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Breakfast IDEAS for the Professional and the Breakfast Lover
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FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES
FRUIT BREAKFAST

APPLES BAKED A LA ROYAL

Are you a Breakfast Professional?
Peel and core six large sour apples ; mix together a cup of sugar, half a teaspoonful of mixed ground spice, a saltspoonful of salt, two tablespoonfuls of grated cracker crumbs, and two tablespoonfuls of milk or water. Fill click for more Cafe, Hotel, Restaurant etc..
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FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

STRAWBERRIES LOVE
     



Strawberries are often objectionable, owing to grit ; wash, or rather rinse them in water, drain on a napkin, and serve with vanillaflavored whipped cream for a change. Nearly all tropical fruits that are imported are excellent breakfast fruits, such as the click for more  
Apple Pudding a la Waldorf

Peel, core and slice suflicient apples to fill a baking dish. Butter the dish thickly and put in the apples in layers, alternating them with stale cake crumbs and a little melted butter, using two tablespoons of the latter to a pint of apples. Let the last layer be a thick one of cake crumbs and put in a moderately hot oven until the apples are tender. Then click for more  
 
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

ORANGES AU NATUREL
 
 





Of the many ways of serving oranges, I prefer them sliced. If in summer, keep them cold until wanted. Remove all seeds, and cut large slices in two. Mandarins are served whole, with the peel scored but not removed.
 
Cupid Salad

4 oranges, I large tart apple,
2 bananas, I egg,
1-3 cup of sugar, 1 tablespoonful of brandy.
1 pint strawberries.
Cut the oranges in halves, scoop out the pulp, keeping the peel intact. Slice the bananas, and hull and slice the strawberries. Place all the materials on ice. Make a dressing of the apple, egg, sugar and brandy. Grate the apple and sprinkle it with sugar as you grate so as to keep it from turning dark ; add click for more
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

AUGUSTUS PINEAPPLE SALAD
   





Pineapples are best served as a salad. Pare and dig out the rings ; take hold of the crown of the pine with the left hand ; take a fork in the right hand, and with it tear the pine into shreds, until the core is reached, which throw away. Arrange the shredded fruit lightly in half a cocunut, add a liberal quantity of powdered sugar, a wineglassful of  click for more
 


Pineapple and Tapioca Sponge
Scald one pint of grated pineapple (pulp and juice), stir in one-third a cup of any quick-cooking tapioca, set over hot water, and let cook, stirring occasionally, until the tapioca is trans- parent. It will take twenty minutes or longer. Add two-thirds a cup of  click for more
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

KING PLUMS DIP
   




Plums are too often picked before they are quite ripe, which prevents them from becoming popular as a breakfast fruit; this is true of Apricots also. They can be served with breakfast cereals and yogurt.
   Canned Plums
Wash, stem plums and make a few holes in each one with a tooth- pick; make syrup of one pint click for more
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

CINNAMON PEARS
     



Pears. Fine-flavored pears should be served whole ; inferior pears, sliced and dredged with sugar ; they are acceptable when mixed with other fruits.
A very simple tasty way of serving them is with Cinnamon.
Sweet Picled Pears or Peaches 
Seven pounds peaches, five pounds sugar, one pint vinegar, one cup water, two-thirds cup stick cinnamon, one-third cup whole cloves; pare the peaches; have ready a syrup made of the sugar, vinegar and water; add the spices; then add a few of the peaches with one or two cloves pressed into each; let click for more
 
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CURRANTS
     
Large, fine clusters should be served on the stem, arranged on a fruit-stand alone, or in layers alternated with mulberries, raspberries, or other seasonable fruits. Serve with powdered sugar.   Currant Fritters 
 Ingredients.
1 tablespoonfuls of flour,
1 teacup of currants,
1 pint of milk,
3 eggs
(the whites beaten separately)
Method:
Mix all well together, and fry quickly in boiling fat. Drain them before the fire on soft paper, pile them high on a dish, and sprinkle with white sugar.
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MALAGA GRAPES
   



Malaga, Tokay, Hamburg, and similar varieties of grapes should be well rinsed in ice-water, and cut into small bunches with fruit scissors. Place on a glass dish, or dishes surrounded by fine ice, and, if plentiful, do not divide the clusters, but drain them out of icewater. Serve on a neatly-folded napkin, a bunch for each guest.   Spiced Grapes
Five pounds grapes, three .of sugar, two teaspoons cinnamon and allspice, half teaspoon cloves; pulp grapes, boil skins 'until tender, cook pulps and click for more
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

