1. Buttermilk and Cheddar Breakfast Biscuit Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt milk, buttermilk, fluid, cultured, lowfat cheese, cheddar Directions: Preheat the oven to 450 F. Line a cookie tray with parchment or a Silpat mat. In a bowl, combine the flour, baking soda, baking powder and salt. Dice the butter into cubes and crumble through the flour with your fingers until it becomes coarse. Add the buttermilk and cheese to the flour and gently mix through. The dough will be sticky. Dump the dough onto a floured area and gently fold into a ball. Using your hands pat the dough out to about one inch high. Using a 3 1/2 inch circle cutter, cut out circles and place onto the cookie sheet. Gather up the scraps of dough and form a circle again. Cut it with the circle cutter until the all of the dough has been used. Place the biscuits in the oven and bake for 15 minutes or until golden brown in color. Remove them from the oven, let them cool, slice and serve with your choice of fillings. You could add rosemary to the dough, or chives, or chopped bacon, or Parmesan. So many options! Source Archive
2. Spelt Rye Bread Ingredients: leavening agents, yeast, baker's, active dry milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, brown wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table margarine, regular, 80% fat, composite, stick, without salt Directions: in measuring cup warm milk in microwave, then stir in sugar and yeast. do not microwave the yeast! let proof for 10 min. mix flours and salt, stir in milk mixture and margarine to make a soft dough. knead for a minimum of 5 min, add more white flour if too sticky. let rise until doubled in size. punch down and knead some more, form into the shape desired. i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape. let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil. remove from pan and let rest on a rack. goes well with butter and/or cream cheese for a filling, fast breakfast. Source Archive
3. Peach Oatmeal Ingredients: oats water, bottled, generic peaches, yellow, raw spices, cinnamon, ground vanilla extract honey Directions: Cut up peach slices into small pieces. In a bowl add oats, water, and peaches with juice. Microwave in 500watt microwave for 2 minutes, stir, microwave for another 2 minutes, stir, then microwave in 1 minute intervals until cooked. In a 1200watt microwave, microwave for 30 seconds, stir, microwave for another 30 seconds, stir, and then continue microwaving in 30 second intervals until cooked. Once cooked, add cinnamon, butterscotch extract, and sweetener. NOTE: This serving seems small since it is only 1/4 cup of oats, but with the addition of peaches, it is quite filling, especially when served with a glass of milk; Feel free however, to increase one serving size to double this amount for a very hearty breakfast. Source Archive
4. Ww Core Gi-Normously Big Breakfast Cookie Ingredients: oats raisins, seeded wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) spices, cinnamon, ground leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated Directions: Preheat oven to 350. Spray cookie sheet with nonstick baking spray Mix all ingredients together. Spoon 1 large mound on the baking sheet, and spread it out. Bake 15-20 minutes. Source Archive
5. Basic Soda Bread (Farl) Recipe Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking soda milk, buttermilk, fluid, cultured, lowfat Directions: Yesterday we introduced the members of Recipe-a-Day to Soda Bread as prepared in cake form. Today is the same recipe, but prepared as the farl. This type of preparation is found more often in Northern Ireland and served as a part of a traditional Irish Breakfast, or possibly Ulster Fry is you prefer. Sift the dry ingredients together several times in a large mixing bowl to make sure the bicarbonate of soda is proportionately distributed. Create a well in the center of the dry ingredients and a pour about three-quarters of the buttermilk into the center and start stirring. Continue to mix till you achieve a dough which is raggy and very soft. Add in more buttermilk sparingly is you need it, as local conditions of humidity and temperature greatly impact the mix. Blend quickly, but not too energetically till the whole mass of dough has become a floury, raggy consistency. Turn the contents of the bowl out onto a lightly floured surface and start to knead the bread. Your primary concern is speed in kneading. The chemical reaction of the bicarbonate of soda with the acidic buttermilk starts as soon as they meet. You need to get the Soda Bread into the oven while the reactions running high, so do not over knead. Spend about 30-seconds kneading the dough and shape the bread into a slightly domed circle about 6 to 8-inches in diameter. Cut the circle of dough into four equal sections and try not to crush or possibly compress the dough when you make the cuts. A clean slicing motion with a sharp knife is required. To complete the farl prepare your best cast iron griddle or possibly fry pan for cooking. Pre-heat the pan over a medium-low setting. Dust a warm griddle or possibly frying pan with a little flour, and place the farl or possibly farls gently on the warm griddle. The cut edges should be 1/2 inch or possibly so apart to allow for expansion during cooking. Grill or possibly fry the farls about 20-min on each side till well toasted in color. The farls will scorch easily, so keep an eye on the heat and adjust accordingly. The heat source should be very low when the farls are finished. Source Archive
