1 1 lb loaf of bread (unsliced)
8 oz cream cheese (or neufchatel)
8 eggs
2 1/2 c milk
6 T butter, melted
1/4 c maple syrup (the real stuff is the best)
cube french bread (about 12 cups bread cubes). grease a 13x9x2-inch baking dish.
spread half of bread cubes in baking dish. top with cream cheese cubes and then remaining bread cubes.
mix eggs, milk, melted butter and maple syrup until well combined. pour egg mixture evenly over bread and cheese cubes. using a spatula, press layers down to moisten.
cover with plastic wrap. refrigerate 2 to 24 hours.
remove plastic wrap. bake at 325º for 35 to 40 minutes until center is set and edges are golden brown.
let stand for 10 minutes. slice.
makes 6 to 8 servings.
1 (2 pound) package frozen shredded hash brown potatoes, thawed
1 cup melted butter
12 eggs (whipped)
1/2 cup chopped onions
2 cups shredded Cheddar cheese
2 cups ham,cooked bacon or cooked sausage (All I have tried and are good,Sausage is my fav but the ham is the easiest)
1 teaspoon salt
1/4 teaspoon ground black pepper
Spray a 13 x 9 baking dish with cooking spray and put in the thawed hash browns and the 1 cup melted butter (Put butter all over the top) Bake at 350 until the hash browns begin to brown about 20 minutes..Than add the ingredients above .I add another 2 cups of graded cheese on top. Cook at 350 for 45 minutes to 1 hour You can see in middle when eggs are done! Its really pretty easy & its a good comfort food! My aunt told me this recipe and I have made it for dinner many times.
Fry one pound of bacon and crumble, fry one pound of mild saugage set a side. In butter (1/2 Stick )fry one pkg of frozen hash browns until tender. In a 9 x 13 greased pan cut the crust off all the bread you need to line the pan completely. then spead the hash browns, next bacon & saugage. Mix one dozen eggs with 1/2 cup milk and salt & pepper pour over the evenly over the hash browns and meats. Spead one pkg of chedder cheese over all and bake at 350 for about one hour. This is great for a group of people. Taste Great!!!! We love this on Fat Thursday at work...
1 cup brown sugar
1/2 cup water
1/4 cup light karo syrup
Bring all ingredients to a boil. Boil one minute. Serve hot or let cool. Store in refrigerator
When I asked my husband what other recipes should I put on here he said "you put those cream cheese yummy breakfast rolls, right?" I can't believe I haven't! These are great! You must try them.
2 8oz tubes crescent rolls
2 8oz pkgs cream cheese, softened
1 1/4 c. sugar divided
1 t. vanilla extract
1/2 c. butter, melted
1 t. cinnamon
Unroll on can of crescent rools inton the bottom of a 13X9 pan. Don't press seams together. Mix cream cheese with one cup of sugar and vanillia; spread over rolls. Place second can of rolls over top. Pour on melted butter and top with mixture of 1/4 c. sugar and cinnamon. Bake for 30 min. at 350 degrees.
This comes from my husband and it's great.
1 pound neese's regular sausage
1 pound neese's hot sausage
6 eggs
4 cups cooked grits
2 12-ounce packages of cheddar sharp cheese
Cook grits according to instructions, while cooking fry 2 pounds of sausage and then drain. Combine 6 beaten eggs, cooked grits and cooked sausage add 1 bag plus 1/2 of the other bag of cheese. Salt and pepper to taste.
Place into a 9 x 13 inch casserole dish, spray with Pam. Cover with remaining cheese. Cook at 350 degrees for 45 mintues or until cheese starts to brown or knife inserted comes out clean.
ENJOY...... Can be served with texas pete sauce. By the way it doesn't even taste like grits or so I don't think so.
this works if you are making the water based recipe for cream of wheat(farina) and oatmeal.
follow the directions on the box/package
but add a small piece or two of a cinnamon stick to the water and let it boil for a minute before adding cereal.
when serving make sure to take out the cinnamon pieces
add your favorite sweetner and raisins and enjoy.
to me, this brightens up the cereal. my mom and grandmother did this and i cannot have hot cereal unless its homemade like this.
I got this recipe from my inlaws. It is perfect for anyone that likes lentils or who wants to do something different fro breakfast.
