Breakfast & Brunch

Strawberry Yogurt Parfait

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This is too simple!  Make it in tall parfait glasses, champagne glasses, on-the-rocks glasses, or mason jars – it all works.

Ingredients:

  • Nonfat/full fat vanilla yogurt
  • Fresh strawberries, sliced
  • Chocolate Decadence Granola – Trader Joe’s (or any granola – add mini chocolate chips – will do)

Directions:

  1. In a clear and pretty glass (it makes it more special) layer the berries then yogurt and granola.
  2. Repeat until the glass is full.
  3. Make sure to dig out some of the chocolate pieces to place on top for an extra tasty (and pretty) parfait.
  4. Enjoy!

Serves:

Source: For the Love of Cooking – Printable Recipes

Comment:  So why can’t you use raspberries or blueberries, or kiwis?  Oh, then you couldn’t call it Strawberry!

Villa Park Women’s League – GOURMET – June 21, 2014

Sugar Crunch Coffee Cake

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MaryLou says “My favorite coffee cake recipe.  I have even warmed up leftovers, topped with a dolp of whipped cream and served for desert.  This freezes well if you make it when you’re all alone; otherwise, it never makes it to the freezer at our house. Enjoy.”

Ingredients:

  • 2 c flour
  • 2 c sugar
  • ½ tsp salt
  • ½ tsp mace
  • ½ c butter (1 stick)
  • 1 tsp baking soda
  • 1 c sour cream or yogurt
  • 1 beaten egg
  • ½ Ccslivered or sliced almonds
  • 2 Tab sugar
  • 1 tsp cinnamon
  • ½ tsp mace

Directions:

  1. Preheat oven to 350°
  2. Butter or spray with Pam a 9X13” pan or 3 7” round pans
  3. Mix flour, sugar, salt, mace.
  4. Cut in butter until fine – I use my mixer on low.
  5. Lightly press half the mixture into the prepared pan. (about 2 c for 9×13, about ¾ c for small round pans)
  6. To the remaining half, add baking soda, sour cream or yogurt, and beaten egg.
  7. Spread evenly over crumb base.
  8. Mix slivered or sliced almonds, sugar, cinnamon, mace.
  9. Sprinkle on top.
  10. Bake at 350° for 40 min or until a toothpick comes out clean.
  11. Cut into squares and serve warm.

Serves: Maybe 12

Source:  Mary Lou Laubach, Vi at Highlands Ranch

French Toast Casserole

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Jackie brought this to brunch last weekend.  DELISH!

French bread is prefered and it’s best if the bread is dry and not too soft. This allows it to soak up the yummy sauce from the casserole better and prevents the the french toast from becoming too soggy. If time allows, cut your french bread into cubes and place in a single layer on a cookie sheet over-night or for around 12 hours to help the bread dry out before baking.  You could also use sourdough, brioche, or Italian bread in this recipe.

This recipe can be made in advance and makes a great holiday breakfast or a great option for busy mornings. Simply prepare as directed up until the final baking step. Cover the unbaked casserole with plastic wrap and place in the refrigerator overnight, then bake as directed in the morning.

Can French Toast Casserole be Frozen?Yes! Make the casserole in a freezer safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely. Wrap in both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to defrost completely in the refrigerator for roughly 24 hours before baking. Reheat the casserole, uncovered, at 350 degrees for about 30 minutes.

Ingredients:

  • ½ a loaf of French bread,
  • ½ c butter
  • 1 c packed brown sugar
  • 6 eggs
  • 2 c milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon,
  • 1 Tab brown sugar,
  • powdered sugar for topping

Directions:

  1. Preheat oven to 425°.
  2. Butter a 13×9 inch baking pan and set aside.
  3. In a small sauce pan, melt butter over medium heat.
  4. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth.
  5. Pour mixture into the bottom of a 9×13 pan.
  6. Spread evenly.
  7. Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
  8. In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon.
  9. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated.
  10. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
  11. Bake in preheated oven for 25-30 minutes until top is golden brown.
  12. Remove from oven and sprinkle with powdered sugar if desired.
  13. Enjoy!

Serves: 2 teen age boys or 8 reasonable adults.

Source: belleofthekitchen.com via Jackie Wolfgang

Crepes – Quick and Easy Fillings

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A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.

Unless you are really devoted to cooking from scratch, purchase the crepes.  The fun is in the filling.  Try anything at least once!!

Crepes Benedict:  Poached (or sliced hard boiled) eggs, bacon and Hollandaise Sauce (package mix/canned).

Apple Cheese Crepes:  Canned pie filling (drain out some of the gooey stuff), sugar, cinnamon, cream cheese mixed with sour cream, and grated cheddar cheese.

