Category Archives: Breakfast

Baked French Toast

Posted by on 18 October 2013 No comments

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The ingredients:

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  • 2 cups packed brown sugar
  • 1 cup butter
  • 1/4 cup corn syrup
  • 5 whole eggs
  • 1 1/2 cups whole milk
  • 1 tsp vanilla
  • 1 loaf french bread

In a saucepan over medium heat, mix and melt the brown sugar, butter and corn syrup.

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While mixture melts, prepare a 9″x13″ baking dish (or two 8″x8″ ones) by spraying with non-stick spray. Slice a loaf of french bread into slices 3/4 to 1 inch thick. I like to lay out the bread in the pan to see how it’s going to fit before I spray it.

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Pour the well-blended butter-sugar mixture into the baking dish.

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Arrange the bread slices flat in the mixture.

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Blend the eggs, milk and vanilla in a blender.

 

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Pour the egg mixture over the bread slices (not missing any areas).  Use all of the egg mixture; the excess will be absorbed by the bread.

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Cover the baking dish and refrigerate overnight. See how nicely the bread soaked up the egg mixture?

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

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Serve directly from the baking dish.  Additional butter and syrup are not needed because it’s already covered in that brown sugar yumminess. 😛

Pumpkin Sour Cream Coffee Cake

Posted by on 18 November 2012 No comments

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  • 2 c Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c butter
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 c pumpkin (cooked and mashed)
  • 1/2 c sour cream
  • 1 c finely chopped pecans
  • 2/3 c firmly packed brown sugar
  • 1 1/2 tsp pumpkin pie spice

Preheat oven to 350 degrees. Grease a 10 inch tube pan (or bundt pan) and set aside. Combine flour, baking powder, baking soda and salt; set aside. Cream the butter and sugar in separate bowl until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add vanilla and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed.

In a separate bowl, combine pecans brown sugar and pumpkin pie spice.

Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over and sprinkle with remaining pecan mixture.

Bake in 350 degree oven for 40-45 minutes or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, and remove from pan to cool completely on wire rack.

Rainbow Pancakes

Posted by on 10 July 2011 No comments

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  • 1 1/2 c all purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp white sugar
  • 1 1/2 c milk
  • 2 eggs
  • 3 tbsp butter, melted

Combine all dry ingredients, then mix in milk, eggs and melted butter until smooth. Split the batter up between several smaller bowls and add different food coloring to each bowl of batter; mix. Just keep adding food coloring and mixing until you get the desired shade, then cook on the griddle. I like to make these pancakes REALLY small so that my kids can have a rainbow stack of pancakes, and I know they’ll eat it all. 🙂

Apricot Pancakes

Posted by on 7 August 2010 3 comments

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  • 1 c flour
  • 1 egg
  • 1 c milk
  • 1 c apricots, finely chopped
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 c sugar

Combine all dry ingredients, then mix in egg and milk until smooth. Add finely chopped apricots and cook on griddle until golden brown on both sides.

Disneyland Fritters

Posted by on 6 November 2009 No comments

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  • 1/2 cup butter
  • 1 cup boiling water
  • 1/4 tsp salt
  • 1 3/4 cup flour
  • 4 eggs
  • oil for deep frying (about 4 cups)
  • sugar

Melt butter in boiling water on high heat. Reduce heat to medium; add salt and flour and beat vigorously until mixture leaves sides of pan. Remove from heat immediately. Transfer mixture to mixing bowl and cool slightly. Add eggs 1 at a time, beating vigorously.

Heat oil to 375 F

Dip tablespoon first in oil then fill with batter. Drop into hot oil. Do not crowd pan. Cook fritters until browned on both sides, turning to brown evenly. Remove with slotted spoon. Drain on paper towels. Roll in sugar. Serve hot or cold.

Crepes

Posted by on 16 February 2009 No comments

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  • 1 c Flour
  • 1/4 c Powdered Sugar
  • 1/4 tsp Salt
  • 1 1/4-1 1/2 c Milk
  • 2 Eggs
  • 3 tbsp Butter or Margarine melted
  • 1 tsp Vanilla

Mix all ingredients and beat until smooth. Heat a lightly greased skillet and add a small ladle-full of batter, spreading around the pan. Cook until lightly browned and brown on the other side. Repeat until the batter is gone.

Serve with your favorite canned pie filling, lemon juice sprinkled with a little sugar,  cranberry sauce or just whatever (we find that these crepes are just TOO sweet with maple syrup).

Pumpkin Pancakes

Posted by on 24 January 2009 No comments

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  • 2 c Flour
  • 3/8 c Brown Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Pumpkin Pie Spice
  • 1/2 tsp Salt
  • 1 1/2 c Milk
  • 1 c Pumpkin (mashed)
  • 1 Egg
  • 2 tbsp Vegetable Oil
  • 2 tbsp Vinegar

Combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl mix together the milk, pumpkin, egg, oil and vinegar. Stir flour mixture into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle, or frying pan over medium heat. Pour about 1/4 cup of batter for each pancake and brown on both sides.

We love these pancakes. They aren’t too fluffy and they have just a light pumpkin taste, not too overwhelming.

Blender Pancakes

Posted by on 23 January 2009 No comments
  • 1 1/2c Milk
  • 1 c Whole Wheat (uncooked)
  • 2 Eggs
  • 2 tbsp Vegetable Oil
  • 2 tsp Baking Powder
  • 2 tbsp Honey or Sugar
  • 1/2 tsp Salt

Put milk and wheat in blender and blend on the hightest speed for 4-5 minutes, or until the batter is smooth. Add eggs, oil, baking powder, honey and salt, and blend on low. Bake on hot griddle.

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Banana Pancakes

Posted by on 23 January 2009 No comments

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  • 1 c All-Purpose Flour
  • 1 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Egg
  • 1 c Milk
  • 2 tbsp Vegetable oil
  • 2 ripe Bananas (mashed)
  • 1/2 c Finely chopped walnuts or pecans (optional)

Combine flour, sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, and bananas. Stir the flour mixture into the banana mixture (batter will be slightly lumpy).

Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop about 1/4 c mixture per pancake onto the griddle and cook until pancakes are golden brown on both sides. Serve hot.

These pancakes were so good that we found you don’t need syrup or anything on them. Yum.