Have Breakfast & Dinner for Supper at The Breakwater Family Restaurant

. . . have both breakfast and dinner for supper! Oh, and consider dessert . . . the list of choices makes it tempting.

The Ashland Burger with curly fries.The Breakwater Family Restaurant

1111 E. Cloverland Dr., Ironwood, MI

Hungry but not sure if you want breakfast or dinner for supper? Give this family restaurant a try and have one or both for supper!

Booth seating inside The Breakwater Family Restaurant.Venue: Sit down diner style restaurant with lots of booth seating. There are some tables in the rear corner area.

Atmosphere: Casual hometown feel.

Food Fare: Breakfast can be ordered any time but there are lots of sandwiches, salads, and dinner choices depending how hungry you are. Pete enjoyed the Ashland Burger consisting of a 1/2 lb. burger with bacon and an over easy egg along with lettuce, tomato and American cheese. So, it is possible to have both breakfast and dinner for supper! I had the Veggie Omelet with fruit. Veggie omelet with 2 slices of bacon and slight view of fruit cup.The fruit cup was 1/2 an orange, grapes, and pineapple. The fruit was tasty and the side order of bacon was nice and crispy. We have eaten here before and we’ve not been disappointed.Two orange slices and pineapple in fruit cup bowl.

Recommendations: There are 3 locations for this restaurant. Ashland, WI; Superior, WI; and Ironwood, MI. We’ve only eaten at the Ironwood location but consider stopping at any of the 3 if your in their neck of the woods. Oh, and consider dessert. I’ve not had any of them but the list of choices makes it tempting. Check out The Breakwater Restaurant website and menu.

Desserts board listing pies, muffins, and other choices.Service: We’ve always had solid service at the Ironwood location.

Return Rating: Yes, we will definitely eat here again.The Breakwater Family Restaurant sign.

Southern Waffles Satisfy

These waffles turned out great. Give this recipe a try as is, with our changes, or tweak to your taste.

New to me recipe book and a new waffle iron were the perfect combination . . . Two waffles on a pottery plate in top of stove.. . . for Pete to try out this Southern Waffles recipe from “100 Southern Recipes.”

Check out the face page. Face Page of “100 Southern Recipes”This was published by the National Association of Margarine Manufacturers and copyrighted in 1938. Additional information about “100 Southern Recipes” including 1938 copyright.
The cost was $1.00 back in the day.

Remember, Pete guy cooks and we substitute ingredients for what we have on hand. Changes made to the recipe were:

**Einkorn flour instead of white flour
**Omitted the salt
**2 1/2 eggs worth of Thrive Life Scrambled Egg Mix since no eggs were on hand
**1 cup whipping cream instead of sweet milk
**5 T butter instead of 4 T margarine (never too much butter)
**Added water as needed for consistencySouthern Waffles recipe

Batter being poured into 2 square waffle maker Even if Pete would have used eggs, he would not have separated the egg whites and yolks per the recipe. For waffles and pancakes he just throws all the ingredients in a bowl and mixes them.

These waffles turned out great. They were fluffy and we enjoyed them for supper. Give this recipe a try as is, with our changes, or tweak to your taste. Waffles work for breakfast, lunch, supper or even for a snack. They are pretty versatile!Front of "100 Southern Recipes"

We enjoy butter and maple syrup—the real stuff. HOWEVER, we gauge the amount we pour on a waffle so as to be able to eat it all. Swimming your waffle in syrup that gets left on your plate is not allowed at our house. What do you like to put on your waffles?

Upside Down Orange French Toast

This is a delicious and festive meal. You just might decide to make up a special occasion and surprise someone with it!

I married into this wonderful recipe. This is an Avery traditional Easter and Christmas meal when served with bacon and/or sausage.

AND, it’s not only for breakfast!

Pete, my husband, made this for a Men’s Prayer Breakfast years ago. The guys really enjoyed it and the wives were not happy they missed out on it.

Remember, Pete guy cooks so this recipe is more art than science.

Have the following on hand:

  • Loaf/loaves of bread of your choice
  • Eggs
  • Butter
  • Sugar
  • Cinnamon
  • Orange Juice

1. Cut the bread in 1” slices.
2. Melt butter in the bottom of your baking pan. We use a 9” x 12” pan. More butter.
3. Sprinkle sugar and then cinnamon on top of the butter. You can pre-make your cinnamon sugar if you wish. Then add more.
4. Crack the eggs in a bowl and beat them.
5. Dip the bread slices in the beaten eggs and place on top of the butter, cinnamon, and sugar mixture.
6. Pour orange juice in the spaces between bread slices in the pan, about 1/2” deep.
7. Sprinkle sugar and cinnamon on bread slices.
8. Bake at 350 degrees Fahrenheit, until browned a bit. Test to make sure the egg is done.
9. Remove a piece from the pan with a firm spatula and flip it upside down on the plate. There will be an orange cinnamon sugary goo on top. No syrup is necessary. Spoon any extra goo on top of the slices.

