I hate that these posts go in the order they do...it makes my thoughts look jumbled (not that they aren't but I'd rather pretend I do a good job of hiding it) My other thought is a breakfast cafe. This would actually be PERFECT for the boys school schedule. Everyone loves Breakfast right? This sort of combines my lust for a B&B with my lust for a cafe... Canadian Pancakes
(makes 12) 1/4 tsp. salt 1 cup flour 4 eggs 1 cup milk
Mix together in blender. Spray muffin pan with Pam. Melt about 1/2 (or less) teaspoon margarine or butter in each cup.
Pour mixture, evenly divided, into muffin pan. Bake in preheated 425 oven for about 15 minutes, or until puffed and golden*. Serve immediately with honey or syrup.
Mixture can be made night before and refrigerated until breakfast.
*Don't open oven door to check. Put on oven light.
Carmela's OmeletIngredients:
3 medium potatoes peeled and cut in 3/4 inch chunks
1 medium onion diced to about 1/2 inch
1 green or red (or mixed) pepper diced to 1/2 inch
1 to 2 cloves finely chopped garlic
3 to 4 Tablespoons olive oil
6 eggs, beaten
1/4 cup of milk
1/3 cup freshly grated Pecorino Romano cheese
Salt and Pepper
Sauté cut potatoes in 3 Tablespoons of oil. Add onions, peppers and garlic. Continue cooking until all are tender. Season to taste with salt and pepper. Evenly distribute vegetables in pan.
Beat eggs with milk and pour over vegetables. Sprinkle with cheese, cover and cook over low heat until eggs are set and puffed slightly. Be careful not to burn. Loosen bottom, flip out onto plate and invert back into pan to lightly cook top side. Slice and serve 4.
Can be garnished with Italian parsley or basil, cherry tomato. Littleton's serves this omelet with homemade Senolina bread - toasted.
*NOTE: Cooks up best in heavy, non-stick 10 inch skillet.
4 medium/large ripe tomatoes 1 tablespoon extra-virgin olive oil 4 eggs 2 tablespoons fresh basil leaves, snipped grated Parmesan cheese salt, freshly ground pepper 4 toasted English muffins
Preheat oven to 400 degrees. Slice top third off each tomato. Scoop out seeds with small melon baller, leaving a thick wall. Rub tomatoes inside and out with olive oil and sprinkle insides with salt. Set tomatoes in baking pan and bake for 5-7 minutes until heated. Carefully break an egg into each tomato. Sprinkle with basil leaves, pepper and Parmesan cheese. Return to oven and bake 8-10 minutes until set but not firm. With a spatula transfer each tomato onto a well-toasted English muffin half. Serves 4
Oven Baked Herb Omelet
1 clove garlic
2 tablespoons olive oil
16 Basil leaves (10 chopped, 6 for garnish)
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped thyme
Salt to taste
Fresh pepper to taste
2 tablespoons fresh grated Parmesan cheese
9 eggs
1 cup milk
Preheat oven to 400°. Chop garlic and mix with olive oil and herbs. Bake herb mixture approximately 10 minutes. Beat eggs. Add milk, salt, pepper and cheese. Pour over herb mixture. Gently mix. Cover with foil and bake approximately 30 minutes in a 11.7" (2 qt.) Pyrex dish until fluffy. Serves 6
Strawberry OmeletButter 10" skillet or omelet pan. Preheat 350o
3 eggs separated whites at room temperature
3 T. sugar
1 T. rum or rum extract
Beat yolks, 1 T. sugar & 1 T. rum. set aside. Add pinch of salt to whites, beat till frothy. Gradually add 2 T. sugar and beat till peaks form. Fold into yolks. Bake 20 minutes.
Recipe for strawberry butter and finishing omelet.
Strawberry Butter
Whip 1/2 c. butter
Add 1/2 c. strawberry jam
1 tsp. lemon juice
Whip till smooth
Refrigerate
To finish:
Spread some butter on half of omelet and fold over. Top with 2 T. of butter, 2 T. sour cream and several sliced berries.
Serves 2 or 3.
A Governor's French ToastIngredients: Texas Size Toast (6 slices) 2 Tablespoons Karo Syrup 1 Stick Margarine 1 Cup Dark Brown Sugar 6 Large Eggs 1 1/2 Cups Milk 1 Tablespoon Vanilla Extract Cinnamon Fresh Peaches Pecan Pieces Powdered Sugar
Melt butter, Karo syrup and brown sugar over medium heat. Bring to a boil, add 2 tablespoons water. Continue boiling until thick and frothy. Pour mixture into a 9x11 inch greased baking dish. Slice peaches and lay in pan (6 across and 3 deep). Lay bread over peaches.
Mix eggs, milk and vanilla and pour over bread. Sprinkle with cinnamon and cover. Refrigerate overnight. Uncover, sprinkle with pecan pieces and bake in 350 degree oven 45-50 minutes, until brown. Serve with peach-laced syrup and powdered sugar.
Serves six.
1 cup brown sugar 2 tbls white corn syrup 1/2 cup margarine 3 or 4 large apples
Peel and slice apples in medium size slices. In large skillet, (use a cast iron one) melt the margarine, add apples and simmer until apples are almost cooked, add brown sugar and corn syrup and simmer until sugar is dissolved. Pour into 13 x 9 x 2 glass baking dish.
Layer 6 bread slices on top of apple mixture, add another layer of bread, for a total of 2 layers. Make sure bread is a snug fit.
6 eggs slightly beaten
1 1/2 cups milk
1 tsp vanilla
1/2 tsp salt
Whisk the eggs, milk, vanilla and salt in bowl to blend. Pour over the bread and apples. Cover and chill overnight. Bake french toast at 350 degrees, uncovered for approximately 40 minutes. Let stand for 5 minutes. Cut into serving portions. Using spatula invert each portion on serving plate so that apple side is up.
