MOTHER'S KITCHEN BREAKING THE FAST

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In a blender, combine all the ingredients except the baking powder and baking soda. Let mixture sit for a few minutes. Using medium-high heat, heat the skillet, and blend in the baking powder and baking soda. Pour out three-inch pancakes, flipping after about 30 seconds, when they're brown on the bottom and bubbly on top.

Blueberry Syrup

1 cup fresh or frozen blueberries
1 tablespoon water
1 to 2 tablespoons maple syrup
Combine all ingredients. Then heat them in any size saucepan until the syrup starts to bubble. Stir it up and mash some of the blueberries. Serve immediately.

Strawberry Sauce

1 cup fresh strawberries
1 tablespoon brown sugar or fructose
Mash ingredients together and chill until serving.

Yogurt Cheese

1 pint (or more) non- or low-fat plain yogurt
Line a colander with a dish towel and set in the sink or over a bowl. Pour the yogurt into the towel and cover it slightly with the ends of the towel. Let sit overnight or for at least 12 hours. Store in a plastic container and refrigerate.

Corn Cakes

These vegetable pancakes are perfect for brunch. Using a food processor to grate vegetables decreases preparation time.

¼ teaspoon cayenne pepper
¼ teaspoon salt
1 tablespoon sugar
½ teaspoon baking soda
2 teaspoons baking powder
¾ cup whole-wheat pastry flour
1 cup cornmeal
1 tablespoon oil
½ cup non-fat yogurt
¾ cup skim milk
1 egg
½ cup grated carrot
½ cup grated zucchini
1 cup corn (fresh or frozen)
¼ cup thinly sliced green onions mixture of non-fat yogurt and "lite" sour cream

Stir together the pepper, salt, sugar, soda, baking powder, flour, and cornmeal. In a food processor, mix the oil, yogurt, milk, and egg. Stir the liquid into the flour mixture, then stir in the vegetables. Heat an oiled skillet on medium-high heat and make three-inch pancakes, turning them over when they're bubbly on top and golden brown. Don't under cook or they won't be done on the inside. Top with a mixture of yogurt and sour cream.

Eggs Florentine

Eggs (as many as you need)
10 to 15 small, fresh spinach-leaves per egg
butter or oil
freshly grated Parmesan or Romano
cheese (we like Pecorino Romano)
freshly ground pepper

Butter as many custard cups as are needed for each egg. Cook the spinach in a frying pan with a few drops of water just until it wilts or microwave on a plate for 10 to 15 seconds. Put about about ½ cup of spinach in each custard cup, making a well for the egg. Break an egg into each well and sprinkle with cheese and pepper. Put the cups on a cookies sheet and bake at 350° for 10 to 12 minutes, depending on how well done you like your eggs. After 10 minutes, the whites will be firm and the yolks will start to harden.

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