‘Breakfast’
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Oven 350 F
1 dozen
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1 egg
1/3 cup brown sugar
1/3 cup flax meal
1/3 cup oil
1/3 cup milk
1 tsp vanilla
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Beat together.
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1 cup whole wheat flour
1 cup oatmeal
3 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
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Add dry ingredients.
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3 bananas, very ripe
If desired:
1/2 cup chopped walnuts
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Mash the bananas with a fork, yielding about 2 cups and gently stir into the batter. Add walnuts if desired. Line a cupcake pan with baking papers. Fill the cups. Bake 20-22 minutes until the center is dry and springs back to the touch.
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I suggest a very fine ground whole wheat flour such as Bob’s Red Mill brand.
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Yields: 18 pancakes (3-4”)
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1 1/2 cups flour
1/2 cup Bob’s Oat Bran Cereal
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp Saco dry buttermilk powder
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Mix dry ingredients.
If you do not have dry buttermilk, increase the baking powder to 3 tsp.
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1 egg
2 Tbsp canola oil
About 2 cups milk
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Add the egg, oil, and 1 3/4 cups of the milk. Blend well with a wire whisk. Add milk if needed until the batter will run off the spoon like a ribbon. If you like them fluffy, add less milk. If you like them thin as hound dog ears, add more milk.
To make a crepe-style pancake, use 3 eggs and thin out with milk.
Cook the pancakes on medium heat (300 F) on a griddle or a cast iron skillet. Oil the surface with canola oil on a paper towel in between batches. Flip them when the bubbles leave craters and they lose their shine around the edges. Test for doneness by gently pressing the edge of the spatula in the center of the pancake. When it springs back without indenting, the pancakes are done.
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These are “Pat’s Pancakes”, except that I added the oat bran cereal to make them more nutritious for my grandkids. I’m always disappointed when I order pancakes in a restaurant; they never quite live up the standard of Pat’s pancakes.
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Oven 450 F
Serves 6-8
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6 medium potatoes
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Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.
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2 eggs
½ cup chopped onion
3 T flour
1 tsp salt
¼ cup melted butter
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Mix together with the shredded potatoes.
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If desired:
Ham, bacon, sausage
Mushrooms
Cheese
Broccoli, asparagus
Chili peppers
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The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.
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Olive oil
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Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.
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Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!
Posted in Breakfast, German Style, Main Dishes, Sides, Vegetarian | No Comments »
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Oven 400 F
Serves 2
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Place 12” skillet in the oven and preheat to 400 F.
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3 eggs
½ tsp salt
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Beat the eggs and salt with a wire whip until light.
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1/3 cup sifted flour
1 T sugar
½ cup milk
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Add flour and sugar, blend till smooth. Add milk. Beat thoroughly.
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2 T butter
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Place the butter in the hot skillet. Coat the bottom of the pan with butter. Pour in the batter and return to the oven. Bake 12-15 minutes until the pancake is puffy, risen and lightly browned.
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Suggested Toppings:
Powdered sugar
Butter
Fresh lemon
Apricot jam
Strawberries
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Serve with your favorite toppings.
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Posted in Bread & Pancakes, Breakfast, German Style | No Comments »
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Oven 350 F
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| 1 cup sugar
1/3 cup shortening
1 egg
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Beat together.
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| 1 cup milk
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Add and beat.
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| 2 cups flour
3 tsp baking powder
1 tsp salt
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Sift together, add and beat.
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| 3 cups fresh blueberries
or substitute frozen blueberries, thawed and drained |
Grease and flour a 9×13 pan. Spread half of the batter in the pan. Sprinkle with half of the blueberries. Cover with remaining batter and sprinkle with blueberries. Bake at 350 F for 30-40 minutes. To test for doneness, lightly touch the center of the cake. It springs back when done. Cool and frost with Buttercream Frosting. I like to create a lattice of frosting with a decorating tip and bag.
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Posted in Bread & Pancakes, Breakfast, Cake | No Comments »
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Oven 350 F
Yields 2 dozen
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1 ½ cups warm water
½ cup sugar
1 tsp salt
¼ cup shortening
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Mix ingredients in a large bowl with your mixer. Make sure the warm water is less than 115 F or it will kill the yeast.
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2 pkgs yeast
½ cup warm water
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In a separate small bowl or cup, mix the water and yeast well with a fork until dissolved. Add to the batter.
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1 egg
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Add to batter and mix well.
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5 cups flour
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Add half the flour and mix well with the mixer. Add the rest of the flour and mix with a large wooden spoon. You should have a soft dough as shown:
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½ cup flour
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Spread ½ cup of flour on the countertop in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Place the dough in a greased bowl, cover with a warm, slightly damp towel and set in a warm place to rise for about one hour.
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2 Tbsp shortening
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Grease two 9×13 pans.
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¼ cup flour
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Spread the flour on the countertop in a 12” circle. Turn out the dough onto the flour. Knead the dough 12 times. Roll out the dough in a rectangular shape to ¼ inch thickness. The rectangle should be approximately 18” x 24”.
