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Breakfast Recipes From Grandma and Grandpa
Old Family Breakfast Recipes
These are somewhat unusual but delicious breakfasts that my grandparents made for me as a child.
One breakfast recipe is from the Italian side of the family; the other 3 breakfast recipes are from the German side of my family.
As I churn up more old breakfast recipe memories from grandma and grandpa, I will add them to this article.
The following recipe is what my German grandfather called "Schmarnn".
If you look up a recipe for Schmarnn it is an Austrian/German recipe for dessert that is altogether different than this.
The exact translation of the word "schmarnn" to English is "mishmash". So I guess grandpa was using the word loosely.
- 2 eggs - beaten
- 2 slices of slightly stale or toasted bread sliced into cubes
- 3 slices of onion
- 3 Tablespoons butter
- In a heavy skillet, on medium heat melt the butter. When melted add onion slices. Stir and flip occasionally so they get uniformly clear and a little brown. As you stir separate the onions into rings and half rings.
- When the onions are tan, add bread cubes and stir so they absorb the butter.
- Pour beaten eggs over the bread and onions trying to coat them all. Stir until eggs are cooked. Remove from heat. Add salt and pepper if desired.
Apple Fritters - The Way My Grandma Made Them
My grandparents had about 8 large old apple trees.
They never sprayed them with insecticide, as it was too expensive. At that time, organic wasn't really part of the common food vocabulary.
We would take the apples and cut away the worm holes. Now, I appreciate the fact that their veggies and apples were all organic.
Often we would use the apples for fritters. We always cut them in rings and I still do that today. I believe it makes it easier to grab a fairly equal portion of apple for each person. Some people prefer to slice them. It's up to you.
- 2 eggs
- 3/4 cup flour
- 1/2 cup milk
- 1 large apple (peeled and either sliced or cut in rings). Use a firm apple. I used Honey Crisp for the fritters below and it worked out well. Golden Delicious is a little too soft.
- pinch of salt
- vegetable oil
- confectioners sugar (optional)
- We always use the "egg in the well" method for batter. It's an easy way to ensure the batter stays smooth.
- Put the flour and a pinch of salt in a mixing bowl. Make a depression in the flour in the middle and put the "eggs in the well". Mix the eggs and flour together until most of the egg is absorbed. Then, gradually add the milk stirring constantly. The batter should be slightly thicker than heavy cream -- if not, add more flour or milk as needed.
- Add apples.
- Put about an inch of oil in a sturdy pan and heat until sizzling. Carefully, with a large long handled cooking spoon, drop a large spoonful of batter with apples in it into the oil. Repeat, adding as many fritter as fit in the pan.
- Cook until underside is golden brown (about a minute). Then turn over and cook the other side to gold brown. Remove from oil and drain on a rack or paper towels.
- Dust with confectioners sugar if desired.
Grandma Pancake - Pfannkuchen (German for Pancake)
It's no mistake that I didn't call these Grandma's Pancakes. As children we called them Grandma Pancakes to indicate we wanted these instead of the griddle cake stack.
My German grandmother would prepare these for us.
- 2 eggs
- 1 cup flour
- 3/4 cup milk
- 1/4 teaspoon salt
- butter or margarine for frying pan
- See the photo gallery below for step by step visuals.
- Mix the flour, salt and eggs.
- Gradually add the milk until the mixture is about the consistency of heavy cream, add more milk if necessary.
- Pour about 1/4 cup of batter into a hot buttered frying pan and turn and rotate the pan until the batter is evenly distributed.
- Lift a corner and check, when underside is golden brown, flip and brown the other side.
- Remove to plate and fill with your choice of filling and roll the pancake like a crepe.
- Filling suggestions: applesauce, jelly, fruit pie filling, fresh fruit, whipped cream or whatever you like.
A Visual of the Pancake RecipeClick thumbnail to view full-size
A Little Family Story About Pancakes
I little naughty -- but that's why we like it.
When my grandmother and her sister were young girls in Germany, they had an extremely nosey neighbor. Anytime she would see them or their other 7 siblings, she questioned them about everything that went on in their house.
One day when the two little girls were 8 and 6 years old, they were stopped by their neighbor. She wanted to know what their mother made for breakfast. "Pfannkuchen", replied the girls. Not content to just know what they had, the nosey neighbor wanted to know how big the pancakes were.
"so groÃ wie mein arsch", replied the little one and they ran home as fast as they could.
(As big as my ass).
Inside Out Mozzarella Sandwich? - Inside Out Mozzarella en Carrozza?
This recipe is from the Italian side of my family.
I have question marks on the above titles as I don't really know what this breakfast sandwich is called. A similar Italian sandwich is mozzarella en carrozza. It means "mozzarella in a carriage" -- the bread being the carriage. But in mozarella en carrozza the cheese is on the inside. My family always made this with the cheese on the outside.
- Cooking oil
- 1 large egg
- 1 slice of bread
- Mozzarella cheese (not shredded)
- Confectioner's sugar (optional)
- Remove the crust from a slice of bread. (See photo gallery below)
- In a bowl, beat the egg.
- Slice the mozzarella into 3/8 inch thick slices. Cut enough slices to cover both sides of the bread you choose. (Whole wheat is pictured here). It's a little tricky, but usually if you press the mozzarella into the bread it sticks.
- Place the mozzarella bread mozzeralla stack on a pancake turner or spatula and slide it into the beaten egg. Use the pancake turner to turn it over and do the other side. Make sure the whole sandwich is covered. If needed, spoon some of the egg over the sandwich.
- Place some flour on a plate and put the egg covered sandwich in the flour and let the flour adhere to it; turn it over and do the other side.
- Heat the oil to sizzling.
- Take a long handled pancake turner (so you don't burn yourself, and put the sandwich into the hot oil. Let it brown on the underside -- about 2 minutes and flip (carefully so as not to splash oil). Cook until this underside is golden brown.
- Remove from oil and drain on a rack or paper towels.
- Dust with confectioners sugar if desired.
- Recipe may be doubled. For tripling, you only need 2 eggs for 3 sandwiches.
Inside Out Mozzarella Sandwich Photos - Step by Step photosClick thumbnail to view full-size
Ounce to Gram Conversion Tool
Ounce to Gram Conversion
1 cup = 8 ounces
Which Breakfast Recipe Sounds the Best to You?
I have described 4 breakfasts -- relatively easy to make. Trust me, they are all yummy.
Which recipe would you be most likely to try?
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© 2011 Ellen Gregory