My older daughter made this recipe at church's summertime wed nights...she loved it so much she begged me to keep the recipe so we could make it again sometime. She was 8 when she helped make it...
CREPES: CHOCOLATE SAUCE:
7oz flour 1 c semisweet chocolate chips
1 egg 3/4 c whipping cream
1/2 qt (15oz) milk 1 tsp vanilla
1 oz melted butter Whipped Cream
pinch of salt
3 Tbs sugar
1 Tbs vanilla
In a lg mixing bowl, combine flour, salt & sugar. Make a well in the flour & put a whole egg in the middle. Melt the butter & slowly mix in milk.
Fold gently until you incorporate all the flour (You may not need all the milk!)
Now that the batter is soft but not liquid, mix well to eliminate all the lumps & making it a thin mixture.
Finish pouring milk slowly while mixing. Add vanilla
Leave batter in the fridge for 1 hour before cooking.
Mix batter before using.
Heat a non stick pan, but some butter in the pan & swirl to coat it well. Pan must be hot enough to hear the butter fry, but not so hot that it turns the butter brown.
Pour a small ladle of the batter into the pan, swirling it to distribute evenly. Don't forget, crepes must be VERY thin!
Cook until golden brown, turn the crepe to cook other side the same way.
Put it on a lg plate, stuff it and fold it 4 times, or roll it.
Do that again for each crepe
CHOCOLATE SAUCE
in sm saucepan over low heat, melt chocolate chips & whipping cream, stirring constantly.
Continue to cook, stirring constantly, until chocolate is melted & sauce is smooth.
Add in vanilla.
The kids had a blast making up their own creations of crepes, whipped cream, then topped with chocolate sauce. I have had crepes that are filled with sliced fruits (strawberries, grapes, kiwi, etc) the creppe folded over on itself once, then drizzled with melted chocolate & a side of whipped cream...
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
27 March 2010
Belgian Waffles
When pancakes get to be too boring, or you are looking for a fun way to surprise everyone for breakfast, this is a great way to do it.
Makes 6 waffles
4 c flour
1/2 t salt
1/2 c 10x sugar
2 c water
3 eggs, seperated
1 stick butter, soft
2 c milk
In a bowl, mix flour, salt, sugar, water & egg yolks with a whisk.
Add butter & beat until smooth
In another bowl, beat egg whites to stiff peaks.
Carefully fold into batter just until mixed
Preheat waffle iron & cook according to manufacturer's directions
Top waffles with syrup, fresh whipped cream and/or fresh berries & banana slices
Makes 6 waffles
4 c flour
1/2 t salt
1/2 c 10x sugar
2 c water
3 eggs, seperated
1 stick butter, soft
2 c milk
In a bowl, mix flour, salt, sugar, water & egg yolks with a whisk.
Add butter & beat until smooth
In another bowl, beat egg whites to stiff peaks.
Carefully fold into batter just until mixed
Preheat waffle iron & cook according to manufacturer's directions
Top waffles with syrup, fresh whipped cream and/or fresh berries & banana slices
Cheese Danish
This is a different version of the cheese danish...my favorite kind...the one that requires little work out of me!
Serves 8 (1 danish each)
1 (8oz) can refrigerated crescent rolls
1 (3oz) pkgs cream cheese, softened
3/4 c sugar, divided
1/2 tsp vanilla
1 tsp cinnamon
2 tsp butter, melted
Unroll crescent rolls into 4 rectangles; press perforations to seal.
Cut each rectangle in half cross-wise, and place on a baking sheet.
Beat cream cheese, 1/2 c sugar & vanilla at med speed until smooth.
Spread over half of each rectangle, leaving a 1/4" border.
Fold dough over filling, and press edges to seal.
Combine remaining sugar & cinnamon.
Brush dough with melted butter & sprinkle evenly with sugar mixture
Bake at 375 for 12-15 minutes or until golden brown.
Serve warm & enjoy!!
Serves 8 (1 danish each)
1 (8oz) can refrigerated crescent rolls
1 (3oz) pkgs cream cheese, softened
3/4 c sugar, divided
1/2 tsp vanilla
1 tsp cinnamon
2 tsp butter, melted
Unroll crescent rolls into 4 rectangles; press perforations to seal.
