Blueberry Breakfast Cobbler (Melodie)
1
loaf French bread
4
eggs
1
cup milk
1/2
tsp. baking powder
1
tsp. vanilla
4 1/2 cups frozen blueberries
1/2 cup sugar
1 tsp. cinnamon
1 tsp. cornstarch
Slice
bread lengthwise, and place on cookie sheet.
Mix eggs, milk, baking powder and vanilla. Pour over bread, turn to coat. Cover with plastic wrap. Let sit 1 hour or refrigerate overnight. Grease 9 x 13 pan. Mix blueberries, sugar, cinnamon and cornstarch
and place in pan. Place bread wettest
side up, on top of berries. Wedge in
tight (one layer) may need to trim edges.
Brush tops and drizzle with ¼ cup melted margarine or butter. Bake at 450° for 25
minutes. Let sit 5 minutes. Sift powdered sugar over top (nutmeg
optional).
Breakfast Casserole (Melodie)
1-
30 oz. bag of hashbrowns
3/4
cup butter
3
eggs
1/2
cup half & half
1
cup sharp cheddar cheese
1 cup monterey jack
1 cup diced ham
1/2 tsp. salt & pepper
1/2 tsp. Johnny’s seasoning salt
Heat
oven to 425°. Lightly grease 9x13 pan. Put hash browns, and ¾ cup butter in
pan. Cook for 30 minutes. Mix together remaining ingredients then pour
over hash browns and cook an additional 30 minutes at 350°.
Breakfast Cookies (Melodie)
1
1/4 cups honey or 1 ½ cups brown sugar
1
1/2 cups peanut butter
1
tsp. vanilla
3
or 4 egg whites (if whole eggs are used just 2)
1
cup water (more water may need to be used depending on how you want the
consistency)
3
cups whole wheat flour
1/2
tsp. salt (opt.)
1
tsp. baking soda
3
cups oatmeal (or use oatmeal, oat flakes, wheat flakes, etc.)
1
cup raisins (opt.)
1
cup carob or chocolate chips (opt.)
1/2
cup coconut (opt.)
1/4
cup sunflower and/or sunflower seeds (opt.)
1/2
cup powdered milk (opt.)
Cream
honey, peanut butter, vanilla, egg whites, and water until smooth. Then add remaining ingredients and mix
together. Drop onto a greased cookie
sheet. Bake at 350° for 15
minutes (check after 8 min.) Don’t worry
about using these for breakfast. If
powdered milk is used or these cookies are eaten with a glass of milk they have
a complete protein and are nutrition packed.
Cinnamon Flop (Melodie)
2
cups flour
1
cup sugar
3
tsp. baking powder
Pinch
salt
1
cup milk
brown sugar
cinnamon
nuts
1 cube butter
Mix
ingredients in order given, pour into lightly greased 9 x 13 pan. Sprinkle generously over batter - brown
sugar, cinnamon & nuts (optional).
Melt 1 cube margarine and pour over mixture. Do not mix.
Bake 350° for 25 minutes.
12
slices of thick French toast bread
6
eggs
¼
cup milk
Filling:
1
pkg. cream cheese, softened
1/2
TBS. lemon juice
1/2
TBS. syrup (maple or any berry flavor)
Syrup:
1
cup berries (strawberries, raspberries, blackberries)
1
cup maple syrup
Prepare
French toast. Mix eggs and milk in
bowl. Dip bread in egg mixture and cook
over medium heat in a sauce pan until brown.
Keep warm.
Meanwhile,
mix softened cream cheese with lemon juice and syrup. Set aside.
In a small saucepan, combine berries and syrup on medium heat. Heat syrup until starts to thicken. Remove from heat.
Serving: Place one piece of French toast on plate. Add cream cheese filling on top. Top with
another piece of French toast. If desired add more cream cheese filling. Top
with delicious berry syrup! Serves 6.
