Yummy Breakfast Cookies

contributed by Andrea Johnson

Adapted from allrecipes.com

Preheat oven to 350 degrees

In a large bowl mix

2 cups brown sugar

2 cups whole wheat flour

2 cups all purpose flour

2 1/2 cups whole oats

3 T flax seed

1 T baking soda

1 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1 cup raisins*

3/4 cup chopped walnuts

In a separate bowl mix

3 eggs

1/4 cup oil

2 tsp vanilla

3/4 cup fruit puree **

2 T water

Mix wet and dry ingredients. It will be a very stiff dough. Line baking sheets with parchment paper. Use ice cream scoop to portion out dough and wet hands to flatten cookies to 1/2 inch thick. Cookies do not spread. Bake 8-9 minutes. Make sure they are undercooked so they don't dry out and they will be soft and chewy.

*can substitute any fruit and nut combo or add chocolate chips

** any fruit puree works...prune, raisin, apple, pear, etc...(jarred baby food works great and is easiest) or pour hot water over dried fruit and let sit then puree in blender

Baked French Toast

I got this from PW. Its sooo good.

Prep Time: 15 min

Cook time: 1 hour

Difficulty: Easy

Servings: 12

Ingredients:

• 1 Loaf crusty bread, Sourdough or french is good (torn in large pieces)
• 8 whole eggs
• 2 Cups whole milk
• 1/2 Cup whipping cream
• 3/4 Cup Sugar
• 2 Tablespoons vanilla extract

Topping

• 1/2 Cup packed brown sugar
• 1 Teaspoon cinnamon
• 1/4 Teaspoon salt
• 1/2 Cup cold butter cut into pieces
• Fresh fruit

Preparation:

Place torn bread in a 9x13 baking dish.

In a bowl mix eggs, milk, cream, sugar and vanilla. Pour evenly over bread chunks. Cover tightly and store in fridge, Overnight is great! If you can't wait and want it now, then just set it aside while you make your topping.

In a separate bowl mix flour, brown sugar, cinnamon and salt. Add in butter mix till its crumbly! Then store in a Ziploc overnight! Or crumble over top and get ready to throw in the oven.

Preheat oven to 350°F. Sprinkle on crummy mixture. If you are using fruit you can add it before the crumbs, or have it fresh on the side (I made a quick fruit salad and roasted pecans that I added when it was done! yummm!) Okay, Bake for 45-60 min. At 45 min you get a soft pudding texture. the longer you wait the more firm it will be.