1 2/3 c. flour
1/3 c. unsweetened cocoa
1/4 c. sugar
1 t. baking soda
1/4 t. Salt
2 1/4 c. buttermilk
1 egg, lightly beaten
3 T. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. Reduce heat to medium low (Because of the chocolate, these pancakes have to be cooked at a lower temperature). For each pancake pour 1/4 c. batter onto griddle. Cook until lightly browned; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top these with powdered sugar and whipped cream, ice cream or berries...or all the above!
Submitted by Krysta Fecke (from our original swap group theme "Breakfasts.")
Thursday, June 25, 2009
Spiced Eggnog Pancakes
2 c. flour
1 T. baking powder
1/2 t. salt
1/4 t. nutmeg
2 eggs, lightly beaten
2 c. dairy or canned eggnog
1/4 c. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 c. batter onto griddle. Cook until golden; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top with Orange-Ginger Spread.
Orange-Ginger Spread:
In a small bowl stir together 1/2 c. orange marmalade, 1/2 c. crushed drained pineapple, and 1/2 t. ground ginger. Makes about 1 cup.
Submitted by Krysta Fecke (from our original recipe swap group theme "breakfasts.")
1 T. baking powder
1/2 t. salt
1/4 t. nutmeg
2 eggs, lightly beaten
2 c. dairy or canned eggnog
1/4 c. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 c. batter onto griddle. Cook until golden; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top with Orange-Ginger Spread.
Orange-Ginger Spread:
In a small bowl stir together 1/2 c. orange marmalade, 1/2 c. crushed drained pineapple, and 1/2 t. ground ginger. Makes about 1 cup.
Submitted by Krysta Fecke (from our original recipe swap group theme "breakfasts.")
Cherry Cheese Danishes
8 oz. cream cheese
1/4c. sugar
2 T. Flour
2 t. Lemon zest
1T. fresh lemon juice
1 t. vanilla
2 pkgs. crescent rolls
cherry pie filling
1/4 c. sliced almonds
375 deg. Beat cream chesse until smooth. Beat in sugar, flour, lemon Zest, juice and vanilla. set aside. Separate dough into 4 rectangles. Pinch together seams and cut rectangles in half. Stretch opposite corners of each piece and spoon 1 T. of cheese mixture into center. Top with 1 T. pie filling. Fold over stretched out flaps and secure in the center with water or egg wash. Bake 15- 18 minutes. When done, drizzle with a powdered sugar glaze flavored with almond extract and sprinkle with sliced almonds.
Submitted by Jenna Mullen (from our original swap group theme "Breakfasts.")
1/4c. sugar
2 T. Flour
2 t. Lemon zest
1T. fresh lemon juice
1 t. vanilla
2 pkgs. crescent rolls
cherry pie filling
1/4 c. sliced almonds
375 deg. Beat cream chesse until smooth. Beat in sugar, flour, lemon Zest, juice and vanilla. set aside. Separate dough into 4 rectangles. Pinch together seams and cut rectangles in half. Stretch opposite corners of each piece and spoon 1 T. of cheese mixture into center. Top with 1 T. pie filling. Fold over stretched out flaps and secure in the center with water or egg wash. Bake 15- 18 minutes. When done, drizzle with a powdered sugar glaze flavored with almond extract and sprinkle with sliced almonds.
Submitted by Jenna Mullen (from our original swap group theme "Breakfasts.")
Baked French Toast
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. 2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. 3. Bake in preheated oven, uncovered, for 40 minutes.
Submitted by Emily Saye (from our original swap theme "Breakfasts.")
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. 2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. 3. Bake in preheated oven, uncovered, for 40 minutes.
Submitted by Emily Saye (from our original swap theme "Breakfasts.")
Breakfast Pizza
1 Tube(8 oz) Refrigerated crescent rolls
1 Pound bulk pork sausage( I have also used bacon)
1 Cup Frozen Shredded Hash Brown Potatoes, thawed
1 Cup (4 oz) Shredded Cheddar Cheese
3 Eggs
1/4 Cup Milk
1/4 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese (optional)
Unroll crescent dough and place on a greased 12 in pizza pan: Press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; Drain and cool slightly. Sprinkle Sausage, hash browns and cheddar cheese over crust. In a bowl beat eggs, milk and pepper: pour over pizza. Sprinkle with parmesan cheese. Bake at 375 for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Submitted by Janene Erickson (from our original swap group theme "Breakfasts.")
