granola

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. 
   
3. Toss everything together until evenly coated and then pour out onto a cookie sheet. 
4. 
   
5. 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.
6. 
   
7. 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.
8. 
   

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).

RECIPE FROM: Joan Sayer

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)

joan's cinnamon rolls

Basic sweet dough recipe (can be used for cinnamon rolls, orange rolls, pecan rolls, etc)

Pour 2 cups scalded mild into a large bowl.  Stir in:  1 c sugar, ½ c butter, 1 tsp salt, and let stand until lukewarm.

Blend in:  3 well-beaten eggs

Sprinkle 2 envelopes dry yeast over ½ cup lukewarm water, stir until yeast is dissolved.  Add to milk

mixture.

Stir in enough flour – approx. 6 cups to make a soft dough. Cover.  Set in warm place until doubled in bulk.  Turn out onto floured board.  Knead until smooth and not sticky.  Place in greased bowl and cover.  

Store in refrigerator until needed.

Cinnamon rolls

Roll out sweet dough forming a large rectangle – about ¼ inch to  5/8 inch thick.

Spread with melted butter, powdered cinnamon, brown sugar.  Carefully roll dough width wise – as for jelly roll -  forming a long roll, which is about  3 inches in diameter.  Cut into 1 ½  inch pieces.  Place on greased baking sheets and let rise until doubled.  Bake for  12 – 15 minutes at 375 degrees.  (I usually double or triple my sweet dough recipe and keep the remaining dough in the fridge for another batch of rolls.)  Let cool and frost with frosting made from powdered sugar, melted butter, milk and vanilla.

RECIPE FROM: Joan Sayer

lamar's fried eggs

Use a large pan.

Add a large dab of butter.  Turn heat to medium high.  Add eggs to pan making sure the yolk does not break.  Cook on one side until the top side starts to get solid.  Turn heat off, turn eggs over and remove pan from heat.  Let eggs sit in pan for 2 to 3 minutes, then they are ready to eat.  If left too long in pan the yolk will cook hard and you will not have the runny yolk that is the signature of LaMar's eggs.

RECIPE FROM: LaMar Sayer

breakfast potatoes

4 to 8 russet potatoes

1/2 to 1 lb of cheese

generous helping of butter

salt and pepper to taste

herbs to taste

Slice potatoes, keep slices about 1/8 to ¼ inch thick.  Put potatoes in a frying pan with a generous helping of butter.  Cook potatoes until brown and turning crisp. Salt, pepper and sprinkle herbs to taste.  Add cheese and cover for about 3 to 5 minutes or until melted.  Serve with eggs.   You can also put the uncooked eggs in the pan and mix with the potatoes. 

RECIPE FROM: Joan Sayer

streusel breakfast cake**

 Batter:

1 1/2 cups sugar 1/2 cups soft shortening 2 eggs 1 cup milk 3 cups flour 4 tsp baking powder 1 tsp salt Streusel: 1 cup brown sugar 4 TBS flour 4 tsp cinnamon 4 TBS melted butter

Cream sugar, margarine and egg with mixer.  Stir in milk.  Combine flour, baking powder and salt and add to mixture.  Stir.  Grease 9 x 13” pan.  Stir streusel mixture together in small bowl.  Put 1 layer batter, then 1 layer streusel in pan.  Repeat.  Bake at 375 degrees for 30 to 35 minutes.  Best served warm.  You can mix this up the night before, cover the pan, put in the fridge and bake in the morning.


RECIPE FROM: Maureen Hutchings


**Not to be mistaken as one of Matthias' favorites OR one that he makes, but only added to this breakfast book because Andrea forces Matthias eat it when she bakes it.

scrabambled eggs

Crack as many eggs as you want into a bowl. Scrabamble them. Add a little milk. Scrabamble again. Pour them into a greased, hot skillet. Scrabamble again and again until cooked through. Salt and pepper if desired. Serve with jam if you are Matthias, or ketchup if you are Andrea.


RECIPE FROM: Matthias Sayer

french toast

• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 8 slices day-old or stale bread
• 4 tablespoons butter
• cinnamon and sugar

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, salt, cinnamon, and sugar.  Pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

RECIPE FROM: FoodNetwork.com

hootnannies

1 stick butter (melted)

6 eggs

1½ cups milk

1½ cups flour

1½ tsp    salt

Preheat Oven to 400 degrees. Put butter in dish (9x13) and melt in oven.

