Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘Breakfast’

Cave Cakes

Posted by Caveman Cooking on November 18, 2014

Cave Cakes
One of the breakfast faves in the Cavehold are these scrumptious island-style pancakes. Moist, fluffy, flavorful flapjacks that forgo traditional butter for the Hawaiian Lilikoi (Passionfruit) version to create a tropical twist on this mainland morning staple. Yes … you can substitute regular butter, if you must. But, what’s the fun in that? 😉

INGREDIENTS

2 Cups White Flour
3 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
1 Cup PLUS 3 Tablespoons Milk
1/3 Cup Apple Juice
3 Tablespoons Lilikoi (Passionfruit) Butter – Softened
1 Large Egg – Beaten
1 Teaspoon Pure Vanilla

Optional:
Macadamia Nuts, Sliced Bananas, Pineapple Chunks, Blueberries, Sliced Strawberries, or any combination thereof

RECIPE

In a large bowl, place together flour, baking powder, sugar, and salt. Whisk together all the dry ingredients very well.
Whisk together dry ingredients

Next, add milk, apple juice (you can substitute peach, mango or passion fruit juice, if you’d like), egg, vanilla, and lastly the Lilikoi butter.
NOTE: Make sure the Lilikoi butter is not too hot, or it will begin to cook the egg.
Add all wet ingredients

Immediately, whisk together all ingredients well until the batter has the consistency of molasses. If the batter is too thick add milk, one tablespoon at a time, until desired consistency is achieved. Do not over mix the batter … it’s okay if there are some small chunks in there. Over mixing will result in flat, tough pancakes.
NOTE: At this point, if desired, gently fold in any of the optional ingredients listed above.
Cave Cakes batter

Pour 1/3 cup scoops of the batter onto a medium-flame heated, lightly buttered, griddle or pan.
Cave Cake batter on griddle

Cook until bubbles appear all over the pancake. Flip with a spatula. Pancakes should be golden brown. When other side turns a similar color, remove from griddle/pan.
Cave Cakes cooking

Plate with sliced fruit, eggs, bacon, or just let ’em fly solo. Top with a pat of butter and some pure Maple syrup. YUMMMMMMMMMMMMM!
Cave Cakes

Sooooooo … who wants pancakes?!?!?

Prep Time = 20 minutes
Cooking Time = 3 minutes each
Makes 12-14 cakes

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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Blameless Cinnamon Rolls

Posted by cavewomanbaking on October 11, 2010

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The Cavewoman is back! And you know what that means?!? Sweet treats for us all to eat!! Dough, butter, sugar, cinnamon … what could be bad, right? Well, except for the massive amounts of exercise you’ll need to work these off! If you need to blame someone after you polish off half a dozen of these, that’s what we’re here for. 😉

My daughter and I have a weekly “girls day” at Cinnabon. Yes, I know, not exactly a healthy date, but I’m addicted. When I walk into the mall I can smell them calling me. Anyone old enough to remember Fred Flintstone floating through the air following smells of food? That’s how I feel at malls with Cinnabons. It’s joyful and horrible all at the same time. So I got the idea of Googling the recipe and giving it a shot. I found the following at AllRecipes.com:

INGREDIENTS

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, very softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

RECIPE

Put the first seven ingredients (the one’s with an “*”) in your bread-making machine according to it’s directions. When the dough is ready role it into a rectangle shape on your counter top. I really really love the cinnamon buttery goodness that is in Cinnabon so I used a little extra brown sugar and doubled the cinnamon. After you have rolled out the dough, spread the very softened (almost melted) butter on the surface saving a little to put on the bottom of your pan.
Cinnamon Roll Dough

Mix together the brown sugar and cinnamon and spread it evenly on the dough. I put some on the bottom of the pan as well. The recipe didn’t call for that either, but how can that be bad????
Cinnamon Roll Dough with ingredients

Here’s how my pan looked, I had to taste this a few more times than was likely necessary.
Pan with Cinnamon and Sugar

Then the fun part. Start rolling. I made the mistake of not putting enough flour on my surface so this was a bit stickier than it needed to be but it wasn’t bad.
Rolled Cinnamon Roll dough

