My mom had Christmas brunch this year instead of dinner. She requested that I make French toast. I remember that my friend has made overnight french toast before with success, so I got this recipe from her. It was really good. The last time I made baked french toast from another recipe, it turned out to eggy, but this one was perfect!
Source: The Pampered Chef
Ingredients:
1 loaf of french bread ( I used homemade challah bread)
6 eggs
1.5 c milk
3 tbsp sugar
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
Directions:
Preheat oven to 400 degrees.
Slice the bread into thick slices and arrange in a 9x13" pan.
In a bowl, combine the eggs, milk, vanilla, salt, sugar and cinnamon.
Pour mixture onto the bread, cover dish and refrigerate overnight.
Bake in oven for 30 minutes.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, December 27, 2010
Monday, December 20, 2010
Pull-Apart Sticky Buns
I usually eat cereal for breakfast all week long, so on the weekends, I like to indulge a bit! I have made sticky buns before using puff pastry, but this recipe was even easier than that! I used the method of assembling them before bed and baking them in the oven in the morning, so easy! They turned out really good. My only complaint is that the recipe states to bake for 40-45 minutes, but I think that it only needs 35 minutes tops, but my oven could be calibrated differently than the authors.
Source: http://theyummylife.com
Ingredients:
2 pounds frozen bread dough (24 Rhodes frozen dinner rolls; or 2 1-lb loaves, partially thawed for 1/2 hour and each loaf cut into 12 even pieces) ( I only used 12 rolls)
1-1/2 cups sugar (3/4 c.)
1/8 cup cinnamon
3/4 cup butter, melted
1 cup chopped pecans
Directions:
Generously butter a 9x13 baking pan. Sprinkle nuts evenly in bottom of pan. Combine sugar and cinnamon in small bowl. Melt butter in separate bowl. Dip each roll or dough piece in butter, then in sugar mixture. Place dipped dough in pan in even rows. Mix remaining butter and sugar mixture; distribute evenly over the tops of the dough. Cover with plastic wrap that is coated with cooking spray. Let rise until doubled* and bake uncovered at 350 degrees for 40-45 minutes, until browned. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.) Remove from oven, let cool in pan for 5 minutes and invert onto serving platter. Serve warm.
*MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.
Source: http://theyummylife.com
Ingredients:
2 pounds frozen bread dough (24 Rhodes frozen dinner rolls; or 2 1-lb loaves, partially thawed for 1/2 hour and each loaf cut into 12 even pieces) ( I only used 12 rolls)
1-1/2 cups sugar (3/4 c.)
1/8 cup cinnamon
3/4 cup butter, melted
1 cup chopped pecans
Directions:
Generously butter a 9x13 baking pan. Sprinkle nuts evenly in bottom of pan. Combine sugar and cinnamon in small bowl. Melt butter in separate bowl. Dip each roll or dough piece in butter, then in sugar mixture. Place dipped dough in pan in even rows. Mix remaining butter and sugar mixture; distribute evenly over the tops of the dough. Cover with plastic wrap that is coated with cooking spray. Let rise until doubled* and bake uncovered at 350 degrees for 40-45 minutes, until browned. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.) Remove from oven, let cool in pan for 5 minutes and invert onto serving platter. Serve warm.
*MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.
Baked Oatmeal with Peanut Butter
This is a really yummy weekend breakfast recipe. My husband and I loved it! I also think my 7 month old will love it once she can have peanut butter. Of course, you can omit the peanut butter, but why? The recipe calls for a 9x13" baking pan, but I don't think that it yields enough for that large of a pan. I used an 8x8 and it was perfect.
Source:http://tidymom.net
Serves 6-8
Ingredients:
1-1/2 cups quick cooking oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
1/4 cup melted butter
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1/2 cup Skippy® Peanut Butter ( I used 1/4 cup of generic peanut butter)
Directions:
Preheat oven to 350° and grease a 9×13 pan. Mix all ingredients together in a large bowl and stir well. Spread in to pan and bake for 20-25 minutes, or until edges are golden brown. Serve with warm milk poured over top
*Other serving suggestions
slice bananas on top then pour warm milk
sprinkle with a few mini chocolate chips
add yogurt and a little maple syrup
Source:http://tidymom.net
Serves 6-8
Ingredients:
1-1/2 cups quick cooking oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
1/4 cup melted butter
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1/2 cup Skippy® Peanut Butter ( I used 1/4 cup of generic peanut butter)
Directions:
Preheat oven to 350° and grease a 9×13 pan. Mix all ingredients together in a large bowl and stir well. Spread in to pan and bake for 20-25 minutes, or until edges are golden brown. Serve with warm milk poured over top
*Other serving suggestions
slice bananas on top then pour warm milk
sprinkle with a few mini chocolate chips
add yogurt and a little maple syrup
Monday, December 6, 2010
Gingerbread Pancakes
I made these for a weekend breakfast. I crave gingerbread over the holidays and they were different then my standard pancakes. They were pretty good, although next time I will skip using Bisquick and use my normal mix and just add the spices and molasses to it.
