Ranchos Huevos Burrito
I love Huevos Rancheros, but don’t often have the time to make them for breakfast. This “to-go” version is a great alternative that also makes for a yummy, healthy lunch.
- 2 large eggs
- salt and pepper to taste
- 2 Tbsp canned black beans (or other beans you liked)
- 1 Tbsp chunky salsa, any you like
- 1 Tbsp shredded cheese, any you like
- 1 whole wheat (or other healthy choice) 8″ size tortilla (warmed in oven or dry skillet if you like)
Whisk the eggs, salt and pepper together in a bowl.
Put non-stick skillet (or skillet sprayed with cooking spray) on medium heat.
Pour egg into skillet and cook, stirring occasionally, until set up, then add the black beans, stir and remove from heat.
Add salsa and shredded cheese, and fold into eggs.
Place the tortilla on a plate, add the egg mixture from skillet, and roll the tortilla up burrito style, tucking in the bottom and rolling up tightly. Wrap in parchment paper or waxed paper to take with you.
Makes 1 good sized serving.
Increase the ingredients (double, triple, or more) to make more than a single serving.
You can easily modify this recipe by adding cooked turkey sausage, chopped avocado etc.
For more delicious healthy recipes that fit your budget, grab a copy of my ebook Healthy Eating On A Budget
Preparing healthy food for my family while still staying within a budget can be hard. To make things simpler, I’ve done a little bit of research to figure out which budget friendly foods are ALSO healthy. Once I had my list created, I started to gather some of my favorite recipes together so I we wouldn’t get bored eating the same old beans, rice & eggs and I’m happy to share it with you today…
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Weekend Brunch Casserole
We’re having some friends over this coming weekend who will be spending the night. That means Sunday breakfast together. I’m planning on making one of my favorite dishes. It’s easy to put together and bake up and feeds a crowd. If you love a nice hardy breakfast with veggies, bacon, eggs and English muffins, give this a try.
Tip - If you’re not a big fan of mushrooms, replace them with different veggies like diced bell peppers, onion or any leftover veggies.
- 1 cup mushrooms, sliced
- 10 bacon strips, diced
- ½ cup onions, sliced
- ¼ cup flour
- ¼ cup butter, cubed
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 2 cups milk
- 6 ounces cheddar cheese, shredded
- ½ cup milk
- 8 eggs
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons parsley (fresh), minced
- 4 English muffins, split, toasted and lightly buttered
- Cook the bacon in a large skillet until crisp. Remove the bacon from the skilled, set aside and remove all but 2 tablespoons of the drippings. Sauté the onions and mushrooms in the bacon drippings until tender and then set aside.
- Melt the butter in a saucepan. Once the butter is melted stir in the pepper, salt and flour until smooth; cook until bubbly. Slowly stir in the cheese and milk, cooking and stirring until thickened. Now add in the onions, mushrooms and bacon. Remove from the heat set aside.
- For the scrambled eggs, beat the milk, eggs, salt and pepper and pour into a greased skillet. Stirring frequently cook until the eggs have set. Remove from the heat and set aside.
- Take the English muffin halves and cut them in half. Place in a greased 11×7 inch baking dish. Cover with part of the cheese sauce (half of it). Take the eggs and spoon over the top of this and then top with the remaining sauce. Sprinkle with fresh parsley.
- Keep the baking dish uncovered and bake for 30 minutes at 325 degrees.
For more delicious breakfast casserole recipes, get a copy of my latest Kindle book. Inside you’ll find 35 recipes your family will love including:
Ham, Hash Brown and Cheese Breakfast Casserole
Sausage Breakfast Casserole
French Toast Breakfast Casserole
Sugar Free French Toast Breakfast Casserole
French Toast Breakfast Casserole – Syrup on the Bottom Version
Apples and Raisins French Toast Breakfast Casserole
Peach French Toast Breakfast Casserole
Sunday Morning Breakfast Casserole
Cheese Grits Breakfast Casserole
Spinach and Cheese Breakfast Casserole
All-in-One Breakfast Casserole
What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.
Sausage Breakfast Casserole – Overnight Recipe
I love fixing breakfast casseroles on the weekend. My favorites are overnight ones that I can assemble the night before, store in the fridge and then pop in the oven in the morning. I’ve been sharing a few of these here on the HBHW website and in my Breakfast Casserole Kindle Cookbook. This recipe below has a nice little kick to it. For even more flavor, replace 1 cup of the cheddar cheese with a spicier kind like pepper jack or a jalapeno flavored cheddar or Monterrey jack cheese. As with any recipe, try some things and make it your own.
I love the little kick the green chillies give this recipe. If you are not a big fan (or your kids don’t like anything spicy), you can leave them out or try this sausage casserole recipe instead.
- 6 slices of old bread
- butter
- 3 cups shredded cheddar cheese
- 1 pack breakfast sausage
- 1 4 oz can green chiles
- 6 eggs
- 2 cups milk
- 1 tsp salt
- dash of paprika
- dash of oregano
- dash of black pepper
- Start by cutting the crust of the bread. Butter each side and lay them in the bottom of your casserole dish.
- Brown the sausage and drain any grease off. I like to also pour it on some paper towels to remove even more grease.
- Pour the cheese over the bread slices, then top it with the cooked sausage.
- Whisk the eggs, milk and seasonings in a small bowl and pour it over the bread, cheese and sausage.
- Sprinkle the chiles on top of everything.
- Cover the casserole dish and store it in the fridge overnight.
- the next morning, preheat your oven and bake it at 350F for an hour.
This casserole is best when you assemble it the night before and bake it in the morning (as outlined in the recipe above). All the flavors get a chance to blend together and the egg mixture gets completely absorbed by the bread. That being said, you can also bake it up right away. Just start by preheating your oven, then put the casserole together and bake as directed.
For more delicious breakfast casserole recipes, get a copy of my latest Kindle book. Inside you’ll find 35 recipes your family will love including:
Ham, Hash Brown and Cheese Breakfast Casserole
Sausage Breakfast Casserole
French Toast Breakfast Casserole
Sugar Free French Toast Breakfast Casserole
French Toast Breakfast Casserole – Syrup on the Bottom Version
Apples and Raisins French Toast Breakfast Casserole
Peach French Toast Breakfast Casserole
Sunday Morning Breakfast Casserole
Cheese Grits Breakfast Casserole
Spinach and Cheese Breakfast Casserole
All-in-One Breakfast Casserole
What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.
Sausage Egg Breakfast Casserole
I love the combination of sausage and eggs in the morning. That and a slice of toast or a bowl of grits makes for a hardy and tasty breakfast. It’s the perfect way to start the weekend. If you have a lot of people over, or like me aren’t much of a morning person, cooking a big breakfast like that doesn’t happen very often (or it happens around lunch or dinner time). A breakfast casserole is the perfect solution. You can make it the night before and just bake it up in the morning.
If you enjoy the recipe below, you may also like this sausage breakfast casserole.
- 12 eggs
- 1 pt. Half & Half
- 1 package breakfast sausage
- Dash of Worcestershire sauce
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 cup shredded Cheddar Cheese
- 6 slices bread
- Butter the a 9×13 inch casserole dish.
- Dice the bread slices or tear them into small chunks. Put them in the bottom of your casserole dish.
- Cook the sausage in a skilled over medium high heat until done. Make sure you break it up into small chunks with a spatula as it cooks. Drain the sausage and sprinkle it over the bread slices.
