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Category: Breakfasts

French Toast BLT

French Toast BLT

French Toast BLT

6 slices bacon

1 tsp cracked black pepper

1/2 tsp ground fenugreek (optional)

4 large eggs, divided

1/2 cup whole milk

1 tsp vanilla extract

1/4 tsp ground cinnamon

4 slices challah or brioche bread

2 Tbsp unsalted butter

1 large tomato, sliced into rounds

4 large lettuce leaves

Maple syrup

 

 

Place bacon on griddle or in frying pan over low heat and sprinkle with half of the pepper and half of the fenugreek if using. After a few minutes, flip bacon and sprinkle with remaining pepper and fenugreek. Continue cooking until crispy.  In a medium-sized bowl, lightly whisk together 2 of the eggs, milk, vanilla extract, and ground cinnamon. Dunk each slice of bread into the mixture until well-coated. Melt butter on a skillet over medium heat and place bread on skillet and cook for about 2-3 minutes on each side, until well-browned. Move to separate plate or pop in the oven set to low if you want to keep warm for later. In a separate small nonstick frying pan with, fry the remaining two eggs to your liking. Assemble sandwich by piling lettuce, tomato, bacon slices, and egg on one slice of french toast bread and topping with another. Drizzle maple syrup over the top.

Cardamom Pinwheel Danishes

Cardamom Pinwheel Danishes

For the Danishes:
2 large eggs
1 tsp. instant yeast
4 C. all-purpose flour, sifted
1 tsp. pure kosher salt
2 tsp. sugar
1 1/2 tsp. ground cardamom, or ground seeds of 10 cardamom pods
1/2 C. (1 stick) unsalted butter, plus 2 to 3 tsp. softened butter
About 13 C. Rhubarb and Strawberry Jam

For the icing (optional):
1/4 C. confectioners’ sugar, sifted
2 tsp. softened unsalted butter
1/2 tsp. pure vanilla extract
About 2 tsp. warm water
1/4 C. chopped nuts (such as toasted pecans or walnuts, or pistachios)

Make the Danishes: In a medium bowl, beat the eggs, yeast, and % C. warm water together until smooth. Set aside in the refrigerator for 15 minutes to cool. In a large bowl, stir the flour, salt, sugar, and cardamom together, then cut in the 1/2 C. butter until the largest pieces of butter are about the size of peas. Make a well in the center and scrape in the egg mixture. Gradually incorporate the flour mixture into the egg, then turn the dough out onto a floured work surface and knead until smooth and soft but not sticky, about 2 minutes. Clean the bowl, return the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in volume, about 1 1/2 hours. Preheat the oven to 425°F. Line two baking sheets with parchment paper. Divide the dough into quarters and roll one piece of dough out into a rectangle about 18 inches long and 3 inches wide. Cut into 6 or 8 rough squares. With a sharp knife or pastry wheel, cut a slit from each corner of each square toward the center, stopping about 1/2 inch from the center. Spread a bit of softened butter in the center of each square and spoon 1/2 tsp. the jam into the center of each. Bring every other point (four total) to the center of the pastry and pinch them together tightly over the jam. Using a spatula, carefully transfer the pastries to the baking sheets. Repeat with the remaining dough, butter, and jam. Bake for 8 to 10 minutes, until nicely browned. Let cool completely on wire racks. If desired, make the icing: In a small bowl, whisk all the ingredients together, adding more water if necessary to make an icing that is just pourable. Drizzle it over the pastries (you won’t need all of the icing). Sprinkle the nuts over the pastries and serve.

Strawberry & White Peach Waffles

Strawberry & White Peach Waffles

WIW: Strawberry & White Peach Waffles

2 cups pancake waffle mix

1 cup buttermilk

2 eggs

4 strawberries, sliced and chopped

1 rip white peace, sliced and chopped

1/2 stick sweet cream butter, melted

Syrup

 

Preheat waffle griddle. Into a large bowl add the pancake waffle mix, buttermilk, eggs, and chopped strawberries and peaches. Mix until the ingredients are just combined, do not over mix. Brush a hot waffle iron with melted butter. Spoon 3-4 tablespoons of waffle batter into each waffle section. Close the lid and allow the waffles to cook for 4-5 minutes. Remove the waffle from the waffle iron and top with softened butter. Top with slices of strawberry and white peaches. Drizzle with maple syrup. Serve.

