrup or honey

SAUCE:
1 c. sugar
2 T cornstarch
1 c. water
1 c. fresh or frozen blueberries
1 T butter

Cut bread into 1" cubes; place half in a greased 9x13 baking dish. Cut cream cheese into 1" cubes; place over bread. Top with blueberries and remaining bread.

In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350F for 30 min. Uncover and bake 25-30 minute more or until golden brown and center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat and simmer 10 min. Stir in butter until melted. Serve over French toast.

YIELD: 8 servings
1/8 of casserole = 12 WW points (Substitute light bread and reduced fat cream cheese and each serving will be 8 WW points)
scant 1/4 c. blueberry sauce = 3 WW points

Vegetable and Cheese Frittata

4 tsp. olive oil
chopped onion, pepper, mushrooms and zucchini
6 eggs
1/4 c. skim milk
2 oz. 2% cheddar cheese
Salt and pepper to taste

In a medium skillet, saute veggies in olive oil.

Whisk together eggs, milk, salt and pepper. Pour over softened vegetables. Cover and cook 10-15 min. on medium until eggs are set.

Sprinkle with cheese, cook until melted.

YIELD: 4 servings
1 = 5 WW points (and includes 1 healthy oil)

Peanut Butter-Banana Oatmeal (WW 20 minute recipes)

1/2 c. old-fashioned oats
1/2 c. water
1/2 c. fat free milk
1/3 c. chopped banana (about 1 small)
1/8 tsp. salt
18 tsp. cinnamon (I used nutmeg)
1 1/2 T light brown sugar
1T natural-style chunky peanut butter (I used creamy)

Combine first 6 ingredients in a 3-cup microwave-safe bowl; stir well. Microwave at high 3 minutes.*

Add sugar and PNB to oat mixture. Stir until thick and creamy. Serve immediately.

YIELD: 2 servings; 2/3 c. = 4 WW points

*I always boil oatmeal over in the microwave. So I put this into a 4 cup small PC batter bowl. I cooked it for 3 minutes and the oats were still crunchy. It put it back in for 2 minutes. The oats were cooked, and also spilled over the bowl. I'm going to cook it on the stove-top next time.

This was very, very yummy. Tasted like PNB oatmeal cookies!

Cheese Danish ~ Madame Blueberry from SL

Cream Cheese Braids
1 (8 oz) container of sour cream
1/2 cup of sugar
1/2 cup of butter, cut into pieces
1 teaspoon salt
2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 large eggs, beaten
4 cups of all purpose flour
cream cheese filling
Powdered sugar glaze

Heat first four ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105-115 degrees

.Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours.

Divide dough into fourths. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12x8 inch rectangle, and spread each rectangle with one fourth of the cream cheese filling (see below), leaving a 1 inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to form seal. Place seam side down, on lightly greased baking sheets. Cut 6 equally spaced X's across top of each loaf;cover and let rise in a warm place (85degrees), free from drafts, about 1 hour or until doubled in bulk.

Bake at 375 degrees for 15-20 minutes or until browned.

Drizzle warm loaves with powdered sugar glaze.

Yield 4 (12 inch) loaves

Cream Cheese Filling
2 (8 0z) packages cream cheese, softened
3/4 cup of sugar
1 large egg
2 teaspoons vanilla extract

Beat all ingredients at medium speed with an electric mixer until smooth.

Powdered Sugar Glaze
1-1/2 cups sifted powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

Stir together all ingredients.

Note: Braids may be frozen after baking. Thaw in refridgerator, and glaze before serving.
*****************
My (Madame Blueberry's) notes... I have never been completely satisfied with the way my cuts look. They didn't always quite looked like real braids. so the last few times I made these I tried to braid them and liked the way they came out better. I think I may have rolled them out just a little wider, and then made 3/4"-1" wide strips along each side that I alternated folding in over the cream cheese filling. I really liked the way they came out better. I think I still had to fold under the ends.

