Father's Day Breakfast Recipes

• ¼ cup of orange juice or Grand Marnier.
• ¼ cup water.
• 1 cup of currants.
• 2 cups rolled (old fashioned) oats.
• 3 cups unbleached all-purpose flour.
• 3 tbsp granulated sugar.
• 2 tsp baking powder.
• 1tsp baking soda.
• 1 tsp salt.
• 1 cup cold unsalted butter, cut into 16 pieces.
• 1-1/3 cup of cold milk.

• Preheat the oven to 375F (190 C)
• Heat orange juice and water in a pan. Add currants and simmer for 1 minute. Set aside to cool.
• In a food processor, grind oats with flour, sugar, baking powder, baking soda and salt. Add butter and grind in short spurts until it has the consistency of sand. Transfer to a large bowl. Add milk and currants with their liquid. Stir until mixture comes together.
• Form dough into a ball with your hands, adding additional milk if needed. Press or roll out the ball of dough until it is 1-inch thick. Cut dough into 16 squares or triangles and bake on an ungreased baking sheet for 15 minutes or until lightly browned on the edges.
• It makes 16 oatmeal currant scones.

• 2 each basket strawberries.
• ½ cup honey.
• 1 cup orange juice.
• 2 cup unbleached flour.
• 1-1/2 tbsp baking powder.
• 3 tbsp maple juice.
• 2 cup milk.
• 3 tbsp butter.
• 2 each egg yolks, beaten.
• 3 tbsp fresh lemon juice.
• 1 tbsp lemon rind, grated.
• 2 each egg whites, stiffly beaten.
• 1 tbsp oil.

• Clean and cut strawberries. Crush ¼ of them. Combine crushed berries and their juice with honey and orange juice. Gently stir in remaining berries.
• Set this topping aside until pancakes are ready.
• Sift together flour and baking powder and set aside.
• In a separate bowl, blend together maple syrup, milk, butter and egg yolks. Add lemon juice and grated citrus rinds. Stir in flour mixture, until just moistened. Carefully fold in egg white.
• Use ¼ cup of batter per pancake. Cook until each side is brown or for about five minutes.
• Serve immediately, topped with strawberry topping. Makes about 12 pancakes.

• 2 tbsp butter or margarine.
• 1 each onion thinly sliced.
• 2 tbsp flour.
• 1 cup milk.
• 1 tbsp mustard.
• ¼ tsp ground black pepper.
• 2 cup cubed cooked ham.
• 2 each hard cooked eggs, sliced.

• Preheat oven to 350F.
• Melt the butter in a 1 quart saucepan over medium heat. Add the onion and cook uncovered until soft, for about 5 minutes. Reduce the heat to low.
• Blend in the flour and slowly add the milk. Cook, stirring constantly, until the sauce is thickened and smooth, for about 3 minutes. Remove the pan from heat and stir in the mustard and pepper.
• Pour half of the sauce into an ungreased 1 quart casserole. Add a layer of half of the ham, then a layer of half of the sliced eggs.
• Repeat the layers of ham and eggs, then pour the remaining sauce overall.
• Bake, uncovered, until the sauce is bubbly, about 20 minutes.