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xmas breakfast
Does anyone have any good xmas breakfast recipes that they would care to
share?..It doesnt matter what kind..im open to suggestions..It is just for my family of 4 so it doesnt have to be in a large quantity. Thanks MJ |
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>From: "MJ"
>Does anyone have any good xmas breakfast recipes that they would care to >share?..It doesnt matter what kind..im open to suggestions..It is just for >my family of 4 so it doesnt have to be in a large quantity. >Thanks >MJ Ham Biscuits - Baked Ham on warm biscuits with the special mustard of your choice. We're having apricot/ginger mustard this year. I also fudge and use frozen biscuits, but don't use those pop and bake ones cuz they are nasty. Hashbrown Cassarole - Like Cracker Barrel http://recipes.robbiehaf.com/C/73.htm Scrambled Eggs with Chives Fresh Fruit Coffee with Bailey's for the adults Hot Chocolate for the kids Ellen |
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MJ wrote:
> > Does anyone have any good xmas breakfast recipes that they would care to > share?..It doesnt matter what kind..im open to suggestions..It is just for > my family of 4 so it doesnt have to be in a large quantity. > Thanks > MJ What does your family love? Make that. We've had Mexican-theme breakfasts the past few years including fresh fruit salad breakfast burritos tamales Other years we've had things like French toast made with Portuguese or Hawaiian sweet bread, my husband's grandmother's recipe bread with diced candied citron and orange, my father's peasant bread with cubes of ham and Portuguese sausage baked in. eggs Benedict etc. etc. etc. gloria p |
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In article >, "MJ"
> wrote: > Does anyone have any good xmas breakfast recipes that they would care to > share?..It doesnt matter what kind..im open to suggestions..It is just for > my family of 4 so it doesnt have to be in a large quantity. > Thanks > MJ Scrambled eggs, toast, jam? Add bacon, sausage, or ham at will. Waffles with any of above. Pancakes with any of above. Pannekoeken with fruit Or are you looking for one of the egg souffle soak-the-thing-overnight numbers? * Exported from MasterCook Mac * Pannekoeken Recipe By : Posted to r.f.cooking, once again, by Barb Schaller 12-5-04 Serving Size : 2 Preparation Time :0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pancake: 1/2 cup Pillsbury all purpose or unbleached flour 2 Tbsp. sugar 1/4 tsp. salt 1/2 cup milk 2 eggs (*or 1 whole egg + 1 egg white) 2 Tbsp. margarine or butter Fruit Topping: 1/2 cup sugar 1 Tbsp. cornstarch 1/2 cup orange juice 2 Tbsp. orange-flavored liqueur or orange juice 3 cups sliced fruits and/or berries (strawberries -- pineapple, kiwi, melons, banana, peaches - whatever) Heat oven to 425°. Lightly spoon flour into measuring cup; level off. In medium bowl, combine all pancake ingredients except margarine. Beat with wire whisk or rotary beater until smooth. Place margarine in 9-inch (glass) pie pan; melt in 425° oven just until margarine sizzles, 2 to 4 minutes. Remove pan from oven; tilt to coat bottom with melted margarine. Immediately pour batter into hot pan. Bake at 425° for 14-18 minutes or until puffed and golden brown. (Some margarine may rise to the surface of pancake during baking.) Feel free to skip this sauce: Meanwhile, in small saucepan combine 1/2 cup sugar and cornstarch; mix well. Stir in orange juice and liqueur. Cook and stir over medium heat 5-7 minutes or until sugar dissolves and mixture thickens. Remove pancake from oven; immediately arrange peaches and strawberries over pancake and drizzle with orange sauce. Cut into wedges. Serve immediately. 2-3 servings. One-third of recipe (using 2 whole eggs) is 460 calories, 145 mg cholesterol, 12 g fat. Source: Pillsbury cookbook #159, Springtime Brunches and Parties, May 1994, page 21. *Made 5/8/94 using 1 egg white as substitute for 1 whole egg and couldnąt detect any difference. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 322 Calories; 2g Fat (6% calories from fat); 2g Protein; 75g Carbohydrate; 8mg Cholesterol; 298mg Sodium Food Exchanges: 4 1/2 Fruit; 1/2 Fat; 4 Other Carbohydrates NOTES : Pillsbury 5/94 booklet. _____ -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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In article >, "MJ"
