Crêpes

a la Mark Bittman and How To Cook Everything Vegetarian

1 cup all-purpose flour
Pinch salt
1 tablespoon sugar (optional)
1 1/4 cups milk, plus more if needed
2 eggs
2 tablespoons butter, melted and cooled, plus more for cooking

1. Whisk together all the ingredients except the butter for cooking until smooth; you can do this in a blender. If the mixture isn't quite pourable, add a little more milk. If the time allows, let the batter rest in the refrigerator for an hour or up to 24 hours.

2. Put an 8 or 10 inch nonstick skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter and use a large spoon or ladle to pour a couple of tablespoons of the batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan.

3. When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become crisp at all.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary, there is plenty of batter.

4. Stack the crêpes on a plate as you make them, and keep them warm in a low oven while you make the remaining crêpes. Even better, fill each crêpe while it's still in the pan, putting the filling in the center of the bottom third of the crêpe. If you want your filling warmed, keep the pan over low heat for a few minutes. Either roll the crêpe starting at the end with the filling or fold the bottom third over the filling, fold in the sides, then fold the crêpe from the bottom up. Slide it onto a plate and serve. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up.

Baked Oatmeal

3 cups milk, plus more for serving if desired
6 tablespoons packed brown sugar
1 1/2 tablespoons margarine
2 teaspoons cinnamon
1 1/2 cups old fashioned rolled oats
2 apples, peeled, cored, and chopped
3/4 cup dried cranberries, raisins, or other berries
3/4 cup chopped walnuts or pecans

Preheat oven to 350ºF.

Combine milk, brown sugar, margarine and cinnamon in a saucepan. Cook, stirring frequently, until it comes to a boil. Remove from heat.

In a mixing bowl, combine the oats, apple, cranberries, and nuts. Add the hot milk mixture and stir well to combine.

Spray a 9x9 square baking dish with cooking spray. Pour oatmeal into the baking dish and bake in a 350º oven for 30 minutes.

Serve immediately, or refrigerate and heat up individual portions in the microwave.

Spiced Pumpkin Waffles

1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
pinch of salt
2 eggs
1/3 cup brown sugar
1 cup pumpkin puree
1 (15 oz) can evaporated milk
4 Tbs butter, melted and cooled slightly

In a small bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.

In a mixing bowl, beat the two eggs together. Add the brown sugar, pumpkin puree and evaporated milk, and mix well. Slowly drizzle in the melted butter, stirring to incorporate.

Gently fold in the dry ingredients. Stir until combined.

Cook waffles on waffle iron according to manufacturer's instructions. The batter will work for both Belgian and standard waffle irons.

Potato Pancakes

from Betty Crocker's New Cookbook

4 medium potatoes
4 large eggs, beaten
1 small onion, finely chopped (about 1/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil for cooking

Wash, peel, and shred potatoes. Place them in a colander and rinse them off. Pat dry.

Mix potatoes, eggs, onions, flour and salt together in a mixing bowl. Heat about 2 tablespoons of oil in a large skillet or griddle.

Pour about 1/4 cup of batter into the skillet for each pancake. Flatten and spread out with a spatula if necessary to evenly distribute the pancakes.

Cook for about 4 minutes per side, or until golden brown. Keep warm in a 200º oven while cooking the remaining pancakes. Serve warm with butter, sour cream, and applesauce.

Herbed Baked Eggs

by Ina Garten

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Pioneer Woman's Cinnamon Rolls- Half Batch

from The Pioneer Woman Cooks

2 C whole milk
1/2 C vegetable oil
1/2 C sugar
1 tbsp active dry yeast
4 C flour
1/2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt
Filling:
1 C melted butter
3/4 C sugar
1/2 C cinnamon (or more depending on preference)
Frosting:
1/2 bag powdered sugar
1/4 C milk
1 tsp vanilla
2 tbsp melted butter
1 pinch salt

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm. Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour. Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and cinnamon. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Cover the rolls and let sit for 30 minutes. Bake at 400 for 15 to 18 minutes.

Combine all frosting ingredients in a bowl and mix thoroughly. Generously drizzle frosting over warm mrolls after they come out of the oven.

French Toast Sticks

8 to 10 slices thick-cut bread
1/4 cup butter, melted
4 eggs
1/3 cup sugar
2/3 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt

Preheat oven to 350ºF.

Cut the thick bread slices into thirds so you have 2 sticks per slice of bread.

Combine remaining ingredients in a mixing bowl, beat well to combine.

Dip bread sticks into the egg mixture one at a time, and place on a baking sheet that has been sprayed with cooking spray.

Bake in a 350º oven for about 30 minutes. Flip the sticks over halfway through baking time to crisp both sides.

**To freeze, allow to cool completely before wrapping well in a freezer bag. To reheat, pop in a 350 oven for about 8 minutes to refresh. Alternatively, they can be reheated in a microwave for a minute or two, but they will lose their crispness.

Oatmeal-Banana Pancakes

2 cups milk
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs -- beaten
1/4 cup vegetable oil
1 ripe banana -- mashed with a fork

In bowl, pour milk over rolled oats; let stand for 5 to 10 minutes.

In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.

Beat eggs, oil, and bananal together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).

Heat a large greased skillet over medium to med-high heat or a griddle to 350ºF.

Pour in about 1/4 cup batter for each pancake and cook for about 3 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.

Turn over and cook for about 30-60 seconds longer, or until nicely set and golden brown.

Hold pancakes in a 200ºF oven until ready to serve.

Horchata

1 cup long grain white rice
2 cups skinless almonds
1 inch cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract

Wash and drain the rice.

Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark.

Add 3 1/2 cups water and let sit overnight, covered.

