By Dorothea Malloy
1 cup corn meal
1/2 tsp salt
1 cup boiling water
2 tsp oil
1. Place cornmeal and salt in a bowl.
2. Add boiling water and stir to form a stiff dough.
3. Dip hands in cold water. Mold dough into 2 flat oval cakes about 1/2 inch thick.
4. Place on a well-greased shallow baking pan. Brush with water.
5. Bake at 450 degrees for 20 minutes.
6. Cool and break into pieces.
Cornmeal Mush
By Dorothea Malloy
1 cup cornmeal
1 tsp salt
4 cups water (divided use)
1. Mix the cornmeal with 1 cup cold water.
2. Bring 3 cups water to a boil. Add the cornmeal mixture and salt to the boiling water, gradually, while stirring.
3. Cook, stirring often, over medium heat for 7 minutes or until thick.
4. Serve with butter and honey or maple syrup.
1 cup cornmeal
1 tsp salt
4 cups water (divided use)
1. Mix the cornmeal with 1 cup cold water.
2. Bring 3 cups water to a boil. Add the cornmeal mixture and salt to the boiling water, gradually, while stirring.
3. Cook, stirring often, over medium heat for 7 minutes or until thick.
4. Serve with butter and honey or maple syrup.
Corn Dodgers
By Dorothea Malloy
1 cup cornmeal
1 TB oil
1/2 tsp salt
1 1/2 cups water
1. Combine cornmeal, oil, and salt.
2. Boil water and pour over the cornmeal mixture, stirring to blend.
3. Drop the batter from a spoon onto an oiled cookie sheet, or dip hands in cold water and shape the batter.
4. Bake a 400 degrees for about 25 minutes.
1 cup cornmeal
1 TB oil
1/2 tsp salt
1 1/2 cups water
1. Combine cornmeal, oil, and salt.
2. Boil water and pour over the cornmeal mixture, stirring to blend.
3. Drop the batter from a spoon onto an oiled cookie sheet, or dip hands in cold water and shape the batter.
4. Bake a 400 degrees for about 25 minutes.
Cinnamon Elephant Ears
By Mary Rose Hellerman
1/4 cup butter or margarine
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
1/4 cup butter or margarine
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
1. Heat oven to 425ยบ.
2. Grease cookie sheet with shortening.
3. Heat butter until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9 x 5 inches. Brush with remaining melted butter, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack.
Breakfast Burritos
By Cyndi Malloy
This is my own version of breakfast burritos. They are great for Sunday brunch served with fresh fruit on the side. I started out making them very simply when the kids were young, using just the basic ingredients. As they got older, and liked a greater variety of foods, I began adding more ingredients. I line up all the ingredients in an assembly line, and ask each person what they want in their burrito, making one at a time. I really stuff them and make them BIG! I wrap each burrito in foil, and place it in the waiting warm oven. When all of them are made, out come the warm burritos and we all eat together. Because they are wrapped in foil, they are also great for taking with you on the go. Use your imagination with the ingredients and cater to your own preferences. Most in my family like "The Works!"
This recipe will make approximately 4 large burritos. I would double it for my family when the kids were all home. I generally use about 2 1/2 eggs per burrito.
10 large eggs, scrambled
8-10 pieces bacon, cooked (or substitute sausage)
shredded cheese blend (cheddar/jack or Mexican blend), as much as you want
28 oz bag frozen O'Brien potatoes, cooked per directions on bag
2 ripe avocados, sliced
giant flour tortillas, at least 12 inch diameter
1. Warm tortilla in microwave or on stove top until it is soft and easily bendable without cracking.
2. Lay tortilla on 18" long piece of foil. I start with eggs first, then move down the line of ingredients, layering them. Add avocado last, so it isn't cooked by the hot ingredients.
3. Fold and roll the tortilla burrito style and wrap it in the foil.
4. Place in a slightly warm oven if you are making more than a few burritos. Repeat for each burrito.
Remember, you can customize them. If you plan to leave the burritos in the oven for more than 5-10 minutes, don't add the avocado until after they come out of the oven. Serve with salsa or other hot sauce. Tom and the boys like Cholula sauce on them.
This is my own version of breakfast burritos. They are great for Sunday brunch served with fresh fruit on the side. I started out making them very simply when the kids were young, using just the basic ingredients. As they got older, and liked a greater variety of foods, I began adding more ingredients. I line up all the ingredients in an assembly line, and ask each person what they want in their burrito, making one at a time. I really stuff them and make them BIG! I wrap each burrito in foil, and place it in the waiting warm oven. When all of them are made, out come the warm burritos and we all eat together. Because they are wrapped in foil, they are also great for taking with you on the go. Use your imagination with the ingredients and cater to your own preferences. Most in my family like "The Works!"
This recipe will make approximately 4 large burritos. I would double it for my family when the kids were all home. I generally use about 2 1/2 eggs per burrito.
