Buttermilk Pancakes
By: Anne Sykes Brooks
Ingredients
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
Directions
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
-----------------------------------------------------------------------------------------
EGGS
By Mary Babilya
Just a tip, when making eggs over easy or you like the white cooked a little bit and the yolk runny, cook it on med-low. The lower the better.. Make sure pan is hot before you crack eggs into it.. When you first crack them put a little bit of salt and pepper on it before you flip it.. and when you do flip it, it only cooks on that side for about 30 seconds.
-----------------------------------------------------------------------------------------
Make Ahead French Toast
By: Anne Sykes Brooks
Ingredients
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans
Directions
In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
The next morning: Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.
-----------------------------------------------------------------------------------------
Breakfast Omelet Sandwich
By Campbells Kitchen
Vegetable cooking spray
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped tomato
2 tablespoons finely chopped onions
1/2 cup cholesterol-free egg substitute
2 teaspoons freshly grated Parmesan cheese
4 slices Pepperidge Farm® Farmhouse™ 12 Grain Bread
Spray an 8-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms, pepper, tomato and onion. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Remove the skillet from the heat. Wipe out the skillet with a paper towel.
Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add
1/4 cup egg substitute and top with
half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with
half of the cheese. Fold the omelet in half. Place the omelet on
1 bread slice and top with another bread slice. Repeat with the remaining ingredients
-----------------------------------------------------------------------------------------
Egg in a basket
By Mary Babilya
1 egg
1 piece of bread
Cut a square out of the middle of a piece of bread, a decent size. Put a sliver of butter in a pan, when melted place large piece of bread (with hole cut out) into pan and crack egg into center. Add salt and papper to taste. Cook ON LOW! Make sure to flip it and cook both sides. Sooo good. Salt and Pepper one side only. The other little piece you cut out, I throw it in the pan and toast it on each side.
-----------------------------------------------------------------------------------------
Sarah's Special Steak and Eggs
By: Sarah Nicole Gross
Ingredients:
2 eggs
cut up cooked steak
green onions, sliced thin
red,yellow, and orange peppers chopped fine.
jalapeno pepper cheese, grated
1 box of Athens Fillo Cups
salt and fresh ground pepper
Preheat Oven to 350 degrees.
Scramble eggs, adding all ingredients except cheese.
Cook until eggs are done. Scoops eggs into the frozen pastry shells (larger end of melon ballers work well for scooping the eggs into the shells) place egg filled pastries on a baking sheet. Sprinkle cheese on top. Bake for 5 minutes. Serve......No utensils required!
--------------------------------------------------------------------------------------------------------
Breakfast Casserole
By: Anne Sykes Brooks
6 slices of white bread
1/2 stick of butter
1 1/2 cup of cheddar cheese
5 eggs, beaten well
2 cups of half and half
1 lb of sausage or ham
1 teaspoon of salt
Melt butter in 9x13 glass pan. Tear bread in small pieces and put in pan. add cooked sausage and ham. Beat eggs, cream, salt together. Pour over bread, and sausage or ham. Chill for 8 hours or overnight. Bake at 325 degrees for 45 to 50 minutes.
--------------------------------------------------------------------------------------------------------
Breakfast Pizza
By: Jess Vanderhoff
Ingredients
1 storebought pizza dough
2 tablespoons butter, melted
4 tablespoons Cinnamon-Sugar, divided, recipe follows
2 cups mascarpone cheese
1 tablespoon heavy cream
2 tablespoons lemon juice
1 teaspoon lemon zest (from 1 lemon)
2 cups mixed berries
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.
Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon
Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl
------------------------------------------------------------------------------
Baked Grapefruit
by: Anne Sykes Brooks
1 Ruby Red Grapefruit
2 Teaspoons of butter
2 Tablespoons of Brown Sugar
1 Teaspoon of sugar
Cut grapefruit in half and section so that the pulp is cut away from the thick skin. You should be able to put your spoon in and get a section out easily.
dot each half with a teaspoon of butter
sprinkle each half with 1 tablespoon of brown sugar
sprinkle 1/2 teaspoon of cinnamon over brown sugar
Bake at 350 for about 5 minutes then broil until top is bubbly.
--------------------------------------------------------------------------------------------------------
Amish Breakfast Casserole
by Jess Vanderhoff
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
1.In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2.Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
-----------------------------------------------------------------------
by Jess Vanderhoff
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter or margarine, melted
1/3 cup chopped raisins
1/8 teaspoon cream of tartar
Directions
1.In a bowl, combine flour, baking powder, ginger, cinnamon, allspice, baking soda, mustard and salt; set aside. In a large mixing bowl, beat brown sugar and egg yolk until fluffy. Add buttermilk, molasses and butter; stir into dry ingredients just until combined. Add raisins. In a small bowl, beat egg white and cream of tartar until soft peaks form. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
-------------------------------------------------------------
Eggnog French Toast
by Jess Vanderhoff
2 eggs, beaten slightly
1 1/2 cups eggnog
1 1/2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
12 slices French bread
Directions
1.Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
2.Preheat an electric skillet to 300 degrees F . Lightly grease the skillet.
