Almond Crusted Oven Pancakes
from "Recipe Hall of Fame Quick and Easy Cookbook"
3 large eggs
1/2 cup milk
1/2 cup flour
1/2 tsp. salt
1 tsp. sugar
pinch of nutmeg, optional
2 Tbsp. butter
1/2 cup blanched slivered almonds
Preheat oven to 425ºF. Select a round skillet or quiche pan. Combine eggs, milk, flour, salt and sugar. Whirl in blender or beat with wire whip. If using a blender, scrap down sides to be certain all the flour is in the batter, and whirl again until creamy. If you are baking the pancake in a skillet, place it over a burner, add butter and almonds, and sauté almonds 2 minutes. If quiche pan is used, place in oven with butter until melted, add almonds and let cook about 2-3 minutes. Carefully pour in batter and bake 20 minutes. Then pancake will rise with the sides encrusted with almonds. Serve filled with fresh fruit, if desired, or with cooked apples on the side. Serves 4.
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Apple Butter
6-8 apples
1 Tbsp. cinnamon
1/4 cup + 2 Tbsp. concentrated frozen apple juice
1 cup water
1/8 tsp. ground cloves
1/4 cup water
1 Tbsp. cornstarch
Peel, core and thinly slice apples. Put in saucepan with 1/4 cup of the water and 1/4 cup of the apple juice. Bring to a boil; reduce heat, and simmer, uncovered, for 1 hour. Mix cornstarch with the 2 Tbsp. apple juice. Stir into apple mixture; stir until thickened. Pour into blender and puree until smooth. Refrigerate. Makes 4 cups.
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Apple-Cinnamon Pancakes
2-1/2 cups Bisquick
1/4 cup butter, melted
1-1/4 cups milk
2 Tbsp. sugar
1 tsp. ground cinnamon
2 eggs
1/2 cup finely chopped peeled apples
Heat skillet over medium-high heat or electric griddle to 375ºF; grease skillet or griddle. Stir all ingredients except apple in medium bowl until well blended; stir in apple. Pour by scant 1/4 cupfuls onto hot skillet or griddle. Cook until edges are dry. Turn; cook until golden. Makes about 2 dozen.
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Apple Crisp Oven Pancake
1/2 cup regular oats
1/4 cup Bisquick
1/4 cup packed brown sugar
2 Tbsp. butter, softened
3/4 tsp. ground cinnamon
2 cups Bisquick
3/4 cup milk
3/4 cup chunky applesauce
1/4 tsp. vanilla
1 egg
Heat oven to 425ºF. Grease jelly roll pan. Mix oats, 1/4 cup Bisquick, the brown sugar, butter and cinnamon; set aside. Beat remaining ingredients wire whisk until well blended. Pour into pan; spread batter to edges. Sprinkle with oats mixture. Bake 14-16 mixtures or until light brown. Cut into 6 pieces. Serves 6.
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Apple Fritters
1-1/3 cups sifted flour
1 Tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, lightly beaten
2/3 cup milk
1 Tbsp. vegetable oil
3 cups small apple strips, see note
vegetable oil for deep frying
powdered sugar for dusting
Sift together flour, granulated sugar, baking powder and salt. In another bowl, stir together eggs, milk and oil. Add flour mixture to egg mixture all at once. Mix just until moistened. Stir in apple strips. Preheat oven to 250ºF. In deep fat fryer or deep skillet, heat oil to 375ºF. Drop apple mixture by tablespoonfuls into hot oil and fry, turning once, for 3-4 minutes, or until puffy and golden. Transfer to paper towels to drain briefly. Place in preheated oven to keep warm. Place fritters on warmed platter, sprinkle with powdered sugar and serve immediately. Serves 6.
NOTE: Peel and core 3-4 tart apples; cut crosswise into 1/8" thick slices. Stack several slices and cut into 1/8" wide strips.
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Apple Pancake
2 Tbsp. butter
2 medium apples, peeled, cored and sliced
1/4 cup packed brown sugar
3/4 tsp. ground cinnamon
3 eggs
1/2 cup milk
1/4 cup flour
1/2 tsp. salt
sweetened whipped cream, optional
Preheat oven to 450ºF. Melt butter in 9-10" skillet with ovenproof handle. (To make handle ovenproof, wrap foil securely around it.) Arrange apples in single layer in the butter. Combine 2 Tbsp. of the brown sugar and the cinnamon; sprinkle over apples. Cook over medium-high heat, stirring frequently, 5-6 minutes or until apples are slightly soft. Meanwhile, beat together eggs, milk, four and salt. When apples are ready, remove from heat and pour egg mixture over them. Bake in preheated oven for 8 minutes. Remove from oven and sprinkle remaining 2 Tbsp. sugar over. Return to oven, reduce heat to 375ºF and bake 8-10 minutes, or until evenly browned. Remove from oven; loosen pancake around edges with knife. Cut into wedges. Serve plain or with sweetened whipped cream. Serves 4.