1 C mixed lentils (red, brown, green, yellow)
2 C brown rice
1/2 t salt
The night before, wash and rinse the lentils thoroughly. When the rinse water runs clear, soak the lentils and rice together in a bowl with fresh water overnight. The next day, drain and process into a semi-coarse paste in a blender adding water as needed.
Put the batter into a bowl, add salt, cover and let sit a few hours. This can be blended in the morning and will be ready to cook for dinner. For a sourdough flavor, let it ferment overnight.
Drop a ladleful of the batter in the center of a non-stick pan that is hot enough to make a drop of water dance. Push down in the center with a large spoon to make a thin, round pancake. When the top looks dry, wait 20-40 seconds more, turn and cook the other side. The batter can be refrigerated for about a week.
Knowing that my daughter loves blueberries so much a dear friend gave me this recipe. It serves alot so we really don't get to enjoy it except when we have a group for breakfast, but is always requested. I just love the name as well. :>)
Blueberry Morning Glory
1 challah bread, ripped apart (crusts off)
1 8-oz. Pkg. Cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
1/2 cup sugar
2 cups half-&-half
In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.
In a separate bowl, mix together the eggs, sugar, syrup, and milk. Pour carefully and evenly over the bread mixture.
Cover and refrigerate overnight. Bake at 350 about 1 hour. Serve with blueberry sauce. Serves 12.
BLUEBERRY SAUCE
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup blueberries
1 tablespoon butter
In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.
This is one of those recipes that it seems like I have made forever. It may have been mothers but most likely grandma's. They are a tender waffle that lends themselves to both size waffle makers.
MY HOME MADE WAFFLES
3 eggs, separated
1 3/4 C. flour
1 1/2 C. milk
2 t.baking powder
1/4 t. salt
1 T. sugar
4 T butter, melted
1 t. vanilla
Beat egg whites until stiff but not dry. Set aside.
Mix together egg yolks, milk, flour, baking powder, salt, sugar , vanilla and melted butter.
Fold beaten egg whites into batter.
Follow directions for your waffle iron.
vanilla may be omitted but we love it in the waffles.
For a change I sometimes add 1/2 cup of chopped pecans to batter.
These are good with hot syrup and butter and heaven with whipped cream and strawberries.
I found this recipe in a local church cookbook. The Best Ever Breakfast Casserole is really filling! You won't need to make anything else to go with it, it is already in there! A great recipe for overnight guests.
1# Bacon in 1" pieces
2c. cubed ham
1 small onion, chopped
10 slices white bread, cubed
3 med. potatoes, cooked & cubed
3 c. shredded cheddar cheese
8 eggs
3c. milk
1T. worcestershire
1t. dry mustard
pepper to taste
pinch of salt
Cook bacon until crisp; add ham and onion. Stir & cook until onion is tender; drain. In greased 9x13 dish, layer 1/2 bread, 1/2 potatoes, 1/2 cheese. Top with all of the bacon mixture. Repeat bread, potatoes, cheese. In bowl, beat eggs; add milk, worcestershire, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from refrigerator 30 minutes before cooking. Bake at 325 degrees, uncovered for 65-70 minutes.
Using Marion Cunningham's recipe in The Breakfast Book as a template I made this to both save money and to add some extra omega 3s to my morning yogurt. Satifying, tasty and healthy!
4 cups oats(or mixed flakes of barley, rye, wheat,rice)
Salt to taste
1 teaspoon of nutmeg
1/2 cup maple syrup
1/2 cup grapeseed oil
1 cup chopped hazelnuts
1/4 cup flaxseeds
1 teaspoon each of hazelnut oil, flaxseed oil
Mix wet ingredient in a small bowl. Mix dry ingredients except nuts in a larger bowl. Sprinkle the wet on the dry and stir well.
Spread the mixture in a single layer on a baking sheet. Bake in a preheated 300 degree oven for 20 to 30 minutes or until golden but beware of over baking. Stir every 10 minutes with a spoon or spatula. Stir in hazelnuts after baking and cool until crisp. Store in an airtight container. This is good over yogurt with maple syrup and fruit.
This is the only recipe I make for spinach quiche......and we think it is to die for. It is also the very first recipe I made from Julia Childs cookbook. After this one, I was hooked on her style of cooking. The quiche has a wonderful flavor and is good cold, as well as warm. It also has a great holding power, if you need to make it ahead for a party.
