BREAKFAST

BAKING POWDER BISCUITS

CINNAMON ROLLS

FRENCH TOAST

GRANOLA

MUFFINS

SCRAMBLED OMELETTE

PANCAKES

WAFFLES








BAKING POWDER BISCUITS

SIFT TOGETHER:
2 ½ -3 c. unbleached flour
1 tsp. salt
1 T. sugar
¼ tsp. soda
4 tsp. baking powder
1 tsp. dough enhancer (optional)
CUT IN:
½ -¾c. shortening or butter
ADD and mix well:
1 c. buttermilk or milk with plain yogurt added
Dough should be soft and moist but not too sticky. Scrape it onto a floured surface and lightly pat dough flat to about ¾ “ thickness. Cut into rounds and put onto a buttered cookie sheet, slightly touching.
BAKE at 400° for 12-15 minutes or until light golden.

VARIATIONS:

• Omit sugar if making biscuits to be served with meat gravy.
• Shortcakes or cobblers: Add 1 egg and ½ c. more milk, spoon out.
• Angel biscuits: Add 1 tsp. active dry yeast and let biscuits rise.
• Cinnamon roll biscuits: Mix in the bottom of a 9” pie pan:
½ c. each –brown sugar, maple syrup, chopped nuts, softened butter and 1 tsp. cinnamon. Sprinkle 2 T. each cinnamon and sugar and ¼ c. raisins over rolled out biscuit dough. Roll up like a log and cut into 7-8 rolls. Let raise 20 min. (if making Angel biscuits) then bake.





CINNAMON ROLLS

IN A SAUCE PAN HEAT until butter melts:
1 c. milk
½ c. honey or sugar
¼ c. butter
1 tsp. each-salt and vanilla
ADD and beat until smooth:
2 c. unbleached flour
1 T. yeast
2 eggs
ADD another 1½ c. flour or enough to make a non-sticky dough. Knead 5-10 minutes until satiny. Put dough in greased bowl, cover and let rise in a warm place until doubled, about 1 -2 hours.
MIX WELL IN THE BOTTOM OF A 9”x 13” baking pan:
½ c. each – softened butter, brown sugar, maple syrup or honey, and chopped nuts, 1 T. cinnamon.
ROLL dough out to a 12” x 15” rectangle. Dot on ¼ c. softened butter. Sprinkle with sugar, cinnamon, and raisins. Roll up into a log and cut 12 rolls with a sharp knife. Put into the baking pan with sugar/syrup mixture. Cover and let raise until double.
BAKE at 375° 25 -30 minutes or until roll in the middle is done.

VARIATION:
POTICA (sometimes called Stollen): Make dough as above, let raise once.
FILLING: Heat to boiling: ½ c. milk, 1/4 c. each-honey, brown sugar, white sugar, and butter. ADD: 3 c. ground walnuts, ½ tsp. cinnamon, 1 tsp. vanilla. Remove from heat, cool, and BEAT in one egg. Spread filling out on rolled out dough. Roll dough up into a crescent shape, pinching edges together. Put on greased cookie sheet, cover and let rise 30 minutes. Bake until golden brown. Frost with powdered sugar.


FRENCH TOAST

COMBINE AND BEAT WELL:
2 Large eggs
1 T. sugar
¼ tsp. cinnamon
⅛ tsp. nutmeg
1 ½ c. milk or ½ & ½

DIP INTO EGG MIX:
4 – 6 bread slices about ½“ thick each –any variety, but French is best.

HEAT TO MEDIUM A LARGE HEAVY SKILLET:
About 3 T. butter.
Fry egg coated bread on both sides until golden brown.
Serve with syrup, mashed berries, or powdered sugar.




GRANOLA


COMBINE:
6 c. old fashioned oats
½ c. each- brown sugar and unsweetened coconut
¾ c. wheat germ
⅓ c. each-sesame, sunflower, and pumpkin seeds
1 c. chopped nuts –any variety

MIX TOGETHER then add and mix into oat mixture:
½ c. canola oil
⅓ c. honey
1 ½ tsp. vanilla

Put Granola on a large cookie sheet. BAKE at 350° 20-25 minutes, stirring often until golden brown. Cool. Add dried fruit –raisins, dates, cranberries, apricots... Stir and break into crumbles. Store tightly covered in the refrigerator.




