Alison's Eggnog Pancakes

This was a fabulous Christmas gift Alison gave to the special 'sisters' in her life last year. I love it when she visits me! I thought this was very clever - something I had not seen before!

Ingredients

• 1 1/4 cups flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• A pinch of salt
• 1 teaspoon baking powder
• 1/4 cup oil
• 1/4 teaspoon ground nutmeg, optional
• 1 egg, lightly beaten
• 3/4 cup lite eggnog
• 1/2 cup milk
• 2 tablespoons butter, melted

Directions

• In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Yield: 1 dozen.

Hash Browns

Huevos Rancheros

A healthy way to start the day!

Huevos Rancheros

1-2 tomatoes

1 small onion

1/4 cup chopped cilantro leaves

1 jalapeno chile, halved and seeded

8 eggs, beaten

1 can black beans (I use 15 ounces)

8 small corn tortillas

1/2 cup shredded cheese (I use Monterrey Jack)

1/4 cup light sour cream

1. Using a food processor, pulse together the tomatoes, onion, cilantro and jalapeno until chunky.

2. Coat a large skillet with cooking spray and heat over medium-high heat. Add the eggs, season with salt and pepper and scramble for 3-4 minutes.

3. Transfer eggs to another dish, and wipe out the skillet. Add the beans and 2 tsp water. Cook over medium heat until warm. Transfer to another bowl. Wipe out the skillet, add the salsa, season with salt and cook for 5 minutes.

4. Top each tortilla with beans, eggs, salsa, cheese, sour cream, cilantro, and we always add avocado as well.

Breakfast Squares

This is a recipe from my mother-in-law. This is a food traditionally served Christmas morning. I love that it can be put together the night before, and then baked the following day.

Eggs Benedict Stacks

This easy but elegant twist on an old breakfast tradition looks and tastes gourmet.


Eggs Benedict Stacks

Ingredients:

6 large eggs, divided
2/3 cup milk
1/4 teaspoon salt
8 English muffins, cut in half
Easy Blender Hollandaise Sauce (see below)
8 slices Canadian bacon

Directions:

In a pie pan, whisk together 2 eggs, milk and salt with a fork. Soak English muffin halves for 1-2 minutes on each side. Heat a small frying pan sprayed with nonstick cooking spray over medium-high heat. Cover and cook soaked muffin halves one at a time for about 2 minutes on each side, or until lightly browned. Place cooked muffin halves on a plate and set aside. Cook the remaining eggs individually as desired. To assemble stacks, toast 2 muffin halves in toaster for 1 minute, or until lightly crisp. Place 1 muffin half on a plate and then spread with a tablespoon of Easy Blender Hollandaise Sauce. Place 2 slices Canadian bacon over the sauce. Place a cooked egg on top and then drizzle generously with more sauce. Lay remaining muffin half on top and serve. Makes 4 servings.

Easy Hollandaise Sauce:

Ingredients:

3 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup butter

Directions:

In a blender, blend egg yolks, lemon juice, salt and white pepper. Melt butter in microwave until sizzling hot. Turn blender on low and slowly pour in all the melted butter. Serve warm. Store inthe refrigerator 3-5 days. Makes 1 cup.

This recipe is from Donna Kelly's 'French Toast' cookbook.

Steel Cut Oatmeal

This is a healthy heart pleaser!

Use real steel cut oats - I buy mine in the bulk section at Henry's. This breakfast is nutritious and inexpensive. I sometimes add flax or protein powder when I am toasting the oats.

Ingredients

* 1 tablespoon butter

* 1 cup steel cut oats

* 3 cups boiling water

* 1/2 cup whole milk

* 1/2 cup plus 1 tablespoon low-fat buttermilk

* 1 tablespoon brown sugar

* 1/4 teaspoon cinnamon

Directions

In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk (I usually use 2% milk) with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

This is one of my favorite breakfasts when I add fresh fruit! My kids love to eat oatmeal this way, and it keeps their little tummy full until lunch time!

