Category Archives: Breakfast

January 17, 2011 · 5:09 pm

Cherry, Almond, Cinnamon Granola

This granola will knock your Birkenstocks off!

Recipe by Elizabeth Savoie Dronet, adapted from Ina Garten’s recipe

Ingredients
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped if you like
1/2 cup vegetable oil
1/3 cup honey
2 teaspoons ground cinnamon

Directions

Preheat the oven to 325 degrees F.

Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring about every 5 minutes with a spatula, until the mixture turns a nice, even golden brown, about 25 minutes.  Do not overcook!

Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.  It keeps for a long time.

We like it best sprinkled over Stoneyfield Farm’s vanilla yogurt.

For a school lunch, send the yogurt and granola in separate containers. The kids can sprinkle it on top when they are ready to eat.

*You can nearly double the honey if you like.

**If you prefer, add the fruit during the last five minutes.

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Filed under Breakfast, Lunch Box, Vegetarian

January 6, 2011 · 7:50 am

Biscuit Poppers

These bite-sized biscuits are hard to resist.  Eat them with honey or jelly for breakfast or brunch.  They are the perfect size for a potluck brunch when everyone wants a small taste of everything. For dinner, they make a nice accompaniment to soups or curries without being too filling.  When we were little, Dad would pick up Popeye’s Biscuits for a breakfast treat.  These little poppers taste like those special mornings.

by Elizabeth Savoie Dronet based on a Southern Living recipe

Ingredients

8 oz sour cream
1/2 cup butter, melted
2 1/4 cup Bisquick

Method

  1. Whisk together sour cream and butter.  Stir into Bisquick.  With floured hands, roll into 1 ½ inch balls. (You can also drop by spoonfuls, but the tops will remain textured when baked.) Place in lightly greased mini muffin tin.
  2. Bake 350 for 18-20 minutes or until golden. Makes 2 1/2 dozen.

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Filed under Bread, Breakfast, Freezes Well, Lunch Box, Vegetarian

August 14, 2010 · 9:25 am

Buttermilk Biscuits

Homemade buttermilk biscuits are not difficult to make and taste so much better than the canned version.  I like to eat them hot smothered with honey or homemade blackberry jelly.  You can also make a breakfast sandwich by stuffing the biscuit with scrambled eggs, cheese and a (veggie) sausage patty.   They are perfect for lazy weekend mornings with a cup of Community coffee.

by Elizabeth Savoie Dronet

2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup shortening
3/4 cup buttermilk

Chill shortening to ensure flaky biscuits. Combine first 4 ingredients in a medium bowl.  With a pastry cutter, cut in shortening until mixture is crumbly.  Add buttermilk.  Stir until moistened.  (If it is still dry, add another Tbsp of buttermilk.)

Turn dough out onto floured surface and kneed lightly.  Roll into 1/2 inch thickness and cut with a 2.5 – 3 inch biscuit cutter or use the rim of a glass.   Place on lightly greased cookie sheet.  Bake at 425 for 14-15 minutes until lightly browned.  Makes about 9-10 biscuits.

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August 8, 2010 · 8:03 pm

A Whole Lot of Nuts Granola

“Sometimes I feel like a nut… Sometimes I don’t”  You have to love nuts, to like this granola because it’s filled with nuts.  My daughter, Rebecca, and I sprinkle it over bowls of yogurt, cottage cheese, and fruit for a healthy breakfast.

by Pat Savoie

8             Ounces  Oatmeal
1/2        Cup  Sunflower Seeds
1             Cup  Almonds
1             Cup  Pecans
1             Cup Walnuts
1             Cup Coconut, sweetened
1/2        Cup Wheat Germ
1/2        Cup  Honey
1/4        Cup  Dark Brown Sugar
1             Ounce  Butter
2             Teaspoons  Vanilla
1/2         Teaspoon  Salt
1/2         Teaspoon Cinnamon
6 1/2     Ounces  Dried Fruit (Cranberries, cherries, raisins, etc)

Preheat oven 350

Spread oats, nuts, wheat germ onto half-sheet pan.  Place in oven  stirring occasionally for about 15 minutes or until toasted.