- Sprinkle the cheese over the sausage mixture.
- Whisk the eggs and Half & Half together, then stir in the Worcestershire sauce, salt and mustard. Pour this mixture over everything in the casserole dish.
- Cover the dish and refrigerate your breakfast casserole overnight.
- The next morning, preheat the oven to 350 F and bake it for 40 to 45 minutes.
If you prefer, you can assemble your casserole in the morning and bake it right away. Just start by preheating your oven and then follow the directions above.
For more delicious breakfast casserole recipes, get a copy of my latest Kindle book. Inside you’ll find 35 recipes your family will love including:
Ham, Hash Brown and Cheese Breakfast Casserole
Sausage Breakfast Casserole
French Toast Breakfast Casserole
Sugar Free French Toast Breakfast Casserole
French Toast Breakfast Casserole – Syrup on the Bottom Version
Apples and Raisins French Toast Breakfast Casserole
Peach French Toast Breakfast Casserole
Sunday Morning Breakfast Casserole
Cheese Grits Breakfast Casserole
Spinach and Cheese Breakfast Casserole
All-in-One Breakfast Casserole
What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.
Sausage Breakfast Casserole
I’m writing this up on a cold and rainy Friday morning. It’s been a busy week and we’re all ready for a nice relaxing weekend. I thought the perfect way to start would be a nice hardy breakfast Saturday morning. Tonight before bed, I’m going to assemble our favorite breakfast casserole with sausage, eggs and hashbrowns. It will spend the night in the fridge and go into the oven as soon as I wake up in the morning.
That’s one of my favorite things about breakfast casseroles. All the work can be done the night before because let’s face it… this wouldn’t happen first thing in the morning if it involved anything more complicated than turning on the oven and pushing the casserole dish in.
And there’s another benefit to fixing this for breakfast. The yummy smell coming from the oven will get the rest of my family up and moving without complaint. Ready to give it a try? Here’s one of my family’s favorite Breakfast Casserole recipes.
- 2 lb frozen hashbrowns (thawed)
- 1 pound pork breakfast sausage
- 1 onion
- 5 eggs
- ½ cup milk
- dash of onion powder
- dash of garlic powder
- salt and ground black pepper to taste
- 2 cups shredded Cheddar cheese
- The night before, grease a casserole dish with non-stick cooking spray. Spread the thawed hashbrowns in the dish.
- Chop the onion.
- Heat a skillet and cook the onion and sausage until they are done. Drain the grease and set aside.
- Mix the scramble the eggs and add the milk and seasonings. Pour this mixture over the hashbrown potatoes. Top it with 1 cup of the cheese.
- spread the sausage and onion mixture on top of everything else and top it with the remaining cheese.
- Cover the dish with aluminum foil and store it in the fridge overnight.
- Preheat the oven to 350 F. the next morning. Bake the casserole with the foil in place for 60 minutes. Remove the foil and bake an additional 15 minutes.
The directions above outline how to make the casserole the night before and then bake it the next morning. This is my favorite way to do things. If you want to do everything in the morning, just start by preheating the oven, assemble your casserole and bake it right away.
For more delicious breakfast casserole recipes, get a copy of my latest Kindle book. Inside you’ll find 35 recipes your family will love including:
Ham, Hash Brown and Cheese Breakfast Casserole
Sausage Breakfast Casserole
French Toast Breakfast Casserole
Sugar Free French Toast Breakfast Casserole
French Toast Breakfast Casserole – Syrup on the Bottom Version
Apples and Raisins French Toast Breakfast Casserole
Peach French Toast Breakfast Casserole
Sunday Morning Breakfast Casserole
Cheese Grits Breakfast Casserole
Spinach and Cheese Breakfast Casserole
All-in-One Breakfast Casserole
What a perfect way to start your morning. Get Breakfast Casseroles – 35 Recipes for Everyday & Special Occasions today.
Light Puffs Breakfast Rolls
try this… (I substitute butter for the shortening) but that can be personal taste).
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup white sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.
Nutritional Information
Crispy Crunchy Creamy Peach Cup
This makes a great breakfast for Mom on Mother’s Day, or any time you want to treat someone special. Serve it to Mom in bed with a nice hot cup of tea, flowers and her special card. It’s so easy to make and serve. This makes just one serving, so if you want to join Mom, make a second serving for yourself!
1/2 C canned peaches in light syrup, drained
1/8 t ground cinnamon
1/2 C vanilla yogurt, frozen
1/4 C honey oats and almond cereal
How to Make It:
Place the peaches into a microwave safe bowl.
Sprinkle the cinnamon over the peaches covering them well.
Place the bowl in the microwave for 30 seconds on high or until the peaches are warmed through.
Place the yogurt into a serving dish.
Add the warmed peaches to the dish.
Sprinkle the top with the cereal.
Makes 1 serving
Mashed Potato And Sausage Egg Casserole
- 1 Tbsp vegetable oil
- 3 cups mashed potatoes
- 12 ounces breakfast sausage links, cut into little pieces
- 1/2 cup cooked broccoli florets, chopped (substitute other cooked vegetables if desired)
- 12 large eggs
- 1/3 cup flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 2 tsp fresh thyme, chopped
- 1/4 cup chopped green onions
- 1/4 cup butter, melted
- 1 cup shredded Cheddar cheese
Preheat oven to 375 degrees and coat a 9×13 baking pan with 1 Tablespoon oil.
Arrange 6 scoops (1/2 cup each) of mashed potatoes evenly in baking pan forming mounds,then make a “crater” in the top of each pile of potatoes with a small ladle or spoon.
In a skillet, fry the sausage until golden brown, about 4 to 5 minutes.
Divide the sausage evenly, putting them in the potato mound craters.
Divide the cooked broccoli evenly and distribute among the potato mound craters.
Whisk eggs together in a large bowl until frothy, then Whisk in flour, baking powder, salt, thyme, and onions, and melted butter.
Pour the egg mixture into the potatoes and let run all over, covering the potato mounds.
Sprinkle cheese all over the tops of each potato mound.
Bake, uncovered, in preheated oven for 20 to 25 minutes or until cheese is melted and potatoes are bubbling hot.
Serve by taking a spatula and scooping up each potato mound individually onto a plate.
Steel Cut Oats In Crockpot For Breakfast
I love steel cut oats, you can buy them in bulk bins at health stores and make super cheap breakfasts with them. However, I do not have 40 minutes to cook them in the morning!
I set up my crock pot, and put a smaller dish inside (its my husband’s grandmother’s white Pyrex, very sturdy!)
I fill the water level outside the small dish to close to the edge, but not going over the edge.
Inside I fill the dish with a 1:3 ratio – one cup of oats, three cups of water. I prefer my oatmeal a wee bit gummy, and then I add in milk in the morning to thin it out, the ratio can be altered depending on your preference.
I can set this up on Low on my crockpot at about 8-9ish, and when we get up at 6, there is a hot breakfast just ready to be eaten. I leave the small dish soaking in the sink when we head out the door, scrub it at night and we are ready for the next night. Especially for cold mornings, it is a real treat to get up to find breakfast just waiting for you in the kitchen.
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Good Morning Casserole
Put this together the night before cooking if you can, or at the very least a couple hours before cooking.
