6-7 c. rolled oats
1 c. chopped almonds
1/2 c. flax seeds
1 c. sunflower seeds
1 c. wheat germ
1 c. canola oil
1-1/2 c. honey
1 tsp. salt
1 tbsp. cinnamon
1 tbsp. vanilla
(Kirsta likes hers with 2 c. coconut, 1 c. dried cranberries. Can also add 1 c. of other chopped nuts.)
Preheat oven to 325 degrees.
In large bowl stir together the oats, almonds, wheat germ, and sunflower seeds. In a small pan over medium het, stir together oil and honey. Add vanilla, salt, and cinnamon. Cook and stir until blended. Pour over the oat mixture and stir to coat evenly. Spread out in even layers on two cookie sheets.
Bake for 20-30 minutes until oats and nuts are toasted. Watch closely as it can burn easily. Immediately after it comes out of the oven stir in the dried fruits if using them. Let stand until cooled and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Saturday, June 16, 2012
Friday, February 3, 2012
Apple Puffed Pancake (German Pancake)
6 eggs
½ tsp salt
1 ½ cups milk
¼ tsp cinnamon
1 cup flour
3 Tb sugar
1 tsp vanilla
1/2 cup butter (1 cube)
2-3 apples, peeled and sliced thinly
2-3 Tb brown sugar
Place 9×13 inch pan in oven while it preheats to 425 degrees F. Whisk together first 7 ingredients. Place butter in pan and put in oven to melt. Add apples to pan and return to oven until butter sizzles. (Be careful not to let the butter burn!) Remove from oven and pour batter over the apples. Sprinkle with brown sugar. Bake for 20 minutes or until pastry puffs over edge of pan. Slice into squares and serve. Serves 6
Recipe From: Sisters Cafe
½ tsp salt
1 ½ cups milk
¼ tsp cinnamon
1 cup flour
3 Tb sugar
1 tsp vanilla
1/2 cup butter (1 cube)
2-3 apples, peeled and sliced thinly
2-3 Tb brown sugar
Place 9×13 inch pan in oven while it preheats to 425 degrees F. Whisk together first 7 ingredients. Place butter in pan and put in oven to melt. Add apples to pan and return to oven until butter sizzles. (Be careful not to let the butter burn!) Remove from oven and pour batter over the apples. Sprinkle with brown sugar. Bake for 20 minutes or until pastry puffs over edge of pan. Slice into squares and serve. Serves 6
Recipe From: Sisters Cafe
Saturday, December 24, 2011
Pam-cakes with Buttered Honey Syrup
1 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup butter, melted
Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.
Buttered Honey Syrup
1/3 c. butter
1/2 c. honey
Melt butter, add honey, heat until hot. Eat.
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup butter, melted
Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.
Buttered Honey Syrup
1/3 c. butter
1/2 c. honey
Melt butter, add honey, heat until hot. Eat.
Sunday, November 13, 2011
The Best Drop Biscuits
*Makes about 12 biscuits
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted and slightly cooled
Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.
Recipe From: Mel's Kitchen Cafe
2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted and slightly cooled
Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.
In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.
Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.
Recipe From: Mel's Kitchen Cafe
Thursday, April 21, 2011
Easter Morning Rolls
1 package frozen bread or roll dough, thawed (or homemade roll dough)
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted
Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle.
Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.
Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight.
On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)
Recipe From: Sisters Cafe
6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted
Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle.
Place 1 large marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.
Brush rolls with melted butter. Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight.
On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)
Recipe From: Sisters Cafe
Bunny Buns
1 package active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening (I used 1/2 butter)
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 Tablespoons grated orange peel
5 1/2 cups flour
Wash hands with soap and water.
Sprinkle yeast in the warm water and set aside.
In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic (I used my Bosch for 5 minutes). Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
Frost bunnies with the glaze while they are still warm.
Glaze recipes:
1/2 cup sour cream
3/4 cup sugar
2 TB orange juice concentrate
1/4 cup butter
Mix well and then boil without stirring. It's thin, but yummy and has so much flavor (you can add grated orange peel, too) that you don't need to spread it on too thick.
Powdered sugar
orange juice from the zested orange
1/2 t. almond extract
Mix and drizzle on top of hot orange rolls.
Recipe From: Sisters Cafe/Friend
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening (I used 1/2 butter)
1 teaspoon salt
2 eggs, beaten
1/4 cup orange juice
2 Tablespoons grated orange peel
5 1/2 cups flour
Wash hands with soap and water.
Sprinkle yeast in the warm water and set aside.
In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic (I used my Bosch for 5 minutes). Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
Frost bunnies with the glaze while they are still warm.
Glaze recipes:
1/2 cup sour cream
3/4 cup sugar
2 TB orange juice concentrate
1/4 cup butter
Mix well and then boil without stirring. It's thin, but yummy and has so much flavor (you can add grated orange peel, too) that you don't need to spread it on too thick.