Then start cutting …
Cutting Cinnamon Roll

… and placing in the pan
Cinnamon Rolls in Pan

Cover pan and let rolls rise until they’ve doubled. Should take an hour or two.
Cinnamon Rolls rising

Preheat oven to 400°. Bake rolls until they turn golden brown, usually about 15 minutes. In the meantime, make the frosting by beating together the last five ingredients. Spread the frosting on the rolls while they are still warm.
Mmmmmmm, they are good! We each had two … can you blame us? Plus, the kids had scrambled eggs and potatoes, as well. Pigs! 😉
Blameless Cinnamon Rolls

Prep Time = 30 minutes
Dough Rising Time = 1-2 Hours
Cooking Time = 15 Minutes
Makes 20 Rolls

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Desserts, Vegetarian | Tagged: , , , , , , , , | 16 Comments »

Cookin’ In The New Cave

Posted by Caveman Cooking on March 14, 2010

The Egg Thingy

The Egg Thingy

Well, we are a week into setting up the new cave. We still have painters. We still have boxes. And, I still can’t find my camera cord so I can post up some before and after photos of the new digs. BUT … I finally actually made something, other than a sandwich or bowl of cereal, in the new cave-kitchen!:)
Now, don’t get too excited. It wasn’t anything new, nor is there a new recipe to gawk at. However, it is a family favorite and was the overwhelming dish of choice for the cave clan this morning. I speak, of course, of The Egg Thingy, pictured here on some of Western Bagel’s best.
It really got my jets going, too, as I finished up the delicious day starter and ended up going through about 2/3 of the boxes that filled the garage. You can actually see out to the street from the back end, now! 😉 I’m quite amazed at how far along we are in the short time we have had to unpack, especially considering some of the “pot-holes” we’ve encountered.
In fact, the Cavewoman and I felt comfortable enough from our efforts to take last night off, employ the now geographically nigh Cave-in-laws’ babysitting services, and head out for a real late-date-night … our first in nearly a year. Our first stop was at a very highly recommended local (actually walking distance) Japanese restaurant called Sushi Yusho. Happily, it lived up to the hype and was very delicious. The service was great, sushi chefs friendly, and the clientele seemed to be mostly very satisfied regulars. We will definitely be returning soon, and I plan on doing a full write up of this fishy-find.
Next, we stopped at Claim Jumper for a very sinful dessert they call a Chocolate Chip Calzone. A traditional Italian pizza dough turnover filled with very untraditional ingredients: butter, and semi-sweet and white chocolate chips. When it comes out of the oven, they top it with vanilla ice cream, whipped cream and drizzled fudge sauce. Ohhhhhhhh, Man! Is it gooooood!!
Toad The Wet Sprocket

Toad The Wet Sprocket

The final stop of the evening was a local live music venue called The Canyon Club. A place that attracts a wide array of name acts in a smaller, comfortable setting. The headliner were some old friends from Santa Barbara collectively called Toad The Wet Sprocket, a band that has had several top hits and really play a very unique, melodic brand of rock. It was so good to see the boys together again, enjoying what they do best. The packed house enjoyed it, too! Sorry for the lousy pic, but it’s not bad for a Palm Centro, eh?!?
After the 2.5 hour set and some long overdue reunions with the SB faithful, we had to head home and relieve the over-generous grandparents who reveled in the fact they only had a 15 minute drive home (it used to be an hour-fifteen!). It was a great night, and one that we really needed after a crazy year of house selling and buying, packing, and moving. Obviously, we are far from settled-in, and I can’t do the planned post about our actual move until I find that darn cord. But, I now feel like we are indeed here: I’ve cooked, found a great sushi spot, seen some live music in the hood, and have finally posted something longer than a haiku here! 😉

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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2nd Day 2x Baked Potatoes

