Breakfast

Omelets Ala Baggie

Quart sized zip lock freezer bags – 1 per girl
2 eggs per girl
Shredded cheese
Diced, cooked ham
Chopped green onion
Chopped green bell pepper
Salt & pepper to taste

Bring large pot of water to boil on propane stove.
Break eggs into quart-sized seal able zip lock-type
freezer bags. Add approximately 2 T each cheese
and ham, 1 T onion, 2 T bell pepper and seasonings.
Seal bag, label with girls name. Place bag in the pot
of boiling water. Boil for approximately 20 minutes
until eggs are set. Remove bag from water. Open and eat!

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Monkey Bread

4 pkgs refrigerator biscuits
2 tsp cinnamon
1 cup sugar
2/3 cup margarine
1 cup brown sugar
2 cups chopped nuts – optional
1 – 1-gallon zip lock bag
deep round baking pan
Combine cinnamon and sugar. Sprinkle nuts in a baking
pan. Cut biscuits in fourths and shake each piece in the
cinnamon/sugar mixture, then place in pan on top of nuts.
Melt butter and brown sugar together, then pour over the
biscuits. Bake in a box oven at 400 degrees for 20-25
minutes. Pull apart to eat.

Scones

• 5C Flour
• 2T Baking Powder
• 1C sugar
• 1C (2sticks) butter, cut up

• Buttermilk, as needed – I started with 1C

Mix the flour, baking powder and sugar in a food processor
with the steel blade. Add the butter a little at a time until
you have the consistence of cornmeal. At this point, you can
put it in a zip lock bag in the refrigerator and keep it for at least
a month. Take as much of the mixture as you think you will
need, and add buttermilk slowly, a little at a time until you get a
ball of dough, not too soft. If you get it too soft, just add more
of the flour mixture. On a lightly floured board, knead the
dough slightly and pat flat until it is about ½ inch thick. Cut with
a sharp biscuit cutter and place on an ungreased cookie sheet.
Bake for 12 – 15 minutes at 250 degrees until slightly brown.
Makes about 30 scones. Serve with clotted cream and jam

Clotted Cream

• ½ C sour cream
• ½ t vanilla
• ½ C heavy cream
• 2T confectioners sugar

Mix together sour cream and vanilla. Beat cream in a cooled bowl.
When cream forms into medium-stiff peaks, sprinkle on sugar and
continue to beat. When sugar is integrated and peaks are stiff,
gently fold in the sour cream/vanilla mixture.