Whacha need:
10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 cups shredded Monterey Jack cheese
2 cups cottage cheese
1/2 cup butter or margarine, melted
2 (4 ounce) cans chopped green chilies
How to:
In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chiles. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
I found this recipe and like it because the boost adds protein to the muffins so they become a more healthy "meal".
1/3 cup boost drink
1 egg
1 tbsp vegetable oil
1 package blueberry muffin mix
1. Preheat oven to 375
2. Grease muffin cups
3. Stir Boost, egg, oil, and muffin mix.
4. Spoon into muffin cups
5. Bake 15-20 min.
Whisk two eggs (or as many as you want) together
Dice an onion, tomatoe, Serrano chile, ham and sautee in a pan. Add whisked eggs to the pan and voila.
Heat flower tortilla and add to your tortilla. ENJOY!!!
This is easy to make and it will keep your tummy full for a few hours
I found this from Betty Crocker when I wanted something different for breakfast but wanted to be able to prep as much ahead as possible, like the night before. I have done this both with the ham and with a substitution of little shrimp for the ham. Pretty good and EASY!
1 cup diced fully cooked ham (6 oz)
2 packages Betty Crocker hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 oz)
1 cup Original Bisquick mix
3 cups milk
1/2 teaspoon pepper
4 eggs
Heat oven to 375. Grease rectangular baking dish, 13X9X2 inches.
Layer ham, potatoes, bell pepper, onion, and 1 cup of the cheese in the baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.
Bake uncovered 30 to 35 minutes or until light golden brown around the edges and cheese is melted. Let stand for 10 minutes.
12 Servings
These are soo good and soo easy to make they are a crowd pleaser at any breakfast gathering. I got the recipe from a local newspaper.
1 1/2 Tblspn of butter
1 1/2 tablespoon of pure maple syrup (and more for serving optional)
6 slices of bread (tight crumb realitively thinsliced white bread works best)
3 slices of bacon cooked crisp and broken
(this recipe doubles and triples easily)
6 large eggs
Yeilds 6 servings
6 muffin cups, I use cupcake sheets. Use regular muffin cups not mini or oversize. Ramikins will take longer to cook but you can use them.
Preheat oven to 400 degrees
Butter 6 muffin cups (or more if needed)
In small sauce pan melt butter and add syrup.(you can do this in a micrwave)
Remove crusts from bread. Flatten each slice with a rolling pin. Brush both sides of each slice with syrup/butter mixture.
Pat 1 slice into each muffin cup and sprinkle with bacon pieces.
Break 1 egg into each cup(do not stirr or blend) and bake until eggs are set starting checking after 5 mninutes.
Remove and serve and drizzle with maple if desired.
A beautiful brunch dish.
Serves 6
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (Grand Marnier®)
1/4 teaspoon salt
1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
2lbs Hashbrown potatoes
2 cups sour cream
2 cans Cream of Mushroom soup
1/2 cup melted margarine
1 medium onion,chopped
2 cups grated cheddar cheese
parmesan cheese
salt to taste
Thaw potatoes slightly for easier mixing. Mix all ingredients together. Sprinkle parmesan cheese on top. Bake covered 1-1 1/2 hours at 350 degrees. Remove cover for last 15 minutes to crisp the top.
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1 1/2 tBs. granulated sugar
1/2 tsp. salt
Zest of one lemon
3 egg yolks
1 1/2 cups buttermilk
3/4 cup ricotta cheese
5 egg whites, beaten to stiff peaks
2 1/2 tBs. unsalted butter, melted
7 tBs. cherry jam, or as needed
Confectioners' sugar for garnish
In a bowl, whisk together flour, baking soda, baking powder, granulated sugar, salt and zest. In another bowl, lightly whisk egg yolks. Whisk buttermilk and ricotta, Whisk yolk mixture into flour mixture until well combined: the batter will be lumpy. Gently stir in egg whites in two additions.
Put 1/4 tsp butter in each well of the filled pancake pan. Heat over medium heat until buttter begins to bubble. Pour 1 tBs. batter into each well. Place heaping 1/2 tsp. jam in center of batter top with 1 tBs. batter. Cook 3-5 minutes. Using two skewers, flip pancakes over; cook 3 minutes more. Transfer to plate. Repeat with remaining batter. Dust pancakes with confectioners' sugar. Makes about 30.
(I use raspberry jam too- it just depends on your taste. These are surprisingly yummy and different than the "normal" pancake.)
This stuff is very basic and highly satisfying. Much better than anything store-bought, I've found. This recipe is adapted from Alton Brown's granola recipe. As long as the proportions remain the same, you can mix and match ingredients.
* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup pecan pieces
* 3/4 cup shredded coconut
* 1/4 cup plus 2 tbsp brown sugar
* 1/4 cup plus 2 tbsp maple syrup
* 1/4 cup vegetable oil
* 1 tsp salt
* 1 cup dried cherries
1. Preheat oven to 250 degrees.
2. In a large bowl, mix oats, nuts, coconut and brown sugar to distribute evenly. In a smaller bowl, whisk maple syrup, oil and salt to combine. Pour the syrup mixture over the dry mixture and fold to evenly combine.
3. Spread the mixture evenly on to two rimmed baking sheets. Bake for 1 hour 15 minutes, stirring every fifteen minutes, until nicely browned and fragrant.
4. Remove granola to a large bowl. After cooling, mix in dried cherries.
That's it. This stuff will keep in an airtight container for... well, I don't know how long, actually. It never lasts more than a couple of days in my apartment.
Mix in different nuts (cashews are good), substitute raisins or dried blueberries for the cherries. Like I said, keep the proportions right, and you can swap out whatever you like.
This recipe was found in an old Gold Medal cookbook. Don't omit the almond extract as it is essential to the great flavor of this coffee cake. Be advised this is more fruity than cake-like and it tastes delightful. This recipe will serve several.
1 1/2 C. sugar
1/2 C. margarine or butter, softened
1/2 C. shortening
1 1/2 t. baking powder
1 t. vanilla
1 t. almond extract
4 eggs
3 C. flour
1 21 oz can pie filling (I've always used cherry pie filling, but blueberry and apricot pie filling are also recommended.)
Glaze
Heat oven to 350 degrees. Grease 15 1/2" by 10 1/2" by 1" pan or two 9" x 9" pans. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low speed, scraping bowl constantly, until blended. Beat on high speed, scraping bowl occasionally, 3 minutes. Stir in flour. Spread 2/3 of the batter in jelly roll pan or 1/3 in each square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfulls onto pie filling.
Bake until light brown, about 45 minutes. Drizzle with Glaze while warm. Cut into squares to serve.
Glaze
Beat 1 C. powdered sugar and 1 to 2 T. milk until smooth and of desired consistency. I add 1/2 t. almond extract to my glaze for extra flavor. This is a very tasty addition to a brunch buffet.
The only reason I call this a Christmas Quiche is because we have it with brunch on Christmas morning every year for as long as I can remember, I therefor got the recipe from my mom. But, you can make it any time and it is always good.
1 box of refigerated pie crust (the kind in the red box-not a graham cracker crust)
1 1/2 cups Jack Cheese
1 cup Cheddar Cheese
1 4 oz can Ortega "chopped" Green Chiles (not jalapenos-unless you want it really spicy)
1 cup half and half
3 eggs
1/4 tsp salt
Roll out and bake the empty pie crust for about 10 min at 350 degrees.
Sprinkle all of the Jack cheese over the bottom of the crust then half of the Cheddar cheese.
Distribute the chiles over the cheese.
Meanwhile, beat together the eggs, half and half, and salt.
Then, pour this into the crust on top of the rest of the ingredients.
Top with rest of Cheddar Cheese.
Bake at 325 for 40 min.
Serve hot!
You can also, make ahead by:
Letting cool completely and freezing or refridgerating wrapped in saran wrap/foil until serving and reheating in the oven on a low temp for about 20-30 min or until warm again.
I recently purchased some Rose Syrup, and I've been looking for a good recipe to try it on. I found this recipe on Allrecipes.com, but it comes with a recipe for Buttermilk Syrup that goes with it. I just made the pancakes. This very much reminds me of baked french toast. This makes one very large, very rustic looking pancake that you will slice into portions. Although the recipe says it serves 8, my husband and I finished it ourselves. If you're cooking for a group, you need more than one!
6 Eggs
1 Cup Flour
1 Cup Milk
1 tsp. Salt
2 Tbsp Butter or Margarine
Preheat oven to 400F. Melt butter in 9 X 13 baking dish.
In a blender, mix milk, flour, eggs and salt. Blend well. Pour into baking dish and bake at 400 for 20 minutes. Sprinkle with powdered sugar.
Enjoy!! :)
3 1/2 cups (12 1/4 ounces) old-fashioned rolled oats
4 cups (1 pound) white whole wheat flour
1 cup (4 1/4 ounces) unbleached all-purpose flour
3 tablespoons (1 1/4 ounces) sugar
3 tablespoons (1 1/2 ounces) baking powder
1 tablespoon salt
1 tablespoon baking soda
3/4 cup (5 1/4 ounces) vegetable oil
To make the mix: Grind the oats in a food processor until they're finely chopped, but not a powder. Put the ground oats, flours and remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed, and drizzle vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it holds together, it's just right. If it won't hold together, stir in 1 tablespoon of oil at a time until the consistency is correct. Store in an airtight container indefinitely in the freezer.
