Recipes--Breakfast

Amish Baked Oatmeal

Tastes like a breakfast version of an oatmeal cookie.  Yum.

1 ½ cups quick-cooking oats

¼-1/3 cups sugar

¾ cups milk

¼ cup butter, melted

1 egg

1 tsp. baking powder

½ tsp. salt

1 tsp vanilla extract

Warm milk

Fresh fruit and/or brown sugar

Combine the first 8 ingredients.  Mix well.  Spread evenly in a greased 9x13x2 baking pan.  Bake at 350̊ for 25-30 minutes or until edges are golden brown.  Immediately spoon into bowl; add milk.  Top with fruit and/or brown sugar.  4 servings.

Baked French Toast with Orange & Strawberry

I combined a couple recipes and added some twists of my own.  This is a super yummy recipe that you prepare the night before.

1 loaf of stale, good quality white bread or french bread, cut into cubes

8 large eggs

1 cup milk

¼ tsp. almond extract

¼ cup sugar

½ cup orange juice

zest from 1 orange (about 1 Tbsp)

1 orange, diced small

2/3 cup strawberries, diced small

Topping:

¼ cup butter

1 ½ cup brown sugar

¼ cup flour

1 cup rolled oats

½ cup sliced almonds

Spray a 9x13 pan with Pam.  In a large bowl, mix eggs, milk, almond extract, sugar, orange juice and zest.  Stir in enough bread to soak the bread and leave some liquid in the bowl.  Can add more milk, if needed.  Pour bread and egg mixture into prepared pan.  Sprinkle diced orange and strawberries over bread mixture.  In a bowl, mix all topping ingredients, working butter with fingers or pastry cutter.  Spread topping over bread mixture.  Cover and refrigerate overnight.  The next day, preheat oven to 375°.  Bake for 30 minutes or until cooked through.  Serve with fresh sliced strawberries and fruit syrup (we liked passionfruit).  Try with other fruit combinations like lemon/blueberry, pineapple/coconut, etc.

Serves 8-10

Crêpes

This is a family favorite recipe from my childhood, which is now a favorite with my own family.  We love filling them with fresh peaches, strawberries, raspberries, bananas, flavored syrup, powdered sugar, whipped cream, etc. (Measurements in parenthesis are for 1 1/2 times the recipe, which is what I usually make for our family)

1 1/2 cups flour (2 1/4)

1 Tbsp. sugar  (1 1/2)

1/2 tsp. baking powder (3/4)

1/2 tsp. salt  (3/4)

2 cups milk  (3)

2 Tbsp. butter, melted  (3)

1/2 tsp. vanilla (3/4)

2 eggs  (3)

Mix flour, sugar, baking powder and salt in 1 1/2 quart bowl.  Stir in remaining ingredients.  Beat with beater until smooth.  Lightly butter 6-8 inch skillet; heat over medium heat until bubbly.  For each crepe, pour scant 1/4 cup of the batter into skillet, immediately rotate skillet until thin film covers bottom.  Cook until light brown.  Run wide spatula around edge to loosen; turn and cook other side until light brown.  For savory crepes, omit sugar and vanilla.

Apple Cider Syrup

From Our Best Bites cookbook.  Tastes just like apple cider!  It’s a little thin.  Maybe add more cornstarch?

2 cups apple juice

2 Tbsp. lemon juice

2 Tbsp. corn starch

1 cup sugar

½ tsp. cinnamon

¼ tsp. nutmeg

½ tsp. ground cloves

Combine all the ingredients and cook over medium heat just until thickened and clear.  Refrigerate the leftovers for up to 1 week.

Banana Pancakes

We found this on the internet.  Double the recipe for our family.  Yummy!

1 ½ cups flour

1 Tbsp. sugar

½ tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 large egg

1 cup buttermilk

¼ cup whole milk

1 Tbsp. melted butter plus 3 Tbsp. butter

3 ripe bananas—sliced into 1/3 inch slices

In a large bowl, sift together flour, sugar, salt, baking soda and baking powder.  In a separate bowl, whisk together egg, buttermilk, milk and 1 Tbsp. melted butter.  Slowly combine the dry ingredients with the wet ingredients.  Stir until the flour disappears, but being careful not to overbeat the batter.  In a large skillet, melt about ½ Tbsp. remaining butter.  Ladle about ¼ cup of batter onto the pan for each pancake.  Immediately press 4-5 banana slices into each so the batter oozes slightly over the fruit.  Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total.  Continue in batches, adding butter as needed.  Serve hot with syrup.

