Recipz

Archive for the ‘Breakfast’ Category

1 one-pound loaf of French bread, cut into 1-1/2 inch cubes
1 eight-ounce package of cream cheese, cubed
8 eggs
2-1/2 cups whole milk
3/4 cup sugar
6 T. butter, melted
1/4 cup maple syrup

Spray a 13 by 9 inch glass baking dish with cooking spray. Place half of the bread in the dish, sprinkle with cream cheese and then top with remaining bread.

Whisk all remaining ingredients in a large bowl. Pour over the bread. Cover and refrigerate overnight.

Preheat oven to 350*F. Bake uncovered for 45 minutes or until lightly browned.

2 eggs, separated
2 c. buttermilk
1-1/4 c. flour, sifted
1/4 c. corn meal (yellow or white)
2 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. butter, melted
1 c. blueberries

In small bowl, beat egg yolks; stir in buttermilk.

In separate larger bowl, combine flour, corn meal, sugar, baking powder, soda and salt. Pour in egg mixture and stir. Add butter, stir. Fold in blueberries.

In another small bowl, beat egg whites until they form soft peaks; gently fold into batter.

For each pancake, pour 1/4 c. batter onto a hot, lightly greased griddle. Cook until bubble appear and begin to break. Flip once and cook until lightly brown.

2 c. flour, sifted
1 t. baking soda
3/4 t. salt
2 T. sugar
2 eggs, beaten
2 c. buttermilk
2 T. butter

In a large mixing bowl, combine the flour, baking soda, salt and sugar and mix well.

In a separate smaller bowl, blend the eggs, buttermilk and butter.

Make a well in the dry ingredients and pour in the buttermilk mixture. Stir by hand just to moisten. Let rest 10 minutes, then stir quickly just a couple of times.

For each pancake, drop 1/4 c. of batter onto a heated skillet. Cook on medium high heat until bubbles appear and begin to break. Turn the pancakes once and cook until lightly brown.

2 T. butter
1 c. flour
1 T. sugar
2 t. baking powder
1/2 t. salt
1 egg
1 c. milk

Melt butter. Combine flour, sugar, baking powder and salt. Beat together melted butter, egg and milk. Stir wet ingredients into dry until just combined. It’s all right if the batter is still lumpy.

2 c. lukewarm milk
1/2 c. sugar
2 t. salt
2 T. yeast
2 eggs
1/2 c. shortening
7 to 7-1/2 c. flour

Mix milk, sugar, and salt together. Soften yeast in liquid. Stir in eggs and shortening. Mix in flour first by mixer, then by hand. Knead until elastic, approximately 5-8 minutes. Let rise twice. Roll out and cut with donut cutter. Let rise. Fry; drain. Dip in sugar glaze.

Sugar glaze: Add 1/3 c. boiling water to 1 c. powdered sugar.

1 gallon favorite ice cream
1 box Golden Grahams
8 cereal bowls
Jimmies

Spoon ice cream into cereal bowls; sprinkle with Golden Grahams and garnish with Jimmies. Serves eight grandchildren. Double ingredients if teenagers.

2 c. flour
1 c. sugar
2 t. baking powder
1 t. salt
1 c. water
3/4 c. oil
4 eggs
1 t. vanilla
1 pkg. instant vanilla pudding
1 pkg. instant butterscotch pudding
1-1/2 c. brown sugar
1 c. chopped nuts
1 T. cinnamon

Beat first ten ingredients for two minutes. Mix brown sugar, nuts, and cinnamon for topping. Pour 1/3 batter, 1/3 topping, etc. into 9″ x 13″ pan. Bake at 350′ for 35-40 minutes.

1/4 lb. butter
1 c. sugar
2 eggs
2 t. vanilla
1 c. sour cream
1 t. baking soda
2 c. flour minus 2 T.
1/2 c. nuts
cinnamon

Mix all ingredients except nuts and cinnamon in order given; place half the dough in a greased pan. Mix sugar, nuts, and cinnamon together; sprinkle half over batter. Add the rest of the dough and topping. Bake at 350′ for 30 minutes. If using a tube pan, bake 40-45 minutes.

