Homemaking - Recipes
Breakfast
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Baked Oatmeal
Posted By: Connie K
2/3 cup oil
2/3 cup brown sugar
3 eggs - beaten
3 2/3 cup oatmeal
3 teaspoons baking powder
2/3 teaspoon salt
1 1/4 cup milk
Mix and pour into greased 8X8 pan. Bake at 350 degrees for 30 min. or until center is set. Serve with milk, cinnamon, bananas etc. Keeps well in the refrigerator. Serves 6
Breakfast Pizza
Posted by: Shelly
1 1/2 pkg. of crescent rolls
2 cups shredded cheddar chesse
1 LB. of sausage
8 eggs
1/2 cup milk
1/2 bag hash browns thawed
Press crescent rolls in place on ungreased pizza pan, with all the points toward center and all seams sealed. Important: Make sure there is plenty of height on the edges. Brown sausge lightly in skillet, breaking it apart as it cooks, drain. Sprinkle sausage on top of crescent rolls, sprinkle uncooked/thawed hash browns on top of sausage, sprinkle cheese on top of potatoes. Beat eggs with milk, pour mixture evenly over the top. Bake at 350 degrees for 30-40 min, until eggs are set and edges are golden brown.
Baked Eggs and Sausage
Posted By: Lori in NY
1 box of cheddar cheese croutons
2 cups grated cheddar cheese
4 eggs
1 can cream of mushroom soup
1 package 'Jimmy Dean' sausage (cooked)
2 1/2 cups milk
2/3 tsp dry mustard
Grease a 9x13 pan; add croutons; lay cooked sausage over croutons; top with grated cheese; beat eggs with 2 cups of milk and dry mustard; pour egg mixture over sausage; mix 1/2cup milk with mushroom soup and pour into pan; Refrigerate OVERNIGHT; bake at 350 for 1 1/2 hours. Enjoy! We have used this recipe for years... everyone seems to love it and it really is easy! If we are having a big crowd for breakfast I might make a potato casserole to go along with it.
Raw Apple Muffins
Posted By: Briva
After finding this at our library I had to buy my own copy. "The Breakfast Book" by Marion Cunningham. It has ideas from breads, sandwiches, fritters and doughnuts, all kinds of eggs-potato entrees, plus custards, cookies and pies - all for breakfast! My favorite muffin recipe from the book is Raw Apple Muffins, dense with fruit and nuts.
4 cups diced apple (peeled or unpeeled)
1 cup sugar (I always cut the amount of sugar in half)
2 eggs, beaten lightly
1/2 cup oil
1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 cup raisins
1 cup broken walnuts
Preheat oven to 325, grease 16 muffin tins. (Using 3 mixing bowls) Mix the apples and sugar in one bowl and set aside. Put the eggs, oil and vanilla in the second bowl and stir. In the third bowl put the flour, baking soda, cinnamon, and salt, stir with a fork. Sitr the egg mixture into the apples/sugar, mix thoroughly. Sprinkle the flour mixture over the apple mixture and mix well - it is a stiff batter. Sprinkle the raisins and nuts over the batter and mix until they are evenly distributed. Spoon into muffin tins. Bake for 25 min or until a straw comes out clean when inserted into the center of a muffin. Serve warm.
Potato Pancakes
Posted By: Mary Leggewie
I love these! We eat them with applesauce and sour cream (well, until we went no dairy!). I just take the potatoes, add a couple tablespoons of flour, an egg, some garlic VERY finely minced onion, and salt. I think I got the idea from the Betty Crocker recipe but just wing it now--they made it more complicated than I do!
All these ingredients depend on how many potatoes you have left. I kind of scoop a spoonful, pat it in my hands and then put it in the non-stick pan with a couple tablespoons of olive oil. I don't like to completely deep fry them, but still, this is a very fattening way to cook them! But yum yum...in my opinion, you can't do anything to ruin potatoes! I sure hope we have them in heaven! Mary
Multigrain Non-dairy Pancakes
Posted By: Briva
Small batch, about 4-5 big pancakes, I double or triple it to make more and keep 'em frozen for snacks.
3/4 cup all purpose flour
1/4 cup wheat bran or germ
1/4 cup corn flour
1/4 cup oatmeal
1/4 cup soyflour - this is the egg substitute
2 tbsp ground flaxseed - this is the butter substitute
3 tsp baking powder
1/2 tsp salt
about 1 1/2 cups soymilk (or rice, or almond milk, I have even used water)
The batter is kind of thick, I measure out 1/2 cup and spread it out. We like to top it while cooking with sliced bananas, pecans and cinnamon, tastes like banana bread. Them flip 'em over to cook on the banana side and flip back and finish cooking.