Crepes (Jannie)
3
eggs
1
1/3 cups milk
3
TBS. butter
½
tsp. salt
1
cup flour
Buttermilk Syrup:
1 cup buttermilk
1 cup butter
1 tsp. vanilla
1 tsp. soda
2 cups sugar
2 TBS. Karo syrup
Crepes
– mix all ingredients and cook like pancakes spreading batter thinly and evenly
over pan surface. Syrup - Mix together
heat and bring to a boil. Turn off
stove, but leave on burner.
Make
in a very large pan! It bubbles over
easy!
Crepes (Leisa)
4 eggs
1 1/3 cup milk
2 TBS. melted butter
1 cup flour
2 TBS. white sugar
½ tsp. salt
Whisk all ingredients.
Cook them up! Serve with all the fixings! Berries, bananas, oranges, Nutella, powdered sugar,
whipped cream and any of your favorite toppings! You can also add chocolate or strawberry
syrup to the batter for fun.
For savory crepes leave out the sugar. Serve with your favorite meat and sauce!
123 Crepes {Fast & Easy} (Leisa)
1
cup pancake mix (whole wheat, buttermilk, etc.)
1
¼ cup milk
3
eggs
½
tsp. cinnamon
Whisk
together, cook and serve!
Crock-Pot Breakfast (Stefanie)
1- 32 oz. bag frozen O’Brian potatoes
1 lb. cooked ham, cubed
1 lb. cooked breakfast sausage (Jimmy Dean)
1 medium diced onion
2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 cup sour cream
1 tsp. salt
1 tsp. pepper (more or less to taste)
Place a layer of frozen potatoes on the bottom of the slow cooker,
followed by a layer of ham, sausage, onion and cheese. Repeat the layering process two or three more
times, ending with a layer of cheese.
Beat the
eggs, milk, sour cream and salt and pepper together. Pour over the Crockpot mixture, cover and turn
on low. Cook for 10-12 hours. Feeds
about 12-15 people.
Giant English Muffin (Melodie)
Muffin Dough:
4
½ to 5 ½ cups flour
1
cup enriched cornmeal
2
TBS. sugar
2
tsp. salt
1
pkg. (Tablespoon) active dry yeast
1 cup water
1 cup milk
¾ cup butter or margarine
1 egg, beaten
In
large bowl, combine 3 cups flour, ¾ cup cornmeal, sugar, salt & undissolved
yeast. In small saucepan, combine water,
milk & ¼ cup butter. Heat on low
heat until liquids are warm. Butter may
not melt completely. Add to dry
ingredients; mix well. Add enough
remaining flour to make soft dough. Knead
on lightly floured surface 8-10 min. or until dough is smooth & satiny.
Grease
14-inch diameter, 2-inch deep round pizza pan, or cookie sheet. Sprinkle with 2 TBS. cornmeal. Roll out dough to pan diameter. Place in prepared pan. Brush with beaten egg; sprinkle with
remaining 2 TBS. cornmeal. Cover; let
rise in warm place ~ 1 hour or until double in size. Heat oven to 400°. Bake about 15 min. or until golden
brown. Remove from pan; cool completely
on wire rack. Cut cooled muffin in half
horizontally. Set oven to broil. Place 1 muffin half cut side up on cookie
sheet. Broil 5 inches from heat about 1
min. or until toasted. Spread with about
¼ cup butter or margarine if desired.
Topping for
half muffin:
1
dozen eggs
¾
cup milk
1
- 12 oz. pkg. American cheese slices or 2 cups Shredded cheddar cheese
2
TBS. butter or margarine
1
cups diced cooked ham
In
large bowl, beat together eggs & milk.
In medium skillet, heat butter until it begins to bubble. Pour in egg
mixture. Cook over medium-high until
eggs are soft set.
To
assemble: Sprinkle 1 cup ham evenly over
toasted muffin half. Top with scrambled
eggs & remaining ham. Layer cheese over
eggs. Return to broiler: Broil 1 minute or until cheese is
melted. Cut into wedges to serve. Recipe can be cut in half. Muffin can be frozen to use later.
