KATHY'S RECIPE KORNER
mom's kitchen

BREAKFAST ARCHIVES

Cereal--Coffee Cake--Crepes--Eggs--French Toast--Pancakes--Quiche--Waffles--Misc

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Cereals

spacerspatula Baked Oatmeal
spacerspatula Pear 'n Pistachio Growing Oatmealnew
spacerspatula Raspberry White Chocolate Growing Oatmealnew

spacerspatula Slow Cooker Pumpkin Oatmeal

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Coffee Cakes

 


spacerspatula Sour Cream Coffee Cake
spacerspatula The Easiest Coffee Cake Ever

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Crepes

spacerspatula Chocolate Crepes

spacerspatulaLemony Apple Crepes

spacerspatula Crepes Ensenada

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Eggs

spacerspatula Angel Brunch Seafood Strata
spacerspatula
Artichoke/Red Pepper Frittata
spacerspatula Bacon, Egg and Spinach Breakfast Stacks(WW)

spacerspatula Christmas Morning Strata
spacerspatula Easy Eggs Benedict
spacerspatula Eggs Florentine (WW)
spacerspatula Greens, Eggs, and Ham Mug
spacerspatula Ham Egg-Stravaganza
spacerspatula Ham Souffle Roll
spacerspatula Holiday Breakfast Casserole
spacerspatula Irish Breakfast

spacerspatula Italian Sausage Egg Bake
spacerspatula Loaded Baked Egg Omeletsnew
spacerspatulaRoasted Vegetable Frittata
spacerspatula Sky-High Brunch Bake

spacerspatula Smoked Salmon and Cream Cheese Frittata
spacerspatula Texas-Style Casserole (WW)
spacerspatula Veggie-licious Breakfast Bake(WW)

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French Toast

spacerspatula Apple Baked French Toast
spacerspatula Baked Blueberry-Peach French Toastnew
spacerspatula Baked French Toast
spacerspatula Baked French Toast w/Spiced Preserves and Toasted Almonds
spacerspatula Cinnamon French Toast
spacerspatula French Toast Souffle

spacerspatula Overnight Caramel French Toast
spacerspatula Pannetone French Toast by Giadanew
spacerspatula Rainey's Thanksgiving French Toast new

 

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Pancakes

spacerspatula Apfelpfannkuchen - German Apple Pancake
spacerspatula Puffy Oven Pancake
spacerspatula Red Velvet Griddle Cakesnew

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Quiche


spacerspatula Artichoke Quiche
spacerspatula Balsamic Roasted Tomato-Spinach-Bacon Pie
spacerspatula California Quiche
spacerspatula Crustless Crab Quiche
spacerspatula Crustless Spinach Quiche
spacerspatula Five Cheese Spinach Quiche (WW)
spacerspatula Ham and Cheese Quiche with Basil
spacerspatula Ham, Pineapple and Cheddar Quiche
spacerspatula Mini Bacon Cheddar Appetizer Quichesnew
spacerspatula No Crust Zucchini Quiche
spacerspatula Skillet Spinach and Mushroom Quichenew
spacerspatula Zucchini Flan

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Waffles

spacerspatula Belgium Waffles
spacerspatula Buttermilk Waffles new
spacerspatula Chocolate Dessert Waffles new
spacerspatula Chocolate Waffles new
spacerspatula Cream-Filled Wafflesnew
spacerspatula Date Dessert Waffles new
spacerspatula Easy Waffles new
spacerspatula Eggnog Pecan Waffles new
spacerspatula Gingerbread Waffles new
spacerspatula Graham Cracker Wafflesnew
spacerspatula Pecan Wafflesnew
spacerspatula Sour Cream Wafflesnew
spacerspatula Southern Belle Waffles new

 

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Miscellaneous

spacerspatula Apple-Berry Brunch Bakenew

spacerspatula Breakfast Pizza
spacerspatula Brunch Berry Pizza
spacerspatula Sausage Brunch Casserole new





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Mini Bacon Cheddar Appetizer Quiches

1/2 lb. bacon, cooked, drained, and chopped
4 eggs
1/4 tsp. salt
1/4 tsp. black pepper
3/4 C. shredded Cheddar cheese
1 unbaked 9-inch pie crust

Preheat the oven to 350°F degrees. Whisk all the ingredients except the pie crust in a large bowl. Unroll the pie crust and cut into approximately 18 miniature crusts using a fluted cookie cutter.

Liberally grease 1 12-muffin tin and a 6-muffin tin and press each crust into the bottom. Spoon approximately 2 Tbs. of the egg mixture into the crusts. Bake for 30 minutes or until the tops have puffed and a knife comes out clean when inserted into the middle of the quiches.
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Skillet Spinach and Mushroom Quiche

1 Tbs. butter
8 oz. fresh mushrooms, sliced
4 oz. red onion, chopped fine
10 oz. frozen spinach, thawed and drained
5 eggs
1/2 C. heavy cream
1/2 tsp. salt
1/4 tsp. pepper
8 oz. sharp cheddar cheese, shredded

In a skillet, saute the mushrooms and onions in the butter until tender. Remove from the heat and stir in the spinach. In a bowl, whisk the eggs and add in the cream, salt, and pepper. Add the egg mixture to the mushroom mixture and stir well. Stir in the cheese and pour into a greased 10-in. pie plate. Bake for 35 to 40 minutes at 350°F. Let stand for 10 minutes before serving. Recipe4Living

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Red Velvet Griddle Cakes

For the Pancakes:
2 cups pancake mix
1/4 cups Dutch process cocoa powder
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon white vinegar
1 cup skim milk
2 eggs, lightly beaten
One 1-ounce bottle red food coloring
Nonstick cooking spray
For the Pecan and Cream Cheese Topping:
2 tablespoons butter
3 tablespoons brown sugar
1 cup toasted, chopped pecans
1 tablespoon vanilla extract
1 stick neufchatel or low-fat cream cheese, room temperature

Topping:
In a small, nonstick skillet, melt the butter. Once melted, add brown sugar, pecans and vanilla extract. Stir until sugar is nearly dissolved. Remove from the heat.
In a large bowl, stir the warm pecan mixture into the cream cheese.