Puffed Pancake with Honey and Lemon

Puffed Pancake with Honey and Lemon

2 T. unsalted butter
6 eggs
3/4 C. whole milk
1/4 C. honey
1/2 C. einkorn flour or unbleached all-purpose flour
1/4 tsp. finely ground unrefined sea salt
1 tsp. finely grated lemon zest
1 lemon, cut into 6 or 8 wedges, to serve

Preheat the oven to 425°F. Melt the butter in a cast-iron skillet over medium heat. When the butter froths, turn off the heat and let it be. In a large mixing bowl, beat together the eggs, milk, and honey until uniformly combined. Beat in the flour, salt, and lemon zest. Pour the batter into the buttered skillet. Transfer the skillet to the oven and bake for about 25 minutes, until the pancake rises and puffs. Remove the skillet from the oven, let your guests admire the dish, then cut it into wedges and serve with lemon wedges for squeezing.

Baked Tomatoes with Parmesan cheese, Scrambled eggs & Toast

Baked Tomatoes with Parmesan cheese, Scrambled eggs & Toast

Tomatoes (recipe below)
Scrambled Eggs
Good Bread, Toasted

Baked Tomatoes with Parmesan Cheese & Fresh Herbs

2 medium ripe tomatoes
1/4 cup of freshly grated parmesan cheese
2 tablespoons of fresh thyme or herbs
salt and pepper to taste

Pre-Heat oven to 450. Cut tomatoes in half, place cut side up. Sprinkle with salt and pepper to taste. Add grated parmesan cheese on top to cover the whole tomato. Then sprinkle fresh chopped herbs or sprigs on top of cheese. Bake tomatoes for about 10-15 minutes or until cheese has melted and/or when tomatoes are cooked to your preferred texture. We prefer our baked tomatoes rather soft, spreadable over bread

Quick Coffee Cake

Quick Coffee Cake

2 C. Sifted Flour
2 tsp. Baking Powder
1/2 C. Sugar
3/4 tsp. Salt
6 T. Shortening
1 Egg, well beaten
1/2 C. Milk

Topping:
1 1/4 T. Butter
1 T. Flour
4 T. Sugar
1/2 tsp. Cinnamon.

Prepare topping by mixing flour, sugar and cinnamon. Cut in butter, then set aside. Sift flour twice with salt, sugar and baking powder. Cut in the shortening. Combine egg and milk and add to dry ingredients, stirring well until blended. Turn into a greased 9″ layer pan and spread topping over. Bake at 400 degrees for 25 minutes. Cut in wedges while still in pan. Serve.

Broiled Grapefruits

Broiled Grapefruits

broiled-grapefruitHalve grapefruit. Using sharp knife, carefully cut around the grapefruit, loosening the flesh from the rind, without removing. Slice between each section. Sprinkle top with brown sugar and a little maple syrup. Place under broiler and cook until sugar melts and begins to caramelize.

Fluffy Omelet

Fluffy Omelet

2 T. quick cooking Tapioca
1/8 tsp. Pepper
1 T. Butter
4 Eggs, separated
3/4 tsp. Salt
3/4 C. Milk

Combine tapioca, salt, pepper and milk in a sauce pan. Cook and stir over heat until mixture comes just to a boil. Add butter. Remove from heat and allow to cool. Beat egg whites until stiff. Beat egg yolks until thick and lemon colored. Add tapioca mixture to yolks and mix well. Fold egg whites into yolk and pour into buttered 10 inch skillet. Cook over low heat 3 minutes. Transfer to oven and cook at 350 degrees for 15 minutes. Omelet is cooked when knife inserted into center comes out clean. Serve at once. Yield: 4 servings.

Healthy Breakfast: Scrambled Eggs with Cream Cheese, Lean Homemade Sausage, Glazed Fruit

Healthy Breakfast: Scrambled Eggs with Cream Cheese, Lean Homemade Sausage, Glazed Fruit

Scrambled Eggs with Cream Cheese

8 eggs, lightly beaten
1/4 C. milk
1/4 lb. cream cheese, cut into bits
3 T. unsalted butter

Combine eggs, milk and cream cheese in a bowl. Season with salt and pepper to taste and set aside. Melt butter in a nonstick skillet over medium low heat. Add eggs and cook slowly, stirring constantly with a wooden spoon until eggs are just set but still creamy. (Do not overcook.)

