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Recipes - Bread & Breakfast

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Batter Bread

This bread is so easy and fun to make. Just the right recipe when you are in a hurry for hot fresh bread. An oatmeal topping adds an unusual touch. Try adding other flavors to the oatmeal such as garlic or herbs.

1 pkg. Yeast
1/4 c. Warm Water
1 c. Scalded Milk
1 t. Salt
1/4 c. + 2 T. Sugar
1/4 c. Vegetable Oil
1 Beaten Egg
3 1/4 c. Flour
1/2 c. Oatmeal
1 Stick Margarine or Butter, melted and cooled.

Soften yeast in warm water. Add salt, sugar, and oil to hot milk; stir and let cool. Add yeast to milk. Beat in eggs and 2 c. flour. Mix well for one minute. Add remaining flour, small amounts at a time until a thick batter forms. Turn batter into an oiled 9X13" pan. Pour melted margarine over the top and sprinkle with oatmeal. Let rise for 45 min. to 1 hour in a warm place. Bake at 375° for 25-30 minutes or until brown.

Cut into bread sticks before serving.

Dilly Bread

Thinking about this bread makes my mouth water. You can make it too, very easy.  Always a "Foodie", I remember many special favorites from childhood, where recipes came from and events that were connected.  My mother, a rural (usually one room) school teacher made this bread as a special treat on cold winter Saturdays.  The recipe was shared by another ranch-wife/mother from a family we all adored and who's little girls attended Pony Lake School, Rock County, Nebr.  Thanks Jeanne Smith, I miss you all.

1/4 c. flour
2 T. sugar
1 T. instant onion flakes
2 t. dry dill seed (the weed too if you have it)
1/4 t. soda
1 T. soft butter
1 pkg yeast
1/4 c. warm water

Soften yeast in water, add soft butter and rest of ingredients, mix well.
Add and beat well, 2 minutes
1 c. cottage cheese, room temperature
1 egg, room temperature
1/2 c. flour
Add another 1 1/4 c. flour and mix into a stiff batter.  Scrape sides of bowl and cover with a damp towel.  Let rise in a warm place until double in size.
Scrape into an oiled med. sized casserole dish.  Let rise again until doubled in size.  Bake at 350 degrees about 30-40 minutes.

Mexican Crustless Quiche

By omitting the crust we can cut down on calories in this delicious breakfast dish. I also like the addition of cottage cheese for more protein. It is easy to double the recipe so I often bake an extra and package up individual servings for the freezer. This makes a quick breakfast or light lunch with a topping of fresh salsa, avocado, and sour cream.

8 eggs
16 oz. cottage cheese
8 oz. cheddar cheese, shredded
8 oz. jack cheese, shredded
½ c. flour
1 t. baking powder
1 – 7 oz. can chopped green chilies
3 green onions, chopped
¼ c. melted butter

Whisk the eggs together with the cottage cheese in a large bowl. Mix the flour and baking powder with the grated cheeses and add to the eggs along with the rest of the ingredients. Mix well and pour into an oiled 9X13 baking dish and bake at 350 degrees 40-45 minutes. The mixture will be golden brown and just set in the middle. You can check for doneness by inserting a butter knife in the middle. It should come out clean. Cut into squares and serve hot. You can also bake in two pie plates for 35 minutes and cut the quiche in wedges for serving.

Mile-High Biscuits

I have been sharing this recipe all of my adult life.  Many people have trouble baking biscuits that do not resemble hockey pucks so I enjoy giving a little tutorial along with this recipe.  These biscuits are perfect for a future event as they freeze well.  I freeze dozens for our annual "Groundhog Brunch", served the first Saturday after Punxsutawney Phil's weather prediction on Feb. 2nd. Just place on a cookie sheet, brush with butter or oil and freeze overnight.  Then transfer to a good quality freezer bag and bake as needed.  My husband loves the fact that he can prepare breakfast for guests complete with fresh baked biscuits that didn't come from the grocery.  We advertise "home made" you know and we honor that promise.