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Apple Puff Pancakes
from Nancy
4 medium apples, cored, peeled and sliced
4 whole eggs
1 cup skim milk
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 cup butter
In a cast-iron or ovenproof skillet melt the butter, add the apples and sauté until soft. While apples are cooking, beat together the flour, milk, eggs, vanilla, salt and nutmeg. Pour over the hot apples and place in a preheated 475ºF. oven. Bake for 15 minutes. Reduce heat to 375ºF. and bake an additional 10 minutes.
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Apple Spice Syrup
1/4 cup packed brown sugar
2 Tbsp. cornstarch
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1-3/4 cups apple juice or cider
In saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Makes 1-3/4 cups.
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Bacon & Cheese Casserole
4 slices of bacon
3 eggs
1 cup milk
2 cups grated Swiss or Cheddar cheese
1/4 cup green onions diced
pepper and basil to taste
1/2 cup onion rings
Microwave bacon for 3-5 minutes at 100% power until crisp. Set aside until cool; crumble. Beat together eggs and milk. Add cheese and remaining ingredients. Pour into 8" pie plate. Microwave at 70% power for 8-12 minutes. Stir once during cooking time and let stand 6-10 minutes or until set in middle. Serves 4.
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Bacon and Potato Pie
from Peggysue
1 lb. bacon
1 onion, chopped
8 eggs, beaten
1 lb. russet potatoes, peeled, grated
2-3/4 cups sharp cheddar, grated
1 dash pepper
Preheat oven 350ºF. Grease 9x13" glass baking dish. Microwave bacon, remove. Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions. Pour into prepared baking dish. Bake until center is set, about 45 minutes. Cut into squares.
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Bacon-Cheddar Cups
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Laura Fennman, Lima, OH
12 slices white bread
1 Tbsp. butter
4 slices bacon, crisply cooked and crumbled
1 egg, beaten
1/2 cup whipping cream
1/2 Tbsp. chives
1/2 Tbsp. onion powder
1/2 cup cheddar cheese, shredded
salt and pepper to taste
garnish: cherry tomatoes, mushrooms
Cut a 3” circle from center of each slice of bread. Roll out each circle with rolling pin to flatten slightly. Grease 12-cup muffin tin with butter. Press one bread circle in each pan to form a cup. Bake in 350ºF oven for 7 minutes. Divide bacon among cups. Combine egg, whipping cream, chives, onion powder and divide among cups. Sprinkle with cheese. Bake 12 minutes. Let stand 5 minutes before removing to plate. Garnish with cherry tomatoes or mushrooms.
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Bacon in the Oven
from Amanda
Alton Brown on the Food Network says to put your bacon in a cold oven, then turn it on to 400ºF. and check every 3 minutes. I tend to use thicker cut bacon and it took a very long time checking it that often, so I do more of a check at 10 minutes, then every 3 thing. He put his in a jellyroll type pan with a rack on it, a cooling rack thing. I do the same, but I line my jellyroll pan with foil for ease of cleanup.
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Bacon 'n' Cheddar Oven Pancake
12 slices bacon, crispy cooked and crumbled (about 3/4 cup)
1/2 cup (2 oz.) shredded Cheddar cheese
2 cups Bisquick
1 cup milk
2 Tbsp. vegetable oil
2 eggs
Grease 15x10" jelly roll pan. Sprinkle bacon and cheese evenly into bottom of pan. Beat remaining ingredients with wire whisk until well blended. Pour over bacon and cheese; spread batter to edges. Bake 14-16 minutes, or until light golden brown. Cut into 6 pieces; serve immediately. Serves 6.
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Baked Apple French Toast
1 large (or 2 small) loaves French Bread (16 oz.)
