Monday, June 13, 2011

Breakfast Bonanza

Mama really is embracing the Sunday brunch tradition we've started. When it's not bacon and eggs, there's an array of pancakes, waffles, crepes, French toast, and the like. This is especially remarkable this week because she's doing the vegan pledge with me and still made the kids pancakes, this time new Swedish pancakes. So, to help things along, I'm compiling here all of our favorite breakfast dishes (including, in addition to those dishes above, grits, "milk toast," "old English Cheese Bits!!", quick breads, granola, various casseroles, muffins, various oatmeals etc. But oddly no coffee cakes or cinnamon buns . . . yet.)


Emeril Lagasse's Swedish Pancakes

1 large egg

1 cup milk

1/2 cup all-purpose flour

1 tablespoon sugar

1/8 teaspoon salt

2 tablespoons melted butter

Oil, for griddle

Sour Cream, as accompaniment

Lingonberry jam, as accompaniment

Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.

Beat the egg and milk in a small bowl.

In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to overmix. Fold in the melted butter.

Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.

Serve hot with sour cream, or lingonberry jam.


Nigella Lawson's Pancake Mix

4 cups all-purpose flour

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons plus 2 teaspoons sugar

Pancake batter:

1 egg

1 cup milk

1 tablespoon melted butter

For the pancake mix:

Mix the above ingredients together and store in a jar.

For the pancake batter:

For each 1 cup pancake mix add 1 egg, 1 cup milk and 1 tablespoon melted butter. Do not overmix.

Heat a flat griddle or pan over medium-high heat.

Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.

Nigella Lawson


Alton Brown's French Toast

1 cup half-and-half

3 large eggs

2 tablespoons honey, warmed in microwave for 20 seconds

1/4 teaspoon salt

8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread

4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.


Suzette's Crepes

2 eggs

1 cup milk

1 cup flour

1 tablespoon melted butter

1 tablespoon sugar

1/4 teaspoon salt

Combine eggs and milk in a blender, food processor, or by hand. Add flour and mix until smooth. Add butter, sugar, and salt. It should be the consistency of heavy cream. The batter can be used immediately, but is even better chilled 1 hour or overnight (I had to add a little milk to lighten the consistency after 2 hours in the fridge).

Heat the pan and brush lightly with melted butter. Pour in a ladleful of batter (about 3 tablespoons). Quickly swirl the pan around to spread out the batter. Cook over medium-high heat until the crepe is set and the edges are lightly browned and lift up easily, about 2 minutes. Flip it, spread it with your favorite filling, and cook for about another minute. Fold in half and then half again, creating a triangle, then serve.

Monica Wellington, Crepes By Suzette


Dutch Baby Pancake

2 eggs

1 teaspoon vegetable oil

1/2 cup low fat milk

1/2 cup flour

2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

Preheat the oven to 425F. Grease a 9" nonstick cake pan, shallow baking dish, or skillet with an ovenproof handle.

Crack the eggs into a bowl. Then use a fork to beat together the eggs, oil, and milk until smooth. Stir until well-blended.

Add the flour, sugar, salt, and cinnamon to the bowl. Stir until a smooth batter forms. A few lumps are okay. Pour the batter into the greased dish.

Bake the pancake for 10 minutes. Reduce the heat to 350F. Bake until the pancake is very puffy and lightly browned all over, about 5-8 minutes.

Note: it will deflate upon leaving the oven, so be sure the kids get a look before you take it out! Also, it is easiest to cut with scissors.

C is for Cooking: Recipes form the Street


Mark Bittman's Muffins, Infinite Ways

Makes: 12 medium or 8 large muffins

Time: About 40 minutes

The only real difference between muffins and other quick breads is the pan you bake them in. But those little muffin cups allow for a lot more potential variation, depending on what you do at the last minute before baking.

Anything goes when it comes to varying this master recipe. See the variations below for more ways to spike the recipe. Recipe from How to Cook Everything.

3 tablespoons melted butter or neutral oil, like grapeseed or corn, plus more for the muffin tin

2 cups all-purpose flour

1/4 cup sugar, or to taste

1/2 teaspoon salt

3 teaspoons baking powder

1 egg

1 cup milk, plus more if needed

1. Heat the oven to 375°F. Grease a 12-cup muffin tin and line it with paper or foil muffin cups if you like.

2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, and melted butter or oil in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary.

3. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer bigger muffins, fill 8 cups almost to the top; pour 1/4 cup water into the empty cups.) Bake for about 20 minutes (about 30 minutes for larger muffins) or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.

**Sis and Bud's Variations: We halved the batter, adding a 1/2 cup fresh blueberries and dusting with sugar for Bud and 1/2 cup chocolate chips and topping with more chips for Sis. Perfection.

Banana-Nut Muffins. These are good with half bran or whole wheat flour: Add 1/2 cup roughly chopped walnuts, pecans, or cashews to the dry ingredients. Substitute 1 cup mashed very ripe banana for 3/4 cup of the milk. Use honey or maple syrup in place of sugar if possible.

Bran Muffins. Substitute 1 cup oat or wheat bran for 1 cup of the flour (you can use whole wheat flour for the remainder if you like). Use 2 eggs and honey, molasses, or maple syrup as the sweetener. Add 1/2 cup raisins to the prepared batter if you like.

Sour Cream or Yogurt Muffins. Reduce the baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to the dry ingredients. Substitute 11/4 cups sour cream or yogurt for the milk and cut the butter or oil back to 1 tablespoon.

Spice Muffins. Add 1 teaspoon ground cinnamon, 1/2 teaspoon each ground allspice and ground ginger, and 1 pinch ground cloves and mace or nutmeg to the dry ingredients; use 1 cup whole wheat flour in place of 1 cup all-purpose flour. Add 1/2 cup raisins, currants, dates, or dried figs to the prepared batter if you like.

Blueberry or Cranberry Muffins. Try substituting cornmeal for up to 1/2 cup of the flour: Add 1 teaspoon ground cinnamon to the dry ingredients; increase the sugar to 1/2 cup. Stir 1 cup fresh blueberries or cranberries into the batter at the last minute. You can also use frozen blueberries or cranberries here; do not defrost them first. Blueberry muffins are good with 1/2 teaspoon grated lemon zest added to the batter along with the wet ingredients. Cranberry muffins are excellent with 1/2 cup chopped nuts and/or 1 tablespoon minced orange zest added to the prepared batter.

Sweet and Rich Muffins. Like cake: Use butter and increase the quantity to 6 tablespoons (3/4 stick); increase the sugar to 3/4 cup. Use 2 eggs and decrease the milk to 1/2 cup, or more if needed. In Step 2, after mixing together the dry ingredients, cream the butter and sugar together with a wooden spoon or electric mixer and in a small bowl beat together the eggs with the milk. Add about a third of the dry ingredients to the butter-sugar mixture, then moisten with a little of the milk. Repeat until all the ingredients are used up, taking care not to over-mix. The batter should be lumpy, not smooth, and thick but moist; add a little more milk or other liquid if necessary.

Lighter Muffins. A little more work, with noticeable results: Use 2 eggs and separate them. Add the yolks as usual; beat the whites until stiff but not dry and fold in very gently at the last moment.

Coffee Cake Muffins. Mix together 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1 cup finely chopped walnuts, pecans, or cashews; and 2 extra tablespoons melted butter. Stir half of this mixture into the original batter with the wet ingredients and sprinkle the rest on top before baking.

Savory Muffins. Cut the sugar back to 1 tablespoon. Add up to 1 cup of cooked minced onion or leek and shredded cheese to the batter just before baking.

Mark Bittman


All-Star Muffins

3 1/2 cups unbleached all purpose or cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

8 tablespoons butter

1 cup sugar

3 large eggs

2 teaspoons vanilla extract

1 cup sour cream

(Note: the KA cookbook mentions all sorts of add-ins, approximately 2 1/2 to 3 cups of whatever you desire)

Preheat oven to 400F and lightly grease 16 muffin cups or use paper liners.

In medium bowl, whisk flour, powder, soda, and salt, then set aside.

In large mixing bowl, cream butter and sugar until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter is smooth. Fill muffin cups and bake 18-24 minutes , until tester comes out clean. Remove from oven, cool for 5 minutes, then remove from pan to finish cooling on a rack (muffins left in pan with become touch from steaming).

