Lemon Ricotta Pancakes

 

Ingredients

• 3 eggs, separated
• 3 tablespoons sugar
• Grated peel of 2 lemons
• 1 tablespoon vanilla
• 5 tablespoons butter, melted
• 1 cup milk
• 2 cups Bisquick 
• 3/4 cup ricotta cheese

Instructions

• 1 In a stand mixer fitted with whisk attachment, beat egg whites until they start to bubble. Sprinkle in 1 tablespoon of the sugar; continue beating until soft peaks form. Set aside.
  
• 2 In large bowl, beat egg yolks, remaining 2 tablespoons sugar, the lemon peel and vanilla with whisk. Beat in melted butter and milk until smooth. Add Bisquick mix, and stir with rubber spatula until just combined (do not overmix). Fold whipped egg whites into batter until just combined. Gently fold ricotta cheese into batter. Batter will be lumpy.
  
• 3 Heat nonstick skillet over medium heat. Pour 3 to 4 tablespoons batter in skillet. Once little bubbles form, turn and continue to cook until pancake is evenly browned on each side. Repeat with remaining batter.
  
• 4 Serve pancakes with your choice of fruit, powdered sugar and/or maple syrup.
  

French Toast Casserole

MAKES 2   9 x 13's
4 Croissant rolls
4-5 slices of 2 different types of bread - potato, white, french
1 pound of butter
1 - 8 oz cream cheese
1 cup maple syrup
1 dozen beaten eggs
3 cups 1/2 and 1/2
1 TBS vanilla

Break all bread into bite-sized pieces and put into two 9 x 13's and let them sit overnight.  They are better if the bread is a little stale.  In one bowl, put 1 pound of butter, cream cheese and maple syrup.  Don't mix but put it in the refrigerator.  In another bowl, beat eggs with 1/2 and 1/2 and vanilla.  Put that in the frig.  In the morning microwave the first bowl until butter is melted.  There can be chunks of cream cheese.  Pour over bread in dish.  Whisk the second bowl and pour in the baking
dish.  Sprinkle with cinnamon.  Bake at 375 for 35-45 minutes.

Mexican Quiche

10 eggs
1 lb grated jack cheese
1 pint small curd cottage cheese
½ Cup flour
1 tsp baking powder
dash salt
1 8 oz can diced green chiles
3/4 Cup butter
Beat eggs in large bowl.  Add grated cheese and cottage cheese, using low speed.  Add flour, baking powder, salt, chiles.  Add ½ Cup butter.  Mix thoroughly.  Pour remaining 1/4 Cup butter into 10 x 15 (for appetizers) or 9 x 13 (for entree) pan.  Then add mixture.  Bake at 400 degrees for 15 minutes then reduce heat to 350 degrees for 30 minutes.

PUMPKIN FRENCH TOAST BAKE

Serves: 10

Ingredients

• 5 1/2 - 7 1/2 cups (~225 g) 1-inch bread cubes (depending on type of bread)*
• 7 large eggs
• 2 cups (480 ml) milk (any kind)*
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup (87 g) pumpkin butter (or 1/2 cup pumpkin puree)*
• 3-4 tablespoons (41-55 g) brown sugar for topping
• optional: Nuts, like pecan or walnuts

Instructions

1. Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9x13-inch baking dish quite full.
2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (176 C), uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Notes

* For the bread cubes, just use as much bread as it takes to fill the bottom of your dish generously, plus up about 1 to 1.5 inches. If you've added too much to soak up the liquid, just remove some. And if it looks too wet, add some more bread.
* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it's important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you're going for.
* I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.

Photo and recipe from The Minimalist Baker!!!

German Pancake

1/4 Cup butter
1 Cup flour
1 Cup milk
6 Eggs, lightly beaten
1/8 tsp salt

Preheat oven to 350 degrees.  Melt butter in a medium baking dish.  In a medium bowl, mix flour, milk, eggs, and salt.  Pour mixture into the prepared baking dish.  Bake on center rack in the preheated oven for 30 to 40 minutes until golden brown.  Dust with powdered sugar and serve with fruit toppings and syrup.

