Baked French Toast

 Having houseguests?  This is a delicious make-ahead breakfast idea.  I got the recipe from The Pioneer Woman website.

Baked French Toast

1 loaf French Bread

8 eggs

2 cups whole milk 

1/2 cup heavy cream

1/2 cup sugar

1/2 cup brown sugar

2 Tablespoons Vanilla

Fresh Blueberries

Syrup

Topping

1/2 cup flour

!/2 cup packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1/2 cup cold butter, cut in cubes

Grease a 13 x9 pan.  Tear the bread into chunks and evenly distribute in the pan.

In a large bowl, crack in the eggs.  Add the milk, cream, sugar, brown sugar, and vanilla.  Whisk together.  Pour over the bread.  Cover the pan with foil and store in the fridge until ready to bake (overnight or even just an hour or so)

Heat oven to 350

In a separate bowl, use a fork to stir together the flour, brown sugar, cinnamon and salt.  Add the butter chunks and use your hands to mix together until it forms a ball.  Sprinkle the topping evenly over the bread mixture.  Bake for 45 minutes - 1 hour, depending if you want it soft or crisper.

Serve in scoops with butter and syrup and blueberries atop.

Cherry Turnovers

 

Cherry Turnovers

1 package refrigerated crecent rolls

4 oz. Cream cheese

Cherry (or blueberry, apple, or lemon) pie filling

1/2 cup powdered sugar

2 T. milk

1/2 tsp. vanilla

Preheat oven to 375.  Cut the brick of cream cheese into 1/2 oz blocks.  

Unroll crescents onto a greased baking sheet.  Put a block of cream cheese on each and 1 1/2 T. pie filling onto each.  Roll into a crescent shape.

Put 2 inches apart and bake for 12-15 minutes.  

Mix together the frosting ingredients and drizzle over the warm turnovers.  Serve warm.

Ham, Egg, and Cheese Sandwiches

 I have been trying recipes in the air fryer.  This one took awhile to perfect.  It made a delicious sandwich.

Ham, Egg, and Cheese Sandwich

2 slices Texas Toast

Deli Ham Slices

Cheese Slice

1 Egg, partially cooked in silicone egg cup.  You can do that in the airfryer by putting the egg in the cup and then in the basket.  Precook for about 7 minutes as it heats up.

Soft butter

Minced garlic or garlic salt

Grated cheese of choice

Salt and pepper

With the bottom of a glass, push a depression into one of the bread slices.  Spread both slices of bread with soft butter.  Put minced garlic or garlic salt into the depression.  On the other pieces of bread layer ham and cheese.  Put ham and cheese bread on bottom and the the other one on top.  Into the depression, put the partially cooked egg.  Sprinkle with salt and pepper.  Put grated cheese around the egg on top.  Bake in an air fryer or oven at 350 until toasted, melted and the egg is done.  Cut sandwich in half. The yolk should be runny, but the white cooked.  So delicious!

German Pancakes

 When our children were young, I made this frequently.  Now they are making it for their families.  Everyone loves German Pancakes.

German Pancakes

6 eggs

1 cup flour

1/2 tsp. salt

1 cup milk

Put 1/2 cube of butter in a 9x13 pan.  Preheat oven to 450.  While preheating, put the pan with the butter in the oven until the butter has melted.  Beat all ingredients together in a bowl and pour over the melted butter.  Bake 20 minutes in the preheated oven.  Cut and serve with syrup or blended  frozen strawberries (sweeten with sugar or applesauce,) warmed.  Or you can make this delicious fruit topping:

Fruit topping

1 10 oz package frozen strawberries or raspberries

1 can pineapple, drained

1 banana, sliced

Brown sugar

Sour cream

Mix the fruits together and put on the pancake.  Sprinkle with brown sugar and a dollop of sour cream.

Two.  Ready for a family of 8.  The kids love to see how this puffs up in the oven.

Favorites: Breakfasts

 Continuing our five favorite series, here are five of our favorite breakfast recipes.

1. Granola:  Ken eats this granola most mornings.  He loves it mixed with fruits, both dried and fresh, and lots and lots of nuts.  It is really a good granola recipe.

Hungry Hintons: My Version of Granola

2. Cherry-Stuffed French Toast:  One of our favorite vacation spots is Door County, Wisconsin. We have been there many times. We always have breakfast at the White Gull Inn there.  Good Morning, America held a contest for the best breakfast in America.  This dish won.  It is absolutely delicious.  The GMA website posted the recipe and here it is- the best breakfast in America!

We actually prefer it with blueberries.