> wrote: > Does anyone have any good xmas breakfast recipes that they would care to > share?..It doesnt matter what kind..im open to suggestions..It is just for > my family of 4 so it doesnt have to be in a large quantity. > Thanks > MJ How old are the kids (assumption on my part)? What's going to be eaten later on and when? Maybe toast, juice, coffeecake (I love the Sara Lee thing, the name of which I can't remember right now), coffee, cocoa would be sufficient and low hassle if the kids are going to be all excited about a visit from S. Claus. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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"MJ" > wrote in
: > Does anyone have any good xmas breakfast recipes that they would care > to share?..It doesnt matter what kind..im open to suggestions..It is > just for my family of 4 so it doesnt have to be in a large quantity. > Thanks > MJ Waffles topped with strawberries, ice cream and chocolate sauce. Coffee and chocolate milk. Fast, easy and yummy. Dessert for breakfast. Your kids will freak!  Andy |
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On Sun, 5 Dec 2004 20:43:49 -0500, "MJ"
> wrote: > Does anyone have any good xmas breakfast recipes that they would care to > share?..It doesnt matter what kind..im open to suggestions..It is just for > my family of 4 so it doesnt have to be in a large quantity. > Thanks > MJ We never make anything special. Pancakes, waffles <my waffle iron is the Belgium kind>... add a couple of eggs, bacon or sausage - or biscuits (from a can) and gravy (the real deal). sf Practice safe eating - always use condiments |
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I usually make a French Toast breakfast on Christmas morning; this year I will
be in South Carolina and staying in a motel room while I'm home and won't get to cook it. I like to use the thicker "Texas Toast" for French Toast, let it sit out all night and get stale, and make up bacon, sausage, hash browns, the works. The good thing about French Toast on Christmas morning is that the leftovers can be used with leftover ham and turkey to make Monte Cristo sandwiches. Michael O'Connor - Modern Renaissance Man "The likelyhood of one individual being right increases in a direct proportion to the intensity with which others try to prove him wrong." |
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Gloria wrote:
> French toast made with Portuguese or Hawaiian sweet bread That's what I made LAST year! Only since it's a French-Hawaiian hybrid, I called it "Tahitian Toast". I expect to be by myself this Christmas Eve and Christmas (due to an unfortunate work schedule), so I might just do something plain-but-special, like broiled grapefruit with brown sugar, and maybe scrambled eggs with smoked salmon and cream cheese. Those aren't everyday fare for me, so the day gets special status without a whole lot of effort. Bob |
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MJ wrote:
> Does anyone have any good xmas breakfast recipes that they would care to > share?..It doesnt matter what kind..im open to suggestions..It is just for > my family of 4 so it doesnt have to be in a large quantity. > Thanks > We usually have scrambled eggs, side bacon, peameal bacon and a coffee cake made with the recipe in the children's version of the Better Homes and Gardens cook book. My son loves that coffee cake and thought that it wasn't Christmas the year we didn't have it. One thing we do not have is a Champagne breakfast. We did that one year. I don't know why we ever though Champagne would go with scrambled eggs. |
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"MJ" > wrote in message . .. > Does anyone have any good xmas breakfast recipes that they would care to > share?..It doesnt matter what kind..im open to suggestions..It is just for > my family of 4 so it doesnt have to be in a large quantity. > Thanks > MJ Chile Relleno Casserole 1 ˝ lbs. Monterey Jack Cheese (Grated) 1 ˝ lbs. Cheddar Cheese (Grated) 2 large cans Whole Ortega Chiles 12 Eggs (Separated) 6 Tbsp. Flour 1 Cup Evaporated Milk (THIS RECIPE MAKES ONE 9 x 13 and ONE 8 X 8 DISH) Spray bottom of baking pans with PAM to prevent sticking problems for cheese 1. Pull apart chiles into strips and layer half into bottom of two 9 x 13 pans and cover with half the cheese. Repeat with other half of chiles and cheese. (At this point, you may want to cover and refrigerate until ready to bake, or freeze until ready to bake.) 2. Beat egg whites with a fork until frothy. 3. Beat egg yolks with flour and milk, then add to egg whites. 4. Pour evenly over cheese and chiles. 5. Bake at 350 for about 45 minutes or until light golden brown on top. Dimitri |
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Dave, you might want to try mimosas instead of straight champagne.
