Morning Mix-Up
Mary Patenaude
Griswold, CT
Add a basket of warm muffins and a side of fresh fruit...breakfast is served!
2 c. frozen diced potatoes
1 c. cooked ham, chopped
1/2 c. onion, chopped
2 T. oil
6 eggs, beaten
salt and pepper to taste
1 c. shredded Cheddar cheese
In a large skillet over medium heat, sauté potatoes, ham and onion in oil for 10 minutes, or until potatoes are tender. Whisk eggs with salt and pepper. Reduce heat to low; add eggs to skillet. Cook, stirring occasionally, until eggs are set. Remove from heat and gently stir in cheese. Serves 4.
Egg dishes are a terrific way to use up tasty tidbits from the fridge...ham, deli meats, chopped veggies and cheese. Warm ingredients briefly in a skillet and scramble the eggs right in, or make a hearty overstuffed omelet.
Kicked-Up Eggs
Beckie Apple
Grannis, AR
My family’s favorite weekend breakfast...everyone loves it! Toasted English muffins with butter and jam complete the meal.
1/4 c. butter
1 c. cooked ham, diced
1 onion, chopped
1 green pepper, chopped
4-oz. can sliced mushrooms, drained
10 eggs
1/2 t. salt
1/2 t. pepper
8-oz. pkg. shredded Cheddar cheese
In a large, deep skillet, melt butter over medium heat. Add ham, onion, green pepper and mushrooms. Cook for 5 minutes, stirring often. Reduce heat to low; add eggs, salt and pepper. Do not stir for 2 minutes so egg whites can set. After 2 minutes, stir egg mixture and add cheese. Continue cooking, stirring gently, until eggs are softly scrambled. Makes 6 to 8 servings.
Are family members eating breakfast on the run? Any egg dish turns into a portable breakfast when rolled up in a tortilla or spooned into a pita round.
California Omelet
Christina Mendoza
Alamogordo, NM
I enjoyed trying a similar omelet in El Cajon, California once while visiting my cousin there. I just had to try my hand at making my own version of it...this is the yummy result!
1 T. oil
3 to 4 eggs, beaten
1/4 c. milk
salt and pepper to taste
1 avocado, pitted, peeled and sliced
2 to 3 green onions, diced
1/2 c. shredded Monterey Jack cheese
Heat oil in a skillet over medium-low heat. In a bowl, whisk eggs with milk, salt and pepper; pour into skillet. Cook until eggs are lightly golden on bottom and partially set on top. Sprinkle with remaining ingredients; carefully fold omelet in half so toppings are covered. Reduce heat to medium-low and cook, uncovered, about 10 minutes. Serves 2.
We love breakfast foods, but it seems like there’s never time to linger over them in the morning. Enjoy an unhurried breakfast with your family...at dinnertime! An omelet or frittata is perfect. Just add a basket of muffins, fresh fruit and a steamy pot of tea.
Scrambled Eggs Deluxe
Marla Raines
San Angelo, TX
So much more delicious than plain old scrambled eggs!
1 lb. bacon, cut into bite-size pieces
10 eggs, beaten
8-oz. pkg. cream cheese, cubed and softened
salt and pepper to taste
Place bacon in a large skillet over medium heat. Cook until almost crisp. Reduce heat to low; add eggs and cream cheese. Cook until eggs are set. Season eggs with salt and pepper. Makes 4 to 6 servings.
For savory egg dishes, a windowsill herb garden is terrific. Mini pots of thyme, marjoram and chives don’t need much care...and they’re always handy to pinch off and add as you cook.
Eggs à la Goldenrod
Beckie Butcher
Elgin, IL
A true comfort food...day or night! My grandmother used to make these eggs for my mother every Saturday morning. Many years later, whenever my mother could tell I’d had a tough day, she would make this dish for me as a special dinner to cheer me up.