To make the pancakes: Whisk together 1 cup of mix, 1 cup buttermilk (or you may use 1/2 cup plain yogurt plus 1/2 cup milk), 1 tablespoon orange juice (said to reduce the tannic tastes from the whole wheat) and 1 large egg. Let the batter stand for at least 15 minutes before cooking (it will thicken as it stands). Heat a nonstick griddle if you have one, or a heavy
skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil and spoon the batter onto the hot surface, 1/4-cupful at a time. After 3 to 4 minutes, when the surface of the cake is no longer shiny and small bubbles are beginning to form around the edges, it's time to flip the cake. Cook other side until it's browned, 1 to 2 minutes more.
Yield: 10 cups dry mix; a batch using 1 cup of mix will make about 10 (3 1/2-inch) pancakes.
Contributor: King Arthur Flour's Whole Grain Baking
Yield: 10 cups dry mix
For the Glaze
1 cup packed light brown sugar
1 stick unsalted butter, cut into 4 pieces
1/4 cup honey
1 1/2 cup pecans
For the Filling
1/4 cup sugar
3 TBSP packed light brown sugar
1 TBSP ground cinnamon
3 TBSP unsalted butter, at room temperature
For the buns:
1/2 recipe dough for Golden Brioche, chilled and ready to shape
Generously butter a 9 x 13-inch baking pan(a Pyrex is perfect for this).
To Make the Glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter and honey to a boil over medium-low heat, stirring frequently to dissolve the sugar. Pour the glaze into the buttered pan, evening it out as best you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinkle over the pecans.
To Make the Filling: Mix together the sugars and cinnamon in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.
To shape the Buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1 inch strip bare on the side farthest from you. Starting with the side nearest to you, roll the dough into a cylinder, keeping the roll as tight as you can.
With a chef’s knife, using a gentle sawing motion, trim just a tiny bit from the ends of the rolls if they’re very ragged or not well filled, then cut the log into 1-inch-thick buns. Fit the buns into the pan cut side down, leaving some space between them.
Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and,in all likelihood, touching each other.
Getting Ready to Bake: When the buns have almost fully risen, center a rack in the oven and preheat the oven to 375F.
Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes or until they are puffed and gorgeously golden: the glaze will be bubbling way merrily. Pull the pan from the oven.
The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicon mat or butter foil. Be careful-the glaze is super-hot and super-sticky.
Golden Brioche Loaves
make dough one day ahead then shape and bake the next
2 packets active dry yeast (4 teaspoons)
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch while milk (I used skim)
3 3/4 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm
Put the yeast, water, and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can to keep you from being covered in flour! Turn the mixer on and off in a few short pulses, just to dampen the flour (you can peek), then remove the towel, increase mixer speed to medium-low and mix for a minute or two. At this point you will have a dry, shaggy mess (it’s true).
Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce speed to low and add the butter in 2 Tablespoon size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like a batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes (This made my heavy kitchen aid mixer “dance” across the counter, so you may want to listen and be available to steady the mixer).
Transfer the dough to a clean bowl, cover with plastic wrap and leave at room temperature until nearly doubled in size, 40-60 minutes. Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the covered dough in the refrigerator overnight.
If making Brioche loaves: Butter and flour 2 8.5 X 4.5 inch loaf pans. Pull dough from the fridge and divide into two equal pieces. Cut each piece of dough into 4 equal pieces and roll each piece into a log about 3.5 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until dough fills pans.
Preheat oven to 400 degrees F. Bake until loaves are well risen and deeply golden, about 30-35 minutes. Cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto cooling racks. Cool at least one hour.
Source: Baking From My Home to Yours by Dorie Greenspan 2006
(1) 6 oz. bag of dried apricots, finely chopped
1/4 cup sugar + 2 Tablespoons Sugar
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
Zest of 1 entire lemon
1 1/3 cups heavy cream
Preheat oven to 425. I don't have a scone pan, so I lined a jellyroll pan with parchment paper.
Combine apricots with 2 Tablespoons of sugar, mix well and set aside.
In a separate bowl, combine flour, baking powder and salt and mix well. Then stir in apricots and lemon zest.
Add cream to make a coarse dough.
Turn out onto a lightly floured surface and press until dough comes together. Separate into 4 pieces, working each of the 4 until they make a 4 inch square. Cut each into 4 triangular pieces.
Place all triangles onto the parchment covered pan and sprinkle with sugar.
