MOM"S Bday BREAKFAST HELP FAST TOMORROW?!
I want to make my mom breakfast that is quick easy and not filling she eats a light breakfastWww@FoodAQ@Com
Answers:
Your best bet then is some light pancake and fruits, -- I am giving you other recipes just in case:
Fluffy & Light Pancakes
2 1/4 cups Self-Rising Flour
1/4 c melted butter or margarine
2 tsp!. sugar
2 cups milk
2 eggs, separated
Combine Flour, margarine, sugar, milk, and egg yolks!. Beat egg whites until stiff!. FOLD egg whites into batter!. Cook on greased griddle
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An old, easy Pillsbury recipe that I have is for a bisquit and sausage quiche!. Here are the ingredients:
12 oz of your favorite type of breakfast sausage
1/4 cup of chopped onions
10 beaten eggs
1 cup (4 oz) of shredded cheddar
one 12 oz can of refrigerated buttermilk biscuits
Here are the steps to take:
Brown the sausage and onions and drain the fat well!. Combine the eggs, cheese, ans sausage mixture!. Separate the biscuits and press them into the bottom of a 9 by 13 pan that you sprayed with cooking spray!. Pour the egg mixture into the dish and bake at 375 degrees for 30 to 35 minutes, or until the eggs are set and deep golden brown!. Cool 5 minutes before serving!.
You can, of course, make any changes you like as long as you stick to the basic recipe!. Other veggie options are green peppers, tomatoes, mushrooms, broccoli, spinach--anything you would put into an omelet!. You can also use a different kind of cheese, although for me cheddar works best with this recipe!.
You can also make breakfast smoothies to go along with the main dish by putting your favorite fresh or frozen fruit in a blender (if you use fresh, I recommend adding some ice cubes so the smoothies are chilled)!. Then add either milk for a creamy base or juice for a sweeter, fruity base and as much or as little sugar or sugar substitute as you like!.
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Pecan Waffles with Roasted Pecans and Banana Syrup
2 cups all-purpose flour
? cup ground lightly toasted pecans
1? tsp baking powder
? tsp salt
4 eggs, separated
? cup sugar
1 tsp vanilla extract
? cup melted butter
? cup cold butter, cut into pieces
2? cups milk
nonstick cooking spray to coat waffle iron
1 cup pecan pieces
? cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices
Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F!.
Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine!. In another bowl, combine the egg yolks and sugar and whisk until pale yellow!. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend!. Combine the egg and milk mixture with the flour mixture and whisk until just combined!. Do not overmix!.
In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute!. Using a rubber spatula, gently fold the egg whites into the waffle batter!. Do not overmix!.
Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil!. Pour enough batter into the iron to just barely cover the waffle grid!. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes!. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles!.
In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces!. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes!. Add the banana slices and cook until light golden and soft, 2 to 3 minutes!. Add the syrup and bring to a simmer!. Serve with the warm waffles!.
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Scones
INGREDIENTS
* 1 cup sour cream
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter
* 1 egg
* 1 cup raisins (optional)
DIRECTIONS
1!. In a small bowl, blend the sour cream and baking soda, and set aside!.
2!. Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a large baking sheet!.
3!. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt!. Cut in the butter!. Stir the sour cream mixture and egg into the flour mixture until just moistened!. Mix in the raisins!.
4!. Turn dough out onto a lightly floured surface, and knead briefly!. Roll or pat dough into a 3/4 inch thick round!. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet!.
5!. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom
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BACON & EGG CASSEROLE
6 eggs, beaten
6 slices of bread, cubed
1 c!. Cheddar cheese, grated
1 lb!. cooked bacon
2 c!. milk
1 tsp!. salt
1 tsp!. dry mustard
Butter casserole!. Lay cooked bacon on bottom of casserole!. Add remaining ingredients together!. Pour over bacon!. Cover and refrigerate for 12 hours!. Bake in 350 degree oven, covered, for 1/2 hour!. Uncover, and bake 45 minutes more!. Serves 6!.
I cook 4 slices of bacon at a time (on paper towels below and above) in microwave oven for 4 minutes!. This helps to remove a lot of the grease from the bacon!.
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Omelettes!.
1 tablespoon olive oil
2 eggs
1/4 cup milk (optional)
3 spears asparagus, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/3 cup green onions, chopped
1/2 cup grated Parmesan cheese
As much chicken you want!.
Heat the olive oil in a large skillet over medium-high heat!. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes!. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium!. While the omelette cooks, lift the edge to allow the uncooked egg to flow underneath!. When most of the egg is cooked, sprinkle Parmesan cheese over the top!. Allow the cheese to melt slightly, then fold in half and serve!. You can add chicken and any cheese of your choice inside!.
