Big Bend Florida Sportsman Guide

Breakfast Recipes

 A good cold morning breakfast

Author Capt Ken 

Make oatmeal as per stove top directions.  While cooking add:  2 TBSP Raisins per serving Lots of cinnamon   Just before done add:

1 cup applesauce per serving of oatmeal 2 TBSP Sweetened condensed milk(or condensed milk and lots of sugar 1 TBSP margarine after adding all of the above, allow it to heat back up a little.  

Sure goes good with a cup of coffee. I often carry an extra serving with me for a mid morning snack. Keeps you warm inside and tastes great too. Lots of calories.  Easy on the stomach. Kids don't get seasick after eating this. 

Breakfast Mackerel revisited.

Author Capt Ken 

I fried a small Mackerel for breakfast this morning in the grease from one slice of bacon. Good stuff if you haven't tried it.  

The little mackerel got tied up in a Sabiki Rig yesterday and was really too small to keep, only about 13" or so. Just enough for breakfast. He would have died anyway so I didn't feel too bad about eating him for breakfast. MMMMMM. 

One egg, one small tomato, one mackerel, 2 pieces of toast and a cup of coffee. Good breakfast. Kinda smelled up the kitchen, though. 

Addition by acc 

Fish and grits for breakfast

My Captain used to say

is a feast for kings on Sundays

but for Sailors....everyday. 

Addition by Bill P 

I have fried some Sp. Mack in bacon drippings for Freeborn. Also did some chiken dolphin that way. That is one thing that I cook that Freeborn loves. Freeborn is an excellent chef so I like to have one or two things to cook for him.

Dad's Breakfast Cornbread Pancakes.

Author Capt Ken 

I celebrated this morning with Dad's Cornbread pancakes.  

Dad made his cornbread from scratch every time with precious little measuring. He used the "handfull and pinch" measuring system. I use cornbread mix because it turns out better than my "from scratch" bread. At any rate, I choose a brand of mix with no sugar added. I guess, if you are so inclined, you can make yankee cornbread with sugar using this recipe. 

This morning I used IGA's store brand, Hodgsdon's Mill Cornbread Mix and it turned out just fine---almost as good as Dad's. 

I fried a couple of sausage patties. (sausage made by the Food Ranch in Inglis is primo) I cooked it a little slower than usual in a non stick skillet sprayed with Pam. 

I fried the 2 cornbread pancakes in the left over grease. After removing the sausage from the grease, I increased the heat. You can use bacon grease with great results. Using canola or corn oil works fine but the pork fat sure adds flavor. 

I mixed the cornbread mix according to package directions altering the amount of liquid added to suit the small batch of mix. I spooned half of the mix into the skillet then added a heaping table spoon of shreaded Sharp Cheddar Cheese to the remaining mix and put it into the skillet for the second pancake. You have to watch these pancakes closely if you are using very hot grease like I do. It is easy to burn them. Total cooking time is about 4 minutes. 

 After frying the pancakes, I laid them on a paper towel and there was precious little grease on the towel. If you have your grease hot, the mix absorbs little grease.  

Most mornings, Dad served the pancakes with Alaga Syrup, our family favorite or cane syrup made by one of my uncles. As a concession to caloric content, this morning I used a reduced calorie pancake syrup. 

I ate the sausage and cornbread pancakes with a cup of luke warm coffee, heavy on the cream. I added a fresh grapefruit for "desert." 

After breakfast, I walked a fast 2 miles then came back and posted this recipe. 

The Cheddar Cheese Pancakes are mighty fine at any meal and are easy to fix. (Note: in "suthrn" parlance, fix is a synonym (verb form))of make, cook and other words in addition to repair.) 

My Dad never cooked breakfast. He "fixed" breakfast. 

Dad's Peanutbutter and Bananna Pancakes.

Author Capt Ken 

My Dad was one of the world's best breakfast cooks. One of my favorites was his Peanut Butter and Bananna Pancakes. Here's how I make 'em. 

