Basic Bread/Cinnamon Bread/Whole Wheat Bread

This is my friend Laura's bread recipe.  I'm going to just copy and paste it here exactly the way she gave it to me because it's perfect.

It is a large recipe as it makes 3 loaves.  I don't have a KitchenAid mixer (yet) so to make it work in my 11 cup food processor I made the following changes:
I cut the recipe in half and processed them separately then combined the dough to rise and still got 3 loaves, or just did half and either had 2 small loaves or 1 large one.
In the food processor I added nearly all the flour (3 cups if doing a half batch) right away.  Otherwise the food processor gets gummed up.  Then add wet ingredients slowly while processing until it forms a ball.  Usually I'll need to add about another 1/2 a cup of flour here to make it the right consistency.  Your mileage may vary.

I do the glaze differently too. I do a 1/4 c. melted butter and 1 tsp vanilla to 2 c. powdered sugar.  If it needs to be thinned I add a T of milk or 2.

Otherwise I follow the recipe.

Basic Bread recipe

2 cups warm water
2 tbs yeast
1/3 cup sugar or honey
Let proof 5-10 minutes

Add to yeast mixture
1/2 cup oil
2 eggs- beaten
1 tbs salt
4 cups flour
*to make cinnamon rolls, add 2/3 cup Greek yogurt or sour cream and 1 extra egg
Mix till smooth

Add 2-3 cups of flour till the dough forms a ball and pulls clean from the side of the bowl.
Leave in the mixer bowl and cover with plastic wrap or towel. Let rise till double-1-2 hours depending on the room temp.

When doubled, turn mixer on and kneed dough for 5-10 seconds.

For basic sandwich bread:
Turn out dough onto floured surface and divide into 3 equal parts. Form into loafs. Let rise till double in greased bread pans. Bake at 350 for 30 minutes. Butter the top while hot for extra flavor and calories.

*Flour grains can be adjusted for unique results as long as they total a minimum of 6 cups. For example: 3 cups white flour, 2 cups whole wheat flour, 1 cup ground flax seed.

Cinnamon loafs:
Turn out dough onto a floured surface and divide into 3 parts. Using one part at a time, roll out dough till it measures about 12"x18". Sprinkle evenly with 1 cup of brown sugar and dust evenly with 3tbs cinnamon.  Starting with the long edge roll dough to form a long tube. Twist each end of the tube till the middle twists onto its self and doubles over. Place in greased bread pan and let rise till double. Bake at 350 for 30 minutes. Remove from pans promptly to cool.  Butter the top while hot.  Frost when cool.

Cinnamon rolls:
Divide dough into 2 equal balls. Using one at a time, roll out till it measures about 8"x12".  Sprinkle surface with 1 cup brown sugar and 2-3 tbs cinnamon. Starting at the long edge, roll into a tube. Cut the tube into 2" rounds. Place in a greased 9"x13" pan and let rise till double. Bake at 350 for 17-20 minutes. Butter when hot. Frost when cool.

Frosting:
2 cups powered sugar
1 tbs vanilla

Mix till smooth and adjust to desired consistency.

Pizza crust or focaccia:

Eliminate the egg from the dough mixture and use olive oil in place if vegetable oil. Let rise once and divide in half. Roll out and add desired  toppings. Skip the second rise and bake at 375 for 30 minutes. This is defiantly a soft crust pizza, but that's the way my kids like it.

This is my go to whole wheat recipe. I cut it in half because a full recipe is too much for my mixer. Halfing the recipe make 2 nice sized sandwich loafs. 

Whole Wheat Bread

Grind 9 cups of wheat (hard red, hard white, or combination) This will grind into about 14 cups of flour 

3 T. yeast

5 cups warm water

¼ cup sugar

Combine; let sit for about 10 minutes. 

