Stuffed French Toast

12 slices of Italian bread
1/2 cup butter, cubed
1 cup packed brown sugar
2 Tablespoons corn syrup
2 large tart apples, peeled and thinly sliced
1 cup chopped pecans
6 eggs
1 1/2 cups milk
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 cup salt
1 teaspoon vanilla extract
In a small saucepan, combine the brown sugar, butter and corn syrup.  Cook over medium heat until thickened, stirring occasionally.  Pour mixture into a greased 9/13 baking dish.  Top with half the pecans, a single layer of bread and the rest of the pecans.  Arrange the apples and place remaining bread over the top.

In a large bowl whisk the eggs, milk, cinnamon, nutmeg and salt.  Add vanilla and mix well.  Pour over bread.  Cover the pan and refrigerate overnight.

When read to bake, preheat oven to 350 degrees.  Bake uncovered for 35-40 minutes or until lightly browned.  Let stand 5 minutes and then invert the pan onto a large platter.

While baking make the Caramel Sauce
1/2 cup brown sugar
1/4 cup butter, cubed
1 Tablespoon light corn syrup
Combine the sauce ingredients and stir over medium heat until thickened.  Serve with the French Toast.

Make Ahead Breakfast Casserole

I have not tried this yet.  I want the recipe so I can try it when I get home.  It looks like a keeper from reading through it.

1 pound ground sausage
6 Tablespoons butter
6 slices bread - no crusts
1 1/2 cups shredded cheddar type cheese
5 eggs
2 cups whole milk or half-and-half
1 teaspoon salt

Sautee sausage until no longer pink and drain well.  Melt butter and pour into a 9x13 inch baking dish.  Tear bread or cut into cubes.  Sprinkle the small pieces of bread evenly over the butter.  Sprinkle sausage over the bread.  Sprinkle cheese over the sausage.  Beat eggs with milk and add salt.  Beat until the eggs are frothy, then pour that mixture over cheese - making sure all the other ingredients are covered.  Cover and chill for at least 8 hours or overnight.  Bake at 350 degrees for 50 minutes or until set.  Serves 5-6 people.

Egg Sandwiches

This serves 2 but can easily be expanded.  I would look at it as a guide to create whatever you want.

1 Tablespoon butter
2 eggs
2 slices of cheese (whatever kind you want.  I would think Swiss our Gouda would be wonderful on this).
2 English Muffins
4 slices of bacon, cooked and well drained or 2 slice of thinly sliced ham

Melt butter into saucepan and crack the eggs into it.  When eggs are almost cooked to over-hard, add a slice of cheese to each egg and let melt.  Toast English Muffins.  Place the fried egg on the bottom half of each muffin.  Top with bacon or ham and press the top of the muffin on the sandwich.  Hot sauce or ketchup can be added if desired.  Great 'on the go' breakfast.

Red Velvet Chocolate Chip Pancakes

I have 2 granddaughters that love Red Velvet cake.  Here is fun breakfast version.

Pancakes:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
6 Tablespoons sugar
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1/2 cup sour cream
2 teaspoons red food coloring
2 teaspoons vanilla extract
3/4 cup chocolate chips

Combine flour, baking powder, baking soda, sugar, cocoa powder and salt in large bowl.  In a smaller separate bowl whisk together eggs, buttermilk, sour cream, food coloring and vanilla.  Add wet to dry ingredients and mix  until just combined.  Fold in chocolate chips.  Pour 1/4 cup of batter on to a lightly greased griddle to form pancakes.  Cook until bubbles form then flip pancakes.  Cook 2 or 3 minutes more.  Serve with whipped cream, plain yogurt or ice cream.  Some like it with just plain butter.  I know one family that serves it with chocolate sauce but that seems overkill to me.

Perfect Boiled Eggs

Put the amount of eggs you want in a pot.  Bring to a boil, then let them sit in the water, covered by water and a lid, for 12 minutes.  You will have perfectly boiled eggs. 

Note:  I have only done this at sea-level.  I have yet to try it in high altitude.

Streusel Topped Blueberry Muffins

A couple of weeks ago, I blogged about the memories these muffins brought to me as I ate one.  Here is the recipe for that memory.

Streusel Topped Blueberry Muffins
Streusel Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 Tablespoons cold butter

Muffins:
3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (fresh, canned & drained or frozen)

Heat oven to 400 degrees.  Line 12 regular sized muffin cups with paper baking cups or spray the bottoms of the cups with cooking spray.  I find it a good idea to spray the bottom of the paper cups too.  It makes for easier eating in the long run.