Waffles with Strawberries

My kids LOVE to make waffles. My family is really into... breakfast! I try to feed them healthy & nutritious food before they leave for school every day, and it is a tiresome job. I have to admit: big breakfasts are a lot of work! Then strawberry season rolls around, and everything suddenly tastes yummy! My children feel like princes and princesses after a meal that includes waffles and freshly picked strawberries. Even as I am typing this, my 3 year old daughter is on my lap saying "Ohhh... I love that!". This is a favorite:

...Wonderful Waffles with Strawberries...

2 eggs

2 cups buttermilk

2 cups flour

2 t baking powder

1 t baking soda

1/2 t salt

1/3 cup butter, melted

4 cups fresh strawberries, sliced

Whipped cream or ice-cream, as desired

Heat waffle iron. In a large bowl, beat eggs. Add buttermilk, flour, baking powder, baking soda, salt, and melted butter and beat until smooth. Pour batter from cup or pitcher onto center of hot, lightly greased waffle iron. Cook 2-3 minutes or until golden brown. Remove waffle carefully. Top with syrup, strawberries, whipped cream or ice cream as desired. Makes about 4 cups of batter or about 4-8 waffles, depending on the size of the waffle iron.

This is one of Julie Badger Jenson's recipe's from her Essentials cook book.

Whole Wheat Pancakes

These are my family's favorite!  We have them two or three times a week.  My kids prefer these over white pancakes.  I use freshly ground whole wheat flour (white wheat).  I grind extra flour then put it in tupperware and stick it in the freezer so I don't have to grind it every time.

1 1/4 C. whole wheat flour

1/4 C. sugar

1/4 C. oil

1 tsp. baking soda

1 heaping  tsp. baking powder

Dash of salt

1 1/4 C. milk

1 egg

Whisk all ingredients together, then spoon onto a hot griddle.  Flip once the bubbles pop.  Butter, then serve with syrup or powdered sugar.  Yum!

SWEDISH PANCAKES - AKA CREPES

4 eggs
2 cups milk
1/2 tsp salt
1/2 cube butter melted
1/4 cup sugar
1 1/2 cup flour

Mix eggs, milk, salt and sugar until well blended. Slowly add flour. Add more if you like a thicker consistency or less if you want it thinner. Spray a pan with cooking spray or use butter. Pour a little less than 1/2 cup into pan and turn pan until the batter fills the bottom. When the sides begin to brown flip to the other side. Watch it closely - they cook quickly. Layer on a flat plate - they will peel apart easily when you are ready to eat.


FILLING:
We use gogurts so the kids can easily spread the yogurt in a thin line down the middle
Fruit (any kind - we like strawberries and bananas)
Powdered Sugar sprinkled on top
When you have your filling roll up sprinkle with powdered sugar and enjoy!



For the brave and adventurous eater we also like a layer of peanut butter down the middle, then sour cream, roll up and drizzle syrup on top. I know it sounds weird but it is delicious!

Good Morning Muffins

These are packed with nutrition...


Good Morning Muffins

1/2 cup unbleached all-purpose flour
1 cup whole wheat flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 t baking soda
1 t baking powder
1/2 t salt
1 T cinnamon
1/2 t ground nutmeg
1 1/2 c carrots
2 apples, shredded
1/2 cup raisins
1 cup walnuts, chopped or ground
3/4 cup 1% milk
2 eggs, beaten
1 tsp. pure vanilla extract

Preheat oven to 350 degrees. Grease muffin pans or line with paper cups. Mix together flours, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Stir in carrots, apples, raisins and walnuts. Combine milk, beaten eggs and vanilla in another bowl. Pur liquid ingredients into dry ingredients. Stir until ingredients moistened. Do not overmix. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes. Makes 15 muffins.

Light Cream Cheese Icing (optional)

1 (8oz) pkg. 1/3 less fat cream cheese
1/4 cup powdered sugar
1/2 tsp. pure vanilla extract

Combine all ingredients in a bowl. Using a hand mixer or wooden spoon, whip until creamy. Tip: Individually freeze plain muffins and thaw for a quick and healthy breakfast, or serve as a hearty dessert with Light Cream Cheese Icing.

