Breakfast Foods

In February, Cooking Club covered a variety of delicious Breakfast Foods!

Our group of cooking-fanatics!

Pumpkin Muffins

Mix in large bowl:

1 1/2 cup flour
1/2 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
2 tsp baking powder
1/2 tsp salt

Mix in small bowl:
1 egg, slightly beaten
1/2 cup milk
1/2 cup pumpkin
1/4 cup melted butter or salad oil

Stir liquid mix into dry mix using 8-10 strokes. Add 1/2 cup raisins or chocolate chips (optional). Stire 6-8 additional strokes. Do not over-stir. Batter should be lumpy. Fill greased muffin tins 2/3 full. Bake at 400 F for 18-20 min.Makes 12 larger muffins. Serve warm with a little butter.



Egg McMuffins
English muffins
Canadian bacon or bacon slices (cut in half)
eggs
sliced American cheese
salt and pepper

Toast the English muffins while you are frying the eggs. Place egg on one half of the muffin and top with a slice of cheese and Canadian bacon or cooked bacon slices. Top with other half of muffin- enjoy!

Praline Pull-Apart Bread

1 cup granulated sugar
4 tsp ground cinnamon, divided
1 (2 lb) package frozen bread roll dough (Rhodes)
1/2 cup butter, melted
1 cup chopped pecans (optional)
3/4 cup whipping cream
3/4 cup firmly packed brown sugar

Stir together granulated sugar and 3 tsp cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.

Preheat oven to 325 F. Beat whipping cream at high speed with an electric mixer until soft peaks form (DON'T SKIP THIS STEP before stirring in the brown sugar- it's the secret to the smooth texture of the caramel-flavored sauce.) Stir in brown sugar and remaining 1 tsp cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.

Back at 325 F for 1 hour or until golden brown. Cool on a wire rack 10 minutes. Invert onto a serving plate, and drizzle with any remaining glaze in pan.

Omelet in a Bag

Boil water. Fill a Ziploc bag with omelet ingredients:
egg
cheese
ham
green peppers
tomatoes
(anything else you want in your omelet)

Nicole chopping tomatoes

Add a dash of milk. Seal bag; shake to mix ingredients together.

Dani with her bagged omelet- ready to cookPlace bag into pot of boiling water for 3-5 minutes (keeping zipper part of bag out of pot.)

Open and enjoy!



Marion Cummingham's Yeast Raised Waffles
1/2 cup warm water
1 pkg dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 tsp salt
1 tsp sugar
1 cups all purpose flour

2 eggs, beaten
1/4 tsp baking soda

Place water in large mixing bowl, and sprinkle the yeast over it. Let stand and dissolve (about 5 min); stir to mix together.

Add milk, butter, salt, sugar, and flour to the yeast mixture and whisk together till smooth. Cover with plastic wrap and let sit at room temperature overnight.

Just before cooking, beat the eggs; then add the eggs and baking soda to the flour mixture. Mix well; the batter should be thin.

Preheat a nonstick waffle iron and spray with cooking spray. Pour 1/2-3/4 cup of batter into waffle iron. Spread batter if necessary. Cook 2-3 minutes until done. Makes 7-8 waffles.

*This batter can also be used for pancakes and will keep 2-3 days in the fridge. Can also be frozen, but needs to be thawed in the fridge (not microwave).

Waffle Toppings- butter, powdered sugar, strawberries, whipped cream

Eggs and Chorizo
Open one package of chorizo and cook in skillet. Once cooked, remove from pan and clean quickly. Crack 6 eggs and add a splash of milk to the same skillet. Cook eggs until firm and return the chorizo to the pan. Mix eggs and meat toether til eggs are cooked all the way through. Brown corn tortillas on the burner; then serve eggs in tortilla like a taco.