Mix up your favorite pancake batter as per package directions. For pancakes for 4 folks, he used 1 cup of creamy peanut butter and 1 cup of yellow banannas. He didn't like banannas with any brown on them and I don't either. Try very ripe banannas if you wish but don't serve them to me. 

He'd put the peanut butter in the microwave to slightly liquify it. It mixes better this way. 

Spray your pancake griddle with butter flavored cooking spray or the bananna will stick. 

If you love peanut butter and bananna sandwiches, you're gonna like these. 

Sharon makes them but places thin slices of bananna on top of the pancakes when she puts them on the griddle. When she flips the pancakes, the banannas fry fast.  

Either way, mighty good eating.

MEXICAN "French??" toast????Accident but good

Author Capt Ken

One day last week I decided to make French toast. By mistake, I loaded it with Chili Powder rather than Cinnamon. I recognized the problem pretty quick after it hit the skillet so I sliced a little Jalepeno Jack, laid it on the toast, and flipped it one more time to melt the cheese. I ate it with a little mild Salsa and it was mighty fine.

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Peanut Butter Pancake Syrup

Author Capt Ken 

Sunday mornings were always special mornings when I was a kid. Dad always cooked a special breakfast. When I'm home on Sunday morning, I cook something special.

This morning I didn't have any pecans. Bummer! I woke up thinking about Pecan syrup for pancakes. I never tried making syrup with peanut butter until today. I tried it and liked it. I'll definitely make it again.

Here is how. First I heated 1/3 cup of Cary's lo Carb Syrup for 30 seconds. Next, I nuked a heaping T Spoon of creamy peanut butter for 30 seconds and, using a whisk, blended them together. I nuked them separately because, from prior experience, I've found that some stuff gets hotter quicker than other stuff. I didn't want to take a chance on spattering and messing up the inside of the microwave.

Sharon and I are using Cary's lo-carb/cal syrup rather than my favorite Alaga. Alaga would have definitely made better peanutbutter syrup.

Before serving, I reheated the syrup for about 10 seconds.

I had my usual lo-carb pancakes with raisins and salted sunflower seeds mixed in. The pancake mix was posted further down this column.

I may try to make it with crunchy peanutbutter next time.

Try it. You'll like it.

This morning, I fried a large patty of fresh sausage made at the Inglis Food Ranch. A small glass of OJ and a large cup of coffee and I am good to go until noon or so.

Total time to cook make the syrup and cook breakfast, about 20 minutes.

The low carb breakfasts plus watching what I eat has contributed to my weight loss and my present BP of 114/72. I was 20 pounds heavier with BP of 140/94 around Christmas time. Of course, a low dose of BP medication helps too.

Dad's Pancakes

Author Capt Ken 

My Dad was a fantastic breakfast cook. Breakfast at the Roy's was my favorite meal. It was an unusual Saturday when Dad didn't have somebody beside family over for breakfast. On Sunday morning, he often cooked breakfast for one of the classes at Bessemer 1st Methodist Church.

My favorite among Dad's dishes was rasin, pecan pancakes. I make them pretty much the way Dad did. Why mess with something that is fantastic?

Dad made great pancakes from scratch but found he could use Aunt Jemima Pancake Mix with less effort and nobody would be the wiser. The secret is the pecans and raisins.

Here is how to prepare the Raisins.

1/2 cup Raisins, 1/2 cup water. Microwave on high for 1 minute. Pour raisins and water into the pancake flour. Deduct 1/2 cup from the amount of liquid specified on the package directions.

Here is how to prepare the Pecans.

1/2 cup coarse chopped fresh Pecans, 1 Tsp salted butter. (margarine comes in a distant second) Fry the pecans in a skillet until they become noticably browner and smell really fantastic. Pour pecans and melted butter into the pancake mix, add liquid as specified on the package and mix thoroughly.

Cook as directed.

A half cup Raisins and a half cup Pecans work just fine for pancakes for 3-4 normal people. For gluttons or larger groups, increase Raisins and Pecans accordingly.

Serve with warm cane syrup or a fruit syrup.