Lean Homemade Sausage

1/2 lb. lean ground pork
1/4 tsp. ground rosemary
1/8 tsp. ground thyme
1/8 tsp. dried marjoram, crushed

Combine all ingredients and salt and pepper to taste in a bowl. Mix well. Place in an air-tight container and refrigerate 4-24 hours to allow flavors to blend. Shape into 1/2 inch thick patties. Heat a heavy nonstick skillet over medium high heat. Cook sausage patties 8-10 minutes, turning occasionally until cooked throughout.

Glazed Fruit

1 C. fresh blueberries
1 C. strawberries, sliced
1 C. peaches, sliced
1/4 C. low sugar blackberry preserves
1/4 C. low sugar orange marmalade
2 T. lemon juice
1 tsp. lemon peel, grated

Grouping together in rows, place the fruit in a large glass bowl. In two separate small saucepans, heat each jam with one half of the lemon juice and lemon peel until it boils. Pour each melted jam on one half of the fruit. Serve.

Yield: 6 servings
Calories: 465
Fat: 31.6g
Fiber: 2.6g

Healthy Breakfast: Corn Skillet Pancakes, Shredded Spinach and Bacon, Fruit and Yogurt

Healthy Breakfast: Corn Skillet Pancakes, Shredded Spinach and Bacon, Fruit and Yogurt

Corn Skillet Pancakes

1/3 C. white plain flour
2 T. plus 2 tsp. whole wheat flour
1-1/2 tsp. sugar
1 tsp. baking powder
1/8 tsp. salt
1 egg
1/4 C. plus 2 T. skim milk, or lawfat milk
1 T. vegetable oil
2/3 C. corn kernels

Mix together the first 5 ingredients in a bowl. In a separate bowl, combine the next 3 ingredients. Slowly add the corn, stirring. Combine the two mixtures. Spread 1/4 C. of the batter on a well-greased skillet. Cook on medium heat, flipping halfway through, until pancake is golden. Cook remaining batter in the same way.

Shredded Spinach and Bacon

4 bacon slices, cut into thin strips
1 lb. fresh spinach,, finely shredded

Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until almost crisp. Add spinach and salt and pepper to taste. Sauté 3-4 minutes, stirring occasionally until spinach is just wilted. Serve hot.

Fruit and Yogurt

Prep: 10 min, plus chilling time.
4 C. strawberries, hulled
1/2 lb. pineapple chunks, drained and finely chopped
2 C. blueberry yogurt

Combine all ingredients in a bowl. Chill 10 minutes before serving.

Yield: 4 servings
Calories: 383
Fat: 9.4g
Fiber: 8.5g

Pigs in a Yoke

Pigs in a Yoke

1 C. Milk
1/2 C. Butter
1 tsp. Salt
3 1/2 C. Flour
1 1/2 lb. Brown and Serve Sausage

Cottage Cheese Filling:
1 1/2 pint Creamed Cottage Cheese
1/2 C. Yellow Cornmeal
1/4 C. Milk
2 T. minced Onion
1 tsp. Salt
1 tsp. Parsley
1 tsp. Italian Seasoning
6 Eggs, slightly beaten

Combine all ingredients for cottage cheese filling in large bowl and mix well. In saucepan, heat milk, butter and salt just until butter melts. Blend in flour quickly. Do not handle dough too much. Roll out on floured surface to 1/4″ thickness. Fit into 15x10x1″ jellyroll pan. Flute edge. Spread filling into dough lined pan. Arrange sausage in equal parallel rolls on filling. Bake at 350 degrees for 60 – 65 minutes or until golden. Yield: 6 to 8 servings

German Pancakes

German Pancakes

3526708699_4e2b546dcc3 Eggs
1/2 C. Flour
1/4 tsp. Salt
1/2 C. Milk
2 T. melted Margarine

Preheat oven to 450 degrees. Prepare a baking dish, well greasing the bottom. Whip eggs in a medium bowl just to break up all the yolks. Slowly add flour, beating constantly. Add salt, milk and margarine. Pour batter into baking dish and bake 18 minutes at 450 degrees. Decrease heat to 350 and cook 10 more minutes. Serve with melted margarine, powdered sugar and a lemon wedge. Serves 2

