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Wednesday, July 31, 2013

Mango Hotcakes




Prep: 20 min.

Cook: 4 min

Ingredients
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground allspice
1 egg, slightly beaten
1 cup milk
2 tablespoons butter, melted
1/3 cup chopped macadamia nuts or almonds, toasted
1 teaspoon finely shredded lime peel
2 large mangoes*, peeled and cubed
Vanilla yogurt or dairy sour cream (optional)
Shredded coconut, toasted (optional)

Directions
1. In a large bowl stir together flour, sugar, baking powder, salt, and allspice. Make a well in the center of flour mixture; set aside.

2. In another mixing bowl combine the egg, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in toasted nuts and lime peel.

3. For each pancake, place several cubes of mango onto a hot, lightly greased griddle or heavy skillet. Pour about 1/4 cup of the batter over the top. Cook over medium heat 2 minutes on each side or until pancakes are golden brown; turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.

4. Serve warm topped with yogurt and coconut, if desired, and any remaining mango. Makes 8 to 10 4-inch pancakes.

*Note: To separate the mango from its peel, make a cut through the mango by sliding a sharp knife next to the seed along one side. Repeat with the other side, then remove the peel. Cut away any fruit clinging to the seed.

www.bhg.com/recipe/breads

Smoked Salmon Eggs Benedict




By The Canadian Living Test Kitchen
This recipe makes 4 servings

Ingredients
1 tsp vinegar
8 eggs
4 English muffins or wedges focaccia or croissants
8 oz smoked salmon
Hollandaise Sauce:
4 egg yolks
1/3 cup butter , melted
2 tbsp lemon juice
1/4 tsp salt
1 pinch cayenne pepper
2 tbsp chopped fresh dill

Preparation
Pour enough boiling water into skillet to come 3 inches up side; return to boil. Add vinegar; reduce heat to gentle simmer. Break each egg into small dish; gently slip into simmering water. Cook until desired doneness, about 5 minutes for soft yolks and firm whites. Remove with slotted spoon and drain well, patting bottom of spoon with towel to dry egg.

Meanwhile, cut English muffins horizontally in half and toast; place 2 halves, cut side up, on each plate. Top each with smoked salmon, poached egg and 2 tbsp Hollandaise Sauce.

Hollandaise Sauce: In heatproof bowl over saucepan of simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4 minutes. Remove from heat. Whisk in butter, 2 tbsp at a time, until thickened; whisk in lemon juice, salt, cayenne and dill. Keep warm over hot water.

Fava Bean Egyptian Breakfast

1 15-ounce can of fava beans - drained
1/2 cup tomato sauce
1 medium onion - chopped
3 Tablespoons canola or vegetable oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
lemon (optional)
olive oil (optional)
pita bread

In a large skillet on medium/high heat, heat oil and saute onions
for about 4 minutes. Add tomato sauce, spices and salt. Reduce
heat to medium/low and allow mixture to cook 4 more minutes. Add
fava beans and carefully mash the beans with a fork in the skillet.
Cover and allow to cook for 5 more minutes. Serve with pita bread.
If desired, drizzle a little fresh lemon juice or olive oil over
the top. Also known as "Fooll Mudammes" - this is a common breakfast
dish in the Middle East.

Granola Bars

10 c Fashioned oats
1 c Wheat germ
1/2 lb Shredded coconut
2 c Raw sunflower seeds
1 c Sesame seeds
3 c Chopped almonds, pecans and walnuts
1 1/2 c Packed brown sugar
1 1/2 c Water
1 1/2 c Oil
1/2 c Honey
1/2 c Molasses
1 1/2 ts Salt
2 ts Cinnamon
3 ts Vanilla
raisins or other dried fruit optional.

Pre-heat oven to 300. Combine oats, wheat germ, coconut, seeds and
nuts. Blend well in large sauce pan combine brown sugar, water, oil,
honey and molasses, salt, cinnamon and vanilla. Heat until sugar
dissolves but not to boiling. Pour syrup over dry ingredients and
stir until well coated.

Spread into 5 13x9 baking pans bake 20-30 min. stirring occasionally.
15 min longer che(u)(r)drier (I think this means chewier and drier)
Cool. Add fruit if desired. Store in cool dry place. Makes 20 cups

Holiday French Toast

Servings: 6

1 Quart Premium Quality Heavy Egg Nog
1 Loaf french bread (or bread of your choice) sliced
1/2 C. powder sugar
1 + 1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon (optional)
Vegetable Oil for Frying
Mix 1 tsp. of ground nutmeg into 1/2 C. powder sugar and set aside.
On medium high heat place non stick fry pan and add oil when the
pan begins to get hot. Enough of oil is needed so the pan is
barley covered, about 1 tablespoon for two or three slices of
bread. In a shallow dish place enough of the egg nog so the slices
of bread maybe halfway submerged. Dip bread on both sides and
place into hot oil. When bread has been toasted on each side and
turned a golden brown remove and sprinkle with the powder sugar
mixture.

Tuesday, July 30, 2013

Quick Folded Omelette



Our best recipe for a quick, protein-packed omelette, plus you can watch us make this easy recipe below!



Servings: 1

Ingredients:
3 eggs
1 tbsp (15 mL) water
Pinch each salt and pepper
2 tsp (10 mL) butter

Filling:
1/4 cup (50 mL) shredded swiss cheese
Half chopped small tomato
Chopped fresh chives

Preparation:
In bowl, whisk together eggs, water, salt and pepper. With fork, stir just until blended but not frothy. In 8-inch (20 cm) skillet, melt butter over medium-high heat until foaming, tilting pan to coat bottom and side. When foam starts to subside and butter just begins to darken, pour in egg mixture, shaking pan back and forth while using underside of fork to stir eggs in circular motion for 10 seconds.

Cook, shaking pan occasionally and using spatula to push cooked egg to centre and allow uncooked eggs to flow underneath (tipping pan in necessary), for about 1 minute longer or until underside is set but top is still slightly runny. Sprinkle with cheese, tomatoes and chives. Fold and serve. Makes 1 serving.

Variation: Instead of the Swiss cheese, tomatoes and chives, you can easily substitute your favourite fillings.

Click below to see how The Canadian Living Test Kitchen cooks and folds a perfect omelette:

Fruit Granola

4 c Rolled oats
1 3/4 c Rolled wheat flakes
1 c Sunflower seed
1 c Chopped nuts
1/3 c Toasted sesame seed
1/3 c Sunflower oil
1/4 c Honey
1/2 c Raisin
1/2 c each of Chopped dried apricot,Chopped dried peach and Chopped
dried apple

Preheat oven to 400 deg. Blend oats, wheat flakes, sunflower seed,
nuts (almonds, walnuts, pecans or combination), sesame seed, oil and
honey in large bowl. Transfer to large roasting pan, spreading evenly.
Bake until lightly browned at edges, stirring occasionally, about
15 minutes. Let cool completely. Stir in fruit. Store in airtight
container

Good Morning Breakfast Pie

Ingredients
1 12-oz. container brown & serve sausage
1 C. frozen hash brown potatoes
1/2 C. green onion, chopped
2 Tbs. milk + 1/2 C. milk
1/2 tsp. salt
1/4 tsp. pepper
1 8-oz. pkg. cream cheese, softened
3/4 C. Bisquick baking mix
2 eggs

Directions
Grease 10-inch pie plate. Spread hash browns on bottom of plate. Mix onions, 2 Tbs. milk, salt, pepper and cream cheese. Spread over potatoes. Spread cream cheese over potatoes then arrange sausage from center to edge in a starburst pattern. Beat Bisquick, 1/2 C. milk and eggs until smooth, then pour over sausage. Bake at 400 degrees for 25-30 minutes, uncovered until center is firm