3 c. a.p. flour
2 T. sugar
4 t. baking powder
1/2 t. cream of tartar (don't leave this out)
3/4 t. salt
1/2 c. shortening or butter
1 c. milk beaten with 1 egg

  Measure dry ingredients into a medium sized bowl and whisk together very well. Cut in shortening or butter with a pastry blender until the mixture resembles pea sized lumps and smaller.  Make a well in the center and add milk and egg all at once.  Pull flour into center with a fork and mix from the bottom of the bowl just until flour is moist.  You may need another tablespoon or so of milk.  (When humidity is high you will need less liquid so during winter you need more.)  Prepare your counter top to make a nonstick surface by wiping it down with a couple damp paper towels (save the towels) then spread with a handful of flour.  You will have a thin layer of flour stuck to the counter.  Push the extra flour to the side.  Scrape dough from the bowl and gather it up with floured hands.  Press together to make a large ball but work gently, lift and carefully fold over the dough about 10 times adding a little flour as needed.  Press the dough out into a circle that is about 1/2" thick or a little more but no less than 1/2".  Cut with a biscuit cutter straight down, do not twist.  (If you don't have one cut out both ends of a soup can, that's about the right size or use a drinking glass)  Place on an oiled baking sheet and brush tops with milk.  Bake at 425 degrees until golden about 12 minutes.  If you are freezing them first brush with butter or oil and bake about 15 minutes.  Makes about 1 1/2 dozen.  The secret to good biscuits is in the correct amout of liquid and the kneading 10 times.  Just practice until you get it right!  They can also be made without the egg by adding 1/4 c. more milk or using buttermilk.
  You will not be happy with me if I don't tell you how to clean up that counter top.  Don't try to wipe it off with your dish cloth.  Scrape first with a metal spatula or an old credit card. Wipe up excess messy flour with the damp paper towel you first used.  Ta - da!  So easy!  Keep that old credit card under the sink, so handy to scrape off dried food from pots, pans and plates.

Muffins On THe Hill

These muffins are so quick and easy. I serve them over and over to B&B guests. As suggested in my January pancake recipe; I measure the dry ingredients into separate ziplocks and keep handy in the cabinet or freezer. At baking time all that’s needed is to mix in the liquids. Why pay extra for muffin mixes that are loaded with ingredients our bodies do not need.
Grease bottoms of 10-12 muffin tins. Whisk together dry ingredients into a medium bowl.
1 ¾ c. flour
2 ½ t. baking powder
¼ c. sugar
½ t. each of salt and cinnamon
In your (for liquids) measuring cup add:
¾ c. milk
1/3 c. oil
1 egg
1 t. vanilla
Beat with a fork and pour all at once into flour mixture. Stir only until flour disappears.
Add: ½ c. your choice of raisins, dry chopped apricots, blueberries, nuts, or 1 fine chopped apple.
Fold gently into batter. Use your ¼ c. measure and dip batter into muffin tins filling about 2/3 full.  Bake at 400 degrees for 15-20 minutes.
For special touch top batter with a streusel topping.

Streusel: ½ c each of flour, brown sugar, oatmeal, chopped nuts, and butter.
Cut in butter with two knives or a pastry blender. Top each muffin with 1 spoonful of mixture.
I like to freeze the extra crumbs in a tightly covered glass jar. A handy topping for other muffins and cakes

Tina's Oatmeal Dinner Rolls

Here is a great recipe for your holiday meals.  Oatmeal adds nutrition and a wonderful texture. I first tasted these yummy yeast rolls at a church function where my friend Tina was happy to share her recipe.  Not only is she a wonderful cook but talented in many ways of homemaking and parenting.  Tina's favorite hobby is knitting and spinning.  She teaches classes and has beautiful items for sale.  Here's the recipe for her rolls. Thanks Tina McClain!
2 c. water
1 c. quick oats
3 T. butter

Bring water and butter to a boil, add oats and cook 1 minute.  Let set until it cools down to warm.
In mixing bowl or bread machine add:
1/3 c. brown sugar
1 T. white sugar
1 1/2 t. salt
1/3 c. warm water
4 3/4 - 5 1/4 c. flour
1 pkg. yeast
warm oatmeal mixture

Allow bread machine to mix on the dough cycle or mix by hand with the usual bread making instructions.  Form dough into rolls and place in two oiled round cake pans.  Let rolls rise until double in size (and dent stays when touched with your finger).  Bake at 350 degrees for 20-25 minutes.