Spinach Quiche
(2) TBL Green Onions With Tops, Chopped
(2) TBL Butter
(1¼) Pounds Fresh Spinach, Chopped
(½) tsp Salt
(¼) tsp Freshly Ground Black Pepper
(2) TBL Madeira Wine
(3) Eggs
(1½) Cups Whipping Cream
(½) tsp Freshly Ground Black Pepper
(---) Nutmeg
(½) tsp Salt
(½) Cup Swiss Cheese, Grated and Divided
(1) 8†Partially Cooked Pastry Shell
(1) TBL Butter, Cut Into Pea-Sized Dots
Preheat oven to 375 degrees. Cook the onions in the butter until tender, but not browned. Stir in the spinach, salt, pepper and wine. Cook over moderate heat for 10 minutes for liquid to evaporate. Allow to cool slightly. Beat the eggs in a mixing bowl with the cream and seasonings until blended. Gradually mix in the spinach and half of the cheese. Check the seasoning. Pour into the pastry shell. Spread on the rest of the cheese and distribute the butter over it. Bake in the upper third of the preheated oven for 25-30 minutes, until the quiche is puffed and browned. Makes 6-8 servings.
This is a fabulous quiche, but fresh mushrooms are a must in this recipe!
Trish's Mushroom Quiche
(2) TBL Green Onions With Tops, Chopped
(3) TBL Butter
(1) Pound Fresh Mushrooms, Sliced
(1) tsp Salt
(1) tsp Fresh Lemon Juice
(2) TBL Madeira Wine
(3) Eggs
(1 1/2) Cups Whipping Cream
(1/2) tsp Freshly Ground Black Pepper
(---) Nutmeg
(1/2) tsp Salt
(1/2) Cup Swiss Cheese, Grated and Divided
(1) 8" Partially Cooked Pastry Shell
(1) TBL Butter, Cut Into Pea-Sized Dots
Preheat oven to 375 degrees. Cook the onions in the butter until tender, but not browned. Stir in the mushrooms, salt, lemon juice and wine. Cover pan and cook over moderate low heat for 10 minutes. Raise heat and boil for several minutes until the liquid is completely evaporated and mushrooms are beginning to saute in their butter. Allow to cool slightly. Beat the eggs in a mixing bowl with the cream and seasonings until blended. Gradually mix in the mushrooms and half of the cheese. Check the seasoning. Pour into the pastry shell. Spread on the rest of the cheese and distribute the butter over it. Bake in the upper third of the preheated oven for 25-30 minutes, until the quiche is puffed and browned. Makes 6-8 servings.
Everyone's got an egg casserole recipe and here is the one my mother made. Obviously, all my guests get the same one!
Trish's Breakfast Casserole
(1) Pound Pork Sausage
(1) Onion, Chopped
(1) 8 Ounce Package Bread Croutons
(1) 4 Ounce Can Mushrooms, Drained
(2) Cups Cheddar Cheese, Grated
(10) Eggs
(2) Cups Milk
(---) Salt
(---) Freshly Ground Black Pepper
(1½) tsp Dry Mustard
Cook the pork sausage and onion in a skillet. Drain. Set aside. Spray a 9x13 baking dish with vegetable cooking spray. Place the croutons in the bottom of the baking dish evenly. Place the mushrooms on top of the bread cubes. Place the reserved sausage mixture on top of the mushroom layer. Sprinkle the cheese over the sausage. In a large bowl, combine the eggs, milk, salt, pepper and mustard together. Pour the mixture in the baking dish, cover and refrigerate overnight. Bake at 325 degrees for 30-35 minutes or until the top is golden brown. Makes 8-10 servings.
I got the inspiration for this simple little gem from www.rawfoodtalk.com and a discussion of breakfast foods. You can modify it anyway you wish, this is simply how I like it best. If your looking for a raw or vegan breakfast, this one hits the spot.
1 Honeycrisp Apple, others will work but those are the best
1 banna
1/4 cup slivered almonds
Cinnamon to taste
Honey to taste
Chop apple and banana into bite sized pieces, drizzle with honey and sprikle with almonds and cinnamon. Mix up and enjoy! Doubles easily!
This recipe may have been an old Carnation recipe. Rarely is there any left. Great any time of year.
OVERNIGHT BREAKFAST SAUSAGE CASSEROLE
INGREDIENTS:
1 - 16 ounce package fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day old bread
2 cups (8 oounces) shredded sharp cheddar cheese
2 cans (12 ounces, each) evaporated milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
Ground black pepper to taste
DIRECTIONS
Grease 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
In the morning:
Preheat oven to 325° F.
