Breakfast

I am not a morning person.  Not, not, not, not, not.  So I need all the help I can get to get rolling in the A.M. It is most definitely not helpful to hear the words, "What's for breakfast?" when I've no idea and when I'd really just like to stay in bed a little longer but I know we need to get started with our day.  So for me, someone who finds it easier to stay up than get up, I like having breakfast options that can be prepared the night before (or even days before) so that we can eat something yummy and filling even when I'm not yet quite awake.

Morning Buns

1 quart warm water

1 tablespoon yeast

1 cup sugar

1 cup oil

1 cup sugar

6 eggs, beaten

1 tablespoon salt

Enough flour to make a soft dough

Put warm water, yeast, and 1 cup sugar in a large bowl first thing in the morning.  Let it sit until noon.

Add oil, sugar, eggs, salt, and flour.  After mixing and kneading, cover and let rest on the counter until evening.

Make into any type of roll desired (cinnamon, orange, etc.).  Space rolls in greased pans and let sit in pans on the counter all night, covered with a lightweight towel.

Bake rolls the first thing the next morning at about 375 for 20 minutes.  Makes about 50 good-sized cinnamon rolls.

Breakfast Pizzas

1 ½ pounds sausage

8 to 12 eggs

Garlic salt to taste

Tomato sauce to taste (about ½ small can)

1 ½ pounds mozzarella cheese

½ pound cheddar cheese

12 English muffins, halved

Brown sausage and drain off fat.  Add eggs and salt; stir and cook until eggs are done.  Add tomato sauce.  Open English muffins and place on a cookie sheet, inside up.  Spoon the egg/sausage mixture onto muffins.  Sprinkle with grated cheese.  Place under broiler just until the cheese bubbles and starts to brown.  Serve immediately.  (We like to wash these down with Orange Julius!)

These can be made ahead of time and stored overnight (or for a few days) in the fridge, or even frozen in a sealed container for a few weeks.

Bran Muffins (aka 6-Week Muffins)

2 cups All Bran*

2 cups boiling water

Pour water over bran and let it stand.

Cream together:

2 cups sugar

1 heaping cup shortening

4 eggs

1 quart buttermilk

4 cups Bran Buds*

Add the All Bran mixture and then mix in:

5 cups sifted flour

4 teaspoons baking soda

1 teaspoon salt

Mix well.  Fruit may be added if desired.

This keeps in the fridge for 6 weeks in a covered container.  Just take out what you want and bake it at any time.  Bake at 350 until done.

*Any whole grain cereal can be used here.  Grape Nuts work really well and have a great flavor. 

Icebox English Muffins

1 ½ cups sugar                                   ½ teaspoon cinnamon

1 cup butter                                       4 teaspoons baking powder

2 eggs, beaten                                  4 cups flour

1 teaspoon salt                                 2 cups milk

Cream butter and sugar; add eggs.  Combine dry ingredients and add alternately with milk to creamed mixture.   Sprinkle with topping and bake at 350 for 20 minutes.

Topping:

1 cup brown sugar

2 teaspoons cinnamon

½ cup chopped nuts.

This batter will store in the fridge for 3 weeks in a tightly covered container.  It is versatile; sometimes I add berries, sometimes flavored baking chips.   

Pancakes from the Pantry (originally from Margaret Scoresby in Mount Vernon, OH)

4 cups quick cooking oats

2 cups all-purpose flour

2 cups whole wheat flour

1 cup brown sugar, packed

1 cup dry milk

3 tablespoons baking powder

2 tablespoons cinnamon

5 teaspoons salt

½ teaspoon cream of tartar

Combine all ingredients together, mixing well.  Store dry mix in an airtight container or quart-sized canning jars. 

When ready to use the dry mix, add the following in a large mixing bowl:

2 eggs, beat well

1/3 cup oil, gradually beating in

1 cup water, added alternately with 2 cups of dry mix

Blend well.  Cook pancakes on a lightly oiled griddle.  Makes 10 pancakes.


Sasha's Almond-Wheat Waffles
2 cups whole wheat flour
2 cups all-purpose flour
2 tablespoons brown sugar
8 teaspoons baking powder
1 teaspoon salt

4 eggs
1 cup melted margarine or butter or vegetable oil
3 cups milk
2 1/2 teaspoons almond extract

Heat waffle iron.  Beat eggs until fluffy; beat in remaining ingredients until smooth.  Pour 1 cup of batter onto center of hot, oiled waffle iron.  Bake until steaming stops, or light goes off, or desired crispiness.  Makes 8 7-inch waffles.

For speedier preparation in the morning, mix and store dry ingredients in jars or zip-locked bags to be added to wet ingredients when you're ready.


Crepes
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter or margarine, melted
1/2 teaspoon vanilla
2 eggs

Mix flour, sugar, baking powder and salt in a bowl.  Stir in remaining ingredients.  Beat with a whisk or hand beater until smooth.  Heat a griddle (and maybe lightly butter). Pour about 1/4 cup of batter onto griddle and with the backside of a spoon immediately spread batter out in a circular pattern until you have a thin film.  Cook just until the top side of the batter isn't wet and fresh looking, then run a spatula around the edges to loosen and flip the crepe.  Cook until light brown. Stack crepes in between layers of waxed paper.  Makes 12 crepes.

Crepes can be frozen for up to 3 months, so if you're making some, double or triple the batch so you're prepared for another day.  Allow them to cool first, then freeze in layered stacks with waxed paper, then wrapped in foil or in a freezer bag.

Crepes are versatile.  You can fill them with fresh fruit and top with a little whipped cream; you can spread applesauce or custard or Nutella or peanut butter on them and roll them up; you can fill them with (oh. my. yummy.) sauteed chicken, spinach, and mushrooms with Hollandaise sauce. My kids will even happily eat them plain.


Overnight French Toast
My family really loves it when I make my regular French toast, but there isn't always time for that. This recipe is make-ahead and tasty and cooks in the oven so I can get to other things while it's baking.

1/2 cup butter
1 cup brown sugar, packed
2 tablespoons water
9-12 slices day-old French bread, cut in 2-inch slices
5 eggs
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
whipped cream

Combine butter, brown sugar, and water in a saucepan.  Bring to a boil, then reduce heat and simmer 10 minutes, stirring frequently.

Pour the brown sugar mixture into a 9x13-inch baking dish, completely covering the bottom of the dish. Place bread slices over the sugar mixture.

Whisk eggs and vanilla together and pour over the bread slices evenly to coat. Sprinkle cinnamon over the top.

Cover and refrigerate overnight.

Bring dish to room temperature the next morning, uncover, and bake at 350 or until the bread is golden brown. Serve with whipped cream.

*If you'd like to add fruit to this, place a layer of something like a 29 oz. can of canned peaches over the sugar layer before putting bread on top.