Breakfast Recipes

[Dept of PMM Artists & things]

Jennifer's Cereal Bars

This is a GREAT way to use up all those little bits left over in the bottom of the box!!
Ingredients:

• 1 cup corn syrup
• 1 cup granulated sugar

Boil for 1 minute.

Add:

• 1 cup peanut butter

Mix until melted. Pour over 8 cups of any kind of cold cereal (10 cups if mostly flake cereal). Stir until coated well. Press into a buttered 9x13 pan, and let cool. Cut into squares or bars.

Contributed by Jennifer, [e-mail]

 

Debbie's Apple Cinnamon Oatmeal

 Ingredients: (4 servings)

• 1 apple, chopped
• 2 c. apple juice
• 2 c. water
• 1 tsp. cinnamon

Bring the above ingredients to a rolling boil. Add:

• 2 c. whole oats

Reduce to medium heat and cook 5 minutes, stirring occasionally. Remove from heat. Stir in:

• 1/3 c. brown sugar (more or less to suit taste)

Cover and let sit 3 minutes.

Since I've started making it this way, nobody wants me to make regular oatmeal with raisins which they all used to like. I have to make 2 servings per person for our family because they love it so much. It smells wonderful while it's cooking too!

Contributed by Debbie Downs, [e-mail]

[Dept of PMM Artists & things]

Pancake Souffle
My family loves a Sunday brunch buffet. This is one of our favorite dishes:
Ingredients:

* 1/2 cup butter
* 1 1/4 cup milk
* 1 1/4 cup flour
* 5 eggs
* 4-5 qt pan

Toppings:

* Maple syrup
* Jam or jelly
* Honey
* Fresh fruit
* Apple butter

Put butter in the bottom of the pan and melt in the oven at 425°. (I have used many different pans for this dish, my favorite is a bread pan, but you can use a cake pan as well.) Quickly mix the batter while the butter is melting. Put the eggs in a blender and beat on high. Then add flour and milk. Mix together for 30 seconds.

Pour mixture into pan with melted butter. Bake for 20 minutes at 425°. It will rise and "fluff" like a souffle.

To serve, cut into slices and top with syrup or other topping of your choice.
I usually accompany this dish with a slice of ham and some fresh fruit for our brunches. I have also served it as a dinner dish, with roast beef and a little gravy. (Sort of an American Yorkshire Pudding...)

[Dept of PMM Artists & things]

A Relaxing Sunday Brunch Buffet
My family loves a Sunday brunch buffet. Here are the recipes for some of our favorite dishes:
| Pancake Souffle | Sour Cream Eggs | Beef Fondue | Choclate Ffondue |
Pancake Souffle
Ingredients:

* 1/2 cup butter
* 1 1/4 cup milk
* 1 1/4 cup flour
* 5 eggs
* 4-5 qt pan

Toppings:

* Maple syrup
* Jam or jelly
* Honey
* Fresh fruit
* Apple butter

Put butter in the bottom of the pan and melt in the oven at 425°. (I have used many different pans for this dish, my favorite is a bread pan, but you can use a cake pan as well.) Quickly mix the batter while the butter is melting. Put the eggs in a blender and beat on high. Then add flour and milk. Mix together for 30 seconds.
Pour mixture into pan with melted butter. Bake for 20 minutes at 425°. It will rise and "fluff" like a souffle.
To serve, cut into slices and top with syrup or other topping of your choice.
Sour Cream Eggs

1. 12 eggs
2. 1/4 cup milk
3. 1 cup sour cream
4. 1/4 - 1/2 cup onion finely chopped
5. Ham, cubed, or crumbled bacon
6. 1 tbsp butter
7. Salt to taste

Saute onion in butter. Beat eggs and milk to a froth. Add sour cream and continue beating. 425°
BEEF FONDUE

1. 2 - 2 1/2 pound boneless beef sirloin or tenderloin
2. Melted butter and salad oil (equal amounts of each)
3. Dipping sauce and butters

With this recipe your guests will be actually cooking the beef in the fondue pot, and then dipping in sauces arranged around the table.

Cut the meat into bit-sized cubes. Pour the melted butter and salad oil into your fondue pot or electric frying pan to a depth of 1 1/2 to 2 inches. Heat just below the smoking point (about 425 degrees in an electric frying pan). Each guest spears a cube of meat with a fork and holds it in the heated butter-oil until cooked, about 1-2 minutes. When cooked, they dip the beef in one of the sauces.
SAUCES:

* Teriyaki Sauce
* A-1 Steak sauce
* Horseradish
* Toasted Onion Butter: Combine 1 tsp toasted dried onions, 1/4 tsp salt and 1/4 tsp Worcestershire sauce and 1/2 cup softened butter. Let stand several hours to blend flavors.
* Blue Cheese Butter: Mix 1 package (4 oz.) blue cheese with 1/2 cup softened butter. Let stand several hours to blend flavors.
* Mustard Butter: Mix 1/4 cup prepared mustard and 1/2 cup softened butter. Let stand to blend flavors.

CHOCOLATE FONDUE

1. 1 16 oz. pkg Nestle's Semi-sweet chocolate chips
2. 1 large Hershey's chocolate bar
3. Milk, heavy cream, OR flavored creamer
4. Liquor (optional) such as Amaretto,
5. 1 dozen plain cake donuts or pound cake, cubed
6. Fruits, such as marascino cherries, strawberries, bananas

In a sauce pan, melt the chocolate chips over a low heat. Add small squares of Hershey bar to to sweeten (to taste) and milk (or cream) in small amounts to keep consistency moist. Stir constantly to prevent chocolate sticking to bottom of pan.

Transfer melted chocolate to fondue pot and reduce heat so that chocolate stays liquid, but not bubbling. Cube dipping foods and arrange on trays around the fondue pot.

TIPS!

Throw a fondue party!You'll need two or three fondue pots if you're going to get serious about having a fondue party! Most fondue pots come with a set of "forks", but you can supplement these with long toothpick-like sticks from your local grocery store. You'll need a good supply of small napkins for your guests, as well as small plates - this meal can get messy, but it's a lot of fun!

Serve with pot in the center of a sturdy table where it is unlikely to be jarred, but easily reached. A small round table is best, so that guests can carry their plates and "spears" around the table, sampling a little of everything. For large groups, use several small tables, with a fondue pot on each.

Start with the cheese fondue as an appetizer. For your main course, the beef fondue and/or Mediterranean fondue. For dessert, the chocolate fondue of course!

The Art of "Spearing"
If your guests are unfamiliar with fondue, you might want to demonstrate this technique:

1. Spear food with fork
2. Dip into the pot and give it a good stir
3. Lift and twirl slowly
4. Move plate beneath fork and continue twirling until dripping stops and food has cooled.

[Kim Jurey]

WOW!!! GREAT ideas, super yummy