- 12 slices hearty bread
- 6 slices Canadian bacon
- 4 cups Cheddar cheese, shredded
- 1/4 cup chopped green onion
- 1/4 cup chopped green pepper
- 6 eggs
- 3 cups milk
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/2 tsp. dry mustard
- 1 tsp. Worcestershire sauce
- 1 cup plain corn flakes
Lightly butter, grease, or spray a 9×13 baking pan. Put 6 of the slices of bread in the pan, then top with Canadian bacon, cheese, onion, green pepper, then top with the remaining 6 slices of bread.
In a separate bowl, mix the 6 wet ingredients together, whisking thoroughly until the eggs start to froth. Pour evenly over top of bread. Then crush and sprinkle the corn flakes on top.
Refrigerate, covered, overnight, or at least a couple of hours before cooking.
When ready to cook, preheat oven to 350 degrees. Bake uncovered for 1 hour. Remove from oven and allow to cool for 5 minutes before serving.
This recipe appears in MemoryLaneMeals – and is shared here with my friends at HBHW in hopes you’ll find the recipe both fun and memorable.
p.s. If you enjoyed this recipe, I think you’ll find a lot more to enjoy in this ebook, Memory Lane Meals – A Collection Of Recipes Celebrating Cozy Meals From Days Gone By.
This collection has been put together by my friend Patti Winker of RemarkableWrinklies.com as a way to share her Trip Down Memory Lane – which often includes reminiscing about her growing up in a big family where food took front-and-center.
You’ll find over 400 recipes in this incredible collection. These are the meals you would find in simple homes where families gathered around the kitchen table to get their fair share of big heaping bowls of hearty food. You’ll even get a glimpse into Patti’s world growing up in the 50s and 60s with a few stories and pictures thrown in!
Order your copy today and start enjoying the kind of old fashioned meals that brought generations together around the kitchen table – and maybe even create your own Memory Lane Meals.
Homemade Granola Muesli
This isn’t a recipe per se, but rather a way to make your own muesli for breakfast, which is almost always healthier than store-bought and takes advantage of buying in bulk, or utilizing seasonal items that come cheap.
It’s basically mixing a whole bunch of things, making your own muesli with the ingredients that you like and are available to you.
You will need a large container, or food-grade bucket.
Ingredients:
- Oats and/or Toasted Oats*
And then add any of the following that you like
- Bran flakes
- Puffed Wheat
- Puffed Rice
- Corn flakes
- Chopped Nuts (almonds, pecans, walnuts etc)
- Chopped Dried Fruit (apricots, apples, raisins, banana chips etc)
- Seeds (sesame, pumpkin, sunflower, chia, ground flax etc)
- Psyllium husk
- Shredded coconut
Mix all the ingredients together and store in the container. It will need to be mixed well occasionally, to distribute ingredients evenly and you can just keep topping it up with the same or new ingredients.
Serve with milk, half a cup of dry mix is usually plenty. This can also be served warm in winter. This is a high-fibre nutritious breakfast, which can save you cooking time in the mornings and will keep you full until lunch. Obviously, use ingredients that you and your family like, and that which you can get your hands on and suits your budget.
*Toasted Oats are often high in sugar, you can make your own by spreading out oats on a baking tray and baking in a low oven until slightly browned – keep an eye on it so you don’t burn them!
Baking Bacon
I have seen a few posts on bacon shrinkage. I learned from my chef brother if you lay bacon on a cooling rack on a baking sheet you don't get shrinkage and no hot splatters from hot greas
e. It is also better for you because the grease drains into the cookie sheet.
Bake at 350 for 20 min. I bake a whole package and store the rest in a zip lock bag for easy breakfast and BLTs.
Happy Mothers Day Strawberry French Toast with Strawberry Topping
- 8 oz. package cream cheese, softened
- 1/2 cup powdered sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 8 slices bread, white or whole wheat
- 3 cups strawberries, hulled and sliced
- 3 eggs, beaten
- 2 Tablespoon milk
- 4 Tablespoon butter, optional
- 2 Tablespoon powdered sugar
Mix until smooth, cream cheese, 1/2 cup powdered sugar, vanilla and cinnamon. Spread on one side of bread.
Top with sliced strawberries, covering the spread completely.
Spread more of the mixture on another piece of bread and place on top. Press sandwich together gently to enclose strawberries inside.
Mix eggs and milk together and set aside.
Preheat oven to 200 degrees. Spray a baking sheet with cooking spray and place in oven.
Melt 1
Tablespoon of butter in a skillet.
Take sandwiches and place in egg and milk mixture covering both sides. Lay sandwich in the skillet and cook until the first side is lightly brown. Flip sandwich and cook the other side. Once both sides have browned, place it on the baking sheet in warm oven.
Before serving, top french toast with remaining strawberries and powdered sugar.
Drizzle with mayple syrup or Strawberry French Toast Topping – recipe below.
Strawberry French Toast Topping
- 1/2 C. maple syrup
- 2 T. orange juice or Grand Marnier
- 3/4 C. pureed strawberries
Combine all ingredients in a small pan. Stirring constantly, heat mixture over medium heat until it begins to thicken (approximately 5 minutes). While still warm, pour over french toast and serve immediately.
Take the Morning Off Mom – Breakfast Muffins
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/4 cup olive or vegetable oil
- 1/4 cup packed brown sugar
- 8 oz. can crushed pineapple, undrained
- 1/2 cup shredded sharp cheddar cheese
- 2/3 cup finely chopped Canadian bacon (about 3 1/2 oz.)
Preheat oven to 375 F. Coat muffin tins with cooking spray.
Mix flour, baking powder and salt in medium bowl and set to the side.
Beat eggs, oil and sugar in a bowl.
Stir in previously set aside mixture, pineapple, cheese and bacon.
Fill muffin tins 3/4 full and bake until a toothpick comes out clean when inserted in the center of muffins (approximately 30 minutes).
Serve while still warm for best results. Makes 12 muffins.
Hope-You're-Hungry Mother's Day Oatmeal
- 3 1/2 cups skim milk
- 2 cups old-fashioned oats
- 1 Tablespoon butter
- 1/8 teaspoon salt
- 1/4 cup maple syrup
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 cup chopped, unpeeled apple
Boil milk in a saucepan and stir in oats.
Once oats and milk are mixed well add the butter and salt and continue cooking over medium heat for 5 minutes. Stir occasionally. Remove oatmeal from stove and add the maple syrup, raisins, walnuts and apples. Stir to mix well.
Serve with a tablespoon of brown sugar.
Anytime Waffle Sandwiches – Video
Fill these easy waffle sandwiches with anything sweet or savory for a filling and satisfying snack, or even a meal. [Read more...]
Strawberry Cream Cheese Stuffed French Toast – Video
Making breakfast special is a struggle, but with so many great ingredients, it shouldn’t be that hard. Think fruit, cream cheese, and French toast … you can’t go wrong. [Read more...]
Overnight Breakfast Strata
- 4 slices hearty white bread, crusts cut off, and coarsely torn into pieces
- 4 eggs, beaten with a fork slightly
- 1/2 cup milk
- 1 teaspoon dry mustard
- 1/2 teaspoon dried minced onion
- 8 slices bacon, cooked and crumbled
- 1 cup (4 ounces) shredded Cheddar cheese
Lightly grease an 8 inch square baking pan.
Arrange pieces of bread in pan.
In separate bowl, put eggs, milk, mustard, and onion and mix together well, then pour over bread.
