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Old 01-14-2007, 04:49 PM   #16
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Quote:
Originally Posted by piratesmate View Post
I don't think you killed the thread Nicky...there just aren't too many recipes for breakfast things, are there?? I mean who needs a recipe for pouring cereal?



you crack me up deb!!!!!!
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Old 01-15-2007, 08:00 AM   #17
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Then again...when my mother started working and had to leave earlier than my father she used to pour his Wheaties in a bowl, cover them with Syran Wrap and leave it on the counter for him - so all he had to do was pour the milk.

She always said it was so he'd know she was thinking of him (everyone say "Awww") but to a 14 yr old it just sounded stupid! Hey...you know, it still seems pretty dumb 40 yrs later!
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Old 01-16-2007, 10:14 AM   #18
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Yummy English Muffins

Cut English muffins in half, spread with butter.
Peel apple, cut in thin slices - lay slices in single layer on top of English muffins.
Brush a little melted butter over apples, sprinkle with mixture of brown sugar and cinnamon.
Bake in 350 degree oven until apple begins to soften, sugar mixture is bubbly.
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Old 02-13-2007, 11:04 PM   #19
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Quote:
Originally Posted by piratesmate View Post
Then again...when my mother started working and had to leave earlier than my father she used to pour his Wheaties in a bowl, cover them with Syran Wrap and leave it on the counter for him - so all he had to do was pour the milk.

She always said it was so he'd know she was thinking of him (everyone say "Awww") but to a 14 yr old it just sounded stupid! Hey...you know, it still seems pretty dumb 40 yrs later!
I sort of do the same thing for my dh. I put his bowl, a napkin and spoon and the box of cereal on the table for him at night so he just has to get the milk out in the morning. I know it sounds hokey but it is just one of the little things I do for him. He gets up so early and works such crazy hours and has never once in all the yrs expected me to get up with him. He actually insisted when we built our new home to have a dressing room area in the bathroom and walk in closet area built so he wouldnt have to turn the light on anywhere near the bed where I would be sleeping when he was dressing for work.
Thank you for sharing your story about your mom. I loved it!!
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Old 02-20-2007, 04:43 PM   #20
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Quick Warm Blueberry Pancake Sauce

This comes from FamilyFun.com:

Quick Warm Blueberry Pancake Sauce

2 1/2 cups fresh or individually frozen blueberries (not in juice)
1/3 cup sugar
1/2 cup orange juice
1 tablespoon cornstarch
2 teaspoons lemon juice

Combine the blueberries, sugar, and 1/4 cup of the orange juice in a medium-size saucepan. Warm the mixture over moderate heat, stirring it occasionally.

While the berries heat, blend the cornstarch into the remaining orange juice, using the back of a spoon to dissolve any lumps.

Increase the heat under the pan and bring the sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.

Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5 to 10 minutes before serving (it will thicken as it cools). Makes about 2 cups.
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Old 03-21-2007, 08:47 AM   #21
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This recipe comes from the Gooseberry Patch "Breakfast & Brunch Recipes" cookbook:

Asparagus & Tomato Quiche

1/2 c.onion, chopped
2 c. asparagus, chopped
1 T. butter
1 T. all-purpose flour
1/2 c. shredded Swiss cheese
1 tomato, chopped


9-inch pie crust, baked
6 eggs
1 c. half-and-half
1/2 t. dried basil
1/2 t. salt
1/8 t. pepper

In a large skillet over medium heat, sauté onion and asparagus in butter until tender, about 5 minutes. Sprinkle with flour; stir in cheese and tomato. Pour into pie crust and set aside. Whisk together remaining ingredients until well blended; pour evenly over top. Bake at 375 degrees for 30 to 35 minutes. Let stand 5 minutes; cut into wedges. Serves 6 to 8.
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Old 03-21-2007, 05:24 PM   #22
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When my kids were little I did a lot of freezing fruits & veggies during the summer. I've gotten away from it now, but I still miss having fruit in the freezer to make a batch of fruit sauce for pancakes - to make them special. Our favorites were peach, strawberry & raspberry - but any fruit will do.

Fruit Pancake Syrup

1/2 c sugar
3 Tbl cornstarch
2 c water
2 c fruit, fresh or frozen

Bring sugar, cornstarch & water to boil, stirring constantly. Add fruit & simmer until tender.

- - - - -

There's no actual recipe for this one. I just threw things together, but the end result was to quote my kids "OMG! This is incredible!" Amounts are estimates, but pretty close I think.

