Breakfast
Including Muffins & Breads
Breakfast |
Cream butter and sugar. Blend in bananas, eggs and vanilla. Sift together flour, baking soda and salt. Add flour mixture to banana mixture alternately with buttermilk. Add nuts.
Pour batter into a greased and floured 9x5x3 inch loaf pan. Bake at 325° for 1 1/4 hours.
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Cream butter and sugar, add eggs and beat well. Mix in sour cream and mashed bananas.
Sift together dry ingredients. Add dry ingredients to banana mixture and mix well. Add vanilla and optional nuts, continue mixing.
Pour batter into four 7x3 inch greased loaf
pans. Bake at 350° 40 to 50 minutes, or until toothpick inserted into center
of bread comes out clean.
Preheat oven to 325°. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Sift together flour, salt and baking soda.
In a large mixing bowl, combine oil and sugar; add eggs and mix well. Blend in bananas, mincemeat and nuts. Add flour gradually to mixture.
Pour mixture into prepared pans and bake for 1 hour, or until done. Makes two loaves.
| Nana's Note: While living in Hawaii, the Ricketts family ate lots of bananas and macadamia nuts, of course this nut bread became a family favorite! |
Peel and cut banana into large chunks. Place in plastic bag, seal and freeze at least 5-6 hours or overnight.
Place all ingredients in a blender or food processor. Blend all ingredients until smooth. Yields 2 servings.
| Nana's Note: Strawberries were used in the drink shown in the image. |
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Beat eggs with electric beater until thick and creamy. (This takes a few minutes, but it is important.) Blend in milk; add Bisquick and sugar. Mix just until thoroughly dampened. Fold in oil. Spoon onto medium-hot un-greased griddle.
When puffed up, and bubbles begin to break, flip over and bake on other side. Makes about 15-20 small pancakes.
| Nana's Note: These pancakes are light, fluffy and cake-like. They melt in your mouth. |
Combine flour, bran, sugar, salt and soda; mix well. Combine buttermilk, egg, molasses and butter; add all at once to dry ingredients. Stir just enough to moisten flour mixture.
Fill greased muffin cups 2/3 full and bake at 350° for 20 to 25 minutes. Makes about 24 muffins.
Combine ham, green onions, green peppers and cheddar cheese in a bowl. Divide into 8 tortillas and roll. Place filled tortillas (seams down) in greased 9x12 inch baking dish.
Combine beaten eggs, half and half, flour. salt, garlic powder (if used) and Tabasco. Pour egg mixture over tortillas. Cover with foil. Casserole may be frozen or baked at this time.
Preheat oven to 350°. Bake for 45 minutes. Remove foil for the last 10
minutes of baking. Serve with sour cream, salsa and guacamole. Serves 8.
Adapted from "Recipes for Moms from Moms," Hillside
Covenant Church, Walnut Creek, CA.
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Cook sausage until brown, drain fat (or use brown and serve sausage). Place crescent roll pieces in an un-greased round 12 inch pizza pan with points toward the center of pan. Press crescent roll pieces together to form a single "crust."
Spoon crumbled sausage on top of crust, sprinkle potatoes over top of sausage. Top with sharp cheese.
In a bowl beat eggs and milk, add salt and pepper. Pour egg mixture on top of crust. Sprinkle with Parmesan cheese. Bake at 375° 25 to 30 minutes.
| Nana's Tip: For a lower fat alternative use precooked turkey sausage patties. Substitute Canadian bacon for sausage, or any other topping of choice. Use a deep dish pizza pan to avoid an oven mess. |
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Heat oven to 350°. Grease muffin cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter. Whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold until just moistened.
Fill muffin cups half full. Bake 18-22 minutes or until springy to touch.
Put all ingredients into a blender, liquefy ingredients first. Turn blender to high speed until batter is smooth. Pour onto hot griddle (450°). If pancakes are made small they are easier to turn. Serves 4.
| Nana's Note: Due to the small amount of sugar and fat in these pancakes, they are an excellent diet food, also very high in protein. |
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Mix above ingredients, pour into a greased or oiled 9x13 pan. Bake for 30 minutes in a 350° oven or until firm and light brown. Allow to cool. Place into refrigerator over night.
Before serving cut into pieces.
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Mix the above ingredients thoroughly. Set aside
Sift together:
Mix sifted dry ingredients, butter, egg and sugar mixture alternately with 1/2 cup milk.
Bake in greased muffin tins at 350° for 20-25 minutes, until golden brown.
Remove from oven and immediately roll puffs in six tablespoons melted butter then into a mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Serve warm or cold.
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Remove crust from all bread; cut four slices into cubes (approximately 3/4" to 1" cubes). Place cubed bread on bottom of a buttered 8x8 inch glass baking pan. Place ham, cheese and optional mushrooms on top of cubed bread. Top with remaining whole slices of bread.
Beat together eggs, milk, mustard, salt and pepper. Pour mixture over whole slices of bread. Cover tightly with plastic wrap and refrigerate overnight.
When ready to bake, place crushed corn flakes on top of bread and pour melted butter evenly over corn flakes. Bake at 325° for 1 hour.
Makes 4 to 6 servings. May be served warm or cold.
In a large bowl mix together flour, baking powder, baking soda and salt. Set aside. In a small bowl combine beaten egg 1/4 cup vegetable oil, and orange juice.
Add orange juice ingredients to flour mixture, stirring until just moistened.
Add raisins and fill 12 muffin cups to top. Bake at 400° for 20 minutes.
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In a mixer bowl, beat eggs; add sugar and oil. Beat well. In a separate bowl, sift together flour, baking soda and salt. Add flour mixture to egg mixture alternately with evaporated milk. Mix in poppy seeds.
Pour batter into a greased angel food cake pan. Bake at 325° for 1 1/2 hours.
| Nana's Tip: This bread can also be served as a delicious cake, as shown in the photo. |
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In a small bowl beat eggs, salt and pepper. Add Bisquick and continue beating until Bisquick and eggs are blended.
Cook thawed hash browns in microwave for one minute. Add to egg and Bisquick mixture.
Spoon on to a greased hot griddle or electric fry pan set to 400°. Cook until golden brown, then flip over allowing other side to cook till golden brown. Serve while hot.
You can top these pancakes with sharp cheddar cheese, crumbled crisp bacon bits, chopped green onions or apple sauce. Makes four pancakes of four inches each.
| Nana's Tip: Try adding one or two teaspoons
of grated onion, green peppers, bacon bits, ham bits and/or sliced mushrooms
to the egg and potato mixture before cooking.
Serving Suggestion: Make a sandwich with two pancakes and a slice of Canadian bacon in between, top with a sprinkle of sharp cheddar cheese. This makes a yummy lunchtime meal as well! |
Beat eggs with electric mixer until soft peaks form. This takes a few minutes, but it is important. Blend in milk; add Bisquick seasonings, pumpkin and sugar. Mix until thoroughly dampened. Fold in oil.
Spoon onto medium-hot un-greased griddle. When puffed up and bubbles begin to break, flip over and bake on other side.
Makes 15-20 pancakes. Serve with warmed Maple syrup.
| Nana's Tip: These pancakes freeze beautifully for future use. When thawed just pop them into the microwave for 25-30 seconds for a single pancake. |
Mix together eggs, oil, sugar, 1 cup flour, salt and soda. Add zucchini and remaining 2 cups sifted flour and beat well. Add vanilla and nuts. Bake in two greased loaf pans at 350° for 1 hour.
Breakfast |
