BYU Broadcasting | Culinary Creations

Directions: Choose one of your prettiest crystal goblets or parfaits. Layer the yogurt, berries, and granola in glass. Can be done the night before, covered and refrigerated.

Quick and Nutritious Banana Pancakes
Printable Version

Ingredients:

3/4 cup whole wheat flour

1/4 cup white flour

1/3 cup all-bran cereal

2 tsp. baking powder

Dash of salt

1 1/4 cup milk

2 tbsp. vegetable oil

1 banana (finely chopped)

Syrup for serving

Directions: In a medium bowl, stir together flours, bran, baking powder, and salt. Add milk and oil. Stir to combine; batter will be lumpy. Stir in banana. Using a 1/4 cup for each pancake, cook on hot griddle sprayed with release. Turn only once. Makes 12 pancakes.

"MAKE-AHEAD" SCRAMBLED EGGS
Roux
Printable Version

Ingredients:

1 tablespoon buter

1 tablespoon flour

3/4 cup milk

Eggs
Printable Version

Ingredients:

2 eggs

1 tablespoon milk

salt and pepper to taste

Directions: Melt butter in a small saucepan. Add flour and stir over low heat until bubbly. Slowly whisk in milk. Bring to a boil stirring constantly. Remove from heat when thickened. Will continue to thicken as it cools. May be used immediately or may be made up to one week in advance. Store covered in refrigerator.

In a small bowl, whisk eggs and milk together. Spray a non-stick pan with cooking spray and heat over medium heat. Pour egg mixture into pan. Stir frequently or infrequently according to personal preference of pureed or chunky texture. As eggs begin to set, stir 1 tablespoon of roux. Continue to cook until eggs are set. Eggs may be served immediately or placed in an oven-proof pan and covered. Keep eggs warm up to an hour in a very low oven (175 degrees).

Variations
Printable Version
Directions: Stir in any of the following options:
Sauteed Mushrooms, Green Pepper, or Green Onions
Swiss, Cheddar, Feta, Smoked Gouda Cheese
Salsa
Pesto
Sun-dried Tomatoes
Herbs

PRINT PAGE | SEND TO A FRIEND

FUNDING PROVIDED BY

FUNDING PROVIDED BY