Maple Orange Sauce
1 cup maple syrup
1/3 cup orange juice
1 Tbsp. grated orange rind
Mix together in saucepan. Bring to a boil, stirring constantly. Serve hot or cold on pancakes or puddings. Makes 1-1/3 cups.
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Maple Syrup
2 cups water
1 cup granulated sugar
2 cups dark corn syrup
1/4 tsp. salt
1 tsp. maple flavoring
Combine the first four ingredients in saucepan over medium heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes. Turn the heat off and let the syrup cool for 15 minutes. Add the maple flavoring and stir. When completely cool, transfer the syrup to a covered plastic or glass container. Makes 1 quart.
NOTE: For syrup with a butter flavor, just add 3 Tbsp. butter to the mixture before heating. For a lighter syrup, use a sugar substitute instead of the granulated sugar.
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Melt-in-Your-Mouth Brunch Pancakes
2 cups self-rising flour
1 Tbsp. sugar
1/4 tsp. baking soda
2 cups milk
1/4 cup butter, melted
8 oz. sour cream
2 eggs, beaten
1 cup whipping cream
1 Tbsp. sugar
5 cups sweetened fresh or frozen raspberries, blueberries, strawberries, blackberries and/or sliced peeled peaches
Heat griddle or large skillet to medium heat (350ºF). Grease lightly with oil. Griddle ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if griddle is too cool. In large bowl, combine flour, 1 Tbsp. sugar and baking soda; mix well. In medium bowl, combine milk, butter, sour cream and eggs; blend well. Add to flour mixture; stir just until smooth. Batter should be very thin. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1-1-1/2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 1-1/2 minutes or until golden brown. Meanwhile, in medium bowl, combine whipping cream and 1 Tbsp. sugar; beat until stiff peaks form. To serve, spoon fruit on half of each pancake. Fold pancake over; top with additional fruit and whipped cream. Makes 20.
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Mom's Best Waffles
2 eggs
2 cups flour
1-3/4 cups milk
1/2 cup vegetable oil
1 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
Spray nonstick waffle iron with Pam if necessary; heat waffle iron. Beat eggs in large bowl with egg beater until fluffy. Beat in remaining ingredients just until smooth. Pour about 1/2 cup batter onto center of hot waffle iron (check manufacturer’s directions for recommended amount of batter). Close lid. Bake about 5 minutes or until steaming stops. Remove carefully. Makes 1 dozen 4" square waffles.
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Nut Waffles
2 eggs
2 cups flour
1/2 cup vegetable oil or melted butter
1-3/4 cups milk
1 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
2 Tbsp. coarsely chopped or broken nuts
Spray nonstick waffle iron with Pam if necessary; heat waffle iron. Beat eggs in large bowl with egg beater until fluffy. Beat in remaining ingredients just until smooth. Pour about 1/2 cup batter onto center of hot waffle iron (check manufacturer’s directions for recommended amount of batter). Close lid. Bake about 5 minutes or until steaming stops. Remove carefully. Makes 1 dozen 4" square waffles.
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Old-Fashioned Strawberry Preserves
three 1-pint baskets fresh strawberries, hulled
2 cups sugar
Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes. Remove saucepan from heat. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.) Makes about 3 cups
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One-the-Go Breakfast Pizza
4 eggs, slightly beaten
16-oz. package shredded hash brown potatoes
1/4 cup chopped fresh chives
4 whole wheat pita bread
4 slices ham
4 slices Swiss or cheddar cheese
Salt and pepper to taste
Preheat the oven to 375ºF. In a bowl, thoroughly mix the eggs, hash browns and chives together. Season with salt and pepper. Divide the egg mixture and spread evenly on top of the pitas. Lay a slice of ham and cheese on top of each. Fold the pita sandwich in half and wrap tightly in aluminum foil. Place on a baking sheet and bake for 15 minutes. Open the aluminum foil and bake for an additional 5 minutes. Pitas can be sliced after 10 minutes, or wrapped in foil to take along and eat in the car on the way to work or school. Makes 4 servings.