Pancakes:
In a large bowl, gently whisk together all the pancake ingredients. For nice, fluffy pancakes, the batter will be a little lumpy, be sure not to overmix the batter.
Heat a large nonstick skillet over medium-high heat and spray with nonstick cooking spray. Using a 1/2 cup measuring cup or a small ladle, spoon batter into two rounds. Cook until the edges begin to crisp and the center of the circle starts to bubble, 1 to 2 minutes.
Using a silicone or rubber spatula (metal spatulas will scrape your nonstick pan), flip the cakes and cook on the other side until cakes are firm and browned on the bottom.
Repeat until all the batter is gone, but be careful that the pan doesn't get too hot and respray the pan if it seems dry. Cover in foil to keep warm if not serving immediately.
Top warm pancakes with a scoop of Pecan and Cream Cheese Topping. 8 pancakes

Cook’s Notes:

* If making ahead of time, cover tightly with foil and keep in a 200° F oven until ready to eat.
* When making any sort of griddle cakes, give yourself a test cake. Make sure your heat is just right, that your pan is greased enough, and that your timing is right.
Cooking.com.

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Apple-Berry Brunch Bake

Filling:
4 C. peeled, thinly sliced apples (about 4 medium)
2 C. fresh or frozen blueberries (do not thaw) or sliced strawberries
1/4 C. firmly packed brown sugar
1/4 C. frozen orange juice concentrate (thawed)
2 Tbs. all-purpose flour
1 tsp. ground cinnamon
Topping:
1 C. Quaker® Oats (quick or old fashioned, uncooked)
1/2 C. firmly packed brown sugar
5 Tbs. margarine or butter, melted
2 Tbs. all-purpose flour

Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine all ingredients in large bowl; mix until apples are evenly coated. Spoon into baking dish. For topping, combine all ingredients in small bowl; mix well. Sprinkle evenly over fruit. Bake 30 to 35 minutes or until apples are tender. Serve warm.

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Ham and Cheese Quiche with Basil

1 - pie crust (9 inch) baked as directed
1 - cup smoked or cooked
ham, diced
1 - cup grated Mozzarella or Jack cheese, grated
1 - tbsp fresh basil or 1 tsp dried basil leaves
1 - tbsp mustard
3 - eggs
3/4 - cup whipping cream
Dash of black pepper
1 - tbsp Parmesan cheese
Sliced tomatoes or cherry tomatoes & fresh
parsley for garnish

Prebake pie crust for 5 minutes at 400° F. Mix ham, cheese and basil leaves.
Spread mustard on bottom of prebaked pie shell. Sprinkle with ham and cheese mixture.
Beat eggs, cream and black pepper. Pour mixture over ham and cheese in pastry crust.
Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees on middle level of oven for 30 to 35 minutes or until filling is set and lightly browned. Garnish with fresh parsley and sliced or halved tomatoes.
Serve immediately.

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Buttermilk Waffles

1 egg
1-1/2 c. buttermilk
1-1/2 tbsp. vanilla
2 c. Bisquick
1 tbsp. oil
1/2 c. pecans

Mix egg, buttermilk, vanilla and oil together. Add Bisquick and hand beat until creamy. Pour mixture into a pre-heated waffle iron and sprinkle pecans on top. Cook until light goes out on waffle iron or until the waffle is a med. brown. Top with Cool
Whip and sprinkle additional pecans. Pour regular or sugar-free syrup on top.

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Chocolate Dessert Waffles

1/4 cup butter or margarine, softened
1 cup sugar
2 eggs
2 squares (1 oz each) unsweetened chocolate,
melted and cooled
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
Whipped cream, fresh fruit or ice cream

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate and vanilla. Combine four, baking powder and salt; add to the creamed mixture alternately with milk.
Preheat waffle iron. Fill and bake according to manufacturer's directions.
Serve with whipped cream, fruit or ice cream. Yield: 4-6 waffles

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Gingerbread Waffles

2 cups flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup molasses
1/2 cup butter
1 teaspoon baking soda
2/3 cup sour milk
2 eggs, beaten

Combine dry ingredients in a bowl.
In a saucepan, combine molasses and butter. Heat to boiling, stirring to melt butter. Remove from heat and add baking soda.
Make a well in the dry ingredients and add the molasses mixture. Add sour milk and eggs. Stir until just moistened. The batter should be lumpy.
Preheat waffle iron. Grease waffle iron.
Spread about 1 cup batter into hot iron. Bake until waffle is done. Repeat until all batter is used. Makes about 12) 4-inch waffles.

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Pecan Waffles

2 cups sifted flour
1/2 tsp. salt
3 tsp. baking powder
2 tbsp. sugar
1/4 tsp. baking soda
2 eggs separated
1-1/2 cups buttermilk
1/2 cup corn oil
1/4 cup melted butter
1 cup pecans, chopped

Sift flour with salt, baking powder, sugar and baking soda. Beat egg yolks with buttermilk and add to dry ingredients, stirring briefly but without making batter perfectly smooth. Add corn oil and butter and stir again. Beat egg whites until stiff and fold into batter. Drop
approximately 4 tbsp. batter on hot waffle iron and sprinkle some chopped pecans on top. Bake until done (4--5 minutes in an electric waffle iron).

NOTE: Make certain that the waffle iron is very hot before making each waffle. You may also need to add a bit more buttermilk if the batter seems too thick; a thin batter makes a tender waffle.

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Graham Cracker Waffles

5 graham crackers
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
1 egg, well beaten
3 Tbsp. butter, melted

Crush graham crackers and add just enough milk to soften. Then mix separately flour, baking powder and salt. Mix with graham cracker paste. Add milk, egg and melted
butter. Makes 5 waffles.

