German Pancake

German Pancake
By: Cooks.com/Submitted by: Megan

1 Tablespoon butter
½ cup milk
½ cup flour
2 eggs
Dash salt
Dash cinnamon

1. Preheat oven to 425 degrees. While oven is preheating, melt 1 Tablespoon butter in 9-inch square pan by putting it in the preheating oven.
2. In large bowl, using a wire whisk, beat together: milk, flour, eggs, salt and cinnamon.
3. Pour batter into 9-inch square pan that has the melted butter. Put it back in the oven.
4. Bake for 12-15 minutes
5. Serve with powdered sugar, syrup or lemon juice!

Serves 2. 4 stars! Super easy!

Granola

Granola
By: Everyday Meals Gourmet

4 cups old-fashioned rolled oats
2 ½ cups sliced almonds (1/2 lb)
1 ½ cups sweetened flaked coconut
¼ teaspoon salt
½ cup vegetable oil
½ cup honey
1 cup dried cranberries (5oz)
1 cup golden raisins (5 ½ oz)

Put oven rack in middle position and preheat oven to 375 degrees. Line a large shallow baking pan with foil and oil foil.

Toss together oats, almonds, coconut, and salt in a large bowl. Whisk together oil and honey, then stir into oat mixture until well coated. Spread mixture in baking pan and bake, stirring occasionally, until golden brown, 25-30 minutes. Stir in cranberries and raisins, then cool completely in pan on a rack.

Makes about 10 cups

Buttermilk Biscuits with Sausage Gravy

Buttermilk Biscuits with Sausage Gravy
By: The Culinary Institute of America Breakfasts & Brunches

1 ¼ cups cold buttermilk
1 large egg
2 cups bread flour
1 ¾ cups all-purpose flour
3 Tablespoons sugar
2 Tablespoons baking powder
1 ¼ teaspoons salt
¾ cup cold butter, diced
Egg wash of 1 egg yolk whisked with 2 Tablespoons heavy whipping cream
Sausage Gravy (recipe follows)

Preheat oven to 425 degrees. Prepare baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

Combine the buttermilk and egg in a small bowl and blend until evenly mixed. Set aside.

Sift the flours, sugar, baking powder, and salt into a large bowl. Add the butter, cutting it into the dry ingredients until the mixture resembles coarse meal. You should still be able to see small pieces of butter.

Add the buttermilk mixture to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.

Transfer the dough to a lightly floured work surface, press into a ball, and knead once or twice. Press or roll the dough out to a thickness of ½ inch. Cut out the biscuits using a 2 ½ inch cutter. Gather scraps together, reroll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart and lightly brush the tops with egg wash. Refrigerate uncovered for 15 minutes.

Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve the biscuits very hot, directly from the oven, accompanied by the sausage gravy.

Makes 12 biscuits

Sausage Gravy:
8oz breakfast sausage
1 Tablespoon vegetable oil
2 Tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
½ teaspoon ground black pepper

Heat a large skillet over medium heat. Crumble the sausage into the pan and sauté, stirring frequently with a wooden spoon and breaking up the sausage as it cooks, until it is a golden brown and thoroughly cooked, about 5 minutes. Transfer sausage from the pan to a colander and set in a bowl and let drain.

Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes.

Add the milk, whisking constantly to remove any lumps. Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it with a little additional milk; use only enough to get a pourable consistency.

Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.

Makes 2 cups

Banana Pancakes with Blueberry Maple Syrup

Banana Pancakes with Blueberry Maple Syrup
By: The Culinary Institute of America Breakfasts & Brunches

2 cups flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cup buttermilk
4 large eggs
¼ cup butter, melted and cooled
Cooking spray or vegetable oil to coat pan, as needed
¾ cup mashed ripe bananas
Powdered sugar for garnish
Blueberries for garnish
2 cups Blueberry Maple Syrup (recipe follows)

Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the flour mixture.

In a separate bowl, blend the buttermilk, eggs and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.

Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter. Drop the pancake batter into the hot pan by large spoonfuls, about ¼ cup. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.

Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula to turn the pancakes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.

Serve at once, dusted with powdered sugar and garnished with blueberries, accompanied by the blueberry maple syrup.

Makes 8 servings




Blueberry Maple Syrup:
4 cups blueberries, fresh or frozen
1 teaspoon lemon zest
1 cup maple syrup

Combine the blueberries and lemon zest in a medium size saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes.

Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.

The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.

Makes 2 cups

Vita’s Ricotta Donuts

Vita’s Ricotta Donuts
By: Gale Gand with Lisa Weiss

6 large eggs
½ cup granulated sugar
1lb whole or skim milk ricotta cheese
2 ½ cups flour
1 heaping Tablespoon baking powder
1 teaspoon vanilla
Canola or vegetable oil, for frying
Powdered sugar or cinnamon sugar (optional)

In a large bowl, stir together the eggs, granulated sugar, ricotta, flour, baking powder, and vanilla until combined, being careful not to overmix the batter.