Chicken and Mushroom Crepes: Cooked chicken (1#=3 cups), sautéed mushrooms, cream sauce (butter, flour, milk/cream) and a dash of sherry.

Fruit Crepes:  Any fresh fruit  like strawberries, blueberries, peaches or raspberries, sprinkle some powdered sugar on top.  For dessert: Marinate fruit in orange juice/wine, or sprinkle with liquor, top with whipped cream, chocolate sprinkles/sauce.

“Bagels and Lox”:  Smoked salmon, cream cheese, a little onion and capers, a dollop of mustard on the side.

 

Blintzes

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Brunch or dessert – a treat ever time!

A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.

Ingredients:

  • 12 crepes (yes, buy them!)
  • butter

Filling Ingredients:

  • 2 c farmer’s cheese, quark, a thicker cottage cheese or ricotta (if cheese is watery, drain in a sieve)
  • 6 Tab sour cream, mascarpone, crème fraiche or softened cream cheese
  • 2 Tab granulated sugar (or more to taste)
  • 1/4 tsp vanilla extract (if desired)
  • Few gratings fresh lemon zest (if desired)

Directions:

  1. Mix all filling ingredients together until smooth.
  2. Forming the blintzes is like a burrito or folding an envelope: spoon 1/4 cup (about 3 tablespoons) of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides.
  3. Fold the bottom edge away from you to just cover the filling.
  4. Then fold the 2 sides into the center.
  5. Roll the crepe away from you a couple of times, tucking in the edges as you roll, to completely enclose like a neat little package, ending with the seam side down.
  6. Heat a large nonstick skillet over medium.
  7. Melt 1 tablespoon of the butter.
  8. Place as many blintzes that will comfortably fit in the pan, without over-crowding.
  9. Fry for about 2 minutes per side until crisp and golden.
  10. Transfer blintzes to a foil lined baking sheet.
  11. Repeat with the other blintzes, adding another tablespoon of butter to the pan, if necessary.
  12. Place baking sheet with all the blintzes in the oven for about 10 minutes so the cheese warms.
  13. Serve with sour cream, powdered sugar, and/or a fruit sauce or jam or your choice.

You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.

Serves:  12

Source: Smitten Kitchen and others and friends

Bacon in the Oven

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So we want BLTs for lunch.  What a chore – cook the bacon, clean up the mess. Finally, make the sandwich.  Even in the microwave six slices took ten minutes.  That is why we always cook bacon, a pound at a time, in the oven and keep it in the freezer.  Instant BLT, instant bacon crumbles on the tomato soup, ditto salad.  Yes, I know you can buy bacon crumbles, but it is not the same.

Ingredients:

  • sliced bacon – at least a pound, maybe two
  • parchment paper or aluminum foil
  • rimmed baking sheet(s) – the larger the better
  • tongs
  • paper towels

Directions:

  1. Heat the oven to 400°.
  2. Prepare the baking sheet. Line a rimmed baking sheet with parchment paper or aluminum foil. It helps with cleanup to overlap on all four sides.
  3. Arrange the bacon on the baking sheet in a single layer. The slices can be close together or touching, but don’t let them overlap or they’ll stick together during cooking.
  4. Bake the bacon until the bacon is deep golden brown and crispy, about 14 minutes for regular bacon and 18 minutes for thick-cut bacon. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking the bacon after 12 minutes.
  5. Use tongs to transfer the bacon to the paper towels.

If you want to save the bacon grease, (How else do you make cottage fried potatoes??) let it cool slightly, then pour it  into a heatproof container and refrigerate. If you don’t want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.

Storage: Refrigerate leftover bacon for 1 week or freeze it for up to 3 months. Rewarm the bacon in the microwave or oven before serving.

Serves:  Your guess is as good as mine!

Source: thekitchn.com

Easy Vegetable Egg Bake

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A good way to get protein and veggies into your breakfasts. Dress it up with salsa and sour cream.  For a less firm casserole add a cup of milk or sour cream to the mixture.

Ingredients: 

  • 12 eggs 
  • 1 tsp garlic 
  • 1/2 tsp black pepper 
  • 1/4 tsp salt 
  • 1 1/2 C fresh baby spinach, chopped (or 10 oz frozen)
  • 1/2 of an orange or red bell pepper, chopped 
  • 1/4 C red onion, chopped 
  • 1 C shredded jack cheese, divided 
  • 1/2 C shredded cheddar cheese

Directions:

  1. Preheat oven to 350°.
  2. Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray.
  3. Whisk together eggs, garlic, salt, and pepper in a large bowl.
  4. Mix in spinach, bell pepper, onion, and ¾ C jack cheese.
  5. Pour mixture into prepared baking dish.
  6. Bake for 20 minutes.
  7. Carefully remove from oven and sprinkle with remaining mozzarella and cheddar cheeses.
  8. Bake for an additional 20 minutes. 

