The Bread Box

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12 slices day old white bread, crust removed
2 8 oz. packages cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries

Cut bread into 1 inch cubes; place half in a greased 13x9x2 baking dish.
Cut cream cheese into 1 inch cubes; place over bread. Top with
blueberries and remaining bread. In a large bowl, beat eggs, add milk
and syrup; mix well. Pour over bread mixture. Cover and bake at 350  for
30 minutes. Uncover; bake 30 minutes more or until golden brown and the
center is set. In a saucepan, combine sugar and
cornstarch; add water. Bring to boil over medium heat; boil for 3
minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer
for 8-10 minutes or until berries have burst. Serve over French toast.
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2 eggs, well beaten
1 cup milk
3 Tablespoon vegetable Oil
1 1/2 cups flour
3 teaspoon baking powder
2 teaspoon sugar
1/2 teaspoon salt

Mix well eggs, milk, and oil in large bowl.  Stir in flour, baking powder,
sugar, salt.  Mix until blended.  Heat grilling machine.  Pour in the batter.
Bake until lightly brown, about 1 1/2 to 2 minutes.  Makes eight waffles. You
should use your extra feet for this recipe.  The waffles can be made in a
regular waffle iron.
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1 cup buckwheat flour
1 cup whole wheat flour
1 Tbs.   egg substitute
1 Tbs. baking powder
1 tsp. vanilla
1 tsp. cinnamon (optional)
1/2 cup applesauce
2 cups water (can add a bit more if you like thinner $ cakes)

Mix all dry ingredients until evenly blended. In large bowl (or a
wide mouth jar) add liquids and mix (or shake) as little as possible
to make batter. Small lumps are OK, they'll disappear in cooking.
Over mixing will make pancakes flat and heavy.
I spray a 1/2 second of Pam on a non-stick griddle and then wipe
surface with a folded paper towel. Wipe again with same paper for
each new batch

Yields about 12 medium pancakes.
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1 cup yellow cornmeal
1 cup flour
1/2 tsp.  baking soda
1/2 tsp. baking powder
1/8 tsp. salt
5 Tbs. sugar
grated zest of an orange
1/4 tsp. nutmeg
1 cup buttermilk
1 cup orange juice
2 eggs, separated
5 Tbs. vegetable oil
1 cup each frozen blueberries and sliced cranberries or raspberries and
strawberries

Sift the cornmeal, flour, baking soda and powder, salt and sugar together
in large bowl. Stir in orange rind and nutmeg. In smaller bowl whisk the
buttermilk, orange juice, egg yolks and oil until combined. Meanwhile,
beat the egg whites in a clean dry bowl until they form soft peaks. Add
the liquid ingredient to the dry mixture and stir to just combine. Fold in
egg whites.  Lightly oil a skillet and heat over low/medium heat. Spoon
about 2 Tbs. batter for each cake. Spread batter slightly and then sprinkle a
few  Blueberries and cranberries on top.   Cook very slowly for about 4
minutes, or until tiny bubbles form on surface. Flip and cook another
minute or two. Serve with hot maple syrup and butter.
  Dick Smith, Whale walk Inn
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    1/2 cup  Flour
      1 tsp. Baking powder
    1/2 tsp. Baking soda
      1 tsp. Sugar
    1/4 tsp. Salt
    1/3 cup  Cornmeal
      1    Egg or 2    Egg whites
      1 cup  Buttermilk or Fresh plain yogurt
      2 Tbs. Vegetable oil
      1 cup  Corn kernels ;cooked and drained
    1/4 cup  Mild chilies, roasted ;chopped, peeled, & seeded
    1/4 cup  Fresh cilantro, chopped
    1/3 cup  Scallions, chopped
           Vegetable oil
           Mild salsa
           Sour cream

In large bowl, sift together the flour, baking powder, baking soda,
sugar and salt.  Stir in cornmeal.

In another bowl, lightly beat egg or egg whites, add buttermilk, oil,
corn, chilies, cilantro and scallions.  Add to dry ingredients; stir
until combined.

Place a griddle or large skillet over medium high heat.  When hot,
brush with oil, then drop batter by large tablespoonfuls onto
griddle. Cook until tiny holes form on each pancake.  Turn pancakes;
brown on other side. Pass mild salsa and sour cream to spoon over
pancakes.