Top with cooked bacon, cover the pan with foil, and put in refrigerator overnight.
In the morning, remove the casserole from refrigerator and let stand at room temperature for 20 minutes.
Preheat oven to 350 degrees.
Bake casserole, covered, for 25 to 30 minutes.
Uncover and arrange shredded cheese on top.
Put back in oven, uncovered, and bake for another 5 to 10 minutes or until the cheese has melted and starts to brown.
Remove from oven and let stand for 5 minutes before cutting.
This casserole serves 4 people, and can be doubled using a 9×13 pan instead.
Add whatever other ingredients you might want in this, included chopped green pepper, diced tomatoes, sausage, or chilis for more flavor.
This is a great Christmas morning casserole.
Homemade Pancake Mix
Dry Ingredients:
- 2 cups dry buttermilk powder
- 8 cups all-purpose flour
- ½ cups sugar
- 8 tsp baking powder
- 4 tsp baking soda
- 2 tsp salt
Mix all ingredients together and pour into an airtight container. Store in a cool,dry place. Keeps for about 6 months.
Recipe:
- 1 ½ cup pancake mix
- 1 egg
- 2 tbsp oil
- 1 cup water
Mix all ingredients. Makes about 10-4”pancakes.
*Tip: You can add fresh blueberries, chocolate chips, bananas, pecans, or just about anything you like to these
pancakes.
Homemade Pancakes Recipe
These pancakes are so easy to make, there’s no need to buy frozen ones or even the premade mix. Just try a batch of homemade pancakes made from scratch with this easy recipe.
- 2 cups flour
- 1 tsp salt
- 1 1/2 cup milk
- 1 egg
- 4 tsp baking powder
- 2 tbsp sugar
- 1/3 cup oil
Combine all dry ingredients and sift them. Add in milk,egg and oil. Mix until most of the lumps are out. Drop spoonfulls into a hot, greased skillet. Makes 10 to 12 pancakes.
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Carrot Muffins Recipe
Try this carrot muffins recipe. The end result tastes like little mini carrot cakes. Yum!
They are easy to make and fun to do with kids. You may even convince your picky eater that carrots aren’t so bad with this muffin recipe.
They taste delicious as is. You can also turn them into carrot cake cupcakes by adding a little of your favorite cream cheese frosting on top of each cooled muffin.
Carrot Muffins
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 4 eggs (beaten)
- 3 cups sifted flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups shredded carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Combine sugar, oil and eggs in a mixing bowl. Add in all dry ingredients (a little at a time).
Place in greased muffin cups and bake at 350 degrees for 25 min.
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6 Week Bran Muffins
1 (15 oz.) Raisin Bran or Plan box of bran
3 C. sugar
5 C. Plain All Purpose flour
5 tsp. Soda
2 tsp. salt
4 eggs
1 C. oil
1 Qt. of buttermilk
Mix all ingredients together. Place it in your nice BIG bowl and put in the frige. Take out what you need and put into muffin tins. Bake at 350 for about 10-15 mins. These will keep for 6 to 8 weeks in the frige! They are yummy!
Baked Oatmeal with Sauce
1 cup vegetable oil
2 c. sugar
6 eggs
6 c. instant oats
4 tsp. baking powder
2 tsp. salt
2 c. milk
2 tsp. cinnamon
Grease 9 x 13 pan.
Preheat oven to 350
Mix oil, sugar & eggs till blended. Add all other ingredients.
Bake at 350 for 30-45 minutes (until set)
SAUCE:
2c. sugar
2 T. flour
2 tsp. cinnamon
2/3 c. margarine or butter
2 c. boiling water
Mix sugar, flour & cinn. Add boiling water, stir in butter till melted.
Serve warm.
This makes a cake pan full, so plan to eat the leftovers the next day…unless your family is like ours. Lots of kiddos to eat it up. 
A great Sunday morning breakfast!
Bake when you first get up & whip up the sauce when you’re ready. The sauce is like caramel..yummmy
I have had good success using corn starch instead of flour, although if you do that you need to cook the sauce not just pour boiling water over the stuff. I have also reduced the amount of sugar slightly with good success.
Overnight Coffee Cake
2 cups flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 large eggs
Topping Mixture:
1/2 cup brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
Combine first 7 ingredients, add buttermilk and eggs. Beat at low speed until moistened, beat at medium speed 2 minutes. Spoon batter into a greased and floured 13 x 9 x 2 inch pan. (I just spray with non stick cooking spray).
Combine 1/2 cup brown sugar, pecans and 1 tsp cinnamon (topping mixture). Sprinkle over batter. * Cover and refrigerate 8 – 12 hours. Uncover and bake 350 degrees for 30-35 minutes. Serve warm.
*Can bake immediately 350 degrees for 30 minutes. To reheat cover with foil and bake 350 degrees for five minutes.
Oven Waffle Recipe
This is a little expensive to make on a regular day but I call it my special guest breakfast. My mom always served this on Christmas Day, Easter, any day that deserved a nice breakfast but a quick one. It is quick, easy and looks great when served. It is also very forgiving, as you will see by the recipe. I think it is called a German pancake but we call it an oven waffle.
- 6-8 large eggs (The more eggs, the denser it will be)
- 1/3-1/2 cup milk
- 1 heaping cup of flour
- 1/2 tsp salt
- 1 Tbsp of white sugar (You can add more if you want a sweeter waffle)
- 1 1/2 tsp vanilla
- 4 TBSP melted butter or margarine.
Pour melted butter in the bottom a 13 x 9 casserole pan, making sure the bottom is coated. (Baking spray does not work to keep this recipe from sticking) Blend all other ingredients in the blender until the flour is thoroughly mixed. Pour into pan and put in a 350 oven for 30-35 minutes. When the top is crusty and the pancake really puffy, it is done. DO NOT check for doneness with a knife or fork, as this will cause the pancake to fall.
Serve immediately. You can sprinkle with powdered sugar and serve with syrup, or have it plain. If you want to go for a more adult version, you can omit the sugar and vanilla and sprinkle cooked bacon and peppers, etc., to make an oven omelet.
God Bless
Jennifer
Skillet Granola
Frugal tip: I have made this without any additional nuts or dried goodies. It is great plain, and my kids love it as a snack any way I fix it.
- 2 tablespoon olive oil
- 4 cups rolled oats
- 1/2 cup butter
- 1 tsp. vanilla
- 4 tablespoons honey
- 1/2 cup packed brown sugar
- 1/2 cup chopped almonds — (or any nuts you prefer)
- 1/2 cup dried cranberries — (yummy with raisins, blueberries and/or
cherries)
Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Push the oats to the side of the pan.
Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Push the oats around in the pan and stir to combine. Cook and stir for another 5 minutes or so to make sure to coat thoroughly. Pour out onto the cookie sheet and spread to cool.
Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.
You can add about 1/2 tsp. cinnamon or nutmeg if you’d like. You can change the vanilla for Maple flavoring or add equal parts. (Yummy!) This recipe is very forgiving.
I never make smaller batches, because I can always put additional in small bags and store in the freezer. It makes better use of my stove. I like to thaw them in the microwave and eat while warmed.
By HBHW reader Carla G.