Add:

8 cups wheat flour

2/3 cup oil

2/3 cup honey

2 T. salt

½ cup vital wheat gluten*

2 T. dough enhancer** (optional; will increase shelf life) 

Mix for a minute or two. (I use my Kitchen Aide mixer, but you can use electric beaters)

Then add about 5 ½ cups more wheat flour, or until it leaves sides of mixing bowl.  If mixing by hand, add enough so it’s not too sticky.  Knead for about 7-10 minutes

Shape into 4 - 5 loaves.  Put in greased pans.

Place in cold oven to rise for about 45- 60 minutes.  Leaving pans in the oven, turn oven on to 350. 

Start timing and bake for 30 minutes. For easiest slicing, cool completely.

Source:  Laura S.

Pancakes

Update:  If you've tried these before and they didn't turn out well, there's a reason for that.  I left off an ingredient.  Baking powder!  Without it they turn out really flat.  My husband made them once off of this blog and I insisted he must have read the recipe wrong because they were just off.  After checking it out this morning I realized the baking powder was missing.  It's corrected now, so happy cooking!


I did a post about waffles a few days ago, so it follows that pancakes should make an appearance too.  Again, these are done by scratch, but take just a few minutes.  I double this recipe for my brood of 6, which gives us some left over.

If you have don't have a griddle or griddle pan, I highly recommend this double burner reversible griddle.  It makes making pancakes super fast.

I'm including some variations at the bottom as well. 

Pancakes

1 egg
1 c. flour
3/4 c. milk (I usually add about another 2 Tbsp)
1 Tbsp. brown sugar
1 Tbsp. (level) baking powder
2 Tbsp. vegetable oil
1/4 tsp. salt
cooking spray or butter

1. Preheat griddle or skillet.  Spray with cooking spray or grease with butter, if necessary.
2.  Beat egg with whisk;  Add all other ingredients;  Beat until smooth.
3.  Pour 1/4 cup batter onto griddle or pan;  Cook until top is bubbly and edges are dry, then turn and cook till edges are cooked. 


Variation 1: Buttermilk
This is my favorite way to eat them, but I don't always keep buttermilk on hand.
Substitute 1 c. buttermilk for the 3/4 milk.
Decrease baking powder to 1 tsp.
Add 1/2 tsp baking soda.

Variation 2:  Add-ins
Add in 1/2 cup mashed or chopped bannana, apple, berries or chocolate chips.

Variation 3:  Pumpkin Pie Pancakes
Using the above recipe (or a mix, if you are so inclined) add about 1/2 c.canned pumpkin (I use about 1/2 a can when I double the above recipe) and 1/4-1/2 tsp. pumpkin pie spice according to taste.  Serve with chopped nuts and whipped cream--trust me!


source:  Betty Crocker's Cookbook

Chocolate Chip Banana Scones

These were born out of a multitude of ripe bananas.  The chocolate chips were an obvious addition.  I really like these with the glaze on them, but they are just as good without.  
When you add the milk or half and half, start with 3/4 c. and add more a little at a time until the consistency is right.  It should not be super sticky.  For more photos, see the Lemon Blueberry Scones recipe, as the steps are identical minus the banana and chocolate chips, of course.

Chocolate Chip Banana Scones

5 c. flour  (I used 1 c. whole wheat and 4 c. all-purpose)
3/4 c.sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, cut into cubes
2 medium bananas, mashed
3/4-1 c. half and half or milk (not skim) (use a little less if using milk)  
1 c. mini chocolate chips

Glaze (optional)
1/4 c. melted butter
2 c. powdered sugar
3-4 Tbsp milk or half & half
For glaze, combine all ingredients above and beat until smooth and creamy. Add more liquid if too thick.  You don't want it too runny though.

for scones:
1.  Combine dry ingredients in large bowl.  Cut in butter with a pastry blender (you can also use a food processor)  until you have coarse blend.  Add remaining ingredients and gently fold to combine. 

2.  Turn dough out onto a floured surface and work gently until dough comes together.  Pat it into a 1 inch thickness and a vaguely rectangular shape.  Use a knife or roller cutter to slice into squares.  (Some people make their dough a circular and cut into pie shaped pieces, but this recipe is too big and would make weird long skinny pie pieces.)

