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Archive for the ‘breakfast’ Category

monkey cake

Tuesday, January 23rd, 2007

Cut thirty biscuits into quarters with scissors (3 cans of Hungry Jack biscuits). Shake in a bag with ¾ cup of granulated sugar mixed with 3 teaspoons of cinnamon until all pieces are coated and separated. Grease tube pan and place a few nuts and cherries in bottom of pan. Add half of biscuit pieces. Then add coarsely chopped nuts, cherries and raisins. Put in rest of biscuit pieces. Melt one stick of butter and pour over all. Bake at 350° F for 35 minutes. Do not sit very long after baking. Invert on plate. Do not cut cake, simply pick pieces with fingers. Like a monkey.

Recipe courtesy of Laura’s maternal grandmother, Nana.

chipped beef gravy I

Tuesday, January 23rd, 2007

4 ounces of chipped beef
1/4 cup of butter
1/4 cup of flour
3 cups of milk
1 teaspoon of salt
1 teaspoon of pepper

Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.

Recipe courtesy of Laura’s maternal grandmother, Nana.

breakfast cake

Tuesday, January 23rd, 2007

breakfast cakeCrumb together:

2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of flour
oleo, the size of an egg

1 cup sugar
1 cup of milk
1 egg
raisins
1 1/4 cup of flour

Cover with brown sugar, cinnamon and oleo.

40 minutes at 350° F.

Recipe originated from Matt’s paternal great-grandmother, Grammy Brown.

blueberry muffins

Tuesday, January 23rd, 2007

Sift together:
1 3/4 cups of flour
3 teaspoons of baking powder
dash salt
1/2 cup of sugar

Mix in another bowl:
1 slightly beaten egg
1 cup of milk
1/4 cup of melted butter

Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.

Can use frozen blueberries.

Recipe courtesy of Matt’s mom, Margie and The Fannie Farmer Cookbook.

crustless quiche

Tuesday, January 23rd, 2007

1 1/2 cups of milk
3 eggs
1/2 cup of Bisquick
1 cup of shredded cheese (I use more, any kind is good)
1 small onion quartered
2 tablespoons of butter
salt and pepper to taste
garlic powder (optional)

Add your favorite meats and veggies – I usually add frozen spinach or broccoli or ham or bacon. Dump all ingredients into a bowl and stir. The original recipe said to dump everything in a blender until it is mixed well (less than 30 seconds) but I have never done the recipe in a blender.

However you decide to mix up your ingredients, pour it into a greased pie pan or similar. Can also put in a partially baked pie shell. Bake uncovered at 350° F for 40 to 45 minutes or until something inserted in the middle (I use a sharp knife) comes out clean.

To freeze, cut in slices after it cools and put it in the freezer in containers.
variations:

Cajun Crustless Quiche : add Cajun spices and crab or crawfish
Mexican Crustless Quiche : add Mexican spices and small pieces of pre-cooked chorizo

 

Recipe courtesy of Frozen Assets Yahoo Group.

bran muffins

Tuesday, January 23rd, 2007

1 (15 ounce) box of raisin bran cereal
1 cup oil (I use canola)
3 cups sugar (I use 2)
4 beaten eggs
1 quart buttermilk
5 cups flour
2 teaspoons salt
5 teaspoons baking soda
2-3 teaspoons cinnamon

Combine all ingredients in a large bowl with a lid (I use the largest rubbermaid bowl I own.) I also add an extra handful of raisins.
Let set 2-3 hours in refrigerator before using.
Bake in greased muffin tins 20 minutes or so (watch them!) at 400°F.
Batter “keeps” in the refrigerator 5 weeks.
Makes 5 dozen muffins.

Recipe courtesy of Matt’s mom, Margie, who got the recipe from her mom, Bettie Fine, who got it from Mrs. Brandenberger, Hillcrest, Delaware.

night before breakfast casserole

Tuesday, January 23rd, 2007

1/2 stick margarine, melted
1 loaf French bread (or any other bread of choice)
1 pound cooked sausage, ham or chicken, crumbled or diced
2 cups shredded cheese (1 white and 1 yellow, any combination)
5 eggs, well-beaten
2 cups half & half cream
1 teaspoon dried mustard

Night before: In 9×13” Pyrex baking dish, melt margarine in oven. Tear or cut bread (or bread blends, wheat/French/white) into cubes and coat in melted margarine, leaving in bottom of pan. Sprinkle with cooked meat, then cheese. Mix egg, half & half, and mustard, and pour over cheese. Pat with fingers until mixture in pan is completely wet. Cover and refrigerate overnight. Next day: Uncover and bake at 350°F for 45-50 minutes.

Serves: 9

Recipe courtesy of Logwood B&B.

Notes: I never use margarine, I use butter. I always use some sort of french bread for this one, and I believe I’ve always used sausage of some sort. I have altered the amount of cheese I’ve used as well as what kinds. Instead of dried mustard I have used dijon mustard out of the refrigerator. I usually increase the recipe by an egg or two and use less liquid. I use milk, not half & half.

buttermilk biscuits

Saturday, December 30th, 2006

2 cups self-rising flour
1/3 cup Crisco
3/4 c. buttermilk

Mix Crisco into flour with fork, then hands. Add buttermilk. Stir with fork until almost blended, adding a little more flour or buttermilk if needed. Turn out onto floured surface, knead a couple of times to finish blending. Bake at 425 or 450° F till brown. Makes about 12 biscuits.

Recipe courtesy of Miss Gail.


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