(1 basic muffin, 274 calories)

King Arthur Flour Baker's Companion All-Purpose Baking Cookbook


Sis and Bud's Muffins, a la Martha Stewart

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries (we used 1 cup frozen strawberries, defrosted, for Bud; 1/2 cup chocolate chips for Sis)

1 cups sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup milk

Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries. (Or skip this part.)

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries.

Or, for our muffins, divide batter into two separate bowls. In one, stir in the strawberries; in the other, the chocolate. Continue . . .

Divide batter evenly among the prepared muffin cups. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

adapted from blueberry muffins in Martha Stewart's Baking Handbook (except, online, she adds 1/4 cup sugar and 1/4 teaspoon nutmeg for crunchy topping; commentors suggest adding a bit of lemon zest to batter)


Bran Muffins

1 cup boiling water

2 ½ teaspoon baking soda

½ cup crisco

2 cups sugar

2 eggs

2 cups buttermilk

2 ½ cup flour

1 teaspoon salt

2 cups All-Bran cereal

1 cup 40% Bran Flakes cereal

1 cup dates

½ cup pecans

Add soda to boiling water and cool.

Cream shortening and sugars.

Add eggs one at a time.

Stir in buttermilk, flour, salt, water with soda.

Mix and then add cereal, dates, and nuts.

Store covered in refrigerator, up to 6 weeks. Do not stir

Spoon out.

Bake at 375°F for 20 minutes.

Gommie Hungry


Orange Biscuits

1 can refrigerator biscuits

½ stick oleo

2/3 cup sugar

½ cup orange juice

Melt oleo and sugar; add juice and coat biscuits. Bake at 350°F til brown (15 minutes).

Gommie Hungry


Bohemian Coffee Cake

1 cup oil

1 cup brown sugar

1 cup granulated sugar

1 cup buttermilk (or 1 cup whole milk plus 1 tablespoon vinegar added)

1 cup shredded coconut

1 cup chopped pecans

2 eggs

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

Mix all ingredients. Pour into greased and floured pan (I think it's 9 x 13). Bake 1 hour at 350F.

teaching colleague in Texas


Sherried Eggs

18 eggs
¾ cups milk
1 can cream of mushroom soup
1 can mushrooms (drained)
2 tablespoons dry Sherry
1 cup grated cheddar cheese

Beat eggs and milk together well. Scramble until soft.
Place in large greased casserole.
Mix soup, mushrooms, and sherry together. Spread on top of the scrambled eggs, mixing in slightly.
Top with cheddar cheese. Refrigerate overnight.
Place in cold oven at low temperature (250°F) and bake for 1 ½ hours. Served 8-10.

Frederick-Talbott Inn, Indiana


Hashbrown Casserole

32 oz. bag frozen hash browns
10-1/2 oz cream of mushroom
1 pint sour cream
2 cup shredded cheddar cheese
1/2 cup chopped onions
1 teaspoon salt
1 teaspoon pepper
1/2 cup melted butter

Mix and spread into 13 x 9” baking dish. Bake at 350°F for 1 hour.


Pumpkin Bread

Makes 2 loaves

3 cups sugar

3 ½ cups flour

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons each nutmeg, allspice, cloves, and cinnamon

4 eggs

2 cups fresh or canned cooked pumpkin

1 cup oil

½ cup water plus ½ cup apricot or peach brandy (or another ½ cup water)

1 cup each chopped pecans and raisins (optional)

Preheat oven to 325°F. Combine sugar, flour, soda, salt, nutmeg, allspice, cloves, and cinnamon in large electric mixer bowl. Mix eggs pumpkin, oil, water (or brandy) and combine with dry ingredients; beat until well mixed. Fold in pecans and raisins. Bake in large greased Bundt pan until cake tests done, about 1 hours and 30-45 minutes.

Gommie Hungry

Banana Bread


1 ½ cups sugar

½ cup butter

½ cup shortening


2 eggs

4 tablespoons milk

Sift and add:

2 cups flour

1 teaspoon baking soda


1 teaspoon vanilla

3 cups mashed bananas (appx. 6 bananas)

1 cup nuts

Grease and flour pan. Bake at 350°F for about 40 minutes. For miniature muffins, bake at 350°F for 15 minutes.