Serves:  8-12

Source:  Kitchen Addition via Cathy Painter

Apricot Sticky Buns

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Frozen bread dough is one of the better conveniences to come along.  Sure, you can make your own, even on that sit in the fridge overnight (Rich Sweet Dough) but then again. . . . 

Ingredients:

  • 1 loaf frozen bread dough, thawed
  • 1 1/2 cups brown sugar
  • 1 c dried apricots, diced
  • 1/2 c pecans, toasted
  • 4 Tab. Butter, melted
  • 2 tsp cinnamon
  • 1 1/2 tsp salt, divided
  • 1/2 c powdered sugar
  • 1 orange, juice and zest

Directions:

  1. Preheat oven to 350˚.
  2. Grease 8 cupcake cups with butter or nonstick baking spray.
  3. Roll dough out on a lightly greased surface into a 1/2-inch thick large rectangle.
  4. Stir together brown sugar, dried apricots, pecans, butter, cinnamon and 1 tsp. salt in a large bowl.
  5. Spread half of sugar mixture over dough.
  6. Starting at long end, roll into a tight cylinder.
  7. Use a sharp knife to cut into 2-inch pieces.
  8. Place a scoop of remaining sugar mixture into each cup of prepared pan.
  9. Top with dough.
  10. Cover and let rise for 1 hour.
  11. Bake for 45 minutes or until golden brown.
  12. Remove from oven and turn pan over onto a platter; let cool.
  13. Once cooled, stir together powdered sugar, remaining 1/2 tsp. salt and orange zest.
  14. Drizzle over buns.

Serves:  Makes 8

Source:  B & R Farms California Dried Apricots

Strawberry Pancakes

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This is just the baked pancake called German Pancake or Dutch Babies with a yummy strawberry topping.
Ingredients:

  • 9 eggs
  • 1 1/2 c flour
  • 1 tsp salt
  • 1 1/2 c milk
  • 6 Tab butter, melted

Directions:

  1. Preheat oven to 450°.
  2. Using a French whisk or fork, beat eggs until blended.
  3. Sift flour, measure, and sift again with salt.
  4. Add flour and salt to eggs in four additions, beating slightly after each.
  5. Add milk in two additions.
  6. Lightly beat in melted butter.
  7. Generously butter bottom and sides of unheated 9 or 10 inch frying pan.
  8. Pour batter into frying pan and bake in a very hot oven (450°) for 10 minutes.
  9. Reduce oven temperature to 350° and bake 10 minutes more.
  10. Slip onto heated plate; serve immediately.
  11. Serve .

Note: VAK uses glass/metal pie plates in place of frying pans.

Serves: 4

Source: Sunset

Strawberry Sauce

Delicious over ice cream or a plain cake (or just about anything) with whipped cream.

Ingredients:

  • 2 lbs ripe strawberries, hulled (or 20 oz frozen strawberries)
  • 1/2 cup granulated sugar (depending on sweetness of berries)
  • 2 teaspoons cornstarch
  • 1 pinch salt
  • 1/4 c orange liqueur

Directions:

  1. Combine sugar, salt and cornstarch in medium saucepan.
  2. Add strawberries.
  3. Cook over medium-low heat stirring gently until sugar dissolves and berries are soft, about 10 minutes.
  4. Remove from heat and add orange liqueur,
  5. Cool.

Serves: 12 (3 cups)

Source:  A variation on Kitchen Genius

Tater Tot Breakfast Casserole

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All of your favorite breakfast items combine to make one out of this world meal! Tater tots, eggs, sausage and cheese come together in a unique way for an easy and delicious breakfast!  Found another similar recipe that put the tater tots on top and covered them with more cheese and bacon crumbles.  Don’t know why you couldn’t substitute diced ham or bacon for the sausage.  Diced chilies would be good in the egg part.  A recipe is just a suggestion! You can make this the night before.

Ingredients:

  • 1 lb cooked bulk sausage
  • 32 oz tater tots
  • 12 eggs
  • ½ c milk
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp dry mustard
  • ⅓ c chopped green onions
  • 2 c grated cheddar cheese

Directions:

  1. Preheat oven to 350°.
  2. Spray the bottom of a 9×13 baking dish with cooking spray.
  3. Place tater tots on the bottom of the pan.
  4. Sprinkle cooked sausage over tater tots.
  5. In a large mixing bowl, add eggs, milk, salt pepper, mustard and onions.
  6. Whisk together until well blended.
  7. Add cheese and mix again.
  8. Pour over tater tots and sausage.
  9. Bake at 350 degrees F for 1 hour.
  10. Drizzle with some hot sauce, ketchup or whatever you like if desired.

Serves:  6-8
Source:  Chef in Training – Author: Nikki