Need an alternative to eggs and bacon?  These recipes offer all kinds of different breakfast options for someone on the go.

1 cup warm water
1 1/2 tsp. salt
2 tbsp. sugar
3 cups bread flour
2 1/4 tsp. yeast
3 quarts boiling water
3 tbsp. sugar
Place warm water, salt, 2 tbsp. sugar, flour, and yeast in the bread machine pan in the order recommended by the manufacturer.  Select dough setting and press start.  When the cycle is complete, let dough rest on a lightly floured surface.  Meanwhile, in a large pot, bring water to a boil.  Stir in 3 tbsp. of sugar.  Cut dough into 8-9 pieces, and roll each piece into a small ball.  Flatten balls.  Poke a hole in the middle of each with your thumb.  Twirl the dough on your finger to enlarge the hole, and to even the dough around the hole.  Cover bagels with a clean cloth and let rest for 10 minutes.  Transfer bagels to pot of boiling water.  Boil for 1 minute, turning halfway through.  Drain briefly on a clean towel.  Once drained, arrange boiled bagels on a baking stone.  Bake at 375 for 20-25 minutes until golden.
1 cup warm water
1 1/2 tsp. salt
2 tbsp. sugar
3 cups bread flour
2 1/4 tsp. yeast
3 quarts boiling water
3 tbsp. sugar
1 cup warm rice milk
2 egg replacers
1/3 cup margarine, melted
4 1/2 cups bread flour
1 tsp. salt
1/2 cup sugar
2 1/2 tsp. yeast
Filling:
1 cup brown sugar
2 1/2 tbsp. cinnamon
1/3 cup margarine, softened
Glaze:
1 tsp. rice milk
1 1/2 cups powdered sugar
4 tbsp. margarine, softened
1 tsp. vanilla
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.  Select dough cycle; press start.  Once done, turn onto a lightly floured surface, cover, and let rise for 10 minutes.  In a small bowl, combine brown sugar and cinnamon.  Roll dough into a 16x21 rectangle.  Spread dough with 1/3 cup margarine and sprinkle evenly with cinnamon sugar.  Roll up dough and cut itno 12 rolls.  Place in greased 9x13 pan.  Cover and let rise until nearly doubled, about 30 minutes.  Bake at 400 for 15 minutes or until golden.  To make glaze, mix the milk, powdered sugar, softened margarine, and vanilla in a small bowl.  Spread over warm rolls.
1 cup warm rice milk
1/3 cup margarine, melted
4 1/2 cups bread flour
1 tsp. salt
1/2 cup sugar
2 1/2 tsp. yeast
Filling:
1 cup brown sugar
2 1/2 tbsp. cinnamon
1/3 cup margarine, softened
Glaze:
1 tsp. rice milk
1 1/2 cups powdered sugar
4 tbsp. margarine, softened
1 tsp. vanilla
1/2 cup rice milk
1/4 cup oil
2 egg replacers
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Topping:
1/2 cup brown sugar
1/2 cup walnuts or oats
1 tbsp. flour
1 tsp. cinnamon
1 tsp. margarine
In a mixing bowl, combine rice milk, oil, and egg replacers.  In a separate bowl, combine flour, sugar, baking powder, and salt.  Add dry ingredients to wet ingredients and beat until smooth.  Spoon into 7x11 or 8x8 sprayed baking pan.  Combine the topping ingredients; sprinkle over batter.  Bake at 375 for 25-28 minutes or until a toothpick comes out clean.
1/2 cup rice milk
1/4 cup oil
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Topping:
1/2 cup brown sugar
1/2 cup walnuts or oats
1 tbsp. flour
1 tsp. cinnamon
1 tsp. margarine
Dough:
1 cup warm rice milk
1 tbsp. enerG egg replacer mixed with 3 tbsp. water (OR 1 egg and 1 egg yolk)
3 cups bread flour
1/2 tbsp. salt
3 tbsp. margarine
1/4 cup sugar
1 tbsp. yeast
Filling:
1 lb. bulk sausage
1 lb. frozen shredded hash browns
In the order suggested by the manufacturer, place all dough ingredients in the bread machine.  Select dough cycle and press start.  In a large skillet, brown and crumble sausage until cooked through.  Add hash browns and cook until softened.  When dough is ready, place on a floured surface and divide into 12-16 pieces.  Roll each piece out and fill with 1/4 cup filling.  Roll sides and ends together to form a log.  Bake at 375 for 15-18 minutes.
Dough:
1 cup warm rice milk
1 tbsp. enerG egg replacer mixed with 3 tbsp. water (OR 1 egg and 1 egg yolk)
3 cups bread flour
1/2 tbsp. salt
3 tbsp. margarine
1/4 cup sugar
1 tbsp. yeast
Filling:
1 lb. bulk sausage
1 lb. frozen shredded hash browns
1/2 cup sugar, maple syrup, honey, OR agave
1/4 cup margarine, melted
1/8 tsp. nutmeg (optional)
1/2 cup rice milk
1 tsp. baking powder
1 cup flour
Grease 20-24 mini muffin cups.  Mix sweetener, margarine, and nutmeg in a large bowl.  Stir in the rice milk, then mix in the baking powder and flour until just combined.  Fill the muffin cups 3/4 full.  Bake at 375 if using sugar or 350 if using other sweetener until lightly golden, 15-20 minutes.
