Grandmother's Morning Treat

I knew I wanted to make my mom breakfast for mothers day, I was just a little unsure of what to make, last year my breakfast wasn't all that impressive. I was talking to her at our mother daughter day yesterday and she was telling me about her new cookbook, and she had fun a really yummy overnight french toast. I decided to give it a try.

This recipe was really simple to throw together right before bed. And just a few steps in the morning. This recipe turned out ok, it was edible but not a favorite of anyone, you needed some syrup blueberry was the favorite. The easiest way to explain it is a large cream cheese danish.

Happy Mothers Day to My Mom, and all you other moms out there. This is My Mom, My baby brother (he is turning 18 next week... I can't believe it) and myself.

Grandmother's Morning Treat (From: Bethal Favorites)

• 1/2 c. plus few Tablespoons Butter
• French bread
• 3 eggs
• 1/8 nutmeg
• 1/4 t. cinnamon
• 1/4 t. mace (I omitted)
• 1 t. vanilla
• 1 1/2 c. cream
• 1 c. cream cheese
• 2 T. corn syrup
• 1 c. nuts (I omitted)

Butter 9x9 baking dish. Cut 1-inch thick slices of bread and fill dish 2/3 full.

Mix eggs, nutmeg, cinnamon, mace, vanilla and cream. Pour over bread slices.

Cover and refrigerate overnight.

In the morning mix cream cheese, corn syrup, and nuts together. Spread this over the bread slices and bake at 350 until puffed golden, about 50 minutes.

Place a tray underneath it while baking and let it sit awhile afterwards.

Buttermilk Pancakes

I have a passion for I-hops pancakes, they are SO light and fluffy and wonderful. I am not a big breakfast making person so I always tell Adam he should try and make I-hops great pancakes some morning. He always agrees but isn't as good as I am about looking for recipes.

I saw the buttermilk pancake recipe pop up in my google reader and knew I had to try it.

These were not as fluffy as the I-hop ones but dang close! YUM! Thanks hon :)

Truck Stop Buttermilk Pancakes (From: All Recipes)

• 2 eggs
• 1/2 c milk
• 2 Tbsp butter, melted
• 1 2/3 c buttermilk
• 1 2/3 c all-purpose flour
• 1 3/4 tsp baking powder
• 1 3/4 tsp baking soda
• 1 pinch of salt
• 1 Tbsp and 2 tsp sugar

In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Orange Cinnamon Rolls

I am not a huge cinnamon rolls except for Pillsbury Orange cinnamon rolls, I LOVE them, I wanted to make Adam and I a special Easter breakfast so I found this recipe and mixed them up.

I also have been wanting to buy a microplane and finally bought one to participate in the blogging event Joelen is hosting called Tasty Tools. I used it for the orange for this recipe, but plan to get lots of use out of it in the coming months.

These were not as good as I was hoping, but I will try them again maybe using some frosting to top with.

Sticky Orange Cinnamon Rolls (Razzle Dazzle Recipes)

• 1/2 cup lukewarm milk
• 2 tbsp sugar
• 2 eggs
• 1/2 cup butter, softened
• 1/4 tsp salt
• 2 cups all purpose flour
• 2 tsp active dry yeast

Orange Spread:

• 3/4 cup butter, softened
• 1 cup brown sugar
• 2 tbsp honey
• 2 tbsp freshly squeezed orange juice
• 1 tbsp grated orange zest
• 1 tbsp ground cinnamon
• 1/2 cup almonds or pecans, toasted

Combine all ingredients except orange spread ingredients and nuts in bread pan.

Process on dough setting.

Prepare orange spread by placing butter I bowl of heavy duty electric mixer fitted with flat beater.

Add sugar, honey, orange juice, orange zest and cinnamon.

Cream together for 3 to 4 minutes or until completely incorporated and set aside.

When cycle is complete on dough, turn dough out onto well floured surface.

With rolling pin, roll dough out into a rectangle about 1/4 inch thick.

