Ephemeron » Breakfast

Day 21 — A recipe

Heather — Mon, 05 Apr 2010 08:32:24 +0000

30 Days of…
Day 21 — A recipe

I always make Cranberry Sauce for Thanksgiving and usually end up with a lot left over, which usually ends up getting thrown away. This time I decided to try some over toasted Nutri-Grain Waffles and top it off with fresh whipped cream. It’s a very easy and yummy breakfast. Recipe below.

Waffles with home-made cranberry sauce and fresh whipped cream

Cranberry Sauce
4 cups cranberries (12 ounces)
1 cup sugar
1 cup water (I use orange juice

In a saucepan combine sugar and 1 cup water. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries. Return to boiling; reduce heat. Boil gently over medium-high heat for 3-4 minutes or till skins pop.

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Breakfast Pizza, Italian Style

Heather — Fri, 27 Feb 2009 20:40:26 +0000

Recipe Below.

Breakfast Pizza, Italian Style

Toppings go first

The finished pizza

Ingredients*
1 large Boboli (or other pre-made) pizza crust
3 eggs, beaten
1/2-1 C (or so) Italian blend shredded cheese (just make sure there’s Mozzarella in it)
Salt and Pepper
Sun dried tomatoes in olive oil
red onion, thinly sliced**
fresh basil, chopped into small pieces (I used scissors and snipped it instead)

Directions
Arrange the toppings on the crust however you like. Toppings first? Yes! Trust me, it works better that way. Beat eggs and add salt (if desired since the cheese is salty) and pepper. Spread cheese liberally over the toppings on the pizza crust. Pour egg mixture evenly over the cheese. Place pizza on a baking sheet because spills are likely. Don’t use foil like I did or you’ll be peeling little pieces off the bottom of the crust. Bake in a 400° oven for 12-15 minutes or until the center is set (doesn’t jiggle).

* I don’t specify the amount/quantity of toppings, so just used your best judgment.

** I don’t really like crunchy stuff on my pizza, so I put the red onions in a zipper bag and nuked them (in the microwave) for about 30 seconds to soften them up.

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The Breakfast Club

Heather — Fri, 27 Feb 2009 19:28:43 +0000

The Breakfast Club is “A fun, family owned restaurant with “Great home style cooking and fast, friendly service” that is located at 1130 Fremont Blvd. in Seaside, California.

There’s almost always a short wait for a table on the weekends, so a complimentary cup of hot coffee is welcome when it’s cold and misty out. Which it nearly always is!

They have a great kids menu, and crayons are always appreciated.

Quintal’s Omelette

Refried Beans, Salsa and Cheddar Cheese topped with Sour Cream and Avocado.

Fresh Fruit Bowl

Bananas, strawberries, blueberries, raspberries, grapes, cantaloupe, and honeydew melon.

Olallieberry Pancakes

The berries look odd because they were sprinkled liberally with cinnamon. These pancakes were delicious!

Good old-fashioned Oatmeal with Brown Sugar and Raisins

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Oatmeal Coconut Blueberry Pancakes (Animal Free)

Heather — Fri, 28 Mar 2008 23:35:15 +0000

I’ve been trying to cut as many animal products out of our diet as possible for general (as well as some specific) health reasons. The following recipe is Meat Lover Approved™!

Oatmeal Coconut Blueberry Pancakes

Ingredients:
1 1/8 cup soy (WestSoy Plus Organic), almond, or other nut milk
1 cup rolled oats
2 eggs equivalent Ener-G egg replacer
1 tablespoon vegetable oil
1/4-1/2 teaspoon vanilla
1/2 cup flour (all-purpose or whole wheat)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt (optional.. I don’t use it)
1/4 teaspoon cinnamon
1/2 cup toasted coconut*
1/2 blueberries (fresh or frozen, thawed)

Combine soy milk and oats. Allow oats to soak for at least five minutes to soften them. Whisk egg replacer with warm water until frothy and add, along with the oil and vanilla to the oat mixture. Mix well. Stir in the remaining ingredients. Cook on a hot, lightly oiled (I used Earth Balance margarine… the only kind I like). Use about 1/4 to 1/2 cup of batter for each pancake, depending on how big you like your pancakes! Turn them when the edges are slightly brown. Make sure they cook all the way through. Dust with powdered sugar and serve with pure maple syrup, if desired.

* Toasted coconut
Spread coconut flakes evenly on a baking sheet or piece of heavy duty foil. Bake at 350° for 5-10 minutes, stirring at least once. Using a timer is a good idea. I forgot to one time and my coconut burst into flame. That was fun.

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Blueberry Pancakes

Heather — Sat, 15 Mar 2008 21:00:59 +0000

Special Blueberry Pancakes

Ingredients:
1 cup milk (recipe calls for 1 1/4, but I found it made the batter too runny)
1 cup rolled oats
2 eggs
1 tablespoon vegetable oil
1/4-1/2 teaspoon vanilla
1/2 cup flour (all-purpose or whole wheat)
3 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt (optional.. I don’t use it)
1/4 teaspoon cinnamon
1/2 cup toasted coconut*
1/2 blueberries (fresh or frozen, thawed)

Combine milk and oats. Allow oats to soak for at least five minutes to soften them. Beat eggs well and add them, along with the oil and vanilla to the oat mixture. Mix well. Stir in the remaining ingredients. Cook on a hot, lightly oiled (I used Earth Balance margarine.. the only kind I like.. since it won’t burn like butter might). Use about 1/4 to 1/2 cup of batter for each pancake, depending on how big you like your pancakes! Turn them when the edges are slightly brown. Make sure they cook all the way through.

Makes 10-12 4-in pancakes.

* Toasted coconut
Spread coconut flakes evenly on a baking sheet or piece of heavy duty foil. Bake at 350° for 5-10 minutes, stirring at least once.

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Raspberry Coconut & Granola Pancakes

Heather — Sun, 23 Sep 2007 07:49:17 +0000

I just added Granola (regular.. no clumps), Toasted Shredded Coconut, and Fresh Raspberries to pancake batter prepared from a mix, and them topped it off with whipped cream and a few more raspberries. Yum!

Raspberry Coconut & Granola Pancakes