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Open Face Omelet O'Brien
6 Tbsp. butter
1/2 bag or 3 cups frozen potatoes O’Brien
3/4 tsp. celery salt
6 large eggs
1/4 cup milk
1/2 tsp. salt
pepper to taste
1/4 cup green onions, chopped
1/2 cup cheddar cheese, shredded
bacon bits
Melt 3 Tbsp. butter in 10" skillet over moderate heat. Add potatoes in even layer and sprinkle with celery salt. Cook, turning potatoes frequently, about 10 minutes, until potatoes are tender and lightly browned. Set aside in dish and keep warm. Meanwhile, beat eggs with milk, salt and pepper. Melt remaining 3 Tbsp. butter in same skillet. Pour in egg mixture and cook over moderate heat, lifting edges as egg sets to allow uncooked portions to run underneath. When omelet is set, spoon hot potatoes on top, along with cheese, green onions and bacon bits. Cut into wedges and serve. Serves 4-6.
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Orange Breakfast Crescents
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Teresa Sullivan, Gooseberry Patch
3 oz. cream cheese
3 Tbsp. sugar
1/4 tsp. almond extract
1 tsp. orange zest, grated
1 pkg. 8-count refrigerated crescent rolls
Blend first four ingredients. Separate dough into triangles. Divide cheese mixture among dough triangles, spread, leaving a 1/4” border. Roll each, starting at the long edge> Place on lightly greased cookie sheet shaping into crescents. Bake at 350ºF. for 15 minutes or until lightly browned.
Topping:
1/2 cup powdered sugar
1 Tbsp. orange juice
1 tsp. orange zest, grated
1 tsp. margarine, melted
1/8 tsp. almond extract
Combine all ingredients while rolls are baking. Spread over hot crescent rolls and serve immediately.
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Oven-Baked French Toast
12 slices cinnamon bread or cinnamon raisin bread
1 pint (16 oz.) half and half or light cream
2 large eggs
6 Tbsp. butter, melted
2 Tbsp. firmly packed brown sugar
2 tsp. vanilla extract
1/4 tsp. ground cinnamon
Preheat oven to 350ºF. In lightly greased 13x9” baking pan, arrange bread slices in two layers. In large bowl, with wire wisk, blend remaining ingredients. Evenly pour over bread slices, pressing down until some liquid is absorbed and bread does not float. Bake 45 minutes or until center reaches 160ºF. and bread is golden brown. Serve hot with berry syrup, if desired.
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Oven-Baked French Toast with Cranberry Maple Sauce
from Kraft Foods
8 oz. cream cheese, softened
1/4 cup butter or margarine
1/4 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2-1/2 cups milk
1 loaf (1 pound) French bread, cut into 1-1/2-inch slices
3 cups cranberries, divided
1 cup maple-flavored syrup
2 Tbsp. sugar
Heat oven to 350ºF. Beat cream cheese, butter, sugar, vanilla and cinnamon in large mixing bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Stir in milk. Pour cream cheese mixture over combined bread and 1 cup of the cranberries in large bowl; toss lightly. Let stand 15 minutes, rearranging bread in bowl occasionally to moisten evenly. Arrange bread in rows in greased 13x9-inch baking dish. Pour any remaining cream cheese mixture over bread. Bake 40 to 45 minutes or until golden brown. Bring syrup to boil in medium saucepan. Add remaining 2 cups cranberries and 2 Tbsp. sugar. Cook on low heat 10 minutes, stirring occasionally. Cool sauce slightly. Serve with French Toast.
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Oven Pancakes
2 cups Bisquick
1 cup milk
2 Tbsp. sugar
2 Tbsp. vegetable oil
2 eggs
Heat oven to 425ºF. Lightly grease jelly roll pan. Beat all ingredients with wire whisk until well blended. Spread in pan. Bake 14-16 minutes or until top is light golden brown. Cut and serve immediately. Serves 6.
Apple Oven Pancake: Stir in 1 cup chopped pared apple.
Banana Oven Pancake: Arrange 2 medium bananas, sliced, in pan. Pour batter over banana.