I like having waffles with strawberries for Christmas. Use real maple syrup. We might fry a little ham with it. I have this nice Portuguese porcelein coffee cup to make drinking the every day brew more special. I agree that it should be whatever you really like to eat. I think a neat idea would be a fancy frittata, sp?, they're a one pot dish, a little rustic, you can add what you have, basically, and they're a treat (unless you eat frittatas a lot...). Something that seems difficult but can be fairly easy are savory crepes. Throw all the stuff in a blender, make them in a non-stick skillet, put in swiss cheese, ham, a little parmesan, top with sour cream. And you can make sweet ones too for kids -- with chocolate and/or fruit. Even just jam. |
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On Mon, 06 Dec 2004 11:21:23 -0500, Dave Smith
> wrote: >MJ wrote: > >> Does anyone have any good xmas breakfast recipes that they would care to >> share?..It doesnt matter what kind..im open to suggestions..It is just for >> my family of 4 so it doesnt have to be in a large quantity. >> Thanks >> > >We usually have scrambled eggs, side bacon, peameal bacon and a coffee cake >made with the recipe in the children's version of the Better Homes and Gardens >cook book. My son loves that coffee cake and thought that it wasn't Christmas >the year we didn't have it. > >One thing we do not have is a Champagne breakfast. We did that one year. I >don't know why we ever though Champagne would go with scrambled eggs. > We are usually in a rental car on Xmas morning, so breakfast is whatever the diner (if we are lcky) can do. However, we had a Champaign breakfast once in the Amtrak Adirondak to Montreal. Not supplied by Amtrak, but we stocked up. Smoked salmon, chevre, and a Sullivan Street baguette. If we are in a place to do it this year, the smoked salmon will be replaced with gravlax made from a wild King Salmon fillet. I did the gravlax for TG this year and we were all astonished at how good it was. I recognize that gravlax originated with wild Atlantic salmon (_salmo_salar_ or _salmo_salmo_, IIRC) and that King is not even a close relative, but I was babbling when I tasted it. I never guessed how it would come out. For TG, we wanted everything domestic. The bubbly was Gruet, from New Mexico. I suppose anyone who does gravlax has his or her own recipe, but FYI here is what I did. This was to serve on TG, Thursday early afternoon. On Sunday morning, I saw fillets of a big king salmon that spoke to me while I was there on another errand. I said I't like a 2-lb piece of that. He said "from which end?" I said "thick end." He cut of a piece that was about 1.75 lb, and was about as long as it was wide. Quite thick toward the top of the fish, but hollowed where the cavity was. I mixed sugar and sea salt 50-50, about a pound of each, which was more than necessary perhaps. laid down a 1/4-in layer on the bottom of a rectangular pan. Put fillet skin side down. sprinkled a little rum on the fish. Spread a bunch of fresh dill weed on it, followed by a thicker layer of the salt-sugar mix. Covered with plastic wrap, which only touched the top of the sugar-salt mix, not the fish. Weighted with a frying pan and a stack of plates. Left on the table at room temperature for 12 hours, then put a-in the fridge at about 11 PM Sunday. On Tuesday evening I took the fillet out of the cure and rinsed off. Dried and wrapped in wax paper and put in a ziplock, back in the fridge. On Wednesday traveled to Cape Cod in rental car with fish in cooler, and put in fridge at my cousin's house. Sliced it about 1 PM on THursday. It was cured to the center. It was gone within minutes. Even the young people that distrust me for putting foie gras in things scarfed it up with enthusiasm. A sure fire repeater. Rodney Myrvaagnes NYC Let's Put the XXX back in Xmas |
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Well, we usually start with coffee and orange juice; sometimes a
doughnut; candy and nuts from the stockings. Maybe a glass of 2% milk. By that time everybody is ready for a Falstaff... or it gets to be Miller time. OK, it sounds weird, but wotthehell we all like our beer and we got nowhere else we gotta go 'til after dinner. Scrooge |
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Child Bride, SWMBO, insists on bread dried at least one full day on the
kitchen counter, then soaked in the milk mixture overnight to guarantee saturation. Having tasted the result, I can't quarrel with the method. Scrooge |
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MJ wrote:
> Does anyone have any good xmas breakfast recipes that they would care to > share?..It doesnt matter what kind..im open to suggestions..It is just for > my family of 4 so it doesnt have to be in a large quantity. > Thanks > MJ Cornflakes and beer. |