8 eggs
3 cups milk
3/4 cup sugar, divided
1 Tbsp. vanilla
5 Granny Smith apples
2 tsp. cinnamon
2 Tbsp. butter
Preheat oven to 400ºF. Spray 9x13" baking dish with vegetable oil spray. Slice bread into 1-1/2" thick slices. Place bread tightly together in one layer in dish. Beat eggs lightly. Whisk in milk, 1/4 cup sugar and vanilla. Pour half of liquid over bread. Peel, core and slice apples into rings. Arrange over bread slices to cover. Pour remaining egg mixture over apples. Mix remaining 1/2 cup sugar with cinnamon. Sprinkle evenly over apples. Dot with butter. Bake 35 minutes. Cool 5-10 minutes before serving. Serve with maple syrup. (Can be prepared ahead of time and refrigerated (covered) overnight. Bake 50 minutes.)
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Baked Peach Pancake
2 cups fresh or frozen sliced peeled peaches
4 tsp. sugar
1 tsp. lemon juice
3 eggs
1/2 cup flour
1/2 cup milk
1/2 tsp. salt
2 Tbsp. butter
ground nutmeg
sour cream, optional
Combine peaches with sugar and lemon juice; set aside. In mixing bowl, beat eggs until fluffy. Add flour, milk and salt; beat until smooth. Place butter in 10" skillet; bake at 400ºF for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake 20-25 minutes or until pancake has risen and is puffed all over. Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream, if desired. Serves 4.
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Baked Vanilla Toast
12-14 one-inch slices French or Italian bread
1-1/2 cups water
1-1/2 cups whipping cream
1 cup + 1 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. vanilla
about 1 cup half-and-half or additional whipping cream, optional
Preheat oven to 350ºF. Arrange bread slices 1” apart on a large ungreased baking sheet. Bake until bread is crisp and golden, 15-20 minutes. Meanwhile, combine water, 1-1/2 cups cream, 1 cup sugar, the cinnamon and salt in a medium saucepan. Cook, stirring occasionally, over medium-high heat until mixture comes to a boil Remove from heat and let stand until toast is ready. Lightly grease 9x13” baking pan. Arrant toast slices over bottom of pan. Stir vanilla into cream mixture. Spoon 2 spoonfuls of hot mixture over each slice of toast; repeat process, then pour remaining mixture over all the toast. Bake 75 minutes or until all liquid is absorbed. Remove from oven and sprinkle tops of toasts with remaining 1 Tbsp. sugar. Broil 5” from heat source until toast surfaces are browned and caramelized. Serve hot; pass a pitcher of cream as an accompaniment. Serves 6.
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Basic Pancakes
from Mom’s Big Book of Baking
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. sugar
1-1/2 cups whole or lowfat milk
1 large egg
2 Tbsp. butter, melted and cooled
nonstick cooking spray
maple syrup for serving
Stir together flour, baking powder, salt and sugar in large mixing bowl. Measure milk into large glass measuring cup. Crack egg into cup and beat lightly with fork to break up egg. Stir in cooled, melted butter. Pour liquid ingredients into mixing bowl and stir with wooden spoon until dry ingredients are moistened. Don’t worry if there are some small lumps. Spray surface of griddle or large skillet with cooking spray. Heat over medium-high heat. Test griddle after a couple of minutes by drizzling a few drops of water onto cooking surface. If the drops sizzle and evaporate, the surface is hot enough. For each pancake, spoon or ladle about 1/4 cup batter onto surface and cook pancake until top begins to bubble and bottom is golden, 2-3 minutes. Check occasionally to make sure pancakes aren’t cooking too quickly, and adjust the heat if necessary. Flip each pancake and cook until golden on second side, an additional minute or two. Serve immediately with maple syrup or keep warm in a preheated 200ºF. oven on platter loosely covered with foil. Repeat with remaining batter, removing the pan from the heat and spraying the cooking surface, if necessary, with more cooking spray before beginning each new batch. Makes 1 dozen pancakes.
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Belgian Waffles
2 eggs
1 cup milk
2-1/3 cups Bisquick
2 Tbsp. granulated sugar
1/4 cup vegetable oil
2 Tbsp. powdered sugar
Strawberry-Blueberry Cream, below
Beat eggs in small bowl on high speed 3 minutes or until thick and lemon colored. Stir in milk. Beta in Bisquick and granulated sugar on low speed until well blended. Gently fold in oil. Pour onto center of waffle iron (greased if necessary). Bake until steaming slows and waffle is golden brown. Remove carefully. Top with Strawberry-Blueberry Cream; sprinkle with powdered sugar. Serves 6.
Strawberry-Blueberry Cream: Beat 1 cup whipping (heavy) cream and 1/4 cup powdered sugar in chilled bowl until stiff. Fold in 1/2 fresh or frozen (thawed and drained) blueberries and 2 cup sliced fresh strawberries (or 10-oz. pkg. frozen sliced strawberries), thawed and drained).