Swedish Pancakes

Swedish Pancakes

3 Eggs
3/4 C. Sifted Flour
1/8 tsp. Sugar
1 C. Milk
1 Lemon
Butter
Cinnamon
Blueberries
Sugar

Beat eggs lightly then add flour, salt, sugar and milk. Melt butter to cover sides and bottom of 12 – 18″ skillet. When hot pour 1/2 to 1/3 of the batter into the pan. Cook until bubbles show in the batter, turn and brown the other side. Turn out onto plate sprinkled with sugar. Squeeze lemon over top of pancake, sprinkle with cinnamon, cover with berries. Roll up jellyroll fashion, sprinkle with additional sugar, cut in half and serve.

Persimmon Waffles

Persimmon Waffles

Hachiya or fuyu persimmon, very soft
3/4 C. Egg Beaters or other egg substitute, lightly beaten
1/2 C. low-fat 1% milk
1 tsp. vegetable oil
1 C. sifted all-purpose flour
1/2 tsp. salt
1 T. sugar
2 tsp. baking soda

Remove persimmon pulp from skin and mash in a medium bowl. Add egg substitute, milk and oil. In a separate bowl or on a piece of wax paper, mix flour, salt, sugar and baking soda. Add to persimmon mixture. Cook in a waffle iron as directed.

Aunt Velma’s Pumpkin Bread

Aunt Velma’s Pumpkin Bread

3 C. Sugar
4 Eggs
1 C. Salad Oil
2 C. Pumpkin
2/3 C. Water
3 1/2 C. Flour
Cinnamon
Nutmeg
Salt
2 tsp. Baking Soda
1 tsp. Baking Powder
1 C. Chopped Nuts or Raisins

??? Only list of ingredients. No instructions on how much it makes, what pans to use, temperature or time to bake ???

Troller’s Cookbook Zucchini Bread

Troller’s Cookbook Zucchini Bread

3 Eggs
2 C. Sugar
2 C. peeled, grated Zucchini
3 tsp. Vanilla
1 C. Oil
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking Powder
1/2 C. chopped Nuts

Combine eggs, sugar, zucchini, vanilla and oil. Sift together Flour, baking powder, salt, cinnamon and baking soda. Add flour mixture to wet ingredients, beating until just mixed. Stir in nuts. Divide equally between 2 greased loaf pans. Bake at 325 degrees one hour.

Avocado Boats with Scrambled Eggs

Avocado Boats with Scrambled Eggs

2 ripe avocados, halved, pitted, peeled (you can leave peel on and scoop out as you eat as well)
1 T. lime juice
5 eggs, beaten
1/2 C. pitted black olives, sliced
2 green onions, minced
1/4 C. chopped cilantro
1/4 tsp. freshly ground pepper
2 T. butter
1/2 tsp. salt
Bottled salsa, optional

Sprinkle avocado halves with lime juice. Set aside. Mix eggs, olives, onions, cilantro and pepper in medium bowl. Heat butter in large skillet. Add egg mixture; cook, stirring occasionally to scramble eggs, until they are cooked through, 3 to 5 minutes. Sprinkle with salt. Spoon eggs into avocado halves. Drizzle salsa over top.

Yield: 4 servings
Calories: 330
Fat: 30g
Fiber: 6g

Apple-Cinnamon Oatmeal Mix

Apple-Cinnamon Oatmeal Mix

1 C. dried apple slices
11/3 C. nonfat powdered milk
6 C. quick cooking oats
1/4 C. sugar
1/4 C. packed light brown sugar
1 T. cinnamon powder
1 tsp. salt
1/4 tsp. ground cloves

In a large container, mix together all the above ingredients and store airtight for up to 6 months.

To prepare oatmeal, be sure to shake the container good to mix everything. In a saucepan, boil 1 C. water and add 1 C. the mix. Cook over medium heat, constantly stirring for 1 minute. Remove from the heat and allow to stand for 1 minute for thickening.

Spam Tortilla Espanola

Spam Tortilla Espanola

1 T, Olive Oil
1 small Onion, finely chopped
1 Potato, cooked and cut into ¼” dice
4 oz. Spam, cut into ¼” dice
4 large Eggs, beaten
2 tsp. Butter
1 tsp. Parsley
Salt & Pepper
Chives, for Garnish

Heat olive oil in 7-8 inch pan, add the onion and cook for a few minutes. Add potato and spam, cook a few more minutes, then dump into the bowl with the beaten eggs. Season with salt and pepper and mix well. Melt butter in the pan, add the egg mixture and parsley and cook until tortilla is firm. Slice onto plate, cut into wedges and garnish with chives.

