Comments on: Learning to Cook Breakfast {from Scratch}

By: Katie

Katie — Thu, 22 Mar 2012 03:39:54 +0000

For freezing: You can reuse the wrappers from butter sticks. I just rinse them off with hot water and let them dry. Then they could be used between items for freezing.
Love your blog. Thanks for sharing your wisdom.

By: Allergic To Air

Allergic To Air — Fri, 19 Nov 2010 17:21:13 +0000

[...] But…I think I’ve figured it out. I used a recipe that I originally found here: http://raisinghomemakers.com/2010/learning-to-cook-breakfast-from-scratch/ [...]

By: Wendy

Wendy — Fri, 06 Aug 2010 19:12:04 +0000

Was wondering about where people buy the maple extract and GF flour? Is GF flour just rice flour or a specific blend of sorts?

Thanks, Wendy

By: Susan

Susan — Thu, 29 Jul 2010 23:27:47 +0000

Thanks.

By: Emily Rose Brookshire

Emily Rose Brookshire — Thu, 29 Jul 2010 21:11:39 +0000

Yes, you certainly can! The meat is just a little bit more difficult to form into patties when chicken is used. But it still tastes good!

Blessings,
Emily Rose

By: Susan

Susan — Thu, 29 Jul 2010 19:28:00 +0000

Do you think you can make the sausage with ground chicken instead of turkey?

Thanks, Susan

By: Miss Jen

Miss Jen — Thu, 29 Jul 2010 15:42:23 +0000

Thank you for sharing, dear Mrs.Brookshire!!
Mmmm….. those “Turkey Sausages” look SO tasty!!! <3

Love & Blessings~ Miss Jen

By: Seven Sisters - GF Melt-in-Your-Mouth Pancakes

Seven Sisters - GF Melt-in-Your-Mouth Pancakes — Thu, 29 Jul 2010 12:31:18 +0000

[...] You can get the recipe HERE. [...]

By: Liz C

Liz C — Thu, 29 Jul 2010 04:36:14 +0000

I really enjoy cooking from scratch! The flavors and variations are so much more interesting, control over ingredients is prime, and it can save *so* much time and money. I’ve posted some of my favorite recipes over on my own blog (I think my name is clickable?)… we do things like homemade English muffins (which freeze beautifully), and even cupcake-sized savory bread puddings to bake and then freeze. Doing small portions like that works well for us; I can pull out one for each of the little kids, and two for the heartier eaters.

I’ve found I prefer the texture of either “old fashioned” rolled oats, or steel-cut oats, but my old-fashioned oats “recipe” goes really fast in the morning–I combine all the ingredients in the bowls, then pour on boiling water, cover, and let them steam 5-6 minutes. The oats cook enough to get creamy, but still have texture. We mix in brown sugar, cinnamon, a bit of vanilla, nuts, dried fruits, and drizzle on a bit of cream or half-and-half–the kids call it “warm cookie cereal.”

My daughter (14 now!) makes spectacular pancakes of her own creation (my two favorites are her sweet potato with orange butter–no syrup required!–and her applesauce-cranberry pancakes. Those taste like Christmas every single time!)

By: Allison

Allison — Wed, 28 Jul 2010 23:10:12 +0000

A friend of mine is an amazing cook. She does everything (literally) from scratch. Here is her website with Gluten Free recipes that can easily be changed back: http://glutenfreechow.blogspot.com/

She recommends this flour over a blend: http://www.glutenfreeflour.com/