Apple-Cinnamon Vanilla French Toast1 loaf French bread or Texas Toast (remove crusts, 1-1/2 inch slices) 3-5 apples, peeled, cored and sliced 3 1/2 cups milk* 10 eggs 2 T. vanilla extract 1/2 cup sugar 1/2 cup sugar + 2 T. cinnamon + 1 t. nutmeg
Coat a 9 x 13 glass pan with non-stick cooking spray. Place two layers of bread in bottom - this should nearly fill the pan. Mix eggs, milk *( I use 1 cup non-fat vanilla creamer, 1 cup non-fat cream and 1 1/2 cups milk), vanilla and sugar. Pour half over bread layers. Peel, core and slice apples. Place on bread. Cover with remaining milk/egg mixture. Sprinkle with sugar/cinnamon/nutmeg. Cover and refrigerate overnight. Cook 1 hour at 325-350 degrees. Let stand a few minutes before cutting.
Apple-Cream Cheese Stuffed French ToastIngredients: 20 slices freshly baked bread 8 eggs 2 cups half and half 2 cups milk 2 tsp. vanilla 1 tsp. cinnamon 1/2 tsp. nutmeg
Filling:
16 ounces cream cheese
1 egg, beaten
1 tsp. vanilla
1 tsp. cinnamon
21 ounce can apple pie filling
- Mix the first four Filling ingredients together until well combined. Fold in the apple pie filling.
- Spread cream cheese mixture over 10 slices of the bread and top with the other 10 slices, forming a sandwich.
- Place bread sandwiches in a large baking pan that has been sprayed with non-stick spray.
- Combine the eggs, half and half, milk, vanilla, cinnamon, and nutmeg. Beat until well mixed.
- Slowly pour the egg mixture over the top of the sandwiches until all the bread is soaked.
- Cover and refrigerate overnight.
- Bake at 350 degrees covered for approximately 40 minutes.
- Then uncover and bake for an additional 20 minutes.
- Let stand 10 minutes before cutting and serving.
- Sprinkle with confectioners sugar and toasted almonds. Serve with warm maple syrup.
Batter
3 eggs
1/4 cup milk
2 Tablespoons orange juice
1/4 teaspoon vanilla
dash nutmeg
Topping
Warm together 1/4 cup maple syrup and 1 Tablespoon butter. Just before serving stir in one sliced banana and 1 Tablespoon chopped pecans.
I use whole wheat bread, dipped, sprinkled with cinnamon, fry in margarine, cut in triangles.
Arrange on plate and spoon topping over. Expect ooh's and aah's.
Banana Pecan Streusel French Toast(Serves 12)
7 slices Texas bread-3/4" cubes
4 ripe bananas, mashed (1 1/3 C.)
1-12 oz. can evap. milk
3 beaten eggs
1 Tbs. vanilla
1 tsp. cinnamon
1/4 tsp. almond extract
In a large bowl stir together bananas, milk, eggs, sugar, vanilla, cinnamon and almond extract. Place bread cubes in a lightly greased 9 x 13 pan. Pour egg mixture evenly over bread. Top with streusel mix. Cover and refrigerate overnight.
Streusel mix: 1 tsp. cinnamon
1/4 C. brown sugar
2 Tbs. flour
1 Tbs. melted butter
1/2 C. chopped pecans
Streusel--in a small bowl combine brown sugar, flour, butter, and cinnamon. Stir in pecans.
Bake at 350 degrees for about 40-45 minutes or until lightly browned. Let stand 10 minutes before serving.
Amaretto Sauce
1/2 cup butter (1 stick)
1 cup powdered sugar
1/4 cup Amaretto
1 egg yolk
Melt butter and sugar together in a small pan over low heat. Add amaretto and egg yolk, cooking and stirring for two more minutes. Top each serving with a small amount of sauce and sliced bananas.
French bread sliced one inch thick 5 eggs 1 cup milk 3/4 cup Karo syrup 3/4 cup dark brown sugar 1/2 cup maple syrup 8 tablespoons butter nutmeg · cinnamon · tablespoon vanilla 2 tablespoons banana liquor 1 tablespoon dark rum 4 bananas (quartered) powdered sugar
Beat egg and milk together until well blended. Dip both sides of each bread slice into egg mixture and let sit.
In deep skillet melt butter on low heat. Add Karo and maple syrup, brown sugar, and vanilla. Bring to a rapid boil, then add rum and banana liquor. Stir til well blended. Keep warm.
Melt 1/2 tablespoon of butter in frying pan on medium heat and cook each side of egg coated bread until light brown.
Add bananas to syrup mixture and return to light boil for one minute.
Pour bananas and syrup over french bred. Sprinkle with nutmeg, cinnamon and powdered sugar Blue Bird French Toast1 unsliced loaf cinnamon, raisin or French bread 1 quart French vanilla ice cream, softened 2 eggs, lightly beaten 1/2 cup orange juice 2 1/2 tablespoons orange liqueur, such as triple sec 1/2 cup chopped pecans or walnuts (optional) 2 tablespoons butter 1/2 orange, peeled and sliced Confectioners' sugar Cut the bread into 1 to 1 1/2 inch slices. Reserve the end slices for another use. In a medium bowl with an electric mixer or a whisk, beat the ice cream, eggs, orange juice and liqueur until creamy. Stir in 1/4 cup nuts, if using. In a 10-by-10-inch dish or pan, layer the bread slices. Pour the ice cream mixture over the bread, cover tightly and refrigerate. Turn the bread every 15 minutes for the first hour to coat the bread . Refrigerate overnight. Preheat an electric frying pan to 250 ° degrees or heat a medium skillet over the medium heat. Add 1 tablespoon of butter and heat until melted. Add as many slices of bread as will comfortably fit in the pan or skillet and cook, covered, until browned, about 10 minutes per side. Check frequently to prevent burning. Repeat with the remaining butter and slices. To serve: Place 1/2 of the orange slices in a chafing dish or warmed baking dish. Add 1 layer of French toast slices and top with the remaining orange slices. Sift confectioners' sugar over the top and garnish with the remaining 1/4 cup nuts, if desired. Serve Stuffed French Toast
Total preparation time: 1 hour Serves: 12
Ingredients:
2 loaves Stale French bread about 3" diameter
8 oz Cream Cheese
16 oz Cottage Cheese
2 tablespoons Powdered sugar
1 tablespoon Orange zest
18 Eggs
10 cups Milk
- Heat oven to 350 degrees. Prepare large casserole (about 12" x 18"). Slice bread sandwich style into 3/4" slices.
