Instant Pancake Mix
submitted by Kristin Krotosky
Ingredients:
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions:
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Grandma's Blueberry Lemon Muffins
submitted by Laura Duvalois
Special note: I got this recipe from Brittany Richardson's blog: http://sisterscafe.blogspot.com
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries
Topping (this makes extra - you can try cutting it down if you want): Note: I cut it in half and still had plenty!
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar
Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12-14 muffins.
*I substitute butter because I love the taste! It works great either way.
Sizzler Breakfast Bites
submitted by Risa Bakker
1 tablespoon butter or margarine
6 eggs
1 package (12-ounce) HORMEL® LITTLE SIZZLERS® Pork Sausage Links, cut into small pieces
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/8 teaspoon garlic powder
1 1/2 cups dry biscuit baking mix
2 cups shredded sharp Cheddar cheese
Directions:
Heat oven to 375º F. Lightly grease baking sheet. In large skillet, over medium-high heat, melt butter. Add eggs. Cook 4 to 5 minutes or until lightly scrambled and very softly set, stirring frequently. Set aside to cool slightly. In large bowl, combine LITTLE SIZZLERS®, onion, green pepper and garlic powder. Add dry baking mix and shredded cheese. Using clean hands, knead mixture until well blended (mixture will resemble meat loaf). Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls.
*Place on baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned.** If desired, serve with salsa on the side.
*At this point, uncooked breakfast bites can be frozen in a single layer. Before baking, thaw bites and bake as directed.
** After breakfast bites are cooked, you may also freeze in a single layer. To bake, place breakfast bites in a single layer. Bake at 375ºF for 15 minutes or until heated through. To microwave, place bites in a single layer on a microwave-safe plate. Heat on HIGH for 30 seconds or until hot.
BAKING OPTION: Place sausage mixture into a lightly greased 9x13-inch baking dish. Bake at 350ºF for 25-30 minutes or until cooked through and golden brown. To serve, cut into bite-size pieces.
Upside-Down Apple French Toast
submitted by Stephanie Partridge
(make the night before)
1 stick butter
1 1/4 c. packed brown sugar
1 Tbsp. water
3 apples (granny smiths or gala)
cinnamon, to taste
1/2 c. raisins or pecans (optional)
1 loaf French bread - sliced 1 1/2 inches thick
1 1/2 c. milk
7 eggs
1 tsp. vanilla
nutmeg, to taste
Cool whip
Heat butter, brown sugar, and water in saucepan on medium until bubbling. Place in 9x13 pan and cool for 20-30 minutes. Peel, core, and slice apples. Place in rows overlapping on top of sauce pan. Sprinkle with cinnamon (and raisins or pecans). Top with bread. Mix milk, eggs, and vanilla. Pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or several hours. Bake at 350 degrees for about an hour when it is golden brown and crispy. Serve upside-down using sauce as syrup and cool whip.
Ham and Asparagus Brunch Sammies
submitted by Liz Reid
Salt
1 bundle thin asparagus, trimmed into 4 inch tips
3 tablespoons butter
3 tablespoons flour
2 cups milk
Pepper
Freshly ground nutmeg
2 tablespoons Dijon mustard
8 slices of bread (I like Sourdough)
3/4 pound deli ham
3/4 pound swiss or gruyere cheese, grated (about 2 cups)
In a saucepot, bring a few inches of water to a boil. Add salt and asparagus, and cook a couple minutes until tender-crisp. Cold shock the asparagus in a bowl of ice water and remove them to a kitchen towel to dry.
Melt butter in a small pot over medium heat. Add flour, cook a minute then whisk in milk. Season with salt and pepper and thicken sauce over low bubble until very thick, 7-8 minutes. Season with a little nutmeg, turn off heat and stir in mustard.
Line a sheet pan with parchment paper and arrange 4 slices of bread on it. Top them with half of the béchamel sauce, all of the asparagus tips, the ham and half of the cheese. Set another slice of bread on each sandwich and cover them with the remaining béchamel sauce and cheese. Transfer to the oven and bake 15 minutes, until bread is toasted on the bottom and cheese is a deep golden on top.
Buttermilk Syrup
submitted by Jill Castle
1 cube butter
1 C sugar
1/2 C buttermilk
1 T Karo syrup
1 t baking soda
1 t vanilla
Bring the first four ingredients to a boil then remove from heat. Add remaining ingredients, syrup will foam up and then settle after a few second. Serve warm and refrigerate leftovers.
Bacon-Cheese Pull-Aparts
submitted by Kris Thorne
1 egg
2 tablespoons milk
1 16.3 oz can Pillsbury Grands Flaky Refrigerated biscuits
1 pkg bacon (cooked and crumbled)
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onion
1-Heat oven to 350. Spray 11 x 7 glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2-Separate dough into the 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Stir in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces into single layer.
3-Bake at 350 for 23 to 28 minutes, until golden brown.
Amish Breakfast Casserole
submitted by Linda Atwood
Ingredients
1 pound sliced bacon, diced
1 medium onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon until crisp; drain. Saute onion in 2 TBSP butter. In a bowl, combine the remaining ingredients; stir in bacon and sauteed onions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
**Can use all cheddar cheese if you don't like Swiss cheese**