The YUMMIEST corn pancakes!
Posted By: Mary Leggewie
3/4 cup corn meal
3/4 cup flour
1/2 tsp salt
3 tsp baking powder
2 Tbsp sugar
2 Tbsp oil
1 egg
1 1/3 cups milk (approx) (I use 1/3 cup powdered milk and add water)
Mix all, adding enough milk to make the right consistency and ladle onto griddle for the yummiest, crunchy pancakes!
Danish Aebleskiver or "apple pancakes"
Posted By: Kysa
This is basically the same recipe I use: Danish Aebleskiver.
2 1/2 cups flour
1/4 cup sugar
4 tsp baking powder
1 tsp salt
1 tsp ground cardamom
2 1/4 cup milk
2 eggs
6 Tbsp melted butter
Mix dry ingredients. Mix liquid ingredients together, then add to dry ingredients. Griddle needs to be fairly hot--pancake hot. You need about 1/2 tsp oil in the bottom of each cup, and the oil needs to sizzle. Fill each cup with batter, not quite full. Let cook about 1 minute, then take a wooden skewer and turn the shell. You will need to do this about 4 times. Each time the cook shell will stand up, and the liquid will flow out. The last time, you will turn completely upside down. In the end you have a round hollow pancake. You are supposed to fill the hollow part with apple slices or apple sauce==that is where it gets the name. We usually just use honey! I made two recipes this morning--each one makes about 30-32 aebleskivers.
Breakfast Pizza
Posted By: Shelly
1 1/2 pkg. of crescent rolls
2 cups shredded cheddar chesse
1 LB. of sausage
8 eggs
1/2 cup milk
1/2 bag hash browns thawed
Press crescent rolls in place on ungreased pizza pan, with all the points toward center and all seams sealed. Important: Make sure there is plenty of height on the edges. Brown sausge lightly in skillet, breaking it apart as it cooks, drain. Sprinkle sausage on top of crescent rolls, sprinkle uncooked/thawed hash browns on top of sausage, sprinkle cheese on top of potatoes. Beat eggs with milk, pour mixture evenly over the top. Bake at 350 degrees for 30-40 min, until eggs are set and edges are golden brown.
Baked Oatmeal....tastes like an oatmeal cookie!
Posted By: Holly
1/2 c vegetable oil
3/4 c white sugar
2 eggs
1 c milk
1/2 tsp salt
1 Tbl baking powder
3 c quick oats
1/2 c raisins
1 apple, peeled, cored, and chopped
1/2 c chopped nuts (optional)
2 Tbls brown sugar
1/2 tsp cinnamon
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, and oats. Beat well then stir in raisins, apples, and nuts. Pour into a lightly greased pie pan. Sprinkle with brown sugar and cinnamon. Refigerate overnight. Preheat oven to 350, bake until firm, about 35 min. Serve warm, drizzled with melted butter and/or cream.
Gingerbread Scones
Posted By: Lachelle
2 cups all-purpose flour
1.3 cup firmly packed brown sugar
2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. "" cinnamon
1/8 tsp. " " cloves
1/8 tsp. " " nutmeg
1/2 tsp. salt
1/3 cup chilled, unsalted butter
1 large egg
3 T. molasses
3 T. milk
1 tsp. vanilla extract
1/2 cup golden raisins (optional)
1 egg white mixed with 1/2 tsp water for glaze
Preheat oven to 375 degrees F. Lightly butter a 10-inch diameter circle in the center of a baking stone or sheet. In a bowl, stir together the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Cut the butter into the dry mixture with a pastry blender or two knives used scissors-fashion, until the mixture resembles corarse crumbs. In a small bowl, stir together the egg, molasses, milk, and vanilla. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Stir in the raisins, if desired.
With lightly floured hands, pat the dough into a circle in the center of the prepared sheet. With a serrated knife dipped in flour, cut into 8 wedges. Brush with egg white, and sprinkle with a bit of raw or granulated sugar for extra crunch. Bake for 20 -- 25 minutes or until a toothpick incerted into the center comes out clean. Remove with a spatula from the baking sheet onto a wire cooling rack. Recut into wedges, if necessary. Serve warm with butter or lemon curd. Store in an airtight container or ziplock bag. Makes 8 delicious scones.
