Breakfast Recipes

I love breakfast! It's one of my favorite things about getting up in the morning.

Breakfast foods are usually simple to prepare and can be inexpensive. We sometimes have "breakfast" for dinner. Here are three of my family's favorite breakfast recipes:

EVERYDAY PANCAKES
I use 1/3 cup non-instant powdered milk and 1 cup water in place of milk. Mix non-instant powdered milk with dry ingredients, mix water with liquid ingredients.

3 eggs
1 cup milk
3 tablespoons vegetable oil or melted shortening
1 1/2 cups all-purpose flour, stirred and measured
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar

Beat eggs thoroughly; stir in milk, shortening, and sifted dry ingredients just until blended. Bake on lightly greased griddle. Makes 8 to 10 pancakes.

Variation:
Apple Pancakes: Stir in 1 cup finely chopped apple.

Blueberry Pancakes: Stir in 1 cup fresh, frozen, or canned and drained blueberries.





FAVORITE WAFFLES
I use 2/3 cup non-instant powdered milk and 2 1/4 cups water in place of milk. Mix non-instant powdered milk with the dry ingredients, mix water with the liquid ingredients.

2 1/2 cups all-purpose flour, stirred and measured
3/4 teaspoon salt
4 teaspoons baking powder
1 1/2 tablespoons sugar
2 beaten eggs
2 1/4 cups milk
1/2 cup melted shortening or vegetable oil

Stir together dry ingredients. Combine eggs, milk, and shortening. Combine liquid and dry ingredients just before baking; beat until smooth. Bake in hot waffle iron. Makes 12 waffles.






GRANOLA
8 1/2 cups 6 Grain Mix (Rolled - Red Wheat, White Wheat, Rye, Oats, Barley and Sunflower Seeds)
1 cup shredded coconut
1 1/2 cups finely chopped mixed nuts
1/3 cup packed dark brown sugar
3/4 cup water
3/4 cup vegetable oil
1/4 cup honey
1/4 cup molasses
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups raisins, chopped dates or other dried fruit, if desired

Preheat oven to 300 degrees F. In a large bowl, combine 6 Grain Mix, coconut, and nuts, if desired. Stir until evenly distributed. In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until sugar is dissolved. Do not boil. Pour syrup over grain mixture. Stir with a large wooden spoon until syrup coats other ingredients. Spread mixture in two 13" x 9" baking pans or on 2 large baking sheets with raised sides. Bake 20 to 30 minutes in preheated oven, stirring occasionally. Bake 10 minutes longer for a crunchier texture. Cool on racks. Stir in raisins, chopped dates or other dried fruit, if desired. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 cups.


MORE BREAKFAST RECIPES

Got Zucchini?

LOW FAT ZUCCHINI MUFFINS

1 cup all-purpose flour
1 cup whole wheat flour
2 1/4 tablespoons dry powdered milk
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1 cup shredded zucchini, packed
1 tablespoon lemon zest (optional)
2 tablespoons vegetable oil
1 egg, lightly beaten
3/4 cup water
1/3 cup raisins OR chocolate chips (optional)
1/4 cup chopped pecans (optional)

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cases or spray pan with nonstick cooking spray.

In a large bowl, stir together flour, dry powdered milk, baking powder, salt, nutmeg and sugar. In a medium bowl, combine zucchini, lemon zest, canola oil, egg and water, stirring well.

Make a well in the dry ingredients; add zucchini mixture, raisins (or chocolate chips) and pecans. Stir until just moist. Do not over mix. Spoon batter into muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

OTHER ZUCCHINI RECIPES:
Baked Stuffed Zucchini
Chocolate Zucchini Country Cake
Confetti Zucchini
Egg-Fried Zucchini Crisps
Italian Zucchini Crescent Pie
Three Cheese Garden Pizza
Zucchini Bread
Zucchini Casserole
Zucchini Drop Cookies
Zucchini Garden Chowder
Zucchini Oatmeal Cookies
Zucchini Pancakes

Freckled Pancakes

We eat a lot of pancakes around here. It helps keep the cost of breakfast down and sometimes we have them for dinner. My children enjoy them with chocolate chips in. This morning I happened to have some mini chocolate chips on hand and added them to the batter. They looked like freckles.

FRECKLED PANCAKES
3 eggs
1 cup milk*
3 tablespoons vegetable oil or melted shortening
1 1/2 cups all-purpose flour, stirred and measured (or whole wheat flour)
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
Handful mini chocolate chips

Beat eggs thoroughly; stir in milk, shortening, and sifted dry ingredients just until blended. Bake on lightly greased griddle. Sprinkle with some mini chocolate chips. Makes 8 to 10 pancakes.