Bake scones approximately 15 minutes or until lightly golden brown.
Enjoy!!!
**adapted from Chefcatalog.com
I've been thinking all month about what would be the perfect Valentines Day meal, and I kept thinking breakfast in bed would be romantic, but what to serve? I think I've made my decision.
I'm serving Puff Pastry, strawberries dipped in chocolate, and steamy mugs of coffee.
This pastry is remarkably easy and the end result is magnificent.
1/2 C. butter, softened
1 C. flour
2 T. water
1/2 C. butter
1 C. water
1 t. almond extract
1 C. flour
3 eggs
Powdered sugar glaze
chopped nuts
Heat oven to 350 degrees. Cut 1/2 C. butter into 1 C. flour until particles are size of peas. Sprinkle 2 T. water over flour mixture; mix with fork. Gather into ball then divide into halves. Pat each half into a 12 x 3 rectangle on an ungreased cookie sheet (I prefer baking stone).
Rectangles should be about 3 inches apart.
Heat 1/2 C. butter and 1 C. water to rolling boil; remove from heat. Quickly stir in almond extract and 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs, beat until smooth and glossy. Spread the topping evenily on the two long rectangles. Bake until topping is crisp and brown, about 1 hour; cool. (Topping will puff high during baking process, then fall forming the creamy top.) Spread with Powdered Sugar Glaze; sprinkle with nuts. This recipe makes two rectangular cakes which would make 5 or 6 serivngs each, or it can be cut into bitesized pieces to serve more.
Powdered Sugar Glaze
Mix 1 1/2 C. powdered sugar, 2 T. softened butter, and 1 1/2 t. vanilla or almond extract. Gradually stir in 1 to 2 T. warm water until glaze is smooth and of desired consistency.
This recipe was found years ago in a Gold Medal Cookbook.
This is a recipe my father taught my mother. He learned How to make it while in the army - WWII! I watched how they made it and have used it as a comfort food since childhood. This ia NOT a recipe for those who are counting calories, watching their cholesterol, or worried about carbs! CAUTION: do NOT add salt.
2 tablespoons butter
2 tablespoons flour
2 cups milk, at room temp
4-6 hardboiled egg, shelled and diced
4 ounces smoked beef, chopped coarsely (Buddig brand)
6 slices toast
3-4 servings 25 min 15 min prep
Melt the butter in 1 qt saucepan.
When bubbling, add flour and whisk to smooth it out.
Cook, whisking constantly, for 1 minute.
Remove pan from heat and gradually add 1/2 cup milk.
When all is smooth, add rest of milk and put back over med heat.
Heat all until mixture starts to thicken.
Add chopped beef and stir to incorporate. Cook to desired thickness.
If sauce thickens too much just add more milk.
To Serve:.
Place small amount of sauce on dish and top with 2 slices toast.
Top each slice with some diced hardboiled eggs.
Next top with more sauce.
Enjoy.
Serves 6
INGREDIENTS
1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4 eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping
DIRECTIONS
In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.
This recipe came from my mother in law- which I think she got from someone at work. she made while we were visiting and it was awesome. I have tweeked it just a tad. I served it for brunch this weekend and it was a huge hit. enjoy...
1/3 Cup Maple Syrup
2/3 Cup Brown Sugar packed
1 Stick Melted Butter
1/4 Cup orange juice
3 tsp cinnamon
1/4 tsp nutmeg
2 large tart apples
1/4 Cup dried Cranberries
1 lb loaf of day old bread- (needs to be thick)
6 eggs
1 1/2 Cups Milk
1 Tbs Vanilla
In a large owl combine melted butter, syrup, brown sugar, OJ, 1 tspof the cinnamon and nutmeg. Add slices apple and cranberris and mix lightly. Lightly butter a 9x13 glass baking dish. Spread apple mixture on the bottom.
Place bread slices over the whole pan. Leave no empty spots.
In a large bowl combine eggs, milk, vanilla and remaining cinnamon. Whisk together and pour over the bread. Cover and refridgerate for at least an hour but up to 24.
Bake covered at 375 for 40 mins. Remove foil and bake for an additional 5 mins. Let stand for and additional 5.Cut and serve with warm syrup.
Oatmeal-Apple-Raisin Muffins
These muffins are not only tasty, but they're also a good source of fiber.. Using Canola oil also increases the health benefits of these muffins.