Hawaiian Fried Breakfast Rice

Hawaiian Fried Breakfast Rice

4 tsp. extra-virgin olive oil
1/2 C. purple onion
1 bunch green onions
1 tsp. minced garlic
1 red bell pepper (small, minced)
4 C. brown rice (or leftover white)
1 C. fresh pineapple (chopped, about 1/2 medium pineapple)
1 C. bacon (crumbled, chopped Spam, or chopped ham)
3 T. low sodium soy sauce
2 tsp. brown sugar
1/2 tsp. ground ginger
eggs (4-5 if scrambling; 1 egg per person if frying)
salt
pepper

In a large skillet over medium heat, heat the olive oil. When hot, add the red onion, firm ends of the green onions, garlic, and bell pepper and sauté until the onions are fragrant and the peppers are tender crisp. While the veggies are cooking, whisk together the soy sauce, brown sugar, and ginger. Set aside. Add the rice to the pan and stir to combine, cooking until the rice is heated through. Add the bacon or ham and cook until heated through. Add the soy sauce mixture and stir to combine. Add the green tops of the green onions and the pineapple and stir to combine. Season to taste with salt and pepper. Cover and turn heat to low to keep warm. In a separate pan, cook eggs as desired (we’ve done scrambled and fried and I think we prefer them scrambled; if you fry the eggs, plan on frying at least 1 egg per person.) If you scramble the eggs, mix them in with the rice before serving. If frying, divide the rice into individual portions before serving, then top with an egg and serve immediately.

Huevos Rancheros SPAM style!

Huevos Rancheros SPAM style!

1 Can of SPAM
Four corn tortillas
1 Can refried beans
4 Eggs
Salsa
Sour cream
Avocado

SPAM has different flavors depending on how you choose to cook it. For this recipes, we will slice the SPAM into eight equal sized pieces. Place the slices in a frying pan and cook on medium heat. Flip midway through cooking to avoid burning the SPAM. You want the SPAM to end up very crispy. And a little oil to the pan and heat your tortillas in the same pan in which you cooked the SPAM. On a separate burner or microwave heat your beans. Spread the beans in a generous layer on the tortillas that you have fried until crispy. Next fry up your eggs. You can prepare them to each person’s preference. Add your SPAM on top of the beans and then your eggs. Top the stack off with a slice of avocado, some salsa, and a dab of sour cream. Viola! You have just made easy SPAM Huevos Rancheros! Fun, easy, and inexpensive!

Corn & Spam Pancakes

Corn & Spam Pancakes

1 7-oz. can SPAM® Classic, finely chopped
1 8-oz. can cream-style corn
1 large egg
1 C. milk
1 C. pancake mix
1 T. vegetable oil

In medium bowl, combine pancake mix, milk, corn, egg and oil. Stir in SPAM® Classic. On greased griddle, pour batter using 1/3 C. for each pancake; cook over medium heat until browned on bottom. Turn and brown other side. Serve pancakes with maple or buttered pancake syrup or honey.

Fried Eggs with Slow-Roasted Tomatoes, Avocado, and Mushrooms

Fried Eggs with Slow-Roasted Tomatoes, Avocado, and Mushrooms

For the slow-roasted tomatoes:
2 pints (about 1 pound) cherry tomatoes, halved
1 T. extra-virgin olive oil
Scant 1/2 tsp. kosher salt

For the sautéed mushrooms:
1 T. high-smoke-point oil, such as rice bran or grapeseed
2 (150 gram) containers beech mushrooms, trimmed
1/2 tsp. kosher salt

For the fried eggs:
High-smoke-point oil, such as rice bran or grapeseed
1-2 large eggs per person