MUFFINS

BREAD-LIKE TEXTURE,
SIFT INTO A MIXING BOWL: use two bowls:
2 c. unbleached flour
4 T. sugar
2 tsp. baking powder
½ tsp. salt
¼t. soda

MIX in a separate bowl:
½ c. each- oil or soft butter
1 egg, well beaten
1 ½ c. milk (make the ½c buttermilk or yogurt)
1 tsp. vanilla(or other flavoring)

ADD wet ingredients to dry stirring just until moistened. KEY IS NOT TO OVER MIX!
SPOON batter into a greased or papered muffin cups.
BAKE at 400° for 20 minutes or until tops are golden brown. Remove from muffin pan and cool on a rack.

CAKE-LIKE TEXTURE: Use one bowl, use more sugar (½ c.)
Cream butter and sugar together, mix in egg, add milk and flavors, mix well. Sift dry ingredients in a little at a time and stir but don't overmix.

Both ways to make muffins are good. Just make sure the batter in either way is on the wet rather than dry side.

VARIATIONS:
BLUEBERRY: add 1 more egg, increase sugar to ½ c., add 1c. fresh or defrosted berries with the wet ingredients.

BRAN: substitute 1c. whole wheat and 1 c. bran cereal for flour; brown sugar for sugar, and add ½ tsp soda and cinnamon. In wet ingredients: substitute molasses for sugar and buttermilk for milk.

CORNMEAL: Reduce flour to 1 ¼ c., add ¾ c. cornmeal. Substitute molasses for sugar, reduce milk to 1 c.

POPPYSEED: Add ½ c. poppy seeds. Sub. Almond or Lemon extract for vanilla.



SCRAMBLED OMELETTE

FRY IN A LARGE SKILLET, then drain: 2 strips of bacon, diced
(or ham or sausage)
CHOP AND ADD to bacon:
¼ c. each- mushrooms, onion, and sweet pepper

BEAT well in a separate bowl: 2-4 eggs (depending on number of people)

ADD to eggs and mix together:
3-4 dashes Tabasco sauce or salsa
½ tsp. minced basil and cilantro
¼ c. shredded cheese, any variety
½ tomato and avocado, diced
6-8 black olives, chopped

When veggies are limp, ADD egg mixture and rotate pan so eggs cook evenly. When eggs start to look dry on the edges, cut mix in half with the edge of a spatula then carefully flip each half over and continue cooking until done.

VARIATIONS:

HUEVOS RANCHEROS: Put cooked scrambled omelet in a warmed corn or flour tortilla. Roll up and top with chili con carne, shredded cheese, salsa, and sour cream (optional).

CHILAQUILES: Put 2-3 torn up corn tortillas in with the bacon and fry until crispy. Add ½ c. salsa and cook until bubbly before adding the egg mixture.




PANCAKES

MIX WELL IN A LARGE POURING BOWL (or a blender):
1 c. buttermilk (or yogurt mixed with milk)
1 large egg
1 T. sugar
2 T. canola oil
½ c. silken tofu (optional)
½ tsp. vanilla
SIFT INTO WET INGREDIENTS:
1 c. flour –unbleached, whole wheat, buckwheat
1 T. baking powder
½ tsp. salt
1 tsp. soda
Quickly stir-or pulse batter –don’t over mix. Add more milk if a thinner batter is wanted. Pour pancakes out on a HOT griddle. Flip once when bubbles cease to rise.

VARIATIONS:

OATMEAL/SESAME: Use whole wheat flour and ½ c. old fashioned oatmeal, 2 T. sesame seeds and increase milk to 1½ c.

CREPES: Add 2 more eggs. Use 1¼ c. regular milk. Omit baking powder, soda, oil, and tofu. Pour about ¼ c. batter on an oiled, hot frying pan. Immediately take the pan handle and rotate the batter to make a thin round crepe. When the edges curl a little, carefully slide a spatula under the crepe and flip it over. Cook for just a few seconds then transfer to a warmed plate. Repeat this until 6-8 crepes are done and ready to fill.



WAFFLES

PUT IN A BLENDER:
¼ c. canola oil
1 ½ c. milk (½ c. can be buttermilk)
1 ½ c. unbleached flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. soda (if using buttermilk)
1 T. sugar
1 tsp. vanilla
2 large eggs –separated

IN A SEPARATE BOWL: Beat the egg whites until stiff.

BLEND everything in the blender well, pour into a mixing bowl and carefully fold in the beaten egg whites.

PREHEAT the waffle iron. Pour or ladle about 1 c. batter into the center of the iron (leave at least 2” of space around edges of the baking surface) then close the lid. Bake about 5 minutes or until desired brownness is reached.