Maple-Glazed Breakfast Apple Tarts

(recipe courtesy of Gourmet Magazine)

Difficulty: Easy
Prep Time: 35 minutes
Cook Time: 30 minutes
Yield: 2 14x5 inch tarts

8 ounce package cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla
2 medium Empire, Gala, or Golden Delicious apples
1/4 cup granulated sugar
17 1/4ounce package (2 sheets) frozen puff pastry, thawed
1 large egg, beaten lightly with 1 tablespoon water
1/2 cup pure maple syrup

In a small bowl stir together cream cheese, confectioners' sugar,
and vanilla until smooth. Peel, halve, and core apples and cut
into 1/4inch slices. In a bowl toss apples with 2 tablespoons
granulated sugar. Preheat oven to 375 degrees. On a lightly floured
surface roll 1 sheet puff pastry into a 15 by 11inch rectangle.
From a long side, cut four 1/3inchwide strips. From a short side,
cut two 1/3inchwide strips. Set pastry strips aside. Halve lengthwise
what remains of rectangle and put halves on a baking sheet. Just
inside pastry rectangles' edges, brush 1/3inchwide borders of egg
wash, reserving remaining egg wash. Arrange pastry strips on borders
so that they are flush with edges of rectangles, trimming strips
to fit. Spread creamcheese mixture inside borders on rectangles
and top with apples. On a lightly floured surface roll remaining
puff pastry sheet into a 14 by 10inch rectangle and halve lengthwise.
Cut several 2 1/2inch diagonal slits down middle of each rectangle
(do not cut within 1-inch of edges). Brush pastry borders of
apple topped tarts with some remaining egg wash and top each with
1 pastry rectangle. Press edges gently but firmly together to
seal. Brush remaining egg wash over pastry tops and sprinkle with
remaining 2 tablespoons sugar. Bake tarts in middle of oven
30 minutes, or until puffed and golden. In a small saucepan
simmer maple syrup 10 minutes, or until reduced to about 1/3 cup.
Brush hot syrup glaze over warm tarts. Serve tarts warm or at
room temperature.

Muffin-Sized French Breakfast Quiches

Makes a dozen

Okay, bear with me on this recipe. Measurements are approximate—this is something I made up as I went and I didn't do it with recipe development in mind—it was a personal recipe so nothing is exact. Still it's an easy recipe of sorts, so trust me—just try it and don't fret over the approximate measurements. :-)

About 9 eggs, cracked in a bowl and beaten as if making scrambled eggs
Salt and pepper to taste (you add to the beaten eggs, stir well)
1 bag baby spinach (about 10 oz., you won't use the whole thing)
1 onion, chopped and sautéed till translucent (in a skillet with about 1 tablespoon of oil)
Shredded low-fat cheddar cheese (from an 8 ounce bag, you won't use the whole thing)

Preheat the oven to 375. In the meantime, lightly grease your muffin pan with either a spray or a little oil on a paper towel.

Into the greased muffin cups, add about 3 or 4 leaves of spinach. Top the spinach with about a teaspoon of sautéed onions. Top the onions with about 1 tablespoon of shredded cheese. Then using a soup ladle, add enough egg mixture to fill the muffin tin, about 2/3 full.

Bake your little breakfast quiches for about 10 to 20 minutes, depending on the size of your muffin tin cups. They should browned nicely on the top, but be careful not to overcook. To test for doneness, insert a toothpick in the middle of one of the muffin cups. If the toothpick comes out clean, then your quiches are done! Let them cool for at least 10 minutes in the pan. Using a dinner knife, carefully run the blade around the perimeter of each little quiche and plop them carefully onto a plate to finish cooling.

Monday, July 29, 2013

Santa Pancakes





For a meal sure to make little eyes shine bright, try this adorable breakfast from our Test Kitchen. The cinnamon-flavored pancakes feature cherries and whipped cream, so they look just like the jolly ol’ elf himself.


9 ServingsPrep/Total Time: 30 min.

Ingredients
2 cups biscuit/baking mix
1 teaspoon ground cinnamon
2 eggs, beaten
1 cup milk
1 teaspoon vanilla extract
2 medium bananas, sliced
18 semisweet chocolate chips
1 can (21 ounces) cherry pie filling
Whipped cream in a can

Directions
In a large bowl, combine baking mix and cinnamon. Combine the eggs,
Milk and vanilla; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when
Bubbles form on top; cook until second side is golden brown.

Place pancakes on individual plates. For Santa's eyes, place two
Banana slices on each pancake; top with a chocolate chip. For ears,
Cut remaining banana slices in half; place on either side of
Pancake. For nose, remove nine cherries from pie filling; place one
In the center of each pancake. Spoon 1/4 cup pie filling above
Pancake for hat. Use whipped cream to spray the beard, hat brim and
Pom-pom.

Taste of Home 2009

Ham and Cheese Scones

These are a healthy and tasty breakfast that can be made ahead of time and frozen for breakfasts on demand! (If you are following the Weight Watcher diet plan like I am – these work out to be around 4 pts per serving!) These are great for toddlers as well, as it’s a not-too-messy all in one type of meal that can be enjoyed on the go! Toddler approved!

· 1 1/2 cups flour
· 1/2 cup whole-grain wheat flour
· 1 tablespoon baking powder
· 2 teaspoons sugar
· 3 tablespoons margarine, chilled,cut into pieces
· 3/4 cup shredded low-fat cheddar cheese
· 1/3 cup cooked ham, cubed or chopped
· 3/4 cup buttermilk
· 2 large egg whites
· 1/4 cup flour
· Cooking spray

Preheat oven to 350 degrees.

Coat a metal baking sheet with cooking spray and set aside.

Combine first 2 Flours, baking powder and sugar in a large bowl.

Cut in margarine with a pastry blender or fork until mixture resembles coarse meal; stir in cheese and ham. In a separate bowl, whisk together buttermilk and egg whites with a fork. Add milk mixture to flour mixture, stirring just until moist. Place dough onto lightly floured surface; knead 5 to 6 times. Place dough on baking sheet and pat into 8-inch circle; cut dough into 8 wedges; This will make traditional scone shapes. However – we like to mold ours into stars and hearts for the kids! You can do this free-hand or use large cookie cutters/molds.

Bake until slightly browned; about 15 minutes.

Cool – flash-freeze, place in freezer bags. Heat up in toaster oven or microwave, I don’t find that thawing is really needed!

Homemade Pop Tarts

3/4 C veg. Shortening
3/4 C. Sugar
3 eggs
3 3/4 C. Flour
3 tblsp. Baking powder
1/2 C. Preserves
1 egg yolk, beaten w/2 tblsp. Light cream

Oven @ 350°F

Cream shortening and sugar. Beat in one egg at a time. Sift together flour and baking powder, stir into shortening mix to make a soft dough. Chill for 1 hour. Turn dough onto a floured surface and roll out 12 rectangles-each 8x12". Spread about a tblsp. Of preserves over 1/2 of each rectangle-staying well within the edges. Fold dough over the preserves and trim the edges or crimp to close. Place tarts on a greased cookie sheet and brush w/the egg yolk cream mix. Bake for 20 minutes.

Frosting:
1/2 C. 10x sugar
1/2 tsp. Vanilla extract
2 tblsp. Milk

Stir the vanilla and milk into powdered sugar until you have a thin frosting. Dribble onto each tart or brush w/ pastry brush.

Wrap in foil, and store in fridge. These will keep a week or so in fridge, or can freeze 3-4 months.

To toast:
2 minutes if refrigerated, 4 minutes if frozen.

