Category: Breakfast

Easy Breakfast Cake

Breakfast

Several months ago I needed to bake a breakfast cake, and didn’t have time for a from scratch recipe.  I came up with this little alternate recipe.  It’s simple and easy but I’ve found that people quite like it.

breakfast cake
Take a spice cake mix and mix it up according to the directions on the box.  Pour into a 9 by 13 inch pan.


In a small mixing bowl, combine 6 Tablespoons cold butter, 3/4 cup flour and 3/4 cup sugar.  Use a pastry cutter or a fork to mix until you have fine crumbs.


Simply sprinkle the topping over the cake mix in the baking pan.


Bake according to the directions on the cake mix box.  Allow to cool, and then serve!

easy breakfast cake
Yum!  Have a great day!

Hopeful Homemaker

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Pear French Toast

Breakfast

I simply changed the fruit in this old family favorite, and it was DELICIOUS!  Oh, so yummy!


Combine 1 cup brown sugar with 2 Tablespoons butter and 2 Tablespoons light corn syrup.


Stir together, then microwave on high for 1 minute.  Pour and spread into ungreased glass 9 x 13 inch baking pan.


Wash, peel and slice pears until you have 4 cups of slice pears.

pears in bowl
Spread pears over brown sugar in pan.

sliced pears
Sprinkle 2 Tablespoons of flour over the pears.

sliced pears sprinkled with flour
Slice 1 loaf of french bread into 1 inch slices.

sliced french bread
In small bowl, mix together 3 eggs, 1 cup milk, 1 teaspoon vanilla and a dash of salt.  Dredge both sides of each piece of bread in egg mixture and cover pears.

eggs in bowl





bread drenched in egg and milk
Pour any remaining egg mixture over the bread, and sprinkle with cinnamon.


Cover and refrigerate overnight.  The following morning, remove from refrigerator and let pan sit 30 minutes before baking.  Bake at 350 for 35-40 minutes or until fruit is soft and bread is golden brown.

baked french toast with cinnamon
Serve warm, adding whipped cream (and maple syrup if you’re my son) if desired.  YUM!

pear french toast with whipped cream
Note:  I’ve made this dish in the morning instead of the night before, and it’s delicious that way, too.   I love breakfast dishes that I can make the night before so that my morning meal runs on schedule, especially when we have guests staying with us.

Overnight Pear French Toast 1 cup brown sugar 2 Tb. butter or margarine 2 Tb. light corn syrup Mix together and microwave for 1 minute on high.  Stir and spread into ungreased glass 9×13 inch baking dish.

4 cups sliced and peeled pears 2 Tb. flour Layer pears over brown sugar mixture and sprinkle with flour.

3 eggs 1 cup milk 1 tsp. vanilla dash salt 10 slices of french bread, sliced 1 inch thick cinnamon Mix together eggs, milk, vanilla and salt.  Dip slices of bread in egg mixture and lay bread closely together over pears.  Pour extra egg over bread (if there’s any left).  Sprinkle with cinnamon.

Cover and refrigerate overnight.  Remove 30 minutes before baking. Bake at 350 for 35-40 minutes or until fruit is soft and bread is light golden brown.  Serve warm, with whipped cream if desired.

Enjoy!
Hopeful Homemaker

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Lincoln’s Corn Cakes

Breakfast, President's Day

Our family has a special tradition every February 12.  We eat hoecakes (otherwise known as corn cakes).  Corn cakes is probably a better term, but my children love the name hoecakes.  The name is a result of these cakes being cooked over a fire on the end of a hoe.


This was one of Abraham Lincoln’s favorite foods.  He first ate them as a boy, and they remained his favorite breakfast food throughout his life.  He often bragged that he could eat them faster than anyone could make them.  He also enjoyed them for late Sunday supper.

Essentially, corn cakes are pancakes made with cornmeal instead of flour.  Start with 2 cups cornmeal and mix in 1 teaspoon salt and 1 teaspoon baking soda.


Add one lightly beaten egg.


Then add 3 cups (yes, you read that right) buttermilk.


Mix until combined.  The batter will be fairly thin.


Cook in a hot pan sprayed with nonstick spray and serve with butter and maple syrup.  (Lincoln ate them drenched in sorghum syrup and butter.)

They are actually really yummy.  The buttermilk adds a tangy flavor that offsets the sweetness of the syrup.  Some members of our family actually prefer corn cakes over pancakes because the cornmeal makes them a bit heartier and gives them more texture.

corn cakes with syrup
I have actually used many different hoecake recipes over the years.  (I think Martha Stewart even had one on her website sometime!)  The version I’ve just shared with you is our favorite.

This recipe comes from a cookbook that I hunted down after contacting a museum for more information about the foods that Lincoln ate.  It’s not easy to find, but if you’re really interested, you can go on a treasure hunt of your own.  It’s titled “Lincoln’s Table”  by Donna D. McCreary.

Lincoln's table cookbook
Just in case you’re curious, George Washington ate them, too!  They make a perfect breakfast dish for President’s Day:  tasty AND historical!

Lincoln’s Corn Cakes 2 cups cornmeal 1 tsp. salt 1 tsp. baking soda 1 lightly beaten egg 3 cups buttermilk Mix together and cook like pancakes.  Have fun!

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