Makes 2 loaves

Gommie Hungry


Strawberry Bread

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 cups sugar

4 eggs, well beaten

1 cup vegetable oil

1 cup chopped pecans

1 ½ pints strawberries, washed and stemmed (Note: 2-10 oz. packages frozen

strawberries, thawed, may be substituted for fresh.)

Preheat oven to 350°F. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well.

In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into 2 greased 9 x 5 x 3 in. loaf pans. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Gommie Hungry


Church Cake Lady Chocolate Cake

Devils Food Cake mix

8oz sour cream

4 eggs

1/2 cup oil

1/2 cup water

1/4 cup coffee or liquor

2 tablespoons grated orange peel

1 teaspoon cinnamon

12 oz chocolate chips

Mix all that together and pour in a greased and floured pan. I usually flour it with unsweetened cocoa powder, that way the flour doesn't leave a white mess on the fininshed cake. Bake at 350 for around an hour.

If you are so inclined, when the cake comes out of the oven, pour on the following.

1 cup sugar

1/2 cup butter

1/4 cup orange juice or orange liquor

1/4 cup water.

Heat this together until the sugar melts and pour in over the cake while it is still in the baking pan.

Happy baking! J.W.


Apricot Bread

2 cups self-rising flour (or 2 cups all purpose plus 2 ½ teaspoons baking powder and 2 pinches of salt)

2 cups sugar

1 cup oil

1 cup pecans

1 teaspoon cinnamon

1 teaspoon cloves

2 small jars baby apricots

3 eggs


juice of ½ lemon

2 cup powdered sugar

add water to liquify and then heat

Combine sugar, oil, spices. Add eggs 1 at a time. Add flour and apricots. Stir in nuts. Beat on medium speed for 3 minutes. Bake in greased loaf pan at 325 for 1 hour 15 minutes. Cool for 10 minutes. Turn out and glaze.

Gommie Hungry


Golden Sourdough Biscuits

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cold butter

1 cup Sourdough Starter

1/2 cup buttermilk (I substituted dry buttermilk powder and water, adding the powder to the flour and the water to the starter)

In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball.

Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet.

Bake at 425° for 12-15 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.

Taste of Home


Miss B (in PA)'s Oatmeal Scones

1 ½ cups flour

1 ¼ cups quick cooking rolled oats

¼ cup sugar

1 tablespoon baking powder (slightly less than)

1 teaspoon cream of tartar (slightly less than)

½ teaspoon salt (slightly less than)

2/3 cup butter, melted (1 stick butter also works well)

1/3 cup milk

1 egg, slightly beaten (Eggbeaters also work)

½ cup raisins (or other dried fruit)

In large bowl, combine dry ingredients. Add butter, milk, and egg, stirring until just moistened. Shape into a ball, flatten into 8” circle, score into wedges. Place on cookie sheet. Bake at 425°F for 12-15 minutes.

Note: we have also made chocolate chip scones, which are very good.



Creamy Oatmeal with Dried Fruit

1 cup steel-cut oats

2/3 cups dried tart cherries or sweetened dried


1/3 cup chopped dried figs

1/3 cup chopped dried apricots

4 1/2 cups water

1/2 cup half and half or evaporated milk

Combine all ingredients in the slow cooker. Cover and

cook on LOW for

8-9 hours, or overnight, until tender.

Serve the oatmeal straight from the pot with no

embellishment but a

sprinkling of sea salt, a pat of butter, and milk.

Beth Hensperger, Not Your Mother's Slow Cooker Cookbook


Maple Oatmeal with Dried Fruit and Sweet Spices

1 cup steel-cut oats

1/2 cup raisins or dried cherries, dried blueberries, or sweetened dried cranberries (or mixed fruit bits)

1 teaspoon apple pie spice, or ground cinnamon mixed with a pinch of ground cloves, nutmeg, and allspice (we used 1/2 teaspoon cinnamon--needs more, up to 1 teaspoon)

4 cups water

2 tablespoons pure maple syrup or granulated maple sugar, plus extra for serving (doesn't seem to be quite enough--better with syrup than sugar)

Combine all ingredients in the slow cooker. Cover and cook on LOW for 7-9 hours, or overnight, until tender.

