Breakfast recipes

[polkanut]

Since Charles "Westie2" started a thread about soups, I thought I would start one on breakfast recipes. I'll start with a breakfast casserole that I like to make for Sunday brunches.

1 or 2 lbs. bulk pork sausage, fried & drained
2 cups shredded Cheddar cheese
4 eggs
2 1/2 cups milk
1 can cream of mushroom soup, undiluted
1/2 cup chopped onion
1 med. green pepper, chopped
1 small can mushrooms (optional)
black pepper to taste

Cut crusts off white bread slices, and line the bottom of a well greased glass 9"x13"x2" baking pan. Spread fried sausage over bread, and spread shredded cheese over sausage. Mix eggs, milk, soup, onion, green pepper, and mushrooms on low speed until well blended. Pour over ingredients in pan and refrigerate overnight or at least 6 hours. Bake 1 hour @ 350 degrees. Let stand 5-10 minutes before serving. Excellent for Christmas or Easter morning breakfasts.

Variation: To make this a Denver breakfast casserole, substitute 4-5 cups diced ham, cream of chicken soup, and decrease milk by 1/2 cup.
[this post was last edited: 1/9/2011-13:17]

 

[jamiel]

Breakfast Lasagna

No boil lasagna noodles

ricotta cheese
egg
sugar
vanilla or almond flavor

cherry pie filling (or blueberry/strawberry/peach. Don't think apple would be any good)
almond extract
maybe a few slivered almonds

layer, bake, serve. I don't use a recipe for this any more. Tastes like cherry blintzes.

 

[jamiel]

Zucchini squares (there are recipes for this on the internet, also in the Detroit Free Press summer 2009)

shredded zucchini lightly salted and set to drain

flour
baking powder
eggs
oil
salt/herbs to taste
shredded cheddar cheese

squeeze out zucchini and add to other ingredients

9" by 13" pan, bake until brown/puffed

this is good hot or room temperature.

 

[norgeway]

I Wish!

Someone would post a GOOD pancake recipe,as simple as pancakes are,I have never found a recipe I really thought tasted like what you get at a good pancake house.

 

[appnut]

IHOP Pancake Recipe

1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

2. In a blender or with a mixer, combine all of the remaining
ingredients until smooth.

3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

4. When the edges appear to harden, flip the pancakes. They should be golden brown.

5. Cook pancakes on the other side for same amount of time, until golden brown.

[this post was last edited: 1/9/2011-15:44]

 

[appnut]

Waffle House Pancake Recipe

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

I think the half & half makes a difference.

 

[appnut]

IHOP Griddle Cakes

This one makes more sense, more like the unique flavor they had when on the menu. I'd seen this recipe quite some time ago and remembered it had a unique ingredient. From what I have heard, they put a little bit of pancake batter in their omlets.

1 1/2 C. Flour
2 Tbsp. Sugar
1/2 tsp. Salt
2 tsp. Baking Powder
1/2 tsp. Baking Soda
2 Tbsp. + 1 tsp. Vegetable Oil
1 Egg (beaten slightly)
1 1/2 C. Buttermilk (1/4 C. additional buttermilk if needed)
3/4 C. Prepared Cream of Wheat (follow the directions on the box and cool before adding)
Place first six ingredients in medium size bowl. In a small bowl mix cream of wheat with the buttermilk to get any lumps out of the cream of wheat. When this is done add egg, cream of wheat, and buttermilk mixture to dry ingredients. Beat with a spoon all until smooth. Batter may be a little lumpy.
Heat a grill or a frying, pan medium low heat works well with pancakes. When surface is hot lightly oil or use a vegetable spray. Pour the desired size for pancakes and turn when top of the pancake has little bubbles. If you spray your pancake turner with a non stick spray it helps prevent the uncooked part of the pancake from sticking to the turner and flipping the pancake is made much easier. If your pan is seasoned well your pancakes should not be sticking and if the temperature is just right your pancakes should have a beautiful golden color.
[this post was last edited: 1/9/2011-15:45]

 

[norgeway]

Thanks so much!!!

I can't wait to try them.....HMMMMM..Me thinks my early 60s Montgomery Ward Signature griddle will be JUST RIGHT!!!

 

[polkanut]

Oma's Kaffee Kuchen

Make streusel first:

1/4 cup vegetable shortening
1 cup brown sugar, packed
4 tbsp. flour
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup chopped nuts
In a small bowl, blend with a fork or pastry blender and set aside.

