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Freezer Pancakes and Other freezable Breakfasts

Le'go those eggos basic freezer pancakes (OAMC)

16 to 20 5" pancakes OR 24 to 30 4" pancakes

2 1/2 cups all-purpose flour
2 eggs
2 1/2 cups buttermilk
OR use 1 1/2 cups buttermilk plus 1 cup club soda and reduce baking soda to one teaspoon
1/2 cup granulated sugar
1 tablespoon baking powder
2 teaspoons baking soda
1/4 to 1/2 cup cooking oil
1/8 teaspoon salt
OPTIONAL 1/2 to 1 teaspoon almond or vanilla extract
nonstick spray or griddle

This batter breaks the rule about lightly mixing pancake batter and leaving it lumpy. It is blended smooth. But like other pancake batters, it makes better higher, lighter, fluffier pancakes if it sits at least an hour before baking, or even overnight in the refrigerator. In a blender or with a mixer, combine all of the ingredients until smooth.
When ready to cook, preheat the griddle or skillet over a medium heat, tending toward low. Use a pan with a nonstick surface or apply a little nonstick spray. When ready, a drop of water dances across the surface; if it puffs into steam, the griddle is too hot.
Pour the batter by ice cream scoop or ladle into the hot pan, forming equal circles. To get perfectly round pancakes, make sure the pan is level and pour the batter straight down onto the griddle surface. Note the time.
When the edges just appear to harden and the top is slightly dulled and full of bursted holes, they are ready to turn. Note the time and flip the pancakes. They should be a light golden brown.
Cook pancakes on the other side for same amount of time, until golden brown.
To freeze, lay flat in a single layer on a cookie sheet in the freezer until frozen hard, then bag and seal.
To use, either take out the day before and defrost in the refrigerator, or cook still frozen in the toaster to heat. To microwave, reheat covered so they don't dry out.

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Basic Brunch Freezer Casserole AKA "Strata", No Potatoes (OAMC)

8 ample servings
9x13 inch pan OR 2 8x8 inch pans
Freeze as soon as assembled then thaw overnight in the refrigerator before baking, or prepare the day before and hold overnight in the refrigerator before baking.
A wonderful way to add veggies to breakfast.

1/4 to 1/2 stick butter
10 ounces/slices cubed seasoned dry bread
OR 1 box Pepperidge Farm Seasoned Croutons
2 cups (1/2 pound) cheddar cheese (or more)
2 cups cooked ham, bacon or sausage, cubed OR cooked drained beans
2 to 3 cups sauteed diced vegetables, peppers or chiles, tomatoes, onions, celery, shoepeg corn, olives, squash, spinach
3 cups milk
6 eggs
1/2 teaspoon salt
1 teaspoon dry or prepared mustard
dash onion salt or powder
pepper to taste
Variations: add jalapenos or smother casserole with chili, chili sauce, cooked beans, or gravy when served.

Saute the vegetables until they are dry and well cooked.
Melt butter, pour into the bottom of 9 x 13 glass dish. Cover with croutons in a single layer. Sprinkle with shredded cheese, then meat, then sauteed veggies.
Beat eggs, add salt, pepper, mustard, onion salt and milk, mix well. Pour egg mixture over dish contents, cover and freeze until needed or refrigerate 12-24 hours.
To serve, thaw or soak overnight in refrigerator. Next morning, remove cover and bake uncovered 45 to 55 minutes at 350 degrees. Let stand 10 minutes longer before serving to firm up the eggs.
Leftovers are good the second day or make fine "lunchbox quiche".
Note:8x8 pan will pop out of the pan and fit in a gallon zippered freezer bag once frozen. Return to pan for baking.

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OAMC Homemade Hot Pockets or Calzones
Three fillings

Serve these hot. Because they have fillings that may spoil, once baked, refrigerate them as you would any other meat or cheese sandwich. If you are making them to freeze, remove from the oven when light brown instead of golden brown, and reheat preferably in the oven.
Notice that all the fillings are fully cooked before being wrapped in the hot pocket dough.

Favorite bread dough recipe using 6-7 cups flour (2 large loaves)
cornmeal for baking pan
4 eggs, beaten, for egg wash
Filling for 16 pockets

Filling #1 Veggie Supreme Pizza/Calzone
1 1/4 quarts tomato sauce
2 tablespoons dried oregano
1 tablespoon garlic powder
3 pounds grated mozzarella cheese
1 pound sliced medium mushrooms, sauteed
4 cups chopped artichoke hearts
3 red onions, diced
3 cups sliced olives

Filling #2 Meat and cheese
2 1/2 pounds diced cooked ham, sausage, roast, or tiny meatballs
OR 3 pounds ground beef, turkey or pork, cooked and drained
2 pounds diced or shredded cheese
1 pound (2 cups) diced cream cheese mixed with
1/2 cup grated Parmesan or Romano
OPTIONAL 3-4 cups sauteed seasoning veggies, onion, bell pepper, diced tomato, etc.

Filling #3 Oriental Tofu and spinach
Freeze tofu overnight, then thaw, before mixing this filling
2-3 pounds firm tofu, frozen, thawed, crumbled and drained, mixed with
1 tablespoon low salt soy sauce or hoisin sauce and
2 tablespoons mild white miso
2 pounds fresh spinach, steamed, shredded, drained
1 pound fresh bean sprouts, shredded cabbage, or mixed Chinese
veggies, sauteed and drained
2 tablespoons roasted sesame oil
1 6 ounce can slivered water chestnuts
OPTIONAL 3 tablespoons roasted sesame seeds to garnish bread

Make a yeast bread dough from your favorite recipe. If you are using your bread machine, set the machine for dough so that it will rise but not bake. By hand, let rise once until double, knock down and let rise again.
After the dough is ready to handle, divide it into bun-sized pieces, eight pieces for a 1 pound loaf from 3 cups flour or 16 for a 2 pound loaf from 6-7 cups flour. Let rest 10 minutes. Roll each piece flat with a rolling pin into about a 7 inch circle.
Mix the filling and divide the filling evenly among the 16 pockets. Place the filling, meat, cheese, and condiments in the center of the bread pieces. Wet the edges of the dough with a little water or beaten egg, pull the dough around the filling like a turnover, pinching the seams closed. The dough tends to pull apart on the seams as it rises the last time, so pinch the seams tightly together making sure that they are bound and sealed well.
Place the buns seam side down on a greased baking sheet which was sprinkled with cornmeal on the bottom of the sheet pan to help prevent the pockets/calzone from sticking. Brush with the beaten egg. Let the dough rise until puffy and doubled. It will take longer to rise than regular dough alone because of the cool filling in the dough.
Bake in a 400F oven for 13 - 18 minutes (varies because of the bread dough), until the dough is golden and the filling is hot and melted. You may brush the dough with olive oil when it comes out of the oven, giving it added flavor. The olive oil will also soften the crust a bit after it has cooled. To recrisp the crust, bake at 500F for 2 - 4 minutes.
Serve these hot. Because they have fillings that may spoil, refrigerate them as you would any other meat or cheese sandwich. Great for picnics and box lunches.

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