Mix apples with lemon juice, raisins, and cinnamon. Add cubed bread and place in a greased pan. Mix together milk, egg, and brown sugar. Pour over bread ans let stand 15 minutes. Sprinkle with additional cinnamon.

Cover and bake at 350 F for 45 minutes.
OR steam in pressure cooker with no weight for 45 minutes.

Serves 4.

1 large tart apple (such as a Granny Smith)
4 T fresh thyme or lemon thyme
1 T lemon juice
2 C flour
3/4 C sugar + 1 T, divided
1-1/2 t baking powder
3/4 t baking soda
3/4 t cinnamon
1/2 t nutmeg
1/4 t salt
2 eggs
1/3 C oil
1/4 C orange juice
1 t vanilla

Preheat oven to 350 F. Coat an 8×8 pan with Pam spray and lightly flour it.

Peel, and core the apple. Cut into 1/2-inch dice and combine with the thyme and lemon juice.

In another bowl, combine the flour, 3/4 C sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, beat the eggs with the oil, orange juice, and vanilla. Add the apple mixture to this. Then add the dry ingredients, stirring to combine. Spread the batter in the pan and sprinkle with 1 T of sugar. Bake for about 30 minutes.

Alternative version — Apple Cake with Mint
I left out the vanilla and cinnamon and substituted fresh spearmint for the thyme. It was absolutely delicious as a light dessert cake, and the leftovers are slated for breakfast.

Shortening, butter, or oil spray
12 pieces of bacon or Canadian bacon
12 medium or large eggs
4 oz cheddar cheese, grated
Salt and pepper
Paprika

Preheat the oven to 350 F. Grease a 12-cup muffin tin with the shortening, butter, or oil.

If you are using bacon, cook it in a large skillet until it’s done but not crisp. Place one piece around the perimeter of each muffin cup.

If you are using Canadian bacon, take a knife or pair of shears and make a cut from the outside to the middle of each round piece. Form these into cones and place one in each muffin cup.

Break one egg into each bacon ring or cone. Top with a sprinkle of grated cheese, some salt and pepper, and a sprinkle of paprika.

Bake for 10 minutes. It’s OK to remove them when the yolks still look runny, because they’ll firm up as they sit.

4 strips bacon
1/2 green pepper, diced
1 medium onion, diced
1/2 C sliced mushrooms
3-5 eggs (depending on how many you consider a serving)
1 oz grated cheddar cheese

In a large skillet with a lid, cook the bacon over medium-high heat. Remove to a plate.

In the bacon drippings, saute the pepper, onion, and mushrooms over medium heat until soft. Make as many small indentations in the vegetable hash as you have eggs and break one egg into each indentation. Put the lid on and cook over low heat until the eggs are almost done to your liking. Sprinkle with the bacon, crumbled, and the cheese and and remove from heat. Let sit for a minute with the lid on, to melt the cheese and finish cooking the eggs. Serve on top of slices of Barbie’s homemade bread.

1/2 C slice onion
1/2 C diced green pepper
3 T butter
1 C slivered, cooked ham
1 ripe tomato peeled and diced, or 1 can diced Italian or fire-roasted tomatoes, drained (don’t use plain canned tomatoes)
8 eggs
1/2 t salt
1/8 t pepper
2 T butter

Saute onion and pepper in 3 T butter until soft. Remove from pan. Saute ham in remaining fat until nicely browned. Combine with onion, pepper, and tomato and keep warm.

Beat eggs, salt, and pepper. Melt 2 T butter in 10-inch skillet. Pour in eggs, spread and stir with flat of fork until eggs begin to set. Spread warm ham mixture over soft top layer of eggs and cook 1 minute longer.

Cut in wedges to serve. Serves 4 to 6.

Preheat oven to 350 F.

Combine the brown rice syrup, peanut butter, oil, and butter. Stir in the oat bran and then the remaining ingredients.

Grease a 9×12 baking dish and press the mixture into it. Bake for 20 minutes or until it browns slightly around the edges. Cool completely in the pan before cutting into bars.

