Breakfast and Brunch

Puffed Swedish Pancake

2006-07-26T10:05:00.000-05:00

This recipe reminds me of all the Pannekoekens my husband and I used to eat. There was a Dutch restaurant not far from our house and they served a similar puffed pancake called a Pannekoeken. The original version was served with a lemon wedge and powdered sugar. Every conceivable topping can be added. Savory to sweet. There was a wonderful apple version, saute the apples with butter, cinnamon & sugar and pour batter on top to bake. I also liked mine baked plain and topped with fresh seasonal berries, sour cream and brown sugar. I will definitely be making these this weekend, I can't wait!

Ingredients:

1 cup flour
2 tablespoons sugar
3/4 teaspoon salt
2 cups milk
3 eggs
4 to 6 slices bacon, diced

Also:

Whipped cream
Cinnamon
Honey

Sift flour, sugar and salt into a bowl. In a separate bowl, mix milk and eggs. Pour egg mixture into flour mixture. Beat until the batter is smooth. In a 9-inch oven-proof skillet, saute' bacon until it is crisp. Pour out all but 1/4 cup of the drippings. Pour egg mixture over the 1/4 cup drippings and bacon. Place the skillet in a preheated oven at 375 degrees. Bake for 30 minutes or until puffed and golden. Remove from oven and cut into 6 wedges. Top each wedge with a teaspoon of whipped cream, sprinkle with cinnamon and drizzle with honey.

Makes 6 servings

Egg and Bacon Casserole

2006-07-25T23:29:00.000-05:00

Ingredients:

18 hard-boiled eggs, sliced
1/2 pound bacon, cooked crisp and crumbled
Parsley, dried or fresh
Buttered crumbs

Cream Sauce:

1/4 cup butter or margarine
1/4 cup flour
1 cup light cream or half-and-half
1 cup milk
2 cups grated sharp Cheddar cheese
1/2 clove garlic, crushed
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon thyme

In a greased 8 x 10-inch glass baking dish, spread egg slices. Top with crumbled bacon.

For Cream Sauce: In a large non-stick skillet, melt butter. Whisk in flour and cook for 3 minutes, until bubbly and thick. Stir in cream and milk until the sauce is smooth and thick. Add cheese, garlic, basil, marjoram and thyme. Stir until cheese has melted.

Top bacon and eggs with sauce. Sprinkle with parsley and buttered crumbs.

Cover and refrigerate overnight or bake immediately. (If this dish has been refrigerated, let it sit out for a half-hour before you bake it.)

Bake in a preheated oven at 350 degrees for 30 minutes.

Makes 6 to 8 servings

**The sauce may be thinned a little and used over toasted English muffins or toast points.

Potato Hot Dish

2006-07-23T16:45:00.000-05:00

Ingredients:

8 cups cooked potatoes, diced
6 slices uncooked bacon, diced
1 large onion, diced
4 ounces process American cheese, diced or grated
1/4 cup green olives, chopped
1 to 1-1/2 c. mayonnaise

In a large bowl,, mix potatoes, bacon, onion, cheese, olives and mayonnaise. Cover and refrigerate overnight. In the morning, spread mixture into a well greased 9 x 13-inch baking pan. Bake in a preheated oven at 350 degrees for 1 hour.

Breakfast Pizza

2006-07-23T16:39:00.000-05:00

Ingredients:
1 pound bulk pork sausage
1 cup frozen hashbrown potatoes, thawed
Mushrooms, peppers, onions, olives, etc., optional
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
Dash of pepper

Dough:
1 packet active dry yeast
1 cup very warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2-1/2 cups flour

Brown sausage, breaking it up as it cooks. Drain off fat.

For Dough: Dissolve yeast in warm water. In a large bowl, mix in sugar, salt vegetable oil and flour. Beat vigorously 20 strokes. Let rest about 5 minutes. Press dough on a greased pizza pan. Spoon sausage over dough. Layer on hashbrowns, any additional optional toppings and cheese. In a medium bowl, beat eggs, milk, salt and pepper. Pour over pizza. Bake in a preheated oven at 375 degrees for 25 to 30 minutes. Remove, cut into 8 pieces and serve hot.

Makes 8 servings

Belgian Waffles

2006-07-23T16:27:00.000-05:00

These are by far the BEST Belgian Waffles I have ever had! Every time I serve them I get rave reviews. I usually double the recipe. If I have any batter left, I cook up the waffles, cool them on a wire rack and put them in a freezer bag. They freeze beautifully and make a quick breakfast on busy mornings. I usually thaw them for a few seconds in the microwave and then pop them in the toaster to keep the outside crispy. Delicious!

Ingredients:

1 - 3/4 cups flour
1 tablespoon baking powder
2 tablespoons malted milk powder, optional (I always use it)
2 eggs, separated
1-3/4 cups milk
1/2 cup vegetable oil
1/2 cup chopped nuts, optional

Also:
Blueberries or strawberries
whipped cream

In a large bowl, mix flour, baking powder and (optional) malted milk powder. In a separate bowl, beat egg whites until stiff peaks form. Set aside. In a medium bowl, beat egg yolks. Mix in milk and oil. Stir milk mixture into flour mixture, combining only until all ingredients are mixed, but still lumpy. gently fold in egg whites, being careful not to overmix. Pour about 1/4 of the batter onto a hot Belgian waffle iron. Top with 1 tablespoon chopped nuts. Bake until steaming stops. Serve hot, topped with berries and whipped cream.

Maxes 4 8-inch waffles