Big Bend Florida
good cold morning breakfast
Author Capt Ken
Make oatmeal as per stove top directions. While
cooking add: 2 TBSP Raisins per serving Lots of cinnamon Just
before done add:
1 cup applesauce per serving of oatmeal 2 TBSP
Sweetened condensed milk(or condensed milk and lots of sugar 1 TBSP
margarine after adding all of the above, allow it to heat back up a
Sure goes good with a cup of coffee. I often carry an
extra serving with me for a mid morning snack. Keeps you warm inside
and tastes great too. Lots of calories. Easy on the stomach. Kids
don't get seasick after eating this.
Author Capt Ken
I fried a small Mackerel for breakfast this morning in
the grease from one slice of bacon. Good stuff if you haven't tried
The little mackerel got tied up in a Sabiki Rig
yesterday and was really too small to keep, only about 13" or so. Just
enough for breakfast. He would have died anyway so I didn't feel too
bad about eating him for breakfast. MMMMMM.
One egg, one small tomato, one mackerel, 2 pieces of
toast and a cup of coffee. Good breakfast. Kinda smelled up the
Addition by acc
Fish and grits for breakfast
My Captain used to say
is a feast for kings on Sundays
but for Sailors....everyday.
Addition by Bill P
I have fried some Sp. Mack in bacon drippings for
Freeborn. Also did some chiken dolphin that way. That is one thing
that I cook that Freeborn loves. Freeborn is an excellent chef so I
like to have one or two things to cook for him.
Author Capt Ken
I celebrated this morning with Dad's Cornbread
Dad made his cornbread from scratch every time with
precious little measuring. He used the "handfull and pinch" measuring
system. I use cornbread mix because it turns out better than my "from
scratch" bread. At any rate, I choose a brand of mix with no sugar
added. I guess, if you are so inclined, you can make yankee cornbread
with sugar using this recipe.
This morning I used IGA's store brand, Hodgsdon's Mill
Cornbread Mix and it turned out just fine---almost as good as Dad's.
I fried a couple of sausage patties. (sausage made by
the Food Ranch in Inglis is primo) I cooked it a little slower than
usual in a non stick skillet sprayed with Pam.
I fried the 2 cornbread pancakes in the left over
grease. After removing the sausage from the grease, I increased the
heat. You can use bacon grease with great results. Using canola or
corn oil works fine but the pork fat sure adds flavor.
I mixed the cornbread mix according to package
directions altering the amount of liquid added to suit the small batch
of mix. I spooned half of the mix into the skillet then added a
heaping table spoon of shreaded Sharp Cheddar Cheese to the remaining
mix and put it into the skillet for the second pancake. You have to
watch these pancakes closely if you are using very hot grease like I
do. It is easy to burn them. Total cooking time is about 4 minutes.
After frying the pancakes, I laid them on a paper
towel and there was precious little grease on the towel. If you have
your grease hot, the mix absorbs little grease.
Most mornings, Dad served the pancakes with Alaga
Syrup, our family favorite or cane syrup made by one of my uncles. As
a concession to caloric content, this morning I used a reduced calorie
I ate the sausage and cornbread pancakes with a cup of
luke warm coffee, heavy on the cream. I added a fresh grapefruit for
After breakfast, I walked a fast 2 miles then came back
and posted this recipe.
The Cheddar Cheese Pancakes are mighty fine at any meal
and are easy to fix. (Note: in "suthrn" parlance, fix is a synonym
(verb form))of make, cook and other words in addition to repair.)
My Dad never cooked breakfast. He "fixed" breakfast.
and Bananna Pancakes.
Author Capt Ken
My Dad was one of the world's best breakfast cooks. One
of my favorites was his Peanut Butter and Bananna Pancakes. Here's how
I make 'em.
Mix up your favorite pancake batter as per package
directions. For pancakes for 4 folks, he used 1 cup of creamy peanut
butter and 1 cup of yellow banannas. He didn't like banannas with any
brown on them and I don't either. Try very ripe banannas if you wish
but don't serve them to me.
