Wednesday, August 15, 2007


We are having friends come for breakfast this morning. The plan is to make mushroom omelets, to keep things as simple as possible. I have found that using one whole egg, and one white per person gives good results - you really don't need that extra egg yolk to get a nice fluffy omelet.

A nice little treat at the end of the meal will be fluffy hot biscuits, served with butter, jam or honey. A breakfast dessert will add a special touch, and not kill my points balance!

When I ran my biscuit recipe through the Recipe Builder on the WW site, this recipe when doubled, made fifteen biscuits at two points each. Just mix all the ingredients lightly, and drop by spoon fulls onto a cookie sheet. The time they take to bake, depends on the size you decide to make them, but for fifteen it took 10 minutes in a 400ºF oven...keep an eye on them, as the "peaks" should be lightly browned. You can also add 1 1/2 T of sugar, to make shortcakes for seasonal berries.

1 cup all-purpose flour
1/2 tsp salt (I use Kosher)
1 1/2 tsp baking powder
2 Tbsp shortening
1/2 cup fat-free skim milk

Blend all dry ingredients and shortening with a pastry blender, your hand until texture is like coarse crumbs. Pour in the milk and stir gently with a fork, just until moistened. Drop onto cookie sheet, bake and serve piping hot out of the oven!

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