Collection of recipes from family & friends

Archive for the ‘Breakfast’ Category

Orange Ricotta Pancakes

Ingredients:

1 ½ Cup Flour 1 Cup Milk

½ Cup Cornmeal ½ Cup Ricotta Cheese

2 Tbsp. Sugar ¼ Cup Orange Juice

1 tsp. Baking Powder 2 Eggs

½ tsp. Baking Soda 2 tsp. Finely Shredded Orange Peel

½ tsp. Salt 1 Recipe Raspberry Orange Syrup

Directions:

  1. In large mixing bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
  2. In a medium bowl whisk together milk, ricotta, orange juice, eggs, and orange peel.
  3. Add milk mixture to four mixture; stir just until combined.
  4. Preheat griddle over medium heat; brush lightly with butter. Add ¼ to ½ cup batter per pancake.
  5. Cook about 2 minutes; turn over when surfaces are bubbly and edges are slightly dry. Cook 1 to 2 minutes more or until done.
  6. Spoon Raspberry Orange Syrup over pancakes. Garnish with additional fresh raspberries. Sprinkle with powdered sugar, if desired. Makes 10-12 pancakes.

Raspberry Orange Syrup

In a small saucepan combine 1 cup sugar, ½ cup orange juice, and 1 Tbsp. lemon juice. Bring to boiling, stirring to dissolve sugar. Reduce heat; simmer about 10 minutes or until syrupy. Stir in 1 pint fresh raspberries.

Holiday Morning French Toast

This recipe comes from Mom

 

Ingredients:

1 Cup 

Brown Sugar 

½ Cup 

Butter, melted 

3 Tsp. 

Ground Cinnamon 

3  

Tart Apples, peeled, cored and thinly sliced 

½ Cup 

Dried Cranberries or raisins 

1 Loaf 

Italian or French Bread, cut into 1-inch slices

1 ½ Cups 

Milk 

1 Tbsp. 

Vanilla 

 

Directions:

  1. Combine brown sugar, butter and 1 teaspoon cinnamon in a 13×9-inch baking dish. Add apples and cranberries; toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top.
  2. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.

Bake, covered with aluminum foil, in a preheated 375° oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Serve warm.

Creamed Eggs

    

6

Eggs

2 Cups

Milk

2 tbsp

Butter

½ tsp

Sugar

2 tbsp

All-purpose flour

1/8 tsp

Ground White Pepper (if desired)

     

Salt and Pepper to taste

       

Directions:

  1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  3. Stir the white pepper, salt, black pepper, sugar, and chopped eggs into the sauce; stir until the eggs are heated.
  4. Serve over Biscuits

Country Breakfast Casserole

This recipe comes from Sharon P.

    

2 12oz. pkgs.

Hot Pork Sausage, thawed

2 8oz. pkgs.

Shredded Colby-Jack Chs

1 2 lb. pkg.

Frozen Hash Browns

½ tsp.

Salt

1 Cup

Minced Onion

6

Eggs, slightly beaten

2 Cups

Milk

 

Salsa

       

Directions:

  1. Grease 9 x 13 inch glass baking dish
  2. In medium skillet, brown sausage and drain.
  3. In large bowl, combine the sausage, hash browns, onion, milk, 3 cups cheese, salt and eggs.
  4. Pour mixture into greased baking dish.
  5. Top with remaining cheese.
  6. Refrigerate, covered, several hours or overnight.
  7. Heat oven to 350°.
  8. Bake, uncovered, until knife inserted near center comes out clean (50-55 min.).
  9. Let stand 10 minutes, covered.

Cut into squares and serve warm with salsa.

Coffee Cake

This recipe comes from Mom

Ingredients:

1 ½ Cups 

Sugar 

1 Cup 

Milk 

½ Cup  

Shortening 

3 Cups 

Flour 

Eggs 

4 tsp. 

Baking Powder 

   

1 tsp. 

Salt 

Directions:

  1. Make a struesel by melting 2 Tbsp. Butter and then adding ½ Cup Packed Brown Sugar, 2 Tbsp. Flour, 2 tsp. Cinnamon and ½ Cup Chopped Nuts. Mix well and set aside.
  2. Thoroughly mix sugar, shortening and eggs.
  3. Stir in milk.
  4. Add dry ingredients and mix well.
  5. Pour ½ the batter into a greased and floured 9″ x 13″ pan.
  6. Sprinkle with ½ the struesel, then add the other ½ of the batter and the other ½ of the struesel.

Bake at 350° for approximately 20 minutes or until a toothpick stuck in the center comes out clean and crust is golden brown.

Classic Sour Cream Coffee Cake

Ingredients:

For the Filling: 

   

1/3 Cup 

Brown Sugar, firmly packed 

2 tsp. 

Flour 

2 tsp. 

Cinnamon, ground 

1 Cup 

Pecans, coarsely chopped 

For the Cake: 

   

3 ½ Cups 

Flour 

1 Cup 

Sugar 

2 tsp. 

Baking Powder 

3 Large 

Eggs 

½ tsp.

Baking Soda 

1 ¾ Cups 

Sour Cream 

½ tsp. 

Salt 

 

Confectioners’ Sugar 

10 Tbsp. 

Unsalted Butter, softened 

 

Vegetable Oil Cooking Spray 

Directions:

  1. Prepare the filling: Mix together brown sugar, cinnamon, flour, and pecans in a small bowl; set aside.
  2. Prepare the cake: Preheat oven to 350°. Spray a 10-inch nonstick bundt pan with cooking spray; set aside. Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed and increasing to medium. Add eggs, one at a time, beating well after each, and scraping sides of bowl.
  4. With mixer on low speed, add flour mixture in two batches, alternating with the sour cream and beginning and ending with flour. Beat just until well combined; scrape sides of bowl several times.

Spoon half the batter into prepared pan. Sprinkle evenly with reserved filling; top with remaining batter. Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Remove from oven; let cake cool in pan, 10 to 15 minutes. Turn out onto a wire rack to cool completely. Dust with confectioners’ sugar, and serve.

Cinnamon Puffs

This recipe comes from Mom

Ingredients:

1/3 Cup 

Shortening 

1 1/3 Cups 

Flour 

½ Cup 

Sugar 

1 ½ tsp. 

Baking Powder 

Egg 

1 ¼ tps. 

Nutmeg 

¼ tsp. 

Salt 

½ Cup 

Milk 

 

ROLL MIXTURE: 

   

6 Tbsp. 

Butter, melted 

½ Cup 

Sugar 

1 ¼ tsp. 

Nutmeg 

1 tsp. 

Cinnamon

 

Directions:

  1. In medium bowl, blend shortening, sugar and eggs thoroughly.
  2. Sift flour, baking powder, salt and nutmeg.
  3. Stir in sifted ingredients alternately with milk.
  4. Fill greased muffin tins 2/3 full and bake at 350° for 25-30 minutes.
  5. Roll hot muffins in butter and dip into cinnamon, sugar, nutmeg mixture.

Serve warm.