Buttermilk Syrup for French Toast
1 cube of butter
3/4 cup sugar
1/ cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Melt butter, sugar, and buttermilk on medium heat until it starts to boil. Remove from heat and add baking soda and vanilla.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Saturday, January 9, 2010
The Best French Toast Stuff
The Best French Toast Stuff
1 loaf good white bread
1 dozen eggs
1/3 cup maple syrup
8 ounce cream cheese
2 cups milk
Cube bread and put half of it in a 9x13 pan, then cube cream cheese and drop it on to the bread.
Layer again with bread and cream cheese. In a mixing bowl add eggs and syrup and milk, mix
together. Pour over bread and cover with foil. Bake at 375˚ for 30 minutes
Remove foil and cook for 15-20 minutes.
1 loaf good white bread
1 dozen eggs
1/3 cup maple syrup
8 ounce cream cheese
2 cups milk
Cube bread and put half of it in a 9x13 pan, then cube cream cheese and drop it on to the bread.
Layer again with bread and cream cheese. In a mixing bowl add eggs and syrup and milk, mix
together. Pour over bread and cover with foil. Bake at 375˚ for 30 minutes
Remove foil and cook for 15-20 minutes.
Dutch Honey
Dutch Honey (Food storage friendly) for pancakes, waffles, or ice cream.
1 cup dark corn syrup (in a bind use regular pancake syrup)
1 cup sugar
1 cup canned milk
Simmer syrup and sugar together, stirring occasionally until sugar is dissolved. Remove from heat cool down 3 or 4 minutes, stir in milk. Makes about 21/2 cups, serve hot or cold, store in refrigerator.
1 cup dark corn syrup (in a bind use regular pancake syrup)
1 cup sugar
1 cup canned milk
Simmer syrup and sugar together, stirring occasionally until sugar is dissolved. Remove from heat cool down 3 or 4 minutes, stir in milk. Makes about 21/2 cups, serve hot or cold, store in refrigerator.
Pancake Syrup
Pancake Syrup
2 cups sugar
1 cup water
1/2 tsp maple flavoring.
In sauce pan heat sugar and water to almost boiling, Sugar will be dissolved, then remove from heat and add maple flavoring.
2 cups sugar
1 cup water
1/2 tsp maple flavoring.
In sauce pan heat sugar and water to almost boiling, Sugar will be dissolved, then remove from heat and add maple flavoring.
Cracked Wheat Cereal
Cracked Wheat Cereal
Julie Grow
1 c cracked wheat
3-4 c boiling water
1 t salt
Add wheat gradually to boiling water so that the water continues to boil, then gently simmer until done: about 30 minutes
Cracked wheat can be used as a meat extender. Just soak for a little while and use with ground meat.
Parched wheat: Soak wheat about one hours. Dry between towels as dry as possible. Put thin layer of wheat in hot skillet and a little oil. Shake as for popcorn. When lightly browned and lightly popped remove from pan and season.
Julie Grow
1 c cracked wheat
3-4 c boiling water
1 t salt
Add wheat gradually to boiling water so that the water continues to boil, then gently simmer until done: about 30 minutes
Cracked wheat can be used as a meat extender. Just soak for a little while and use with ground meat.
Parched wheat: Soak wheat about one hours. Dry between towels as dry as possible. Put thin layer of wheat in hot skillet and a little oil. Shake as for popcorn. When lightly browned and lightly popped remove from pan and season.
French Toast Sticks
FRENCH TOAST STICKS (Freezes well)
Pam Konopka
8 slices bread (Texas Toast style or French bread)
1/4 cup melted butter
4 eggs
1/3 cup sugar
1/4 teaspoon cinnamon
2/3 cup milk
3/4 teaspoon vanilla
Preheat oven to 350 degrees. Cut each slice of bread into 3 pieces to make sticks. In a bowl, mix together melted butter, eggs, sugar, milk, vanilla and cinnamon with a fork until well blended. Dip each bread strip into the egg mixture, coating completely, and place on a cookie sheet that has been sprayed with cooking spray. If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time. Allow to cool. Flash freeze on cookie sheet, remove and place in a Ziploc bag.
To reheat: place 3 sticks on a microwave-safe plate and heat on high for 1 minute until warm. Serve with syrup.
Pam Konopka
8 slices bread (Texas Toast style or French bread)
1/4 cup melted butter
4 eggs
1/3 cup sugar
1/4 teaspoon cinnamon
2/3 cup milk
3/4 teaspoon vanilla
Preheat oven to 350 degrees. Cut each slice of bread into 3 pieces to make sticks. In a bowl, mix together melted butter, eggs, sugar, milk, vanilla and cinnamon with a fork until well blended. Dip each bread strip into the egg mixture, coating completely, and place on a cookie sheet that has been sprayed with cooking spray. If there is any dip left, you can drizzle it over the sticks.
Bake for 25 minutes on middle rack of oven. Turn halfway through baking time. Allow to cool. Flash freeze on cookie sheet, remove and place in a Ziploc bag.
To reheat: place 3 sticks on a microwave-safe plate and heat on high for 1 minute until warm. Serve with syrup.
Downey’s Favorite Creamed Egg Breakfast
Downey’s Favorite Creamed Egg Breakfast
4 batches of white sauce (about 4 cups or more to your preference)
12 to 18 hard boiled eggs, pealed and chopped
salt and pepper to taste
toast
Stir chopped eggs into sauce, add salt and pepper to taste. Heat back up, then simmer until flavors are blended. Serve over toast.