In a small Melitta cone (one that takes a #2 filter), place a filter and 3 T medium-grind coffee. Boil some water.

Put 3/4 C of ice cubes into a 12-oz stainless-steel cocktail shaker.

Place the Melitta over the cocktail shaker and fill it with boiling water. When the water has passed through the grounds, remove the Melitta.

Add 1 C milk or soymilk and sweetener to taste to the cocktail shaker. Put the lid on and shake well. Strain into a large glass.

Mix together:
1 egg
1/3 cup milk
1 T melted butter
1/4 cup flour
1 T sugar
dash salt
Cook in a well-oiled crepe pan over medium heat and fill with the filling of your choice — lightly sweetened marscapone cheese is probably my favorite, garnished with chocolate curls.

Bring water to a boil in a large pot. Stir in the wheat berries and remove from heat. Allow to sit overnight.
Grease a large cookie sheet. Spread the soaked berries on it and bake at 300 F for 10 to 15 minutes, until they are browned and crunchy. Good plain or as a topping for yogurt or desserts.

Makes about 10 cups.

This makes two small servings. I’ll probably double it next time.

8 oz firm tofu, crumbled (I use Mori-Nu, because it doesn’t need refrigeration)
1 T nutritional yeast
2-3 t tamari
To taste: Curry powder, cumin, turmeric, smoked paprika, powdered chipotle pepper
1 T olive oil
1 small onion, diced fine
1/2 green pepper, diced fine
3 cloves garlic, minced
Black and white sesame seeds and coconut, to garnish

Mix the tofu with the nutritional yeast, tamari, and spices in a bowl. Meanwhile, saute the onion and pepper in the olive oil until soft. Add the garlic and tofu and cook until tofu begins to brown.

Serve garnished with plenty of coconut and sesame seeds.

August 23, 2005: I just got back from a camping trip with Daisy (my big sister) and the family, so I have an update on this one. First of all, she doesn’t call it “Daisy’s recipe,” she calls it “Claire’s recipe,” after her daughter! Secondly, she separates the eggs, mixing the yolks into the batter, then beating the whites and folding them in. When her husband, Dan, was alive, he used this recipe to make waffles for us, creating crazy shapes like Mickey Mouse and Africa on the waffle iron.

Mix the dry ingredients first, then add oil and honey. Bake in 300 degree oven until lightly browned. Add raisins after baking.

8 oz dried Calimyrna figs
1 C water
1 lemon
1 T brown sugar
1 T honey
1/4 C yogurt
1-1/2 T pine nuts
Cut a large strip of lemon peel (yellow only, not the white part) and combine it with the water and sugar in a small saucepan. Bring to a boil.
Meanwhile, cut the hard ends off the figs and slice each one in half. Add to the saucepan and simmer for a couple of minutes. Remove from heat and let stand for a half hour.
Juice the lemon and combine the juice with the yogurt in a small bowl. Whisk in the honey until the sauce is smooth.
When the figs have softened, serve them in small bowls with the lemon-yogurt sauce. Garnish each serving with pine nuts.

1-1/3 C grated carrot (2 large carrots)
1 medium apple, peeled, cored, and grated
1-1/3 C flour (I used 1/3 C whole wheat pastry flour and 1 C unbleached white)
1/2 C sugar
1/3 C brown sugar
1/2 t baking soda
1 t baking powder
Heaping 1/4 t salt
3/4 t cinnamon
1/4 t powdered ginger
1/4 t ground cloves
1/2 t fresh-ground nutmeg
Generous sprinkle of fresh-ground black pepper
2/3 C unsweetened coconut
2 eggs
1/2 C vegetable oil
1 t vanilla

In a large bowl, combine all the dry ingredients. Stir in the carrots and apples. In a medium bowl, whisk the eggs, oil, and vanilla together. Blend this into the other ingredients lightly — do not overmix.

Grease 12 regular-sized muffin cups. Put a heaping 1/3 C of the batter into each one, and bake at 350 for about 20 minutes, until a toothpick inserted into the middle of a center cupcake comes out clean.

