Breakfast

Cinnabon Rolls: Makes 20 huge rolls

Rolls:

1/2 cup warm water

2 pkgs dry yeast

2 tbsp sugar

3 1/2 oz pkg vanilla pudding mix

1/2 cup margarine-melted

2 eggs

1 tsp salt

6 cups flour

Combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, prepare pudding according to pkg. Add margarine, eggs and salt and mix well. Add yeast mixture and blend. Gradually add flour and knead until smooth, then place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Roll out on floured board to 34″x21″. Take 1 cup soft butter and spread over surface. In bowl mix 2 cups brown sugar and 4 tsp of cinnamon sprinkle over top. Roll tightly. Cut every 2″. Place on lightly greased cookie sheet 2″ apart. Press lightly down on each roll. Cover and let rise until double again. Bake 350 15-20 min and remove when golden. Don’t over bake! Frost while warm.

Frosting:

8 oz cream cheese

1/2 cup margarine

1 tsp vanilla

3 cups powdered sugar

1 tbsp milk

Mix all ingredients until smooth.

 

 

Hard Boiled Eggs:

Place eggs in pan, fill with water to cover eggs. Heat to boiling, reduce heat to medium, cook for 10 minutes, place pan in sink and run cold water over eggs.

Another option; Cook till boiling. Remove from heat, cover and let stand 20minutes.  Run cold water over to stop them from cooking.

 

 

French Toast:

12 slices French bread (or any bread)

4 eggs

½ cup milk

½ teaspoon Cinnamon (optional)

Beat eggs, milk and cinnamon. Dip bread into egg mixture, put in hot buttered skillet, brown on both sides, serve with syrup or jam.

 

 

Omelets:

2 eggs

¼ cup cheese

Diced ham

Beat eggs, put in hot buttered skillet, add ham, and cook on one side, carefully

turn over and cook on other side, put cheese on half, fold other half over.

Serve immediately.  Variations:  May use vegetables along with or instead of the ham.

 

 

Pancakes:

1 egg

1 cup buttermilk

2 tablespoons oil

1 cup flour

1 tablespoon sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Beat egg, add remaining ingredients in order listed and beat well.  Cook on

greased griddle.  Turn when bubbles appear on top.  Serve with butter and

syrup or jam.

 

 

Breakfast Muffins

1/4 cup butter, melted

1 cup milk (or vanilla yogurt)

1 egg

1 1/2 cups of unbleached flour

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup quick rolled oats

1/2 cup brown sugar

1/2 cup dried cherries, strawberries, apples, or apricots.

Beat butter, milk (or yogurt) and egg together in a mixing bowl until combined. Stir in rest of ingredients. Spoon into 12 greased muffin cups and bake at 400*F for 20-25 minutes or until golden brown. Cool for 5 minutes—serve warm!

 

 

 

Blueberry French Toast

1 8-oz cream cheese

12 slices white bread

1 1/2 cups frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup

Thickly spread cream cheese on 6 slices of white bread. Place bread (cream cheese side up) on the bottom of a greased 9×13 inch baking dish. Evenly distribute blueberries on top of bread. Cube the remaining 6 slices of white bread and sprinkle over the blueberries. Combine eggs, milk, and maple syrup and mix well. Pour this mixture over bread cubes. Refrigerate overnight. Bake at 350*F for 1 hour (1/2 hour covered with aluminum foil, 1/2 hour uncovered). Serve with maple syrup.

 

 

 

French Crepes

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 tbsp butter, melted

In a large mixing bowl, whisk together the flour and eggs. Gradually add milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high. Pour or scoop batter onto it, about 1/4 cup. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot separated with wax sheets.

Toppings: fruit, yogurt, jam, whipped cream, etc.

 

 

Breakfast Burritos

Scrambled eggs

Diced Onions

Salt and pepper to taste

Shredded cheese

Small or Medium sized flour tortillas

Cook eggs together with diced onions, salt and peppers. Spread egg mixture on tortilla, adding a small amount of cheese. Roll up!

Add if desired: Bacon, ham, sausage, hash browns, salsa, etc.

 

 

 

Internship French Toast

6 Thick slices of bread

2 eggs

2/3 cup milk

1/4 tsp ground cinnamon (optional)

1/4 tsp ground nutmeg (optional)

1 tsp vanilla extract (optional)

Salt to taste

Beat together egg, milk, salt, desired spices and vanilla. Heat a lightly oiled griddle or skillet over medium-high flame. Dunk each slice of bread in egg mixture, soaking both sides (quickly!). Quickly place in pan and cook on both sides until golden. Serve hot.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s