Site hosted by Build your free website today!

Father's Day Recipes From Vernalisa

Assorted Father's Day Breakfast Recipes

Dad, make him king for the day serve him breakfast in bed! Kinda makes him feel like a king and what dad wouldn't appreciate that ? Men also love steak,and great big baked potatoes and yummy desserts . Go ahead now show him how much you really care about your daddy . Make dad the kind of feast he'd really love. Skip the cholesterol count for one day ... he'll be a happy guy. Dont forget the hugs and kisses.

Canadian Bacon & Corn Pancakes

3/4 c Milk

2 TB melted butter

1 ea. egg, beaten

1/2 c niblets corn

1 c flour

2 ts baking powder

2 TB sugar

1/2 ts salt

1 x Oil

6 ea. slices bacon

1 x Maple syrup

Sauteed Apples

1 TB butter

1 ea Golden Delicious apple*

1/4 ts ground cinnamon

1/8 ts ground ginger

2 TB maple syrup

*Cored and thinly sliced into wedges.

Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour, baking powder, sugar and salt in separate bowl. Stir well and set aside. Oil pancake griddle. Place 3 bacon slices far apart on griddle and brown on one side. Pour corn mixture into flour mixture and stir briefly to moisten.

Turn bacon over.

Ladle 2 heaping Tbl batter over each bacon slice to fully cover. Cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned.  Repeat for rest of the ingredients. Serve immediately with maple syrup and Sauteed Apples.

Sauteed Apples:

Melt butter in medium-sized skillet. Add apple slices and saute over medium heat 7-8 minutes or until tender and golden. Add cinnamon, ginger, and maple syrup and heat through.

Western Omelet

6 lg. Eggs

1/4 ts Black pepper

1/3 cup water

1/2 tsp. salt

1 sm. Onion

1 md Sized green bell pepper

1 pk (4 oz) sliced ham

8 oz Mushrooms

2 lg. Tomatoes

4 tbs. oil, divided

Parsley sprigs for garnish

In a bowl, with a wire whisk or fork, beat eggs, black pepper, water and salt until blended. Dice onion, green pepper and ham. Cut each mushroom in half. Cut tomatoes into wedges. Put 1 Tbs. oil in a 12" skillet and over medium-high heat, cook onion, green pepper and salt until tender. Add ham and heat through. Remove to small bowl; keep warm. In same skillet, in 1 Tbs. oil, cook mushrooms until golden in color.

Remove to another bowl; keep warm.

In the same skillet over medium heat, heat 2 Tbs. salad oil. Pour egg mixture into skillet; cook until set around edges. With metal spatula, gently lift edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake skillet occasionally to keep omelet moving freely in the pan. When omelet is set but still moist, spoon ham mixture over half the omelet. Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter. Top with mushrooms. Garnish platter with parsley sprigs and tomato wedges.

French Breakfast Toast

6 ea. Eggs

1 c Flour

1/2 ts Salt

1 c Milk

2 TB Melted butter

Powdered sugar

Preheat oven to 450. Butter 9x13" pan and put into the freezer while you mix the batter.  Beat eggs with a fork. Slowly add the flour and mix well. Add salt, milk and melted butter. Pour into cold pan and bake for 18 to 20 minutes; then lower temperature to 350 and cook for an additional 10 minutes.  Sprinkle with powdered sugar and serve with butter and syrup.

Cheddar-Mushroom Quiche

with Brown Rice Crust

1 1/2 c Brown rice, cooked

1 1/4 c Water

4 ea. Eggs

10 1/2 oz can Cream of Mushroom soup

1/3 c Milk

1 c Diced cheddar

1 c Sliced mushrooms

1 c Red and Green Bell Peppers (sliced)

1/2 t Rosemary

Bring water to a boil in a medium saucepan. Stir in rice; return to a boil. Cover, reduce heat and simmer 5 minutes. Remove from heat. Let rice stand 5 minutes. Mix in 1 beaten egg then press into greased 9-inch pie plate. Beat together mushroom soup, milk, and remaining eggs. Stir in mushrooms and then the remaining ingredients; pour mushroom mix over prepared rice crust.

Bake at 350 for 50 minutes until mushroom filling is set.

Ham and Egg Casserole

2 T butter or margarine

1 ea onion, thinly sliced

2 T flour

1 c milk

1 T mustard

1/4 t ground black pepper

2 c cubed cooked ham

2 ea hard-cooked eggs, sliced *

* If you don't have hard-cooked eggs on hand, start cooking them 5 minutes before you turn on the oven and allow 15 minutes for cooking.

Preheat oven to F 350.