In medium bowl, stir in the streusel topping ingredients and cut in the butter, using a pastry blender or 2 forks, until mixture is crumbly.  Set aside.

In a large bowl, beat milk, oil and egg with wire whisk until well blended.  Add 2 cups flour, the granulated sugar, baking powder and salt all at once.  With a spoon, stir just until flour is moistened (batter will be lumpy).  Gently fold in blueberries.  Divide batter evenly among the muffin cups.  Sprinkle each with a scant Tablespoon full of streusel topping.

Bake 20-25 minutes or until golden brown.  If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack.  If muffins are baked in a sprayed pan, leave in for 5 minutes, then remove from pan to cooling rack.  Serve warm or cooled.

Note: These can be baked in a mini-muffin tin but should only be baked for 10-15 minutes.  Enjoy!

Apple Crisp Pancakes

This is a new favorite at our house.  We like them better than Pumpkin Pancakes or Gingerbread Waffles

Apple Crisp Pancakes
2 cups Bisquick
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1 cup peeled and diced Granny Smith apple (1/4 inch dice - see note)
1 cup milk
2 eggs

Streusel Topping:
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup flour
1/4 cup rolled oats
2 Tablespoons plus 2 teaspoons cold butter

Toppings, if desired:
Powdered sugar
Pancake syrup or real maple syrup
Sweetened whipped cream

In a bowl, mix together the streusel topping: mix the brown sugar, flour, oats, cinnamon and allspice.  Cut in together using a pastry blender or two forks until the mixture is crumbly.  (I used my small food processor).  Set aside.

In a larger bowl, stir all pancake ingredients together until well blended.  Heat a non-stick griddle to 350 degrees or 12 inch skillet over medium heat.  Brush lightly with butter or vegetable oil to help the pancakes not stick.

Pour a ladle full of batter for the desired size you want.  Sprinkle each pancake evenly with from a 1-2 scant Tablespoons of streusel topping - depending on how big your pancakes are.  Cook 2-3 minutes or until bubbly around the edges.  Turn and cook on the other side between 1 and 2 minutes more.  Scrape off griddle between pancakes batches if necessary.

Serve pancakes streusel side up with desired toppings.  Enjoy

Note: I didn't peel my apple because I think apples are more flavorful with the peel on and did and small dice.  They were wonderful.

Boiled Eggs

We had a baptism at Church and afterwards we had light refreshments.  One of the sisters is known for her incredible Deviled Eggs.  For Easter she dressed them up as Easter Chicks.  What impresses me is her egg yolks are always yellow and never green or murky.  Here is how she does it.

Boiled Eggs
Put the eggs into a pot and bring them to a boil.  Turn off the burner and put a lid on the pot.  Let stand for 10 minutes.  Perfect yolks every time.

Bisquick Monkey Bread

I have a grandson that has to eat gluten free.  That is hard around the holidays.  Bisquick makes a gluten free variety. When I found this variation of Monkey bread, I knew that I had to post it so we wouldn't lose it.  This one is for you, Nathanael.

Bisquick Monkey Bread
3/4 cup butter (must be butter)
1 cup packed brown sugar
2 Tablespoons heavy cream
1/2 cup coarsely chopped pecans
3 1/2 cups Bisquick
1/2 cup milk
2 Tablespoons granulated sugar
3 Tablespoon butter (must be butter)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon

Heat oven to 350 degrees.  Spray a 12 cup Bundt pan with cooking spray.

In a 2 quart saucepan, melt 3/4 cup butter.  Add brown sugar and heavy cream and heat to boiling, over medium heat, stirring constantly.  Boil 2 minutes; remove from heat.  Pour into Bundt pan; sprinkle with chopped pecans.

In a large bowl, stir Bisquick mix, milk, 2 Tablespoons granulated sugar, 3 Tablspoons butter, vanilla and egg until a soft dough forms.  Shape into 1 inch balls.

In a small bowl, mix 1/4 cup granulated sugar and cinnamon.  Roll each ball in the sugar and place balls randomly in the Bundt pan.  Sprinkle with remaining sugar mixture.

Bake 22-28 minutes or until golden brown.  Cool in pan 10 minutes.  Place on heat-proof serving place upside down over Bundt pan.  Turn plate and pan over together - remove the pan.  Serve - warm is best.  Serves up to 12.