3. Place on baking sheet and Bake at 375 for 15 minutes. 

4. To glaze, place on a rack above waxed paper and spoon glaze over the tops of the warm scones.  

source:  adapted from Lemon-Blueberry Scones

Surprise Sausage Pancake Muffins

I found these on pinterest originally.  They were on a stick.  I saw no need for the stick since they would be yet another tool which my kids would use to poke each other, so I dispensed with it and presented them as a muffin.  The kids went wild for them, and ate them up before I could tell them that they could dip them in syrup too (so I kept that part quiet).  They are now a family favorite for on-the-go breakfasts.
I make a double batch at the beginning of the week and the kids can pull them out of the fridge as needed and microwave for 20-30 seconds.  So easy.

Surprise Sausage Pancake Muffins

2 cups (1 batch) of prepared pancake batter  (I like to use this one)
6 cooked sausage links (thawed, not still frozen, if using pre-cooked frozen sausages)

This is the Aldi brand of links that I like to use because they are pre-cooked and I can heat  them up in 1 minute.

1. Spray muffin tins with cooking spray.  Using a medium cookie scoop or small measuring cup, divide batter between 12 cups.
2.  Slice sausage links in half.  Place half of each link in a muffin tin, rolling it slightly to cover it with batter.  Don't worry if it isn't 100% covered, the batter will puff up enough to cover it.

3.  Bake in a preheated oven at 350 for about 15 minutes.  Let cool a few minutes before removing from pan.  Enjoy as-is or dip in maple syrup.  Makes one dozen muffins.

Clearly the back of my stove is hotter than the front.

source:  Weelicious via Pinterest

Pumpkin Spice Scones

I enjoyed making these scones so much this summer, that when I found a recipe for pumpkin scones I had to try them. 
I made them one afternoon and had them ready when my kids came home from school.  They devoured them very appreciatively.  I decided never to underestimate the power of home-baked snacks to make for happy children!  It works for husbands too.

Pumpkin Spice Scones

5 c. flour  (I used 1 c. whole wheat and 4 c. all-purpose)
1 c.sugar
1 Tbsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. butter, cut into cubes
1/2-3/4c. canned pumpkin
1 c. buttermilk
Cinnamon sugar: 5 1/2 tsp. sugar +1/2 tsp. cinnamon
1.  Combine dry ingredients in large bowl.  Cut in butter with a pastry blender (you can also use a food processor)  until you have coarse blend.  Add buttermilk and pumpkin and gently fold to combine.
2.  Turn dough out onto a floured surface and work gently until dough comes together.  Pat it into a 1 inch thickness.  

3.  Combine 5 1/2 tsp. sugar with 1/2 tsp. cinnamon and sprinkle over the top of the dough. 
4.  Use a knife or roller cutter to slice into squares.  ( I usually get about 2 dozen small scones.)
5.  Bake at 375 for 15 minutes.  Let cool slightly before serving.

source:  Good Cheap Eats

Slow Cooker Western Omlet Casserole

This would be a good recipe for when you have to serve breakfast to a large group or if you just didn't have a lot of time in the morning and still wanted a hot breakfast.  Or like me, you may just want to have it for dinner.

The recipe itself is very basic and you can feel free to put in all kinds of add-ins: peppers, mushrooms, salsa, etc.

Slow Cooker Western Omlet Casserole

32 oz. bag of frozen hash brown potatoes (I used the 26 oz. one at Aldi and it turned out fine!)
1 lb. cooked sausage or cubed ham
1 medium onion, diced
1 1/2 c. shredded cheese
12 eggs
1 c. milk
1 tsp. salt
1 tsp. pepper

1.  Spray slow-cooker with cooking spray.
2.  Layer 1/3 of each hash browns, meat, onions and cheese (and any other add ins) in the slow cooker.  Repeat two times.
3.  Beat together eggs, milk, salt and pepper.  Pour over mixture in slow cooker.
4.  cover and cook on low 8-9 hours. Serve immediately.

source:  crockpotgirls.com

Chocolate Chip Zucchini Bread/Muffins or Pumpkin Muffins

Late last summer, when everyone was basking in garden fresh zucchini, I kept seeing friends post on facebook that they were making Chocolate Chip Zucchini Muffins.  Finally I asked for a recipe and Cari, whose recipes are usually a pretty sure thing, posted this one.

