Cooking Breakfast for a Large Crowd of People
Cooking for a large crowd of people is easier than you think. It’s all about the prep work. Before your breakfast event, read your recipes at least three times, making sure you have all your ingredients available to you for your event. Even buying a little extra, just by chance there’s a mishap for instance broken eggs, or extra guest. Below you will find recipes most of us look for when going to a big event for breakfast, such as buttermilk pancakes, homemade pancake syrup, scrambled eggs, and biscuits. These breakfast recipes would be appropriate for a church, sports or school event. You name the event, just print the recipes and get cooking.
12 cups sifted all-purpose flour.
4 tablespoons sugar
1 ½ tablespoons salt
2 tablespoons baking soda
2 tablespoons double acting baking powder
7 ½ cups buttermilk
15 eggs beaten
2 cups oil, melted butter or shortening
Stir dry ingredients together. Stir buttermilk into beaten eggs. Add flour mixture,
Then oil. Bake on lightly greased griddle until golden brown, turning once. Allow
4 medium pancakes per serving.
These delicious buttermilk pancakes will bring forth calls for more from most guests, better plan on the extras needed for additional mixing and baking.
Dry ingredients for additional batches can be measured and packaged in individual containers, for mixing quickly with fresh eggs and oil. When (dry buttermilk) is used substitute (water) for liquid buttermilk in specified quantity. Use 1 ½ cups (dry buttermilk) to 1 quart of water to equal 1 quart fresh buttermilk. Combine 6 tablespoons powdered buttermilk to 1 cup water for 1 cup. Dry milk powder may be used in place of fresh sweet milk in recipes for basic pancakes in following proportions.
1/3 cup dry milk powder plus ¾ cup water to equal 1 cup liquid milk
1 1/3 cups dry milk powder plus 3 ¾ cups water to equal 1 quart milk
2 2/3 cups dry milk powder plus 7 ½ cups water to equal 2 quarts liquid milk
(24 servings 1 quart) may be doubled
1 quart water
1 pound brown sugar
1 quart granulated sugar
2 cups corn syrup
1 tablespoon maple flavoring
½ teaspoon salt
Combine water, both sugars and corn syrup. Stir until sugar is dissolved over medium heat, and then boil 3 minutes. Add flavoring and salt. Serve warm. Syrup may be reheated in pitchers set in pans of hot water.
8 dozen eggs
2 quarts milk or light cream
2 tablespoons salt
1 teaspoon white pepper
1 pound butter or margarine
Combine eggs, milk salt and white pepper. Beat to blend. Melt 1 cup ( 1/2 lb.)
Butter in large skillet or top of double boiler and add half of egg mixture. Cook over low heat, stirring constantly until creamy, scraping sides and bottom often. Do not overcook for best texture. Repeat with remaining egg mixture.
Recipe should not be doubled unless very large equipment is available. Double boiler method of cooking is a slow one, but gives excellent results, particularly with suggested size batches.
Basic Hot Biscuits
4 cups sifted all-purpose flour
4 teaspoons double acting baking powder
3 teaspoons salt
2 tablespoons sugar
½ cup butter, margarine or shortening
1 ½ cups light cream
Stir together flour, baking powder, salt and sugar. Cut in butter until mixture is the consistency of coarse cornmeal. Add cream all at once, and then stir gently until dough forms. Knead lightly on lightly floured board or surface. Roll out ½ inch thick. Cut with biscuit cutter. Bake on lightly greased baking sheet in 425 degrees F oven about 12 minutes. May be baked ahead, wrapped in brown paper or foil, and reheated in 400 degrees oven about 10 minutes.