Breakfast Recipes

Discussion in 'Holiday Cooking' started by christmascreations, Mar 31, 2008.

  1. zairaong

    zairaong New Member

    French Toast with Cinnamon and Mangoes

    one of my favorite breakfast

    French Toast with Cinnamon and Mangoes
    1/3 cup milk
    2 large eggs
    1 tbsp sugar
    1/2 tsp vanilla
    3 slices of bread
    1 mango, sliced


    1. Whisk together milk, eggs, sugar, and vanilla in a medium size bowl
    2. turn the slices of bread in the egg mixture until bread absorbsegg mixture (without falling apart)
    3. in a non-stick pan, melt some butter over mediu heat. Add bread and cook until the underside is golden brown. Turn the bread over and cook the other side
    4. transfer to a plate, dust with cinnamon, and serve with sliced mangoes. Serve immediately with honey on the side
  2. DebbiGall

    DebbiGall Santa's Elves

  3. cmerth

    cmerth Well-Known Member

  4. AuntJamelle

    AuntJamelle Well-Known Member

    Have made this for Christmas Brunch a couple of years in a row now - these Apple Danishes are made with frozen puff pastry sheets...

    NOTE: Recipe calls for a full block of cream cheese + other ingredients to make the cheesy filling. But then only 3 T of the cream cheese mixture is called for on each of the two danishes, so even if you use extra on each danish you still end up with a LOT left over.

    So I think I've halved the ingredients to avoid the waste - use your own judgement, just wanted to give a heads up.

    But these are so yummy, I happily deal with the above!
  5. cmerth

    cmerth Well-Known Member

    Ahorsesoul likes this.
  6. happy2bme

    happy2bme Well-Known Member


    1 1/2 cup uncooked oatmeal
    1/4 cup ground flax seed
    1/2 cup dried cranberries or raisins
    1/2 cup chopped almonds or walnuts
    1/2 cup shredded coconut
    3T peanut butter
    1/3 cup honey or maple syrup
    1/2 t vanilla

    Preheat oven to 300 degrees.
    Combine ingredients in a bowl and mix until evenly blended.
    Press mixture in a baking pan or on a cookie sheet and bake for 40 minutes.
    Store in airtight container or ziploc bag.

    I sometimes make this without the peanut butter and it tastes just as good. I always make a double batch since I eat it everyday, I get about 6 servings.
  7. sweetpumkinpye

    sweetpumkinpye Well-Known Member

    Mel, looks good, one to add to the repertoire.
  8. Miss JoDee

    Miss JoDee Well-Known Member

    Thank you.

Share This Page