My favorite breakfast is oatmeal cooked on the stove, but with a very busy week ahead, I wanted to try a healthy recipe that I could prepare in advance. This turned out wonderfully, and is another way to use quinoa. The original recipe suggested fresh blackberries and toasted pecans, but I used mixed berries from the freezer and almonds which I had on hand.

I had 2 apples in my fruit basket that needed to be used, and I found this easy muffin recipe. All of the ingredients were on hand, so I decided to do some baking. I liked the big chunks of apple, but the muffin was not as sweet as you might expect so you may want to add more sugar.

As my Mom recently reminded me, I have always had an interest in cooking. At 4 years old I went to a program called “Kids in the Kitchen” and my Mom still uses one of the recipes; it is another family favorite.

Thanks Mom, for nurturing my enthusiasm, and being willing to taste almost anything!

2 eggs
1/2 c. butter, melted
1 c. sugar
1 8 oz. plain yogurt (vanilla or lemon also works)
2 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. grated lemon rind
1 heaping cup of blueberries

Preheat oven to 375F. Beat egg, melted butter and sugar together. Stir in yogurt. Add to dry ingredients and mix until blended but not smooth. Fold in blueberries. Spoon into cups. Bake 20-25 min.

Makes 12 muffins.

While I love to share my cooking success stories, I think it’s just as important to share the ‘learning opportunities’. The first time I tried to make these pumpkin scones last weekend, I forgot to add the brown sugar and didn’t realize my mistake until they were already in the oven.

I was hopeful that when I followed the recipe correctly, the scones would make a good Halloween treat to bring to work. I started baking right when I got home from class, excited about the project. However, when I took the brown sugar out of the cabinet, it was a solid block. After a few rounds in the microwave next to a bowl of water, the sugar seemed soft enough, so I measured it out and continued on.

As I was mixing the dough, a problem became quickly apparent. The sugar was not soft enough to incorporate into the dough. I had a bowl of lovely pumpkin dough with brown sugar rocks. At this point, I decided to put the scones in the oven, hoping that perhaps the sugar would melt right in while they were baking, and no one would ever know. When I took them out of the oven, the brown sugar rocks had indeed melted…..and burned.

So now I have over a dozen pumpkin scones with a burnt brown sugar crust. It’s almost midnight, and my kitchen is closed. I am posting the recipe because I still believe it is a good one. With a fresh box of brown sugar, hopefully the third time will be the charm. Happy Halloween!

1/4 c. whole wheat pastry flour
1 3/4 c. unbleached white flour
1/2 c. brown sugar
1 t cinnamon
1 t pumpkin pie spice
1 t baking powder
1/4 t baking soda
1/4 t salt
5 T unsalted butter, cold
1/2 c. buttermilk
1/3 c. canned pumpkin puree
1 t vanilla extract

Preheat oven to 375 degrees. Spray a cookie sheet with nonstick cooking spray.
Combine flours, brown sugar, cinnamon, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture, until it resembles coarse crumbs.
In a separate small bowl, stir together pumpkin puree, buttermilk and vanilla. Pour into flour mixture just until it forms a soft dough.

Turn dough out onto a lightly floured surface and knead gently, just three or four times. Pat dough into a circle about 1-1/2 inches thick. Cut into 8 equal wedges (like slices of pie). Transfer to prepared cookie sheet and bake at 375F for 20 minutes.

-Low Fat Cooking by Stephanie Gallagher

This is a great dish for brunch, especially if you have leftover ham.

2 c. shredded fat-free cheddar cheese or soy cheese
2 c. fat-free cottage cheese
2 c. fat-free egg substitute
8 oz. lean ham, diced (about 1 1/2 cups)
1 10oz. box spinach, thawed and drained
2 T flour
2-3 medium potatoes, scrubbed (unpeeled)

Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside. Coat a 13×9 inch baking dish with nonstick cooking spray. Slice the potatoes 1/4″ thick, and line the bottom and the sides of the pan with the slices to form a crust. Pour the egg mixture over the potatoes. Bake, uncovered, at 375F for 1 hour, or until the filling is set and the top is touched with brown. Allow to sit for 5 to 10 minutes before cutting into squares.

This is one of my Dad’s favorite recipes, and a very filling breakfast. It is a great way to use a banana that is past it’s peak.

1/2 c. oats
1 c. milk
1 ripe banana, mashed

Heat milk in small saucepan. Add oats and banana, and cook until done.

I like these healthy pancakes topped with sugar free syrup, or chopped fresh fruit.

1/2 c. oats
1/4 c. fat-free cottage cheese
1 egg
2 packets Splenda
Cinnamon to taste

Mix all ingredients, and spoon batter onto pan coated with cooking spray. You can make either one large or two small pancakes. Cook on medium heat for 5 minutes on each side, or until golden brown.