Hungry Hintons: Cherry or Blueberry Stuffed French Toast

3.  Baked Eggs:  Ken got this recipe from Dr. Booth, a local doctor, when they were hiking together.  It is one of our favorites.  I sometimes make it for dinner, too.

Hungry Hintons: Baked Eggs

4. Blender Whole Wheat Pancakes:  I love this recipe because you put the whole wheat berries in the blender, so don't have to have wheat flour to have whole wheat pancakes.

Hungry Hintons: Blender Whole Wheat Pancakes

5. Breakfast Burritos:  Truth be told, this is the one of all these recipes that I make the most.  I vary the vegetables.  Serve with salsa.

Hungry Hintons: Breakfast Burritos

Kristen's Crepes

 When the Mackrory kids have a birthday, they get to choose what they have for the meals that day.  Almost without exception, they choose crepes.  They all love them.  For their family of eight, they use this tripled recipe.  You could easily reduce or expand it.

I did not get a good picture, but these were so delicious and were good as leftovers, too.

Kristen's Crepes

6 T. melted butter

3 cups flour

4 1/2 cups milk

9 eggs

Mix all together and pour a little of the batter in a fry pan, swirling to cover the pan.  When done on one side, flip to the other until done.

Fill with desired fillings and roll up like a burrito. They can be savory or sweet.  You can then top with whipped cream, syrup, a gravy- whatever you desire.  The Mackrory's favorite is filling with strawberries and whipped cream.

Other favorites:

Frozen or fresh blueberries, peanut butter, Nutella, bananas, cinnamon sugar, etc.   She has made them with chicken and sauce, too.

Sweet Chili Glazed Bacon

 My sister, Joan, made this for us at our family reunion.  It was absolutely delicious.  She got the recipe from her wonderful daughter-in-law, Sarah.  It is so easy and surprisingly delicious.

Sweet Chili Glazed Bacon
Spread sweet chili sauce on bacon.  Bake in oven at 350 until desired crispiness.  

Brian's Fluffy Pancakes

Michelle's husband, Brian is the Pancake King.  Frequently when we visit, he makes delicious pancakes for us.  Recently, when we tended the kids, I enlisted their two oldest children to help me "steal" Dad's recipe.  It was written on the side of the flour container.  So, Gabbi typed it out for me and Jaron wrote it out for me. 

 Brian's Fluffy Pancakes

3 cups flour

2 T. sugar

2 T. baking powder

1 teaspoon salt

2 eggs

1/2 cup oil

3 cups milk

Heat griddle to 350.  Mix ingredients together and pour onto hot griddle.  

Daliya Porridge (Indian Style Cracked Wheat)

This is Shonna's post and recipe.  For some reason, she is having trouble posting, so I'm posting it for her.  She made this for our family reunion.  It is delicious!
Shonna:
We love this recipe! We found it as we’ve been quarantined during this COVID-19 time and have been using our food storage. My 5 year old begs me to make this, so now it’s part of our weekly breakfast menu. We hope you enjoy it as much as we do.

Ingredients:
2 cups cracked wheat
5 cups liquid (I use 3 cups water and 2 cups milk (1 cup nut milk and 1 cup dairy milk))
2-3 TBSP brown sugar
1/4 tsp Real Salt
1 tsp Cardamom (The original recipe called for Green Cardamom but my grocery store only had one option)
Pistachio nuts, shelled or other nuts you like
Yellow or Black Raisins (We only have black raisins right now but the original called for yellow.)
2 TBSP coconut oil

Instructions:
1.Turn your instant pot or electric pressure cooker on SAUTÉ and heat up the pot.
2. Add the coconut oil and let it melt. Add the cracked wheat and stir for a couple of minutes until it turns more golden.
3. Add the milk and stir.
4. Add the cardamom, salt, and sugar and stir.
5. Then add your water, stirring very slightly so your pot can attain pressure.
6. Turn off  SAUTÉ setting and cook on High pressure for 10 minutes. Let it release naturally.
7. Add more milk to get it to your preferred consistency and add the toppings—nuts and raisins. Enjoy!

Egg Rolls

The picture is supposed to tempt you.  This one doesn't  This was the first time I made them. The recipe makes three rolls.  The first two were underdone, making it impossible to roll them.  They were just too soft. This one, though it tasted great, was a bit overdone.  I have made this recipe twice since and got them just right.  They really are delicious.