Combine other ingredients in a blender. Pour contents into dish when butter is melted and hot. Quickly return to oven.

Bake for 20 to 25 minutes. Serve with maple syrup.

Serves 6

RECIPE FROM: Niki Chazen

crepes

                                                                  Doubled                   Tripled                        Quadrupled
3 eggs                                                        6  eggs                       9 eggs                        12 eggs
pinch of salt                                               2 pinches                   3 pinches                    4 pinches
1 cup low fat milk                                     2 cups                        3 cups                         4 cups
3/4 cup flour                                              1 1/2 cups                  2 1/4 cups                   3 cups
1/4 cup melted butter                                 1/2 cup                      3/4 cups                      1 cup
canola oil as needed

Serves: 4                                                    4-8                             8-12                            12-16

Whisk eggs, salt, milk and flour. Stir in butter. Let rest for 10 minutes. Spread 1/4 cup batter into a heated, oiled, non-stick skillet. Cook 2 minutes or until golden brown. Flip; cook other side. Repeat with the rest of the batter, stacking crepes in between pieces of wax/parchment paper.

For savory crepes, serve with: eggs, ham, sausage, cheese, sauteed mushroom, onions, peppers, etc.

For sweet crepes, serve with: bananas, strawberries, blueberries, whipped cream, jam, Nutella, honey, powdered sugar, etc.

RECIPE FROM: Parents Magazine

eggs in a hat

6 slices wheat bread

6 eggs

butter

Butter both sides of the bread. With a small cup, cut circles out of the center of each slice (These are the "hats"). Place the slices of bread on a griddle with medium-high heat. Set the "hats" on too. Carefully crack the eggs into the holes of the bread slices and cook until eggs are partially set up. Salt and pepper if desired. Flip all. Continue cooking until the desired degree of doneness. Serve by placing the circle of bread on top of the egg. Provide jam on the side.

RECIPE FROM: Matthias  

maple syrup

2 cups water

4 cups sugar

2 tsp mapeline

In a small saucepan, bring water to a boil. Add sugar and continually stir until sugar is dissolved and liquid is clear. Stir in mapeline. Serve hot. 

RECIPE FROM: Annette Swenson

light, crisp waffles

3-1/2 oz. (3/4 cup) bleached all-purpose flour 
1 oz. (1/4 cup) cornstarch 
1/2 tsp. salt 
1/2 tsp. baking powder 
1/4 tsp. baking soda 
3/4 cup buttermilk 
1/4 cup milk 
6 Tbs. vegetable oil 
1 large egg, separated 
1 Tbs. sugar 
1/2 tsp. vanilla extract 

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Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown. Set the waffle directly on the oven rack to keep it warm and crisp.

Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

RECIPE FROM: FineCooking.com

buttermilk pancakes

6 tbs. unsalted butter
18 oz. (4 cups) unbleached all-purpose flour 

1/2 cup granulated sugar 
5 tsp. baking powder 
1 tsp. baking soda 
1 tsp. kosher salt 
4 cups buttermilk 
4 large eggs 
Vegetable oil for the griddle 

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Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.


RECIPE FROM: FineCooking.com

opa's palatschinken

6-8 eggs

1 cup flour

1 cup milk

butter for pan

Mix all ingredients together with a whisk. Warm pan over medium high heat. Let butter melt in pan. Pour enough batter in pan to cover bottom of it. Once it slides, flip it over. It should take less than a minute each side. 

Serve with traditional apricot jam, powdered sugar, granulated sugar, strawberries and cream. Or if your name is Andrea or Jamie, serve with syrup.

RECIPE BY: LaMar Sayer

berry parfait

Tart and sweet, a perfect Sunday morning breakfast!

 Very Simple to make:

1. Find some cute glasses
2. Fill the glasses with three layers: berry mixture, plain yogurt (or vanilla yogurt to really sweeten it up), and granola
3. Repeat layers for an adult sized serving
   
4. Top the last granola layer with one of each type of fruit used.
5. Enjoy!