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Marge wrote:
> Dave, you might want to try mimosas instead of straight champagne. I suppose I could do that, except that I have problems with orange juice, and I hate to waste good champagne by mixing it with juice. IMO orange juice with soda water would give the same sparkle, and I will save the champagne for something more worthy of it. > I like having waffles with strawberries for Christmas. Use real maple > syrup. We might fry a little ham with it. I have this nice > Portuguese porcelein coffee cup to make drinking the every day brew > more special. I hope that you have real waffles to go with the real syrup. I cringe at the thought of frozen waffles. I suppose they are better than no waffles at all, but other than my wife and I, I don't personally know anyone any more who makes their own waffles. It's a shame because they aren't hard to make, and are well worth the effort. > Something that seems difficult but can be fairly easy are savory > crepes. Throw all the stuff in a blender, make them in a non-stick > skillet, put in swiss cheese, ham, a little parmesan, top with sour > cream. And you can make sweet ones too for kids -- with chocolate > and/or fruit. Even just jam. Crepes are also great with fruits salad and yogurt. You put a dollop of plain (or flavored) yogurt on a crepe, top it with some fresh fruit salad, roll it up and drizzle honey over it. They are delicious. The crepes can be made way ahead of time, and it takes very little time to throw them together. |
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Dave, you're a salt of the earth type person... so tell me -
what IS this hooha about a christmas day BREAKFAST all about? Sheesh... either you're sleeping off xmas eve or you're stuck preparing for xmas day dinner - so I've NEVER heard of anyone getting all sentimental over an xmas day breakfast before this thread! `````````````````` On Mon, 06 Dec 2004 11:21:23 -0500, Dave Smith > wrote: > MJ wrote: > > > Does anyone have any good xmas breakfast recipes that they would care to > > share?..It doesnt matter what kind..im open to suggestions..It is just for > > my family of 4 so it doesnt have to be in a large quantity. > > Thanks > > > > We usually have scrambled eggs, side bacon, peameal bacon and a coffee cake > made with the recipe in the children's version of the Better Homes and Gardens > cook book. My son loves that coffee cake and thought that it wasn't Christmas > the year we didn't have it. > > One thing we do not have is a Champagne breakfast. We did that one year. I > don't know why we ever though Champagne would go with scrambled eggs. > sf Practice safe eating - always use condiments |
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I don't make this for breakfast... but it's good for dinner. YUM! ````````````` On Mon, 06 Dec 2004 18:21:22 GMT, "Dimitri" > wrote: > > Chile Relleno Casserole > > 1 ½ lbs. Monterey Jack Cheese (Grated) > 1 ½ lbs. Cheddar Cheese (Grated) > 2 large cans Whole Ortega Chiles > 12 Eggs (Separated) > 6 Tbsp. Flour > 1 Cup Evaporated Milk > > > (THIS RECIPE MAKES ONE 9 x 13 and ONE 8 X 8 DISH) > > Spray bottom of baking pans with PAM to prevent sticking problems for cheese > > 1. Pull apart chiles into strips and layer half into bottom > of two 9 x 13 pans and cover with half the cheese. > Repeat with other half of chiles and cheese. > (At this point, you may want to cover and refrigerate > until ready to bake, or freeze until ready to bake.) > 2. Beat egg whites with a fork until frothy. > 3. Beat egg yolks with flour and milk, then add to egg > whites. > 4. Pour evenly over cheese and chiles. > 5. Bake at 350 for about 45 minutes or until light golden > brown on top. > > > Dimitri > sf Practice safe eating - always use condiments |
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On 6 Dec 2004 12:27:50 -0800, "scrooge" >
wrote: > Well, we usually start with coffee and orange juice; sometimes a > doughnut; candy and nuts from the stockings. Maybe a glass of 2% milk. > By that time everybody is ready for a Falstaff... or it gets to be > Miller time. > OK, it sounds weird, but wotthehell we all like our beer and we got > nowhere else we gotta go 'til after dinner. > Scrooge Next time, transition with hot chocolate laced with peppermint Schnapps. Your taste buds will thank you. sf Practice safe eating - always use condiments |
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On Mon, 6 Dec 2004 15:42:31 -0500, " BOB" > wrote:
> Cornflakes and beer. Whadda combination! sf Practice safe eating - always use condiments |
