Crumbly-Topped Rhubarb

3 c. young rhubarb; unpeeled and diced
1T. unbleached flour
½ c. granulated sugar
1 tsp. cinnamon
1/8 tsp. salt
1 T. water
6 T. butter or margarine
6 T. unbleached flour
½ c. brown sugar; firmly packed
½ c. rolled oats; quick cooking


Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish, combine the first 6 ingredients. Cream the butter with the four and brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake in a moderate oven, 350 Degrees F., for 40 minutes or until the rhubarb is tender and the top is brown.


Delicious Baked Oatmeal with Peaches

4 cups Quaker Old Fashioned Oats
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon sea salt
2 cups almond milk
1 and 1/2 tablespoons pure vanilla
4 egg whites
4 tablespoons organic honey
3 large peaches peeled, pit removed, and diced

Preheat the oven to 375 degrees. Use olive oil to coat and prepare a 13” x 9” baking dish. Mix together the oats, cinnamon, baking powder, and sea salt. In another bowl, mix together with a whisk the almond milk, vanilla, egg whites, and organic honey. Blend this mixture into the dry ingredients. Then add in the peaches to this mixture and stir them in carefully. Once done, pour and spread the oatmeal mixture evenly into the prepared baking dish. Place the baking dish on a rack that is centered in the oven and puts the baking dish in the upper half of the oven. Bake at 375 degrees for 45 minutes. When done, allow the baking dish to sit for about 10 minutes before cutting the baked oats in squares to serve or simply spoon out a serving.

Overnight Blueberry French Toast

12 slices day-old bread, cut into 1 inch cubes

1 cup fresh blueberries

2 cups milk

1/3 cup maple syrup

2 tablespoons cornstarch

2 (8 ounce) packages cream cheese cut into 1 inch cubes

12 eggs, beaten

1 teaspoon vanilla extract

1 cup white sugar

1 cup water


Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream …

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).

Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.


Ham and Cheese Breakfast Casserole Recipe


18 slices white or sourdough bread, cubed

1 10 oz. package frozen spinach, thawed and squeezed dry

8 oz. cooked ham or Canadian bacon, cut into 1/2-inch cubes

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

6 large eggs

3 cups whole milk

1 Tbsp. Dijon mustard

1/2 tsp. kosher salt

1/2 tsp. freshly-ground black pepper


2 cups crushed cornflakes cereal

6 Tbsp. butter, melted

Butter a 9 x 13 baking dish.

Place half of the bread cubes in the dish. Sprinkle the thawed spinach evenly over the bread cubes. Top with the diced ham, the cheeses and the remaining bread cubes.

Whisk together the eggs, milk, Dijon mustard, salt and pepper. Cover and refrigerate overnight or up to 24 hours.

When ready to bake, preheat the oven to 350 degrees. Mix the crushed cornflakes and melted butter together with a fork until the cornflake crumbs are moist. Sprinkle evenly over the casserole.