Ripe Banana Pancakes
- 1 or 2 old, ripe bananas, mashed
- 1 medium egg
- 1 cup milk
- 1 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
This recipe is a super way to use up aging bananas. Begin by mashing the banana in a large bowl. Whisk in the egg and milk. Beat the mixture until the banana is as smooth as you can reasonably get it. Measure in the flour, baking powder, and salt. Whisk again until the batter is smooth. Drop by 1/4-cupfuls onto an oiled skillet or griddle. Cook until brown underneath and dry on top with tiny bubbles. Flip to brown the second side. Repeat with remaining batter. Serve hot with Pancake Syrup or applesauce. Very good. Makes 4 servings.
Pancakes
- 1 cup milk
- 1 medium egg
- 1 tablespoon oil
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 cups flour
Get out a medium sized bowl. Measure in the milk, egg, oil and sugar. Beat well with a fork or wire whisk. Add the salt, baking powder and flour. Beat again, mixing until the batter is smooth. Cook on a hot, well oiled griddle or skillet. I use about 1/4 cup of batter per pancake. I heat up my iron skillet over medium-high heat, and melt a spoonful of margarine or bacon grease in it. When the fat is almost smoking, I drop in about 1/4 cup of batter. Sometimes I cook two at a time, in the same pan. The pancake will settle down and cook. As it cooks, little bubbles will form around the edges of the pancake. The top will begin to dry out a little too. When the top is beginning to dry out, and the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up. I usually cook double this recipe on Saturday mornings. My crew has a big appetite. The recipe as it is written will serve 4 people with average appetites. Doubled, it will serve 6 starving teenagers. Serve with margarine, Pancake Syrup and fresh or canned fruit and milk.
Donut Muffins
- 1/3 cup shortening
- 1/2 cup sugar
- 1 medium egg
- 1-1/2 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 cup milk
For The Topping:
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 1/4 cup melted margarine
In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350� for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly.
Mix the powdered sugar and cinnamon in a small bowl and set aside.
Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen. Very good for breakfast and after school or midnight snacks.
This recipe is very very old, at least 80 years old. It was created by a cook with leftover donut batter who didn’t have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it. The nutmeg is the secret ingredients which gives these muffins their special old fashioned donut flavor. Necessity is the mother of invention, and bless the cook who invented these. My family is grateful.
Oatmeal Pancakes
- 2 cups dry oatmeal
- 2 cups buttermilk
- 2 medium eggs
- 2 tablespoons oil
- 1/2 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
This is best started the night before, making it a good weekend breakfast. Get out a large bowl. In it combine the oatmeal and buttermilk. Stir well. Cover with plastic wrap and refrigerate overnight. You could just let it sit for an hour or so, but the overnight soak is what give these pancakes their characteristic texture.
The next morning, take the bowl out of the refrigerator. Add the eggs, oil, flour, sugar, baking powder, baking soda and salt. Beat well with a wire whisk. Fry the pancakes on a hot well oiled griddle or skillet. Use about 1/4 cup batter per pancake. When the top side is bubbly and puffed up, and the underside is brown, turn the pancake. Brown the second side and transfer to a plate. Continue until all of the batter is used up. This recipe makes enough to serve my family on a slow morning. You may cut the recipe in half if you like. As it’s written, it serves 6 or 8 people pretty well. Add fresh fruit, margarine, Pancake Syrup and milk for a good breakfast.
Quick Cinnamon Rolls
- 3-1/4 cups Biscuit Mix (homemade is fine)
- 1 cup milk
- 1/3 cup softened margarine
- 1/2 cup brown sugar or Sucanat
- 1 teaspoon cinnamon
- 1/2 cup finely chopped nuts, optional
In a large bowl combine the biscuit mix and milk. Mix the milk and biscuit mix together until you have a soft dough. Turn the dough out onto a large sheet of waxed paper. Knead the dough gently for few second. Pat the dough into a rectangular shape. Using a rolling pin or a heavy jar or glass, roll the dough out so that it is about half an inch thick. Try to keep it in a rectangular shape as you roll it out, this is a little challenging at first, but becomes very easy with practice.
Spread the margarine over the dough like spreading peanut butter on bread. Sprinkle on the brown sugar, breaking up any large lumps as you come across them. Scatter the cinnamon over the brown sugar. If you are using nuts, then sprinkle them on now too.
Now comes the part that takes a little skill. Lift up one side of the waxed paper and use it to help you roll up the dough like a jellyroll, with the filling on the inside of the roll. Pull back the waxed paper as you go so it doesn’t get inadvertently wrapped up in the roll. When the roll is nicely formed, use a sharp knife to cut it into about a dozen slices. I cut in the center first and then I cut each half in half again, making even quarters. Each quarter is then divided into 3 or 4 slices depending on how thick I want my cinnamon rolls to be. I prefer the rolls thicker rather than thinner.
Arrange the cinnamon rolls in well-greased muffin cups, or side by side in a well-greased 9 by 13-inch rectangular pan. If desired, squirt a little Pancake Syrup in the center of each cinnamon roll for flavor and stickiness. Bake the rolls at 400° for about 20 minutes. Remove from the oven and allow to cool for at least 15 minutes before eating. You may be tempted to eat them sooner, but if you do, you will burn the inside of your mouth. These are also good cold, and make good lunch box desserts.
Pineapple Pancake Topping
- 20 ounce can crushed pineapple
- 1/2 cup warm tap water
- 1/4 cup honey
- 1 tablespoon margarine
- 1/2 teaspoon cinnamon
- 1/4 cup cold tap water
- 2 tablespoons cornstarch
Open up the canned pineapple and pour it all into a 2-quart saucepan. Add 1/2-cup of warm water, honey, margarine and cinnamon. Heat the pineapple over medium high heat. You want it to boil.
While the pineapple heats, combine the cornstarch and 1/4-cup cold water. Make sure the water is cold, it will make the cornstarch dissolve more easily. When the pineapple boils, stir in the cornstarch mixture. Cook and stir the mixture for a full minute. It should thicken up and turn clear. Remove from the heat and use on pancakes or waffles. Store any leftovers in the fridge. Reheat leftovers in the microwave or over low heat on the stove.
Makes 3 cups or 6 servings. Each serving is 1/2 cup.
Pancake Syrup
- 2 cups warm tap water
- 4 cups sugar
- 2 tablespoons molasses
- 1-1/2 teaspoons maple flavoring
- 1/4 teaspoon butter flavoring (optional)
In a three-quart saucepan combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir every now and then until the syrup comes to a rolling boil. Watch the syrup carefully because it has a tendency to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down. After the syrup boils, cover the pot and simmer it for ten minutes over a low flame. Do not stir it for this ten minutes. Remove the pan from the heat. Take off the lid and let it cool on the counter for about 15 minutes. Stir in the maple flavoring (and butter flavoring if you’re using it). Store the syrup in a clean quart canning jar or a clean ketchup bottle (32 oz). I use a funnel to pour the syrup into the jar because the hot syrup can get a little messy. Be careful not to burn yourself.
This syrup is remarkably similar in flavor and texture to real maple syrup. It is thinner than commercial pancake syrups, but slightly thicker than real maple syrup. The taste is clean, simple and fresh. It does not linger in an envelope in your mouth the way some commercial syrups do.
Berry Syrup
- 2 cups fresh or frozen berries (any kind, strawberries, blueberries, raspberries, black berries etc.)