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Make ahead:
Banana Cream Cheese Nut Bread
1 (8-oz!.) pkg!. cream cheese, softened
1 cup granulated sugar
1/2 cup butter or margarine - 1 stick
1 cup mashed bananas
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 1/2 tsp!. baking powder
1/2 tsp!. baking soda
1 cup chopped nuts -walnuts or almond
Preheat oven to 350oF!. Grease and flour a 9x5-in!. loaf pan!.
Cream softened cream cheese, sugar and butter, blending well!. Blend in bananas, vanilla extract and eggs!.
Combine dry ingredients and add to banana mixture, mixing just until moistened!. Fold in nuts!. Pour into prepared pan!.
Bake for 1 hour and 10 minutes!. Cool 10 minutes before removing from pan!. Cool on rack!.Www@FoodAQ@Com
Fluffy & Light Pancakes
2 1/4 cups Self-Rising Flour
1/4 c melted butter or margarine
2 tsp!. sugar
2 cups milk
2 eggs, separated
Combine Flour, margarine, sugar, milk, and egg yolks!. Beat egg whites until stiff!. FOLD egg whites into batter!. Cook on greased griddle
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An old, easy Pillsbury recipe that I have is for a bisquit and sausage quiche!. Here are the ingredients:
12 oz of your favorite type of breakfast sausage
1/4 cup of chopped onions
10 beaten eggs
1 cup (4 oz) of shredded cheddar
one 12 oz can of refrigerated buttermilk biscuits
Here are the steps to take:
Brown the sausage and onions and drain the fat well!. Combine the eggs, cheese, ans sausage mixture!. Separate the biscuits and press them into the bottom of a 9 by 13 pan that you sprayed with cooking spray!. Pour the egg mixture into the dish and bake at 375 degrees for 30 to 35 minutes, or until the eggs are set and deep golden brown!. Cool 5 minutes before serving!.
You can, of course, make any changes you like as long as you stick to the basic recipe!. Other veggie options are green peppers, tomatoes, mushrooms, broccoli, spinach--anything you would put into an omelet!. You can also use a different kind of cheese, although for me cheddar works best with this recipe!.
You can also make breakfast smoothies to go along with the main dish by putting your favorite fresh or frozen fruit in a blender (if you use fresh, I recommend adding some ice cubes so the smoothies are chilled)!. Then add either milk for a creamy base or juice for a sweeter, fruity base and as much or as little sugar or sugar substitute as you like!.
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Pecan Waffles with Roasted Pecans and Banana Syrup
2 cups all-purpose flour
? cup ground lightly toasted pecans
1? tsp baking powder
? tsp salt
4 eggs, separated
? cup sugar
1 tsp vanilla extract
? cup melted butter
? cup cold butter, cut into pieces
2? cups milk
nonstick cooking spray to coat waffle iron
1 cup pecan pieces
? cup cane syrup
4 medium bananas, peeled and cut into 1/2-inch slices
Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F!.
Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine!. In another bowl, combine the egg yolks and sugar and whisk until pale yellow!. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend!. Combine the egg and milk mixture with the flour mixture and whisk until just combined!. Do not overmix!.
In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute!. Using a rubber spatula, gently fold the egg whites into the waffle batter!. Do not overmix!.
Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil!. Pour enough batter into the iron to just barely cover the waffle grid!. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes!. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles!.
In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces!. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes!. Add the banana slices and cook until light golden and soft, 2 to 3 minutes!. Add the syrup and bring to a simmer!. Serve with the warm waffles!.
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Scones
INGREDIENTS
* 1 cup sour cream
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter
* 1 egg
* 1 cup raisins (optional)
DIRECTIONS
1!. In a small bowl, blend the sour cream and baking soda, and set aside!.
2!. Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a large baking sheet!.
3!. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt!. Cut in the butter!. Stir the sour cream mixture and egg into the flour mixture until just moistened!. Mix in the raisins!.
4!. Turn dough out onto a lightly floured surface, and knead briefly!. Roll or pat dough into a 3/4 inch thick round!. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet!.
5!. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom
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BACON & EGG CASSEROLE
6 eggs, beaten
6 slices of bread, cubed
1 c!. Cheddar cheese, grated
1 lb!. cooked bacon
2 c!. milk
1 tsp!. salt
1 tsp!. dry mustard
Butter casserole!. Lay cooked bacon on bottom of casserole!. Add remaining ingredients together!. Pour over bacon!. Cover and refrigerate for 12 hours!. Bake in 350 degree oven, covered, for 1/2 hour!. Uncover, and bake 45 minutes more!. Serves 6!.