Jimmy Dean Breakfast

1 package of croissant
1 package of cream cheese
1 package of shredded cheese
1 package of jimmy dean sausage (I used maple)

Cook sausage, drain, Mix with package of cream cheese,grease
bottom of pan, put a layer of croissants,a layer of meat mix,
then a layer of shredded cheese, a layer of croissants, cook at
375 for 15-20 minutes (until golden brown)

Ooey Gooey Breakfast Bagel‏

1 bagel
2 tablespoon low fat cream cheese
2 pieces of bacon
1 fried egg with yolk

By Jennifer Sacramento

This is a quick and easy breakfast sandwich.
Its messy, its ooey, its gooey and very yummy.

Directions
Fry bacon and egg. Toast a bagel spread cream
cheese on it and put bacon and egg in between two
half’s of the bagel and eat. Cut in half and share with a
friend or loved one. Cook time: 10 minutes, servings: 2

Sunday, July 28, 2013

Pumpkin-Ginger Pancakes with Ginger Butter




NOTES: Our pancakes are standard-size, but Margaret Fox makes them silver dollar-size, which she says makes them easier to flip.
PREP AND COOK TIME: About 45 minutes.



Yield
Makes about 8 pancakes; 2 to 3 servings

Ingredients
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
Maple syrup

Preparation
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.

Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.

Inexpensive Flavored Oatmeal

I like to have oatmeal for breakfast during the cold winter

months, but the plain canisters of quick oats don't have any
flavor, and the packets of flavored oatmeal are so expensive,
especially the lower sugar kind. I also tend to use a lot of
canned, juice-packed fruit in the winter months. So now,
whenever I use canned fruit (peaches, apples, pears, etc.), I
save the juice instead of pouring it down the drain.  Then,
when I want oatmeal, I just prepare the inexpensive bulk quick
oats with the leftover juice, making low sugar, fruit-
flavored, inexpensive oatmeal! Plus, there are often little
pieces of fruit left in the juice, so I get real fruit bits in
my oatmeal too.

Jamie K, Boston

Ricotta Pancakes with Blueberry Sauce

For the Pancakes

2 cups of Aunt Jemima Buttermilk Complete pancake mix
1-1/2 cups of water
1 cup of low fat ricotta cheese
1 Tbl of dried lemon peel (or fresh) - optional, but lovely
butter

For the Blueberry sauce
1 bag of blueberries (frozen or thawed) Approx. 4 cups of berries
1/3 cup of white sugar
2 tsp of cornstarch
2 Tbl of water

Put all of the ingredients except the butter in a large mixing bowl.

Hint: Scatter blobs of the ricotta across the surface so it's not all in one lump.
Mix with a whisk or spoon until the dry ingredients are mixed in.
Do not over-mix.

 Let batter set for 5 - 15 minutes while you heat the griddle.

 Heat your griddle (375 degrees) or two large saute pans on medium high.
Grease the entire surface with butter spray and then put in 1 or 2 tsp of butter.
As the butter melts spread it around.

The easy way to pour the batter onto the pan is to use a measuring cup.
Dip the cup into the batter and carry it over the griddle or pan and pour.
You want about a quarter cup of batter (or slightly more) per pancake.
Pour the batter droppings at least 3" apart so the pancakes have room to spread.

 Cook 2 - 3 minutes per side.
Watch for several bubbles to form and pop as an indicator of when to flip the pancakes.

If you are making lots of pancakes you can store them on low heat on a cookie sheet in your oven.
Any time you delay serving, however, your pancakes will begin to lose their fluffiness.

 Re-grease the surface of your pan(s) in-between batches of pancakes.

Making the blueberry sauce.
Put the blueberries and sugar in a medium sauce pan.
Combine the cornstarch and water in a separate cup and blend until the cornstarch is incorporated.
Then pour this solution over the blueberries.
Turn on medium high.
Stir to melt the sugar and keep the blueberries from sticking to the bottom of the pan.
Let cook until the blueberries begin to bubble and the sauce begins to thicken.
This will take 5 - 10 minutes; depending on whether you start with frozen berries or thawed.
The thickening tells you when it's done.
It will look like blueberry pie filling, but a tad runnier.

Serve the blueberry sauce warm, cold or room temperature.
The sauce will form a slight film on the top as it cools.
Just stir before putting it on the pancakes.

Scrambled Pancakes

From: Joan Bramsch


I called my mother Tinkerbelle Mama because she refused to grow up. She had a
delightful sense of childlike wonder that she held to until her last day on Earth. I feel
quite certain she is spreading joy among the angels now.
One of the most fun recipes Tinkerbelle Mama ever made for me as a child was
Scrambled Pancakes. I have carried on the tradition with my own children and now my
grandchildren, and so I present it to you as a loving tribute to my beloved Tink.

3 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. sugar

Into a large bowl, sift dry ingredients together.

Add:
3 large eggs
1 tbsp. vanilla
2 cups milk

Mix together, adding more milk, 1/4 cup at a time, until the mixture is thick as unset
pudding.

Heat two heavy frying pans (cast iron is terrific if you have them).  One for frying; the
other for keeping the pancakes warm until serving. Add a teaspoon of butter or oil to the
cooking pan. When the pans are hot, turn off the heat under the warming pan, and you
are ready to begin.

Pour some of the batter into a measuring cup with a spout or into a teapot. Drizzle the
batter round and round into the hot frying pan, creating sizzling paths of frying batter. As
soon as the batter is crisp along the edges, use a wooden spoon to stir the pancake
rivulets, gently stirring,stirring, until they break apart to form smaller, irregular-shaped
pancake pieces. When they are brown and crispy, turn out into the warming pan. Add
more oil. Repeat until you have enough servings for your family. Then heap on warmed
plates and serve with syrup.

Now the fun begins! Plan to dine for at least an hour, for each crispy piece must be
examined before it's popped into the mouth and consumed. Why, you may ask? Because
there are mystery shapes in every morsel! Special secret shapes - "Oh, look! A camel."
Crunch. "Oh, here's a perfect elephant!" Chomp! "A rocket ship!" Nibble. "A roller
skate!" Gobble.

And yes, I did once find a roller skate shape among my Scrambled Pancake pieces, but I
never did find the roller skate key. But Tink did.

About the Author: Joan Bramsch is a parent, educator, and writer, who enjoys longtime
international success. Enjoy her Family books and Empowered Parenting Ezine, and her
hot, humorous romances!

Author's URL: http://JoanBramsch.com

Spicy Sweet Potato Pancakes with Holiday Guacamole

Rachael Ray


2/3 cup light olive oil or peanut oil, for frying
1 large Idaho potato, peeled and shredded
2 medium sweet potatoes, peeled and shredded
1 small onion, peeled
1 egg, beaten
3 tablespoons all-purpose flour, cracker meal, or matzo meal
1 tablespoons chili powder, couple of palm fulls
2 teaspoons smoked sweet paprika, 2/3 palm full
2 teaspoons ground cumin, 2/3 palm full
2 teaspoons coriander, 2/3 palm full
Salt
2 Hass
avocados
1 lemon, juiced
1/2 medium red onion, finely chopped
1 small glove garlic, pasted up with some salt
2 jalapenos, seeded and finely chopped
3/4 cup pomegranate juice
Directions

Heat about 1/3 cup of oil over medium to medium-high heat.

Drain the shredded potatoes, pressing them down in a colander to get their
moisture out. Place the potatoes in a bowl; using a box grater, grate the
onion directly into the potatoes so that the onion juices fall into bowl as
well. Add the egg and flour or meal to the bowl then season with spices and
salt. Combine and drop enough batter into hot oil to make 2 1/2-inch
pancakes. Add more oil, as needed, and fry cakes in batches until deeply
golden on each side.

You will get about 16 pancakes. Drain cooked cakes on paper towels.

Cut the avocados in half, all the way around the pit. Remove the pit with a spoon,
then scoop the flesh into a bowl and add the lemon juice, onion, garlic,
jalapenos and a generous amount of salt. Mash the guacamole to a smooth
consistency.

