Recipes
Our collection of Breakfast recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
Submitted by KittyLynne - This is a putzy recipe, but well worth the trouble. :)
12 slices day-old white bread, crusts removed
2 pkgs (8 oz. each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine
Cut bread into 1 inch cubes; place half in a greased 13" by 9" x 2" baking dish. Cut cream cheese into 1 inch cubes: place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepoan, combine sugar and cornstarch; add water. Bring to a boil over meduim heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French Toast. Yield: 6-8 servings (1 3/4 cups sauce)
12 slices day-old white bread, crusts removed
2 pkgs (8 oz. each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter or margarine
Cut bread into 1 inch cubes; place half in a greased 13" by 9" x 2" baking dish. Cut cream cheese into 1 inch cubes: place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepoan, combine sugar and cornstarch; add water. Bring to a boil over meduim heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French Toast. Yield: 6-8 servings (1 3/4 cups sauce)
Submitted by KL
8 oz. shredded cheese
2 oz. ham, bacon, or sausage
5 eggs
3/4 cup milk
Salt and pepper
Sprinkle meat and cheese on bottom of 9" pie plate. In medium bowl, add eggs and milk, and whip with wire whisk. Pour over cheese and meant. Bake 25 minutes at 400 degrees F.
8 oz. shredded cheese
2 oz. ham, bacon, or sausage
5 eggs
3/4 cup milk
Salt and pepper
Sprinkle meat and cheese on bottom of 9" pie plate. In medium bowl, add eggs and milk, and whip with wire whisk. Pour over cheese and meant. Bake 25 minutes at 400 degrees F.
Submitted by KL
Servings: 12 dozen 'pucks'
2 cups old-fashioned rolled oats
3 1/2 cups water
1/8 teaspoon salt
Honey, brown sugar, agave or other sweetener, to taste (optional)
1/2 cup dried cherries
1/3 cup almonds, roughly chopped
2 tablespoons shelled pumpkin seeds (pepitas)
Lightly grease a standard muffin pan and set aside. (No need to grease if you are using a nonstick pan.)
Combine the oats, water and salt in a saucepan and bring to a boil. Cook, stirring frequently, until soft and ready to eat, 3 to 5 minutes. Mix in sweetener of choice, if using. Divide the oatmeal evenly into the cups of the muffin pan. Top with the cherries, almonds and pumpkin seeds, pressing lightly to make sure they are embedded in the oatmeal.
Place the muffin pan in the freezer until oatmeal is fully frozen, at least 3 hours. Remove and allow to thaw slightly, until the oatmeal can be popped out of the pan with an offset spatula or a thin butter knife. (You can dip the bottom of the pan in warm water to speed the process.) Wrap the oatmeal in freezer-safe packaging and freeze.
To eat, remove the desired number of pucks and warm in a bowl in the microwave for 1 to 2 minutes.
Servings: 12 dozen 'pucks'
2 cups old-fashioned rolled oats
3 1/2 cups water
1/8 teaspoon salt
Honey, brown sugar, agave or other sweetener, to taste (optional)
1/2 cup dried cherries
1/3 cup almonds, roughly chopped
2 tablespoons shelled pumpkin seeds (pepitas)
Lightly grease a standard muffin pan and set aside. (No need to grease if you are using a nonstick pan.)
Combine the oats, water and salt in a saucepan and bring to a boil. Cook, stirring frequently, until soft and ready to eat, 3 to 5 minutes. Mix in sweetener of choice, if using. Divide the oatmeal evenly into the cups of the muffin pan. Top with the cherries, almonds and pumpkin seeds, pressing lightly to make sure they are embedded in the oatmeal.
Place the muffin pan in the freezer until oatmeal is fully frozen, at least 3 hours. Remove and allow to thaw slightly, until the oatmeal can be popped out of the pan with an offset spatula or a thin butter knife. (You can dip the bottom of the pan in warm water to speed the process.) Wrap the oatmeal in freezer-safe packaging and freeze.
To eat, remove the desired number of pucks and warm in a bowl in the microwave for 1 to 2 minutes.
Advisory
Warning - while the contents of this site are of an artistic nature, some of the included works (both fanart and fanfiction) have a mature theme. Those fanworks that are of a mature nature will be clearly labeled as such, and should be restricted to viewing by individuals over the age of 18. Please understand that if you view/read these mature works it is at your own risk.
Please Note
"Hunk's Corner" is the most recent version of the "Hunk's the Real Hunk" Fan Club Site,
and was originally established December 11, 2000
Disclaimers
Voltron: Defender Of The Universe, Vehicle Voltron,
Voltron The Third Dimension, Voltron Force
Voltron: Legendary Defender
and all associated characters are owned and copyrighted © by
WEP, LLC
And licensed by
DreamWorks Animation
Stories, new and original characters, etc., copyright © their respective authors/creators. Please be kind, considerate and honest and don't use original characters or reuse/repost an artist's or writer's work without their express consent. Anything you see or read here has been posted with permission from the respective author or artist.
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