1/2 an avocado, sliced, per person
Flaky sea salt
Hot sauce, for serving

Roast the tomatoes: Preheat the oven to 300°F. Add the halved cherry tomatoes to a half-sheet pan. Drizzle with olive oil and sprinkle with salt. Roast for about 1 hour, or until they’ve reduced in volume by about half. Sauté the mushrooms: In a large skillet, heat the neutral oil over medium-high heat until it just begins to shimmer. Add the mushrooms and salt, and stir to evenly coat the mushrooms. Cook, stirring occasionally, for 3-5 minutes or until deeply-browned. Divide the tomatoes and mushrooms evenly between 4 plates (or save half of each for the next day’s breakfast, if making breakfast for 2). Fry the eggs: Heat a generous glug of neutral oil in a small skillet over high heat until beginning to smoke. Carefully add 2 eggs to the skillet, then step aside as the oil will sputter. Cook until the white is set and the edges are brown and crisp, about 1 minute. Wipe out the skillet before repeating the same procedure to fry the next batch. Add 1 or 2 fried eggs to each plate. Add half a sliced avocado to each plate. Sprinkle the avocado and fried eggs with flaky sea salt; serve with hot sauce.

Spam & Eggs

Spam & Eggs

12oz. Spam, Cubed
2 Eggs, Beaten
2 oz. Cheddar, shredded

Heat a non-stick skillet over medium heat. Pour in eggs, then Spam. Cook, stirring, until eggs are nearly done, then sprinkle cheese over, and stir until melted.

Grilled French Toast Kebabs

Grilled French Toast Kebabs

1 loaf (1 lb.) day-old pain au levain
3/4 C. whole milk
4 large eggs
1 teaspoon vanilla extract
Melted butter
Maple or berry syrup
Powdered sugar (optional)

Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°). Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses. Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers. Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes. Serve with butter and syrup and dust with powdered sugar if you like.

Mascarpone French Toast with Warm Blackberry Syrup (camping / grill)

Mascarpone French Toast with Warm Blackberry Syrup (camping / grill)

1 large egg
1/2 C. milk
1/4 C. sugar
2 teaspoons cinnamon
1 1/2 teaspoons vanilla extract, divided
1 1/2 C. cold mascarpone cheese
2 tablespoons blackberry liqueur
8 thick (3/4 in.) slices of day-old wide French bread, such as bâtard
1/4 C. maple syrup
2 1/2 C. blackberries
2 tablespoons butter
Cooked bacon

Heat a charcoal grill to medium-high (450°) or set up a camp stove and use medium heat. Whisk egg, milk, sugar, cinnamon, and 1/2 tsp. vanilla together in a large bowl. Stir mascarpone, remaining 1 tsp. vanilla, and the liqueur together in another bowl. Spread mascarpone mixture over 4 bread slices; top with remaining slices. Cook maple syrup and berries in a small covered saucepan until berries start to break down, 5 to 10 minutes. Remove from heat. Heat a large heavy frying pan or 2 smaller ones; swirl butter in pan(s). Dip sandwiches in egg mixture, then cook, turning once, until crisp and browned, 4 to 8 minutes total. Serve French toast with syrup and bacon.

Orange Sweet Roll Pancakes

Orange Sweet Roll Pancakes

4 tsp. softened butter
1/4 C. firmly packed golden brown sugar
2 tsp. granulated sugar
1 tsp. cinnamon

1 C. all-purpose flour
3 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
Zest from one large orange
1 C. sour cream
1/4 C. milk
4 tsp. melted butter
1 egg, lightly beaten

Start by making the cinnamon filling. Combine softened butter with sugars and cinnamon. Transfer filling to a plastic baggie or pastry bag. To make the pancake batter, add flour, sugar, baking soda, baking powder, salt and orange zest to a large mixing bowl, and whisk to combine dry ingredients. Then add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together. Use a 1/4 C. measuring C. to add batter to the hot griddle. Let the pancakes set up on the griddle for about 2 minutes, then add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. Use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Once the pancakes are cooked, about 7 minutes on the first side, and 5 on the second side, remove them with a large spatula sprayed with non-stick cooking spray. Turn them onto the plate swirl side up. Work quickly when removing the pancakes; once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick. Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so it won’t stick to the new batch.

Orange Glaze

1 C. powdered sugar
1 tsp. pure vanilla extract
1 tsp. orange zest
1-2 tsp. freshly squeezed orange juice

Whisk all ingredients together until smooth.

Momables Perfect Pancakes

Momables Perfect Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth. Heat a griddle or large pan over medium high heat (I set my griddle at 375°F). Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.

