Recipes Discovered – Recipes

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Ingredients:

• 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
• 1 cup half-and-half
• 3 large eggs
• 2 tablespoons honey, warmed in microwave for 20 seconds
• 1/4 teaspoon salt
• 4 tablespoons butter

Directions:

Place sliced  on a wire rack and allow to dry for at least 8 hours (overnight).

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a shallow dish or pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Serves 4.

Nutrition:

Substitutions:

I made this with both the chocolate brioche and the challah. Both were excellent, especially when served with strawberries and a little extra of the ganache from the chocolate brioche. My favorite way to eat french toast though is with butter, cinnamon, and powdered sugar.

When I cooked the french toast, I used a non-stick griddle that I brushed with butter, so I maybe used 1 tablespoon for all 8 pieces.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 2 small pancakes
• 1 tablespoon maple syrup
• 1 egg, cooked over-hard (so the yolk is set)
• Optional: sausage, bacon, cheese

Directions:

Once the pancakes are cooked, poke several holes in them with a fork. Using a spoon, slowly spread the maple syrup over the pancakes so it soaks in. Place the egg on top of one pancakes, and then any of the optional ingredients. Top with the second pancake.

Makes 1 sandwich.

Nutrition:

Substitutions:

My own concoction, adapted from the McDonald’s breakfast sandwich.

Read my review of this recipe.

Ingredients:

• 1 cup whole wheat flour
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 egg or 2 tablespoons unsweetened applesauce
• 1 cup milk
• 1/2 teaspoon vanilla extract
• Small piece of butter and a paper towel

Directions:

Mix the flour, sugar, baking powder, cinnamon, and salt in one bowl. In another bowl, scramble the egg, if using, or just add the applesauce, then add the milk and the vanilla extract. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.

Heat a griddle to medium temperature. Place the piece of butter in the paper towel, and when the griddle is hot, wipe the butter over it (just a thin coat). Pour a pancake. The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake. It takes about 3 to 4 minutes per side. When the pancake looks done, remove it and keep warm. The pancakes can be kept in a 200 degree oven until ready to serve.

Makes about 10 small pancakes or 6 nice sized ones.

Nutrition:

Substitutions:

I’ve used both the egg and the applesauce in these pancakes, and honestly, I can’t tell the difference.

They make great pancakes for McGriddles.

Adapted from many recipes.

Read my review of this recipe.

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup whole grain corn meal
• 2 tablespoons wheat germ
• 1 tablespoon flax seed
• 1 tablespoon sugar
• 2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cups milk
• 1 egg
• 1/4 cup unsweetened applesauce
• 1/2 teaspoon vanilla extract

Directions:

Add the dry ingredients in one bowl and the wet ingredients in another. Combine and stir to until well mixed. Add to waffle maker and cook according to manufacturers instructions.

Makes 2 Belgium waffles (1 cup batter each).

Nutrition:

Substitutions:

Good with Peach Goo.

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 1/4 cups old fashioned oatmeal
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 large egg white, lightly beaten
• 1 cup well-shaken buttermilk
• 1 teaspoon vanilla extract
• Butter or oil for griddle

Directions:

Add oatmeal to a food processor and processor until powder. You should have 1 cup of oat flour. Whisk together the oat flour, baking soda, sugar, cinnamon, and salt. In another bowl, whisk the egg, buttermilk, and vanilla. Add the wet ingredients to the dry and stir until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with butter or oil. Using a 1/3-cup measure, pour batter onto griddle and cook, turning over once, until golden, about 2 to 3 minutes per side. Pancakes can be kept warm in a 200 degree oven until ready to serve.
Makes 6 pancakes.

Nutrition:

Substitutions:

Add blueberries for great blueberry oat pancakes. Can also be made with whole wheat flour.

Recipe courtesy of gas.tron.o.my.

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Ingredients:

• 1/4 cup cornmeal
• 1/4 cup buckwheat flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup non fat plain yogurt
• 1 eggs
• 1 tablespoon honey
• 1 teaspoon extract
• 1 cup frozen raspberries, thawed with juice

Directions:

In a large bowl, combine cornmeal, buckwheat and whole wheat flours, baking powder, baking soda and sea salt. In a separate bowl, whisk together yogurt, eggs, honey, and vanilla. Add to dry ingredients. Stir in the raspberries with their juice. If necessary, thin the batter with a little water.

Follow waffle iron instructions to cook waffles.

Makes 6 waffles (using 1/2 cup batter for each waffle).

Nutrition:

Substitutions:

I like these served with vanilla yogurt, a drizzle of honey, and a little granola for crunch.

Recipe courtesy of Mr Breakfast.

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Ingredients:

• 2 whole wheat bagelbread, or whole wheat bread, toasted
• 2 ounce cream cheese
• 1 pear, thinnly sliced
• 2 teaspoon honey
• 2 tablespoons walnuts, chopped

Directions:

Spread cream cheese equally over toasted bagelbread. Spinkle with chopped walnuts. Top with pear slices and drizzle with honey. Broil for 1 minute, if desired. Otherwise, serve immediately.

Serves 2.

Nutrition:

Substitutions:

Recipe adapted from Kraft Foods.

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Ingredients:

• 1/2 pound bacon
• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 1 cup of flour
• 1/4 teaspoon baking soda
• 2 cups of multi-grain flakes or corn flakes
• 1/2 cup raisins

Directions:

Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, multi-grain flakes and raisins.

Drop by rounded tablespoonful onto ungreased cookie sheet. Space 2 inches apart. Bake about 10 minutes, or until the edges of the cookies are golden. Remove to rack to cool.

Makes about 2 dozen cookies.

Nutrition:

Substitutions:

I cooked the bacon in the microwave, between sheets of paper towels.

Recipe courtesy of Cookin’ in the ‘Cuse.

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Ingredients:

• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs
• 1 cup whole milk
• 1 cup well-shaken buttermilk
• 1 cup canned solid-pack pumpkin
• 3/4 stick (6 tablespoons) unsalted butter, melted
• Vegetable oil for brushing the waffle iron

Directions:

Preheat oven to 250°F and preheat waffle iron.

Sift together flour, brown sugar, baking powder and soda, salt, and spices.

Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Makes about 12 waffles.

Nutrition:

Substitutions:

I used half all-purpose flour and half whole-wheat flour. I only used buttermilk, no whole milk. Instead of the ginger and cloves, I added a 1/4 teaspoon of ground nutmeg.

Recipe courtesy of www.epicurious.com

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Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons water, if using fresh blueberries
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon honey
• 1 tablespoon molasses
• Pinch of ground cloves

Directions:

In a saucepan, combine the blueberries, water, lemon juice, lemon zest, honey, molasses, and the cloves. Bring to a boil over medium-high each, then reduce the heat to low, cover, and summer until the berries burst and the juices are slightly thickened, about 5 minutes, or longer if using frozen blueberries.

Makes about 1 cup.

Nutrition:

Substitutions:

I used frozen wild blueberries and omitted the cloves.

This syrup is great with Sweet Potato Waffles.

Recipe courtesy of The New Mayo Clinic Cookbook: Eating Well for Better Health