Sinful French Toast

I had something similar to this when I went to San Francisco earlier this year and have been thinking about it since. The other morning I decided to get into the kitchen and see if I could re-make this recipe. What I was shooting for is a bread pudding-like interior with a slightly crispy exterior and then a cinnamon and sugar crust. I know it sounds completely indulgent, ok, it is! I won’t make this often, but what a treat it was.

Sinful French Toast

3 Egg Yolks & 1 Whole Egg
1 Cup Whole Milk
4 Slices Bread, use a dense bread such as French or brioche
1 Cup Sugar
2 Tablespoons Cinnamon
Vegetable Oil

In a deep dish mix together the eggs and milk, soak the bread in this mixture until completely saturated. In a large frying pan, heat ¼ inch of oil to 325 degrees. While oil is heating combine the cinnamon and sugar on a plate and set aside. To cook the French toast, fry in the oil for 2-3 minutes per side until golden brown. Remove toast from the oil and drain, then dredge in the cinnamon sugar until completely coated, remove to a plate and continue cooking the rest of the toast. Serve immediately.

Pumpkin Waffles

I have been so busy with work I haven’t been able to get into the kitchen this last week, it’s killing me! I had today off and have been wanting to try out a pumpkin waffle recipe and thought that would be perfect for breakfast today. I’m not a big fan of belgium waffles, so I used a traditional waffle iron and they turned out really soft, moist and delicious. This recipe can be used with a belgium waffle iron as well, so just use whatever you have on hand. I think you could even make pumpkin pancakes with this batter, the ingredients are pretty similar to pancake batter, maybe I will give that a try next time.
I was going to make a cinnamon flavored whipped cream for the topping, but was too lazy, so I melted some butter over the top and drizzed them with a little honey, perfection!

Pumpkin Waffles

2 ½ Cups Flour
1/3 Cup Dark Brown Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ground Cloves
4 Eggs
1 Cup Milk
1 Cup Buttermilk
1 15 Ounce Can Pumpkin
6 Tablespoons Butter, melted

In a large bowl mix together all the dry ingredients with a whisk, set aside. In a second large bowl whisk together all the remaining ingredients until well combined. Slowly add the dry ingredients, whisking until completely incorporated.
Pre-heat your oven to 250 degrees (to keep waffles warm while you make them)
Pour the appropriate amount of batter into your greased and pre-heated waffle iron and cook according to the manufactures directions, place waffle in oven to keep warm, and repeat until all batter is used.
Serve with warm maple syrup, or honey.

Banana Oatmeal Pancakes

I have had the laziest day off today and have been watching the food network all day. I hate to admit it by I am in my PJ’s still and it’s 7pm! I just got done watching Rachel Ray and she made these delicious looking pancakes and I had to immediately go to the kitchen and whip them up for dinner. I am actually typing out his recipe in-between flipping the pancakes. They smell absolutely amazing and I have already cheated and ate one fresh from the griddle and they are so amazing. The brown sugar, and the banana’s and the walnuts, it’s like bananas foster in a pancake. I can’t wait to hunker back down on the couch and indulge myself with more of these delectable treats.

Banana Oatmeal Pancakes

1 cup old fashioned oats

1 cup all-purpose flour

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

2 ounces, 1/4 cup, chopped walnuts

3/4 cup sour cream

3/4 cup whole milk

2 large eggs

1 teaspoon vanilla extract

2 really ripe bananas, mashed up

½ cup vegetable oil

Butter, for buttering skillet

Maple syrup or honey, for drizzling

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas. Stir in the oil.
Heat a griddle over medium heat and brush with butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Biscuits

I was watching the Food Network last night and Bobby Flay was doing a “biscuit throw-down” and I work up this morning with the biggest craving for biscuits ever. I have made biscuits a ton in the past and so I didn’t feel the need to look up his recipe, as mine seemed very similar. He did put black pepper on the top of his, which sounds pretty yummy, but I left that out because a black pepper biscuit with honey just didn’t sound that great this morning.

