Breakfast recipes are important if you're looking to make the most important meal of the day a great one! Our readers and members here at ThirdAge.com have been swapping and sharing breakfast recipes for years - and we wanted to share some of those with you today!Orange YogurtWith just a little bit of planning, this yogurt takes only a few minutes to make. Some of the liquid is drained out of the plain yogurt and replaced with fresh orange juice to add more flavor. I love the chunkiness of all the additions. Use this recipe as a base and make up new flavors, such as cranberry orange or maple walnut.Yield: 3 cups1 quart plain low-fat yogurt1/4 cup raisins1/4 cup chopped walnuts1 1/2 teaspoons pure vanilla extract1/4 cup good honeyGrated zest of one orange1/2 to 1 cup freshly squeezed orange juiceOptional: Orange, orange zest, raisins or walnutsLine a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight. Place the thickened yogurt into a medium bowl and add the raisins, walnuts, vanilla, honey and orange zest to taste. Thin with orange juice until it is a desired consistency. Garnish with sections of orange, extra orange zest, raisins or walnuts and serve.Cranberry Harvest MuffinsThis wonderful autumn recipe comes from Sarah Chase's Open House Cookbook (Workman, 1987), which has inspired me for years. She had a famous store called Que Sera Sarah, on Nantucket, where cranberries are harvested. We have made these muffins thousands of times at Barefoot Contessa, and they are a hit every time.Note: Greasing the surface of the muffin pan will make it easier to take the muffins out. Also, this batter can be made a day ahead and scooped and baked before breakfast.Yield: 18 large muffins3 cups all-purpose flour1 Tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 Tablespoon ground cinnamon2 teaspoons ground ginger1 1/4 cups whole milk2 extra-large eggs1/2 pound unsalted butter, melted and cooled1 1/2 cups coarsely chopped fresh cranberries1/2 cup medium-diced Calimyrna figs3/4 cup coarsely chopped hazelnuts, toasted and skinned3/4 cup brown sugar, packed3/4 cup granulated sugarPreheat the oven to 375 degrees.Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts and both sugars and stir just to distribute the fruits, nuts and sugar evenly throughout the batter. Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick comes out clean.Homemade GranolaThis is the best granola. It was inspired by the delicious granola in Sarah Chase's Open House Cookbook (Workman, 1987). I started with her recipe and then added dried apricots, dried cherries, dried cranberries and roasted cashews. I love it sprinkled over yogurt and berries, but in a bowl with cold milk, it's just fine, too.Note: Greasing the surface of the muffin pan will make it easier to take the muffins out. Also, this batter can be made a day ahead, and scooped and baked before breakfast.Yield: 12 cups4 cups old-fashioned rolled oats2 cups sweetened, shredded coconut2 cups sliced almonds3/4 cup vegetable oil1/2 cup good honey1 1/2 cups small-diced dried apricots1 cup small-diced dried figs1 cup dried cherries1 cup dried cranberries1 cup roasted, unsalted cashewsPreheat the oven to 350 degrees.Toss the oats, coconut and almonds together in large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13-inch by 18-inch baking sheet. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, around 45 minutes. Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries and cashews. Store the cooled granola in an airtight container.Copyright 1995-2004 StarChefs.com. All rights reserved.ThirdAge has partnered with StarChefs to offer you QuickMeals, fast and easy recipes from the country's most talented chefs. Click here to find out more!
CONTRIBUTE TO THIS STORY