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Berry Pancakes
from Mom’s Big Book of Baking
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. granulated sugar
1-1/2 cups whole or lowfat milk
1 large egg
2 Tbsp. butter, melted and cooled
1-1/2 cups fresh or frozen blueberries or raspberries
nonstick cooking spray
maple syrup, powdered sugar or melted butter and cinnamon-sugar for serving
Stir together flour, baking powder, salt and granulated sugar in large mixing bowl. Measure milk into large glass measuring cup. Crack egg into cup and beat lightly with fork to break up egg. Stir in cooled, melted butter. Pour liquid ingredients into mixing bowl and stir with wooden spoon until dry ingredients are moistened. Don’t worry if there are some small lumps. Spray surface of griddle or large skillet with cooking spray. Heat over medium-high heat. Test griddle after a couple of minutes by drizzling a few drops of water onto cooking surface. If the drops sizzle and evaporate, the surface is hot enough. For each pancake, spoon or ladle about 1/4 cup batter onto surface. Sprinkle each pancake with a tablespoonful of berries and press down on the berries lightly with spatula. Cook each pancake until top begins to bubble and bottom is golden, 2-3 minutes (3-4 minutes if you are using frozen berries). Check occasionally to make sure pancakes aren’t cooking too quickly, and adjust the heat if necessary. Flip each pancake and cook until golden on second side, an additional minute or two. Serve immediately with maple syrup, powdered sugar or melted butter and cinnamon-sugar or keep warm in a preheated 200ºF. oven on a platter loosely covered with foil. Repeat with remaining batter, removing the pan from the heat and spraying the cooking surface, if necessary, with more cooking spray before beginning each new batch. Makes 1 dozen pancakes.
Cinnamon-Sugar: Mix 1 tsp. ground cinnamon and 1/2 cup sugar until well combined. Store in airtight container at room temperature until ready to use.
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Blueberry Pancakes
2-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 Tbsp. sugar
1 egg, well beaten
2 cups buttermilk
1-1/2 Tbsp. butter, melted and cooled
1 pint blueberries
Sift together flour, baking soda, salt and sugar. Combine egg and milk in another bowl; beat to combine well. Add milk mixture slowly to flour mixture, beating until smooth. Stir in butter and berries. Preheat griddle or skillet over medium-high heat. Pour batter by tablespoonful onto hot griddle or pan and cook 2-3 minutes, or until browned. Do not crowd the pan. Flip pancakes; cook on second side until browned, about 2 minutes longer. Serve hot, dusted with powdered sugar and sprinkled with blueberry syrup, if desired. Serves 6.
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Bread and Sausage Strata
15 oz. loaf Italian bread with most of crust removed, cut into 1" cubes (8 cups)
1 lb. kielbasa, cut into 1/2" cubes
3 cups shredded extra sharp cheddar cheese
1/2 cup sliced green onion
8 eggs
4 cups milk
1/2 tsp. salt
1/8 tsp. pepper
pinch of grated nutmeg
3/4 cup half-and-half
Butter 9x13" pan. Layer in bread cubes, kielbasa, 2 cups of the cheese and the onions. In small bowl, lightly beat eggs. Stir in milk, salt, pepper and nutmeg. Pour over bread, trying to soak every piece. Sprinkle with remaining cheese. Cover and refrigerate overnight. Heat oven to 375ºF. Pour half-and-half evenly over casserole. Bake 45-50 minutes, until puffed and golden brown. Serve immediately. Serves 8-12.
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Breakfast Brunch Casserole
from allrecipes.com
1-1/2 lb. ground pork sausage
8 oz. package refrigerated crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
3/4 cup milk
salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425ºF. Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.
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Breakfast Casserole
1 lb. sausage
6 slices Pepperidge Farm bread, crust cut off, cubed
8 oz grated cheddar cheese
6 eggs beaten
1 tsp. salt
2 cups milk
1 tsp. dry mustard
Brown sausage and drain. Place cubed bread in bottom of 9x13" pan. Layer sausage and cheese over bread. Mix eggs, salt, milk, mustard. Pour over sausage and cheese. Cover casserole, refrigerate overnight. Bake, uncovered, at 350ºF until set.
NOTE: I have it on good authority that Pepperidge Farm bread is best for this casserole. Substitutes just don't cut it!