2 T. butter
2 T. all-purpose flour
1/2 t. salt
pepper to taste
1/3 c. evaporated milk
2/3 c. water
2 eggs, hard-boiled, peeled and halved
3 slices bread, toasted
Garnish: paprika
Melt butter in a saucepan over medium heat. In a bowl, mix flour, salt and pepper; stir into butter. Combine milk and water. Gradually pour milk mixture over butter mixture, stirring until smooth. Separate egg whites and yolks. Finely chop whites and add to mixture in skillet; spread on toast. Mash yolks with a fork and sprinkle on top of toast. Sprinkle with paprika. Makes 3 servings.
Chop up hard-boiled eggs for a recipe in a jiffy...just use a pastry blender.
Sausage Breakfast Pizza
Audrey Lett
Newark, DE
My kids were such fussy eaters in the morning...until I let them have pizza for breakfast! Now they love to help make our breakfast pizzas and even think up new toppings to add.
1 lb. ground pork sausage
1 c. sliced mushrooms
13.8-oz. tube refrigerated pizza dough
1 c. tomatoes, diced
2 c. shredded pizza-blend cheese
4 eggs, beaten
In a skillet over medium heat, cook sausage and mushrooms until browned; drain. Unroll dough and press into a greased 13"x9" baking pan, covering bottom of pan and 2 inches up sides. Top dough with sausage mixture, tomatoes and cheese; pour eggs over top. Bake, uncovered, at 400 degrees for 13 to 15 minutes, or until crust is golden and eggs are set. Makes 6 to 8 servings.
A fresh, fun side for breakfast...fruit kabobs! Just slide juicy strawberries, pineapple chunks, kiwi fruit slices and orange wedges onto wooden skewers.
Babci’s Doughnut French Toast
Barbara Cebula
Chicopee, MA
Babci was my grandmother from my mother’s side and she meant the world to me. She used to take me to the hat shop and to Mass. She even taught me how to sing and speak in Polish. Babci would make this recipe for us whenever we spent the weekend with her.
2 eggs, beaten
1/4 c. milk
4 t. vanilla extract
4 slices white bread, halved
2 T. butter
1 to 2 T. oil
1/4 c. powdered sugar
Beat eggs with milk and vanilla in a wide, shallow bowl. Soak bread in egg mixture for 5 minutes per side. Heat butter and oil in a skillet over medium heat. Fry egg-soaked bread until golden on both sides. Put powdered sugar on a plate; dredge cooked bread until coated like a sugary doughnut. Serve warm. Makes 2 servings.
Honey Butter
Jill Ball
Highland, UT
My family loves to eat this extra-special honey butter on warm toast or rolls...or just with a spoon!
1 c. butter, softened
1 c. honey
7-oz. jar marshmallow creme
1/2 t. vanilla extract
Combine all ingredients in a food processor; process until mixed. Store in a covered bowl. Makes about 3 cups.
Megan’s Cinnamon Pancakes
Megan Dulgarian
Moore, OK
These pancakes fill the house with a sweet cinnamon smell. We love to make them for breakfast on special occasions, especially in chilly weather. We’ve even enjoyed them for dessert once or twice!
1-1/2 c. all-purpose flour
3-1/2 t. baking powder
1 t. salt
1 T. sugar
1 t. cinnamon
1-1/4 c. milk
1 egg, beaten
2 T. vanilla extract
3 T. butter, melted and slightly cooled
1/3 c. cinnamon baking chips
In a large bowl, sift together flour, baking powder, salt, sugar and cinnamon. Add milk, egg, vanilla and melted butter; mix until smooth. Fold in cinnamon chips. Lightly grease a griddle or frying pan and heat over medium-high heat. Pour batter onto heated griddle by 1/4 cupfuls. Cook until golden on both sides. Serve warm with Cream Cheese Topping. Makes one dozen pancakes.
Cream Cheese Topping:
1/2 c. cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 t. vanilla extract
1/4 t. lemon juice
2 T. milk
Beat together cream cheese and butter until smooth. Add remaining ingredients; mix until well blended. Serve at room temperature or warmed. May be stored in refrigerator for up to one week.
Quick Poppy Seed Muffins
Brenda Trnka
Manitoba, Canada
Such an easy recipe! These are terrific at breakfast, with tea or for after-school snacks.
