Harrington Cookbook

(Half recipe) Mix: 1 egg 1 T oil Add: 1 c. whole wheat flour 1/4 t soda 1/4 t salt Alternately with: 1 c. orange juice

1 cup honey ¾ cup canola oil ½ cup brown sugar 1 tsp salt 2 tsp cinnamon 2- 6oz. packages of dried cranberries  1 cup sunflower seeds (dry roasted, no salt added) 2 cup almonds or pecans, chopped 8 cups whole oats ¾ cup warm water Preheat oven to 300 degrees In a large mixing bowl combine the honey, oil, brown sugar, salt, cinnamon, dried cranberries, sunflower seeds and nuts together. (The mixture should be very gooey) Once mixture is combined, add oats and warm water and stir thoroughly, making sure all the oats are covered and that all ingredients are evenly distributed. Transfer mixture to a large, 11x15 inch baking dish, and place in the oven for 40 minutes. Remove granola every 10 minutes and stir so that the oats evenly brown. (If granola still seems too wet, allow an additional 5 minutes of cooking time.) After baking, allow granola to cool for an hour or so and store in an airtight container. Enjoy!

In Cuisinart blend: 2 1/4 c. whole wheat flour 2 c. white flour 1 1/2 tsp salt 1 tsp cream of tartar 1/2 tsp baking soda 1 1/2 tsp baking powder 3/4 c. dry instant milk 1/2 c. cold butter

1 stick butter 1 cup sugar Cream above ingredients together. Then add: 2 eggs 1 cup sour cream After above is mixed together, add: 2 cups flour 1 tsp. baking powder 1 tsp baking soda Batter will be quite thick. Add 4 peeled and sliced apples to above mixture. Filling: ½ tsp cinnamon ½ cup finely chopped nuts ½ cup white sugar ½ cup brown sugar Grease a spring form pan and place half the apple batter in bottom. Sprinkle with all the filling and then spread the last half of the apple batter on top. Bake at 350 degrees for 45 minutes (possibly longer) until set in the middle. Cool and remove from spring form pan to serve. Keep refrigerated due to the sour cream.

Quick Mix 8 1/2 c. flour (1,275 grams) 1 T salt 2 tsp cream of tartar 1 tsp baking soda 1 T baking powder 1 1/2 c. dry instant milk 2 1/4 c. vegetable shortening Blend together; cut in shortening until cornmeal texture. Put in an airtight container and store in a cool, dry place. Makes 13 cups. Pancakes: 2 c. mix 1 c. milk 2 eggs Waffles: 2 cups mix 1 1/3 c. milk 2 T vegetable oil 1 egg Biscuits: 2 1/4 c. mix 2/3 c. milk Bake at 450 for 8-10 minutes.

2-3 day-old rolls or bread 4 c. milk 1/2 T vanilla 5 large eggs (~2 cups) 1/2 c. sugar ground cinnamon Place bread cubes in a single layer in the bottom of a large greased pan. Scald milk, remove from heat and add vanilla. In a separate bowl, beat eggs then add sugar. Add egg mixture to scalded milk, blending well. Pour mixture over bread. Sprinkle with cinnamon. Bake at 350 for 45-50 minutes.

Whip together: 1 lb softened butter 1/2 lb sifted powdered sugar 1/4 c. orange juice concentrate Chill until firm. French Toast: for every 6 slices of bread, combine: 2 eggs 1/4 t salt 2 T sugar 3/4 orange juice 1/4 c. melted butter

Cake: 2 c. Bisquick 2/3 c. milk 2 Tbs sugar 1 egg Combine above ingredients and beat vigorously 30 seconds. Pour into greased 9" pan. Topping: 2/3 c. Bisquick 2/3 c. brown sugar 1 tsp cinnamon 1/4 c. butter Stuff half of topping into batter and sprinkle the rest on top. 350 degrees, 18-22 minutes. Can be done 24 hrs ahead of time; cover, refrigerate, and sprinkle topping right before baking.

Combine: 3/4 c. white flour 3/4 c. whole wheat flour 3 T sugar 1 1/2 t baking powder 1/2 t baking soda 1/2 t salt In a separate bowl whisk together: 1 T oil 1 lrg egg 1 lrg egg white Add to flour mixture, stirring until just moist. Add more liquid if needed.

2 1/2 cups whole-wheat flour (preferably pastry flour) 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup melted unsalted butter 1/4 cup vegetable oil (can substitute apple sauce) 1 cup pureed or mashed cooked sweet potato 1 egg, beaten 1/2 cup buttermilk Heat oven to 375° F. Grease 12 muffin cups or add paper liners. Combine flour, sugar, baking powder, ginger, baking soda, and salt. In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined. Fill muffin cups three-quarters full. Bake for 20 to 25 minutes. Banana Nut Variation Reduce sugar to 1/2 cup. Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter. Pumpkin Coconut Variation Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded, unsweetened coconut to the batter. Runner's World Recipe

Ingredients 1/3 cup brown sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 2 Granny Smith apples - peeled, cored, and sliced 1/4 inch thick 3/4 cup dried cranberries 1/4 cup butter, cut into pieces 2 cups regular rolled oats 2 cups water 1 cup apple juice 1 cup cranberry juice 1/4 teaspoon salt 3/4 cup candied walnuts (optional) Directions Mix the brown sugar, cinnamon, and nutmeg together in a bowl. Add the apples and cranberries, tossing to coat evenly with the sugar mixture. Pour into a slow cooker. Top with butter pieces. Mix the oatmeal together with the water, apple juice, cranberry juice, and salt in a bowl, and pour over the apple mixture in the slow cooker. Do not stir. Cover, and cook on Low for 8 hours. Stir before serving. Spoon into bowls and top with candied walnuts, if desired. ( http://allrecipes.com/Recipe/Christmas-Morning-Oatmeal/Detail.aspx )

Ingredients 3 eggs 1/2 cup flour 1/2 cup milk 1 Tbsp. sugar (optional) Directions 1. Mix ingredients, then pour into an oven-safe dish. Serve with fruit compote, powdered sugar, honey or jam Bake at 425F for 16 mins.