Healthy Homemade Granola

This homemade granola recipe is an excellent source of just what your body needs to stay healthy!  Flax seeds contain high levels of lignans and Omega-3 fatty acids. Lignans may benefit the heart, possess anti-cancer properties and studies on Wikipedia found Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels.  This has been one of my families treasured recipe's for years!

 Homemade Granola

In a big pot mix:

1/2 c olive or oliec safflower oil

1/2 c blackstrap molasses

1/2 c raw honey (optional - can also use a little stevia)

1/2 c almond butter (may need to be mixed using very low heat)

1 TB organic vanilla (optional)

When well mixed add one by one:

1 c chopped pepitas (raw pumpkin seeds or sunflower seeds will do)

1 c shopped raw almonds or filberts

1 c ground flax sees or meal (optional)

1 c mixed rolled grains

5 c old fashioned rolled oats

3c puffed millet or rice (found in the cereal isle of a health food store like Henry's)

Turn oven on lowest possible setting, so temperature stays around 100-130 degrees (measure with a meat or candy thermometer - you may need to crack the oven slightly). Leave in for several hours, until somewhat dry. Then you can add dried fruit to taste.

I sometimes add coconut, raisins, craisins, etc.  Add whatever you like - it will be fabulous!

Eat plain or with milk or yogurt.

My friend Jenni Wilson, who is working on a Masters Degree in Herbology passed this recipe to me... it is the best ever!

Eggnog French Toast with Vanilla Bean Pastry Cream, Fresh Berries and Pomegranate Syrup

The perfect dish for a special occasion such as Christmas or Easter morning brunch!




Eggnog French Toast with Vanilla Bean Pastry Cream, Fresh Berries and Pomegranate Syrup.

Vanilla Pastry Cream
Ingredients
1 1/2 cups cream
1/2 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons all purpose flour
½ of a vanilla bean

Split vanilla bean and add to cream. Bring cream to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot cream. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
Yield: 2 cups

Pomegranate Syrup
Ingredients
4 cups pomegranate juice2.5 cups sugar
1 teaspoon fresh lemon juice
In a saucepan, combine pomegranate juice, sugar and lemon juice over medium heat. Stir until sugar has complete dissolved.
Allow to cook over medium heat for 20-25 minutes or until juice is the consistency of syrup. Remove from heat and allow to cool. Store in an airtight container in the refrigerator for up to two weeks.

Yield: 2 ½ cups

Eggnog French Toast
Ingredients
1 Cup Eggnog
2 Eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
6-8 slices of French bread (cut into 2.5” rounds with a pastry cutter)
Fresh berries

In a shallow dish whisk all ingredients. Dip sliced bread into egg mixture and leave to sit for about a minute each side.

Sauté each slide over medium heat for 1-2 minutes each side.

To plate, place a pool of pomegranate syrup in the middle of a large round plate. Place one French toast round in the center of the syrup. Pipe a ring of pastry cream around the toast slice. Add fresh berries. Repeat two more times with toast slices, pastry cream and fresh berries. Top with a dollop of whipped cream, dust with powdered sugar and drizzle with pomegranate syrup.

These pictures are from a cooking class that Byron Konold of Seven Salts taught!

Parfait Breakfast

I love to set up a 'parfait buffet' when we have company over. The kids all love to pile on the toppings in Sundae dishes!

Breakfast Parfait!

If I let them, my kids would eat ice-cream sundaes for breakfast! I love to offer them the next best thing: sundaes made with yogurt, cereal, granola, and fresh fruit layered in sundae glasses! 

We love: yogurt, kix cereal, homemade granola, and all kinds of fruit!

Blueberry Bundt Cakes

More appealing than just a muffin...