CHERRIES BREAK
     



If large, fine-looking fruit, serve them plain ; but they must be cold to be palatable. or serve it on a bed of fine ice to each guest, with the fruit arranged on top of it.  For a nice breakfast arrangement add eggs on toasts and a cup of coffe.   Cherry Pudding
A nice pudding can be made by boiling one-half pint of rice half an hour in five times as much water, and pouring it boiling hot into one pint of wheat meal. Mix thoroughly, and place it in small spoonfuls in a nappy — a round earthen dish with flat bottom and sloping sides— interlaying it with a pint of cherries. Steam half or three-quarters of an hour. Serve warm,
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PEACHES PRIMAVERA
     



If the peaches are large and perfect do not slice them, but serve them whole ; wipe or brush off the feathery coating, arrange them neatly on the fruit-dish, and decorate them with fresh green leaves. Sliced peaches turn a rusty brown color if allowed to stand after cutting them. Should this occur, cover them with whipped cream properly sweetened.
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  Peach Cake
Bake three sheets of sponge-cake as for jelly cake; cut peaches in thin slices, prepare cream by whipping, sweetening and adding 'flavor of vanilla if desired, put
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MELONS
   
The best way to eat melons is unquestionably with a little salt ; they should be kept over night in an ice-box and served at the following breakfast ; but melons are very deceptive ; they may look delicious, but, from growing in or near the same garden where squashes and pumpkins are raised, they often taste as insipid as these vegetables would if eaten raw. In this case click for more   Nutmeg Melons
Melons should be kept on ice, so as to be thoroughly chilled when, served. Clip the ends of water-melons, cut them across in halves, set up on the clipped ends on a platter, and serve the pulp only,, removing it with a spoon ; or, cut across in slices, and click for more
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

ENERGETIC
PEANUT BUTTER BANANA BREAKFAST
     



A yet simple but delicious way to prepare Bananas for Breakfast is this: Select short, thick, red or yellow bananas ; peel and slice them and put them on a Toast with Peanut Butter. Serve with a glass of Milk.   BANANA SALAD
Select red bananas, remove the skins, roll in mayonnaise and then in very finely chopped nuts of all kinds. A little
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FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

HONEY BANANA BREAKFAST
  .  
Another simple and delicious Bananas Breakfast is this:
Select short, thick, red or yellow bananas ; peel and slice them; add honey and serve them on a dish.
  Banana Custard
Mix well the yolks of two eggs, One-half cup of sweet milk. One-half cup of sugar. One teaspoonful of butter, Two tablespoonsful of flour. Cook in double boiler until thick. When cool, add one teaspoonful of click for more  
 
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

A FRUIT SALAD SERVED IN CANTALOUPE
   



Equal parts of the cantaloupe (cut in dice)
Oranges and apples cut in small pieces
One-half the amount of English walnuts cut in small pieces with mayonnaise which is one-half whipped cream.

Method:
 Select small cantaloupes of uniform size, cut off the top and save to use for a cover. A bow click for more
 

  Cantaloupes
Cantaloupes, or small melons, should be placed on ice the night preceding their use. Cut or slice off the top of each melon ; remove the seeds, and replace them with fine ice ; replace the covers, and send to table looking as though uncut. Should they taste insipid, trim.
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FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

BLACKBERRIES, RASPBERRIES, WHORTLEBERRIES
   



Blackberries, Raspberries, Whortleberries, etc., are too well known to require instructions as to how they should be served ; but a word of caution is necessary. They should be very thoroughly examined before they are served ; all stems, bruised berries, and unripe fruit should be removed, and a thorough search made for minute particles of grit and for insects.   Berries Minute Pudding
Take sweet milk, or half water and milk, a pinch of salt, let boil, Btir in wheat flour, as in making corn-meal mush, until same thick- ness as mush ; remove from fire, and serve at once with sweetened cream flavored with
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FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

Stay Young with Fresh Figs
     



Fresh Figs served as they are constitute a very Healthy Breakfast.
 On top of being very palatable they are rich in anti-oxidants.
  Figs and Hominy
Carefully wash enough pulled Camel Brand figs to suffice for the family, then allow them to simmer in water about five minutes ; drain off liquid and dispose figs about a shaped mound of click for more
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES

Dry Figs and Dates Energy Boost
   



Figs and Dates served at breakfast.
as a combination of dry fruits constitute a palatable healthy dish to boost your energy level.
  Date Muffins
14 cup sugar.
2 tablespoonfuls of butter.
1 large egg or two small ones.
1 cup milk.
A little salt,
2 cups flour in which
2 teaspoonfuls of baking powder has been sifted.
1 cupful Dromedary, dates cut up rather fine.
Cream the butter, add sugar, and eggs beaten separately; then the milk and click for more  
 
FRUIT RECIPES                                              BREAD RECIPES                                                  EGGS AND OMELETS RECIPES                                        POTATOES RECIPES                                 MEAT AND FISH RECIPES
 






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