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sf > wrote in news:knlar0l3mlr82vkhaae23t38rs0mbiqhob@
4ax.com: > On 06 Dec 2004 03:18:29 GMT, (SportKite1) > wrote: > >> >From: sf >> >> >No they aren't. They may not be exactly like your very own >> >homemade biscuits, but they aren't nasty and they are fast >> >to make. >> > >> >> They have a mystery ingredient that tastes metallic. Or it may be the >> packaging. The aftertaste is lengthy and not at all pleasant. >> >> The individually frozen ones I get are very much like homemade, with no >> aftertaste. >> > What are you buying??? I get no after taste at all. Could be the baking powder. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"sf" > wrote in message ... > Dave, you're a salt of the earth type person... so tell me - > what IS this hooha about a christmas day BREAKFAST all > about? Sheesh... either you're sleeping off xmas eve or > you're stuck preparing for xmas day dinner - so I've NEVER > heard of anyone getting all sentimental over an xmas day > breakfast before this thread! My Xmas breakfast consists of coffee and either cranberry orange muffins or Cranberry Cinnamon Christmas Tree Rolls DOUGH 1/4 cup granulated sugar j 1/2 cup lukewarm water 1 pkg active dry yeast (1 Tbsp) 1/2 cup sour cream 1/4 cup butter 1 tsp salt 2 eggs 1 1/2 cups whole wheat flour (I use stone-ground) 2 cups all purpose flour FILLING 2 cups cranberries 1 1/4 cups packed brown sugar 1 cup chopped pecans 1 Tbsp cinnamon 1/4 cup butter, melted 1/4 cup corn syrup 3/4 cup icing sugar 1 Tbsp milk Cranberries; candied green cherries, slivered; silver dragées (optional) FILLING: While dough is rising, in saucepan, bring cranberries and 1/2 cup water to boil; cover and boil gently for 5 min. Stir in 1/4 cup of the brown sugar; reduce heat and simmer, uncovered and stirring occasionally, for 5 min. or until thickened. Let cool. In small bowl, combine remaining brown sugar, pecans and cinnamon. DOUGH: Dissolve 1 tsp of the sugar in 1/2 cup lukewarm water. Sprinkle in yeast: let stand for 10 min. or until frothy. In saucepan, heat sour cream, remaining sugar, butter and salt over low heat until sugar dissolves; let cool. In bowl, beat eggs with sour cream and yeast mixtures; gradually beat in whole wheat flour. Beat for 2 min. or until smooth. With wooden spoon, gradually beat in enough of the all-purpose flour to make soft, slightly sticky dough. On lightly floured surface, knead for 8 to 10 min. or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free area for 1 1/2 hours or until doubled in bulk (or in refrigerator overnight). Punch down dough; divide in half. On lightly floured surface, roll out one half to 14x12 inch rectangle. Brush with 1 tbsp of the butter; spread with half of the filling, leaving 1/2 inch border. Sprinkle with half of the pecan mixture. Starting at long side, roll up tightly, pinching seam to seal; brush with 1 Tbsp of the butter. Using serrated knife, cut 2 inch thick slice from end; reserve. Cut roll into 15 slices. Centre smallest slice near top of well-greased foil on large baking sheet. Snugly arrange slices in four more rows, adding one more slice per row. Centre reserved slice lengthwise under tree. Repeat with remaining dough. Cover and let rise for 45-50 minutes or until doubled in bulk. Bake in 350E°F (180E°C) oven for 25-30 min. or until golden. In saucepan, heat corn syrup over low heat. Slide buns and foil onto rack; brush with corn syrup. Let cool for 20 minutes. Whisk icing sugar with milk; pipe decoratively over buns. Garnish with cranberries and cherries and perhaps silver dragées.. Can be made in 2 regular 9" square cake pans. Makes 32 buns/2 trees From Canadian Living Christmas Cookbook |
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Christmas eve is not that big a deal in our house. There's nothing to
sleep off. We always have breakfast strata and fruit salad, even if it's just the two of us at home. That's what my husband is used to; his parents serve that to their 5 sons and their various wives, girlfriends, and kids. (Along with English muffins, coffeecake, and the remainder of the Bloody Marys). Cindy Hamilton |
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"sf" > wrote in message ... > On 6 Dec 2004 12:27:50 -0800, "scrooge" > > wrote: > > > Well, we usually start with coffee and orange juice; sometimes a > > doughnut; candy and nuts from the stockings. Maybe a glass of 2% milk. > > By that time everybody is ready for a Falstaff... or it gets to be > > Miller time. > > OK, it sounds weird, but wotthehell we all like our beer and we got > > nowhere else we gotta go 'til after dinner. > > Scrooge > > Next time, transition with hot chocolate laced with > peppermint Schnapps. Your taste buds will thank you. > > > > sf > Practice safe eating - always use condiments Peppermint schnapps? I'd go straight for the cider with Captain Morgans! (And still have my beer in my other hand.) <g> kili |
