Fried Bread for breakfast...

Ecclesiastes 9:7
Go thy way, eat thy bread with joy...

My mom taught me how to cook, southern style. I learned to cook by feel more than I learned to cook by a recipe. I love to bake and to cook. When I am in the kitchen, I am in my own world - where I am in charge. I can sling pots and pans, grease muffin tins, bang spoons, dodge flour clouds and splattering grease. My heart is content.

When I finish, I always have lots of dirty dishes...which my sister can't stand. 'You have all these dishes because you cook so much. Why don't you all eat sandwiches or something?' Well, we could. Then I wouldn't have the pleasure of making my 'concoctions', as Hubby calls them.

So in the midst of crock pots, dutch ovens, iron skillets, chicken tacos, blueberry muffins, and white gravy, I thought I would share one of my favorite breakfast recipes that my mom taught me. She used to make this for my brother and me before school. Slather it with butter and some grape jelly, and it is the perfect unhealthy breakfast that makes me feel all warm inside.

Fried Bread

Ingredients needed:
iron skillet
canola oil
1 cup self rising flour
milk
butter/margarine
jelly, etc.

Heat skillet with a tsp of oil over medium heat.

Meantime, in a small bowl, add enough milk to the flour to make a thinish, pourable mixture.

Pour a small puddle into the heated oil, and spread out with the back of a spoon until batter is a thin layer. When the edges start to turn golden and bubble, flip. Cook until browned. Place on paper towels to soak up extra oil. Or you can drain on a layer of coffee filters. They work as well or even better.

While hot, spread with butter and other good things.

Keep cooking and eating until the batter is gone. It's good, it's fattening, it's artery clogging and it's simply delicious.