Melt the butter in a 1-quart saucepan over medium heat. Add the onion and cook, uncovered, until soft, about 5 minutes. Reduce the heat to low.

Blend in the flour and slowly add the milk. Cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes. Remove the pan from the heat and stir in the mustard and pepper.

Pour half of the sauce into an ungreased 1-quart casserole; add a layer of half of the ham, then a layer of half of the sliced eggs. Repeat the layers of ham and eggs, then pour the remaining sauce over all. Bake, uncovered, until the sauce is bubbly, about 20 minutes.

Crispy Fried Oatmeal Slices

2 c Quaker Oats, uncooked*

1 ts Salt

3 1/2 c Water

1/2 c finely chopped cooked ham, drained**

*Quick or old-fashioned.

**or crumbled cooked bacon

Stir oats into briskly boiling salted water. Cook 1 minute for quick oats, stirring occasionally. Cook 5 minutes or longer for old fashioned oats. Cover pan, remove from heat and let stand 5 minutes. Stir in ham or bacon. Pour into ungreased 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Cool slightly.  Cover and refrigerate several hours or overnight.  Cut into 16 slices and pan-fry in small amount of butter until golden brown, about 10 minutes per side.

Serve hot with butter and maple syrup.

Lemon Strawberry Pancakes

2 ea. baskets strawberries

1/2 c honey

1 c orange juice

2 c unbleached flour

1 1/2 ts baking powder

3 ts maple syrup

2 c milk

3 ts butter

2 ea. egg yolks, beaten

3 ts fresh lemon juice

1 ts lemon rind, grated

1 ts orange rind, grated

2 ea. egg whites, stiffly beaten

1 ts oil

Clean and cut strawberries. Crush 1/4 of the berries. Combine crushed berries and their juice with honey and orange juice. Gently stir in remaining berries.

Set topping aside until pancakes are ready.

Sift together flour and baking powder and set aside.  In a separate bowl, blend together maple syrup, milk, butter and egg yolks. Add lemon juice and grated citrus rinds. Stir in flour mixture, until just moistened. Carefully fold in egg whites. Use 1/4 cup of batter per pancake. Cook until each side browns, about 5 minutes. Serve immediately, topped with strawberry topping. Makes about 12 pancakes.

Now the Yummy Stuff


Chewy Brownie Cookies

2/3 cup shortening

1 1/2 cups firmly packed light brown sugar

1 tablespoon water

1 teaspoon vanilla 2 eggs

1 1/2 cups all-purpose flour

1/3 cup unsweetened baking cocoa

1/4 teaspoon baking soda

1/2 teaspoon salt

Heat oven to 375 F.

Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake one baking sheet at a time at 375 F for 7 minutes, or until cookies are set. Cookies will appear soft and moist - take care not to over bake. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely.

Chocolate Chip Cookies

2 1/4 c flour

1/3 c Hershey's cocoa

1 t. baking soda

1/2 t salt

1 c. butter or margarine, softened

3/4 c granulated sugar

3/4 c packed light brown sugar

1 t vanilla extract

t2 eggs

2 c (12-oz pkg) semi-sweet chocolate chips

1 c chopped nuts (optional)

Heat oven to 375F.

Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy.

Add eggs; beat well. Gradually mix flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack.

Makes About 5 dozen cookies.

Apple Cream Dessert


1 1/2 cups Graham Crackers; Crushed or Crumbed

1/4 cup Butter; Melted

1-14 oz. can Sweetened Condensed Milk

1/4 cup Lemon Juice

1 cup Sour Cream

1-21 oz. can Apple Pie Filling

1/4 cup Pecans; Chopped

1/4 tsp. Ground Cinnamon

In a medium mixing bowl combine butter and graham cracker crumbs. Pat mixture into the bottom of a 9 x 13-inch baking pan. In a separate bowl, combine condensed milk, sour cream and lemon juice. Evenly spread the milk and cream mixture over the crust. Gently spoon on apple pie filling. Sprinkle the pecans and cinnamon over the of the pie filling top. Bake in a 350-F degree pre-heated oven for 30 minutes. Let cool for 10 to 15-minuted before serving. Refrigerate any dessert that remains

Strawberry Muffins

2 1/2 C Flour

2/3 C Sugar

1 T Baking soda

3/4 Ts Cinnamon

1/2 Ts Salt

2 C Fresh strawberries, sliced

1 C Buttermilk

1/3 C Butter - Melted

1 1/4 Ts Vanilla extract

1 Egg - Slightly Beaten

1 Egg white - Slightly Beaten

Vegetable cooking spray

1 1/2 Tb Sugar

Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture. Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1 1/2 tablespoons sugar evenly over muffins.

Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.

Back to Vernalisa's Recipe Index