18-1/4 oz. pkg. lemon cake mix with pudding
1/2 c. poppy seed
Garnish: sugar
Prepare cake batter according to package directions. Add poppy seed; mix well. Fill greased muffin cups 2/3 full. Top each muffin with a sprinkle of sugar. Bake at 350 degrees for about 8 to 10 minutes, until muffins test done. Makes 2 dozen muffins.
Orange Blossom Honey Butter
Sharon Demers
Dolores, CO
This is so yummy spread on hot muffins...what a treat!
1/2 c. butter, softened
2 T. honey
1 T. orange zest
In a small bowl, beat butter until light and fluffy. Beat in honey and orange zest until well blended. Cover and refrigerate. Makes 1/2 cup.
For orange zest in a jiffy, use a vegetable peeler to remove very thin slices of peel. Mince finely with a paring knife.
Cherries & Cream Muffins
Jodi Griggs
Richmond, KY
These sweet muffins sparkle with sugar topping and taste oh-so delightful!
1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 t. almond extract
1/2 t. vanilla extract
2-1/2 c. frozen unsweetened tart cherries, thawed, drained and divided
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. milk, divided
Garnish: sugar
In a large bowl, beat butter and sugar until light and fluffy. Add eggs and extracts; blend well. Add half of the cherries to batter; set aside. Combine flour, baking powder and salt in a separate bowl. Add half of the flour mixture to butter mixture with a spatula, then half of the milk. Add remaining flour mixture and milk; mix well. Fold in remaining cherries. Fill greased muffin cups 2/3 full. Sprinkle generously with sugar. Bake at 375 degrees for 20 to 30 minutes, until golden. Makes one dozen muffins.
It takes just minutes to make breakfast fun for kids, especially on school days. Cut the centers from a slice of toast with a cookie cutter, serve milk or juice with twisty straws or put a smiley face on a bagel using raisins and cream cheese.
Morning Glory Muffins
Michelle Campen
Peoria, IL
You’ll love these yummy muffins like I do...they’re packed with good-for-you ingredients!
2 c. all-purpose flour
1-1/4 c. sugar
2 t. baking soda
1/2 t. salt
2 t. cinnamon
2 c. carrots, peeled and grated
1 c. apple, cored, peeled and chopped
1/2 c. raisins
1/2 c. unsalted sunflower kernels
1/2 c. sweetened flaked coconut
3 eggs, beaten
1 c. oil
2 t. vanilla extract
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Stir in carrots, apple, raisins, sunflower kernels and coconut. In a separate bowl, whisk together eggs, oil and vanilla; stir into flour mixture until batter is just combined. Let batter rest for 4 minutes. Spoon into well-greased muffin cups, filling 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Let muffins cool in tin for 10 minutes. Turn out onto a wire rack to finish cooling. Makes 16 muffins.
Use an old-fashioned ice cream scoop to fill muffin cups with batter...no spills, no drips and the muffins turn out perfectly sized!
Speedy Sausage Muffins
Lisa Gibbs
Nashville, TN
My mother-in-law bakes these muffins for us. She serves them with hot coffee and spiced tea…so nice on a cool morning!
1 lb. ground pork sausage, browned and drained
3 c. biscuit baking mix
1-1/2 c. shredded Cheddar cheese
10-3/4 oz. can Cheddar cheese soup
3/4 c. water
Combine sausage, baking mix and cheese in a large bowl; make a well in center of mixture. Stir together soup and water; add to sausage mixture, stirring just until combined. Spoon into lightly greased muffin cups, filling to top of cups. Bake at 375 degrees for 20 to 25 minutes, until lightly golden. Serve warm. Makes 16 muffins.
Invite a best girlfriend over for a Saturday morning brunch...a great way for the two of you to spend time catching up!
Oh-So-Easy Biscuits
Beverly Brewer
Tulsa, OK
I could never make good biscuits until this recipe was shared with me by a co-worker. These are wonderful…and, most of all, easy!