French Toast Sandwiches
Yield: 5 or 6 sandwiches

2 eggs (I used extra large)
1 tsp vanilla
1/2 tsp orange zest
1/2 tsp cinnamon
1/2 c milk
cream cheese (low fat, Neufchatel, version works too)
raspberry jam (or other flavor)
oil (I only spray the pan)

Whisk together the eggs, vanilla, orange zest & cinnamon, the stir in the milk. Spread a thin layer (or thick if you prefer ) of cream cheese on 2 slices of bread. Spread jam over one side & put together to make a sandwich. Briefly soak each side of the sandwich in the egg mixture & place in a hot pan. Flip when first side is golden brown. Serve with or without syrup or powdered sugar.
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Old 04-29-2007, 04:15 PM   #23
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French Toast Casserole

Do not substitute lowfat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.

Ingredients:

Casserole

1 loaf (16-ounce) supermarket French or Italian bread , sliced 1/2" thick
8 large eggs
2 cups whole milk
2 cups half-and-half
1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Topping

12 tablespoons unsalted butter (1 1/2 sticks), softened
1 1/3 cups packed light brown sugar
3 tablespoons corn syrup
5 ounces pecans , chopped (1 1/2 cups)

1. For the casserole: Adjust two oven racks to the upper and lower-middle positions and heat the oven to 325 degrees. Arrange the bread in a single layer on two baking sheets. Bake until dry and lightly golden, about 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Allow the bread to cool.
2. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Layer the baked bread tightly in the prepared dish (you should have two layers). Whisk together the eggs, milk, half-and-half, sugar, vanilla, cinnamon, and nutmeg and pour evenly over the bread. Press lightly on the bread to submerge. Cover with plastic wrap and refrigerate for 8 to 24 hours.

3. For the topping: When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. Mix the butter, brown sugar, and corn syrup together until smooth, then stir in the pecans.
4. To assemble and bake: Remove the casserole from the refrigerator and unwrap. Spoon the topping over the casserole, then spread it in an even layer. Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes. Cool for 10 minutes before serving.
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Old 05-02-2007, 09:03 PM   #24
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Eggs In The Basket

For each serving

Take a slice of bread and with a biscuit cutter cut out the center of the bread

carefully butter both sides of the bread (as if you were going to make a grilled cheese) also butter the cut out

heat a skillet over med heat

place a slice of bread in skillet as soon as you do this crack an egg in the hole. cook untill the egg starts to set up and flip and cook other side .cook the cut out at the same time.

our god-daughter loves these with syrup on them



last year on our trip to WDW I made these for the whole group using a large electric griddle. everyone loved them.
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Old 06-04-2007, 04:43 PM   #25
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Creamy Orange Scones

With their bright orange topping of marmalade, and creamy interior accented by both orange zest and vanilla, these scones are reminiscent of one of our favorite summertime taste treats: vanilla ice cream with orange sherbet. Unlike most scones, these require no rolling or shaping; simply dollop batter into a cake pan, top with marmalade and sparkling sugar, bake, and cut into wedges.

3 cups (12 3/4 ounces) Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
grated rind (zest) of 1 orange
1/2 cup (1 stick, 4 ounces) butter
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup (8 ounces) buttermilk OR 1 cup (8 ounces) water + 1/4 cup (1 ounce) buttermilk powder

Topping
2/3 cup (7 ounces) orange marmalade
3 to 4 tablespoons coarse white sugar (sparkling sugar)

Preheat the oven to 400°F. Lightly grease a 9" round cake pan.

In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, and grated rind.

Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix till the butter is fairly well combined with the flour; a few lumps remaining are OK.

Whisk together the egg, vanilla, almond extract and buttermilk or water. Add this to the dry ingredients, stirring gently till everything is well moistened and just combined.

Spread the scone batter in the prepared pan. Spread the marmalade atop the scone batter, gently pushing it down with a fork. Sprinkle with the sugar.

Bake the scones in a preheated 400°F oven for 30 minutes, or till the edges are golden brown and a cake tester inserted into the center of one comes out without crumbs clinging to it. Remove the pan from the oven, and after 5 minutes, turn the scones out onto a rack, jam side up. While they’re still warm, cut each round into 12 wedge-shaped scones. Serve with additional marmalade and Devon cream, if desired.

Yield: 12 scones.

Apricot Cream Cheese Scones

3 1/4 cups (13 3/4 ounces) Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8-ounce package cream cheese (cold)
1/2 cup (1 stick, 4 ounces) cold butter
1 cup (4 1/2 ounces) diced or slivered apricots
1 large egg
2 teaspoons vanilla
1/4 cup (2 ounces) milk
Sparkling white sugar, for topping

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal, then stir in the apricots. In a separate bowl whisk together the egg, vanilla and milk.

Combine the liquid and dry ingredients and stir until the dough becomes cohesive. Don't mix and mix and mix; the more you work with the dough, the tougher it'll get. Remember: an iron fist in a velvet glove does the trick!

Turn the dough out onto a floured work surface, and fold it over several times, until it holds together. Pat the dough into a 3/4-inch thick rectangle.