Posted by Caveman Cooking on February 15, 2010

As promised, some of the things we like to do with leftover 2x Baked Potatoes

Leftover 2x Baked Potatoes Smothered in 2+2 Tequila ChiliBefore you dive any deeper into this post, I suggest you first check out the 2x Baked Potatoes recipe I posted a few days ago. Otherwise, it is kind of like tuning in to the middle of a television series and trying to understand what is going on … frustrating and futile! (That is something I often do to the Cavewoman, driving her crazy with my questions about who is doing what to who. But, that is a whole other Oprah ;)). In fact, I’m going to go so far as to say that you really should try the recipe first before reading further here. Because, without tasting these in their pristine, just-made state you can’t begin to comprehend just how incredibly delectable these leftover potatoes can possibly be.
Okay … so … you’ve made this sinful yet necessary side dish, tasted their incredible flavor, and eaten as many as you could conceivably fit into your not-large-enough-for-something-this-good stomach. And now, you are wondering what to do with the inevitable leftovers. You can’t eat any more of them right now … though you wish you could. You don’t want to use them as furniture coasters … they’re too good to meet such a mundane fate. You won’t want to use them as hockey pucks … no matter how long you let them petrify for they just don’t fly right. So, what do you do???
First, you put them into an airtight container and throw them into the fridge. Then, you spend the rest of the evening coming up with future ideas for these tantalizing taters. Of course, you can just warm them up and enjoy them along side any main dish … they reheat very well and taste almost as good as fresh out of the oven. But, even a pea-sized Caveman’s brain begins to wonder about the possibilities, and dream of the new mouthwatering potential inherent.
One flavorsome method of redeployment is to just treat them like you would a potato skin. Reheat them and then top them with any combination of sour cream, crumbled bacon, chopped green onions, chives, ranch dressing, etc. They end up being the most incredible skin you have ever had in your life. (Sorry, the pictures of this version did not turn out :() 2x Baked Poachtatoes
Another wonderful and tempting way to utilize a leftover twice baked tater is pictured above. Just reheat the rebaked spud and slather it up with some warmed 2+2 Tequila Chili. Sure you are taking one totally decadent dish and topping it with another … but, I don’t hear too many people complaining about putting a couple of slices of bacon on their burger, a dollop of bearnaise sauce on their steak, or whip cream on their milk shake. So, please, don’t judge! 😉 Besides, you really should taste it first before you say, “Naw! I couldn’t!!” Yeah, it’s that good.
However, the true piace de resistance is the breakfast rendition of this thrice utilized tuber: the 2x Baked Poachtato, seen here. While you are getting them back to optimum temperature in a 375° oven, follow the directions in this recipe for poaching an egg, and throw one or two on top of each re-warmed tater. Dab a little of your favorite hot sauce on top (I prefer Tapatio or Tabasco, depending on my tastebuds’ mood) and you have a warm hearty breakfast that will kick your motor into gear. Even the Cavewoman couldn’t get enough of the flavor combination this pairing provides.
These are, obviously, not the only uses for a left behind 2-baker. Let your imagination fly when you have some of these rattling around in the fridge … go for it! Just be sure to come back here and let us know what you came up with. We will want to try it, too!

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Main Course | Tagged: , , , , , , , , | 14 Comments »

Poachtatoes

Posted by Caveman Cooking on February 5, 2010

Poachtatoes
This recipe was inspired by one of my favorite food bloggers, Pam author of Ramblings of a Bored Cook, and her Fried Mashed Potatoes recipe. And you thought leftover mashed potatoes were a waste! 😉

INGREDIENTS

3/4 Cup Leftover Mashed Potatoes
1 Large Egg
1/2 Tbsp Butter
3 Tbsp Vinegar
4 Cups Water

RECIPE

Bring water and vinegar just to a boil, then lower flame to keep the water gently moving, just under a boil.
HINT #1: Proper water temperature is key to getting a good free-boiled poached egg. Water temp should be about 170° to 190°, depending on altitude.
Poaching Water

When water is ready, melt butter in a skillet or fry pan.
Butter in Pan

Take leftover mashed potatoes and form into a ball. Should be just under the size of a baseball.
Potato Ball

When butter is ready, place potato ball into pan. With a spatula, flatten the ball into a patty about 1/2 inch to 3/4 inch thick. Allow to cook undisturbed over a medium flame. About 5-6 minutes.
Potato Series

When potato patty is golden brown, gently flip over and cook other side to same doneness. When done, remove from pan with spatula and place onto plate.
Flipped Potato Patty

As soon as you flip the patty it’s time to start poaching your egg. Crack the egg and then gently, slowly and smoothly ease the egg into the sub-boiling water. It should immediately sink and start to form. If necessary, use a slotted spoon to very gently coax the egg into shape. Soon after the egg will start to float and continue to cook in it’s final shape. Egg should be done in about 3-5 minutes.
HINT #2: Remember, water boils at a lower temperature at higher altitudes, but the eggs take longer to cook.
Egg Series

