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| Breakfast Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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15 MINUTE BREAKFAST CUSTARD
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4 eggs, beaten 1/4 C. sugar 1/4 tsp. salt 1 tsp. vanilla 2 C. milk | Combine eggs, sugar, salt, vanilla and milk, mixing well. Pour into 6-8 glass custard cups. Place cups on a rack of folded paper towels in a large frying pan with a tight fitting cover. Pour cold water into the frying pan to half the height of the cups--then cover. Bring water to a rolling boil. |
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AMELIA FISH OMELET
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1 1/2 Tbsp. butter 1 1/2 Tbsp. unbleached flour 1/2 C. milk 2 Tbsp. halibut, cooked 1/2 tsp. onion juice 2 eggs Salt & pepper Worcestershire sauce | Make a cream sauce with first 3 ingredients and seasonings and add fish well mashed. Beat eggs and mix lightly with fish. Bake in mold, covered with oiled paper over pan of hot water for 1 1/2 hours. |
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APPLE DOUGHNUTS
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3 C. flour 1/8 tsp. salt 1 tsp. nutmeg 4 tsp. baking powder 1 C. sugar 2 eggs, beaten 1 C. apples, peeled, grated 2/3 C. shortening or margarine 1/2 C. milk | Combine dry ingredients, cut in shortening, add eggs, milk and apples. Mix just enough to moisten. Spoon into muffin tins. Fill half full. Bake at 350 degrees for 20 to 25 minutes. Remove from pan while still hot. Dip in melted butter (or brush on butter with a pastry brush), then roll in a mixture of 1 cup sugar and 2 tablespoons cinnamon. Makes 20 to 22 muffins. |
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APPLE NUT BREAD
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3 C. flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 2 C. sugar 3/4 C. oil 3 eggs 1 tsp. vanilla 6 med. apples, peel & slice 1 C. walnuts | Sift flour, baking powder, baking soda, cinnamon and salt together into large mixing bowl. Add eggs, sugar, oil, vanilla and apples. Mix thoroughly by hand (will be stiff). Add chopped walnuts. Grease and flour a 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour. Bread is done when toothpick inserted in the middle comes out clean. Cool, slice and serve. |
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APPLE NUT HOT CAKES
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Oil 1 C. All-Purpose or unbleached flour 2 Tbsp. sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 3/4 C. milk 3 Tbsp. margarine or butter, melted 2 tsp. vanilla 2 egg whites 1/2 C. shredded apple 1/2 C. chopped walnuts | Heat skillet or griddle to 375 degrees F. Grease lightly with oil. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, salt and cinnamon; blend well. Stir in milk, margarine and vanilla. In small bowl, beat egg whites until stiff peaks form. Fold into flour mixture with apple and walnuts. To form pancakes, pour about 1/4 cup batter into hot skillet. Cook 1 1/2 to 2 minutes, turning when edges looks cooked and bubbles begin to break surface. Continue to cook 1 1/2 to 2 minutes or until golden brown. Serve with margarine and warm syrup. 10 to 12 (4 inch) pancakes. |
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APPLE PANCAKES WITH CIDER SAUCE
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PANCAKES: 2 C. pancake mix 1/2 tsp. cinnamon 1 egg 1 1/3 C. milk 3/4 C. grated apples (about 2 med.) CIDER SAUCE: 1 C. sugar 2 Tbsp. cornstarch 1/4 tsp. cinnamon 1/4 tsp. nutmeg 2 C. apple cider 2 Tbsp. lemon juice 1/4 C. butter | Beat pancake mix, cinnamon, egg and milk until smooth. Stir in apples. Pour onto greased griddle with 1/4 cup measuring cup. Bake until bubbles appear. Turn and bake on other side until golden brown. Serve with warm cider sauce or top with sour cream. Makes 18 (4 inch) pancakes. CIDER SAUCE: In saucepan, mix sugar, cornstarch, cinnamon and nutmeg; stir in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter. About 2 1/2 cups. |
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APPLE PANNEKOEKENS
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1/4 C. butter, melted 3 eggs, beaten 3/4 C. milk 3/4 C. flour 1 apple, sliced 1/2 C. brown sugar 1 tsp. cinnamon | Pour melted butter in bottom of dutch oven. Mix eggs, milk and flour. Pour over butter. Top with apple slices. Sprinkle with brown sugar and cinnamon. Bake uncovered at 350 degrees for 30 minutes or until golden brown and batter has set. To serve, invert on plate and sprinkle with powdered sugar. |
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APPLESAUCE BREAKFAST CAKE
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1 C. flour 1/3 C. sugar 1/2 tsp. baking powder 1/4 tsp. baking soda Dash salt 1/2 C. applesauce 1/4 C. vegetable oil 1/2 tsp. vanilla TOPPING: 1/4 C. brown sugar 1 Tbsp. margarine 1/2 tsp. cinnamon 1/4 C. chopped walnuts | Mix together and put in 8 x 8 inch pan. TOPPING: Sprinkle the topping over the batter. Bake at 350 degrees for 20-25 minutes. |
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APPLESAUCE DROP DOUGHNUTS
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1/2 C. sugar 1/4 C. brown sugar 2 eggs 2 Tbsp. oil 2 3/4 C. all-purpose flour 1 1/2 tsp. baking powder 1/2 tsp. soda 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 C. milk 1/2 tsp. vanilla 1 C. applesauce | Combine first 4 ingredients in a large bowl. Beat at medium speed until blended. Combine flour and next 5 ingredients. Add to sugar mixture, beginning and ending with flour. Stir in vanilla and applesauce. Pour oil 3 inches deep in large skillet; heat to 375 degrees. Drop by teaspoons into oil cooking 4-6 at a time. Cook 2 minutes on each side, until golden. Drain on paper towels. Sprinkle with powdered sugar. Yield: 3 dozen. |
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APRICOT BREAKFAST BARS
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1/2 C. apple juice 1 banana 1 egg white 1/2 tsp. lemon extract 1/2 tsp. cinnamon 1/2 C. oat bran 1/2 C. pitted dates 4 fresh apricots, pitted 1 tsp. vanilla extract | Combine first 6 ingredients in blender. Pour into a non-stick 10 x 1 1/2 inch baking dish (use non-stick spray). Bake at 350 degrees for 30 minutes. While mixture is baking, blend dates, apricots, and vanilla in blender. You may have to stop blender and press mix away from blades as mixture is sticky. Top bars with this apricot mixture after 30 minutes and bake 10 minutes more at 400 degrees. Serves 4. |
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