- In food processor combine cream cheese, cottage cheese, powdered sugar and orange zest and process till smooth. Make sandwiches by spreading bread generously with stuffing and placing in casserole in upright position until full. In large bowl mix eggs and milk. Pour egg mixture over sandwiches and let stand at least 15 minutes or overnight. Turn each sandwich and let stand another 10 minutes. Cover with aluminum foil.
- Bake 45 minutes. Uncover and brush with butter. Continue to bake till golden brown and puffy and egg liquid is done. Remove and cool 10 minutes before serving. Serve with fresh berries and maple syrup or fresh fruit syrup. Sprinkle with powdered sugar.
- Variations: Add thin slices of apple; mix jam into stuffing, add banana and pineapple and serve with toasted coconut; delete sugar and use grated cheese and thin slices of ham in sandwiches. Toppings include maple syrup and chopped toasted pecans, fresh peach syrup.
12 slices day old bread, crusts removed 2 - 8 oz. packages cream cheese 1 cup fresh or frozen blueberries 12 eggs 2 cups milk 1/3 cup maple syrup or honey Sauce: 1 cup sugar 1 cup water 2 Tbsp. cornstarch 1 cup fresh or frozen blueberries 2 Tbsp. butter or margarine
Cut bread into 1-inch cubes and place half in a greased 13x9x2 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 and mix well. Pour over bread mixture.
Cover and chill 9 hours or overnight. Remove from refrigerator 30 minutes before baking.
Cover and bake for 30 minutes (uncover and bake an additional 25 to 30 minutes) or until golden brown and the center is set.
In a saucepan, combine sugar and cornstarch and add water. Bring to a boil over medium heat.
Boil 3 minutes, stirring constantly. Stir in blueberries, reduce heat.
Simmer for 8 to 10 minutes or until berries burst. Stir in butter until melted. Serve over French toast.
Yield 6-8 servings. Makes 1 3/4 cups sauce. Serve with bacon or sausage and smoothies.
Ingredients: 12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes) 2 8 oz pkg of cream cheese 1 cup of blueberries 12 eggs 1/3 cup maple syrup 2 cups milk 1 Tbsp of cinnamon dash of nutmeg
For the sauce
1 cup of sugar
2 Tbsps of cornstarch
1 cup of water
1 cup of blueberries
1 Tbsp butter
Arrange the bread in a buttered 13" x 9" pan
cut the cream cheese into squares and place over bread
sprinkle the blueberries over the cheese
arrange the bread cubes over the top of the blueberries
In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well
pour the mixture over the bread mixture
chill the mixture overnight
Bake the mixture at 350 degrees for about an hour or till it is puffed and golden brown
Sauce
In a small sauce pan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.
Serves 6 - 8
Cream Brule French Toast
1 stick (1¼ cup) sweet, unsalted butter 1 cup packed brown sugar (dark) 2 Tbsp. corn syrup 1 loaf 8-9" diameter round style bread (may substitute Challah or Hawaiian) 5 large eggs 1½ cups half and half 1 tsp. vanilla 1 Tbsp. + 1 tsp. Grand Marnier Liquor (or up to 1/8 cup) ¼ tsp. salt In a small heavy sauce pan, melt sugar, butter and corn syrup at moderate heat stirring until smooth.
Pour this mixture into a 13x9x2" glass baking pan.
Cut 6 - 1" thick slices from the center of the bread, saving the ends for another use. Trim the crust.
In a bowl, whip eggs, half and half, vanilla, Grand Marnier, and salt.
Place butter, sugar, corn syrup mixture in the glass baking pan. Then fit bread slices tightly in baking pan.
If bread does not fill pan add an extra slice to fill bottom of pan. Pour egg mixture over bread slices distributing evenly.
Cover and place in refrigerator for at least 8 hours (may leave in refrigerator for up to 24 hours).
Take pan out of refrigerator and let it come to room temperature. Preheat oven to 350º F.
Bake uncovered in middle of oven until puffed and edges pale golden brown approximately 35-49 minutes
(may take longer depending on your oven). Cut into serving pieces and flip with spatula so dark side is up.
Serve dark side up and spoon any remaining sauce over top.
Everyone who has sampled this breakfast or brunch treat loves it!
Also this recipe can be served as a dessert topped with your favorite ice cream.
2 Tablespoon light corn syrup
5 eggs
1/2 cup butter
1-1/2 cups milk
1 cup packed brown sugar
1 Tablespoon vanilla extract
1 (1pound) loaf sliced white bread, with crust trimmed
1/4 teaspoon salt
Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9" x 13" pan. Slice bread into 12-16 slices; place over the syrup. Layer as needed. Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight. Remove from refrigerator and let set at least 30 minutes before baking. Bake in a preheated oven 350 degree for 45 minutes. Cut into square. Invert and serve.
ngredients:
8-10 cups of French Bread cut into 1 "cubes. Any combination of sweet breads/pastries may be used. We like to use leftover cinnamon rolls.
1 (8 oz.) packages of cream cheese, cubed
8 eggs
2 1/2 cups milk (light cream or a combination)
1/2 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup pecans, whole or chopped
1/2 heavy cream for topping
1/2 cup white sugar mixed with 1 teaspoon cinnamon
12-24 hours before serving:
Spray 9" X 13" X 2" with non stick baking spray. Layer bread/pastry cubes in pan, sprinkle cubed cream cheese and pecans on top of mixture. In a large bowl, beat eggs, sugar, milk, vanilla and baking powder until well mixed. Pour over bread and cheese mixture and refrigerate until ready to bake.
