Monday, October 3, 2011

matthias' breakfast book

If you're wondering why I put up all the breakfast recipes, I'll tell you. Matthias loves making breakfast over the weekends. We love eating it just as much. He makes lots of things... buttermilk pancakes, hoot-nannies, palatchinken, waffles, eggs-in-a-hat, to name a few. He kinda prides himself on being the breakfast maker of the house. I am totally fine with that!

Anyways, I thought I'd make him a book of recipes for christmas. I wanted to get it printed "book" style, and not just a jumble of papers in a binder. I added a few recipes that we make in my side of the family, and called his mom to get some of hers as well. I hope he likes it!

Friday, September 30, 2011


2 cups rolled oats (not instant)
1 cup peanuts or toasted almonds
1/4 cup sesame seeds
1/2 cup toasted sunflower seeds
1/2 cup coconut  
1/2 cup raisins
1/2 cup dried fruit (apricots, craisins, apple)
scant 1/4 cup cooking oil (not olive)
1/2 cup honey

  1. Mix the oat, nuts and grains in a large bowl. Measure oil into the measuring cup and swirl it around before pouring into bowl. Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.

  2. Toss everything together until evenly coated and then pour out onto a cookie sheet. 

  3. Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.

  4. When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.

RECIPE FROM: Mary Baumann, and here.

french toast casserole

6-10 eggs (more eggs makes the final product more firm and less likely to deflate while baking)
2-3 c grated cheddar cheese
6 slices bread cut into cubes
2 c milk
salt and pepper

Beat eggs & stir in milk and cheese. Carefully blend in cubed bread, add salt and pepper to taste.
Pour into greased 9 x 13 casserole dish.  Bake for approx 50 minutes at 350 degrees until top is lighted browned.   Remove from oven and lightly cool.  Top with syrup, ketchup or your favorite topping.  
(Before baking, you can also add in mushrooms, pepper, onion, precooked sausage, bacon, etc if desired, which will make it more like an omelet rather than french toast).


mountain man breakfast

12" Dutch oven
1/2 lb. bacon, cut into small pieces
1 medium onion, chopped
32 oz. hash browns
12 egs, beaten
1 to 1.5 lbs grated cheddar
8 oz jar salsa

On stovetop, brown the bacon. Add and cook until onion is clear. Remove bacon and onion. Drain grease. Fry hash browns until golden brown. Stir bacon and onions back in. Pour beaten eggs over hash brown, bacon and onion. Cover and cook in oven (350 degrees) until eggs are almost solid. Sprinkle top with cheese. Continue cooking until eggs set and cheese melts. Just before serving, cover top with salsa. 

Serves 6-10

RECIPE FROM: Richard Swenson

cheese strata

8 slices day old bread (white)
8 oz sharp cheddar cheese
4 eggs
2 1/2 cups milk
1 TBS onion, chopped fine
1 1/2 tsp. salt
1/2 tsp mustard
1 lb sausage, browned

Trim crust from 5 slices, cut in half diagonally. Use trimmings and remaining 3 slices to cover bottom of an 8" or 9" square pan. Top with 1/2 of the cheese and 1/2 of the sausage and then the remaining cheese. Arrange 10 trimmed bread triangles in 2 rows with points overlapping bases of proceeding triangle. Beat eggs and blend remaining ingredients with a dash of pepper. Pour over bread. Squish bread down so it is soaked. Cover. Let stan 1 hour room temperature or overnight in the fridge. Bake at 325 for 1 hour or until knife comes out clean! 

RECIPE FROM: Annette Swenson and always served Christmas morning!

matt and brandon's smoothie recipe

1/3 cup frozen orange juice
1 cup milk
1 cup water 
1/4 cup sugar
1 tsp vanilla

Blend in blender

RECIPE FROM: Matthias and Brandon (as children)