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Chocolate Waffles

1/4 c. butter
3/4 c. sugar
2 egg yolks
6 tbsp. cocoa
1/4 c. milk
2/3 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
2 egg whites

Mix well first 5 ingredients. Add next 4 ingredients, mix well. In small bowl beat egg whites until stiff. Fold in batter. Delicious with ice cream. Serves 8.

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Raspberry White Chocolate Growing Oatmeal

1/2 cup Quaker® Old Fashioned Oats
1 no-calorie sweetener packet
1/4 tsp. cinnamon
1/8 tsp. vanilla extract
Dash salt
3/4 cup fat-free milk
1/4 cup canned pure pumpkin
1/3 cup raspberries
1 tsp. white chocolate chips, chopped

In a nonstick pot, combine all ingredients except pumpkin, raspberries, and white chocolate chips. Mix in 1 1/4 cups water. (Don't worry if this seems like a lot of liquid. It will thicken up!) Bring to a boil and then reduce to a simmer. Add pumpkin and cook and stir until thick and creamy, 12 - 15 minutes.
Transfer to a medium bowl and let slightly cool and thicken.
Top with berries and chopped white chocolate chips!
MAKES 1 SERVING Source: Hungry Girl

Note: Entire recipe: 296 calories, 5g fat, 260mg sodium, 50.5g carbs, 9.5g fiber, 17g sugars, 13.5g protein

 

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Pear 'n Pistachio Growing Oatmeal

1/2 cup Quaker® Old Fashioned Oats
1/4 cup peeled and chopped pear
1 no-calorie sweetener packet
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. vanilla extract
Dash salt
3/4 cup fat-free milk
1/4 cup canned pure pumpkin
1/4 oz. shelled pistachios (about 12), chopped

In a nonstick pot, combine all ingredients except pumpkin and pistachios. Mix in 1 1/4 cups water. (Don't worry if this seems like a lot of liquid. It will thicken up!) Bring to a boil and then reduce to a simmer. Add pumpkin and cook and stir until thick and creamy, 12 - 15 minutes.
Transfer to a medium bowl and let slightly cool and thicken. Top with chopped pistachios! MAKES 1 SERVING Source: Hungry Girl

Note: Entire recipe: 311 calories, 6.5g fat, 255mg sodium, 50.5g carbs, 8.5g fiber, 16.5g sugars, 14.5g protein

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Sausage Brunch Casserole

1 pound sausage
6 slices toast -- cubed
1/2 pound mild cheddar cheese
1 teaspoon dry mustard
1/2 tsp. salt
4 eggs -- beaten
2 cups milk

Crumble sausage into a skillet. Cook over medium heat. Drain.
Mix together cooked sausage, toast, cheese, mustard, salt, eggs, and
milk. Pour into a greased, 9 x 13 inch baking dish. Cover.
Refrigerate overnight.
Bake, covered, at 350°F for 45 to 60 minutes. Uncover, and reduce
temperature to 325:. Bake for an additional 30 minutes, or until
set. I would add seasonings to part of your ground pork to make
sausage & make a breakfast where you prepare it the night before &
then bake for breakfast.
Source: Marla
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California Quiche

9 inch unbaked pastry shell
6 ounce jar marinated artichoke hearts
1 small zucchini, in 1x1/4" sticks
1 small onion sliced
4 eggs or part egg-substitute
1/2 cup milk
1/2 teaspoon each salt and savory
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese

Prepare unbaked 9" pastry shell. Chill. Meanwhile preheat oven to 425° F.
Drain artichoke hearts, reserving 2 T. marinade. Cut artichokes in
half.
Saute zucchini and onion in reserved marinade for 5 minutes. Beat eggs
in medium bowl until foamy. Stir in cream, milk, salt, savory and pepper.
Spoon zucchini nd onions into shell. Add artichokes. Sprinkle with cheese.
Pour on eggs and cream. Bake at 425°F for 15 minutes. then lower heat to 350° F.
Bake for 20 minutes. until knife comes out clean. Cool 15 minutes before serving.
Source: Marla

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Easy Eggs Benedict

1 pkg. Pepperidge Farm frozen Puff Pastry Shells
1 to 1 1/2 c Hollandaise sauce (homemade or
prepared packaged mix ) recipe
to follow under new message
6 slices Canadian-style bacon (about 6 oz )
1 T butter
6 eggs, beaten
1 green onion, chopped ( about 2 T )

Bake pastry shells according to package directions, but DO NOT remove centers. Prepare Hollandaise sauce and keep warm.
In skillet, over med heat, cook bacon til browned. Remove; keep warm.
In same skillet over med. heat, heat butter. Add eggs and onion and cook
til eggs are just set, stirring often.
Cut baked pastry shells crosswise into halves.
Place bacon on pastry shell bottoms. Top with egg mixture and remaining pastry shell halves.
Spoon Hollandaise sauce over pastry shells. If desired, garnish with green onion.
Source: Marla

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Ham Souffle Roll

1/4 cup margarine or butter
1/2 cup all-purpose flour
1/8 teaspoon pepper
2 cups milk
6 beaten egg yolks
6 egg whites
1/4 teaspoon cream of tartar
6 ounces thinly sliced ham
6 ounces thinly sliced provolone or Swiss cheese
1/2 cup lightly packed parsley sprigs (optional)
2 shallots or green onions, cut up (1/4 cup) (optional)
1 teaspoon dried basil, crushed (optional)
1-1/2 cups whipping cream (optional)
1 tablespoon cornstarch (optional)
1 tablespoon Dijon-style mustard (optional)
Whole cranberries (optional)
Green onion tops (optional)

