Category Archives: Breakfast

Zucchini Slice

01.05.15 Sam and James at the beach 00049

3 1/2 cups zucchini (375g)
5 eggs
1 large onion
90g ham or bacon pieces (optional)
1/2 cup oil
1 cup SR flour (160g)
1 cup grated cheese (100g)
salt, pepper, mixed herbs (to taste)

Preheat your oven to 170C (350F).

Grate coarsely (or chop) zucchini, onion and cheese.  Add chopped ham, if adding, and all remaining ingredients.  Spray shallow dish with ‘pure and simple’.  Tip in mixture.

Put into oven and cook for about 30 __ 40 minutes or until brown all over and firm.

Good hot or cold.

*I don’t measure zucchini __ I just use 3 medium sized ones. A trick I learned from my daughter is to grate the zucchini separately and squeeze the water out, otherwise it can turn out too wet and it takes a lot longer to cook.  If I use bacon pieces (and I don’t always) I buy them already done and grated cheese in the packet.  I don’t measure the cheese, just pour a heap in __ probably more like 2 cups.  I also add a tin of drained mixed veggies. ~ Veronica

We met Veronica and Dave through their grandchildren when we first came to Australia.  The kids all love the beach and now we get together every school holidays and sometimes in between.  What Americans call bars, Australians call slice.  Whatever it’s called, I love this recipe.  Most recently I made it with leftover roast asparagus and carrots chopped and cottage cheese that needed to get used.  I left out the oil as there was plenty on the roast veggies.  It was so yummy.  It’s a good recipe to play with, is good hot or cold and perfect for lunches.  The best part is that James actually eats it.  There’s not many things I can say that about. ~ Karla



Cinnamon Walnut Scones

381633_2926270045179_1463092420_n1 ¾ c. all-purpose flour
¼ c. chopped walnuts
4 ½ t. sugar
2 ¼ t. baking powder
½ t. salt
½ t. ground cinnamon
¼ c. cold butter or margarine
2 eggs
1/3 c. whipping cream
¼ c. buttermilk

In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. Combine eggs and cream; stir into dry ingredients just until moistened. Turn onto a floured surface; gently pat into a 7-in circle, ¾ inch thick. Cut into four or eight wedges (depending on the size you like). Separate wedges; place on a lightly greased baking sheet. Brush tops with buttermilk. Let rest 15 minutes. Bake at 450 degrees for 14-16 minutes or until golden brown. Yield: 8 servings or make them bigger like Starbucks and make only 4.

I make these for overnight company. They are as close to a “Starbuck” type scones that I have found. Yum! Last time I made them, I put a thin coat of powdered sugar frosting with maple syrup added to the frosting to get that maple-nut-scone kind-of-flavor.


Easy Quiche

IMG_1757You’ll need a blender and nice deep pie dish.
Blanche some asparagus, tips or broccoli flowerets- put in the pie dish.
Fry 2 or 3 pieces of bacon, crumble and put in dish
Chop 1/2 onion or shallot and add to dish.
Add crab, salmon, chicken, or what you like.
Sprinkle over top:
1 cup grated cheese (use 2 kinds)

In blender:
1 cup Bisquick
1/2 cup milk
2 eggs
14 cup Italian type dressing
Pour blended ingredients over everything in the pie dish. Bake for 30 to 35 minutes.
Use fresh herbs if you have them.

~Auntie Marge

Breakfast Quiche

West Beach1 Pkg Crescent rolls
10 eggs (egg beaters work well too)
Hormel Real Bacon Bits
Brown n Serve Maple Flavored Sausage
Nutmeg, to taste
Vanilla, to taste
Cheddar cheese, as much as you like

Preheat oven to 350′. Spray 13″x9″ pan with Pam. Open crescent rolls, unroll in a large rectangle and press onto bottom of pan. Cut sausage (uncooked0 into pieces and put on crust. Cover with cheese. Beat eggs well with vanilla and nutmeg. Pour over casserole. Sprinkle with bacon bits. Bake at 350′ for 20 minutes on top shelf and then 10 minutes on bottom shelf (I generally have to cook it an extra 20+ minutes).

A fun variation is to use flaky biscuits, pressing them into and up the sides of a muffin tin. Put a few sausage pieces into each cup and then top with the other ingredients as above. The kids really like it this way and the leftovers freeze well.