Crepes

Image courtesy of the Crepe Factory

2 Eggs
1 Cup milk
2/3 Cup flour
1 pinch salt
1 1/2 tsp vegetable oil

 In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. Heat a skillet over medium high heat and brush with oil or butter. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.  (Slam dunk recipe!!!)

Stuffed French Toast

Serves: 6 / Preparation time: 15 minutes / Total time: 30 minutes
Ingredients
1 large French baguette (16 to 20 ounces), preferably day old
1 package (8 ounces) reduced fat cream cheese
1/4 cup pecans or walnuts, chopped
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
3 eggs
1 cup reduced fat milk
Pinch of salt
1/4 teaspoon cinnamon
Pinch of nutmeg
2 teaspoons canola oil
1 tablespoon butter
For serving
Pure maple syrup or favorite syrup
Confectioner's sugar
Sliced fresh strawberries or blueberries
Directions
The night before, slice the baguette into 1½- to 2-inch thick slices; you should get at least 10 to 12. Make a small slit on the bottom side of the slice to make a deep pocket for stuffing. Or you can do this when ready to cook, but it's generally best to leave out the bread.
Just before cooking, in a small bowl, mix the cream cheese, nuts, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in the bread pocket.
In a large bowl, whisk the eggs, milk, salt, cinnamon and nutmeg.
When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
Dip the stuffed baguette slices for a few seconds in the egg mixture so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced strawberries. Serve with your favorite syrup.

Aebleskiver

2 Cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
2 Cups buttermilk
3 eggs, separated
1 tsp vanilla
3 TBS melted butter
Sift dry ingredients. Mix all ingredients except the egg whites. Beat these separately and fold in at the last with the 3 TBS melted butter. Fry in Aebleskiver pan with oil in each rounded cavity.
Serve with powdered sugar, jam or syrup.
After visiting Solvang I looked for my Aebleskiver pan and found it. Now we can have them anytime we want.

Impossibly East Breakfast Bake

2 packages (12 oz each) bulk pork sausage

1

medium bell pepper, chopped (1 cup)

1

medium onion, chopped (1/2 cup)

3

cups frozen hash brown potatoes

2

cups shredded Cheddar cheese (8 oz)

1

cup Original Bisquick® mix

2

cups milk

1/4

teaspoon pepper

4

eggs

1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Makes 12 servings

Creme Brulee French Toast

1/2 Cup Butter
1 Cup Brown Sugar
2 TBS corn syrup
1 loaf Texas Toast Bread (extra thick slices)
5 eggs
1 1/2 C. half and half
1/4 tsp salt
1 tsp vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth stirring occasionally. Pour mixture onto large, greased jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for about 30 minutes. Remove from pan and serve immediately. Flip bread over when serving so the brown gooey side is face up. (Can be served with Magleby's syrups)

Stuffed French Toast

Ingredients
12 slices of sturdy bread
2 8-oz pkgs. cream cheese
12 eggs
2 cups milk
3/4 Cup maple syrup
1 tsp cinnamon (optional)
1 tsp nutmeg (optional)

Cut the crust off 12 slices of sturdy bread. Slice into 1" squares. Place half into an ungreased 9 x 13 pan. Cube 2 8-oz packages of cream cheese into 1/2 pieces. Place on top of bread layer in dish. Place remaining bread over top of cream cheese.
Beat 12 eggs, add 2 cups of milk, 3/4 cup of maple syrup and 1/2 tsp each of cinnamon and nutmeg. Pour over bread mixture. Optional - sprinkle with remaining cinnamon and nutmeg. Cover with plastic wrap and refrigerate overnight.

Bake at 375 for 45 minutes. (60 minutes in glass dish) or until done; check that the center is not watery or jiggly. May serve with syrup and powdered sugar.
This recipe is courtesy of Marcie Hoopes and when I made it I divided it into two pans and put Pam on the bottom - it did a lot better.

