Heath Bar Coffee Cake

~Barbara Gant

…………….Barbara Gant

2 cups flour 1 cup dark brown sugar

1\2 cup sugar 1\2 cup butter (1 stick)

1\2 tsp. salt 4-1 1\4 oz. Heath or Skor

1 cup pecans candy bars

1 tsp. vanilla 1 tsp. soda

1 cup buttermilk 1 egg

Preheat oven to 350 degrees & grease and flour

Bundt or tube pan well as it sometimes sticks.

Beat on low sugars, flour, butter and salt to

resemble coarse meal. Take out 1\2 cup of mixture

& mix with crushed candy bars and nuts. Set aside.

Stir soda into remaining batter; add buttermilk,

egg and vanilla. Beat well. Put half of batter into

prepared pan then sprinkle with reserved candy

mixture. Top with remaining batter. Bake 45—55

min. depending on pan size testing for doneness

with toothpick. Let cool 15 minutes then remove

from bundt pan. Let cool completely then dust

with powdered sugar.

Granola

~Barbara Gant

…………Alton Brown, Food Network

6 cups rolled oats, regular old fashioned

2 cups slivered almonds

2 cups cashews

1 1\2 cups shredded sweet coconut

3\4 cup dark brown sugar

3\4 cup maple syrup

1\2 cup canola oil

1 1\2 teaspoon salt

2 cup raisins (added after baking)

Preheat oven to 250 degrees. In large bowl combine

oats, nuts, coconut and brown sugar. In separate

bowl combine maple syrup, oil and salt. Combine

both mixes and pour onto 3 sprayed sheet pans.

Cook 1 hour 15 minutes, stirring twice to achieve

even color. Cool and add raisins.

Denver Brunch Sandwhich

~Barbara Gant

6 eggs

1\3 cup milk

1\2 cup Miracle Whip salad dressing

1\2 lb. bacon, cooked crispy

1\4 c. chopped pimento

1\2 tsp. salt

dash pepper

6 green pepper rings

6 slices toasted bread

lettuce, tomato slices

Beat eggs & milk; stir in salad dressing

bacon, (save a little for garnish)

pimento, salt & pepper. Pour into

greased pan in another pan with water in

it. Bake 350 degrees for 35-40 min. or

until knife in center comes out clean. Cut

into squares and serve on toast spread with

salad dressing, and topped with lettuce &

tomato. Garnish with any leftover bacon.

Blender Pancakes

~Barbara Gant

¾ cup Whole wheat (you do not grind or soak it-

just pour it in, trust me!)

1 cup milk, and a dash of salt.

Put in the blender and blend for 5 min.

add 2 eggs

1/3 cup oil- blend

2 tsp. baking powder while still blending

pour onto hot skillet (350 is perfect) and fry.

Have your skillet ready when the pancakes are

finished blending. For best results do not let

the mix sit to long. Makes about 8-10 pancakes. ENJOY!

Add grated Apple, sliced bananas, strawberries.

Eggs & Soldiers

~Gwendolyn Soper

This is my favorite comfort food for breakfast:

soft-boiled eggs served with strips of buttered toast.

It brings out the child in most people to imagine assembling forces and gathering

your little army of toast soldiers to dip into your soft-boiled egg. Yum.

One person said, “A soft-boiled egg with toasty soldiers is food of the gods. The gods!”

Here is how I make mine:

1 egg

1 piece of bread for toasting

Butter (or goat cheese and herbs)

Salt (we like fleur de Sel)

Egg cup

Knife (for removing “hat” off egg)

Tiny spoon

1. Bring small pot of water to a boil. Using a spoon, submerge egg(s) into water. Set timer for 4 or 5 minutes. I like 4-minute eggs, myself.

2. While egg is boiling, put bread in toaster. When done, butter the toast (or spread of choice). On cutting board, cut bread into ¼ - ½-inch “soldiers” for dipping.

3. Line up your army of “soldiers” on the plate with the egg cup.

4. Remove egg(s) when timer goes off.

5. Place egg in egg cup.

6. Using a table knife you can take off the “hat” (top of the egg) one of two ways:

a. Whack off the “hat” with a good swift, well-aimed hit

b. Tap around the “brim of the hat” with tiny taps until you’ve cracked it all the way around. Stick in the tip of the knife to lift off the hat.

7. Sprinkle a little salt on the inside of the hat and eat. Sprinkle a little salt in the egg and give the order to the soldiers! Start dipping and eating.

8. Use the tiny spoon to scoop out remaining deliciousness.

9. Remember how wonderful you are!!! Love, Gwen