Category Archives: BREAKFAST/BRUNCH

APPLE AND SPICE BAKED FRENCH TOAST

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1 (1 lb) unsliced french OR italian bread
8 lg eggs
1 cup sugar, divided
3 1/2 cups milk
1 tbs vanilla extract
6-8 med granny smith apples
1 tbs ground cinnamon
1 tsp ground nutmeg
2 tbs butter
warm maple syrup
whipped cream
fresh mint sprig, for garnish

slice bread into 1 1/2″ thick slices. arrange bread slices in a lightly greased 9″x13″ baking dish, placing tightly together.

beat eggs, 1/2 cup sugar, milk, and vanilla with a wire whisk until blended. pour half of the egg mixture over the bread.

peel, core, and slice enough apples to measure about 8 1/2 cups. place sliced apple over bread to cover. pour remaining half of the egg mixture over apple. combine remaining 1/2 cup sugar cinnamon, and nutmeg; spirnkle evenly over apple. dot with butter. cover and chill at least 8 hours.

bake, uncovered, at 350 degrees for 1 hour. remove from oven and let stand 5-10 minutes before serving. cut into squares, and serve with warm maple syrup; top with whipped cream. garnish, if desired.

8 servings

INTERNATIONAL HOUSE OF PANCAKES BANANA NUT PANCAKES

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BANANA SYRUP:

1/2 cup corn syrup
1/2 cup sugar
1/2 cup water
1/4 tsp banana extract or flavoring

PANCAKES:

1 1/4 cups flour
1 1/2 cups buttermilk
1 egg
1/4 cup vegetable oil
2 tbs sugar
1 tsp baking powder
1 tsp baking soda
1/2 tbs banana extract or flavoring
1/4 tsp salt
2/3 cup chopped pecans
1 banana

make the banana syrup first by combining all the syrup ingredients except for the banana extract in a small saucepan over high heat, stirring occasionally. when the mixture begins to boil, remove it from the heat and stir in the banana extract.

in a large bowl, combine all the ingredients for the pancakes except the pecans and the banana. use an electric mixer to bend until smooth.

heat a large frying pan or griddle over medium heat, and coat it with butter or nonstick cooking spray when hot.

pour 1/4 cup dollops of batter into the pan. realize the batter will spread out to about 4″ across, so leave enough room if you are cooking more than one at a time. sprinkle about 1/2 tbs pecans into the center of each pancake immediately after you pour the batter so that the nuts are “cooked in”.

cook the pancakes for 1-2 minutes per side or until golden brown.

slice the banana, divide it up, and serve it on top of a stack of 3-4 pancakes with the remaining chopped pecans divided and sprinkled on top of each stack.

serves 3-4

CRACKER BARREL HASH BROWN CASSEROLE

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1 (26 oz) bag frozen country-style hash browns
2 cups shredded colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock OR canned broth
2 tbs butter, melted
dash garlic powder
1 tsp salt
1/4 tsp ground black pepper

preheat the oven to 425 degrees.

combine the frozen hash browns, cheese, and onion in a large bowl.

combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. mix until well blended, then pour the mixture over the hash browns and mix well.

heat the remaining butter in a large, ovenproof skillet over high heat.

when the skillet is hot, spoon in the hash brown mixture. cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

put the skillet into the oven and bake for 45-60 minutes or until the surface of the hash browns is dark brown.

serves 4-6 as a side dish

PECAN ROLLS

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SYRUP:

2 tbs butter
1/2 cup brown sugar
1/4 cup molasses
1 1/2 cup pecans

ROLLS:

1 1/4 oz pkg yeast
1/4 cup warm water
1 cup scalded milk, cooled to lukewarm
1/4 cup sugar
1 tsp salt
1 egg, beaten
3 1/2 cups flour, divided
1/4 cup margarine, melted
butter and cinnamon

SYRUP: heat butter, sugar, and molasses until sugar is dissolved; stir in nuts. pour syrup into two 9″x13″ pans; set aside.

ROLLS: dissolve yeast in warm water. stir in milk, sugar, and salt. add beaten eggs, 1 3/4 cup flour, and melted margarine; mix well. stir in remaining flour. knead dough; let rise until double in size. roll dough out to 3/4″ thickiness; spread with butter and cinnamon. roll up and cut into 18 rolls. place on top of syrup in prepared pans; let rise for 2 hours.

bake rolls at 375 degrees for 25-30 minutes. remove from oven; invert pans over a cookie sheet, allowing the remaining topping to drizzle over rolls.

