1 ½ cups flour
2 eggs
2 tsp baking powder
1 tsp vanilla
2 tsp sugar
3-4 very ripe bananas smashed
¼ cup oil
Enough milk to make the right consistency
Mix all the ingredients together until smooth. Bake on hot griddle. Our family loves them with maple syrup
but they also taste good with peanut butter spread on top. Mmm mmm good!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, September 6, 2011
Holiday Brunch Casserole
1 package Jimmy Dean Sausage – cooked, drained
and crumbled
4 ½ cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 slightly beaten eggs
4 cups whole milk
1 tsp dry mustard
1 tsp salt
¼ tsp onion powder
Fresh ground pepper to taste
½ cup sliced mushrooms (optional)
½ cup peeled, chopped tomatoes (optional)
Place bread in well-buttered 9x13 baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour
evenly over the bread and cheese. Sprinkle sausage and other optional ingredients over the top. Cover and
chill overnight. Preheat oven at 325. Bake uncovered for about 1 hour. Tent with foil if it browns too quickly.
Serves 6
and crumbled
4 ½ cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 slightly beaten eggs
4 cups whole milk
1 tsp dry mustard
1 tsp salt
¼ tsp onion powder
Fresh ground pepper to taste
½ cup sliced mushrooms (optional)
½ cup peeled, chopped tomatoes (optional)
Place bread in well-buttered 9x13 baking dish. Sprinkle with cheese. Combine the next six ingredients. Pour
evenly over the bread and cheese. Sprinkle sausage and other optional ingredients over the top. Cover and
chill overnight. Preheat oven at 325. Bake uncovered for about 1 hour. Tent with foil if it browns too quickly.
Serves 6
Blueberry Buttermilk Pancakes
1 cup flour
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup buttermilk
2 tablespoons cooking oil
1 cup fresh or frozen blueberries
In mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda ¼ teaspoon salt and cinnamon. Make well in center, set aside.
In another bowl stir together egg, buttermilk, and oil. Add egg mixture all at once to dry. Stir till just moistened. Pour mixture ½ cup at a time on a hot griddle. Sprinkle on blueberries to taste. The rest is “history”. Cook till done! Yum, yum!
2 tablespoons cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup buttermilk
2 tablespoons cooking oil
1 cup fresh or frozen blueberries
In mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda ¼ teaspoon salt and cinnamon. Make well in center, set aside.
In another bowl stir together egg, buttermilk, and oil. Add egg mixture all at once to dry. Stir till just moistened. Pour mixture ½ cup at a time on a hot griddle. Sprinkle on blueberries to taste. The rest is “history”. Cook till done! Yum, yum!
Pancakes Fluffy and Delicious
2 c flour
1 tsp salt
1/4 c sugar
5 tsp. baking powder
2 eggs
2 c milk
1/3 cooking oil
Mix dry ingredients, then mix in the wet (can just throw altogether and it works) ingredients. Pour onto a hot griddle and cook until brown.
1 tsp salt
1/4 c sugar
5 tsp. baking powder
2 eggs
2 c milk
1/3 cooking oil
Mix dry ingredients, then mix in the wet (can just throw altogether and it works) ingredients. Pour onto a hot griddle and cook until brown.
Omelets
1 Tbsp peanut oil
1-2 Tbsp unsalted butter
1 egg
1 Tbsp water
You can put just about anything in an omelet as a filler. Deviled ham, asparagus tips, artichoke hearts…, I like
cheddar cheese and spinach. Here’s how you do the omelet part.
You can’t do a good omelet without a good pan. Best are the heavy stainless steel pans made especially for the
purpose. I don’t have one, so I use a copper-clad Revere-ware stainless-steel frying pan. You want something
that diffuses the heat well and doesn’t have hot spots. I don’t use the Teflon –coated pans… for some reason the
omelets don’t brown nicely and come out with a kind of a slick texture from those pans. Well-seasoned wrought
iron pans will do in a pinch, but there is more risk of the omelet sticking.
Preheat the pan, high-heat. Put in the oil. Tilt and rotate the pan to spread the oil. In a bowl, beat the egg with
the T of water. Add the butter to the pan, spread around by tilting and rotating. The butter should be bubbling.
The pan should be very hot. When the butter is just starting to brown, pour the beaten egg into the pan. As it
cooks, shake the pan vigorously with a circular motion to help keep the egg from sticking and to spread it out
into a nice disk shape. Add filling if desired, fold the omelet over onto itself and tilt it onto a plate.