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Breakfast Casserole #2
5 cups frozen hash brown potatoes
2 lb. sausage, cooked and drained
4 cups milk
12 eggs, beaten
3 cups mild cheddar cheese, grated
1/2 tsp. salt
Mix all ingredients in a 9x13" baking pan. Bake 1 hour, 25 minutes at 375ºF, uncovered.
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Breakfast on the Grill
1-1-1/4 lb. mild bulk pork sausage
2 hard-boiled eggs, sliced
4 slices American or cheddar cheese
4 English muffins, split and toasted
Preheat grill to medium heat. Divide sausage into 4 equal amounts and shape into patties, flattening them so they are 1/2" thick. Grill 5-6 minutes per side, or until the patties are cooked through and no pink remains. While sausage is still on grill, place 2-3 slices of egg, then a slice of cheese on top of each patty. Remove the sausage patties from heat, place on muffins and serve immediately. Makes 4 sandwiches.
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Breakfast Pizza
6-1/2-oz. pkg. pizza crust mix
1 lb. rolled sausage
1 cup diced fresh or drained canned tomatoes
8 oz. fresh mushrooms, sliced
1-1/2 cups (6 oz.) shredded mozzarella cheese
1-1/2 cups (6 oz.) shredded sharp cheddar cheese
4 eggs
salt and pepper to taste
salsa, optional
Preheat oven to 350ºF. Prepare pizza crust mix according to package directions. Spread dough into greased 13x9” baking pan, making sure sough evenly covers bottom and 2” up sides of dish. Crumble and cook sausage in medium skillet until browned. Drain well on paper towels. Top crust with sausage, tomatoes, mushrooms, 1 cup mozzarella cheese and 1 cup cheddar cheese. Bake 8-10 minutes or until crust is golden brown at edges. Whisk eggs, salt and pepper in small bowl; pour over pizza. Return to oven, bake 7-9 minutes more until eggs are set. Immediately sprinkle with remaining cheeses. Serve hot with salsa, if desired. Refrigerate leftovers.
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Breakfast Strata
2 cups (3 slices) bread cubes, crusts trimmed
1/2 lb. sharp Cheddar cheese, cubed
1/2 lb. bacon, cooked and crumbled
1/4 cup butter, melted
3 large eggs
2 cups milk
1 tsp. prepared mustard
1/4 tsp. salt
Place half the bread cubes in a 1-1/2 quart casserole. Layer half the cheese, bacon and butter. Repeat layers and arrange mushrooms on top. Beat eggs, milk, mustard and salt and pour over the layered mixture. Set casserole in pan of hot water. Bake uncovered at 300ºF for 1-1/2 hours. Serves 6.
NOTE: If desired, you may substitute ham or minced shrimp for the bacon. *** This is better if prepared in advance and refrigerated overnight until baking time. And it can easily be doubled!
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Brittany's Breakfast Quesadillas
from Shawn
Flour tortillas (however many you need)
Grated Monterey jack cheese
Bacon cooked crisp and crumbled
Sautéed finely onion and red pepper
Open tortilla and on half of tortilla sprinkle cheese, bacon and onion and red pepper mixture. Fold over tortilla and sauté in pan until cheese begins to melt. Turn over and cook until quesadilla becomes slightly crisp on both sides. Cut in thirds. Serve with salsa and sour cream.
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Brunch Oven Omelet with Canadian Bacon
Oven Canadian Bacon, below
1/4 cup butter
18 eggs
1 cup sour cream
1 cup milk
2 tsp. salt
4 medium green onions, chopped (1/4 cup)
chopped fresh parsley
Heat oven to 325ºF. Prepare Oven Canadian Bacon; set aside. Melt butter in oven in 13x9" baking dish; tilt dish to coat bottom. Beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish. Bake omelet mixture and bacon about 35 minutes or until eggs are set but moist and bacon is hot. Arrange on large platter; sprinkle with parsley. Serves 12.
Oven Canadian Bacon: Have 1 lb. Canadian-style bacon cut into 24 slices, 1/8" thick. Reassemble slices of bacon on aluminum foil. Pour 1/4 cup maple syrup over bacon. Wrap in foil; place in shallow pan.
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Brunchy Eggs
from Julia
12 oz. pkg. frozen hash browns, thawed
1/2 cup butter
1 cup cubed ham
12 beaten eggs
salt and pepper to taste
1/2 cup milk
1 cup grated cheddar cheese
Brown hash browns in butter. Grease a 9x13-inch baking dish. Place hash browns on bottom, then put ham over hash browns. Mix eggs, salt and pepper and milk and pour over top. Sprinkle with cheese. Bake at 350ºF. for 40-45 minutes.
