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Our family, especially the kids, like a solid meal to start the day. Often there isn’t time during the week for anything other than a quick, convenient breakfast. However on the weekend, it is a pleasure to make a dish that is takes a little more time.


oatmeal cake


1 stick butter

1 cup quick oatmeal

1 1/2 cups boiling water

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 1/4 cups flour


1 1/2 sticks butter

1 1/8 cup sugar

1/3 cup evaporated milk

1 1/2 teaspoons vanilla

1 1/2 cups coconut flakes

1 1/2 cups chopped pecans


Heat oven to 350F.

Put butter and oatmeal in a bowl. Pour in boiling water, and stir. Let stand for 30 minutes then add sugar, brown sugar, eggs, baking soda, cinnamon and flour.

Mix well, pour into a 9-inch by 13-inch pan. Bake for 30 to 40 minutes.


Melt butter and mix with sugar and milk. Bring to a boil, boil for a couple of minutes until thick. Remove from heat and add coconut, nuts and vanilla. Put icing on hot cake as soon as it is done. Place under broiler until top is brown.


Recipe adapted from AY Magazine




2 eggs

2 cups cake flour

1 3/4 cups half and half

1/2 cup vegetable oil

1 tablespoon sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Heat waffle iron. Beat eggs in a large bowl with a hand beater until fluffy. Beat in flour, half and half, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray heated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.



pimento cheese biscuits

2 cups self-rising flour

2 teaspoons sugar

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 cup mayonnaise

1 cup whole milk

1 cup shredded sharp cheddar cheese

2 tablespoons diced pimentos

melted butter for brushing the tops

Heat oven to 450F.

Coat a baking sheet with nonstick spray. In a large mixing bowl, whisk together flour, sugar, black pepper and cayenne pepper. Stir in the mayonnaise and milk until the flour is moistened. Stir in cheese and pimentos. Drop by heaping tablespoons onto prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until golden brown. Brush the tops with melted butter.


Recipe adapted from Garden and Gun