from Jordan Christie "How to be a Hilton in a Hepburn World"
1/2 Pint Fresh Strawberries, hulled and sliced
2 Tablespoons sugar, divided.
6 Extra Large Eggs
1 1/2 cups Half-n-Half
2 Tablespoons Honey
2 teaspoons pure vanilla extract
1 teaspoon salt
1 loaf of brioche
Salted butter
Vegetable oil
Confectioners' sugar
1. Combine the fresh strawberries and 1 Tablespoon of sugar in a small bowl and set aside.
2. In a large bowl, whisk together eggs, half-n-half, honey, 1 Tablespoon of sugar, vanilla, and salt.
3. Slice the brioche loaf into three-fourths inch slices and soak for 1 to 2 minutes, turning once.
4. Heat 1 teaspoon butter and 1 teaspoon of oil in a large sautee pan over medium heat. Remove a slice of bread from the egg mixture and cook for 2 to 3 minutes on each side. Soak additional bread slices in the egg mixture while you're waiting for each batch to cook. Continue to add butter and oil to the pan as needed.
5. Sprinkle finished slices with confectioners' sugar and top with strawberries. Serve with maple syrup or additional honey.
Serves 6 to 8.
* I don't necessarily cook this as directed. I really like the ratio of ingredients. I also cinnamon and nutmeg.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Sunday, April 3, 2011
Wednesday, September 1, 2010
To Die For Blueberry Muffins
To Die For Blueberry Muffins (from KC Stake Relief Society Cookbook.) These really are the best recipe I have ever tried.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries (I often use frozen)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preparation of To Die For Blueberry Muffins
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20ish minutes.
My friend Tiffany gave me a fantastic tip for the butter in the topping: grate it with a cheese grater. Super easy.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries (I often use frozen)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preparation of To Die For Blueberry Muffins
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20ish minutes.
My friend Tiffany gave me a fantastic tip for the butter in the topping: grate it with a cheese grater. Super easy.
Friday, December 25, 2009
Creme Brulee French Toast
from Cheri Koford. I made this for the ladies of meal exchange and every single one of them made it for their family that weekend. Easy, delicious, and elegant.
1 stick butter
1 cup brown sugar
2 TBSP corn syrup
-Heat together and pour in bottom of 9X13 pan.
8-9 inch Challah Bread (from Atlanta Bread cut into 1 inch slices. OR I have used Jimmy Johns day old sandwich bread and it works GREAT.)
-Arrange bread (1 layer) in 9X13 over brown sugar mixture- don't be afraid to squeeze it in.
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp. orange juice
1/4 tsp salt.
-Wisk these ingredients together and pour over bread. Refrigerate over night. Bake 350 35-40 minutes.
1 stick butter
1 cup brown sugar
2 TBSP corn syrup
-Heat together and pour in bottom of 9X13 pan.
8-9 inch Challah Bread (from Atlanta Bread cut into 1 inch slices. OR I have used Jimmy Johns day old sandwich bread and it works GREAT.)
-Arrange bread (1 layer) in 9X13 over brown sugar mixture- don't be afraid to squeeze it in.
5 large eggs
1-1/2 cups half and half
1 tsp vanilla
1 tsp. orange juice
1/4 tsp salt.
-Wisk these ingredients together and pour over bread. Refrigerate over night. Bake 350 35-40 minutes.
Wednesday, September 3, 2008
Homemade French Toast
3 eggs
½ cup milk
¾ cup pancake mix – mixed
2 tablespoons cinnamon
1 teaspoon nutmeg
1 tablespoon
vanilla
Mix eggs, milk and vanilla together. In a separate bowl, combine pancake mix, cinnamon and nutmeg together with water until it is thick (three times as thick as you would normally make it). Combine all ingredients together in a bowl or container with a wide base. Mix ingredients with hand mixer or fork until evenly distributed. Batter should be thick like pancake batter. Coat the slices of bread and cook! Top with fresh strawberries and cream. Heaven at home!
½ cup milk
¾ cup pancake mix – mixed
2 tablespoons cinnamon
1 teaspoon nutmeg
1 tablespoon
vanilla
Mix eggs, milk and vanilla together. In a separate bowl, combine pancake mix, cinnamon and nutmeg together with water until it is thick (three times as thick as you would normally make it). Combine all ingredients together in a bowl or container with a wide base. Mix ingredients with hand mixer or fork until evenly distributed. Batter should be thick like pancake batter. Coat the slices of bread and cook! Top with fresh strawberries and cream. Heaven at home!
