the Pence family cookbook

Recipes in Category “Breakfast”

German Apple Pancakes

Breakfast Apple Pancake Untested


  • 4 eggs
  • 3/4 c. flour
  • 1/2 tsp. salt
  • 3/4 c. milk
  • 1/4 c. sugar
  • 1/2 tsp. cinnamon
  • 4 tbsp. butter
  • 2 medium apples, peeled if desired, thinly sliced


Preheat oven to 400. Place two pie pans in the oven to heat. Beat the eggs, flour, milk, and salt on medium speed for 1 minute. Combine sugar and cinnamon and set aside. Take the pans out of the oven and put 2 tbsp. butter in each one, swirling to coat bottom and sides. Spread the apple slices in the bottom of the pans. Pour half the batter in each pan. Sprinkle with cinnamon sugar. Bake for 20-25 minutes until golden brown and puffy.

Penzey’s Spices

Savory Monkey Bread

Bread Breakfast Side Dish Untested


  • 1 loaf unsliced bread
  • 1 cup pesto
  • 12 ounces mozzarella cheese, thinly sliced
  • Kosher salt
  • Freshly ground black pepper


1. Preheat the oven to 350°. Line a baking sheet with parchment paper.

2. Prepare the bread: Score the bread lengthwise. To do this, slice the bread as you would for toast, but don’t cut all the way down to the base of the loaf. The idea is to keep the bread in a loaf shape and fully intact. Repeat this scoring across the width of the loaf. You will end up with what looks like little squares of bread.

3. Use a spatula or butter knife to spread pesto in the crevices of the bread. No need to be precise–just get a good slathering in there.

4. Next, place mozzarella slices inside the crevices, wedging them in so that they don’t stick out too far at the top (you want all that gooeyness inside the bread and off your pan).

5. Transfer the loaf to the prepared baking sheet, and bake until the pesto is bubbly and the mozzarella is melted, 15 to 17 minutes. Serve warm.


Tortilla de Patata con Chips

Breakfast Main Course Potato Spanish Tapas Untested


  • 7 large eggs
  • 1 bag nice plain potato chips (6.7 oz)
  • 2 tsp. salt
  • 4 tbsp. olive oil


Break 6 eggs into a mixing bowl. Add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Beat the remaining egg in a small bowl and add it to the egg-chip mixture. Add the salt.

Heat 2 tbsp. of oil in a small saute pan (no more than 6" in diameter), over medium heat. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent them from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Lower the temperature and cook for 1 minute more.

Place a plate over the pan and invert the pan/plate so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the last 2 tbsp. of olive oil. Return the tortilla to the pan by sliding it back in, raw side down. Cook for another 60 seconds, until the bottom is fully set.

Slide onto a clean serving plate, garnish with a sprinkle of salt and maybe a few more chips.

Jose Andres Foods

Pancakecake (Pannkakstårta)

Breakfast Dessert Cake Pancake Swedish Untested


For the pancake batter:

  • 3 eggs
  • 2 c. flour
  • 4 c. milk
  • 1 tsp. vanilla
  • 1 tbsp. sugar
  • pinch salt
  • 50 g melted butter

For the filling/garnish:

  • berries
  • about 2 1/2 c. whipping cream, sweetened


Melt the butter in your pancake skillet (should be big, around 12" at least). Beat the eggs and whisk in the flour until all lumps are gone. Add the sugar, vanilla, sugar, and salt. Pour in a little milk at a time until the mixture becomes a nice paste. (These will be thin pancakes, somewhere between American pancakes and crepes.) Pour the melted butter into the batter. Mix well every time you take a scoop of batter to cook. Cook all the pancakes in butter and let them cool. Whip the cream and sweeten it (you can add some vanilla, too). When the pancakes have cooled, put a pancake on a plate, add a little cream and berries, and repeat until you run out of stuff.

Nadjas Kitchen, and Google Translate

Chewy Fruit and Oatmeal Bars



  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 (8 ounce) container low-fat vanilla yogurt (or plain)
  • 2 egg whites, lightly beaten
  • 2 tablespoons vegetable oil
  • 2 tablespoons nonfat milk
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (optional)
  • 3 cups oats (quick or old fashioned)
  • 1 cup diced dried mixed fruit (or raisins or dried cranberries)


Heat oven to 350°F. In large bowl combine sugars, yogurt,egg whites, oil, milk and vanilla; mix well. In medium bowl combine flour baking soda, cinnamon and salt; mix well. Add dry ingredients to wet mix; mix well. Stir in oats and dried fruit. Spread dough onto bottom of ungreased 13x9 baking pan. Bake 28-32 minutes or until golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered.