Reduce the pomegranate juice to a syrup.

Arrange the potato pancakes on a platter and top with heaping spoonfuls of
guacamole.

Drizzle pomegranate syrup over the guacamole and serve.

Saturday, July 27, 2013

Tropical Fruit Pancakes




Makes: 20 pancakes

Prep: 20 minutes
Cook: 2 minutes
Ingredients

2 ripe bananas, sliced
2 teaspoons lemon juice
1-1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 egg yolks
3 tablespoons margarine or butter, melted
1 8-ounce can crushed pineapple (juice pack), drained
2 egg whites
1 cup flaked coconut, toasted
Cream cheese (optional)
Sliced papaya, mango, banana, and/or pineapple (optional)

Directions

1. In a food processor bowl or blender container combine sliced bananas and lemon juice. Cover and process or blend until smooth. In a mixing bowl combine flour, sugar, baking powder, and salt. In another mixing bowl combine milk, egg yolks, and margarine or butter; stir in banana mixture and pineapple. Add banana mixture to flour mixture all at once. Stir just until batter is combined but still slightly lumpy.

2. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg whites and 2/3 cup of the coconut into the batter, leaving a few puffs of egg white.  Do not overbeat.

3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.

4. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately sprinkled with remaining coconut. If desired, top pancakes with cream cheese and fruit. Makes 20 pancakes.

www.bhg.com/recipe/pancakes-waffles



Bacon and Cheese Breakfast Pizza

1/2 pound bacon, cooked and crumbled

2 cups (8 ounces) shredded Swiss cheese
4 eggs
1 1/2 cups (12 ounces) sour cream
2 T chopped fresh parsley
1 premade pizza shell

Preheat oven at 425

Sprinkle bacon and cheese evenly over crust.

In a bowl, beat eggs, sour cream and parsley until smooth; pour over
pizza. Bake for 20-25 minutes or until pizza is puffy and lightly
browned.

Breakfast Sausage Pizza

1 pound hot or mild pork sausage

1 (8 count) package refrigerated crescent rolls
1 cup frozen loose-pack hash browns, thawed
1 cup shredded sharp Cheddar cheese
5 eggs
1/4 cup milk
1/8 teaspoon pepper
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Heat oven to 375 degrees F. Cook and drain sausage, breaking up lumps. Separate rolls and fan out to
cover bottom of ungreased 12-inch pizza pan.  Press over bottom; seal any cracks. Sprinkle with sausage, potatoes, and cheese. Beat eggs and spices and pour over sausage mixture. Sprinkle with Parmesan. Bake 25 to 30 minutes.

Serves 4 to 6.

Quick Breakfast Quesadilla

1 egg

1 ounce grated low-fat cheese or Parmesan cheese
1 tablespoon salsa
1 small flour tortilla (preferably whole wheat)

Preheat the oven to 350 degrees. Scramble the egg quickly in a small skillet. Fold in the salsa and cheese. Put the tortilla on a lightly oiled cookie sheet. Put the egg mixture on one half and fold over the other half to cover.  Bake for 5 minutes or until the tortilla is crisp.

Nutritional Information:

Per serving:

234 calories
12 g total fat (5 g sat)

Sunday Morning Breakfast Pizza

1 can crescent rolls

5 eggs
1/2 cup milk
1 lb. pork sausage
1/2 cup sliced hash browns
1 onion, diced
1 small can of mushroom pieces
1 package grated cheese (your choice)

Brown pork sausage. Use a 9 1/2x13-inch cake pan; grease or grease the pan and pat the crescent rolls out across the bottom.

Scramble eggs and milk. Add pork sausage, hash browns, onion and mushrooms; pour into the cake pan.

Cover the top with grated cheese. Bake at 350 until done (about 30 minutes)__._,_.___

Friday, July 26, 2013

Ham & Potato Brunch Pizza






Makes: 6 servings

Prep: 30 minutes
Bake: 32 minutes
Ingredients

1 16-ounce loaf frozen bread dough, thawed
2 medium potatoes, finely chopped (2 cups)
1 medium red or green sweet pepper, cut into bite-size strips
1/2 cup sliced green onion
2 tablespoons margarine or butter
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
2 tablespoons snipped fresh parsley
1/4 teaspoon pepper
1- 1/2 cups diced fully cooked ham
1 cup shredded cheddar or Swiss cheese

Directions

On a lightly floured surface, roll bread dough into a 16 x 12-inch rectangle. Press dough into the bottom and up the sides of a greased 15 x 10 x 1-inch baking pan. Prick generously with a fork. Bake in a 375 degree F oven about 20 minutes or until light brown.

Meanwhile, in a large nonstick or well-seasoned skillet cook potatoes, sweet pepper, and green onion in margarine or butter over medium heat for 8 to 10 minutes or until tender, stirring often.

In a medium mixing bowl stir together mayonnaise or salad dressing, sour cream, parsley, and pepper; spread over hot crust.  Top with potato mixture and ham.  Sprinkle with cheddar or Swiss cheese.

Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 6 servings.
www.bhg.com/recipe/pork


Southwestern Breakfast Bake

Mr.Food


South-of-the-border flavors are very hot, and not because of their spicy flavor, but because they're as popular as can be.  Our cheesy Southwestern Breakfast Bake is hearty enough for brunch, lunch or even dinner!

Serves: 9
Cooking Time: 55 min

Ingredients

1 (30-ounce) package frozen shredded hash brown potatoes
1 1/2 cups shredded Colby and Monterey Jack cheese blend
1 (4.5-ounce) can chopped green chilies, drained
1/2 of a red bell pepper, diced
3 scallions, thinly sliced
6 eggs
1 (12-ounce) can evaporated milk
1/2 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 350°F. Coat a 9" x 13" glass baking dish with nonstick cooking spray.
Arrange potatoes evenly in bottom of dish.  Sprinkle with cheese, green chilies, bell pepper, and scallions.
In a medium bowl, combine remaining ingredients; mix well then pour evenly over potato mixture.
Bake uncovered for 55 to 60 minutes, or until center is cooked through and set.

Wheat Germ Pancakes Recipes

1 cup white flour

1/2 cup wheat germ, toasted with honey
1/2 cup low-fat cottage cheese
2 1/2 teaspoons baking powder
1 tablespoon sugar
1 1/4 cups skim milk
2 tablespoons oil
Makes 10 4-inch pancakes

Sift together flour, baking powder and sugar. Add wheat germ.  Combine
the milk and oil and stir into the dry ingredients until just moistened.
Stir in cottage cheese until mixture is slightly lumpy. (If a smooth batter
is desired, whip the cottage cheese with the liquid ingredients in a blender.)

Drop batter by spoonfuls onto a greased pan. Cook until bubbles appear on
upper surface, then turn and brown on the other side. Turn only once.

Continue until all batter is used. Serve with maple syrup.

Whole-Grain Pancakes

Jan 26, 2008 04:30 AM

Mark Bittman
The New York Times

When my friend Gary Danko made whole-grain pancakes for me a while ago, I
and everyone else in our little brunch party could not get enough of them.
They were impressive for their lightness but also for their deep flavour.
(The fact that he served them with melted butter, real maple syrup and
just-caramelized apples didn't hurt.) I asked him for the recipe and
immediately started tinkering with it.
Danko, who is the chef and owner of a restaurant bearing his name in San
Francisco, had added strong spices (cinnamon, coriander and cardamom) to his
batter, and they really brightened the overall flavour. They also played
nicely with the buckwheat he used, a traditional pancake ingredient that has
an odd, pleasant grassiness.
He even included ground flaxseed and, yet, the pancakes were still light.
His secret? Nearly half of the flour was all-purpose white, which, because
it is stripped down, is not as heavy.
My attempts to make the pancakes truly whole-grain – why not? – led me to
better understand the roles of white flour and eggs in pancakes. If you use
neither, you will wind up with heavy, dense whole-grain pancakes. But
because white flour responds more readily to leavening, if you use about
half all-purpose flour, you can make these as you would regular pancakes.
And you can achieve the same lightness when using all whole-grain flour if
you beat the egg whites, whose airiness will support many ingredients,
including small amounts of cooked grains, ground flaxseed or just about
anything else you think of.
I chose to go the egg-beating route and came up with a pancake pretty much
like Danko's, but with a base of 100 per cent whole-grain flour.
Though I haven't run it by him, I think he'd be pleased with the result of
my experimentation. (If he isn't, he'll let me know.)
The caramelized apples, by the way, are still a good idea.


