Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (4 page)

Fresh eggs can safely be kept in the refrigerator for 4 to 5 weeks…go ahead and stock up when they’re on sale.

Farmhouse Sausage Patties

Taste-test the seasoning by frying a small patty of the freshly mixed sausage. Like it spicy? Add a sprinkle of cayenne pepper.

1 lb. ground pork

1 t. ground cumin

1/2 t. dried thyme

1/2 t. dried sage

1 t. salt

1/2 t. pepper

Optional: 1/8 t. cayenne pepper

Combine all ingredients in a bowl; mix well with your hands. Cover and refrigerate overnight to allow flavors to blend. Form into 6 to 8 patties. Arrange patties in a lightly greased skillet over medium heat. Cook until browned on both sides; drain. Serves 6 to 8.

Country Sausage Gravy

For delicious homemade biscuits, check out the recipe on page 51.

1 lb. ground pork breakfast sausage

12-oz. can evaporated milk

1/4 c. butter, softened

2 to 3 T. all-purpose flour

garlic salt and pepper to taste

6 buttermilk biscuits, split

Brown sausage in a skillet over medium heat; partially drain. Stir in milk; bring to a low simmer. In a small bowl, blend together butter and flour until smooth; slowly stir into sausage mixture. Add seasonings. Cook over low heat for 5 minutes, stirring frequently, or until thickened. Spoon gravy over warm biscuits. Serves 6.

Gather clothes, keys and other important stuff before you go to bed so the morning routine doesn’t turn into a mad rush. More time to enjoy breakfast!

Crispy Home Fries

What’s better than golden home fries? Home fries made with two kinds of potatoes!

2 lbs. Yukon Gold potatoes, peeled and cubed

2 lbs. sweet potatoes, peeled and cubed

3 T. butter

1 onion, coarsely chopped

2 cloves garlic, minced

3/4 t. salt

1/2 t. pepper

Place Yukon Gold potatoes in a large saucepan; cover with water. Bring to a boil over high heat. Boil for 2 minutes; add sweet potatoes. Return to a boil. Cook for 10 to 12 minutes, until potatoes are tender. Drain; let cool. Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook for 5 to 7 minutes, until softened. Add garlic; cook for one minute. Add potatoes, salt and pepper. Cook for 15 to 20 minutes, stirring occasionally, until golden. Makes 8 servings.

Eggs to order! For eggs sunny-side up, break two or three eggs into a buttered skillet over medium-low heat. Cook until the edges begin to set, then pour in a tablespoon of water. Cover skillet and turn up the heat a little. Cook for one to two minutes more, until yolks are as done as you like. For eggs over easy, carefully turn the eggs over when the edges set, and finish cooking the same way.

Scrambled Eggs in Toast Cups

Mmm…eggs you can eat with your hands! When friends come for brunch, these cute little toast cups look nice on a platter.

5 thin slices white bread, crusts trimmed

1 T. butter, softened and divided

2 eggs, beaten

2 T. milk

salt and pepper to taste

1/2 c. cooked ham, diced

3 T. canned mushrooms, chopped

1/3 c. shredded Cheddar cheese, divided

Spread bread slices on both sides with half of the butter. Gently press each slice into a buttered muffin cup. Bake at 375 degrees for 3 minutes, or until lightly toasted; remove from oven. In a bowl, whisk together eggs, milk, salt and pepper. Add ham, mushrooms and 2 tablespoons cheese; mix well. Melt remaining butter in a skillet over medium-low heat. Pour in egg mixture; cook and stir until eggs are barely set. Spoon eggs into toast cups. Bake at 375 degrees for 10 to 15 minutes, until golden. Sprinkle with remaining cheese; return to oven until cheese melts, about 2 minutes. Makes 5 servings.

Salt & pepper is a must for eggs and potatoes at breakfast. It’s the perfect time to use Grandma’s vintage rooster-shaped shakers for a sweet rise & shine greeting!

Brown Sugar-Glazed Bacon

Bet you thought bacon couldn’t get any better!

1 lb. bacon

1/3 c. brown sugar, packed

1 t. all-purpose flour

1/2 c. pecans, finely chopped

Cut bacon slices in half, if desired. Set a wire rack on a baking sheet. Arrange bacon slices on rack, close together but not overlapping. Combine brown sugar, flour and pecans in a small bowl; sprinkle evenly over bacon. Bake at 350 degrees for about 30 minutes, until bacon is crisp and glazed. Drain bacon on paper towels before serving. Serves 8.

Treat yourself to a buttery slice of cinnamon toast. Spread softened butter generously on one side of toasted white bread and sprinkle with cinnamon-sugar. Broil for one to 2 minutes, until bubbly and golden.

It’s the Berries! French Toast

For making French toast, day-old bread holds its shape better than very fresh bread, so go ahead and use up that loaf.

3 eggs, beaten

3/4 c. half-and-half

1 T. strawberry jam

8 thick slices French bread

2 to 3 T. butter

Garnish: sliced strawberries, powdered sugar

In a shallow bowl, whisk together eggs, half-and-half and jam. Melt butter in a large skillet over medium heat. Dip bread slices into egg mixture on both sides; cook until golden on both sides. Serve warm toast slices topped with a large dollop of Strawberry Butter, strawberries and a dusting of powdered sugar. Serves 4.

Strawberry Butter:

1/3 c. strawberry jam

1/4 c. butter, softened

Beat jam and butter with an electric mixer on low speed until well blended. Serve at room temperature.

For another berry delicious pancake & waffle topping, add 1/2 cup fresh blueberries, 1/2 cup softened butter and one tablespoon honey to a blender. Process until smooth.

Cinnamon-Sugar Mini Doughnuts

A basketful of warm sugary doughnuts to enjoy with your coffee, ready in just a few minutes? It’s almost like magic!

7-1/2 oz. tube refrigerated biscuits

1/2 t. cinnamon

1/2 c. sugar

2 T. oil

Separate biscuits; cut each biscuit into 4 pieces. Combine cinnamon and sugar in a shallow bowl; set aside. Heat oil in a large skillet over medium-high heat. Add biscuits to hot oil, several at a time. Cook until golden on both sides; drain on paper towels and roll in cinnamon-sugar. Serve warm. Makes about 2-1/2 dozen.

Kitchen Cafe Mocha

Add even more flavor to your cup of coffee. Simply wet the paper filter before brewing as usual.

6 c. hot brewed coffee

3/4 c. half-and-half

6 T. chocolate syrup

2 T. plus 1 t. sugar, or to taste

Garnish: whipped cream, chocolate syrup

In a large saucepan, combine all ingredients except garnish. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Pour into mugs; top with a dollop of whipped cream and a drizzle of chocolate syrup. Makes 6 servings.

Perk up morning place settings in a wink…fill pint-size jelly jars with cheery blooms.

Delicious Doughnuts

This recipe makes enough for an army of hungry doughnut fans…or just enough for Garfield, preferably with a pot of coffee.
Remember to mix up the dough ahead of time so it can rise.