Cut each rectangle in half cross-wise, and place on a baking sheet.
Beat cream cheese, 1/2 c sugar & vanilla at med speed until smooth.
Spread over half of each rectangle, leaving a 1/4" border.
Fold dough over filling, and press edges to seal.
Combine remaining sugar & cinnamon.
Brush dough with melted butter & sprinkle evenly with sugar mixture
Bake at 375 for 12-15 minutes or until golden brown.
Serve warm & enjoy!!
Glazed Cranberry Orange Loaves
I love to make this recipe in my 4 mini loaf pan from Pampered Chef, but you could make it in two reg. glass bread dishes too. These are fabulous any time of year, but make fantastic gifts to give to a hostess, neighbor, mailman, etc over the Thanksgiving-Christmas holidays.
3 c flour 1 orange
1 1/4 c sugar 2 eggs
1/2 tsp salt 1 1/4 c milk
1 Tbs baking powder 1 c dried cranberries
1/2 c pecans, chopped GLAZE:
3/4 c butter, melted 1/2 c 10x sugar
1 Tbs milk
Preheat oven to 350
Spray loaf pans of choice, set aside
Combine flour, sugar, salt, powder, & chopped pecans
In seperate bowl, combine melted butter, 1 Tbs orange zest, 1/4 c fresh juice, eggs, & milk with whisk
Add butter mix to flour, just until moist, do NOT overmix.
Gently stir cranberries into batter.
Fill each loaf pan with batter, topping with additional pecan halves
Bake 40-45 minutes or until done. Cool 5 minutes
Loosen sides of loaves & turn out onto wire racks.
For glaze, mix 10x & milk until smooth, drizzle evenly over cooled loaves.
3 c flour 1 orange
1 1/4 c sugar 2 eggs
1/2 tsp salt 1 1/4 c milk
1 Tbs baking powder 1 c dried cranberries
1/2 c pecans, chopped GLAZE:
3/4 c butter, melted 1/2 c 10x sugar
1 Tbs milk
Preheat oven to 350
Spray loaf pans of choice, set aside
Combine flour, sugar, salt, powder, & chopped pecans
In seperate bowl, combine melted butter, 1 Tbs orange zest, 1/4 c fresh juice, eggs, & milk with whisk
Add butter mix to flour, just until moist, do NOT overmix.
Gently stir cranberries into batter.
Fill each loaf pan with batter, topping with additional pecan halves
Bake 40-45 minutes or until done. Cool 5 minutes
Loosen sides of loaves & turn out onto wire racks.
For glaze, mix 10x & milk until smooth, drizzle evenly over cooled loaves.
Cream Cheese Braids
Fantastic breakfast danish! I love to make up things like this the day before a busy Saturday...be it football games, heading out for a trip, or when I know we have to be up early for church.
Yield: 2- 12" loaves
16oz pkg hot roll mix 1 egg yolk, lightly beaten
8oz pkg cream cheese, softened 1 c sifted 10x sugar
1/3 c sugar 1 Tbs milk
1 tsp vanilla 1 tsp vanilla
1 egg yolk
Prepare dough according to pkg directions using yeast packet.
Turn dough out onto a lightly floured surface; knead 4-5 times
Divide dough in half
Roll each portion into a 12x8" rectangle
Position knife blade in food processor bowl, add cream cheese & next 4 ingred.
Process until blended.
Spread 1/2 mixture down center of each one.
Working with 1 rectangle at a time, cut nine 3" deep slits into each long side of dough.
Fold strips over cream cheese filling, alternating sides & making a braid
Pinch ends to seal, tuck under
Carefully place loaves on greased cookie sheets
Cover & let rise in a warm place, free from draft, 30 minutes
Brush tops with beaten egg yolk.
Bake at 375 for 15 minutes or until golden brown.
Combine 10x sugar, milk & 1 tsp vanilla stirring well.
