Category Archives: Breakfast

Home Fries

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homefries

Home Fries

This is a must for a brunch or an old country breakfast.  Fix them with eggs and bacon and you have a very filling meal.

  • 1 1/2 lbs. Yukon gold or red-skinned potatoes (medium-starch potatoes), scrubbed and cut into 3/4-inch pieces (4 medium)
  • 4 tablespoons butter, divided
  • 1 onion, minced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • Pepper

Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon of the butter, and cover tightly with plastic wrap.  Microwave on high until the edges of the potatoes begin to soften, 5 to 7 minutes, shaking the bowl (without removing the plastic wrap) to redistribute the potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon more butter in a large nonstick skillet (I used cast iron) over medium heat.  Add the onion and cook until softened and golden brown, about 8 minutes.  Transfer to a small bowl.

Melt the remaining 2 tablespoons butter in the now-empty skillet over medium heat.  Add the potatoes and pack down with a spatula.  Cook, without moving, until the underside of the potatoes is brown, 5 to 7 minutes.  Turn the potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes.  Reduce the heat to medium-low and continue cooking, stirring the potatoes every few minutes, until crusty, 9 to 12 minutes.  Stir in the onion, garlic salt, salt, and pepper to taste.  Serve.

Serves 4.

“God can be trusted to guide us.”

 

Blender Apple Pancakes

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Blender Apple Pancakes

I have been eating a soft diet for two weeks after my throat surgery and this really filled the bill.  So quick and easy to make and just delicious.  I made my own pancake mix but you can use any pancake mix or biscuit mix.  This made 6 pancakes, but if you are feeding more people, double recipe.

  • 1 egg
  • 1 tablespoon sugar
  • 1 tablespoon soft butter
  • 1 medium apple, peeled and sliced
  • 1 cup evaporated milk
  • 1 cup pancake mix*

Place egg, sugar, butter, apple and milk in blender.  Blend.  Add pancake mix and blend.  Heat griddle up to 350 degrees.  Butter griddle, if desired, and then pour pancake batter on.  Flip over when bubbles appear.

*Basic Pancake Mix

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Store in airtight container.

“A friend is the first person who comes in when the whole world has gone out.”

Cranberry Eggnog Scones

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Cranberry Eggnog Scones

I had some extra eggnog leftover this year and decided to make these scones.  Very easy to make and will be done in less than a half hour.

  • 2 cups all-purpose flour (10 oz.)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 5 tablespoons cold butter, cut into 1/4 inch cubes
  • 1/2 cup dried cranberries
  • 1 cup heavy eggnog

Preheat oven to 425 degrees.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like course corn meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy eggnog and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead by hand till it comes together (it will be slightly sticky), only about 5 to 10 seconds.  Pat into a round about 1 inch tall, cut in 8 wedges.

Place onto ungreased  or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar, if desired.  (I did both.)  Bake 12 to 15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.

You may also make these in the food processor.  Be careful not to over process.

Makes 8 scones.

“God wants to hear your heart.”

Baked Oatmeal II

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Baked Oatmeal II 

For all of you out there that don’t like oatmeal, I would say give this a try.  It tastes different than making regular oatmeal.  I love oatmeal and it is so good for you.  Try a little before you go to bed and it makes you sleep like a baby.

This makes a large amount so I cut it in 12 portions, wrap each portion in plastic wrap and then freeze in a Ziploc bag.  Take out of the freezer, unwrap, and put in a bowl.  Pop in the microwave for a couple of minutes.  Add additional milk and enjoy!

  • 6 cups quick-cooking oats
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 cups milk
  • 1 cup canola oil
  • 4 eggs, lightly beaten

In a large bowl, combine all ingredients.  (I used my mixer.)  Pour into a greased 9 x 13 baking dish.  Baked uncovered at 350 degrees for 30 to 35 minutes or until set.

Yields:  12 servings

“Everything belongs to God.”

Family Favorite Banana Bread

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Family Favorite Banana Bread

My daughter gave me strict instructions to get this recipe on my blog.  This is the recipe I have made forever and I don’t know why I haven’t gotten it on before now.  It is the best!!

  • 1 stick unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed very ripe bananas (3 small to medium)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts or pecans, optional

Preheat oven to 350 degrees.  Butter a 9 x 5 x 3-inch loaf pan or several smaller pans.

Cream butter and sugar until light and fluffy in mixer.  Add the eggs, beating well.

Add dry ingredients together and combine with the butter mixture.  Blend well.  Add bananas, sour cream and vanilla.  Stir well.  Stir in nuts, if using, and pour into the prepared pan.

Bake 60 to 70 minutes, until a cake tester comes out clean.  (I bake mine 70 minutes and it comes out perfect).  Turn out onto a rack to cool.

Note:  I have also used 4 bananas and left out the sour cream and it is still very good.

Makes 1 large loaf or 4 small loaves.

“It is impossible to love Christ without loving others.”

 

 

 

 

Apple Cinnamon Roll Crescents

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Apple Cinnamon Roll Crescents

Simple to make.  Quick, easy and delicious.