Blend rice mixture until smooth using a blender.

Add 2 1/2 cups of water and continue blending.

Add sugar and vanilla extract.

Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency.

Serve cold or over ice.

Brown Sugar Pepper Bacon

1 lb lean bacon
1/2 teaspoon black pepper -- (1/2 to 2)
1/4 teaspoon powdered chipotle pepper
2 teaspoons brown sugar

Line a cookie sheet with parchment paper and preheat oven to 400 degrees.

Lay bacon on paper and sprinkle generously with optional black pepper, chiptole pepper and brown sugar.

Bake 10 minutes then drain fat from pan.

Bake 5 more minutes or until it's as crisp as you like.

Herbed Baked Eggs

Recipe By :Ina Garten

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche -- for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Cinnamon Cream Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon ground cinnamon -- (1/2 to 3/4)
1/2 cup evaporated milk

Combine the first four ingredients and bring to boiling over medium heat, stirring constantly.

Cook and stir for 1 minute. Cool for 5 minutes and stir in the evaporated milk.

The syrup keeps well in the refrigerator, tightly covered, for weeks. To reheat, warm slowly or it will overcook and become stringy.

Cheesy Leek and Egg Casserole

3 leeks
1/2 medium onion
2 green onions
2 Cups milk
8 large eggs
1 tsp. mustard powder
1 tsp Penzey's Fox Point Seasoning
6 to 8 slices French bread -- cut into 1/2 inch cubes
1 1/2 cups grated Gruyere cheese

Saute the leeks, onion, and green onions in 2 tsp of olive oil over medium high heat.

In a large bowl combine milk, eggs, mustard powder and Fox Point. Whisk together well. Add salt and fresh ground pepper to taste.

Add sauteed vegetables to the eggs, along with the cubed bread and shredded cheese. Add enough bread cubes to soak up most of the eggs. It should be “juicy”, but not soupy. Spread the egg mixture into a greased 9 x 13 pan and bake at 350° for approx. 1 hour.

Dutch/German Oven Puff Pancake

This puff pancake is one of our favorites! We serve it with maple syrup but, fruit on top is always a nice touch!

6 eggs
1 cup skim milk
1 cup flour
1/4 teaspoon salt
2 tablespoons butter

1. Preheat oven to 450 degrees.
2. Beat eggs until well aerated Add milk and beat again Add salt and flour and beat on low, just until blended.
3. Meanwhile, put butter into a 9 x 13 baking dish, or two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly.
4. Pour batter into the warm pan(s) and place In the oven Bake for 15 minutes.

Eggs Goldenrod

6 hard-boiled eggs
2 cups milk
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread toasted

I. Melt butter, add flour and stir until the mixture is smooth and well blended. Add milk very slowly stirring as you add Continue to stir and cook over a low heat. Cook until the mixture starts to thicken.
2. Add salt and pepper to mixture and set aside.
3. Peel boiled (or steamed, which works even better) eggs and chop. Add them to the white sauce.
4. Toast bread and slice it diagonally.
5. Arrange the bread slices on a plate and pour the sauce over the toast.
6. Garnish with a sprinkling of paprika (the sweet Hungarian kind not the hot Spanish, unless you like that).

Huevos Rancheros Hotdish

1 cup chopped onions
1 cup chopped green peppers
2 cloves garlic -- minced
3 teaspoons olive oil
1 teaspoon flour
2 cans tomatoes -- (16 ounce) drained and chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
6 eggs
1/2 cup sharp cheddar cheese -- shredded
1/4 cup ripe olives -- sliced (optional)

Saute onion, green pepper and garlic in olive oil.

Stir in flour and cook for 1 minute.

Add next 7 ingredients and cook over medium heat for 5 minutes.

Pour sauce into a 9x13 baking dish.

Make 6 indentations in the sauce and break an egg into each, gently.

Sprinkle with cheese and olives.

Bake at 350 degrees F.

for 15 minutes or until eggs are set.

Serve immediately.

Welsh Rarebit

4 slices dense -- hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper -- to taste

Preheat a broiler.

Toast the bread slices in a toaster to golden brown.

In a small saucepan over medium heat, combine the cheddar and the dark ale.

When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.

Cut each piece of toast in half, diagonally, and arrange on a pie plate.

Pour the cheese mixture over the toasts so they are covered completely.

Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.

Remove from the broiler and serve piping hot.

Curried Poached Egg

1 1/2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 eggs
4 slices thick crisp buttered toast

Fill medium saucepan with about 3 inches of water.

Stir in coriander, curry powder, cumin, turmeric, salt and pepper.

Bring to a boil.

Reduce heat to a gentle simmer.

Break one egg into a small dish.

Gently slip egg into water.

Repeat with remaining eggs.

Cook in barely simmering water for 3 to 5 minutes.

Remove eggs with a slotted spoon and drain well.

Serve immediately on crisp buttered toast.

Irish Potato Omelet

4 large eggs -- whites and yolks separated
1 large potato -- cooked and mashed
1 teaspoon lemon juice
1 tablespoon fresh chives -- chopped
2 teaspoons butter
salt and pepper

Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.

Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.

Melt the butter in a nonstick skillet or omelette pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet.

Serve immediately.

Sweet Breakfast Grits

2 1/2 cups 2% milk
1/2 cup quick-cooking grits
3 tablespoons honey
1/2 teaspoon salt
sliced fresh peaches, nectarines, strawberries, diced apples, or whole berries

Combine the milk, grits, honey, and salt in a saucepan.

Heat the mixture to a boil over medium heatl, stirring frequently.

Once the mixture has reached boiling, lower the heat to simmer and cook, stirring frequently, for 8-10 minutes or until nicely thickened.

Serve warm, topped with fruit.