Canku Ota

(Many Paths)

An Online Newsletter Celebrating Native America

September 20, 2003 - Issue 96

Great Starts

Presto Breakfast

This is really a whole breakfast in a glass. You can have toast or a muffin with it.

Ingredients:

Directions:

Measure the juice and milk into a blender. Add eggs, banana, apple, orange or peach. Add honey or sugar.Cover blender and turn it on for about a minute. Turn it off and stir - if it is not smooth, turn blender on a bit longer. Serves 2 - 3 in mugs or tall glasses.

Cookie Cutter Breakfast

Ingredients:

Directions:

Press cookie cutter into bread slice and take out the centre carefully. Butter both the leftover bread and cut out piece Melt a little butter in frying pan. Spread melted butter around and put unbuttered side of the bread into the pan. Break egg into small bowl or cup and pour into the hole left in bread slice. (you may choose to scramble it first!) Sprinkle with Salt and Pepper, and fry until egg white turns white. Flip both pieces of bread and fry until browned. Place on plate and serve with fruit juice (or eggnog!) Serves one.

Breakfast Sundae

Ingredients:

• 1 tablespoon strawberry jam
  
• 1/2 cup Cheerios
  
• 1/2 cup strawberry flavored yogurt
  
• 3 whole fresh strawberries

Directions:

Wash strawberries and remove stems. Place 1 tablespoon strawberry jam in bottom of glass. Put 1/4 cup Cheerios on top of jam. Slice 1 strawberry and place on top of Cheerios. Put 1/4 cup yogurt over strawberries. Add remaining layer of Cheerios. Slice another strawberry and place on top. Add remaining yogurt; top with whole strawberry.

Breakfast Cookie

Ingredients:

• 2 large eggs
  
• 1/2 cup honey
  
• 1/4 cup butter, melted and cooled
  
• 1 cup grated carrot
  
• 1 cup walnuts
  
• 1/2 cup raisins
  
• 1/2 cup dried apricots, finely chopped
  
• 1/2 cup dates, chopped
  
• 1 cup flour
  
• 1 cup oats
  
• 1/2 teaspoon baking soda
  
• 3/4 teaspoon cinnamon
  
• 3/4 teaspoon nutmeg
  
• 1 1/2 cups Cheerios® or other ring-shaped oat cereal

Directions:

Preheat oven to 350 degrees. Beat together eggs, honey and butter until well blended. Stir in carrot, nuts and fruits.

In another bowl, mix together dry ingredients. Add flour mix and cereal to fruit mix, and stir until well mixed.

Shape dough into balls about the size of two tablespoons. Place about 1 inch apart on ungreased 15 x 12-inch baking sheets. Bake for about 15 minutes or until firm when lightly pressed.

Cool on racks; serve warm or let cool.

Store airtight. Chill up to one week; freeze to store longer.

Makes 36 cookies.