Line a 15x10x1-inch baking pan with foil, extending foil 1" beyond edges of pan. Grease and lightly flour the foil.
In a medium saucepan melt margarine or butter. Stir in flour and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Remove from heat. Cool slightly.
In a medium bowl slowly stir thickened mixture into egg yolks.
In a large bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold a little of the beaten whites into the yolk mixture. Fold the yolk mixture into the remaining beaten egg whites. Spread in the prepared pan.
Bake in a 375°F oven about 20 minutes or until the souffle is puffed and slightly set and a knife comes out clean.
Meanwhile, place a long piece of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease the foil. Immediately loosen the baked souffle from the pan. Place the foil-lined baking sheet over the souffle. Invert souffle onto the foil-lined baking sheet. Carefully peel off foil on top of souffle.
Place ham and cheese in a thin layer on top of souffle. Use foil on the baking sheet to lift and help roll up souffle from one of the short sides. (Don't roll the foil inside.) Lift souffle roll with the foil into a 13x9x2-inch baking pan. Cover roll with the foil. Chill for up to 24 hours.
Before serving heat souffle roll, covered with the foil, in a 375° F oven about 40 minutes or until heated through.
Meanwhile, if desired prepare Parsley Sauce. For sauce, in a blender container or food processor bowl combine parsley, shallots or onions, and basil. Cover; blend or process until finely chopped. Add cream, cornstarch, and mustard. Cover; blend or process until mixture thickens just slightly (about 30 seconds). Be careful not to overblend or
you will end up with butter. Transfer mixture to a screw-top jar. Cover; chill for up to 24 hours.
When ready to serve, shake sauce in the jar. Transfer mixture to a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
Unwrap the foil from souffle roll and loosen the ends of the roll where the cheese melted onto the foil. Using the foil, lift souffle from pan. Use large spatulas to transfer the roll to a warm platter, or lift foil and roll souffle out onto the serving platter. If desired, drizzle with a little sauce.
Garnish with whole cranberries and green onion tops, if desired.
To serve, slice with a serrated knife. Serve sauce over slices. Makes 8 servings.
Source: Better Homes and Gardens

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Christmas Morning Strata

1 cup broccoli florets
5 cups 1/2-inch French bread cubes (about 8 ounces)
2 cups shredded cheddar cheese (8 ounces)
1 cup cubed cooked ham (6 ounces)
3 beaten eggs
1-3/4 cups milk
2 tablespoons finely chopped onion
1 teaspoon dry mustard
Dash pepper

Place the broccoli florets and 1 tablespoon water in a 1-quart microwave-safe casserole dish. Cover with vented plastic wrap, and microwave on 100 percent power (high) for 2 to 3 minutes or until just tender; drain well. Or, cook broccoli, covered, in a small amount of boiling water for 4 to 6 minutes or until just tender; drain well. Set aside.
Layer half of the bread cubes in a greased 2-quart square baking dish. Top with cheese, ham, and broccoli. Top with the remaining bread cubes. In a mixing bowl, combine the beaten eggs, milk, onion, mustard, and pepper. Pour egg mixture evenly over the layers in dish. Cover and chill in the refrigerator for 2 to 24 hours.
Uncover and bake in a 325°F. oven for 1 hour or until a knife inserted near the center comes out clean. Let stand about 5 minutes before serving. Makes 6 servings.

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Puffy Oven Pancake

2 Tbsp. stick butter
2 large eggs
1/2 C flour
1/2 C milk
1/4 tsp. salt
Lemon juice and powdered sugar for topping

Heat oven to 400°F. Melt butter in pie plate in oven. Brush butter on sides of pie plate. Beat eggs slightly in med. nowl with wire whisk or hand beater. Beat in remaining ingredients, except for lemon juice, just until mixed. Do not overbeat. Pour into pie plate. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately, sprinkled with lemon juice and powdered sugar.

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Angel Brunch Seafood Strata

Nonstick spray coating
2 tablespoons margarine or butter
3 leeks, sliced (white part only) or 1 cup chopped onion
4, 7- to 8-inch flour tortillas
4 ounces cooked, peeled, and deveined shrimp
4 ounces flaked cooked crabmeat (1/2 cup)
3/4 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1 tablespoon snipped fresh dill or 3/4 tsp. dried dilweed
3 eggs
1-1/2 cups milk
1 tablespoon all-purpose flour
1/4 teaspoon pepper
Additional cooked, peeled, and deveined shrimp (optional)
Fresh dill (optional)

Spray a 2-quart rectangular baking dish with nonstick coating. In a medium skillet melt
margarine or butter. Add leeks or onions; cook 3 minutes or until tender. Tear tortillas into bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crab, half of the cheeses, and half of the snipped dill. Repeat layers.
In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour the egg mixture
over the layers in dish; cover and chill overnight.
Bake, uncovered, in a 350°F oven for 45 to 50 minutes or until knife inserted near
center comes out clean and top is golden brown. Let stand 5 minutes. Cut into squares and serve. If desired, garnish with shrimp and fresh dill. Makes 6 servings.
Source: Better Homes and Gardens

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Pannetone French Toast by Giada

Cinnamon Syrup:
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
French Toast:
1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting

To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
Meanwhile, prepare the French toast: Preheat the oven to 200° F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately. Source: Giada

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Rainey's Thanksgiving French Toast

½ cup margarine
8-9 eggs
1 ½ cup brown sugar
pinch of salt
1 teaspoon cinnamon
1 ¾ to 2 cups milk
8 to 12 slices of bread

Melt margarine in a 9 x 13" pan. Add brown sugar and cinnamon then stir. Lay bread on mixture. Beat eggs and salt together in a separate bowl, then add milk; pour over the bread. For best results, cover and place in refrigerator overnight (or, for at least two hours). The next morning, uncover and bake at 350°F for 45 minutes. Cut into squares and place upside down on plates so margarine and cinnamon are on top.
(This recipe is best when assembled the night before serving. Yields 6-8 servings.)

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Smoked Salmon and Cream Cheese Frittata

6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil

Position a rack in the center of the oven and preheat to 375°F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature. Serving suggestion: Crispy potatoes and mesclun salad.
Source: Food Network
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Southern Belle Waffles

2 c. all-purpose flour
3 tsp. baking powder
3/4 tsp. salt
2 T. sugar
3 eggs, separated
1 3/4 c. milk
1/2 c. salad oil

Sift the flour with baking powder, salt, and sugar 3 times and place in a bowl. Beat the egg yolks and stir in the milk and oil. Pour into flour mixture and beat with a rotary beater until smooth. Fold in stiffly beaten egg whites. our 1/2 c. batter for each waffle into a hot waffle iron and bake until golden brown. Serve with butter and syrup or honey.

