response 13 of 91:

Oct 15 15:55 UTC 1995

i love bagel factory!!! but i am starting to become addicted to brugers.....

response 15 of 91:

Oct 17 13:42 UTC 1995

I'm eating crackers and muenster cheese for breakfast as I type this.

response 17 of 91:

Nov 12 16:55 UTC 1995

Do you worry about the amount of fat in your breakfast?


You know those cups of soup where you just add hot water?  Recently the same
companies have come out with breakfast cups that are similar.  I tried two
flavors recently.  They were very good, but much saltier than I'd've liked.
And when you figure I can make from scratch for pennies what they sell for
$1.29, and I can control the salt level myself, well, I think I'll go back
to oatmeal from scratch.  One idea I did pick up from them is that they had
dried bananas and other fruit in the breakfasts; those would be great to toss
into my own oatmeal.  Whole Foods has a huge variety of dried fruits.  I'm
looking forward to experimenting....

response 19 of 91:

Nov 13 14:54 UTC 1995

Yup, have done it.  Wow does homemade granola ever make the kitchen
smell wonderful!  Mmmmm!

response 21 of 91:

Nov 24 02:40 UTC 1995

During the week, when in a huge hurray I have orange juice, a non-fat yogurt
and de-caf coffee with skim milk.  Or if I miss breakfast at home, at work,
I make a cup of decaf coffee and buy a bagel with cream cheese.
On the weekend, all hell breaks loose and we might have lowfat pancakes, or
french toast, or bagels and lox, or we really lose control and go to Angelos.

response 23 of 91:

Nov 29 18:19 UTC 1995

Made my great grandmother's prize roll dough cinnamon twists and had those
for breakfast over the holidays with hot cocoa.

response 25 of 91:

Dec 2 07:31 UTC 1995

Sure Valerie...these are really yummy!

1 TBsp yeast
1/4 cup warm water
3/4 cup milk, scalded
1/4 cup oleo
1 tsp salt
2 TBsp sugar
3 cups flour
1 egg beaten
cinnamon, brown sugar and melted butter

Soften yeast in warm water.  Scald milk and add butter, salt and sugar,
stirring until sugar is dissolved and let cool to lukewarm.  Add 1 cup of
flour and beaten egg and stir or beat until smooth.  Blend in yeast.  Add
remaining flour and turn onto a floured board and knead until dough is  smooth
and satiny...about 5 minutes.  Cover and let rise in a warm place until double
in size...about 1-1/2 hours.

New Way...
Gently heat milk and water in microwave.  Follow your bread machine's order
of ingredients.  Mine:  Place liquid in first, followed by flour, then other
ingredients, saving yeast until last.  Turn on knead only function or stop
machine at end of kneading procedure ( although it makes a great bread for
french toast!).  Lightly spray bowl with pam and cover and let rise.

Continuation...
When doubled in bulk, punch down, divide in two and roll out to about 14 inch
thickness on a lightly floured board.  Try to make a rectangle when rolling
the dough.  Slather with melted butter, crumble dark brown sugar onto it, then
sprinkle with cinnamon to taste.  Leave one edge of the dough sugar and
cinnamon free for joining purposes.  Roll the dough into a long rope, sealing
the edges.  Spray your baking sheet with Pam and cut the roll into 1 or 1-1/2
inch pieces, placing them about 1" apart.  Bake at 350 for 10-12 minutes. 
Remove to cooling rack or wax paper immediately.  

My mom always included different nuts to give a sip to the buns.  She also
took each cut piece and twisted it before putting it on the pan.  She called
them cinnamon nut twists.  I am too lazy to do this, so just make regular
cinnamon rolls.  Can be eaten without topping, but ...
Mix soft butter with 1 TBsp of milk and enough confectioner's sugar to form
a medium thick frosting...frost while warm or make the frosting thin and frost
when cool.

This is my great grandmother's recipe...and one of my favorites, especially
now that I have the bread machine!  Hope you enjoy it!

FORGOT!!!  ONCE ON THE BAKING SHEET, MUST LET RISE AGAIN BEFORE BAKING!

response 27 of 91:

Dec 9 16:39 UTC 1995

Well, I didn't get around to eating when I first got up this morning,
then was in a 'healthy' sort of mood, so I just had some salad for
breakfast... It hasn't settled yet, I'm still hungry!  

response 29 of 91:

Dec 11 23:31 UTC 1995

During the week,  I normally have cereal with fruit, a couple slices of toast,
and coffee.  During the weekends, though, I splurge and have either pancakes
with a couple strips of bacon or hashbrowns and eggs with some kind of fruit.

response 31 of 91:

Aug 1 13:10 UTC 1996

As I type, my almost-finished bowl of shredded wheat and sliced
bananas is by my side. Still about half a cup of coffee left. This
is my "first breakfast". In a couple of hours I'll have a "second
breakfast" consisting of a bagel and a glass of orange juice.

This is my typical breakfast, although the particular cereal and
fruit topping varies from one day to the next.

response 33 of 91:

Aug 2 14:24 UTC 1996

I wouldn't say that I'm all that trim, but note that my two
breakfasts combined have fewer calories than a lot of people's
one breakfast.

response 35 of 91:

Aug 5 13:56 UTC 1996

Right, and that's what I try to do.

response 37 of 91:

Aug 6 10:51 UTC 1996

...but only after we lodged an official complaint.