Drizzle over warm loaves
Yield: 2- 12" loaves
16oz pkg hot roll mix 1 egg yolk, lightly beaten
8oz pkg cream cheese, softened 1 c sifted 10x sugar
1/3 c sugar 1 Tbs milk
1 tsp vanilla 1 tsp vanilla
1 egg yolk
Prepare dough according to pkg directions using yeast packet.
Turn dough out onto a lightly floured surface; knead 4-5 times
Divide dough in half
Roll each portion into a 12x8" rectangle
Position knife blade in food processor bowl, add cream cheese & next 4 ingred.
Process until blended.
Spread 1/2 mixture down center of each one.
Working with 1 rectangle at a time, cut nine 3" deep slits into each long side of dough.
Fold strips over cream cheese filling, alternating sides & making a braid
Pinch ends to seal, tuck under
Carefully place loaves on greased cookie sheets
Cover & let rise in a warm place, free from draft, 30 minutes
Brush tops with beaten egg yolk.
Bake at 375 for 15 minutes or until golden brown.
Combine 10x sugar, milk & 1 tsp vanilla stirring well.
Drizzle over warm loaves
26 March 2010
Pesto-Potato Frittata
We are always looking for ways to have the kids, and us sometimes, try new things, and this is one of our favorite dishes that is from the Mediterranean countries. They say its better on the second day, that you can even take it on a picnic, sliced in wedges & served with french bread. Sounds fantastic to me!! I love finding treasures like this from the VEGETARIAN TIMES magazine (july/august 2009)
3 Tbs olive oil, divided
1 1/2lb red potatoes, cubed (3c)
1 sm onion, diced (1c)
1 sm red bell pepper, diced (1c)
2 c fresh basil leaves, parsley leaves, arugula, or watercress
2 cloves garlic, peeled
2 Tbs dijon mustard
2 Tbs flour
6 lg eggs
3 lg egg whites
1/4 c grated parmesan cheese, optional
heat 1 Tbs oil in a 9" nonstick skillet over med heat. Add potatoes, onion, and bell pepper, cook 15 min stirring often. Transfer potato mixture to lg bowl, and season with salt & pepper; cool 10 min.
Meanwhile, place basil (or other greens) in a food processor along with garlic, pulsing until finely chopped.
Add mustard & flour, pulse to combine.
Add eggs, egg whites, and cheese; blend 1 min. or until frothy. Stir egg mixture with potato mixture.
Wipe out skillet, then heat remaining 2 Tbs oil over med-low heat, making sure to coat the entire bottom of the skillet and up the sides.
Spread egg potato mixture into hot skillet, making sure the potatoes are evenly distributed.
Cover & cook 10 minutes.
Gently lift the bottom and sides of the frittata with a spatula to allow uncooked egg mixture to reach the pan.
Cover & cook 10 minutes more, or until frittata is brown & crispy on bottom & sides & mostly set in center.
Remove skillet from heat, loosen edges of frittata, an dplace lg plate over skillet.
Carefully invert frittata onto plate, then slide it back into the pan, so that the uncooked top is now on the bottom of the skillet.
Cover & cook 5 more minutes so that all sides are browned & crispy.
Transfer to plate to cool.
Serve at room temperature.
3 Tbs olive oil, divided
1 1/2lb red potatoes, cubed (3c)
1 sm onion, diced (1c)
1 sm red bell pepper, diced (1c)
2 c fresh basil leaves, parsley leaves, arugula, or watercress
2 cloves garlic, peeled
2 Tbs dijon mustard
2 Tbs flour
6 lg eggs
3 lg egg whites
1/4 c grated parmesan cheese, optional
heat 1 Tbs oil in a 9" nonstick skillet over med heat. Add potatoes, onion, and bell pepper, cook 15 min stirring often. Transfer potato mixture to lg bowl, and season with salt & pepper; cool 10 min.
Meanwhile, place basil (or other greens) in a food processor along with garlic, pulsing until finely chopped.
Add mustard & flour, pulse to combine.
Add eggs, egg whites, and cheese; blend 1 min. or until frothy. Stir egg mixture with potato mixture.
