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Breakfast

Maple Cranberry Granola

4 cups old-fashioned rolled oats
1 ½ cup raw, unsalted nuts (I used 1 cup of raw, unsalted cashews and one-half cup of roasted, salted macadamias)
1 teaspoon salt
½ teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
½ cup unrefined coconut oil, melted
½ cup maple syrup
1 teaspoon vanilla extract
⅔ cup dried cranberries

Preheat oven to 275 degrees Fahrenheit and line a large, rimmed baking sheet with parchment* paper. In a large mixing bowl, combine the oats, nuts, salt and spices. Stir to blend.

Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 50 minutes. (If you like clumpy granola, stir when half way through baking.) The granola will further crisp up as it cools.

Using a spatula, move the granola from the hot baking sheet and put it onto another baking sheet (with no parchment or wax paper) to cool. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

*Note: If you substitute wax paper for parchment paper, the wax tends to melt and the granola sticks to it.

Breakfast, Dawn Butler

Pumpkin Pancakes

1-1/2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 cup buttermilk (do not substitute regular milk)
2 eggs
1/4 cup butter, melted
1 cup pumpkin puree
mini chocolate chips (optional)

Mix together the flour, sugar, baking powder, baking soda, salt and spices in a large bowl.

In a separate bowl, whisk together the buttermilk, pumpkin, eggs and butter. If desired, add the chocolate chips. Stir the pumpkin batter into the dry ingredients and mix until just combined. The batter may still be lumpy.

Heat a greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/4 cup portions. Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Let cook for a few more minutes, until golden brown.

Transfer the pancakes to the baking sheet or oven-safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed.

Breakfast, Debbie Allen, Eggs and Pasta and Legumes

Southwestern Egg Casserole

Mix together in large bowl:
10 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt

Gradually add in:
4 cups (1 pound) shredded Monterey Jack cheese
2 cups cottage cheese
2 cans diced green chilies
1/2 cup butter, melted

When the mixture is well blended, pout it into an empty, clean, 13×9 casserole dish and back at 350F for 30 to 40 minutes, or until a knife inserted into the center comes out clean. If using a glass pan, you may want to decrease the temperature to 325 and back for 40 to 50 minutes.

Appetizers, Breakfast, Elaine Walker, Poultry, Sandwiches

Party Sliders

Take one package of a dozen soft, baked dinner rolls.
Slice in half to create a top layer and bottom layer.
Remove the top layer.
Put the bottom layer in a glass, 13 x 9 inch greased baking dish.

Add your choice of fillings:

1) Chicken BBQ sliders: 3 cups of cooked chicken, 1/3 cup BBQ sauce, 6 slices Pepper Jack cheese, 1/4 cup parsley.
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter.

2) Breakfast sliders: 9 eggs (scrambled, cooked), 6 slices of ham, 6 slices of cheddar cheese, 8 slices of bacon (cooked, crumbled), 3 ounces spinach (raw)
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter. Sprinkle with black pepper.

3) Chicken Parmesan sliders: 3 cups of rotisserie chicken (shredded), 1/2 cup marinara sauce, 8 ounces mozzarella (shredded), 1/4 cup basil.
Cover with the top layer of dinner rolls.
Melt 1/2 cup butter and stir in 2 gloves of minced garlic, 2 tablespoons basil, 2 tablespoons grated Parmesan. Brush on top of rolls.

For all:
Bake at 350F for 20 minutes.
Remove from oven.
Slice so that all sandwiches are separate.
Serve.

Choice 4 – Cheeseburger sliders
Bake meat first:
Put 2 pounds of ground beef into your baking dish.
Sprinkle with 2 teaspoons of salt, 2 teaspoons of pepper and 2 teaspoons of garlic powder.
Mix by hand until spices are well distributed.
Press evenly to cover bottom of baking dish.
Bake at 350F for 20 minutes.
Remove meat, keeping it in one piece.
Discard grease. Rinse pan.