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Sour Cream Waffles

1 c. sifted flour
1/2 T. sugar
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 egg, separated
1 c. sour cream
1/4 c. milk
3 T. melted butter

Sift dry ingredients together into a bowl. Combine the beaten egg yolk, sour cream, milk, and butter. Add to flour mixture and beat until smooth. Fold in stiffly beaten egg white. Bake in a hot waffle iron until brown. SERVES 4
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Eggnog Pecan Waffles

2 cups Bisquick
2/3 cup milk
2/3 cup eggnog
1 egg
2 Tbs. oil

Beat all ingredients with wire whisk or hand beater until well blended. Pour onto center of hot waffle iron. Add chopped nuts (pecans) as desired. Bake until steaming stops. Makes 3 traditional waffles
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Cream-Filled Waffles

Waffles

1/4 c Sugar
2 c Plus 2 TB warm milk (110x)
2 pk Active dry yeast
3 1/2 c All-purpose flour
Pinch salt
1/2 c Plus 1 tbsp. butter
4 Eggs
Grated peel of 1/2 lemon
Oil

Filling

1 1/4 c Whipping cream
1/4 c Powdered sugar, sifted

Waffles: Stir pinch of salt into warm milk; sprinkle with yeast. Let stand 5 minutes or until surface is frothy. Stir gently to moisten any dry particles remaining on top. Sift flour, remaining sugar and salt into large bowl. Melt butter; cool slightly. Lightly beat butter, eggs and lemon peel into yeast mixture. Pour into flour mixture. Beat well until
batter begins to bubble. Cover and let rise in warm place 25 minutes.
Heat waffle iron, brushing inside well with oil.
Put a little of the batter in waffle iron for each waffle. Cook until golden brown, 5 to 7 minutes, depending on temperature of iron. Break waffles into sections. Cool on rack.

Filling: Beat cream and powdered sugar until stiff. Put into pastry bag fitted with fluted nozzle. Fill pairs of cooled waffles with piped whipped cream mixture. Sprinkle with additional powdered sugar. Serving Size : 4

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Easy Waffles

1 3/4 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs, separated
1 1/4 c. milk
1/2 c. salad oil

Sift dry ingredients together into a bowl. Combine the beaten egg yolks and
milk and stir into dry ingredients. Stir in the oil. Fold in the stiffly beaten egg whites. Bake in hot waffle iron until brown. MAKES about 8 waffles
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Date Dessert Waffles

2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 c. (packed) brown sugar
1 3/4 c. milk
1/2 c. salad oil
2 eggs, separated
1 c. chopped dates

Sift the flour, baking powder, and salt together into a bowl and stir in the brown sugar. Mix the milk, oil, and beaten egg yolks, and stir into flour mixture. Fold in the stiffly beaten egg whites and dates. Bake in hot waffle iron until brown. MAKES 3 large waffles
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Baked French Toast w/Spiced Preserves and Toasted Almonds

For French Toast:
1 1/4 cups raspberry preserves
Ten 4x4x1-inch-thick slices egg bread
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs

For Cinnamon Syrup:
1 1/4 cups light corn syrup
1/4 teaspoon ground cinnamon
4 teaspoons sugar

1/2 cup sliced almonds, toasted
Confectioners' sugar

For French Toast: Butter 15x10x2-inch baking dish. Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly.

Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.

For Cinnamon Syrup: Mix first 3 ingredients in small bowl, stirring until sugar dissolves. Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with cinnamon syrup.

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Cinnamon French Toast

1/4 C. butter or margarine, melted
2 12.4 oz. cans Pillsbury Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 C. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla
1 C. chopped pecans
1 C. maple syrup

Garnish:
Icing from cinnamon rolls
Powdered sugar
1/2 C. maple syrup, if desired

Heat oven to 375°F . Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
In medium bowl , beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 C. syrup. Bake at 375°F for 20-28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from icing; microwave on Medium (50%) for 10-15 seconds or until drizzling consistency. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 C. maple syrup.

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Overnight Caramel French Toast

1 C. packed brown sugar
1/2 C. butter
2 Tbs. light corn syrup
12 slices wheat bread
1/4 C. sugar
1 tsp. Cinnamon; divided
6 Eggs, beaten
1 1/2 C. Milk
1 tsp. Vanilla

Lightly grease a 13x9x2" baking dish and set aside. Bring brown sugar , butter and corn syrup to a boil. Remove from heat and pour into baking dish. Top with 6 slices bread and sprinkle with combined sugar and 1/2 tsp. cinnamon. Top with remaining bread. Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight.
Remove dish from refrigerator. Preheat oven to 350 F. Bake 30 to 35 minutes.Yield: 4-6 servings 

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French Toast Souffle

10 C. white bread cubes
1 (8 oz.) package low fat cream cheese, softened
8 small eggs
1 1/2 C. milk
2/3 C. half-and-half cream
1/2 C. maple syrup
1/2 tsp. vanilla extract
2 T confectioner's sugar

Preheat oven to 375°F. Place bread cubes in a lightly greased 9x13 inch baking pan. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
The next morning, remove soufflé from refrigerator and let stand at room temperature for 30 minutes. Bake in preheated oven for 30 minutes or until set. Sprinkle soufflé with confectioner's sugar and serve warm.
Makes 16 servings. 

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Apple Baked French Toast

1 large loaf French or Italian bread
8 large eggs
3-1/2 C. milk
1 C. sugar
1 Tbs. vanilla
3 tsp. cinnamon
1 tsp. nutmeg
6 to 8 medium-sized cooking apples
2 Tbs. butter

Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with margarine or cooking spray. Place bread in the baking dish with sides touching (snug fit). In a bowl, beat together eggs, 1/2 C. sugar, milk, and vanilla with whisk, for about 30 seconds. Pour one half of egg mixture over bread.
Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg mixture evenly over apples.
Mix remaining 1/2 C. sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight.
In the morning, preheat oven to 350°F. Uncover dish and bake in oven for 1 hour. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm syrup or powdered sugar.