This is our traditional Easter breakfast, my family loves it, and it used up most of our eggs☺
4 batches of white sauce (about 4 cups or more to your preference)
12 to 18 hard boiled eggs, pealed and chopped
salt and pepper to taste
toast
Stir chopped eggs into sauce, add salt and pepper to taste. Heat back up, then simmer until flavors are blended. Serve over toast.
This is our traditional Easter breakfast, my family loves it, and it used up most of our eggs☺
Basic Smoothies
Basic Smoothies
1 cup frozen fruit (any fruit)
1/2 cup milk or orange juice
8oz cup of yogurt
Put all ingredients into blender and blend until smooth. Makes one serving.
This is just a simple smoothie recipe. You can add things like carrot juice for a veggie serving. If you use milk then you have a dairy serving. Any fruit is a fruit serving.
1 cup frozen fruit (any fruit)
1/2 cup milk or orange juice
8oz cup of yogurt
Put all ingredients into blender and blend until smooth. Makes one serving.
This is just a simple smoothie recipe. You can add things like carrot juice for a veggie serving. If you use milk then you have a dairy serving. Any fruit is a fruit serving.
Sausage & Ham Breakfast Casserole
Sausage & Ham Breakfast Casserole
Julie Steuart
6 slices of bread
1/2 cup diced ham
1/2 cup cooked sausage
1 cup shredded cheddar
6 eggs
salt & pepper
Directions
Preheat oven to 350 degree F.
Spray 11x13 pan with non stick spray. Cube six slices of bread and spread evenly in pan. Sprinkle evenly with cooked meats and cheese. In a seperate bowl whisk together eggs, milk, salt and pepper. Pour mixture over bread meat an cheese. Bake at 350 degrees for 45 minutes. Can be made the night before and refrigerated.
Julie Steuart
6 slices of bread
1/2 cup diced ham
1/2 cup cooked sausage
1 cup shredded cheddar
6 eggs
salt & pepper
Directions
Preheat oven to 350 degree F.
Spray 11x13 pan with non stick spray. Cube six slices of bread and spread evenly in pan. Sprinkle evenly with cooked meats and cheese. In a seperate bowl whisk together eggs, milk, salt and pepper. Pour mixture over bread meat an cheese. Bake at 350 degrees for 45 minutes. Can be made the night before and refrigerated.
Julie's Honey Butter
Julie’s Honey Butter
Julie Grow
soften 2 sticks of BUTTER
1 pint honey
1 small jar of marshmallow cream
Blend together with mixer or by hand. Refrigerate. (can be frozen)
Serve on hot scones, rolls, bread...etc.
Great served with Julie's Homemade Scones
Julie Grow
soften 2 sticks of BUTTER
1 pint honey
1 small jar of marshmallow cream
Blend together with mixer or by hand. Refrigerate. (can be frozen)
Serve on hot scones, rolls, bread...etc.
Great served with Julie's Homemade Scones
Julie's Homemade Scones
Julie’s Homemade Scones
Julie Grow
Dissolve 1 pkg of yeast in 1 c warm water.
Add each in following order to yeast/water mixture:
2 c flour
1/4 c sugar
1/2 c shortening
1 beaten egg
1/2 t salt
1/2 c dry powdered milk
1 1/4 c flour
Beat by hand until smooth—batter is sticky—cover and let rise till double (about 1 hour). Roll out on floured surface–you will need to work a little flour into the dough. Roll it out to 1/4 to 1/2" thick. Cut into diamond or square shapes about 3 to 4" long by 2" wide.
Fry in oil at 350 degrees for a few min. until golden brown. Serve immediately with honey butter, jam, etc.
For ROLLS: spoon into greased muffin tins–let rise 30 min.
Bake at 375 for 15-18 minutes.
Goes well with Julie's Honey Butter
Julie Grow
Dissolve 1 pkg of yeast in 1 c warm water.
Add each in following order to yeast/water mixture:
2 c flour
1/4 c sugar
1/2 c shortening
1 beaten egg
1/2 t salt
1/2 c dry powdered milk
1 1/4 c flour
Beat by hand until smooth—batter is sticky—cover and let rise till double (about 1 hour). Roll out on floured surface–you will need to work a little flour into the dough. Roll it out to 1/4 to 1/2" thick. Cut into diamond or square shapes about 3 to 4" long by 2" wide.
Fry in oil at 350 degrees for a few min. until golden brown. Serve immediately with honey butter, jam, etc.
For ROLLS: spoon into greased muffin tins–let rise 30 min.
Bake at 375 for 15-18 minutes.
Goes well with Julie's Honey Butter
German Pancakes
German Pancakes
Carolyn Carter
6 eggs
1 cup milk
½ tsp salt
1 cup flour
½ cup butter or margarine
Combine eggs, milk, and salt in blender until fluffy. Add flour, a little at a time, while the blender is running. Blend well.
Melt stick of butter in 9x13 pan in 425 oven. When bubbly, pour in batter and immediately return to oven.
Bake at 425 for 25 minutes. It puffs up and is uneven when done. Serve immediately w/ syrup, jam, powdered sugar, fruit, etc….
Carolyn Carter
6 eggs
1 cup milk
½ tsp salt
1 cup flour
½ cup butter or margarine
Combine eggs, milk, and salt in blender until fluffy. Add flour, a little at a time, while the blender is running. Blend well.
Melt stick of butter in 9x13 pan in 425 oven. When bubbly, pour in batter and immediately return to oven.
Bake at 425 for 25 minutes. It puffs up and is uneven when done. Serve immediately w/ syrup, jam, powdered sugar, fruit, etc….
Blender Wheat Pancakes
Blender Wheat Pancakes (These are yummy!)
Food Storage Recipe
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes. I got 12 medium pancakes from this recipe.
Food Storage Recipe
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low.
Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes. I got 12 medium pancakes from this recipe.
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