Wipe out skillet, then heat remaining 2 Tbs oil over med-low heat, making sure to coat the entire bottom of the skillet and up the sides.
Spread egg potato mixture into hot skillet, making sure the potatoes are evenly distributed.
Cover & cook 10 minutes.
Gently lift the bottom and sides of the frittata with a spatula to allow uncooked egg mixture to reach the pan.
Cover & cook 10 minutes more, or until frittata is brown & crispy on bottom & sides & mostly set in center.
Remove skillet from heat, loosen edges of frittata, an dplace lg plate over skillet.
Carefully invert frittata onto plate, then slide it back into the pan, so that the uncooked top is now on the bottom of the skillet.
Cover & cook 5 more minutes so that all sides are browned & crispy.
Transfer to plate to cool.
Serve at room temperature.
Cinnamon Apple Coffee Cake
Another favorite around here, especially because I use a cake mix in place of making it from scratch...fantastic to make up the day before & enjoy on a rushed morning or to take in to work, sunday school, or church to share.
One vanilla cake mix, prepared as directed before putting into baking pan
1 c firmly packed brown sugar
1/4 c flour
1 tsp cinnamon
1/4 c butter
1 c Granny Smith apples, chopped (I peel them too)
Grease and flour a fluted tube pan (or plain if that is what you have).
Pour half of the cake batter into the pan.
Top with half of the crumb mixture (to make the crumb mixture, combine sugar, flour, cinnamon...cut in butter till crumbly, then stir in chopped up apple)
Top crumb mixture with remaining batter followed by the remainder of the crumb mixture.
Bake at 350 for 1 hour
Remove from oven, cool 5 min in pan before inverting on a plate to serve.
Let cool completely before slicing.
One vanilla cake mix, prepared as directed before putting into baking pan
1 c firmly packed brown sugar
1/4 c flour
1 tsp cinnamon
1/4 c butter
1 c Granny Smith apples, chopped (I peel them too)
Grease and flour a fluted tube pan (or plain if that is what you have).
Pour half of the cake batter into the pan.
Top with half of the crumb mixture (to make the crumb mixture, combine sugar, flour, cinnamon...cut in butter till crumbly, then stir in chopped up apple)
Top crumb mixture with remaining batter followed by the remainder of the crumb mixture.
Bake at 350 for 1 hour
Remove from oven, cool 5 min in pan before inverting on a plate to serve.
Let cool completely before slicing.
24 March 2010
Breakfast Casserole
Easily tossed together, easily made w/o meat or with it...whatever is your preference! Make it the night before, letting you have an easier morning while still having a hot, delicious breakfast to feed everyone!
6 slices bread
1 1/2 - 2lbs sausage, bacon, "fake" sausage for those who want a meat substitute (use one of these or combine for a more interesting casserole)
2 c. sharp cheese, grated
8 eggs
1 c. milk
Grease a 13x9 pan.
Cover bottom with bread broken into smaller pieces.
Brown sausage, or cook bacon, breaking up the meat & layering over the bread.
Sprinkle grated cheese on top of the meat.
Beat eggs and milk (salt & pepper if you like can be added in here, as well as red pepper or cayanne if you like a little heat) with a whisk. Pour over the mixture in the dish.
Cover & pop in the fridge overnight.
In the am, bake at 350 for 35-45 minutes.
That's it! Easy to make, fantastic to eat! Doesn't get much better then that!
6 slices bread
1 1/2 - 2lbs sausage, bacon, "fake" sausage for those who want a meat substitute (use one of these or combine for a more interesting casserole)
2 c. sharp cheese, grated
8 eggs
1 c. milk
Grease a 13x9 pan.
Cover bottom with bread broken into smaller pieces.
Brown sausage, or cook bacon, breaking up the meat & layering over the bread.
Sprinkle grated cheese on top of the meat.
Beat eggs and milk (salt & pepper if you like can be added in here, as well as red pepper or cayanne if you like a little heat) with a whisk. Pour over the mixture in the dish.
Cover & pop in the fridge overnight.
In the am, bake at 350 for 35-45 minutes.
That's it! Easy to make, fantastic to eat! Doesn't get much better then that!
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