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Balsamic Roasted Tomato-Spinach-Bacon Pie

1 Pillsbury® refrigerated pie crust, softened as directed on box
9 medium plum (Roma) tomatoes, halved lengthwise, seeded
2 cloves garlic, finely chopped
1/2 teaspoon McCormick® Italian Seasoning
1/8 teaspoon salt
1/8 teaspoon McCormick® Black Pepper
2 tablespoons balsamic vinegar
2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
3 Eggs
1/2 cup mascarpone cheese (4 oz), softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup grated Parmesan cheese
2 or 3 dashes McCormick® Ground Red Pepper (cayenne)
1/4 teaspoon salt
1/2 teaspoon McCormick® Black Pepper
6 slices bacon, cooked, crumbled

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 6 to 8 minutes or until just beginning to brown. Remove from oven.
Line 15x10-inch pan (with sides) with foil. Arrange tomatoes, cut sides up, in single layer in pan. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper. Drizzle with vinegar and oil. Roast 25 to 30 minutes or until tomatoes are very tender. Remove from oven; reduce oven temperature to 375°F.
Meanwhile, in medium bowl, beat eggs with wire whisk. Add mascarpone cheese; beat until well blended. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Spread mixture evenly in partially baked crust.
Arrange tomatoes, overlapping slightly, in single layer on spinach mixture. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon.
Bake at 375°F 25 to 35 minutes, covering edge of crust with strips of foil after 10 to 15 minutes, until filling is set in center and crust is golden brown. Let stand 10 minutes before serving. Source: Pillsbury

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Ham, Pineapple and Cheddar Quiche

Crust
3 tablespoons butter or margarine, softened
1 1/4 cups Original Bisquick® mix
2 tablespoons boiling water
or Pillsbury Ready Made Pie Crusts

Filling
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
3/4 cup finely chopped cooked ham (4 oz)
3 medium green onions, sliced (3 tablespoons)
1 can (8 oz) pineapple tidbits in juice, well drained
3 eggs
3/4 cup half-and-half
1/4 teaspoon white pepper

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In medium bowl, cut butter into Bisquick mix,
using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
Add boiling water; stir vigorously until soft dough forms.
Press dough on bottom and up side of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate.
Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half-and-half and pepper until blended.
Pour into crust.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Source: Bisqick.com

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Chocolate Crepes

3 eggs, large
1 1/3 cups milk
3/4 cup all-purpose flour
6 tablespoons butter, melted, plus more for pan
2 tablespoons cocoa powder
Pinch salt

Various toppings: whipped cream, chocolate sauce, jams, powdered sugar, etc.

In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes.

Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.

Now the crepes can be filled and topped to your liking.
Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter,
fresh fruit etc. Source: Paula Deen

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Sky-High Brunch Bake

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs
1 cup POLLY-O Original Ricotta Cheese
Dash hot pepper sauce
2 pkg. (10 oz. each) frzn. chopped spinach, thawed, well drained
4 slices cooked OSCAR MAYER Bacon, chopped
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 cup chopped red peppers

Preheat oven to 400°F. Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch square. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet.
Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the eggs; set aside. Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers.
Place remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp. egg. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape.
Bake 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan before removing rim. Makes:12 servings

Make Ahead:
Assemble and bake pie as directed. Cover. Refrigerate several hours or overnight. When ready to serve, uncover. Bake at 350°F for 30 to 40 min. or until heated through.
Substitute:
If you don't have a springform pan, this recipe can be made in a 13x9-inch baking dish. Roll out bottom and top pastry to fit dish. For ease in serving, line baking dish with foil, with ends of foil extending over sides of pan. Grease foil. Continue as directed, reducing baking time to 35 to 40 min.
Let stand 10 min. Lift from dish using foil handles. Source: Kraft Foodservice

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Roasted Vegetable Frittata

1 tablespoon plus 1-1/2 teaspoons olive oil, divided
2 red sweet peppers, cut into quarters
2 yellow sweet peppers, cut into quarters
4 garlic cloves, unpeeled
2 zucchini (1 lb.), cut into 3x1/2-inch-thick slices
1 onion, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
1/4 cup chopped fresh flat-leaf parsley
8 large eggs
1/4 teaspoon ground red pepper
1/3 cup freshly grated Parmesan cheese

Arrange oven racks on lower and center third position of oven. Heat oven to 425°F. Line the bottoms of a broiler pan and a jelly-roll pan with foil. Brush pans with 1 teaspoon oil. Arrange sweet peppers and garlic on one pan and zucchini and onion on the other. Brush vegetables with 1 tablespoon oil. Roast zucchini and onion on lower rack and sweet peppers and garlic on center rack 15 minutes. Remove zucchini and onion from oven. Transfer bell peppers to lower rack; roast 10 minutes more, until charred. Remove vegetables from oven and let stand 5 minutes. Remove garlic from skins. Coarsely chop garlic and vegetables. Transfer to a bowl. Stir in 1/2 teaspoon of the salt and the parsley. Reduce oven temperature to 350° F.
Brush a 9-inch nonstick round cake pan with remaining 1/2 teaspoon oil. Whisk eggs, remaining 1/2 teaspoon salt and the ground red pepper in a bowl. Stir in vegetables and Parmesan. Pour mixture into cake pan.
Bake 50 minutes, until center is set. Remove from oven and let stand in pan 5 minutes. Invert frittata onto a large plate, then invert again right side up onto a large serving plate. Makes 6 servings.