Cake Ingredients 2 cups Bisquick 2/3 cup milk 2 Tbsp. sugar 1 egg Directions 1. Combine ingredients and beat vigorously for 30 sec. 2. Pour into greased 9" pan. 3. Sprinkle with topping- see recipe below. Topping Ingredients 2/3 cup bisquick 2/3 cup brown sugar 1 tsp cinnamon 4 Tbsp butter Directions 1. Mix the ingredients together. 2. Stuff 1/3 to 1/2 the mixture into the batter. 3. Spread the rest of the mixture evenly over the surface of the batter. 4. Bake at 350F for 18-20 mins.

2 cup milk 2 eggs 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt  1 cup buckwheat 1/2 cup whole wheat 1/2 cup white flour 2 tsp brown sugar 2 tsp oil

Ingredients  (with sugar reduction) 3 cup rolled oats 1/4 cup sugar 1 cup milk 1/4 cup butter, melted 2 eggs 2 tsp baking powder 1-1/2 tps salt 2 tsp vanilla 1/2 cup dried fruit (cherries)  Directions 1. Combine ingredients,mix well. 2. Spread evenly into a greased 12x18" sheet-pan 3. Bake at 325F for 25-30 mins, until edges are golden. 4. Scrape immediately and sppoon serve with warm milk and sugar, or fresh fruit. Yields 12 servings, can easily be refrig. and reheated.

Ingredients 6 oz soft cream cheese 1-1/8 cup milk 3 Tbsp flour 1/2 tsp salt 18 eggs 3 cups cheese (cheddar or mozz) {divided} 2 cups finely chopped ham or turkey 1/2cup thinly sliced onions or other veggie (optional) Small bit of sour cream 1/4-1/2 cup pesto for turkey omelet roll Directions: 1. Line bottom & sides of a well greased baking pan (15x10x1) with parchment paper. Grease paper well; set aside. 2. In small mixing bowl, beat cream cheese & milk until smooth. Add flour & salt, mix until combined. 3. In large bowl beat eggs until blended. Add cream cheese mixture; mix; pour into prepared pan. 4. Bake at 375F for 30 to 35 minutes or until eggs are puffy and set. 5. Remove from oven and immediately brush with sour cream (and pesto for turkey/mozzarella). 6. Sprinkle with 1+ cup cheese. Sprinkle with ham (or turkey), onions or other veggies or nothing, 1+ cup cheese. 7. Roll up from short side, peeling parchment paper away while rolling. Sprinkle t...

Ingredients : Texas toast or 1 loaf French bread with crusts removed, cut into 3/4 inch slices ½ stick butter 2/3 cup packed brown sugar 4 eggs, beaten 1 2/3 cups milk 1/2 Teaspoon cinnamon 2 tsp vanilla sliced peaches or apples or other fruit Directions : 1. The night before serving, melt butter and brown sugar in a small pan, stirring. 2. Pour into a 9 X 13 inch baking dish. Lay fruit and then bread slices on top of brown sugar mix. Can also double layer with another of peaches and bread. If doing that, use 8 eggs, 3 c milk. 3. Combine eggs with milk, vanilla, and cinnamon. Pour over the bread. 4. Cover with plastic wrap and refrigerate overnight. 5. In the morning preheat oven to 350 degrees and uncover baking dish. Bake for 50 minutes . 6. Serve with syrup, honey or chopped blueberries mixed with 2 tablespoons of orange juice Serve 4-6

Ingredients 9 oz. Dried currants     14 oz. (1 can) Sweetened-condensed milk  1 (juice & zest) Lemon       8 oz. Butter, softened  1.25 cup unpacked Light brown sugar                                       1 ½ tsp. Pure vanilla 1.5 cup AP flour               ½  tsp.Baking soda                                                  ½ tsp. Salt  1 ½  Cup   Rolled oats    ...

Important: Make this the night, or 8+ hours before. Ingredients: 1 dozen eggs (with whites separated from yolks) 3 cups milk salt to taste pepper to taste 12 slices white bread without crusts green chili (optional) grated cheese Artichoke hearts tomatoes bacon, or sausage, or ham Directions: 1. Separate the egg whites from the yolks. 2. Whisk the egg whites until stiff. Refrigerate. 3. In a large bowl combine: egg yolks, milk, salt, pepper. Lightly whisk. 4. Butter the bread, then cut into cubes. Place in a large, greased, flat dish. 5. Add cheese and additional toppings of choice. 6. Add the egg whites into the egg yolk /milk mixture. Gently mix. 7. Pour eggs/milk mixture over the bread and toppings. Bake. 350F for 30-40 mins. Serves 10.

Ingredients: 1/2 cup sugar 1/4 cup cornstarch 1-3/4 cup apple or orange juice (4-oz concentrate) 1/4 cup maple syrup 4 peaches or pears or oranges 1/2 cup whipped cream 8-oz yogurt 1/4 cup maple syrup toasted pecans or almonds Directions: 1. In a medium saucepan mix sugar and cornstarch. 2. Stir in juice and 1/4 cup maple syrup. Stir constantly over medium-high heat until thick and bubbly. 3. Stir in diced fruit. Cool until warm. 4. In a small bowl beat the whipped cream, yogurt, syrup. Chill. 5. Garnish with toasted nuts.