Oatmeal Pancakes

1 cup milk

1/2 cup rolled oats

4 tablespoons buttermilk powder

1 egg

1 cup flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/8 cup (2 tablespoons) vegetable oil.

pat of butter or oil for the skillet

Mix wet ingredients in a medium bowl then mix dry ingredients in another medium bowl. Add dry ingredients to wet and mix until the batter is just moistened. Heat a nonstick skillet over medium low adding a pat of butter or 1 tablespoon of oil. When hot add 1/3 cup of the batter and with the measuring cup spread the batter out a little bit. When bubbles form around the edge flip the pancake with a spatula. The pancake is done when you gently touch the middle of the pancake and it bounces back.

This recipe makes six pancakes. I like to add toasted pecans and blueberries to the batter sometimes.

Submitted by Cathy Burleson, Spirit of Peace, adapted from America's Test Kitchen many years ago.

 

Hard or Soft-cooked Eggs

4 to 6 raw eggs

Place the eggs in a pan roomy enough to hold them without overcrowding and add cold water to cover by at least 1 inch.

Over high heat, heat the water and eggs until just fully boiling.

Remove saucepan from heat and let stand for 15 minutes for hard-cooked, or 2 minutes for soft- cooked eggs.

Pour off the hot water and run cold water over the eggs to stop the cooking. Peel and enjoy.

Submitted by Cathy Burleson, Spirit of Peace, adapted from The Good Housekeeping Illustrated Cookbook

Song: Taste and See: Breakfast: Banana with Rice Cake Sandwich et. al.

Have you ever tried to whistle in vibrato Taste and See | Catholic Communion Hymn | James E. Moore Jr. | Choir with Lyrics | Sunday 7pm Choir while making breakfast?

Breakfast: a freeform sliced half banana, strategically placed on a rice cake spread with sunflower seed butter topped with a graham cracker square (omit this step if gluten-free). Store bought toffee cashews that tasted like petroleum, next time I will make them myself. A 2-cup mug of 2 min. nuked water with lime peel and a sundried tomato. Next time skip the sundried tomato.

CB

Breakfast: Apple, Potato Bread Sandwich

Homemade placemat on the table.

One half of a granny smith apple with a pat from a stick of M80 butter. (M80 is a local restaurant)

Two ends of potato bread toast with a smattering of sunflower seed butter. One with a little honey.

The last remains of Spicy Maple Cashew Mini Artisan Crisps, from Albertson's, including the crumbs on my fingers.

A 2-cup mug of 2-minute nuked tap water.

Yum Yum

P.S. The crisps, aka crackers, can serve many purposes and have a slight sweet date-like taste. M80 is a local restaurant in Missoula, and their butter blend is especially noteworthy. I wish I had their recipe. I was using my imagination and currently sticks of M80 butter are not available., At the M80 restaurant only about a tablespoon of their butter is accompanied with some meals. I"ll make that a project of mine and try to get their recipe or something close to share with us.

CB.

Breakfast: Grape Nuts

 Around 8ish this morning I got out of bed. Walked into the kitchen with a cup I left in my bedroom and man were the lights bright. I had to turn all of them off and use the one over the stove. 

I proceeded to fill a 2-cup mug with water and nuked it for 2 minutes and added a couple of teaspoons of Pero. This is my usual morning coffee, as I have a caffeine sensitivity. I asked myself what do I want for breakfast? I checked the fruit basket and there were some leftover dehydrated grapes from our garden. Then I checked the pantry and saw some grape nuts cereal. I bet these two will go good together.

I filled a 1-cup mug with half and half and a pat of butter and nuked it for one minute, added 1 teaspoon of Pero and proceeded to pour this mixture over the cereal and home-grown raisins. And said a little prayer, "Heavenly Father Bless this FOOD for the nourishment of OUR Body and help us grow in your Grace and Love. Amen. I proceeded to take a mindful taste. Oh, was it ever delicious. I think I could have settled for one bite but ate it all. 

Let's see who do I feel like today? Sally Clarkson?, Brooke Davis? Joyce Meyer? No, just plain Cathy.

Fried Egg White Pasta Noodles

 I haven't quite figured out the recipe but have some fried egg whites for breakfast and experiment. Maybe this is a good question for ICE (Institute for Culinary Education)- Cathy

Mardi Gras Breakfast Egg Bake

3 cups hash browns

8 large eggs

2 cups whole milk

1 cup sour cream

1 teaspoon salt and 1/2 teaspoon pepper

2 cups shredded cheese (divided)

Onions, peppers, paprika, if desired

1. Preheat oven to 450 degrees F. Grease a 9 by 13-inch casserole pan. Spread hash browns in the bottom of the pan. Season to taste. Bake 20 minutes. Remove from oven and let stand for 5 minutes.

2. Reduce oven temperature to 350 degrees F. Beat eggs in a large bowl. Add milk, sour cream, salt, and pepper. Mix well. Stir in 1 1/2 cup of the cheese, cooked onions, and bell peppers, if desired. Pour over hash browns and sprinkle with remaining cheese and paprika.

3. Bake for 40 to 50 minutes or until the center is set and the edges are golden brown.

Submitted by Cathy Burleson, taken from the March 9, 2025, Blessed Trinity Catholic Community bulletin

Creamy Grits

4 cups water

1 teaspoon salt

1 cup yellow stone-ground grits

1/2 cup crumbled blue cheese (optional)

In a medium saucepan bring water to a boil, add the salt. To prevent clumps slowly add the grits stirring constantly until all the grits are incorporated. Bring to a boil whisking, then turn down the heat to low and cook for 45 minutes to an hour stirring often. If the grits get too thick while cooking add 1/4 cup water at a time until desired creamy consistency. When the grits have cooked for the allotted time and are tender, add the blue cheese (optional), stirring to combine.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Frank Stitt's Southern Table

French Toast

4 slices sandwich bread, toasted

2 eggs

2 tablespoons milk

1/2 teaspoon almond flavoring

toppings:

butter

powdered sugar

maple syrup

Heat a medium skillet with a little oil or butter on medium-low. In a small bowl mix eggs, milk, and almond flavoring until well combined. Quickly dip the toasted bread one at a time in the egg mixture on both sides. Place the dipped bread in the skillet and cook for 2 minutes on each side, or until done to your liking. You may need to cook the bread in batches. If so, keep the cooked french toast warm in the oven.

Serve warm with your favorite toppings.

submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by my Mom's cooking.