2-1/2 c. self-rising flour
1 pt. whipping cream
Optional: milk, bacon drippings
Place flour and cream in a bowl. Stir until dough forms; add a little milk if too dry. Place on a floured board; knead until dough is consistent. Divide dough into 12 parts; roll each into a ball and pat with flour to flatten a little. Place on an ungreased baking sheet. Brush tops with bacon drippings, if desired. Bake at 450 degrees for 10 to 15 minutes, until golden. Makes about one dozen biscuits.
Country Sausage Gravy
Jo Ann
Can’t beat this recipe for sausage gravy. So yummy with fresh-baked biscuits...a quick & easy breakfast everyone will love!
1 lb. ground pork sausage
1/4 c. butter
1/4 c. all-purpose flour
12-oz. can evaporated milk
1-1/2 c. water
salt and pepper to taste
6 biscuits, split
Brown sausage in a skillet over medium-high heat; drain. Melt butter in skillet; add flour and cook for one minute, stirring constantly. Combine evaporated milk and water. Gradually add to mixture in skillet, stirring constantly. Bring to a boil. Reduce heat to low and cook until thickened, stirring occasionally. Season with salt and pepper. Serve gravy spooned over split biscuits. Serves 6.
Cozy Breakfast Casserole
Patty Hiner
New River, AZ
This is our favorite weekend breakfast & brunch meal. If you prefer, use browned ground pork sausage instead of links...even add diced onions and green peppers.
3 lbs. potatoes, peeled and cubed
2 T. oil
salt and pepper to taste
1 lb. bacon, crisply cooked and crumbled
1 lb. smoked pork sausage links, browned and cut into bite-size pieces
1/2 lb. cooked ham, cubed
2 c. shredded Cheddar cheese
In a large skillet over medium heat, cook potatoes in oil until golden. Season with salt and pepper. Add remaining ingredients except cheese; reduce heat. Cover and cook for about 15 minutes, or until potatoes are tender, stirring occasionally. Transfer to a greased 13"x9" baking pan. Add cheese and mix. Bake, uncovered, at 350 degrees for 10 minutes, or until cheese is melted. Serves 8 to 10.
Get the day off to a great start...put together a hearty breakfast casserole and refrigerate. The next morning, just pop it in the oven.
Ham Skillet Breakfast
Barbara Bledsoe
Saint Louis, MO
Super quick...you don’t even have to peel the potatoes!
2 potatoes, cubed
1 onion, chopped
2 to 3 T. oil
1 green pepper, chopped
1 zucchini, chopped
2 c. cooked ham, diced
1 tomato, diced
1/2 c. shredded Cheddar cheese
In a large skillet over medium-high heat, cook potatoes and onion in oil for 5 minutes, or until golden. Add green pepper and zucchini. Cook for 5 additional minutes, until tender. Add ham and tomato; sprinkle with cheese. Cover and cook for 3 to 5 minutes, until heated through and cheese melts. Serves 4.
Butter-flavored non-stick vegetable spray is especially handy at breakfast time...use it to spray a skillet for cooking eggs, a waffle iron, pancake griddle or baking pan.
Easy Bacon Frittata
Beth Bundy
Long Prairie, MN
Delicious and so simple to put together! Pair it with fruit salad for brunch or a crisp green salad for an easy dinner.
2 c. frozen shredded hashbrowns
3 T. oil
7 eggs, beaten
2 T. milk
12 slices bacon, crisply cooked and crumbled
3/4 c. shredded Cheddar cheese
Add hashbrowns and oil to a large skillet over medium heat. Cook for 10 to 15 minutes, stirring often, until potatoes are golden; drain. In a separate bowl, whisk together eggs and milk. Pour egg mixture over potatoes; sprinkle with bacon. Cover and reduce heat to low. Cook 10 minutes longer, or until eggs are set. Sprinkle with cheese; cover again and cook about 5 minutes, until cheese is melted. Cut into wedges to serve. Makes 6 servings.
Save time and clean-up...bake the bacon! Arrange slices on a jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until done to desired crispness. Drain well on paper towels.
Pigs in the Clover
Cathy Nign
Temple City, CA
My Norwegian mother-in-law gave me this recipe. She told me this was a dish she ate while growing up.