3.Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
4.Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.
---------------------------------------------------------
Apple Raisin French Toast Strata
by Jess Vanderhoff
1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 ounce) package cream cheese, diced
1 cup diced peeled apples
8 eggs
2 1/2 cups half-and-half cream
6 tablespoons butter, melted
1/4 cup maple syrup
Directions
1.Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
2.In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
3.Preheat oven to 325 degrees F
4.Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.
---------------------------------------------------
Baked Omelet Brunch
by Jess Vanderfoff
1/2 (1 pound) loaf white bread, cut into cubes
1 1/2 pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
1/4 cup chopped green onion
Directions
1.Preheat oven to 350 degrees F . Lightly grease a 9x13 inch baking pan.
2.Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
3.In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
4.Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.
-------------------------------------------------
Buttermilk-Blueberry Breakfast Cake
by Anne Brooks
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
-------------------------------------------------------------------------------
Apple Cheddar Sausage Quiche
by Geri Judy
1 Lg Granny Smith apple peeled and chopped
1 ready made pie crust
1 LB Jimmy Dean Maple sausage
8 oz shreddd cheddar
6 Lg eggs
1/4 c Milk
Dill and Tarragon
Brown and drain sausage, combine the sausage, apples, cheese, dill, Tarragon and fill pie shell. Mix well egg and milk mixture, pour over top of rest of ingredients and bake 30 min at 350 or until knife comes out clean.
--------------------------------------------------------------
Special Guest Oatmeal
by Rhyl Rager
1/3 cup of safflower oil, 2/3 cup of apple sauce
1/4 cup real maple syrup, egg white =to 1 large egg,
2 cups of oatmeal, 1 1/2 tsp. baking powder, 1 cup apple juice or milk, 1 cup of dried fruits, 1/2 cup chopped nuts or toasted pumpkin seeds,
1 tsp. cinnamon
Mix the above ingredients an refrigerate overnight. In morning bake for 30 minutes at 350F degrees.
---------------------------------------------------------
Buckwheat Griddle Cakes
by Rhyl Rager
1 1/3 cup stirred buckwheat flour,
1 2/3 cup whole wheat pastry flour,
1 cup unbleached flour,
1 tsp. salt,
1 pkg. active dry yeast,
2 1/2 cups warm water,
3 Tbsp. brown sugar,
3/4 tsp. baking soda,
2 Tbsp. oil
Combine flours and salt. Soften yeast in warm water; stir in 1 Tbsp. brown sugar. Stir into dry ingredients. Mix well. Cover; let stand overnight at room temperature (bowl must not be over 1/2 full). The next morning stir batter; add remaining sugar, soda, and oil; mix well. Refrigerate 1 cup batter for starter (keeps several weeks).
Bake remaining batter on hot, lightly greased griddle. Makes 16 large pancakes. To use starter, place starter in large bowl; add 2 1/4 cups warm water, 1 1/4 cups sifted whole wheat, 1 cup sifted unbleached flour, and 1 1/4 cups buckwheat flour. Stir till smooth, cover, let stand overnight as before. The next morning, stir batter. Add Tbsp. brown sugar, 3/4 tsp. soda, and 2 Tbsp. oil. Again reserve 1 cup batter for starter. Bake remaining batter as above.
-----------------------------------------------------------------
Bacon, Egg and Cheese Thing
by Anne Brooks
Ingredients:
1 can of crescents 8count
5 large eggs
1 cup of shredded Colby and monterey jack cheese
8 slices of fully cooked bacon
Preheat oven to 375 F degrees. Scramble your eggs on stove top. Lay out crescents
on a parchment lined pizza pan as shown above.
Add your cooked bacon.
Add about 1/3 of your cheese.
Add your eggs and a third more of your cheese and fold crescents over.
Add the rest of your cheese to the top and bake for 17 minutes or until crescents are done and golden brown.
Sausage, Egg and Grits Casserole
by Anne Brooks
1 cup uncooked grits
1 pound ground hot sausage
4 tablespoons butter
1 egg
2 cups shredded cheddar cheese
Brown and drain sausage and set aside. Cook grits in 4 cups of boiling water until thick, whisking frequently.
Add butter, egg, cooked sausage, and one cup of the cheese to grits.
Pour into a 9x13 dish and bake at 325 degrees for 30 minutes. Add remaining cup of cheese and bake for another 30 minutes.
------------------------------------------------------------------------
Buckwheat Strawberry Waffles
by Rhyl Rager
1/2 cup buckwheat flour,
1/2 cup whole wheat flour
3 tablespoons egg whites,
1 tablespoon agave
1 teaspoon salt,
2/3 cup milk
1 1/2 tablespoons baking powder
1 tablespoon canola oil
1/2 cup strawberries diced (plus more for topping)
Combine dry ingredients in a bowl to combine. Whisk wet ingredients together and pour into dry ingredients. Stir until barely combined (there can still be lumps), fold in strawberries, and set aside. Heat waffle maker. Cook waffles according to waffle maker instruction. Serve with extra strawberries on top.