Biscuits

2 Cups Flour
1 Tablespoon Baking Powder
1 Tablespoon Sugar
½ Teaspoon Cream of Tartar
½ Teaspoon Salt
½ Cup Cold Unsalted Butter, cut into small cubes
¾ Cup Milk

Pre-heat oven to 450 degrees.

Sift together all dry ingredients. Add butter and work into flour with your hands until incorporated and dough has pea sized chunks of butter throughout. Add milk all at once and quickly knead dough until it just comes together, do not over work or it will make the biscuits tough. On lightly floured surface flatten dough out with your hands or a rolling pin until dough is ¾ inch thick. Cut with 2 inch or larger floured biscuit cutter. Place on ungreased cookie sheet and bake for 10-12 minutes at 450 degrees until golden brown. Serve hot with honey or jam.

Makes 8-10 2 inch biscuits

Chicken and Waffles with Poached Eggs

The Wednesday Brunch Gang...Wendy, Misty and Jen

The Heart Attack Waffle

My roommate Wendy came up with the idea to have Wednesday brunch, since we both had that day off this week, and it was so much fun. Our friends Misty and Jen came over and we totally pigged out. I almost called this post “heart attack brunch” because of what I served. Jen had mentioned savory waffles and that sounded perfect which is where the inspiration for brunch came from. We had waffles with fried chicken & gravy, bacon, poached eggs topped with hollandaise sauce. Wow, if I ate like this every day I would weigh about 400 pounds! It seems like a strange combination of ingredients to top a waffle with, but it was absolutely delicious. We also had lots of mimosas and ended the day by going to a matinee where we watched the Spiderwick Chronicles, which was very cute. Needles to say as with most days that start off with champagne, I was in bed by 8:30!

Chicken and Waffles with Poached Eggs

I don’t really know how to write up this recipe as there are so many different ingredients involved, I hope this will be the easiest…I made my Fried Chicken & Gravy recipe but cut the chicken into thin strips, then made waffles from a waffle mix, just follow the instructions on the box, and fried up some bacon. I have included the recipe for Hollandaise Sauce and Poached Eggs below.

Hollandaise Sauce
½ Cup Butter, at room temperature cut up into tablespoon-sized pieces
4 Egg Yolks, beated
1 Tablespoon Water
Juice of 1 Lemon
Dash Salt

In a double boiler combine all ingredients except for the butter. Add a piece of butter and cook while constantly whisking until butter melts, continue adding one tablespoon of butter at a time and whisk until melted, then continue whisking until thickened, about 3 minutes more. If sauce turns out too thick, just add a tablespoon or two of hot water.

Poached Eggs
Fill a skilled up with a few inches of water and bring to a boil. Turn heat down until water is just simmering, and then spray with a non-stick cooking spray. Crack eggs into a small dish or measuring cup and pour egg into the water very gently while keeping the dish as close to the water surface as possible. Add additional eggs, but do not over-crowd the pan. When egg whites are cooked remove the egg from the water very carefully with a slotted spoon, serve immediately.

Strata

Anything that resembles bread pudding has to be delicious, right? This recipe does just that, but more on the savory side with the addition of cheese and sausage. I also love this recipe because it can be made the night before. It’s perfect for brunch or even for a yummy savory dinner treat. This recipe can be cut in half, or even doubled if you are having a large amount of people over for brunch. Thanks Wendy for this delicious recipe!