These are REALLY REALLY Good. In fact, last year things were crazy and I never had time to make my dough and ended up buying Entenmenn's cheese danish, which is good, but my kids have let me know loud and clear that they want the home made ones this year. And since it makes four I usually give one to my parents and one to my brother's family.

***********
Kelly's notes. I made 4 of these with just the cream cheese filling. I did the braid instructions instead of the cutting the X's. They were SO good.

I also made 4 of them with the cream cheese and then spread peach jam on top of it, braided and baked. So yummy. I am going to try them with cherry pie filling on top of the cream cheese next time.

They are very pretty and tasty. I gave them to our neighbors as gifts this year.

Stuffed French Toast (eandgmom from SL)

1 loaf french bread or any bakery bread. (uncut) (I prefer Italian)
8 oz cream cheese
1/2 c strawberry jelly (or any flavor really)
1/2 c powdered sugar
4 eggs
2 cups milk
1 tbps sugar
1 tsp vanilla
cinnamon (I like nutmeg better)

Slice french bread by making a half slice and then a complete cut alternating through the loaf so each slice has a "pocket".

Mix cream cheese, strawberry jelly, and powdered sugar. Spoon mixture into pocket of each slice of bread and set aside. Mix eggs, milk, sugar and vanilla. Dip each slice in egg mixture and place in greased baking dish. Pour remaining egg mixture over bread slices in pan. Sprinkle with cinnamon.

Cover and bake 350* for 30-45 minutes or until golden brown and set. May uncover for final minutes of baking time to brown.

***Note*** I prepare this the night before, refrigerate and bake in the morning. It's an easy breakfast on a school day then.

Ms. Ren's Baked Oatmeal (eandgmom from Sonlight Forums)

In a 2 cup measuring cup mix these ingredients:

1/2 c. vegetable oil OR unsweetened applesauce
1/3 c. packed brown sugar
1 egg
1/2 tsp. vanilla
Enough 1% milk to fill the measure cup (about 1 c.)

Mix in a larger mixing bowl:

2 c. old fashioned oats
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon

Stir with fork then add:

1 coarsely chopped tart apple with skin on
1/2 c. dried fruit (raisins, cherries, cranberries, dates, etc.)
1/2 c. coarsely chopped nuts (walnuts, pecans, almonds but not peanuts)

Pour wet ingredients into dry ones, stir, cover and refrigerate overnight. In the morning, pour it into a 2 qt. baking dish, lightly oiled.

Cover and bake in an oven preheated to 350F for 25 minutes.

May be doubled easily. Keeps for 1-3 days once baked.

YIELD: 6 servings
If using applesauce and lowfat milk the WW points are:

3 with NO fruit or nuts
3 with fruit ONLY
5 with fruit AND nuts

4 servings
5 with NO fruit or nuts
5 with fruit ONLY
8 with fruit AND nuts

Blueberry Sour Cream Pancakes (Taste of Home)

1/2 c. sugar
2 T cornstarch
1 c. water
4 c. fresh or frozen blueberries
PANCAKES
2 c. flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 c. milk
8 oz. sour cream
1/3 c. butter, melted
1 c. fresh or frozen blueberries

In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. BOil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm.

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by 1/4 cupfulls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping.

YIELD: 20 pancakes & 3 1/2 c. topping
1/4 c. blueberry topping = 1 WW point
1 pancakes = 3 WW points

Raspberry Cinnamon French Toast (Jen from SL)

12 slices cinnamon bread, cubed
5 eggs, beaten
1 ¾ c milk
1 c brown sugar
¼ tsp cinnamon
¼ tsp nutmeg
½ c nuts (almonds or pecans or walnuts)
¼ c melted butter2
c fresh raspberries (also very yummy with blueberries, fresh or frozen)

Place bread cubes in 9 x 13 pan.

In bowl, combine eggs, milk, ¾ c brown sugar, cinnamon, nutmeg…pour over bread. Cover and chill overnight.

Remove from fridge 30 minutes before baking. Sprinkle nuts over casserole. Combine ¼ c brown sugar with butter, drizzle over casserole.

Bake at 400 for 25 minutes. Sprinkle berries, cook 10 minutes longer.