- 1/2 cup tap water
- 2 cups sugar
In a 2-quart saucepan combine the berries, water and sugar. If the berries are big, like strawberries, cut them up first. If they are small like raspberries, blackberries and blueberries, leave them whole. Bring the mixture to a boil over medium heat, stirring occasionally, to prevent it from scorching to the bottom of the pan. Reduce the heat and simmer the mixture for five minutes. Remove from heat and cool slightly. Store in a glass canning jar in the fridge. This is better hot, but still good cold. Makes about 3 cups.
Blueberry Pancake Topping
- 1 cup frozen or fresh blueberries
- 1/4 cup cool tap water
- 2 teaspoons cornstarch
- 2 tablespoons apple or white grape juice concentrate
- Dash nutmeg
- 1 tablespoon lemon juice
- Dash salt
First get out a quart-sized saucepan. Measure in the water and cornstarch. Stir until the cornstarch dissolves. Add the blueberries, concentrated fruit juice, nutmeg, lemon juice and salt. Cook and stir the mixture over medium heat until it thickens and boils. Let it boil for about a minute. The sauce will be a beautiful purple and taste delicious over pancakes. Makes 2 servings.
Applesauce Pancake Topping
- 1 cup unsweetened applesauce
- 1/4 cup concentrated apple juice
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
In a small pan, over low heat, combine all of the ingredients. Simmer briskly for 5 minutes, or until thickened. Be careful not to burn it. Serve hot on pancakes or waffles. Makes 2 servings. Recipe is easily doubled or tripled.
Apple Syrup
- 1 cup apple juice or apple cider
- 2 cups of sugar
- a piece of cinnamon stick or a big dash cinnamon
In a quart-sized saucepan, combine the apple juice (or cider), sugar and cinnamon. Place the pan over medium heat. Bring the mixture to a boil, stirring until the sugar is dissolved. When the syrup starts to boil, reduce the heat. Cover the pan with a lid and simmer the syrup for ten minutes without stirring. Remove from heat and allow to cool for fifteen minutes. Transfer the syrup to a pint size canning jar or other container. Makes a little less than 2 cups.
Breakfast Scones
- 2 cups whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder (3 teaspoons)
- 1/2 teaspoon salt
- 1/3 cup shortening or margarine
- 1 medium egg
- 1/2 cup milk or yogurt or buttermilk (powdered is fine)
- 1 tablespoon sugar, for sprinkling
In your favorite large mixing bowl combine the flour, sugar, baking powder, and salt. Use a fork or your hands to cut in the shortening or margarine like you would for biscuits. Be careful not to over mix. The mixture should be crumbly, and the fat should be in chunks the size of peas or dried beans. In a measuring cup, measure the milk of your choice. Crack in the egg and beat until smooth. Pour this into the dry ingredients in the mixing bowl. Stir the mixture with a fork, forming a soft dough. Scatter a little extra flour about the dough and form it into a cohesive ball. Knead the dough in the bowl about 8 or 10 times. Do not over mix. Pat the dough into a large circle about 1/2-inch thick on a well-oiled pizza pan or cookie sheet. Use a pizza cutter or knife to cut the circle into 8 pie-shaped wedges. Sprinkle the sugar on top if desired. Bake at 425° for about 15 minutes. The scones will be well-risen and golden brown. Serve hot right away with margarine and jelly. I prefer these with orange marmalade. In addition to breakfast, scones are excellent with tea, or coffee for a snack. Serves 8.
Homemade Waffles
- 1-1/4 cups milk
- 6 tablespoons melted margarine (3/4 of a stick)
- 2 medium eggs
- 1/4 teaspoon salt
- 3 teaspoons baking powder (1 tablespoon)
- 1-3/4 cup whole wheat flour
Get out a large bowl. Pour the milk, margarine and eggs into the bowl. If you are melting the margarine in the microwave, you can melt it in the bowl first, and then add the milk and eggs. Mix these up really well with a whisk or a fork, or electric beaters. Add the salt, baking powder and flour. Beat the batter with a whisk or electric beaters until it is smooth. Preheat your waffle iron according to the instructions. Oil it with a pastry brush if necessary. Use a measuring cup to measure 1/2-cup of batter into each waffle section. Close the waffle iron and allow the waffles to bake for about 2 minutes, or according to the instructions in the manual. When the waffles are well cooked, they should be pretty easy to loosen up with a fork or a chopstick. Gently lay the waffles on a plate and continue cooking until you use up all of the batter. Be careful not to overfill the waffle iron because the extra batter will just spill off and make a big mess. This recipe makes 6 waffles. Serve them with Pancake Syrup, and fruit.
Complete Buckwheat Pancake Mix
- 4 cups whole wheat flour
- 1 cup buckwheat flour
- 1/3 cup soy flour
- 3/4 cup dry buttermilk powder, OR 1 cup of instant nonfat dry milk powder
- 1 tablespoon salt
- 1 1/2 tablespoons baking powder
- 1/2 cup sugar
- 3/4 cup solid vegetable shortening
You need a large bowl or dish pan to mix this in. Measure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk, salt, baking powder and sugar into the large bowl. Using a whisk or your hands, combine everything so it’s evenly distributed. Measure in the shortening. Use your hands to mash it into the dry ingredients, until the mixture is the same consistency as coarse cornmeal. Transfer the mixture to a resealable container. Store on the pantry shelf for about a month, or in the refrigerator or freezer for 6 months. Makes about 7-1/2 cups.
To Prepare:
- 1 cup Complete Buckwheat Pancake Mix
- 1/2 cup water
Stir the water and mix together in a small bowl. If the batter seems too thick for pancakes, then add a bit more water and stir again. Drop by 1/4 cupfuls onto a hot, well oiled skillet or griddle. Fry until the bottom of the pancake is brown and the top is dry and covered with small bubbles. Flip the pancake and brown it on the second side. Serve hot with syrup, or Applesauce. Makes 4 pancakes. This recipe can be doubled or tripled as necessary. Good for camping, and mornings when you are rushed.
The soy flour replaces eggs in this recipe, so don’t omit it or replace it with something else. If you don’t have buttermilk powder, then use a full cup of instant dry milk powder instead. This recipe has a lot of fiber and B vitamins. It is my favorite pancake mix. The buckwheat reminds me of my Granny’s pancakes when I was small, and the wood stove was warm on winter mornings.
Whole Wheat Banana Pancakes
- 2 small bananas, mashed
- 1 large egg
- 1 cup milk
- 1 cup whole wheat flour
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
This recipe is another super way to use up ageing bananas. Begin by mashing the bananas in a large bowl. Whisk in the egg and milk. Beat the mixture until the banana is as smooth as you can reasonably get it. Measure in the flour, baking powder, and salt. Whisk again until the batter is smooth. Drop by 1/4-cupfuls onto an oiled skillet or griddle. Cook until brown underneath and dry on top with tiny bubbles. Flip to brown the second side. Repeat with remaining batter. Serve hot with syrup or applesauce. Very good.
Buckwheat Flap Jacks
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 medium egg
- 1-3/4 cups milk
Get out a large bowl. Measure in the flour, baking powder and salt. Use a fork or whisk to evenly distribute the baking powder and salt. Add the egg and milk. Stir and stir until the mixture is smooth. Now, heat a little oil in a large skillet or griddle. When the pan is almost smoking hot pour in 1/4 cup of batter. If your pan is large you can make several flap jacks at once. Allow the flap jack to cook on the bottom until it is lightly browned. The top should appear somewhat bubbly and dry around the edges. Flip the flap jack and brown the remaining side. Transfer the flap jack to a plate and serve immediately with maple syrup and applesauce. These are just about the best breakfast I can think of. They are hearty, old-fashioned and good.