Swedish Pancakes
3 eggs
1 1/4 cup milk
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
Beat eggs till thick lemon color. Stir in all ingredients & mix until smooth. Spread evenly over medium heated pan or griddle. Turn over when underside is light brown. When finished you can put butter, powdered sugar, syrup, fresh berries, fresh whipped cream, cinnamon & sugar, or jam on then roll up length wise. YUMMM
1 1/4 cup milk
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
Beat eggs till thick lemon color. Stir in all ingredients & mix until smooth. Spread evenly over medium heated pan or griddle. Turn over when underside is light brown. When finished you can put butter, powdered sugar, syrup, fresh berries, fresh whipped cream, cinnamon & sugar, or jam on then roll up length wise. YUMMM
Vanilla Pull Aparts
from Tiffany Whitney
24 Rhodes Rolls (semi-thawed, cut in half)
½ box cook n serve Vanilla pudding
½ box cook n serve Butterscotch pudding
½ cup brown sugar
½ cup butter
1 tsp. Cinnamon
½ cup chopped pecans
Dip halved rolls in dry pudding mix, place in 9x13. Sprinkle remaining pudding mix. Combine brown sugar, melted butter, cinnamon. Pour over rolls cover with plastic wrap. Refrigerate overnight. Let rise. Bake 350, 30 to 35 minutes.
24 Rhodes Rolls (semi-thawed, cut in half)
½ box cook n serve Vanilla pudding
½ box cook n serve Butterscotch pudding
½ cup brown sugar
½ cup butter
1 tsp. Cinnamon
½ cup chopped pecans
Dip halved rolls in dry pudding mix, place in 9x13. Sprinkle remaining pudding mix. Combine brown sugar, melted butter, cinnamon. Pour over rolls cover with plastic wrap. Refrigerate overnight. Let rise. Bake 350, 30 to 35 minutes.
Granola
from Tiffany Whitney
4 cups oats (heat in 9x13 for 10 minutes.)
Add to oats:
1/3 cup brown sugar
½ cup wheat germ
¼ cup slivered almonds
½ cup coconut (chopped very small)
Warm in pan on stove:
¼ cup honey
1/3 cup oil
Remove from stove and add 1-2 tsp. vanilla.
Bake at 325 for 20 to 25 minutes.
4 cups oats (heat in 9x13 for 10 minutes.)
Add to oats:
1/3 cup brown sugar
½ cup wheat germ
¼ cup slivered almonds
½ cup coconut (chopped very small)
Warm in pan on stove:
¼ cup honey
1/3 cup oil
Remove from stove and add 1-2 tsp. vanilla.
Bake at 325 for 20 to 25 minutes.
Easy Crustless Quiche
from Cheri Koford
½ butter
1 (3 oz.) pkg. Cream cheese softened
½ cup flour
2 cups cottage cheese
6 eggs beaten
1 tsp. baking powder
1 cup milk
1 tsp salt
16 oz shredded Monterey Jack cheese
Preheat oven to 350. Melt butter in saucepan. Add flour and cook until smooth. In a large bowl, beat bowl, beat eggs. Add cooked mixture and remaining ingredients. Stir until well blended. Pour into a well greased 9x13 inch pan. Bake uncovered for 45 minutes. Yield: 6 serving as an entrée for a brunch.
½ butter
1 (3 oz.) pkg. Cream cheese softened
½ cup flour
2 cups cottage cheese
6 eggs beaten
1 tsp. baking powder
1 cup milk
1 tsp salt
16 oz shredded Monterey Jack cheese
Preheat oven to 350. Melt butter in saucepan. Add flour and cook until smooth. In a large bowl, beat bowl, beat eggs. Add cooked mixture and remaining ingredients. Stir until well blended. Pour into a well greased 9x13 inch pan. Bake uncovered for 45 minutes. Yield: 6 serving as an entrée for a brunch.
No Peeking
from Cheri Koford (breakfast)
1 pkg. Bacon cooked in skillet
Drain most of the grease.
Cook 1 pkg. has browns 5 minutes in microwave.
Add hash browns to skillet.
Add 12 eggs.
Cook covered until eggs and hash browns are done.
1 pkg. Bacon cooked in skillet
Drain most of the grease.
Cook 1 pkg. has browns 5 minutes in microwave.
Add hash browns to skillet.
Add 12 eggs.
Cook covered until eggs and hash browns are done.
