Breakfast Bars

1 1/4 cups quick oats

1 cup flour
1 cup sugar
1 cup coconut
1 cup nuts -- chopped
3/4 cup butter
1/2 cup brown sugar
1 cup strawberry or raspberry jam
1/3 cup sugar
1 egg
8 ounces cream cheese

Mix quick oats, flour, 1-cup sugar, coconut, nuts, butter and brown sugar until
crumbly. Reserve 1 1/2 cup; pat remaining into 13 x 9- inch pan. Bake for 15
minutes. Cool for 5 minutes. Spread with jam. Beat 1/3-cup sugar, egg and cream
cheese until smooth. Pour over jam; sprinkle with remaining crumbs. Bake for 20 to
25 minutes. Cool completely. Makes 36 bars.

GINGERBREAD PANCAKES
1 Cup all-purpose flour
1/2 Cup whole wheat flour
1 Tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups 1% low-fat buttermilk
1/4 Cup fat-free egg substitute
1/4 Cup light molasses
1 Tablespoon canola oil

In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking soda,
cinnamon, ginger, cloves, and salt. Mix well. In a medium bowl, combine the
buttermilk, egg substitute, molasses and oil. Mix Well. Add to the flour mixture and
mix well. Coat a large no-stick skillet with no-stick spray and place over medium
heat.

French Toast Sticks!

2 eggs
½ cup confectioner's sugar
¼ cup milk
2 TBL. maple syrup
¼ tsp. ground cinnamon
8 slices white bread -- cut into 4 strips -- each
3 TBL. butter – divided

In a shallow dish, beat together the eggs, confectioner’s sugar, milk, maple syrup,
and cinnamon with a fork until well blended. Dip each bread strip into the egg
mixture, coating completely. In a large skillet, melt 1 TBL. butter over medium heat.
Cook the bread strips a few at a time for 2-3 mins. per side, or until golden, adding
more butter as needed. Serve immediately or allow to cool, then cover and chill until
ready to serve. When ready to serve, reheat in the oven or toaster oven for 3-5
mins., or until heated through.