Cake:
2 cups all-purpose flour, sifted
1 cup white sugar
1/4 tsp. nutmeg
1/4 tsp. ground cinnamon
1/2 tsp. salt
4 tsp. baking powder
Mix dry ingredients in mixing bowl until blended. Add 2 unbeaten eggs, 1/4 cup vegetable oil, and 1 cup milk. Beat all ingredients together until batter is smooth. Quickly pour into a greased 9x13 pan. Sprinkle streusel evenly over batter. Bake 30 minutes @ 375 degrees. Can be served slightly warm, but it cuts better when it's completely cool.

 

[appnut]

Breakfast Lasgna

Jamie,

How much ricotta, eggs, and noodles and pie fililng ratio? How long do ya bake at what temperature?

 

[jamiel]

I usually make it with a 15 oz tub of ricotta/1/2 cup sugar/2 eggs/blub blub of vanilla) and a can of pie filling for a 9" square pan (I normally buy the Italian no-boil noodles which come with foil pans). Probably would double it if I was using a 9X13 pan.

 

[appnut]

thank you Jamie

 

[joeekaitis]

I promise these will bring back memories of breakfast on the road at places like Sambo's and IHoP.

Road-Trip Pancakes

2 eggs

2 tablespoons sugar

18 ounces biscuit and baking mix (about 3 loosely spooned cups)

2 cups milk (any fat content; we use 2/3 cup of nonfat dry milk and 2 cups of water)

2 teaspoons vanilla extract

Place a platter in the oven and preheat to 150 - 170 degrees F. Preheat a hard anodized or well-seasoned cast iron skillet over medium heat or use a nonstick electric griddle or skillet set at 375 degrees F.

In a medium mixing bowl, beat eggs and sugar with an electric hand mixer at high speed for 3 minutes. Add milk and beat 1 minute on high. Add biscuit mix and vanilla extract, mix on low speed until just blended (rice-sized lumps of mix are OK). Let stand 10 minutes.

Avoid the temptation to stir down the batter. Ladle a half-cup of batter onto heated griddle. Bake about 1 1/2 to 2 minutes, flip and bake about 1 1/2 to 2 minutes on second side. Transfer finished pancakes to the platter in the oven to keep warm.

Serve with real butter and hot syrup.

Makes about 12 plate-size pancakes.

 

[sudsmaster]

Pancakes

The Joy of Cooking cookbook has a very good pancake recipe. I used to make them from scratch, and found that if one separated the egg whites and beat them separately, the results were very light fluffy and delicious.

Regarding the Zucchini squares - how about some quantities? Or should I just Google it? I won't be making them any time soon, since zucchini is out of season, but I almost always grow some in the summer garden and the recipe sounds like a good way to "process" them. The variety I grow, Romanesco, is not watery so I think I might skip the drain/squeeze step.

 

[westie2]

Breakfast Burritos

This is good for home or for Camping

1 pound oif bacon fried until done
1 can of sliced potatoes drained
1 large onion chopped
1 bell pepper chopped
1 dozen eggs
1 jar of pincate sauce
8 ounces of cheese graed
24 flour tortllias

After cooking the bacon in a large skillet drain most of the fat and then add the cqnned sliced potatoes, onion, and bell pepper and cook until the onion and pepper are done. break the eggs into a bowl and whip with a fork and add to the skillet and cook them as scrambled eggs. When done break up the bacon and add to the skillet set aside and then warm the tortillas and bill them with the egg mixture and sprinkle on the cheese and spoon on the pincante sauce if you want and roll.

This is good to just setup like a buffet.

 

[jamiel]

just google it...that's what I'd do myself

 

[rayjay]

Perfect Buttermilk Pancakes

Makes sixteen 4-inch pancakes; Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.

Ingredients
2 cups unbleached all-purpose flour (10 ounces) (see note)
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter , melted and cooled slightly
1 - 2 teaspoons vegetable oil

Instructions
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.

2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.


KEEP IT LUMPY, THEN LET IT REST
Mixing encourages gluten to form. For best results, whisk the batter briefly and don’t smooth out the lumps. Then, let the batter rest for 10 minutes—this allows the gluten to relax, yielding more tender pancakes.
Recipe Testing
Baking Soda's Browning Boost

We’ve always heard that baking soda boosts browning. For this reason, even when we found the high concentration of acid in our pancake batter (from both buttermilk and sour cream) was over-reacting with the baking soda, causing our pancakes to rise too high and then deflate, we still left this leavener in. But would taking baking soda out really be so bad if it led to fluffier pancakes?

