Rise and shine, 2018
Made in Oklahoma offers breakfast recipes to start new year
Dawn has broken on 2018, and the Made in Oklahoma Coalition has breakfast in mind for the new year.
Using ingredients from Made in Oklahoma Coalition members like Bar-S, Shawnee Mills, Braum’s, Griffin’s, Oak Farms Dairy, Bedre Fine Chocolate, Andrew’s Honey Bee’s, Hiland Dairy and Greer’s Sausage, the MIO has three recipes to cover your morning and evening meals.
January’s recipes start with a pair of ideas for building a better pancake. Whether the year promises a succession of pancake suppers or you just want to expand your flapjack game, both Bacon Pancakes and Chocolate Chunk Pancakes with Honey-Cinnamon Syrup should fit the bill.
Neither recipe is complicated, and both would make a great send-off before school or work or a slice of comfort for a quick supper.
Stuffed pasta shells might not sound like breakfast, but it could be if you use breakfast sausage.
That’s just what the MIO has done in its Sausage-Stuffed Manicotti recipe. This hearty dish is an ideal dinner on a cold night that would double as breakfast reheated the next morning, topped with a fried or poached egg and hot toast or biscuits.
For more information about MIO and its member companiews, go to miocoalition.com.
CHOCOLATE CHUNK PANCAKES WITH HONEY-CINNAMON SYRUP
FOR THE PANCAKES:
1 package Shawnee Mills Whole Wheat Pancake Mix
1¼ cup Oak Farms Dairy Milk
1 teaspoon Griffin Vanilla
1 egg
1 (2 oz) Bedre, Dark Chocolate Bar, chopped
FOR SYRUP:
½ cup Andrew’s Honey Bees Honey ½ cup Griffin’s Organic Pancake Syrup 1 tablespoon Hiland Unsalted Butter 1 teaspoon ground cinnamon
Directions for pancakes: Prepare pancakes according to package directions, using egg and milk. Fold in chopped chocolate. Pour pancake batter onto hot griddle, cooking about 1-2 minutes per side and flipping to cook both sides. Keep warm in an oven on lowest heat.
For the syrup, combine all ingredients in a small saucepan, heating through and stirring to melt butter. Serve warm syrup over pancakes.
BACON PANCAKES
8 slices Bar-S Bacon
1 cup Shawnee Mills All-Purpose Flour
2 tablespoons sugar 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt
1¼ cups Braum’s Buttermilk 2 tablespoons Braum’s Unsalted Butter, melted
1 large egg
1 teaspoon Griffin’s Vanilla Griffin’s Bacon Flavored Syrup
Cook bacon until crisp. Cool, then crumble. In a medium bowl, stir together flour, sugar, baking powder, baking soda and salt. In a large bowl, whisk buttermilk, melted butter, egg and vanilla. Whisk flour mixture into buttermilk mixture just until combined. You should have some lumps remaining.
Heat a large nonstick skillet or griddle on medium heat. Pour ¼ cup batter onto hot pan, cooking about 2 minutes or until bubbles appear. Sprinkle crumbled bacon on uncooked side of pancake. Flip, then cook another 1 to 2 minutes.
Keep pancakes warm in oven, and serve with Griffin’s Bacon Flavored Syrup.
SAUSAGE-STUFFED MANICOTTI
1 pound uncooked Greer’s Ranch House breakfast sausage
16-ounce container Oak Farms small curd 4 percent cottage cheese
8-ounce package manicotti shells 24-ounce jar spicy sausage spaghetti sauce 2 cups shredded mozzarella cheese
With an electric mixer, combine sausage and cottage cheese, mixing on low speed until combined.
Stuff sausage mixture into uncooked manicotti shells. Place shells in a greased 9-by-13-inch pan or 2 (8-inch) pans. Top with spaghetti sauce. Cover with foil. Bake at 350 degrees for 1 hour. Uncover, and sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted.
SOURCE: The Made in Oklahoma Coalition