(Image by John A. Rizzo / Getty Images stock)
Well, Conference Morning breakfasts conjures up memories of home-cooked......"something". Here are some suggestions to try from your Food Storage staples. Make the morning(s) memorable and bring your family together.
Instant Oatmeal Packets: Making your own Instant Oatmeal (and variations on it) is very simple to do.
3 cups Quick-Cooking Oats
Salt
8 Plastic Sandwich Bags
Put 1/2 cup oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, powder the 1 cup of oats in one motion. Into each sandwich bag put 1/4 cup un-powdered oats, 2 tablespoons powdered oats, and a scant 1/4 teaspoon salt. Store in a box or airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water. (I microwave for 1 1/2 - 2 1/2 minutes or until done on high)
Apple-Cinnamon Oatmeal: To each packet add 1 T. sugar, 1/4 t. cinnamon, and 2T. chopped dried apples. Cinnamon-Spice Oatmeal: To each packet add 1 T. sugar, 1/4 t. cinnamon, and a scant 1/8 t. nutmeg. Fruit and Cream: To each packet add 1T. dry milk and 2T dried fruit or fresh fruit after cooking or jam. Oatmeal with Raisins and Brown Sugar: To each packet add 1 T. packed brown sugar and 1 T. raisins. Sweetened Oatmeal: To each packet add 1 T. sugar. Wheat Germ Oatmeal: To each packet add 2 T. any kind of wheat germ
(Source:
http://www.heart4home.net/recipes/oatmealmix.htm)
Easy Maple Granola:
2 Cups Old Fashioned Oats
½ Cup Nuts (diced if large)
1/3 Cup (generous 1/3 Cup) Pure Maple Syrup
¼ C Oil
1.5 to 2 teaspoons Vanilla
½ Cup Diced Dried Fruit
--Preheat oven to 350 degrees. Put oats and nuts in a large bowl. In a separate bowl, mix syrup, oil and vanilla together. Pour over oil and nuts. Mix and spread in a single layer on a cookie sheet. Bake 18-20 minutes stirring a couple of times, until golden. Take out of the oven and let cool, stir in dried fruit. Store in a tightly sealed container. Will last for 1 month.
Baking Powder Biscuits: Piping hot with melted butter and jam!
2 C flour
1/2 tsp salt
2/3 to 3/4 Cup Milk
1 Tblsp baking powder
1/4 Cup Shortening
Cut shortening into sifted dry ingredients till like coarse crumbs. Make a well in the middle and add milk. Stir quickly with fork, only until dough follows fork around bowel. Turn dough onto lightly floured surface. Knead 10-12 times. Roll out dough to 1/2" thick. Bake on baking sheet at 450 degrees for 12-15 minutes.
(Source: Vicki Tate-Cookin with Home Storage)
Breakfast Treat: (uses some food storage staples and fresh fruit)
1 ripe banana
2 Tbsp honey
3 apples, grated
3 Tbsp lemon juice
1 Cup sunflower see sprouts
1 C wheat sprouts
1/2 Cup light cream
1/2 Cup wheat germ
Chopped Almonds
In a large bowl, mash and whip banana with honey. Grate apples into the bowl and add lemon juice. Mix well and fold in the sprouts, wheat germ and light cream. Serve in bowls topped with chopped almonds. (Source Marlene's Magic with Food Storage" by Marlene Petersen)
Enjoy, listen, and learn!