Omelets made this way cook very quickly, a couple minutes at the most so don’t expect to be able to leave
the stove for any time at all once you have started or you’ll end up with a burnt omelet. (This is the voice of
experience talking so listen up, OK?
When you get around to cleaning the pan, it’s best to wipe it out with a paper towel and some salt, no soap. A
pan cleaned this way is unlikely to burn omelets.
1-2 Tbsp unsalted butter
1 egg
1 Tbsp water
You can put just about anything in an omelet as a filler. Deviled ham, asparagus tips, artichoke hearts…, I like
cheddar cheese and spinach. Here’s how you do the omelet part.
You can’t do a good omelet without a good pan. Best are the heavy stainless steel pans made especially for the
purpose. I don’t have one, so I use a copper-clad Revere-ware stainless-steel frying pan. You want something
that diffuses the heat well and doesn’t have hot spots. I don’t use the Teflon –coated pans… for some reason the
omelets don’t brown nicely and come out with a kind of a slick texture from those pans. Well-seasoned wrought
iron pans will do in a pinch, but there is more risk of the omelet sticking.
Preheat the pan, high-heat. Put in the oil. Tilt and rotate the pan to spread the oil. In a bowl, beat the egg with
the T of water. Add the butter to the pan, spread around by tilting and rotating. The butter should be bubbling.
The pan should be very hot. When the butter is just starting to brown, pour the beaten egg into the pan. As it
cooks, shake the pan vigorously with a circular motion to help keep the egg from sticking and to spread it out
into a nice disk shape. Add filling if desired, fold the omelet over onto itself and tilt it onto a plate.
Omelets made this way cook very quickly, a couple minutes at the most so don’t expect to be able to leave
the stove for any time at all once you have started or you’ll end up with a burnt omelet. (This is the voice of
experience talking so listen up, OK?
When you get around to cleaning the pan, it’s best to wipe it out with a paper towel and some salt, no soap. A
pan cleaned this way is unlikely to burn omelets.
Orange Whole Wheat Pancakes
2 c sifted whole wheat flour
½ t baking soda
½ t salt
2 eggs
¼ c oil
2 c orange juice, freshly squeezed (if possible)
Mix eggs and oil and beat. Add dry ingredients alternately with orange juice until well blended. Griddle.
½ t baking soda
½ t salt
2 eggs
¼ c oil
2 c orange juice, freshly squeezed (if possible)
Mix eggs and oil and beat. Add dry ingredients alternately with orange juice until well blended. Griddle.
Buttermilk Bacon Waffles
Mix together
1 egg
1 c buttermilk
1/3 c milk
Mix in separate bowl
1 c flour
1 t baking powder
½ t soda
½ t salt
Add buttermilk mixture to dry ingredients.
Add 3 slices cooked crumbled bacon, then add 3 T oil including bacon grease and vegetable oil .
1 egg
1 c buttermilk
1/3 c milk
Mix in separate bowl
1 c flour
1 t baking powder
½ t soda
½ t salt
Add buttermilk mixture to dry ingredients.
Add 3 slices cooked crumbled bacon, then add 3 T oil including bacon grease and vegetable oil .
Oven Pancakes
½ stick of butter (melted in glass pie pan)
½ cup flour
2 eggs
1/2 cup milk
Mix flour milk and eggs together and pour into melted butter in glass pie pan. Bake in 450 degree oven for
15 minutes. Watch the side rise and get big, serve hot from the oven. You can use syrup, fresh berries, jellies
or scrambled eggs and bacon, or whatever sounds good. However, if you simply serve dusted with powdered
sugar and fresh squeezed lemon juice, you will never bother with any other topping again. Yummy.
½ cup flour
2 eggs
1/2 cup milk
Mix flour milk and eggs together and pour into melted butter in glass pie pan. Bake in 450 degree oven for
15 minutes. Watch the side rise and get big, serve hot from the oven. You can use syrup, fresh berries, jellies
or scrambled eggs and bacon, or whatever sounds good. However, if you simply serve dusted with powdered
sugar and fresh squeezed lemon juice, you will never bother with any other topping again. Yummy.