I cook 4 slices of bacon at a time (on paper towels below and above) in microwave oven for 4 minutes!. This helps to remove a lot of the grease from the bacon!.
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Omelettes!.
1 tablespoon olive oil
2 eggs
1/4 cup milk (optional)
3 spears asparagus, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/3 cup green onions, chopped
1/2 cup grated Parmesan cheese
As much chicken you want!.
Heat the olive oil in a large skillet over medium-high heat!. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes!. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium!. While the omelette cooks, lift the edge to allow the uncooked egg to flow underneath!. When most of the egg is cooked, sprinkle Parmesan cheese over the top!. Allow the cheese to melt slightly, then fold in half and serve!. You can add chicken and any cheese of your choice inside!.
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Make ahead:
Banana Cream Cheese Nut Bread
1 (8-oz!.) pkg!. cream cheese, softened
1 cup granulated sugar
1/2 cup butter or margarine - 1 stick
1 cup mashed bananas
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 1/2 tsp!. baking powder
1/2 tsp!. baking soda
1 cup chopped nuts -walnuts or almond
Preheat oven to 350oF!. Grease and flour a 9x5-in!. loaf pan!.
Cream softened cream cheese, sugar and butter, blending well!. Blend in bananas, vanilla extract and eggs!.
Combine dry ingredients and add to banana mixture, mixing just until moistened!. Fold in nuts!. Pour into prepared pan!.
Bake for 1 hour and 10 minutes!. Cool 10 minutes before removing from pan!. Cool on rack!.Www@FoodAQ@Com
you can make the German pancakes called dutch babys they are awesome and different ,just the right touch for a special day
Makes 4 to 6 servings!.
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
1/2 the recipe
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
*Bread flour is a high-protein flour!. The high protein helps the pancake rise!. All-purpose flour may be substituted but the results won't be as spectacular!.
Preheat oven to 450 degrees F!. NOTE: It is very important that you preheat your oven!. Place oven rack on the middle rack of your oven!. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling!. While pan is heating, prepare your batter!.
NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans)!. Like I said before, I prefer using a cast-iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly!.
In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more!. The batter will be thin, but very smooth and creamy!.
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet!. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven!.
Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center)!.
Remove from oven and serve immediately!. Either bring the pancake to the table in its pan or slide it onto a serving plate!. Once out of the oven, the pancake will begin to deflate!.
To serve, cut into serving-size wedges and transfer to individual serving plates!. Top with your favorite topping and serve immediately!. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar!.
Topping Ideas:
Sifted powdered sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm
the link below shows you what they look like and the recipe again have fun !! she wont forget these!!Www@FoodAQ@Com
Makes 4 to 6 servings!.
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
1/2 the recipe
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
*Bread flour is a high-protein flour!. The high protein helps the pancake rise!. All-purpose flour may be substituted but the results won't be as spectacular!.
Preheat oven to 450 degrees F!. NOTE: It is very important that you preheat your oven!. Place oven rack on the middle rack of your oven!. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling!. While pan is heating, prepare your batter!.
NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans)!. Like I said before, I prefer using a cast-iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly!.
In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more!. The batter will be thin, but very smooth and creamy!.
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet!. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven!.
Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center)!.
Remove from oven and serve immediately!. Either bring the pancake to the table in its pan or slide it onto a serving plate!. Once out of the oven, the pancake will begin to deflate!.
To serve, cut into serving-size wedges and transfer to individual serving plates!. Top with your favorite topping and serve immediately!. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar!.
Topping Ideas:
Sifted powdered sugar
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm
the link below shows you what they look like and the recipe again have fun !! she wont forget these!!Www@FoodAQ@Com
how about fruit kebabs and dip
The best fruits are firmer ones, like melons, pineapple, apples and berries!. Bananas are great, too, but don’t forget to toss the slices with a little bit of lemon or orange juice to prevent them from browning too quickly!. Brown bananas were always a huge turn off to me when I was young, though they do not bother me in the least now!. On these skewers, I also have slices of ripe mango!.
If you cut your fruit just right, you will have enough exposed surface area to use a small cookie cutter to cut the fruit into shapes!. The main goal of cutting up the fruit is to have each piece be no larger than bite-size, but having a little bit of fun with the cookie cutters is worth it (especially with kids), when you have the chance!.