Cranberry Orange Scones
1/2 cup chopped fresh or thawed frozen cranberries, drained
1/4 cup sugar
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled
2 large eggs
2 T. orange juice
1 tsp. vanilla extract
1/2 tsp. grated orange peel (or candied orange peel if you have it)
1/2 chopped pecans
1 egg white mixed with 1/2 tsp water for glaze
Preheat oven to 400 degrees F. Lightly butter a 10-inch diameter circle in the center of a baking stone or sheet. In a small bowl, stir together the cranberries and 2 tablespoons of sugar. Let stand a few minutes. Meanwhile, in a bowl, stir together the flour, sugar, baking powder, baking soda, , and salt. Cut the butter into the dry mixture with a pastry blender or two knives used scissors-fashion, until the mixture resembles corarse crumbs. In a small bowl, stir together the eggs, juice, vanilla and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead the cranberry mixture and nuts until evenly distributed. Flour hands and pat the dough into a circle in the center of the prepared sheet. With a serrated knife dipped in flour, cut into 8 wedges. Brush with egg white, and sprinkle with a bit of raw or granulated sugar for extra crunch. Bake for 20 -- 25 minutes or until a toothpick incerted into the center comes out clean. Remove with a spatula from the baking sheet onto a wire cooling rack. Recut into wedges, if necessary. Serve warm. Store in an airtight container or ziplock bag. Makes 8 delicious scones.
Four recipes for Johnnycakes
Posted By: Heidi in IN
Johnny Cakes are corn bread, really more like a pancake, that settlers learned how to make from Native Americans. Cornmeal was easier to grow and grind and less expensive than wheat flour. The pilgrims who landed in 1620, for example, brought wheat and rye seed with them, but found that corn was easier to grow.
Johnny Cakes were good hot, but often were made to take on a trip. Sometimes they were called Journey Cakes. On special occasions, honey or maple syrup were poured over the Johnny cakes. If an egg was available, it could be added to the batter.
Johnny Cakes #1
1/2 cup cornmeal
1/4 teaspoon salt
2/3 cup boiling water
Shortening for greasing the skillet
Mix the cornmeal and salt in a bowl. Pour the boiling water over the cornmeal and stir. Let the mixture stand for about five minutes. If the mixture is too thick to spread in the pan, add one to two tablespoons of water. Heat a lightly greased skillet or griddle. Pour the mixture into the skillet. You can cook the entire recipe at once or you can make small cakes. Cook at medium heat for about 5 minutes.
Johnnycakes/Journeycakes #2
2 eggs beaten
1 c buttermilk
2 tbsp honey
3 tbsp lard or oil
1 c cornmeal
1 c whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
In mixing bowl, beat eggs. Add buttermilk, honey and oil. Combine dry ingredients and mix with liquid mixture. Pour into greased skillet or cast iron griddle. Fry both sides until golden brown.
HOE CAKES #3 (an easy version!)
2 c cornmeal
1tsp salt
1/4 tsp baking soda
4 tbsp oil or lard
1 egg
1/2 c buttermilk
Mix cornmeal, salt and baking soda. Cut in the lard. Add the buttermilk and mix. Spoon onto a cast iron griddle or skillet (greased). Fry until both sides are brown.
Super Easy Johnny Cakes #4
Use a Jiffy Mix for Cornbread. Use the recipe on the side for cornbatter and thin down the batter a little because it is so thick, they are easy to burn. Be sure to let the sides appear done before trying to flip or else they won't hold together. They also come out darker than pancakes but taste good.
Homemade Granola recipe....
Posted By: laurajean
1/2 cup honey
1 cup brown sugar (sometimes I use only 3/4 cup...it just depends)
1/2 cup water
2 tsp salt
2 tsp vanilla
2 tsp cinnamon
8 cups rolled oats (I have used the quick cooking and the old fashioned - both are fine, it's just a matter of preference. I buy the quick cooking kind in bulk, so that is usually what I use)
1 cup wheat germ (when I add wheat germ, I decrease my oats by 1 cup)
1/2 cup sunflower kernels
1 cup flaked coconut
1/2 to 3/4 cup finely chopped nuts (walnuts or pecans)
1 1/2 cup raisins (sometimes I use chopped mixed dried fruit in place of the raisins)
**you can delete or substitute any or all of the last 5 ingredients, depending on your taste.
Combine oats, wheat germ, nuts, seeds, and coconut in a large bowl. In a microwave safe bowl or large glass measuring cup, combine the first 6 ingredients. Microwave for about 2 minutes. Stir to combine ingredients and dissolve sugar. Microwave for 30 sec. to 1 min. if needed. Pour honey mixture over oats. Mix well, leaving a few lumpy pieces. Pour the mixture into 2 13x9 pans or one large roasting pan, sprayed with non-stick spray. Bake at 350 for 20 minutes, stirring every 5 minutes. Remove from oven and add raisins. Allow to cool completely. Store in an airtight container.
