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

1 1/4 cups water
2 tbsp. margarine
1 1/2 tsp. salt
4 cups bread flour
3 tbsp. sugar
2 tbsp. vance's dari free (or dry milk)
1 1/2 tsp. cinnamon
2 1/4 tsp. yeast
1 cup raisins
Add liquid ingredients to bread pan of a bread machine.  Add flour, sugar, darifree, and cinnamon to bread pan.  Make a well in the center of the flour and put yeast into the well.  Choose basic setting.  When machine beeps or is in the second "punch down" stage, add raisins, a little at a time.  Bread will finish baking.  Cool and enjoy.
1 1/4 cups water
2 tbsp. margarine
1 1/2 tsp. salt
4 cups bread flour
3 tbsp. sugar
2 tbsp. vance's dari free (or dry milk)
1 1/2 tsp. cinnamon
2 1/4 tsp. yeast
1 cup raisins
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
3 tbsp. bacon grease
4 large potatoes, diced
1 lb. ham, diced
1/2 onion, chopped
1/2 bell pepper, chopped
3 eggs, scrambled (optional)
salt and pepper
In a large skillet, melt bacon grease.  Add potatoes and saute a couple minutes.  Cover with a lid and cook for about 10 minutes, covered.  Add ham, onion, and bell pepper.  Continue to saute until potatoes are tender.  Salt and pepper to taste.  Meanwhile, in a small skillet, cook and scramble eggs.  Add to skillet for whoever can eat eggs.
3 tbsp. bacon grease
4 large potatoes, diced
1 lb. ham, diced
1/2 onion, chopped
1/2 bell pepper, chopped
3 eggs, scrambled (optional)
salt and pepper
1 avocado, sliced (optional) 
2 cups flour
1/2 cup oats
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. nutmeg
3/4 cup rice milk
1 egg replacer
1/4 cup oil
1/2 cup honey
2 cups zucchini, shredded
Blend oats until a coarse powder.  In a large bowl, combine oats, flour, baking powder, cinnamon, salt, baking soda, and nutmeg.  In a medium bowl, combine rice milk, egg replacer, oil, honey, and zucchini.  Pour the wet ingredients into the dry ingredients and stir until just moistened.  Fill 18 sprayed muffin tins with batter.  Bake at 375 for 20-24 minutes or until a toothpick comes out clean.
2 cups flour
1/2 cup oats
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1/4 tsp. nutmeg
3/4 cup rice milk
1/4 cup oil
1/2 cup honey
2 cups zucchini, shredded
1 1/4 cups flour
3/4 cups oats
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. salt
1/3 cup margarine
3/4 cup buttermilk substitute
2 1/2 cups flour
2 tbsp. baking powder
1 cup sugar
1 egg replacer
1/2 to 3/4 cup rice milk
oil for frying
1 1/2 cups flour
1 cup bran cereal
1/3 cup brown sugar
2 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. baking soda
1/8 tsp. cloves
1 egg replacer
1 cup rice milk
1/4 cup molasses
3 tbsp. oil
3/4 cup dates or raisins
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