Other Breakfast Recipes

Cinnamon Doughnuts:

1 1/4 cups Jiffy pancake and waffle mix, 2 Tbs. sugar, 1/3 cup water, 1 egg, 3/4 cup sugar, 1 1/2 tsp. cinnamon.

In an electric fry pan or heavy skillet, heat approximately 1 inch of fat or oil to 375°. Combine pancake mix, 2
tablespoons sugar, water and egg. Stir just until pancake mix is moistened. Drop from a teaspoon into hot
fat. . Brown on both sides, then drain on paper towels. Blend sugar and cinnamon together in plastic or
paper bag. . Add a few doughnuts at a time; shake to coat. Serve warm.


Drop Doughnuts:

2 cups all purpose flour sifted, 1/4 cup sugar, 1 Tbs. baking powder, 1 tsp. salt, 1 tsp. nutmeg, 1/4 cup
vegetable oil, 3/4 cup milk, 1 egg, 1 tsp. vanilla, oil for frying.

Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended. Add oil, milk and egg and mix
well. Drop by spoon into hot oil. Fry until light brown on both sides turning once. Drain well on paper towels
or brown paper bag. Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.


Fried Apples:

8 medium granny smith apples chopped, 1/4 cup butter, 1/2 cup brown sugar, 1/2 tsp. cinnamon, 1/8 tsp.
nutmeg.

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté
15 to 20 minutes, or until apples are tender.


Milk Gravy:

1-2 Tbs. vegetable oil or vegetable shortening, 4 Tbs. all purpose flour, 3 cups whole milk, 1 tsp. pepper, 1/2
tsp. salt.

~NOTE~ This recipe will have more flavor if you use 1-2 tablespoons of oil from the oil you fried chicken
fried steak in, or maybe even bacon grease. If you don't have that, no need to worry, you can use vegetable
oil or vegetable shortening.

Heat 1-2 tablespoons oil in a skillet over medium heat. Whisk in flour, whisking constantly for about 1
minute. Slowly add milk, whisking constantly. Stir in pepper and salt and continue cooking. Whisk constantly
for about 10 minutes, or until thickened.


Sausage Gravy:

1 stick butter, 1lb. sausage. 1/2c. flour, 4c. milk.

Brown meat and drain. In saucepan melt butter over low heat, melt completely. Add flour and mix till no
lumps are visible. Add milk and turn heat to high, stir constantly till it boils. Turn heat down to medium-high,
stir constantly till desired thickness, add sausage. (I have had three men say this is the best gravy they
have ever had, you women out there know that is no easy task! You can easily cut this recipe in half and the
in half again, I use 1/4 stick butter 1 cup milk ect.. and it turns out perfect.)  


Southern Sausage Cream Gravy:

1 pound sausage, 2 Tbs. Crisco, 1/4 cup all purpose flour, 3 cups cool milk, 6 warm biscuits.

Put the sausage in a large, straight-sided saute pan over medium-heat. As the sausage cooks, crumble into
small pieces using a fork. When the sausage crumbles are lightly browned and fully cooked, transfer them
and their pan juices to a bowl; set aside. Add the shortening to the hot pan. When the shortening has
melted, add the flour, stirring it in slowly with a whisk. Stir constantly and cook the mixture until the flour is
slightly browned (about 3-4 minutes). The mixture should smell nutty, not burned. Add in the milk, stirring
constantly with a whisk until the gravy comes to a boil. Lower the heat to medium-low and simmer gently for
15 minutes. Add the reserved sausage and pan juices to the gravy. Mix well with a wooden spoon,
seasoning to taste with salt and pepper. The gravy should be a medium-thick sauce; if needed, the gravy
can be thinned by adding warm milk. Split the biscuits in half; place the halves, split side up on individual
plates. Cover generously with warm gravy and serve immediately.


Southern Sausage Gravy:

8oz. breakfast sausage, 2Tbs. shortening, 3Tbs. flour, 1 1/2-1 3/4c. milk, salt and pepper

Cook sausage over medium-low heat, stirring and breaking up any clumps. Remove sausage to paper lined
plate. Add 2Tbs. shortening, vegetable oil or lard to the drippings in the skilet. Add flour, stirring until
blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and
bubbly. Add the crumbled sausage. If to thick, add a little more milk. Taste and add salt and pepper to taste.
Serves 4-6