Emeril's German Apple Pancake

This recipe comes from Emeril's website. the kids really loved the apples. Next time I would use a larger skillet.


4 large eggs, lightly beaten


1 cup whole milk

1 cup all-purpose flour

1/2 teaspoon vanilla extract

3 tablespoons unsalted butter

2 large apples, peeled, cored, and thinly sliced

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch of salt

1/3 cup packed light brown sugar

Confectioners' sugar

Maple syrup (optional)
In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended, being careful to not overmix. Set the batter aside to rest at least 20 minutes.




Position rack in center of oven and preheat the oven to 450ºF.



In a heavy ovenproof 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes.



Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.



Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or pot holders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up over the top of the pan--this is supposed to happen!



Using oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately, sprinkled with sifted confectioners' sugar or drizzled with maple syrup, as desired.

Yield: 1 extra large pancake

Banana Chocolate Chip Pancakes

9 C all purpose flour




1 C sugar



1/4 C baking powder



1 tsp. salt



Combine all ingredients in a zip top bag. Shake to combine. Makes 10 2/3 C , enough to prepare 4 batches of pancakes.



For Fluffiest ever Pancakes



2 2/3 C homemade pancake mix



2 eggs



1/4 C butter, melted



1 tsp. vanilla extract



1 3/4 C seltzer water



Lightly grease a non stick skillet , heat over medium heat. Place pancake mix in a large bowl, making a well in the center. In a small bowl whisk together the eggs, butter and vanilla. Pour into the well. Whisk mixture together until slightly moistened. Add seltzer and whisk just until blended. Drop batter by 1/4 Cupfuls onto the heated pan. , cook until bubbles start to rise through the tops of the pancakes and bottoms are browned. Flip the pancakes over, and cook until lightly browned on the bottom.



For banan chocolate chip pancakes add to the batter 2 bananas thinly sliced and 3/4 C mini chocolate chips.

Homemade Pancake Mix

9 C all purpose flour
1 C sugar
1/4 C baking powder
1 tsp. salt
Combine all ingredients in a zip top bag. Shake to combine. Makes 10 2/3 C , enough to prepare 4 batches of pancakes.
For Fluffiest ever Pancakes
2 2/3 C homemade pancake mix
2 eggs
1/4 C butter, melted
1 tsp. vanilla extract
1 3/4 C seltzer water
Lightly grease a non stick skillet , heat over medium heat. Place pancake mix in a large bowl, making a well in the center. In a small bowl whisk together the eggs, butter and vanilla. Pour into the well. Whisk mixture together until slightly moistened. Add seltzer and whisk just until blended. Drop batter by 1/4 Cupfuls onto the heated pan. , cook until bubbles start to rise through the tops of the pancakes and bottoms are browned. Flip the pancakes over, and cook until lightly browned on the bottom.

For maple blueberry pancakes Stir in 1T maple extract, then 2 1/2 C fresh blueberries. If using froze berries do not stir in to the batter, drop blueberries on top of the pancakes just after you spoon the batter onto the pan.

Whole Wheat Carrot Cake Muffins

3 1/2 C carrot pulp ( from juice extractor)
1/2 C apple pulp
3 C whole wheat flour

1 C vegetable oil
3 eggs
1 C manuka honey
1 T baking soda
2 T cinnamon
2 tsp. nutmeg
1 T vanilla extract
1 1/2 C crushed walnuts( optional)
Preheat oven to 400 degrees. Blend oil, carrot and apple pulp together. Add honey, eggs and vanilla to pulp mixture. Sift all dry ingredients and mix with pulp. Add nuts and mix. Place liners in a muffin pan. Fill 3/4 full and bake for 12 minutes or until golden brown,.

Yogurt Waffles

3/4 c all purpose flour
1/2 C whole wheat flour
1/2 C rolled oats( not qiuck cooking)
3/4 tsp. coarse salt
2 tsp. baking powder
1 tsp. baking soda
1/4 c packed brown sugar
3 T melted unsalted butter
3 large eggs
1 1/2 C vanilla yort
In a large bowl whisk together the flours, oats, salt, baking powder and baking soda. In another bowl whisk together the : sugar, butter , eggs and yogurt until smooth.  Stir egg mixture into flour mixture and mix well until combined. Let batter sit for 15 minutes. Heat waffle iron according to maufacturers directions.  Cook until waffles are golden brown. Serve with maple syrup.