I scored several pounds of zucchini at the farmers market at the end of the summer this year and froze it, so I am still making zucchini muffins, much to the delight of the family.  I also adapted the recipe for pumpkin, by simply substituting a can of pumpkin for the zucchini.  If it seems too dry with the pumpkin, you can add a bit of water.  It's often depended on the brand of pumpkin I'm using.

I usually don't include nuts in mine, so I have listed them as optional.

Chocolate Chip Zucchini Bread/Muffins
or Pumpkin Muffins
3 c. flour
1/2 c. white sugar

1 c. brown sugar

1 t. baking powder

1 t. baking soda

1 t. cinnamon

1/2 t. salt

3 eggs

2 c. grated, unpeeled zucchini  (or 1 can pumpkin)

3/4 c. oil

1 T. vanilla

1/2 c. chopped walnuts (optional)

6 oz. chocolate chips

1. Mix all dry ingredients together; then mix eggs, oil, vanilla and zucchini in a large bowl.  Add dry ingredients to wet mixture and mix well.  Add nuts and chocolate chips.

2. Preheat oven to 350 degrees.  Grease pans.  This batter can be poured into 2 loaf pans (50-60 minutes), or 4 - 5 mini-loaf pans (30 minutes), or muffin pans (15 - 20 minutes) or mini-muffin pans (13 - 15 minutes).

source:  Cari C.

Lemon Blueberry Scones (or Orange Scones)

I have a friend who moved to England and occasionally taunts us from overseas with her blog mentioning how they eat scones and clotted cream.  I don't know what clotted cream is, but I do know how to make scones.
The dough is a little tricky.  It is not a batter that you pour, nor is it a dough that you roll out completely, though you can use a rolling pin to help even out the thickness.  It's more something to be shaped with your hands.  Don't overwork it.
Once prepared, you can flash freeze them before baking and then bake as many as you need for 20 min. at 375.
If you don't like blueberries, you could omit the blueberries and just have lemon scones, or you could use the zest of an orange for orange scones instead.
The glaze is totally unnecessary for me, but it is very easy and yummy if you are so inclined.

Lemon-Blueberry Scones

5 c. flour  (I used 1 c. whole wheat and 4 c. all-purpose)
3/4 c.sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, cut into cubes
1 1/2 c. half and half or milk (not skim) (use a little less if using milk)
zest of one lemon
1 1/2 cups blueberries (fresh or frozen)

Glaze (optional)
1/4 c. melted butter
2 c. powdered sugar
2-4 Tbsp milk or half & half (or lemon or orange juice)
lemon or orange zest (optional)
For glaze, combine all ingredients above and beat until smooth and creamy.  (Use lemon juice and lemon zest for a lemon glaze and orange juice and orange zest for an orange glaze.) Add more liquid if too thick.  You don't want it too runny though.

for scones:
1.  Combine dry ingredients in large bowl.  Cut in butter with a pastry blender (you can also use a food processor)  until you have coarse blend.  Add remaining ingredients and gently fold to combine.
2.  Turn dough out onto a floured surface and work gently until dough comes together.  Pat it into a 1 inch thickness.  Use a knife or roller cutter to slice into squares.  ( I usually get just under 2 dozen small scones.)

I may have had a bit too much flour on the table, but this is about the size you will get when you pat it out.  The rolling pin just smoothed it out a bit.

3. Bake at 375 for 15 minutes.

Lemon blueberry scones, unglazed.