Stir oatmeal well and scoop into bowls with an oversized spoon. Serve with milk and maple syrup or sugar.


Baked Oatmeal

2 cups uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/2 cup egg beaters, or 3 egg whites (we used 2 eggs)
1/2 cup unsweetened applesauce
1/4 cup sugar
1 tsp vanilla extract
1 tbsp ground cinnamon
Add chopped nuts, raisins, if desired

Combine ingredients. Bake in sprayed 8" square pan and bake at 350 deg. 35-45 min. Keeps well in refrig. or freezer. Eat cold or warm. Great for quick breakfast. 6 servings


Holiday Baked Oatmeal

1 cup eggnog
3 cups oatmeal
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup chunky applesauce
1/4 cup honey
1 tsp vanilla
2 eggs
1/2 cup raisins

Preheat oven to 350. Mix oatmeal, brown sugar, baking powder, cinnamon, nutmeg and salt together in a bowl.In another bowl mix Eggnog, applesauce, honey, vanilla and eggs. Pour the wet mix into the dry mix bowl and combine them. Add raisins. Coat a 9 X 9 baking pan with non stick spray. Pour the mixture into the pan and bakefor 25-30 minutes. (I doubled the recipe and used a 9 X 13 pan) ENJOY!


Breakfast Oatmeal Pudding

2 1/4 cup quick cooking oats or 2 3/4 old-fashioned oats, uncooked

3/4 cup firmly packed brown sugar

3/4 cup raisins or dried cranberries

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 1/2 cups skim milk

4 egg whites, lightly beaten, or 1/2 cup egg substitute (or 3 whole eggs)

1 tablespoon vegetable oil

1 tablespoon vanilla

3/4 cup sunflower seeds or nuts (walnuts, pecans, etc) optional

skim milk or nonfat yogurt and fruit (optional)

Heat oven to 350F. Spray 8" square pan with non-stick cooking spray. In a large bowl combine oats, brown sugar, raisins/cranberries, nuts, cinnamon, and salt. Mix well.

In a medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients and mix well. Pour into prepared baking dish. Bake in preheated 350F oven for 45-60 minutes or until center is set and firm to the touch.

Cool slightly. Serve with milk or yogurt and fruit, if desired. Store leftover pudding covered in fridge.

Note: To reheat, place single serving in microwave-safe bowl and cook on high for about 30 seconds. Great warmed and then with yogurt on top!

Miss D


Chocolate Monkey Bread

2 rolls store-bought buttermilk biscuits (or homemade bread dough)

1/2 cup white sugar

1 tablespoon cocoa

1 teaspoon cinnamon

1/2 cup chocolate chips

1/2 cup butter

1/2 cup brown sugar

Preheat oven to 350F. Spray Bundt or similar pan with cooking spray.

Combine sugar, cinnamon, and cocoa in a large zipper bag or bowl. Cut buttermilk biscuits into quarters. Shake or toss biscuit quarters in the sugar-cinnamon-cocoa mixture. Distribute them evenly in Bundt pan. Sprinkle evenly with chocolate chips (note: you can also try to stuff 1-3 chips in each quarter of dough. But this is time consuming. The chips don't burn and the bread is not messy if you just sprinkle, especially if you do one layer of dough and then chips and then dough and then chips again).

Melt butter and brown sugar on stovetop or in microwave. Pour over dough in Bundt pan.

Bake approximately 30 minutes or until dough is puffy and brown--check for doughy, uncooked bits and continue cooking in 5 minute increments until done. Let cool in pan for 10 minutes. Turn out onto serving plate. Pull apart to eat.

Mommy Hungry


Mama Teacher's Monkey Bread

1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. 2. In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3. Mix brown sugar and butter; pour over biscuit pieces. 4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Pillsbury website


Apple Butter Monkey Bread


2 (12 ounce) cans refrigerated biscuits

2/3 cup sugar

2 tablespoons cinnamon

1/2 cup butter

1/2 cup brown sugar

1/2 cup sugar

1/2 cup Apple Butter

3 apples, peeled, cored, and chopped


1. Separate biscuits and cut in quarters. In a bowl, combine sugar and cinnamon. Roll biscuit pieces and chopped apples in cinnamon sugar to coat, and drop them in a greased Bundt pan. Make sure they are distributed evenly.