LTS Whole Wheat Pancake Mix

LTS Whole Wheat Pancake Mix

1 C. Sugar
6 C. Whole Wheat Flour
3 C. White Flour
1/4 C. Baking Powder
1 1/2 C. Instant Dry Milk Powder
1 tsp. Salt

Combine Ingredients in a large bowl. Mix Well. Store in airtight container. Makes 12 C.

To make Pancakes
2 C. Mix
1 egg
1 1/2 C. Water
3 tsp. oil

Mix all ingredients well. Fold in 1/2 C. optional ingredients like strawberries or chocolate chips and pour onto hot greased griddle. Cook until bubbly on one side; flip and brown the other side

Breakfast Savory Hard Boiled Egg Muffins

Breakfast Savory Hard Boiled Egg Muffins

11 lg. Eggs, room temperature
½ C. plus 1 tsp. Safflower Oil (plus more for brushing, if not using cupcake liners)
8oz. Bulk Breakfast Sausage (or remove from casings)
2 C. Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
¾ tsp. Salt
1 T. Sugar
½ C. Sour Cream
½ C. chopped Scallions
1 C. finely shredded Asiago Cheese (4oz.)

Prepare an ice bath. Bring a large pot of water to a boil. Add 9 eggs and boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel lined plate. In medium skillet heat 1 tsp. oil over medium high heat. Add sausage and cook, stirring to break up until browned, about 5 minutes. Transfer to a plate and chop if necessary so no pieces are larger than about a pea. Preheat oven to 400. Line 9 cups of a standard muffin tin with baking cups, or lightly brush with oil. In bowl whisk together dry ingredients. In another bowl, whisk together remaining ½ C. oil, ¼ cup water, sour cream and remaining 2 eggs. Stir wet ingredients into dry ingredients until just combined. Fold in sausage, scallions and ½ C. cheese. Batter should be thick and dough like. Fill each prepared muffin cup with 2 T. batter. Nestle a cooked egg in the center of each. Add another 2 T. batter over the egg, flattening slightly to form a disk and press gently to seal. Sprinkle remaining cheese over the tops of the muffins. Bake until golden and tops lightly spring back when pressed, about 22 minutes. Let cool 5 minutes in tin, then transfer to wire rack and let cool completely.

Blueberry Syrup

Blueberry Syrup

If you don’t have enough to fill the final jar, refrigerate and use within a month.

6 cups blueberries, fresh or frozen
2 T. fresh-squeezed lemon juice
l tsp. finely grated lemon zest
4-5 cups sugar, to taste
6 pint-size canning jars and lids, sterilized

Have boiling water-bath canner ready. Rinse fruit in cold water, removing any stray stems and blemished berries. Drain well. Reserve 2 cups berries. Place the rest in a food processor and pulse briefly (or mash with a potato masher). Place in a 2-quart saucepan with lemon juice and zest. Bring to a boil over high heat, reduce to a low simmer and cook 5 minutes. Press cooked berries through a fine-mesh colander using the back of a wooden spoon to push through as much pulp and juice as possible. Discard dry pulp. You should have 4 to 5 cups thick juice. Return juice to pan and add an equal amount of sugar. Bring to a boil, reduce to simmer, add 2 cups reserved whole blueberries, and cook 2 minutes. Divide syrup among prepared jars, distributing whole fruit evenly and leaving 1/2 inch of head space. Wipe any spills from lip of jars. Seal with 2-part canning lids and place in a boiling water bath that covers tops of jars by 2 inches. Boil 15 minutes. Remove jars from bath and turn upside-down for 1 minute. Turn upright and cool. Check seals. Variations: Other berries may be substituted or mixed with the blueberries. Recipe may be cut in half. You may substitute a heat-proof sweetener such as Splenda for the sugar. Syrup can also be put up in half-pint jars.