Whole-Grain Pancakes

Adapted from Gary Danko

Time: 30 to 40 minutes
Butter as needed
1 cup whole-wheat flour
2/3 cup buckwheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon ground coriander or cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, separated
2 cups milk

Melt 3 tablespoons butter. In a large bowl, combine flours, sugar, baking
powder, spices and salt.

Beat egg whites with an electric mixer or a whisk until stiff peaks form,
but do not overbeat. In separate bowl, beat milk, yolks and melted butter
until foamy, a couple of minutes. Add milk mixture to flour mixture and give
a couple of good stirs, but do not over-mix. Fold in egg whites and stir
until batter is just evenly coloured and relatively smooth; it's okay if
there are some lumps.

Heat a large skillet (preferably cast iron) or griddle over medium heat
until a few drops of water dance on its surface. Add butter as needed (or
use a thin film of neutral oil, like grapeseed or corn).

When skillet is hot, spoon batter into pan. Cook until bubbles form and pop,
about 2 minutes; you may have to rotate cakes to cook them evenly, depending
on your heat source and pan. Then carefully flip pancakes. Cook until
well-coloured on other side, another minute or two more.

Serve or keep in warm oven for a few minutes.

Makes at least 6 servings.

Stir-ins: 1/2 cup cornmeal, rolled oats or oat bran or wheat bran in place
of 1/2 cup of either flour; or add 2 tablespoons ground flaxseed; or add up
to 1/2 cup cooked grain like quinoa, brown rice or millet. (The flour in
this recipe can be all whole wheat or all buckwheat.)

Lighter-cakes: Use 2/3 cup white flour in place of 2/3 cup of the
whole-wheat flour. This makes separating the eggs optional.

Savoury cakes: Omit sugar and increase salt to 1 teaspoon; replace cinnamon
with cumin. Serve like bread with soups or stews.

Serve with: Syrup and butter, crème fraîche, jam, caramelized apples or
dried or fresh fruit compote.

Zucchini Pancakes

Adapted from Aytekin Yar, Dardanel


Time: 30 minutes

FOR THE PANCAKES:
3 medium zucchini, shredded
Salt and freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed

FOR THE YOGURT SAUCE:
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt.

1. Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt.  Allow to drain for five minutes.  Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

2. In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.

3. Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

4. For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Yield: 12 pancakes.

Thursday, July 25, 2013

Seared Peach Pancakes





Makes: 8 servings
Prep: 10 minutes
Cook: 4 minutes per batch
Ingredients

4 medium peaches, nectarines, or apples
2 cups all-purpose flour
1/4 cup sugar
2 tsp. baking soda
3 eggs
1-3/4 cups milk
2 Tbsp. butter, melted
1 Tbsp. malt vinegar
Butter
Maple syrup

Directions

1. Slice fruit crosswise about 1/4 inch thick, cutting around pit to form rings. For apples, core and slice crosswise; set aside. In a bowl combine flour, sugar, and baking soda. Make well in center of flour mixture; set aside.

2. In another bowl whisk together eggs, milk, melted butter, and vinegar. Add egg mixture to flour mixture. Stir until moistened.

3. Add about 1 teaspoon butter to a hot, large nonstick skillet or griddle.  Place a peach slice on hot skillet.  Pour or spread a scant 1/4 cup batter over peach slice. Cook over medium heat about 2 minutes on each side until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter and peach slices; add butter to skillet as needed. Serve warm with maple syrup. Makes 8 servings.

Test Kitchen Tip:  To slice peaches or nectarines into rings, slice the fruit crosswise around the pit, then peel off the rings.  If you use apple, core the fruit first, then slice into rings.


www.bhg.com/recipe/pancakes-waffles


Spring Breakfast Pizza with Spiced Hollandaise





Makes: 6 servings
Prep: 45 minutes
Rise: 20 minutes
Bake: 30 minutes

Ingredients

1 1/4-oz. pkg. fast-rising active dry yeast
2 Tbsp. sugar
1 cup warm water (120 degrees F)
3 Tbsp. olive oil
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup quick-cooking rolled oats
8 oz. fresh asparagus
3/4 cup shredded cheddar or fontina cheese
3 hard-cooked eggs, sliced
1 cup cherry tomatoes, halved
4 oz. cooked ham, cubed
Spiced Hollandaise, recipe below

Directions

1. Coat 12-inch pizza pan with nonstick cooking spray; set aside. In medium bowl combine yeast and sugar.  Stir in water, oil, and 1/2 tsp. salt.  Stir in flour and oats.  Cover; let stand in warm place for 20 minutes.
2. Preheat oven to 375 degrees F. With damp hands press dough into prepared pan. Bake 15 minutes.

3. Meanwhile, trim asparagus; bias-cut into 1-inch pieces. Place in microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap. Microcook 1 to 2 minutes until crisp-tender; drain. Sprinkle crust with half the cheese. Top with asparagus, sliced eggs, tomatoes, ham, and remaining cheese.  Bake 15 minutes more.  Serve with Spicy Hollandaise for drizzling.

4. Meanwhile, prepare hollandaise sauce according to package directions adding chili powder to dry sauce mix and lemon juice to finished sauce. Serve with pizza. Makes 6 servings.

Spiced Hollandaise: Prepare one 0.9-oz. envelope hollandaise sauce mix as package directions. Stir in 1/2 tsp. chili powder and 1 tsp. lemon juice.


www.bhg.com/recipe/pizza


Orange and Cinnamon Buttermilk Pancakes

1 1/4 cups all purpose flour

1 tbsp sugar
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
zest of one orange (1 tbsp)
1 1/2 cups butermilk
1 large egg
2 tsp vegetable oil

In a medium bowl, whisk together flour, sugar, baking soda, salt, cinnamon and orange zest. In a small bowl whisk together the remaining ingredients, then pour into the dry ingredients, stirring until just combined.

Heat a nonstick skillet or lightly-greased griddle over high heat until a drop of water placed on it skitters around the surface (a good indicator that the heat is just right). Drop by large spoonfuls (to make desired size) into the preheated pan and cook until golden on both sides, turning once.

Serve with maple syrup.



Orange Ricotta Pancakes

FOR THE PANCAKES

250 g tub ricotta cheese
2 tablespoons castor sugar
2 large eggs, separated
1 orange, grated zest for batter and peeled and sliced to serve
60 g plain flour
pinch of salt
2 tablespoons melted butter

TO SERVE
1-2 oranges, peeled and sliced
2 tablespoons chopped pistachio nuts
clear honey, for drizzling

To make the pancakes: Set the oven to Gas Mark 3 or 160°C for keeping the pancakes warm. Put ricotta, sugar and egg yolks in large mixing bowl and beat with electric beaters. Add the orange zest, flour and salt, and fold in to make a smooth batter. Whisk the egg whites, with clean beaters, in another bowl, to soft-peak stage, then fold into the batter mixture. Warm a non-stick pan on a medium heat, then add a little of the butter. When it starts to sizzle, put 4-6 heaped tablespoons of the mixture (about 5 cm/2in in diameter) into the pan and cook for 1-2 minutes each side until slightly puffed up and golden. Keep cooked pancakes warm in oven on a baking tray. Stack 3 pancakes per person on a plate, layering with orange slices, sprinkle with nuts and drizzle with honey.

