Archive for the ‘breakfast’ Category
morning muffins
Tuesday, May 3rd, 2011oatmeal
Sunday, October 4th, 2009Old Fashioned Oats
| Range Top | Microwave | |||
| Servings | 1 | 2 | 3 | 1 |
| Water* | 1 cup | 1 3/4 cups | 2 1/2 cups | 1 cup |
| Salt (optional) | dash | 1/8 teaspoon | 1/8 teaspoon | dash |
| Oats | 1/2 cup | 1 cup | 1 1/2 cups | 1/2 cup |
* For thicker oatmeal use less water. For thinner oatmeal use more water.
Stove Top Directions
1. Stir oats into rapidly boiling salted water.
2. Cook about 5 minutes over medium heat; stir occasionally.
3. Remove from heat. Stir and serve.
Microwave Directions
1. For 1 serving, combine water, salt and oats in a 2-cup microwaveable bowl.
2. Microwave on high 2 1/2 to 3 minutes; stir occasionally.
3. Mix well before serving.
egg bake
Friday, August 17th, 2007Layer a 9×13 pan with bread slices (with the crusts cut off)
Put a layer of cheddar cheese over the bread (shredded works best–about a
cup or two)
Beat up 8 or so large eggs and add a little salt and pepper and then pour
that over the bread/cheese.
Cover and chill in refrigerator overnight (or at least 4 hours)
Bake at 350° F for 45-60 minutes (when the top starts to brown, take it out)
Recipe courtesy of Chariti Gent.
whole wheat pancakes
Saturday, July 28th, 20072 cups of whole wheat flour
2 teaspoons of baking powder
1 teaspoon of salt
2 eggs, well beaten
2 cups of milk
2 tablespoons of vegetable or canola oil
Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Makes approximately sixteen small pancakes or eight large pancakes.
chocolate chip banana bread
Wednesday, January 24th, 20071 cup whole wheat flour
1 cup all-purpose or unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mini chocolate chips (I use the regular size)
1/2 cup chopped pecans
2 eggs
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter
1 teaspoon vanilla
3 ripe medium bananas, mashed (approximately 1 1/2 cups)
1/4 cup plain yogurt (I usually don’t have yogurt on hand, so I use sour cream)
Preheat oven to 350° F. Grease two 7 1/2 x 3 1/2-inch loaf pans.
In a large bowl, combine flours, cinnamon, baking soda, salt, chocolate chips and pecans. In a separate bowl, beat eggs, sugar, butter, vanilla, bananas and yogurt together until well blended. Stir into dry ingredients just until all ingredients are moistened. Spoon batter into greased pans, filling each 2/3 full.
Bake 50-60 minutes, or until deep golden brown and wooden pick inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes; remove loaves to a wire rack and let cool completely.
Serve immediately, or wrap in plastic wrap and refrigerate for up to four days.
Serves: 12
Recipe from The Junior League of Madison, Wisconsin’s Mad about Food cookbook.
blueberry muffins
Wednesday, January 24th, 2007Sift together:
1 3/4 cup flour
3 t. baking powder
dash salt
1/2 cup sugar
Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter
Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.
Can use frozen blueberries.
Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.
monkey cake
Tuesday, January 23rd, 2007Cut thirty biscuits into quarters with scissors (3 cans of Hungry Jack biscuits). Shake in a bag with ¾ cup of granulated sugar mixed with 3 teaspoons of cinnamon until all pieces are coated and separated. Grease tube pan and place a few nuts and cherries in bottom of pan. Add half of biscuit pieces. Then add coarsely chopped nuts, cherries and raisins. Put in rest of biscuit pieces. Melt one stick of butter and pour over all. Bake at 350° F for 35 minutes. Do not sit very long after baking. Invert on plate. Do not cut cake, simply pick pieces with fingers. Like a monkey.
Recipe courtesy of Laura’s maternal grandmother, Nana.
chipped beef gravy I
Tuesday, January 23rd, 20074 ounces of chipped beef
1/4 cup of butter
1/4 cup of flour
3 cups of milk
1 teaspoon of salt
1 teaspoon of pepper
Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.
Recipe courtesy of Laura’s maternal grandmother, Nana.
breakfast cake
Tuesday, January 23rd, 2007
Crumb together:
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of flour
oleo, the size of an egg
1 cup sugar
1 cup of milk
1 egg
raisins
1 1/4 cup of flour
Cover with brown sugar, cinnamon and oleo.
40 minutes at 350° F.
Recipe originated from Matt’s paternal great-grandmother, Grammy Brown.
blueberry muffins
Tuesday, January 23rd, 2007Sift together:
1 3/4 cups of flour
3 teaspoons of baking powder
dash salt
1/2 cup of sugar
Mix in another bowl:
1 slightly beaten egg
1 cup of milk
1/4 cup of melted butter
Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.
Can use frozen blueberries.
Recipe courtesy of Matt’s mom, Margie and The Fannie Farmer Cookbook.
