Breakfast Recipes

Harvest Pancake

4 eggs
2/3 cup flour
1/4 tsp salt
1/3 cup milk
1/4 cup pure maple syrup
3 tbsp melted butter
1 tbsp salad oil
Filling: 1 (14oz can) Wilderness Apple filing, heated through.

Beat eggs at high speed until fluffy enough to make soft mounds. At low speed beat in small amounts of flour mixed with salt. Alternately add milk mixed with pure maple syrup. Add 2 tablespoons of melted butter and beat at low speed just until batter is smooth.

Combine remaining 1 tablespoon melted butter with the tablespoon of oil in heavy 10 inch skillet. Pour pancake batter into skillet. Bake in oven at 425° F for 5 minutes. Remove from oven and spoon filling over pancake. Some of the filling will sink into the pancake. Return to oven; reduce heat to 375° F and bake for 12 minutes longer. Serve hot, with additional pure maple syrup.

Makes 4 hearty servings.

Baked French Toast  - Susan Kroll -

1/2 cup brown sugar
1/2 cup butter
1/2 cup maple syrup
1 loaf French Bread
5 eggs1 1/2 cup milk
1 tsp vanilla

Melt together the brown sugar, butter, and syrup. Pour into 9x13 greased pan. Slice French Bread into 3/4 inch slices and layer tightly into pan. Mix eggs, milk and vanilla, beating well. Pour over bread. Cover and refrigerate overnight. Uncover, bake at 350° F for 30-40 minutes, until lightly browned. Invert onto large platter.

Serves 6 easily.

Baked Eggs in Maple Toast Cups  - Vermont Maple Promotion Board, Cooking with Maple Syrup -
1 1/2 tablespoon maple syrup
1 1/2 tablespoon butter
6 slices of bread
6 eggs
3 slices of bacon

Preheat oven to 400°F. Cook bacon until crisp and break into small pieces. Melt butter and add syrup. Remove bread crusts. Flatten bread with rolling pin. Brush bread with syrup mixture and pat slices into buttered muffin tins. Sprinkle bacon pieces into bottom of each bread-lined cup. Break an egg into each cup and bake at 400°F for 15 minutes until egg is set. Serve with additional syrup.

Camp Aquila Maple Granola

1 Large box Oatmeal (not quick)
3/4 cup wheat bran cereal
1/3 cup Canola oil
1/2 cup PURE MAPLE SYRUP
1/2 cup Honey
1 1/2 cup sliced or slivered almonds
5 tbsp cinnamon
1/2 cup Wheat Germ

In small pan heat MAPLE SYRUP, Honey, Canola oil, to a rolling boil. While heating liquid ingredients, in large roasting pan mix Oats, cinnamon, Bran, Wheat Germ and sliced or slivered almonds. Pour bubbling liquid ingredients over dry ingredients and mix well.

Bake at 350 in oven for 1 hour stirring every 15 minutes. Cool. Store in air tight containers.

ENJOY!!! Corinne Peterson, Camp Aquila Pure Maple Syrup