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Category Archives: Breakfast

Overnight Slow Cooker Sweet Potatoes

I’ve never had much success with slow cooking overnight. The supposed-to-be breakfasts burn, and if thy aren’t visibly burnt they taste like they are. I follow all of the instructions for the recipes and there is no sign of slow cooking sabotage by my family of cold cereal lovers….but regardless, I am always disappointed when this happens. But, I don’t give up hope…good thing, because I found a winner!

This sweet potato recipe by Ms. Simplicity worked like a charm overnight. I followed the recipe and then just turned it on at 10 p.m. on my way to bed. At 6 a.m. this was a perfect breakfast on the back porch with the cool fall breeze blowing.

I did throw back a couple pieces of bacon with this, great balance of salty and sweet.

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Applesauce Pancakes

It has been about 40 degrees outside in the morning this week with a soft breeze. It’s lovely. Fall is my favorite season. It being Waffle-ish Wednesday and all I decided to make some pancakes, with a fall flavor. Applesauce Pancakes by Mr. Breakfast! They have to be good, right….the man is named Mr. Breakfast!

Any applesauce will do, I used some I made and canned last fall. Spiced Chunky Applesauce from Ball Complete Book of Home Preserving. You can find some recipes from the book online, but if you like to can, or want to learn how to can, it is an excellent addition to your culinary library. Spiced and chunky comes from added seasonings (cinnamon, nutmeg, allspice) and bigger pieces of apples.

These pancakes are delicious and we didn’t even add syrup or any toppings to them.

Definitely be conscious of the heat when cooking them, and pay close attention to make sure that they don’t burn. I make pancakes on a cast iron griddle piece that goes directly on the stove top. I have found that making these pancakes on medium works out better, they are delicate and will require longer cooking time, but your tummy will thank you.

Now here is the pitfall with breakfast in my house. My kids are picky eaters. Sometimes I feel like they are punishing themselves with their pickiness. I made breakfast before they woke up, fully aware of their finicky tastes. All of them were more than halfway through their breakfast with nothing but compliments. Then came the question — “Mom, what’s in these?” Before I could answer my 6 year old noticed the jar of open applesauce……and shrieked….”grooooooossssssss, applesauce!” 3 of the 4 little eaters pushed their plates away and wouldn’t take another bite. This doesn’t make any sense! They loved them just two seconds before. Anyway….if you enjoy applesauce and pancakes, I would definitely make this dish!

Applesauce Pancakes by Mr. Breakfast

(4 servings)
1 and 1/4 cups applesauce
1 cup all-purpose flour
1/2 cup milk
1 large egg – lightly beaten
1 Tablespoon butter – melted
1 and 1/2 teaspoons baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
In a large mixing bowl, sift together the flour, baking powder and salt.

In a separate bowl, stir together milk, egg and butter.

Add milk mixture to dry ingredients and stir.

Add applesauce and vanilla and stir.

Heat a griddle or large frying pan to medium-high heat with a light coating of butter or vegetable oil.

Dollop batter in 1/4 cup amounts to make pancakes.

When batter begins to bubbles and the edges start to brown, flip and cook until the other side is golden brown.

Serve with butter and maple syrup, or go apple-crazy and serve with applesauce on top.

Waffle-ish Wednesday…on Thursday?

Actually, it was Waffle-ish Wednesday yesterday, but I didn’t post it…oops. It was also Papiere’s last day visiting so we topped them with ice cream.

Anyway, every Wednesday we have homemade waffles or pancakes…hence “Waffle-ish” Wednesday.

I use a basic recipe from the cook book How To Cook Everything: Simple Recipes for Great Food

I received this book as a gift when I graduated college. Good thing, I didn’t know how to cook anything…and now, everything is an option 🙂

We love making waffles and pancakes. We mix and match types of flours, gluten free brands, regular brands, coconut flour and we vary wet ingredients with sour cream, buttermilk, coconut milk, canned pumpkin, mashed bananas, apple sauce….all delightful!

This recipe seems to be pretty universal with the ways we switch it up and I’ve never had to make drastic changes to it. It’s all been hit or miss with very small variations. Although I have learned that adding chocolate chips, blueberries, or other things into waffle batter never works out well in the waffle iron. So we just add them on top when the waffles are done. Pancakes do a better job with ingredients added into the batter.

Quick and Easy Waffles
From How to Cook Everything by Mark Bittman
– Canola or other natural oli for brushing waffle iron
– 2 C all-purpose flour
– 1/2 tsp salt
– 2 T sugar
– 2 tsp baking powder
– 1 1/2 C milk
– 2 eggs
– 4 T butter
– 1 tsp vanilla extract

Brush waffle iron lightly with oil and preheat.

Combine dry ingredients. Mix together milk and eggs. Stir in butter and vanilla. Stir the wet into the dry ingredients. If the mixture seems too thick to pour, add a little more milk.

Spread a ladleful or so of batter into the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

**I use 2 ladlefuls in our waffle iron.

How do you like your waffles?