In a deep, heavy pot fitted with deep-frying thermometer, heat 2-3 inches of oil to 325 degrees. Drop the batter by small ice cream spoonfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need to fry the doughnuts in 2 batches to avoid crowding the pot. Break open a doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with the remaining batter.

Dust the doughnuts with or roll them in powdered sugar or cinnamon sugar and serve hot.

Cinnamon sugar is 1 teaspoon cinnamon combines with 1/3 cup granulated sugar (you can double or triple this and keep some in your pantry for whenever).

For a more traditional doughnut taste, along with the vanilla, add a pinch of nutmeg to the batter.

Makes 16 doughnuts

Strawberry Oatmeal Breakfast

Strawberry Oatmeal Breakfast

In a small bowl, toss 1 pint strawberries, rinsed, hulled, and thinly sliced, with 1-2 Tablespoons firmly packed brown sugar. Let sit at least 5 minutes to bring out juices.

In a medium saucepan over medium heat, warm 1 ¾ cups water, 1 ¾ cups milk, ¼ teaspoon salt. Stir in 2 cups quick-cooking oats; cook, stirring occasionally, until thick and creamy, 5-6 minutes.

Ladle oatmeal into bowls. Top each serving with 1 Tablespoon vanilla yogurt and some of the strawberries; sprinkle with brown sugar.

Serves 4

Fresh Strawberry Coffee Cake

Fresh Strawberry Coffee Cake
By: Jo-Anne Clark Brown

1 cup flour
¼ cup granulated sugar
2 teaspoons baking soda
½ cup buttermilk
1 egg
2 Tablespoons melted butter
1 ½ cup sliced fresh strawberries

Topping:
½ cup firmly packed brown sugar
½ cup flour
½ teaspoon ground cinnamon
¼ cup butter, cut into cubes
¼ cup nuts
Chop in food processor until fine.

In a large bowl combine 1 cup flour, sugar and baking soda. Add the buttermilk, egg, butter and beat until well blended. Spread the batter into a greased 8x8 glass square pan. Place sliced strawberries on top of batter. Sprinkle with topping. Bake at 375 degrees for 30 minutes.

Serve warm with whipped topping if desired.

Serves 9

“This is delightful! The flavor is subtle, but the strawberries add flavor and the topping gives a crunch…light and fluffy texture on the coffee cake section. I would recommend even as a breakfast idea.”

Buttons and Bowknots

Buttons and Bowknots
By: Wendy Jenkins

2 cups Bisquick
2 Tablespoons sugar
½ teaspoon nutmeg
1/8 teaspoon cinnamon
½ cup milk
1 egg
¼ cup butter, melted
½ cup granulated sugar

Heat oven to 400 degrees. Mix thoroughly Bisquick, 2 Tablespoons sugar, the nutmeg, cinnamon, milk and egg. Beat vigorously.

Round up dough on lightly floured cloth-covered board; knead 5 times. Roll ½ inch thick. Cut with floured doughnut cutter.

To make bowknots, hold opposite sides of each ring, with fingers and twist to form a figure 8. Place holes (buttons) and bowknots on a parchment lined baking sheet. Bake 8-10 minutes. Immediately after baking, dip each button and bowknot into melted butter, then into sugar.

Makes about 10

“This is an old-time favorite of mine…when mom would ask what I wanted for breakfast this was it on the weekends!”

Breakfast crepes with strawberry

Breakfast crepes with strawberry
Crepes (makes 5):
½ cup flour
1 Tablespoon sugar
1 pinch salt
1 egg
1 egg yolk
½ cup and 1/8 cup milk
2 ½ Tablespoons butter, melted

Combine the flour, sugar and salt. Make a well in the center, add egg and egg yolk. Add ½ cup milk. Gradually whisk until smooth, but don’t over mix.

Add remaining 1/8 cup milk. Whisking gently until it is well combined. Cover loosely and leave aside while making filling. Add melted butter right before cooking.

Lightly butter non-stick pan on medium-high heat. Add batter in center while it sizzles as it coats the pan. Flip when browned (approx 1 minute each side). Remove from heat onto wire rack lined with paper towel then parchment paper. Stack until 5 crepes have been made.

Filling:
1 cup ricotta cheese
4oz softened cream cheese
¼ cup granulated sugar
½ teaspoon vanilla
¼ (1/2 stick) butter

Combine everything, but butter, until smooth.

Creating blintz:
Place one crepe on plate. Fill with about 1 spoonful of filling. Top with fresh strawberries. Fold like a burrito using toothpicks to “stitch” closed.

In pan add ¼ cup butter until melted. Add crepes to fry for about 5 minutes (2 ½ minutes per side). Remove to serving plate. Top with syrup that had sliced strawberries heated in the microwave for about 1 minute. Top that with whip cream. Yummy!!!