My children love this - as a cereal with milk, in yogurt, or just to snack on "raw." My youngest son and I are going to attempt to make some granola bars using a similar recipe to Rice Krispy Treats.
Raspberry Stuffed French Toast
Posted By: MicheleB
1 medium loaf (about 8 ounces, or 12 medium-thick slices) brioche, challah, or other egg bread
4 eggs
2 cups whole, 2 percent fat, or 1 percent fat milk
2/3 cup heavy cream
1 pinch salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
8 ounces very cold cream cheese, in 1 block
Unsalted butter
1 cup raspberries, fresh or thawed frozen
Coulis:
1 package frozen raspberries, defrosted
Confectioners' sugar, to taste
2 tablespoons freshly squeezed lemon, or to taste
Warm 6 serving plates in the oven at 200 degrees. Slice the bread into 12 pieces. In a bowl, whisk the eggs until foamy. Add the milk, cream, salt, vanilla and granulated sugar and whisk to blend. Pour into a sheet pan with sides. Arrange the bread slices in the pan in a single layer and let soak. Meanwhile, using a sharp knife, cut the cream cheese into 12 thin slices. Heat a large skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and melt until foamy. Working in 2 batches if necessary, arrange the soaked bread slices in the skillet. Cook until lightly brown, about 3 minutes. Lay 2 slices of cream cheese on top then place 1/6 of the raspberries on top of the cheese. Place another slice of soaked bread on top and press firmly with the back of a spatula. Turn the "sandwich" over and brown on the other side, about 3 minutes more. Transfer to warmed serving plates.
Coulis: In a large bowl puree defrosted raspberries. Stir in confectioners' sugar and lemon juice to taste. Through a fine sieve into a serving bowl, strain raspberries
Ranch Hand Eggs
Posted By: Michele B
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/2 red onion, finely chopped
1 (15-ounce) can black beans
1 1/2 teaspoons ground chipotle, chili powder or cumin
2 teaspoons hot sauce (recommended: Tabasco or Frank's Red Hot)
4 large or extra large eggs
Salt and pepper
1 (16-ounce) jar tomatillo salsa (salsa verde or green salsa), any brand
1 1/2 cups shredded sharp Cheddar, available in 10 ounce sacks on dairy aisles
4 small (6 to 8-inch) flour tortillas
Garnishes - choose from whatever you have on hand: chopped cilantro or parsley and finely chopped scallions, chives or red onions, sour cream or yogurt
Heat a skillet. Add extra-virgin olive oil and the onion. Cook until slightly softened. Add the black beans, chipotle and hot sauce. Cook until well heated through. Turn heat down to low and keep warm. Heat a large nonstick skillet or griddle over medium low heat. When hot, drizzle pan with extra-virgin olive oil and add eggs. Cook eggs gently, 2 at a time, with 2 couple inches between each egg, to desired doneness, over easy to over hard. Season the eggs with salt and pepper on 1 or both sides. Take the lid off of the salsa. Place container in the microwave and warm through, 45 seconds on high.
Spoon salsa over the eggs once you turn them. Place a large handful of shredded Cheddar on top of each salsa covered egg. Cover the pan loosely with a tin foil tent to melt cheese. If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side. Otherwise, warm tortillas according to package directions for the microwave oven.
To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese. Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt.
Creamy Scrambled Eggs with Cheese and Chives
Posted By: Michele B
4 large eggs
1/2 cup whole milk ricotta
1/4 cup minced chives or scallion greens
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended. Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) Divide the eggs between 2 plates and serve hot.