2. On the stove top, heat the butter, brown sugar and sugar to a boil until sugar is dissolved. Remove from heat and stir in Apple Butter. Pour mixture over the dough, and bake in a pre-heated 350 degree oven for 30 minutes. Let stand 10 minutes, turn upside down onto serving plate, and remove pan. adapted by Mommy Hungry


Blueberry Crumble French Toast

bread sliced ¾ inch thick (they use Italian)

8 eggs

1 cup milk

¾ teaspoon vanilla

½ cup butter, softened

1 cup brown sugar

¼ cup flour

1 cup dry oats

1 cup chopped walnuts or pecans

1 to 2 cups blueberries

Grease a 6 x 10 baking dish. Preheat oven to 375°F. Slice bread in ¾ inch thick slices and place in a single layer in the bottom of the prepared pan. Cut additional bread into small pieces to fill in spaces around slices.

Beat together eggs and milk. Add vanilla.

Pour egg mixture over bread. There should be enough liquid to cover bread. Let sit one to two minutes to allow bread to absorb egg mixture. Turn bread slices to evenly soak both sides.

For topping, blend together with a pastry cutter the butter, brown sugar and flour or use your fingers to work the butter into the sugar and flour; stir in oats. Sprinkle over soaked bread in baking dish. Top evenly with nuts and blueberries.

Bake 30 to 40 minutes or until the bread is puffy and bubbles rise around the sides of the pan. Let sit 5 minutes before cutting into rectangles to serve. Peaches or apples may be substituted for the blueberries. Serve with maple syrup or blueberry syrup.

Frederick-Talbott Inn


French Toast

This one is from Better Homes and Gardens.

2 beaten eggs

½ cup milk

¼ teaspoon vanilla

1/8 teaspoon ground cinnamon

5-1 inch thick slices French bread or 6 slices dry white bread

In a shallow bowl, beat together eggs, milk, vanilla, and cinnamon. dip bread into egg mixture, coating both sides (30 seconds for French bread).

In a skillet, cook bread on both sides in a small amount of hot butter for 2-3 minutes each side or until golden brown. Serve with syrup.

Better Homes and Gardens Cookbook

Alternate: French Toast.

¼ cup milk

1 egg

1/8 teaspoon salt

2 tablespoon sugar

2 slices of bread

Dip day-old bread into mixture. Fry in small amount of butter.

Gommie Hungry


Holiday Morning French Toast

1 cup brown sugar

½ cup butter, melted

3 teaspoons ground cinnamon

3 tart apples, peeled, cored, and thinly sliced

½ cup dried cranberries or raisins

1 loaf Italian or French bread, cut into 1-inch slices

6 large eggs

1 ½ cups milk

1 tablespoons vanilla extract

Combine brown sugar, butter, and 1 teaspoon cinnamon in a 13 x 9 inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.

Mix eggs, milk, vanilla, and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.

Bake, covered with aluminum foil, in a preheated 375°F oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.

Frederick-Talbott Inn, Indiana


Stuffed French Toast

4 pieces bread

2-4 tablespoons cherry butter

2-4 tablespoons cream cheese

1/4 cup milk

1 egg

1/8 teaspoon salt

2 tablespoon sugar

2 slices of bread

Beat egg with milk, sugar, and salt.

Mix cherry butter and cream cheese.

Heat skillet coated in nonstick spray.

Make cherry-cream cheese sandwich with 2 pieces of bread. Dip in egg mixture. Place in skillet. Repeat.

Cook until browned and warm on the inside (mixture will begin to ooze).