1 egg
1 cup buttermilk (or 1 cup of milk with 1 tablespoon of
lemon juice added)
1 cup oatmeal (either quick-cooking or old-fashioned oatmeal; I like to use the old-fashioned)
1/2 cup of brown sugar
1/2 cup cooking oil
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon cinnamon
1 apple chopped
1/2 cup raisins
1/2 cup chopped walnuts (optional)
Pre-heat oven to 375°F. Chop apple and put into a mixing bowl. Add the raisins. Measure out the remaining ingredients. Stir just until the dry ingredients are moistened. Grease muffin cups and fill to 2/3 full.
Bake for 20 to 25 minutes or until golden brown. Allow to cool for 5 to 10 minutes, then remove from the muffin tins. Makes 14 muffins.
Hint: Instead of greasing the muffin tins, use cupcake papers. That way you won't have to work so hard to scrub out your muffin tins.
These muffins are really, really good. I added fresh chopped cranberries (cuz I had no raisins), and an extra 1/2 cup of milk. They rose high, and are nice and moist. Wonderful taste.
8 eggs scrambled
1/2 green pepper chopped
1 small onion chopped
1# sausage
1 c. bisquick
1 c. milk
8 oz. shredded cheddar cheese
16 oz. cottage cheese
4 oz. jalapenos chopped
Fry green pepper, onion and sausage. Combine in a bowl--eggs, sausage mixture, bisquick, milk, cottage cheese, cheddar cheese and jalapenos. Pour in 9 x 13 pan sprayed with Pam and bake 350 for 45 min. to an hour or until knife inserted in center comes out clean. Let stand 10 minutes & serve in squares.
Only for the truly brave...these take about 3 days to make.
Source: Tartine by Robertson and Prueitt
Preferment:
¾ cup non-fat milk
1 tbsp active dry yeast
1 1/3 cup all-purpose flour
Dough:
1 tbsp + 1 tspactive dry yeast
1 ¾ cup whole milk
6 cups all purpose flour
1/3 cup sugar
1 tbsp + 1 tsp salt
1 tbsp unsalted butter
Roll-in butter:
2 ¾ cup unsalted butter
Egg wash:
4 large egg yolks
¼ cup heavy cream
pinch salt
To Make the Preferment:
In a small saucepan, warm the milk to take the chill off (between 80° to 90 °F). Pour the milk into a mixing bowl, sprinkle the yeast over the milk, stir to dissolve the yeast with a wooden spoon, and then add the flour, mixing with a wooden spoon until a smooth batter forms. Cover the bowl with cheesecloth and let the mixture rise until almost double in volume, 2 to 3 hours at moderate temperature or overnight in the refrigerator. (
To Make the Dough:
First measure out all your ingredients and keep them near at hand. Transfer the preferment and then the yeast to the large bowl of a stand mixer fitted with the dough hook. Mix on low speed until the yeast is incorporated into the preferment batter, which will take a minute or two. Stop the mixer as needed and use a spatula to clean the bottom and sides of the bowl, folding the loosened portion into the mixture to incorporate all the elements fully. When the mixture has come together into an even, well-mixed mass, increase the speed to medium, and mix for a couple of minutes. Slowly add half of the milk and continue to mix until the milk is fully incorporated.
Reduce the speed to low, add the flour, sugar, salt, melted butter, and the rest of the milk, and mix until the mass comes together in a loose dough, about 3 minutes. Turn off the mixer and let the dough rest for 15 to 20 minutes. This resting period helps to shorten the final mixing phase, which comes next.
Engage the mixer again on low speed and mix until the dough is smooth and elastic, a maximum of 4 minutes. If the dough is very firm, add a little milk, 1 tablespoon at a time. Take care not to over mix the dough, which will result in a tough croissant that also turns stale more quickly. Remember, too, you will be rolling out the dough several times, which will further develop the gluten structure, so though you want a smooth dough, the less mixing you do to achieve that goal, the better. Cover the bowl with cheesecloth and let the dough rise in a cool place until the volume increases by half, about 1-½ hours.
Lightly flour a work surface. Transfer the dough to the floured surface and press into a rectangle 2 inches thick. Wrap the rectangle in plastic wrap, or slip it into a plastic bag and seal closed. Place the dough in the refrigerator to chill for 4 to 6 hours.
To Make the Roll-in butter:
About 1 hour before you are ready to start laminating the dough, put the butter that you will be rolling into the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until malleable but not warm or soft, about 3 minutes. Remove the butter from the bowl, wrap in plastic wrap, and place in the refrigerator to chill but not resolidify.
