Kick-Start Your Morning with Joy of Cooking's Delicious Breakfast Ideas!
FLYING MOCHA MONKEY
2 servings
A tasty breakfast drink that combines coffee, milk and bananas.
Process in a blender until smooth:
1 cup ice cubes
3/4 cup milk or half-and-half
1/2 cup cooled double-strength coffee
1 ripe medium banana
1 tablespoon chocolate syrup
1 tablespoon sugar
EGGS IN A BASKET
2 servings
Kids get a big kick out of this dish, especially when they get to make the basket.
Using a 2 1/2-inch biscuit cutter or small glass, cut a hole out of the center of:
2 slices sandwich bread
Melt in a large skillet over medium heat:
2 tablespoons butter, plus more as needed
Add the bread and cook for about 30 seconds. Crack into the holes:
2 eggs
Do not worry if some of the white remains on top of the bread or runs out from underneath. When the eggs begin to set, 2 to 3 minutes, flip the bread and eggs, using a spatula. Add more butter as needed. Fry the other side until the eggs are done to your liking. Grill the rounds of bread in butter and serve them as well.
GRANOLA
About 9 cups
Preheat the oven to 300°F. Scatter over a large rimmed baking sheet and toast in the oven about 15 minutes, stirring frequently:
3 cups old-fashioned rolled oats
Mix in a large bowl:
1 1/2 cups wheat germ
(1/2 cup dry milk powder)
1 cup coarsely chopped almonds
1 cup shredded or flaked sweetened coconut
1/2 cup sesame seeds
1 cup hulled sunflower seeds
Heat in a small saucepan over low heat for 5 minutes:
1/2 cup vegetable oil
1/2 cup honey or maple syrup
Stir the honey mixture into the wheat germ mixture. Combine with the toasted oats. Spread in a thin layer on the baking sheet (use 2 pans if necessary) and toast, stirring frequently, 45 minutes, or until all the ingredients are toasted. Let cool, then store in a tightly sealed container at room temperature for up to 5 days or in the refrigerator for up to 1 month.
BAKED FRENCH TOAST
4 servings
Prepare the night before and have ready to bake in the morning. The aroma will wake everybody up!
Whisk together in large bowl:
1 cup heavy cream, half-and-half, or milk
6 eggs
1/4 cup maple syrup
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Trim the crusts from:
8 slices white sandwich bread
One slice at a time, turn the bread in the egg mixture to coat it, then fit the coated bread into an 8 x 8-inch baking dish, making a double layer. Very gently press the bread with the back of a fork to compress the slices slightly. Cover with plastic wrap pressed directly onto the bread to help it soak up the egg mixture. Refrigerate overnight. Preheat the oven to 400°F. Lightly butter a baking sheet, preferably nonstick. Using a wide spatula -- or, if you find it easier, your hands -- lift the bread, slice by slice, out of the soaking mixture, allowing the excess liquid to drip back into the pan, and place on the baking sheet. Bake until puffed and golden, 12 to 15 minutes, turning the slices halfway through baking. Serve immediately with:
Maple syrup
(Sliced fresh fruit)
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