1/2 cup sugar, maple syrup, honey, OR agave
1/4 cup margarine, melted
1/8 tsp. nutmeg (optional)
1/2 cup rice milk
1 tsp. baking powder
1 cup flour
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/4 cup white sugar
1/2 teaspoon salt
1/3 cup shortening
1/2 cup rice milk
1/4 cup applesauce
1/2 cup honey
1/2 teaspoon vanilla extract
Topping:
2 tablespoons butter, melted
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
In a large bowl, mix together the flour, baking powder, sugar, and salt.  Cut in the shortening with a pastry blender until it resembles coarse crumbs.  In a separate bowl, combine rice milk, applesauce, honey, and vanilla.  Add the wet ingredients to the dry ingredients.  Stir until blended.  Pour batter into a greased 9x9 or 11x7 pan.  Drizzle top with melted margarine.  In a small bowl, combine brown sugar, flour, and cinnamon and sprinkle on top of cake.  Bake at 425 for 15-20 minutes or until a toothpick comes out clean.
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/4 cup white sugar
1/2 teaspoon salt
1/3 cup shortening
1/2 cup rice milk
1/4 cup applesauce
1/2 cup honey
1/2 teaspoon vanilla extract
Topping:
2 tablespoons butter, melted
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup margarine
1 egg replacer
1 tsp. orange zest
3/4 cup orange juice
3 cups cranberries, chopped
In a medium bowl, combine flour, sugar, baking powder, salt, and baking soda.  Cut in margarine until crumbly.  Add egg replacer, orange zest, and orange juice all at once; stir until just moist.  Fold in cranberries.  Pour into a 9x5 loaf pan.  Bake at 350 for 60-70 minutes or until a toothpick comes out clean.
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup margarine
1 tsp. orange zest
3/4 cup orange juice
3 cups cranberries, chopped
Filling:
1 1/2 cups cranberries, chopped
1/4 cup water
2/3 cup sugar
2 tbsp. cornstarch or arrowroot
Streusel:
1/4 cup sugar
1/4 cup flour
1 tbsp. margarine
1 tbsp. sliced almonds (optional)
Cake:
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. nutmeg
3 tbsp. margarine
2 egg replacers
1/2 cup buttermilk substitute
1 tsp. vanilla
To prepare filling: in a small saucepan, combine cranberries and water.  Bring to a boil.  Lower the heat and simmer, covered, for 5 minutes or until tender.  In a small bowl, stir together the 2/3 cup sugar and cornstarch, then stir into cranberry mixture.  Cook over medium for 4 minutes, stirring constantly for 4 minutes or until thickened.  Remove from heat.  (You could use whole-berry cranberry sauce in place of this step)
To prepare streusel:  Mix together streusel ingredients in a small bowl and set aside.
To prepare cake:  In a large bowl, stir together flour, sugar, baking powder, baking soda, and nutmeg.  Using a pastry blender, cut in the margarine until mixture resembles coarse crumbs.  In a small bowl, combine egg replacers, buttermilk substitute, and vanilla.  Add to flour mixture and stir until just combined.
Spread two-thirds of the batter into a lightly greased 9x9 or 11x7 baking pan.  Spread the cranberry filling over batter.  Drop the remaining batter in small mounds on top of the cranberry filling.  Sprinkle with the stresel topping.  Bake for 35-40 minutes or until golden.  Serve warm.
Filling:
1 1/2 cups cranberries, chopped
1/4 cup water
2/3 cup sugar
2 tbsp. cornstarch or arrowroot
Streusel:
1/4 cup sugar
1/4 cup flour
1 tbsp. margarine
1 tbsp. sliced almonds (optional)
Cake:
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. nutmeg
3 tbsp. margarine
1 tsp. vanilla
3/4 cup flour
1 1/3 cups oats
1/4 tsp. salt
1 tsp. baking soda
1/2 cup margarine, softened
2/3 cup brown sugar
2 egg replacers
1 cup bananas, mashed
1 tsp. vanilla
Topping:
3/4 cup oats
1/3 cup brown sugar
2 tbsp. margarine, melted
1/2 tsp. cinnamon
2 tbsp. walnuts, chopped (optional)
Stir together flour, oats, salt, and baking soda.  In a large bowl, cream margarine and brown sugar.  Beat in egg replacres, then bananas and vanilla.  Beat the flour mixture into the banana mixture.  Spread into a 7x11 or 8x8 pan.  In a medium bowl, combine topping ingredients until crumbly.  Sprinkle over the top of the batter.  Bake at 350 for 40-45 minutes or until a toothpick comes out clean.
3/4 cup flour
1 1/3 cups oats
1/4 tsp. salt
1 tsp. baking soda
1/2 cup margarine, softened
2/3 cup brown sugar
1 cup bananas, mashed
1 tsp. vanilla
Topping:
3/4 cup oats
1/3 cup brown sugar
2 tbsp. margarine, melted
1/2 tsp. cinnamon
2 tbsp. walnuts, chopped (optional)
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup margarine
1 egg replacer
3/4 cup rice milk
1 1/2 tsp. vanilla
Topping:
1/4 cup flour
2/3 cup sugar
1 tsp. cinnamon
1/4 cup margarine
Make the streusel topping by combining flour, sugar, and cinnamon.  Cut in margarine until it resembles coarse crumbs.  Set aside.  In a large bowl, combine flour, sugar, baking powder, and salt.  Cut in margarine until it resembles coarse crumbs.  Stir in egg replacer, rice milk, and vanilla.  Pour into dry ingredients and stir until just moistened.  Spread into prepared pan.  Sprinkle top with streusel.  Bake at 350 for 25-30 minutes or until a toothpick comes out clean.
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup margarine
3/4 cup rice milk
1 1/2 tsp. vanilla
Topping:
1/4 cup flour
2/3 cup sugar
1 tsp. cinnamon
1/4 cup margarine
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
Page 5 of 13

Terms of UsePrivacy Policy
Copyright © 2018 • Intolerant Offspring • All Rights Reserved