A roux is a thickening agent made from some kind of fat with an equal portion of flour. You melt the fat, add the flour, then cook until the flour taste is removed.
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![Roux [roo]](http://www.halleethehomemaker.com/wp-content/uploads/2010/08/roux.jpg)
Tag: Breakfast foods
This is the perfect brunch dish. The bacon and the onion and peppers really enhance the flavor of the eggs. I used the Granny Everman’s Yeast Roll recipe using whole wheat flour to make the crust. They were a huge hit when I took them to church for breakfast for my Sunday School class. In my pictures, I tripled the recipe.
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French toast is one of my favorite breakfasts. I love having French Bread in my weekly menu, because that allows me to put French toast somewhere in my breakfast menu. I also love that this is another recipe that my children can help me prepare.
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Similar to small pancakes, these light, crispy medallion-sized treats are a delight served with honey or petimezi… or with syrup, preserves, or a creative topping of your own design. They can be eaten as a sweet snack, with breakfast, or as a brunch dish. Favorites during The Great Lent, these contain no eggs or dairy products. If served with honey, they are perfect for a Daniel Fast as well.
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This is one of my all time favorite breakfasts. I love fried eggs cooked medium, and I love soaking up the yolk with toast. This meal just puts it all together for me. The kids love it because it’s “fun”.
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I stumbled upon cinnamon chips at the commissary years ago and made the recipe on the back of the bag. These things were AMAZING. Everywhere I went, people asked me for the recipe. Then one day I couldn’t find them anymore. I searched everywhere, every store, all the time for them (I will admit that I still look for them in the baking aisle.) When we moved to Kentucky, we found Meijer stores and — they carry them! So, good luck finding them. I DO intend to play around with making my own cinnamon chips, so look for that sometime in the near future. I have since adjusted the recipe on the back – and they’re even better than they were before (which seems not only improbable, but impossible.)
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I’m thinking I should have washed the grits pan right after breakfast.
It has come to my attention that some folks are concerned about the use of raw egg yolk in my mayonnaise recipe. I tested this home pasteurization technique today to ensure that my mayonnaise recipe still works and I am happy to report that it works fine.
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My friend Natalee agreed to do a guest blog for me while my husband and I ran away for a romantic weekend alone. When looking at the dates for the weekend, we discovered that one of the days fell on Benjamin Franklin’s birthday. As a tribute to this American icon, Natalee created a recipe using only ingredients that were found in Mr. Franklin’s time. She then decorated them in brilliant ways to show off Mr. Franklin’s contributions to history and culture. The post showing how to decorate them can be found here. This is a wonderful recipe to do with your children as a homeschooling aid.
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This is my family’s traditional breakfast for Christmas morning. It’s a very light dough, crispy, with a delicate sweet flavor brought about by sprinkling it with sugar and cinnamon. I only make them for Christmas so that we have something different and new to look forward to every year.
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