January 11 Menu

Breakfast: oatmeal w/dried cranberries

Snack: orange cranberry muffins

Lunch: whole wheat waffles, homemade syrup, carrots, peanut butter

Recipe--Whole Wheat Waffles, adapted from Reader's Digest Kitchen Secrets

1 cup whole wheat flour

1 cup all purpose flour

2 T sugar

4 tsp baking powder

1 tsp salt

2 eggs

1 1/2 cups milk

6 T oil, melted butter or margarine

*for pancakes, decrease oil to 1/4 cup

Combine dry ingredients. Mix wet ingredients in separate bowl. Whisk together gently, or until just moistened. Lumps will remain. Cook on preheated waffle iron or griddle. Serves 4.

Snack: ABC cookies, sweet secret cocoa

Dinner: pizza, winter salad

Recipe--French Bread or Pizza Dough

6 cups flour (can do half whole wheat)

1 T yeast

1 1/2 tsp salt

2 cups warm water

cornmeal, egg white, water (optional)

In large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cps warm water and beat until well blended. Using dough hook attachment or wooden spoon, mix in remaining flour 1 cup at a time. Knead 10 minutes by hand, or 5 minutes using dough hook. Form dough into ball and place in greased bowl. Grease top of dough, cover with towel or plastic wrap. Let rise in warm place 1 hour, or until doubled. Punch down and form into desired shapes.

For pizza, divide into 4 balls and roll or stretch to desired thickness. Top and bake at 425; 8-12 minutes for thin crust, 15-20 for thick crust. Serves 6-8.

For bread, divide in two. Roll each half to large rectangle. Roll into loaf and place on greased jellyroll pan sprinkled with cornmeal. Cover and let rise 30 minutes. With sharp knife, make 3 or 4 diagonal slashes on top of loaf. Bake at 375 for 30-40 minutes. Optionally, brush with egg white mixed with 1 T water before baking and again half way through. Makes two loaves.