Archive for Breakfast

Christmas Fried Eggs

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9 eggs
1/2 red bell pepper, diced
green part of 2 green onions, diced
3 T oil
1/8 t salt
1/4 c shreeded cheese
a little parsley

Beat eggs and add salt. Heat oil in a pan until shimmery. Add bell pepper and green union, sprinkle lightly with salt, and stir about a minute until bright red/green. Dump in the eggs. Stir slowly after they start to solidify but before they begin to brown. Turn off the heat just before they are all solidified. Once solidified, top with shredded cheese and parsley for garnish.

Posted in Breakfast, Main Dishes, Vegetarian Main Dish

Morning Glory Muffins

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Rachel’s —

Muffin recipe: https://sallysbakingaddiction.com/simple-morning-glory-muffins/#tasty-recipes-73691

I changed pecans to walnuts, decreased the brown sugar to 1/4 cup, and instead of the applesauce, orange juice, orange zest, and 1/2 of the apple I took a can of cubed pineapple, drained the juice, crushed the rest in the food processor, then added 1/3 cup juice and 2/3 cup crushed pineapple. I still kept the other half of the apple in.

Posted in Breads, Breakfast, Desserts

Chia Breakfast Pudding

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Mix 3 1/4 cups milk and 1/4 cup honey or maple syrup. Set aside.

Mix 2 cups Scottish or quick oats, 1/4 cup cocoa and 1/4 cup chia seeds until cocoa lumps are all gone and ingredients are well combined.

Add milk mixture to oat mixture, stir well and let sit in refrigerator over night.

Makes 4-5 servings. Optional – mix in 1 tablespoon nutella per serving, right before eating.

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High Protein Pancakes

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1 cup egg whites or 4 whole eggs
1 cup rolled or quick oats
1⁄2 cup cottage cheese
1⁄2 cup Greek yogurt
1 1⁄2 tablespoons oil
1 tablespoon sugar
1 teaspoon cream of tarter
1 teaspoon baking soda
1 teaspoon vanilla

optional: 1 teaspoon cinnamon

Blend everything together until smooth and cook in a pan with a little bit of oil, over medium heat. Flip after the bubbles that are halfway between the edge and the center of pancake pop and stay open.

Posted in Breakfast, Grains

Light and Crunchy Granola

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10 c rolled oats and 6 c puffed wheat or barley or rice crispies (OR 16 c rolled oats)
3 c chopped dates
(This granola is not sweet. For mildly sweet, add 3 c brown sugar or 1 1/2 c honey + 1/2 c molasses.)
4 c nuts or seeds (sunflower, sliced almonds, peanuts, pumpkin, pecan, walnut, cashew)
3 c shredded unsweetened coconut (optional)
1/2 c chia (optional)
8 t ground cinnamon
8 t vanilla
2 t salt
3 c plain yogurt
1 c water

Preheat oven to 275. Mix dry ingredients and then stir in the yogurt until all is moistened. (If using rice crispies, mix them in at end.) Spread 1/2 inch thick on four cookie sheets. Bake for about 30 minutes, stir, then another 15 minutes or until some of the granola begins to brown. Makes 60 servings.

VARIANTS TRIED

Instead of 3 c yogurt and 1 c water, used 2 c yogurt and 2 c orange juice plus 3 T orange zest. The only other added sugar was 1/2 c molasses. Used the optional coconut and about 1/8 c chia. It was only very mildly sweet and only faintly orange flavored. Tasted good, though, and good texture.

Posted in Breakfast, Grains tagged with ,

Corn Meal Mush

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SMALL SERVING

Microwave 1/2 c water 1.5 minutes. Add 3 heaping T cornmeal. Stir. Microwave 30 seconds.

 

LARGE SERVING

Microwave 1 c water 2.5 minutes. Add 5 heaping T cornmeal. Stir. Microwave 30 seconds.

 

FAMILY SIZE

Bring 5 c water + 1/2 c cream + 1/4 t salt to a boil.

Add 2 c cornmeal premixed with 2 c cold water.

Stir until thick. Remove from heat and let sit 10 min.

Posted in Breakfast

Breakfast

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  • Cream Toast
  • French Toast
  • Toast and Hot Chocolate
  • Pancakes: Amy’s, Amy’s Fruit, German, Blender Wheat, High Protein, Rice
  • Muffins
  • Granola
  • German Meusli
  • Chia Breakfast Pudding
  • Grits (4:1)
  • Farina: 2 c water, 1/4 t salt, 1/2 c farina. Add cream, butter, brown sugar.
  • Coach’s Oats (3:1 = 2.25:0.75c for 6; 1.5:0.5c for 3; 0.75:0.25c for A)
  • Old Fashioned Oats (2:1 = 2.5:1.25c or 1.5:0.8c)
  • Ground Wheat Cereal (4:1.5c or or 3:1.25 c or 2.5:1c or 2:0.8c)
  • Rolled Rye (2:1 c, 1/4t salt, cream, simmer 10 min)
  • Rolled Wheat (2:1)
  • Cream of Wheat (5:1) 
  • Converted Rice (Winco) (1.5:1)
  • Brown Rice (1.25 water :1 rice)
  • White Basmati Rice (2 water : 1 rice)
  • Omelets
  • Rice and Milk with Dates
  • Dragon Eyes
  • Yogurt Parfaits

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German Pancake with Buttermilk Sauce

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Pancake:

3 T butter (salted)
7 eggs
1/4 c cream (or use 1 1/2 c milk, no water, and 4 T butter)
1 1/4 c warm water
1 1/2 c flour
1/4 t salt

Melt butter in a large (12″ cast iron skillet) in an oven preheating to 375 degrees. Mix eggs, flour, and milk and pour into the sizzling butter. Bake for 30-40 minutes until golden brown. Serve at once under jam, crushed canned peaches, powdered sugar with lemon juice, applesauce with dash of cinnamon, or fresh strawberries with whipped cream.