Whole Wheat Pancakes
- 1-1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon brown sugar or honey
- 1-1/2 teaspoons baking powder
- 1 tablespoon oil
- 1 medium egg
- 1 cups buttermilk
- Oil for frying
Get out a medium sized bowl. In it combine the dry ingredients. Mix the dry stuff together with a fork or whisk to distribute everything evenly. Add the oil, egg and milk. Stir again, mixing until the batter is relatively smooth.
Cook on a hot, well-oiled griddle or skillet. Use about 1/4-cup of batter per pancake. Heat a skillet over medium-high heat. Add a spoonful of oil. When the oil is almost smoking drop in about 1/4-cup of batter. If your pan is large, you can probably fit in 2 or 3 at a time. As the pancakes cook, little bubbles will form around the edges. The top will begin to dry out too. When the top is beginning to dry out, and the surface has plenty of bubbles on it, turn the pancake and cook the other side. Brown it well, and lay it in a plate. Repeat until all of the batter is used up. This is enough to feed 4 average appetites breakfast. It also makes a quick hot bread to accompany a lunch of stew or casserole.
Peanut Butter Cookie Cereal
- 3 cups tap water
- 3/4 cup whole wheat flour or Wheateena or bulgur or cracked wheat
- 1/3 cup brown sugar
- 1/3 cup peanut butter
- 1/2 teaspoon salt
Measure the water into a medium sized saucepan. Carefully stir in the whole wheat flour with a whisk or a fork. Stir until the flour is dissolved in the water. Add the sugar, peanut butter and salt. Bring the mixture to a boil over medium heat. Once it boils, it will need a lot of stirring. Reduce the heat and continue stirring for 3 to 5 minutes. The cereal should thicken up and smooth out. Serve in bowls with milk at the table. This recipe serves 4 or 5 people depending on appetite. Kids usually like this cereal a lot because of the peanut butter. It is a good choice for small children because it is so smooth, remember to cool it down though, so no one gets burned. Older children who are kicking the cold cereal habit are likely to enjoy this one particularly.
Rice Pancakes
- 1-1/2 cups leftover Cooked Rice, white or brown
- 2 cups buttermilk or yogurt or soy yogurt or Sour Soy
- 2 cups white or whole wheat flour or half each
- 1/2 teaspoon salt
- 2 medium eggs
- 1 teaspoon baking soda
These are the most tender and delicious pancakes I have ever eaten. If you are looking for a good company breakfast, this one is it. First get out your favorite big bowl. Measure a cup and a half of cooked cold rice into the bowl. I usually use rice leftover from the night before. Actually you can use rice up to a week old, with good results, but rice older than a week is too old to eat.
Use a fork or a potato masher to mash the rice for a minute or two. This is a tiny bit of a nuisance, but it is what gives the pancakes their special texture. After the rice has been mashed a little, then add the rest of the ingredients. Use a whisk to stir everything up until it makes a light and creamy batter. If you use yogurt as your milk product, the batter may be very thick, depending on the thickness of your yogurt. Sometimes, I add water to the batter to thin it out enough for frying. Use your best judgment if the batter seems very thick to you.
Fry these in a hot skillet or griddle, turning them when they are brown on the bottom. I use 1/4 cup of batter for each pancake to keep them small, and manageable. They are so tender, that frying big ones is a little tricky, so keep them smallish to be on the safe side.
I like these best spread with apple butter, or applesauce. They are also quite good with Pancake Syrup and margarine. Usually I offer canned or fresh fruit, and frosty glasses of milk with these for breakfast.
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Hot Rice Cereal
- 2 cups leftover cooked rice
- 1 cup milk
- 1 tablespoon margarine
- 1/4 cup raisins or dates (optional)
- dash salt
- dash cinnamon
In a medium sized saucepan combine the rice, milk, margarine, raisins or dates and salt. Add the raisins too, if you are using them. Stir the mixture over medium heat until it is heated through, and the margarine is melted. Simmer for a minute or two to thicken. Serve immediately, while it is hot.
This recipe is a great way to reheat leftover rice, especially if you don’t have a microwave. The rice will absorb some of the milk as it heats. If you like, you can pass a pitcher of cold milk or cream at the table to thin it out some. This recipe will serve 4 moderately hungry people, or 2 starving adults. It is easily doubled for more servings.
Cooked wheat or bulgur may replace the rice if desired.
Quick Microwave Oatmeal
I was slow to understand and apply the timesaving which microwaving oatmeal offers an over-burdened mother in the morning. The only time I had microwaved oatmeal was in the mid 1980’s during a home economics course which made more use of the microwave than anyone has ever dreamed of doing since. To my recollection, the microwaved oatmeal was a pasty goop, which spilled over the bowl and exploded into a nasty mess that I ended up cleaning, because my cooking partner was cleverer than I at weaseling out of it was. For years I eschewed microwaved oatmeal because of this one bad experience.
Turns out, I deprived myself of a wonderful time and energy saving method. The key to microwaving oatmeal is to cook it in a larger bowl than you think it needs. For the recipes included in this book, I use a 3-quart glass casserole dish. This gives the oatmeal plenty of room to boil, without tempting it to bathe the inside of the microwave with its hearty goodness.
To begin, combine all of the ingredients called for in the recipe in your large glass bowl or casserole. This includes the water, the oatmeal and all of the various seasonings. Place the bowl in the microwave and cook it on High for about 8 minutes, or until the mixture boils really big and aggressively all over the dish. For old-fashioned oatmeal you want it to continue this rumbling boil for a minute or so. For quick oatmeal, you just need it to boil all the way through to the center of the dish, and then let it sit for a few minutes before serving. Depending on your microwave wattage the cooking time may be more than 8 minutes, or it may be less. Watch the oatmeal the first time you make it, and take note of how much time it takes to cook.
The beauty of this method is that the oatmeal can be left to tend itself. Meanwhile you can run off to find lost socks; scavenge up field trip money; and pack the lunches for hungry heathens hell bent on making the morning rush take as long as possible so they miss the bus and you have to drive them to school. Other hot cereals can also be microwaved. Read the package to find out how, and be sure to use a big enough bowl for the cooking.
Raw Brown Sugar Granola
- 1/2 cup margarine (1 stick)
- 1 cup raw brown sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 4 cups rolled oats
- 1/2 teaspoon cinnamon
- 1/2 cup dried fruit (optional)
- 1/2 cup nuts or seeds (optional)
In a large 4 quart saucepan melt the margarine, sugar and water together. Stir it well and let it simmer for a few minutes (2 or 3 minutes should be enough). Add the salt, oatmeal and cinnamon to the big pot. Remove the pot from the stove and stir up the granola. You want to coat the oats with the brown sugar and margarine, so keep stirring until everything is moistened. Put the granola onto a cookie sheet, the kind with sides. Bake it at 375° for 10 minutes. It should be a nice golden brown. Remove the pan from the oven and allow the granola to cool right there in the pan. When it is cool, break it up into small pieces and transfer it to clean coffee can, or other type of canister. Add the nuts and/or dried fruit when you put it into the canister. Serve for breakfast in a bowl with milk or yogurt. Very tasty.
