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Archive for the ‘breakfast’ Category

Hawaiian Waffles

Hawaiian Waffles

Ingredients
1 can (20 ounces) crushed pineapple, undrained
1/2 cup sugar
1/2 cup flaked coconut
1/2 cup light corn syrup
1/4 cup pineapple juice

WAFFLES:
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 eggs, separated
1 cup milk
1/4 cup butter, melted
1 can (8 ounces) crushed pineapple, well drained
1/4 cup flaked coconut
1/4 cup chopped macadamia nuts
Additional chopped macadamia nuts, toasted, optional

Directions
In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until sauce begins to thicken; set aside.

In a large bowl, combine the flour, baking powder, sugar and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until combined. Stir in pineapple, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick).

Preheat waffle iron. Fill and bake according to manufacturer’s directions. Serve with pineapple sauce and additional nuts if desired. Yield: 16 (4-inch) waffles.

Recipe found here: Hawaiian Waffles

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Green Eggs and Ham Sandwiches

Green Eggs and Ham Sandwiches

Ingredients
4 eggs
1/4 cup fat-free milk
3 tablespoons prepared pesto
4 whole wheat English muffins, split and toasted
2 slices deli ham, halved (or prosciutto)
4 slices reduced-fat provolone cheese (or fontina)

Directions
Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges).

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters.

On each English muffin bottom, layer ham, eggs and cheese. Replace tops. Yield: 4 servings.

Recipe found here: Green Eggs and Ham Sandwiches

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Peanut Butter Banana Bread

Peanut Butter Banana Bread

Ingredients
1/2 cup butter, softened
3/4 cup chunky peanut butter
1 cup sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Directions
In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, salt and baking soda; add to creamed mixture.

Transfer to a greased 9-in. x 5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (8 slices).

Recipe found here: Peanut Butter Banana Bread

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Italian Mini Frittatas

Italian Mini Frittatas

Ingredients
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
2 thin slices prosciutto, finely chopped
1/4 cup chopped shallots
1 teaspoon butter
2 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 cups fat-free milk
4 egg whites
2 eggs
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Asiago cheese
1/2 cup canned water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 teaspoon salt
1/2 teaspoon white pepper

Directions
Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
In a small nonstick skillet, saute prosciutto and shallots in butter until shallots are tender. Add garlic; cook 1 minute longer. Remove from the heat; set aside.

In a large bowl, whisk flour and milk until smooth; whisk in the egg whites and eggs until blended. Stir in the cheeses, artichokes, basil, salt, pepper, and reserved tomatoes and prosciutto mixture.

Coat 12 muffin cups with cooking spray; fill with egg mixture. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield: 1 dozen.

Recipe found here: Italian Mini Frittatas

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Overnight Cherry Danish

Overnight Cherry Danish

Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 egg yolks
1 can (21 ounces) cherry pie filling

ICING:
3 cups confectioners’ sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

Directions
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky).

Refrigerate, covered, overnight.

Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18×4-in. rectangle; cut into 4×1-in. strips.

Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.

For icing, in a bowl, beat confectioners’ sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish. Yield: 3 dozen.

Recipe found here: Overnight Cherry Danish

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Stuffed French Toast

Ingredients
1 package (8 ounces) frozen fully cooked breakfast sausage patties
8 slices French bread (1-1/2 inches thick)
2 tablespoons butter, softened
1 cup (4 ounces) shredded Swiss cheese
2 eggs
1/2 cup whole milk
1-1/2 teaspoons sugar
1/4 teaspoon ground cinnamon
Maple syrup, optional

Directions
Heat sausage patties according to package directions; cut into bite-size pieces. Cut a pocket in the crust of each slice of bread. Butter the inside of pocket. In a small bowl, combine sausage and cheese. Stuff into pockets.

In a shallow bowl, beat the eggs, milk, sugar and cinnamon; dip both sides of bread. Cook on a greased hot griddle until golden brown on both sides. Serve with syrup if desired. Yield: 4 servings.

Recipe found here: Stuffed French Toast

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Apple Cider Cinnamon Rolls

Apple Cider Cinnamon Rolls

Ingredients
3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup 2% milk
1/4 cup apple cider or juice
1/4 cup plus 1/3 cup butter, softened, divided
1 egg
2 cups finely chopped peeled tart apples
1-1/4 cups packed brown sugar
3/4 cup finely chopped walnuts
3 teaspoons ground cinnamon

APPLE CIDER CREAM CHEESE FROSTING:
2 cups apple cider or juice
1 cinnamon stick (3 inches)
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ sugar

Directions
In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15-in. x 10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place for 30 minutes.

Bake at 325° for 30-35 minutes or until golden brown. For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.

In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider; beat until smooth. Spread over warm rolls. Yield: 1 dozen.

Recipe found here: Apple Cider Cinnamon Rolls

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