Cut scones with a round cutter, gathering the scraps and re-rolling the dough. Or simply cut the dough into squares or diamonds. Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.

Place scones about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake them in a preheated 425°F oven for 8 minutes. Turn the oven off, leave the door closed, and continue to bake for 8 more minutes, until the scones are a light, golden brown. Serve hot, with clotted cream and jam or raspberry curd.

Yield: about 18 medium-sized scones.
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Old 06-27-2007, 05:20 PM   #26
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I have to say that those betty crocker buttermilk pancakes are really good...I made them awhile ago and they were WAY better than bisquick...
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Old 06-29-2007, 08:30 PM   #27
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CRANBERRY COFFEE CAKE

3 cups flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
1 ½ sticks butter
1 ½ cups sugar
3 large eggs
8 oz sour cream
1 ½ tsp almond extract
1 can whole berry cranberry sauce
½ cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a ten-inch tube pan (or bundt pan).

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In large mixing bowl cream the butter and sugar. Add eggs one at a time. Alternately add the sour cream and flour mixture. Mix in the almond extract. Place ½ of the batter in tube pan. Spread with ½ of the can of whole berry cranberry sauce. Cover sauce with remaining batter. Spread with the remaining cranberry sauce and sprinkle top with chopped walnuts.

Bake 60 minutes in the lower third of the oven. Remove from oven and let stand on wire rack for 10 minutes to cool. Invert onto plate to remove from pan and once again so walnuts are on top.

When cool, cake make be drizzled with icing.
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Old 12-27-2007, 05:42 AM   #28
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Gooseberry offers this Holiday Morning French Toast recipe from one of their cookbooks:

1 c. brown sugar, packed
1/2 c. butter, melted
1 T. cinnamon, divided
3 to 4 Granny Smith apples, cored, peeled and thinly sliced
1/2 c. raisins
1 loaf French or Italian bread, sliced 1-inch thick
8 to 9 eggs
2 c. milk
1 T. vanilla extract

Combine brown sugar, butter and one teaspoon cinnamon in a lightly greased deep 13"x9" baking pan. Add apples and raisins; toss to coat well. Spread apple mixture evenly over bottom of baking pan. Arrange slices of bread on top; set aside. Blend together eggs, milk, vanilla and remaining cinnamon until well mixed. Pour mixture over bread, soaking bread completely. Cover and refrigerate for 4 to 24 hours. Cover with aluminum foil; bake for 40 minutes ata 375 degrees. Uncover and bake for an additional 5 minutes. Let stand for 5 minutes. Serve warm. Makes 12 servings.
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Old 12-27-2007, 05:00 PM   #29
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From Bread World.com, Think Pink Breakfast Bread:

Dough:

1-1/4 cup warm milk (100° to 110°F)

2 tablespoons sugar

1/2 teaspoon salt

1 egg

1 tablespoon butter, softened

1 envelope Fleischmann’s® Active Dry Yeast

3-1/2 to 4 cups flour

Filling:

1 cup roughly chopped dried cranberries, apricots, golden raisins or other fruit

2 tablespoons amaretto liqueur

2 tablespoons butter, softened

1/2 cup sugar

1/2 cup almond slices

Icing:

2 ounces cream cheese, softened

1 tablespoon butter, softened

1/2 cup powdered sugar

1 tablespoon amaretto liquor

1 to 2 drops red food coloring (optional)

1/4 cup sliced almonds

Directions:

Pour warm milk into large mixing bowl. Add sugar, salt, egg, butter and yeast; mix well. Let rest 5 minutes. Mix in flour 1 cup at a time, forming a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 3 to 5 minutes. Place dough in a greased bowl, turning once to grease surface. Cover and let rise about 40 minutes, until double in size.

While dough is rising, combine dried fruit with amaretto. Allow to soak while dough rises.

After dough has risen, punch down and roll into a 12x18-inch rectangle. Spread with 2 tablespoons butter, sprinkle with 1/2 cup sugar and top with 1/2 cup almonds and amaretto soaked fruit. Roll up jelly roll fashion. Place on greased baking sheet; curve the loaf to form a crescent shape. Let rise until doubled, about 30 to 40 minutes. Bake at 350°F for 34 to 45 minutes until browned. Remove to rack and cool at least 15 minutes.

Beat cream cheese, butter, powdered sugar, amaretto and red food coloring (if desired) until well blended. Drizzle over bread and sprinkle 1/4 cup almonds on top.
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Old 04-07-2008, 04:17 PM   #30
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Tasty Toaster Tarts

King Arthur Flour offers a recipe for (homemade) Tasty Toaster Tarts:

Pastry
2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Cinnamon Filling
1/2 cup (3 ¾ ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg, to brush on pastry before filling

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts from the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan. Yield: 9 tarts.

Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.

Or with jam filling: 3/4 cup (8 ounces) raspberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
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