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fried mush

who doesn’t love eating something called mush?  this is a fleckenstein family tradition and great on a cold winter morning.




  • 1-1/4 cup cornmeal
  • 3-1/2 cups water


  1. in a medium sauce pan, bring 2-1/2 cups water to a boil.
  2. in a small mixing bowl, combine remaining 1 cup water and cornmeal.
  3. add cornmeal mixture to boiling water, and reduce heat to low.
  4. cook until mixture thickens, approximately 3-5 minutes.
  5. transfer “mush” into a loaf pan and refrigerate for at least one hour.
  6. when ready to cook, remove mush from loaf pan and cut into 1/2″ slices.
  7. fry slices in lightly greased skillet for 4-5 minutes per side, or until lightly browned.

suggested servings

  • fried mush & maple syrup
  • fried mush with applesauce for dipping

banana muffins

a fleckenstein family recipe that was a favorite to wake up to.  a great way to use up bananas that are just a little too ripe to eat.  this recipes make 18-20 medium sized muffins.




  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup buttermilk (or 1 cup milk + 1 T vinegar or lemon juice)
  • 1 tsp vanilla extract


  1. pre-heat oven to 400°f.  grease muffin tins or use liner cups.
  2. in a mixer, beat together butter and sugar on medium until light and fluffy.
  3. add eggs 1 at a time, beating mixture well after each egg.
  4. add bananas, beating until smooth.
  5. in a small bowl mix flour, salt, baking soda, baking powder.
  6. adding flour mixture and buttermilk alternately into the egg mixture, stirring after each addition until dry ingredients are just moistened – be careful not to over-mix batter.
  7. add vanilla and stir in.
  8. spoon batter into prepared muffin tin(s), filling cups 2/3 full.
  9. bake until lightly golden, approximately 15-18 minutes.
  10. transfer to wire rack to cool.
  11. enjoy!