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Overnight Cinnamon French Toast
from Christine
1 loaf Pepperidge Farm think sliced cinnamon bread
1 cup brown sugar
1/2 cup butter or margarine, not the light kind
1 tsp. cinnamon
5 eggs
1-1/2 cups milk
Cut crusts off bread. Melt butter in a 13x9” baking pan. Sprinkle brown sugar and cinnamon over melted butter. Place a double layer of bread over the sugar. Beat eggs and milk, then pour over top. Cover and refrigerate overnight. Bake at 350ºF for approximately 40 minutes. If not completely brown, place under broiler for a few seconds. Do not leave in pan too long after removing from oven or it will stick as it cools. Turn each piece upside down on a plate when serving.
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Pancake Syrup
1 cup packed brown sugar
1 cup granulated sugar
1 cup water
Combine all and heat to a boil. Cool and store in mason jar-decorate for holidays OR in your old syrup container so the family wont know the difference!
Honey Butter Syrup: Heat 1 cup honey and 1 stick butter.
Maple Butter Syrup: Heat 1 cup basic syrup and 1 stick butter
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Pasta Frittata
from Stacy
1 large onion, chopped
1 Tbsp. vegetable oil
12 ounces sliced deli ham, finally chopped
4 garlic cloves, minced
6 eggs
3 egg whites
1/2 cup shredded mozzarella cheese
1/2 cup shredded Colby cheese
2 Tbsp. minced fresh parsley
1 to 1-1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
Dash of cayenne
2 cups cooked angel hair pasta
In an oven proof skillet, sauté onion in oil. Add ham and garlic; sauté 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta. Coat the same skilled with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400ºF for 13 minutes or until set. Let stand for 5 minutes before cutting.
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Peanut Butter-Maple Syrup
1 cup maple-flavored syrup
3 Tbsp. creamy peanut butter
Combine syrup and peanut butter in small saucepan. Heat over medium heat, stirring frequently. Boil and stir 3 minutes.
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Perfect Boiled Eggs
from "Recipe Hall of Fame Quick and Easy Cookbook"
Place eggs in pot with cold water to cover. Bring to a full boil. Cover, take off heat and let sit 15 minutes. Run cold water over eggs, drain and shake pot. Eggs will practically peel themselves!
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Personalized Peanut Butter Pancakes
2 cups Bisquick
1-3/4 cups milk
2 eggs
1/2 cup creamy peanut butter
Strawberry Topping or Peanut Butter-Maple Syrup, below
Heat griddle or skillet; grease if necessary. Beat Bisquick, milk, eggs and peanut butter with wire whisk or hand beater until smooth. Pour about 1/2 cup batter into plastic squeeze bottle with narrow opening. Squeeze batter from 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 is brown, pour 1/4 cup batter in circular motion over letter to form pancake. Cook until edges are dry. Turn; cook until golden. Serve with Strawberry Topping or Peanut Butter-Maple Syrup. Makes about 15 pancakes.
Strawberry Topping: Heat 12 oz. strawberry jam, 1 cup quartered fresh or frozen straw-berries, 2 Tbsp. butter and 2 Tbsp. water, stirring occasionally, until butter is melted and syrup is warm.
Peanut Butter-Maple Syrup: Heat 1 cup maple-flavored syrup and 3 Tbsp. creamy peanut butter over medium heat, stirring frequently. Boil and stir 3 minutes.
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Popover Pancake
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Karen Pilcher, Burleson, TX
1/2 cup flour
1/2 cup milk
2 eggs
1/4 cup butter
2 tsp. powdered sugar
juice of half a lemon
In mixing bowl, beat together flour, milk and eggs until slightly lumpy. Melt butter in 9x9” pan and then pour in batter. Bake at 350ºF. for 20 minutes, until puffy. Sprinkle powdered sugar and lemon juice over the pancake, and return to oven for 2-3 minutes.
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Pork Sausage Puff
recipe by Julee
1 cup Bisquick® baking mix
6 eggs, beaten
2 cups milk
1 pound bulk sausage, (cooked)
1 cup shredded cheddar cheese
1/2 tsp. dried oregano
In a bowl, combine the biscuit mix, eggs and milk until blended. Add the cooked sausage, cheese and oregano. Transfer to a greased 13x9” baking dish. Bake, uncovered, at 350ºF for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Julee's Notes: This recipe can be prepared and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.