Easy Home Cooking Magazine, via Food.com

Baked Oatmeal



  • 2 1/2 c. rolled oats
  • 1/2 c. brown sugar
  • 1/2 tbsp. cinnamon
  • 1 tsp. baking powder
  • pinch salt
  • 1/3 c. dried fruit [CP: add 1/4 c. nuts to this?]
  • 1 c. milk
  • 1/2 c. greek yogurt
  • 1 egg
  • 1 tsp. vanilla
  • 1 tbsp. butter (plus extra for buttering)


Preheat oven to 350. Mix first 6 (dry) ingredients in bowl. Mix next 4 (wet) ingredients in another bowl. Mix together wet and dry. Butter an 8x8" glass dish, and pour into dish. Dot with the 1 tbsp. of butter. Bake for 30 minutes.

Liana Krissoff, via Hannah, via Facebook

Pumpkin Muffins with Molasses-Ginger Glaze

Breakfast Muffin Pumpkin


  • Nonstick vegetable oil spray
  • 2 3/4 cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 15-ounce can pure pumpkin
  • 1/2 cup plus 1 tablespoon mild-flavored (light) molasses
  • 1/2 cup buttermilk
  • 1/2 cup chopped crystallized ginger, divided
  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons (or more) water


Preheat oven to 350°F. Spray 6 giant (1 1/4-cup) muffin cups or 18 standard (1/3-cup) muffin cups with nonstick spray. Sift flour, ginger, baking soda, and salt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs 1 at a time, blending well after each addition. Beat in pumpkin, 1/2 cup molasses, buttermilk, and 1/4 cup crystallized ginger. Stir in flour mixture until just blended.

Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins and 30 minutes for standard muffins. Transfer muffins to rack; cool completely.

Whisk powdered sugar, 1 1/2 tablespoons water, and 1 tablespoon molasses in medium bowl, adding more water as needed to form thick glaze.

Dip muffin tops in glaze; transfer to rack, allowing glaze to drip down sides. Sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set, about 1 hour.

Bon Appetit December 2005

Whole Wheat Biscuits

Bread Breakfast


  • 3/4 c buttermilk or milk + 2 T vinegar
  • 2 T canola oil
  • 1 T honey or brown sugar
  • 1 c whole wheat flour
  • 1 c whole wheat pastry flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1/4 t baking soda


Preheat oven to 400.

Mix milk, honey, and oil. Add dry ingredients. Drop biscuits onto greased cookie sheet or roll biscuits and place on greased cookie sheet. Bake at 400 for 10-12 minutes.

KASEYK, SparkPeople

Chard and Onion Omelet (Trouchia)

Breakfast Main Course French Greens Omelet


  • 3 tablespoons olive oil
  • 1 large red or white onion, quartered and thinly sliced crosswise
  • 1 bunch chard, leaves only, chopped
  • Salt and freshly milled pepper
  • 1 garlic clove
  • 6 to 8 eggs, lightly beaten
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • 2 teaspoons chopped thyme
  • 1 cup grated Gruyère
  • 2 tablespoons freshly grated Parmesan


Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.

Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.

Preheat the broiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.

Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.

Epicurious: Vegetarian Cooking for Everyone


Breakfast Dessert Cookie Dutch Untested Waffle



  • 300 g caster/superfine sugar
  • 450 g butter
  • 3 eggs
  • 3 tbsp. milk
  • 600 g flour
  • cinnamon
  • salt


  • 600 g cane-sugar syrup (or light corn syrup)
  • 300 g butter


Mix the sugar with the eggs, milk, flower, cinnamon, salt and the butter sliced in pieces. Make 12 small balls.

Preheat the waffle iron [CP: this needs to be an old-fashioned, cast iron waffle iron that makes relatively thin waffles, not a Belgian/American waffle iron]. Squeeze a paste ball in the iron. Bake the waffle in about 30 seconds.

Cut the waffle in two thin waffles and spread the waffle with the mix of syrup and butter.