14-3/4 oz. can creamed corn
2 to 3 potatoes, peeled, boiled and cubed
salt and pepper to taste
8 pork breakfast sausage links, browned
Pour creamed corn into a greased 8"x8" baking pan. Place potatoes over corn; sprinkle with salt and pepper. Arrange sausage links on top. Cover with aluminum foil. Bake at 350 degrees for 30 minutes, or until hot and bubbly. Serves 4 to 6.
Ham & Cheese Crescents
LaRica Krischel
Edmond, OK
One day I was experimenting with what we had in the fridge, and I came up with this easy recipe...my husband, daughter and I think it’s a winner!
2 8-oz. tubes refrigerated crescent rolls
9-oz. pkg. sliced deli ham, chopped
16-oz. pkg. favorite shredded cheese
Layer one tube of crescent rolls in the bottom of a greased 8"x8" baking pan. Pinch rolls together to form a crust. Layer ham and cheese on top of rolls. Add remaining tube of rolls over cheese, pinching rolls together to form the top layer. Bake at 375 degrees for 20 minutes, or until golden on top. Serves 6 to 8.
Sour Cream Scones
Elaine Anderson
Aliquippa, FL
Bake up some tender scones with ingredients you probably already have on hand. Serve with butter and jam...yum!
2 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter
2 eggs, beaten
1/2 c. sour cream
Combine flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. In a separate bowl, mix eggs and sour cream; stir into flour mixture until dough leaves the sides of the bowl. Knead for one minute. On a floured surface, roll out dough into a 9-inch by 6-inch rectangle. Cut into 6, 3-inch by 3-inch squares; cut each square diagonally. Arrange scones on an ungreased baking sheet, 2 inches apart. Bake at 400 degrees for 10 to 12 minutes. Makes one dozen.
Creamery “Butter”
Angie Stone
Argillite, KY
We call this “country butter without the cow”!
16-oz. pkg. margarine, softened
8-oz. pkg. cream cheese, softened
5-oz. can evaporated milk
Blend all ingredients until smooth and creamy. Cover and chill before serving; keep refrigerated. Makes about 3 cups.
Rock Buns
Clare Adams
Tyler Hill, PA
These are very delicious! They are my favorite recipe for scones, shared by a friend who came from South Africa. I use a stand mixer to make this very easy.
4 c. all-purpose flour
3/4 c. butter
1 c. sugar
1 T. baking powder
1 c. sweetened flaked coconut
1 c. dried fruit bits or currants
2 eggs, beaten
1 t. vanilla extract
1/3 c. milk
Place flour in a large bowl. With a stand mixer or 2 knives, cut in butter until mixture resembles fine crumbs. Mix in sugar, baking powder, coconut and fruit. In a separate bowl, combine eggs, vanilla and milk; add to flour mixture, stirring to blend. Form dough into buns by 1/4 cupfuls; place on lightly greased baking sheets, about 2 inches apart. Bake at 400 degrees for 15 to 18 minutes, until golden. Makes about one dozen.
Make quick & easy freezer preserves to enjoy at breakfast. Combine one pound ripe strawberries, 1-1/2 cups sugar and 2 tablespoons lemon juice. Bring to a boil, lower heat and simmer, uncovered, for 30 minutes. Spoon into sterilized freezer containers; keep frozen for up to 6 months.
Buttery Coffee Cake
Suzette Howell
Newcastle, OK
A quick & easy dessert that’s scrumptious with a cup of coffee.
18-1/4 oz. pkg. butter cake mix
1/2 c. butter, melted and slightly cooled
4 eggs, beaten and divided
8-oz. pkg. cream cheese, softened
2 c. powdered sugar
In a large bowl, mix together dry cake mix, butter and half of eggs. Pour into an ungreased, floured 8"x8" baking pan; set aside. In a separate bowl, blend together remaining eggs, cream cheese and powdered sugar. Spoon cream cheese mixture over cake batter. Bake at 350 degrees for 20 to 25 minutes. Makes 9 servings.
Having friends over for breakfast or brunch? Set the table the night before...one less thing to think about in the morning!