This is one of the few dishes that Alyssa will beg me to make when she comes to visit. The leftovers are really tasty too.


Griddle Cakes

+Four Jongsma's2 cups flour
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon salt
2 cups buttermilk
1/2 teaspoon soda
2 tablespoon melted butter
2 eggs

Sift flour, baking powder, salt, sugar and soda together (3 times). Pour milk, eggs and melted butter in bowl, add flour mixture and beat until smooth. Bake on hot griddle.

Al used to make these delicious griddle cakes every Saturday morning for his great kids and wonderful wife, but we have not had them for a very long time. How sad.

~Nancy (Grandma Lena’s recipe)

Apple-Raisin-Nut Coffee Cake

IMG_91042 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup sugar
½ cup butter
2 eggs
1 teaspoon vanilla
1 cup Greek yogurt

1 large apple (peeled and chopped)
½-3/4 cup raisins
1 tablespoon melted butter
¼ cup brown sugar
½ teaspoon ground cinnamon

1+ cup chopped walnuts
1 tablespoon melted butter
½ cup brown sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease 9×13 baking pan.

In a medium bowl stir together flour, baking powder, soda and salt.

Using a mixer, beat together regular sugar and butter until fluffy. Beat in eggs and vanilla until well mixed.

Mix about half the flour mixture into the sugar mixture, add in the Greek yogurt, when combined mix in the remainder of the flour mixture.

In a small bowl mix the apple-raisin filling ingredients.

Spread ½ the batter in the bottom of the greased 9×13 pan and top with the apple-raisin filling. Spread the remainder of the batter over the apple-raisin filling.

In a small bowl mix the nut topping ingredients. Then sprinkle over the coffee cake.

Bake for 25-30 minutes until done.


Kitchen Sink Muffins

IMG_77134 small ripe Bananas
½ cup egg beaters (or 2 eggs)
1 cup sugar
½ cup whole milk (or whatever you have on hand)
1/3 cup vegetable oil
¾ cup peanut butter
2 teaspoons vanilla
2 cups flour
1 ½-2 cups rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup raisins
½ cup chocolate chips
½ cup butterscotch chips

Almond Topping-
¾ cup finely chopped almonds
1 teaspoon sugar
1 teaspoon vanilla

Preheat oven to 400 degrees. Prepare muffin tins by placing cupcake liners in them before starting the batter.

Prepare topping by mixing the almonds, sugar and vanilla together and spreading it in a thin layer on a cookie sheet. Place in preheated 400 degree oven, being sure to stir every minute or so until they are toasty brown and “smell” done. (How’s that for official?)

With a stand mixer, place whole bananas in bowl and mix on slow-medium speed while assembling the other ingredients. Then add the remaining ingredients to the bowl one at a time in the order listed, mixing on slow-medium just until mixed.

Spoon into lined muffin tins filling approximately 2/3 full, and top each with 1 teaspoon almond topping. Bake for 12 to 15 minutes or until toothpick inserted in center comes out with many moist crumbs.

Note: When my bananas are just too ripe to eat I throw them (peel and all) into the freezer. When I want to make this recipe I dig them out, pop them into the microwave for a few seconds to loosen the skin, peel them and their good to go in the blender.

Have fun with this recipe! It is very versatile. In the past I’ve made Chocolate Kitchen Sink Muffins by omitting the peanut butter and adding ½ cup veg oil (instead of 1/3 cup), 1 cup flour (instead of 2) and a full cup of cocoa powder.

Play with the add-ins. I add raisins, chocolate chips and butterscotch chips because that is what I like and I NEVER meausre them, but just toss-in what I have on hand and am in the mood for. Walnuts, white chocolate chips, peanut butter chips, currents, or other dried fruit would work…oh, I wonder if M&Ms or Reese’s Pieces would work in these. I’ll need to try that next time…Yumm!

You don’t need to stress about measuring exact! If you have 4 large bananas so ripe they’re nearly rotten, then try adding them all in and if the batter is too liquid chuck in more oatmeal or peanut butter. They’re muffins and the only tragic mistake other than forgetting to add the sugar is burning them. (Trust me. The sugar needs to be in there.)

Each muffin has approximately 240 calories, 12g fat, 33g carbs, and 5.4g protein, which makes a reasonable breakfast as long as you can stick to just one.

I hope you give them a try!