Fresh Ricotta with Oat Biscuits, Chestnut Honey and Candied Walnuts

Fresh Ricotta with Oat Biscuits, Chestnut Honey and Candied Walnuts

2 tsp. extra-virgin olive oil
2 tsp. aged balsamic vinegar
4 leaves radicchio
kosher salt and freshly ground black pepper
1/2 cup fresh ricotta
Heavy cream or milk. for thinning the ricotta if necessary
8 Duchy Originals Oaten Biscuits or Carr’s Whole Wheat Crackers
Chestnut honey, for drizzling
16 candied walnut halves, or toasted walnuts, broken into small pieces, plus 8 complete
halves, for topping the ricotta

Heat the olive oil and vinegar together in a large skillet over medium high heat for about 1 minute, until the liquid bubbles. Put radicchio leaves in the skillet in a single layer and cook about 45 seconds on each side until they are seared and slightly wilted. Season with a pinch of salt and pepper. Remove from skillet and set aside to cool to room temperature. If ricotta is not spoonable, thin with a little cream or milk. Place two biscuits on each of 4 plates. Tear radicchio in half and drape a half on each biscuit, leaving biscuit partially exposed. Spoon 1 T. fresh ricotta over the radicchio. Drizzle honey over each, sprinkle with crumbled walnuts and place one candied walnut half on each mound of ricotta.

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

Olive Oil Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce

3/4 cup extra-virgin olive oil, divided
2 tsp purchased harissa paste from tube
2 tsp purchased hot pepper relish or paste
1 garlic clove, minced, plus 1 whole garlic clove, peeled
1/2 tsp fresh lemon juice
1/4 tsp salt
4 1-inch-thick slices brioche or egg bread, lightly toasted
4 large eggs
6 oz fresh mozzarella cheese, drained, coarsely grated
1/4 cup fresh Italian parsley leaves

Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. Rub toast slices on 1 side with peeled garlic clove, then place 2 toasts on each of 2 plates. Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over moderate heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just beginning to set but yolks are still runny, about 2 minutes. Sprinkle mozzarella cheese over eggs. Cook eggs until cheese melts and whites are fully set, but yolks are still runny. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

Birdie Yogurt

Birdie Yogurt

Greek yogurt

cantaloupe

honeydew

almond butter

mini chocolate chip (eyes)

pumpkin seeds and sunflower seeds (leaves)

 

Make Ahead Muffin Melts

Make Ahead Muffin Melts

12 whole Hard-boiled Eggs, Peeled and Chopped
2 C. Grated Cheddar Cheese
1 C. Mayonnaise
12 slices Bacon, Fried and Crumbled
1 tsp. (heaping) Dijon Mustard
1/2 tsp. Garlic Powder
3 dashes Worcestershire Sauce
6 whole English Muffins Split

Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight. Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.) Serve immediately!

West Bay Johnnycakes

West Bay Johnnycakes

1 C. white cornmeal
1 tsp. granulated sugar
1/2 tsp. kosher salt
2 tsp. butter, plus extra for serving
Maple syrup, for serving

Preheat a frying pan or griddle over low-medium heat. Meanwhile, in a large bowl combine the corn meal, sugar and salt. In a microwave-safe bowl or measuring C., or on the stovetop, bring 1-1/2 C. water to a boil, and pour into the cornmeal mixture. Combine with a whisk; the mixture will be very thick, like white polenta. Melt the butter in the preheated pan, and drop the cornmeal mixture by tsp. into the pan. Flatten each one slightly with the back of the spoon. Let the jonnycakes cook, undisturbed, for 6 minutes, until they’re browned and crispy on the bottom. Flip, and cook for 5 minutes more to crisp the other side. Serve hot, with butter and maple syrup.

Mildly Decadent French Toast Souffle

Mildly Decadent French Toast Souffle

1/2 lb. croissants (2 or 3)
About 1/2 C. (1/4 lb.) butter or margarine, at room temperature
2 packages (3 oz. each) Neufchatel cheese, at room temperature
1 1/4 C. maple syrup
10 large eggs
3 C. lowfat milk
1 tsp. ground cinnamon
2 T. chopped pecans
Powdered sugar
Raspberries or edible flowers, such as rose petals or nasturtiums, rinsed and drained, optional

Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 soufflé dishes (1- to 1 1/4-C. size) and fill equally with croissant pieces. In a food processor, combine Neufchatel cheese, 1/2 C. butter, and 1/4 C. maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each soufflé dish. In a bowl, beat eggs to blend with 1/2 C. maple syrup and the milk. Pour equally into each soufflé dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15- inch pan. Bake, uncovered, in a 350° oven until pudding-soufflés are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes. About 5 minutes before pudding-soufflés finish baking, in a 1- to 1 1/2 quart pan over medium-high heat, frequently stir remaining 1/2 C. maple syrup until hot. Sprinkle pudding-soufflés with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.