Recipes * Breads,Muffins, and Breakfast*

[StitchinGrandma]

Share your favorite recipes please.

So those in other countries can share in the recipes being posted and they can also share some of theirs, below are a few sites to use for converting to metric and visa versa.

http://www.exploratorium.edu/cooking/convert/measurements.html

http://www.nal.usda.gov/fnic/foodcomp/Bulletins/measurement_equivalents.html

http://www.pastrywiz.com/conversion.htm

[StitchinGrandma]

With the holidays coming and people needing to have yummy breakfast ideas that are easy and/or prepare ahead types I thought I'd post a couple of our favorites.

This is a recipe from the Bed and Breakfast Curt and I stayed at on our wedding night. She made this the next morning and used peaches.OMG Was this stuff awesome and she used real whipping cream which makes anything taste good I think.


Stuffed French Toast
Courtesy of River House B & B

Grease generously 9"x13" glass pan.
1 cup brown sugar
3 Tablespoons white Karo syrup
6 Tablespoons butter
(1/2 cup whole pecans)
Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased 9x13 pan. (Sprinkle with pecans.)
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1/2 teaspoon cinnamon
3 Tablespoons white sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch

Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add corn starch and continue to stir until thickened. Remove from heat.

12 slices Texas Toast or 1-inch thick cut french bread
12 ounces cream cheese

Thickly spread cream cheese over 6 slices of bread and place in single layer to cover caramel mixture in 9x13 pan (cream cheese side up). Distribute apple mixture over bread/cream cheese layer. Cover with remaining 6 slices of bread.
6 eggs
1 cup milk
1 cup whipping cream or half n' half cream
1 Tablespoon vanilla extract
2 teaspoons cinnamon (or 1 teaspoon cinnamon + ½ teaspoon nutmeg)

Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in 9x13 pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake in 350 degree oven 50 minutes until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg. Makes 6 servings.
NOTE: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg seasoning preferred. Fresh raspberries or strawberries may also be sprinkled over apple mixture stuffing for additional color and flavor.

[StitchinGrandma]

Here's another option for a brunch get together. I have made these quite a few years to use on NeW Years, or Christmas morning.

Danish Puff

1 c sifted flour
½ c butter
3 T sugar
Pinch salt
2 T water

½ c butter
1 c water
½ t almond extract
1 c sifted flour
3 eggs

Using dough mixer combine flour, salt, sugar and butter and 2 T water. Mix well until ball forms. Pat dough into 2 long strips 12 x 3 on ungreased cookie sheet.

Mix butter and water in pan over high heat, bring to a rolling boil. Remove from heat, add almond extract, stir in flour immediately to keep from lumping. When smooth and thick, add one egg at a time, beating until smooth. Divide in half, spread over each pastry strip. Bake till tip is crisp and brown.

When cool, frost with powdered sugar frosting made with almond or maple flavoring; top with sliced almonds.

Bake 350 degrees 60 min or less

[StitchinGrandma]

DO AHEAD STRAWBERRY STUFFED FRENCH TOAST
You'll need a loaf of French or Italian bread that's at least 16" long to get slices thick enough to hold the strawberry and cream cheese filling.

Filling
1 package (8 ounces) reduced-fat cream cheese, at room temperature
1/3 cup confectioners' sugar
1 teaspoon almond extract or vanilla
1 to 2 cups sliced strawberries

French Toast
1 loaf day-old French or Italian bread
1 1/4 cups fat-free egg substitute
1 cup skim milk
1 tablespoon vanilla

To make the filling: In a medium bowl, stir the cream cheese until smooth. Stir in the confectioners' sugar and almond extract or vanilla. Fold in the strawberries.

To make the French toast: Cut a small diagonal slice off each end of the bread and discard. Cut the bread diagonally into 10 thick slices. Cut a slit through the top crust of each slice to form a pocket. Divide the filling among the bread slices, stuffing each pocket with the cream-cheese mixture. Lay the slices in a 13" x 9" baking dish.

In a medium bowl, whisk together the egg substitute, milk, and vanilla. Slowly pour over the bread, then turn the slices to coat completely. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours.

Turn the slices at least once while soaking. Preheat the oven to 450 degrees F. Coat a baking sheet with no-stick spray. Place the bread slices about 1" apart on the sheet. Bake for 6 to 10 minutes per side, or until golden. Serve warm.

In a pinch, you can replace the confectioners' sugar with granulated sugar that has been powdered in a spice grinder or mini food processor.

After soaking, the stuffed French toast can be stored in resealable freezer bags and frozen for up to 1 month. Place the frozen French toast on a baking sheet coated with no-stick spray and bake at 375F for 15 to 20 minutes per side, or until golden.
Makes 10 slices

[StitchinGrandma]

A fun thing to do when you have people staying over and need yummy breakfast ideas is to buy, or borrow some extra waffle makers. Then you can have a make your own waffle bar and have all kinds of goodies such as different batters, fruits, fruit toppings, whipped cream, chocolate syrup, other flavored syrups and maybe some nuts like pecans or walnuts.