1 Pound bulk pork sausage( I have also used bacon)
1 Cup Frozen Shredded Hash Brown Potatoes, thawed
1 Cup (4 oz) Shredded Cheddar Cheese
3 Eggs
1/4 Cup Milk
1/4 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese (optional)
Unroll crescent dough and place on a greased 12 in pizza pan: Press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; Drain and cool slightly. Sprinkle Sausage, hash browns and cheddar cheese over crust. In a bowl beat eggs, milk and pepper: pour over pizza. Sprinkle with parmesan cheese. Bake at 375 for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Submitted by Janene Erickson (from our original swap group theme "Breakfasts.")
Eggs Benedict
Hollandaise sauce (we usually buy a "just add liquid" mix, but you're welcome to try making your own)
3 English muffins, halved, toasted and buttered
6 thin slices of fully cooked ham (cooked bacon strips also work)
6 poached eggs
paprika, if desired
Make Hollandaise sauce; keep warm. Cook meat in 1 tsp butter over medium heat until light brown on both sides; keep warm. Make poached eggs. Place one slice of meat on each muffin half. Top with egg. Spoon warm Hollandaise sauce over eggs. Sprinkle with paprika, if desired.
How to Poach an Egg (for those, like me, who need a quick lesson):Heat 1.5 to 2 inches of water to boiling in skillet or saucepan. Use large enough pan so eggs do not touch while cooking. Reduce to simmering. Break egg into custard cup. Carefully slip egg into water (hold cup close to surface of water for best shape and to avoid splashing). Cook about 5 minutes or until white and yolks are firm, not runny. Remove with a slotted spoon.
Submitted by Lindsay Anderson (from our original swap group theme "Breakfasts.")
3 English muffins, halved, toasted and buttered
6 thin slices of fully cooked ham (cooked bacon strips also work)
6 poached eggs
paprika, if desired
Make Hollandaise sauce; keep warm. Cook meat in 1 tsp butter over medium heat until light brown on both sides; keep warm. Make poached eggs. Place one slice of meat on each muffin half. Top with egg. Spoon warm Hollandaise sauce over eggs. Sprinkle with paprika, if desired.
How to Poach an Egg (for those, like me, who need a quick lesson):Heat 1.5 to 2 inches of water to boiling in skillet or saucepan. Use large enough pan so eggs do not touch while cooking. Reduce to simmering. Break egg into custard cup. Carefully slip egg into water (hold cup close to surface of water for best shape and to avoid splashing). Cook about 5 minutes or until white and yolks are firm, not runny. Remove with a slotted spoon.
Submitted by Lindsay Anderson (from our original swap group theme "Breakfasts.")
Double Chocolate Pudding
This is my favorite chocolate pudding recipe, by far. Good, old-fashioned comfort food at it's best. I got it from The Best Recipe Cookbook by Cook's Illustrated. If you like chocolate, this is TO DIE FOR!
2 tablespoons Dutch-processed cocoa powder
2 tablespoons cornstarch
2/3 cup sugar
1/8 teaspoon salt
1 cup light cream
3 large egg yolks
2 cups whole milk
6 ounces bittersweet chocolate, melted and cooled slightly
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1. Sift cocoa powder, cornstarch, sugar, and salt into large heavy-bottomed saucepan. Slowly whisk in light cream, followed by yolks, then milk. Stir in chocolate. (Chocolate will form clumps that smooth with cooking.)
2. Bring mixture to boil over medium-high heat, stirring constantly with whisk, scraping bottom and sides of pot. Pudding will gradually darken and thicken. Reduce heat to medium and cook, stirring gently but constantly with wooden spoon until pudding very thickly coats spoon or instant-read thermometer registers about 200 degrees, 1 1/2 to 2 minutes.
3. Pass pudding through fine-mesh strainer into medium bowl, pressing with rubber spatula. Leave residue in strainer. Stir butter and vanilla into pudding. Serve warm or directly cover surface of pudding with plastic wrap, cool 30 minutes, and refrigerate. Serve with whipped cream, if desired. Makes 4-6 servings.
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