Wednesday, June 6, 2007

Favorite Breakfast Receipes

This post is just for Kathy in WA. :-)

Here are two of our absolute favorite breakfast recipes. This first one is from Hillbilly Housewife's website.

Donut Muffins
  • 1/3 cup shortening (Note: you MUST use shortening as it gives it the great texture as noted in her recipe)
  • 1/2 cup sugar
  • 1 medium egg (I've used large with no issue.)
  • 1-1/2 cups flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3/4 cup milk


  • 1/2 cup powdered sugar mixed with...
  • 1 teaspoon cinnamon
  • 1/4 cup melted margarine

(I have an alternate - read: easy - topping that I'll note at the end.)

In a mixing bowl mash together the shortening and the sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening. Not Margarine! The shortening gives this recipe it's special texture. Measure the flour, baking powder, salt and nutmeg into the same bowl. Pour in the milk. Mix the batter until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350 for 25 minutes or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly. Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/ cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen.

Alternate topping: I just liberally sprinkle with cinnamon & sugar BEFORE I cook them. Tastes just as yummy. :-)

Hillbilly Housewife had an additional note: This recipe is very, very old, at least 80 years old. It was created by a cook with leftover donut batter who didn't have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it. The nutmeg is the secret ingredient which gives these muffins their special old fashioned donut flavor. Necessity is the mother of invention and bless the cook who invented these. My family is grateful.

I have also successfully doubled this recipe by just doubling all ingredients as written with good results & more muffins to go around. :-)


This next recipe came through the SHS list a while back & I saved the e-mail. It had 13 recipes in it & this is our all time favorite. I will post it as listed although I don't have all the healthy alternatives they have & make it with just plain flour & sugar to good result.

Cinnamon Toast Cake

  • 2 cups w.w. pastry flour
  • 1 cup turbinado sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup oil
  • 1 cup milk
  • 1 teaspoon vanilla
  • 2 tablespoons of softened butter
  • mixture of turbinado sugar & cinnamon

Heat oven to 350. In a medium bowl combine the dry ingredients. In a medium size bowl mix the oil with the milk and vanilla. Hand mix the dry ingredients into the wet mixture. Spread the batter in a greased 9x13 pan. Bake 20-25 minutes. When it comes out of the oven, spread the butter (with a knife) on top of the cake. Sprinkle liberally with the cinnamon & sugar mixture. Pop under the broiler for a minute or so until top is bubbly. Watch closely so it doesn't burn.

My oldest son eats with maple syrup. It's good hot, cold, plain or whatever. Amazingly ALL my family like both recipes. This is a huge accomplishment for our house.


  1. YUM! We'll have to give all of these a try thanks to Kathy asking for recipes.

  2. Lisa,

    I made these this morning and they were soooooo yummy! Thanks for posting!


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