Breakfast Plan I

Shopping List and Instructions

□ 2 cups whole wheat flour
□ 10 lb. bag white flour
□ 5 ¼ cups sugar
□ 6 t. baking powder
□ 3 t. baking soda
□ 3 sticks butter
□ 2 cups half and half
□ 1 cup blueberries (or other small pieces of fruit)
□ 1 cup raspberries (or other small pieces of fruit)
□ fruit, nuts and/or chocolate chips to add to muffin mixes (see
muffin mix recipe.
□ 5 cups milk
□ 36 eggs
□ 3 t. salt
□ 1 T. yeast
□ 1 bag chocolate chips
□ 2 cups oil
□ 2 cups plain yogurt or sour cream
□ 1 pint orange juice concentrate
□ 4-6 lbs. strawberries
□ 4 bananas
□ 1 large bag O’Brien potatoes (cubed potatoes with onions and
peppers)
□ 2 cups shredded cheddar
□ 30 flour tortillas
□ 1 box quart freezer bags
□ 1 box gallon freezer bags

Instructions
*Label 4 quart bags with the following information:
Muffin Mix
Add: 1 cup milk
½ cup oil
½ cup plain yogurt or sour cream
2 eggs
1 ½ cups any fruit/nut/chocolate combination
Bake at 350 for 25 min.
*To make 4 muffin mixes: see the recipe and add the first 6
ingredients into each bag. Store in fridge until ready to use.
*Label 8 quart bags with following information:
Smoothie Mix
Thaw slightly
Add 1 cup water and blend.
*Make smoothie mixes and store in freezer.
*Make burritos and freeze in gallon Ziploc bags.
*Make scones, but don’t bake. Flash freeze them (put uncooked
scones on baking sheets and freeze until solid.). Then bag in gallon
labeled Ziploc bags that say “Scones: bake at 400 for about 20 min.”
*Make chocolate butterhorns, but don’t bake. Flash freeze. Then bag
in gallon labeled Ziploc bags that say, “Chocolate Butterhorns: bake at
375 for about 20 min.