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Potato Pancakes with Chunky Gingered Applesauce
Chunky Gingered Applesauce, below
1/2 cup Bisquick
1/2 cup milk
1 tsp. salt
3 eggs
3 cups finely shredded uncooked potatoes
Make applesauce. Heat griddle or skillet; grease if necessary. Stir Bisquick, milk, salt and eggs in large bowl until blended. Stir in potatoes. Pour batter by a little less than 1/4 cupfuls onto hot griddle, spreading each slightly to make a 4” pancake. Cook until edges are dry. Turn; cook until golden brown. Serve with applesauce. Makes about 18 pancakes.
Chunky Gingered Applesauce: Mix 4 cups coarsely chopped cooking apples (Rome Beauty, Golden Delicious or Greening), 1/2 cup water, 1/4 cup finely chopped crystallized ginger and 1 Tbsp. packed brown sugar in 2-quart saucepan. Cover and heat to boiling; reduce heat. Simmer, covered, 10-15 minutes, stirring occasionally, until apples are tender. Drain off any excess liquid. Stir 1/4 tsp. ground cinnamon into applesauce. Serve warm or cold.
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Potato Scramble
from "Recipe Hall of Fame Quick and Easy Cookbook"
1/4 cup butter
1/2 large package frozen grated potatoes
1 small onion, grated
8 eggs, beaten
3 Tbsp. cream
1 cup chopped bacon or ham
salt and pepper to taste
1 cup grated Cheddar cheese
Melt butter in sauté pan and add potatoes and onion. Cook over medium heat until lightly browned. Combine next four ingredients. Pour over potatoes and cook as for scrambled eggs. Add cheese. Heat until melted. To serve, cut in pie wedges.
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Potatoes & Eggs Sunny-Side Up
12 oz. bulk pork sausage
1 small onion, chopped
3 cups frozen shredded hash brown potatoes
1 tsp. herb-seasoned salt
1-1/2 cups (6 oz.) shredded Swiss cheese
6 eggs
Heat oven to 350ºF. Cook and stir sausage and onion in 10" skillet over medium heat until sausage is brown; drain. Stir in frozen potatoes and herb-seasoned salt. Cook, stirring constantly, just until potatoes are thawed, about 2 minutes. Remove from heat; stir in cheese. Spread in ungreased 11x7" baking dish. Make 6 indentations in potato mixture with back of spoon. Break one egg into each indentation. Sprinkle with pepper, if desired. Bake uncovered until eggs are desired doneness, 20-25 minutes. Serves 6.
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Puffy Omelet
4 large eggs, separated
1/4 cup water
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. butter or stick margarine
Italian Tomato Sauce, salsa or spaghetti sauce, heated, if desired
Heat oven to 325ºF. Beat egg whites, water and salt in medium bowl with electric mixer on high speed until stiff but not dry. Beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites. Melt butter in 10-inch ovenproof skillet over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. (Carefully lift omelet at edge to judge color.) Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean. Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with Italian Tomato Sauce.
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Puffy Oven Pancake
2 Tbsp. butter
2 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp. salt
lemon juice and powdered sugar or cut-up fruit, if desired
Heat oven to 400ºF. Melt butter in 9” pie plate in oven; brush butter over bottom and side of pie plate. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat or pancake may not puff). Pour into pie plate. Bake 25 to 30 minutes or until puffed and deep gold en brown. Serve immediately sprinkled with lemon juice and powdered sugar or topped with fruit.
Apple Oven Pancake: Make Puffy Oven Pancake as directed, except sprinkle 2 Tbsp. packed brown sugar and 1/4 tsp. ground cinnamon evenly over melted butter in pie plate. Arrange 1 cup thinly sliced peeled baking apple (1 medium) over sugar. Pour batter over apple. Bake 30 to 35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.
Double Oven Pancake: Melt 1/3 cup butter in 13x9” pan. Use 4 large eggs, 1 cup all-purpose flour, 1 cup milk and 1/4 tsp. salt.
