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Archive for the ‘breakfast’ Category

California Orange Muffins

California Orange Muffins

Ingredients
1 cup butter-flavored shortening
1 cup sugar
4 eggs, separated
1/2 cup orange juice
2 tablespoons grated orange peel
2 to 3 teaspoons orange extract
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg yolks. Combine the orange juice, peel and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with juice mixture.

In a small bowl, beat egg whites until stiff peaks form; fold in to creamed mixture.

Fill paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Recipe found here: California Orange Muffins

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Caramel Apple Strudel

Caramel Apple Strudel

Ingredients
5 medium apples, peeled and chopped (5 cups)
3/4 cup apple cider or juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 frozen puff pastry sheet, thawed
1/4 cup fat-free caramel ice cream topping
1 egg
1 tablespoon water
1 tablespoon coarse sugar
Sweetened whipped cream and additional caramel ice cream topping, optional

Directions
Preheat oven to 375°. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely.
Unfold puff pastry onto a large sheet of parchment paper; roll into a 16×12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping. Yield: 8 servings.

Recipe found here: Caramel Apple Strudel

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Eggs Benedict

Eggs Benedict

Ingredients

8 EGGS, cold
4 English muffins, split, toasted
8 slices Canadian-style bacon, warmed
3/4 cup Hollandaise Sauce

Directions
Step 1 HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling. ADJUST HEAT to keep liquid simmering gently. BREAK eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, SLIP egg into water.

Step 2 COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; drain well.

Step 3 TOP each muffin half with 1 bacon slice, 1 egg and about 1-1/2 Tbsp. hollandaise sauce. SERVE immediately.

Insider Info
Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads or “angel wings” in the water.

Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.

Do not poach eggs ahead of time and hold them in the refrigerator.

Hollandaise Sauce

Ingredients
3 EGG YOLKS
1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup (1 stick) firm cold butter, cut into 8 pieces
1/4 tsp. salt
1/8 tsp. sweet paprika
Dash pepper

Directions

Step 1 WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges.

Step 2 STIR IN butter, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately.

Step 3 STIR in salt, paprika and pepper. SERVE immediately.

Insider Info
Egg yolks thicken the sauce and hold the butter and lemon juice in an emulsion. If the egg yolks are overcooked, the sauce will curdle. It’s important to use very low heat and to stir constantly. Cold butter, added very gradually, slows the cooking process and helps prevent curdling.

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Pumpkin Chip Muffins

Pumpkin Chip Muffins

Ingredients
4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips

Directions
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.

Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.

Recipe found here: Pumpkin Chip Muffins

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Raisin Cinnamon Rolls

Raisin Cinnamon Rolls

Ingredients
2 medium potatoes, peeled and diced
1 package (1/4 ounce) active dry yeast
1/2 teaspoon plus 1/4 cup sugar, divided
1/2 cup evaporated fat-fat milk
1/4 cup honey
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon butter flavoring
5 cups all-purpose flour
2 egg whites, lightly beaten, divided
1-1/4 cups packed brown sugar
1/2 cup raisins
2 teaspoons ground cinnamon

GLAZE:
1-1/2 cups confectioners’ sugar
3 tablespoons fat-free milk
1/2 teaspoon vanilla extract

Directions
In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes.

Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls. Yield: 18 rolls.

Recipe found here: Raisin Cinnamon Rolls

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Spring Morning Casserole

Spring Morning Casserole

Ingredients
2 cups cut fresh asparagus (1-inch pieces)
1 small sweet red pepper, chopped
1 small onion, chopped
3 tablespoons butter
8 cups cubed day old French bread
1 cup cubed fully cooked ham
2 cups (8 ounces) shredded cheddar cheese
8 eggs, beaten
2 cups 2% milk
1/3 cup honey
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
In a large skillet, saute the asparagus, red pepper and onion in butter until tender; set aside.

Place bread in a greased 13-in. x 9-in. baking dish. Layer with ham, 1 cup cheese and vegetable mixture. Sprinkle with remaining cheese. In a large bowl, combine the eggs, milk, honey, salt and pepper. Pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Recipe found here: Spring Morning Casserole

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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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