Source: http://smallhomebigstart.blogspot.com
Ingredients:
2 cups Bisquick Baking Mix
1 tbsp Ground Ginger
1 tsp Allspice
1/2 tsp Ground Cloves
1/4 tsp Ground Cardamon
2 Eggs
1/3 cup Molasses
2/3 cup Milk
Preparation Instructions
In a large bowl, mix dry ingredients together until blend and there are few lumps of Bisquick left.
In a medium bowl, whisk together eggs, molasses and milk until well blended.
Pour wet ingredients into dry ingredients and mix until just combined. Don't over mix.
Pour 1/4 cup portions onto a sizzling hot greased or nonstick griddle. Cook until the edges begin to dry and they are golden brown on the bottom, then flip and continue cooking until that side is golden brown, as well.
Source: http://smallhomebigstart.blogspot.com
Ingredients:
2 cups Bisquick Baking Mix
1 tbsp Ground Ginger
1 tsp Allspice
1/2 tsp Ground Cloves
1/4 tsp Ground Cardamon
2 Eggs
1/3 cup Molasses
2/3 cup Milk
Preparation Instructions
In a large bowl, mix dry ingredients together until blend and there are few lumps of Bisquick left.
In a medium bowl, whisk together eggs, molasses and milk until well blended.
Pour wet ingredients into dry ingredients and mix until just combined. Don't over mix.
Pour 1/4 cup portions onto a sizzling hot greased or nonstick griddle. Cook until the edges begin to dry and they are golden brown on the bottom, then flip and continue cooking until that side is golden brown, as well.
Monday, November 22, 2010
Pumpkin Pie Pancakes
This is a really great pancake recipe. It tastes almost as good as pumpkin pie. It makes a really thick batter, but you can thin it out with a bit more milk, if needed.
Source: http://crepesofwrath.net
1 1/4 cup all-purpose flour
1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar) ( I used 2 tbsp sugar with the pumpkin puree)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
2 tablespoons vegetable or canola oil
1 egg, room temperature
Directions:
1. Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt Set aside.
2. Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Use some non-stick spray or melt 1/2 a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.
Source: http://crepesofwrath.net
1 1/4 cup all-purpose flour
1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar) ( I used 2 tbsp sugar with the pumpkin puree)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
2 tablespoons vegetable or canola oil
1 egg, room temperature
Directions:
1. Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt Set aside.
2. Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Use some non-stick spray or melt 1/2 a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.
Monday, November 8, 2010
Quick Cinnamon Biscuits
I love cinnamon rolls, but I do not like to wait for them. This is a really easy and good recipe. Not as good as real cinnamon rolls, but pretty decent if you want something comparable and quick. The only thing that I would change is to add less cinnamon. I never thought that I would say that, but the cinnamon flavor was too strong almost bitter.
Adapted from The Moosewood Collective’s “Moosewood Restaurant New Classics”
Yield: 9 biscuits ( I was able to get 12)
Cinnamon Sugar Filling:
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg ( I omitted)
Biscuit Dough:
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing:
6 tablespoons confectioners’ sugar
4 to 6 teaspoons milk or heavy cream
Directions:
1. Preheat the oven to 400 degrees F.
2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.
Adapted from The Moosewood Collective’s “Moosewood Restaurant New Classics”
Yield: 9 biscuits ( I was able to get 12)
Cinnamon Sugar Filling:
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg ( I omitted)
Biscuit Dough:
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing:
6 tablespoons confectioners’ sugar
4 to 6 teaspoons milk or heavy cream
Directions:
1. Preheat the oven to 400 degrees F.
2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.
Tuesday, September 1, 2009
Orange Marmalade Stuffed French Toast
This recipe is from the Food Network Magazine. I adapted it a bit to suit my tastes. My version is what I posted. If you want the original source, check out the September/October 2009 issue of The Food Network Magazine. They turned out really delicious! My daughter didn't like the cream cheese and my husband snubbs his nose up at any breakfast food that is served for dinner, but he ate it and said it was good. I will make it again for breakfast next time.
Source: Food Network Magazine 2009 Melissa D' Arabian
8 slices whole wheat or whole grain bread
1/2 c skim milk
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/4 c orange marmalade
4 oz light cream cheese
1 tbsp butter or margerine
In a square baking dish, combine the milk, eggs, vanilla and cinnamon. Whisk until blended and set aside. Spread orange marmalade on 4 slices of bread and spread the cream cheese on the remaining slices. Sandwich the bread together to create 4 servings.