Laminating the dough:
Lightly dust a cool work surface, and then remove the chilled dough and the butter from the refrigerator. Unwrap the dough and place it on the floured surface. Roll out the dough into a rectangle 28 by 12 inches. With the long side of the rectangle facing you, and starting from the left side, spread and spot the butter over two-thirds of the length of the rectangle. Fold the uncovered third over the butter and then fold the left-hand third over the center, as if folding a business letter. The resulting rectangle is known as a plaque. With your fingers, push down along the seams on the top and the bottom to seal in the plaque. (
Second turn:
Give the plaque a quarter turn so the seams are to your right and left, rather than at the top and bottom. Again, roll out the dough into a rectangle 28 by 12 inches, and fold again in the same manner. Wrap in plastic wrap or slip into a plastic bag and place in the refrigerator for 1 ½ to 2 hours to relax the gluten in the dough before you make the third fold, or “turn”.
Third turn:
Clean the work surface, dust again with flour, and remove the dough from the refrigerator. Unwrap, place on the floured surface, and again roll out into a rectangle 28 by 12 inches. Fold into thirds in the same manner. You should have a plaque of dough measuring about 9 by 12 inches, about the size of a quarter sheet pan, and 1 ½ to 2 inches thick. Wrap in plastic wrap or slip into the plastic bag, place on a quarter sheet pan, and immediately place in the freezer to chill for at least 1 hour. If you intend to make the croissants the next morning, leave the dough in the freezer until the evening and then transfer it to the refrigerator before retiring. The next morning, the dough will be ready to roll out and form into croissants, proof, and bake. Or, you can leave the dough in the freezer for up to 1 week; just remember to transfer it to the refrigerator to thaw overnight before using.
Making the croissant:
When you are ready to roll out the dough, dust the work surface again. Roll out the dough into a rectangle 32 by 12 inches and 3/8 inches thick. Using a pizza wheel or chef’s knife, cut the dough into long triangles that measure 10 to 12 inches on each side and about 4 inches along the base.
Line a half sheet pan (about 13 by 18 inches) with parchment paper. To shape each croissant, position a triangle with the base facing you. Positioning your palms on the two outer points of the base, carefully rolling the base toward the point. To finish, grab the point with one hand, stretching it slightly, and continue to roll, tucking the point underneath the rolled dough so that the croissant will stand tall when you place it on the sheet pan. If you have properly shaped the croissant, it will have 6 or 7 ridges. (
As you form the croissants, place them, well-spaced, on the prepared half-sheet pan. When all the croissants are on the pan, set the pan in a draft-free area with relatively high humidity, and let the pastries rise for 2 to 3 hours. The ideal temperature is 75 °F. A bit cooler or warmer is all right, as long as the temperature is not warm enough to melt the layers of butter in the dough, which would yield greasy pastries. Cooler is preferable and will increase the rising time and with it the flavor development. For example, the home oven (turned off) with a pan of steaming water placed in the bottom is a good place for proofing leavened baked items. To make sure that no skin forms on the pastries during this final rising, refresh the pan of water halfway through the rising.
During this final rising, the croissants should at least double in size and look noticeably puffy. If when you press a croissant lightly with a fingertip, the indentation fills in slowly, the croissants are almost ready to bake. At this point, the croissants should still be slightly “firm” and holding their shape and neither spongy nor starting to slouch. If you have put the croissants into the oven to proof, remove them now and set the oven to 425 °F to preheat for 20 to 30 minutes.
About 10 minutes before you are ready to bake the croissants, make the egg wash. In a small bowl, whisk together the egg yolks, cream, and salt until you have a pale yellow mixture. Using a pastry brush, lightly and carefully brush the yolk mixture on the pastries, being careful not to allow the egg wash to drip onto the pan. Let the wash dry slightly, about 10 minutes, before baking.
Place the croissants into the oven, immediately turn down the oven temperature to 400 °F, and leave the door shut for the first 10 minutes. Then working quickly, open the oven door, rotate the pan 180 degrees, and close the door. This rotation will help the pastries to bake evenly. Bake for 6 to 10 minutes longer, rotating the pan again during this time if the croissants do not appear to be baking evenly. The croissants should be done in 15 to 20 minutes total. They are ready when they are a deep golden brown on the top and bottom, crisp on the outside and light when they are picked up, indicating that the interior is cooked through.
Remove the croissants from the oven and place them on a wire rack to cool. As they cool, their moist interiors will set up. They are best if eaten while they are still slightly warm. If they have just cooled to room temperature, they are fine as well, or you can rewarm them in a 375°F oven for 6 to 8 minutes to re-crisp them before serving. You can also store leftover croissants in an airtight container at room temperature for 1 day, and then afterward in the refrigerator for up to 3 days. If you have stored them, re-crisp them in the oven before serving.