6. Paleo Breakfast Bars Ingredients: nuts, almonds salt, table shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) honey water, bottled, generic vanilla extract shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, sunflower seed kernels, dried nuts, almonds raisins, seeded Directions: In a food processor, combine almond flour and salt. Pulse in coconut oil, honey, water and vanilla. Pulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins. Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down. Bake at 350 degrees F for 20 minutes. Serve. Source Archive
7. Breakfast Turkey Sausage Patties Ingredients: ground turkey, raw spices, cumin seed spices, pepper, red or cayenne spices, garlic powder spices, coriander seed spices, pepper, black spices, paprika spices, oregano, dried spices, basil, dried soup, chicken broth or bouillon, dry Directions: Combine the turkey and dry spices in a large bowl. Mix together thoroughly. Add the chicken broth, mixing well. Let stand for 15 to 20 minutes. Form the turkey into 8 patties, approximately 3/4 inch thick. Cook the patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or grill. However, if you grill these, be sure to pray the grill grate with oil prior to grilling. Source Archive
8. Bahama Mamma Breakfast Spread Ingredients: cheese, parmesan, hard pineapple, raw, all varieties nuts, pecans sugars, brown Directions: Combine all ingredients in small bowl. Mix well. Serve on top of toast, English muffins, waffles, bagels or fruit. Source Archive
9. Ricotta Breakfast Pancakes Ingredients: pancakes, plain, dry mix, complete (includes buttermilk) milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, ricotta, whole milk Directions: Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Source Archive
10. Pineapple Breakfast Bread Abm Ingredients: pineapple juice, canned or bottled, unsweetened, without added ascorbic acid wheat flours, bread, unenriched sugars, granulated salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt wheat flours, bread, unenriched pineapple, raw, all varieties nuts, walnuts, english Directions: Place all ingredients, except the dried pineapple and nuts, into the bread machine using the instructions for your bread machine. At the "beep" add the dried pineapple and the nuts if you are using them. I used the basic cycle and the medium crust. Source Archive
11. Gluten Free and Vegan Breakfast Bars Recipe elanaspantry Ingredients: nuts, almonds salt, table leavening agents, baking soda oil, olive, salad or cooking sweetener, syrup, agave vanilla extract shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, sunflower seed kernels, dried nuts, almonds raisins, seeded Directions: In a small bowl, combine almond flour, salt and baking soda In a large bowl, combine grapeseed oil, agave and vanilla Stir dry ingredients into wet Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins Grease an 8x8 baking dish with grapeseed oil Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly Bake at 350 degrees for 20 minutes Serve Source Archive
12. Black Bean Patties Recipe Ingredients: beans, snap, green, raw cornmeal, degermed, unenriched, yellow spices, cumin seed rice, white, long-grain, regular, unenriched, cooked without salt soymilk, original and vanilla, unfortified Directions: The North American Indians made patties of black beans and cornmeal, cooking them over campfires. Brown rice has been added to give them more substance, though the Native Americans on the plains would have used wild rice. For a main dish, you can make or possibly buy a mushroom gravy to serve over the patties, serving with a green vegetable and salad. Uncooked patties can be wrapped in wax paper and frzn, then for a quick meal you can defrost and fry or possibly grill. This is a nice way to use up leftover rice or possibly beans, but you can also cook some for the occasion. For breakfast, you can serve with hot maple syrup. Cold the beans and rice, if you have just cooked them. Combine all the ingredients well. Add in more cornmeal as needed to create a stiff dough. Form into patties. Add in corn oil to a frying pan and fry, or possibly grill over charcoal. Cooking black beans: put 1 c. dry black beans in 3 c. water and store overnight (a qt canning jar works well for this.) Bring to a boil in fresh water and simmer around 40 min. Cooking brown rice: place 1 c. brown rice in 2 1/2 c. water. Bring to a boil, then cover and simmer till water has disappeared, about 35 min. Let the rice rest with cover on an additional 10 min. Source Archive