Bake for 55 to 60 minutes or until cheese is golden brown.
Cover with foil if top browns too quickly.
I have shared this at many early morning work meetings. It is ALWAYS an instant hit!
1 tube refrigerated crescent rolls
1 pound pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar Cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan Cheese
Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and up sides of pan to form a crust.
In a skillet, brown sausage; drain and cool slightly.
Sprinkle sausage, hash browns and cheddar cheese over crust.
In a bowl, beat eggs, milk and pepper; pour over pizza.
Sprinkle with Parmesan cheese.
Bake at 375° for about 30 minutes or until golden brown.
Let stand 10 minutes before cutting.
This is originally from a TOH publication! I've made it using the low-fat and the Non!! You can't tell the difference!!!
(o:Kay:o)
Blueberry French Toast
12 slices day-old white bread, crusts removed*
2 (8 oz.) pkgs. light cream cheese
1 c. fresh or fozen blueberries
eggbeaters equivalent to 12 eggs
2 c. skim milk
1/3 c. maple syrup
Cut bread into 1" cubes; place half in 13X9X2" baking dish coated w/non-stick cooking spray. Cut cream cheese into 1" cubes; place over bread. Top w /blueberries & remaining bread. In a large bowl, combine egg substitute, milk & syrup; mix well. Pour over bread mixture. Cover & chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover & bake at 350 degrees for 30 minutes. Uncover; bake 25 - 30 minutes longer or until golden brown & the center is set.
In saucepan combine:
1 c. sugar
2 Tb. cornstarch
1 c. water
Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in 1 c. fresh or frozen blueberries; reduce heat. simmer for 8 - 10 minutes or until berries have burst. Serve over French toast. Top with low-fat cool whip if desired.
Yield: 8 (1 3/4c.) servings
I absolutely love this!!!! I think it could just about be my most favorite recipe!!!!
If you love pound cake, you will have to try this.
Pound Cake French Toast
4 slices, each 3/4" thick pound cake
2 eggs
1/4 cup heavy cream or 2/3 cup milk
1/2 tsp almond extract
1/2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
3 Tbs. butter or margarine
Powdered sugar
In a medium bowl, whisk together eggs, cream or milk, extracts and spices. Soak pound cake slices in the mixture, making sure all sides
and top of each slice are saturated. Let sit 5 minutes. Heat butter in a large skillet over medium high heat. Transfer soaked pound cake
slices to the heated skillet and fry until golden brown, turning once. Dust with powdered sugar and top with fresh fruit or maple syrup.
By some definitions a Denver or Western Omelet has green peppers and onions. A Farmer's Omelet also has potatoes. Either way, this recipe I threw together and was a hit. I quickly baked a couple potatoes in the microwave. And it would probably be good with bacon, too.
===============
HEARTY BAKED FARMER'S OMELET - or WESTERN OMELET
2 potatoes, cooked and diced or cubed
1 green pepper, diced and sauted
1 small onion, diced and sauted
1 cup shredded cheese - Cheddar, Swiss, Mozzarella, OR Monterey Jack
1/2 to 1 cup ham, chopped - sauted, if desired
6 eggs
1 cup milk
1/2 teaspoon salt OR seasoned salt
pepper, if desired
Preheat oven to 325. Butter 8 by 8 by 2 - inch pyrex dish,
Prepare vegetables. cheese, and ham.
Whisk eggs. Add milk, salt, and pepper. Pour into prepared dish.
Sprinkle with vegetables, cheese, and ham. Stir slightly.
Bake 45 to 55 minutes.
This is a wonderful recipe I have made and shared! It reminds me of the granola which is sold at "Small World Coffee" in Princeton, where I used to dwell. They had a wonderful breakfast parfait, of this granola, Seven Stars yogurt and fruit, and since I missed it so much, I had to make it myself! Here is my version of it:
4 cups old fashioned rolled oats
2 cups flaked unsweetened natural coconut (not the stuff with propylene glycol - just coconut!)
2 cups raw sliced almonds
1 cup flax seeds (or raw sunflower seeds)
3/4 c. - 1 c. vegetable oil
1/2 c. - 1 c. honey and/or maple syrup ( these amounts depend on how sweet you like it!)
*Preheat oven to 350 C
*Mix the first four ingredient in large bowl
*Mix in small bowl oil and sweetener and pour slowly into oat mixture, stirring to coat.
