NORTHWOODS COOKS: Breakfast is served!
Start summer mornings with a homemade breakfast that will keep everyone satisfied and energized as they go about their day. Whether it’s a stack of pancakes topped with maple syrup and fresh blueberries and strawberries or a rich quiche, these recipes will make weekend breakfast or brunches special.
The pancake recipes are from “North Country Cooking.” The oatmeal and omelette recipes are from the Connor Phillips family of Nevis in the Cub Scout Pack 56 cookbook from 2010.
2 cups buttermilk
3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Pour buttermilk into blender. Blend in egg. With blender on slow speed, slowly add flour, baking soda, baking powder and salt. Mix well. Pour directly from blender on to a hot griddle.
Make-Ahead Pancake Mix
10 cups flour
2 cups powdered milk
6 Tbsp. baking powder
1-1/2 Tbsp. salt
1-1/2 tsp. cream of tartar
1/4 cup sugar
2 cups shortening
Sift dry ingredients three times. Cut shortening into dry mixture and store in a covered container.
To make pancakes for four, beat 1 cup of milk and 1 egg. Add 1-1/2 cups pancake mix and fruit, such as fresh blueberries, and bake on a hot griddle.
Omelets in a Bag
Have each person write their name on a quart-sized freezer bag with a permanent marker. Crack 2 eggs (large or extra large) into the bag, shake and mix. Put out a variety of ingredients, such as cheese, ham, green peppers, tomatoes, hash browns, salsa and chopped onions.
Each person selects ingredients of their choice and places them in their bag. Shake the bag to mix ingredients, then make sure the air is out of the bag before sealing it. Place 6 to 8 zipped bags in rolling, boiling water for 13 minutes. When bags are opened, omelets will roll out easily.
Baked Oatmeal Casserole
3 cups quick oatmeal
2 Tbsp. baking powder
1 tsp. salt
4-1/2 cups milk ( 2 percent or whole)
3/4 cups brown sugar
2 green apples, peeled and sliced
1 cup raisins
1-1/2 teaspoons cinnamon
1 Tbsp. vanilla
Combine all ingredients and mix. Use a large (16-cup) casserole dish or two smaller casseroles.
Bake at 350 degrees for 50 to 60 minutes.
Serve topped with milk and brown sugar.
This recipe came from a cookbook in my collection.
Quiche a la Benedict
1 Tbsp. vegetable oil
1 lb. fresh asparagus, trimmed and cut into 1/2-inch pieces
4 slices Canadian bacon, cut into 1/2-inch pieces
3 Tbsp. grated onion
1 clove garlic, pressed
3/4 cup heavy cream
1/2 cup biscuit baking mix (Bisquick or another brand)
3 Tbsp. butter, softened
2 Tbsp. grated Parmesan cheese
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. ground black pepper
1 dash hot pepper sauce (optional)
1 prepared 9-inch single pie crust
1 cup shredded Colby-Monterey Jack cheese
Preheat oven to 350 degrees. Heat vegetable oil in a large skillet over medium heat, and cook and stir asparagus until tender, about 10 minutes. Stir Canadian bacon, grated onion, and garlic into the asparagus; cook and stir until the garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside. Whisk eggs, cream, biscuit mix, butter, Parmesan cheese, Dijon mustard, 1/2 teaspoon salt, black pepper, and hot sauce together in a bowl. Place the pie crust into a 9-inch pie dish and spread asparagus mixture into the crust. Spread Colby-Monterey Jack cheese over the asparagus mixture in an even layer, and pour the egg mixture slowly over the quiche. Bake in the preheated oven until the filling is lightly puffed and browned and a toothpick inserted into the center comes out clean, about 40 minutes.
Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to email@example.com and they may appear in a future issue.