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sf wrote:
> Dave, you're a salt of the earth type person... so tell me - > what IS this hooha about a christmas day BREAKFAST all > about? Sheesh... either you're sleeping off xmas eve or > you're stuck preparing for xmas day dinner - so I've NEVER > heard of anyone getting all sentimental over an xmas day > breakfast before this thread! I don't know if it is a matter of getting all sentimental over Christmas day breakfast, but a lot of people seem to associate special celebrations with certain foods. I always liked to have a nice breakfast on Christmas. Over the years I tried different things. The coffee cake that we have is my son's request. He loves it and was really disappointed a few years ago when he came down for breakfast and there wasn't one. |
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> > > Cornflakes and beer. Dont think the kids would care for that one much..lol |
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kilikini wrote:
> " BOB"wrote... >> MJ wrote: >>> Does anyone have any good xmas breakfast recipes that they would care to >>> share?..It doesnt matter what kind..im open to suggestions..It is just for >>> my family of 4 so it doesnt have to be in a large quantity. >>> Thanks >>> MJ >> >> Cornflakes and beer. >> >> > > Hell, BOB, just skip the cornflakes - that'll be my Xmas breakfast......... > > kili Cornflakes is what makes it special and Christmas-y. BOB Frosted Flakes and beer is way over the top |
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kilikini wrote:
> "sf" wrote... >> On 6 Dec 2004 12:27:50 -0800, "scrooge" > >> wrote: >> >>> Well, we usually start with coffee and orange juice; sometimes a >>> doughnut; candy and nuts from the stockings. Maybe a glass of 2% milk. >>> By that time everybody is ready for a Falstaff... or it gets to be >>> Miller time. >>> OK, it sounds weird, but wotthehell we all like our beer and we got >>> nowhere else we gotta go 'til after dinner. >>> Scrooge >> >> Next time, transition with hot chocolate laced with >> peppermint Schnapps. Your taste buds will thank you. >> >> >> >> sf >> Practice safe eating - always use condiments > > Peppermint schnapps? I'd go straight for the cider with Captain Morgans! > (And still have my beer in my other hand.) <g> > > kili Hmmm? I may have to change my answer in the other post. I do have Cider (unless you mean the hard stuff, which I don't think I'd mix with anything) and a new bottle of Captain Morgan's. I'd have to go out and buy the cornflakes. BOB |
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In article >, Dave Smith
> wrote: > I hope that you have real waffles to go with the real syrup. I cringe at > the thought of frozen waffles. I suppose they are better than no waffles > at all, but other than my wife and I, I don't personally know anyone any > more who makes their own waffles. It's a shame because they aren't hard > to make, and are well worth the effort. We also make them at home, no mix, nor do we buy frozen. I really don't like the instant ones, but am surprised at how many people don't realize how quickly they can make them. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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I make pancakes from scratch every sat, and will make the waffles from
scratch. saying "from scratch" sure makes it sound fancy and difficult, ha. I started doing it after the new bisquick came out, and the flavor just didn't seem right to me. basically, they're only a few ingredients whisked together. we keep fresh blueberries in the summer and used frozen the rest of the year. I happen to have grabbed a couple of extra bags of fresh cranberries this year, so maybe I'll use those instead. We've always opened our presents on Christmas morning (as opposed to some who open them Xmas eve), so a nice breakfast makes the morning more fun. I understand about not wanting the waste the champagne on mimosas, but I do like mimosas. We had a Mumms for Thanksgiving (straight up), really enjoyed that. |
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I make pancakes from scratch every sat, and will make the waffles from
