This is a great idea to get your kids in the kitchen. I made these last week for my high school students and they loved them! It is something that can be thrown together in a matter of minutes and the next thing you know you are enjoying them with a cup of Joe! It makes about 30 at about 80 calories each with is not too bad. So if you were like me with some canned biscuits hanging around in the refrigerator these are winners.
Tag Archives: Breakfast
I found one of the easiest brunch recipes today. Your’re going to either hate me or love me. Especially when we’ve all made our New Year’s resolutions to be more healthy. It won’t hurt to indulge in just one small piece, though. The recipe is from one of my favorite recipe sources Pillsbury. It is a bake-off winner from 1998 and so simple that if will leave you wondering if you have done something wrong. I just bet that you have all the ingredients right there in your kitchen to get this started at your earliest convenience. You’ll need a Pillsbury pie crust, light brown sugar, softened butter, chopped pecans, and powdered sugar. While to pastry is coming to room temperature you can measure all your ingredients. In a mere 30 minutes you will have one of the best pastries that you could buy anywhere.
Now here’s how to put it together.
I hate it when I find just the right shade of lipstick and you are standing at the cosmetic counter glaring at the salesperson as they say to you with a smile “Sorry, but the color has been discontinued.” What? Tell me you are kidding? It has been brought to my attention many times that I should buy two of everything that I love. You know that special t-shirt, sweater, jeans, and the list goes on. So you know where this is going. I am a granola girl. I love it with cold skim milk in the morning, for a snack, or dinner. More than once or twice I have fallen for a certain brand and out of no where production of this wonderful product stops. No one calls me. No one asked my opinion. It just stops appearing on the shelf. It’s sad. Now I’m doing what I should have done a long time ago and I am making my granola. Well, really it’s not mine but thanks to Katie Workman I can have my favorite granola anytime I want it. So can you and you will love it!
I know that I am preaching to the choir when I say this, but it has come again to my attention that some parents of teenagers think that my food’s class is frivolous! Ha! I have witnessed first hand during our second lab that basic cooking skills are needed. These include knowing the difference between a tablespoon and a teaspoon, measuring dry ingredients correctly in a dry measuring cup, and that a skillet must be preheated before pouring pancake batter in the pan. Nothing ceases to amaze me in the food’s lab after so many years of teaching. What does amaze me that some parents don’t think that being able to prepare nutritious meals at home is a necessary skill. Well, I am not going there today! But, I was pleased to see this article in Cooking Light last month Bring Back Home Economics to Schools! If I get on my soap box today I will take up way too much space here and too much of your valuable time. Let’s get to the light version of the pancakes we made last week. They were delightful!
When I was giving my demonstration I tried a new recipe using sour cream and melted butter. While I loved the taste I was not pleased with the texture. I am a lover of light and fluffy pancakes, not the thin crepe type. So after giving the students the basic instructions of putting pancakes together I changed the ingredients to make a lighter and fluffier version. The one that I used came from Cooking Light. The recipe calls for much less fat than most recipes.
The results in most groups were fantastic, but we were not without a few mishaps from using the wrong measurements, preheating to the wrong temperature , or in some cases not preheating the skillet at all. Some students did admit that they should pay closer attention when I am cooking for them. Well, yes that is the whole idea behind demonstrating. Here is the recipe for you to try on a beautiful fall Saturday morning.
Buttermilk Pancakes from Cooking Light
Yield 18 medium pancakes
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 2 teaspoons vegetable oil
- 2 large eggs, lightly beaten
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture.
- Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
- Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
Talk about a show stopper this Sky-High Brunch Bake is one that will stop you in your tracks! I could not resist making it when I saw the picture in Food and Family by Kraft. It is beautiful to look at and it is quite tasty. I am keeping this bookmarked to use during the holiday season for a brunch because the green spinach and red peppers are so colorful! Don’t let the beautiful picture intimidate you because it is super simple to make if you can get past rolling out the pastry dough. Just follow the thawing directions on the box. You can thaw it overnight in the refrigerator or leave it out for about 45 minutes ahead of time. I like to thaw it out in the refrigerator. If you let it get too warm just put it back in the refrigerator for a few minutes. The pastry dough is very forgiving. The rest of the recipe is a cinch to make. Trust me by saying the novice cook can pull this off without a hitch and come out smelling like a rose!
I have made French toast since I was 12 years old cooking breakfast for myself and my two younger sisters. French Toast was on the menu most mornings. You know it is easy if a 12-year-old can do it. I never followed a recipe. I just cracked 2 eggs, added milk, and mixed with a fork. I heated my mother’s cast iron skillet to a medium high heat. Then dropped a couple of tablespoons of butter into the skillet. As the butter heated I just dipped the bread into the egg mixture and threw it in the skillet. Perfection with some syrup. I could do this in less than ten minutes!
I have been on a search for the best waffle that is light and crispy and guess what? I found it. It’s Pam Anderson’s Light and Crispy Waffle from her cookbook Cook Smart. After reading the reviews from Food and Wine and Fine Cooking I knew that I couldn’t go wrong. I put it to the test in my classroom and they loved it, too.
I love these sausage balls! Even though this recipe has been around for a long time, my students have requested me to make this recipe and post it. So here it is. This is day four of no school because of the snow and ice. What better excuse do you have to get in the kitchen? I think that these were originally intended to be served as a party food, but here we serve them for breakfast. Let them cool and place them in a freezer bag. They freeze well for a month, but if your family is like mine they will not last near that long.
I have been looking for a waffle recipe that will have a bit of a crunch to it and I finally found one. It came from this vintage Betty Crocker Cookbook. If you don’t happen to have it in your collection, you really should find one on E-bay or your local used bookstore. It is a treasure. Inside you will find basic recipes that are tried and true. Betty Crocker and I go way back. When I was a senior in high school I received the Betty Crocker award. Many things have changed since then, but I am still the same overachiever when it comes to cooking.
French Toast looks so sophisticated, but it is simple to put together. This is one of my favorite breakfast foods. When I was in high school it was my breakfast choice almost every day. I did not use a recipe nor did I make it fancy. All I did was whisk an egg with a little milk , dip white bread in the egg and cook in a cast iron skillet with a little butter. I drizzled with hot syrup and enjoyed with hot coffee.
Here is a recipe that I have been using for years with my classes. I prefer at home to make French toast the night before and pop it in the oven the next morning especially if we have company! It is just quicker.
Here’s what you need.