You can add lemon and raisins to the mixture instead of the orange.

This is more like we will call flapjacks instead of a pancake.

Serves 6

Pancakes Jamie Oliver

These American pancakes are great! Instead of being thin and
silky like French crepes they are wonderfully fluffy and thick
and can be made to pefection straight away. Simple, simple,
simple - my Jools goes mad for them!

3 large eggs
1 cup flour (122 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 millilitres)
Pinch salt

First, separate the eggs, putting the whites in 1 bowl and the
egg yolks into another. Add the flour, baking powder and milk
to the egg yolks and mix to a smooth thick batter. Whisk the
whites with the salt until they form stiff peaks. Fold into the
batter, it is now ready to use.
Heat a non-stick pan on a medium heat. Pour a little oil onto
some kitchen paper and spread onto the pan. Pour some of your
batter into the pan and fry for a couple of minutes until it
starts to look golden and firm.  At this point, sprinkle your
chosen flavoring onto the uncooked side before loosening with
a spatula and flipping the pancake over. Continue frying until
both sides are golden.
You can make these pancakes large or small, to your liking.
You can serve them simply dowsed in maple syrup and even some
butter or creme fraiche. Or try one of these great flavorings.

Nice one.
Optional Toppings:
Corn on the cob
Bacon or pancetta
Blueberries
Bananas
Stewed apples
Chocolate
Maple syrup
Anything else you can imagine...

P.S. You must try the corn pancakes, they are great. On one
condition: you must use fresh corn. To do this, remove the outer
leaves, and carefully run a knife down the cob, this will loosen
all the lovely pieces of corn. I like to have some grilled bacon
over my corn pancakes, drizzled with a little maple syrup. This
sounds bloody horrid but it honestly tastes pukka!

Yield: 4 UK servings, 2 US servings, 8 pancakes total
Prep Time: 5 minutes
Difficulty: Easy
Cook Time: 20 minutes

Wednesday, July 24, 2013

Apple Griddle Cakes




Makes: 16 (4-inch) pancakes

Prep: 25 minutes
Cook: 16 minutes

Ingredients

2 large cooking apples, such as Jonathon or Granny Smith, peeled if desired, and finely chopped (about 1 1/2 cups)
2 teaspoons lemon juice
1-1/2 cups whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 slightly beaten egg
1-1/2 cups milk
3 tablespoons cooking oil or melted butter
1 recipe Spiced Cider Syrup (see Recipe Center), pure maple syrup, or maple-flavored syrup

Directions

1. In a medium bowl, combine apples and lemon juice. In another medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. In a small bowl, combine egg, milk, and oil. Set aside.

2. Add egg mixture all at once to flour mixture; stir just until moistened (the batter should be lumpy). Gently fold in the apple mixture.

3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant 1/4 cup of the batter onto the hot griddle; spread batter into 4-inch circle.

4. Cook for 1 to 2 minutes on each side or until pancakes are golden, turning to second sides when pancake surfaces are bubbly and edges are slightly dry, adding oil to griddle as necessary. Serve warm with syrup. Makes 16 (4-inch) pancakes.


www.bhg.com/recipe/pancakes-waffles


Maple-Bacon Oven Pancake






Makes: 12 servings

Prep: 15 minutes
Bake: 10 minutes
Ingredients

1-1/2 cups packaged biscuit mix
1 cup shredded cheddar cheese (4 ounces)
2 eggs
3/4 cup milk
1/4 cup maple-flavored syrup
5 slices bacon, crisp-cooked, drained, and crumbled
Maple-flavored syrup (optional)
Directions

1. Preheat oven to 425 degree F. Grease and flour a 13x9x2-inch baking pan; set aside. In a medium bowl combine biscuit mix, half of the cheddar cheese, the eggs, milk, and the 1/4 cup syrup; beat until nearly smooth. Spread in prepared baking pan.

2. Bake in preheated oven for 10 to 12 minutes or until toothpick inserted near center comes out clean.
Sprinkle with remaining cheddar cheese and the bacon; bake for 3 minutes more.  Cut into squares. If desired, serve with additional syrup. Makes 12 servings.


www.bhg.com/recipe/pancakes-waffles


BLUEBERRY GRIDDLE CAKES

1 1/4 c. sifted flour

2 Tbsp. sugar
1 1/2 tsp. baking powder
1 egg, well beaten
1 c. milk
3 Tbsp. shortening, melted
1 to 1 1/2 c. fresh
blueberries

Sift flour with sugar and baking powder. Combine egg,
milk and shortening; add to flour mixture, mixing just until
flour is dampened. (Batter will be lumpy.) Add berries. Bake
on hot greased griddle. Serve with syrup, butter and grilled
sausages, if desired. Makes 10 to 12 four-inch griddle cakes.

Note: Recipe may be doubled, using 1/3 cup melted
shortening. For thinner griddle cakes, increase milk, as
desired.

Finnish Baked Pancakes

Ingredients


2 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup butter, melted
1/4 teaspoon almond extract
1/4 teaspoon finely shredded lemon peel
1/2 cup fresh blueberries, raspberries and/or sliced strawberries
Powdered sugar, honey, or maple syrup (optional)

Directions

1. Allow eggs to stand at room temperature for 30 minutes. In a medium mixing bowl, beat eggs with a wire whisk until frothy. Add flour, milk, 2 tablespoon of the melted butter, and almon extract; beat until smooth. Stir in lemon peel; set aside.

2. Heat two 6-inch cast-iron skillets, one 8-inch ovenproof skillet or one 8-inch round baking pan in a 450 degree F. oven for 2 minutes. Add the remaining 2 tablespoons melted butter between the 2 skillets or to the 8-inch skillet; swirl to coat pan(s). Pour batter into hot skillet(s). Bake pancake(s) in the 450 degree F. oven about 15 minutes or until puffed and golden.

3. To serve, remove pancake(s) from oven. Spoon fruit into center of pancake(s). Sprinkle with powdered sugar, if you like. or drizzle with honey or maple syrup. (Pancake will collapse as it cools.) Makes 2 servings.

Stuffed French Toast With Fresh Berry Topping

Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches.' Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation.
Estimated Times:

Preparation - 20 min
Cooking - 8 min
Yields - 6
Ingredients:

2 cups mixed fresh berries (strawberries, raspberries, blueberries and/or blackberries)
2 tablespoons granulated sugar
2/3 cup lowfat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla extract
12 slices (about 3/4-inch-thick) French bread, divided
Vegetable oil, butter or margarine
Powdered sugar (optional)
Maple syrup, heated (optional)


Directions:

COMBINE berries and granulated sugar in small bowl. Combine ricotta cheese and preserves in separate small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla extract in pie plate or shallow bowl; mix well.

SPREAD ricotta-preserve mixture evenly over 6 bread slices. Top with remaining bread slices to form sandwiches.

HEAT small amount of oil in large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes or until golden brown.

SPRINKLE with powdered sugar; top with berries. Serve with maple syrup.

Tuesday, July 23, 2013

Herbed Frittata with Edamame



 
Ingredients

8 eggs
1/4 cup finely chopped green onions (about 2)
1/4 cup chopped fresh cilantro
1 Tbsp. olive oil
1 cup shredded Italian cheese blend (4 oz.)
1 medium carrot, shredded or cut in ribbons
1 cup frozen shelled sweet soybeans (edamame), thawed
Fresh cilantro
Shaved Parmesan cheese (optional)


Directions

1. Heat broiler. Break eggs into medium bowl. Whisk together eggs, 1/3 cup water, green onions, chopped cilantro, and 1/4 teaspoon each salt and ground black pepper; set aside.