Powdered sugar
orange juice from the zested orange
1/2 t. almond extract
Mix and drizzle on top of hot orange rolls.
Recipe From: Sisters Cafe/Friend
Saturday, February 19, 2011
Cheese Danish
16 oz cream cheese softened
1 1/2 tsp of vanilla
1 egg beaten
1/2 cup sugar
1/2 cup rasberry or apricot jam
2 pkgs of crescent roll dough
4 oz sliced almonds
Preheat oven to 250. Mix cream cheese, vanilla & sugar in bowl. Unroll 1 can of crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes, allow to cool slightly before cutting & serving.
1 1/2 tsp of vanilla
1 egg beaten
1/2 cup sugar
1/2 cup rasberry or apricot jam
2 pkgs of crescent roll dough
4 oz sliced almonds
Preheat oven to 250. Mix cream cheese, vanilla & sugar in bowl. Unroll 1 can of crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes, allow to cool slightly before cutting & serving.
Saturday, February 12, 2011
Creme Brulee French Toast
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (I've used other kinds, just don't do Wonder, fluffy stuff)
5 eggs
1 1/2 cups half and half (or mixture of milk and whipping cream)
1/4 teaspoon salt
1 teaspoon 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 (18x13). 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 30 min at 350 degrees. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). You can serve with syrup butter but I just use a small amount of plain syrup since the bread is super sticky, moist, and rich anyway.
Syrup Butter
1 1/2 cups butter
3 cups maple syrup
Melt together and serve over toast.
Recipe From: Sympley Good Recipes
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (I've used other kinds, just don't do Wonder, fluffy stuff)
5 eggs
1 1/2 cups half and half (or mixture of milk and whipping cream)
1/4 teaspoon salt
1 teaspoon 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 (18x13). 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 30 min at 350 degrees. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). You can serve with syrup butter but I just use a small amount of plain syrup since the bread is super sticky, moist, and rich anyway.
Syrup Butter
1 1/2 cups butter
3 cups maple syrup
Melt together and serve over toast.
Recipe From: Sympley Good Recipes
Monday, January 31, 2011
Breakfast Burritos
1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper
4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes
grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices
Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.
While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.
Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper
4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes
grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices
Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.
While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.
Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!
Monday, January 24, 2011
Lemon Poppy Seed Pancakes
3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Thursday, August 5, 2010
Applesauce Pancakes with Cinnamon Syrup
2 eggs
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
2 T baking powder
1 tsp salt
Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle. For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top and dry around the edges. Turn to cook other sides until golden brown.
Cinnamon Syrup
1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk
Recipe From: Sisters' Cafe
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
2 T baking powder
1 tsp salt
Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle. For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top and dry around the edges. Turn to cook other sides until golden brown.
Cinnamon Syrup
1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk
Recipe From: Sisters' Cafe
Inside Out Apple Crisp Recipe
1 large granny smith apple
1 tablespoon flour
1 tablespoon butter (diced)*
1/2 tablespoon brown sugar
1/4 cup granola
pinch of salt
2 teaspoons butter
agave or honey for drizzling
Preheat oven to 350 degrees. Peel the apple half way from the top down and core it being careful not to poke a whole in the bottom of the apple . In a small bowl mix together flour, butter, brown sugar and granola. Place a teaspoon of butter into the apple. Stuff the apple with the granola mixture until it is over stuffed. Place another teaspoon of butter on top and put the apple in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 30 minutes. Remove from oven and drizzle with agave or honey. Serve warm.
Recipe From: Cooking With My Kid
1 tablespoon flour
1 tablespoon butter (diced)*
1/2 tablespoon brown sugar
1/4 cup granola
pinch of salt
2 teaspoons butter
agave or honey for drizzling
Preheat oven to 350 degrees. Peel the apple half way from the top down and core it being careful not to poke a whole in the bottom of the apple . In a small bowl mix together flour, butter, brown sugar and granola. Place a teaspoon of butter into the apple. Stuff the apple with the granola mixture until it is over stuffed. Place another teaspoon of butter on top and put the apple in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 30 minutes. Remove from oven and drizzle with agave or honey. Serve warm.
Recipe From: Cooking With My Kid
Friday, June 11, 2010
Sausage and Egg Breakfast Casserole
6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese (or 2 c. colby jack and 2 c. pepper jack)
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. I didn't use an entire 4 c. of cheese. I just put some on until it looked good. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refridgerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful and your house will smell amazing!
It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.
Recipe From: Our Best Bites
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese (or 2 c. colby jack and 2 c. pepper jack)
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. I didn't use an entire 4 c. of cheese. I just put some on until it looked good. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refridgerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful and your house will smell amazing!
It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.
Recipe From: Our Best Bites
Thursday, April 1, 2010
Ebleskiver Syrup
I also call this heart attack syrup.
1 stick butter
1/2 pint whipping cream
1 c. sugar
1/2 tsp. maple flavoring
Melt butter and dissolve sugar in a small saucepan. Add cream and maple flavoring. Heat almost to a boil. Transfer to blender and blend to combine and frothify.
