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Pat’s Pantry: Rise and shine

By Pat Mills,

Let’s make breakfast the best meal of the day. You can begin your day with a moist and yummy coffee cake or some pancakes. Banana pancakes can be made and frozen for later or enjoyed hot from the stove. – Pat

Banana pancakes

2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
2 eggs, lightly beaten
2 cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1 small firm banana, finely chopped

In a small bowl, combine the flour, brown sugar, baking soda, salt, and cardamom. Combine the eggs, buttermilk, oil, and vanilla; stir into dry ingredients just until moistened. Fold in banana. Pour batter by ¼ capfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.

Baked blueberry and
peach oatmeal

3 cups old-fashioned oats
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
2 egg whites
1 egg
1-¼ cups milk
¼ cup canola oil
1 teaspoon vanilla extract
1 can (15 oz) sliced peaches in juice, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
additional milk, optional

In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil, and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in the sliced peaches and blueberries. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with walnuts, bake, uncovered, at 350 for 35 to 40 minutes or until top is lightly browned and thermometer reads 160 degrees. Serve baked oatmeal with additional milk if desired.

Light sour cream coffee cake

2 cups all-purpose flour
1-½ cups sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
2 eggs beaten
1 cup (8 oz) reduced-fat sour cream
½ cup vanilla yogurt
½ cup butter, melted
1 teaspoon vanilla extract
streusel;
½ cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened. In a small bowl, combine the streusel ingredients, spoon half of batter into a 13 x 9-in. baking pan coated with cooking spray; sprinkle with half of streusel, top with remaining batter and streusel. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool.

Farmer’s country breakfast

6 eggs
1/3 cup milk
½ teaspoon dried parsley flakes
¼ teaspoon salt
6 oz bulk pork sausage
1-½ cups frozen cubed hash brown potatoes, thawed
¼ cup chopped onion
1 cup (4 oz) shredded cheddar cheese

Whisk the eggs, milk, parsley and salt; set aside. In a large skillet, cook sausage over medium heat until no longer pink; remove and drain. In the same skillet, cook potatoes and onion for 5-7 minutes or until tender. Return sausage to the pan add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.

FOOD FACTS

• Peanut butter should be stored in the refrigerator after opening to keep the fats from becoming rancid.
• Salt is handy for sopping up wine spills. Pour the salt on the spill, wait until it dries, then vacuum it up.

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