Breakfast

Jamie’s Breakfast Cookies

Posted on December 10, 2008. Filed under: Breakfast, Cookies, Family Corner |

Breakfast Cookies. I found it on a site called HeavenlyHomemakers and have changed it a bit here and there.
Combine:
1 cup melted butter
3/4 cup honey
2 eggs
1/2 cup buttermilk
1 tsp. each of cinnamon, vanilla, and baking soda
Stir in dry ingredients:
1 1/2 cups whole wheat flour
1/2 cup wheat germ
1/2 cup sunflower seeds
2 cups old fashioned oatmeal
Stir-ins: nuts, fruit, chocolate chips, coconut, etc. (I used 1/2 cup dried cherries and 1/2 cup raisins)
On an ungreased baking sheet, spoon out, using 1 heaping TBSP per cookie. They will be big.
Bake for 15 minutes at 350* Good for breakfast or for snacking.

Source:  jjoj at Family Corner

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Cinnabuns

Posted on September 3, 2008. Filed under: Bread, Breakfast, Brunch |

We often mix up a quick version of cinnabuns using a biscuit type dough. With summer here and more leisure time we’ve been enjoying genuine yeast raised cinnabuns. I use the buttery rolls recipe off of my Cheat Sheet, increasing the sugar to half a cup and using three teaspoons of yeast. I let the dough mix up in my Zo set to the quick dough cycle and it’s ready in half an hour. Then we roll the dough out into a rectangle. Spread with half a stick of softened butter and sprinkle with half a cup of good cinnamon sugar.

Preheat oven to 375°F. Blend together 1 stick of butter, 4 cups flour (I use half whole wheat), ½ cup sugar, and 1 tablespoon baking powder. While you are going at that mixture with your pastry blender, you might have a little helper to mix up the cinnamon sugar: stir two teaspoons of good cinnamon into half a cup of sugar. If you are fortunate to have another helper, that one can get started on the wet ingredients: break an egg into a glass measuring cup. Add a splash or two of vanilla, whisk it a bit with a fork, and add milk to make one cup. Gently mix this into the nicely crumbled dry ingredients just until dough holds together. Roll out into a rectangular sort of shape. Spread dough with a stick of softened butter and then sprinkle with the freshly mixed cinnamon sugar that your littlest helper prepared. Roll up along the long edge into a probably somewhat untidy but friendly shaggy log. Slice into nice fat cinnabuns and place on cookie sheet, around 25 or so depending on how big you make them. Bake for approximately 18 minutes or until done (lightly browned). While they are baking your assistant can mix up the icing: one cup of confectioner’s sugar with enough milk to make a spreadable icing. My helpers always play the game of adding too much milk – oh dear it’s too runny! Must add more sugar – drat now it’s too stiff – needs more milk etc. until they’ve practically doubled the icing amount. But no one ever complains. Don’t forget to put the kettle on while the Yums bake. Try to let them cool a bit before spreading with the icing.

SOURCE

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Minny’s Monte Cristo Sandwich

Posted on October 7, 2007. Filed under: Breakfast, Brunch, Reviewed, Sandwiches |

2 slices of white bread
1 slice of ham
1 slice of Muenster or Baby Swiss cheese
1 egg
1/4 cup milk
Butter or margarine

Beat eggs & milk together. Dip bread in mixture to coat both sides. In large skillet, melt butter & put in bread in single layers. Cook on medium high heat until both sides are lightly browned. On one slice of bread, add a slice of ham & cheese; cover with the other slice of bread. Cook at low heat until cheese has melted.
These can be made ahead of time, wrapped in foil, then reheated (in the foil) in the oven.

Source: Family Corner

Review:  This was very good.  I cooked one side each of the French toast, then I stacked the ham onto the cheese, then assembled the sandwich with cooked sides in.

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Cinnamon Butter

Posted on September 30, 2007. Filed under: Breakfast, Brunch |

TEXAS ROADHOUSE CINNAMON BUTTER

Texas Road House is known for their delicious rolls. Here is the sweet butter to go along with them!

1 C. (2 sticks) butter, softened
1/3 C. sweetened condensed milk (chilled)
1/2 tsp. corn syrup
3/4 to 1 tsp. cinnamon (to taste)

Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.

Source:  cat lover at MomsMenu

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Mish’s Coffee Cake

Posted on September 23, 2007. Filed under: Breakfast, Brunch, Cakes |

Cake
1 package yellow cake mix
1 small instant vanillia pudding
3/4 cup oil
3/4 cup water
4 eggs
1 tablespoon butter
1 teaspoon vanillia
Filling
1/4 cup sugar
1/4 cup brown sugar
1/2 cup nuts
4 teaspoon cinnamon

Mix ingredients together for 6-8 minutes on at a high speed. Grease bundt pan well. Layer cake in thirds with filling each layer. Bake 40-45 minutes at 350. Cool for 5-8 minutes before removing from the pan. Drizzle with glaze if desired.

