Breakfast and Lunch

Bread Cup Eggs
Servings per recipe: 6
Canola oil for greasing
12 slices bread, crusts removed
1 (4-ounce) stick canola margarine, melted, plus additional as
needed
12 small eggs

Preheat oven to 350°F. Grease a 12-cup muffin tin and gently press
the bread into the prepared muffin cups. Brush inside of each slice of
bread with melted margarine and cook in the oven until slighty browned.
Break a small egg into each bread cup and bake for 10 minutes or
until the egg is set.

These bread cups are large croustades. This easy recipe is a great way to serve eggs to company. The Coleman family loves these on a Saturday morning with fresh squeezed orange juice and fresh sliced bananas.


Cherry Breakfast Bake
Servings per recipe: 12
The cake:
Canola oil spray for greasing
1/2 cup canola margarine
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, beaten
1/2 cup milk
1 (15-ounce) can cherry pie filling
The glaze:
1 cup confectioners’ sugar
2 tablespoons canola margarine, melted
2 tablespoons milk

Preheat the oven to 350°F. Grease a 13×9-inch baking dish with the
spray.
Mix the margarine, flour, sugar, baking powder, and salt together
until crumbly. Remove half of the mixture to another bowl and set
aside for the topping.
To the original bowl add the eggs and milk until incorporated. Pour
the batter into the prepared baking dish. Dollop spoonfuls of cherry
pie filling on top of the batter. Don’t worry if the dollops are not
evenly distributed. Sprinkle with the reserved topping. Bake for 45
minutes.
While the cake is baking, combine the glaze ingredients in a small
bowl. Whisk until the sugar has dissolved.
Remove the cake from the oven and drizzle with the glaze


Chocolate Chip Banana Bread
Servings per recipe: 10-12
Canola oil spray
1/3 cup canola oil
1 cup sugar
3 eggs, beaten
3 cups flour
4 to 5 medium bananas, mashed
1/2 cup chocolate chips
2/3 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans, optional

Preheat the oven to 325°F. Grease a 9×5-inch loaf pan with the spray.
In a large bowl, combine the oil, sugar, eggs, flour, bananas, chocolate
chips, buttermilk, baking soda, salt, and nuts, if using, and stir until just
blended. Pour the batter into the pan and bake about one hour, until
the top is lightly golden brown and the sides pull away from edges of
pan. Remove the pan from oven and cool. Slice the bread and serve
with canola margarine.

It always seems like we have ripe bananas sitting on the counter: Does this sound familiar? This recipe was quickly created when the Coleman family discovered how the flavors of bananas and chocolate go together like a hand in a glove. Enjoy!


Flax-Canola Prairie Bread (Bread Machine)
Servings per recipe: 1 loaf/16 slices
water 1 ¼ cups
honey 2 tbsp.
canola oil 2 tbsp.
bread flour 2 cups
whole wheat flour 1 cup
salt 1 ½ tsp.
flax seed 1/3 cup
sunflower seeds 2 tbsp.
poppy seeds 1 tbsp.
fast rising instant yeast 2 tsp.

• Measure ingredients and place in bread machine pan in order recommended by manufacturer.

Select Whole Wheat Rapid Cycle.

Remove baked bread from pan and let it cool on a wire rack.
Single Serving Nutrient Values

Calories 141 Fat 3.8 g
Sodium 217 mg
Protein 4.2 g Polyunsaturates 1.9 g
Potassium 105 mg.
Carbohydrate 23.1 g Monounsaturates 1.0 g
Folate 29 ug
Fibre 1.3 g
Saturates 0.4 g
Cholesterol 0 mg


Herbed Spread
Servings per recipe: 1/2 Cup
1/2 cup canola margarine
1 tablespoon minced fresh parsley
1/2 teaspoon minced garlic
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper

In a small bowl, combine all of the ingredients. Serve immediately or
refrigerate until needed.


Homemade Canola Mayonnaise
Servings per recipe:
2 large egg yolks
3 Tbs. lemon juice
1/4 tsp. salt
pinch of white pepper
1 cup canola oil

Place top 4 ingredients in blender… blend on low. Keep running on low and slowly drizzle in canola oil. You can add a dash of cayenne for extra spice or herbs as desired. Keep the mayo mixture in airtight container in the fridge for up to 1 week.


 

Rasberry Spread
Servings per recipe: 3/4 Cup
1/2 cup canola margarine
1/3 cup fresh raspberries
2 tablespoons confectioners’ sugar
Dash lemon juice

In a small bowl, combine all of the ingredients. Serve immediately or
refrigerate until needed.

The following spreads will be delicious on your favorite baked buns and breads. The raspberry and maple spreads are also great on pancakes.

Sheri’s Favorite Pumpkin Bread
Servings per recipe: 2 loaves
Canola oil spray for greasing
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup canola oil
4 eggs
2 cups canned pumpkin

Preheat the oven to 350°F. Grease 2 9×5-inch loaf pans with the
spray. Mix all of the remaining ingredients in a large bowl. Pour the
batter into the prepared loaf pans and bake for 1 hour and 15 minutes.
Cool on wire racks.

The smell of cinnamon and nutmeg wafts through the house as this bread bakes, letting you know that fall has arrived.


Soft Granola
Servings per recipe: 8 – 10
3 cups rolled oats
1 cup sliced almonds, pine nuts, chopped walnuts, chopped
pecan, or a combination of all 4
1 cup dried cranberries, dried cherries, dried blueberries, or a
combination of all 3
1/3 cup canola oil
1/2 cup honey
1 tablespoon vanilla powder

In a large mixing bowl, combine the rolled outs with the nuts and dried
fruit. Mix gently and set aside.
In small saucepan over low heat, combine the oil and honey and
gently stir for 3 minutes, until mixture is smooth and runny. Remove
from heat and pour over the oat, fruit, and nut mixture. Add the vanilla
powder. Stir until the oats are evenly coated with the honey mixture.
Place in airtight container and store for up to 1 week.

Sheri came up with this recipe after sampling soft granola in Big Sky, Montana, her family’s home away from home. This recipe can be served either warm or cold as a breakfast cereal. And if you don’t mind sticky fingers, it’s also a great snack to take along on a hike. Use your imagination when considering dried fruit and nut combinations—they will all turn out delicious!


Spiced Maple Spread
Servings per recipe: 3/4 Cup
1/2 cup canola margarine
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1 teaspoon orange zest

In a small bowl, combine all of the ingredients. Serve immediately or
refrigerate until needed.