Take one package of a dozen soft, baked dinner rolls.
Slice in half to create a top layer and bottom layer.
Remove the top layer.
Put the bottom layer in your rinsed pan.
Place cooked beef on top.
Add 6 slices of cheddar cheese.
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter. Sprinkle with sesame seeds.
Bake at 350F for 20 minutes.
Remove from oven.
Slice so that all sandwiches are separate.
Serve.

Breads and Muffins, Breakfast, Dad, Dorothy Lamalie, Liked by, Mom

Coffee-Coffee Cake

1 package (2-layer size) yellow cake mix
cold, brewed, strong coffee
2 cups flour
1/2 cup brown sugar
1/2 cup white, granulated sugar
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened

Preheat the oven to 350 degrees.

Prepare the cake mix according to the package directions for a 15x10x1 inch baking pan, but substitute coffee for water. Bake for 20 minutes.

Meanwhile, in a large bowl, mix together the flour, sugar, instant coffee and cinnamon. Using a pastry blender or 2 knives, cut in he butter until the mixture resembles coarse crumbs. Sprinkle he crumb mixture evenly over the cake.

Bake for 20 minutes longer or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Makes 24 servings.

Breakfast, Dorothy Lamalie

Mom’s French Toast Casserole

1 one-pound loaf of French bread, cut into 1-1/2 inch cubes
1 eight-ounce package of cream cheese, cubed
8 eggs
2-1/2 cups whole milk
3/4 cup sugar
6 T. butter, melted
1/4 cup maple syrup

Spray a 13 by 9 inch glass baking dish with cooking spray. Place half of the bread in the dish, sprinkle with cream cheese and then top with remaining bread.

Whisk all remaining ingredients in a large bowl. Pour over the bread. Cover and refrigerate overnight.

Preheat oven to 350*F. Bake uncovered for 45 minutes or until lightly browned.

Breakfast, Elaine Walker

Blueberry Corn Cakes

2 eggs, separated
2 c. buttermilk
1-1/4 c. flour, sifted
1/4 c. corn meal (yellow or white)
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter, melted
1 c. blueberries

In small bowl, beat egg yolks; stir in buttermilk.

In separate larger bowl, combine flour, corn meal, sugar, baking powder, soda and salt. Pour in egg mixture and stir. Add butter, stir. Fold in blueberries.

In another small bowl, beat egg whites until they form soft peaks; gently fold into batter.

For each pancake, pour 1/4 c. batter onto a hot, lightly greased griddle. Cook until bubble appear and begin to break. Flip once and cook until lightly brown.

Breakfast, Elaine Walker

Mom’s Buttermilk Pancakes

2 c. flour, sifted
1 t. baking soda
3/4 t. salt
2 T. sugar
2 eggs, beaten
2 c. buttermilk
2 T. butter

In a large mixing bowl, combine the flour, baking soda, salt and sugar and mix well.

In a separate smaller bowl, blend the eggs, buttermilk and butter.

Make a well in the dry ingredients and pour in the buttermilk mixture. Stir by hand just to moisten. Let rest 10 minutes, then stir quickly just a couple of times.

For each pancake, drop 1/4 c. of batter onto a heated skillet. Cook on medium high heat until bubbles appear and begin to break. Turn the pancakes once and cook until lightly brown.

Breakfast, Elaine Walker

Devin’s Light and Fluffy Pancakes

2 T. butter
1 c. flour
1 T. sugar
2 t. baking powder
1/2 t. salt
1 egg
1 c. milk

Melt butter. Combine flour, sugar, baking powder and salt. Beat together melted butter, egg and milk. Stir wet ingredients into dry until just combined. It’s all right if the batter is still lumpy.

Breakfast, Norma Jean Gahn

Donuts

2 c. lukewarm milk
1/2 c. sugar
2 t. salt
2 T. yeast
2 eggs
1/2 c. shortening
7 to 7-1/2 c. flour

Mix milk, sugar, and salt together. Soften yeast in liquid. Stir in eggs and shortening. Mix in flour first by mixer, then by hand. Knead until elastic, approximately 5-8 minutes. Let rise twice. Roll out and cut with donut cutter. Let rise. Fry; drain. Dip in sugar glaze.

Sugar glaze: Add 1/3 c. boiling water to 1 c. powdered sugar.