Berry Bubble Coffee Cake
Katie Foster
Indianola, NE
I tried this recipe one weekend when we had company. It quickly became an easy-to-make favorite.
1/4 c. butter, melted
1/2 c. brown sugar, packed
8-oz. tube refrigerated biscuits, quartered
1/2 t. cinnamon
1 c. quick-cooking oats, uncooked and divided
1-1/2 c. frozen mixed berries, thawed
1/2 c. sugar
Place melted butter and brown sugar in separate small bowls. Dip each biscuit quarter into butter and then into brown sugar. Arrange biscuits in a single layer in a greased 8"x8" baking pan. Sprinkle evenly with cinnamon; top with half the oats. Toss together berries and sugar in a bowl; spoon evenly over oats. Sprinkle remaining oats over berries. If there is any remaining butter, drizzle it on top. Bake at 375 degrees for 20 minutes, or until golden. Cool for 15 minutes before serving. Serves 8.
Add a dash of whimsy to the breakfast table...serve up cream or pancake syrup in a vintage cow-shaped creamer.
Bertie’s Pecan Rolls
Roberta Scheeler
Ashley, OH
Turn a convenience product into a treat with homemade flavor! Any leftover rolls can be reheated in the microwave for 20 seconds...they’ll taste like they came right out of the oven.
1/4 c. butter, melted
1/4 c. maple syrup
1/2 c. chopped pecans
2 12.4-oz. tubes refrigerated cinnamon rolls
In a small bowl, mix together butter, syrup and pecans. Spoon mixture equally into 12 greased muffin cups. Separate cinnamon rolls and cut into quarters; set aside the frosting from rolls. Place 4 quarters into each muffin cup, pressing together lightly. Bake at 350 degrees for 15 to 18 minutes. Invert rolls onto a serving platter. If desired, drizzle with reserved frosting. Serve warm. Makes one dozen.
Nothing is quite as intoxicating as the smell of bacon frying in the morning, save perhaps the smell of coffee brewing.
Quick Jam Danishes
Lisa Ashton
Aston,PA
You’ll love these easy-to-make breakfast treats. They’re yummy with strawberry, apricot or peach jam...you could even make a batch with several different flavors of jam!
8-oz. tube refrigerated crescent rolls
8 t. cream cheese, softened and divided
8 t. favorite-flavor jam, divided
Garnish: coarse sugar
Unroll crescent roll dough and separate into triangles. Place one teaspoon cream cheese on the long side of each triangle, mashing lightly; top the cream cheese with one teaspoon jam. Roll up triangle, starting with the long side, to secure cream cheese and jam inside. Pull over the point, pinching sides to seal. Place on an ungreased baking sheet; sprinkle with sugar. Bake at 375 degrees for 18 to 20 minutes, until golden. Makes 8.
Keep shopping simple...have a shopping list that includes all ingredients you normally use, plus a few blank lines for special items.
Strawberry French Toast
Rosemary Zins
Alexandria, MN
Such a treat...perfect for a weekend brunch.
3 eggs, beaten
3/4 c. half-and-half
1 T. strawberry jam
8 thick slices French bread, halved diagonally
2 to 3 T. butter
Garnish: sliced strawberries, powdered sugar
In a shallow bowl, whisk together eggs, half-and-half and jam. Dip bread into mixture. Melt butter in a skillet over medium heat; cook bread on both sides until golden. Serve toast topped with a large dollop of Strawberry Butter, sliced strawberries and a dusting of powdered sugar. Makes 3 to 4 servings.
Strawberry Butter:
1/3 c. strawberry jam
1/4 c. butter, softened
Beat jam and butter with an electric mixer on low speed until well blended. Serve at room temperature.
Need some softened butter in a hurry? Grate chilled sticks of butter with a cheese grater...it will soften in just minutes!
Golden Waffles 1-2-3
Kathy Grashoff
Fort Wayne, IN
A simple recipe that comes together in no time at all!
