Good Taste: A Bountiful Breakfast

Posted July 9, 2010

“WHAT'S FOR BREAKFAST?’’ In many homes, that’s the first question out of the hungry mouths of the family as they stroll into the kitchen, all sleepy eyed.

It’s a very good question. Studies show that starting your day with a good breakfast boosts your energy and increases your attention span.

Give your cereal bowl a break. Enjoy some breakfast recipe ideas from our readers and the associates of Regions and Morgan Keegan.

We are always interested in receiving new recipe ideas. So send us your favorite recipe today. Seethegood.com would love to get it featured on the site. And if you have a special story to accompany the recipe or if it has been handed down from a favorite family member, please share that with us too.

Send recipes and accompanying stories to: editor@seethegood.com.

Pam Hatt – Florida

This recipe is used at The Fairbanks House Bed & Breakfast on Amelia Island.

PUMPKIN PANCAKES

2 cups buttermilk pancake mix
2 eggs
1 cup milk
15 oz. canned pumpkin (not pumpkin pie filling)
¾ cup brown sugar
1½ teaspoon cinnamon
1½ teaspoon ginger
½ teaspoon allspice
½ teaspoon nutmeg

Preheat griddle to 350 degrees. Blend dry spices separately. Then combine all ingredients except milk in mixing bowl. Mix on medium speed until well blended. Gradually add milk until mixture is smooth. Grease griddle with butter. Cook until puffed and dry around edges. Turn and cook other side until golden brown.

Makes about 12 four-inch pancakes.

Caramel Pecan Topping

½ cup brown sugar
¼ cup heavy whipping cream
¼ cup light corn syrup
2 tablespoon butter
1 teaspoon vanilla
¼ cup pecans, chopped

Combine all ingredients, except pecans, in saucepan over medium-low heat. Stir occasionally and heat to boiling. Remove from heat and stir in pecans. Ladle over pancakes.

Lynn Killacky – South Carolina

This was my mother’s recipe. I hope you enjoy it.

DATE NUT BREAD

1 cup of dates, chopped
1cup of pecans or walnuts, chopped
1¼ cup of sugar
1 egg
2¾ cups of flour
1 tablespoon butter
1 teaspoon of baking soda
1½ cups of water, boiling

Cook dates in water with sugar and butter. Drain and set aside. In a bowl, combine egg, flour, baking soda and chopped nuts. Mix all together, and bake at 350 degrees for an hour until done.


 

Erich D. Chadwick - Tennessee

BREAKFAST PIZZA

1 lb. sausage
1 large can of butter crescent rolls (2 regular cans if no large can available)
4 eggs
1 tablespoon milk
8 oz. package cheddar cheese, shredded
Salt and pepper to taste

Preheat oven to 350 degrees. Grease a 13 x 9 pan. (Glass works best.) Brown sausage, breaking it into small pieces, and drain. Roll out the crescent rolls and spread in the pan, up the sides about an inch deep. Pinch the edges of the crescent rolls together to seal. Spread sausage evenly over crescent roll crust. Beat the eggs and milk with salt and pepper and spread evenly over the sausage. Top with the cheese and bake for 15-17 minutes, or until cheese bubbles, and crust is golden brown. Add sauteed onions and green peppers for a Southwestern variation.

Kelly Pryor - Georgia

GLORIOUS MORNING MUFFINS

2 cups all-purpose flour
1¼ cups sugar
2 teaspoon baking soda
2 teaspoon ground cinnamon
1 ½ cups carrots, finely shredded
1½ cups apples, peeled and shredded
¾ cup coconut
½ cup dates, snipped and pitted (can substitute raisins)
½ cup pecans, chopped
3 eggs, beaten
1 cup cooking oil
½ teaspoon vanilla

In a mixing bowl, combine flour, sugar and cinnamon. In another bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil, and vanilla. Add to dry ingredients. Spoon into prepared muffin tins. Bake at 375 degrees for about 18-20 minutes. Serve with whipped cream cheese.

Diane Smith - Alabama

PUMPKIN BREAD
GIFT IN A JAR

1 cup sugar
1 tablespoon pumpkin pie spice
2½ cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup golden raisins
1 cup pecan halves, coarsely chopped
2 eggs
1 cup solid pack pumpkin
2/3 cup milk
1 cup vegetable oil

In small bowl, combine sugar and spice blend; mix well. In quart jar or batter bowl, layer ingredients as follows, gently patting each layer before adding the next ingredient: 1¼ cups flour, baking powder, baking soda, salt, sugar mixture, remaining flour, raisins and pecans. Cover with lid. Attach the preparation directions below and give it as a gift.

Preparation: Preheat oven to 325 degrees. Spray bottoms only of mini -loaf pans with nonstick cooking spray. In large bowl, whisk eggs with stainless steel whisk. Add pumpkin, milk, and oil; mix well. Add bread mix to egg mixture; mix until well blended. Fill each cavity of loaf pan with about 1 cup batter. Bake 45-50 minutes or until cake tester inserted in center of loaves comes out clean. Cool in pan 10 minutes. Loosen sides of loaves from pan; remove to cooling rack. Cool completely.

Yield: 4 small loaves (4 servings per loaf)

Cook's Tips: Be sure to choose solid pack pumpkin, rather than pumpkin pie filling, for this recipe. Serve with cream cheese. This recipe can be baked in the Stoneware Loaf Pan, if desired. Spray bottom only of loaf pan with nonstick cooking spray. Prepare recipe as directed above; pour batter into pan. Bake at 325 degrees for 70-75 minutes or until cake tester inserted in center comes out clean.

Gwen Mahon – Florida

BREAKFAST IN A BAG

1 to 2 eggs
1 tablespoon onions, diced
1 tablespoon grated cheese (your preference of type)
1 tablespoon diced green peppers
1 tablespoon ham, diced or small pieces
                          
In a large pan, boil water and when it is boiling, crack 1 or 2 eggs in a gallon or pint size plastic bag along with a tablespoon or so of the ingredients listed. Seal the bag and boil for 10 minutes. When finished cooking, slide it on the plate, and you have an omelet. If you cook 2 eggs, use the larger bag. This is a fun breakfast for children, as they can fix it themselves. It is also great to cook when camping. You can be creative and add whatever sounds good at the time.

Alison Lewis – Alabama

BROCCOLI MINI-QUICHE

1 14 oz. package frozen chopped broccoli, thawed
1 cup cheddar cheese, shredded
1 cup swiss cheese, shredded
2 egg whites
1 egg
1 4 oz. can fat-free cream of mushroom soup
¼ teaspoon freshly ground pepper

Preheat oven to 350 degrees. Combine broccoli and remaining ingredients in a large mixing bowl, stirring well. Spray 12 muffin cups evenly and liberally with cooking spray. Fill cups evenly with broccoli mixture. Bake at 350F for 30 to 35 minutes or until golden brown on top. Remove from oven and let cool 15 minutes. Use a knife to remove from pan.

 

BLUEBERRY BUTTERMILK PANCAKES

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher or sea salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups nonfat buttermilk
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
1 tablespoon butter
Maple syrup

Preheat an electric griddle to 375 degrees, or place a griddle or sauté pan over medium-high heat. Whisk together the flour, baking powder, baking soda, salt and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, whisking to combine. Add blueberries. The batter should have small lumps.

Add 1 tablespoon butter to skillet. Add 1/3 cup of the batter 2 inches apart. When the pancakes have bubbles on top, about 2½ minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, for about 1 minute.

Repeat with the remaining batter. Serve warm with syrup.

The recipes featured have not been tested by seethegood.com

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