Ham and Fontina Frittata
Posted By: Michele B
1 pound ham steak, from packaged meats case of market
1 tablespoon (1 turn around the pan) olive oil
2 tablespoons butter
12 extra large eggs
1/2 cup milk or half-and-half
Salt and pepper
2 cups (8 to 10 ounces) Danish Fontina, shredded
Preheat oven to 400 degrees F. Trim any connective tissue and all fat off ham steak. Mince the meat into very small bits and set aside. Heat a 12-inch nonstick skillet with oven safe handle over moderate heat. Add oil and 1 tablespoon butter to the skillet and coat sides and bottom of pan evenly with melted butter and oil mixture. Add ham bits to the pan and saute 3 minutes to brown them a bit and render some of the moisture in the meat. Whisk together eggs and milk or half-and-half. Break off tiny pieces of remaining 1 tablespoon butter and drop them into beaten eggs. Season eggs with a little salt and pepper and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute bits of ham throughout the eggs. As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the eggs begin to set. Transfer the pan to the oven, and allow the frittata to cook 10 minutes, or until golden on top. Add a generous layer of shredded fontina to the frittata and leave in oven another 3 to 5 minutes, or until cheese is melted and begins to bubble and brown. Serve frittata wedges directly from the skillet with a pie server.
BLT Frittata
Posted By: Michele B
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/4 pound sliced pancetta, chopped or bacon
4 cloves garlic, chopped
2 bundles arugula, trimmed and chopped, about 3 cups, loosely packed
1 (15-ounce) can diced tomatoes, drained
12 extra-large eggs
1/3 cup half-and-half, eye ball it
1 teaspoon salt
Black pepper
Preheat oven to 400 degrees F. Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, pancetta, and garlic to the pan. When pancetta browns at edges and begins to crisp, add arugula. Wilt arugula, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.
Greek Omelet (Potato Spinach and Feta Cheese)
Posted By: Michele B
1 Idaho baking potato, peeled
4 tablespoons olive oil, divided
2 cloves garlic
1 (10-ounce) bag of spinach, washed, stemed, and spun dry
1/3 cup feta cheese, crumbled
4 eggs
1 tablespoon butter
Heat 1 tablespoon olive oil in a 4 to 6-inch nonstick skillet. In a food processor with grating attachment, grate potato. Transfer potato to skillet. Pat into thin pancake. Cook until golden on one side, 4 to 5 minutes. Turn pancake over and cook until golden on other side, 4 to 5 minutes more. Pour 3 tablespoons olive oil into another non-stick skillet. Thinly slice 2 cloves of garlic. Place garlic in cold oil and bring up to heat slowly. Saute until garlic is just golden. Remove garlic from pan and add spinach. Cook until just wilted. Remove from pan. Beat 4 eggs until just combined. Do not beat in too much air into eggs or the texture will be dry. Add 1 tablespoon butter to spinach pan. After foam has subsided, pour in the eggs. While stirring the eggs with a fork, shake the pan back and forth. Once the bottom of the omelet has set, slide in potato pancake. Add spinach and crumbled feta cheese on top of potato. Run omelet under broiler until cheese starts to melt. Remove from broiler and fold into half moon shape. Sprinkle sauted garlic slices over top of omelet.
Scramble Tortillas with Guacamole Cream
Posted By: Michele B
1 cup store-bought guacamole
1/2 cup heavy cream
8 eggs or egg beaters
2 tablespoons fresh chives, finely chopped
1/2 cup half-and-half
Salt and pepper
1 tablespoon butter
4 slices Canadian bacon, diced
4 store-bought flour tortillas
Fresh chives, chopped, for garnish
Spoon guacamole into a fine mesh sieve and push through into a small bowl. This will make the guacamole very smooth. Whisk in heavy cream. In a medium mixing bowl, whisk together the eggs and half-and-half. Season with salt and pepper, to taste. In a large frying pan over medium heat, melt the butter. Add Canadian bacon and cook until heated through. Pour in egg mixture, stirring often to create fluffy scrambled eggs. Remove from heat the moment eggs are done cooking. Heat the tortillas on paper towels in the microwave for 10 seconds. Divide egg mixture among the tortillas and roll up. Spoon guacamole cream on top and garnish with chopped chives.
Strawberry-Stuffed French Toast
Posted By: Dadia
8 c. thinly-sliced fresh strawberries
1 c. sugar
1 T. lemon juice
4 oz. fat-free cream cheese, softened
3 T. pecans, chopped
1 loaf French bread
Egg substitute for 6 eggs
1/3 c. skim milk
1/4 t. cinnamon
1/4 t. salt
1/2 t. vanilla
Pam for frying
Mix sliced strawberries, sugar and lemon juice. Microwave on high for 6 minutes, stirring every 2 minutes. With slotted spoon, take out 1/4 cup reserved strawberries, cream cheese and pecans. Slice bread 2" thick. Slice a pocket in center of each piece. Spread about 1 T. of the cream cheese mixture inside each pocket. Mix eggs, milk, cinnamon, salt and vanilla. Dip bread slices in the mixture and let soak. Spray pan with cooking spray and fry until both sides are golden brown. Serve with warm strawberry syrup mixture. Makes 6 servings.