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Puffy Pancake with Fruit
2/3 cup water
1/4 cup butter
1 cup Bisquick
4 eggs
one or two 21-oz. cans fruit pie filling, any flavor
Heat oven to 400ºF. Grease 13x9" baking dish. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick, all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do NOT spread up sides). Bake 30-35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut and serve immediately. Serves 8.
3/4 Recipe: Use 9" pie plate. Divide ingredient amounts in half. Beat in eggs, one at a time. Decrease baking time to 23-28 minutes.
NOTE: Out of pie filling? Spoon cut-up fresh fruit or berries onto the pancake and serve with vanilla yogurt or sweetened whipped cream.
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Quick Apple Pancake
from "Pillsbury Best of the Bake-Off Cookbook"
Eileen Thorston, Springfield, MN, 1984 Prize Winner
1/4 cup butter or margarine
1-1/2 cups thinly sliced, peeled apples
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Batter:
1 cup Bisquick
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup water
1 tsp. vanilla
Topping:
1 Tbsp. sugar
1/4 tsp. cinnamon
Microwave directions: In 9” microwave-safe pie pan or round cake pan, microwave butter on high for 30-45 seconds or until melted. Stir in apples, 1/2 cup sugar, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Cover; microwave on high 3-4 minutes or until apples are tender. In medium bowl, combine all batter ingredients; blend well. Pour evenly over cooked apples. In small bowl, combine all topping ingredients; sprinkle over batter. Microwave on high for 3-5 minutes or until toothpick inserted 1-1/2 to 2” from edge comes out clean. Let stand 5 minutes on flat surface. Invert onto serving plate. Serves 6.
Conventional directions: Heat oven to 350ºF. In 9” pie plate or round cake pan, melt butter in oven. Stir in apples, 1/2 cup sugar, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. Bake 10 minutes. In medium bowl, combine all batter ingredients; blend well. Pour evenly over cooked apples. In small bowl, combine all topping ingredients; sprinkle over batter. Bake an additional 15-20 minutes or until toothpick inserted in center comes out clean. Let stand 2 minutes. Invert onto serving plate. To serve, cut into wedges; top with cheese slice or ice cream, if desired. Serves 6.
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Quick Apple Turnovers
from Moms Online on Oxygen
Unroll: 1 can refrigerated crescent roll dough
Separate dough along perforations. Fold one edge of the triangle over and line it up with the opposite edge, making a pocket. Press down with the edge of a fork. Fill pocket with:
approx. 1 Tbsp. apple butter (do not overfill)
Fold remaining edge so that it closes the pocket. Press down with fork to seal. Repeat with remaining triangles. Bake according to the directions on the crescent roll package.
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Quick Brunch Pizza
2 cups Bisquick
1/2 cup cold water
3 eggs, beaten
1 cup sour cream
1 cup (4 oz.) shredded cheddar cheese
1/2 cup sliced green onions
1/2 tsp. onion salt
1 cup finely chopped fully cooked smoked ham
Heat oven to 425ºF. Grease 12" pizza pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth into ball on floured cloth-covered board. Knead 5 times. Press dough on bottom and up side of pan with hands dipped in Bisquick. Bake 10 minutes. Mix eggs, sour cream, cheese, onions and onion salt; pour over crust. Sprinkle ham over egg mixture. Bake about 25 minutes or until set. Cool 5 minutes. Serves 6-8.
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Sausage and Egg Breakfast Pizza
8 oz. pkg. brown-and-serve pork sausage links, cut into 1/2-inch pieces
6 large eggs, beaten
two 8 oz. pkgs. ready-to-serve pizza crusts or 4 pita breads (6 inches in diameter)
1-1/2 cups shredded Cheddar cheese (6 ounces)
Heat oven to 400ºF. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook sausage in skillet about 3 minutes, stirring occasionally, until brown. Remove sausage from skillet; drain. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are thickened throughout but still moist. Place pizza crusts on ungreased cookie sheets. Sprinkle with half of the cheese. Top with eggs and sausage. Sprinkle with remaining cheese. Bake 10 to 12 minutes or until cheese is melted.