(Note: you may find you need to make a bit more oil/sweetener)
*Spread onto one or two rimmed cookie sheets, even thickness.
*Bake for 40 - 50 minutes, stirring occasionally. Allow to cool once done, and scoop into a large bowl.
*The granola will still be quite soft, and you will know it is ready to go when the edges start to brown nicely. Remember you want to be able to scoop this out - not too crisp..unless you like that!
Add to this mixture:
1 c. roasted, salted cashews
1 c. small diced dried apricots
1 c. small diced dried figs
1 c. dried cherries and/or cranberries
*Really, you can add anything you like to this, but ensure that the ingredients will last at room temperature for a week and are not too "wet".
*Store in air tight container at room temperature for a week or freeze for 1 month.
Blueberry Light Muffins
2 eggs, separated
1/2 cup sugar
1/4 cup margarine or butter, softened
1/4 cup shortening
2-1/3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1-1/2 cups fresh blueberries or 1 cup frozen blueberries
2 tsp. powdered sugar
Heat oven to 400. Line 18 muffin cups with paper baking cups. In small
bowl, beat egg whites until stiff peaks form; set aside. In large bowl, beat
sugar, margarine and shortening until light and fluffy. Add egg yolks; blend
well. Lightly spoon flour into measuring cup; level off. In separate bowl,
combine flour, baking powder and salt; mi well. Reserve 1/2 cup flour
mixture; add remaining flour mixture to batter alternately with milk, beginning and
ending with dry ingredients. Blend well after each addition. Fold beaten
egg whites into batter. Combine blueberries with reserved flour mixture and
fold into batter. Fill paper-lined muffin cups 2/3 full. Bake 20-25 minutes
or until toothpick inserted in center comes out clean. Immediately remove
from pan. Sprinkle warm muffins with powdered sugar. Serve warm. 18 muffins.
Tip:
To reheat muffins, warp in foil, heat at 350 for 10-12 minutes. To reheat
in microwave, microwave 1 muffin on high for 10-20 seconds.
FRESH CITRUS CURD:
Serve this flavorful spread with muffins or scones.
1 medium lemon
1 medium orange
1-1/2 cups sugar
3/4 cup margarine or butter
4 eggs, beaten
Grate peel from lemon and orange; squeeze 1/4 cup juice from each. In heavy
2-quart saucepan, combine lime juice, orange juice, sugar and margarine.
Cook over low heat until margarine is melted. Gradually stir in eggs, stirring
constantly. Cook over low heat until mixture boils and thickens, about 20
minutes, stirring constantly. Add lemon and orange peel; blend well. Cool
slightly. Ladle into clean jars or nonmetal containers; cover with
tight-fitting lids. Store in refrigerator up to 2 weeks. 3 cups.
Got this in a e-mail
Yam Cornmeal Muffins
The gifts most treasures are ones given from the hearth. These golden
yellow, slightly sweet muffins are even better topped with Cinnamon Honey Spread
(recipe below.)
1 cup flour
3/4 cup yellow cornmeal
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. slt
1/4 tsp. nutmeg
1 cup buttermilk*
1 cup mashed cooked yams
2 Tbs. margarine or butter, melted
2 egs
Heat oven to 400. Grease bottoms only of 12 muffin cups or line with paper
baking cps. Lightly spoon flour into measuring cup; level off. In large
bowl, combine flour cornmeal, baking powder, baking soda, salt and nutmeg; mix
well. In medium bowl, combine buttermilk, yams, margarine and eggs; beat well.
Add to dry ingredients; stir just until dry ingredients are moistened.
Fill greased muffin cups 2/3 full. Bake 15-20 minutes or until golden brown.
Immediately remove from pans. Serve warm. Makes 12 muffins.
CINNAMON HONEY SPREAD:
Serve this sweet spiced butter with corn bread, biscuits, toasted raisin
bread, or Yam Cornmeal Muffins (above).
1 cup margarine or butter, softened
2 tsp. cinnamon
1/3 cup honey
In medium bowl, combine all ingredients. Beat until light and fluffy. DO
NOT OVERMIX. Store covered in refrigerator up to 3 weeks. Allow to soften
slightly before serving. About 1-1/2 cups.
Hoecakes
Recipe courtesy Paula Deen
Show:Paula's Home Cooking
Episode:Busy Working Women's Quick Meal
Ingredients:
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.