Serve with butter and maple syrup.

inspired by White Gull Inn, Door County, Wisconsin



4 cups old-fashioned rolled oats

2 cups sweetened, shredded coconut

2 cups sliced almonds

¾ cup vegetable oil (1/2 cup oil works better—less oily and more crunchy)

½ cup honey

1 cup diced dried apricots

1 cup diced dried figs

1 cup dried cherries

1 cup dried cranberries

1 cup roasted, unsalted cashews

Preheat oven to 35O°F. Toss the oats, coconut, and almonds together in a large bowl. Pour oil and honey (if you do oil first, honey slides out more easily) over the oat mixture. Stir with a wooden spoon until all oats and nuts are coated.

Spread mixture out onto baking sheet. Bake stirring occasionally, until golden brown, about 45 minutes.

Remove granola from oven and allow to cool, stirring occasionally. Transfer to a large bowl. Add the apricots, figs, cherries, cranberries, and cashews (or any combo of dried fruits and nuts you prefer); stir to combine. Store granola in an airtight container.

Martha Stewart, inspired by the Contessa Cafe


Great Granola

3 cups rolled oats

½ cup raisins

¾ cup plus 2 tablespoons apple juice concentrate

¾ cup wheat germ

¼ cup unsalted soy nuts

¼ cup unsalted sliced almonds or chopped walnuts

2 tablespoons raw sesame seeds

1 teaspoon ground cinnamon, to taste

Preheat the oven to 350°F.

Spread the oats in a nonstick baking pan, 11 x 9” or larger. Toast in the oven for 10 minutes. Remove from the oven and reduce heat to 300°F.

Meanwhile, combine the raisins and ½ cup of the juice concentrate in a small saucepan. Bring to a boil. Reduce the heat and simmer for 5 minutes. Drain, reserving the liquid and raisins separately.

Add the raisin liquid and remaining ingredients except the raisins to the oats; combine well with a wooden spoon. Return the pan to the oven and toast for 20 minutes, stirring twice during baking.

Stir in the raisins well and press the mixture firmly into the pan. Bake another 5 minutes. Let cool to room temperature. Break up the granola and store in a tightly covered container.

What to Eat When You’re Expecting


Granola Bars

1 cup raisins

6 cups old-fashioned rolled oats

1 cup wheat germ

1 cup diced dried fruit

½ cup shredded coconut

½ cup chopped nuts

¼ cup sesame seeds

¼ cup light brown sugar

2 tablespoons flour

1 ½ teaspoon ground cinnamon

¾ teaspoon salt

5 large egg whites

¾ cup honey

1/3 cup apple juice

¼ cup vegetable oil

1 teaspoon vanilla extract

Heat oven to 300°F. Put raisins in small bowl; cover with boiling water. Let soak 10 minutes. Drain.

Combine raisins, oats, wheat germ, fruit, coconut, nuts, sesame seeds, sugar, flour, cinnamon, and slat in large bowl; stir to mix.

Whisk together egg whites, honey, apple juice, oil, and vanilla in medium bowl. Pour liquid over dry ingredients; stir well.

Form bars on baking sheet sprayed with non-stick vegetable oil spray using 1/3 cup mixture per bar. Bake until golden brown and set, 30 to 35 minutes. Let stand 5 minutes on baking sheet; remove to wire rack to cool.

*Instead, we made a large flat granola “loaf,” scoring it into bars. Hand-formed logs were just too messy and didn’t stick well.

Chicago Tribune


Cheese Grits

2 ¼ cups water

½ cup grits

4 oz. Velveeta, cubed (or equivalent of grated cheddar)

dash garlic powder (optional)

Boil water. Slowly stir in grits. Reduce heat to medium-low and cover. Cook 12-14 minutes or until thickened, stirring occasionally. Add cheese and garlic powder; continue cooking until cheese melts, about 2-3 minutes.

Quaker Oats Grits box


Milk Toast

1 tablespoon butter

1 tablespoon flour


hard boiled egg


Brown flour in melted butter, until thick paste. Add milk slowly, forming white sauce. Pour over toast, grate egg, add salt and pepper to taste.

Gommie Hungry


Old English Cheese Bits

½ stick melted butter

1-5 oz. jar Kraft Old English Cheese Spread

1 can real bacon bits

1 tablespoon mayonnaise

1 package 6 English Muffins

Mix together first four ingredients. Split muffin and spread on mixture. Quarter each half. Freeze. When ready to serve broil 5 minutes.

Gommie Hungry

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