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Archive for the ‘breakfast’ Category

Eggs Benedict Casserole

Eggs Benedict Casserole

Ingredients
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

HOLLANDAISE SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions
Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Sticky-Bun Pumpkin Muffins

Sticky-Bun Pumpkin Muffins

Ingredients
2 cups pecan halves and pieces
1/2 cup butter, melted
1/2 cup firmly packed light brown sugar
2 tablespoons light corn syrup
3 1/2 cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 (15-oz.) can pumpkin
1 cup canola oil
4 large eggs

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

TRY THIS TWIST!
Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

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Banana-Chocolate Chip Pancakes

Banana-Chocolate Chip Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk*
1 medium (1/2 cup) firm ripe banana, mashed
1 Land O Lakes® Egg
2 tablespoons Land O Lakes® Butter with Canola Oil, melted
1/4 cup mini real semi-sweet chocolate chips

Land O Lakes® Butter with Canola Oil
Pancake syrup, warmed

Directions
Heat lightly greased griddle or skillet to 350ºF or until drops of water sizzle.

Stir together flour, sugar, baking powder, baking soda and salt in bowl. Add buttermilk, banana, egg and melted Butter with Canola Oil; beat with whisk just until smooth (batter will be thick). Stir in chocolate chips.

Spoon 1/4 cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 tablespoons buttermilk.) Cook pancakes 2-3 minutes or until bubbles form on top. Turn pancakes; continue cooking 2-3 minutes or until browned. Keep warm. Repeat with remaining batter.

Serve warm pancakes with Butter with Canola Oil and syrup.

Recipe found here: Banana-Chocolate Chip Pancakes

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Coffee Ripple Coffee Cake

Coffee Ripple Coffee Cake

Ingredients
1 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons instant coffee granules
2 teaspoons ground cinnamon

CAKE:
4 teaspoons instant coffee granules
2 teaspoons hot water
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 cup unsweetened applesauce
1/4 cup buttermilk
1 teaspoon vanilla extract
3 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder

GLAZE:
2/3 cup confectioners’ sugar
3 to 4 teaspoons brewed coffee
1 teaspoon butter, melted

Directions
In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside.

In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well.

Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter.

Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake. Yield: 12 servings.

Recipe found here: Coffee Ripple Coffee Cake

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'Top Of The Morning' Cinnamon Rolls

‘Top Of The Morning’ Cinnamon Rolls

Ingredients

Dough
4 1/2 to 5 1/2 cups all-purpose flour
1/2 cup sugar
1 (1/4-ounce) package active dry yeast
1 teaspoon salt
3/4 cup Land O Lakes® Butter
3/4 cup milk
3/4 cup water
1 Land O Lakes® Egg

Filling
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup Land O Lakes® Butter, softened

Glaze
1 tablespoon Land O Lakes® Butter, melted
1 tablespoon honey

Spread
Land O Lakes® Butter with Canola OIl

Directions
Combine 2 1/2 cups flour, 1/2 cup sugar, yeast and salt in bowl .

Place 3/4 cup butter, milk and water in 1-quart saucepan. Cook over medium heat until very warm (120°F to 130°F).

Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, 2-3 minutes or until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn, greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)

Combine 1/2 cup sugar and cinnamon in bowl.

Punch down dough. Roll dough into 16×14-inch rectangle on lightly floured surface. Spread dough with 1/4 cup softened butter to within 1/2 inch of edges; sprinkle with sugar-cinnamon mixture. Roll up, jelly-roll fashion, beginning with 16-inch side; seal seam well.

Cut into 16 (1-inch) rolls with serrated knife. Place rolls in 2 greased 9-inch baking pans. Cover; let rise about 30 minutes.

Heat oven to 375°F.

Bake 25-35 minutes or until golden brown. Remove from pan. Cool completely.

Combine 1 tablespoon butter and honey in bowl; mix well. Brush glaze over rolls. Serve with Butter with Canola Oil.

Recipe found here: ‘Top Of The Morning’ Cinnamon Rolls

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Croissant French Toast

Croissant French Toast

Ingredients
1/2 cup sugar
1 tablespoon all-purpose flour
2 cups heavy whipping cream
4 egg yolks, beaten
2 scoops vanilla ice cream
1 tablespoon vanilla extract
BERRY SAUCE:
2 cups fresh or frozen raspberries
2 tablespoons sugar

FRENCH TOAST:
3 eggs
4 croissants, split
2 tablespoons butter

Directions
In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°.

Remove from the heat. Gently stir in ice cream and vanilla until ice cream is melted. Place plastic wrap over the surface of the sauce; cool.
For berry sauce, combine raspberries and sugar in a saucepan. Simmer, uncovered, for 2-3 minutes. Remove from the heat; set aside.

In a shallow bowl, beat eggs. Dip both sides of croissants in egg. On a griddle, brown croissants on both sides in butter. Serve with vanilla and berry sauces. Yield: 4 servings.

Recipe found here: Croissant French Toast

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Apple Pancake

Apple Pancake

Ingredients
2 tart cooking apples, peeled, cored, and sliced into 1/4-inch slices
1/4 cup granulated sugar
2 teaspoons ground cinnamon
3 eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour or bread flour
1/2 cup milk, room temperature
1/4 teaspoon pure vanilla extract
7 tablespoons butter

Directions

Preheat oven to 425° F. Place oven rack in the middle of your oven.

In a small bowl, combine sugar and cinnamon; set aside.

In a large bowl, combine eggs, salt, flour, milk, and vanilla extract; beat until batter is smooth (the batter will be thin, but very smooth and creamy); set aside.

In a large heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet) over medium heat, melt butter, tilting pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 to 7 minutes to slightly cook the apple slices; remove from heat.

Pour prepared pancake batter over the apples into the baking pan. Place pan in preheated oven and bake approximately 20 minutes or until puffed above sides of the pan and lightly browned (it may puff irregularly in the center); remove from oven.

Remove pancake from the baking pan by flipping upside down onto a serving platter (apples and cinnamon will be on top). Once out of the oven, the pancake will begin to deflate.

To serve, cut into serving-size wedges and transfer to individual serving plates. Serve with an optional dusting of powdered sugar over the top

Makes 1 large pancake of 2 to 4 servings (depending on your appetite).

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Cappuccino Muffins

Cappuccino Muffins

Ingredients

ESPRESSO SPREAD:
4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Directions
In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread. Yield: about 14 muffins (3/4 cup spread).

Recipe found here: Cappuccino Muffins

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Cinnamon Sticky Buns

Cinnamon Sticky Buns

Ingredients
1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup butter, cubed
1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons ground cinnamon
2 tubes (17.3 ounces each) large refrigerated biscuits

Directions
In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan.

In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture.
Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm. Yield: 12-16 servings.

Recipe found here: Cinnamon Sticky Buns

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Baked Peach Pancake

Baked Peach Pancake

Ingredients
2 cups fresh or frozen sliced peeled peaches
4 teaspoons sugar
1 teaspoon lemon juice
3 eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 teaspoon salt
2 tablespoons butter
Ground nutmeg
Sour cream, optional

Directions
In a small bowl, combine peaches, sugar and lemon juice; set aside. In a large bowl, beat eggs until fluffy. Add the flour, milk and salt; beat until smooth.

Place butter in a 10-in. ovenproof skillet in a 400° oven for 3-5 minutes or until melted. Immediately pour batter into hot skillet. Bake for 20-25 minutes or until pancake has risen and puffed all over.

Fill with peach slices and sprinkle with nutmeg. Serve immediately with sour cream if desired. Yield: 6 servings.

Recipe found here: Baked Peach Pancake

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