Preheat oven to 350°F.
Pour 1/2 cup heavy cream over mixture and sprinkle with sugar/cinnamon mixture and bake for about 45 minutes or until a knife comes out clean. We serve this with a praline sauce.
Praline Sauce
Ingredients:
1/2 lb. butter
2 lb. bag light brown sugar
2 cups water
1 can sweetened condensed milk
In heavy saucepan melt butter. Add brown sugar and water. Cook until this mixture comes to a boil and cook for about 5 minutes. Add sweetened condensed milk and bring to another boil.
Creme Caramel French ToastServes 8 to 10
2 Tbl. light corn syrup
1 cup brown sugar (not packed)
1/4 C. butter
1 1/2 pounds cinnamon raisin bread, sliced
6 eggs
2 C. milk
2 C. light cream
1/3 C. sugar
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. lemon extract
sour cream
In a saucepan, combine the corn syrup, brown sugar and butter. Melt until smooth and bubbly. Spread in the bottom of an 11x17 glass baking pan. Overlap the bread slices like dominoes on the syrup. In a large bowl, mix the eggs, milk, light cream, sugar, vanilla, lemon extract and salt. Pour the mixture over the bread. Cover pan with foil and refrigerate overnight. Bake in a 350 degree oven for 45 minutes, then remove the foil. Bake an additional 10 to 15 minutes or until puffed and golden brown. Slice and invert pieces to serve. Garnish with sour cream.
Croissant French ToastVanilla Sauce: 1 tablespoon all-purpose flour 4 egg yolks 1 tablespoon vanilla extract 2 cups whipping cream 1/2 cup sugar 2 scoops vanilla ice cream
In a bowl, combine flour, egg yolks and vanilla; set aside. In a saucepan over medium-high heat, bring the whipping cream and sugar to a boil; remove from the heat. Stir a small amount of hot cream into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in ice cream until melted. Set aside.
For berry sauce – combine raspberries and sugar in a saucepan. Simmer uncovered for 2-3 minutes. Remove from heat; set aside.
French Toast:
3 eggs
4 croissants, split – or French Bread cut into 3/4 inch slices
2 tablespoons butter or margarine
In a bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces. Yield: 4 servings.
Crunchy French ToastIngredients:
6 eggs
1 cup milk
1 tsp. nutmeg
1/2 tsp salt
Beat all of the above together. Cut unsliced white bread into 1" thick slices. Dip into egg mixture. Roll in crushed corn flakes. (about 4 c) This should be enough mixture for 12 slices. Fry on griddle till go
lden. Serves 6 - 2 slices each.
Caramel Sauce
1# (2c or 1# bag) brown sugar
1 Pt. Kemps heavy whipping cream
2 cups butter
2 1/2 Tbsp brandy or rum
Combine all but liquor and bring to a boil, add liquor. Serve warm over French Toast. To die for. Serves 8 - 2 cups.
Honey Glazed Pecan French Toast
1 loaf French bread (day old) 3 eggs 1 cup milk 1 1/2 tsp cinnamon 1 tsp vanilla 1 1/2 tbs honeyGrease 2 9x13 glass pans. Slice French bread diagonally into 1 inch thick pieces. In a large bowl whisk together the eggs, honey and cinnamon. When thoroughly mixed stir in the milk and vanilla. Dip the bread pieces in the mixture. Be sure to coat both sides. Arrange in greased pans, cover, and refrigerate over night.
In the morning remove from refrigerator 30 minutes before baking and uncover.
2 tbs melted butter
1/2 cup dark brown sugar
1/2 cup chopped pecans
2 tbs honey
Drizzle butter over bread slices followed with a sprinkling of the brown sugar and pecan pieces. Top with a drizzling of honey. Bake for 20 minutes at 350o. Serve with warm maple syrup if desired.
Smoked sausage is a great accompaniment.
Maple Walnut Stuffed French Toast
16 slices Texas toast style bread 8 eggs 1/4 cup milk, or heavy cream 1 tablespoon pure vanilla extract 1 Tablespoon cinnamon 1/2 cup butter, plus 2 tablespoons melted to use on the griddle 14 ounces chopped walnuts 1/3 cup pure grade A maple syrup, plus ½ cup for serving 8 ounces Cream Cheese, slightly softenedHeat Griddle. Using a skillet melt 1/2 cup of butter over medium low heat. When butter starts to get frothy add walnuts and sauté for 3 to 5 minutes. Add maple syrup and simmer for another 5 minutes stirring to coat all walnuts. Remove from heat and set aside. Whisk together eggs, milk and vanilla. Dip bread into egg mixture to thoroughly coat both sides. Brush griddle with butter. Place bread on the griddle and sprinkle top side with cinnamon. Grill both sides until golden, approximately 3 minutes each side.
Remove from griddle in pairs with cinnamon side facing up. Spread a thin layer of cream cheese on each slice of grilled bread. Place 3 heaping tablespoons maple walnut mixture onto one of the cream cheese coated slices, then assemble putting other slice with cream cheese on top. Cut in half to reveal the yummy inside and enjoy. Serve with maple syrup and a dusting of powdered sugar.
Praline Cream French Toast9 eggs 3 cups half-and-half cream 1/3 cup sugar 1 1/2 cup rum extract, optional 1 1/2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg 24 to 30 slices French bread (3/4 inch thick)
Praline Syrup
1 1/2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup chopping pecans, toasted
2 tablespoons butter or margarine
In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15 in x 10 in. x 1 in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight. Bake, uncovered, at 400 degrees for 20 to 22 minutes or until golden. Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter, simmer 2 minutes longer. Serve with French toast. Yield 10 to 12 servings.