Lemon Glazed Blueberry Bundt Cakes

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/4 cup butter
• 1 1/4 cups low-fat buttermilk
• 1 large egg
• 1 tablespoon grated lemon rind
• 1 cup blueberries
• Cooking spray
• 1 tablespoon fresh lemon juice
• 1/2 cup powdered sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins/bundt cakes up to 2 days ahead and glaze them the morning of the brunch.

We made these as mini bundt cakes, but this recipe can be used to make muffins as well... delicious!

Fabrina Hot Cereal

This is a $$$ money saver!!!




Farina Hot Cereal

I buy Farina Cereal from the bulk bins at Henry's. My kids love it! I can feed my family of 6 breakfast for all of .75 (cents!!!).

Recipe for 4 servings (feeds my family... we add fruit as well):

3 cups water
1 cup milk
1/2 tsp salt (optional)
3/4 cup Farina Cereal

Directions:

1. Add Farina Hot Cereal and salt slowly to boiling water (& milk) while stirring.
2. Bring to a boil, reduce heat.
3. Allow to simmer 2 minutes, stirring occasionally.
4. Remove from heat and cover. Let stand until desired consistency is reached.

My kids top with honey, granola, stevia, fruit... just whatever we have around.

Pancakes from the Pantry

This makes a fabulous gift...

Pancakes from the Pantry

This recipe makes up a large amount of dry mix that you keep in your fridge to make up pancakes as needed.

4 cups quick cooking oats

2 cups flour

2 cups wheat flour

1 cup brown sugar, packed

1 cup powdered milk

1/2 t cream of tartar

3T baking powder

2T cinnamon

5t salt

To make up mix - combine all ingredients, mixing well and breaking up brown sugar lumps. Store in a covered container in the refrigerator.

To make mix into the pancakes:

2 eggs, beaten

1/3 cup oil (or 1/3c applesauce +2 T oil)

2 cups mix

1 cup water

Blend well. Cook on a lightly greased griddle.

This makes a great gift! Believe me, I love to recieve it!

Contributed by Christy Sutherland

French Breakfast Puffs

WOW! They taste like cinnamon sugar cake donuts!

This recipe is from The Pioneer Woman http://www.thepioneerwoman.com/ Ree, a mother to 4 kids who lives on a ranch in the mid-west home schools her kids, and among other things is an AMAZING cook! My Sister In Law Elizabeth made these, and STRONGLY SUGGESTED I do the same. Thanks Elizabeth!

French Breakfast Puffs—they’re perfect for Christmastime breakfast.

Go make ‘em now and see what I mean!

French Breakfast Puffs

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup sugar

2/3 cup shortening (Crisco)

2 eggs1 cup milk

1 1/2 cups sugar

3 teaspoons cinnamon

2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.
Love, Pioneer Woman
French Breakfast Puffs Printable Recipe

A La Crepes

This is a classic...

Crepes

1 1/2 cups flour

4 Tbls. powdered sugar

1 tsp. salt

1 1/2 tsp. vanilla

4 eggs

1 1/3 cups evaporated milk

1 cup water

Blend and pour 1/4 cup batter onto non-stick pan or crepe pan. Fill with fruit, yogurt, syrup, eggs, chicken, etc. Enjoy!

Egg Souffle

My mom always made this dish on Christmas Morning.  For me it is a comfort food and reminds me of the excitement of Christmas Morning and of having lots of loved ones around.

Ingredients:

about 8 slices of white bread, crust cut off

7 Eggs

1 LB Sausage - browned, drainted, and cut into bite sized pieces

2 Cups Milk

1 Cup shredded cheddar cheese

1 tsp Salt

1 tsp Dry Mustard

Spray a 9x13 pan with Pam.

Line cake pan with crustless bread.

Evenly sprinkle sausage on top of bread, and evenly top with cheese.

Combine milk, eggs, mustard, and salt.  Pour over the top of bread, sausage and cheese.

Refrigerate over night (covered)

Bake at 350 for about an hour until browned on top (Do Not Undercook!)

Cool for 20 to 30 minutes before cutting.