2. Heat olive oil in 12-inch broiler-proof skillet with flared sides over medium heat. Add egg mixture. Lift edges of egg mixture as it sets, allowing uncooked mixture to flow underneath. When edges begin to set (top is soft, but not runny), place eggs under broiler, 3 to 4 inches from heat. Cook 1 minute or just until set. Top with cheese; return to broiler just until cheese is melted.

3. Cut frittata in wedges. To serve, stack wedges, top with carrot shreds, edamame, and additional cilantro. Makes 4 servings.



www.bhg.com/recipe/eggs






Honey-Apple Pancakes







Prep: 15 minutes

Cook: 4 minutes
Ingredients

1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon apple pie spice
1/8 teaspoon salt
1/8 teaspoon baking soda
1 beaten egg
3/4 cup apple juice
2 tablespoons honey
1 tablespoon cooking oil
Nonstick cooking spray

Directions

1. Stir together flour, baking powder, apple pie spice, salt, and baking soda in a medium mixing bowl. Stir together egg, apple juice, honey and oil in a small mixing bowl; add all at once to the flour mixture, stirring until mixed but still slightly lumpy.

2. Lightly coat an unheated nonstick griddle or heavy skillet with cooking spray; heat over medium heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn pancakes; cook 2 to 3 minutes more or until golden brown. Makes about eight 4-inch pancakes (4 servings).


Food exchanges: 1/2 fruit, 2 bread, 1 fat.

Cranberry Breakfast Rings

2 pkg. dry yeast

3-1/2 to 4-1/2 cups all-purpose flour, divided
1-1/4 cups granulated sugar, divided
1 tsp. salt
1 cup milk
1/2 cup butter or margarine
1/4 cup water
2 eggs, beaten
1 tsp. grated lemon rind
1 jar [14 oz.] cranberry-orange sauce, divided
1 cup chopped walnuts
2 tsp. ground cinnamon
1/2 cup butter or margarine, melted and divided
Frosting [recipe follows]

In a large bowl, combine yeast 1-1/4 cups flour, 1/2 cup sugar, and salt. Set aside.

In a saucepan, combine milk, 1/2 cup butter and water, beat until warm. Add to dry ingredients and beat until smooth. Add eggs and 1-1/4 cup flour, beat again until mixed. Stir in remaining flour and lemon rind. Cover and refrigerate until ready to shape rings.

To make rings, turn dough onto a lightly floured surface and divide in half.  Use a floured rolling pin to roll out half of dough into a 14 x 7-inch rectangle baking sheet.  Spread half of cranberry-orange sauce over dough.

Combine remaining 3/4 cup sugar, walnuts, and cinnamon, sprinkle half of mixture over dough. Drizzle with 1/4 cup melted butter. Beginning with one long side, roll up dough and seal edges. When seam edge down, place dough in a circle on a greased baking sheet. Press ends together to seal. Cut slits two-third of the way through ring at 1-inch intervals. Repeat process with remaining half of dough. Cover and let rise in a warm place until doubled in size [about 1 hour].

Bake in a preheated 375-degree oven 20-25 minutes or until bread sounds hollow when tapped. Frost if desired

yield: 2 breakfast rings


Frosting

1 cup confectioners sugar
2 tbsp. warm milk
1/2 tsp. vanilla extract

Mix all ingredients until smooth; drizzle over rings

Greek Breakfast Wraps

1 cup hard boiled egg - chopped

1/4 cup red peppers - finely chopped
1/4 cup cucumber - finely chopped
3 tbsp mayonnaise
1 tsp oregano
1 tsp mint - chopped
1/4 onion - thinly sliced
4 oz feta cheese
1 oz jumbo black olives - sliced
1 red ripe tomato - thinly sliced
3 small whole-wheat pitas or lavash

Combine all of the ingredients in a covered container except the
black olives, onion slices, and tomato slices.
Put 1/3 of the filling on a warm pita and add slices of onion, tomato
and black olives.  Repeat with the remaining two pitas.


Yields: 3 servings
Preparation Time: 10 minutes

Greek Scrambled Eggs

5 eggs

2 T. sour cream
1 T. butter
1 T. sliced green onions
1/4 c. diced tomatoes
1/4 c. packed baby spinach, chopped
1 oz. feta cheese
Salt and pepper to taste

In a medium skillet over medium-high heat, stir the eggs, sour cream
and butter. Beat the mixture lightly to break up the eggs. Turn the
heat down and stir the eggs constantly until very lightly set, but
still creamy --about 8 minutes. Stir in the remaining ingredients and
continue cooking until eggs are set to your tastes.
Serve immediately.


Yields: 2 servings
Preparation Time: 10 minutes

Monday, July 22, 2013

Meyer Lemon Ricotta Pancakes




Makes: About 12 small pancakes


Ingredients:

3 eggs, separated
3 tablespoons sugar
1 pinch kosher salt
Finely grated zest of 1 large Meyer lemon
1 cup homemade ricotta (store-bought works fine)
1/2 cup flour
Jam and/or maple syrup, for serving


Preparation:

1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour.

2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. Gently fold the egg whites into the ricotta mixture.

3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom.

4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.

5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.

6. Serve at once on warm plates with jam or maple syrup.



Apple Goat Cheese Bruschetta

1/4 cup crumbled goat cheese

1 Fuji apple - peeled, cored, and chopped
3/4 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon coarse ground black pepper
8 thin slices French bread

Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.

Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.

Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

Apple Toast

1 tablespoon butter

4 slices white or whole wheat bread
1 tablespoon cinnamon
1 large apple, cored and thinly sliced

Set oven to broil.

Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread.  Sprinkle cinnamon on top.  Place bread on a baking sheet.

Place in a preheated oven until toasted, about 2 minutes.

Breakfast Pretzels

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril Live
Episode: Breakfast Bites

Prep Time: 3 hours
Cook Time: 25 minutes
Yield: 18 servings

3/4 cup dried blueberries, or other dried fruit
2 tablespoon sugar
5 tablespoons vegetable oil
1/2 teaspoon cinnamon
1 package active dry yeast
2 tablespoons sugar
1 1/2 cups milk
4 to 4 1/2 cups all purpose flour
1/2 teaspoon salt
1 slightly beaten egg white
2 tablespoon water
1 cup honeyed cream cheese, for spreading

Place the blueberries, sugar and 1 tablespoon of vegetable oil in the
bowl of a food processor, and pulse to make a thick paste. Grease a
large baking sheet with 1 tablespoon of oil and set aside. Warm the
milk in a small saucepan to 110 degrees F, and set aside. Combine the
yeast, 1 tablespoon of sugar, and 1 tablespoon of oil in the bowl of
an electric mixer fitted with a dough hook. Add the milk to the bowl,
and with the mixer on low speed, beat the mixture for 4 minutes to
dissolve the yeast. Add the flour, salt, and blueberry paste to the
bowl, and mix on low speed until the dough begins to come together.

Increase the mixing speed to medium and beat until the dough pulls
away from the sides of the bowl and forms a tight ball, about
2 minutes. Oil a large mixing bowl with 1 tablespoon of oil. Remove
the dough from the mixer and place it in the oiled mixing bowl,
turning to lightly coat with oil. Cover the bowl with plastic wrap or
a damp kitchen towel, and set in a warm, draft-free place.  Let the
dough rise until doubled in size, about  hours. Remove the dough
from the bowl and turn it onto a lightly floured surface. Roll the
dough into a 12-inch by 10-inch rectangle. Cut the dough with a sharp
knife into 18 pieces (about 1/4-cup each). Gently roll and pull each
one into a long thin ribbon, about 1/2-inch in diameter and 14-inches
in length. Bring the ends up to form a U-shape and twist to form a
wreath, bringing the ends down and across as though making a bow,
pressing down to seal the ends. Preheat oven to 400 degrees F. Bring
a large pot of water to a boil and add the pretzels in batches of 6.