Blueberry Crumb Cake

Ingredients

For the streusel:

• 1/4 cup granulated sugar
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 pound (1 stick) unsalted butter, melted
• 1 1/3 cups all-purpose flour

For the cake:

• 6 tablespoons unsalted butter, at room temperature (3/4 stick)
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon grated lemon zest
• 2/3 cup sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup fresh blueberries
• Confectioners' sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,

crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

This is an Ina Garten recipe that I made for the morningside last Friday. I made 7 of them and they were all delicious.

Blueberry Cream Muffins

4 Eggs
2 1/4 Cup sugar
1 Cup vegetable oil
1 tsp vanilla
4 Cups flour
1 tsp salt
1 tsp baking soda
2 Cups Sour Cream
2 Cups Blueberries
1. Preheat oven to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Top with Crumb topping: (I usually double the topping for this many muffins)
2/3 Cup packed brown sugar
2 TBS flour
1/4 tsp cinnamon
2 TBS butter

4. Bake in preheated oven for 20 minutes.
The recipe is from Margaret Miramontes and the beautiful picture is from Vanillasugar.

Breakfast casserole

1 can crescent rolls

1 lb bacon

8 oz cheddar cheese

1/2 C milk

8 eggs

1/2 tsp oregano

Salt and Pepper to taste

Preheat oven to 350. Lightly grease 9x13-inch pan. Press crescent rolls in bottom (don't separate rolls). Cook the bacon; crumble then sprinkle over rolls followed by the cheese. Mix milk, eggs, oregano, salt & pepper to taste; pour over cheese. Bake 25-30 minutes.

Baked Cinnamon French Toast

12 slices cinnamon swirl bread
1/4 cup butter or margarine, softened
9 eggs
1 quart milk
2 Cups whipping cream
1 Cup sugar
4 1/2 tsp vanilla extract
warmed blackberry preserves, optional
whipped cream, optional
Line the bottom of a greased 9 x 13 baking dish with six slices of bread.
Butter remaining bread; place with butter side up. In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. (I have done it without and it turns out fine.) Bake, uncovered at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Top with preserves and whipped cream, if desired. 6 servings. Can be served with syrup and any other kind of fruit.

Baked French Toast Casserole with Maple Syrup

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Hash Brown Casserole

3 TBS oil
2 lbs frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
Salt & pepper, to taste
1 1/2 cups Cheddar cheese, shredded

Heat oil in large skillet. Add hash browns, onion, and bell peppers. Cook until potatoes begin to brown. Apray 9" x 13" baking dish with Pam. Spread potato mixture in pan. Top with ham. Pour beaten eggs over all and season to taste with salt and pepper. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Refrigerate overnight. Bake uncovered at 375 degrees for 35 minutes. Makes 8 servings.

Swedish Roll-up Pancakes

4eggs
2 Cups milk
1 cup flour
In a bowl using a handmixer, mix all ingredients together until smooth. Allow to rest at room temperature for 15 minutes. Heat 10" saute pan until hot. Ladle in just enough batter to coat bottom of pan while tilting it around. Cook until top of pancake looks set. Flip it over and cook for 15 seconds. Turn it out onto dish

Yummy Breakfast or Brunch Panini Sandwich

Rachel told me and Dad about a Breakfast Panini that she had and we made ourselves one last Monday Morning!! New ways to use the Panini maker!!!
Egg, avocado, ham and cheese make this a hearty and healthy breakfast one can grab on the go.

Ingredients:

• 2 slices hearty bread
• 1 egg, fried
• 1/2 avocado
• 2 slices cheddar cheese
• 2 slices ham

Directions:

1. Spread avocado on bread
2. Add cheese, ham, and fried egg
3. Close sandwich and place in panini maker
4. Cook around three minutes and serve

Morning Omelette Panini Recipe

A yummy mix of cheese, ham, eggs and peppers; a whole breakfast in one sandwich.

Ingredients:

• 1 hoagie roll or hearty bread of choice
• 2 slices mild cheddar or American cheese
• 4 slices deli ham
• 4 slices sweet roasted peppers
• 2 eggs, scrambled
• Butter or margarine

Directions:

1. Cut roll open or lay out thick bread slices
2. Lay cheese, ham, peppers, and eggs inside sandwich
3. Close sandwich and butter outsides
4. Grill in panini press per manufacturer instructions or to preference