Photo source: glutenfreegabber.com
Your children get only one childhood.
This is from the Deseret News March 27, 2011 edition: as follows:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- Bread, sliced, to cover butter mixture
- 5 large eggs
- 1 1/2 cups half-and-half
- 1 teaspoon vanilla
- 1/4 teaspoon salt
In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, 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.
Photo credit: mrbreakfast.com
It’s the job that’s never started as takes longest to finish. –J.R.R. Tolkien
This is how to make an omelette for two people.
4 large eggs
Salt and pepper, to taste
1 tablespoons butter, for frying (or Pam spray)
- 1 Crack the eggs into a small bowl and whisk.
- 2 Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
- 3 Heat the butter in a 9-inch non-stick frying pan and pour in the eggs.
- 4 In the first 30-seconds of cooking, cut slits in egg to allow some of it to run through to the bottom of the pan. Also lift edges of omelette and tilt pan to allow runnier part on top to run off and onto the pan to cook.
- 5 When the top is nearly set, cover it and cook for another minute or so until surface looks dry.
- 6. Sprinkle any fillings over half of the omelette: grated cheese, green onions, asparagus, Canadian bacon, ham chunks, green pepper, etc.
- 7 Use your spatula to flip one half of the omelette over the other half and serve it up.
- 8 Top with salsa or whatever toppings you would like.
“Emily: Do any human beings ever realize life while they live it?–every, every minute?
Stage Manager: No. The saints and poets, maybe–they do some.” –Thorton Wilder
- 1 (7 oz.) can diced mild green chilies
- 2 cups grated Monterey Jack cheese
- 12 eggs
- 1 (16 oz.) carton sour cream
Drain chilies. Combine with cheese. Place in a greased 9×13-inch pan. In a large bowl whisk together eggs and sour cream. Pour over top of chilies and cheese mixture. Bake at 350 degrees for 30 minutes. Makes 10 servings.
It is not because things are difficult that we do not dare, it is because we do not dare that they are difficult. –Lucius Annaeus Seneca
A member of my family shared this recipe with me–he likes to eat it for breakfast. This family member is the same one who rummages through my pantry looking for cherry pie filling to eat straight from the can.
- 2 tbsp coconut oil
- 2-3 tbsp beef or chicken broth
- 1/2 – 3/4 c broccoli florets, finely chopped
- 1/2 – 3/4 sausage
- 2 eggs
- Salt & pepper to taste
Melt the oil over medium heat, add beef broth. Add broccoli and cook for about 2 minutes. Add sausage and cook until browned. Add eggs, salt, and pepper, and scramble thoroughly.
“God is the designer of the family.” –Gordon B. Hinckley
One banana, one egg and blueberries. That’s all you need for this healthy little breakfast. No flour, sugar or oil in this recipe.
Mash peeled banana. Add the egg and combine well. Heat your skillet and spray with cooking spray. Pour banana/egg batter into the skillet. Sprinkle with blueberries and cook until lightly browned.
Quick, easy, healthy. It makes about 3 pancakes.
If you want to make muffins instead:
Blend TWO eggs and the banana and blueberries. Bake at 375 for 10-12 minutes or until cooked through. Broil for a couple of minutes to brown the tops.
“I don’t know who my grandfather was; I am much more concerned to know what his grandson will be.” –Abraham Lincoln
1 – cup steel cut oats
4 – cups water
1/2 – cup half and half or milk
1 – cup dried fruit of choice, optional
(apples, raisins, cranberries, apricots etc.)
1/4 – cup brown sugar
1 – tablespoon butter
1/2 – teaspoon vanilla extract
2-3 tablespoons cinnamon sugar
First off, find a glass bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of steel cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple add it as well. Fill the crock with water to about halfway.
Set the inner bowl in the crock pot and see how high the water rises. Add more water in the crock pot if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. Try making this in the day so you know how long it will take in your crockpot so that it doesn’t dry out overnight. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath. Serves 4-6.
“Oh, brothers and sisters, families can be forever! Do not let the lures [or the irritants] of the moment draw you away from them! Divinity, eternity, and family–they go together, hand in hand, and so must we!” –Spencer W. Kimball
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins.
Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.