This recipe is from Everyday Food Magazine.

Orange Popovers

This recipe is from the September 2009 issue of Food and Wine Magazine.

3 large eggs, at room temperature


1 tablespoon sugar

1 teaspoon finely grated orange zest

1 1/4 cups milk

4 tablespoons unsalted butter, melted

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt



Directions

Preheat the oven to 425°. In a large bowl, whisk the eggs with the sugar and orange zest. Whisk in the milk and 3 tablespoons of the melted butter. In another bowl, whisk the flour with the baking powder and salt. Whisk the wet ingredients into the dry ingredients until only small lumps remain.

Brush the cups of a muffin tin (preferably not nonstick) with the remaining 1 tablespoon of melted butter and heat the muffin tin in the oven for 5 minutes; the butter will turn a nutty brown. Carefully fill the muffin cups halfway with the popover batter. Bake the popovers for about 30 minutes, until they are risen and browned. Turn the popovers out onto a serving platter and serve them right away.

Serve With: preserves, jam or maple syrup

Lemon Ricotta Waffles

From Laara @  Recipe Shoebox.

The only changes I made were:I made waffles instead of the pancakes, I did not make the rasberry sauce, I used maple syrup and I addded blueberries to the waffles.




The ingredients:

PANCAKES:

1 cup ricotta cheese

1 cup milk

3 eggs, separated

1/4 cup sugar

zest and juice of 1 lemon

1-1/2 cups flour

1 Tbs. baking powder

1/4 tsp. salt



SAUCE:

2-1/2 cups frozen raspberries, thawed

1/2 cup sugar



In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together flour, sugar, baking powder, and salt over the ricotta mixture and stir with a wooden spoon until just combined. In a separate bowl, beat egg whites until soft peaks form. Using rubber spatula, fold egg whites into ricotta mixture. Cook pancakes on a lightly oiled griddle or skillet over medium heat until golden, 1-2 minutes per side. For the sauce, combine raspberries and sugar in a food processor or blender and puree until smooth. Add up to 1/4 cup water to achieve desired consistency. Serve pancakes warm with raspberry sauce and whipped cream. Makes 12 standard sized pancakes

Banana Chip Waffles

2 cups biscuit/baking mix

1 egg
1 cup milk
1 cup mashed ripe bananas
3/4 cupsemi sweet chocolate chips
Place biscuit mix in a large bowl. Combine the egg, milk and bananas; stir into biscuit mix just until moistened. Stir in chips.

Pour batter into a greased hot griddle cook until golden brown. Serve with maple syrup.

Blueberry Waffles for the Feast of the Annunciation

The recipe I used for the waffles can be found in A Continual Feast By Evelyn Birge Vitz. I added frozen blueberry just before I ccoked the waffles.

Homemade Breakfast Sausage and Gourmet Scrambled Eggs

The reicpe I used for the breakfast sausage was featured in the march 2010 Cook's Country Magazine. Here is the recipe for the scrambled eggs( which was featured in the July/August Simple and Delicious Magazine:
8 eggs

1/4 cup shredded Parmesan cheese

1/4 cup mayonnaise

1 tablespoon minced chives

1 tablespoon minced fresh basil

1 tablespoon butter

Directions

In a small bowl, whisk the eggs, Parmesan cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set. Yield: 4 servings.

Applesauce Waffles

1 C all purpose baking mix
1 C all purpose flour
2 eggs
1 C applesauce
1T sugar
1/2 tsp. cinnamon

Combine all ingredients in a medium bowl. Heat waffle griddle and cook until golden brown. Serve with butter and maple syrup.

Sweet Potato Waffles with Nut Topping

This recipe is from http://www.tasteofhome.com/

2 cups biscuit/baking mix


2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 egg

1-1/3 cups 2% milk

1 cup canned sweet potatoes, mashed

2 tablespoons canola oil

1 teaspoon vanilla extract



TOPPING:

1 tablespoon butter

1/2 cup chopped pecans

1/2 cup chopped walnuts

2 tablespoons brown sugar

1 tablespoon water

1/8 teaspoon ground cinnamon

Dash salt

Dash ground nutmeg

Maple syrup

Directions

In a large bowl, combine the biscuit mix, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients just until combined.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Meanwhile, in a small skillet, melt butter over medium heat. Add pecans and walnuts. Cook and stir for 2 minutes. Add the brown sugar, water, cinnamon, salt and nutmeg. Cook and stir until sugar is dissolved. Serve waffles with topping and syrup. Yield: 12 waffles.

