Browse Category by Breakfast
Bob Lamalie, Breakfast

Grandpa Bob’s Christmas Breakfast

1 gallon favorite ice cream
1 box Golden Grahams
8 cereal bowls

Spoon ice cream into cereal bowls; sprinkle with Golden Grahams and garnish with Jimmies. Serves eight grandchildren. Double ingredients if teenagers.

Breakfast, Mildred Lamalie

Coffee Cake 1

1/4 lb. butter
1 c. sugar
2 eggs
2 t. vanilla
1 c. sour cream
1 t. baking soda
2 c. flour minus 2 T.
1/2 c. nuts

Mix all ingredients except nuts and cinnamon in order given; place half the dough in a greased pan. Mix sugar, nuts, and cinnamon together; sprinkle half over batter. Add the rest of the dough and topping. Bake at 350′ for 30 minutes. If using a tube pan, bake 40-45 minutes.

Breakfast, Dorothy Lamalie

Corn Oat Pancakes

1 c. flour
1 c. oatmeal
1/4 c. cornmeal
1/2 c. buttermilk
1-1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. orange juice
1/2 c. egg substitute
1/4 c. cooking oil
vegetable spray
sliced strawberries, kiwi, and peaches (optional)

In food processor fitted with metal blade, combine dry ingredients. Cover and process 30 seconds. In medium-sized bowl, beat together orange juice, egg substitute, and oil. Add dry ingredients; mix until blended.

Spray griddle with cooking spray and place over medium-high heat. Spoon batter onto hot griddle, forming 3″ pancakes. Cook two to three minutes or until underside is golden. Turn and cook one minute longer or until golden; keep warm while cooking remaining pancakes. Serves five.

Breakfast, Debbie Allen

Basic Multigrain Pancakes

2/3 c. whole wheat flour
1/3 c. all purpose flour
1/4 c. oatmeal
2 T. wheat germ
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. buttermilk
1/4 c. skim milk
1 egg white
1 whole egg
1 T. vegetable oil
1/4 t. vanilla

Mix all dry ingredients in a medium bowl. In a second bowl, combine all the wet ingredients, whipping them enough to beat the egg white and whole egg slightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for about 10 minutes out of the refrigerator, or for an hour or more refrigerated.

Heat a griddle over medium heat. Grease it lightly if not nonstick and immediately pour sufficient batter to make pancakes of the size you desire (don’t let them get too big or they will be too hard to flip). Turn the heat down to moderately low and cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over and cook them until the undersides are brown. Serve immediately.

Breakfast, Dorothy Lamalie

German Pancakes

1/2 c. sifted flour
1/2 c. evaporated milk
1/4 t. salt
4 extra large eggs
1/4 c. butter
powdered sugar

Combine flour, evaporated milk, and salt. Mix well; add eggs one at a time, whipping with wire wisk or fork after each egg.

Melt butter in 10″ oven-proof skillet. Add batter. Cook over moderate heat on top of stove until edges are firm enough to loosen around skillet with spatula.

Make a criss-cross slash with spatula through pancake. Place in preheated 425′ oven. Bake 15 minutes or until golden brown and puffed. Sprinkle with powdered sugar. Cut in wedges and serve immediately with syrup.

Breakfast, Dorothy Lamalie

Sour Cream Waffles

1-1/2 c. flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. sugar
3 eggs, separated
3/4 c. sour cream
3/4 c. buttermilk
1/4 c. vegetable shortening, melted
1/4 c. butter, melted

Sift dry ingredients together. Beat egg yolks, sour cream, and milk. Add to dry ingredients, alternating with fats cooled to room temperature. Stir batter until smooth
and free from lumps.

In separate bowl, beat egg whites until stiff; fold into batter.

Bake on hot Belgian waffler.

Breakfast, Debbie Allen

Glazed Cinnamon Rolls

1 c. milk
1 c. water
1/2 c. butter
6 to 6-1/2 c. flour, divided
1/2 c. sugar
3 packages yeast
2 t. salt
1 egg, beaten
2 T. butter, melted
1/3 c. brown sugar
1-1/2 t. cinnamon
1 c. sifted powdered sugar
2 T milk
1/2 t. vanilla
green and red candied cherries (optional)

Combine first 3 ingredients in a small saucepan; heat until very warm.

Combine 2 c. flour and next 3 ingredients in a large bowl; stir well. Gradually add milk mixture to flour mixture, stirring well; add egg. Beat at medium speed until smooth. Gradually stir in enough remaining flour to make a slightly stiff dough.

Turn dough out onto a well-floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in size.

Punch dough down, cover, and let rest 15 minutes.

Set half of dough aside. Turn remaining half of dough out onto a lightly floured surface; roll to a 20″x23″ rectangle; brush 2 T. butter over dough, leaving a 1/2
” border.

Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Beginning at long side, roll up jellyroll fashion; press edges and ends together securely. Cut into 1″ slices; place cut side down in a greased 9″ x 13″ pan.

Cover pan with greased plastic wrap; refrigerate 8 hours. Repeat with remaining dough.

Before baking, cover and let rise in a warm place, 1 hour or until doubled in bulk.

Bake at 375*F minutes.

Combine powdered sugar, 2 T. milk, and vanilla; drizzle over warm rolls. Garnish with candied cherry pieces, if desired. Yield: 40 rolls.

For Caramel-Nut Rolls:
Prepare dough and filling as for Glazed Cinnamon Rolls. Cut filled dough rolls into 1″ slices.

Combine 1 c. brown sugar, 1 c. melted butter, and 1/4 c. corn syrup; mix well. Spread mixture evenly in two greased 9″x13″ pans. Sprinkle 1/2 c. chopped pecans in each pan. Place roll slices, cut side down, on pecan topping.

Cover pan with greased plastic wrap; refrigerate 8 hours.

Before baking, cover and let rise in a warm place, 1 hour or until doubled in bulk.

Bake at 375*F for 20 minutes. Invert rolls onto serving trays to serve. Yield: 40 rolls.