The docket
30 recipes. Complexity is shown with its reasons on each recipe — it is a filter, never a gate.
Buttermilk Pancakes
Classic buttermilk pancakes converted with a gum-containing gluten-free 1:1 blend, doubled eggs for structure, and a short batter rest. These are light, tender, and griddle in minutes.
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Belgian Waffles
Crisp-edged Belgian waffles converted with a gluten-free 1:1 blend, doubled eggs, and extra butter for a rich batter that releases cleanly from the iron.
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Buckwheat Pancakes
Hearty pancakes made with 100% buckwheat flour. Despite the name, buckwheat is not wheat and is naturally gluten-free, with a nutty, earthy flavor.
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Baked Oatmeal
Warm, sliceable baked oatmeal with certified gluten-free oats, milk, eggs, and cinnamon. Stir in berries or chopped apple with what you have on hand.
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Vegetable Frittata
Eggs baked over sauteed vegetables in a single oven-safe skillet. Use the vegetables listed or clean out the produce drawer in similar amounts.
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Breakfast Hash
Crisp potatoes and peppers in a hot skillet, topped with eggs cooked right in the pan. A plain, filling breakfast with no special ingredients.
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Breakfast Tacos
Soft scrambled eggs, beans, and cheese in warm corn tortillas. Set out salsa and avocado so everyone builds their own.
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Congee
Rice simmered in plenty of water until it breaks down into a thick, soothing porridge. Top with a soft egg, scallions, and ginger.
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Granola
Crunchy baked granola from certified gluten-free oats, honey, and nuts. Bake it low and slow and let it cool completely so it clusters.
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Egg & Cheese Casserole
A simple baked egg casserole with cheese and diced peppers that can be assembled in minutes and baked while the coffee brews.
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Sweet Potato Breakfast Skillet
Diced sweet potatoes crisped with onion and spices, finished with wilted greens and eggs. Bright, filling, and all in one skillet.
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Banana Oat Blender Pancakes
Pancakes blended from certified gluten-free oats, ripe bananas, and eggs, so the oats themselves become the flour. No separate flour needed.
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Corn Meal and Hominy Bread
Cooked hominy and white cornmeal are stirred with milk and eggs and made into a moist, hearty bread. A good use for leftover hominy at breakfast.
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Corn-Meal Puffs
A sweet cornmeal custard: meal cooked in milk with sugar, finished with plenty of eggs, and served with stewed fruit or jam. Light, spoonable, and made for breakfast or a simple supper.
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Fried Corn-Meal Mush
Cornmeal mush is packed into a pan, chilled until firm, sliced, and fried to a delicate brown. The classic breakfast plate next to fried chicken or eggs, with syrup if you like.
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Hominy Grits
Hominy grits started in boiling salted water and cooked low and slow until tender and creamy. The bulletin cooks them overnight in a fireless cooker; a heavy covered pot on the lowest heat does the same work.
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Hominy Gems
Little gem-pan cakes of hominy and cornmeal with eggs and baking powder, the whites beaten stiff and folded in last. Crisp-edged, tender inside, and wheat-free as written in 1910.
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Overnight Oatmeal with Berries
Rolled oats soak overnight in milk, Greek yogurt, honey, cinnamon, and vanilla, then are topped with raspberries for a ready-to-eat morning bowl.
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Spinach and Feta Frittata
Eggs whisked with spinach, scallions, and crumbled feta are poured into an ovenproof skillet and cooked in the oven until set and golden on top.
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Spanish Frittata
A classic potato-and-egg frittata: par-cooked russet potatoes and onion are set with seasoned eggs, started on the stove and finished in the oven, then sliced into wedges.
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Simple Green Smoothie
Kale or spinach is blended first with milk, then with banana, apple, yogurt, and frozen fruit for a quick green breakfast smoothie; the source suggests it for breakfast or as a snack.
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Breakfast Burrito with Salsa
Eggs blended with corn, green pepper, onion, tomato, mustard, and garlic are cooked in a covered dish until set, cut into portions, and rolled in warm corn tortillas with salsa on top.
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Banana Walnut Oatmeal
Quick oats are cooked in reconstituted nonfat dry milk until creamy, then stirred with mashed ripe banana and maple syrup and topped with chopped walnuts.
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Western Omelet
Individual omelets filled with sautéed onion, green pepper and ham — the diner classic, made one at a time in a skillet.
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Corn-Meal Pancakes
The cornmeal is boiled in water first, then combined with flour, milk, and egg into a griddle batter. The pre-cooked meal gives the pancakes a tender, almost custardy middle under a browned surface.
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Corn Meal Waffles (Converted)
White cornmeal is cooked in water, then built into a waffle batter with the egg whites beaten stiff and folded in last. The bulletin says plainly that most people consider these better than waffles made with wheat flour only.
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Buttermilk Waffles
A big, tangy batch: cornmeal cooked into a mush with butter, eggs beaten separately until very light, flour and soda, and buttermilk stirred in at the end. The bulletin notes the mixture is improved by standing a short time — the original already knew about the rest.
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Corn Meal and Rice Waffles
Cooked rice and cornmeal meet a small amount of flour, sour milk, and soda in a waffle batter with the eggs beaten right in. The rice keeps the waffles tender inside while the iron crisps the outside.
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Quiche Lorraine
Crisp bacon crumbled into an unbaked 9-inch shell under shredded Swiss, then a seasoned egg and half-and-half custard. Forty-five minutes until a knife inserted in the center comes out clean.
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Eggs Benedict
Poached eggs on broiler-toasted muffin halves with fried Canadian bacon, served with the bulletin's own mock hollandaise — a cream-cheese and lemon sauce cooked over low heat until thick and fluffy.
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