1 cup flour
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
2 T. melted butter
1 1/4 cup buttermilk (or 1 cup milk with 1T. vinegar, since I never seem to have buttermilk on hand...)
+ a little milk 3-4 T?
Mix until just moistened... will be lumpy. Cook and eat the yumminess...
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, August 31, 2010
Swedish Pancakes
I got this recipe from my best pal from youth, Bethany Summerhays Stuart. I have memories of her dad making these.
1 batch yields 6-8 pancakes...
3 eggs
1 1/4 cups milk
1 T sugar
3/4 cup flour
1/4 t salt (to taste)
-Butter pan each time (she gave me a cast iron skillet to make these on)
-Turn when pancake is dull
-To turn, make sure sides are lifted, scrape flipper along edges and flip, supporting the middle of the pancake.
1 batch yields 6-8 pancakes...
3 eggs
1 1/4 cups milk
1 T sugar
3/4 cup flour
1/4 t salt (to taste)
-Butter pan each time (she gave me a cast iron skillet to make these on)
-Turn when pancake is dull
-To turn, make sure sides are lifted, scrape flipper along edges and flip, supporting the middle of the pancake.
"World's Best" Pancakes
This recipe is from Elizabeth Elliot, and old Wasatch Ward-er. :)
1 c. flour
1 T. sugar
1/2 t. salt
1/2 t. baking soda
2 eggs
1 c. buttermilk
2 T. oil
Combine ingredients until just mixed. Butter pan or skillet. Pour on to desired size. Turn when bubbles are breaking on tops.
1 c. flour
1 T. sugar
1/2 t. salt
1/2 t. baking soda
2 eggs
1 c. buttermilk
2 T. oil
Combine ingredients until just mixed. Butter pan or skillet. Pour on to desired size. Turn when bubbles are breaking on tops.
Mexican Frittata
1 tsp olive oil
1/2 red pepper, cut into thin strips
1/4 medium white onion, sliced thin
1/4 cup skim milk
2 whole eggs
4 egg whites
1/2 tsp salt
1/2 tsp freshly ground black pepper
Pinch cumin
1/2 cup salsa
Preheat oven to 350 degrees.
Heat oil in a 12-inch nonstick skillet over medium heat. Add pepper and onion; sauté until tender. Combine milk, eggs, egg whites, salt, pepper, and cumin; stir with a whisk. Pour into pan with vegetables. Cook, without disturbing eggs, until slightly set; flip eggs over. Place pan in oven; bake at 350 until eggs are cooked, about 5 minutes. Place frittata on a plate; top with salsa.
(Your Diet, Summer 2004, pg.69)
Makes 1 serving
Nutritional Information
Calories 371
Carbs 25 g Protein 31 g
Fat Total 15 g Saturated Fat 3.8 g
1/2 red pepper, cut into thin strips
1/4 medium white onion, sliced thin
1/4 cup skim milk
2 whole eggs
4 egg whites
1/2 tsp salt
1/2 tsp freshly ground black pepper
Pinch cumin
1/2 cup salsa
Preheat oven to 350 degrees.
Heat oil in a 12-inch nonstick skillet over medium heat. Add pepper and onion; sauté until tender. Combine milk, eggs, egg whites, salt, pepper, and cumin; stir with a whisk. Pour into pan with vegetables. Cook, without disturbing eggs, until slightly set; flip eggs over. Place pan in oven; bake at 350 until eggs are cooked, about 5 minutes. Place frittata on a plate; top with salsa.
(Your Diet, Summer 2004, pg.69)
Makes 1 serving
Nutritional Information
Calories 371
Carbs 25 g Protein 31 g
Fat Total 15 g Saturated Fat 3.8 g
Monday, August 30, 2010
Indian Griddle Cakes
1/2 t. salt
1 egg
1/2 t soda
1/2 c. flour
3 t. sugar
1 c. buttermilk
1/2 t bkg pwdr
1 c plus 2 T corn meal
2 T oil
sweet milk
Mix, beating well, all ing. except the sweet milk. When the mixture is smooth, add enough sweet milk to make the consistency of the batter thin. Heat a griddle covered with melted shortening (butter) until very hot. Dip abt 1/4 c. batter to each cake. Fry until bubbly on the top and light brown on the bottom. Flip and cook until done.
