Posting this in response to the call for on-the-go breakfasts. The idea for fritatta in muffin pan is appealing for easy breakfasts and you could substitute any kinds of fillings you like.--read more >>

preheat oven to 475. Spray baking sheet with non-stick spary or line with parchment paper.

Combine flour, baking powder, salt & brown sugar in large mixing bowl. Add chilled butter pieces and mix with electric mixer until mixture resembles coarse meal. Stir in oatmeal, berries, raw sugar, coconut & cinnamon. Stir in milk & vanilla until mixture is just moistened. Drop dough onto baking sheet.
Sprinkle tops with raw sugar.
Bake for 15 minutes or until golden brown.

Mom's Big Book of Baking by Lauren Chattman's Oatmeal Scone was the basic inspiration & i tweaked it

depends on how big you make them

15

My "dough" was too moist to turn out as teh cookbook had said to cut into wedges, so i just dropped mine w/o any real measure onto my baking stone. They came out really well anyway.

1/2 cup unsalted butter, cut into 1/4 in pieces, chilled in freezer

1 1/2 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

1/3 cup brown sugar

1 1/2 cups rolled oats (or instant oats work too)

1 pint fresh blueberries, rinsed and picked over

2 tbs raw sugar

3 tbs flaked coconut

1 tsp cinnamon

1 cup milk

2 tsp vanilla - add to cup of milk before adding to mixture

extra raw sugar for tops

--read more >>

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1/2 cup milk and next 5 ingredients (1/2 cup milk through egg). Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

To prepare filling, combine brown sugar, raisins, dried apricots, chopped pecans, and cinnamon.

Roll the dough into an 18 x 10-inch rectangle on a floured surface. Brush 2 tablespoons melted butter over dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, and pinch seam to seal (do not seal ends of roll).

Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat procedure to make 24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray. Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled in size.

Preheat oven to 350°.

Uncover rolls. Bake at 350° for 20 minutes or until browned. Invert onto a serving platter.

To prepare glaze, combine powdered sugar and 2 tablespoons milk, stirring until smooth. Drizzle over warm rolls.

To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into 24 rolls, placing in pans, and letting rise until doubled in size. Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in freezer up to 2 months.

To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 20 minutes or until browned.

Yield: 24 servings (serving size: 1 roll)

NUTRITION PER SERVING
CALORIES 193(24% from fat); FAT 5.1g (sat 2g,mono 1.9g,poly 0.8g); PROTEIN 3.1g; CHOLESTEROL 17mg; CALCIUM 28mg; SODIUM 87mg; FIBER 1.4g; IRON 1.5mg; CARBOHYDRATE 34.4g

Cooking Light

15

I made the dough on the dough cycle of my bread machine, seemed to come out just fine. The kids thought cutting with dental floss was hysterical, but I'll admit it worked really well.
I have some in the freezer that I'm saving for us for xmas morning and plan on giving the others to a special neighbor-friend. I think she'll really like it.

1 package dry yeast (about 2 1/4 teaspoons)

1/4 cup warm water (100° to 110°)

1/2 cup fat-free milk

1/3 cup granulated sugar

1/4 cup butter, melted

1 teaspoon vanilla extract

1/2 teaspoon salt

1 large egg, lightly beaten

3 3/4 cups all-purpose flour, divided

2/3 cup packed brown sugar

1/2 cup golden raisins

1/2 cup chopped dried apricots

1/2 cup chopped pecans

1 tablespoon ground cinnamon

2 tablespoons butter, melted

Glaze:

1 cup powdered sugar

2 tablespoons fat-free milk --read more >>

Preheat oven to 375.
Combine first 5 ingredients in medium bowl
Combine milk, applesauce, butter, egg.
Add milk mixture to oat mixture, stir well.
Pour into 8" square baking dish coated with cooking spray.
Bake for 20 minutes, serve warm.

cooking light

30

We added 1/2 cup walnuts and kids decided on no raisins. Very yummy and filling breakfast for a chilly morning.