*You may use 1/3 cup non-instant powdered milk and 1 cup water in place of milk. Mix non-instant powdered milk with dry ingredients, mix water with liquid ingredients.

Variations:
Apple Pancakes: Stir in 1 cup finely chopped apple.
Blueberry Pancakes: Stir in 1 cup fresh, frozen, or canned and drained blueberries.

Fruit Smoothies

(A good way to use bottled fruit)

2 cups bottled fruit with juice
3/4 cup water
1/4 cup dry milk
1 to 2 drops almond flavoring or 1 tablespoon lemon juice

Put in blender and blend until smooth. Add 1/2 tray ice cubes and blend until smooth. Serves 4.

Variation: To use fresh fruit, use 1 cup of fruit and 1 cup water and sweeten to taste. (Use almond flavoring with cherries and large stone fruits, lemon juice with berries.)

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 40)

Orange Julius

2 cups orange juice
2 tablespoons sugar
1/2 cup powdered milk
1/2 teaspoon vanilla
1/2 cup crushed ice

Put all ingredients in blender and blend until ice is totally crushed. Makes 3 (6 oz.) servings.

Testing comment: This was quick and easy and a great drink.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 41)

Meal in a Muffin

This recipe can also be made with all food storage ingredients by substituting rehydrated apples, rehydrated carrots, powdered eggs, and powdered milk in place of the fresh ingredients.

2 cups whole wheat flour
2 cups white flour
2 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
4 cups apples, peeled and shredded
1 1/2 cups shredded carrots
1 cup coconut
1 cup raisins
1 cup chopped pecans
1 1/2 cups canola oil
1/2 cup milk
4 teaspoons vanilla
3 eggs, beaten

Combine flours, sugar, baking soda, cinnamon, salt, and cloves. Add apples, carrots, coconut, raisins, and pecans. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill greased or paper lined muffin 3/4 full. Bake at 350 degrees F. for 20-25 minutes. Immediately remove from pan. Enjoy!

(Source: Ann Marie A.)

Delicious Oatmeal Pancakes

1/2 cup whole wheat flour
1/4 teaspoon salt
1/3 cup powdered milk
1 cup water
1 cup rolled oats
2 teaspoons baking powder
2 tablespoon sugar
2 eggs, separated
3 tablespoons vegetable oil

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk. Stir until well blended. In small bowl, beat egg whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil, and oats. Beat slightly and allow to stand 5 minutes; then beat until blended. Mix in dry ingredients; then fold in beaten egg whites. For small pancakes, drop 2 tablespoons batter onto griddle, or use 1/4 cup for larger pancakes. Bake until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other side. Serve with applesauce or jam, or butter and maple syrup. Makes 8-10 pancakes.

Testing comment: The recipe was a little complicated when preparing, but my family enjoyed the taste just as much or perhaps more than traditional pancakes. They were much more filling then a traditional pancake.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 55)

Oatmeal Raisin Muffins

1 egg
3/4 cup milk
1 cup raisins
1/2 cup vegetable oil
1/3 cup sugar
1 cup rolled oats
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup white or whole wheat flour

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with cupcake liners. Beat egg; stir in milk, raisins and oil. Stir in remaining ingredients all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake in pre-heated oven until gold brown, about 20 minutes. Remove from pan immediately. Makes 2 muffins.

Testing comment: I found that the muffins had a very good flavor but were very crumbly.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 56)

Granola

4 cups uncooked rolled oats (not instant)
1 cup wheat germ
1 cup unsweetened shredded coconut
1/4 cup dry milk powder
2 teaspoons cinnamon
1 tablespoon brown sugar
1/2 cup honey
1/3 cup vegetable oil
1 tablespoon vanilla
1 cup raisins

Preheat oven to 300 degrees. Grease large cookie sheet. Combine oats, wheat germ, coconut, milk powder, cinnamon, and brown sugar in large bowl. Combine honey, and vegetable oil in small saucepan. Heat until warm. Stir in vanilla. Pour honey mixture over dry ingredients. Fold in raisins. Mix well. Spread evenly in pan. Bake at 300 degrees for 20-25 minutes or till lightly brown, stirring occasionally. Cook on wire rack.

