Breakfast Recipes from Shinnston WV

These recipes are changed every so often and are offered by your hosts at Gillum House Bed and Breakfast.  May they make you as happy as they make our guests.  

 Gillum House Rolls

2 packages active dry yeast (2 Tbls bulk yeast)

2 cups very warm water

½ cup sugar

¼ cup unsweetened applesauce (or softened shortening)

1 egg

6 ½ to 7 cups all-purpose flour

In a large bowl put 2 cups hot tap water. Add yeast and sugar. When the yeast starts to clump and “bubble” Add the egg and applesauce (shortening). Then add 3 cups flour and mix well. Add the remaining flour 1 cup at a time, mixing after each addition until dough is easy to handle. Cover with waxed paper and then with a damp (not wet) cloth. Put into the refrigerator. (If the cloth is kept damp, the dough will be good in the refrigerator for 4 to 5 days  if it lasts that long.)

When ready to use, shape rolls and place in pans to raise, covered about an hour prior to baking. Pre-heat oven to 425 F. Bake 15 minutes until golden brown. Brush tops with butter and serve.

 

 Gillum House Caviar

1 large eggplant
1 medium-sized onion, chopped
½ green pepper, chopped
2 Tablespoons EACH olive oil and butter or margarine
1 large tomato, peeled and chopped
2 Tablespoons lemon juice
1 Tablespoons catsup
½ teaspoon Worcestershire
¼ teaspoon salt
Dash of pepper
Dill weed, chopped chives, or chopped parsley for garnish
Black olives for garnish

Cut a large eggplant in half and place cut side down in a shallow, greased baking pan with 1/4 cup water and bake in a 400F oven until soft - about 20 minutes. Remove and cool slightly. Scoop out the pulp and coarsely chop. In a frying pan, sauté the onion and green pepper in the olive oil and butter until the vegetables are tender but not browned. Add the chopped eggplant, tomato, lemon juice, catsup, Worcestershire, salt and pepper. Cook over high heat, stirring until liquid is cooked away. Cool.

Spoon into a shallow serving dish. Sprinkle with the herb garnish of choice, and then garnish with several black olives. Chill before serving. Serve surrounded by your favorite crackers or toasted bread rounds. Makes about 4 servings.

Tip: If you have a food processor, mince the onion and green pepper in the processor. I also used the food processor to chop the tomato and then to puree the eggplant.

John's Favorite Herb Bread

1 ¼ cup warm water (hot water from tap)
1 package active dry yeast
2 Tablespoons soft shortening (or 1 Tablespoon each unsweetened applesauce & vegetable oil)
2 Tablespoons sugar
3 cups all-purpose flour
1 Tablespoon caraway seeds
¾ teaspoons nutmeg
1 teaspoon dried sage (if using fresh 1 Tablespoon minced)
1 teaspoon parsley flakes (if using fresh 1 Tablespoon minced)

In a medium bowl, put warm water and sprinkle yeast and sugar on the water. Let it "proof" (meaning let it sit for 5 min. to see if the yeast is clumping. Add the shortening, herbs, and half the flour. Beat with a spoon (or use your mixer on medium speed for 2 minutes.). Add the remaining flour and mix with a spoon. Cover with a clean cloth and let raise in a warm place until double in bulk (about 30 minutes). Stir batter down by beating with the spoon (about 25 strokes). Spread evenly in a 9 x 5 bread pan sprayed with non-stick. Smooth top with floured hand. Cover and let raise (30 to 40 min). Pre-heat oven to 375F. Bake 45 to 50 minutes or until browned. Remove from pan immediately and cool on a rack. This recipe doubles or triples.

 

English Muffin Bread

3 cups all-purpose flour                    ¼ teaspoon baking SODA

2 packages active dry yeast              2 ½ cups very warm water

1 Tablespoon sugar                           3 cups all-purpose flour

Sift 3 cups flour, yeast, sugar, and baking soda into a large bowl. Add very warm water (hot water from faucet). Beat approx 100 strokes. Add remaining flour. Mix well. Cover & let raise. Stir down and spoon into 2- bread pans (9x5) sprayed with non-stick. Cover, let raise until doubled. Bake in pre-heated 375 F oven 25-30 minutes.  Bread should sound hollow then thumped on bottom.

This recipe can be halved to make 2 3x5 loaves of bread or doubled. If making a half recipe, still use 1/4 teaspoon of baking soda.