Using spatula, spread half of the orange spread evenly over dough. Sprinkle nuts over the spread.

Line 10 inch square baking pan with foil and spread remaining orange spread over the foil.

Beginning with long bottom edge, roll up dough jelly roll style and pinch seam together firmly to seal.

Using serrated knife, but dough into 6 rolls. Evenly space rolls in foil lined pan and cover with plastic wrap.

Let rolls rise in warm place for 40 minutes or till doubled.

Place baking stone on middle rack of oven and preheat to 375. Bake rolls for 30 to 35 minutes or till spread in pan is bubbling and dark and the tops of the rolls are dark brown.

Let rolls cool in pan for 5 minutes.

Place another pan over rolls and invert baking pan so the rolls re resting in second pan and the orange spread on the foil is on top of them. Remove the foil. Serve warm from pan.

Blueberry Muffins

One week left, one week left is what I keep telling myself. I can't wait to get back into my kitchen and cook meals again at night. I have been trying to bake something to send with Adam each week he leaves. This week I decide to make him some blueberry muffins so that he wouldn't have to worry about breakfast.

These are SOO good, they are soft, moist and great flavor.

To Die For Blueberry Muffins (From: Allrecipes)

• 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 fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). 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. I added a dash of vanilla 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 20 to 25 minutes in the preheated oven, or until done.

Lemon Cream Waffles

These have the perfect amount of lemon, not to much but just enough to can taste it.

Lemon Cream Waffles (From: Waffles)

• 1 egg, room temperature and separated
• 1 c. all-purpose flour
• 1 t. baking powder
• 1/8 t. salt
• 1 T. sugar
• 1 t. lemon peel
• 2/3 c. cream
• 2 T lemon juice
• 4 T. butter or margarine, melted and cooled

Beat egg white in a small bowl until stiff and set aside.

Mix together dry ingredients and set aside.

Combine egg yolk, cream, melon juice, and butter. Add to dry ingredients, mixing until just blended.

Fold in beaten egg white until juice mixed. Do not over mix.

Bacon and Cheese Waffles

This weekend I was at a women's retreat with my mom, her friend Tracy and Julie, and my sister-in-law Carmel. It was a VERY fun and relaxing weekend. Tracy made breakfast yesterday she made two different kinds of waffles.

If you like waffles I highly suggest buying this cookbook as it is like a waffle bible.

I enjoyed these more so then the lemon cream (although the lemon were great!), My mom on the other hand liked the lemon cream ones better :-)

Bacon and Cheese Waffles (From: Waffles)

• 1 egg, room temperature and separated
• 1 1/4 c. all-purpose flour
• 1 tsp. baking powder
• 1/8 t salt
• 1 T. brown sugar
• 3/4 c. milk
• 4 T. butter or margarine, melted and cooled
• Bacon slices
• 1/2 c. grated cheddar cheese

Beat egg white in a small bowl until stiff and set aside.

Mix together dry ingrdients and set aside.

Combine egg yolk, milk and butter.

Add to dry ingredients, mixing until just blended. Do not over mix.

Top with bacon after pouring on waffle iron.

Quiche

I have never had a quiche, and have always wanted to try a quiche. I finally decided I would never know if I didn't like it if I never tried it. I made an attempt this morning.

In the end, I really liked it! I normally don't like eggs so was a little worried, this didn't taste eggy to me at all. I made 2 one with onions and one without

Bacon, Spinach, and Mushroom Quiche (From: adapted from Allrecipes)

• 2 9 inch pie crusts
• 6 slices bacon
• 1/4 onion, chopped
• 3 eggs, beaten
• 3/4 milk
• 3/4 half and half
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon all-purpose flour
• 1/4 cup thawed spinach
• 1/2 pkg. mushrooms

Preheat oven to 350 degrees F (230 degrees C).

Bake pie crusts for 5-8 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.

In a large bowl, mix together eggs, milk and salt. Stir in bacon, onion, mushrooms, and spinach. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shells.

Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

Clone of the Cinnabon

"YUMMMM.... Care, you really out did yourself."

This was the first comment out of my mom's mouth as she took a bite of these. I was suppose to make these last week but had forgot my bread machine, when we came down to stay the night I knew I had to make them as I have been waiting, and this way they can sit at my moms and they can eat them :-)

After sitting on the couch and enjoying the cinnabon, this was the next comment out of her mouth. I thought it was blog worthy. "I don't really remember sex, but I'll bet this is better!"

These are SUPER sweet, but are very good, and taste just like the cinnabons at Cinnabon. Adam put the dough in the bread maker about 4 am, he put on dough cycle, then we let it rise in there until around 9 am. This worked REALLY good, if you have a night owl in the home :-)

Clone of the Cinnabon (From: Allrecipes)

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Flip rolls over on cookie sheet before frosting. Spread frosting on warm rolls before serving.

Stuffed French Toast

Adam and I had a HORRIBLE I-hop experience a few months ago and have vowed not to go back. I love I-hop for their stuffed french toast. When it we decided we wouldn't go back, I started searching for a recipe. I found this one and wanted to try it. This morning when we finally had time to try it, I realized I used the last of my powdered sugar to make the cake. I googled how to make powdered sugar, and actually found a quick way.

This was good, but VERY sugary, the filling tasted just like the I-hop stuff, but the bread was a little mushier. We didn't serve with fruit or syrup just the french toast. Overall it was a good breakfast.

Powdered Sugar (From: Gourmet Sleuth)

• 1 c. sugar
• 1 T. corn starch

Blend in blender until fine and powdery.

I-hop Stuffed French Toast (From: Kitchen Link)

• Texas Toast1 pkg. cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon extract (I used vanilla)
• 1 egg, beaten (I used 2 eggs)
• 1/2 can evaporated milk (I used whole 5 oz can)
• 1/4 cup sugar
• Cinnamon to taste

Beat together cream cheese, powdered sugar and extract till spreading consistency. Spread between 2 pieces of texas toast until desired amount of toast is prepared.

In a shallow dish, beat together eggs, milk, sugar and cinnamon.

Heat a oiled griddle on med-high heat until water sizzles when dropped on it. Dredge toast through egg mix one at a time and cook on griddle till golden brown then flip and repeat.

Serve with whipped cream or your choice of fruit toppings. (The canned fruit in heavy syrup always works best.)

Bagel Sandwiches

I love going to Mc.Donalds for breakfast for their bagel sandwiches. I had a friend who worked there and I got the inside tip. And since then I LOVE making them at home.

Bagel Sandwiches (My Recipe)

• 1 egg (done anyway you like, I prefer to dip in yolk of an over easy egg
• 2 pieces of bacon
• 1 bagel
• Hollandaise sauce

Assemble and enjoy!

Crepes

Yesterday while at the grocery store I was trying to think of something fun to have for breakfast this weekend, Adam and I don't eat breakfast together during the week, and rarely have a hot breakfast during the week. So I always like to make something a little special for the weekend. I decided on crepes. I fell in love with crepes, after graduating from H.S. my mom started making them and I love them. You can do so many different things with them, that they can accommodate to everyones tastes.

Crepes (Betty Crocker Cookbook)

• 1 1/2 cups all-purpose flour
• 1 T. sugar
• 1/2 t. baking powder
• 1/2 t. salt
• 2 c. milk
• 2 T butter (melted)
• 1/2 t. vanilla
• 2 large eggs

In a medium bowl, mix flour, sugar, baking powder and salt. Stir in milk, butter, vanilla and eggs. Beat with hand beater until smooth.

Lightly butter 6 to 8 inch skillet or crepe pan. Heat over medium heat until bubbly.

For each crepe, pour slightly less then 1/4 cup batter into skillet. Immediately rotate skilled until thin layer of better covers bottom. Cook until light brown. Run wide spatula around edges to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.