NOTE: Onions may be added to hash browns.
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Buttermilk Pancakes
from Mom’s Big Book of Baking
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. sugar
1-1/4 cups buttermilk
1/2 cup milk
1 large egg
2 Tbsp. butter, melted and cooled
nonstick cooking spray
maple syrup for serving
Stir together flour, baking powder, baking soda, salt and sugar in large mixing bowl. Measure buttermilk and milk into large glass measuring cup. Crack egg into cup and beat lightly with fork to break up egg. Stir in cooled, melted butter. Pour liquid ingredients into mixing bowl and stir with wooden spoon until dry ingredients are moistened. Don’t worry if there are some small lumps. Spray surface of griddle or large skillet with cooking spray. Heat over medium-high heat. Test griddle after a couple of minutes by drizzling a few drops of water onto cooking surface. If the drops sizzle and evaporate, the surface is hot enough. Turn heat down to medium. For each pancake, spoon or ladle about 1/4 cup batter onto surface and cook pancake until top begins to bubble and bottom is golden, 2-3 minutes. Check occasionally to make sure pancakes aren’t cooking too quickly, and adjust the heat if necessary. Flip each pancake and cook until golden on second side, an additional minute or two. Serve immediately with maple syrup or keep warm in a preheated 200ºF. oven on a platter loosely covered with foil. Repeat with remaining batter, removing the pan from the heat and spraying the cooking surface, if necessary, with more cooking spray before beginning each new batch. Makes 1 dozen pancakes.
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Cheddar, Bacon and Tomato Strata
from Cooking Light Magazine
3 bacon slices
1 cup vertically sliced onion
2 garlic cloves, minced
8 cups cubed Italian bread (about 14 ounces)
Cooking spray
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
3 large tomatoes, each seeded and cut into 4 (1/2-inch-thick) slices
2 cups fat-free milk
1/4 cup thinly sliced fresh basil
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
3 large eggs
3 large egg whites
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan; sauté 4 minutes. Add garlic, and sauté 1 minute. Remove from heat; combine onion mixture and bacon. Arrange 4 cups bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 2/3 cup cheese, half of onion mixture, and 6 tomato slices. Combine milk and remaining ingredients; stir well with a whisk. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, 2/3 cup cheese, remaining onion mixture, 6 tomato slices, and half of milk mixture. Cover; chill at least 1 hour or up to 24 hours. Preheat oven to 325ºF. Bake, uncovered, for 55 minutes. Sprinkle with 2/3 cup cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving. Yield: 8 servings.
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Cheese & Egg Pie with Bacon
1 cup coarsely crushed cornflakes
2 Tbsp. butter, melted
1/4 cup butter
8 eggs
1/2 cup milk
1 Tbsp. snipped chives
1/2 tsp. seasoned salt
1/8 tsp. pepper
6 slices bacon, crisply cooked and crumbled
3 slices American cheese, cut in half diagonally
Mix cornflakes and 2 Tbsp. melted butter; reserve 1/4 cup. Spread remaining mixture in ungreased 9" pie plate or quiche dish. Heat 1/4 cup butter in 10" skillet over medium heat until melted. Beat eggs, milk, chives, salt and pepper with egg beater. Pour into skillet; add bacon. Cook over low heat, stirring gently, until eggs are almost set. Quickly spoon into pie plate. Arrange cheese, overlapping slightly, around edge of plate. Sprinkle with reserved cornflake mixture. Bake uncovered at 375ºF until cheese is melted and eggs are firm, 10-15 minutes. Serves 6.
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Cheese Pie
9" unbaked pie crust
8 oz. shredded mozzarella cheese
8 oz. shredded mild Cheddar Cheese
2 eggs, lightly beaten
2/3 cup milk
3 Tbsp. sliced green onion
1 large tomato, sliced
3 slices bacon, cooked and crumbled
1/2 cup Italian seasoned dry bread crumbs
Preheat oven to 425ºF. Prepare crust, or use store bought frozen uncooked pie crust. Distribute cheeses evenly over crust, add bacon. Set aside. In a small bowl, combine eggs, milk and green onion. Pour over cheese. Arrange tomato slices evenly over cheese mixture. Sprinkle bread crumbs over tomatoes. Bake 10 minutes, then reduce heat to 325ºF. and bake 30 minutes longer. Let stand 10 minutes before serving.