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½ cup butter (1 stick)
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Soften the butter to room temperature or microwave on power level 1 for one minute; don’t melt. Spread the soft butter all over the dough.
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½ cup sugar
3 Tbsp cinnamon
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Mix together and sprinkle evenly over the dough. Starting with the long side of your rectangle, roll the dough tightly into a log. Using a very sharp knife with a sawing motion, cut 1” slices. Place in the greased pan. Cover with a dry towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 15-18 minutes until golden brown. Cool.
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¼ cup butter (½ stick)
1 lb powdered sugar
3 Tbsp hot water
1 tsp vanilla
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Icing:
Mix well with mixer. Add additional sugar or hot water to reach desired consistency. Spread icing on buns with a spatula.
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Oven 350 F
Approx 60 Appetizers
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1 lb ground beef or turkey
1 tsp minced garlic
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 tsp Frank’s Red Hot Sauce
Optional:
½ red bell pepper, finely chopped
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Crumble the meat into a frying pan over medium heat. Add spices and cook till done. Add the red pepper and sauté for 5 minutes. Drain excess fat. |
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½ cup of black or green olives, pitted
¾ cup grated sharp cheddar cheese
1/3 cup Ranch Dressing
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Add ingredients and toss together.
Taste the mixture. If you want to heat it up, add an additional ¼ tsp cayenne pepper.
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60 mini phyllo (fillo) shells, frozen
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Fill the cups with a teaspoon and place on a baking sheet. Bake at 350 F for 8-10 minutes until cheese is melted.
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This makes a great brunch dish- substitute spicy breakfast sausage and omit the spices and olives.
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Oven 425 F
Yields 12 Biscuits
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2 cups flour
4 tsp baking powder
1 tsp salt
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Mix together in a medium mixing bowl.
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6 Tbsp Crisco shortening
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Cut the shortening into the flour with a pastry blender until the mixture is like tiny gravel.
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1 cup milk
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Add the milk all at once, and mix with a fork just until all is moistened. The batter should be very soft and sticky.
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½ cup flour
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Spread ½ cup of flour on the countertop in a 12” circle. Turn out the batter onto the flour. Sprinkle 2 Tbsp of flour on top.
Gently knead about 12 times, pulling from under the outer edge and folding in to the center to knead in the flour.
This is the critical point for fluffy biscuits- don’t handle the dough too much and don’t mix in too much flour or the biscuits will be tough.
When the dough is just stiff enough to hold its shape without sticking to your fingers, pat it down evenly to 1” thickness. Cut with a round biscuit cutter or just cut into wedges. Rub the cutter or knife in the flour between cuts. If you don’t have a cutter, use a drinking glass.
Place on an ungreased cookie sheet.
Gather up the remnants of dough into a ball and pat down for a few more cuts. Use the last bit of dough to form the Funny Biscuit.
Bake at 425 F for 10-12 minutes. Yum!
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Biscuits were the staple food of my childhood. As she took the biscuits out of the oven, Mom would yell out, “Hales bales, I almost burnt the biscuits!” We always fought over who got the Funny Biscuit. If you want a real Southern treat, try the biscuits with sausage gravy.
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1 lb of ground breakfast sausage
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Brown and crumble the sausage in a skillet over medium heat. |
| Healthier alternative:
1 lb of lean ground turkey
3 Tbsp canola oil
½ tsp cayenne pepper
½ tsp sage
¼ tsp oregano
A grating of black pepper
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Pour the oil in the skillet and heat. Crumble in the turkey and sprinkle the spices. Brown and crumble the turkey in a skillet over medium heat. |
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Approx. ¼ cup flour
Approx. 1 cup milk
Cayenne pepper
Salt and pepper
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Turn up the heat to med-high. Sprinkle the flour over the sausage and mix well to absorb the oil. Use a little less flour for the turkey option. Cook for about 1 minute. Add ½ cup milk, stir, cook until for a minute or so until thick and add ¼ cup additional milk, cook and stir. Keep adding milk a bit at a time and continue stirring until the gravy is the desired consistency and does not continue to thicken.If you like it spicy, add a bit more cayenne pepper (careful!). Add salt and pepper to taste. Serve with biscuits. |
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1 cup sugar
1 cup brown sugar, firmly packed
1 cup water
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Measure the sugar into a 4 cup glass measuring cup or deep bowl. Add the water and stir. Microwave on high for one minute. Stir well. Microwave at one minute intervals and stir until the syrup is boiling for 30 seconds. Remove and stir.
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2 Tbsp light corn syrup
1 tsp vanilla
½ tsp maple extract
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Add and stir. Serve warm on your pancakes.
Store in a jar in the refrigerator.
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This is the maple syrup of my childhood. Dad called it “syruple”. When I first tasted real maple syrup, I thought it tasted funny. I still prefer syruple over the real stuff.
Posted in Breakfast, Sauces | No Comments »