Breakfast Recipes

Breakfast Recipes

Cornmeal Bisquits
Ingredients:
2 cups cornmeal -- any color
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1 pinch cayenne pepper
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
1 egg -- lightly beaten
1 1/4 cups buttermilk
1 spray shortening
Cooking Directions:
Preheat oven to 425~. In a food processor or large bowl, mix 1 1/2 cups
of the cornmeal with the flour, salt, sugar, cayenne pepper, baking powder
and baking soda. Cut the butter into the dry ingredients until the whole
mixture is the texture of cornmeal. Separately mix the egg with the
buttermilk, and stir all but 2 tbsp. of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough. Dust a clean board
with half the remaining cornmeal, and turn the dough out onto the floured
surface. Sprinkle the top with the remaining cornmeal, and with flowered
hands, gently push the dough into a circle about a 1/2" thick. Cut with a
2" or 3" biscuit cutter, and place biscuits close together on a greased
cookie sheet. Brush top of the biscuits with the reserved buttermilk egg
mixture. Bake in the preheated oven until puffed and brown, about 12
minutes. Cool for a few minutes before serving. Yields about 1 dozen
biscuits.

Belgian Club Soda Waffles
Ingredients:
2 cups biscuit mix
1 1/3 cups club soda
1 egg
3 tablespoons oil
Cooking Directions:
Mix well. Pour into Belgian waffler for an extra light waffle. Makes
four Belgian waffles.

Best Ever Waffles
Ingredients:
2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour
Cooking Directions:
Dissolve yeast in 1/2 cup warm water.
Scald milk and cool.
In a large mixing bowl, beat eggs well, then add other ingredients.
Stirring until mixture is blended. Then beat until the batter is smooth.
The batter may be stored in a large fruit juice container so that it does
not rise over the top.
This will keep in refrigerator for a long time.

Blueberry Muffins
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries --
Cooking Directions:
Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter 'should' be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy). Makes 12.


Honey Kirsch Grapefruit
Ingredients:
6 red grapefruit
1/3 cup honey
1/4 cup kirsch
- mint leaves
Instructions:
Section grapefruit. Combine honey and kirsch; pour over grapefruit, stirring gently to combine.
Cover and refrigerate 30 minutes to several hours. Spoon into individual glasses or dessert
dishes; garnish with mint.

Scotch Eggs
Ingredients:
1 pound bulk pork sausage
1 tablespoon fresh parsley, chopped
1 tablespoon grated onion
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 hard-cooked eggs, shelled
1/2 cup fine, dry breadcrumbs
Instructions:
Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4
portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around
egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated
350 degree F. oven for 15-20 minutes until golden brown.

Granola Breakfast Yogurt Parfait
A quick, easy breakfast that taste good and is healthy too!
8 ounces vanilla yogurt, divided (or other flavors)
1 cup granola cereal, divided (I prefer homemade)
mixed fruit (optional)
Place 1/3 cup of granola in a parfait glass. Top with half of the yogurt.
Repeat layers.
Top with remaining granola.
Note, mix any of your favorite fruits into the yogurt before assembling or layer fruit in between
yogurt and granola layers if so desired.


Apple Pancake Bake.
1/4 cup butter
2 tablespoons cups butter
3 large apples, peeled and sliced thinly
1/4 cup brown sugar (can use more)
1 teaspoon cinnamon (can use more)
PANCAKE MIXTURE
6 eggs
1 1/2 cups half-and-half cream or milk
1 cup all-purpose flour
1/4 cup sugar (can use more for a sweeter batter)
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1/2-3/4 teaspoon cinnamon
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
Melt the butter in the baking pan inside the oven.
Arrange the apple slices evenly over the bottom of the pan.
Bake for about 10 minutes, or until apples are soft.
Remove apples from oven, and sprinkle with brown sugar and cinnamon.
In a blender, combine all pancake ingredients, and pour over apples.
Return to oven, and bake about 30-40 minutes.
Sprinkle with icing sugar, and serve.
Delicious!

Bohemian Raised Doughnuts
1 teaspoon yeast
3 cups milk
3/4 cup sugar
2 eggs
2 tablespoons melted lard
1 tablespoon salt
1 teaspoon nutmeg
6 cups flour
blend yeast with 2 teaspoon sugar.
add lukewarm milk sugar and enough flour to make thin sponge.
mix well and let rise in warm spot 1 hour or until sponge is bubbly and light
then add eggs and lard salt and nutmeg and flour enough to make a thick dough with spoon.
let rise til doubled 1 1/2 hours.
put dough on floured board
cut into pieces smaller than egg.
flour each piece and roll around and around.
let rise til doubled.
just before dropping into fat make a hole in middle of each by bringing the thumb and middle
finger towards each other through bun and streching a little.
fry.
roll in sugar.


Cinnamon French Toast With Poached Apples
2-3 golden delicious apples, peeled cored and sliced
1 tablespoon cornstarch
ground cinnamon
6 slices bread
3 eggs
1/2 cup cold water
1 dash vanilla
1/2 cup milk
3-4 tablespoons sugar
Cook peeled, cored and sliced apples in water about 8 minutes over medium-low heat or until
tender.
Remove apples and set aside.
Combine cornstarch, cinnamon, sugar and 2 tablespoons water- Mix until smooth.
Cook until thickened and clear.
Add apples.
Beat eggs with milk, vanilla and cinnamon.
Dip each bread slice in mixture- Fry until golden brown.
Serve hot and top with poached apple slices.

Farmer’s Breakfast
6 medium potatoes (I use red)
8 slices bacon
1 medium onion, diced
6 eggs
salt and pepper
butter
parsley (optional)
Cook potatoes with their scins in boiling salted water until done. Cool, peal or leave skins on,
cube or slice. Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on
paper towel. Add aprox. 2 tbls. butter to the bacon fat and fry onions until transparent. Add the
potatoes to the pan with the onions and fry until crust forms. Return bacon. Crack the eggs into
the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with
the salt, since the bacon is salty. Finish with parsley.
Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad.
Cook time is after the potatoes have cooled.