From 1994 Shepherd's Garden Seeds Catalog, pg. 15.
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    1/3 cup  Yellow cornmeal
    1/3 cup  Flour
      2 Tbs. Instant non fat dry milk
      2 tsp. Sugar
      1 tsp. Baking powder
    1/8 tsp. Salt
      1 lg. Egg
    1/3 cup  Water
      1 Tbs. Margarine; melted

  6 pancakes 90 calories per pancake

Mix dry ingredients.
Mix egg and water thoroughly. Stir into dry ingredients with
margarine. Mix until dry ingredients are barely moistened. Batter
will be lumpy.
For each pancake, pour batter onto hot griddle or fry pan, using
about 3 tablespoons batter. Cook until top is bubbly and edges begin
to dry.
Turn and brown other side.

Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244
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      1 cup  Yellow Cornmeal
    1/4 cup  Plus 2 Tbs. whole wheat flour
      2 tsp. Baking powder
      1 Tbs. Sugar
      2    Egg whites
      1 cup  Skim milk
      1 Tbs. Plus 1 tsp. vegetable oil
      1 tsp. Vanilla extract.
      1 cup  Fresh or frozen blueberries

If using frozen berries, there's no need to thaw.  In large
bowl, combine cornmeal, flour, baking powder, and sugar.  Mix well.
In a small bowl, combine egg whites, milk, oil and vanilla.
Beat with wire whisk until blended.  Add to cornmeal mixture, mixing
just until all ingredients are moistened.   Stir in blueberries.
Preheat a nonstick griddle over medium heat.  Oil lightly or
spray with Pam.  Drop batter onto griddle using 1/4 cup for each
pancake.  Turn pancakes once, when edges are dry and lightly browned.
Cook until golden brown on both sides.
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Biscuits

2 cup flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
2/3 to 3/4 cup milk

Mix flour, baking powder and salt together; cut in shortening; add milk.
Stir only until moistened.  Turn out onto floured board and knead about 12
times.  Pat out dough and cut out biscuits.  Place on ungreased cookie
sheets.  Bake (450 degrees F) until golden brown.

"White" Gravy

1/2 cup vegetable oil (can be made with bacon grease)
1/2 to 3/4 cup flour
1 tsp. rubbed sage
1/2 tsp. salt
1 tsp. pepper
1/2 gal. milk

Variations:
1 lb. cooked and crumbled ground beef; or
1 lb. cooked and crumbled ground sausage; or
1 jar dried beef; or
Cooked and crumbled bacon; or
Browned chopped bologna; or
Diced cooked chicken; or
Diced cooked turkey; or
Hard boiled eggs, sliced.

Heat oil in deep skillet.  Stir in enough flour to make a thick paste (I use
a wooden spoon).  Add milk quickly.  Cook over low heat, stirring
constantly.  Stirring is necessary to avoid lumping.   If lumps do form you
can remove them with a slotted spoon.  Stir constantly, being careful to
cover entire skillet until gravy thickens to the desired consistency.
Season at any time during the cooking providing you don't stop stirring.
VARIATIONS:  Add meat or eggs (these must be prepared prior to starting your
gravy) during the last minutes of cooking.
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Recipe By     : The Women's Institute
Serving Size  : 30   Preparation Time :0:00
Categories    :
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 1      ounce         butter
 2      tablespoons   golden syrup
   1/2  teaspoon      bicarbonate of soda
   1/4  teaspoon      vanilla essence
 4      ounces        self rising flour

Put the fat and syrup into a heavy saucepan and warm until the fat has
melted.  Remove from the heat and mix in the bicarbonate of soda and
vanilla essence, then beat in the flour.  Cool.
Roll out the mixture until wafer thin and cut into shapes with biscuit
cutters.  Place on greased baking sheets and bake in a cool (300F) oven for
40 minutes or until golden brown.  Cool on a wire rack.
Note: This recipe was broadcast over BBC radio in the early months of the
war and was recommended  by Mrs. Nevi Chamberlain (then the pM's wife) as
a good sugar saver.
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1 cup unbleached white flour
1/2 cup oat bran
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon Sea Salt
1/4 cup dried currants
1 cup  milk
2 tablespoons black strap molasses
1 tablespoon Safflower Oil

In a bowl, mix all dry ingredients. In a liquid measuring cup, combine the
milk, molasses, and oil. Stir liquid into dry ingredients, just until
combined. (Batter will be fairly thick.)