Nutella Pancakes

This recipe is from Just Jenn Recipes. The kids loved these pancakes.


2 cups all purpose baking mix
1 Tablespoon baking powder
pinch of salt
1 Tablespoon sugar
1 egg
1-1/2 cups milk
Nutella

In a mixing bowl, whisk together thebaking mix, baking powder, salt and sugar. Add the egg and milk and stir until just combined.
Make pancakes as you normally would, then add a dollop of Nutella right in the middle. Top with a bit more pancake batter. Flip as soon as the edges are cooked and bubbling.

Artisan Breads Doughnuts

On Sunday i made doughnuts for breakfast using the Artisan Brioche dough. The next day I made chocolate filled beignets.

Blueberry Muffins for the Feast of Our Lady of Lourdes

Muffins:


3 cups all-purpose flour
1 1/2 cup white sugar
1 teaspoon salt
4 teaspoons baking powder
2 eggs
1 1/3 C plain goat's milk yogurt
2 tsp vanilla
2 cup fresh or frozen blueberries
Crumb Topping:
2/3 cup brown sugar
1/4 cup all-purpose flour
3 TBS butter, cubed
1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Spray muffin pan with Pam or other non-stick spray or line with muffin liners.
Combine flour, sugar, salt and baking powder in large bowl. In a 2 cup measuring cup, place vegetable oil, eggs, vanilla, and enough milk (just over 2/3 cups) to fill to the 2 cup mark. Mix this with flour mixture. Fold in blueberries. (Note: The batter is extremely thick.) Fill muffin cups right to the top for oversized muffins.
To make the crumb topping: mix together 2/3 cup brown sugar, 1/4 cup flour, 3 Tbs butter, and 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

I adapted this recipe from: http://catholiccuisine.blogspot.com/2009/02/blueberry-muffins-for-our-lady.html

Whole Grain Blueberry Waffles

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup quick-cooking oats

3 teaspoons baking powder

1 tablespoon sugar

1 1/2 cups fat-free (skim) milk

2 tablespoons vegetable oil

1 egg

1 cup Cascadian Farm® frozen organic blueberries, thawed, drained



preparation directions

1. Lightly spray waffle iron with cooking spray; heat waffle iron. In large bowl, stir together flours, oats, baking powder and sugar. In small bowl, stir together milk, oil and egg. Stir into dry ingredients in large bowl, stirring just until large lumps disappear. Gently stir in blueberries.

2. Pour slightly less than 1 cup batter onto center of hot waffle iron, spreading batter to edges. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.

3. Bake 3 to 5 minutes or until waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter.

Blueberry Perfect Pancakes

1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon ground allspice
2 eggs
1 cup milk
1/4 cup vegetable oil
3/4 C frozen blueberries
1. Heat a griddle or large pan to medium heat.Place butter on the griddle and allow to melt. Heat oven to warm (180°F) and place a foil-lined baking sheet inside.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt and allspice. Separate eggs and whisk egg yolks in small bowl with milk and oil.

3. With an electric mixer, beat egg whites to stiff peaks, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions, until no white streaks remain.

4. Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle.Place 4-5 frozen blueberries on each pancake. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5. Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

Hot "Cereal"

In a small bowl whip together 2 eggs, cinnamon to taste, 1/2 C almond milk. In a skillet melt 1/2 T coconut oil. When the skillet is warm enough place the wet ingredients into the skillet and :scramble". Can serve with more mil if needed. You will not even miss the gluten.

Cherry Turnovers

1/2 can of cherry pie filling
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Directions

Preheat the oven to 400 degrees F (200 degrees C).
Unfold puff pastry sheets, and repair any cracks by pressing them back together. On the fold lines of each puff pastry sheet, Cut with a pastry cutter and then cut horizontally 3 times to make a toatl of 9 small squares per sheet.Spoon 1T cherries onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Nigella Lawson's Doughnut French Toast Recipe

2 eggs
1/2 cup full fat milk
4 teaspoons vanilla extract
4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
1-ounce butter, plus a drop flavourless oil, for frying
1/4 cup sugar
Directions
Beat the eggs with the milk and vanilla in a wide shallow bowl.

Soak the bread halves in the eggy mixture for 5 minutes a side.

Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.

Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.