NOTE: Customize your pizzas by adding ingredients such as chopped tomato, green bell pepper or mushrooms before topping with the second cheese layer.
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Sausage Fondue Casserole
8 slices bread, cubed
2 cups shredded cheddar cheese
1-1/2 to 2 pounds sausage
6 eggs
2-1/2 cups milk
3/4 tsp. dry mustard
1 can cream mushroom or golden mushroom soup
1/2 cup milk
Brown sausage; drain well. Grease 9x13" pan. Arrange bread on bottom. Top with cheese and sausage. Beat eggs, milk and mustard together and pour over all. Refrigerate overnight. Next morning mix soup and milk; pour over top of casserole. Bake at 300ºF for 90 minutes.
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Sausage Frittata
recipe by Kim
6 shredded hash brown patties
8 eggs
1/3 cup milk
10 links breakfast sausage
salt and pepper, to taste
1 cup mozzarella cheese
Arrange hash browns in bottom of 9x9 pan ( I used my pc square baker) Beat eggs with hand beater and milk. Pour egg mixture over potatoes. Slice links into small pieces and sprinkle over eggs. Top with shredded cheese. Bake at 350ºF. for one hour. (Covered for first 1/2 hour)
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Savory Apple Brunch Bake
1 lb. bacon
1 medium unpeeled cooking apple (Rome Beauty, Golden Delicious or Greening), peeled and chopped (1 cup)
2 Tbsp. sugar
1-1/2 cups Bisquick
1-1/2 cups milk
4 eggs
2 cups (8 oz.) shredded Cheddar cheese
Heat oven to 375ºF. Grease 11x7” baking dish. Cook bacon in 12” skillet over medium heat, turning occasionally, until crisp. Drain on paper towels and cool; crumble into small pieces. Mix apple and sugar; spread in baking dish. Stir Bisquick, milk and eggs until blended; pour over apple. Sprinkle with bacon and cheese. Bake uncovered 30-35 minutes or until knife inserted in center comes out clean. Serves 8.
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Savory Italian Frittata
8 large eggs
1 Tbsp. chopped fresh or 1/2 tsp. dried basil leaves
1 Tbsp. chopped fresh or 1/2 tsp. dried mint leaves
1 Tbsp. chopped fresh or 1/2 tsp. dried sage leaves
1 Tbsp. freshly grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup diced fully cooked ham or prosciutto (2 ounces)
1 Tbsp. butter or stick margarine
1 small onion, finely chopped (1/4 cup)
Beat all ingredients except ham, butter and onion thoroughly with fork or wire whisk until well mixed. Stir in ham. Melt butter in 10-inch nonstick skillet over medium-high heat. Cook onion in butter 4 to 5 minutes, stirring frequently, until crisp-tender; reduce heat to medium-low. Pour egg mixture into skillet. Cover and cook 9 to 11 minutes or until eggs are set around edge and light brown on bottom. Cut into wedges.
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Tomato and Basil Frittata
1 Tbsp. butter
1/4 cup minced shallots
8 eggs
1 cup seeded and chopped ripe tomatoes
1/4 cup coarsely chopped fresh basil
1 tsp. salt
1/4 tsp. pepper
1/4 lb. goat cheese, crumbled
2 Tbsp. grated Parmesan cheese
Preheat oven to 350ºF. In 10- or 11” nonstick, ovenproof skillet over medium-high heat, add butter. Sauté shallots until softened, 3-5 minutes, stirring frequently. Meanwhile, in medium bow, beat eggs. Add tomatoes, basil, salt and pepper. Gently add goat cheese. Reduce heat to medium. Pour egg mixture on top of shallots. Cook without stirring for 1 minute, or until eggs are almost set on bottom. Continue cooking, using spatula to lift edges of fritatta toward center of skillet, while gently tilting pan so uncooked eggs run underneath bottom of fritatta. Cook 30-40 seconds and repeat process several times until egg on top is still wet, but not runny. Sprinkle with Parmesan cheese; place in oven. Bake 3-7 minutes or until top is just set. Do NOT overcook! Remove from oven, run spatula around skillet edge to loosen fritatta and slide or invert onto serving platter. Serves 4.