He'd put the peanut butter in the microwave to slightly
liquify it. It mixes better this way.
Spray your pancake griddle with butter flavored cooking
spray or the bananna will stick.
If you love peanut butter and bananna sandwiches,
you're gonna like these.
Sharon makes them but places thin slices of bananna on
top of the pancakes when she puts them on the griddle. When she flips
the pancakes, the banannas fry fast.
Either way, mighty good eating.
toast????Accident but good
Author Capt Ken
One day last week I decided to make French toast. By mistake, I loaded
it with Chili Powder rather than Cinnamon. I recognized the problem
pretty quick after it hit the skillet so I sliced a little Jalepeno
Jack, laid it on the toast, and flipped it one more time to melt the
cheese. I ate it with a little mild Salsa and it was mighty fine.
Peanut Butter Pancake
Author Capt Ken
Sunday mornings were always special mornings when I was
a kid. Dad always cooked a special breakfast. When I'm home on Sunday
morning, I cook something special.
This morning I didn't have any pecans. Bummer! I woke
up thinking about Pecan syrup for pancakes. I never tried making syrup
with peanut butter until today. I tried it and liked it. I'll
definitely make it again.
Here is how. First I heated 1/3 cup of Cary's lo Carb
Syrup for 30 seconds. Next, I nuked a heaping T Spoon of creamy peanut
butter for 30 seconds and, using a whisk, blended them together. I
nuked them separately because, from prior experience, I've found that
some stuff gets hotter quicker than other stuff. I didn't want to take
a chance on spattering and messing up the inside of the microwave.
Sharon and I are using Cary's lo-carb/cal syrup rather
than my favorite Alaga. Alaga would have definitely made better
Before serving, I reheated the syrup for about 10
I had my usual lo-carb pancakes with raisins and salted
sunflower seeds mixed in. The pancake mix was posted further down this
I may try to make it with crunchy peanutbutter next
Try it. You'll like it.
This morning, I fried a large patty of fresh sausage
made at the Inglis Food Ranch. A small glass of OJ and a large cup of
coffee and I am good to go until noon or so.
Total time to cook make the syrup and cook breakfast,
about 20 minutes.
The low carb breakfasts plus watching what I eat has
contributed to my weight loss and my present BP of 114/72. I was 20
pounds heavier with BP of 140/94 around Christmas time. Of course, a
low dose of BP medication helps too.
Author Capt Ken
My Dad was a fantastic breakfast cook. Breakfast at the
Roy's was my favorite meal. It was an unusual Saturday when Dad didn't
have somebody beside family over for breakfast. On Sunday morning, he
often cooked breakfast for one of the classes at Bessemer 1st
My favorite among Dad's dishes was rasin, pecan
pancakes. I make them pretty much the way Dad did. Why mess with
something that is fantastic?
Dad made great pancakes from scratch but found he could
use Aunt Jemima Pancake Mix with less effort and nobody would be the
wiser. The secret is the pecans and raisins.
Here is how to prepare the Raisins.
1/2 cup Raisins, 1/2 cup water. Microwave on high for 1
minute. Pour raisins and water into the pancake flour. Deduct 1/2 cup
from the amount of liquid specified on the package directions.
Here is how to prepare the Pecans.
1/2 cup coarse chopped fresh Pecans, 1 Tsp salted
butter. (margarine comes in a distant second) Fry the pecans in a
skillet until they become noticably browner and smell really
fantastic. Pour pecans and melted butter into the pancake mix, add
liquid as specified on the package and mix thoroughly.
Cook as directed.
A half cup Raisins and a half cup Pecans work just fine
for pancakes for 3-4 normal people. For gluttons or larger groups,
increase Raisins and Pecans accordingly.
Serve with warm cane syrup or a fruit syrup.
anybody is interested, I'll pull out Dad's fruit syrup recepies and
post them. As I recall, all he ever changed was the fruit he used.