EASY BREAKFAST SOUFFLE

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8 slices whole wheat bread, cut in cubes
1 lb cheese, grated
1 1/2 cups chopped lean sausage, precooked (lean ground beef can be used as a substitute)
6 eggs
3 cups whole milk
3/4 tsp dry mustard
salt and pepper

layer bread cubes in a greased 9″x13″ pan, followed by a mixture of cheese, beaten eggs, milk, sausage, and seasonings, to taste. set overnight in the refrigerator. start iin a cold oven; bake at 350 degrees for 45 minutes. serve piping hot.

OLD-FASHIONED APPLE-RAISIN OATMEAL

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1 1/2 cups rolled (old-fashioned) oats
4 cups cold water
1 tsp salt
1 tsp ground cinnamon
1 med size cooking apple, such as granny smith or rome beauty, cored, peeled, & shredded
3 tbs raisins
1/2 cup granola, or to taste

combine all the ingredients except the granola in a lighly oiled 3 1/2-4 qt slow cooker. cover and cook on LOW for 6 hours.

to serve, spoon the oatmeal into bowls, sprinkle with the granola, and serve hot.

serves 6

SPINACH & GOAT CHEESE TARTLETS

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4 tbs unsalted butter
3 sheets frozen phyllo dough, thawed
2 tbs grated parmesan cheese
vegetable oil, for brushing
1 lg shallot, minced
1 clove garlic, minced
1 tsp flour
1/4 cup milk
pinch of freshly grated nutmeg
kosher salt & freshly ground pepper
3 1/2 oz mild goat cheese, softened
2 tsp finely grated lemon zest
1 tbs white wine vinegar
2 lg eggs, separated
1 (10 oz) box frozen chopped spinach, thawed & squeezed dry
chopped chives, for garnish

preheat the oven to 350°. melt 1 tbs butter. place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel). brush with melted butter and sprinkle with 1 tsp parmesan. cover with another phyllo sheet, brush with more butter & sprinkle with another tsp parmesan. top with the remaining phyllo sheet and brush with butter. cut the phyllo stack into 24 squares, about 3″ each. brush a 24-cup mini muffin pan with oil, then firmly press a phyllo square, buttered-side down, into each cup. bake until golden, 10 minutes.

meanwhile, heat the remaining 3 tablespoons of butter in a saucepan over medium heat. add the shallot and garlic, and cook until translucent. stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. add the nutmeg, 1/2 tsp salt, & pepper to taste. stir in the goat cheese, lemon zest and vinegar until the cheese melts. remove from the heat and mix in the egg yolks, then the spinach.

beat the egg whites to stiff peaks and fold into the spinach filling. spoon about 1 tbs filling in to eat phyllo cup and top with the remaining parmesan. bake until the filling is set, 15 minutes. cool slightly in the pan; remove and top with chives.

24 tartlets

BREAKFAST CASSEROLE

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1/2 stick margarine
6 slices white bread, with crust removed
1 lb bulk sausage
1 1/2 cups grated cheese
5 eggs
2 cups cream (or combine 1 small can evaporated milk with whole milk)
1 tsp dry mustard
1 tsp salt

preheat the oven to 300°. melt the margarine in a 9″x13″ dish. cut the bread into small pieces & scatter them on the bottom of the dish. cook & drain the sausage and spread it over the bread. spread the cheese over the sausage. with an electric mixer, combine the eggs, milk, and seasonings and blend; pour the mixture evenly over thr bread and sausage. (you may prepare the recipe in advance and refrigerate overnight.) bake for 45 minutes to 1 hour

VEGGIE SAUSAGE STRATA

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2 lbs bulk italian sausage
2 med green peppers, coarsely chopped
1 med onion, chopped
8 eggs
2 cups milk
2 tsp salt
2 tsp white pepper
2 tsp ground mustard
12 slices bread, cut into 1/2″ pieces
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
2 cups (8 oz) shredded swiss cheese
2 cups (8 oz) shredded cheddar cheese
1 med zucchini, cut into 1/4″ slices

in a lg skillet, cook the sausage, green peppers & onion over med heat until meat is no longer pink; drain. in a lg bowl, whisk the eggs, milk, salt, pepper & mustard. stir in the sausage mixture, bread, spinach, cheese & zucchini. transfer to a greased 13″x9″x2″ baking dish. cover & refrigerate overnight.

remove from the refrigerator 30 minutes before baking. cover & bake at 350° for 40 minutes. uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

10-12 servings