 I was so excited to see that Nadiya Hussein has her own cooking show.  Nadiya was a contestant on The Great British Baking Show.  I really liked her on that, so was so glad she got her own cooking show.  She is of East Indian descent.  She now has her own show with Netflix.  Her emphasis is on easy to prepare meals for families. I have watched a couple of episodes.  This recipe most enticed me, so I gave it a try.   I've changed it a little- making the instructions more American (she is British) and to my liking.

Egg Rolls   This recipe makes 3 rolls
6 eggs
1 T. dried parsley
1 tsp. garlic powder
1/2 tsp salt
1/2 tsp pepper
oil
6 small tortillas
12 or so sliced black olives
 6-8 mushrooms, sliced
Other ingredients as desired: grated cheese, green onion, tomato, ham, etc.
6 tsp. or so of sundried tomato paste

Crack the eggs in a bowl , add the parsley, garlic, salt and pepper.  Whip together.  Spread some of the tomato paste on each of the three tortillas.
Heat a small frying pan and then add oil.  Put about 1/3 of the egg mixture in the pan.  Scatter some of the olives and mushrooms and any other vegetables of choice (and cheese) over the eggs.  
Quickly put a tortilla, tomato side down on top of the egg.  Press down with a spatula while it cooks.  Cook for about 30 seconds, then flip it all over and cook on the other side for 30 seconds.
Take the pan off the heat and put the tortilla/ egg on a plate.  When cool enough to touch, roll it all up.  Cut in half. 

These can be eaten for breakfast, served hot or as a sandwich for lunch, served cold.  I found that each tortilla took a bit longer than the 30 seconds.  They have to get browned and crispy to roll and slice properly. 

Easy Peach Syrup

Picture from butterwithasideofbread.com

4-5 Fresh Peaches OR a 29 ounce can of Sliced Peaces
1/3 cup Granulated Sugar (We cut this in half)
2 Tbsp. AND 1 tsp. Corn Starch
1/4 cup water (We actually used 1/4 cup of the peach juice from the can)
2 Tbsp. Butter (We used 1)
1 Tbsp. Vanilla
1/4 tsp. Ground Cinnamon (We omitted this entirely)
a dash of Salt

If you are using fresh peaches, peel and slice them, and set them aside. In a medium sized bowl, whisk together the Sugar, Corn Starch and Cinnamon. Take about 1/3 to 1/2 of the peaches and add to the mixture, pour in the water (or peach juice) and stir. Puree the mixture with an immersion blender, and stir. The mixture will be pale and cloudy.
Microwave for 3 minutes (while it is in the microwave chop the rest of the peaches into much smaller pieces), stir, 1.5 minutes, stir, add chopped peaches as well as the Butter, Vanilla and Salt. Return to microwave for an additional minute.
Use right away or transfer to an airtight container to be kept in fridge (where it will stay fresh for about 2 weeks). Heat for 1-2 minutes before serving. This is great on Pancakes, Waffles and French Toast. You can also make this on the stove, if you would prefer. This is my mom's new favorite.


You can find the original recipe here, with stove-top instructions.

Sunday Eggs

There was no fresh basil in the store because of the pandemic, so I used dried.  I'm sure fresh would have been much better.

  I recently read or actually listened to a book by Marcus Samuelson called Our Harlem. You may recognize the name of Marcus Samuelson.  He is a judge on the show, Chopped.   Marcus owns a restaurant in Harlem and shared this recipe in the book.  It is delicious! It is poached eggs in a very delicious and unique tomato sauce.  It has a lot of unusual ingredients that blend together and make it really tasty.

Sunday Eggs
Olive oil, about a Tablespoon
1/2 cup chorizo (I wasn't even sure what chorizo was.  It kind of looks like sausage)
1 onion, diced
1 rib celery, minced
2 cloves garlic, minced or crushed
1 14 1/2 oz. can crushed or diced tomatoes
1 T. capers
3 olives, chopped
1 chipotle in adobo, minced (these babies are spicy.  One should do it!  I freeze the rest of the can)
1/4 cup water
1 1/2 tsps. horseradish
Kosher salt and ground pepper
8 eggs
4 slices good bread, toasted
8 oz. fresh mozzarella, cut into cubes
olive oil
Fresh basil, about 4 leaves, torn

Heat the olive oil in a large skillet.  Add the chorizo, onion, celery, and later the garlic and cook until the onion softens.  Add the tomatoes, capers, olives, chipotle and water and stir and cook for about 5 minutes at a simmer.  Then add the horseradish and salt and pepper.  Mix well and simmer.
Crack the eggs into the simmering sauce and cook until the whites are set.  It will take 5-6 minutes.  Put a slice of toast on each of four plates.  Put two eggs on each toast and then divide the sauce among the four plates.  Top with the mozzarella cubes and drizzle with olive oil.  Top with the torn basil.

