Grandma's Sourdough Pancakes

 OK I am surprised this isn't already on here, but here you go! 

I will type it out and also include a photo of Grandma Evy's written recipe. 

I am also including some screen shots of some of the benefits of Sourdough. 

Grandma's Sourdough Pancakes

Night Before: 

    1 cup starter

    2 cups flour

    2 cups milk

    2 tsp salt

Morning: 

    Put 1 cup of starter back in 

    To the batter mixture add: 

        5 TB oil

        2 TB Sugar (you can play with this amount depending on your starter)

        2 tsp baking soda 

        2 eggs

Cook pancakes on griddle 

Breakfast Taquitos

These were good. My big problem with breakfast burritos (especially when you make a bunch, freeze them, then reheat them) is that they tend to get soggy/really greasy. I don't love that. Since these are baked, use a corn shell, and are quite small, they don't have the greasy/soggy problem! Hooray! I think Sam doubled or tripled the recipe because there are a ton of these in our freezer now.

Obviously we left the eggs out for mine. Still great. Sam didn't know we had sun dried tomatoes, so they were left out. They're still good without, but I think the sun dried tomatoes would make them even better.

http://damndelicious.net/2013/06/12/breakfast-taquitos/

Ingredients

• 10-12 corn tortillas, softened
• 3 large eggs, scrambled
• 6 ounces spicy Italian sausage, crumbled
• 1/4 cup julienned sun dried tomatoes, drained
• 1 avocado, halved, seeded, peeled and diced
• 1 cup shredded sharp cheddar cheese

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
• Working one at a time, transfer tortilla to a work surface; place eggs, sausage, sun dried tomatoes, avocado and cheddar cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
• Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.
• Serve immediately.

Sweet Potato Hash

This is a delicious breakfast! That also tastes good the next day. Adding cream to the potatoes really just makes them a bit more smooth and yummy. The recipe calls for ham. We've also used bacon and that worked great too. 

With chipotle chilis in adobo sauce, I just blend up a whole can, use what I need, and then freeze the rest. You can then scoop out what you need next time. It doesn't make it super hot, just adds a wonderful depth of flavor.

http://www.melskitchencafe.com/ham-and-sweet-potato-hash/

INGREDIENTS

• 3 russet potatoes, peeled and cut into 1/2-inch chunks
• 3 small sweet potatoes, peeled and cut into 1/2-inch chunks
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, minced
• 1 red bell pepper, seeded and diced (if I don't have a red pepper I leave it out)
• 1 teaspoon minced canned chipotle chiles in adobo sauce
• 3 tablespoons heavy cream
• 10 ounces thinly sliced deli ham, cut into 1/2-inch pieces (or bacon, or sausage, or whatever else)
• 6 large eggs

DIRECTIONS

1. In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.
2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.
3. Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.
4. Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Coconut Turnovers

Danielle, you definitely won't like this. But to everyone else, it's delicious! And if you follow the recipe it makes GIANT turnovers. I would probably make smaller ones next time.

Cream of coconut is the stuff that you can find in the beverage areas. It's normally used for pina coladas. I have plans to try it with a mango drink tonight, if it's good I'll pass that along. You can also use it in smoothies.

http://www.ourbestbites.com/2012/06/coconut-turnovers/

Ingredients

1 cup shredded coconut
6 tablespoons cream of coconut
1/4 teaspoon coconut extract
1 sheet puff pastry

Glaze
2 tablespoons butter, melted
1/2 cup powdered sugar
1 teaspoons milk
optional: 1/8-1/4 teaspoon coconut extract

Instructions

Preheat oven to 400.  Combine coconut, cream of coconut, and 1/4 teaspoon coconut extract.

Thaw puff pastry according to package directions.  Place on a lightly floured surface and gently roll out into a square about 12×12 inches.  Cut puff pastry into 4 equal squares.

Place 1/4 of the coconut mixture on top of each pastry square, spreading out the mixture on one half of the square in a triangular shape.  Keep the mixture 1/2 inch away from all edges.  Dip a finger in water and lightly run it around all the edges of pastry square.  Fold in half, creating a triangle shape.  Gently press edges together, and crimp with a fork.  Take fork and poke through top of each pastry.  Place pastries on a baking sheet and bake for 15-20 minutes, until puffed and golden brown.  Transfer turnovers to a cooling rack.

While pastries are cooling, combine glaze ingredients and stir until smooth, adding more liquid if necessary.  When pastries are just slightly warm (not hot) use a fork to drizzle glaze, or place glaze in a small zip top bag with a corner cut off.  Drizzle evenly over pastries and let cool.