Cook, turning once, about 2 minutes on each side. Remove from the
water and drain on paper towels. Combine the beaten egg with 2
tablespoons of water. Brush the pretzels with the mixture and
sprinkle with a combination of the remaining sugar and 1/2-teaspoon
cinnamon. Place on the prepared baking pan and bake until golden
brown, 20 to 25 minutes. Remove the pretzels from the oven, and serve
warm with honeyed cream cheese.

Breakfast Shockers

Steer clear of these b-fast blunders . . .


Denny's Fabulous French Toast Platter (1,261
calories, 79g fat) Nothing fabulous about this
French flub!

Burger Kings DOUBLE CROISSAN'WICH
with Double Sausage (680 calories, 51g fat)
Croissant + Sausage = Calorie Catastrophe

McDonald's Deluxe Breakfast with syrup and
margarine (1,330 calories, 64g fat) 1,330 calories
for breakfast? How embarrassing!

Hardee's Loaded Breakfast Burrito (780
calories, 51g fat) It's loaded alright—with FAT!

Sunday, July 21, 2013

Chocolate Chip Pancakes with Raspberry Sauce





Makes: about 12 (4-inch) pancakes or 48 (2-inch) pancakes

Prep: 25 minutes
Cook: 3 minutes
Ingredients

1 12-ounce package frozen lightly sweetened red raspberries, thawed
3 tablespoons sugar
3 tablespoons lemon juice
1/4 cup orange juice
1-1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 8-ounce carton dairy sour cream
1 cup milk
1/4 cup margarine or butter, melted
1/2 cup miniature or regular semisweet chocolate pieces
1 teaspoon cooking oil
Pressurized whipped cream
Fresh raspberries
Miniature or regular semisweet chocolate pieces (optional)

Directions

1. In a food processor bowl or blender container combine raspberries, sugar, lemon juice, and orange juice. Cover and process or blend until smooth. Using a rubber spatula press sauce through a sieve; discard seeds. Set aside.

2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Stir together using a whisk.

3. In medium bowl whisk eggs until the whites and the yolks are combined. Add sour cream. Whisk until smooth. Stir in milk and melted margarine. Add egg mixture to dry ingredients. Whisk or stir gently just until dry ingredients are wet. (Do not try to remove all the small lumps. The batter should be a little lumpy, not smooth.) Gently fold in chocolate pieces. Set batter aside.

4. heat griddle or large heavy skillet over medium heat 3 to 4 minutes or until a few drops of water sizzle when carefully sprinkled on griddle. Pour the teaspoon of cooking oil onto griddle and spread around with heat-safe pastry brush. Stir batter again to distribute chocolate pieces.

5. For larger pancakes, ladle about 1/3 cup batter per pancake onto hot griddle. For smaller pancakes, ladle a slightly rounded tablespoon of batter per pancake onto hot griddle. Cook for 1 to 2 minutes on the first side or until the pancakes have bubbly surfaces and the edges look slightly dry. Using a wide pancake turner, carefully flip pancakes. Cook 1 to 1-1/2 minutes more on the second side or until golden brown. Remove from the griddle with a pancake turner. (Add additional oil to griddle as necessary to keep later batches from sticking.) Repeat with the remaining batter.

6. Serve pancakes immediately. Stir sauce and drizzle over pancakes. Top with whipped cream, fresh raspberries, and/or additional chocolate pieces. Makes about 12 (4-inch) pancakes or 48 (2-inch) pancakes.
www.bhg.com/recipe/breads


Buckwheat Pancake Mix

Pancake mix:

1 1/2 cups whole-wheat flour
1 cup buckwheat flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Remaining ingredients:
2 1/2 cups low-fat buttermilk
1 tablespoon butter or stick margarine, melted
1 teaspoon vanilla extract
1 large egg white
To prepare the pancake mix, lightly spoon flours into dry measuring
cups; level with a knife. Combine flours and next 4 ingredients
(flours through salt) in a large bowl. Store in an airtight container
until ready to use.

To prepare the pancake batter, combine the buttermilk and remaining
ingredients; add to pancake mix, stirring until smooth.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick
griddle or nonstick skillet. Turn the pancakes when the tops are
covered with bubbles and the edges look cooked. Cook an additional
minute.


Yield
6 servings (serving size: 3 pancakes)

Cooking Light, DECEMBER 2000

How to Make: Your Own Buttermilk Pancake Mix

Pancakes from scratch just taste better than most of the mixes in the stores but when you're in a hurry, who has time for scratch?  We'll tell you how to make a buttermilk pancake mix so that you can have great "from scratch" pancakes when you are in a hurry.  It's storable and since it has everything included but eggs, it's a great mix to stick in the Rv or take camping.


You can make this mix as large or as small as you like. We give you three choices but keep the same ratio of ingredients to make it any size.



4 cups flour                                 4        8         12

1/4 cup sugar                            1/4       1/2          3/4

1/2 cup dry buttermilk powder  1/2       1          1 1/2

tsp. baking soda                         2        4           6

tsp. baking powder                    4         8        12

tsp. salt                                     1          2          3

Makes approx. pounds             1 2/3    3 1/3    5

For easier measurement, remember that one tablespoon equals three teaspoons.
Combine all the ingredients and whisk together to distribute evenly.
Store your buttermilk pancake mix in a sealed container in a cool place and use it within three months.
If you would like to keep the mix longer, store it in the freezer.

You can buy buttermilk powder in your grocery store in the section with dry milk.

To use your mix:

1. Measure the desired mix into a large bowl.

2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.

3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.

4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.

Make Your Own Whole Wheat Pancake Mix

Ingredients


2 1/2 cups whole wheat flour
1/2 cup buttermilk powder
3 tablespoons granulated sugar
1 tablespoons baking powder
2 teaspoons baking soda

To use your mix:

1. Measure the desired mix into a large bowl.

2. In a smaller bowl, whisk one egg for every 1 to 1 1/2 cups of mix.

3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.

4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.

Oatmeal Raisin Pancakes with Cinnamon Sour Cream

1 cup old fashion oats

1 cup all-purpose flour
1/4 cup (packed) light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1-2/3 cups buttermilk
2 large eggs
4 TB butter, melted
1/2 tsp. pure vanilla extract
1 cup plump raisins
Cinnamon Sour cream, recipe follows
Maple syrup for topping

In a medium bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, and cinnamon.

In another bowl, whisk together buttermilk, eggs, melted butter and vanilla, blend thoroughly.

Pour the liquid ingredients over the dry ingredients and mix with the whisk until just combined.
Don't worry if the batter is a bit lumpy.

With a rubber spatula gently fold in the raisins.

The batter will thicken as it stands.

If necessary, lightly butter, oil, or spray your griddle or skillet.
Preheat over medium heat or if using an electric griddle set to 350º F.

If you want to hold the pancakes until serving time preheat your oven to 200F.

Spoon 1/4 cup of batter onto griddle for each pancake, allowing space for
spreading, and use a spatula or the back of your spoon to lightly press the
batter into rounds.

When the underside of the pancake are golden and the tops are speckled
with bubbles that pop and stay open, flip over with a wide spatula and cook
on the other side until light brown.

Serve immediately or place in oven while you make the rest of the batch.

Yield: 14 (4-inch) pancakes.
Cinnamon Sour Cream

1 cup sour cream (you can use nonfat)
1 tablespoon + 1 teaspoon brown sugar
1 teaspoon cinnamon

Working in a small bowl and using a rubber spatula, thoroughly combine the ingredients.
Store covered in the refrigerator until ready to serve.

The cream will keep for about 1 week.