High Protein Pancakes
Author Capt Ken
Recipe for Hi Protein Pancakes
2/3 cup toasted soy nuts
2-1/2 cups old fashioned oats (not quick oats)
Blend these 2 ingredients until they look like corn meal
Add 3 scoops of protein powder (we use GNC Whey powder
but have used others.) We like the taste of the whey protein best.
Scoops come in the container. Add 3 TSP of fresh baking powder (old
stuff will not make the pancakes rise)
Beat one egg and add 1 TSP milk and beat some more.
Add 1 scoop of the mix (using the scoop from the Protein Powder
container) Stir. The batter should have about the same consistency
you'd have with regular pancakes. Add milk or mix to attain the right
Pour the batter into an 8” skillet (spray skillet with
Medium heat until the batter begins to bubble and some of the holes
made by the bubbles do not fill in with mix. Flip and cook for about a
minute. I've never made this type pancake on a griddle but it should
work just fine. I may try them on the Waffle Iron
I add a little cinnamon to the batter as I prepare mine
We use Cary’s 0 sugar syrup. I put 2/3 cup of cottage
cheese on top of my pancake then add the syrup.
If I eat at 7 or so, I do not get hungry until around
These pancakes are tasty and have helped me to loose 26# with precious
little effort. Betwen Sharon and me, we've lost more than 60 pounds
since the last bash. Take into consideration this includes
Thanksgiving, several Christmas Parties and a huge Christmas dinner.
Chances are, I'll eat one of these several times per
week for the rest of my life. If I have the mix already prepared, I
can have my pancake on the table before my coffee is ready.
I gave blood on the 23rd and my total Cholesterol was
154. I must be doing something right.
since i saw capn
ken's post on fried cornbread i figured it's now ok to post non-atkins
diet stuff. i just finished frying (and eating) a batch of these old
favorites and thought i should mention them. the internet has a
bazillion varieties. mine is simple .peel and grate (to do this proper
you need a genuine potato pancake grater--it looks like 1/2 inch
square hardware cloth over a steel frame, but you can use a standard
grater or blender--the texture is different ) several potatos -about
one per person-mix in one heaping tablespoon of flower per potato, add
finely chopped onions if you like them and a 1/4 teaspoon of salt per
potato. fry in peanut or canola oil about a 1/4 inch deep until golden
brown. you can eat them as-is but i lay on a deep coat of sourcream. i
think these are a member of food group 1A-hot,salty,greasy
starch--which makes them extra good.
Additon by Nathan
I make potato pancakes pretty regularly, but mine are
of a slightly different variety. I have always loved mashed potatoes
of any sort, but for me there's no better mashed potatoes than good
ole Hungry Jack boxed potatoes. The way I normally work it is one
night I'll make some mashed potatoes in the microwave using the
directions on the box. I always make twice as much as I know I'll eat,
and then I just refrigerate the rest of them. For a meal sometime over
the next couple days I'll get out those potatoes and make them into
the shape of pancakes. Drop these in a bowl of flour and then into a
skillet with about 1/4-3/8" of melted butter in the bottom. Fry in the
butter until you know the pancake is fairly brown on the bottom and
then flip it over. The trick is to know when to flip. Too long and the
potatoes are burnt. Too short and your pancake will fall apart on you
while trying to flip it. I definately agree on this being a member of
a very tasty food group.
Addition by SlowMovin
I make these a lot, too. I always make twice as much
mashed potatoes as I need, anyway, (especially at Thanksgiving) so
this a great way to a) not have to eat cold mashed potatoes or b)
throw them away.
Last time, I cooked them too long and then put them in
a warm oven to so they wouldn't get cold. They didn't burn, but they
did dry out and weren't very tasty.
I usually just mix however much flour I need for them
to hold their shape...kind of like a biscuit. Then just fry in a
lightly oiled pan over medium or medium-high heat.
