Breakfast Recipes from Shinnston WV
These recipes are changed monthly and are offered by your hosts at Gillum House Bed and Breakfast. May they make you as happy as they make our guests.
Moist and Healthy Muffins
Use skim milk and Splenda brown sugar to make this low-fat & sugar-free.
1 cup buttermilk (make sour milk by adding a teaspoon of vinegar to regular milk)
½ fresh lemon cut up (remove large seeds and keep the rind on)
½ cup wheat germ
1 cup oatmeal
1/3 cup unsweetened applesauce
2 egg whites
2/3 cup brown sugar, packed
½ teaspoon vanilla
½ cup plumped raisins or chopped prunes
½ cup chopped dates or chopped dried apricots
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Heat the ½ cup of raisins in water and allow to soak until raisins are plumped. Drain.
In a large mixing bowl sift the flour, baking soda, and baking powder. Add the wheat germ, oatmeal, and brown sugar. Mix. Add applesauce, egg whites, and vanilla.
Put the cut up lemon in a blender and mince or liquefy to get it in small pieces. Add the buttermilk (or sour milk) to the blender and liquefy about 5 seconds to get lemon chopped. Add to the bowl of other ingredients and stir. Add the chopped fruit. Mix.
Spray muffin tins with non-stick spray. Fill muffin cups about ¾ full. Bake at 400 degrees for 20 to 25 minutes if using large muffin pans (regular size). We use mini-muffin pans and bake for 16 minutes. Remove to wire rack. Can be served warm too.
John's Baked Pineapple Toast
Low-fat, Vegetarian, Gluten-free if made with G-F Bread
½ cup unsweetened applesauce
1 cup firmly packed dark brown sugar
1 large can crushed pineapple, thoroughly drained
8 to 10 slices of old bread
4 egg whites
2 ½ cups skim milk
Spray a 9 x 13 inch pan with non-stick spray. Put applesauce, brown sugar, and drained pineapple into the pan. Mix thoroughly and spread over the bottom of the pan. Trim crusts from the bread and cut each slice in half (like a stick). Place bread on top of the pineapple mixture. Mix egg whites and skim milk together. Pour over bread and put in refrigerator overnight. Bake uncovered in pre-heated 325 degree oven for 30 minutes. After removing from oven, cut between the slices. To serve, flip the slices over onto a platter. Garnish the platter with mint leaves or pineapple chunks and a maraschino cherry at each end of the platter. Serve with warmed maple syrup.
Marien's Swedish Rye Bread
3 cups dark rye flour
¾ cup dark molasses
1/3 cup unsweetened applesauce
2 cups boiling water
1 packet active dry yeast
½ cup very warm water
5 cups all-purpose flour
In a large bowl, combine rye flour, molasses, applesauce, and boiling water. Mix well and while it cools to lukewarm, mix yeast in the ½ cup of warm water. When rye mixture is cooled, add yeast mixture. Blend. Gradually add all-purpose flour, mixing well after each addition. Knead on well-floured surface until smooth and satiny - about 10 min. Place back in bowl, cover, and let rise in a warm place until double in bulk. Punch down, cover and let rise again. Place dough on floured surface and divide in half. Spray 2 loaf pans with non-stick spray. Shape loaves - punch out air bubbles and then roll tightly tucking ends in and pinching ends and bottom together. Punch air out again, keeping loaf shape, and put in prepared pans. Cover and let rise again. Bake at 350 degrees in preheated oven for 35 to 40 min. (until bread sounds hollow when thumped on the bottom). Remove from pans immediately and cool on rack. **Optional - brush tops lightly with butter for softer crust.
Walnut-Oatmeal Pancakes
1 cup whole wheat flour
1 cup regular oats, uncooked
1/2 cup plain cornmeal
1 cup finely-chopped walnuts
1/2 cup all-purpose flour
1 Tablespoon baking powder
4 egg whites
2 ½ cups milk
1/4 cup honey
1/4 cup unsweetened applesauce
Put all dry ingredients in a large bowl. Make a well in the center and add remaining ingredients. Mix and let sit for at least 10 minutes. Spray skillet or griddle with non-stick spray. Pour ¼ cup batter for each pancake onto the hot surface. Cook until tops are covered with bubbles and edges are cooked. Turn and cook other side. Serve with maple syrup or other favorite pancake topping. This recipe can be halved..
Helen Druth's Cranberry Sauce
Here is THE best homemade cranberry sauce. Even my sons have asked for this recipe!
1 bag of whole cranberries, chopped or ground
3/4 cups sugar
1 can crushed pineapple, drained
1 cup chopped nuts
1 family-size box raspberry gelatin
1 to 1 1/2 cups boiling water
Mix gelatin with boiling water until gelatin is mixed. Add sugar and stir. Add remaining ingredients and chill in the refrigerator until set (at least 3 hours).
To make this low sugar, use sugar-free raspberry gelatin (2 regular boxes) and Splenda instead of the sugar.