Cinnamon Syrup

I think this recipe originally came from my sister-in-law, Jen, but I connect it most with my other sister-in-law, Cherilyn.  When they were living in London, they couldn’t find maple syrup, so she would make this.  It makes a huge batch, so I usually half it.

1 cup light corn syrup

1 cup sugar

¼ cup water

2 tsp. cinnamon

1 cup sweetened condensed milk

Combine everything but the sweetened condensed milk in a saucepan and bring to a boil.  Continue boiling for 2 minutes, stirring constantly.  Remove from heat and let cool for 5 minutes.  Stir in sweetened condensed milk.  Serve warm.  Store in refrigerator.

Bouncing Babies (German Pancakes)

This was a family favorite growing up.  We love to eat it with powdered sugar or jam.  Our friends, the Christensens, call it Monsters because it puffs up so crazy.  The numbers in () are for 1 1/2 x the recipe, which is what I usually do for my family.

6 (9) Tbsp. butter

6 (9) eggs

1 (1 ½) cup milk

1 (1 ½) cup flour

¼ tsp. salt

Preheat oven to 425°.  Place butter in 9x13 dish and place dish in oven while preheating.  In a bowl, beat remaining ingredients.  Pour into 9x13 dish once the butter is melted.  Bake for 20 minutes or until puffy and brown.  Serve with powdered sugar, jam, fresh fruit, syrup, etc.

Sausage Muffins

Someone brought this to recipe club.  They are sooo good!

2 rolls of sausage

2 cups shredded cheddar cheese

1 cups Bisquik

2 cups milk

4 eggs beaten

Fry sausage until well cooked.  Drain.  In a bowl, mix all the ingredients.  Pour into muffin tins and cook for 20-30 minutes at 350°.

French Banana Pancakes

Lisa McGee made this for recipe club.  It’s more like a dessert!

Pancakes:

1 cup all-purpose flour

¼ cup powdered sugar

1 cup milk

2 eggs

3 Tbsp. butter, melted

1 tsp. vanilla

¼ tsp. salt

Filling:

¼ cup butter

¼ cup packed brown sugar

¼ tsp. cinnamon

¼ tsp. nutmeg

¼ cup light cream

5-6 firm bananas, halved lengthwise

whipped cream and additional cinnamon to garnish (optional)

Sift flour and powdered sugar into a mixing bowl.  Add milk, eggs, butter, vanilla and salt; beat until smooth.  Heat a lightly greased 6” skillet; add about 3 Tbsp. batter, spreading to almost cover bottom of skillet.  Cook until lightly browned; turn and brown the other side.  Remove to a wire rack.  Repeat with remaining batter (makes 8-10 pancakes), greasing skillet as necessary.  For filling, melt butter in a large skillet.  Stir in brown sugar, cinnamon and nutmeg.  Stir in cream and cook until slightly thickened.  Add half the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them.  Remove from the heat.  Roll a pancake around each banana half and place on a serving platter.  Spoon sauce over pancakes.  Top with whipped cream and a dash of cinnamon if desired.  5-6 servings.

Pumpkin French Toast

I LOVE pumpkin!  This is easy & delicious

4 eggs

½ cup milk

½ cup pumpkin puree

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. cloves

¼ tsp. nutmeg

¼ tsp. brown sugar

½ tsp. vanilla

16 slices white bread

Mix the eggs, milk, pumpkin, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in a pie tin or similar low, flat bowl.  Dip the bread into the egg  mixture on both sides and grill on a hot pan until lightly golden brown, about 2-3 minutes per side.  Serve with syrup.

Double Chocolate Waffles with Berry Sauce

From Our Best Bites cookbook.  Great for a decadent breakfast or even dessert.