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Cheese Strata
3 Tbsp. butter
6 slices bread, crusts removed
3 cups (12 oz.) shredded Cheddar cheese
6 eggs
2 cups milk
1 Tbsp. minced onion
1 tsp. seasoned salt
1/4 tsp. garlic powder
Lightly grease 13x9" baking dish; arrange bread slices in bottom of dish. Sprinkle with half of the cheese. In medium bowl, beat together eggs, milk, onion, seasoned salt and garlic powder. Pour over bread and cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350ºF. for 35 minutes or until light golden brown. Let stand 5 minutes before serving. Serves 6.
VARIATIONS: Mexican Strata: Pour 8 1/2-oz. bottle chunky taco sauce over strata 5 minutes before baking time is completed, then proceed as direction above.
Herb Strata:Add 2 Tbsp. Lawry's Pinch of Herbs to basic strata egg and milk mixture.
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Cheesy Bacon Quiche
1-1/4 cups Bisquick
1/4 cup butter, softened
2 Tbsp. boiling water
1 cup (4 oz.) shredded Swiss cheese
6 oz. sliced Canadian-style bacon, chopped
4 medium green onions, sliced (1/4 cup)
1-1/2 cups half-and-half
3 eggs
1/2 tsp. salt
1/4 tsp. ground red pepper (cayenne)
Heat oven to 400ºF. Grease 9” pie plate. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate. Sprinkle cheese, bacon and onions over crust. Beat half-and-half and eggs; stir in salt and red pepper. Pour into crust. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serves 6.
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Cheesy Vegetable Strata
8 slices bread
16 oz. bag frozen broccoli, green beans, pearl onions and red peppers (or other combination), thawed and drained
2 cups shredded sharp Cheddar cheese (8 ounces)
8 large eggs
4 cups milk
1 tsp. salt
1 tsp. ground mustard
1/4 tsp. pepper
1/4 tsp. ground red pepper (cayenne)
Cut each bread slice diagonally into 4 triangles. Arrange half of the bread triangles in ungreased 13x9” pan. Top with vegetables. Sprinkle with cheese. Top with remaining bread. Beat remaining ingredients with hand beater or wire whisk until blended; pour evenly over bread. Cover and refrigerate at least 2 hours but no longer than 24 hours. Heat oven to 325ºF. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Cheesy Vegetable-Ham Strata: Sprinkle 1 cup chopped fully cooked turkey ham over the vegetables in step 1. Decrease salt to 1/2 tsp.
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Children's Pancakes
2 cups Bisquick
1 cup milk
2 eggs
assorted cut-up fresh fruit, if desired
Beat Bisquick, milk and eggs with wire whisk until well blended. Pour onto hot griddle to form desired shapes (see below). Cook until pancakes are dry around edges. Turn; cook until golden brown. Makes 12 pancakes.
Alphabet Pancakes: Pour 1/2 cup batter into plastic squeeze bottle with narrow opening. Drizzle batter from squeeze bottle onto hot griddle to form a letter. (Letters must be made backwards to make them appear "right" when pancakes are served.) When bottom side of letter has browned, pour about 1/4 cup batter over letter. Continue as directed.
Animal Pancakes: Form simple animal designs on griddle. Pour batter for round pancake; with spoon, add small amounts of batter for ears, feet, tail, etc. For rabbit: round body, smaller amounts for head, 2 long ears and a little round tail; for turtle: round body, small amounts for 4 feet, the head and tail; for cat: round body, smaller amounts for 2 ears, 4 feet and use raisins for eyes and mouth.
Jack-o-Lantern Pancake Stack: Pour batter by 1/4 cupfuls onto hot griddle. Continue as directed. Stack 2-3 pancakes on serving plate. On top pancake, cut out eyes and mouth to resemble jack-o-lantern.
Butterfly Pancakes: Pour batter by 1/4 cupfuls onto hot griddle. Continue as directed. Cut each pancake in half. Place curved sides together to resemble a butterfly. Arrange fruit in center for body and on pancakes to make colorful wings (or use a sausage link for body).
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Chocolate-Filled Breakfast Crescents
two 8-oz. refrigerated quick crescent dinner rolls
1 cup powdered sugar
3 Tbsp. butter, softened
1 Tbsp. milk
1 tsp. vanilla extract
1/4 cup cocoa powder
3 Tbsp. finely chopped pecans
Chocolate Glaze , below
Heat oven to 375ºF. Separate crescent dough into 16 triangles. Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans. Spread slightly heaping tsp. chocolate mixture on each triangle within 1/2"of edges. Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to room temperature. Drizzle Chocolate Glaze over top of crescents. 16 crescents.