10 large eggs, scrambled
8-10 pieces bacon, cooked (or substitute sausage)
shredded cheese blend (cheddar/jack or Mexican blend), as much as you want
28 oz bag frozen O'Brien potatoes, cooked per directions on bag
2 ripe avocados, sliced
giant flour tortillas, at least 12 inch diameter
1. Warm tortilla in microwave or on stove top until it is soft and easily bendable without cracking.
2. Lay tortilla on 18" long piece of foil. I start with eggs first, then move down the line of ingredients, layering them. Add avocado last, so it isn't cooked by the hot ingredients.
3. Fold and roll the tortilla burrito style and wrap it in the foil.
4. Place in a slightly warm oven if you are making more than a few burritos. Repeat for each burrito.
Remember, you can customize them. If you plan to leave the burritos in the oven for more than 5-10 minutes, don't add the avocado until after they come out of the oven. Serve with salsa or other hot sauce. Tom and the boys like Cholula sauce on them.
Biscuits and Gravy
By Ciara Cox
For the Biscuits:
2 ¼ cups flour
¾ tsp salt
1 tsp sugar
4 tsp baking powder
1/3 cup butter, very cold
1 cup milk, very cold
For the Gravy:
1 pound ground sausage
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons all-purpose flour
2-3 cups milk
1. Preheat oven to 450° with a pizza stone in the oven (can also use a baking sheet with parchment paper). Place flour, salt, sugar and baking powder in bowl and mix together.
2. Cut butter into small pieces and add to flour mixture. Mix together and use a pastry cutter to make the pieces about the size of a pea. (Can also use a food processor for this step.)
Add the cold milk to the flour and butter. Toss together gently until barely combined.
3. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it forms a ball. (Make sure you do not knead it for too long or the butter will get soft. You need cold butter to make the biscuits flaky!)
4. Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles (I use a glass cup and it works great). Place on pre-heated pizza stone.
5. Bake at 450° for 8-10 minutes.
6. For the gravy: preheat a large pan to medium heat. Add the sausage and break it up into crumbles. While it is cooking, season with salt and pepper. Once the sausage is finished cooking, add the flour and mix to combine.
7. Slowly add 2 cups of milk while stirring. Bring to a low boil and stir occasionally. If the gravy is too thick, add more milk. (If too thin, add more flour.) Serve over your fresh biscuits and enjoy!
For the Biscuits:
2 ¼ cups flour
¾ tsp salt
1 tsp sugar
4 tsp baking powder
1/3 cup butter, very cold
1 cup milk, very cold
For the Gravy:
1 pound ground sausage
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons all-purpose flour
2-3 cups milk
1. Preheat oven to 450° with a pizza stone in the oven (can also use a baking sheet with parchment paper). Place flour, salt, sugar and baking powder in bowl and mix together.
2. Cut butter into small pieces and add to flour mixture. Mix together and use a pastry cutter to make the pieces about the size of a pea. (Can also use a food processor for this step.)
Add the cold milk to the flour and butter. Toss together gently until barely combined.
3. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it forms a ball. (Make sure you do not knead it for too long or the butter will get soft. You need cold butter to make the biscuits flaky!)
4. Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles (I use a glass cup and it works great). Place on pre-heated pizza stone.
5. Bake at 450° for 8-10 minutes.
6. For the gravy: preheat a large pan to medium heat. Add the sausage and break it up into crumbles. While it is cooking, season with salt and pepper. Once the sausage is finished cooking, add the flour and mix to combine.
7. Slowly add 2 cups of milk while stirring. Bring to a low boil and stir occasionally. If the gravy is too thick, add more milk. (If too thin, add more flour.) Serve over your fresh biscuits and enjoy!
Overnight Whole Wheat Pancakes
Mike Malloy
Yeast-raised pancakes are more tender and flavorful than
ordinary pancakes, and if you use the overnight method, it’s not time-consuming
at all. It just takes a few minutes to
mix up the night before, and then in the morning, all you do is heat up a pan
or griddle and cook them.
Makes 12-15 medium-sized pancakes.
Ingredients:
1 tsp (half a package) active dry yeast
2 TB water
2 cups whole wheat flour (we use organic sprouted flour)
1 ½ tsp baking soda
½ tsp salt
2 cups buttermilk
3 eggs, lightly beaten
2 TB melted butter
1 TB honey
2 cups blueberries (optional)
The night before:
In a small bowl, pour yeast into water and let stand a few
minutes.
Measure dry ingredients into a large mixing bowl and stir to
blend. (Make sure the bowl is large
enough for the batter to rise overnight.
We used a 2 ½ qt Pyrex bowl.)
Add yeast mixture, buttermilk, eggs, butter and honey to dry
ingredients and whisk to combine.
Cover the mixing bowl with plastic wrap and refrigerate
overnight.
The next morning:
For fluffier pancakes, you can take the pancake batter out
of the refrigerator and let stand for half an hour or so. This lets the yeast warm up and become more
active.
Add butter to pan or griddle and heat.
Rinse berries, if using, and pat dry with paper towels, then
stir into batter.
When pan is hot, pour in 1/4-1/3 cup batter per pancake and
cook until bubbles form on the top and burst.
Flip each pancake and continue to cook until brown on both sides.
Serve with butter and maple syrup.
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