Breakfast Foods

Index of Breakfast Foods Recipes:

Oregon Hazelnut Pancakes

3 cups buttermilk pancake mix
1/4 lb. Oregon hazelnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla
water as needed

In a food processor or blender, grind hazelnuts into a meal (some small chunks are fine). Mix nuts with 1 cup water and seasonings. Add to mix with more water (approximately 1-1/2 cups) to proper consistency. Cook on griddle.

Oregon Hazelnut Granola

4 cups oatmeal
1 cup Oregon hazelnuts, roasted & chopped
1 cup flaked coconut
1/2 cup wheat germ flakes
1 cup raisins
2/3 cup honey
1 tablespoon water
1 teaspoon vanilla
2 tablespoons oil

Yield: 6 to 8 servings.

Put oatmeal, hazelnuts, coconut and wheat germ flakes in a bowl, mix lightly. Stir together honey, water, vanilla, and oil, then combine well with dry mixture. Spread in a 3-quart, lightly oiled baking pan. Bake at 325 for 20-25 minutes, stirring every 5 minutes. Add raisins after baking. When cool, store in airtight container. Serve with milk or eat as a snack.

Oregon Hazelnut Muesli

1 cup Oregon hazelnuts, roasted & chopped
1/2 cup sunflower seeds
3 cups quick-cooking rolled oats
3/4 cup wheat germ
1 cup raisins
1/2 cup dried apricots cut up
1/4 cup coconut ribbons
1/2 cup brown sugar (optional)

Yield: 12 servings.

Blend all ingredients together and store in an airtight container.

Hazelnut Waffles

1-1/4 cups sifted flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs, separated
1 cup milk
2 tablespoons butter or margarine, melted
3/4 cup roasted & chopped Oregon hazelnuts

Yield: 4 servings.

Sift dry ingredients into mixing bowl. Slightly beat egg yolks and milk. Pour egg-milk mixture and melted butter into a well made in the dry ingredients; stir only until all ingredients are mixed. Beat egg whites until stiff but still glossy; fold into batter with hazelnuts. Pour batter on preheated waffle iron. Bake 4 to 5 minutes, or until crisp and browned.

Hazelnut Syrup

1/2 cup chopped Oregon hazelnuts
2 tablespoons butter or margarine
3/4 cup maple syrup

Yield: about 1-1/4 cups.

In saucepan, sauté hazelnuts in butter until lightly browned. Add syrup and heat through.