OMG these are sooooo good. If you did a waffle bar this could be an optional batter you had ready to use also.

Decadent Chocolate Waffles

1 Chocolate Cake Mix
Chocolate Syrup
Strawberries (sliced)
Whip Cream (Chocolate or regular)
1 lg Chocolate Bar

Mix cake mix according to directions. Using a Belgium Waffle maker, use one ladle of cake mix per waffle. After waffle is cooked, place on a plate, put strawberries, & chocolate syrup. Top with whipped cream & grated chocolate.

Makes approximately 1/2 dozen waffles.

[Sixinthenest]

Oh wow - these all sound so good.

[StitchinGrandma]

Ooh I just realized I hadn't posted this one yet. This is very good. Great if you're having guests for a brunch or something. We never did make it for Christmas but I had most of the ingredients so I made it this morning. YUM!

My changes were this however since my pizza pans are the commercial type metal ones with holes and I was afraid of the eggs dripping through if I didn't seal things properly. Because of that I have a large rectangular cookie sheet with sides that's probably about 14" x 11" and I doubled the recipe. Then I used three tubes of the cresent rolls and didn't tear them down to the pointed pieces. I used two points as they come out of the package which is more of a rectangle. Those were layed onto the pan and up the sides to create a pie type crust. Then I finished the recipe as it stated. OMG! SOOOOOOOOOOO GOOD!

BREAKFAST PIZZA

1 (8 oz.) tube crescent rolls
1 lb. breakfast sausage
1 (4 oz.) mushrooms
1/2 c. chopped onion
1/2 c. chopped green pepper
5 eggs, well beaten
Mozzarella cheese
Cheddar cheese

Grease 12 inch pizza pan. Lay crescent rolls with points toward center in pan. Press with fingers to cover pan. Brown sausage - drain. Put everything over the rolls - then pour eggs over top. Top with cheese. Bake at 450 degrees for 20 minutes.

[hardworkfhe]

Pumpkin Muffins

2 carrot cake mixes
1 lg can whole pumpkin
2 teaspoons cinnamon
21 teaspoon vanilla

Dump in mixing bowl and mix on medium speed. About 3 minutes. Preheat oven to 350 degree F. Line cupcake tins. This will make 36 large muffins. Bake about 11-15 minutes. Toothpick should come out clean. These muffins taste even better the next day.

My mom tried baking these for cookies. DS said she over baked them, but she put cream cheese frosting on them and they were still good.

[hardworkfhe]

Sorry, I forgot to mention that this is a very thick batter.

[StitchinGrandma]

Pumpkin Muffins

2 carrot cake mixes
1 lg can whole pumpkin
2 teaspoons cinnamon
21 teaspoon vanilla

Dump in mixing bowl and mix on medium speed. About 3 minutes. Preheat oven to 350 degree F. Line cupcake tins. This will make 36 large muffins. Bake about 11-15 minutes. Toothpick should come out clean. These muffins taste even better the next day.

My mom tried baking these for cookies. DS said she over baked them, but she put cream cheese frosting on them and they were still good.


21 teaspoons of vanilla? :eek: Is that correct?

[carmelite]

Pumpkin Muffins

2 carrot cake mixes
1 lg can whole pumpkin
2 teaspoons cinnamon
21 teaspoon vanilla .

hi! if you see this can you tell me what a large can of pumpkin weighs? don't know if the 16oz is large or if there is a larger size.

I LOVE PUNK'N STUFF!

e

[hardworkfhe]

Sorry 1 tsp of vanilla!

[StitchinGrandma]

Sorry 1 tsp of vanilla!

Thank you. I figured that was a typo but wasn't sure the correct amount. I saved that recipe for Thanksgiving. I sometimes take desserts because they travel so well and we have a 5 hr drive to get to the place we go. I love taking desserts like that because it's a chance for me to make things Curt won't eat yet I like. I don't make those things he doesn't like at home usually since I don't need an entire cake myself sitting around or I'll eat it. :D

[hardworkfhe]

Thank you. I figured that was a typo but wasn't sure the correct amount. I saved that recipe for Thanksgiving. I sometimes take desserts because they travel so well and we have a 5 hr drive to get to the place we go. I love taking desserts like that because it's a chance for me to make things Curt won't eat yet I like. I don't make those things he doesn't like at home usually since I don't need an entire cake myself sitting around or I'll eat it. :D

I haven't tried to freeze these, but I bet they would freeze great. They are a dense muffin, so they wouldn't crumble up on you. Everyone eats them here, so they don't last past 3 days.

[StitchinGrandma]

They'd probably freeze wonderfully.