EXPERIMENT
We mixed two batches of pancake batter—one leavened with baking powder and baking soda; the second leavened with baking powder alone—and cooked pancakes from each batter side by side.

RESULTS
Pancakes made without baking soda not only lacked color, they lacked flavor, tasting unacceptably bland. The pancakes leavened with both baking powder and baking soda cooked up deeply golden with rich, nutty flavor.

EXPLANATION
When baking soda (an alkali) meets up with buttermilk and sour cream (acids), two things happen. The baking soda reacts immediately to produce tiny carbon dioxide bubbles that leaven the batter, but can go into overdrive the more acid that’s present. At the same time, it neutralizes the batter’s acidity to create a more alkaline environment that promotes browning and the creation of hundreds of new flavor compounds. These new flavor compounds are what make pancakes taste far more complex and interesting.

THE BOTTOM LINE
For better flavor, the baking soda would have to stay in. To ensure fluffy pancakes from batch to batch, we'd have to adjust both its amount and the amount of baking powder.


BROWN AND FLAVORFUL

PALE AND BLAND
Technique
Is the Pan Ready?

Here's a test to make sure your griddle is hot enough: Drop a tablespoon of batter in its center. If, after one minute, the pancake is golden brown on the bottom, the pan is ready. If it remains blond—or is close to burning—adjust the heat accordingly.

 

[polkanut]

Sausage muffins

1 lb. bulk pork sausage, fried and grease drained off

4 eggs, well beaten

1 cup Bisquick

1 cup shredded Cheddar cheese.

 

Mix all together, and bake in a greased muffin pan @ 350° for 20 minutes.  Yield: 12 muffins

 

I fry the sausage the day before and store it overnight in the fridge.

 

I found this recipe on Facebook.

 

[bajaespuma]

I've been working on the perfect pancake recipe for years. My hallmark was the light fluffy flapjack that Howard Johnson's used to serve at its rest-stops here in Connecticut.

 

This is what I have so far:

 

2 eggs, separated

 

1 1/2 cups King Arthur All-Purpose Flour

1/2 cup fine Masa Harina (or corn flour; for some reason, masa seems to be available everywhere these days.)

2 tablespoons 10X sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons baking powder

 

1 tablespoon fresh bacon fat

2 tablespoons melted butter

 

2 cups buttermilk (or 2 cups water with 2 packages of SACO buttermilk powder, or 1 1/2 cups unflavored yoghurt thinned-out with 1/2 cup warm water)

1/2 teaspoon ARTIFICIAL vanilla extract (Optional; if you really want them to taste like the HoJo's cakes).

 

Place the egg whites in a large mixing bowl for beating later on; put the yolks in a separate bowl, add the fats, blend and then add the buttermilk. Set aside.

 

Mix the dries together with a whisk to blend dry. Pour the dries over the egg yolk/fat/milk mixture.

 

Beat the whites until the reach medium-stiff peaks; they shouldn't be too stiff or too dry.

Blend the dries and liquids/fats together quickly; don't beat for more than 30 seconds but don't leave huge lumps. Pass the batter through a strainer or sieve into the bowl with the beaten whites. Fold everything together gently. The batter should be thick but still liquid.

 

Allow the batter to sit for at least 1/2 an hour at room temperature( I've left this batter for 4 hours with no problem).This step is crucial to the right texture.

 

Preheat a griddle to medium-high heat (375<span style="font-size: small;">^o</span> F. on the Sensi-Temp). Lightly oil the hot griddle with a tiny amount of oil, bacon grease, butter, whatever. If you want your pancakes to look like they look in the magazines or on the Aunt Jemima box, make sure the griddle is well-preheated, apply the fat and then wipe off most of the loose grease. Reapply a little bit with a paper towel if there's any sticking. Professional pancakes are cooked on a griddle that's been on for hours.

 

Ladle or pour pancakes, whatever size and shape you want onto the griddle. Turn the pancakes before they're set in the middle; there may be a little spillage, but you'll end up wit prettier pancakes this way. Eat immediately with lots of butter, pure maple syrup and your glucose meter close by.