 4.  Drizzle with glaze, if using.

Orange scones with orange glaze

source:  Good Cheap Eats

Baked Egg Taquitos with Chipotle-Lime Dipping Sauce

While on vacation I was able to visit my old supper club and visit with some very cool ladies.  The theme that night was breakfast and this was one of my favorite items on my plate.
I made them as directed for my family, and they were delicious, though next time I will customize them for my brood.  I have a kid or two who will not even think of touching anything green, so I may just top them with diced ham and cheddar cheese for her and leave the cilantro and green onions for me and the hubby.  It makes a ton, and my hubs and I were filled up by only eating two.  I also love that they can be frozen ahead and made for an easy breakfast on the go.
The dip is also delicious, but not necessary.  Plain sour cream is just fine.  (The chipotle chili powder was a little expensive!)

Baked Egg Taquitos

2 tsp. olive oil or butter
12 eggs
1/2 c. light sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 c. shredded pepper jack cheese
1/4 c. chopped roasted red bell pepper
1/4 c. chopped cilantro
1/4 c. sliced green onions
1-2 shakes hot sauce (optional)
20 6" flour tortillas
cooking spray

Chipotle-Lime Dipping Sauce
1 1/2 c. light sour cream
1 Tbsp. fresh lime juice
1/4 tsp. chipotle chili powder
1/2 tsp. salt

1.  To roast the red bell pepper, slice in half and remove seeds and ribs.  Place face down on a foil lined baking sheet.  Spray with cooking spray.  Roast under broiler for a few minutes until the outside starts to char and turn black.  Remove from oven and place peppers in ziploc bag and seal or wrap with aluminum foil.  Leave for 15 minutes.  Remove them from bag and allow to cool enough to be handled.  Skins should slide off easily.  Then chop as desired.
2.  Prepare skillet by heating oil/butter over med. heat.  Crack eggs into large bowl.  Stir in sour cream, salt, pepper, and garlic powder.  Beat lightly.  Add to pan and cook until lightly scrambled. (They can be a bit underdone)
3.  Add in cheese, green onions, red pepper, cilantro and optional hot sauce.  Gently fold to combine.
4.  Warm tortillas for a few seconds in the microwave.  Add a scant 1/4 c. egg mixture slightly off center to each tortilla and roll up.  Place seam side down on foil-lined baking sheet.  Spray lightly with cooking spray.
5.  Bake for 12-15 min at 425 degrees or until edges are lightly browned.    Serve with dipping sauce.
6.  Prepare dipping sauce by combining sour cream, chipotle chili powder, lime juice, and salt.
To make ahead, prepare taquitos and freeze before baking.  To prepare frozen taquitos, place (un-thawed) on a lightly greased cooking sheet and bake about 20 minutes at 425.

source:  Kathy A. via Our Best Bites

Applesauce Muffins

I realized at the last minute this week that my book club was coming over and I hadn't thought about snacks, so I quickly threw together a double batch of these.
Unfortunately, only one person showed up.
That's okay because we had plenty for breakfast and snacks for the weekend.

Applesauce Muffins

6 Tbsp. butter, melted
1 1/2 c. flour  (you could do 3/4 whole wheat flour and 3/4 all-purpose)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 eggs
2/3 c. brown sugar
1 1/2 c. unsweetened applesauce (chunky or smooth)

1.  Combine dry ingredients into mixing bowl.
2.  In a separate bowl, whisk eggs and brown sugar together.  Stir in melted butter and applesauce until smooth.
3.  Gently stir dry ingredients and wet ingredients together just until the flour disappears.
4.  Spoon into greased or lined muffin tins.  Bake at 375 for 20 minutes or until light brown.  Test for doneness with toothpick. 

source:  Disney Family Fun

Breakfast Pizza

When I  taught an early morning new-testament class, the students took turns bringing food in on Fridays.  One student got assigned breakfast more often than the others because this is what is mom brought.
These days it is a favorite around here with the kids, and is a fun option for a family breakfast, brunch or even dinner.