Breakfast Burritos

Mom wanted me to post how I did the breakfast burritos that I also froze for later use. I think Danielle makes these also so she can comment and say how she does them if she wants to. This is a very exact science, let me tell you :)

I did everything separately (eggs, meat, veggies, etc) mostly because I hate eggs. 

Cook up some breakfast sausage. When it's mostly done cooking add some chopped spinach and stir it around (I'm so sneaky with that spinach)

Either buy frozen potatoes and cook them or cut up potatoes and cook them in the oven or skillet with your favorite spices. You will need more potatoes then you think you will! That's what I learned. 

Slice up peppers and onions (I used red and green peppers) and cook them in a skillet. 

Scramble some eggs. 

Grate some cheese. 

Warm up tortillas in the microwave if you're eating right away, if you're wrapping them up to freeze them, then don't worry about it!

Layer on the fillings that you want in your burrito. The Sara bag of burritos definitely doesn't have any egg in it. Evil. 

Wrap up your burrito and eat it or wrap it in plastic wrap (aluminum foil would work too I suppose).

Freeze. To reheat throw it in the microwave for a few minutes. Mel says to do it on a lower power setting. That makes sense if you remember to do so. 

I like to put hot sauce on mine as I eat it. Other's talked about adding sour cream to it when you eat it too. 

Breakfast Braided bread

So, this is a little bit from the Pillsbury site but I changed it quite a bit....

I took 

a package of bacon cut into pieces and a couple TB of onion and browned them. 

Then scrambled about 8 eggs. 

Opened a can of crescent rolls.  Then put the rectangles together to make one LONG rectangle.  Put the eggs/bacon mixture in, topped with cheese and braided it like stromboli. 

On my other one, I made a filling of 1/3 brick of cream cheese, 1/3 c powdered sugar, and a splash of milk and some raspberry jam.  THis one was more gooey but Hailey loved it. 

Yay, another 2 photos.  Before cooking and after...

Creme Brulee French Toast

I have made this several times. Super easy. Super delicious. Super sugary.
I recommend serving it with something else so that you don't start your day with a sugar headache. However, it is always a hit when I make it and it is so wonderfully simple.

http://goodeatswithanneandstaci.blogspot.com/2009/06/creme-brulee-french-toast.html

1/2 cup unsalted butter1 c brown sugar, packed2 Tbsp light corn syrupBread, sliced, to cover butter mixture5 large eggs1 1/2 c half and half1 tsp vanilla1/4 tsp salt

In a saucepan, melt butter, brown sugar, and corn syrup.Pour into a 9x13 inch glass baking dish. Arrange bread pieces on top. Beat eggs together, half and half, vanilla and salt. Pour egg mixture over the top of the bread.Cover and chill overnight in the refrigerator.The next morning, bake uncovered at 350 degrees for 35-40 minutes.

Glazed Chocolate Chip Scones

I cannot take credit for these. Sam made them the other morning while I was sleeping. Awesome. Weirdly enough, I'm not a huge fan of super chocolate chippy things in the morning but they were good then and they were good later. And everyone at the ward party we went to loved them (yes we took our leftover breakfast as a dish to a ward party).

I might recommend cutting back on the chocolate chips a little. It was an insane amount of chocolate chips. Otherwise these were great and fun. 

She also has a picture on her website about cutting the dough if you are confused by the directions.

http://www.melskitchencafe.com/2012/10/glazed-chocolate-chip-scones-and-halloween-recap.html

INGREDIENTS

Scones:
• 2 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup (8 tablespoons) cold butter, cut in 8 pieces
• 2 cups mini chocolate chips or finely chopped semisweet or bittersweet chocolate
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup to 2/3 cup fat free half-and-half or milk
Glaze:
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 5-7 tablespoons milk

DIRECTIONS

1. Preheat the oven to 425 degrees F. In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Work in the butter with your fingers or a pastry blender (or two butter knives) just until the mixture is unevenly crumbly. Stir in the chocolate chips or finely chopped chocolate.
2. In a separate mixing bowl or liquid measuring cup, whisk together the eggs, vanilla and 1/2 cup half-and-half or milk.
3. Add the liquid to the dry ingredients and stir with a wooden spoon until the mixture is moistened and holds together. Don't overmix! The key to tender scones is not overmixing the dough. It shouldn't look as cohesive as cookie dough - you are going more for the pie crust look but if it seems overly dry, stir in additional milk or half-and-half until the dough comes together.
4. Scrape the dough onto a well-floured work surface. Pat it into a long, thin rectangle, about 17-inches by 3-inches and about 1-inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a large spatula to lift edges of the dough and sprinkle more flour underneath.
5. Cut the rectangle into alternating triangles (see picture below). You should be able to get about 12 or 13 scones. Carefully transfer the scones (using a spatula, if needed) to a parchment-lined or well-greased baking sheet. I fit all of them on one large, rimmed baking sheet (about 18-inch by 12-inch).
6. Bake the scones for 12-15 minutes, or until they're golden brown. Remove the pan from the oven and allow the scones to cool right on the pan. Make the glaze by stirring together the sugar and vanilla. Whisk in the milk gradually until the glaze is pourable.
7. Let the scones cool until still a bit warm or room temperature (too hot and the glaze will melt right off). Drizzle the glaze evenly over the scones. Serve warm or at room temperature. These keep well-covered for 2-3 days (and reheat beautifully in the microwave for a short 15-20 seconds).