1 stick butter
1/2 pint whipping cream
1 c. sugar
1/2 tsp. maple flavoring
Melt butter and dissolve sugar in a small saucepan. Add cream and maple flavoring. Heat almost to a boil. Transfer to blender and blend to combine and frothify.
IHOP Buttermilk Pancakes
1 1/4 c. flour
1 egg
1 1/4 c. buttermilk
1/4 c. sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 c. oil
pinch salt
Blend in blender and pour on hot griddle.
These aren't my favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities. These are some of Nate's favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities
1 egg
1 1/4 c. buttermilk
1/4 c. sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 c. oil
pinch salt
Blend in blender and pour on hot griddle.
These aren't my favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities. These are some of Nate's favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities
Wednesday, March 31, 2010
Pumpkin Waffles
Healthy and good.
Mix together:
3 eggs
1/2 cup butter, melted
1 1/2 cup pumpkin
1/2 cup yogurt
3/4 cup milk
In a separate bowl mix:
1 cup flour
1 cup oatmeal
2 tbl. flax seeds(optional)
1tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tbl. baking powder
Mix together:
3 eggs
1/2 cup butter, melted
1 1/2 cup pumpkin
1/2 cup yogurt
3/4 cup milk
In a separate bowl mix:
1 cup flour
1 cup oatmeal
2 tbl. flax seeds(optional)
1tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tbl. baking powder
Buttermilk Syrup
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup real butter (1 cube)
2 tbl light corn syrup
1 tsp baking SODA
1 tsp. vanilla
Mix together in small saucepan over medium heat. Stir until it boils and turns a light brown color (about 10 minutes). Remove from heat and add vanilla. May serve warm or cold. Excellent over waffles, pancakes, apple cake or ice cream.
This is sooooo good!
3/4 cup buttermilk
1/2 cup real butter (1 cube)
2 tbl light corn syrup
1 tsp baking SODA
1 tsp. vanilla
Mix together in small saucepan over medium heat. Stir until it boils and turns a light brown color (about 10 minutes). Remove from heat and add vanilla. May serve warm or cold. Excellent over waffles, pancakes, apple cake or ice cream.
This is sooooo good!
Biscuits & Gravy
1/3 lb sausage
2 tbls butter or margarine
2 tbls flour
1 c milk
1 can of 10 biscuits from Wal-Mart (or make some from scratch, see if I care)
Preheat oven and start baking your biscuits. Brown sausage in a skillet. Remove sausage. In the same skillet melt butter and stir in flour until combined. Add milk and combine. Sauce will thicken as it cooks. It doesn't take too long. Add sausage back in when desired thickness is achieved. Salt and pepper to taste. Tear up biscuits however you see fit—some like them in halves, some in teensy bits. Pour gravy on top. Enjoy.
2 tbls butter or margarine
2 tbls flour
1 c milk
1 can of 10 biscuits from Wal-Mart (or make some from scratch, see if I care)
Preheat oven and start baking your biscuits. Brown sausage in a skillet. Remove sausage. In the same skillet melt butter and stir in flour until combined. Add milk and combine. Sauce will thicken as it cooks. It doesn't take too long. Add sausage back in when desired thickness is achieved. Salt and pepper to taste. Tear up biscuits however you see fit—some like them in halves, some in teensy bits. Pour gravy on top. Enjoy.
Coconut Syrup
7-8 tbs. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract
Place butter, buttermilk and sugar in a pot. Turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up—just continue to stir and give it a few minutes for the fizz to reduce before serving.
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract
Place butter, buttermilk and sugar in a pot. Turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up—just continue to stir and give it a few minutes for the fizz to reduce before serving.
Oatmeal Pancakes
2 c. quick oats
1 c. flour (about, recipe called for 1/2 c. but I add more)
3 tbs. sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 ½ c. buttermilk
2 large eggs (slightly beaten)
¼ c. butter, melted
1 tsp. vanilla
add cinnamon, optional (I did)
Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. (I don't wait that long when I add more flour.) Cook slowly on a griddle at 325°, or a little lower. The pancakes are easier to flip if they are not very big. Spray griddle before each batch. Let the pancake cook through on one side and then flip.
Great with Coconut Syrup.
Also great with more cinnamon and some chopped up apples.
Recipe from: Sisters Cafe
1 c. flour (about, recipe called for 1/2 c. but I add more)
3 tbs. sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 ½ c. buttermilk
2 large eggs (slightly beaten)
¼ c. butter, melted
1 tsp. vanilla
add cinnamon, optional (I did)
Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. (I don't wait that long when I add more flour.) Cook slowly on a griddle at 325°, or a little lower. The pancakes are easier to flip if they are not very big. Spray griddle before each batch. Let the pancake cook through on one side and then flip.
Great with Coconut Syrup.
Also great with more cinnamon and some chopped up apples.
Recipe from: Sisters Cafe
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