Homemade Granola
Makes about 9 Cups

Preheat oven to 300°.In a large bowl, stir together the oats, wheat germ, coconut, almonds, brown sugar, All Bran, and cinnamon. In a small saucepan heat the oil and honey together until it boils. Pour over the dry ingredients and mix well.    Toast in oven on a large baking sheet or in a roasting pan, stirring frequently.  This takes about 30 minutes.  Be sure and stir about every 10 minutes.  Cool. Store in a tightly covered container.

Breakfast Parfaits
Serves 6

To assemble: In parfait glasses or wine glasses, spoon in ¼ cup yogurt, 2 Tbsp granola, then top with some fruit. Repeat layers. These can be assembled 2 hours ahead, and stored in the refrigerator until serving time. Garnish with a mint leaf if desired.

Quiche with Bacon, Swiss Cheese and Chives
Serves 8

Preheat oven to 350°.    Put piecrust in a 9-inch pie plate, or removable bottom tart pan.  Spread 1 cup Swiss cheese over the bottom of the crust, top with bacon, mushrooms, and chives, then add second cup of cheese.  Beat together the eggs, mayonnaise, cream and seasonings.  Pour over ingredients in the pie crust.  Bake one hour or until set. A table knife inserted in the center will come out clean.  Let quiche cool 10 minutes before slicing and serving. 

Pineapple Zucchini Bread
Makes 2 loaves

Preheat oven to 350°. Grease 2 loaf pans or small Bundt pans or one large Bundt pan.  In a large bowl combine eggs, oil, zucchini, sugar, and vanilla.  In a separate bowl combine the dry ingredients.  Add the dry mixture to the zucchini mixture, stirring until well blended.  Add the nuts and pineapple, stir until blended.  Divide the batter between the two pans.  Bake 40 to 60 minutes until toothpick inserted comes out clean.  Freezes well.

Devonshire Cream

Mix all ingredients together. Keep refrigerated, or freeze and use as needed.