1 egg
1/2 t soda
1/2 c. flour
3 t. sugar
1 c. buttermilk
1/2 t bkg pwdr
1 c plus 2 T corn meal
2 T oil
sweet milk
Mix, beating well, all ing. except the sweet milk. When the mixture is smooth, add enough sweet milk to make the consistency of the batter thin. Heat a griddle covered with melted shortening (butter) until very hot. Dip abt 1/4 c. batter to each cake. Fry until bubbly on the top and light brown on the bottom. Flip and cook until done.
Impossibly Easy Breakfast Pie
Ringing the breakfast bell has never been easier! Enjoy all the traditional tastes of breakfast in one easy pie.
2 packages (12 ounces each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
2 packages (12 ounces each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
Buttermillk Syrup
1 1/2 c sugar
3/4 c. buttermilk
1/2 c. butter
1 T. corn syrup
1 t. soda
Mix all ingredients together and bring to a boil and boil for 7 minutes.
Remove from heat and stir in 2 t. vanilla
3/4 c. buttermilk
1/2 c. butter
1 T. corn syrup
1 t. soda
Mix all ingredients together and bring to a boil and boil for 7 minutes.
Remove from heat and stir in 2 t. vanilla
ZIPLOC OMELET
(This works great!!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!) Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelet
for a quick breakfast!
I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM good!!!
PS... There could be a question about using plastic bags to heat food in so use your best judgement.
Delicate Fluffy Pancakes
(Gramma Cochran)
3 egg yolks
1 2/3 c. buttermilk
1 ½ c. flour
1 T. sugar
1 t. baking powder
1 t. soda
½ t. salt
3 T. soft butter
3 egg whites beat stiff
Beat yolks well with rotary beater. Measure flour, beat in buttermilk and mixed dry ingredients, beat in butter. Gently fold in beaten egg whites. Cook.
3 egg yolks
1 2/3 c. buttermilk
1 ½ c. flour
1 T. sugar
1 t. baking powder
1 t. soda
½ t. salt
3 T. soft butter
3 egg whites beat stiff
Beat yolks well with rotary beater. Measure flour, beat in buttermilk and mixed dry ingredients, beat in butter. Gently fold in beaten egg whites. Cook.
Broccoli Cheese Quiche
(From Carol)
1 pie crust
4 eggs
1 c. half and half
2 T. onion (fine)
½ t. salt
½ tsp thyme
9 oz frozen broccoli, thawed & drained (I use fresh & steam it first)
1 c. cheddar cheese
1 c. monterrey jack cheese
Heat oven to 350°, bake crust slightly and add mix and bake 40 – 45 min
1 pie crust
4 eggs
1 c. half and half
2 T. onion (fine)
½ t. salt
½ tsp thyme
9 oz frozen broccoli, thawed & drained (I use fresh & steam it first)
1 c. cheddar cheese
1 c. monterrey jack cheese
Heat oven to 350°, bake crust slightly and add mix and bake 40 – 45 min
Banana Filled French Toast
(I made this for Brayton & I and it was SCRUMPTIOUS!)
Serving: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
1 loaf French Bread
1/4 cup unsalted butter
1 tablespoon white sugar
1/2 cup brown sugar
1/4 cup pecan halves
3 eggs
1 teaspoon vanilla
3/4 cup milk or cream
2 bananas, sliced and not over ripe
Slice the bread into pockets. Don't use the ends. Start slicing the first slice all the way through the loaf, the second only 3/4 of the way (to make a place to stuff your bananas) through, the third all the way through and so on. This makes a slice that is hinged, about 1 inch in thickness. Peel and slice your bananas. Lay the bananas in the pocket, and stuff in about 5 pecans. Put about 1 Tbsp. brown sugar on top. Mix together eggs, milk, and vanilla. Dip each french toast piece into egg mixture and place into skillet with melted butter. Cook and turn. Keep heat on medium to prevent the butter from burning.
Based on individual serving.