Combine honey, brown sugar, butter, vanilla, cinnamon and salt.  Cook until butter is melted and sugar is completely dissolved.

Reduce oven to 300.

Combine liquid and dry oatmeal mixture.   Pour into a large pan (I like to use my largest roasting pan) lined with parchment paper.  Bake 45 to 50 minutes stirring every 15 minutes.  Pour out hot granola onto your kitchen counter and break apart with the back of your spoon.  Stir in the dried fruit if desired.  When cool, store in a ziplock bag.

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July 10, 2010 · 9:29 am

Chocolate Bread

Chocolate bread is a Dronet family tradition handed down for many generations.  It’s known in French as Pain au chocolat.  If you’ve heard of and like “breakfast for dinner,” then you should really try this as it is “dessert for breakfast.”  I try to make this for all my family and friends at least once and surprising only the children appreciate it.  Just this morning my daughter Annabeth asked, “When we have friends spend the night will you please make this?”

By David Dronet

2 pieces sliced bread
2 Tbsp powdered cocoa
3 Tbsp sugar (4 if you really like it sweet)
1/4 cup milk
1 Tbsp butter

In a saucepan melt butter over low heat.  Add milk, sugar, and cocoa.   Bring to a boil stirring constantly.  Within a minute the mixture should thicken; remove from heat.  Dip bread in the pot covering both sides like you would French toast.  Serve hot with milk and napkins.

Chocolate Bread Grace:

Dear God, we thank you for keeping us fed
By giving us a dad who makes chocolate bread.

Amen

 


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June 23, 2010 · 7:41 pm

Cinnamon Chip Scone

I made these scones at a bakery I worked at in Austin. They are decadent and full of flavor, a big hit at all of the family gatherings we have. Although I have to make them in small batches because I only have a small amount of cinnamon chips left. (I got them from the bakery before I left) This recipe is measured in grams so if you make these you can convert the measurements online.
by Kayla Savoie

Ingredients

  • 960 g   AP flour
  • 63 g sugar
  • 30 g baking powder
  • 64 g  baking soda
  • (?)  Cinnamon
  • 384g butter3
  • 84 g cream cheese
  • 9.6 g salt
  • 9.6 g cinnamon chips (1 cup 2 oz)
  • 25.6oz. heavy cream
  • 1 tb. vanilla

Directions

Mix dry, cut butter & cream cheese into cubes and rub into the dry ingredients by hand until pea size.
Add in chips
Add in cream and vanilla, mix well.
-lay out onto a lined sheet pan. Freeze.
cut and bake at 375*f   watch carefully will burn.

Icing

1lb. Powder sugar
dash Cinnamon
1/2 stick butter, melted
1/4 cup milk

Mix sugar and cinnamon, add in melted butter and milk whisk until combined.

If too thick add more milk. Drizzle over scones.


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Filed under Breakfast, Cookies, Dessert, Showers or Teas

June 20, 2010 · 7:29 pm

Banana Fritters

During the 1930s and 40s my mom made us banana fritters many times for breakfast.  I, Dolores, thought they were awesome.   We lived in New Orleans on Magazine Street then in a two story house.  It had a big yard on the side for us to play and bathrooms inside the house!  Mom had a huge oak table in the kitchen that we’d gather around for meals.

This is a nice way to use up ripe bananas.

by Ada Dufresne–Grandma Du Du

Sliced ripe bananas
Pancake batter
Sugar (powdered or granulated)

Make your pancake batter.  Add the sliced bananas.  Heat 1/2″ oil in a skillet.  Drop batter with one sliced banana by tablespoonfuls onto the hot skillet.  When golden, turnover and cook on the other side.  Drain on paper towels and sprinkle with sugar. Cook in batches.

