breakfast recipe

Bacon Waffles

Bacon Waffles

Bacon Waffles

For me, breakfast doesn’t get much better than waffles. Well, unless maybe you add bacon to the waffle batter. Truth is, I don’t treat myself to waffles all that often, but if I am going to eat waffles I go all out. These are truly wonderful waffles. Light, crispy on the outside and studded with bacon. A drizzle of  warm maple syrup and you are good to go. So, if you are looking for a special treat for breakfast, or lunch, or dinner or a snack… try these bacon waffles. You can thank me later.

 

Bacon Waffles

1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes

I  am normally a boring breakfast sort of person. Oat bran or toast. Maybe a couple of eggs. Every once in a while I spend a little extra time for something special. Today I just had a taste for pancakes. Since I had some cooked pumpkin in the fridge it seemed natural to make pumpkin pancakes. I topped them with a drizzle of warm maple syrup. So delicious. I am not likely to change my habits about breakfast,  but sometimes you just need to treat yourself to something special.

 

 

Pumpkin Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

*Chef Pastry Mix/ Biscuit Mix

8 cups sifted, all-purpose flour
1 c. powdered milk
1 c. powdered buttermilk
¼ c. baking powder
1 T. salt
2 c. shortening or coconut oil*
Sift dry ingredients together 3 times. Cut in shortening or coconut oil  to resemble cornmeal. Keep in an airtight container. Store in a cool dry place and use within six months.

* I use coconut oil and store in the fridge.

Zucchini Pancakes

Zucchini Pancakes

Zucchini Pancakes

August is zucchini month. They are everywhere and if you have them you might be looking for another way to cook them. I’ve been making zucchini pancakes for years and always enjoy them. I did change one thing in the recipe today though and I liked the result. The secret? Baking soda. I don’t know why I never thought to add it before. It makes the pancakes light and fluffy. Here is the recipe I used today. I served mine with a tomato salsa, mostly because I didn’t have any sour cream. I really liked the combo. This could be a great breakfast or lunch dish or as a side dish with dinner.

Zucchini Pancakes

2 c. shredded zucchini

1 medium onion, diced

2 eggs

1/2 c. flour- you made need a little more or less depending on how moist your zucchini is

2 t. hot pepper sauce, or to taste

1 t. baking soda

salt to taste

oil for cooking

Combine all ingredients, except the oil, in a medium bowl. Heat oil in skillet and spoon batter in. I used a little over 1/4 cup for each. Cook over medium heat until lightly browned around the edges. Flip and cook until golden on both sides and pancake springs back when touched lightly. Remove to platter and keep warm. Repeat with remaining batter. Serve with salsa or sour cream. Makes 8.

Collard Omelet

Collard Omelet

Collard Omelet

I really love collards. Collards are full of nutrition and great flavor. The way I was first exposed to collard greens was traditionally cooked- long and slow. Very long. I’ll still eat greens cooked for hours with a smoky ham hock but I prefer to cook them less.

This is how I like to prep them. Once cooked I can add them to lots of dishes .

Rinse the greens well and remove larger ribs. Slice into thin strips. Heat oil in a skillet and add the greens, cooking for several minutes until they have wilted. Season with some salt and add a small amount of water to the skillet. The greens will cook down a lot so be sure to cook plenty. As they cook down taste after 10 minutes or so to see if they are tender enough for your taste. Sometimes they take longer but I like them with a little bite left in them. Season with more salt and some pepper or hot sauce and enjoy or use in recipes that call for cooked collard greens. I will often cook up a lot of collards and then freeze them until needed.
Variations: you can sauté an onion or some peppers in the skillet before adding the greens. You can also add some bacon fat in place of the oil for a smoky flavor.

 

Here is a fun way to get some greens into your breakfast.

Collard Green Omelet

Oil or butter
¼ c. chopped onion
2 c. cooked collard greens
4 eggs
Salt and pepper to taste
1 T. water
1 c. shredded cheese- any type you like
Heat oil or butter in skillet. Add onion and sauté until tender. Add collards and cook until heated through. Remove from pan and set aside. Meanwhile wipe out pan and add fresh oil or butter. Heat pan and while pan is heating up combine eggs with water in a medium bowl and beat until smooth. Add salt and pepper to taste. Pour eggs into hot pan rolling around to coat pan evenly. Using a spatula lift the eggs as they cook allowing uncooked eggs to reach bottom of pan. Once eggs are almost cooked add the vegetables and cheese to one half of the eggs. Using spatula gently fold the uncovered half of the omelet over the side with the cheese and veggies. Turn heat down and allow middle to heat through and eggs to finish cooking. You can also turn the whole omelet over to brown evenly on both sides. Slide omelet onto a serving plate. Serves 2-3.

Goldenrod

Goldenrod

Goldenrod

If you have hard-cooked eggs and want a tasty way to serve them you might like Goldenrod. It’s a recipe my grandmother and mother used to make every year after Easter when we had a lot of of hard cooked eggs around. You make a white sauce and add the chopped up egg whites. Season with salt and pepper. When ready to serve pour the hot egg white mixture over toast and then put the egg yolks in a small strainer and press them through the strainer over the egg whites. The yolks turn into a powder and the end result looks quite pretty. I like it served over English muffins but you can serve it over toast, biscuits or bagels.

Goldenrod

4-6 hard cooked eggs

2 T. flour

2 T. butter

1-1 1/2 c. milk

salt and pepper to taste

2-4 slices bread, toasted

 

Peel eggs and separate whites from yolks. Chop egg whites and set aside. In saucepan cook flour and butter together until smooth. Stir in milk and cook until thickened and bubbly. Be careful not to burn the sauce. Season to taste and add reserved egg whites, heating through. Arrange toast on serving dishes and cover with the sauce. Place reserves egg yolks in a fine sieve and press through over sauce, dusting as evenly as possible. Serves 2-4.

Chocolate Waffles

Chocolate Waffles

Chocolate Waffles

These are fun because they can be for breakfast, brunch or even dessert.  I like to make a batch and keep them in the freezer. That way I can pop them in the toaster when I need dessert  in a pinch. Topped with a scoop of ice cream and fresh strawberries they make a great dessert for a last minute dinner with friends.

Chocolate Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1 t. cinnamon

1/2 each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended.  Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.

Breakfast Pita Pizza

Breakfast Pita Pizza

Breakfast Pita Pizza

I like to use pita bread as a crust for pizza sometimes. I normally go with traditional toppings. This morning I decided to use one of my homemade pita breads for a hearty breakfast style pizza. I started with the pita bread- topped it with a scrambled egg and a drizzle of barbecue sauce. Then I added a cooked sausage patty cubed up. Finished with a little shredded cheddar cheese and then popped it in the toaster oven to heat through. Hearty breakfast for a chilly day.

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