Calories: 465
Total Fat: 17 g
Carbohydrates: 69 g
Protein: 11 g
Serving: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
1 loaf French Bread
1/4 cup unsalted butter
1 tablespoon white sugar
1/2 cup brown sugar
1/4 cup pecan halves
3 eggs
1 teaspoon vanilla
3/4 cup milk or cream
2 bananas, sliced and not over ripe
Slice the bread into pockets. Don't use the ends. Start slicing the first slice all the way through the loaf, the second only 3/4 of the way (to make a place to stuff your bananas) through, the third all the way through and so on. This makes a slice that is hinged, about 1 inch in thickness. Peel and slice your bananas. Lay the bananas in the pocket, and stuff in about 5 pecans. Put about 1 Tbsp. brown sugar on top. Mix together eggs, milk, and vanilla. Dip each french toast piece into egg mixture and place into skillet with melted butter. Cook and turn. Keep heat on medium to prevent the butter from burning.
Based on individual serving.
Calories: 465
Total Fat: 17 g
Carbohydrates: 69 g
Protein: 11 g
Seven Wives Inn Granola
(Carol made this & loved it & gave it for gifts)
8 c. oatmeal (old fashioned)
1 ½ c. brown sugar
1 ½ c. wheat germ
8 oz. cocoanut (unsweetened)
8 oz almonds
8 oz. cashews
3 oz sunflower seeds
½ c. water
½ c. oil
½ c. honey
½ c. peanut butter
2 tsp. vanilla
Mix first seven dry ing. In large bowl. Mix well and bring to boil next five “wet” ing. Add wet to dry. Blend well. Spread on 2 large cookie sheets. Bake for about 2 hrs. in a 200° oven (until cocoanut becomes brown around edges) Add 1 c. raisins if desired. Makes about 5 lbs. (Carol uses a little less P.B & brown sugar)
8 c. oatmeal (old fashioned)
1 ½ c. brown sugar
1 ½ c. wheat germ
8 oz. cocoanut (unsweetened)
8 oz almonds
8 oz. cashews
3 oz sunflower seeds
½ c. water
½ c. oil
½ c. honey
½ c. peanut butter
2 tsp. vanilla
Mix first seven dry ing. In large bowl. Mix well and bring to boil next five “wet” ing. Add wet to dry. Blend well. Spread on 2 large cookie sheets. Bake for about 2 hrs. in a 200° oven (until cocoanut becomes brown around edges) Add 1 c. raisins if desired. Makes about 5 lbs. (Carol uses a little less P.B & brown sugar)
Asparagus Frittata
Combine the fresh flavors of asparagus and green onions to make this hearty campfire breakfast.
Serving: Serves: 8
1/2 pound wild or thin stalks asparagus, sliced diagonally into 2-inch pieces
1 tablespoon olive oil
3 green onions, sliced
8 large eggs
3 tablespoons half-and-half
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. In heavy 9-inch skillet, heat 2 inches water to boiling over high heat. Add asparagus and cook until just tender -- 2 to 3 minutes. Drain asparagus and place in small dish.
2. Reduce heat to medium and return skillet to heat until dry. Add 1 teaspoon oil and the green onions. Saute onions until softened. Remove onions to bowl with asparagus. Heat remaining 2 teaspoons oil in skillet.
3. Meanwhile, beat eggs until frothy. Add half-and-half, salt, and pepper; beat until well combined. Fold in asparagus and onions.
4. Pour mixture into hot skillet; cover and cook until set and most of top surface looks dry -- about 20 minutes.
5. To serve, run knife around side of skillet to loosen frittata and invert onto serving plate. Remove skillet and cut frittata into wedges.
Nutrition information per serving: 7 g protein, 7 g fat, 2 g carbohydrate, .5 g fiber, 133 mg sodium, 214 mg cholesterol, 104 calories.
Based on individual serving.
Calories: 104
Total Fat: 7.0 g
Cholesterol: 214.0 mg
Sodium: 133 mg Carbohydrates: 2 g
Fiber: 0.50 g
Protein: 7.0 g
Serving: Serves: 8
1/2 pound wild or thin stalks asparagus, sliced diagonally into 2-inch pieces
1 tablespoon olive oil
3 green onions, sliced
8 large eggs
3 tablespoons half-and-half
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. In heavy 9-inch skillet, heat 2 inches water to boiling over high heat. Add asparagus and cook until just tender -- 2 to 3 minutes. Drain asparagus and place in small dish.
2. Reduce heat to medium and return skillet to heat until dry. Add 1 teaspoon oil and the green onions. Saute onions until softened. Remove onions to bowl with asparagus. Heat remaining 2 teaspoons oil in skillet.
