We have welcomed the New Year with celebrations of new beginnings and promises of better behaviors. But hey, what if we combine those laudable expectations by giving ourselves a better beginning to each new day?
It’s called “breakfast”, a sometimes forgotten but very important beginning for a successful rest of the time we spend awake. Make a resolution to start your day with a better — as in healthier, tastier, nourishing — breakfast. Try these recipes to see how a good morning move can produce a good day mood.
OATMEAL BISCUIT BREAKFASTS
It’s easy to add hearty oatmeal goodness to start the day.
2 c. all-purpose biscuit mix
2/3 c. milk
1/2 c. quick-cooking oats
Heat oven to 450ºF. Mix all ingredients until soft dough forms then stir vigorously for 30 seconds.
Drop batter by scant tablespoonfuls on an ungreased cookie sheet. Bake about 8-10 minutes or until golden brown and center tests dry. Serve warm with jam, peanut butter or honey or use in a breakfast combo (see below.) Makes 6-10 biscuits.
For a breakfast sandwich, cut warm biscuit in half and add sausage, ham or bacon on top and then fried, poached, or scrambled egg. A slice of cheese is optional. Season and cover with other half of biscuit.
Berry Biscuits: Stir fresh fruit, cut up as needed, with a dash of cinnamon and sugar to taste in a medium pan. Warm pan of fruit until just hot. Stir and ladle over warm biscuit halves and finish with toppings of whipped cream, minced mint and chopped nuts.
WINTER PEAR PANCAKES AND HONEY
A perfect pairing: rolled pancakes, sweet pears and honey.
2 C milk
1/2 c. all-purpose flour
1 Tbls melted butter
1 1/2 tsp sugar
3 pears (can be replaced with canned pear halves if needed)
1 tsp cinnamon
1/2 c. honey
To make filling, cut pears into large chunks and saute with 1/2 C water, two tablespoons sugar and one teaspoon cinnamon until soft and liquids reduce and thicken.
Whisk eggs, milk, flour, melted butter and sugar together in a bowl until smooth. Heat a small non-stick skillet on medium heat, and ladle a small amount of batter into the pan creating a thin layer across the entire surface a bit thicker than for a crepe. Keep pan on low heat for 4-5 minutes or until edges are golden and pancake can be easily flipped over. Heat other side of pancake for an additional 2-3 minutes until golden. Meanwhile, warm honey slightly in microwave or small pan.
Remove pancake to a plate and spoon filling onto the middle. Roll pancake under, tucking both ends underneath. Top with warm honey and a sprinkle of nutmeg. Makes 4 to 6 servings.
Note: Apples are equally as good in this recipe, or use both. Spice your pancakes up with berries (cut up, if large, like strawberries) added to the saute pan just before the fruit is finished softening. You can also add flavor, and crunch, by adding chopped nuts to the fruit filling before rolling the pancakes.
Tip: Use flavored honey for additional taste.
EGG IN A MUFFIN
Savory cheddar and chive muffins encase a hard-boiled egg surprise.
2 C all-purpose baking mix
1/4 c. milk
3/4 c. grated sharp cheddar cheese
1/4 stick butter
1/4 c. chives, chopped
4 peeled soft-boiled eggs
Preheat oven to 375 degrees F. Combine baking mix, milk, butter, cheese and chives until smooth. Place heaping tablespoons of batter into each cup of an oversized muffin pan. Place soft-boiled egg into the center of each muffin cup. Cover egg completely with additional batter. Bake for 20 minutes or until tops of muffins are deeply golden. Eggs will become hard-boiled as muffins bake. Serves four.
Tip 1: Use small eggs if oversize tins are not available and cut baking time by about 2-3 minutes.
Tip 2: These can be made ahead and served either cold or warmed in an oven.