1 c. flour
1 c. oatmeal
1/4 c. cornmeal
1/2 c. buttermilk
1-1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. orange juice
1/2 c. egg substitute
1/4 c. cooking oil
vegetable spray
sliced strawberries, kiwi, and peaches (optional)

In food processor fitted with metal blade, combine dry ingredients. Cover and process 30 seconds. In medium-sized bowl, beat together orange juice, egg substitute, and oil. Add dry ingredients; mix until blended.

Spray griddle with cooking spray and place over medium-high heat. Spoon batter onto hot griddle, forming 3″ pancakes. Cook two to three minutes or until underside is golden. Turn and cook one minute longer or until golden; keep warm while cooking remaining pancakes. Serves five.

2/3 c. whole wheat flour
1/3 c. all purpose flour
1/4 c. oatmeal
2 T. wheat germ
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. buttermilk
1/4 c. skim milk
1 egg white
1 whole egg
1 T. vegetable oil
1/4 t. vanilla

Mix all dry ingredients in a medium bowl. In a second bowl, combine all the wet ingredients, whipping them enough to beat the egg white and whole egg slightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for about 10 minutes out of the refrigerator, or for an hour or more refrigerated.

Heat a griddle over medium heat. Grease it lightly if not nonstick and immediately pour sufficient batter to make pancakes of the size you desire (don’t let them get too big or they will be too hard to flip). Turn the heat down to moderately low and cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over and cook them until the undersides are brown. Serve immediately.

3 eggs
2 c. milk
1-1/2 c. flour
2 t. baking powder
1/2 t. salt
3 t. sugar
3 T. butter, melted

Break eggs into bowl. Sift dry ingredients together and stir into the eggs, alternating with the milk. Add melted butter and fry on a very lightly greased, preheated grill. If lighter cakes are preferred, separate eggs and add beaten whites last.

(These are like the pancakes Grandma Hetrick used to make for “the boys.”)

1/2 c. sifted flour
1/2 c. evaporated milk
1/4 t. salt
4 extra large eggs
1/4 c. butter
powdered sugar
syrup

Combine flour, evaporated milk, and salt. Mix well; add eggs one at a time, whipping with wire wisk or fork after each egg.

Melt butter in 10″ oven-proof skillet. Add batter. Cook over moderate heat on top of stove until edges are firm enough to loosen around skillet with spatula.

Make a criss-cross slash with spatula through pancake. Place in preheated 425′ oven. Bake 15 minutes or until golden brown and puffed. Sprinkle with powdered sugar. Cut in wedges and serve immediately with syrup.

1-1/2 c. flour
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. sugar
3 eggs, separated
3/4 c. sour cream
3/4 c. buttermilk
1/4 c. vegetable shortening, melted
1/4 c. butter, melted

Sift dry ingredients together. Beat egg yolks, sour cream, and milk. Add to dry ingredients, alternating with fats cooled to room temperature. Stir batter until smooth
and free from lumps.

In separate bowl, beat egg whites until stiff; fold into batter.

Bake on hot Belgian waffler.

1 c. milk
1 c. water
1/2 c. butter
6 to 6-1/2 c. flour, divided
1/2 c. sugar
3 packages yeast
2 t. salt
1 egg, beaten
2 T. butter, melted
1/3 c. brown sugar
1-1/2 t. cinnamon
1 c. sifted powdered sugar
2 T milk
1/2 t. vanilla
green and red candied cherries (optional)

Combine first 3 ingredients in a small saucepan; heat until very warm.

Combine 2 c. flour and next 3 ingredients in a large bowl; stir well. Gradually add milk mixture to flour mixture, stirring well; add egg. Beat at medium speed until smooth. Gradually stir in enough remaining flour to make a slightly stiff dough.

Turn dough out onto a well-floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in size.

Punch dough down, cover, and let rest 15 minutes.

Set half of dough aside. Turn remaining half of dough out onto a lightly floured surface; roll to a 20″x23″ rectangle; brush 2 T. butter over dough, leaving a 1/2
” border.

Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Beginning at long side, roll up jellyroll fashion; press edges and ends together securely. Cut into 1″ slices; place cut side down in a greased 9″ x 13″ pan.

Cover pan with greased plastic wrap; refrigerate 8 hours. Repeat with remaining dough.

