CHAI OATMEAL

Serves 2

1/2 cup soy milk
1/2 cup milk
2 tablespoons honey
2 cinnamon sticks
1/2 teaspoon nutmeg, freshly ground
1 star anise
5 to 8 green cardamom pods, unopened
1 cup whole rolled oats

1. In a 1-quart saucepan over medium heat, combine 1 cup water, the milks, honey, cinnamon, nutmeg, star anise and cardamom; turn off heat and steep for 10 minutes.
2. Strain out the spices, then return the milk to the same pot. Add oats; bring to a simmer over medium heat.
3. Reduce heat to low; cover loosely. Cook without stirring for about 10 minutes, or until the oatmeal thickens to desired consistency. Serve with milk and sweetener of choice, if desired.

BANANA-GINGER OATMEAL

Serves 3 to 4

1/4 to 1/2 cup crystallized ginger
1 cup whole rolled oats
1 cup milk or soy milk
1 medium banana, peeled and sliced
1 tablespoon flaxseed, optional
1 tablespoon honey
Pinch salt
1 tablespoon sugar, optional

1. Chop the ginger into small pieces.
2. Put all the ingredients into a 1-quart saucepan with 1 1/4 cups water; stir to combine. Cook over low to medium heat until oatmeal simmers lightly, about 15 minutes. Serve with strawberries and honey, if desired.

-Warren Brown, "CakeLove in the Morning"
 Stewart, Tabori & Chang, $24.95, 208 pages

Sorghum Solution

Anyone looking for delicious ways to enjoy whole grains or bring gluten-free recipes to the table can do both thanks to something called sorghum. Sorghum has been around a long time, but it is just now coming back into popularity in the United States. It has a hearty, chewy texture and is a gluten-free substitute for couscous, bulgar and pearled barley. Sorghum flour has a light color and mild flavor, perfect for breakfast muffins or pizza dough. Rich in fiber, sorghum has high levels of antioxidants, iron, calcium, potassium, protein and polycosinol, which helps lower serum cholesterol.

Sorghum Blueberry-Lemon Muffins

Dry Ingredients:
2 1/3 cups sorghum flour blend {see below}
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons gluten-free baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt

Wet Ingredients:
1 cup milk of choice at room temperature
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon sugar for sprinkling on muffins

Preheat oven to 375 degrees. Generously grease a standard 12-cup nonstick muffin pan.
 Whisk dry ingredients together in a large bowl. In a separate bowl, whisk wet ingredients thoroughly until smooth.
 Make a well in the dry ingredients and add wet ingredients. Combine with a spatula until just moistened and gently stir in blueberries. Divide batter evenly in pan and sprinkle each muffin with a little sugar.
 Bake until muffin tops are lightly browned, about 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins.

Sorghum Flour Blend:
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
Whisk together and store, tightly covered in a dark dry place.

POTATO BREAKFAST CASSEROLE..

Preheat oven to 350 degrees

Ingredients:
1 pint sour cream
2 cups cheddar cheese, grated
1 {2 pound} package potatoes O'brien-thawed
2/3 cup green onions, chopped
1/2 cup celery, chopped
1/2 cup red bell peppers, chopped
1/2 cup green bell pepper, chopped
1 can cream of mushroom soup {or cream of chicken, if you prefer}
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
2 cups corn flakes {or potato chips}, crushed

Directions:
1. Saute onion, bell peppers and celery in butter until soft.
2. Mix alla ingredients except cornflakes and spread into an oiled baking dish.
3. Top with cornflakes.

4. Bake 40 minutes at 350 degrees.

CROCKPOT BREAKFAST CASSEROLE..

Ingredients:

1 dozen eggs
1 cup milk
1 package {32 ounce} of frozen hash brown potatoes
1 pound of bacon-cooked, drained and cut into pieces
1 pound sausage, browned and drained
1/2 cup green onions-diced
1 green pepper-diced
3/4 pound cheddar cheese-shredded
1/4 teaspoon dry mustard
salt and pepper to taste

Directions:

1. Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
2. Add cheese.
3. Beat the eggs, milk and mustard, salt and pepper together.
4. Pour over the whole mixture.

5. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.

MEXICAN BREAKFAST CASSEROLE..

Preheat oven 350 degrees

Ingredients:
8 large eggs
6 tablespoons milk
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1  4 ounce an of green chiles-chopped
1/2 cup diced jalapeno peppers
2/3 cup extra-sharp cheddar-shredded
Sliced tomatoes for garnish {optional}

Preheat oven to 350 degrees
1. Put butter in 8" {inch} square pan. Set in 350 degree oven to melt.
2. Slightly beat eggs, milk, salt and pepper. Pour into pan.
3. Bake at 350 degrees for 10 minutes or until eggs begin to set.
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture.
5.Bake, braking up mixture again several times, for 5 more minutes or until of desired doneness.
6. Serve with tomato sauce, ketchup or chili sauce, if used.
Garnish with sliced tomatoes.

Breakfast Bread Pudding

Breakfast Bread Pudding