Orange Blossom French Toast6 eggs 1/2 cup orange juice concentrate, thawed 2/3 cup milk 1/4 teaspoon vanilla extract 1/4 teaspoon salt Rind of one orange, grated 8 slices French Bread, 3/4 inch thick Butter 3 tablespoons confectioners' sugar Orange slices Michigan maple Syrup
Beat the eggs in a large bowl. Add orange juice concentrate, milk, sugar, vanilla, salt, and orange rind and mix well. Dip the bread into the egg mixture, turning to coat all surfaces. Place in a baking dish in a single layer, pour any remaining egg mixture over the top. Cover, refrigerate 2 hours or overnight. Melt butter in large skillet or griddle over medium heat. Add the slices of bread and cook until browned on both sides. Arrange on a platter, sprinkle with confectioners' sugar, and garnish with orange slices. Serve with warm maple syrup. Serves 4 to 6.
Peanut Butter and Banana French Toast
1 1/2 Sandwich per person
- Make a peanut butter sandwich the usual way, without butter.
- Dip in egg dip, which contains egg, cinnamon, and a touch of vanilla.
- You may want to add a banana liquor.
- Cook like you would a grilled cheese sandwich until brown.
- Remove from skillet and cut off crusts.
- Slice each sandwich into three diagonally, and stack on plate at differing angles for style.
- Garnish with fresh cut banana and sprinkle with a little sugar and cinnamon.
- Best served right away with maple or birch syrup.
Ingredients: 1 cup dark brown sugar (packed) 1 stick butter 2 Tbsp water 1 28 oz. can sliced pears 4 cups crumbled french bread 3/4 cup finely chopped pecans 9 eggs 2 cups milk or vanilla ice cream 2 tsp vanilla
Melt brown sugar and vanilla over medium heat. Add water and continue heating until mixture bubbles. Remove from heat and allow to cool. Pour mixture into a 9x6x2 well greased pan. Slice pear slices again to thin them and place close together in the sauce in bottom of pan. Sprinkle crumbled french bread over pears, covering with approximately 1 1/2" of bread. Sprinkle chopped nuts over bread. Beat remaining ingredients until well blended and pour evenly over bread. Cover and refrigerate overnight. Preheat oven to 350. Uncover and bake for 40 minutes or until bread puffs up. Serve with pecan maple syrup. Serves 6.
Strawberry Cheesecake French Toast
Ingredients: 1 cup ricotta cheese
3 Tbsps powdered sugar
1 Tbsp vanilla extract
16 diagonal slices (1/3 inch) French or Italian bread
2 large eggs
1 cup milk
l 1/2 Tbsps butter
2 cups strawberries, hulled and sliced
Strawberry syrup
Stir together ricotta cheese, powdered sugar, and vanilla until smooth. Spread 8 bread slices with mixture and top with remaining slices, as with a sandwich. Mix together beaten eggs, and milk. Melt butter in frying pan over medium to medium-high heat. Dip ricotta sandwiches in egg mixture. Fry until golden brown on both sides, about 5 minutes in all. Remove onto plate and garnish with strawberries. Top with syrup.
Apple Cinnamon PancakesIngredients: 1 1/2 cups milk
2 eggs
1/3 cup solid shortening
1 1/2 cups all-purpose flour
2 1/2 t baking powder
1 t salt
1 t ground cinnamon
2 medium apples, quarter, pared and cored
Put all ingredients into blender container. Cover and process at "mix" until apples are finely chopped.
For each pancake, pour 1/4 cups of batter on hot griddle, bake over medium heat, turning when bubbles appear. Serve with butter and syrup.
Apple Crisp Pancake1 egg beaten 3/4 cup milk 3/4 cup chunky applesauce 1 tsp. vanilla 2 cups pancake mix
Topping:
1/2 cup quick oats
1/4 tsp. cinnamon
1/4 cup brown sugar
1/2 cup pancake mix
3 T. butter
Spray a jelly roll pan with cooking spray. In a large bowl, combine egg, milk, applesauce, vanilla and pancake mix. Spread the mixture in the prepared pan.
In a medium bowl, combine the oats, brown sugar, pancake mix and butter. Sprinkle the topping over the pancake batter. Bake at 375o oven for 14-16 minutes.
Serve with applesauce and Homemade Apple Cinnamon Syrup.
Banana Foster Pancakes1 stick butter 6 bananas, sliced 1 cup maple syrup ½ cup slivered pecans 1 tsp crème d'banana liqueur 1 tsp light rum whipped cream additional chopped pecans, optional Strawberries, optional Melt the butter in a large skillet; add bananas and pecans. Sauté about one minute. Add syrup and heat. Stir in liqueur; keep warm. Using your favorite pancake recipe, prepare pancakes allowing three pancakes preserving. Arrange pancakes on individual plates and top with banana mixture. Garnish with a dollop of whipped cream, sprinkle with additional chopped pecans, and top with a fanned strawberry. Serves 6 people. Banana-Pecan Upside Down Pancake
1 stick butter 1 cup Maple Syrup 3 bananas 1/2 - 3/4 cup chopped toasted pecans 1 recipe of your favorite pancake mix (we like Bisquick) 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees (high middle section)
In heavy iron skillet (#10 size) -over low heat- melt 1 stick of butter -with pastry brush- brush all the sides of the skillet with the butter. Then add 1 cup of Maple syrup. Remove from heat, let cool.
Slice 3 bananas evenly to completely cover bottom of pan. Sprinkle chopped toasted pecans over that.
Mix up 1 recipe pancake mix and add the vanilla (I prefer Bisquick).
Immediately pour batter over the banana/syrup combo. Let sit 5-10 minutes. Bake in oven for 35 minutes or until cake tester inserted comes out clean.
Let cool approximately 5 minutes!
Invert on large platter and Serve.
Total preparation time: 20 minutes
Serves: 8
Cinnamon Pumpkin Pancakes
2 cups all-purpose flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 3/4 cups milk
1/2 c. pumpkin puree, fresh or canned
1 large egg
2 Tbsp. vegetable oil
1 1/2 cups maple syrup warmed
Mix flour, sugar, baking powder, salt, & spices.