Heat a non-stick griddle or skillet. For each pancake, drop 1/4 cup batter
onto griddle. Cook over medium high heat until edges begin to look dry,
about 1 to 2 minutes. Flip and brown on other side. Serve with warm Eden
Applesauce or maple syrup.
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(from Cooking Light)
2 large eggs, separated
1 cup low fat milk
1/2 cup nonfat plain yogurt
2 Tbs. vegetable oil, preferably canola
2 Tbs. sugar
1 tsp. vanilla extract
1 1/2 cups all-purpose white flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 egg whites

Preheat waffle iron.  In a mixing bowl, whisk together egg yolks, milk,
yogurt, oil, sugar and vanilla until smooth.  In another bowl, combine flour,
baking powder, baking soda and salt.  Add the dry ingredients to the milk
mixture and whisk until smooth.
In a clean mixing bowl, beat 4 egg whites until stiff but not dry.  Whisk
one quarter of the beaten egg whites into the batter to lighten it, then fold
in remaining egg whites.

makes about 16 waffles for 8 servings
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ** PANCAKES **
   2                    eggs
  25      grams         caster sugar
 300      milliliters   milk
   1      pinch         salt
  75      grams         self raising flour
  50      grams         unsalted butter
                        whipped cream to serve
                        ** CHOCOLATE SAUCE **
   1      275 milliliters  cream milk
   2      tablespoons   cocoa powder
 275      milliliters   double cream
  75      grams         caster sugar
   6                    egg yolks
  60      grams         dark luxury chocolate
  25      milliliters   Grand Mariner

To make the chocolate sauce, blend a little milk with the cocoa until it
forms a smooth paste, then mix into the rest of the milk.  Heat the
cream until it's nearly boiling, stirring until smooth.
Whisk the sugar and yolks together and when the cream comes up to the
boil, pour half of it into the egg mixture, whisking well.  When it's
combined, pour in the rest.
Pour the combined egg and cream mixture with the cocoa mix into a clean
pan and continue to whisk.  Turn the heat down to minimum and, using a
wooden spoon, stir for about 4-5 minutes until the mixture starts to
thicken.  Don't overheat or you'll get scrambled eggs!
Remove from the heat, pass through a fine sieve into a jug, break in the
chocolate chunks and stir gently until they melt.  Add a generous dash
of liqueur then cool and chill until needed.  When serving hot on
pancakes, ensure that you only reheat the mixture gently.
To make the pancakes, whisk the eggs and sugar into the milk until
dissolved.  Add a pinch of salt, and stir in the flour until you have a
smooth batter.  Melt the butter gently in a frying pan.  Pour the melted
butter into the batter and stir.  Let it rest for 10 minutes.
Cook the pancakes in the usual way over a medium heat, turning with a
palette knife.  The finished pancakes should be pale with golden brown
highlights - don't overcook on the second side.
Fill with chocolate sauce and fold into quarters.  Serve with whipped
cream or ice cream.
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  2                             egg
  5        teaspoon             all-purpose flour
  1 1/2    teaspoon             sugar
  1        teaspoon             butter
  8        oz                   cream cheese

 Lightly beat eggs in large bowl.  Add softened cream
 cheese, flour, sugar and butter.  Mix until well
 combined. (Mix will be slightly chunky). Spray a
 preheated 275 degree electric griddle with vegetable
 cooking spray and ladle butter by teaspoonfuls onto
 griddle. Cook pancakes until golden, about 3 minutes.
 Turn and brown other side about 2 minutes more.
 Sprinkle pancakes with confectioners sugar and garnish
 with lemon wedges. Serve with fresh berries, warm
 applesauce, or maple syrup.
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3   c            Unbleached flour
     1/2   c            Whole wheat flour
   2       ts           Baking powder
     1/4   ts           Salt
   1 1/3   c            Milk
   2       tb           Oil
   1       md           Ripe banana, finely chopped

   Combine flours, baking powder and salt in a mixing
  bowl. Mix together milk and oil and stir into dry
  mixture just enough to moisten all ingredients, then
  fold in banana. Spoon onto a hot, well greased
  griddle. Turn once. Makes 10 to 12.
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Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Unbleached pancake mix
   1                    Egg lightly beaten
   6       tb           Yogurt
                        Buttermilk, as desired
                        Skim milk, as desired
   1                    Banana, sliced thin