Frost with a dollop of Easy Cream Cheese frosting.

Serves 2, but can be easily doubled or tripled.

4 hard-boiled eggs
3 T butter
3 T flour
1-1/3 C milk
1/2 tsp salt
1/4 tsp white pepper
Freshly grated nutmeg
Paprika
Fresh parsley, minced
4 slices of toast
Peel the eggs and set the yolks aside. Chop the whites.
In a small saucepan, melt the butter. Stir in the flour, gradually, and cook for a minutes. Gradually stir in the milk, stirring constantly. Simmer over very low heat until it thickens. Stir in the salt, pepper, egg whites, and nutmeg.
Place 2 pieces of toast on each plate and spoon the sauce over the toast. Grate the egg yolks over the top — it will make a beautiful texture. Sprinkle with the paprika and parsley.

The French Toast:
2 eggs
1/2 t salt
2-3 t sugar
2/3 C milk or soymilk
1 t vanilla or orange extract
4-6 slices of whole-wheat bread
Butter for browning
Beat together the eggs, salt, sugar, milk, and extract(s). I used vanilla soymilk, which is somewhat sweet, so I only used a small amount of sugar. With the addition of orange extract, the batter has a slightly tropical, slightly creamsicle flavor. Dip the slices of bread in the batter and fry them in butter on a griddle. Keep warm in a low oven.

The Topping:
1 T butter
1/2 C chopped nuts — pecans, almonds, macadamia nuts, or hazelnuts
1-2 bananas, sliced
1/2 C dried cherries, cranberries, or golden raisins
3 T rum or orange juice
Saute the nuts in the butter until they smell fragrant and toasted. Add the bananas and saute for another couple of minutes. Throw in the dried fruit, stir it around, and then splash in rum or orange juice. Cook and stir for a minute or two, until heated through.

The Presentation:
Powdered sugar
Cocoa powder
Whipped cream
Place 2 or 3 pieces of French toast on a plate. Spoon the topping over the toast. Using a wire strainer, sift powdered sugar and cocoa powder over the top. Garnish with small dollops of whipped cream.

Preheat oven to 325. Oil 3 large baking sheets with rims. You can bake the granola in three batches; it still takes an hour. Combine dry ingredients (except fruit, wheat, or oat bran or coconut) in a large bowl. Combine wet ingredients (easier to combine them if they’re slightly heated first to make them runnier). Add wet to dry and mix well.
Spread mixture on a prepared tray and bake 15 minutes or so, stirring every 5 minutes. If water was added and oil was omitted, increasing time adds crispness. If you want to add dried fruit, bran, or coconut, do so after baking but while the granola is still hot. This plumps them without drying them to hard bits (as the oven does).
Store in tightly lidded container(s), unrefrigerated up to 4 weeks or refrigerated up to 2 months.

1-1/2 C plain granola
1 C quick oatmeal
3/4 C dried fruit (raisins or cherries)
1/2 C whole wheat flour
1/3 C slivered almonds, toasted
1/2 t ground cinnamon
2 beaten egg whites
1/3 C honey
1/4 C brown sugar, firmly packed
2 T vegetable oil

Line bottom and sides of an 8x8x2-inch pan with foil and spray with non-stick cooking spray.

In a bowl, combine granola, oatmeal, cherries, whole wheat flour, almonds, and cinnamon. Stir together the egg whites, honey, brown sugar, and oil. Stir into the granola mixture and mix until all ingredients are coated. Press into prepared pan.

Bake (the cookbook does not say what temperature!) for 20-25 minutes until light brown. Cool on wire rack and use the foil to lift it out of the pan. Cut into bars after it has cooled completely.

Serves 3 hungry Squid-Wagon travelers: Me, Barry, and my Dad.

3 C water
3/4 C quick grits
1/2 t salt
Dash pepper
1 oz grated cheese
6 eggs
Bring the water to a boil and slowly stir in the grits and salt and pepper. Let simmer for a couple minutes, then cover and let sit for 5 minutes. Stir in the cheese.
Poach or fry the eggs and serve them on top of the grits.