  Dani’s Baked Oatmeal 

 

  ½ cup butter, melted                  ½ cup brown sugar

   2 eggs                                       1 cup milk

   3 cups Quick Oats (oatmeal)    2 teaspoons baking powder

   Vanilla

   ½ bag frozen berries or I use frozen blackberries, red raspberries, blueberries, and dark cherries

   8 pitted prunes (dried) - optional

   8 dried apricots - optional

   ¼ cup raisins - optional

   ¼ cup chopped dates – optional

Spray a loaf pan (one with “ears” is easier to flip) with no-stick spray. Pre-heat oven to 350 F. Put the mixed up frozen berries in the bottom of the loaf pan. Chop the optional dried fruit. Mix all the other ingredients, including the chopped dried fruit if used, in a large bowl. MIX – do not beat. Put the oatmeal mixture in the loaf pan on top of the mixed berries. Bake for 30 to 40 minutes. Place a platter over the loaf pan, hold the platter and the “ears” of the loaf pan with pot holders and flip the baked oatmeal onto the platter (like an upside-down pineapple cake). Slice and serve with vanilla yogurt on the side. 

Personal note: I like it slathered with the vanilla yogurt.

 

Dani’s Baked Oatmeal 

(Gillum House Version)

 

   ½ cup unsweetened applesauce

   ½ cup Splenda brown sugar

   2 eggs

   1 cup skim milk

   3 cups Quick Oats (oatmeal)

   2 teaspoons baking powder

   Vanilla

   ½ bag frozen berries or I use frozen blackberries, red raspberries, blueberries, and dark cherries

   8 pitted prunes (dried) - optional

   8 dried apricots - optional

   ¼ cup raisins - optional

   ¼ cup chopped dates – optional

 

   Spray a loaf pan (one with “ears” so it is easier to flip) with no-stick spray. Pre-heat oven to 350 F. Put the mixed up frozen berries in the bottom of the loaf pan. Chop the optional dried fruit. Mix all the other ingredients, including the chopped dried fruit if used, in a large bowl. MIX – do not beat. Put the oatmeal mixture in the loaf pan on top of the mixed berries. Bake for 30 to 40 minutes. Place a platter over the loaf pan, hold the platter and the “ears” of the loaf pan with pot holders and flip the baked oatmeal onto the platter (like an upside-down pineapple cake). Slice and serve with vanilla yogurt on the side.

        Personal note: I like it slathered with the vanilla yogurt.

 

Cranberry Triple Sec Muffins

 Sugar-free / Fat-Free / Lactose-Free 

1 ½ cups Orange Juice                       

¼ cup Triple Sec                                

¾ cups Unsweetened Applesauce     

2 cups Cranberries (chopped)

2 ½ cups All-purpose Flour    

1 cup Whole Wheat Flour      

1 ½ cups Spenda

2 Tbls Baking Powder

1 ½ Tbls Orange Zest

4 Egg Whites

 

In a large bowl, combine all-purpose flour, whole wheat flour, Splenda, baking powder, and orange zest. Add egg whites. In a medium bowl combine orange juice, Triple Sec, and unsweetened applesauce. Add to the flour mixture and mix. Add cranberries and stir until combined. Fill muffin pans and bake in a preheated oven at 400 degrees F. Bake regular-size muffins 25 min. (makes 24). Bake mini-muffins approx 16 minutes. (Makes 5 to 6 dozen)

Sour Cream & Chive Egg Bake

12 eggs

½ cup fat-free sour cream

¼ cup grated Romano cheese

        ¼ cup grated Parmesan cheese

1/3 cup low-fat Cheddar cheese

1 Tablespoon chives 

In a medium-size bowl, separate 6 eggs (throw away the yolks). Add the other 6 whole eggs. Add remaining ingredients and whisk to combine thoroughly. Spray a casserole with non-stick spray and pour mixture into the casserole dish. Bake at 350 degrees for 30 minutes or until center is set. Need more? Add more eggs and bake in larger dish.

Garnish with fresh parsley and a tomato slice (or cherry tomato) in the center of the parley sprigs.

Moist and Healthy Muffins  

Use skim milk and Splenda brown sugar to make this low-fat & sugar-free.