Applesauce Oatmeal
- 3 cups tap water
- 1-1/2 cups dry quick cooking oatmeal
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup apple juice concentrate
- 1/4 teaspoon ginger
- 1 cup applesauce
Bring the water to a boil in a 2-quart saucepan. When it is boiling briskly, gradually stir in the oatmeal. Add the cinnamon, salt, sugar, and ginger. Boil this for a minute or two and remove it from the heat. Cover the oatmeal and allow it to stand for 5 to 10 minutes. This is to thicken everything up to the right consistency. Stir in the applesauce right before serving. Bring it to the table hot and pour on the milk (or cream or soymilk). Especially good on cold winter mornings. Makes 4 servings depending on appetite.
To replace the quick cooking oatmeal with old-fashioned oats use the following directions:
Use 1-1/2 cups old-fashioned oatmeal instead of the quick oats. All of the other measurements remain the same. Cook the mixture on the stove for 5 full minutes. Remove from heat, stir in the applesauce and serve immediately. Old-fashioned oatmeal is actually a little quicker to prepare than quick oats if you add in the standing time. Such is the nature of the modern world.
Five Grain Hot Cereal
- 1 cup dry oatmeal
- 1/2 cup quick barley
- 1/2 cup dry brown rice
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
You need a blender to make this recipe. Get out your blender. Measure the dry oatmeal into it. Whirl the oatmeal until it is powdery, like flour. Dump the oatmeal into a mixing bowl. Measure the barley into the blender. Process it until powdery. Dump it into the bowl with the oatmeal. Measure the brown rice into the blender. Process it until powdery. The rice will take longer processing than the oatmeal or barley. It will be a tiny bit coarser after blending too, that is alright. When it is as powdery as you can get it, dump it into the bowl with the other grains. Add the whole wheat flour and the cornmeal. Stir the mixture up to combine it thoroughly. Transfer the mixture to a resealable container and label. Store on the pantry shelf. Makes 3 cups
To Cook:
- 1/3 cup 5 Grain Cereal
- 1 cup cold tap water
- Dash Salt
- 2 tablespoons apple juice concentrate or honey
In a small saucepan combine the cereal and cold water. You use cold water because it prevents lumps. Add the salt and juice concentrate. Bring to a boil over high heat. Reduce the heat to medium low and simmer for about 3 to 5 minutes. Serve with milk. Makes 1 serving.
To make 4 servings: use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup apple juice concentrate.
This is a very healthy and hearty way to start the morning. I like this cereal much better than most other mixed grain cereals I have tried. The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal. If you don’t have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran. I’ve also thought that Rye Flour &/or Ground Flax Seeds might make nice additions. By adding 1/2-cup of each, you would come up with a 7-Grain Hot Cereal. The measurements of cereal to liquid for cooking would remain the same. This cereal is an excellent source of B vitamins and fiber.
Peanut Butter Granola
- 2 tablespoons margarine
- 1/3 cup natural peanut butter
- 1/3 cup honey
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 3 cups rolled oats
- 1/2 cup raisins (optional)
Begin by melting the margarine and peanut butter together in a 3-quart saucepan. Add the honey, vanilla and salt. Stir the mixture until it is smooth and hot throughout. It doesn’t need to boil. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 375° for 10 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to a clean coffee can or sealed canister. Add the raisins, if you are using them, when the granola is cool.
Honey Granola
- 3 cups dry oatmeal
- 1/2 cup margarine (1 stick)
- 1/2 cup honey
- 1/4 teaspoon salt
- 1/2 cup each nuts and dried fruit (optional)
First melt the margarine in a 3-quart saucepan over medium heat. Add the honey and salt. Honey is easiest to measure in a well oiled measuring cup. Otherwise, just scoop the last of it out of the cup with a clean finger or spoon. Heat the honey briefly with the margarine and then add the oatmeal. Stir it up nicely. It smells really good. Turn the mixture onto an ungreased cookie sheet, the kind with shallow sides; a large 9 by 13-inch pan works well too. Spread the granola out evenly and bake it at 375° for 10 minutes. It should be a toasty brown. Now remove it from the oven and allow it to cool and crisp up right there in the pan. Store it in a clean coffee can or sealed canister. Add the nuts and dried fruit, if you are using them, when the granola is cool. Serve it with milk like regular cereal, or if you are hankering for a divinely inspired treat, get a big bowl of plain yogurt, and sprinkle a large handful of granola on top of it. Mmmmmmmm, very tasty. Sliced bananas are good with this too.
Cornmeal Mush
- 1 cup cornmeal
- 1 cup cold tap water
- 1 teaspoon salt
- 3 cups hot tap water
In a small bowl, combine the cornmeal and cold tap water. Meanwhile, in a 2 quart pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water. Combining the cornmeal with cool water before adding it to the boiling water keeps the cornmeal from lumping up when it hits the hot water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened. If your cornmeal is less than fresh, you may add half a tablespoon of sugar to make it taste fresher and sweeter. This is very hearty for breakfast, and also makes a nice snack in the middle of the day. I like it with a little margarine and shredded cheese, but it is equally good with sugar or molasses and milk. This recipe serves 4 to 6 people depending on how hungry they are. Of all the breakfast cereals you can buy, this one is the least expensive. We try to have it at least twice a week, sometimes more often because it is so cheap.
Cornmeal Pancakes
- 1 cup cornmeal
- 1 tablespoon brown sugar or honey
- 1 teaspoon salt
- 1 cup boiling water
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 medium egg
- oil for frying
In a good sized mixing bowl combine the cornmeal, sugar or honey, and salt. Add the boiling water. The cornmeal will swell up into a lumpy mess. That’s alright, don’t worry about it. Stir the lumpy mess vigorously with a whisk or fork until it is a thick batter. Let it cool down a little bit. Add the flour, baking powder, milk and egg. Keep stirring the batter until it is nice and smooth. Drop the mixture by 1/3 cupfuls onto a hot, greased skillet. Fry until the underside is golden brown, and the top side bubbles a bit. Turn the pancakes over and continue frying until well browned.
Stack on a plate and serve with applesauce, or pancake syrup. Another option is to serve them as the hot bread with a main meal like soup, or chili. I like them with split pea soup especially, but they are versatile enough to go with many different entreés.
English Breakfast Tea
- 1/3 cup plain instant tea
- 1/4 cup powdered coffee creamer
- 1/2 cup instant nonfat dry milk powder
- 2 – 3 tablespoons sugar
- 1 pinch black pepper (do not omit)
- Dash salt
In a resealable container combine all of the ingredients and stir with a fork or a whisk to distribute everything evenly. Store on the pantry shelf.
To Prepare: Combine 1-1/2 tablespoons English Breakfast Tea with 3/4 cup boiling water. Stir the ingredients in a teacup to dissolve.
The pepper and salt may seem odd at first. I’ve made this recipe without them and it doesn’t taste as good. The pepper gives a base note to the tea, which you can’t quite distinguish. The absence of it is quite noticeable, while its presence is elusive, subtle and complex. The salt intensifies the sweetness of the sugar and tames the creaminess of the milk and coffee creamer just the right amount. On the surface this appears to be a very simple recipe, but its flavors are perfectly combined, creating a very rich and intricate flavor.
Here is another great frugal drink mix for you. It’s a swiss mocha coffee mix that puts any fancy drink mix you buy at the store to shame. Enjoy!