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.

Category:

Breads & Pancakes, Breakfast

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.

Category:

Breads & Pancakes, Breakfast, Recipes

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

Category:

Breakfast, Recipes

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.

Category:

Breakfast, Casseroles, Recipes

Coffee Cake

This recipe comes from Mom

Ingredients:

1 ½ Cups 

Sugar 

1 Cup 

Milk 

½ Cup  

Shortening 

3 Cups 

Flour 

2 

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.

Category:

Breads & Pancakes, Breakfast, Recipes

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.

Category:

Breads & Pancakes, Breakfast, Recipes

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 

1 

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.

Category:

Breakfast, Recipes

Cheesy Hash Brown Bake

Ingredients:        

1 Pkg. (30 oz.) 

Frozen, Shredded Hash Browns, thawed 

2 Cups (16 oz.) 

Sour Cream 

2 Cans (10 ¾ oz. Each) 

Condensed Cream of Potato Soup, undiluted 

2 Cups (8 oz.) 

Shredded Cheddar Cheese, divided 

1 Cup 

Grated Parmesan Cheese

    

Directions:

  1. In a bowl, combine the potatoes, soup, sour crea, 1 ¾ cups cheddar cheese and Parmesan cheese.
  2. Transfer to a greased 3 qt. Baking dish.
  3. Sprinkle with remaining cheddar cheese.
  4. Bake, uncovered, at 350º for 40-45 minutes or until bubbly and cheese is melted.
  5. Let stand for 5 minutes before serving.

Category:

Breakfast, Recipes

Waffles

This recipe comes from Mom

Ingredients:

3 

Eggs 

1¾ Cups 

Flour 

1½ Cups 

Milk 

2 tsp. 

Baking Powder 

1/3 Cup 

Vegetable Oil 

3 tsp. 

Sugar 
   

½ tsp. 

Salt 

Directions:

  1. Separate eggs and beat egg whites until stiff.
  2. Blend in egg yolks, milk, and oil.
  3. Add dry ingredients and stir until all ingredients are moistened.

 

Bake in a waffle maker until golden brown.

Category:

Breads & Pancakes, Breakfast, Recipes

Swedish Pancakes

This recipe comes from Mamaw

Ingredients:

3 Eggs ¾ Cup Flour
1¼ Cups Milk 1 Tbsp. Sugar
½ tsp. Salt

Directions:

  1. Beat eggs in blender.
  2. Add milk and blend well.
  3. Add dry ingredients to egg mixture.
  4. Pour by spoonful into crepe pan and spread around until very thin all over bottom of pan.
  5. Flip one time to cook on other side.
  6. Take out of pan and spread with butter and powdered sugar.

Roll up and EAT LOTS OF THEM!!

Category:

Breads & Pancakes, Breakfast, Lindy's Favorites, Recipes