Overnight Oatmeal!
Posted By: Michele B
Any dried fruit of your choice will do fine. Steel cut oats are chef's preference but not necessary although they do make a tastier oatmeal.
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
Baked French Toast Casserole w/ Maple Syrup
Posted By: Michele B
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Breakfast Navajo Taco
Posted By: Michele B
12 ounces Breakfast Potatoes (recipe follows)
6 pieces Fry Bread, recipe follows
12 eggs
12 ounces ground beef
Blackening spice, or curry spice and fennel seeds
12 ounces black beans
6 ounces roasted red pepper, sliced
6 ounces red onion, chopped
12 ounces salsa
6 ounces Monterey Jack cheese
Prepare the Breakfast Potatoes according to the recipe below. While potatoes are cooking, prepare the Fry Bread according to the recipe below. In a medium pan, scramble the eggs and set them aside. Season the beef on each side with blackening spice. In a large skillet over medium heat, saute the beef until it is cooked until a medium doneness. Add the Breakfast Potatoes, black beans, and roasted peppers to the pan with the beef and stir until combined and heated through.
Preheat the oven to 350 degrees F. Place the fry bread on a baking sheet, and top each piece with some of the beef mixture. Top each taco with the scrambled eggs, onion, salsa, and cheese. Put the tacos in the oven and bake until the cheese is melted. Serve immediately.
Breakfast Potatoes
1 1/2 pounds medium red potatoes
Olive oil, for drizzling
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon paprika
1 teaspoon chopped fresh chives
Preheat the oven to 425 degrees F. Cut the potatoes into quarters and put them in a large bowl. Drizzle olive oil over the potatoes and mix until lightly covered. In a medium bowl, combine the salt, pepper, onion powder, paprika, and chives and mix well. Pour the spice mix over the potatoes and mix well. Put the potatoes on a large baking sheet and bake until soft and browned, about 40 minutes.
Fry Bread
6 1/3 cups cake flour
1 1/2 tablespoons baking powder
1 tablespoon salt
6 tablespoons powdered milk
5 tablespoons shortening
2 cups water
Vegetable oil, for frying
In a large bowl, mix the dry ingredients together. Add the shortening little by little until small balls form. Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well. Cover the dough and let it rest for 30 minutes. Divide the dough into 6 balls and then shape each ball into a flat circle, about 6 inches across. Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat; the oil should be at 350 degrees F before you begin frying. Fry the rounds in the oil, in batches, until golden brown. Place the fry bread on paper towels to soak up excess grease.
Breakast Casserole
Posted By: Michele B
12 ounces mild bulk sausage
12 ounces hot bulk sausage
10 eggs, lightly beaten
1 cup sour cream
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
16 ounces mushrooms, sliced
2 cups cubed American cheese
Preheat the oven to 350 degrees F. Cook sausage. Drain grease and set aside to cool slightly. In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, zucchini, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color.
Breakfast Pie...
Posted By: laurajean
8 bacon strips, diced**
1/4 cups crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small-curd cottage cheese
1 green onion, sliced
1/2 tsp salt
1/8 tsp pepper
2 1/2 cups frozen cubed hash brown potatoes (for extra zip, use O'briens)
In a lag skillet, cook bacon over med. heat until crisp. Remove to paper towels. Drain, reserving 2 tsp drippings. Stir reserved drippings into cornflakes; set aside. In a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9 in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
Remove from the fridge 30 minutes before baking. Bake, uncovered, at 325 for 45-50 min or until a knife inserted near the center comes out clean. Let stand for 5-10 min. before cutting. Yield: 6 servings
No Turn Omelet
Posted By: laurajean
8 eggs, beaten
2 cups cooked crumbled sausage or cubed fully cooked ham
2 cups cubed process American cheese
2 cups milk
1 cup crushed saltines (about 24 crackers)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/2 tsp salt
Combine all ingredients in a large bowl; pour into a greased shallow 3 qt baking dish. Cover and refrigerate overnight. Remove from fridge 30 min before baking. Bake, uncovered, at 350 for 45 min or until a knife inserted near the center comes out clean. Let stand for 5 min before serving. Yield: 8-10 servings.