8-oz. container fruit yogurt
2 eggs
3 T. oil
1 c. biscuit baking mix
1/4 c. cornmeal
Garnish: butter, maple syrup
In a bowl, combine yogurt, eggs and oil. Beat with an electric mixer on medium speed until smooth. Stir in baking mix and cornmeal. Ladle out 1/3 of batter into an oiled waffle iron. Bake according to manufacturer’s instructions. Serve with butter and syrup. Makes 3 waffles.
While the waffles are baking, stir up a super-simple fruit topping. Combine a can of fruit pie filling and 2 tablespoons orange or apple juice in a bowl. Microwave for 2 to 2-1/2 minutes, stirring twice. Scrumptious!
Scrambled Pancakes
Julie Larsen
Rutland, IA
Way back in elementary school, a close friend shared this recipe with me. It has been a favorite breakfast food for many years...I still think of my friend whenever I make these pancakes.
1 c. all-purpose flour
1/4 c. sugar
1/2 t. baking powder
1 c. milk
2 eggs, separated
2 T. butter
Garnish: maple syrup
In a bowl, mix together flour, sugar, baking powder, milk and egg yolks; set aside. In a separate bowl, with an electric mixer on high speed, beat egg whites until stiff. Gently fold in flour mixture. Melt butter in a 10" skillet and pour in all the batter. Cook over medium-low heat while continuously folding over. Cook until golden. Serve warm with syrup. Serves 4.
A healthy quick breakfast! Layer crunchy whole-grain cereal, fresh berries and creamy low-fat yogurt in a parfait cup. Add a spoon and breakfast is served! You can even snap on a lid and take it with you.
Apple Gem Cakes
Lorrie Smith
Drummonds, TN
This tasty recipe for fruit muffins came from my Grandmother Agnes. She always called muffins by the old-fashioned name of “gem cakes.”
2 c. self-rising flour
1/2 c. sugar
1 c. apple, cored, peeled and finely chopped
1 egg, beaten
1 c. milk
3 T. butter, melted and slightly cooled
1/3 c. brown sugar, packed
1/2 c. chopped pecans or walnuts
1/2 t. cinnamon
Sift flour and sugar together into a bowl. Add apple; mix well. In a separate bowl, combine egg, milk and butter. Add to flour mixture and stir just enough to moisten. Spoon into muffin cups that have been sprayed with non-stick vegetable spray, filling 3/4 full. Combine remaining ingredients; sprinkle over batter. Bake at 400 degrees for 15 to 20 minutes. Makes one dozen.
A thoughtful gesture that’s ready in a snap! Make a new neighbor feel welcome by giving her a wicker basket of homebaked muffins, wrapped in a pretty napkin.
Apple Pie Oatmeal
Jill Ball
Highland, UT
This is an easy, healthy and hearty breakfast that I serve often to my family...they love it!
1 c. water
1/2 c. long-cooking oats, uncooked
1/8 t. salt
2 t. brown sugar, packed
1 T. apple, cored, peeled and diced
1/8 t. apple pie spice
Garnish: milk or cream
Combine water, oats and salt in a microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave on high for 2-1/2 minutes. Stir well. Top servings with remaining ingredients. Serves one.
For fuss-free mornings, hang up a country-style peg rack by the back door...you’ll always know where to find the kids’ backpacks, umbrellas and even the dog’s leash!
Snappy Apple-Cinnamon Pizza
Abby Bills
Orleans, NE
When I made this sweet dessert-style pizza for our church’s open house, it was a hit! It only takes minutes to put together too.
12.4-oz. tube refrigerated cinnamon rolls
21-oz. can apple pie filling
1/4 c. brown sugar, packed
1 T. butter, melted
Separate cinnamon rolls, setting aside the frosting from tube. Flatten each roll into a 4-inch circle. Arrange rolls on a greased 12" round pizza pan, overlapping edges to form a crust. Bake at 400 degrees for 8 minutes. Spoon pie filling over crust to within 1/2 inch of edge. Combine brown sugar and butter; sprinkle over pie filling. Bake an additional 6 to 8 minutes, or until crust is golden; cool. Warm reserved frosting slightly and drizzle over pizza; cut into wedges. Makes 10 to 12 servings.
Sending out invitations to brunch? Slip a spiced teabag into each envelope for a sweet surprise.