Category Archives: Breakfast

Eggs Benedict Casserole with Canadian Bacon

Eggs Benedice casserole

Having a gathering and need a yummy breakfast? Here’s a great idea. The hollandaise sauce is made in one pan. Easy peasy!

Eggs Benedict Casserole with Canadian Bacon

Serves 8 – 10

6 English muffins, torn into pieces
1 8-ounce package Canadian bacon, torn into pieces
12 eggs, slightly beaten
1 cup half-and-half
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
2 cups One-Pot Homemade Hollandaise Sauce

2 cups fresh tomatoes, diced
1 cup roasted asparagus spears cut into bite-sized pieces

To make the casserole:
Prepare a 9 x 13-inch glass baking dish with nonstick cooking spray. Mix torn muffins and Canadian bacon and put in the greased baking dish. Mix all remaining ingredients together and pour over muffins and bacon. Let sit for 30 min and bake in the oven at 350˚F degrees uncovered for 40 minutes.
Remove cooked casserole from oven and pour hollandaise over. Garnish with diced tomato and roasted asparagus spears cut into pieces. Serve immediately.

One-pot homemade hollandaise sauce
4 egg yolks
1 pound butter, cubed
1 lemon, juiced
Salt to taste
Splash Tabasco or pinch cayenne pepper

To make the sauce:
Place all ingredients together all at once in a nonreactive saucepot and set over low flame, stirring continuously with a whisk until all ingredients are melted together. Continue to cook, whisking regularly, till the sauce is nice and thick. Do not walk away and do not let it overheat or it will break; go low and slow.

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Cinnamon Flop

cinnamon flop.2

Cinnamon Flop

Ever heard of Cinnamon Flop? I hadn’t until one of my sons found an Amish cookbook at a used bookstore and brought it home to me.

It looks pretty easy.

1 C. sugar
2 C. flour
2 tsp. baking powder
1 T. melted butter
1 C. milk
brown sugar, cinnamon and butter for top

Sift sugar, flour and baking powder together. Add butter and milk and stir until well blended.
Diving mixture between 2 9” pie or cake pans, well greased. Push chunks of butter into the dough. This makes holes and later gets gooey as it bakes. Bake at 350 degrees for 30 minutes.
Cut into wedges and serve.

Makes 2 9” pans.

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New England Spider Cake

New England Spider cake

Although I’m not from New England, I understand that a cast-iron skillet is called a spider. Why? I have no idea. Anyway, you cook this tasty breakfast treat in a spider. Pour honey over the top and you’ve got an instant breakfast.

• 2 cups milk
• 4 teaspoon white vinegar
• 1 cup all-purpose flour
• 3⁄4 cup yellow cornmeal, preferably stone-ground
• 3⁄4 cup sugar
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 large eggs
• 2 tablespoons butter
• 1cup heavy cream

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the milk and vinegar in a bowl and set aside to sour. In another bowl, combine the flour, cornmeal, sugar, baking soda, and salt. Whisk the eggs into the soured milk; stir into the dry ingredients and set batter aside.
3. Melt butter in a 12-inch cast-iron skillet and pour in the batter. Pour the cream into the center and slide the skillet into the oven. Bake until golden brown on top, about 45 minutes. Slice into wedges and serve warm. (It’s perfect on its own, but people may want to put something on the spider cake — butter and honey or jam.)
4. NOTE: You can use 2 cups of buttermilk instead of souring regular milk. And, if spider cake inspires you to buy a cast-iron skillet, you’ll need to season it when it first comes out of the box, unless you buy a pre-seasoned one. To season it, rub the inside with bacon grease or oil and bake it very slow for about an hour. Then each time you use it, swipe it lightly with oil before you store it.