This was another of my Dad's specialties. He didn't
sweat the pancakes or waffles, he almost always used Jiffy or Martha
White Pancake Mix. For Dad, the syrup was the key to good waffles or
Chop a cup of fresh (barely dried) Pecans into 1/4"
chunks. Fry them in lightly salted butter until you can "really smell
them cooking." (Direct quote from Dad's receipe) I'd guess 10 minutes
Add 2 cups of Alaga Syrup(Family favorite) to the
skillet and bring to a boil while stiring continuously. Allow to boil
for about 10 minues while stirring and adding water to keep the syrup
thin enough to pour well.
This syrup is best eaten while still hot but it also
keeps well if refrigerated. Dad sometimes fried a half gallon of Pecan
chunks at a time and used a gallon of syrup. The First Methodist
Church of Bessemer had some mighty fine cookware and I am sure Dad
used all of it many times. He told his crew, "I'll cook but ya'll
gotta serve me and clean up."
Unfortunately, the church is dying out. It is in a bad
neighborhood now and the old time congregation are ancient. The church
organist turned 100 a few weeks back. She started playing when she was
23 and has missed precious few sundays since. The last time I went to
church there, I was the youngest in the congregation.
This is another of my Dad's favorite concotions that
just about everybody likes.
I prefer to use low calorie syrup and Carys is
my hands-down favorite.
This morning I used a Mango that was a little past my
favorite stage of ripeness for fruit salad or just for eating. This
was my first use of Mangos in syrup but it definitely will not be my
Here is how Dad made his Fresh Fruit Syrup
Into a mirowave safe bowl, slice and dice fresh fruit
into 1/2" chunks. Add 1/4 cup of your favorite syrup for every cup of
fruit. Mash the fruit chunks with a fork then stir to mix.
Microwave for 1 minute then mash the fruit again. For
Apples and Pineapple, you sometimes need a little more time. Serve
over pancakes or waffles.
I've used Peaches, Pears, Apples, Apricots, Blue
Berries, Black Berries, Raspberries (favorite) Pineapple, and Mangos.
I've never used Plums, Grapes nor any Citrus Fruit.
I sometimes add a little Cinnamon to apples.
Chunky AppleSauce works great too as does canned chunk
I wonder if Banannas would work? Hmmm.
2 (11 ounce) packages STOUFFER'S frozen Creamed Chipped Beef,
1/3 cup sour cream
1/3 cup milk
6 eggs, lightly beaten
3/4 cup shredded Cheddar cheese
3 tablespoons chopped green onion
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (optional)
1/8 teaspoon ground black pepper
1 tablespoon butter or margarine
1/4 cup fresh chopped tomato
6 (8 inch) flour tortillas
COMBINE 1 1/2 packages Creamed Chipped Beef, sour cream and milk in
medium bowl. Spread 1/3 cup Sauce in greased 9 x 13-inch baking dish.
COMBINE eggs, 1/3 cup cheese, 1 tablespoon onion, water, salt, hot
pepper sauce and black pepper in medium bowl. Melt butter in medium
skillet. Add egg mixture; cook, stirring frequently, until eggs are
scrambled and set. Fold in remaining Creamed Chipped Beef.
DIVIDE egg mixture evenly onto 6 tortillas; fold into burritos. Place
burritos seam-side down on sauce in baking dish. Top with remaining
sauce, remaining cheese, remaining green onion and tomato.
BAKE in preheated 375 degrees F. oven for 15 to 20 minutes or until
heated through and cheese is melted.
Makes 6 servings.
8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
2 cups milk
1/2 teaspoon dry mustard
salt and pepper to taste Place bacon in a large, deep skillet. Cook
over medium high heat until evenly brown. Drain, crumble and set
aside. Place a colander and two cups of water in a small stock pot.
Add the broccoli and bring water to a boil. Cook until tender but
still firm, about 10 minutes. Drain, cool and chop. Lightly butter a
9x13 inch baking pan. Lightly butter bread slices. Line bottom of
baking pan with bread slices. Cover bread with cheese, bacon and
broccoli. In a large bowl, beat together eggs, milk, mustard, salt and
pepper. Pour egg mixture into pan. Refrigerate overnight or bake
immediately. Twenty minutes before baking, preheat oven to 325 degrees
F. Bake until eggs are solid, approximately 60 minutes.