1 cup buttermilk (make sour milk by adding a teaspoon of vinegar to regular milk)

½ fresh lemon cut up (remove large seeds and keep the rind on)

 ½ cup wheat germ

1 cup oatmeal

1/3 cup unsweetened applesauce

2 egg whites

2/3 cup brown sugar, packed

½ teaspoon vanilla

½ cup plumped raisins or chopped prunes

½ cup chopped dates or chopped dried apricots

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Heat the ½ cup of raisins in water and allow to soak until raisins are plumped. Drain.      In a large mixing bowl sift the flour, baking soda, and baking powder. Add the wheat germ,    oatmeal, and brown sugar. Mix. Add applesauce, egg whites, and vanilla.  Put the cut up lemon in a blender and mince or liquefy to get it in small pieces. Add the buttermilk (or sour milk) to the blender and liquefy about 5 seconds to get lemon chopped. Add to the bowl of other ingredients and stir. Add the chopped fruit. Mix.  

Spray muffin tins with non-stick spray. Fill muffin cups about ¾ full. Bake at 400 degrees for 20 to 25 minutes if using large muffin pans (regular size). We use mini-muffin pans and bake for 16 minutes. Remove to wire rack. Can be served warm too.

John's Baked Pineapple Toast

Low-fat, Vegetarian, Gluten-free if made with G-F Bread

½ cup unsweetened applesauce
1 cup firmly packed dark brown sugar
1 large can crushed pineapple, thoroughly drained
8 to 10 slices of old bread
4 egg whites
2 ½ cups skim milk

Spray a 9 x 13 inch pan with non-stick spray. Put applesauce, brown sugar, and drained pineapple into the pan. Mix thoroughly and spread over the bottom of the pan. Trim crusts from the bread and cut each slice in half (like a stick). Place bread on top of the pineapple mixture. Mix egg whites and skim milk together. Pour over bread and put in refrigerator overnight. Bake uncovered in pre-heated 325 degree oven for 30 minutes. After removing from oven, cut between the slices. To serve, flip the slices over onto a platter. Garnish the platter with mint leaves or pineapple chunks and a maraschino cherry at each end of the platter. Serve with warmed maple syrup.

Marien's Swedish Rye Bread

3 cups dark rye flour
¾ cup dark molasses
1/3 cup unsweetened applesauce
2 cups boiling water
1 packet active dry yeast
½ cup very warm water
5 cups all-purpose flour

In a large bowl, combine rye flour, molasses, applesauce, and boiling water. Mix well and while it cools to lukewarm, mix yeast in the ½ cup of warm water. When rye mixture is cooled, add yeast mixture. Blend. Gradually add all-purpose flour, mixing well after each addition. Knead on well-floured surface until smooth and satiny - about 10 min. Place back in bowl, cover, and let rise in a warm place until double in bulk. Punch down, cover and let rise again. Place dough on floured surface and divide in half. Spray 2 loaf pans with non-stick spray. Shape loaves - punch out air bubbles and then roll tightly tucking ends in and pinching ends and bottom together. Punch air out again, keeping loaf shape, and put in prepared pans. Cover and let rise again. Bake at 350 degrees in preheated oven for 35 to 40 min. (until bread sounds hollow when thumped on the bottom). Remove from pans immediately and cool on rack. **Optional - brush tops lightly with butter for softer crust.

Walnut-Oatmeal Pancakes

1 cup whole wheat flour
1 cup regular oats, uncooked
1/2 cup plain cornmeal
1 cup finely-chopped walnuts
1/2 cup all-purpose flour
1 Tablespoon baking powder
4 egg whites
2 ½ cups milk
1/4 cup honey
1/4 cup unsweetened applesauce

Put all dry ingredients in a large bowl. Make a well in the center and add remaining ingredients. Mix and let sit for at least 10 minutes. Spray skillet or griddle with non-stick spray. Pour ¼ cup batter for each pancake onto the hot surface. Cook until tops are covered with bubbles and edges are cooked. Turn and cook other side. Serve with maple syrup or other favorite pancake topping. This recipe can be halved..

Helen Druth's Cranberry Sauce

 Here is THE best homemade cranberry sauce. Even my sons have asked for this recipe!

1 bag of whole cranberries, chopped or ground
3/4 cups sugar
1 can crushed pineapple, drained
1 cup chopped nuts
1 family-size box raspberry gelatin
1 to 1 1/2 cups boiling water

Mix gelatin with boiling water until gelatin is mixed. Add sugar and stir. Add remaining ingredients and chill in the refrigerator until set (at least 3 hours).

To make this low sugar, use sugar-free raspberry gelatin (2 regular boxes) and Splenda instead of the sugar.