***Tips: We have found these are best if eaten right off the burner, so we prefer to eat in shifts basically. You can use any toppings you want. Today we used Nutella and Cream cheese with strawberry jam mixed in.

Mothers Day Brunch

This morning we spent the day with My Mom and Brother. Adam and I prepped a bunch of the meal on Fri, and last night. And he did most of the cooking today as I went to church with her this A.M. overall the meal was great!!

Blueberry Stuffed French Toast (Maples Inn)
French Toast

• 12 slices of thick bread (Texas Toast)
• 2 8-oz pkgs of cream cheese
• 1 cup of fresh or frozen blueberries
• 10 eggs
• 1/3 cup maple syrup
• 2 cups milk
  

Blueberry Sauce

• 1 cup water
• 1 cup sugar
• 2 Tbsps corn starch
• 2 cups fresh or frozen blueberries(added to the recipe one cup at a time--see instructions)
• 1 Tbsp butter

Remove the crusts from the bread and cube. Spray the bottom of a 9"x13" glass baking dish with vegetable spray and place half the cubes of bread in the pan. Cube the cream cheese and put on top of the bread. Distribute one cup of fresh or frozen blueberries over the cream cheese.

Place remaining bread over the blueberries.

Beat the eggs, add the maple syrup and the milk. Pour mixture over bread and cheese. Place plastic wrap over dish and refrigerate overnight.

Bake the French toast, covered with foil, in the middle of a preheated 350° F oven for 30 minutes, remove the foil, and bake the French toast for 30 minutes more, or until it is puffed and golden.

While the French toast is baking, make the blueberry sauce:

Cook the water, cornstarch, sugar, and 1-cup blueberries until it thickens.

Then, add one more cup of blueberries and the butter. Pour over individual pieces, slice and twist a lemon slice over the top for garnish, and serve.

(Note, it is best if you let the Blueberry Stuffed French Toast sit for about 10 minutes before slicing). You can substitute raspberries for the blueberries or use a combination of both. Serve the French toast topped with the warm blueberry sauce.

***Tips: This took longer then an hour, I could say it could almost go for a good 1 1/2 or so. Also, next time, I might just cut the bread in half and lay it down that way. But this was was awesome too. The sauce tasted just like blueberry pie filling!

White Chocolate Blueberry Scone (Nesties)

• 1 1/2 cups all-purpose flour
• 2/3 cup whole wheat flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup diced blueberries
• 2/3 vanilla fat-free yogurt
• 3 tablespoons butter, melted
• 1 large egg white, lightly beaten
• 1 c. White Chocolate Chips
• Cooking spray
• 2 teaspoons sugar

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawberries, yogurt, butter, rind, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat into an 8-inch circle on a baking sheet coated with cooking spray. Cut into 12 wedges, cutting into but not through dough; sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until lightly browned.

***Tips: Make sure these are the only thing in the oven, or are on the top shelve. Also, they were more cake like, then dense like scones but they were VERY GOOD! We also omitted the whole wheat flour and used all-purpose.

Happy Mothers Day MOM!

Banana Bread French Toast

I made banana bread on Thursday for this recipe, but I tried a new banana bread recipe and it was a hit, so there is another loaf in the oven. So be careful this is a great recipe!

Banana Bread French Toast (Recipe Goldmine)

• 1 (1 pound) loaf banana bread, cut into half-inch slices
• 3 large eggs
• 1/2 cup half-and-half
• 1/2 teaspoon cinnamon
• 2 cups prepared strawberry sauce

In a bowl, whisk the eggs and add the half-and-half and cinnamon; mix well.

Gently dip the banana bread into the egg mixture and place on a lightly oiled griddle over medium heat. Cook on both sides until lightly brown and cooked through.

To serve, drizzle with strawberry sauce.

Variation: Use whipped butter flavored with maple in place of strawberry sauce.

***Tips: I used milk instead of half and half. I didn't have an strawberry sauce, so we used honey butter and syrup. I also used 5 pieces of bread and 1 egg, and about a 1/4 c. milk.