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Jam-Filled Whole Grain Breakfast Muffins

jam filled muffins

Jam-Filled Whole Grain Breakfast Muffins

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• 1/3 cup sugar
• ¼ cup + 2 teaspoons toasted wheat germ
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup reduced-fat (2%) milk
• 1/3 cup canola oil
• ¼ cup fat-free egg substitute
• Raspberry or strawberry jam

1. Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper liners
2. Whisk together whole-wheat flour, all-purpose flour, sugar, ¼ cup of wheat germ, the baking powder and salt in medium bowl. Beat milk, oil and egg substitute in small bowl until blended. Add milk mixture to flour mixture, stirring just until flour mixture is moistened (do not overmix).
3. Fill muffin cups evenly with half of batter. Top each one with 1 teaspoon raspberry or strawberry jam. Cover evenly with remaining batter. Sprinkle with remaining 2 teaspoons wheat germ.
4. Bake until browned and toothpick inserted into center of muffins comes out clean, about 25 minutes. Cool muffins in pan on wire rack 3 minutes; remove muffins from pan and serve warm.

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Overnight Yeasted Waffles

overnight yeated waffles

Overnight Yeasted Waffles

Makes about 8 Belgian-style waffle squares or 16 standard waffle squares; recipe can be doubled (see Recipe Notes)
Note: Use a very large mixing bowl to make this recipe as the batter will double in size as it rises.

Night Before:
1/2 cup warm water
1 tablespoon active-dry yeast
1/2 cup melted butter
2 cups whole or 2% milk
1 teaspoon salt
2 tablespoons sugar (optional)
3 cups all-purpose flour

The Next Day:
2 large eggs, beaten
1/2 teaspoon baking soda

Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.

Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.

The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.

Make the waffles according to your waffle maker’s instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.

Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.

Recipe Notes
• Double-Batch Waffle Recipe: 1 tablespoon active dry yeast, 1 cup warm water, 1 cup (2 sticks) unsalted butter, 4 cups whole or 2% milk, 2 teaspoons salt, 1/4 cup sugar (optional), 6 cups all-purpose flour, 4 large eggs (added the next day), 1 teaspoon baking soda (added the next day).
Makes about 16 Belgian-style waffles or 32 standard waffles

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at TheLateSooner'sDaughter-cover-mockup2
I also maintain another blog:

Cheesy Quinoa “Grits”

Quina grits

Cheesy Quinoa “Grits”

Prep Time: <5 minutes
Cook Time: 10-15 minutes
Total Time: <20 minutes
Yield: 1 serving

3/4 cup dry quinoa
1 egg
1 oz. cheddar cheese
Small bunch parsley, chopped
1/2 – 1 tbsp olive oil
Salt and pepper to taste
1. Prepare quinoa according to stove top package directions. When quinoa is minutes from being done, heat olive oil in pan and fry egg sunny side up until white is set but yolk remains runny. Add salt and pepper to taste, if desired.
2. Stir parsley into hot quinoa, allowing it to wilt slightly, then plate. Sprinkle with cheddar cheese. Place egg on top. Serve.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at TheLateSooner'sDaughter-cover-mockup2

Quinoa Pumpkin Seed Granola

Quinoa Pumpkin Seed Granola

Turn oven to 350 degrees

3/4 cup rinsed quinoa (do not cook in water for this recipe)
1/2 cup pumpkin seeds
1/2 cup almonds or sunflower seeds
2/3 cup cranberries
1/4 cup honey
2 heaping tablespoons of coconut oil

Put rinsed quinoa, pumpkin seeds, almonds or sunflower seeds, and cranberries in food processor.
Then add the honey and coconut oil. Turn on food processor until seeds and cranberries are chopped up.

Place ingredients in a glass baking dish (8 or 9 inch square) and put it in the oven for approximately 25 minutes until golden. Then leave out to dry on parchment paper until cooled.

Eat this granola with coconut or almond milk as granola cereal or bring it with you as a snack.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here. 41KS+aVzQrL._BO2,204,203,200_PIsitb-sticker-v3-big,TopRight,0,-55_SX278_SY278_PIkin4,BottomRight,1,22_AA300_SH20_OU01_