Pecan Banana Pancakes

During chilly winter weather it's especially nice to have something warm and yummy for breakfast. We all live busy lives and in most homes, making breakfast is usually left for weekend mornings.  Here is my favorite and fastest pancake recipe for the Holly Hill Homestead kitchen.  I like to measure out my dry ingredients for pancakes, biscuits or waffles and seal in a zipper bag; then I write the liquid ingredient measurements on the bag and store in the freezer.  You can then stir them up in a flash. If you like banana, you'll love this recipe.
1 mashed banana
3/4 c. milk
1 egg
3 T. oil
2/3 c. flour
1/3 c. cornmeal
1 T baking powder
1/2 t. salt
2 T sugar
1/3 c. chopped and toasted pecans
Mix the liquid ingredients with the banana and stir into the dry ingredients that have been mixed well.  Stir only until all flour disappears and drop with a 1/4 c. measure onto a hot griddle.  Turn when bubbles begin to rise to the top.  For an even more healthy breakfast top with yogurt and sliced banana or other fresh fruit and a sprinkle of wheat germ or flaxseed meal.  No syrup neccessary.

Pumpkin Corn Bread

Yes, another recipe using pumpkin for your fall and winter meals. This cornbread has a different twist, leaning toward healthy with a spicy little kick. It is wonderful just with salad or an entire meal. You may want to cut down the sugar to 1/3 cup.

1 1/2 c. whole wheat flour
1 c. yellow corn meal
2 t. baking powder
1 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. chipoltle chili powder - do not omit
1/2 c. soft butter
2/3 c. brown sugar
4 eggs
1 c. canned pumpkin
1 c. milk

Sift together dry ingredients or whisk together well. In another bowl beat sugar and butter until creamed well. Mix together eggs, pumpkin, and milk then add to butter alternately with flour. Mix only until smooth. Pour into greased 9X9" baking pan and bake at 350 degrees until tests done. About 45 minutes. Cool 10 - 15 minutes then cut in small slices and serve.

Rosemary & Potato Foccacia

Here's something new to serve for Easter.  Foccacia Bread is so easy and simple, try this recipe for a quick and easy holiday bread.
A friend shared her mother-in-laws broccoli casserole recipe, always was a great cook herself.  I miss Pat Heflin.  We have lost touch with her when she moved to Tennessee.  Maybe this recipe will help me find her.

1 pkg. yeast
1/4 c. warm water
1 c. mashed potatoes, room temperature
1 1/2 T chopped fresh rosemary (or to taste)
1/3 c. soft butter
1/4 c. sugar
1 1/2 t. salt
3/4 c. warm milk
1 egg
4 - 4 1/2 c. bread flour
Soften yeast in the warm water.  Mix the potatoes, milk and egg then add to the yeast with rest of ingredients except flour.  Mix well. Add flour 1/2 c. at a time untill you have a soft dough, mixing and kneading in the last 1 1/2 c. by hand.  Oil the top of the dough and let rise in a large covered bowl for one hour in a warm place.  Oil a large baking sheet with a generous amout of olive oil.  Punch down the dough with your fist and work out air bubbles. Press onto baking sheet until the dough is about 3/4" thick.  Press, let rest a few minutes, press again until it covers the sheet.  Brush top with additional oil and sprinkle with coarse salt and fresh black pepper.  You may also layer ingredients in bread machine and mix on the dough cycle.

Tina's Oatmeal Dinner Rolls

Here is a great recipe for your holiday meals.  Oatmeal adds nutrition and a wonderful texture. I first tasted these yummy yeast rolls at a church function where my friend Tina was happy to share her recipe.  Not only is she a wonderful cook but talented in many ways of homemaking and parenting.  Tina's favorite hobby is knitting and spinning.  She teaches classes and has beautiful items for sale.  Here's the recipe for her rolls. Thanks Tina McClain!


2 c. water
1 c. quick oats
3 T. butter
Bring water and butter to a boil, add oats and cook 1 minute.  Let set until it cools down to warm.
In mixing bowl or bread machine add:
1/3 c. brown sugar
1 T. white sugar
1 1/2 t. salt
1/3 c. warm water
4 3/4 - 5 1/4 c. flour
1 pkg. yeast
warm oatmeal mixture
Allow bread machine to mix on the dough cycle or mix by hand with the usual bread making instructions.  Form dough into rolls and place in two oiled round cake pans.  Let rolls rise until double in size (and dent stays when touched with your finger).  Bake at 350 degrees for 20-25 minutes.

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