Mary Wheatley shares back-to-school breakfast ideas

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WHAS11.com

Posted on August 20, 2013 at 10:46 AM

Updated Tuesday, Aug 20 at 11:01 AM

Learn more about Mary's cooking classes at www.cookwithmary.com or call 429-5070.

 

Toffee Chip Cookies

Adapted from Food Gifts, BHG publications

 

¼ cup softened butter

¼ cup coconut oil or vegetable oil

1 egg

½ tsp vanilla

1/3 cup granulated sugar

1/3 cup packed brown sugar

1 1/3 cups White Whole Wheat Flour

½ tsp table salt

½ tsp baking soda

2/3 cup dark chocolate chips

½ cup toffee chips or chopped Heath Bars

½ cup coconut flakes

1/3 cup chopped pecans, sunflower seeds, soy nuts or walnuts

 

Cream together the butter, oil, sugars and vanilla.  Add the egg and blend until combined.  

 

Whisk together the flour, salt and soda.  Add to the creamed mixture and combine gently.

 

Stir together the remaining ingredients, then add to the cookie dough.

 

Scoop onto a parchment paper lined baking sheet and press down with your fingers to flatten slightly.

 

Bake in a pre-heated 350◦ oven for 5 minutes.  Turn the pan left to right and continue baking for another 5 minutes. 

 

Cool completely on the cookie sheet.

 

 

Banana Wrap

Kids will love to make and eat this quick breakfast

 

For each wrap, you will need:

1 Flour tortilla, preferably whole wheat

            ½ or 1 whole banana

            2 Tbls peanut butter, almond butter or sunflower seed butter

            A sprinkling milk or semi-sweet chocolate chips, or raisins

 

Lay the tortilla on a cutting board. 

Spread the nut butter over the tortilla.

Sprinkle the chocolate chips or raisins on the nut butter.

Lay the banana over the nut butter.

Roll up the tortilla and cut in half.

Serve.

 

Yogurt Parfait

 

½ cup plain, fat free yogurt

1 tsp, or more to taste, honey

¼ cup granola or favorite cereal

Fresh berries, peaches or bananas

 

Layer the ingredients in a small bowl and enjoy!

 

Banana Berry Smoothie

 

8 oz yogurt or skim milk

2 large strawberries, diced

2 Tbls Blueberries

2 Tbls raspberry syrup or honey

½ cup (level) sliced, frozen bananas

 

Blend in a blender until smooth.

 

Peach Strawberry Smoothie

 

1 cup yogurt or skim milk

4 slices of frozen peaches, diced

3 Strawberries

2 Tbls Honey

 

Blend in a blender until smooth.

 

Orange Pineapple Smoothie

 

¼ cup crushed pineapple or finely chopped fresh pineapple

¼ cup orange juice

1 sliced banana, frozen

1 cup skim milk

 

Blend in a blender until smooth

 

Blueberry Oat Cake

Adapted from Martha Stewart Living

1/2 stick unsalted butter, softened

Non-Stick cooking spray

3/4 cup White Whole Wheat flour, plus more for dusting pan

1 cup plus 3 tablespoons quick-cooking oats, divided

2/3 cup water

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon coarse salt

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups mixed ripe or overripe blueberries, divided

3 tablespoons coarse sanding sugar

 

Preheat oven to 350 degrees. Spray an 8-inch square metal baking pan with cooking spray, and dust with flour, tapping out excess flour. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.

Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.

Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Let cool on a wire rack 30 minutes; cut into squares.

 

 

 

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