Browse Category by Breakfast
Breakfast, Elaine Walker

Whole Wheat Waffles

2 eggs, beaten
1 3/4 cups skim milk (or Almond milk)
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat flour
1/4 cup all-purpose flour
1/3 cup rolled oats (quick cook or old fashioned)
1/4 cup wheat germ
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)

In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat flour, all-purpose flour, rolled oats, wheat germ, baking powder, sugar, salt and cinnamon (if using) until batter is smooth.

Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Breakfast, Dawn Butler, Eggs, Pasta, Beans, Tofu

Green Chili Strata

6 slices firm bread
butter
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack (or Havarti) cheese
8 ounces canned, chopped green chiles, drained*
6 eggs
2 cups milk
2 teaspoons salt
2 teaspoons paprika
1 teaspoon crumbled oregano
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard

Trim crusts from bread and spread one side of each with butter.
Arrange bread, butter side down in a 9×12-inch baking pan.
Sprinkle cheeses evenly over bread. Distribute chiles evenly over cheese layer.
In a bowl beat eggs with milk and all seasonings until well blended. Pour egg mixture over cheese.

Cover and chill overnight or at least 4 hours.

Bake, uncovered, at 325F for about 50 minutes or until top is lightly browned and a knife inserted in the center comes out clean.

Let stand 10 minutes before serving.

*Note: might be good adding more chiles and/or some chopped tomatoes.

Breads and Muffins, Breakfast, Elaine Walker

Apple Cider Doughnuts

3 cups apple cider
4 cups all purpose flour, plus extra for dusting your kneading surface
1 cup potato starch (no substitutions)
2 cups sugar
1 tablespoon plus 2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
2 eggs
1/2 cup evaporated milk
3/4 teaspoon kosher salt
vegetable oil for frying

Pour the apple cider into a saucepan and bring to a boil. Continue cooking on medium heat until its volume is reduced from three cups to one cup (about 10 to 15 minutes). Once reduced, pour the cider into a small mixing bowl or liquid measuring cup and place it in the refrigerator to cool.

In a large bowl, stir together the flour, potato starch, sugar, baking powder, and spice, using a heavy spoon or spatula. Make a well in the center of the mixture.

Whisk the eggs, evaporated milk, salt, and reduced apple cider together until well combined, then pour into the well in the center of the dry ingredients. Use your spoon or spatula to gradually mix them together just until they are fully incorporated. (Do not overmix and do not use an electric mixer.)

Generously flour a clean counter or wooden board, as well as your hands. Pour the sticky doughnut batter out of the bowl and gently knead for about one minute until it forms a cohesive dough. Pat it out to a thickness of about 1/2″, then cover it with plastic wrap and allow to sit at room temperature for 30 minutes, during which time the dough will suck up the excess moisture and stop being sticky. What you’ll have is a nice, soft bouncy dough that you can easily cut through without issue. (If, for some reason, it still feels a bit sticky when you touch it, dust your hands with a bit of potato starch and give the top of the dough a light pat.)

Fill a Dutch oven or your largest pot with at least 4 inches of frying oil. Clip a fry/candy thermometer to the side of the pot, making sure that the bulb doesn’t touch the bottom. Turn the heat on thigh, bring up to a temperature of 360 degrees Fahrenheit, then lower heat to medium, adjusting as necessary to maintain temperature.

Use a doughnut cutter or round biscuit cutter to punch out doughnuts from the dough. If using a biscuit cutter, stick your finger through the center of the doughnut to make a hole, then twirl it around a bit to stretch it out. The doughnuts don’t need to look perfect.

Drop two or three doughnuts into the oil at a time. (If you put in too many at the same time, the oil temperature drops and causes the doughnuts to absorb too much oil.) They will sink to the bottom at first, and then, as the baking powder is activated, they will puff up and rise to the top. Fry for about two minutes, peeking at the undersides with a slotted spoon or chopstick, and flipping over when golden brown. Continue to fry for another minute or two, then remove from the oil and place on a wire rack over a baking sheet to drain and cool. Repeat with the remaining doughnuts. You can reroll the scraps to punch out more doughnuts, or you can hand shape them into tiny balls to make doughnut “holes.”

If you’d like to sugar your doughnuts, put some granulated or superfine sugar into a cake pan, and add your doughnuts while they are still hot and just shake them around. Use a spoon to make sure both sides are covered in sugar, then move to the rack to cool completely. If you’d like to dust with powdered sugar, wait until the doughnuts have cooled to room temperature, then dust right before serving.

Breakfast, Elaine Walker, Pork

Bacon in the Oven

IMPORTANT: start with a COLD oven. Do NOT preheat.

Arrange the bacon slices on a sheet pan and place the pan on the center rack of a cold oven. (Try not to stretch the slices out. Just gently drape the bacon across the pan.) Close the oven door. Turn the oven on to 400 F. Walk away.

Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.

Remove the pan from the oven. Transfer the bacon to a second sheet pan (or a plate or dish) lined with paper towels to absorb any excess fat.

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, Pasta, Beans, Tofu

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

1/2 to 1 loaf of French bread (8 to 10 ounces) cut into 1-1/2 inch cubes
6 ounces cream cheese, cubed
8 eggs
2-1/2 cups whole milk
6 T. butter, melted
3/4 cup sugar
1/4 cup maple syrup
1/2 to 1 teaspoon vanilla
1/4 to 1/2 teaspoon cinnamon

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.