Mother's Day Apple Almond Pancakes
1/2 c Whole-wheat flour
1/2 c Unbleached flour
1 tb Brown sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs, separated
4 tb Oil
1/2 c Buttermilk
1/2 c Apple Juice
1/4 c Chopped almonds
Combine flours, sugar, baking powder, and salt in a mixing bowl.Beat egg yolks with oil, buttermilk, and apple juice.
Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).
Beat egg whites until stiff and fold into batter.
Spoon onto a hot,greased griddle and turn once when bubbles appear.
Makes 8 to 10 pancakes.
French Toast with Brandied Lemon Butter
4 Eggs
2 tb + 1 ts sugar
1/2 ts Salt
1 c Whole milk
1/4 ts Vanilla extract
12 Thick slices of bread
Butter
Powdered sugar, optional
Brandied Lemon Butter:
1/2 c Butter
1 c Sugar
Juice of 2 lemons
4 ts Grated lemon rind
3 oz Brandy
In a shallow dish, beat eggs, sugar, salt, milk and vanilla.Soak bread in the above mixture.
Heat butter over medium high heat and cook each slice of bread until slightly brown on each side.
Serve with brandied lemon butter and lemon slices. Sprinkle with powdered sugar, if desired.
For Brandied Lemon Butter:
Melt butter over low heat. Spoon off any foam that forms.
Pour into a dish, leaving behind any sediment in the pan.
Wash pan, pour butter back in the pan and add the sugar. Stir constantly until sugar dissolves. Add lemon juice, rind, and brandy; stir until smooth.
Pour over hot french toast.
Gingerbread Waffles with Peach Sauce
2 c Buttermilk baking mix or Bisquick
1 c Milk
1 Egg
1/3 c Molasses
1/4 c Packed light brown sugar
1 ts Ginger
3/4 ts Cinnamon
1/4 ts Nutmeg
Peach Sauce:
1 cn (16 oz) sliced Cling Peaches in heavy syrup
1 tb Cornstarch
1 tb Lemon juice
Combine baking mix, milk, egg, molasses, sugar, ginger, cinnamon and nutmeg.Pour 1/2 cup of batter in preheated waffle iron. Texture of finished waffle will be cake-like; it is not intended to be crisp. Do not overbake because waffle will burn.
Repeat with remaining batter.
For Peach Sauce:
Drain liquid from peaches into a 4 cup glass measure. Stir in cornstarch mixed with lemon juice.Heat on medium until mixture thickens. Cut peach slices into pieces and add to sauce.
Serve over waffles.
Makes about 6 waffles.
Broiled Shredded Wheat
Butter the tops of old-fashioned shredded wheat biscuits. Sprinkle brown sugar on the butter. Dust cinnamon on the brown sugar.
Broil until bubbly and toasty (less than 5 minutes).
Put in a bowl and add milk.
Easy Mother's Day Blueberry Muffins
1/2 c Butter
1 c Sugar
2 Eggs
2 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 ts Vanilla
2 c Blueberries, divided
Sugar mixed with cinnamon, for topping
Cream together butter and sugar. Add eggs, one at a time; mix until blended.Sift together the flour, baking powder, and salt; add alternately with milk and vanilla.
Mash 1/2 cup blueberries; stir into batter. Add remaining whole berries.
Grease muffin tins. Pile batter high. Sprinkle with sugar/cinnamon topping.
Bake at 375 degrees F. for 30 to 35 minutes.
Makes 12 muffins.
Serve for Mother's Day breakfast or brunch, include fresh blueberries, if possible.
Mother's Day Western Omelet
6 lg Eggs
1/4 ts Black pepper
-Salt to taste
1/3 c Water
1 sm Onion, diced
1 md Sized green bell pepper, diced
1 pk (4 oz) sliced ham, diced
1 pk (8 oz) mushrooms, halved
2 lg Tomatoes, cut into wedges
-Salad oil
-Parsley sprigs for
-garnish
In a bowl, using a wire whisk or fork, beat eggs, black pepper, salt, and water until blended.In a 12" non-stick skillet over medium high heat, cook onion, and pepper. Add ham and heat through; Place mixture in a small bowl and set aside; keep warm.
In same skillet, cook mushrooms until golden. Remove to another bowl; keep warm.
In the same skillet over medium heat, pour egg mixture into skillet and cook until set around edges.
With metal spatula, gently lift edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake skillet occasionally to keep omelet moving freely in the pan.
When omelet is set but still moist, spoon ham mixture over half the omelet.
Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter.
Top with mushrooms.
Garnish platter with parsley sprigs and tomato wedges.
Makes 4 servings.
Mothers Day Breakfast Tacos
4 sl Bacon
1 md Potato, boiled and cut into chunks or grated
4 Eggs, lightly beaten
4 Flour tortilla
Cheddar cheese, grated
Place bacon in pan and cook until just turning crispy. Remove bacon from pan, and drain.
Place potato chunks in the pan, and cook, turning occasionally, until well browned and crispy.Cut bacon into 1 inch pieces, and add to potatoes. Immediately pour eggs over the potato/bacon mixture, and cook, stirring frequently, until soft-scrambled.
Spoon mixture into heated flour tortillas; add cheese.Roll or fold.
Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to be added as desired.
Morning Glory Fruit Shake
2 c Sliced bananas
2 c Sliced strawberries
2 c Chopped pineapple or papaya*
1 c Chopped peeled apples
1/2 c Ice cubes
1 ts Honey
In a blender, combine the bananas, strawberries, pineapples, papayas, apples, ice cubes, and honey.Puree on high speed until smooth.
Serve immediately for Mother's day breakfast.
Blueberry Mothers Day Breakfast Cake
1 1/2 c Cornmeal
1/2 c Flour
1 tb baking powder
2 Egg whites
1/2 c Apple Juice
1 1/2 c Milk
1 tb Vegetable Oil
1 c Blueberries
Combine the cornmeal, flour, and baking powder.Beat egg whites until light and fluffy.
Beat together the apple juice, milk, and oil; gently fold in egg whites. Stir in dry ingredients.
Pour batter into an oiled cake pan, sprinkle with the blueberries.
Bake at 425 degrees F. for 30-35 minutes or until golden.
Serve hot with butter and maple syrup
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