Posts filed under: ‘breakfast‘




Sonshine’s Bagels

Well I tried something I have been wanting to try off and on for a while now. Bagels!

bagels

We had extra cream cheese from Christmas we hadn’t used. A friend posted a recipe for me to try as the one I originally wanted to do I was missing an important ingredient, malt powder. These turned out great but I got irritated while I was mixing it.

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2 comments January 4, 2008

Magnolia Bakery Blueberry Muffins

Blueberry muffins
Well I found online about 7 of the Magnolia Bakery recipes. That is the bakery in New York City where people line up down the block for an hour or longer sometimes just to buy a cupcake. lol Joe was baking with me yesterday and we also tried the vanilla, vanilla cupcakes. I will review those later. These muffins are very good. I used half whole wheat/half all purpose flour. Usually any muffins I do, if I do all whole wheat they come out pretty wheaty tasting.
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2 comments December 22, 2007

Freezer French Toast Recipe




Freezer French Toast Recipe

Make your own freezer french toast rather than buying similar commercial frozen ones from the grocery store! Makes 16 slices for quick breakfasts.

5 eggs
1 1/4 cups milk
1 1/2 tablespoons sugar
1/2 tsp salt
16 slices white bread

Heat oven to 500F. Combine eggs, milk, sugar, and salt, mixing well. Dip slices, then place on baking sheets sprayed with non-stick cooking spray. Bake about 5 minutes, until bottom is golden brown. Flip and cook for 2 more minutes. Cool then freeze in single layer. Once frozen (about two hours) they can be packaged individually or placed in a single freezer bag.

To cook:
Remove from freezer, and heat in toaster or toaster oven, then serve.

Okay so I tried this a few months ago. I used up the rest of the “goof up” bread. It seems the thicker pieces looked more appetizing to me. I am not a big breakfast freak as many of you know so this is mainly for the kids.

You’ll notice there are some cheese and egg bisuits in the pics too but that is another blog.

These pics were taken after they were already flash frozen.

Well the verdict is in. Everyone tried them along with our omelettes in a bag and they were great! I will make them again next week another time.

2 comments October 23, 2007

Old Widow Walker’s Ziploc Omelettes




Omelettes in a bag!

Mrs. Walker was my Sunday school teacher and we used to do this in the church kitchen, occasionally. This is my first memory of cooking that I cherish to this day. She keeps her age a closely guarded secret but is rumoured to be 115+ years old and perhaps, immortal. She has out lived three husbands and four children. She is still sharp as the Bowie knife she carries in her purse. I don’t know why she carries a Bowie knife in her purse- but she always has. I asked her about it years ago and she said, “You would be surprised how often it comes in handy, Honey.” I suppose it does, Mrs. Walker. God bless you. BTW- she is thrilled that I want to pass this on to another generation of schoolchildren. She was surprised that I remembered doing this with her over 35 years ago and was touched. When asked how to do it- she rattled off the instructions faster than I could write! Edited: Mrs. Walker died peacefully in her sleep 3-31-06 of natural causes a few days before her 106th birthday. She is mourned by our community because she had a hand in raising and teaching generations of our families. Thank you Mrs. Walker. You are loved, missed, and remembered.

Omelet in a Bag

33 min 20 min prep
Change to: omelettes US Metric
10 eggs
2 cups cheese, grated
1 cup ham, chopped
1 cup bacon, crumbled
onions
green peppers
1 cup tomatoes, chopped
1 cup hash browns (purchased and thawed)

Not the one? See other Old Widow Walker’s Ziploc Omelettes Recipes

* < 60 mins Breakfast
* Eggs Breakfast

1. Have children write their name on a quart-size ziploc freezer bag with permanent marker.
2. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
3. Put out a variety of ingredients such as: cheeses, ham, bacon, onion, green pepper, tomato, hash browns, etc.
4. Each child adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
5. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelettes in a large pot. For more, make another pot of boiling water.
6. Open the bags and the omelette will roll out easily.
7. Be prepared for children to squeal with delight at their first meal they have cooked. A lifetime memory has just been served.
8. Note: I had to fill in SOMETHING regarding cooking time, serving sizes, and amounts. This of course, depends on your situation and how carnivorous the kiddies are. I’ve tried to guestimate for five servings.
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SOme one elses recipe~~ okay so we did these with the kids one morning and they were all excited to “make their own”. They tasted good although for ME I love it when dh makes them regular in the pan but it was a big hit with the kids. Karolina said she wants to make them EVERY day!

2 comments October 19, 2007

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