Apple Oat Breakfast Treats
Posted By: laurajean
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups old fashioned oats
3/4 cups all-purpose flour
1/2 cup dry nonfat milk powder
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1 to 1 1/4 cups apple pie filling
In a mixing bowl, cream the butter and brown sugar. Add the eggs and vanilla. Combine dry ingredients; add to the creamed mixture and mix well. Drop by 1/4 cupfuls 6 in. apart onto ungreased baking sheets. Flatten into 3 in. circles. Make a slight indentation in the center of each; top with a rounded tablespoonful of pie filling. Bake at 350 for 16-20 min. or until edges are lightly browned. Cool for 5 minutes; remove to wire racks to cool completely. Yield: 10 servings.
French Toast Casserole....
Posted By: laurajean
1 loaf (10 oz) French bread, cut into 1 inch cubes (about 10 cups)
8 eggs
3 cups milk
4 tsp sugar
1 tsp vanilla extract
3/4 tsp salt
TOPPING
2 tbsp butter or margarine, cubed
3 Tbsp sugar
2 tsp ground cinnamon
choice of syrup (opt)
Place bread cubes in a greased 13x9x2 in baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate overnight. Remove from fridge 30 min before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 for 45-50 min or until a knife inserted near the center comes out clean. Let stand for 5 min. Serve with syrup. Yield: 12 servings.
Frozen Banana Pineapple Cups...
Posted By: laurajean
3 cups water
2 2/3 cups mashed ripe bananas (5-6 med)
1 1/2 cups sugar
1 can (20 oz) crushed pineapple, un-drained
1 can (6 oz) frozen orange juice concentrate, thawed
In a 2 qt freezer container, combine all ingredients; mix well. Cover and freeze overnight. Remove from the freezer 15 min before serving. Yield: 9-12 servings.
French Toast Bake
Posted By: laurajean
12 slices day-old French bread (1 in. thick)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided
1 tsp vanilla extract
1/2 tsp ground nutmeg
1 cup chopped pecans
1/4 cup butter/margarine, melted
2 cups fresh or frozen blueberries (you can use any fruit with this...strawberries, peaches, cherries, etc)
Arrange bread in a greased 13x9x2 in. baking dish. IN a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate overnight. Remove from fridge 30 min. before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over top. Bake, uncovered, at 400 for 25 minutes. Sprinkle with blueberries. Bake 10 min. longer or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
Grapefruit Orange Medley...
Posted By: laurajean
2 tbsp sugar
1 tbsp cornstarch
1/2 cup lemon-lime soda
2 cans (11oz each) mandarin oranges, drained
2 med. grapefruit, peeled and sectioned
1 1/2 cups green grapes
In a small sauce pan, combine sugar and cornstarch. Whisk in soda until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Cover and refrigerate until cool. In a large bowl, combine the oranges, grapefruit and grapes. Add sauce; stir to coat.
Overnight Coffee Cake
Posted by: Laurajean
3/4 cup butter/margarine, softened
1 cup sugar
2 eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp salt
1 cup (8oz) sour cream
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 tsp ground cinnamon
1 1/2 cups confectioners' sugar
3 tbsp milk
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with sour cream. Pour into a greased 13x9x2 in. baking dish.
In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight. Remove from fridge 30 min before baking. Bake, uncovered, at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioner's sugar and milk; drizzle over warm coffee cake. Yield: 12-15 servings
Cheese Sausage Strata...
Posted By: laurajean
1 1/2 lbs bulk pork sausage (I use turkey sausage)
9 eggs, lightly beaten
3 cups milk
9 slices bread, cubed
1 1/2 cups shredded cheddar cheese
1/2 lb sliced bacon, cooked and crumbled (sometimes, I omit the bacon, but it is good!)
1 1/2 tsp ground mustard
In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon, and mustard. Transfer to a greased shallow 3 qt. baking dish. Cover and refrigerate overnight. Remove from the fridge 30 min. before baking. Cover and bake at 350 for 60-65 min or until a knife inserted near the center comes out clean. Yield: 12-15 servings.
Overnight Blueberry French Toast
Posted by Monica
12 slices day-old white bread, crusts removed
2 packages (8 oz. each) cream cheese (low fat won't work)
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 Tbsp butter or margarine
Cut bread into 1 inch cubes; place half in a greased 9x13 baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over french toast. Yield 6-8 good sized portions.