Melt butter in a large skillet over medium-high heat. Dip each sandwich in the milk and egg mixture, coating both sides. Place them in the skillet and cook on each side until brown and firm.
Source: Food Network Magazine 2009 Melissa D' Arabian
8 slices whole wheat or whole grain bread
1/2 c skim milk
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/4 c orange marmalade
4 oz light cream cheese
1 tbsp butter or margerine
In a square baking dish, combine the milk, eggs, vanilla and cinnamon. Whisk until blended and set aside. Spread orange marmalade on 4 slices of bread and spread the cream cheese on the remaining slices. Sandwich the bread together to create 4 servings.
Melt butter in a large skillet over medium-high heat. Dip each sandwich in the milk and egg mixture, coating both sides. Place them in the skillet and cook on each side until brown and firm.
Tuesday, July 7, 2009
Zucchini-Orange Bread
This makes a pretty good breakfast bread, however I don't think that I would make it again. The batter is very thick and hard to spread. It wasn't as good as I wanted it to be, but it is a fairly good light recipe.
Source: Adapted from Cooking Light Annual Recipes 2009
Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray
Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice
Directions:
1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.
Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7
Source: Adapted from Cooking Light Annual Recipes 2009
Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray
Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice
Directions:
1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.
Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7
Monday, February 16, 2009
Overnight Irish Oatmeal
As I've said before, I like to eat different things besides cereal on the weekends. I saw this recipe on a cooking blog that I visit and thought that it looked yummy and easy. Having said that, I don't think that I would make it and let it cook overnight again. The reason being that I worried about it all night long so that I didn't sleep well. I finally got up about 5 am to turn it on warm. I am glad that I did because it was starting to burn around the edges. The flavor of it was very good, but it was way too mushy for my liking. I think that I could get the same flavor just boiling the water with all of the ingredients on the stove top, but without the mushiness.
Source: http://vintagevictuals.blogspot.com
Ingredients:
1 c Irish steel-cut oats
4 c water
1 medium apple - peeled, cored and sliced
2 tbsp honey
1 tsp cinnamon
1/2 tsp salt
1/2 c. raisins or other dried fruit
1/4 c brown sugar
1 tbsp half-and-half
Directions:
Grease your crockpot with cooking spray. Pour all of the ingredients into your crockpot.
Stir your ingredients together, place the the lid on the crockpot, and turn it on low. Allow to cook 8-9 hours or overnight.
Source: http://vintagevictuals.blogspot.com
Ingredients:
1 c Irish steel-cut oats
4 c water
1 medium apple - peeled, cored and sliced
2 tbsp honey
1 tsp cinnamon
1/2 tsp salt
1/2 c. raisins or other dried fruit
1/4 c brown sugar
1 tbsp half-and-half
Directions:
Grease your crockpot with cooking spray. Pour all of the ingredients into your crockpot.
Stir your ingredients together, place the the lid on the crockpot, and turn it on low. Allow to cook 8-9 hours or overnight.
Sunday, February 8, 2009
Easy Sticky Buns
On the weekends, when I am off work, I try to make breakfast. I had seen this recipe in my cookbook, but I hadn't made them. I decided to try them when I heard several people on the message boards that I visit comment on them. Oh my gosh, I am so glad that I did try them! They were so gooey, sweet and the puff pastry made them flaky. They were like little pockets of heaven. One of the ladies on the message board did comment that the cooking time on the recipe was off and to watch out so that they don't burn. She was right. The recipe says to cook for 30 minutes, but they were done after 22 minutes.
Source: Barefoot Contessa Back to Basics by Ina Garten
Ingredients:
12 tablespoons (1.5 sticks) unsalted butter, at room temperature
1/3 c brown sugar, tightly packed
1/2 c pecans, chopped invery large pieces
1 package (17.3 ounces/2 sheets0 puff pastry, defrosted
For the Filling
2 tbsp unsalted butter, melted
2/3 brown sugar
3 tsp cinnamon
1 c. raisins
Directions:
Preheat the oven to 400 degrees. Place a 12 cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 c. brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecan pieces evenly among the 12 muffin cups on top of the sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of pastry with the folds going left to right. Brush the whole sheet with haf of the melted butter. Leaving a 1-inch borde on the puff pastry, sprinkleeach sheet with 1/3 c of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll up the pastry snugly like a jelly roll around the filling, finishing the roll with the seam side down. trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1.5 inches thick. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of pastry to make 12 sticky buns.
