Tag Archives: breakfast

Cinnamon Rolls


1/3 C. cornmeal (yellow)
1/2 C. sugar
2 t. salt
1/2 C. shortening (part butter)
2 C. milk

Heat the above ingredients on low heat, stirring constantly until thick. Cool.

2 eggs
4 C. flour
1 t. baking powder
1 pkg. yeast (dissolve in 1/4 C. warm water with 1 t. sugar)


Sift flour and baking powder together. Combine eggs with first ingredients and slowly add flour/baking powder mixture one cup at a time. Mix thoroughly until no longer sticky. Let rise 1 hour. Punch down and let rise another hour.

For bread: Put in pans and let rise one hour again. Bake bread at 350 degrees for 35 minutes. (Three rises total for bread or rolls. The reason is so the bread has less air bubbles and a smoother texture).

Roll part of dough 1/2 inch thick (after 2nd rising). Dot with butter and sprinkle on cinnamon and brown sugar. Roll up and cut into 3/4-1 inch slices and put in pans that have been buttered and sprinkled with more brown sugar and cinnamon. Drizzle bottom of pan with a little water (not much). Put rolls in pan, leaving a little space between them. Let rise 1 hour.(This is your 3rd rising) Bake at 350 degrees for 35 minutes.

Can add pecans to top or before rolling up. Frost with powdered sugar frosting that has a drop or two of maple flavoring added and a little vanilla extract.

Can make dinner rolls or loaf of bread from the remaining dough.


Cheesy Mini Potato Gratin Stacks

Servings: 12


Oil spray
2 lb potatoes, large long ones (Note 1)
2 tbsp butter
2 garlic cloves, minced
1/2 cup cream, heavy / thickened (Note 4)
1 tsp dried thyme
1/2 tsp salt
Black pepper
1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
Fresh thyme leaves for garnish, optional


Preheat oven to 350F.

Spray a standard 12 hole muffin tin with oil.

Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 1/10″ thick.

Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.

Stir, then set aside.

Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.

Drizzle each potato stack with 1/2 tsp of cream mixture.

Sprinkle HALF the cheese over the potato stacks.

Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.

Cover loosely with foil and bake for 35 minutes.

Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.

Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)

To Serve

Breakfast – serve with eggs and bacon.
Dinner – serve as a side.
Finger food – serve warm as is.

Recipe Notes

1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia – the dirt brushed ones) still works great.

Get long large ones that are suitable to cut into cylinder shapes.

2. Fantastic for making ahead. Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 350F oven for 10 minutes just to heat through.

3. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily. Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps “set” them.

4. Any pourable cream is fine though thickened / heavy cream will yield creamiest result because they have a higher fat content.


Gingerbread Pancakes


1 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. cinnamon
2 T. molasses
1 C. buttermilk (or 1/2 C. buttermilk and 1/2 C. egg nog)
1 T. sugar
1 t. ground ginger
1/2 t. baking soda
Dash of cloves
1 t. vegetable oil
1 egg lightly beaten


In a large bowl, combine all dry ingredients.

In a small bowl, whisk molasses, oil, buttermilk and egg.

Slowly pour liquid mixture into flour mixture and stir until smooth.

Lightly grease a griddle. Over medium heat, drip 1 T. batter onto griddle.

Cook until golden brown and flip to cook the other side.

Make a double batch if you have guests. We usually top them with butter and powdered sugar.

Bangers and Mash

Sausage with Gravy – affectionately known as “Bangers and Mash” to Aussies and Brits – is one of the most epic of all comfort foods.
Servings: 4


1/2 tbsp oil
8 sausages of choice (Note 1)
1 large onion, halved and finely sliced (yellow, white or brown) (Note 2)
2 garlic cloves, minced
3 tbsp flour (plain)
2 cups beef stock/broth (Note 3)

To Serve

Mashed potato


Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes.

Remove sausages onto a plate. Turn heat down to medium.

You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.

Add onion and garlic, cook until golden brown – around 4 minutes.

Add flour and mix through.

Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.

Simmer, stirring, until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it. Season with salt and pepper.

Serve sausages with plenty of gravy, with mashed potato and peas on the side.

Recipe Notes

1. You can use any sausages you want. I used beef in some of the photos and pork in the video. However, if you use low fat sausages, they will not drop as much juice and fat when cooking so the gravy will not be as tasty.

2. I like to add onion because it adds more flavour to the gravy and also fills it out. But it is optional – you can skip it if you want.

3. I really like making my gravy with beef rather than chicken broth because it has a more intense flavour and it gives the gravy a nicer deep brown colour. But you can use chicken if you prefer – the gravy will be a lighter colour.

Sausage and Cream Cheese Breakfast Casserole

serves 8 to 10


1 can refrigerated crescent rolls
1 lb breakfast sausage, cooked
1 (8-oz) package cream cheese, softened
1-1/2 cup shredded cheddar cheese, divided
6 eggs
1/2 cup milk
1/2 tsp pepper


Preheat oven to 350.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese.

Bake 25-35 minutes or until center is set.

Strawberry Cream Cheese French Toast Bake


1 16 ounce (450 g) loaf of French bread, sourdough bread, or challah (day old bread works best), cut into 1-inch cubes with the ends discarded
1/2 cup cream cheese, softened (optional – leave out if preferred)
1 1/2 – 2 cups sliced strawberries, divided
6 large eggs
1 1/4 cups milk
1/2 teaspoon ground cinnamon
1/3 cup maple syrup or honey
1/4 cup brown sugar (optional)
2 teaspoons pure vanilla extract

Streusel Topping:

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
4 Tablespoons unsalted butter, cold and cubed

Optional Toppings:

maple syrup
more fresh berries
whipped cream
powdered sugar


Make the streusel topping: In a medium bowl, combine the flour, brown sugar, and cinnamon together. Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.

For the casserole Lightly grease a 9×9-inch square baking dish or 2.5 quart casserole dish.

Arrange half of the bread cubes in the bottom of the pan. Drop spoonfuls of the softened cream cheese over the bread and top with half of the mixed berries.

Layer with remaining bread cubes on top.

In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, maple syrup, and vanilla.

Pour evenly over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture.

Top evenly with remaining berries. Sprinkle the streusel topping over top. Cover pan with foil.

Allow to chill in refrigerator for an hour or overnight.

When ready to bake, remove french toast from fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.

Remove from oven and allow to cool for 5 minutes. Serve warm with syrup and additional toppings if desired.

Southern Sausages And Gravy

Serves 8


1 pound bulk pork sausage
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste
Hot biscuits


Warm a large skillet over medium heat. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through.

Add the flour and cook until dissolved, about 1 minute.

Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin).

Season generously with salt and lots of freshly ground black pepper.

Serve with hot biscuits.