Circle of Friends 25 Breakfast & Brunch Recipes

1-1/2 c. quick-cooking oats, uncooked 1/4 c. baking powder 3/4 t. salt 1/2 c. milk 1/4 c. butter, softened 1 egg, beaten 1/4 c. applesauce 1 t. vanilla extract Garnish: warm milk, brown sugar, sliced fruit Combine oats, sugar, baking powder and salt; mix well. vanilla extract Garnish: warm milk, brown sugar, sliced fruit Combine oats, sugar, baking powder and salt; mix well.

Add remaining ingredients except garnish; mix to a smooth, thin consistency. Spread evenly in a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until edges turn golden. Serve immediately by spooning into individual bowls. Add additional warmed milk if needed for desired consistency. Garnish as desired.

Makes 6 to 8 servings.

1 c. mayonnaise 2 t. Worcestershire sauce 1/2 t. ranch salad dressing mix 1/4 t. pkg. chopped almonds 8-oz. pkg. shredded Cheddar cheese 2 T. bacon bits 15 slices bread, halved Combine all ingredients except bread; mix well. bacon bits 15 slices bread, halved Combine all ingredients except bread; mix well.

Spread evenly on each piece of bread; arrange on a lightly greased baking sheet. Bake at 400 degrees for 10 minutes, or until golden. Serve hot. Serves 12 to 15.

2 c. sugar 1 T. poppy seed 1 t. baking powder 1/2 t. salt 3/4 c. butter, sliced 1/3 c. sour cream 1 egg, beaten 2 t. almond extract 1/2 c. sweetened dried cherries Combine flour, sugar, poppy seed, baking powder and salt in a food processor; process until well blended. sweetened dried cherries Combine flour, sugar, poppy seed, baking powder and salt in a food processor; process until well blended.

Add butter; process until mixture resembles coarse crumbs. Set aside. In a bowl, whisk together sour cream, egg and extract; stir into flour mixture. Mix well. Fold in cherries; pat out to 1/4-inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out; place on an ungreased baking sheet.

Bake at 400 degrees for 10 to 12 minutes. Makes 8 to 10.

2 c. all-purpose flour 3/4 c. sugar 2-1/2 t. salt 2 T. baking cocoa 1 c. milk 2 T. instant coffee granules 1 egg, beaten 1/2 c. butter, melted 1 t. vanilla extract 3/4 c. mini semi-sweet chocolate chips Combine flour, sugar, baking powder, salt and cocoa in a large bowl; mix well and set aside. mini semi-sweet chocolate chips Combine flour, sugar, baking powder, salt and cocoa in a large bowl; mix well and set aside.

In a separate bowl, mix together milk, coffee granules and egg; stir into flour mixture. Stir in butter and vanilla; mix well. Fold in chocolate chips. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full. Bake at 375 degrees for 17 to 20 minutes, until a toothpick tests clean. Cool in pan for 5 minutes; transfer to a wire rack to cool completely.

Makes one dozen.

2 12-oz. tubes refrigerated biscuits 1 lb. ground pork breakfast sausage, browned and drained 2 c. shredded Monterey Jack cheese Flatten each biscuit to a 3-inch circle. Arrange 12 biscuits in a Bundt pan sprayed with non-stick vegetable spray, overlapping if necessary.