In a small bowl combine milk, pumpkin, egg, and oil.
Makes enough for 2 or 3 people
I think eggnog has a wonderful flavor - and it is more versatile than people realize. I use it as a substitute liquid in several recipes I have created for the holidays. Here is one of my two recipes which combines the tartness of cranberries with the sweet richness of eggnog. For the other recipe, the Cranberry Pecan Eggnog Muffins, visit this link.
Ingredients, dry
Mix together:
1 1/2 cups flour
1 teaspoon baking powder
1 Tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
Ingredients, wet
In a separate bowl, mix together:
2 eggs
3/4 cup eggnog
3/4 cup buttermilk
3 Tablespoons melted butter
1 1/2 teaspoons vanilla
1/2 teaspoon rum flavoring
Directions:
Combine wet and dry ingredients. If batter is too thick, add more buttermilk or eggnog. Spoon into pre-heated griddle (or in frying pan). Dot with fresh or frozen cranberries. Turn over when a few bubbles appear in surface. Enjoy hot with maple syrup.
3 eggs 1/4 cup brown sugar 1/2 cup buttermilk 1/2 cup water or milk 1/4 cup brewed coffee 2.5 cup unbleached flour 1/2 tsp salt 1 tsp baking powder 1.5 tsp baking soda 1 tsp ground cloves 1 Tbsp cinnamon 1 Tbsp ginger 1 Tbsp nutmeg 4 Tbsp melted butter or margarine
Cream eggs and brown sugar together Add buttermilk, water, and coffee and mix well. In separate container, sift together dry ingredients. Combine first and second mixture and add melted butter.
This makes about 3 1/2 cups batter or 8-10 pancakes. Cook on griddle as you would any other pancake, serve with maple syrup, and carmelized pecans.
This is by far the thickest pancake batter I have ever worked with. I found that after cooking for about 30-45 seconds on the first side, it is best to flip the pancake, and use the spatula to press down and flatten. After cooking the second side, you may then need to reflip and cook a bit longer on the first side.
Carmelized Pecans:
In a saucepan over medium heat, mix 1 cup pecan pieces with 1 cup granulated suger. Stir together until the sugar had completely melted.
Homemade Pancakes
2 c. flour
3 T. sugar
2 t. baking powder
1 t. salt
1/2 t. baking soda
1 1/2 c. buttermilk
3 T. melted butter
1 beaten egg
In a medium bowl, mix the dry ingredients. In a large bowl, mix the liquid ingredients. Slowly mix the dry ingredients into the liquid ingredients. Pour 1/2 - 1/4 cup portions onto a frying pan and cook.
To make blueberry pancakes, add 1 cup of fresh blueberries.
3/4 cup all-purpose flour 1/2 tsp. ground nutmeg 1 cup ricotta cheese 1 Tbs. baking powder 2 eggs 2/3 cup milk
Juice and grated rind of one lemon
Confectioners' sugar
In a large bowl combine and blend all ingredients. Pour 1/2 cup batter onto a hot greased griddle. Spread batter into a 5-inch circle. Cook until golden, turning once. Arrange on a platter and dust with confectioners' sugar. Serve with Vermont maple syrup.
Makes 12 small pancakes.
Oatmeal Pancakes
Combine in a large bowl:
4 cups rolled oats (long cooking)
1 cup flour
¼ cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
Pinch salt
Combine in smaller bowl:
4 cups (1 quart) buttermilk
4 eggs, beaten
½ cup melted butter or oil
2 teaspoons vanilla
Add liquid all at once to dry ingredients. Stir with a fork to blend. Do not over beat. Let stand 30-45 minutes. Batter will thicken (if too thick, add a little more milk). Cook on hot griddle.
Lemon Pancakes6 large eggs, separated ½ cup flour 1 ½ cups cottage cheese, small curd ½ cup butter or margarine, melted and slightly cooled 4 Tablespoons sugar ½ teaspoon salt 2 Tablespoons grated lemon zest (2 small or 1 large lemon) Juice from lemon
In large bowl combine egg yolks, flour, cottage cheese, melted butter, sugar, salt and lemon zest and lemon juice.
In a separate bowl whip egg whites until soft peaks form. Carefully fold egg whites into batter mixture.
Cook on large griddle (prepared with cooking spray). Using ¼ cup measuring cup pour batter onto hot griddle.
Cook until bubbles form and bottoms are lightly brown. Turn over and cook until bottoms are lightly browned.
Serve immediately garnished with fresh raspberries or blueberries and powdered sugar.
Makes 6 servings (3 pancakes each).
Pumpkin Bread
3 cups sugar 3 eggs 2 cups pumpkin 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon baking soda 1 cup oil 3 cups flour 1 teaspoon pumpkin pie spice 2 teaspoons cinnamonAdd oil to sugar and blend, whip in eggs. Add sifted dry ingredients. Stir in pumpkin. Put in greased and floured pan (bundt pan works nicely). Bake at 350 degrees for 1 hour and 15 minutes. Cool ten minutes in pan and remove. Can be made as muffins, just reduce the baking time.
Pumpkin PancakesIngredients: 1 cup all-purpose flour 1 Tbsp sugar dash of salt 2 tsps baking soda 1 cup milk 2 Tbsps vegetable oil 1 egg 1/2 tsp cinnamon 1/2 cup canned pumpkin 1/2 cup sour cream
Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two.
Honey-Pecan Butter:
1/2 cup pecans
1/2 cup butter
1/4 cup honey
2 cups flour 1/2 cup oatmeal 2 tsps baking powder 1 tsp baking soda 2 tsps ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves Pinch salt
2 large eggs, separated
2 1/2 cups buttermilk
2 Tbsps melted butter
1 Tbsp sugar
2 tsps dark molasses
For lighter pancakes, separate eggs and beat egg whites in a deep bowl on high speed until they hold moist peaks.
Beat egg yolks in a large bowl with buttermilk, butter, sugar and molasses. Add flour and spices. Beat until well mixed. Add whipped egg whites to the mixture by folding them gently into the batter until combined.
