One of the most requested Breakfast Recipes that works well
with a casual or formal Breakfast or Brunch.

Easy to make and best eaten hot out of the oven.

FRUIT DUFF

2 tbsp butter
1 cup all purpose flour
1/2 cup sugar
1 tbsp baking powder
2/3 cup milk
2 cups sliced fruit or berries

Preheat the oven to 350°. Melt the butter in a 7"or 8" ovenproof frying pan.
Mix together the flour, sugar, baking powder and salt. Mix in the milk.
Spoon the batter over the melted butter. Top with the fruit.
Bake 30 minutes. Cut into wedges and serve warm.

Tip is using apple, sprinkle a little ground cinnamon and sugar on top before baking.

From Marcy Claman. "Rise and Dine Canada."  Montreal: Callawind, 1999.

WARM SOOTHING TEAS FOR FALL

Lemon Herb Tea

A handful of fresh lemon balm. Lemon verbena or bergamot leaves,
or a mixture 1-2 lemongrass leaves or stalks, bruised

Rinse the leaves briefly. Put them in a two cup teapot
Pour on boiling water and cover.
Leave to brew 5 minutes, then strain into a cup.

Ginger and Mint Teas

A handful of fresh mint leaves

1-inch piece of fresh ginger root peeled and thinly sliced.

Briefly rinse mint leaves and put in a two-cup teapot.
Put the ginger in a small saucepan with 2 ½ cups of water.
Cover and boil for 5 minutes. Pour the liquid over the mint and cover.
Leave to infuse for 5 minutes, then strain into a cup.

MUFFINS

Chocolate, Cranberry and Walnut Muffins

¼ cup butter or non-hydrogenated margarine
1/3 cup light brown sugar
Finely grated zest and juice of one orange
1 egg beaten
2-¼ cups whole-wheat flour
2 tablespoons unsweetened cocoa
1-tablespoon baking powder
1-teaspoon baking soda
¾ cup low fat or 2% milk
½ cup dried cranberries
2 tablespoons chopped walnuts

Cream the butter or margarine, sugar and orange zest together in a large bowl
until light and fluffy.

Whisk the egg until frothy and add to the creamed mixture a little at a time,
mixing well.

Combine the flour, cocoa powder, baking powder and baking soda, and stir
into the creamed mixture. Add the orange juice and milk then stir in the dried cranberries and walnuts.

Spoon into greased muffin cups and bake in a preheated oven at 400°
for 25 minutes, until well risen and firm to the touch.

Enjoy !

Recipes from " A Harvest of Healing Foods" By Christine Mc Fadden