Strata

1 Loaf French Bread, cut into 1 inch cubes
8 Eggs
½ Cup Milk
1 Large Sweet Onion, diced
1 Pound Spicy Sausage
8 Ounces Sharp Cheddar Cheese, cut into ¼ inch thick slices
8 Ounces Cream Cheese, cut into cubes

In large bowl add eggs and milk and mix together, add bread and mix until combined. Sauté onion until over medium high heat with oil until translucent, about 5 minutes, add to bread mixture. Next, brown sausage in sauté pan, drain grease and add to bread mixture. Mix well and let sit for at least 1 hour, or up to overnight to ensure bread absorbs all liquid. Place mixture into 9x13-inch baking pan and dot with cheddar and cream cheese to evenly distribute throughout strata.
Place into pre-heated 350 degree oven and bake for about 45 minutes or until center of strata is set and top is golden brown.

Blueberry Scones

My friend Doug and I made these for breakfast when I was back east, and they were delicious! These are a little fluffier than a traditional scone, but have a nice texture and flavor.

Blueberry Scones

4 cups plus 1 tablespoon all-purpose flour

2 tablespoons sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons salt

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

3/4 cup blueberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the blueberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Recipe by Ina Garten, Food Network

Smoked Salmon Frittata

This is an amazing recipe and very full of flavor. This would be a show stopper at brunch! Also this would be delicious served room temperature at a picnic. Enjoy!

Smoked Salmon Frittata

1 medium onion, diced

1 tablespoon unsalted butter

12 extra-large eggs

1 cup heavy cream

4 ounces fresh goat cheese, such as Montrachet, crumbled

1/2 pound smoked salmon, chopped

3 tablespoons chopped fresh chives
3 tablespoons chopped fresh dill

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until golden and carmelized, about 15 minutes.
In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, chives, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

Recipe by: Ina Garten, from the Food Network

German Pancakes

I am not a big breakfast fan, but this is one of the things I do love to eat in the morning. It’s quick, easy to make, and always turns out perfectly. This recipe can be doubled and baked in a 9x13 inch pan as well if you are serving a few people.

German Pancakes

2 Eggs
¼ Teaspoon Salt
1 Tablespoon Sugar
½ Cup Flour
1 Cup Milk

Mix all ingredients using only half the milk with whisk until well combined. Whisk in remaining milk.
Pour into well greased glass pie plate, or 9x9 in baking pan.
Bake at 375 degrees for 25-30 minutes, or until bottom and edges are golden brown.
Serve with butter and powdered sugar. Also, this is good served with lime juice and powdered sugar if you want to cut out the butter.

Potato Basil Frittata

Potato Basil Frittata

8 tablespoons (1 stick) unsalted butter, divided

4 ted potatoes, cleaned halved and sliced into ¼ inch pieces

8 extra-large eggs

15 ounces ricotta cheese

3/4 pound Gruyere cheese, grated (I used and 8ounce bag of pre-grated Italian blend cheese)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh basil leaves

1/3 cup flour

3/4 teaspoon baking powder

Heat the oven to 350 degrees F.

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

Orange Yogurt

Orange Yogurt

4 cups (2 pints) plain yogurt

1/4 cup raisins

1/4 cup chopped pecans

1 1/2 teaspoons pure vanilla extract

1/4 cup good honey

1 orange, zest grated
1/2 to 1 cup freshly squeezed orange juice

Orange, orange zest, raisins and walnuts, for garnish (optional)

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.

Pecan Sticky Buns

This is the best recipe ever! It comes out of my mom's church recipe book....it was a huge hit at Brunch!!!

Pecan Sticky Buns

1-3 ¾ oz. package butterscotch pudding mix (not the instant kind)

½ cup butter

¾ teaspoon cinnamon

¾ cups brown sugar

½ cup chopped pecans, or walnuts

1 bag frozen Rhodes white bread rolls

Combine pudding mix, brown sugar, cinnamon, and nuts. Place 20 frozen rolls into well buttered bundt pan. Melt butter and pour over frozen roll dough. Sprinkle with dry pudding mixture, cover lightly with plastic wrap and leave at room temperature overnight. The dough will rise beautifully by morning.

Bake in pre-heated 350 degree oven for 30 minutes. Invert pan on platter and serve warm.