Make-Ahead Tip: Roast the vegetables; cool. Cover and chill up to 24 hours before adding to egg mixture. Makes 6 servings - Source: Ladies' Home Journal
Nutrition facts per serving: calories: 230

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Italian Sausage Egg Bake

8 slices white bread, cubed
1# Italian sausage links, casings removed and sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 eggs
3 cups milk
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed, crushed

Place bread cubes in a greased 13x9x2 baking dish; set aside.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses.
In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 50-55 min. or until golden brown.
Let stand for 5 minutes before cutting. Yield: 12 servings.
Taste of Home Magazine

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Breakfast Pizza

4 eggs, lightly beaten
2 tablespoons butter
2 (8-inch) pizza crusts (recommended: Boboli)
1 tablespoon extra-virgin olive oil
2 cups shredded jack cheese blend (recommended: Colby)
4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)
1/4 cup shredded Parmesan
1 medium tomato, diced
1 teaspoon Italian seasoning

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a medium pan over medium heat, scramble eggs in butter; set aside.
Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.
Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble. Serve hot, cut into wedges.
INDOOR: Preheat oven to 450° F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.
Recipe courtesy Sandra Lee

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Lemony Apple Crepes

Lemon Crepe Batter:
1 c. flour
2 cups milk
6 tbl. granulated sugar
2 large eggs
2 tbl. each, freshly grated lemon peel and melted butter
1 tsp. lemon extract

Filling:
8 med. Granny Smith apples
3 cups apple cider
1/2 c. brown sugar
1 1/2 tbl. finely grated ginger

Garnish:
Softly beaten unsweetened whipped cream

Batter: Process ingredients in a blender to combine. Lightly coat a 7" nonstick skillet with Pam. Heat over slightly less than medium heat. Add 2 tbl. batter, tilt pan and gently swirl to cover bottom. Cook 1 1/2 to 2 min. until underside of crepe is lightly browned. Cook 20 seconds then flip onto wire rack to cool.
Filling: Melt butter in Dutch oven over medium-high heat. Add apples; saute 5 min. Stir in cider and brown sugar. Reduce heat; gently boil 12 min. stirring often, until liquid is slightly syrupy and apples are soft. Remove apples with slotted spoon to a bowl; stir in ginger. Boil syrup 5 minutes to thicken. Let cool, add to apples and stir to coat.
To assemble: Place a crepe on work surface. For each crepe, mound 1/4 cup apples on 1/4 of crepe. Fold unfilled half over apples, then unfilled side over filled side, forming a triangle. Transfer triangles to shallow baking dish, slightly overlapping.
Heat oven to 350°F. Bake uncovered 12 min. until hot. Spoon on any remaining syrup. Serve with cream.
Woman's Day Magazine-ref:07/30/05

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Artichoke and Red Pepper Frittata

Cooking spray (5 one-second sprays per serving)
1 medium onion(s), peeled and chopped
1 medium red potato, cooked, peeled and sliced 1/4-inch thick
6 oz canned artichoke hearts, no oil, about 1 cup, coarsely chopped
1 cup roasted red peppers, about 8 pieces, coarsely chopped
1/2 tsp dried oregano
1/2 tsp table salt
1/2 tsp black pepper
6 large egg white(s)
2 large egg(s)
1/2 tsp red pepper flakes, crushed
1/2 cup hard cheese, Asiago, grated

Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.
Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.
Weight Watchers - ref:01/01/05

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Baked French Toast With Raspberry Preserves

For French Toast:
1 1/4 cups raspberry preserves
(any preserve will do)
Ten 4x4x1-inch-thick slices egg bread
(I will use Hawaiian Sweet bread)
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs

For Cinnamon Syrup:
1 1/4 cups light corn syrup
1/4 teaspoon ground cinnamon
4 teaspoons sugar

1/2 cup sliced almonds, toasted
Confectioners' sugar

FOR FRENCH TOAST:
Butter 15x10x2-inch baking dish.
Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.

FOR CINNAMON SYRUP:
Mix first 3 ingredients in small bowl, stirring until sugar dissolves.
Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with cinnamon syrup. Serves 10

Source: Rochelle Palermo, Food Editor at Cooking.com - ref:12/23/00

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Baked Oatmeal

½ cup oil
2 beaten eggs
1 cup sugar (i use mostly brown sugar)
3 cups old-fashioned oats
2 teaspoons baking powder
pinch salt
1 cup milk

Mix oil, eggs and sugar til well-blended; add remaining ingredients and mix well.
Pour into buttered baking dish. Bake at 350°F for 30-35 minutes.
Serve with fresh fruit or additional milk if desired. makes 6-8 servings.
Note: You can add raisins, nuts, prunes or anything you desire before baking.
I even top mine with cinnamon and sometimes add apples .Thanks
Arlene

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Belgian Waffles

1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110°F)
3 egg yolks
2 3/4 cups warm milk (110° F)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla.
Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter.
Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200°F oven.
Great topped with butter, whipped cream and fresh fruit. Makes 8 servings

allrecipes - ref:11/01/02

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Brunch Berry Pizza

1 cup flour
1/4 cup confectioners' sugar
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1 package (8z) cream cheese, softened
1 egg
1/3 cup sugar

Topping:
1-3/4 cups frozen mixed berries, thawed
1/2 cup sugar
2 tbl. cornstarch
1/4 cup water
2-1/2 cups fresh strawberries, sliced
2 cups fresh blackberries
2 cups fresh raspberries
1 cup fresh blueberries

In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12" pizza pan. Bake at 350°F. for 12-14 minutes or until crust is set and edges are lightly browned.
Meanwhile, in a mixing bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.
For topping, process mixed berries and sugar in a blender or food processor until blended.
In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times.
Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing. Yield: 10-12 servings.

From: Taste of Home, April/May 2001 - ref:08/25/01

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Crustless Spinach Quiche

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tbl. veg. oil
1 pkg. chopped frozen or fresh spinach, thawed
2/3 cup finely chopped ham
5 eggs
3 cups shredded Muenster or jack cheese
1/8 tsp. pepper

In large skillet saute onion and mushrooms in oil until tender. Add spinach and ham.
Cook and stir until the excess moisture is evaporated. Cool slightly.
Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well.
Spread evenly in a greased 9" pie plate. Bake at 350°F for 40-45 min. or until knife inserted in center comes out clean.