Just a note: in my oven it took a bit longer for it to cook so you will need to check to make sure it cooks all the way.

Source: Family Corner What Did You Do Frugal Today forum

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Breakfast Burritos and Sausage Biscuits

Posted on August 27, 2007. Filed under: Breakfast |

For the burritos: I just make scrambled eggs with bacon bits in them and top with cheese when they’re done. Spoon a couple spoonfuls onto a large flour tortilla and roll up. I wrap these individually in plastic wrap and put into a big freezer bag that way they don’t stick together. To reheat: put in microwave for about 45 seconds. Everyone’s microwaves are different, so you just kind of watch it the first time.

Sausage-egg-cheese biscuits: I use the large “Grand’s-type” biscuits, baked, cooled and split in two. Make sausage patties, (1 lb. roll will make 8 patties), make scrambled eggs, but instead of making them “scrambled” don’t stir as much, so they are more “omelet-like”. Then you can cut them in about 8 pieces. I layer a sausage patty, egg and top with a half slice of cheese, between the two biscuit halves. I wrap these individually too. For reheating: same as for burrito’s — about 45 seconds to 1 minute. More or less depending on your microwave.

Source: Cook4fun at Family Corner

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Cinnamon Butter Spread

Posted on June 25, 2007. Filed under: Breakfast, Brunch, Spreads |

Cinnamon Butter Spread

1 cup butter, softened

2 cups confectioners sugar

3 tablespoons ground cinnamon

  1. Combine the ingredients and mix well with an electric mixture.
  2. Spread on toast, pancakes, waffles, biscuits, scones or as you desire. Store covered in refrigerator.

Makes about 2 1/2 cups.


Go to source>>

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Baked Oatmeal

Posted on June 25, 2007. Filed under: Breakfast, Brunch |

Baked Oatmeal
Serves 2-3

2 cups lowfat milk
1 cup water
1 t. vanilla extract
1 t. almond extract
1/3 cup dark brown sugar
1 ½ cups rolled oats
½ cup dried fruit of your choice
½ cup toasted pecans, roughly chopped [or walnuts, or almonds]
1 t. cinnamon
1-2 pieces fresh fruit, peeled, pitted, and sliced

Preheat oven to 350. Spray a small rectangular baking dish with nonstick spray and set aside.

Combine milk, water, extracts, and sugar in a medium bowl. In a large bowl, combine oats, dried fruit, nuts, and cinnamon. Pour in the liquid and stir, then pour the mixture into the prepared baking dish. Top with the sliced fruit and sprinkle with additional sugar, if desired. Bake for ½ hour, or until all liquid is absorbed.

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Lemon-Blueberry Scones

Posted on June 25, 2007. Filed under: Bread, Breakfast, Brunch |

Lemon-Blueberry Scones:
In a bowl, combine: 1 3/4 cup self rising flour, 1 cup oatmeal, 1/4 cup sugar, 1/4 cup butter, grated, and the zest and juice from 1 lemon. In another bowl, whisk 1 egg and 1/4 cup milk. Add to dry ingredients and 1 cup frozen blueberries (or raspberries). Knead two balls onto floured surface. Add more flour as needed. Flatten to 1 inch thick and cut each circle into sixths. Arrange on greased cookie sheet. Optional: spray scone tops with butter spray and sprinkle with sugar. Bake at 350* for 25-30 minutes. Enjoy!

Source: Family Corner, What did you do frugal today? 15

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Baked Cinnamon French Toast

Posted on June 25, 2007. Filed under: Breakfast, Brunch, Casseroles |

Baked Cinnamon French Toast:

12 slices thick bread
1/4 cup margarine, softened
18 egg whites
1 quart skim milk
2 cups evaporated skim milk
3/4 cup sugar
4 1/2 tsp vanilla
ground cinnamon

Line the bottom of a 9 x 13″ pan sprayed with nonstick spray six slices of the bread. Butter the remaining bread and place butter side up over the bread in the dish. Sprinkle with desired amount of ground cinnamon. Beat egg whites and add milk, evaporated milk, sugar and vanilla and blend well. Pour over bread and let stand 15 minutes. Place dish in a larger baking pan. Pour boiling water into large pan to a depth of 1″. Bake uncovered at 375 degrees for 40 minutes or till knife tests clean. Let stand 10 minutes before srving. Top with confectioners’s sugar or syrup of your choice. 6 servings


Go to source: FamilyCorner.com Magazine – What’s for Dinner? August 2006

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