More Breakfast Recipes From My Food Storage

Oatmeal Raisin Muffins
1 egg
¾-cup milk
3 tsp baking powder
½ tsp salt
1-cup raisins
½ tsp ground nutmeg
½-cup vegetable oil
¼ ground cinnamon
1-cup whole-wheat flour
1-cup rolled oats
1/3-cup sugar
Heat oven to 400* Grease bottoms only of about 12 medium muffin cups or line with cupcake liners. Beat egg, stir in milk, raisins and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy) Fill muffin cups about ¾ full. Bake in preheated oven until golden brown, about 20 minutes. Remove from pan immediately.

Frozen Toaster Pancakes
Makes about 2dz 4-inch pancakes

2 ¾ cups flour
6 Tbs sugar
31/2 tsp. salt
3 eggs, lightly beaten
6 tablespoons melted butter, shortening, or oil
2-¼ cups milk
Sift together flour, sugar, baking powder, and salt. Add remaining ingredients and mix to moisten all ingredients; don’t over beat. Let the batter rest 10 minutes or longer. Very lightly, grease a griddle or heavy skillet and heat it over medium heat until a drop of cold water flicked on it bounces off. Pour batter on griddle in ¼-cup measures to make 4-inch round pancakes. (If you feel at this point that you batter is too thick, mix in a little more milk.) Cook until edges begin to shrink and bubbles appear; then turn cakes and cook until done. Set pancakes aside to cool. Stack the pancakes with a sheet of wax paper between each; wrap the stacks in plastic bags, label, and freeze.

Swiss –Style Family Cereal

21/2 cups regular rolled oats
1 ½ cups dried apple, very finely chopped
1-cup regular wheat germ
1 cup chopped almonds or filberts (optional)
¾ cup brown sugar
1/3-cup raisins
Preheat oven to 350*F. combine and mix all ingredients except raisins. Spread mixture in a large, rimmed ungreased baking pan and bake for 5 or 6 minutes or until slightly toasted; stir now and then. Let cool thoroughly; add raisins; store in an airtight container.To serve: Allow ¾ cup cereal per serving. Pour cereal into a bowl, add ¾ cup or more cold milk, stir and let soak for 3 or 4 minutes, or more, according to individual taste. If you wish, garnish with fresh fruit slices.

Breakfast Cereal
Use wheat either whole or cracked, with raisins, honey, or brown sugar.
One cup of wheat makes 4 to 6 servings

Thermos Method
1-cup whole wheat
2-cups boiling water
½ tsp salt
Place in quart-size thermos, screw top lightly, Leave overnight.

Crock Pot Method
1-cup whole wheat
2½ cups water
½ tsp salt
Cook 6 to 8 hours or overnight on low.

Cracked Wheat Method
1-cup cracked wheat
21/2-cups water
½ tsp salt Bring to a boil. Cook covered on low for 10 to 20 minutes. Cook enough whole wheat to last a week. It may be tightly covered and stored in the refrigerator up to two weeks.