If anybody is interested, I'll pull out Dad's fruit syrup recepies and post them. As I recall, all he ever changed was the fruit he used.

High Protein Pancakes

Author Capt Ken 

Recipe for Hi Protein Pancakes
MIX
2/3 cup toasted soy nuts
2-1/2 cups old fashioned oats (not quick oats)
Blend these 2 ingredients until they look like corn meal

Add 3 scoops of protein powder (we use GNC Whey powder but have used others.) We like the taste of the whey protein best. Scoops come in the container.  Add 3 TSP of fresh baking powder (old stuff will not make the pancakes rise)

To prepare:

Beat one egg and add 1 TSP milk and beat some more.
Add 1 scoop of the mix (using the scoop from the Protein Powder container)  Stir. The batter should have about the same consistency you'd have with regular pancakes. Add milk or mix to attain the right consistency.

Pour the batter into an 8” skillet (spray skillet with PAM first)
Medium heat until the batter begins to bubble and some of the holes made by the bubbles do not fill in with mix. Flip and cook for about a minute. I've never made this type pancake on a griddle but it should work just fine. I may try them on the Waffle Iron

I add a little cinnamon to the batter as I prepare mine most mornings.

We use Cary’s 0 sugar syrup. I put 2/3 cup of cottage cheese on top of my pancake then add the syrup.

If I eat at 7 or so, I do not get hungry until around 1230.
These pancakes are tasty and have helped me to loose 26# with precious little effort. Betwen Sharon and me, we've lost more than 60 pounds since the last bash. Take into consideration this includes Thanksgiving, several Christmas Parties and a huge Christmas dinner.

Chances are, I'll eat one of these several times per week for the rest of my life. If I have the mix already prepared, I can have my pancake on the table before my coffee is ready.

I gave blood on the 23rd and my total Cholesterol was 154. I must be doing something right.

Potato Pancakes

Author Miker2     

since i saw capn ken's post on fried cornbread i figured it's now ok to post non-atkins diet stuff. i just finished frying (and eating) a batch of these old favorites and thought i should mention them. the internet has a bazillion varieties. mine is simple .peel and grate (to do this proper you need a genuine potato pancake grater--it looks like 1/2 inch square hardware cloth over a steel frame, but you can use a standard grater or blender--the texture is different ) several potatos -about one per person-mix in one heaping tablespoon of flower per potato, add finely chopped onions if you like them and a 1/4 teaspoon of salt per potato. fry in peanut or canola oil about a 1/4 inch deep until golden brown. you can eat them as-is but i lay on a deep coat of sourcream. i think these are a member of food group 1A-hot,salty,greasy starch--which makes them extra good.

Additon by Nathan

I make potato pancakes pretty regularly, but mine are of a slightly different variety. I have always loved mashed potatoes of any sort, but for me there's no better mashed potatoes than good ole Hungry Jack boxed potatoes. The way I normally work it is one night I'll make some mashed potatoes in the microwave using the directions on the box. I always make twice as much as I know I'll eat, and then I just refrigerate the rest of them. For a meal sometime over the next couple days I'll get out those potatoes and make them into the shape of pancakes. Drop these in a bowl of flour and then into a skillet with about 1/4-3/8" of melted butter in the bottom. Fry in the butter until you know the pancake is fairly brown on the bottom and then flip it over. The trick is to know when to flip. Too long and the potatoes are burnt. Too short and your pancake will fall apart on you while trying to flip it. I definately agree on this being a member of a very tasty food group.

Addition by SlowMovin

I make these a lot, too. I always make twice as much mashed potatoes as I need, anyway, (especially at Thanksgiving) so this a great way to a) not have to eat cold mashed potatoes or b) throw them away.

Last time, I cooked them too long and then put them in a warm oven to so they wouldn't get cold. They didn't burn, but they did dry out and weren't very tasty.

I usually just mix however much flour I need for them to hold their shape...kind of like a biscuit. Then just fry in a lightly oiled pan over medium or medium-high heat.