Banana Pecan Muffins

I had bananas and they needed to be used.  I also did not want to go to the store to buy any ingredients. And I found these.  They are very tasty.  Plus, they have whole grain flour in them so you can pretend they are healthy :)

Recipe from ourbestbites.com: http://www.ourbestbites.com/2010/09/kids-week-on-the-go-breakfasts-whole-grain-banana-pecan-muffins/

Ingredients:

3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar (I think this are a little sweet, I would suggest a scant 3/4 cup)
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
1/3 c. low-fat sour cream or plain yogurt (I used plain greek yogurt because that was what was in my fridge)
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar

Instructions:

Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16 (I got 21 out of this recipe).

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 (20 minutes in my oven) minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

Lemon Rosemary Scones

Last week was crazy and strangely enough I didn't do much cooking. However, it rained last Sunday so the house was all cool and nice Monday morning so I woke up early ish and ran to the store to get ingredients for these because I decided I would take advantage of the cool house and use my oven for the first time in a few months.

These were great! And delicious! And not very hard! And since there's only Sam and I, I would half it next time because it made more than I needed. Wonderful breakfast for a few days/ snack. And the glaze makes them stay fresh for several days. Win.

I would also recommend going to the site and looking at the pictures. They're helpful.

http://thepioneerwoman.com/cooking/2013/02/lemon-rosemary-scones/

•  SCONES
• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
• 1 whole Large Egg
• 1 cup Heavy Cream
• 1 Tablespoon Finely Minced Fresh Rosemary
•  Zest Of 1 Lemon
•  GLAZE
• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk, More If Needed For Thinning
•  Zest And Juice From 1 Lemon
• 1 teaspoon Finely Minced Fresh Rosemary
•  Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt.

Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to 15 minutes to steep.

Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. Final rectangle should be about 18 inches by about 10 inches.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

GLAZE

To make the icing, add lemon zest, lemon juice and rosemary into milk; allow to sit for awhile. Mix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.

Seven Wives Inn Granola

So, I got this from Anne Morris Jackman's blog.  It was really yummy.

A few notes: we used the UNSALTED nuts....

And next time we want to try and once and a half the wet ingredients, hoping for more clumps.


Ingredients:
8 cups regular old fashioned oatmeal (not quick, instant or steel cut!)
1 1/2 cups brown sugar
1 1/2 cups wheat germ
8 oz coconut (wide, unsweetened)-I Do NOT use this. You know how I feel about coconut
8 oz almonds (I like to use slivered)
8 oz cashews
3 oz sunflower seeds
1/2 cup water
1/2 cup honey
1/2 cup peanut butter
2 tsp vanilla

Directions:
Mix dry ingredients together in a large bowl. Mix wet ingredients together in a saucepan and bring to a boil, stirring constantly. Add wet to dry, blending very well. Spread on 2 large cookie sheets (I used my sil-pat liners, you'll want to use something to line your sheets so the granola doesn't stick.) Bake for 2 hours at 200 degrees. Let cool and store in an airtight container. I try not to break it into itty bitty pieces, I like bigger chunks I can grab while snacking. ;)

Hash Brown Casserole

Hash Brown Casserole

Prep:

15 mins

Cooking:

60 mins

Cooling:

0 min

Yields:

12

This Hash Brown Casserole is a versatile side dish or breakfast entrée that is satisfying and sure to please.

Ingredients

• 2 cups (8 oz.) shredded cheddar cheese
• 3 cartons (4 oz. each) cholesterol-free egg product or 6 large eggs, well beaten
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
• 1 teaspoon salt (optional)
• 1/2 teaspoon ground black pepper
• 1 pkg. (30 oz.) frozen shredded hash brown potatoes
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 10 slices turkey bacon, cooked and chopped, or 1 cup diced ham

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and bacon, mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.

I used the eggs and ham-the choir loved it and so did dad and I.  Also if you buy the hash browns in a BIG bag it is 8 cup frozen hash browns for the 30 ounces.