1 16 ounce loaf Pepperidge Farm Cinnamon Swirl Bread
6 eggs, beaten
3 cups milk
2 tsp vanilla
powdered sugar for dusting
Tear the loaf of bread in cubes and place in greased casserole dish. Mix eggs milk and vanilla in a bowl and pour over the bread cubes. Cover with plastic wrap and chill at least 1 hour or overnight. UNCOVER and bake at 350 for 50-60 minutes or until golden brown and sprinkle powdered sugar over and serve with syrup.
Pancake Snowmen
1 cup Hungry Jack buttermilk pancake mix
3/4 cup water
1/3 cup (1 small) mashed banana
1/4 cup chocolate chips
1 to 2 tsp. powdered sugar
Heat griddle or large skillet to 375. Grease lightly with oil. Griddle is
ready when small drops of water on griddle sizzle and disappear almost
immediately. In medium bowl, combine pancake mix, water and banana. Stir just
until large lumps disappear. Using about 1/4 cup batter for each snowman, pour
2 pancakes, one slightly smaller than the other, onto greased griddle with
sides touching to resemble snowman. Cook 1 to 1-1/2 minutes. Turn when edges
look cooked and bubbles begin to break on surface. Cook 1 to 1-1/2 minutes.
While cooking second side, place chocolate chips on surface to resemble
eyes, nose, mouth and buttons. Remove from griddle; sprinkle lightly with
powdered sugar. 6-8 pancakes.
Cake:
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup light-brown sugar
2 eggs plus 1 egg yolk
1 cup sour cream
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup dried tart cherries, roughly chopped
1/3 cup sliced almonds
Sift together flour, baking powder, and salt. In the bowl of an electric mixer, combine oil, sugar, and brown sugar on low. Beat in eggs and yolk, one at a time. Add half the flour mixture to the egg mixture and beat on low until combined. In a small bowl, combine sour cream (or yogurt) and almond and vanilla extracts; mix in sour-cream mixture, then add remaining flour mixture, beating until just combined. Spread half of the batter (it will be very thick) over bottom of pan. Cover with half of the crumb mixture and all of the cherries. Carefully spread remaining batter, then cover with remaining crumb and top with almonds. Bake 50 minutes or until a toothpick inserted in the center comes out clean. Serve while still slightly warm. Cake may be made one day ahead. If so, cool thoroughly, wrap in plastic, and store at room temperature.
Crumb Topping:
4 tablespoons butter
1/2 cup light-brown sugar
4 tablespoons cocoa
Pinch of salt
Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch springform pan with butter or shortening. Line bottom with parchment or wax paper. Butter paper and dust pan with flour; shake off excess. Make the crumb: Using your fingers or two forks, combine butter, brown sugar, cocoa, and salt in a small bowl. Set aside
Orange French toast
Ingredients
4 slices of white or wheat bread, cut into triangles
3-4 Tablespoons butter or margarine
3 large eggs
1/4 cup orange juice
salt and pepper to taste
Directions
Combine eggs, orange juice, salt and pepper in bowl. Use whisk
or fork to beat together. Heat 1 Tbsp. butter or margarine in
large skillet. Dip both sides of bread in egg mixture and cook
in skillet. I put 4 triangles in the skillet at a time. The
crusts go to the inside for a better fit. After browning on one
side, flip over to brown on other side. You may need to allow
skillet to cool a little in between sets of toast. Can serve
with syrup but is good and sweet without it.
In Scandinavia, these crepe-like pancakes are often served for dinner. Although they are perfect served as a base for either sweet or savory toppings, they’re absolutely divine when paired with fresh fruit and whipped cream, good preserves or maple syrup.
Ingredients:
2/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
1½ cups whole milk
1 tablespoon sugar or honey, plus more for serving
3 tablespoons unsalted butter, melted, plus butter for cooking
Optional Toppings:
Berries or other fresh fruit
Top quality preserves
Sugar or honey
Real maple syrup
Whipped cream
Directions:
In a large bowl, mix together the flour and salt. Add the eggs, milk, and sugar, stirring with a fork until a light batter is formed. Check to make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.
Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly. Cook for approximately 3 minutes, or until the batter has set on top. Flip using a spatula. Cook for another 2 minutes. Repeat, stacking the pancakes on a warm plate.
Spoon fruit toppings or sugar across each pancake, and then roll each pancake up. Serve warm.
Serves 2 to 4.