VIEWS: 3 PAGES: 4 POSTED ON: 2/27/2010
BREAKFAST Ableskevers Apple French Toast Breakfast Casserole Coffee Cake Crepes Familia Granola Pancakes Seared Peach Pancakes Waffles I Waffles II Aebleskivers Apple French Toast Jenny Thomas Betty Helquist 4 eggs, separated 1 cup brown sugar 1 T. sugar 1 stick of butter (1/2 c) 2 c. flour 2 Tb. Light corn syrup 1/2 t. salt 4 cups tart apples peeled and sliced 1 t. baking powder 1 Tb. Tapioca 1/4 c. melted butter 1 cup milk scant 2 c. milk 4 eggs 1 tsp. Vanilla Beat egg yolks until light, add sugar and beat until thick. Sift together 9 slices French bread dry ingredients. Add to eggs, alternating with butter and milk. Beat egg whites until soft peaks and fold into batter. Microwave 1st 3 ingredients, 2-3 minutes. Whisk thoroughly to com- bine. Or, melt together on the stove top in a sauce pan. Pour in 9x13 Fill each cup of the aebleskiver pan 2/3 full, cook over medium heat pan. until bubbly. Turn and cook other side until brown. Serve with syrup, honey, jam, sugar, etc. Spread apples over pan and sprinkle with tapioca. Combine milk, eggs, and vanilla. Dip the bread in the milk mixture. Place on top of the apples and carmel. Pour any remaining milk over the top of the bread and sprinkle with cinnamon. Cover and let set overnight. Bake uncovered 30-40 minutes at 350 Use syrup, cool whip, or both. Breakfast Casserole Familia Ruth Claypool Alice Swinger 12 slices of bread 3 c. quick oats 1 c. ham, sausage, or bacon 1 1/2 c. wheat germ 8-10 oz Swiss cheese 1 8 oz. package cut apricots 8-10 oz. Cheddar cheese 1 c. chopped nuts 6 eggs 3 c. rolled wheat or wheat flakes 3 c. milk 2 c. raisins ½ t. each: onion slat, dry mustard, salt, and pepper. 1 c. natural sugar Grease a 9x13 pan. Line pan with 6 pieces of bread. Cover with half Eat raw with milk and honey of the meat and cheeses. Layer with other 6 slices of bread and cover with remaining cheese/meat. Combine the eggs, milk, and seasonings. Granola Pour over the casserole, cover, and refrigerate over night or for several James Swinger hours. 10 c. rolled oats Remove from fridge an hour before baking. 6 c. wheat germ Crush 3 ½ c. Corn Flakes and mix with a stick of melted butter. 3 c. sesame Sprinkle over casserole and bake 50-6- minutes and 375. 3 c. unshredded, unsweetened coconut 3 c. wheat hearts Crepes 3/4 c. oil Betty Helquist 1 c. honey 4 t. vanilla 4 eggs 1/2 t. salt 1/4 t. salt 2 1/4 c. milk Mix all ingredients 2 c. flour Spread 1/2 inch thick on ungreased cookie sheet. 1/4 c. melted butter Bake at 250 until golden brown, turning every 15 minutes for 75 mi- nutes. Blend all ingredients together in the blender. Cook over medium heat Add: nuts in a skillet of crepe pan, keeping each one thin. Serve with jam, pow- sunflower kernels dered sugar, fruit, yogurt . . . raisins bran Pancakes Waffles I Betty Helquist Ruth Swinger 1 egg 2 eggs, separated 1 1/2 c. milk 1 ½ c. milk 2 T. vegetable oil ½ c. vegetable oil 1 t. sugar 1 ½ c. flour 1 T. baking powder ½ c. plain cornmeal ¼ t. salt 1 T. baking powder 1 ½ c. flour (white or whole wheat) 1 T. sugar 1 t. salt Blend and pour onto a hot griddle. *Can use 2 eggs for eggier pancakes Beat egg whites and set aside Beat egg yolks adding milk and vegetable. oil. Seared Peach (or apple) Pancakes Add dry ingredients and beat until smooth Jessica Rhodus Fold in egg whites Pour 1 c. batter on pre-heated iron. Close and bake. Sliced peaches or apples (cut crosswise into rings) 2 C of flour Waffles II ¼ sugar Betty Helquist 2 tsp baking soda 3 eggs 2 eggs, separated 1 ¾ milk 2 c. flour 2 tbsp butter, melted 4 t. baking powder 1 tbsp malt vinegar (I used apple cider vinegar) ½ t. salt 2 c. milk Slice fruit about ¼ thick cutting around the pit to form rings (for ap- 6 T shortening, butter, or vegetable oil ples, core and slice crosswise). In a bowl, combine flour, sugar, and baking soda. In another bowl, whisk eggs, milk, melted butter and vi- Beat egg whites. Combine all other ingredients, then gently fold in negar. Mix wet and dry ingredients. Add a small amount of butter to egg whites. Cook. a hot skillet or griddle and place a peach on the butter. Pour about ¼ C of batter over the peach slices. Cook until pancakes are bubbly.
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