You can add fruit and whipped cream if you desire. Use any size baking pan — just adjust the quantity of ingredients as needed. This is a delicious and festive meal. You just might decide to make up a special occasion and surprise someone with it!

P.S. Sorry, no pictures. I wanted to get this recipe to you before Easter.

Get Creative with Ingredients in Your Cupboard

We made a meal with oddball cupboard items using our wood stove, dutch oven and microwave. Breakfast for supper is great any time! See how we did it to get ideas for your unused food items.

Do you have those oddball food items in your pantry, cupboard or kitchen that you just never get around to using? Biscuit dough rolled on on cutting board with rolling pin Yup, we do too. Keep reading to see what items we had and how we used them. The goal is to spark ideas, encourage you to be creative and to jump in and have some fun!

Our oddball items were: one packet of milk pepper gravy mix, gluten free flour, and rye flour. The gravy mix was the driving force in deciding what was on the menu—biscuits and gravy. What goes great with biscuits and gravy? Eggs of course. Breakfast for supper became the goal!

My husband altered a favorite biscuit recipe that I had previously made. Since we didn’t have buttermilk, he substituted sour cream and mixed it with the milk. Your probably thinking, “yuck,” but we cook with a lot of powdered, dried, and freeze dried ingredients. He simply mixed Thrive Life powdered milk, Thrive Life powdered sour cream, and water in our Ninja blender for the liquid in the biscuits. It was an easy substitute. Here is Pete’s Biscuit Recipe:

About 1 1/2 c rye flour
About 1 1/2 c gluten-free flour
1/4 c maple syrup
2 tsp baking powder
1 tsp baking soda
About 3/4 c butter, melted
About 1/2 c milk & sour cream mixture

Note that he “Guy” cooks with ingredients being measured in “about” quantities. You’ll feel like your on an adventure if you’ve never cooked like this!

Mix all the biscuit ingredients, roll out on a flat surface to desired thickness, and cut in desired shape. He used a mason jar cause it was round and handy.Mason jar being used to cut biscuit dough into circles on cutting board Do be aware that baking with gluten free flour is very different than gluten flour. You get different textures and may need different liquid amounts than you normally use in a recipe—remember the adventure! This recipe has 50% gluten and 50% gluten-free flours in it. Put the biscuits in a buttered pan.

Bake the biscuits at 350 degrees till done. Pete used a Dutch Oven on top of our wood stove because we don’t have an oven at our cabin. He checked the biscuits about every 15 minutes until they were done. It took about an hour on medium heat to bake them.Four biscuits in terra cotta pan sitting on cutting board with rolling pin next to it

Using the wood stove to cook or bake is taking advantage of “free” energy since we are already using it to heat the cabin. You could say we are upcycling the radiant heat to efficiently cook our food. Also, there was leftover biscuit dough that will be refrigerated and used another time. We’ll decide how many biscuits to bake and roll the dough to cut out that many to bake for a meal till the dough is gone.

Wood stove top with pan of gravy and Dutch oven with biscuits on it.

The gravy was easy. Just follow the directions on the package and make it. Again, he used powdered milk. Another reason to cook with powdered milk is you make it as you need it. The milk isn’t taking up refrigerator space or spoiling. He also added Thrive Life pre-cooked, seasoned ground beef for a meat in the gravy. We were out of the Thrive Life sausage crumbles. Both are delicious.

Scrambled eggs just go with biscuit & gravy! Again, we used Thrive Life freeze dried foods. Their scrambled egg mix is delicious—and I don’t say that lightly. I’ve eaten some pretty nasty dried eggs before. These are fabulous. I get to take credit for cooking the eggs. Since the stove stop space was all taken, I tried cooking them in the microwave for the first time. It worked great. Pete mixed the freeze dried eggs with water and added freeze dried mushrooms and onions. Here are a couple of pictures during the microwaving process:

Partially microwaved scrambled eggs in a dish

Cooking times and power settings were:
1 minute on power 4
2 minutes on power 5
Use a spoon to break up cooked eggs into chunks
1 1/2 minutes on power 5
Again, break up the eggs into chunksMicrowaved scrambled eggs in a dish

We waited to complete the eggs till the biscuits were done. We then nuked the eggs for 30 seconds on power 5. They turned out great! If you try this, please note that you may need additional 1 or 2 minutes cook times on a low power setting. It is better to undercook the eggs because you can always cook them a tad longer to get them where you want them.

Biscuit with jelly and gravy on top along with scrambled eggs on a plateBiscuits & gravy aren’t complete without jelly! Top the biscuits with jelly, add gravy and eggs, say grace, and enjoy.

The biscuits had a good flavor but were very crumbly due to the gluten-free flour. They did carry the maple flavor from the maple syrup.

What ingredients do you have sitting in your cupboard waiting to be used? Take a peek and get creative. Feel free to share what you made in the comments section.

And now for the shameless plug—Pete and I are consultants for Thrive Life freeze dried foods because it fits our lifestyle and the foods taste great. Feel free to check it out at our website, CanoeCountryFood.ThriveLife.com. Also, feel free to contact me with questions you may have about Thrive Life and using freeze dried foods.