Pecan Syrup

Author Capt Ken

This was another of my Dad's specialties. He didn't sweat the pancakes or waffles, he almost always used Jiffy or Martha White Pancake Mix. For Dad, the syrup was the key to good waffles or pancakes.

Chop a cup of fresh (barely dried) Pecans into 1/4" chunks. Fry them in lightly salted butter until you can "really smell them cooking." (Direct quote from Dad's receipe) I'd guess 10 minutes or so.

Add 2 cups of Alaga Syrup(Family favorite) to the skillet and bring to a boil while stiring continuously. Allow to boil for about 10 minues while stirring and adding water to keep the syrup thin enough to pour well.

This syrup is best eaten while still hot but it also keeps well if refrigerated. Dad sometimes fried a half gallon of Pecan chunks at a time and used a gallon of syrup. The First Methodist Church of Bessemer had some mighty fine cookware and I am sure Dad used all of it many times. He told his crew, "I'll cook but ya'll gotta serve me and clean up."

Unfortunately, the church is dying out. It is in a bad neighborhood now and the old time congregation are ancient. The church organist turned 100 a few weeks back. She started playing when she was 23 and has missed precious few sundays since. The last time I went to church there, I was the youngest in the congregation.

Fresh Fruit Syrup

Author Capt Ken

This is another of my Dad's favorite concotions that just about everybody likes.

I prefer to use low calorie syrup and Carys is my hands-down favorite.

This morning I used a Mango that was a little past my favorite stage of ripeness for fruit salad or just for eating. This was my first use of Mangos in syrup but it definitely will not be my last.

Here is how Dad made his Fresh Fruit Syrup

Into a mirowave safe bowl, slice and dice fresh fruit into 1/2" chunks. Add 1/4 cup of your favorite syrup for every cup of fruit. Mash the fruit chunks with a fork then stir to mix.

Microwave for 1 minute then mash the fruit again. For Apples and Pineapple, you sometimes need a little more time. Serve over pancakes or waffles.

I've used Peaches, Pears, Apples, Apricots, Blue Berries, Black Berries, Raspberries (favorite) Pineapple, and Mangos.

I've never used Plums, Grapes nor any Citrus Fruit.

I sometimes add a little Cinnamon to apples.

Chunky AppleSauce works great too as does canned chunk Pineapple.

I wonder if Banannas would work? Hmmm.

Baked Breakfast Burritos

Author UpaCreek

INGREDIENTS
2 (11 ounce) packages STOUFFER'S frozen Creamed Chipped Beef, defrosted
1/3 cup sour cream
1/3 cup milk
6 eggs, lightly beaten
3/4 cup shredded Cheddar cheese
3 tablespoons chopped green onion
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (optional)
1/8 teaspoon ground black pepper
1 tablespoon butter or margarine
1/4 cup fresh chopped tomato
6 (8 inch) flour tortillas

COMBINE 1 1/2 packages Creamed Chipped Beef, sour cream and milk in medium bowl. Spread 1/3 cup Sauce in greased 9 x 13-inch baking dish.

COMBINE eggs, 1/3 cup cheese, 1 tablespoon onion, water, salt, hot pepper sauce and black pepper in medium bowl. Melt butter in medium skillet. Add egg mixture; cook, stirring frequently, until eggs are scrambled and set. Fold in remaining Creamed Chipped Beef.
DIVIDE egg mixture evenly onto 6 tortillas; fold into burritos. Place burritos seam-side down on sauce in baking dish. Top with remaining sauce, remaining cheese, remaining green onion and tomato.
BAKE in preheated 375 degrees F. oven for 15 to 20 minutes or until heated through and cheese is melted.

Makes 6 servings.

SUNDAY BREAKFAST CASSEROLE

Author UpaCreek

INGREDIENTS
8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
12 eggs
2 cups milk
1/2 teaspoon dry mustard
salt and pepper to taste Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop. Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli. In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately. Twenty minutes before baking, preheat oven to 325 degrees F. Bake until eggs are solid, approximately 60 minutes.