2/3 cup flour

1/3 cup cornstarch

¼ cup unsweetened cocoa powder

¾ tsp. baking powder

¾ tsp. baking soda

¼ tsp. salt

1/8 tsp. cinnamon

6 Tbsp. sugar

1 cup milk

1/3 cup vegetable oil

1 egg

1 ½ tsp. vanilla

½ cup mini chocolate chips

Sauce

¼ cup raspberry or strawberry jam

2 Tbsp. hot water

3 cups berries, any combination, fresh or frozen

Powdered sugar to taste, optional

To make the berry sauce, combine jam and hot water and whisk until combined.  Gently stir in the berries until combined.  You can add a little powdered sugar if the berries aren’t sweet enough.

Preheat the waffle iron.  Whisk together flour, cornstarch, cocoa powder, baking powder, baking soda, salt and cinnamon.  In a separate bowl, whisk together sugar, milk, oil, egg and vanilla for about 1 minute or until it gets a little frothy.  Slowly add the wet ingredients into the dry ingredients a little at a time, whiskinguntil just combined; be careful not to overmix.  Stir in the chocolate chips.  This is a pretty thin batter.  You shouldn’t have to grease your waffle iron.  Ladle batter into waffle iron, being careful not to overfill.

Buttermilk Syrup

Like crack on a pancake!

½ cup unsalted butter

1 cup sugar

1 cup buttermilk

1 Tbsp. vanilla

1 Tbsp. corn syrup

½ tsp. baking soda

Bring the butter, sugar, corn syrup, vanilla and buttermilk to a boil in a saucepan.  Add baking soda and boil 10 seconds then remove from heat to avoid boiling over.  This stuff goes crazy so be sure you are paying attention!!  Serve with pancakes, waffles, french toast, crepes, etc.

Meyer Lemon Poppyseed Pancakes

I used regular lemons without any issues.

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

1/3 cup sugar

pinch of salt

¼ cup poppy seeds

zest of 4 meyer lemons

2 cups buttermilk

2 eggs, lightly beaten

2 Tbsp. butter, melted

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In another bowl, whisk the buttermilk, eggs, butter, lemon zest and poppy seeds.  Add the wet ingredients to the dry ingredients and stir until just combined.  The batter should be a little lumpy.  Heat a griddle pan to medium heat and add a little butter.  Spoon ¼ cup of the batter onto the pan and cook until the bubbles on top begin to burst.  Flip the pancake and cook until set.  Serve with fresh berries and buttermilk syrup or whatever sounds good.

Pumpkin Pie French Toast

This isn’t an “in your face” pumpkin flavor, but it’s a nice option for those fall Sunday mornings.  The first time I made it, I used sourdough bread, which we ususally love for french toast.  In this case, it overwelms the pumpkin flavor.  Use Texas toast or regular white bread.

2 eggs

¼ cup milk or buttermilk

¼ cup pumpkin puree

½ tsp. cinnamon

¼ tsp. ginger

1/8 tsp. cloves

1/8 tsp. nutmeg

¼ tsp. vanilla

2 Tbsp. brown sugar

8 slices of bread

Pampered Chef cinnamon sprinkles, if available

Mix egg, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in a low, flat bowl for dipping.  Dip the bread into the egg mixture on both sides and cook on a hot, buttered griddle until lightly golden brown, about 2-3 minutes per side.  I like to sprinkle the raw side with the PC cinnamon sprinkles.  Delicious with homemade cinnamon syrup or buttermilk syrup.  Serves 4.

Apple German Pancakes

From Shanda Enfield.  Delicious served with homemade buttermilk syrup!

3-4 apples, peeled and sliced

½ cup sugar

½ cup brown sugar

1 tsp. cinnamon

5 Tbsp. butter

6 eggs

1 ½ cups milk

1 ½ cups flour

½ tsp. salt

Preheat oven to 425°.  Mix apples, sugars and cinnamon.  Set aside.  In a 9x13 baking dish, melt butter in the oven.  Beat eggs, milk, flour and salt with an electric mixer.  Pour apple mixture over melted butter in 9x13 dish.  Pour egg mixture over apples.  Bake 20-25 minutes.  Serve with powdered sugar and/or syrup.