When egg is done, gently remove it from the water with a slotted spoon. Gently shake the spoon to make sure all water is drained away.
Perfectly Poached Egg

Gently place on top of potato patty, salt and pepper to taste, and serve.
Poachtatoes

This time around I served it along side a warmed leftover Korean Pork Chop (Daeji Galbi) and doused it in some Tapatio Sauce. Next time, I think I’ll try a Hollandaise Sauce for a Poachtato Benedict.
HINT #3: I have obviously given you the recipe for just one Poachtato. To make more, just increase ingredients proportionately, except for water and vinegar. You should be able to poach several eggs simultaneously, and numerous overall, with the amounts already prescribed.
Poachtato & Pork Chop

Prep Time = 10 minutes
Cook Time = 10 minutes
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Vegetarian | Tagged: , , , , | 24 Comments »

Freezer Food Fest #6

Posted by Caveman Cooking on January 6, 2010

It’s official! We’re moving!! So, I have been given a “request” by the Cavewoman to empty the freezer before we hit the road. The pressure is on!

It’s done! Our house has officially closed escrow, and we are officially squatters. Actually, part of the sale allows us to stay in the house for a month and a half gratis. This gives me about 40 days to attempt to complete my glacial gastronomic quest. Plenty of time … uh, huh! 😐
Fortunately, when I was pulling the Tri-tip out of the box for Freezer Food Fest #5, I came across some cold-hardened bacon. Sure, it wasn’t the biggest thing in there, and didn’t clear out much room. But, it was better than having to cannonball my way in there to find something to further the goal … because a clean freezer is a happy freezer.
Plus, it didn’t hurt that the Cavekids have recently discovered the joys of bacon. In fact, their bacon-celebration is somewhat akin to the dog in the “Beggen’ Strips” commercial. So it was, as the pig belly hit the griddle, began sizzling, and sent heavenly vapors wafting through the Cavehold that the short people came running into the kitchen and, upon discovering this meaty delight was destined for their gullet, launched into a victory dance that still has me rolling.
However, man, pre-historic or modern, can’t live by pork products alone. So, I whipped up a Cave Scramble and some Cavetaters, sliced up some oranges from the backyard tree we will dearly miss, and had a beautiful breakfast feast.
Now, though, I have to face the Arctic Beast again and continue my ice-chilled crusade. Unfortunately, there is no more bacon in sight! You think frozen peas will get the same rousing reception???

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Cave Scramble

Posted by Caveman Cooking on January 5, 2010


Scrambled eggs aren’t boring in the Cavehold. This day starter will get you going with incredible flavor!

INGREDIENTS

4 Large Eggs
2 Tbsp. Milk
1 Tbsp. Sour Cream
1 Tbsp. Dried Chopped Onion
1/4 Tbsp. Minced Garlic
1/2 tsp. World Spice Merchants Montreal Steak Spice or Biscayne Citrus Rub
1 Cup Shredded Cheddar Cheese
Salt & Pepper to tatse

RECIPE

Place all ingredients EXCEPT cheddar cheese into a bowl and beat until smooth.

Heat a non-stick skillet or omelette pan over a medium flame. If using a traditional pan, melt a 1/2 tablespoon of butter in pan. Scramble eggs as usual.

When you have done your final flip, quickly add cheese on top of eggs, cover pan, and turn off flame. Allow pan to sit for about a minute until cheese is fully melted.

Serve with all your usual breakfast faves including some Cavetaters.

Prep Time = 10 minutes
Cook Time = 5-7 minutes
Serves 2-4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Vegetarian | Tagged: , , , , , | 16 Comments »

Cavetaters

Posted by Caveman Cooking on January 4, 2010


What’s breakfast without some good potatoes? These are a family favorite and really easy to make.