Pancakes

We got this recipe out of a book that spoofed the Gingerbread Boy story with pancakes. It is our favorite recipe and the card is well worn. The pancakes are not fluffy, but flat. I am pretty sure it is actually a crepe recipe but we use it for pancakes. I am recording it here just in case something happens. ;)


Pancakes
2 eggs
2 c. flour
2 3/4 c. milk
1/4 c. vegetable oil
3 Tbs. sugar
1 1/2 tsp. baking powder
 1 tsp. salt


For pumpkin pancakes add 1 cup of pumpkin and 2 tsp. pumpkin pie spice (1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground allspice, and 1/4 tsp. nutmeg)

Peach Oven Pancake

First time posting a recipe. Get the jokes out of your system. Believe me, I understand the irony of contributing to a recipe blog when I pretty much don't cook. But I have actually made this and it's good.

Peach Oven Pancake
1/3 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup low-fat milk
2 eggs
1/2 cup vanilla yogurt
3 medium fresh peaches, peeled and sliced, or 2 cups frozen sliced peaches, thawed and drained
Optional: 2 tablespoons high-fiber cereal, crushed, if desired

Heat oven to 400. Spray round nonstick baking pan, 8x1 1/2 inches or 9x1 1/3 inches, with cooking spray. Heat pan in oven.
Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.
Bake 15 to 20 minutes or until puffed and browned on edges. Immediately spoon yogurt and peaches into sunken pancake center, sprinkle with cereal. Serve warm.

Basic Buttermilk Pancakes

This is my favorite pancake recipe. It is super rich and fattening but the best!

Buttermilk Pancakes
1/4 cup (1/2 stick) butter
1 1/3 cups buttermilk
1 large egg
1 1/2 cups flour
2 Tablespoons sugar
1 teaspoon baking powder
3/4 baking soda
1/2 salt
Pancake Syrup

In a 1 quart saucepan over low heat, melt the butter; set aside to cool. In a medium sized bowl, mix the flour, sugar, baking powder, baking soda, and salt. Stir the buttermilk and egg into the butter. Add it to the dry ingredients. The batter should be lumpy.

Lightly oil a griddle or large skillet. Heat and drop a test pancake on the griddle, using a Tablespoon or two of batter. Cook until several bubbles burst on the top and the bottom is light brown. Turn the pancake over and cook 1-2 minutes more or until lightly browned on the other side. To make full sized pancakes use 1/8 cup to a scant 1/4 cup and follow the above directions. Serve the pancakes with syrup or favorite toppings.

Rich Lemon Muffins

2 cups flour
1/2 cup plus 2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
Finely grated rind of 1 lemon
1/2 cup lemon juice
2 large eggs
Heat oven to 400 degrees. Generously grease 12 muffin cups. In a large bowl, with a fork, combine the flour, 1/2 cup sugar, baking powder and salt.

In a 1-quart saucepan, melt the butter. Cool it slightly. Stir in the lemon juice and rind, them beat in the eggs. Stir in the liquid mixture into the dry ingredients just until moistened; the batter will be lumpy. Divide the batter among the greased cups. Sprinkle the tops of the muffins with the remaining 2 Tablespoons sugar.

Bake the muffins 15-20 minutes, or until a cake tester comes out clean. Remove the muffins from the cups and serve warm.

Note: If you are using paper liners in your muffin cups, spray the inside of the paper cups with non-stick cooking spray - just a squirt - so the muffin will separate from the paper easily.

Applesauce Breakfast cake

This is easy to make. It is tasty and nice on the go if you need. Marcus requests it whenever possible. I like it because I can make it the night before if I remember or in the morning.

Applesauce Breakfast Cake

1 c. flour

1/3 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

salt

1/2 c. applesauce

1/4 c. vegetable oil

1/2 tsp. vanilla

Mix together and spread in a 9x9 pan.

Topping:

1/4 c. brown sugar

1 T. butter

1/2 tsp cinnamon

1/4 c. nuts

Sprinkle this mix over the batter and bake at 350 degrees for 20-25 minutes.

(I don't usually add the nuts because they are not always on hand in my house. It tastes fine without.)

Buttermilk Syrup

My sister in law makes this for me with sweet potato pancakes. It is so yummy. I am excited to try it with Mom's pumpkin waffle and pancake recipes. (Haven't actually tried to make it on my own yet, though. I had to add it because the number of posts here was horribly uneven. Now we are at an even 80. You're welcome.)

Buttermilk Syrup

1 1/2 c. sugar

3/4 c. buttermilk

1/2 c. butter

2 T. corn syrup

1 tsp. baking soda

2 tsp. vanilla extract

In a saucepan stir together all the ingredients except the vanilla. Bring to a boil and cook for 7 minutes. Remove from heat and stir in the vanilla. (Any extras keep in the refrigerator for a bit, but remember it is milk based.)

