• 3 cups of old fashioned oats
• 1 cup sunflower seeds (not roasted)
• 1/2 cup pumpkin seeds
• 1/4 cup flaxseed
• 1 1/2 cup almonds, roughly chopped
• 1/3 cup honey
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 tsp vanilla
• 1 tsp salt
• 1 cup raisins
• 1 cup cranberries

This dish has a very interesting texture, like a savory bread pudding. Usually we have this for special occassions like brunch or sometimes for dinner. Serve with sparkling wine and orange juice in a cocktail glass.

I like to beat the eggs and milk with salt, pepper and mustard first. Then I layer cheese & bread in a 3 qt casserole dish . This recipe also works if you make it the day before and cook it in the morning. Perfect to have it all prepared when you wake up! This recipe makes a nice addition for a brunch, perhaps served with bacon or sasuage. source

Ingredients:

• 8 slices white bread - no crusts
• 8 oz cheese (cheddar)
• 1/4 cup melted butter
• 6 eggs beaten
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 tsp dry mustard
• 2 cups milk

Method:

Beat the eggs and milk with salt, pepper and mustard. Layer bread and cheese in a 3 qt casserole dish and pour the egg mixture over.

Bake in a 350 F degree oven for 30 minutes covered with foil. After that period, remove the foil and cook for another 30 minutes uncovered.

4 servings

Ingredients:

• 2 eggs
• 1 cup of half-and-half (or milk in a pinch)
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 tablespoons sugar
• 1 tablespoon flour
• 8 thick slices of day-old stale bread (country loaf, brioche or challah bread)
• butter

Method:

In a medium bowl, mix together eggs, half-and-half, vanilla, sugar and flour until smooth. Pour the mixture in a pie pan. Dip each bread slice into the mixture and let soak for about 30 seconds.

In a skillet (either cast iron or non-stick) melt about 1 tablespoon butter and cook the bread until golden brown, about 2 minutes per side. Place in a 375 degree oven for about 5 minutes, while you cook the rest of the bread. Serve immediately.

Making biscuits with milk, or butter milk is traditional, but this time we had some plain yogurt around and wanted to use it up. So we completely replaced the milk with yogurt. Right away the texture we different, light and fluffy, like it had been whipped.

The result was very good. It tasted very similar, but the texture was very different. The dough did not rise nearly as much as with milk, and it was very light and airy.

The end result was that it was not so much a traditional biscuit as a platform for the egg to go on. You could not really pick it up but the lightness showed off the egg well. 

Here is the recipe for traditional biscuits. The only difference is that we substituted yogurt for milk. 

Always delicious for breakfast or brunch with warm maple syrup, bacon or sausage. Adding sliced bananas, strawberries or blueberries and juice or a Bloody Mary completes  a lovely breakfast.

Ingredients

• 3-4 tablespoons light or heavy cream
• 3-4 eggs
• 3 tablespoons sugar
• pinch of cinnamon
• 8 slices thick bread
• 1/3 cup butter

Method

Mix eggs, cream, sugar and cinnamon with a whisk in a wide, shallow bowl. Add bread one slice at a time, soaking and draining excess.

Melt half the butter in a fry pan til sizzling. Cook bread 1-2 pieces at a time until golden in batches. Keep in a warm oven until complete and serve warm with confectionery sugar.

Fruit salad is easy to vary depending on what you have on hand and stays nice in the fridge for at least 2 days. Here is a very basic combination of apple, orange, kiwi and pear.

Banana Pancakes are easy to make and great to have as a late night snack or breakfast. There is really no time that is not perfect for pancakes.

makes about 9 small or 3 large pancakes

Method

Add all the ingredients to work bowl, except the banana and fold together. Do not stir too much. Let the batter sit for a few minutes while you slice the banana in thin slices or wedges.

Add the banana slices to the batter and fold in.

Heat up a non-stick pan on medium heat with about a 1/2 tablespoon of butter and either make three small pancakes or one larger one.

Cook about 1-2 minutes on each side and serve. Add butter, syrup and cream.