The yogurt dip is what makes this more than just fruit on a stick!. A dip makes something seem more complete, even more special or satisfying!. I used my favorite nonfat Fage Greek yogurt, which is thicker than most regular yogurts and clings to the fruit a bit better!. I sweetened the plain, slightly tangy yogurt with vanilla, cinnamon, honey and orange zest!. The orange zest is the key ingredient in bringing all the flavors together in the dip!. The sweetness of the honey, along with the hint of citrus, enables the dip to pair perfectly with the rest of the fruits, highlighting their natural sweetness!.
Feel free to change the amount of each flavor to your tastes, increasing the honey if you want your dip to be sweeter, but be sure to include everything!.
Fruit Kebabs and Honey Yogurt Dip
Sweet Honeyed Yogurt Dip
1 cup plaint yogurt (I used nonfat)
1/2 teaspoon cinnamon
1 tsp vanilla extract
1-2 tsp orange zest (1 orange)
3-4 tbsp honey
Combine all ingredients in a small bowl and whisk to combine!. Serve chilled with fresh fruit kebabs!.
Dip can be made in advance and stored in the refrigerator!.
Makes about 1 cup!.Www@FoodAQ@Com
The best fruits are firmer ones, like melons, pineapple, apples and berries!. Bananas are great, too, but don’t forget to toss the slices with a little bit of lemon or orange juice to prevent them from browning too quickly!. Brown bananas were always a huge turn off to me when I was young, though they do not bother me in the least now!. On these skewers, I also have slices of ripe mango!.
If you cut your fruit just right, you will have enough exposed surface area to use a small cookie cutter to cut the fruit into shapes!. The main goal of cutting up the fruit is to have each piece be no larger than bite-size, but having a little bit of fun with the cookie cutters is worth it (especially with kids), when you have the chance!.
The yogurt dip is what makes this more than just fruit on a stick!. A dip makes something seem more complete, even more special or satisfying!. I used my favorite nonfat Fage Greek yogurt, which is thicker than most regular yogurts and clings to the fruit a bit better!. I sweetened the plain, slightly tangy yogurt with vanilla, cinnamon, honey and orange zest!. The orange zest is the key ingredient in bringing all the flavors together in the dip!. The sweetness of the honey, along with the hint of citrus, enables the dip to pair perfectly with the rest of the fruits, highlighting their natural sweetness!.
Feel free to change the amount of each flavor to your tastes, increasing the honey if you want your dip to be sweeter, but be sure to include everything!.
Fruit Kebabs and Honey Yogurt Dip
Sweet Honeyed Yogurt Dip
1 cup plaint yogurt (I used nonfat)
1/2 teaspoon cinnamon
1 tsp vanilla extract
1-2 tsp orange zest (1 orange)
3-4 tbsp honey
Combine all ingredients in a small bowl and whisk to combine!. Serve chilled with fresh fruit kebabs!.
Dip can be made in advance and stored in the refrigerator!.
Makes about 1 cup!.Www@FoodAQ@Com
Pancakes and sausage!. Use a boxed pancake batter, but puree a small banana and add it to the wet ingredients, along with about 3 TBS of Cream of Wheat!. Easy and delicious!. If you have strawberries, cut them up and put them on top with whipped cream instead of syrup (but if you don't want to do that, just heat up regular syrup)!. Fry up a couple of sausages and some juice and she'll be a happy camper!.Www@FoodAQ@Com
Try this!.!.!. make french toast( I mix 2 eggs, 1/8 cup of milk and 1 tablespoon of vanilla!. Whip that together then soak your bread in it for about 4 seconds on each side!. Cook it on temperature setting 8 (from 1-10 being the hottest) for about 3 minutes on each side)!. After you cook your french toast lay one piece on a plate then top it with 2 slivers of cream cheese and 2 teaspoons of jelly (I like blackberry) then top that with another piece of french toast!. THEN!.!. I top it with a little pat of butter and some maple syrup!. MMM it is so good!Www@FoodAQ@Com
How about a scrambled egg on toast or any type of egg that MOM would like-- or toast with jam!.
A little orange juice and/or coffee or tea!.Www@FoodAQ@Com
A little orange juice and/or coffee or tea!.Www@FoodAQ@Com
bisquick pancakes
15 second bacon
and microwave biscuitsWww@FoodAQ@Com
15 second bacon
and microwave biscuitsWww@FoodAQ@Com
pankakes just add water then add fruit! water w/ lemon and ice or milk
hihWww@FoodAQ@Com
hihWww@FoodAQ@Com
oatmeal and fresh fruit salad
not heavy at all!Www@FoodAQ@Com
not heavy at all!Www@FoodAQ@Com