Breakfast

Rice Pudding Cereal – Jane Brody’s Good Food Book

3-4 servings

When we had leftover rice, my dad would sometimes cook this up for breakfast. He also would sometimes add craisins and we would sprinkle cinnamon sugar on the top. The proper way to eat it was from the outside of the bowl in to the center, as it was always piping hot.

3 cups cooked rice (1 cup raw) 2 cups skim or low-fat milk 1 egg white and 1 whole egg, lightly beaten 1 tablespoon sugar (optional) ¼ cup raisins ¼ teaspoon cinnamon

Combine all the ingredients in a medium saucepan, and mix them well. Cook the rice over moderate heat, stirring it now and then, until it has thickened (about 5 minutes after the milk reaches a boil).

Overnight Cinnamon Rolls – Kent Kuipers

My dad would make these as a special breakfast treat, generally around holidays. This recipe does not include the cinnamon spread for the rolls, as you are expected to cobble it together yourself.

1 cup sugar 1 Tbs. Salt 3 cups liquid ½ cup shortening 2 eggs 1 pkg. dry yeast 9 cups flour

Mix, punch down every hour (for 3-4 hours) then form into rolls and cover overnight. Bake for 20-25 minutes at 350°

Blueberry Muffins – The Family Baker

Makes 12 muffins

These muffins are a wonderful way to use some of our many homegrown blueberries. We often use our home frozen berries instead of fresh so that it can be made year round.

2 large eggs, at room temperature ½ cup plus 2 tablespoons milk ¼ cup unsalted butter, melted, or canola oil 2 cups unsifted all-purpose flour ½ teaspoon salt 2/3 cup granulated sugar 1 ½ cups fresh blueberries

Position a rack in the center of the oven and preheat to 400°. Coat the muffin cups with cooking spray or shortening. In a large bowl, whisk together the eggs, milk, and melted butter. Sift and stir the dry ingredients into the wet; don’t over beat. Gently stir in the berries. Divide the batter among the muffin cups, filling nearly full. Sprinkle granulated sugar on top. Bake 20 to 22 minutes, until the muffins are golden brown on top. Cool on a wire rack. Serve warm.

Refrigerator Bran Muffins – Pam Meuzelaar

These are a great breakfast food and are best warm with butter and jam or cheese. We tend to substitute the oleo with oil.

1 cup oleo 4 eggs 2 cups All Bran cereal 4 cups Nabisco or Kelloggs Bran buds 2 cup boiling water 5 tsp soda 5 cup flour 2 tsp salt 1 qt buttermilk

Pour boiling water over bran cereals. Beat eggs and all ingredients together. Put into 4 qts will keep up to six weeks. Do not stir up the batter each time you use it. May be varied by adding a little molasses, nuts, raisins, dates.

Hearty Oatmeal – Jane Brody’s Good Food Book

4 servings

This is one of the few oatmeal recipes that I will actually eat and enjoy. Sometimes we would add craisins instead of raisins, but both are delicious.

4 cups skim milk or 2 cups low-fat/skim milk & 2 cups water or apple juice 2 cups rolled oats (regular or quick, not instant) ¼ teaspoon salt, if desired ½ cup raisins 2 apples, peeled and chopped ¼ cup sunflower seeds 1 teaspoon cinnamon-sugar or ½ teaspoon cinnamon and 1 teaspoon sugar (optional)

In a heavy saucepan, combine the milk, oats, salt, raisins, and apples. Bring the oatmeal to a boil, reduce the heat, cover the pan, and simmer the cereal, stirring it often, for about 5 minutes.

Add the sunflower seeds, and cook the oatmeal for another five minutes or until it reaches the desired consistency. Serve the oatmeal sprinkled with cinnamon-sugar, if desired.

Oven Pancakes – Kent Kuipers

Serves 4

This may be a breakfast dish, but it’s fun to sometimes have it for dinner. We cut the pancake into quarters, and then it is topped with a little bit of butter, fruit (berries, peaches, or pears generally), maple syrup, and, if we have it, whipped cream.

4 eggs 1 cup flour 1 cup milk

Beat eggs. Slowly add flour and milk. Beat for a while. Put in a round pie pan. Bake in preheated oven 425° for 25 minutes.

Popovers – Pretend Soup and Other Real Recipes

Make 1 dozen

This was one of the first recipes my sisters learned to make. It’s simple, understandable, and can be easily altered for other variations.

About 2 tablespoons butter 2 eggs 1 cup milk 1 cup flour ¼ teaspoon salt Extra butter, jam, or maple syrup for the popovers

Preheat oven to 375° and melt butter. Brush the inside of 12 muffin cups with the melted butter.

Break eggs into the mixing bowl, add milk and beat well. Add flour and salt and whisk until reasonably well blended. Use a ¼ cup measure to pour batter into each muffin cup. They should be one half to two-thirds full.

Bake 30 minutes. Remove muffins from the pan and poke with a fork to let the steam escape. Spread with butter and/or jam.