[ if center doesn’t puff, try heating middle on stove over low flame for a minute or 2]

Prior recipe (Large – 9×12 + 8×8: 8 eggs, 2 c milk, 2 c flour, 8 T butter; Small – 9×13: 6 eggs, 1 c milk, 1 c flour, 2 T butter)

Sauce:

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

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Cream Toast

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Mix 6 eggs, ½ cup sugar, and a dash salt in a medium sauce pan.  Mix 4 cups milk and ¼ cup cornstarch; add to egg mixture.  Cook until rapidly boiling; remove from heat.  Add ¼ cup butter, 1 tsp. vanilla and (optional) a dash of nutmeg.

Serve over toast.

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Muffins

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Combine and mix until smooth:
2 eggs
¾ c sugar
½ – ¾  c grated or pureed fruit or vegetable
¾ c oil
2 t vanilla
¼ t other extract (optional)

Combine in separate bowl:
1 ½ c whole grain flour
1 t baking powder
1/3 t salt
¼ c cocoa (optional)
¼ c blueberry powder (optional)
1 t cinnamon (optional)
½ t ginger (optional)

Add dry to moist and mix well.
Optionally add:
¼ c chopped nuts, coconut, chopped cranberries, etc.

Bake at 375 degrees Fahrenheit for 15 – 20 minutes.

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Waffles

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3 ½ or 5 ¼ cups sifted flour

2 or 3 Tbs. baking powder

½ or ¾ tsp. salt

4 or 6 stiffly beaten egg whites

4 or 6 beaten egg yolks

3 ½ or 5 ¼ cups milk

1 or 1 ½ cup oil

(The number after “or” is for 1 ½ recipes, or about 30 waffles)

Sift dry ingredients together.  Mix milk, egg yolks and oil; add to dry.  Fold in whites, leaving a few fluffs. (If you forget to separate and beat the egg whites, just beat the batter for a couple of minutes after everything is combined.)

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Amy’s Pancakes

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1 ½ cups wheat flour

½ cup white flour

2 Tbs. sugar

1 Tbs. cream of tarter

2 tsp. (heaping ½ Tbs.) baking soda

¼ tsp. salt

2 eggs

3 Tbs. oil

1 ¾ cups milk

 

Mix dry and wet separately well, then combine and gently mix.

For Chocolate Pancakes – Add ¼ cup cocoa, an additional 1 Tbs. sugar and an additional ¼ cup milk.

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Blender Wheat Pancakes

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1 cup milk  (buttermilk)

1 cup uncooked whole wheat

2 eggs

2 Tbsp oil

2 tsp baking powder

2 Tbsp honey or sugar

1 tsp apple cider vinegar  (as per Cynthia)

1/2 tsp salt

Put milk and wheat in blender.  Blend on highest speed for four or five minutes or until batter is smooth.  Add and blend on low, eggs, oil, baking powder, honey, and salt.  Bake on hot griddle.   Variation- For waffles, add one additional Tbsp wheat and increase oil to 4 Tbsp.

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Yogurt

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1 gal

3 c

1/2 c

1/2 c

 cold water

powdered milk

whole milk

unsweetened plain yogurt with live active cultures
Mix powdered milk and whole milk into 2 qts water. Heat to between 200 and 220 F, stirring constantly. Add the remaining cold water and bring to between 100 and 110 F. Stir in yogurt. Strain. Turn oven on 150 F for 1 min, then turn it off (do not allow to preheat). Place yogurt in a closed container in the oven overnight.

Original Chris Latham recipe: Boil one 2% gallon milk, or one gallon of milk made with 1.5 c powder and 1.5 c whole milk. Cool to lukewarm (between 98 and 110 deg. F). Add 1/2 cup yogurt with live active cultures. Heat oven to 150 for one minute (do not heat until preheated, just turn it on and then off). Put milk mixture in oven for 4-6 hours (overnight is OK).

For a starter, try Fage 0% Greek yogurt
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Muffins

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2
1/4 C
1/2 C
1/4 C
1 C
1 1/2
1/2 C
1 tsp
1 tsp
1 tsp
1/2 tsp
dash
1/2 C
1/2 C		 Eggs (or 1 egg and 2 egg whites)
Canola Oil
Honey
Unsweetened Applesauce
Mashed, cooked pumpkin
Brown or White Rice Flour
Soya or Oat Flour
Baking powder
Baking soda
Cinnamon
Allspice
Salt
Raisins (optional)
Chopped nuts
Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts.

Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.
Posted in Breads, Breakfast tagged with
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