Breakfast Pizza

2 cans crescent rolls
8-12 eggs (based on how eggy you like it)
1 c. crumbled bacon, sausage, or diced ham, (cooked)
1 c. shredded cheddar cheese.
(you could also add sauteed onions, mushrooms, etc, if you like)

1.  Unroll crescent rolls on baking sheet or stone, press together and roll out lightly to form one large crust.  Bake at 375 for about 10 minutes.
2. Scramble eggs until just soft set, so they will finish cooking in the oven.
3. Spread eggs onto crust.  Add bacon, sausage, or ham.  Sprinkle all over with cheese.  Return to oven for about 3 minutes or until cheese is melted and eggs are set.
Serve immediately

source:  L.Hardy

Baked Oatmeal

This is my favorite kind of meal...easy, healthy, frugal, and delicious.  It also makes my house smell fabulous while it's baking.
The flavor is like that of an oatmeal cookie...sweet, but not overly sweet.  It is an extremely versatile recipe, and you can use all kinds of add-in's according to your taste.  Tonight I made it with Craisins.  We had it topped with vanilla yogurt and fresh strawberries, and scrambled eggs on the side.
A small family of 2-4 may want to halve this recipe and bake in a smaller pan.

Baked Oatmeal

3 c. quick cooking oats
2 eggs
1/2 c. applesauce
3/4 c. sugar
1 c. milk
1 tsp. salt
1 Tbsp. baking powder
2 Tbsp. brown sugar
1 tsp cinnamon
1 c. fresh berries, dried fruit, diced apples, etc (optional)
yogurt, cream or milk

1.  In a large bowl, combine eggs, applesauce, sugar and milk.  Add in oatmeal, salt and baking powder until thoroughly combined.  Stir in any diced fruits.
2.  Pour batter into greased 9x13 pan.  Sprinkle the top with brown sugar and cinnamon.  Bake for 30 min at 350.  Serve warm, topped with yogurt, cream or milk.

source:  5 Dollar Dinners

Spinach Cheddar Quiche

I love breakfast for dinner.  If there are enough leftovers I don't have to cook in the morning!
This recipe can take many forms. I usually add mushrooms but didn't have any around today. 
You could also substitute any number of other foods: You could use chopped broccoli instead of spinach, and add chopped ham, crumbled bacon or sausage.  Chopped peppers would also be good.  The possibilities are endless.

Spinach-Cheddar Quiche

1 Tbsp. oil
1/2 c. chopped fresh spinach
1/4 c. chopped onion
1 c. shredded cheddar cheese
2 c. milk
1 c. biscuit mix
4 eggs
1/4 tsp. salt

1.  Saute onions in oil until tender.  Add spinach and cook another 1-2 minutes until slightly wilted. 
2.  Spoon into lightly greased pie plate.  Sprinkle with cheese.
3.  Combine remaining ingredients in a blender until smooth.  Pour into pie plate
4.  Bake at 400 degrees for 30-40 min. (depending on size of pie plate)  The top will be lightly browned and the center will be set.

source: Cari C.

Banana French Toast

This recipe can be a great way to get extra fruit or vegetables (and flavor!) into the kids.  You could use applesauce or even pureed sweet potato, pumpkin, or butternut squash (for all of these I'll add some cinnamon as well).  The kids won't even notice and it adds a nice touch of subtle flavor.

Banana French Toast

10-12 pieces of bread
1 banana, mashed
4 eggs
1 c. milk
1 tsp. vanilla
1 tsp. sugar
1/4 tsp. salt

1.  Lightly beat eggs, add all other ingredients and combine.
2.  Spray griddle with cooking spray.
3.  Dip bread in egg mixture and place on preheated griddle.  Cook a couple of minutes per side, or until nicely browned.
4.  Serve with butter and syrup or sprinkled with powdered sugar.

source: none

Pink Pancakes

A few years ago for Christmas, I got the Deceptively Delicious cookbook by Jessica Seinfeld.  It was such a "cute" cookbook and I really wanted to love it.  Instead, I found it sort of ho-hum.  My kids liked many of the recipes okay, but I didn't think they were especially noteworthy.  Still, I did want to sneak a few more vegetables and fruits into my kids.