Before baking, cover and let rise in a warm place, 1 hour or until doubled in bulk.

Bake at 375*F minutes.

Combine powdered sugar, 2 T. milk, and vanilla; drizzle over warm rolls. Garnish with candied cherry pieces, if desired. Yield: 40 rolls.

For Caramel-Nut Rolls:
Prepare dough and filling as for Glazed Cinnamon Rolls. Cut filled dough rolls into 1″ slices.

Combine 1 c. brown sugar, 1 c. melted butter, and 1/4 c. corn syrup; mix well. Spread mixture evenly in two greased 9″x13″ pans. Sprinkle 1/2 c. chopped pecans in each pan. Place roll slices, cut side down, on pecan topping.

Cover pan with greased plastic wrap; refrigerate 8 hours.

Before baking, cover and let rise in a warm place, 1 hour or until doubled in bulk.

Bake at 375*F for 20 minutes. Invert rolls onto serving trays to serve. Yield: 40 rolls.

3/4 c. milk
1/4 c. sugar
1/4 c. oleo
1/4 c. warm water
1 T. yeast
3 to 3-1/2 c. flour
3/4 c. sugar
1 t. cinnamon

Mix sugar, salt, oleo, egg, and part of flour with yeast that has been softened in warm water.  Add rest of flour to be able to knead until elastic, 8-10 minutes.

Place in greased bowl, cover, and let rise in warm place until double in bulk.  Roll out and sprinkle sugar and cinnamon on top.  Roll up like cinnamon rolls.  Cut in pieces and place cut side up.  Let rise.

Fry in deep fat.  Dip in glaze of powdered sugar and water.

1 T. yeast
1/4 c. warm water
1/4 c. butter or oleo
3 T. sugar
1-1/2 t. salt
½ c. hot scalded milk
2 eggs
3-1/4 to 3-1/2 c. flour

Soften yeast in warm water.  Combine butter or oleo, sugar, salt, and hot milk in large bowl.  Stir in eggs and softened yeast; gradually add flour to form a stiff dough.  Beat well after each addition.

Cover and let rise in warm place until light, about 1 to 1-1/2 hours.

Filling:
1/4 c. soft butter
1/2 c. packed brown sugar
1/3 c. sugar
1/4 c. maple syrup
2 T. flour
1 t. cinnamon
1 t. maple flavoring
½ c. walnuts

Cream butter and add remaining filling ingredients.

Divide dough in half.  Roll out one portion to 14″-x-18″ rectangle.  Spread with half filling.  Cut roll lengthwise.  Twist strip cut side up.  Shape into ring in well greased 8″ or 9″ round pan.  Repeat with remaining dough. Cover; let rise 45 minutes.

Bake 25-30 minutes at 350*F.

Can frost with powdered sugar icing.

1 14-oz. loaf frozen sweet bread dough, thawed
1/2 c. sliced almonds, toasted
1/4 c. sugar
3 T. butter
1 T. water
1 T. honey
1/3 c. sugar
2 T. cornstarch
1-1/4 c. milk
1 T. butter
1 T. shortening
3 slightly beaten egg yolks
1 t. vanilla

On a lightly floured surface, roll out dough into a 12″-x-7″ rectangle.  Put in a greased 12″-x-7″-x-2″ baking dish.

In saucepan, combine almonds, 1/4 c. sugar, 3 T.butter, water, and honey.  Cook and stir until bubbly.

Spread over dough.  Cover.  Let rise in warm place for 30 minutes or until nearly doubled.  Place dish in a shallow baking pan.

Bake at 350*F for 25-30 minutes.

Cool in dish for 10 minutes.  Remove; cool.

Meanwhile, in saucepan, combine 1/3 c. sugar and cornstarch.  Stir in milk, butter, and shortening.  Cook and stir until bubbly.  Cook and stir 2 minutes more. Gradually stir about 1/2 of hot mixture into the yolks. Return all to saucepan.  Cook and stir until nearly bubbly.
Reduce heat and cook 2 minutes more.  (Do not boil.)

Remove from heat and stir in vanilla.  Cover surface with wax paper and let cool about 30 minutes.

To assemble:  split bread in half and fill with custard.  Cover.  Refrigerate 3-24 hours before serving. Cut into squares to serve.