--------------------------------------------------------------
Strawberry Cream Breakfast Scones
by Rhyl Rager
2 cups all purpose flour,
1 tablespoon baking powder
3 tablespoons sugar,
1/2 teaspoon salt
5 tablespoons cold unsalted butter cut into small cubes
1 cup strawberries cut into small cubes
1 cup heavy cream
Topping:
2 tablespoons heavy cream, 2 tablespoons raw sugar
Preheat the oven to 375F. Combine the flour, baking powder, sugar and salt in a mixing bowl. Add the cubes of butter and using a food processor, blend ingredients. Add the cream and strawberries and stir to combine. Do not over stir! Dump the mixture out on the counter. Knead the dough slightly so that it holds together, but is still crumbly.
If you are using a scone pan, fill scone pan with chunks of dough, filling the pan. The pan should be 3/4 full. You can also make the dough into a large circle, about 8 inches and cut into 8 triangles and place on a baking sheet lined with parchment paper. You can also take chunks of dough and make round, biscuit shapes, for drop scones.
On the tops of the scones, brush with heavy cream and then sprinkle raw sugar. Place the scones in the oven. Bake for about 15-20 minutes until golden brown on the edges and the top.
--------------------------------------------------------
Strawberry Fields Breakfast Quinoa
by Rhyl Rager
This wonderfully healthy and delicious dish is a great way to serve quinoa, even for those who have never tried it.
1 serving quinoa cooked and dry
1 cup strawberries
1 serving sweetened nuts (try honey sesame cashews)
1/2 tablespoon maple syrup
1/2 cup balsamic vinegar for reducing
Prepare quinoa according to package directions.
Meanwhile, wash and slice strawberries. Set aside.
In another small pot, bring balsamic vinegar to boil and reduce (takes about 5 minutes to become thick and oily). Once quinoa is finished, drain any excess liquid and mix in nuts, maple syrup, and strawberries. Plate. Pour balsamic reduction over the top.
--------------------------------------------------------------------
Peanut Butter and Banana Stuffed French Toast
by Jess Vanderhoff
Ingredients
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1 1/4 teaspoon sugar
2 large eggs
1/2 cup whole milk
1 banana, peeled and thinly sliced
2 teaspoon honey
1/4 cup peanut butter
8 slices of white bread
1/2 cup granola
1 1/2 tablespoon unsalted butter
maple syrup
Directions
Preheat oven to 350 degrees F. Place the granola in a shallow bowl; set aside.
Spread each slice of bread with peanut butter. Drizzle honey evenly over peanut butter. Divide the banana slices among four slices of the bread; top with the remaining bread, peanut butter sides down. Remove the crusts and tightly pinch the edges of each sandwich together to seal.
In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Soak each sandwich in the egg mixture for 5 seconds. Roll the edges of each sandwich in granola.
In a large skillet, heat the butter over medium-high heat. Add the sandwiches, working in batches if necessary; cook about 2 minutes per side or until golden. Transfer the sandwiches to a baking sheet; bake for 10 minutes. Serve immediately with maple syrup.
----------------------------------------------------
Bagel Breakfast Toppings
by Rhyl Rager
For Sweet Bagels:
Mix 1/2 cup dark brown sugar an add 1/2 cup raisins to 8 oz. softened cream cheese or neufchatel for less fat.
For Savory Bagels:
Mix 1/2 cup finely minced black olives with 8 oz. softened cream cheese.
Alternate Savorys:
Substitute: 1/8 cup dried minced onion flakes.
Substitute: 1/8 cup dried dill
-----------------------------------------------------------------
Mini Breakfast Pizzas
by Rhyl Rager
English Muffins,
large tomato,
sliced Provolone,
sliced bacon,
oregano
Preheat oven to 375F degrees.
Assemble pizzas on top of a cookie sheet.
Fork split muffins in half; on each half lay a slice of tomato. Next put a slice of cheese on each muffin half then criss cross two slices of bacon and sprinkle tops with oregano generously. Bake about 10-15 minutes or just until bacon is crispy.
------------------------------------------------------
Baked French Toast with Blueberriesby Jess Vanderhoff
Ingredients
Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar
Directions
Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.
In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
Spoon onto serving plates and drizzle with maple syrup.
-----------------------------------------------------------
Oven Puffed Pancake
By: Rachel Tarr
1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.
Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425° for 18 minutes or until golden. Sprinkle with powdered sugar.
--------------------------------------------------------
Pancakes
by Rachel Tarr
1 c. flour
1 tbsp. baking powder
1/2 tsp. baking soda
2 tbsp. vegetable oil
3 tbsp. sugar
1 c. milk
1 egg
1/2 tsp. salt
--------------------------------------------------------
Blueberry Syrup
by Rachel Tarr
1 cup blueberries*, fresh or frozen
3/4 cu psugar
1/3 cup water
Cook blueberries with sugar and water until thick.
----------------------------------------------------------