Testing comment: A little too much cinnamon for our taste, but otherwise good. Since we like nuts and sunflower seeds, I would put some of those in for extra crunch and flavor. Also, I would add the raisins after baking the granola, or at least near the end of the cooking time. They were almost burned after being cooked the entire time.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg.59)

Whole Wheat (Steamed) Cereal

1 cup clean whole wheat
1 teaspoon salt
2 cups water

Place all ingredients in casserole dish. Place filled casserole, without a lid, on a raised shelf or adapter ring of a steamer or deep kettle. The deep well in an electric range can be used. Fill steamer with water up to within 1 inch of adapter ring. The steamer should have a tight-fitting lid but the filled casserole remains uncovered all the time. Bring water in bottom of pan to full rolling boil and boil for about 15 minutes. Reduce heat to low or simmer. Steam for 10-12 hours or overnight. This recipe makes 10 servings. Keep unused portion in refrigerator and reheat just before serving.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Whole Wheat (Oven Cooked) Cereal

For cereal, combine 2 cups water to 1 cup wheat and 1 teaspoon salt (multiply amounts as needed) in a heavy saucepan. If whole cooked wheat is to be used in other recipes, omit salt and add when included in another recipe. Bring wheat and water to a boil and cook 5 minutes. Remove from heat, cover, and set in 300 degree oven. Close oven door and turn off heat. Leave wheat undisturbed overnight or for 8-10 hours.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Whole Wheat (Crock Pot) Cereal

2 cups clean whole wheat
1 1/2 teaspoon salt
4 cups water

Place all ingredients in crock pot. Cover and cook on low heat 8-9 hours. If possible, stir once during first hour of cooking. This recipes makes 20 servings. Refrigerate unused portion and reheat just before serving. This cooked wheat may also be used in many bread and casserole recipes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 100)

Wheat Waffles

1 cup wheat flour
1 cup white flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons honey or sugar
1 3/4 cup milk
6 tablespoons oil
2 eggs, separated

Combine dry ingredients in mixing bowl. Whisk honey, milk, oil, and eggs together. Stir into dry ingredients. Beat egg whites until stiff. Gently fold into flour mixture. Bake on hot waffle iron.

Testing comment: We liked them. Not much different than the waffles we eat. We also liked the texture.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 101)

Whole Wheat Pancake or Waffle Mix

8 cups whole wheat flour
4 tablespoons plus 2 teaspoons baking powder
4 teaspoon salt
2 1/2 cups powdered milk

Stir together and store until needed.

When you're ready to make pancakes or waffles use:
1 1/2 cups wheat mix
1 egg
1 cup water
3 tablespoons oil

Mix eggs, water, and oil together. Stir into wheat mix.

Testing comment: It tastes good.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 105)

Cold Cereal

2 cups wheat flour
1/2 teaspoon salt
2 cups water
2 tablespoons honey

Stir water, salt, and honey into flour. Spread on cookie sheets (1/2 cup to each cookie sheet). Bake 15 minutes at 350 degrees. Break into bite-size pieces.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 108)

Buttermilk Pancakes

2 cups whole wheat flour
1/2 teaspoon salt
2 tablespoons baking powder
1 cup buttermilk
1/3 cup oil
2 tablespoons honey or sugar
1 teaspoon soda
1 1/2 cups milk
2 eggs

Mix and drop by spoonfuls on hot griddle.

Testing comment: Results are thin, fairly light pancakes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 108)

Waffles or Pancakes

(from wheat quick recipe)

2 cups wheat quick
1 egg
1 to 2 cups water
2 tablespoons salad oil

Put all ingredients in a bowl and blend. Bake on hot waffle iron. Makes 2 large waffles. (For a lighter waffle, add one more egg. Separate eggs, whip whites, and gently fold them in last.)

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 111)

Honey Wheat Muffins

3/4 cup white flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons dry milk powder
1/2 cup water
1/2 cup honey
1/4 cup oil
1/2 teaspoon shredded lemon peel or juice

Mix wet ingredients together, mix dry ingredients together. Add wet to dry. Bake at 400 degrees for 12-15 minutes. Makes 1 dozen muffins.

Testing comment: Great after school snack.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 112)

Whole Wheat Buttermilk Pancakes

2 cups flour
2 teaspoons baking soda
1/4 cup sugar
1 teaspoon salt
2 cups buttermilk (milk and lemon juice)
2 eggs
1/3 cup oil or melted butter

Testing comments: Good flavor. It's somewhat crunchier than stone ground flour. It seemed very nutritional. Next time I try it, I will probably use brown sugar.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 113)

Blender Banana Pancakes

3/4 cup whole wheat kernels
3 tablespoons powdered milk
1 cup water
2 eggs (or 3 egg whites)
1 tablespoons sugar
1/4 teaspoon salt
2 tablespoons oil
1 teaspoon baking soda
2 teaspoons baking powder
2 to 3 bananas

Blend wheat, powdered milk, and water in blender for 5 minutes. Add remaining ingredients and blend to desired consistency. Cook on hot griddle.

Testing comment: A good recipe that uses stored wheat and stored milk. It was light and bubbly. It was great to pour right from the blender.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 114)