Posted by Trish | Under Breakfast, Entrees
Saturday Mar 29, 2008
Serves 12
Submitted by Trish
1 c. flour
1 tsp sugar
2 tsp baking powder
¼ tsp salt
1 egg, beaten
1 c. milk
1 tsp vegetable oil
2 ripe bananas, mashed
1. Combine flour, sugar, baking powder & salt. In a separate bowl, mix together egg, milk, vegetable oil & bananas.
2. Stir floud mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto griddle, using approximatly ¼ c. for each pancake. Cook until pancakes are golden brown on both sides. Serve hot.
Posted by Trish | Under Breakfast, Rolls
Saturday Mar 29, 2008
Submitted by randilicious
Serves 6-8
1 pkg (4 links) breakfast sausage, chopped
2 tbsp butter
4 tbsp flour
4 c. milk
2 tbsp extra virgin olive oil
1 pkg/roll of biscuits (e.g. Pillsbury, Grands.)
Salt & Pepper
1. Heat oil in a large skillet
2. Over medium high heat, saute the sausage until browned & cooked thoroughly.
3. Stir in butter until well blended.
4. Stir in flour until mixture is thick & pasty.
5. Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
6. Add salt & pepper to taste.
7. As gravy simmers & thickens, prepare biscuits as indicated on the package.
8. For each serving, slice biscuit in half & pour gravy over open-faced biscuits.
Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.
Posted by Trish | Under Breakfast, Muffins
Saturday Mar 29, 2008
Yields: 1 Dozen
1½ c. all-purpose flour
1/3 c. (5-1/3 tbsp)
1 c. Quaker Oats
margarine or butter, melted
½ c. sugar
2 egg whites, lightly beaten
1 tbsp baking powder
1 tsp grated lemon peel
¼ tsp salt (optional)
¾ c. fresh or frozen blueberries
1 c. low-fat or skim milk
¼ c. raspberry or strawberry preserves
Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. Combine dry ingredients; mix well. Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened. Gently stir in blueberries. Fill muffin cups ½ full. Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves. Bake 23 to 25 minutes or until golden brown. Let muffins stand a few minute; remove from pan. Serve warm.
Posted by Trish | Under Breakfast, Muffins
Saturday Mar 29, 2008
Submitted by Carli
Yields 18 Muffins
1 jar Pumpkin Chocolate Chip Muffin Mix
1 c. canned pumpkin (not pie filling)
¾ c. milk
6 tbsp melted butter
2 eggs
1. Preheat oven to 400°F. Grease or line a muffin pan with paper baking cups.
2. Pour contents of jar into large bowl, add all ingredients, & blend.
3. Spoon batter into muffin cups, filling 2/3 full.
4. Bake 15-17 minutes, or until toothpick comes out clean.
5. Cool in pans 10 minutes, then remove onto wire rack to cool completely.