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Tomato Cheese Pie
Crust:
3/4 cup flour
3/4 cup instant potato flakes
1/4 cup grated Parmesan cheese
1/4 tsp. salt
3-4 Tbsp. water
Filling:
6 oz. (1-1/2 cups) shredded cheddar cheese
1/4 cup instant potato flakes
1 medium tomato, coarsely chopped, seeded
5 eggs
1/4 cup dairy sour cream
1 tsp. chopped chives
3/4 tsp. salt
1 tsp. cornflake crumbs, if desired
Heat oven to 350ºF. In medium bowl, combine flour, 3/4 cup potato flakes, Parmesan cheese and 1/4 tsp. salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 Tbsp. at a time, while tossing and mixing lightly with fork. Add water until dough is just moist enough to hold together. Press in bottom and up sides of ungreased 9" or 10" pie pan; flute edge. Prick crust generously with fork. Bake 10 minutes. Sprinkle 1 cup of the cheese over partially baked crust. Sprinkle 1/4 cup potato flakes over cheese. Spoon tomato evenly over potato flakes; top with remaining 1/2 cup cheese. In small bowl, beat eggs, sour cream, chives and 3/4 tsp. salt until well blended; pour over cheese. Sprinkle with cornflake crumbs. Bake an additional 25-30 minutes or until light golden brown and knife inserted near center comes out clean. Let stand 5 minutes before serving. Serves 6.
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Turkey Quiche Lorraine
1-1/2 cups flour
1/2 tsp. salt
1/2 cup shortening
2-3 Tbsp. ice water
1/4 cup crumbled, cooked bacon
3/4 cup chopped roast turkey
1 cup shredded Swiss cheese
1 Tbsp. finely chopped onion
4 eggs
1/2 tsp. salt
1 cup half & half or whipping cream
Sift flour with salt. Cut shortening into flour to size of small peas. Add water, mixing with a fork. Pour onto waxed paper and form into a ball. Let stand 15 minutes. Roll to 15" circle and place in lightly greased quiche pan, pressing into sides to form scallops. Trim evenly at top of pan. Prick all over with fork. To keep bottom from puffing up, place a buttered piece of foil over crust, pressing lightly into sides. Bake at 400ºF for 10 minutes. Remove foil and bake 3 minutes longer. Cool completely before filling. Sprinkle bacon over crust, then turkey, cheese and onion. Beat eggs at high speed until frothy. Add salt and cream. Pour over mixture in pan. Bake at 375ºF for 25 minutes or until table knife inserted halfway to center comes out clean. Let stand 10-15 minutes before serving. Serves 8.
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Ultimate Pancakes
2 cups Bisquick
1 cup milk
2 eggs
2 Tbsp. lemon juice
4 tsp. sugar
2 tsp. baking powder
Heat griddle or skillet; grease is necessary. Stir all ingredients until blended. Pour batter by scant 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Makes about 16 pancakes.
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Waffles
2 cups Bisquick
1-1/3 cups milk
2 Tbsp. vegetable oil
1 egg
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.
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 350°F oven for up to 20 minutes. Just make sure you don’t stack warm waffles or they’ll become soggy.
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Zucchini, Tomato & Cheese Frittata
1 medium onion, chopped
1/4 cup milk
6 eggs, slightly beaten
1/2 tsp. dried basil leaves
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
3 Tbsp. butter
1/2 tsp. chopped fresh garlic
1 medium zucchini, diagonally sliced 1/4" thick
1 medium ripe tomato, cut into 6 slices
1/2 cup (2 oz.) shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese
Heat oven to 350ºF. In medium bowl, stir together onion, milk, eggs, basil, salt and pepper. In ovenproof 10" skillet, melt butter until sizzling; add garlic. Cook over medium heat until tender, 2-3 minutes. Pour egg mixture into skillet. Bake 8-10 minutes or until egg mixture is partially set. Remove from oven. Arrange zucchini slices in circle on top of egg mixture; place tomato slices on top of zucchini. Sprinkle with mozzarella and Parmesan cheese. Continue baking for 10-14 minutes until cheese is melted and eggs are set. Serves 6.
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