coconut toast

This is a Moll family favorite. It's perfect for overly indulgent brunches.

3/4 cup sugar
1 egg
1 stick butter (softened)
1 1/2 cups coconut

mix sugar, egg, butter. Spread on bread, sprinkle with coconut
bake 15 min. at 350.
This enough for about 12 slices of bread. We usually use bakery white bread.

Baked Oatmeal

Found this on MDC. This is good stuff, especially for lazy winter mornings or as part of a festive brunch. It's kind of a breakfast dessert--like an oatmeal cake. It's nice to prepare it all the night before and then all you have to do in the morning is put it in the oven and wait 35 minutes. I especially like baked oatmeal with cooked apples on top. You can just peel and slice a bunch of apples and put them in the crockpot with some sugar, cinnamon, and butter (or just by themselves) and put it on high for an hour and the apples are done. But I wouldn't do that in the morning--I would have the apples made ahead of time. Anyway, the baked oatmeal:

1/2 cup applesauce or vegetable oil (I use organic cinnamon applesauce)
3/4 cup sweetener (I use a little less and use a combination of honey and sugar)
2 eggs
1 cup milk (I use light plain soymilk)
1/2 teaspoon salt
1 tablespoon baking powder
3 cups regular oats
1/2 cup raisins (or other dried fruit, I like cherries)
1-2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Directions: Beat together applesauce and sweetener. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well and then stir in raisins. Pour into a lightly greased pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight. The next morning, preheat oven to 350. Bake in preheated oven until firm, about 35 minutes. Serve hot.

Basic granola

I've been making my own granola for a long time and I know Linsey has started making her own too. I thought I'd share my "learning recipe" since I found it more helpful than the more specific recipes out there. It gives a good idea of what goes into granola and how you can make it truly your own. The trick is not to overcook it. Like candy it gets harder after cooling so you want it to be still kinda soft when it comes out of the oven.

Enjoy making your very own $8.50 a pound fancy granola on the cheap ;) and share your favorite combo with us if you already make granola!

Basic Dry Cereal from the More With Less cookbook.
preheat oven to 300'

In a large bowl combine 7 cups of dry ingredients including at least 2-3c rolled oats plus other grains:
wheat germ
whole wheat flour
wheat bran
wheat grits
cornmeal
soy flour grits or roasted beans
grape nuts
sunflower seeds
sesame seeds
pumpkin seeds, roasted
coconut
dry milk
chopped nuts
1-2 tsp spices- nutmeg, cinnamon, ginger, etc.

Combine seperately and pour over dry ingredients 1 c. liquids including some fat & some sweetener:
honey,
syrup,
brown sugar (combined with 2T. water for 1/2c.)
oil
melted butter
nut butter
milk or cream

Spread mixture onto cookie sheets so it's not too thick. Put in oven and bake for 10 minutes, stir, bake another 10 minutes, stir then start checking it & stirring it more frequently. It can take anywhere between 30 and 60 minutes to bake. It's done when the oats are still maleable but just lightly browned. Allow to cool completely then add dried fruits as desired. Happy granola making! I'll post my current favorite in the comments.

Overnight Yeast Waffles

1pk dry yeast
1/2 cup warm water
2 cups warm milk
1/2 cup melted butter
2 t sugar
1 t salt
2 cups flour
2 eggs, separated
1/4 t baking soda

*Combine 1t sugar, the warm water and yeast. Allow to foam
*Add milk, butter, 1 t sugar, and salt
*Add flour, and mix until smooth.
*Cover, and let rest overnight.

*Separate eggs, and add yolks to batter
*Add baking soda
*Whisk egg whites and fold into batter
*Bake in pre-heated waffle iron until brown and crispy

Migas

In the breakfast thread I totally forgot my favorite breakfast ever. Migas. Oh, how I love thee. I figured Migas were deserving of their own post.

So, if you go out for breakfast anywhere in Texas, south New Mexico or Northern Mexico, you will encounter Migas. From taco stands to IHOP, Migas are everywhere. Basically, Migas are scrambles eggs with left over tortillas. So good. And I'm thinking about Migas because Adam is in Austin eating Migas and breakfast tacos everyday.... sigh. Here is my basic recipe.

5-6 Corn tortillas (no flour, gringas!)
5 Eggs
1 Jalepeno diced
1/2 onion, diced
1 garlic clove, minced
Oil for frying
Handful of cooked black beans, veggies, chorizo, or other savory something
Large handful of cheddar cheese

Heat a couple Tbl of oil in heavy bottomed pan. Tear tortillas into bite sized pieces. Cook in oil with onion until browning around the edges and otherwise soft. Add garlic. Add Jalepenos and other ingredients. Finally add eggs, either scrambled or you can scramble in pan. When eggs are mostly set, add cheese and cover or cook until melted.

Serve with refritos, tortillas, salsa and maybe some potatos. Migas con papas y refritos! Yum!

The word Migas comes from the spanish for crumbs and basically means leftovers. Like omelets, migas are a great way to use up the leftovers from dinner the night before.

Puffed Apple Pancake

I made this this morning as my fridge is bursting with apples and eggs. It is delicious and not a bit healthy. Perfect for the weekend. It was pretty easy and fast too.

Puffed Apple Pancake Bon Appétit | September 2002


This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.

Yield: Makes 4 servings

Ingredients
1 cup whole milk
4 large eggs
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup all purpose flour
4 tablespoons (1/2 stick) unsalted butter
12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced

3 tablespoons (packed) golden brown sugar
Powdered sugar (optional)


Preparation

Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.

Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.


Note: I used whatever apples I had on hand (Jonathan I think).

Jenny's popovers

Jenny shared this recipe with the group some time ago. They are a favorite of ours now, too. Easy to make, easy for kids to help with. From Mollie Katzen's Pretend Soup kids cookbook.

2 T. butter

2 eggs

1 c. milk

1 c. flour

1/4 tsp. salt

Preheat oven to 375 and melt butter.

Brush insides of 12 muffin cups with melted butter. (Kids can do this part.)

Break eggs into mixing bowl.

Add milk and beat well.

Add flour and salt and whisk until reasonably well-blended.

Use a 1/4 c. measure with a handle to pour batter into each muffin cup. They should be 1/2 to 2/3 full.

Bake 30 minutes without opening oven.

Remove muffins from the pan and prick with a fork to let the steam escape. Spread with butter, jam, maple syrup, or even plain, and eat! You may need to make another batch!

Yield: 1 dozen

EGGS IN A NEST

-from the book Animal, Vegetable, Miracle by Barbara Kingsolver

2 cups uncooked brown rice

Cook rice with 4 cups water in a covered pot while other ingredients are being prepared.

Olive oil – a few tbsp

1 medium onion, chopped, and garlic to taste

Saute onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped

1⁄2 cup dried tomatoes

Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes.

1 really large bunch of chard, coarsely chopped

Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

8 eggs
Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.