Monday, November 13, 2006

Thanksgiving Breakfast

Here begins the recipes that belong with the Thanksgiving I post.
Breakfast is a much needed meal, even on feast days. Yet with so much attention on the main event, better it should be simple. If it is also elegant, or otherwise special, so much the better. Dorothy's solution is both.
Among the Dutch immigrants to Western Michigan in the nineteenth century the Dutch Reformed church and its minister were the central focus of life. A visit from the minister was an honor to cherish even if it came by surprise. For the huswife caught without a cake to offer with the coffee social disaster loomed. The blitz kuchen, or lightening cake, saved her. The story is that seeing the minister turn in at the gate was ample warning. The cake was mixed and baked ready to be served by the time the minister knocked, was greeted and made comfortable in the best chair by the fire and the first pleasantries exchanged. Coffee was offered and as soon as accepted the tray issued from the kitchen with the fresh hot coffee, cream, sugar and the hot cake.
Here is Dorothy's version:

Cinnamon Hot Bread
Yield: 6 Servings
--dl- Thanksgiving standard
2 tbl butter
1 tbl baking powder
2/3 cup sugar
1/4 tsp salt
2 eggs
4 tbl sugar
2/3 cup milk
1/4 tsp cinnamon
1 1/2 cups flour
Preheat oven to 375°f.
Butter a pie pan.
Mix butter with first sugar. Add eggs, milk, flour, baking powder and salt.
Pour into buttered pie pan.
Mix last sugar with cinnamon and sprinkle over top.
Bake 25 to 30 minutes.

With the cake in the oven, it is easy to make the egg for each person as follows:

Shirred Eggs
Yield: 1 Serving
-dl- Thanksgiving standard
1 Egg
1 Slice Canadian Bacon
Preheat oven 375°f.
Butter a ramekin. Line it with Canadian bacon.Add 1 egg. Bake 15 to 20 minutes or 'til egg is set.
Can substitute ham. Bake it with Cinnamon Hot Bread.

While they bake Grapefruit can be sliced and the sections cut away from the membrane. For smalls who disapprove of sour tastes a sprinkle of sugar may help.
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