Use day old white bread for this recipe

4 eggs

2 cups milk

1 tablespoon sugar

1/4 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

2 tablespoons butter

1 pound of day old bread

Beat the eggs, milk, sugar, vanilla extract, and nutmeg all together.  Melt butter in a large skillet over medium heat.  Dip 1 inch thick bread slices in the egg mixture and fry in hot butter until golden brown about 5 minutes.  Serve sprinkled with powdered sugar or maple syrup.

3 1/2 cups all purpose flour

• 1 cup whole wheat flour
• 1 cup quick-cooking oats, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• • 1 pound cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1/2 cup pure maple syrup
  • 4 extra-large eggs, lightly beaten
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash

  For the Glaze:

• 1 1/4 cups confectioners' sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 
  Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
  Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
  Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
  To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

• 6 slices bacon, chopped
• 
  
• 3 tablespoons butter
• 
  
• 1 red onion, chopped
• 
  
• 2 pounds fresh green beans, trimmed and snapped
• 
  
• 8 small new potatoes, diced
• 
  
• 1 large clove garlic, minced
• 
  
• 1/4 cup chicken broth (or white wine is what I use)
• 
  
• 1 1/2 teaspoons white balsamic vinegar

• salt and pepper to taste

Place the chopped bacon in a skillet, and cook over medium heat, stirring 

occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a 

paper towel-lined plate.

Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the 

onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, 

potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low 

heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, 

salt and pepper then serve.

• 3 avocados - peeled, pitted, and mashed
• 
  
• 1 lime, juiced
• 
  
• 1 teaspoon salt
• 
  
• 1/2 cup diced onion
• 
  
• 3 tablespoons chopped fresh cilantro
• 
  
• 2 roma (plum) tomatoes, diced
• 
  
• 1 teaspoon minced garlic
• 
  
• 1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion,

 cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best

 flavor, or serve immediately.

2 teaspoons ground black pepper

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon salt (I use sea salt)

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

Combine all ingredients and store in a air tight container