Raised Waffles

I don't want to lose this recipe. It is nice recipe when you have company. It will look like you have fussed but it really takes a little bit of time the night before. I usually get it ready as I am cleaning up the supper dishes. I can't decide if they taste more like sour dough or fresh bread. I think it is somewhere in between.

Raised Waffles
1 package active dry yeast
1/4 cup warm water
1 1/4 cups warm milk, scalded then cooled
2 Tablespoon sugar
1 teaspoon salt
3 eggs
1/4 cup butter, softened
2 cups flour
In a large mixing bowl, dissolve the yeast in the warm water. Add the remaining ingredients. Beat well - until smooth. Cover and let rise in a warm place for 1 1/2 hours. Stir down batter. Cover again. Refrigerate 8-12 hours. Be sure to place in a large enough container it can expand at will (I use a 5 quart ice cream bucket). Stir down batter. Pour from cup or pitcher onto center of hot waffle iron. Bake 5 mintues or until steam stops. Remove waffle carefully.

Serve with maple syrup, fruit jams, or with fruit and whipped cream.

Waffles

This is my everyday waffle recipe. They are light on many levels. I like them because they are crispier than most waffle recipes.

Waffles
Serve 4

1 cup Bisquick (I use the Lowfat Bisquick)
1 egg
1/3 cup vegetable oil
1 1/3 cup club soda

Mix the ingredients together and pour onto a hot waffle iron. Serve as you would your favorite waffle. This makes a great base for a Mock Belgium Waffle with strawberries and whipped cream.

Note: To half the recipe 1 cup Bisquick, 1 egg white, 2/3 cup club soda and when you are measuring the club soda measure the vegetable oil so it goes to 3/4 cup mark from the 2/3 cup mark with the club soda. The waffles will come out just right and you will make just enough for 2 people.

Oatmeal Pancakes

This recipe was actually given to me by a French sister married to Dutch brother that I knew in Germany. She said they were traditional Scandinavian pancakes. I like them because they are healthy.

Oatmeal Pancakes
1 egg
3/4 cup sour milk or buttermilk
1/2 cup rolled oats
1/2 cup flour (whole wheat, oat or white, whatever you desire)
1/4 cup milk
2 Tablespoons vegetable oil
1 Tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

With a whisk beat the egg in a bowl until fluffy. Add the remaining ingredients. Mix well. Pour 2-3 Tablespoons of batter from the tip of a large spoon onto a prepared griddle. Cook pancakes until they are dry around the edges (these pancakes do not puff up and bubble like traditional pancakes). Carefully turn the pancakes over and cook the other side until golden brown. Sere with maple syrup or fruit jam.

Note: These are very thin and fragile pancakes so the smaller you make them the easier they are to flip and cook. I learned this lesson the hard way. I occasionally add 1 Tablespoon oat bran to this recipe. It doesn't hurt and does add some health benefits.

Oven Pancakes

This is my sister Marianne's recipe. It is delicious, easy but looks impressive for company.

Oven Pancakes
4 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
pinch nutmeg
2 Tablespoons butter
Preheat oven to 450 degrees. Put large oblong glass baking dish in oven to preheat with the 2 Tablespoon butter in it. Beat together all of the other ingredients. Take the hot baking dish out of the oven and swirl the butter around so the dish is well greased. Pour the batter into the dish. Bake until puffy, browned and set (about 15-20 minutes). Sprinkle with cinnamon sugar or powdered sugar. Serve immediately.

Danish Pancakes

This is my father's recipe. For the longest time when we were growing up only my father could make this breakfast - which made it all the more special. Then he went to Korea for a year and we had all had to learn. Here is his exact recipe. He learned it from watching his mother and she learned it from her mother. There had never been a written recipe until Dad wrote it down for us. These are basically large sugar filled crepes

Archie Brugger's Danish Pancakes
Serves 1 {Just multiply according to how many you are serving}

1 egg
1/3 cup flour
1/8 teaspoon salt
milk to make one cup
Put egg, flour, salt in a large measuring cup. Add enough milk to fill to the one cup line. Blend in a blender. Make one cup batter per serving.

Melt 1 teaspoon butter in a large saucepan and make sure it has spread evenly over the bottom of the pan. Pour batter onto the bottom of the pan and swirl the pan so just a thin layer is on the bottom of the pan. Cook until set. Flip over and brown the other side. While the second side is browning, sprinkle with sugar, fold and serve and repeat.