*The Savoie family likes to cook theirs on a greased griddle.  We sprinkle them with powdered sugar.

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June 20, 2010 · 12:02 am

Pops’ French Toast

Pop's French Toast

Also known as Pain Perdu.

Pat showed me how to make French Toast when we were first married.  I always woke up first and served her coffee in bed.  Meanwhile I made the kids French Toast MY way with lots of sugar and eggs and lumps of butter.  My grandchildren now expect it when they spend the night.

by Kent Savoie

1 egg per person
about 1 tsp sugar per person
dash of vanilla (1 tsp per 6 eggs)
cinnamon
salt
milk
4 slices of bread per person, cut in half

In flat bottom bowl combine all ingredients but milk and bread.  Add milk until mixture is light yellow, about 1/4 cup per person.  Dip bread on both sides and place on a buttered griddle set on 350.  Flip when lightly browned.  Serve with Steens Syrup or melted butter and sugar — my favorite.

*Elizabeth uses Splenda because it dissolves quickly.

Making French Toast with Grandkids

Light Yellow Batter

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Filed under Bread, Breakfast, Vegetarian

June 19, 2010 · 10:52 pm

Grit Souffle

Virginia Valentine worked with me at Memorial Hospital during the 1980s.  She would bring this to work in the mornings and we would eat it in Styrofoam coffee cups piping hot.  Now I make it for Christmas breakfast every year.  Sometimes, Rebecca, Kent and I have it for supper on a week night.  It’s great.

based on a recipe by Virginia Valentine–Pat’s friend

1                cup  grits
4                cups  boiling water
3/4            teaspoon  salt
1/2            stick  butter
6 oz           Velveeta or Cheese Whiz
3                 eggs
1/2             cup  milk
1/4-1/2    teaspoon cayenne
1/4             teaspoon garlic powder

* In place of the Velvetta and garlic powder, use 6 oz of a garlic cheese roll if you can find it near the cheddar in the grocery store.  Kraft no longer makes a version, but sometimes other brands are available.  This garlic cheese is in Virginia’s original recipe.

Method:

Cook grits in water until done.  Stir in butter and cheese.  Beat the eggs a little and add with the milk and pepper.  Bake 325 45 minutes to 50 minutes or until center is slightly puffed. Sprinkle with cheddar cheese if desired.

NOTES : If you don’t like it hot, add less pepper or none at all.  You can also omit the garlic powder.

Granny, Fr. Jeff, Mary Ellen, David & Kayla at our annual Christmas Brunch

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Filed under Breakfast, Holidays, Main Dish, Vegetarian

June 19, 2010 · 10:41 pm

Goat Cheese Quiche With Hash-brown Crust

Mom made this Christmas morning 2005.  Everyone loved it.
Once Mom planned to make this for breakfast on vacation, but when she woke up, Dad had used all the eggs to make French Toast!  We are still laughing about that.

based on a recipe from Martha Stewart

2         Tablespoons  Butter — softened
1          Pound  Frozen Hash Browns — thawed
12       Large  Eggs
Salt and Pepper
1 1/2  Cups  Sour Cream
5          Ounces  Goat Cheese — soft, room temp
2          Scallion — thinly sliced

Preheat oven 375.

Brush 9 by 2 1/2 inch spring-form pan with butter.  Line the sides of the pan with strips of waxed paper.  Brush with butter

Squeeze excess moisture from hash browns.  Mix in a bowl with butter, 1 egg, 1 teaspoon salt and 1/4 teaspoon pepper.  Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup.  Place on a rimmed baking sheet.  Bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons salt and 1/4 teaspoon pepper until well combined.  Whisk in 11 remaining eggs.  Pour into crust, and sprinkle with scallions.  Bake until set 45 to 50 minutes.  Unmold quiche, and peel off waxed paper before serving.

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Filed under Breakfast, Holidays