Granola (Grandma Morgan)
5
cups oatmeal
1
cup honey or 1½ cups brown sugar
1
cup almonds (slivered)
1
cup water
1
cup sesame seeds (or substitute)
1
cup water
1
cup sunflower seeds
1
cup coconut
1
cup powdered milk
1
cup whole wheat flakes or flour
½
to 1 tsp. salt
2
tsp. vanilla
1
cup wheat germ or bran
1
½ cups mixed dates or raisins usually use dates
1
or 2 cups grains
1
tsp. almond extract
1
to 2 tsp. cinnamon
1
cup vegetable oil or less (can mix half vegetable oil and half applesauce to
cut down on the fat).
Dissolve
sugar in oil, add salt, and soften dates in water. Combine the rest of the ingredients. Pour into cookie sheet. Bake 300° for 15
minutes. Stir it up and bake another 15
or 20 minutes until slightly brown. Cool
and enjoy.
- Pancakes –
Coconut
Banana Macadamia Pancakes (Stefanie)
1
cup all-purpose flour
1
tsp. baking powder
¼
tsp. salt
1
TBS. sugar
1 cup milk
(non-fat is fine)
1
large egg
2
TBS. butter, melted
¼
tsp. almond extract
½
cup sweetened shredded coconut
¼ cup mashed
banana (about 1 large banana)
¼
cup chopped macadamia nuts (optional)
In a large bowl, whisk together the flour, baking powder, salt
& sugar. In a medium
bowl, beat together milk, egg, melted butter & almond extract. Stir in coconut and banana, then pour into
flour mixture. Add the macadamia nuts
and stir until almost smooth. Heat a lightly greased griddle (or
frying pan), over medium-high heat until a drop of water will dance around when
dropped on the surface. Drop batter by
heaping spoonful’s and cook about 2-3 minutes, until browned, before
flipping to brown the other side. (We always put slices of bananas on top
of the other side before we flip them). Continue until all pancakes are
made and serve hot. These taste great on their own and
don't really need syrup, but serve them however you like!
German Pancakes (Alena & Heather)
1
cube butter
6
eggs
1
cup flour
1
cup milk
Melt
butter in 9 x 13 pan in oven at 425°. Meanwhile, whisk 6 eggs together and gradually
add 1 cup of flour and 1 cup of milk. Pour
batter into pan with melted butter. Bake
at 425°
for 30-40 minutes. Pancake will puff up. Cut and serve. Serve with butter, powder sugar, berries or
syrup.
Grain Pancakes (Jannie)
1
½ cup buttermilk
¼
cup oil
3
egg whites
1
½ cups flour
¼
cup blended nine grain cereal
½
tsp. soda
½
tsp. salt
1
TBS. baking powder
Beat
buttermilk, oil and egg whites. In large
bowl mix flour, baking powder, baking soda, salt and cereal. Fold in beaten egg whites. Cook and enjoy!
Oatmeal Buttermilk Pancakes (Stefanie)
2 1/4 cups buttermilk
1 cup rolled oats, not instant or quick cooking
2 large eggs, beaten
1/2 cup whole-wheat flour (can use 1/4 cup wheat and 1/4 cup oat
flour, see below)
1 tsp. baking soda
1 tsp. baking powder
Pinch of salt
3 TBS. unsalted butter, melted, plus more for the griddle
Night before: You can replace half of the wheat flour with oat flour, dump
some rolled oats (the old-fashioned kind, not the partially cooked quick oats)
into a food processor and give them a whirl until they resemble flour. Dump rolled oats
and oat flour (if using) and buttermilk into a medium bowl. Let oats soak
overnight.
Morning of: Preheat your
griddle to medium-low heat. You want to
find that sweet spot where your pancakes brown beautifully, but still bubble
and cook much of the way through before you need to flip. Whisk the eggs
into the buttermilk mixture. Add dry ingredients and mix them in. Add melted
butter and fold it in.
Melt a little of
remaining butter onto the griddle, then scoop the batter on, 1/4 cup at a time,
and cook away.