Chocolate Glaze: In small saucepan over low heat, melt 2 Tbsp. butter. Add 2 Tbsp. Hershey's coca and 2 Tbsp. water, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat; gradually add 1 cup powdered sugar and 1/2 tsp. vanilla extract, beating with whisk until smooth. Add additional water, 1/2 tsp. at a time, until desired consistency. About 3/4 cup glaze.
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Chocolate Waffles
1-1/2 cups Bisquick
1 cup sugar
1/3 cup baking cocoa
3/4 cup water
2 Tbsp. vegetable oil
2 eggs
Heat waffle iron; grease if necessary. If greasing with cooking spray, remember to spray it before heating the iron. If you have a waffle iron with a nonstick surface, you probably won’t need to grease the grids before making your waffle. Stir all ingredients until blended. Pour batter for waffle onto center of hot waffle iron. Make sure each section of the waffle grid gets covered so it is full but not overflowing. Close lid and wait. When iron stops giving off steam (about 5 minutes), the waffle should be done. Try lifting the lid – if it resists at all, the waffle needs a little more time to cook. Carefully lift waffle with fork; repeat with remaining batter. Makes 1 dozen 4” waffles. Excellent topped with a scoop of vanilla or chocolate chip ice cream!
NOTE: If you are making a large batch of waffles that you want to keep warm until serving time, place them in a single layer on a wire rack or paper towel-lined cookie sheet in a 350ºF oven for up to 20 minutes. Just make sure you don’t stack warm waffles or they’ll become soggy.
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Cinnamon Apple Ring Fritters
4 medium tart apples
1-3/4 cups sifted flour
6 Tbsp. granulated sugar
1/4 tsp. salt
2 eggs, separated
1/2 cup milk
1 tsp. cinnamon
vegetable oil for deep frying
powdered sugar for dusting
Peel and core apples, then cut crosswise into rings 1/4-1/3" thick. Set aside. Sift together flour, 2 Tbsp. of the granulated sugar and the salt. In another bowl, beat together egg yolks and milk. In another bowl, beat egg whites until stiff peaks form. Stir egg yolk mixture into dry ingredients, mixing until smooth. Fold in egg whites. In deep-fat fryer or deep skillet, heat oil to 360ºF. Meanwhile, combine remaining 4 Tbsp. sugar with cinnamon in shallow dish. Coat apple slices with cinnamon sugar, then dip into batter, coating thoroughly. Slip apple rings into hot oil a few at a time. Fry 2 minutes or until golden. Do not crowd the pan. Transfer to paper towels to drain. Arrange on warmed platter and sprinkle with powdered sugar. Serve hot. Serves 6.
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Cinnamon Batter-Dipped French Toast
vegetable oil
2 cups Bisquick
1-1/4 cups milk
2 tsp. ground cinnamon
1 tsp. vanilla
2 eggs
10 slices sandwich bread
Heat griddle or skillet over medium-high heat or to 375ºF; grease with oil. Beat bisquick, milk, cinnamon, vanilla and eggs with wire whisk or hand beater until only small lumps remain. Dip bread into batter; drain excess batter back into bowl. Place on griddle. Cook 1-2 minutes on each side or until golden brown; drain. Serve warm with syrup or powdered sugar if desired. Makes 10 slices.
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Cinnamon French Toast
3 eggs
3/4 cup milk
1 Tbsp. sugar
1/4 tsp. vanilla
1/8 tsp. salt
8 slices cinnamon or plain sandwich bread
Beat eggs, milk, sugar, vanilla and salt with egg beater until smooth. Heat griddle or skillet over medium-low heat or to 375ºF. Dip bread into egg mixture, coating both sides. Place on griddle. Cook about 4 minutes on each side or until golden brown. Serves 4.
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Cinnamon Syrup
from Nancy
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 tsp. cinnamon
1/2 cup nonfat half and half
Bring first 4 ingredients to a boil in a saucepan. Boil for 2 minutes. Remove from heat and add half and half. Cool 30 minutes. before serving Yield: 1-1/4 cups
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Club Soda Pancakes
2 cups Bisquick
1 egg
1/2 cup oil
1-1/3 cups club soda
Heat griddle or large skillet to medium-high heat. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if griddle is too cool. Combine mix, egg and oil. Add club soda. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1-2 minutes or until bubbles begin to break on surface. Turn; cook 1-2 minutes or until golden brown.
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