Delicious Breakfast Recipes
Today we will share some delicious breakfast recipes with you. Now that the holidays are here, some of us will have every evening booked with a special get-together. If you are planning a get-together or party of your own, try having a brunch instead. It is a good way to use some of today’s delicious breakfast recipes, and is a great way to use the ones you are too busy to use on an ordinary weekday.
- The holidays are the time of year when many of us try new and different recipes. One rule of thumb is to always read the entire recipe before you start. As a seasoned cook, I don’t know how many times I was sure I knew how a recipe should be made, so I didn’t read it all the way through and got into big trouble because of it. READ YOUR RECIPE ALL THE WAY THROUGH.
- Waffles and pancakes aren’t just for breakfast. They make great dishes for supper on cold or snowy evenings. You can add so many different things to them. For example, add some puree pumpkin or sweet potato, apples, fried and crumbled sausage, nuts, berries or peanut butter.
- Have fun with different kinds of syrups and butters, too. Here are some examples:
- Orange-Honey Butter – Add 1/4 – 1/2 cup of honey and 2 tsp. of orange zest to a stick of softened butter.
- Vanilla Butter – Stir in 1-2 tsp. of vanilla and 1 Tbsp. of powdered sugar to softened butter.
- Berry Butter – Mix a few berries with 2-3 Tbsp. of powdered sugar into butter.
- Cinnamon Butter – Add 2-3 Tbsp. sugar, 1-2 tsp. cinnamon and a small dash of vanilla to 2 sticks of softened butter. Double this and add to a one pound tub of butter or margarine like I Can’t Believe It’s Not Butter. Use on bagels, pancakes, bread or even on baked sweet potatoes topped with some extra brown sugar.
Some of these recipes will be richer and have more unusual ingredients than those we normally share but, since they are for the holidays, I wanted to give you something special for this special time of year.
This recipe can be used for a fun and different tradition for Christmas morning. Can you imagine what the house would smell like? Gingerbread– Oh Yum! You might also try using them for dessert. Make them ahead of time and then warm in the oven or toaster. Top with ice cream or whipped cream.
2 cups flour
3/4 tsp. soda
1/2 tsp. salt
2 tsp. ginger
2 eggs, separated
1 cup molasses
1/2 cup buttermilk
1/2 cup vegetable oil
Sift dry ingredients together. Beat egg whites to form soft peaks. Beat egg yolks and add other liquid ingredients. Add liquid ingredients to the dry, stirring quickly until flour mixture is moistened. Fold in egg whites. Bake slightly slower and 1-2 minutes longer than plain waffles. Serve with whipped cream. Makes 5 servings.
This recipe was given to me by my sister in law and it is simply to die for! I can hardly eat my regular waffles anymore because these are so good. Check out the ingredients and see why.
1 cup sugar
1 cup whipping cream (not whipped and no substitutes)
1 cup white Karo syrup
Mix everything in a 2 quart saucepan and cook over low heat until it is a light caramel color. It takes about 20-30 minutes. Watch it when you first start to cook it because it boils over easily but once it gets started you can leave it, just stirring occasionally. It is great on pancakes and French toast, too!
Peachy English Muffins
2 English muffins, split in half
2 Tbsp. cream cheese, softened
1 (15 oz.) can peaches or pears, drained. (Cut thick slices lengthwise to 1/2 inch thickness.)
3/4 tsp. cinnamon
1/4 tsp. allspice (optional)
1/4 tsp. nutmeg
2 Tbsp. brown sugar, packed
2 tsp. margarine, softened
1/4 cup quick cook oats
Spread muffins with cream cheese and place on baking sheet lined with foil. Place peaches in bowl and sprinkle with 1/2 tsp. cinnamon, allspice and nutmeg and stir. Arrange in single layers on muffins. Mix the brown sugar, remaining cinnamon, margarine and oats until crumbly. Sprinkle over peaches. Bake at 350° for about 25 minutes. Serve hot. Makes 4 servings.
You don’t always have to serve the usual coffee cakes or rolls. Try something different but just as good to go with your scrambled eggs and bacon like a fruit crumble. Here are two fruit crumble recipes. The first one is an easy version from my mother in law and the second is still easy, but more of the traditional crumble.
Blueberry – Raspberry Crumble
1 (21 oz.) can blueberry pie filling*
1 (21 oz.) can raspberry pie filling*
1 white cake mix
1/2 cup nuts, chopped
1/2 cup (stick) margarine, melted
In a greased 9×13 baking dish, combine pie fillings. Mix the rest of the ingredients until crumbly and sprinkle over pie fillings. Bake at 375° for 25-30 minutes until bubbly and golden brown. Serve warm.
*You can use any pie fillings you want, like peach or apple. I even saw a recipe once where they used a (16 oz.) bag of dark cherries and a (16 oz.) can of crushed pineapple. Another recipe had blueberry pie filling and a can of crushed pineapple, with coconut sprinkled on everything.
Traditional Fruit Crisp
2-3 Tbsp. lemon juice
3 apples, peeled and sliced or chopped in small pieces*
3 pears, peeled and sliced or chopped in small pieces*
1 1/2 tsp. cinnamon
3 Tbsp. flour
1/2 cup + 2 Tbsp. brown sugar, packed
1 cup berries*
1 1/2 cup oats
Pinch of salt
1/3 cup melted butter
Toss apples and pears in lemon juice to keep from getting brown. Add cinnamon, flour and sugar to fruit. Pour into a 9×13 greased baking dish. Sprinkle with berries. In a separate bowl, mix the rest of the ingredients until crumbly. Then sprinkle over fruit. Bake at 375° for 45 minutes until fruit is tender. Check at about 30 minutes.
*Before I add the topping, I microwave my fruit on high for about 5 minutes to get it partially cooked. This cuts down on the baking time.
*If you prefer, you can use all apples, all pears or no berries.
*Use your favorite fruit or whatever fruit is in season.
*If you don’t mind peels, you can leave them on.
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