Cook on a buttered griddle over medium heat by pouring out enough batter to form pancakes about 4-5 inches in diameter. Cook until the tops are full of bubbles and then flip and cook for another 1-2 minutes until golden brown.
Serve with warm lemon sauce (see recipe below).
Lemon Sauce
In a small pan, mix one cup of sugar with 2-3 Tbsps of corn starch. Add 2 cups of water and bring to boil over high heat. Remove from heat and add 4 Tbsps butter, 2-3 Tbsps grated lemon peel, and 1/4 cup lemon juice. Stir until the butter melts. Serve. May be stored in a container in the refrigerator for a week or so and re-heated.
Sweet Potato Pecan Pancakes2 cups all-purpose flour 1/2 teaspoon salt 1-1/2 teaspoons baking soda 1 teaspoon brown sugar 2 Tablespoons melted butter 2 cups buttermilk 1/4 cup chopped pecans 1 cup mashed cooked sweet potatoes 1 teaspoon nutmeg 2 teaspoons cinnamon 3 eggs (separated) Angelic Bananas
Ingredients:
6 bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 cup sour cream
Instructions:
Preheat oven to 375 degrees. Peel bananas and cut into 1/2" slices. Place the bananas in a shallow baking dish or a glass pie dish. Sprinkle brown sugar evenly over the top of the bananas. Pour the butter over the top. Bake for 20 to 30 minutes, gently stir with a wooden spoon after 10 minutes. Remove from the oven and spread sour cream on the top. Serve warm.
For a delicious variation, we often substitute 3 cups fresh or frozen blueberries in place of the bananas and top with yogurt instead of sour cream.
Serves 6.
Angelina's Breakfast Soup
12 oz. bag frozen strawberries
2 cups whipping cream
1 cup heavy cream
3/4 cup sugar
1/2 cup sour cream
Place strawberries in blender first and let sit for about 10 minutes to unthaw a bit. Then add to blender, whipping cream, heavy cream, sugar, and sour cream. Blend on chop (1-minute) then blend on liquify until thick and smooth. Place in the refrigerator overnight. Serve with a mint leave on top or a slice of strawberry on the side top glass dish. Enjoy!
APPLE BREAKFAST PUDDING
1 large loaf Italian bread (diced) 9 large eggs 1/2 cup sugar 3 1/2 cups milk 1 tsp vanilla 3 ½ tsp cinnamon 1 tsp nutmeg 6-8 large Granny Smith apples butter to dot on topSpray a 9 x 13 glass dish with cooking spray. Place diced bread in bottom of dish, making sure they are arranged tightly together. In a bowl, whisk together sugar, milk, eggs and vanilla. Pour ½ of egg mixture over bread. Peel, core and dice apples, then place on top of bread. Pour remaining egg mixture over apples. Sprinkle with nutmeg.
Mix 1/2 cup sugar and cinnamon. Sprinkle over top of apples.
Refrigerate over night. In the morning remove from refrigerator for 15 minutes. Bake 1 hour uncovered at 350 degrees.
Makes 8 - 10 servings.
4 apples (Granny Smith are best) 1/3 c. honey 1 T. cinnamon 1/4 c. brown sugar 2 T. melted butter
Preheat the oven to 350 degrees. Grease a baking dish. Slice and core the apples into wedges and put into the baking dish. Pour in the honey and cinnamon. Stir it together. Sprinkle brown sugar on top and pour the butter over. Bake for about 20 minutes or until the apples are done.
Ingredients: 4 pears, halved, peeled and cored 1/4 tsp Cinnamon 1/8 tsp Nutmeg 4 Tbsps Butter, softened 4 Tbsps Brown sugar 2 cups cream, whipped or vanilla yogurt (optional)
Place the pear halves in a greased pie plate, arranged like spokes with narrow ends pointed towards the center. Sprinkle the pears with the cinnamon and nutmeg. Cover and set aside.
In a small bowl combine the butter and brown sugar thoroughly, and then carefully spread the mixture over the pears.
Bake at 350 degrees for 20 to 25 minutes. Serve warm. Top with whipped cream or vanilla yogurt if you like. Serves 8.
Baked Pears (or apples) with Caramel SauceYield: 4
2 Tbsp butter
5 Tbsp brown sugar
1 ½ cups apple juice
3 Tbsp maple syrup
6 tbsp softened cream cheese
1/3 cup walnut pieces
2 tbsp. currants
2 pears (or apples)
Preheat oven to 400.
In small saucepan combine butter, 2 Tbsp. brown sugar, apple juice and 2 Tbsp. maple syrup. Heat.
In a small bowl combine remaining brown sugar (3 Tbsp), cream cheese, walnuts, remaining maple syrup (1 Tbsp), and currants (optional). Mix well.
Peel pears. Cut in half and remove core. Fill core with cream cheese mixture. Spoon or brush small amount of apple juice syrup mixture over pears. Bake for 30-40 minutes until soft, basting with syrup occasionally. (Reserve extra syrup for future use. Or this syrup can be served with fruit and the caramel sauce omitted.)
Caramel Sauce
1/4 cup brown sugar
2 Tbsp water
½ cup whipping cream
2 tsp. Vanilla
2 oz butter
Combine sugar & water. Cook over medium heat, stirring constantly about 3 min. Add cream & vanilla & cook over medium heat, stirring frequently about 5 minutes.
Remove from heat & add butter.
For four luscious pears...
