Stuffed Baked Apples the Old-Fashioned Way

edita kaye woman with two applesStuffed Baked Apples

4 large baking apples, cored

½ cup raisins

1 orange, peeled, seeded and chopped

2 tablespoons orange zest (grated orange rind)

½ teaspoon cinnamon

1 cup water

 

Preheat oven to 375°F.

  1. Place the apples in a nonstick baking pan.
  2. In a bowl mix the raisins, orange, cinammon and zest and fill each apple cavity with the mixture. Drizzle a little water over each apple and pour the remaining water into the bottom of the baking pan.
  3. Bake for 20 to 30 minutes, until the apples are tender. Serve hot or cold.

Makes 4 servings.                     Serving size: 1 stuffed apple

 

Breakfast fruit and ice cream – YUMMY!

 Edita Kaye Apple and oranges at the market standBreakfast Fruit a la Mode

 2 large baking apples, seeded and sliced

1 large orange, peeled, seeded and sliced

1 large ripe pear, seeded and sliced

¼ cup water

¼ cup maple syrup

½ teaspoon cinnamon

1 teaspoon vanilla

 

  1. In a large nonstick skillet combine the fruit, water, syrup, vanilla and cinnamon and bring to a boil.
  2. Reduce heat. Cover. Simmer for 5 minutes until frut is tender. Serve hot with ice cream or frozen yogurt.

Makes 6 servings

Serving size: 1 cup

 

Slender Ambrosia Breakfast

Edita Kaye oranges growing on an orange treeSlender Ambrosia

3 oranges

2 ruby red or pink grapefruit

2 cups strawberry halves

2 kiwifruit, peeled and cut into wedges

¼ cup flaked unsweetened coconut

3 tablespoons brown sugar

Peel and section oranges and grapefruit over a bowl; squeeze membranes to extract juice. Add sections to bowl; discard membranes. Stir in remaining ingredients. Cover and chill.

Makes 6 servings.

Sweet Potato Pancakes with Dried Cranberries

Sweet Potato Pancakes with Dried Cranberries

 1 ¼ cups all-purpose flour

2 ¼ teaspoons baking powder

1 teaspoon pumpkin-pie spice

¼ teaspoon salt

1 cup skim milk

¼ cup packed dark brown sugar

1 tablespoon applesauce

1 teaspoon vanilla extract

2 egg whites, slightly beaten

1 (16-ounce) can sweet potatoes or yams, drained, mashed

 

  1. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, 2 teaspoons dried cranberries, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
  2. Spoon about ¼ cup batter onto a hot nonstick skillet or griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.

Makes 6 servings.

 Tip

Serve these with hot stewed apples or a spoonful of applesauce for a wonderful weekend breakfast or brunch!

Breakfast Burritos with a twist of tofu

Breakfast Burritos

4 tablespoons green onions, thinly sliced

2 tablespoon red bell pepper, finely chopped

4 teaspoons fresh cilantro, chopped

¼ teaspoon salt

1/8 teaspoon black pepper

1/2 cup plain tofu

cooking spray

2 (8-inch) fat-free tortilla

4 tablespoons salsa

  1. Combine the first 6 ingredients. Place a small non-stick skillet coated with cooking spray over medium-high heat until hot. Add tofu, and cook, without stirring, until it begins to set on the bottom. Draw a spatula across the bottom of pan to form large curds. Continue cooking until tofu is firm but still moist.
  2. Place the tortillas on a microwave-safe plate and microwave at high 15 seconds. Top with tofu and salsa, and roll up.

Makes 2 servings.

 

Try these delicious rainbow muffins

Edita Kaye Berries BasketsRainbow Muffins

 2 cups all-purpose flour

2/3 cup artificial sweetener

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cups low-fat buttermilk

¼ cup applesauce

¼ cup dried blueberries

¼ cup dried cranberries

2 teaspoons grated orange rind

1 teaspoon vanilla extract

1 egg white, slightly beaten

Preheat oven to 400°F.

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl. Make a well in the center of mixture.
  2. Combine buttermilk and next 6 ingredients (buttermilk through egg white) in a bowl; add to flour mixture.
  3. Spoon batter into 12 muffin cups lined with paper muffin cups and sprinkle evenly with 1 tablespoon artificial sweetener. Bake for 18 minutes or until lightly browned. Remove muffins and cool on wire rack.

 

Makes 12 servings.                  Serving size: 1 muffin

Apple Crisp for Breakfast? Absolutely!

eedita kaye fruit apple greenApple Crisp

4 apples, cored and sliced

4 tablespoons brown sugar

8 tablespoons quick-cooking oats

8 tablespoons all-purpose flour

½ teaspoon cinnamon

½ teaspoon nutmeg

4 tablespoons reduced fat margarine

Preheat oven to 350°F.

  1. Place the apple in a layer in a nonstick baking dish.
  2. In a mixing bowl combine the sugar, oats, flour and spices. Add the margarine and mix with your fingers until it resembles coarse crumbs.
  3. Sprinkle the mixture over the fruit. Bake for 15 to 20 minutes or until apples are tender when pierced with a fork.

Makes 4 servings.                                     Serving size: 1 cup

 

 


Recipe for Green Onion Hash

edita kaye grocery listGreen Onion Hash

 2 leftover baked potatoes

1 tablespoon olive oil

5 scallions, finely chopped, whites and greens

Salt and pepper or steak seasoning blend

  1. Scoop cooked potatoes from shells and coarsely chop. Heat a medium non-stick skillet over medium heat. Add oil to pan.
  2. Add green onions, and cook one minute.       Add potatoes and cook, turning occasionally, until potatoes are crusted and golden and onions begin to brown at edges. Salt and pepper to taste.

Makes 4 servings.

Pear Muffins

Pears tape measure3 cups all-purpose flour

2 cups sugar

2 teaspoons ground cinnamon

2 eggs

½ cup vegetable oil

½ cup applesauce

1 teaspoon vanilla extract

6 ripe pears, peeled, seeded and chopped

Preheat oven to 350°F.

  1. In a large mixing bowl combine the flour, sugar, baking soda and cinnamon.
  2. In another bowl, combine the eggs, oil, applesauce and vanilla. Stir into the flour mixture. Fold in the pears.
  3. Pour into paper-lined muffin cups, two-thirds full and bake for 25 to 30 minutes or until a toothpick comes out clean. Cool slightly on wire rack.

Makes 24 muffins.                             Serving size: 1 muffin

Edita’s Tip

It’s so hard to find fun recipes using pears. These are great. And if you have any leftover pears, just use them as a morning snack.

Edita’s Ultimate Breakfast Parfait

2 cups nonfat yogurt yoplait

2 cups of your favorite granola without nuts

2 cups fresh berries hulled and sliced (raspberries, blueberries, strawberries)

4 tablespoons honey

  1. Spoon 2 tablespoons of yogurt into each glass and smooth surface.
  2. Spoon 2 tablespoons of granola overtop and smooth surface.
  3. Spoon 2 tablespoons of fruit overtop and smooth surface.

Repeat the process, adding a bit of honey here and there to taste.

Makes 4 servings.

Edita’s Tip

Put out the ingredients for this

wonderful breakfast dessert, and let your

family make their own any way they like!