Campsite Breakfast

Tips for an easy campsite breakfast:

• Store eggs in a plastic egg container to avoid breakage.
• Keep sausage links in an airtight Ziplock baggie or container to avoid contact with melting ice.
• Bring chopped bell peppers and onions for the potatoes in Ziplock baggie so you don't need to do any chopping.

For some reason, breakfast tastes more amazing outdoors!

Sunday Morning Glazed Doughnuts

These really are quicker to make than you might think and oh, so worth it! 

They are crispy on the outside and chewy on the inside.

The Dough:

1 T. active rise yeast

1/4 cup warm water

3/4 cup warm milk

1 egg

2 T. granulated sugar

1/4 cup softened real butter

2 cups all purpose white flour

4 cups Peanut oil for frying

The Glaze:

1 1/2 cups powdered sugar

2 T. softened real butter

1 t. almond extract

2-3 T. hot water

Mix the yeast, warm water and milk in a bowl and stir until yeast is dissolved.  Add the egg, sugar, butter and flour until well mixed.  Cover with a towel and let rise for 1 hour. 

Roll out dough onto floured board and cut in circles with either doughnut cutter with a hole insert or use a drinking glass and small round cookie cutter for the center. 

Let rise again for 1/2 hour.

Heat oil in a large, deep stock pot (or deep fryer if you have one) to medium heat.

Add three doughnuts at a time and fry for one minute, flip and fry one more minute.

Place on paper towel to dry.  Mix all glazed ingredients together and place in a shallow baking dish.  Deep each doughnut generously in the glaze and let dry.



Chocolate Chip Banana Bread

Banana bread is yummy every month of the year and makes a sweet gift for a new neighbor or any occasion where you need to bring a treat.

3 soft, overripe bananas

2 eggs

1 cup granulated sugar

1/2 cooking oil

1 cup of all-purpose flour

1 cup whole wheat flour

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

1 cup mini chocolate chips

Mix together bananas, eggs, sugar and oil until smooth, but a bit lumpy.  Add all dry ingredients and mix well.  Stir in chocolate chips and pour into a greased bread loaf baking dish.  Sprinkle with a little granulated sugar on top and bake for 55-60 minutes at 350 degrees. 

Cinnamon Muffins

Our family's favorite breakfast muffin

I've made these so many times, you would think my kids would be tired of them by now.  Not in the least!

Blend together:

2/3 cup shortening

1 cup granulated sugar

2 eggs

In separate bowl, stir together:

3 cups cake flour

3 t. baking powder

1/2 t. salt

1/2 t. nutmeg

You will also need to have 1 cup milk ready to pour into batter alternatively with the flour mixture. 

Add half of flour mixture to butter mixture and blend.  Pour half of milk and blend.  Pour remaining half of flour mixture.  Pour remaining half of milk.

Pour into greased muffin tins.  Do not use cupcake liners!

Bake muffins at 350 degrees for about 12 minutes.

Get the following ready:

1 1/4 cups melted butter, set aside

1 cup sugar mixed with 4 t. cinnamon, set aside.

Once muffins are cooled, dip and roll them in butter and then dip and roll them in cinnamon sugar mixture.

Makes about 16 muffins.

Broiled Grapefruit

One of my favorite brunch treats!  The grapfruit slices are warm and a little bit crispy on the top with the brown sugar topping.

Peel a grapefruit just like you would an orange.

Cut into thick slices and remove all seeds as you see them.

Lay grapefruits slices on a foil lined cooke sheet and sprinkle each with brown sugar.

Place under broiled that is set for 500 degrees and broil for about 3 minutes.

Donut Holes

What a way to wake up on a snowy, winter morning!

These bite-sized morsels are made using a cake donut recipe.

3 cups cake flour

2/3 cup granulated sugar

2 t. baking powder

1/2 t. each cinnamon and nutmeg

2/3 cup milk

1/4 cup melted butter

2 eggs

1 t. vanilla

Peanut oil for frying

Combine all dry ingredients and add wet ingredients to flour mixture.  Cover dough and let chill for 1 hour.  Roll out to 1/2-inch thickness and use a shot glass to cut out little circles.  Roll circles gently in hand, forming more of a round ball.  Fry in peanut oil that has been heating up in saucepan (should be at least 4-inch deep)  6-8 balls at a time until they are light golden brown.  Drain on paper towels and shake in either cinnamon/sugar mixture or powdered sugar while still warm.