Bake for 30 minutes (22minutes), until the sticky buns are golden to dark brown n top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
Source: Barefoot Contessa Back to Basics by Ina Garten
Ingredients:
12 tablespoons (1.5 sticks) unsalted butter, at room temperature
1/3 c brown sugar, tightly packed
1/2 c pecans, chopped invery large pieces
1 package (17.3 ounces/2 sheets0 puff pastry, defrosted
For the Filling
2 tbsp unsalted butter, melted
2/3 brown sugar
3 tsp cinnamon
1 c. raisins
Directions:
Preheat the oven to 400 degrees. Place a 12 cup standard muffin tin on a sheet pan lined with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 c. brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecan pieces evenly among the 12 muffin cups on top of the sugar mixture.
Lightly flour a wooden board or stone surface. Unfold one sheet of pastry with the folds going left to right. Brush the whole sheet with haf of the melted butter. Leaving a 1-inch borde on the puff pastry, sprinkleeach sheet with 1/3 c of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll up the pastry snugly like a jelly roll around the filling, finishing the roll with the seam side down. trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1.5 inches thick. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of pastry to make 12 sticky buns.
Bake for 30 minutes (22minutes), until the sticky buns are golden to dark brown n top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
Thursday, February 5, 2009
Oatmeal Cookie Pancakes
If you ever make another pancake in your lifetime, make this one. It is the best pancake that I have ever tasted! It tastes like a cross between banana bread and oatmeal cookies, yum!
Source: Rachael Ray
Ingredients:
1/2 c. old fashioned oats
1/2 c. all purpose flour
1/4 c. brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1 oz walnuts, chopped ( I used pecans)
1/3 c. sour cream ( I used light)
1/3 c. whole milk ( I used 1%)
1 large egg
1/2 tsp vanilla extract
2 really ripe bananas, mashed
1/3 c. raisins ( I omitted)
1/4 stick butter, plus additional for buttering the skillet
Maple syrup, for drizzling
Directions:
Mix dry ingredients, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with the additional melted butter. Cook the pancakes for about 2 minutes on each side. (make them small because the batter is very thin). Serve warm with maple syrup, if desired. ( they really don't need the syrup though.)
Source: Rachael Ray
Ingredients:
1/2 c. old fashioned oats
1/2 c. all purpose flour
1/4 c. brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1 oz walnuts, chopped ( I used pecans)
1/3 c. sour cream ( I used light)
1/3 c. whole milk ( I used 1%)
1 large egg
1/2 tsp vanilla extract
2 really ripe bananas, mashed
1/3 c. raisins ( I omitted)
1/4 stick butter, plus additional for buttering the skillet
Maple syrup, for drizzling
Directions:
Mix dry ingredients, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet into the dry until just combined, then fold in the mashed bananas and the raisins. Stir in the melted butter.
Heat a griddle over medium heat and brush with the additional melted butter. Cook the pancakes for about 2 minutes on each side. (make them small because the batter is very thin). Serve warm with maple syrup, if desired. ( they really don't need the syrup though.)
Monday, January 26, 2009
Peach French Toast Bake
We usually eat cereal an oatmeal for breakfast during the week, but for the weekend we try to eat a little bit classier. One of my favorite foods is French toast, but I don't make it a lot because it is not very healthy. As I was going through my cook books, I found this recipe. I decided to make it because it looked delicious and healthy. It was really yummy and easy. I will definitely make it again.
Source: Ellie Krieger - The Food You Crave
Ingredients:
Cooking spray
1 large whole-wheat baguette (about 8 0z)
4 large eggs
4 large egg whites
1 tsp vanilla extract
5 c. frozen unsweetened sliced peaches, thawed
2 tbsp packed brown sugar
1/4 tsp cinnamon
1.5 c. plain yogurt ( optional)
3/4 maple syrup ( optional)
Directions:
Coat a 9x13-inch baking pan with cooking spray. Cut the baguette into 1/2 inch thick slices and arrange them in a single layer in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover and refrigerate overnight
Preheat the oven to 350 F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup.
Serves 6. Serving size: 1 - 4.5 x 4" slice.
Calories: 254; Fat 6g; Fiber; 5 g
WW points= 5
Source: Ellie Krieger - The Food You Crave
Ingredients:
Cooking spray
1 large whole-wheat baguette (about 8 0z)
4 large eggs
4 large egg whites
1 tsp vanilla extract
5 c. frozen unsweetened sliced peaches, thawed
2 tbsp packed brown sugar
1/4 tsp cinnamon
1.5 c. plain yogurt ( optional)
3/4 maple syrup ( optional)
Directions:
Coat a 9x13-inch baking pan with cooking spray. Cut the baguette into 1/2 inch thick slices and arrange them in a single layer in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover and refrigerate overnight
Preheat the oven to 350 F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup.
Serves 6. Serving size: 1 - 4.5 x 4" slice.
Calories: 254; Fat 6g; Fiber; 5 g
WW points= 5
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