Breakfast Casserole
1 package prepared Jiffy cornbread
1 Smoked Sausage (I used the Eckrich sausage)
1 each Anaheim, Poblano and Jalapeno peppers
1/2 cup Smoked Cheddar
1/2 cup Smoked Swiss
8 eggs
2 2/3 cups Half and Half (you could go lower fat if you want, or higher )
1 tsp Onion Powder
1/4 tsp Garlic Powder
1 tsp Chili Powder
1 tsp Black Pepper
1 lb Bacon slices, cooked
Prepare the cornbread and let cool. Chop or tear cornbread into pieces and place in large casserole dish. Dice sausage into 1/4 to 1/2 inch bits and layer on top of cornbread. Roast the peppers and place in a plastic bag to cool so you can remove the skins from the peppers. Remove stems, seeds and veins from peppers and dice finely and layer on top of sausage. Shred the cheeses and layer on top of peppers. Mix eggs and half and half together in a bowl along with the seasonings. Pour into casserole dish and press down lightly with a spatula until the egg mixture comes up to the level of all the other ingredients. Layer bacon on top of casserole mix. Wrap and refrigerate overnight. Bake covered in foil at 325 for 45 minutes, then remove foil and bake uncovered another 15 minutes to brown the top. Top it with salsa
This is my own recipe.
Makes about a dozen medium-sized crepes
2 eggs
200g / 0.4 lb flour
6 dl / 20 fluid ounces milk
1 teaspoon salt
2 tablespoons melted butter
Combine the flour, salt, eggs and milk until the mixture is smooth.
Make the butter melt in a medium-sized frying pan, then pour the melted butter in the mixture.
Pour the mixture in the pan and turn it around to make the crepe even. Turn it when the edges start pulling away from the pan.
Tip: You can use plain white flour or buckwheat flour. White flour will make the crepes for both salty and sweet fillings, while buckwheat is used for salty fillings.
1. Take two slices of bread. I like wheat.
2. Place the slices of bread into a Toaster.
3. Make sure toaster is plugged into an outlet.
4. Depress the lever.
5. Wait.
6. When it pops up, you have toast.
I got this recipe from my Dad. A frequent topping is peanut butter.
was hosting a Craft-ernoon at my house a while back and wanted to serve all my crafty little friends some muffins that were both familiar and a bit more...dramatic. Looking through my cupboards, cardamom immediately jumped out at me as a good pairing with the creamy flavor in basic muffins. Think chai tea with milk while lounging sumptuously on a red velvet sofa, and spicy after-dinner toddies just before you snuggle into bed. The anise was really added as an afterthought. I tasted the batter and decided it needed that something "extra," and was surprised at how the anise ended up stealing the show. A few tablespoons of lemon brought all the ingredients together (Lemon goes with poppy seeds and anise is about the same size as poppy seeds, right?).
The resulting flavor is exactly what I was going for--familiar ingredients put together in an unfamiliar combination resulting in something new. The primary flavors are lemon and anise, but that little touch of cardamom rounds out the edge and highlights the best qualities of both the lemon and the anise. The basic muffin recipe I use for this results in a denser muffin than you might be used to seeing. This makes it a perfect brunch item since the cakey fluffiness is a happy medium that both muffin and scone lovers can enjoy. Note: Other citruses would probably work equally well here--tangerine, orange, Meyer lemon...
Lemon Anise Spice Muffins
Ingredients:
3 c. flour
2 1/2 tsp baking powder
1/4 tsp baking soda
scant 1 tsp salt
1/2 tsp cardamom
2 Tbsp anise seed
3/4c + 1 Tbsp milk
2 Tbsp buttermilk
4 oz unsalted butter (at room temperature)
3/4 c + 1 Tbsp sugar
2 large eggs (warmed to room temperature)
2 Tbsp lemon zest (about the zest of 2 medium lemons)
Note: It's important for the butter and eggs to be at room temperature.
Preheat oven to 350 degrees Fahrenheit with rack on the middle position. Line a 12-cup muffin tin with muffin liners (or spray with non-stick coating).
In a medium-sized bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and anise. In a separate measuring cup, combine the milk and butter milk and set aside.
In the bowl of a stand-mixer or using an electric hand mixer, beat the butter and sugar on medium-high speed until light and fluffy. Add the lemon zest to the butter-sugar mixture and mix until just combined. Add the eggs one at a time, beating after each addition until just combined and no trace of yolk is visible.
With the mixer on low, pour in one-third of the milk mixture and then one-third of the dry ingredients. Continue to alternate between the milk and dry ingredients until all ingredients are incorporated. Your dough should look pale yellow and shaggy.
Divide the batter between the twelve cups and bake until the muffins are firm to the touch and a cake-tester inserted into the center muffin comes out clean--about 25-30 minutes.
