Egg McMoms
8 eggs
8 slices of ham or sausage patties cooked
8 slices of cheese (optional)
8 hamburger buns
Fry the eggs one at a time and break the yolk in each so the egg cooks hard. Place egg on the bottom of
the hamburger bun, add ham or sausage, top with cheese and remaining bun half
To Freeze: Wrap in foil and bag together in a labeled Ziploc bag.
To serve: Remove from foil, wrap in paper towel and microwave until heated through ( about 1.5 min)
Sweet Breakfast Rolls
2 packages active dry yeast
1/4 cup granulated sugar
1 cup warm milk (105 to 115 degrees F.)
4 to 4 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 Tablespoons (3/4 stick) butter, softened
2 large eggs
Glaze:
1 large egg
2 teaspoons water
In a large bowl, dissolve yeast and 1 teaspoon of sugar in warm milk. Let stand until foamy, 5 to 10 minutes. Mix together flour, cinnamon and salt. Beat butter and remaining sugar into yeast mixture at medium speed. Add eggs, 1 at a time, beating well after each addition. At low speed, beat in flour mixture, 1/2 cup at a time, until a soft dough forms. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 to 1 1/2 hours. Grease a baking sheet. Punch down dough. On a floured surface, knead dough for 1 to 2 minutes. Roll into a long rope, then cut into 16 equal pieces. Shape each piece into an oval bun. Place buns, 3 inches apart, on prepared baking sheet. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425 degrees F. To prepare glaze, mix together egg and water. Brush rolls with glaze. Bake rolls until lightly golden, about 6 to 8 minutes. Transfer to a wire rack to cool. Makes 16 rolls.
For added sweetness: Sprinkle granulated sugar over tops of rolls after brushing with glaze.
Instant Oatmeal Packets
3 Cups Quick-Cooking Oats
Salt
8 Plastic Sandwich Bags
Put 1/2 cup oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 cup oats. If you’re using a food processor, powder the 1 cup of oats in one motion. Into each sandwich bag put 1/4 cup unpowdered oats, 2 tablespoon powdered oats, and a scant 1/4 teaspoon salt. Store in a box or airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water.
Apple-Cinnamon Oatmeal: To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2 tablespoon chopped dried apples.
Sweetened Oatmeal: To each packet add 1 tablespoon sugar.
Cinnamon-Spice Oatmeal: To each packet add 1 tablespoon sugar, 1/4teaspoon cinnamon, and a scant 1/8 teaspoon nutmeg.
Fruit and Cream: To each packet add 1 tablespoon dry milk or 1 tablespoon non-dairy coffee creamer and 2 tablespoons dried fruit or fresh fruit after cooking or 2 Tablespoons jam.
Brown Sugar/Cinnamon Oatmeal: To each packet add 1 tablespoon brown sugar & 1/4 teaspoon cinnamon
Fun Fruit Oatmeal: To each packet, add 6 or 7 pieces of ‘fruit snack’ type dehydrated fruit.
Confetti Oatmeal: To each packet, add 1 teaspoon decorative cake or cookie sprinkles.
S’More Oatmeal: Add 6 miniature marshmallows and 1 tablespoon Milk Chocolate Chips to each packet
Cookies & Cream Oatmeal: Add 1 crushed Oreo cookie and 1 tablespoon non-dairy coffee creamer to each packet
Exploding Oatmeal: Add 1 teaspoon sugar, and 1/2 teaspoon ‘Pop Rocks’ candy to each packet. This one is fun for celebration days, such as birthdays
Crockpot Fresh Apple Coffee Cake
2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
1/4 cup biscuit mix
1/4 cup brown sugar
2 tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired
Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.
BAKED APPLE PANCAKE (IN A PIE PLATE)
Tampa Tribune
2 tablespoons of butter or margarine in a pie plate
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1 cup thinly sliced apple (about 1 large apple per plate); can also use
peaches or blueberries
2 large eggs
1/2 cup flour
1/2 cup milk
1/4 teaspoon salt
Melt the butter in a pie plate in a 400-degree oven and brush some up on the plate’s side when taken out of oven. Sprinkle the brown sugar and cinnamon on the bottom of the pie plate. Arrange the sliced apples on top. Beat the eggs slightly in a bowl, and add the flour, milk and salt. Pour mixture over the apples.
Bake at 400 degrees for 25 to 30 minutes. Loosen sides with a knife. Turn pie plate over on a dinner plate and serve (one pie plate pancake is 2 servings or more if you cut smaller slices).
Note: Top pancake with powdered sugar or leave plain, depending on type of fruit used. Also, ingredients can be doubled and put into an 8-by-8-inch pan or 9-by-13 pan, depending on how many pancakes you want to serve.
Apple Pancake Tier
From Cookin’ Up Country Breakfasts Cookbook
INGREDIENTS
6 eggs
1 cup milk
1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine, melted
6 to 7 cups sliced peeled baking apples (about 2-1/2 pounds)
1/4 cup sugar
1 teaspoon grated lemon peel
Confectioners’ sugar
DIRECTIONS
In a mixing bowl, beat eggs until fluffy. Add milk. Combine flour, salt and cinnamon; add to egg mixture and mix well. Brush 3 tablespoons butter on sides and bottom of three 9-in. pie pans (using 1 tablespoon in each pan). Divide batter evenly between the pans. Bake at 400° for 20-25 minutes or until golden and puffy.
Heat remaining butter in a skillet. Saute apples for 10 minutes or until crisp-tender. Stir in sugar and continue cooking for 5 minutes or until apples are tender. drain, reserving juice.
When pancakes are done, stack on a serving plate in this order: one pancake, a third of the apples and a third of the lemon peel. Repeat layers. Dust with confectioners’ sugar. Pass reserved apple juice if desired. Yield: 6 servings.
