OAMC Breakfasts

Cinnamon French Toast Sticks (OAMC 8 bf's; 48 serv)

Recipe By :Cherylann
Serving Size : 48
Categories : French Toast OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon ground nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar

Slice bread into 4" long pieces 1/2" thick.

Mix eggs with milk.

Blend spices with sugar.

Combine spice mixture with egg mixture.

Dip bread pieces into egg mixture then grill at 350 - 375° for 2-3 minutes, turning so that toast is browned on all sides.

Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in bagel toaster.

NOTES : Simple and delicious. Kids love breakfast finger food. Great with syrup or apple sauce.


American Style Flapjacks (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups flour
12 egg
12 tablespoons butter or margarine -- melted
8 cups milk
18 teaspoons baking powder
36 tablespoons sugar
3 teaspoons salt

Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until semi-smooth. Mix in the melted butter or margarine.

It should make about 5 pancakes 7 inches in diameter.

Use less sugar if you like to use a lot of syrup.

Per Serving (excluding unknown items): 440 Calories; 12g Fat (23.7% calories from fat); 12g Protein; 71g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 767mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Apple Almond Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat flour
1 1/2 cups unbleached flour
3 tablespoons brown sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
6 eggs -- separated
12 tablespoons oil
1 1/2 cups buttermilk
1 1/2 cups apple juice
3/4 cup chopped almonds

Combine flour, sugar, baking powder and salt in a mixing bowl.

Beat egg yolks with oil, buttermilk and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).

Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.

Per Serving (excluding unknown items): 174 Calories; 11g Fat (54.0% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.

Banana Pancakes (OAMC 4 bf's; 24 serv)

Recipe By : Cherylann
Serving Size : 24
Categories : Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups unbleached flour
1 cup whole-wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups milk
4 tablespoons oil
2 medium ripe banana -- finely chopped

Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.

Per Serving (excluding unknown items): 76 Calories; 3g Fat (37.6% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Blueberry Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups milk
10 eggs
10 cups biscuit mix
5 cups fresh blueberries -- or frozen (thawed and drained)

Stir milk and eggs until blended.

Stir into biscuit mix. Do not overstir. Gently stir blueberries into batter.

Pour by slightly less than 1/4 cupfuls onto hot greased griddle.

Cook until edges are dry.

Turn; cook until golden.

Per Serving (excluding unknown items): 293 Calories; 12g Fat (35.7% calories from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 694mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat.

NOTES : For thinner pancakes, stir in additional milk.

Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Sausage Breakfast Pizza (OAMC 4 pizzas)

Recipe By :Cherylann
Serving Size : 32
Categories : Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
64 ounces sage sausage
34 ounces refrigerated crescent rolls
4 cups frozen hashbrown potato cubes -- thawed
16 ounces shredded sharp cheddar cheese -- 1 cup
12 eggs -- lightly beaten
12 tablespoons milk
2 teaspoons salt
4 teaspoons black pepper
8 tablespoons grated Parmesan cheese

Preheat oven to 375°.

In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.

Separate crescent rolls into 8 triangles. Place in ungreased 12" rimmed pizza pan with points toward center. Press together; sealing perforations and forming circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim.

Sprinkle cooked sausage evenly over crust. Top with potatoes; sprinkle with cheddar.

Combine eggs, milk, salt and pepper in small bowl; stir well. Pour evenly over pizza.

Sprinkle with Parmesan.

Bake 20 minutes or until eggs are set and crust is golden brown.

Per Serving (excluding unknown items): 95 Calories; 7g Fat (68.4% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : Wrap well in waxed paper, cover in saran wrap, then wrap in aluminum foil, label and freeze. To reheat: Bake at 350° until heated through 15-20 mins.