3. Meanwhile, beat eggs until frothy. Add half-and-half, salt, and pepper; beat until well combined. Fold in asparagus and onions.
4. Pour mixture into hot skillet; cover and cook until set and most of top surface looks dry -- about 20 minutes.
5. To serve, run knife around side of skillet to loosen frittata and invert onto serving plate. Remove skillet and cut frittata into wedges.
Nutrition information per serving: 7 g protein, 7 g fat, 2 g carbohydrate, .5 g fiber, 133 mg sodium, 214 mg cholesterol, 104 calories.
Based on individual serving.
Calories: 104
Total Fat: 7.0 g
Cholesterol: 214.0 mg
Sodium: 133 mg Carbohydrates: 2 g
Fiber: 0.50 g
Protein: 7.0 g
Carol’s Pancakes
1 c. flour
1 t. bkg soda (scant)
½ t. salt
1 egg
1 t. sugar
1 T. oil
1 – 1 ¾ c buttermilk
Mix together barely, cook on hot griddle or pan.
* If you make your own buttermilk substitution (1 T. vinegar or lemon juice with milk to equal 1 c.) be sure not to use ammonia instead of vinegar. (there's a story there.... Thanksgiving 2015)
1 t. bkg soda (scant)
½ t. salt
1 egg
1 t. sugar
1 T. oil
1 – 1 ¾ c buttermilk
Mix together barely, cook on hot griddle or pan.
* If you make your own buttermilk substitution (1 T. vinegar or lemon juice with milk to equal 1 c.) be sure not to use ammonia instead of vinegar. (there's a story there.... Thanksgiving 2015)
Swedish Pancakes
(Chris Wight)
½ qt. buttermilk
½ t. salt
½ t. soda
2 T. sugar
1 c. flour
2 eggs
Sprinkle with butter & sugar. Roll ‘em up then sprinkle withbutter & sugar again
½ qt. buttermilk
½ t. salt
½ t. soda
2 T. sugar
1 c. flour
2 eggs
Sprinkle with butter & sugar. Roll ‘em up then sprinkle withbutter & sugar again
Hootenanny Pancakes
6 eggs (I've started using 7-8 eggs)
1 c. flour (I use a heaping cup)
1 c. milk
½ t. salt
1 c. butter (I use 1/2 - 3/4 stick of butter)
Blend eggs in blender. (don’t over mix) add remaining ingredients except butter. Melt butter in 9x13 pan in oven, pour mixture in hot pan with butter. Bake ~ 20 minutes or till golden @ 425° (I have to turn my oven down or they get too brown or I cook less time)
1 c. flour (I use a heaping cup)
1 c. milk
½ t. salt
1 c. butter (I use 1/2 - 3/4 stick of butter)
Blend eggs in blender. (don’t over mix) add remaining ingredients except butter. Melt butter in 9x13 pan in oven, pour mixture in hot pan with butter. Bake ~ 20 minutes or till golden @ 425° (I have to turn my oven down or they get too brown or I cook less time)
Saturday, August 14, 2010
Breakfast Casserole
Christmas morning traditional...
Preheat oven to 425
1 8oz. can crescent rolls
~ 8oz. cooked sausage
2 C. Monterey Jack or Swiss Cheese or Mozzarella, grated
4 eggs, slightly beaten
3/4 c. milk
2 T. diced green pepper (or red)
1/2 t. salt
1/4 t. pepper
1/4 t. oregano
Searate dough into 2 large rectangles & place in ungreased 9x13 pan. Seal holes. Scatter cooked sausage on dough. Top with grated cheese. Combine remaining ingredients & pour over all. Bake 20-25 mins.
Note: Mom likes to add diced tomatoes, mushrooms, onions, etc. Extra cheese too.
Preheat oven to 425
1 8oz. can crescent rolls
~ 8oz. cooked sausage
2 C. Monterey Jack or Swiss Cheese or Mozzarella, grated
4 eggs, slightly beaten
3/4 c. milk
2 T. diced green pepper (or red)
1/2 t. salt
1/4 t. pepper
1/4 t. oregano
Searate dough into 2 large rectangles & place in ungreased 9x13 pan. Seal holes. Scatter cooked sausage on dough. Top with grated cheese. Combine remaining ingredients & pour over all. Bake 20-25 mins.
Note: Mom likes to add diced tomatoes, mushrooms, onions, etc. Extra cheese too.
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