Icing

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons milk
  • 1/2 cup confectioner’s sugar

Crescents

  • 1 (8-oz.) tube refrigerated crescent roll dough
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tart apple (Granny Smith), cut into 8 slices

Prepare icing:

In a small saucepan over medium heat, gently melt butter and brown sugar, stirring often.  Once sugar is dissolved, stir in milk.

Using a whisk, mix in confectioner’s sugar.  Remove from heat and set aside.  Icing will thicken slightly as it cools.  (Any small lumps of sugar will often dissolve while resting.)

Assemble crescents:

Unroll tube of crescent dough onto parchment lined (or greased) baking sheet.  Break dough apart into triangles.

In small bowl combine brown sugar and cinnamon.  Sprinkle evenly over triangles of dough.

Place on apple slice on wide end of each crescent.  Beginning at long end roll up dough around apple slice to from crescent roll.

Bake in preheated 375 degree oven for 10 to 12 minutes or until golden brown.

Drizzle warm crescents with reserved icing.

“Daily blessings are reminders of God’s faithfulness.”

 

Ranch Hash Brown Casserole

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Ranch Hash Brown Casserole

I think half of this was devoured by my oldest grandson in one sitting.  Of course, he’s a big guy and I think it was comfort food for him with a broken collarbone.  He loved it!!

  • 8 slices bacon, chopped, optional
  • 1 1/2 (30-oz.) bags frozen shredded hash browns
  • 2 (16-oz.) containers sour cream
  • 2 pkgs. ranch dressing mix (not dip)
  • 3 cups shredded Cheddar cheese
  • 1/4 cup butter

In skillet over medium heat, cook bacon until golden and crisp.  With a slotted spoon, remove from pan and drain on paper towels.

Combine sour cream and ranch dressing mix in a large bowl.  Add Cheddar cheese and hash browns, and stir to combine.  Hash browns can be frozen or thawed.

Add hash brown mixture to a sprayed 9 x 13-inch baking dish.  Top with pats of butter.  Bake at 400 degrees for 45 to 60 minutes or until golden brown and bubbly.

This recipe can be frozen and cooked later.

“God’s training is designed to grow us in faith.”

Strawberry Scones

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Strawberry Scones

My husband went crazy over these sweet buttermilk biscuits with fresh strawberries.  I’m going to have to make these again real soon.

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 10 tablespoons cold unsalted butter, cubed
  • 1 1/2 cups fresh strawberries, chopped
  • 3/4 cup whole buttermilk
  • 1 large egg, beaten
  • 1/4 cup turbinado sugar

Preheat oven to 375 degrees.  Spray a 12-inch cast-iron skillet with baking spray with flour.

In the work bowl of a food processor, combine first six ingredients, pulsing to combine.  Add butter, and process just until mixture is crumbly.  Pour mixture into a medium bowl.  Add strawberries and buttermilk, stirring to combine (do not over mix).

On a lightly floured surface, shape dough to a 7-inch circle, 2 inches thick.  Using a knife, cut dough into eight triangles.  Arrange in prepared skillet, spacing slightly apart.  Brush with beaten egg, and sprinkle with turbinado sugar.

Bake until golden brown, 25 to 30 minutes.

“Brokenness can lead to wholeness.”

Applesauce Pancakes

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Applesauce Pancakes

My husband and I love breakfast for supper.  These pancakes are so good, we couldn’t stop eating them.  Instead of putting butter and syrup on them, we put lots of butter and cinnamon and sugar.  Just the right amount of sweetness!  I think these would be good also with bananas sliced on top with whipped cream.  Serve with some bacon or sausage and a big glass of cold milk.

  • 2 cups dry pancake mix (See my recipe for homemade pancake mix.)
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup applesauce (I used a jar of homemade applesauce that I had in the freezer.)
  • 1 teaspoon lemon juice
  • 1/2 cup milk

In a large bowl, stir together pancake mix and cinnamon.  Make a well in the center of the pancake mix.  Add the eggs, applesauce, lemon juice and milk; whisk until smooth.

Heat a lightly oiled griddle or frying pan over medium-low heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.

“God’s arms of welcome are always open.”

Homemade Pancake Mix

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Homemade Pancake Mix

This makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.

  • 2 cups (5 oz.) all-purpose flour
  • 2 cups (5 oz.) cake flour
  • 1 cup non-fat milk powder
  • 3/4 cup malted milk powder
  • 1/3 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes.  Freeze in airtight container for up to 2 months.

To make 8 pancakes:  Whisk 2 cups mix, 2 lightly beaten large eggs, and 1/2 cup buttermilk in large bowl until smooth.  Pour 1/4-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side.  Repeat with remaining batter as desired.  Serve.

(If you don’t have buttermilk, make clabbered milk by whisking 1/2 tablespoon white vinegar or lemon juice into 1/2 cup whole or low-fat milk and letting the mixture thicken for 10 minutes.)

“As you travel life’s weary road, let Jesus lift your heavy load.”