I already make pumpkin pancakes, but was intrigued by the pancakes with beets in them.  So I made her Pink Pancakes, which included pureed beets, ricotta cheese, and grated apples.  The kids loved it, but the adults weren't a big fan of the texture -it was a bit creamy in the middle, no matter how well it was cooked.  She also used pancake mix, and I don't usually keep that around.
I experimented with the recipe and found that the only thing that the cheese added was bulk, calories, and an off texture.  Here is the version that I came up with, though for my family of six I have to double it.

Pink Pancakes

1 egg
1 c. flour
1/2-3/4 c. milk (depends on the amount of moisture in the beets, so start with 1/2 and add more if necessary.)
1/4 c. pureed beets*
1/4 c. grated apple
1 Tbsp. brown sugar
2 Tbsp. vegetable oil
1 Tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
cooking spray or butter

*Puree the beets by draining them from the can, or chopping fresh beets.  Place in blender or food processor with a Tbsp.or two of water, and puree until smooth.

1. Preheat griddle or skillet.  Spray with cooking spray or grease with butter, if necessary.
2.  Beat egg with whisk;  Add all other ingredients;  Whisk together until smooth.
3.  Pour 1/4 cup batter onto griddle or pan;  Cook until top is bubbly and edges are dry, then turn and cook till edges are cooked.
 

source: Deceptively Delicious

Biscuits and Gravy

I never ate biscuits & gravy growing up.  In fact, the very idea of eating a biscuit in some kind of milky, white gravy was fairly disgusting to me.  As an adult I've often celebrated holidays with my step-family.  My step grandmother makes the best down-home southern-style breakfast you've ever had.  It was there I realized that  biscuits & gravy is not only delicious, but it's pretty easy to make.

Biscuits & Gravy

Biscuits
You can make biscuits with the standard Bisquick Recipe or you can dress them up with the following:
2 1/2 c. Bisquick
1/4 c. cold butter
2 Tbsp. sugar
3/4 c. buttermilk
1 egg & 1 Tbsp. water

1.  Combine Bisquick with butter using a pastry cutter.
2.  Add sugar and buttermilk and combine.  Knead thoroughly in bowl
3.  Pat on table into 1 in. thick dough. Cut with biscuit cutter (or juice can, 2 in. glass etc).
4.  Brush tops with beaten egg mixed with water.
5.  Bake at 450 for 12 minutes.

Gravy
For my family of 6, I need to double the following recipe:
1-2 sausage patties
1 Tbsp. flour
1 c. milk
salt & pepper to taste

1.  Crumble sausage in a skillet and cook until nicely browned.
2.  Add flour and cook for 1 minute.
3.  Add milk and salt & pepper (I usually do about 1/4 tsp of each).  Cook over med heat until thickened (just a few minutes)
4.  Serve over hot biscuits.

source:  Jim J. & Cooks.com

Cheesy Hash Skillet

This tasty concoction is perfect as a "breakfast for dinner" meal.  It takes more time that I usually spend on breakfast, but less than I usually spend on dinner.

The original recipe doesn't call for salt, but I find that unless your brand of bacon grease is particularly salty, you may want to add a little salt & pepper to the potatoes.

Cheesy Hash Skillet

6 slices bacon
1 sm. onion, chopped
1 lb. frozen Southern-style hash browns
1-1/2 c. shredded cheddar cheese
6 eggs
salt & pepper

1. Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving drippings. Drain bacon on paper towels.

2. Add onions and potatoes to skillet with drippings.  Cover and cook on medium-high heat 14 min. or until potatoes are browned, stirring occasionally. Add salt & pepper to taste. Stir in cheese.

3. With a spoon, make 6 small wells in potato mixture; crack an egg into each one. Top with bacon; cook 3 to 4 min.(covered) or just until eggs are set.

 

source:  Kraft Food & Family

Stuffed French Toast

This is too decadent to serve for breakfast.  Brunch, perhaps. 

You can make several versions with this basic recipe. Some of my family's favorites include banana & peanut butter, cream cheese & apricot (or strawberry), and Nutella.  Actually, the Nutella version is so good that the first time I had it I burst into a fit of giggles after tasting it. 