Apple Breakfast Cake
from Jessica Romney
4 C. Apples peeled and sliced
½ C. sugar
1 tsp. Cinnamon
½ C. chopped Walnuts
1 C. flour
¾ C. sugar
¾ tsp. baking powder
¼ tsp. salt
1 egg beaten
3 tsp. water
1/3 C. evaporated milk
½ C. melted butter
DIRECTIONS
Preheat oven to 925 degrees. Grease and flour a 9 inch round cake pan. Mix apples. ½ c. sugar, cinnamon and walnuts in a bowl. Pour mixture into cake pan. Mix flour, ¾ c. sugar, baking powder and salt. In another bowl, mix egg, water, evaporated milk and melted butter. Add dry ingredients to wet. Pour over apple mixture in pan. Cook for 1 hour or until golden. Serve with real whipped cream.
4 C. Apples peeled and sliced
½ C. sugar
1 tsp. Cinnamon
½ C. chopped Walnuts
1 C. flour
¾ C. sugar
¾ tsp. baking powder
¼ tsp. salt
1 egg beaten
3 tsp. water
1/3 C. evaporated milk
½ C. melted butter
DIRECTIONS
Preheat oven to 925 degrees. Grease and flour a 9 inch round cake pan. Mix apples. ½ c. sugar, cinnamon and walnuts in a bowl. Pour mixture into cake pan. Mix flour, ¾ c. sugar, baking powder and salt. In another bowl, mix egg, water, evaporated milk and melted butter. Add dry ingredients to wet. Pour over apple mixture in pan. Cook for 1 hour or until golden. Serve with real whipped cream.
Caramel and glazed Cinnamon rolls
from Darci
DOUGH:
1 cup warm milk
1 1/2 teaspoons active dry yeast
1 egg (at room temperature)
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 1/3 cups bread flour
FILLING:
Butter
Cinnamon
Sugar
CARAMEL SAUCE:
1/3 cup butter
1/2 cup brown sugar
2 tablespoons milk
Optional:(1 cup chopped walnuts)
GLAZE: 1/4 cup butter, melted 1/2 cup brown sugar 3 oz Cream CheeseOptional:1/2 cup chopped walnuts 1/2 cup raisins
DIRECTIONS:Dissolve yeast in warm milk and let sand 5-10 minutes. Add egg, butter, and sugar, salt. Add flour ½ a cup at a time. Kneed dough for 5-7 minutes. Let rise for 30-45 minutes. In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.Take risen dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Rub dough with butter and sprinkle with brown sugar, cinnamon, nuts and raisins.Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce. Cover with a damp cloth and let rise in a warm place until double in size, about an hour and a half. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and turn upside down onto a platter. Let set for 15 minutes and then cover with glaze.*Just as good with just caramel sauce or just glaze
DOUGH:
1 cup warm milk
1 1/2 teaspoons active dry yeast
1 egg (at room temperature)
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 1/3 cups bread flour
FILLING:
Butter
Cinnamon
Sugar
CARAMEL SAUCE:
1/3 cup butter
1/2 cup brown sugar
2 tablespoons milk
Optional:(1 cup chopped walnuts)
GLAZE: 1/4 cup butter, melted 1/2 cup brown sugar 3 oz Cream CheeseOptional:1/2 cup chopped walnuts 1/2 cup raisins
DIRECTIONS:Dissolve yeast in warm milk and let sand 5-10 minutes. Add egg, butter, and sugar, salt. Add flour ½ a cup at a time. Kneed dough for 5-7 minutes. Let rise for 30-45 minutes. In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.Take risen dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Rub dough with butter and sprinkle with brown sugar, cinnamon, nuts and raisins.Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce. Cover with a damp cloth and let rise in a warm place until double in size, about an hour and a half. Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and turn upside down onto a platter. Let set for 15 minutes and then cover with glaze.*Just as good with just caramel sauce or just glaze
Baked French Toast Casserole with Maple Syrup
From Darci
1 loaf French bread (13 to 16 ounces) or Loaf of Texas Toast
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping: 1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
1 loaf French bread (13 to 16 ounces) or Loaf of Texas Toast
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping: 1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Puffed Oven Pancakes (aka: German Pancakes)
5 T. Butter
6 eggs
1 1/2 cup all-purpose flour
1 1/4 cup milk
1/4 t. salt
1 T. sugar
Melt Butter in 425 oven (3-5 mins.).Add batter to hot panBake for 25 Minutes
6 eggs
1 1/2 cup all-purpose flour
1 1/4 cup milk
1/4 t. salt
1 T. sugar
Melt Butter in 425 oven (3-5 mins.).Add batter to hot panBake for 25 Minutes
Swedish Pancakes (Sweet Crepes)
4 eggs
1 cup milk
1 cup flour
2 T. Sugar
1/2 t. salt
Mix in blender. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
1 cup milk
1 cup flour
2 T. Sugar
1/2 t. salt
Mix in blender. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
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