scratch. saying "from scratch" sure makes it sound fancy and difficult, ha. I started doing it after the new bisquick came out, and the flavor just didn't seem right to me. basically, they're only a few ingredients whisked together. we keep fresh blueberries in the summer and used frozen the rest of the year. I happen to have grabbed a couple of extra bags of fresh cranberries this year, so maybe I'll use those instead. We've always opened our presents on Christmas morning (as opposed to some who open them Xmas eve), so a nice breakfast makes the morning more fun. I understand about not wanting the waste the champagne on mimosas, but I do like mimosas. We had a Mumms for Thanksgiving (straight up), really enjoyed that. |
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Marge wrote: > I make pancakes from scratch every sat, and will make the waffles from > scratch. saying "from scratch" sure makes it sound fancy and > difficult, ha. I started doing it after the new bisquick came out, and > the flavor just didn't seem right to me. basically, they're only a few > ingredients whisked together. we keep fresh blueberries in the summer > and used frozen the rest of the year. I happen to have grabbed a > couple of extra bags of fresh cranberries this year, so maybe I'll use > those instead. Hmmmm .... I am not sure about cranberries in pancakes, but it could be interesting. Since you are one of the few of us who bothers to make pancakes and wafffles from scratch, I hope that you have tried buttermilk pancakes. They are far better than those made with plain milk. > We've always opened our presents on Christmas morning (as opposed to > some who open them Xmas eve), so a nice breakfast makes the morning > more fun. It makes it more of a gathering and special celebration than the self indulgent present grab (IMO). > I understand about not wanting the waste the champagne on mimosas, but > I do like mimosas. We had a Mumms for Thanksgiving (straight up), > really enjoyed that. MMMM, gotta love that Mumms. I used to try to convince myself that the cheaper champagne type sparkling wines were a viable substitute for the French stuff. It appeased my pocket book. After a few bottles of the real thing I have to say that I just can't stomach the cheap stuff. It's just not the same. During my last trip to Europe we were in the Champagne region and toured a champagne winery. The sampling tour was quite reasonable, but the prices over there aren't any cheaper than they are here for the good stuff. |
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Wayne Boatwright wrote:
> * Exported from MasterCook * > > Special Day Waffles <snip wonderful recipe> My mother did something like this, only she'd fine-dice a couple strip of bacon, and brown a little in the waffle iron before adding the batter. You'd get maybe 6-8 little peices of dice in each quarter of a big waffle. One of only two great memories I have of eating meat. (The other was roast leg of mutton in Australia). blacksalt |
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"sf" > wrote in message ... > > I don't make this for breakfast... but it's good for dinner. > YUM! > > ````````````` > > On Mon, 06 Dec 2004 18:21:22 GMT, "Dimitri" > > wrote: > >> >> Chile Relleno Casserole >> >> 1 ˝ lbs. Monterey Jack Cheese (Grated) >> 1 ˝ lbs. Cheddar Cheese (Grated) >> 2 large cans Whole Ortega Chiles >> 12 Eggs (Separated) >> 6 Tbsp. Flour >> 1 Cup Evaporated Milk >> >> >> (THIS RECIPE MAKES ONE 9 x 13 and ONE 8 X 8 DISH) >> >> Spray bottom of baking pans with PAM to prevent sticking problems for >> cheese >> >> 1. Pull apart chiles into strips and layer half into >> bottom >> of two 9 x 13 pans and cover with half the cheese. >> Repeat with other half of chiles and cheese. >> (At this point, you may want to cover and >> refrigerate >> until ready to bake, or freeze until ready to bake.) >> 2. Beat egg whites with a fork until frothy. >> 3. Beat egg yolks with flour and milk, then add to egg >> whites. >> 4. Pour evenly over cheese and chiles. >> 5. Bake at 350 for about 45 minutes or until light >> golden >> brown on top. >> >> >> Dimitri Actually a person at work made several for a breakfast meeting. I flipped and it has been a staple ever since. One other hint - if cooking for a crowd - use the broiler and some cookie trays for toasting English muffins Bagels etc. It takes watching but well worth the effort. Dimitri |
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"MJ" > wrote in news:3POsd.15181$dC3.193588
@news20.bellglobal.com: > Does anyone have any good xmas breakfast recipes that they would care to > share?..It doesnt matter what kind..im open to suggestions..It is just for > my family of 4 so it doesnt have to be in a large quantity. > Thanks > MJ Most years we have freshly squeezed orange juice from the oranges in our yard, homemade pecan waffles with dark maple syrup, and Kona coffee. Pretty simple, really. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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