4 ripe, but not over-ripe, Washington Bartlett, D'Anjou or Bosc pears
1/4 cup brown sugar
1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg
1/2 cup dried cranberries
1/2 cup pecans
1/3 cup dark rum
1 Tbsp butter
Caramel apple dipping sauce
Core the pears. Mix together the first five ingredients. Stuff the brown sugar mixture in the pears, packing lightly. Pour the rum over the top of each pear. Top each pear with a blob of butter. Place pears in a baking dish and add about 1/2 inch of water to the dish. Bake pears at 350 degrees for about 20-25 minutes. Baste occasionally while baking and rotate pears once during baking to assure even baking on all sides. When the pears are tender, remove from oven, and place in individual serving dishes. On the top of the pear, place about ½ teaspoon of the caramel apple dipping sauce and pour a little of the hot rum butter sauce over the pear. Garnish with a sprig of fresh mint. The pears may be served warm with half and half or cream if desired. (This dish may be prepared the night before and covered tightly with plastic wrap.)
Ginger Fruit Dip1 3-ounce package cream cheese, softened 1 cup marshmallow cream ½ cup mayonnaise or salad dressing 1 teaspoon ground ginger 1 teaspoon grated orange rind Garnish: fresh mint sprig Beat cream cheese at medium speed with an electric mixer until smooth; add marshmallow cream and next 3 ingredients, stirring until smooth. Garnish if desired, and serve with fresh fruit or layer with fruit and granola in parfait glasses. Yield: 1 ½ cups Strawberry Bread
3 c. all purpose flour 1 tsp. soda 1 tsp. salt 2 c. sugar 4 eggs well beaten 2 - 10 oz. pkgs. frozen strawberries (drain juice) 1 tsp. salt 1 c. cooking oil Mix all dry ingredients together and put liquids in center. Mix by hand and place dough in two greased loaf pans and bake at 350 degrees for 1 hour. Apple Cinnamon Quiche
Serves 6
2 apples, peeled and sliced
2 Tbsps butter
8 oz grated cheddar cheese
1 unbaked 10-inch pastry shell
1 Tbsp sugar
1 tsp cinnamon
4 large eggs
1 1/2 cups whipping cream
Sauté apples in butter for 5 minutes.
Sprinkle sugar and cinnamon over apples.
Layer apples in pastry shell.
Sprinkle cheese over apple mixture. In medium size bowl, lightly whisk together the eggs and whipping cream.
Pour over the apple/cheese mixture.
Bake in a preheated 375 oven for 35 minutes or until set.
Ingredients:
For Topping:
1 1/2 cups flour
1/2 cup sugar
1/2 cup butter or margarine
1 tsp. cinnamon
For Filling:
2 pie crusts in pans
3/4 cup butter or margarine
3/4 cup sugar
2 lbs. ricotta cheese
6 eggs - extra large to jumbo
1 tsp. orange extract
1 tsp. vanilla
1 egg white, beaten
Directions:
Mix flour, sugar, 1/2 cup butter, and cinnamon in food processor. Set aside to use as pie topping. For filling, cream butter and sugar. Add eggs, one at a time, and mix in with electric mixer. Mix in orange extract and vanilla. Add ricotta and mix well again. Brush the two pie crusts with the beaten egg white, and then pour filling into them. Sprinkle the topping on. Bake for 1 hour at 375 degrees. Let pies cool for at least 10 minutes before serving.
2 Pies - 8 Servings Each
| 1 package dry yeast 2 cups lukewarm milk 4 eggs, separated 1 teaspoon vanilla | 2 1/2 cups sifted flour 1/2 teaspoon salt 1 tablespoon sugar 1/2 cup melted butter |
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff, carefully fold into batter. Let mixture stand in a warm place about 45 minutes (I put in microwave on keep warm cycle) until mixture doubles in bulk. Use 3/4 - 1 cup per waffle, makes 8-12 waffles. Top with cool whip and strawberries or fruit of your choice.
Serve with coffee, juice, milk or tea.
Gingerbread Waffles3 eggs separated 1 cup skim milk 1/2 cup dark molasses 1/2 cup firmly packed brown sugar 1 3/4 cups flour 4 teaspoons baking powder 1/2 teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon cloves 1 stick butter melted
Beat egg yolks with whisk and add milk, molasses and brown sugar. In separate bowl sift flour, baking powder and spices. Add liquid ingredients to dry along with melted butter. Beat egg whites until they form stiff peaks and fold into batter. Bake in a hot waffle iron Makes 10 Waffles
Buttermilk Pecan Waffles2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 eggs 2 cups buttermilk 1/2 cup butter or margarine, melted 3 tablespoons chopped pecans
Combine the flour, baking powder, baking soda and salt; set aside. In a mixing bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter. Pour about 3/4 cup batter onto a lightly greased preheated waffle iron. Sprinkle with a few pecans. Bake according to manufacturer's directions until golden brown. Repeat until batter and pecans are gone. Yield: 7 waffles (about 8 inches each).
Potato Waffles1 1/3 cup instant potato flakes 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 1/4 cups milk 2 eggs, lightly beaten 1 tablespoon oil
In a mixing bowl, combine potato flakes, flour, baking powder, and salt. Mix milk, eggs, and oil; blend into the dry ingredients. Bake on a preheated waffle iron until golden brown. Yield 6-8 (6") waffles. Very easy and very delicious!!
Pumpkin WafflesMelt 1 1/2 sticks of butter (not margarine) and allow to cool.
In large bowl put 3 cups flour, 5 teaspoons baking powder, 1/2 teaspoon of each of the following: baking soda, cinnamon, nutmeg, and ginger, 1/8 teaspoon each: salt and fresh ground pepper. Blend well with wire whip.
Beat 3 eggs with 1/3 cup packed brown sugar. Blend with one cup pumpkin (16 oz can) and 2 1/2 cups milk. Add cooled butter and blend well.
Add pumpkin mixture to flour mixture and stir just until ingredients are moist. Do not overbeat. Bake in waffle iron at med-high temperature. These waffles take about 7 minutes each. Keep warm until serving in a 200 degree oven. Place directly on oven racks. Leave door ajar. Makes seven 8" waffles. Serve with hot apple butter.
Sour Cream Waffles4-6 Servings
Ingredients:
1 cup all-purpose flour, sifted 5 times
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon sugar
1 teaspoon baking soda
3 eggs, sparated
2 cups sour cream
3 tablespoons butter, melted
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