INGREDIENTS

2 Large Russet Potatoes
1/2 Cup Onions
2 Tbsp. Vegetable Oil
2 Large Garlic Cloves
1/2 Tbsp. World Spice Merchants Montreal Steak Spice or Biscayne Citrus Rub
Salt & Pepper to tatse

RECIPE

Mince garlic, chop onions set aside. Chop potatoes into 1/4″ to 1/2″ cubes.
NOTE: This recipe is great when made with leftover baked potatoes. If using them, skip the following step.
Either boil or microwave potatoes until just barely fully cooked – don’t over cook. Check for doneness with a fork. Set aside.

Heat oil in large skillet. Add 1/3 of each the onions and garlic. Sautee briefly. Add potatoes, spread into a flat layer. Add spices, and salt & pepper to taste.

Cook until bottom sides are golden brown. Flip over with spatula and add remaining onions and garlic.

Continue cooking until desired doneness achieved. The Cavepeople like them well done. Serve along side any breakfast dish, like a Cave Scramble.
HINT: I like to hit them with some Tabasco before chowing down.

Prep Time = 10-15 minutes
Cook Time = 10 minutes
Serves 2-4

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Side Dishes, Vegetarian | Tagged: , , , | 19 Comments »

The Muffin Thingy

Posted by Caveman Cooking on November 12, 2009


Another morning favorite that can be enjoyed any time of day. It may not sound good on paper … but, it is Mmmmmmm MMMMMMM good!

INGREDIENTS

1 English Muffin
2 Tbsp. Cream Cheese
1.5 Tbsp. Fruit Preserves
2 Slices Swiss Cheese

RECIPE

Fork split English muffin and lightly toast. Though, much like The Egg Thingy, a bagel can easily be substituted.

Spread cream cheese and preserves evenly over both muffin halves. In this case, I used some homemade White Peach Jam made by CampViola (OMG! That stuff is phenomenal).

Add a slice of Swiss cheese to each half and place on small cookie sheet or shallow bake pan and place in toaster oven. If you don’t have a toaster oven, just put them under the oven broiler, on low.
HINT: Be sure that cheese doesn’t hang too far over edges of muffin or you will leave more cheese on the baking sheet than the intended target.

Either “toast” or “top brown” until cheese is melted.
HINT #2: Let stand a couple of minutes before eating – the preserves get quite hot.

It may not seem like all these things would go together … but, man do they ever!
HINT #3:  If you’re afraid that this thing will be “The Angioplasty Special”, try using low-fat cream cheese and swiss cheese made from 2% milk.  It will still be incredible.

Prep Time = 2 minutes
Cook Time = 8 total minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Sandwiches, Vegetarian | Tagged: , , , , , , | Leave a Comment »

The Egg Thingy

Posted by Caveman Cooking on October 28, 2009

A quick and easy open-faced breakfast sandwich to get you out of the cave on the right foot.

INGREDIENTS

1 English Muffin or Bagel, sliced
2 Eggs, Medium or Large
2 Slices of Cheese; Swiss, Cheddar or American
1/2 Tbsp Butter

RECIPE

In a large skillet or griddle, melt butter on medium-high flame.  When completely melted, take muffin or bagel slices (it’s great with either!) and place onto skillet face down, moving around them around to evenly absorb most of the butter.
IMG_1816

When browned to taste, flip muffin/bagel over and crack eggs into skillet. HINT: Pour eggs from shell very slowly onto skillet to minimize running.
IMG_1818

Before yolks start to harden, take spatula and break open yolks.
IMG_1820

This is the key:  Be sure to spread broken yolk over much of the hardening egg whites.
IMG_1821

When eggs have sufficiently cooked on the first side, flip over and add a slice of cheese to each egg.  HINT #2: I have tried Swiss, Cheddar, and Mozzarella … all to great reviews.  But, the overwhelming consensus is that plain old American individual slices are the best.
IMG_1822

At this point, remove muffin/bagel slices and place onto plate.  Take a domed lid (I use the lid from my steamer) and cover eggs.  Turn off stove and let stand until cheese melts (20-30 seconds usually).  Remove eggs from skillet and place onto muffin/bagels slices.  Enjoy as is or add your favorite hot sauce.
IMG_1825
Yes … the muffins are under there!
Want to be a real caveman?  Grill up a couple of sausage patties or bacon slices and place them between the muffin/bagel and the egg.

Prep Time = 0 minutes
Cook Time = less than 5 minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Sandwiches, Vegetarian | Tagged: , , , , , , , | 5 Comments »