Christmas Breakfast Casserole
Make this the night before and refrigerate
Cube 10 slices (WHITE OR SOURDOUGH) bread –
remove the crust
1 lb pork sausage, crumbled and cooked
1-4oz can sliced mushrooms
1 ½ cup shredded cheddar cheese
1 ½ cup Swiss cheese
8 eggs beat well
1 cup light cream
½ tsp Worcestershire sauce
3 cups milk
Arrange layers of bread, sausage (cooled), mushrooms & cheese in large casserole dish
Combine rest of ingredients & pour over layers
REFRIGERATE OVERNIGHT
In morning, bake 350 – 45 minutes uncovered
Cube 10 slices (WHITE OR SOURDOUGH) bread –
remove the crust
1 lb pork sausage, crumbled and cooked
1-4oz can sliced mushrooms
1 ½ cup shredded cheddar cheese
1 ½ cup Swiss cheese
8 eggs beat well
1 cup light cream
½ tsp Worcestershire sauce
3 cups milk
Arrange layers of bread, sausage (cooled), mushrooms & cheese in large casserole dish
Combine rest of ingredients & pour over layers
REFRIGERATE OVERNIGHT
In morning, bake 350 – 45 minutes uncovered
Wednesday, September 24, 2008
Impossible Breakfast Casserole
1 lb. pork sausage
1 small onion, chopped
2 1/2 cups frozen hash browns
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1 3/4 cups milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
Brown sausage and onion. Drain and mix with all other ingredients except the last listed cheese. Mix and place in a large casserole dish. Top with cheese. Bake for 40 minutes at 400 degrees
1 small onion, chopped
2 1/2 cups frozen hash browns
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1 3/4 cups milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
Brown sausage and onion. Drain and mix with all other ingredients except the last listed cheese. Mix and place in a large casserole dish. Top with cheese. Bake for 40 minutes at 400 degrees
Monday, September 22, 2008
Puffy French Toast
1 cup flour
1 1 /2 teaspoons baking powder
1 /2 teaspoon salt
1 cup milk
2 eggs
8 slices of bread
Creamy syrup
1 cup whipping cream
1 cup sugar
1 /2 cup butter
1 teaspoon vanilla
Mix everything except bread. Dip bread
and fry until light brown on both sides.
Gently stir syrup ingredients over low
Heat until butter is melted and sugar is
dissolved. DO NOT BOIL Cool slightly. Mix
In blender on low speed. Pour over
warm french toast.
1 1 /2 teaspoons baking powder
1 /2 teaspoon salt
1 cup milk
2 eggs
8 slices of bread
Creamy syrup
1 cup whipping cream
1 cup sugar
1 /2 cup butter
1 teaspoon vanilla
Mix everything except bread. Dip bread
and fry until light brown on both sides.
Gently stir syrup ingredients over low
Heat until butter is melted and sugar is
dissolved. DO NOT BOIL Cool slightly. Mix
In blender on low speed. Pour over
warm french toast.
Breakfast Burritos
1 pkg sausage links, sliced thin
1 pkg of the large, thicker flour tortillas
shredded cheddar cheese
1 dozen eggs
1 small can chopped green chilies
Shredded frozen hash browns (optional)
Scramble the eggs. Just before they are finished, add the chopped green chilies. Set aside.
Cut 10 sheets of aluminum foil and layer them with the tortilla shells, ending with a shell on top. Fry the sausage and drain well. Place some of the hashbrowns, some sausage, eggs and then cheese in each tortilla shell. Roll the shell and then loosely roll the burrito in the tin foil. Freeze. To reheat, microwave for two minutes.
Note: If using the hash browns, keep in mind they will add A LOT of moisture to the burrito. I usually try to set one in the refrigerator the night before I plan to eat one, but you can nuke them from a totally frozen condition.
1 pkg of the large, thicker flour tortillas
shredded cheddar cheese
1 dozen eggs
1 small can chopped green chilies
Shredded frozen hash browns (optional)
Scramble the eggs. Just before they are finished, add the chopped green chilies. Set aside.
Cut 10 sheets of aluminum foil and layer them with the tortilla shells, ending with a shell on top. Fry the sausage and drain well. Place some of the hashbrowns, some sausage, eggs and then cheese in each tortilla shell. Roll the shell and then loosely roll the burrito in the tin foil. Freeze. To reheat, microwave for two minutes.
Note: If using the hash browns, keep in mind they will add A LOT of moisture to the burrito. I usually try to set one in the refrigerator the night before I plan to eat one, but you can nuke them from a totally frozen condition.
Subscribe to:
Posts (Atom)