2 cups oats

1/2 cup brown sugar

1/3 cup raisins

1 T chopped walnuts

1 tsp baking powder

1 1/2 cups fat free milk

1/2 cup applesauce

2 T butter, melted

1 large egg, beaten

--read more >>

This is a fun special occasion breakfast:

425 degrees
Mix all but butter and fruit until blended. Will still be lumpy.
Melt butter in 9x13 baking pan--don't brown.
Pour batter in pan, bake for 20 minutes. There will still be little puddles of liquid on top--that's okay.

Heat berries, or fruit topping with T OJ until warm.
Top pancake with topping and dollop of sour cream.

At least 6

15

6 eggs

1 c milk

1/4 c orange juice

1/2 c sugar

1 c flour

1/4 t salt

1/4 lb (1 stick) butter

Sliced strawberries, or other fresh or frozen fruit

Sour cream or plain yogurt

--read more >>

Preheat oven to 425 degrees F.

Mix together flour, baking powder, sugar and salt. Add butter and mix with pastry cutter until well blended. Add cheese.

Stop at this point and put the 2 Tablespoons of butter into a 9 inch round cake pan (or similar baking pan). Put into oven to melt butter.

Slowly pour in beer and mix until the consistency is wet enough to form a ball, but not too wet.

Take pan out of oven before the butter browns and form dough into medium sized balls. Place these close together in pan and flatten tops until the sides meet.

Put into oven and bake until done. Should be browned on top but done in the middle. They will take longer to bake then rolled biscuits due to the higher liguid content and being close together.

Drink rest of beer.

30

I dedicate this recipe to my Grandma Artie who will always be remembered for feeding us Rice Crispies with Sprite when the milk ran out.

We ran out of milk this morning.

We miss you Grandma!

2 Cups Flour

1 Tablespoon Baking Powder

1 Teaspoon Salt

2 Teaspoons Turbinado Sugar

1/3 Cup + 2 Tablespoons Cold Butter (Chunked)

1 Cup Cheese

1/2 Can Good Beer

--read more >>

Cut up the apples in small squares. (You want the squares to be no bigger than 1/2 inch, but 1/4 inch is better). Cut up the dried fruit if necessary. Cranberries are fine, but cut the peaches and apricots in slices about 1/4 inch thick.
Put the apples and dried fruit into a small pot. Pour in the wine and brown sugar. Cook on medium until all of the wine has been cooked down into the fruit (About 20-30 minutes). Add more sugar or sucanat if necessary.

Makes about 2 cups

15

A couple of teaspoons of this on a waffle is delicious. It's also good on buttered toast, and with the baked egg recipe.
If you're into getting away from the refined sugar, but you don't like sucanat, honey or maple sugar works okay too.
Kids love this stuff...(the alcohol cooks out of the wine).

3-4 apples (Granny Smith, Pink Lady, or something else kind of tart)

1 cup dried fruit (peaches, apricots, and cranberries work well)

5-6 tsp. brown sugar or sucanat

1 -1.5 cups of red wine--read more >>

Heat the oven to 400 degrees. Sprinkle the cheese into the brulee dish. Gently crack the egg(s) on top of the cheese without breaking the yolk. Dribble the buttermilk over the eggs. Sprinkle a pinch of salt on top. Put in the oven for 8-12 minutes until the egg is cooked to your liking. When you take it out, sprinkle a tiny amount of cinnamon on top.
I usually serve this with a piece of toast and some apple and wine chutney.

1

15

1 or 2 eggs

2-3 tsp buttermilk

Cinnamon

2-3 tsp Swiss, havarti, provolone, or other cheese (shredded)

Brulee dish or something like it

Salt--read more >>

Beat the eggs (and add milk if you normally use milk for scrambled eggs). Let stand or if you're cooking with someone have them scramble 'em up.

While they're doing that, chop up all the rest of the ingredients and toss together in a medium sized bowl.

Place the salsa beside the eggs on a plate, toast some bread if you like toast for breakfast, and you're done! Enjoy.

2 and you'll be full!

30

About 6 eggs, beaten (add milk if that's what you normally do with your scrambled eggs)

1 avocado, peeled and chopped

2 roma tomatoes or 1 large tomato, chopped

1 tablespoon chopped coriander

1/3 cup chopped green onion (or just 1 or 2 green onions)

lemon or lime juice, about 2 teaspoons

salt and pepper to taste

**add some red chili flakes to the salsa if you like things spicy

--read more >>