  Mix the above with equal amounts of buttermilk and
  skim milk, with the total amount determined by desired
  thinness or thickness of mix.  (It should not be too
  thin.)  As it is ladled out, in pan or griddle, apply
  thinly sliced bananas on uncooked side.  Turn
  when need to brown other side.
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      Yield: 4 servings

    3/4 c  whole wheat flour
    3/4 c  flour
      1 ts baking powder
      1 ts baking soda
  1-1/2 tb sugar
      2    egg whites
  1-1/2 c  buttermilk
    1/4 c    cottage cheese
    1/2 ts vanilla
    1/2 c  chopped strawberries; or any
           - other fruit
    3/4 c  maple syrup

----------------------------Banana Cream Topping----------------------------
    1/2 c   sour cream or yogurt
    1/2 c  mashed bananas
      2 tb brown sugar
    1/8 ts cinnamon

  1.  In large bowl, combine flours, baking powder, baking soda, and sugar.
  Set aside.

  2.  In medium bowl, whisk together egg whites, buttermilk, cottage cheese
  and vanilla.  Add to flour mixture, stirring just until moist.  Gently stir
   in fruit.

  3.  Spray large skillet with non-stick spray and heat over medium.  Spoon
  dollops of batter into skillet and spread well with spoon (otherwise it
  will not cook thoroughly).  Cook until bubbles break, then flip and cook
  until lightly browned.

  4.  Serve with maple syrup and banana cream topping (see below)
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      4    Whole eggs
      2 c  Milk
      1 c  Sugar
      1 tb Vanilla extract
      3 c  Flour
      2 tb Baking powder
      2 ts Melted butter
      2    Whole ripe bananas; chopped

  In a large bowl, combine eggs, milk and sugar.  Mix well. Add vanilla
  extract, flour, baking powder, melted butter and bananas. Mix well. Pour
  1/4 cup batter for each pancake on hot grill or pan. When done, serve hot
  with fruit garnish and maple syrup flavored with a tbs.. of Caribbean rum.

  Source:  San Diego Union Tribune, Nov. 3, 1994.
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1 c amaranth flour
1 T   egg substitute
1/2 t guar gum (might be unnecessary if   egg substitute is used)
1/4 c water
more water :-)
1 or 2 bananas

Mix dough.  Prepare non-stick skillet.  Pour pancakes onto hot skillet.
Begin to cook.  Add banana slices so that they still sink in partly
but still show their faces through on the top.  Turn pancakes when
ready, so banana slices will come in contact with the skillet.  When
done, serve with banana slices facing up.  Bananas will be warm and
sweeten the pancakes.  These types of pancakes are fun for children.
And the little kid in each of us.
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  cup           flour
       1  tablespoon    sugar
       1  teaspoon      baking powder
     1/2  teaspoon      baking soda
                        Dash of salt
       1  cup           buttermilk
       1                egg
       3  tablespoons   melted butter
 

In a large mixing bowl, stir together the flour, sugar, baking powder,
baking soda and salt. Using a whisk or large fork, mix in the buttermilk
and egg until well combined and smooth. Stir in the melted butter.

Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup
measure, pour pancake batter onto hot griddle. When pancake is golden
brown, flip to cook other side. Keep warm in oven heated to 275 degrees.

Variations:
Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.

Yield: About 10-12 pancakes
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----BATTER-----
   3                    Eggs, large
   1       c            Flour, all-purpose, sifted
   3       t            Baking powder
     1/2   c            Milk, low fat
   2       T            Vegetable oil
   2                    Bananas,  large, ripe, mashed
                        -----TOPPING-----
   1                    Banana, sliced
                        Honey, warmed
                        Maple syrup, warmed
     1/4   c            Pecans, chopped

  1. In a mixing bowl, using a hand or electric mixer, beat eggs for 2
  minutes until frothy. Add flour, baking powder, milk and oil. Stir in
  bananas.

  2. On a hot griddle, pour 1/4 cup batter for each pancake. Cook until edges
  become dry, about 2 minutes per side. Top with banana slices. Drizzle with
  honey or maple syrup and sprinkle with pecans.
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