The muffins are wonderful on their own, but you can also brush the tops with melted butter and press them into confectioner's sugar for an added treat.
WeightWatchers: Using 1% milk, 12 muffins is 5.5 points per muffin. These make pretty big muffins though, so you can easily make 24 muffins out of the same recipe and still have a healthy muffin to munch on. If you make 24 muffins, each muffin is about 2.75 points each.
Chocolate French Toast w/Raspberry Sauce
Recipe courtesy of Sara Moulton
A great idea for overnight holiday houseguests!
6 large eggs
2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon sugar
1/2 teaspoon table salt
3 tablespoons unsalted butter
Eight 1/2 inch thick slices of egg bread or brioche
4 ouces bittersweet/semisweet chocolate
Several fresh mint sprigs for garmish (optional)
1 cup Raspberry Sauce
1. Beat the eggs with the milk, vanilla, sugar and salt in a large shallow dish.
2. Working in two batches (you won't be able to make all of the toast in one skillet at one time), melt half the butter in a large nonstick skillet over medium-high heat. Or, if you prefer to work with a griddle, you can heat your griddle to medium-hot.
3. Dip half the bread slices in the egg mixture until just lightly soaked. Transfer the slices to the skillet and sprinkle the top of each slice with one-fourth of the chocolate. Dip the remaining bread slices in the egg mixture and place each one on top of the chocolate, so it is like a sandwich. Press gently with a spatula so that slices adhere. Turn down the heat to medium and cook, turning once, until well-browned and cooked through, 5 minutes per side.
4. Remove the toast from skillet and cut them in half (diagonally) and serve them on warmed plates. Spoon a small amount of the raspberry sauce around the toast and garnish with whole raspberries and a sprig of mint, if desired.
Serves 4
Raspberry Sauce:
1/2 cup fresh raspberries
1 tablespoons fresh lemon juice
1/2 to 3/4 cup confectioners' sugar
1. Combine the raspberries, lemon juice, and 1/2 cup sugar in a food processor. Taste and add additional sugar if desired.
2. Process until well blended and strain through a fine-mesh strainer.
Yield: 4 servings
2 pounds new red potatoes, cooked until tender and halved
1 Spanish onion, peeled and cut into 1/4-inch thick slices
1 red bell pepper
1 yellow bell pepper
2 jalapeno chiles
Vegetable oil
Salt and freshly ground pepper
2 tablespoons butter
Heat grill to high. Brush potatoes halves, onion slices, peppers, and chiles with oil and season with salt and pepper, to taste. Grill potatoes and onions for 2 to 3 minutes per side or until just cooked through and slightly charred. Remove from heat, cut each potato half in half again, and finely chop the onions.
Grill peppers and chiles until charred on all sides. Remove from the grill, place in a bowl, cover, and let steam for 5 minutes. Remove skin and finely dice.
Melt butter in a 9-inch cast iron skillet on the grates of the grill. Add the potatoes, onions, peppers, and chiles all in 1 layer and pack down. Cook until crisp and nicely browned.
These are authentic Russian blini, as my great-grandmother, grandmother and mother have all made and one of my all-time favorites. They are thicker than other pancakes but have a wonderful sweeter flavor. I love eating them with a dollup of sour cream on top and sugar, but maple syrup would be equally as yummy!
1 container Columbo plain yogurt (8 oz.)
2 eggs
3 tsp. sugar
pinch of salt-to taste
3/4 cup all-purpose flour
2 tsp. baking soda
pinch of white vinegar
Put the yogurt into a medium-sized bowl. Add the two eggs and enough sugar/salt to taste. Add the flour until it comes to a pancake consistency.
In a separate small-sized bowl, mix the baking soda and the pinch of white vinegar. Add this to the flour mix. Heat up a pan with oil and pour batter so that the pancakes are of smaller-size in order for them to cook through quickly and not burn.
Fry until sides turn golden brown, and flip. These are best when served hot!
very easy and has great flavor. Serves 6-8
4 tbsp. olive oil
12 small red potatoes, sliced
2 cups torn fresh spinach
4 tbsp. sliced scallions
2 tbsp. crushed garlic
salt/pepper to taste
12 eggs
2/3 cup milk
1 cup shredded Cheddar cheese
Heat olive oil in skillet over med. heat.
Place potatoes in skillet, cover/cook for 10 min. until tender but firm.
Mix in spinach, scallions and garlic. Season with salt/pepper.
Continue cooking for 1-2 minutes, until spinach is wilted.
In med. bowl, beat together the eggs and milk. Pour into skillet over vegetables. Sprinkle with cheese.
Reduce heat to low, cover and cook 5-7 minutes or until eggs are firm.