These pancakes
are fantastic for feeding a crowd. Set
your oven to warm and keep them all stacked inside until everyone’s ready for
breakfast. Serve with a pad of butter
and maple syrup. Homemade applesauce is
also a great good idea for a topping. Enjoy!
Pumpkin Pancakes (Jacob)
2
cups pancake mix (any kind)
1
cup pumpkin
1
cup water
1
tsp. pumpkin spice
1
tsp. vanilla
Mix
together. May need to add more water to
thin. Cook into pancakes. Top with syrup, Nutella, or my favorite - both.
Old Fashioned Waffles (Alena)
2 eggs, separated
1½ cups milk
2 cups all–purpose flour
4 tsp. baking powder
1 tsp. salt
1 TBS. sugar
2 TBS. butter or margarine, melted
Preheat waffle maker. In a small
bowl, beat egg whites until stiff, but not dry. Set aside. In a medium-sized
bowl, beat egg yolks until thick and creamy. Continue beating adding milk. Mix dry ingredients together and gradually add
to milk and egg mixture; beat until smooth. Fold in stiffly beaten egg whites and melted
butter. Add batter to preheated waffle
maker. Close waffle maker. Bake until golden, about 3 minutes. Repeat with remaining batter.
Variations:
Cheese waffles – fold 1 cup of shredded cheddar, Swiss or Gruyere cheese
into batter.
Fruit waffles- fold 1 cup of your favourite fruit (blueberries
raspberries, bananas, etc.) into batter
Dessert waffles – fold 1 cup of chocolate chips, butterscotch chips or 1
½ cup chopped nuts into batter
Onion waffles – add 1 to 2 tablespoons to dried onion flakes or onion
soup mix into batter.
Orange-Glazed Coffee Cake (Melodie)
1
TBS. or pkg. active dry yeast
¼
cup warm water
½
cup warm milk
½
cup orange juice
½
cup granulated sugar
½
cup ricotta cheese
1
TBS. grated orange zest
½
tsp. salt
1
large egg, lightly beaten
3
½ -4 cups flour
Glaze: 1 egg, lightly beaten
Icing: 1 cup powdered sugar, 1½-2 TBS. orange juice
In
a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Stir the warm milk, orange juice, sugar,
ricotta cheese, orange zest, salt, and egg into the yeast mixture. Beat 2 cups
flour into the yeast mixture until wet dough forms. Beat in the remaining flour, 1 cup at a time
until a stiff dough forms. Turn dough
out onto a lightly floured surface and knead until smooth. Place dough in a large greased bowl, turning
to coat. Cover loosely with a damp cloth
and let rise in a warm place until doubled, about 1 ½ hrs. Grease a 10-inch spring form pan. Punch down the dough. Turn out onto a lightly floured surface and
knead for 1-2 minutes. Divide the dough
into 3 equal pieces. Roll each piece
into a 20-inch-long rope. Braid the
ropes together. Coil braided dough in
prepared pan, tucking ends under. Cover
loosely with a damp cloth and let rise in a warm place until almost doubled, 30
min. Preheat oven to 350°. Brush the dough with glaze. Bake until the top of the cake is golden
brown, 25-30 minutes. Turn cake out onto
a wire rack to cool slightly. Stir
together powdered sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.
Rice Pudding (Grandma Morgan)
2
cups cooked rice
2
cups milk
1
small can 5 1/3 oz. evaporated milk
½
cup raisins
1
TBS. cornstarch
¼
tsp. salt
½
cup plus 2 TBS. sugar
2
eggs, slightly bean
1/8
tsp. nutmeg (opt.)
1/8
to ¼ tsp. cinnamon
1
tsp. vanilla
In
a small saucepan, scald the milks together.
In a heavy 2 or 3 quart saucepan combine cornstarch, salt, and sugar,
and blend well. Stir in hot mixture,
stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten
eggs while stirring rapidly. Return egg
mixture to hot milk and rice and stir until thickened (only a minute or
two). Remove from heat. Stir in raisins, spices and vanilla.