Stuffed French Toast

1 loaf french bread
4 eggs
1 c. milk
1 tsp. sugar
1 tsp. vanilla
1/4 tsp. salt
fillings

1.  Slice the french bread on the diagonal about 1/2-3/4 in thick.

 2.  Spread 2 slices with your fillings and sandwich together. (If using cream cheese, spread on thickly, because it will melt a bit into the bread.)

apricot jam and cream cheese

 3. Lightly beat eggs, add in milk, sugar, vanilla, and salt.
4.  Dip sandwiches in egg mixture and place on prepared griddle. 

 5.  Cook until lightly browned on each side.  Serve sprinkled with powdered sugar.

source:  none

Hot Rolls (pizza, cinnamon, or otherwise)

My mother-in-law made this recipe for us on Christmas Eve and gave us a jar of the Hot Roll Mix as a gift. Most of the instructions I was given for these were verbal, so some of the instructions might require some previous knowledge of bread/roll making or at least a good imagination.

I made the pizza rolls last night and they were good!

To start, you first need to make a Hot Roll Mix.

Hot Roll Mix
5 lbs. flour 
1 1/4 c. sugar
4 Tbsp. salt
1 c. dry milk

Combine.

Once you have your Hot Roll Mix, you can make individual mixes by using mason jars or even large ziploc bags.  Ours came in a decorated large 2qt. mason jar.

The next part of the recipe will allow you to make bread or rolls:

Good For You Bread/Rolls
2 Tbsp. yeast
1 c. warm water
2 eggs
1 c. water
4 Tbsp. oil
6/12-7 c. Hot Roll Mix

1.  Bloom yeast in the first cup of warm water for a few minutes.
2.  Add all ingredients and knead until well combined.
3.  Cover bowl and place in a warm place to rise until doubled.
4.  Punch down and let rise again. 



For Dinner Rolls:
5.  Divide into walnut size balls of dough.
6.  Drop 3 each into a muffin pan.
7.  Bake at 350 for 20-30 minutes or until golden brown on top. Brush with melted butter.

For Bread:
5:  Divide into 2 loaves.
6.  Place each into a loaf pan
7.  Bake at 350 for 30-45 min until golden brown.

For Pizza Rolls:
5.  Divide dough into 2 halves.
6.  Roll out each half onto a greased baking sheet.
7.  Top with pizza sauce and shredded cheese.

8.  Taking the longest side in hand, roll up into a log.

9.  Cut into individual rolls. (I found kitchen shears worked best.)
(It's okay if they look loose or messy.  The dough will expand in the oven and fill in the spaces.  If you like you can try to shape them so that they are more round.  Mine are a little off center.)

10.  Bake in the oven for 25-30 minutes or until golden brown on top.
(Mine were in about 3 minutes too long, so are a bit browner than normal.)

Makes around 2 dozen large pizza rolls.  My mother-in-law recommends making them ahead and packing them for lunch as they keep well in the fridge.

For Cinnamon Rolls:
Same as for pizza rolls, but use a thick mixture of cinnamon & sugar instead of sauce and cheese.  Top hot rolls with icing.

Waffles

I generally don't believe in buying pancake/waffle/bread mixes.  (The exception being the occasional box of Bisquick.) This began for me a few years ago when I had over 200 lbs of flour to rotate and use.  I began making rolls, breads, and especially waffles and pancakes from scratch.  Once I got the recipe down, I found that it didn't really take more than about 1 minute longer than using a mix.

We started 2011 with a breakfast of waffles.  Whenever we have them, my family says, "Oh, how waffle!"  Yes, it's cheesy, but that's my family for you.

Waffles
2 eggs
2 c. all-purpose or whole wheat flour  (I will often use 1 c of each)
1 3/4 c. milk
1/2 c. vegetable oil
1 Tbsp packed brown sugar
4 tsp. baking powder
1/4 tsp. salt

1.  Preheat waffle iron
2.  Beat eggs with whisk.  Add other ingredients and beat with whisk until smooth.
3.  Ladle into waffle iron and cook according to your waffle iron's instructions.

source:  Betty Crocker's Cookbook