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Eggs Florentine
(Serves: 4 POINTS per serving: 3)

2 average wheat English muffin(s), split in half
4 large egg(s)
1/4 tsp table salt
10 oz chopped frozen spinach, thawed and excess water squeezed out
1 Tbsp fat-free mayonnaise
1/2 tsp lemon pepper, seasoning
2 1/2 Tbsp shredded Parmesan cheese

Preheat oven to 350°F.
Place English muffins on a nonstick baking sheet. Crack one egg onto each muffin half and sprinkle with salt. Bake until eggs are just about set, about 10 minutes. Meanwhile, place spinach in a microwave-safe dish; cover and microwave on high until hot, about 1 to 1 1/2 minutes. Stir in mayonnaise and lemon pepper seasoning.
(Note: To save on preparation time in the morning, thaw frozen spinach by putting it in the refrigerator the evening before.)
Remove muffins from oven, top each with about 1/4 cup of the spinach mixture, sprinkle each with 2 teaspoons of cheese and serve. Yields one muffin per serving.

Source: Weight Watchers

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Five Cheese Spinach Quiche
(Serves: 6 POINTS per serving: 3)

1 serving cooking spray (5 one-second sprays per serving)
1 cup onion(s), yellow, sliced
10 oz chopped frozen spinach, thawed and well-drained
1 cup fat-free ricotta cheese
3/4 cup Kraft Free Shredded Cheddar Cheese, or other brand
2 slice Borden Fat Free Singles American Cheese, or other brand, torn
3 large egg(s), lightly beaten
1 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1/4 cup fat-free bleu cheese dressing
1/4 cup Kraft Non-Fat Grated Cheese Topping, or other fat-free parmesan cheese

Preheat oven to 375ºF. Coat a 9-inch nonstick pie pan with cooking spray.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion and sauté until soft and golden, about 5 minutes.
Transfer onions to a large bowl and add spinach, ricotta, cheddar cheese, American cheese, salad dressing, eggs, mustard, oregano, salt and black pepper.
Mix until well blended. Spoon mixture into prepared pan and smooth top with back of a spoon. Sprinkle with grated topping.
Bake until a knife inserted near center comes out clean, about 30 minutes. Let stand 10 minutes before slicing into 6 pieces.
Source: Weight Watchers

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Ham Egg-Stravaganza

2 packages (10 ounces each) frozen chopped spinach, thawed and drained
3 tablespoons plain dry bread crumbs, divided
1/2 teaspoon ground nutmeg
1 fully cooked canned ham (5 pounds)
1 package (17-1/4 ounces) frozen puff pastry sheets, thawed
2 egg yolks, divided
2 teaspoons water, divided
Yellow, green and red food colors
Supplies: Parchment paper (optional);Small pastry brush;Pastry wheel (optional)

Squeeze excess moisture from spinach; place in medium bowl. Add 2 tablespoons bread crumbs and nutmeg; mix well. Spread spinach mixture onto top of ham; sprinkle with remaining 1 tablespoon bread crumbs.
Line 15X10X1-inch baking pan with parchment paper or spray with nonstick cooking spray. Place ham in prepared pan. On floured surface, roll 1 puff pastry sheet into 18 X 15-inch rectangle.
Place pastry over ham; tuck and fold ends of pastry around ham to enclose completely. With fork, beat together 1 egg yolk and 1 teaspoon water in small bowl.
Color with yellow food color; brush over entire surface of pastry covering ham.
On same floured surface, roll second puff pastry sheet into 16 X 12-inch rectangle. Using pastry wheel or sharp knife, cut 8 (16 X 1/4-inch) strips; braid into 4 braids of 2 strips each.
Place braided strips on top and around base of ham as shown in photo. Cut out small decorations from remaining pastry. (Some pastry will remain; discard.) Place cutouts on ham to resemble decorations on "egg."
Beat together remaining egg yolk and 1 teaspoon water in small bowl; pour evenly into 2 smaller bowls. Color 1 part with green food color and remaining part with red food color. Using pastry brush, paint decorative cutouts with egg mixtures. Bake at 350°F 1-1/4 to 1-1/2 hours or until pastry is golden brown and ham is heated through.*
*For best results, cover ham loosely with foil halfway through baking time to prevent over-browning of crust.
Name Brand Recipes ref:04/10/04

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Holiday Breakfast Casserole

Butter for greasing pan
1-12oz. package frozen hash-brown potatoes
1/4 cup melted butter
1 cup diced ham
4 oz. Cheddar cheese, shredded
4 oz. Swiss or jack cheese, shredded
1-4oz. can diced green chilies
2 eggs
1/2 cup milk
1/4 tsp. salt
Salsa to taste

Preheat oven to 425°F. Grease 10" pie pan with butter.
To save time, hash browns can be baked evening before. Ham, cheeses and chilies can be placed on top and refrigerated overnight. In prepared pie pan, spread has browns.
Brush with melted butter and bake 25 min. Layer ham, cheeses and challis on hash brown.
Combine eggs, milk and salt. Pour over ham, cheese and chilies. Bake at 350° 30-35 min. Place salsa on top before serving. Yield: 6-8 servings.

Kathy's Kookbook - ref:11/21/99

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Irish Breakfast

6 thick slices bacon
2 tablespoons butter or margarine
4 eggs
2 small tomatoes, sliced
2 cups whole mushrooms
4 slices prepared soda bread

Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan.
Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate.
Turn bread over to brown on both sides. When egg whites are set, dish half of everything onto each of 2 warmed plates, and serve immediately.
allrecipes - ref:03/09/02

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No Crust Zucchini Quiche

4 c. shredded zucchini
4 eggs, lightly beaten
Salt & pepper
1/4 c. oil
1 c. baking mix
2 c. grated Swiss cheese

Grease 9" pie pan, preheat oven 400° F. In large bowl stir together with a fork the zucchini, eggs, oil and salt and pepper until combined. Stir in the baking mix and cheese. Pour into prepared dish & bake for 30 - 35 min. Kathy's Kitchen - ref:05/15/04

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