Breakfast recipes for Phyliss Parmelee

[Guest guest]

This recipe was posted back in february it is very good and an

excellent way to use up a bread recipe failure{you know it happens}

so for all the new comers here it is again

FRENCH TOAST DIPPERS

4-5 slices gfcf bread

3 cups gfcf rice crisp cereal{I have used gorrilla munch,corn

flakes,almost any crunchy cereal on hand with good turn out}

1 T sugar

3/4 t cinnamon

3 eggs{or egg sub}

1/2 cup gfcf milk sub

1 t gf vanilla

1/8 t salt

2 T gfcf margerine

cut bread in to slices crosswise to make 4 strips.let the bread sit

out a little while to dry out a little. Heat oven to 425. Crush

cereal into fine crumbs,add cinnamon and sugar and mix.In a seperate

bowl add eggs milk sub vanilla and salt and whisk together. dip bread

sticks into egg mixture and then into cereal mix to coat well. Place

in a 9 by 13 dish. melt margerine and drizzle over top of sticks.

Bake for abut 20 minutes till crunchy. dip in maple syrup or

applesauce and enjoy

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Had to share this recipe!! The whole family loved it,

it's been the first GFCF bread item that the whole

family has loved. It was a recipe from the Loy's Farm

Bed and Breakfast in Marengo, Iowa, which I made GFCF.

There is a great website at

http://www.virtualcities.com/ons/recipe.htm

It has all kinds of recipes from bed and breakfasts.

This is the second time that I've modified one of

these recipes with great success. Here it is:

Cornmeal Waffles

Ingredients:

3/4 C rice flour

1/2 C tapioca flour

1 t. xantham gum

3/4 cup yellow cornmeal

2 Tablespoons sugar

1 Tablespoon baking powder

3/4 teaspoon salt

1-3/4 cups milk sub (I used Rich's Coffee Rich)

6 Tablespoons butter sub, melted

2 large or extra-large eggs, separated

Combine flours, xantham gum, cornmeal, sugar, baking

powder, and salt in large bowl. Make a well in the

center and pour in milk sub, butter sub, and egg

yolks. Beat until smooth. Beat egg whites until peaks

form, but are not extra stiff. Fold into batter. Serve

with applesauce or maple syrup. (One of my kids likes

them with honey)

Serves: 5 or 6.

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These are good and for those that can't have peanut butter (although I am

sure peanut butter could be used) and if you need a cookie , but don't

have any flour. you don't have any oil, ran out of vanilla, etc. Bake

these-

Mix together 2 cups of almond butter, 2 cups sugar and 2 eggs. Drop by

the teaspoon onto cookie sheets and bake in a preheated 350 degree oven

for 8 minutes. Put your thumbprint into each cookie as it is still warm

and fill the indent with Welchs grape jelly or any acceptable jelly.

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French Toast

1 banana (purreed up)

1/2 C. milk substitute

1 tsp. gf vanilla extract

3/4 tsp. cinnamon

gf/cf bread (about 6 slices)

Combine all ing. except bread. Coat bread in mixture. Fry in

non-stick pan on both sides. Serve with maple syrup, jam, or cf

margarine, or honey.

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