While the dish is sitting out, I usually will brew some coffee and make a pot of tea. I might squeeze some OJ, too. Also, that's the time I'll cut up some fresh fruit to serve with it.While it's baking I'll set the table, and visit with the guests who start trickling in from the wonderful aroma of coffee, spiced tea, and baking blueberries.
Oh yes, the bottled blueberry syrup works fine with this, but has a lot more sugar and preservatives. It will save time, though, if you'd rather use that. Like I said, this is only for company. Its not our normal breakfast food!
Pikelets (little Aussie pancakes)
1 egg
1/2 cup milk
2 tspns butter (melted)
1 cup Self-Rising flour
pinch of salt
3 tblspns sugar
Place egg, sugar and half of the milk in a bowl. Whisk well with an electric beater. Sift flour and salt and add to mixture. Add milk until batter is consistency of thick cream. Add melted butter. Beat until smooth then pour onto a preheated and greased griddle iron or frypan. Make them about 3 or 4 inches wide. When surface is bubbly turn with a spatula and cook on the other side. Remove and let cool. Serve topped with your favourite jam/preserves and a jumbo spoonfull of whipped cream.
Deluxe Blueberry Buns
Posted by: Laura in TX
3 1/2 to 4 cups flour, divided
1 package dry yeast
1 1/3 cups evap. milk
1/4 cup plus 2 Tablespoons butter or margarine
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup butter or margarine, melted
1/2 cup sugar
1 teaspoon grated lemon rind
2 teaspoons ground cinnamon
2 cups fresh blueberries
Sugar Glaze (another recipe below)
Combine 1 1/2 cups flour and yeast in a large mixing bowl; stir well, and set aside. Combine evap. milk, 1/4 cup plus 2 tbs. butter, 1/4 cup sugar, and salt in a small saucepan; heat until butter melts, stirring constantly. Cool to warm. Add milk mixture and egg to flour mixture, beating at low speed of an electric mixer 3 minutes. Gradually stir in enough remaining flour to make a soft dough.Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour and 15 minutes or until doubled in bulk.
Punch dough down, and divide in half; cover and let rest 10 minutes. Roll each half to a 14- x 8-inch rectangle; brush with melted butter, leaving a 1/2-inch wide margin around edges. Combine 1/2 cup sugar, lemon rind, and cinnamon; sprinkle evenly over each rectangle of dough. Sprinle blueberries over dough. Roll up dough, jelly roll fashion, starting at long side; moisten and pinch edges to seal (do not seal ends). Cut each roll into 12 slices. Place slices, cut side down, in two ungreased 9-inch round cakepans. Cover and let rise in warm place, free from drafts, 1 hour or until doubled in bulk. Bake at 375F for 18 to 20 minutes. Drizzle Sugar Glaze over warm rolls.
Sugar Glaze: Combine 1 1/2 cups powdered sugar, 3 tablespoons milk and 1 1/2 teaspoons vanilla extract in a medium mixing bowl, stirring until smooth.
Breakfast Bars...
Posted By: laurajean
1 cup butter/margarine
1 cup packed brown sugar
1 cup quick cooking oats
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup toasted wheat germ
4 eggs
2 cups chopped pecans
1 cup flaked coconut
1 cup (6 oz) semisweet chocolate chips
In a mixing bowl, cream the butter and brown sugar. Combine oats, flours and wheat germ; gradually add to creamed mixture. Press into a greased 13x9x2 in. baking pan. IN a small bowl, beat eggs until foamy. Stir in pecans, coconut, and chocolate chips. Spread evenly over crust. Bake a t 350 for 30-35 minutes or until edges are golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: about 2 dozen.
Toffee Apple French Toast
Posted By: laurajean
8 cups cubed French bread (1 inch cubes)
2 med. tart apples, peeled and chopped
1 pkg (8oz) cream cheese, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 3/4 cups milk, divided
2 tsp vanilla extract, divided
1/2 cup English toffee bits or almond brickle chips
5 eggs
Place half of the bread cubes in a greased 13x9x2in baking dish; top with apples. In a mixing bowl, beat the cream cheese, sugars, 1/4 cup milk and 1 tsp vanilla; stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another mixing bowl, beat the eggs and remaining milk and vanilla; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 min. before baking. Bake, uncovered, at 350 for 35-45 min or until a knife inserted near the center comes out clean. Yield: 8 servings.