Pannekoeken's For Everyone

A few weeks ago, My mom sent me a recipe for Pannekoekens, This was one of my favorite breakfast restaurant here in the cities before most of them went out of business. I knew I had to try this. But I saved it to my computer and kind of forgot about it. I saw my mom on Friday and she had made them the night before. So I knew I now had to try it. She said she served hers plain and it needed more flavor so I made some vanilla pudding and cut up bananas. And tried to make a Banana Cream Pannekoeken. They were OK, but not the best, they lacked the flavor of a real Pannekoeken. I might experiment again.

For those of you who don't know Pannekoekens are Dutch Pancakes. Baked and served with basically anything you want!

Pannekoekens (From: My Mom, via Online)

• 6 eggs
• 1 1/2 cups milk
• 1 1/2 cups flour
• 1/2 cup butter or margarine

Place butter in oven pancake pan and heat in a 425 F. oven.

While butter melts mix batter in a large bowl or blender. Mix eggs, milk, and flour until blended.

Remove pan from oven and pour in batter. Return pan to oven and bake until oven pancake is puffy and brown (20 to 25minutes).

Makes 3 to 6 servings. Serve: Top with a dusting of powdered sugar, syrup, or honey. In season, serve topped with fresh fruit and a dusting of powdered sugar.When fresh fruit is not available serve topped with hot or cold pie filling.

***Tips: We halved the recipe and made one large one and split it. I made cook and serve vanilla pudding, and put sliced bananas and cool whip on top.

Biscuits and Gravy

Last week, I was reading a blog and she made biscuits and gravy. It sounded SOOO good and knew I had to make it on a weekend morning soon. Adam ended up making it this morning, as I was preparing cookie dough for tomorrow. He used caned biscuits because I was too chicken to attempt them today, hopefully soon I will get over my fear or bread!! The gravy was VERY good!

Biscuits and Gravy (From: Nestie Krashed)

• 1 lb. pork sausage
• 2 tbls finely chopped onion
• 6 tbls AP flour
• 4 cups milk
• 1/2 tsp sage
• 1/4 tsp salt

1. In a large skillet over medium heat cook the sausage and onion until sausage is no longer pink.

2. Drain, reserving 2 tbls drippings in skillet (I never drain it because I never get 2 tbls worth of drippings).

3. Stir flour into sausage and drippings until blended. Cook and stir until light golden brown.

4. Gradually stir in milk and seasonings. Bring to a boil and cook and stir until desired thickness.

****Tips: We used onion powder instead of onion, we didn't have any sage so we omitted it, and added some seasoning salt. We added the seasonings before adding milk

Breakfast Wraps

Yesterday morning, Adam did the cooking and made some very tasty breakfast wraps. We have made these before, but I always forget how easy and simple they are, and then we go months before making them again.You could really put anything you want into these. We used flour tortillas, scrambled eggs, shredded colby cheese, and bacon. But you could do sausage or american potatoes. These are definatly a quick and easy meal.

Carmel French Toast

Last night, I was busy in the kitchen preparing last nights dinner, this mornings breakfast, and tonight's dinner. Last night I prepared Carmel French Toast, it was SOOO easy to prepare and then you chill for 8 hours, then throw in the oven and bake for an hour and you are done. It was a wonderful breakfast for a snowy Saturday morning.
Carmel French Toast (From Nesties)

1 c. brown sugar
1/2 c. (1 stick) butter
2 Tb. light corn syrup
10 slices white bread, cut in half (Challah works best)
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp salt (optional)

Combine brown sugar, butter, and corn syrup in small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x 13 inch baking pan. Arrange 20 bread halves on top of syrup mixture. Top with remaining bread halves. Combing milk, vanilla, eggs, and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Bake at 375 for 1 hour or until gold brown and looks done.

**Tips and Tricks, I used regular white bread and it seemed a little too mushy, I think next time I will try Texas toast. I also didn't use the salt.