Breakfast Cookies

So, I think these are worthy of a post...Mike and I tried one tonight. Very tasty! However DOUBLE the recipe if you want more than 9 cookies!! This recipe doesn't make a very big batch, especially if you want to freeze some for later. ( I got this recipe from foodnetwork.com)

3/4 cup whole-wheat pastry flour (I'm not sure what the difference is between pastry flour and regular flour -- I just used regular w-w flour)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil (I used veg oil)
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes
1/3 cup raisins (I used mixed fruit)
1/3 cup walnut pieces (I used peanuts, they were CHEAPER), lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped

Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

My Favorite Quiche

I modified this very basic quiche to use our garden products a couple summers ago. I love its versatility.

1 deep dish (9") pie shell
1-1/2 c. grated cheddar
1-1/2 c. chopped ham (or 1/2 lb. browned sausage)
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
4 eggs
Optional: use any or all: sliced mushrooms, 1/2 c. ea. chopped tomatoes & green peppers, green onions, 1/8 tsp. dried jalapeno pepper.

Preheat oven to 350 degrees. Bake pie shell 5-7 minutes. Remove from oven. In layers cover crust with 1/2 the cheese, meat & other ingredients. Repeat layers.
In medium bowl, combine flour, salt & pepper. When I use tomatoes, I add a little basil to the flour mixture. Gradually pour in milk, blending well. Add eggs one at a time, beating after each addition. Pour mixture into pie shell. (I have even substituted canned diced tomatoes & substituted the tomato juice for part of the milk.)
Bake 45-55 minutes or until knife inserted in center comes out clean. Cool 5 minutes before cutting. Serves 6-8.