This was taken while the eggs were cooking.

Breakfast Quesadillas

My husband saw this recipe in a mailing from our health insurance company and tried it.  They were delicious!  I can't wait to have them again.

Breakfast Quesadillas
1/4 cup canned green chilis
4 eggs, beaten
Black pepper
10-inch tortillas
1 1/2 cups grated cheese
4 slices bacon, cooked and crumbled
Salsa

Coat a small skillet with cooking spray.  Saute' the chilies over medium heat for 1-2 minutes.  Add the eggs and cook, stirring until scrambled and set.  Season with pepper (and salt if you wish.)  Spray a larger skillet.  Heat and put a tortilla in.  Cook until bubbles form- about a minute.  Flip the tortilla and cook for 1 more minute.  Spread half the cheese evenly over the tortilla, covering to the edges.  Reduce heat to low.  Quickly arrange half the cooked bacon and half the egg mixture over the cheese.  Cook until the cheese starts to melt.  Fold the tortilla in half to create a half-moon shape.  Flip folded tortilla over and cook until it is lightly toasted and the cheese is melted.  Cut in wedges.  Repeat  with a second tortilla.  Serve with salsa.

Steel Cut Oats with Blueberries

My favorite breakfast is Steel Cut Oats with Blueberries.  They take awhile to cook, but I always cook a large pot and keep it in the fridge until it's gone.  I actually usually double the following recipe if I have storage room in the fridge:

Steel-Cut Oats with Blueberries
4 cups water or milk (I often do 1/2 water and 1/2 milk)
1 cup steel cut oats
Salt (I don't measure, but probably about 1/2 tsp.  To taste)
Brown sugar, nuts, etc. to taste

In a saucepan, boil the water/milk.  Add salt.  Add the oats and bring to a boil.  Stir while doing this.  When boiling, reduce heat to low and simmer uncovered for about 30-45 minutes. Stir occasionally as it cooks. When the consistency you want, add brown sugar, nuts, raisins, etc to taste.   Divide into individual serving and storing bowls. Store any in fridge that you don't eat.  They are just as good heated in the microwave later and store for probably a couple of weeks.

Ken's Breakfast Sandwich

Ken, who doesn't cook very much was intrigued with this breakfast sandwich he saw on a video on facebook.  While I was ill and he was doing all of the cooking, he gave it a try.  It was delicious- kind of a cross between french toast and scrambled eggs.  Since it didn't have a name, we named it Ken's Breakfast Sandwich.

Ken's Breakfast Sandwich

For each sandwich:

2 eggs, whipped with salt and pepper.  Ken likes to use garlic salt.

2 slices bread

1 slice bacon, halved and cooked (Ken likes to cook up a lb. of bacon all at once, then store it in the fridge for when we want it)

2 slices cheese of choice (provolone, cheddar, Swiss, pepper jack- whatever you prefer)

Spray a skillet or put in some oil or bacon grease.Turn on the stove.  In the cold skillet, pour the eggs and spread it around.  Put in a piece of bread and cover with the egg.    Do the same with the other piece of bread. With bottom ends together (shown) turn over the breads and coat the other side of the breads with the eggs.  When the egg is cooked, turn it back over.  Immediately top the each piece of bread with a slice of cheese and then the bacon.  When the egg that is now on the bottom is cooked,  Fold the sandwich together.  It cooks really fast- about like French toast.  It makes a really delicious breakfast sandwich.

Avocado Toast

Avocado Toast is all the rage right now.  I decided I needed to try it, so looked for recipes.  Oh my.  There are many, many different variations.  I decided to keep it simple and just add what sounded good to me.  It turned out great.  I especially liked when I added an egg on top for a delicious, nutritious breakfast.

Avocado Toast
1 ripe avocado, mashed
salt, pepper, and garlic salt, to taste
Tobasco, a few drops, to taste

1 slice toasted bread (preferably homemade)
1 egg, cooked sunny side up or over easy.

Mix the avocado and seasonings while the bread is toasting.  Top the toast with the avocado mix and then the egg.  Delicious!!!!

Lemon Blueberry Pancakes with Buttermilk Syrup

Ken was looking through a magazine and found this recipe for Lemon Blueberry Pancakes.  While visiting Kristen in Wisconsin, we gave them a try.  They were delicious!

Lemon Blueberry Pancakes
1 1/2 cups plus 1 Tablespoon flour (we used part white and part wheat, but the recipe called for white)
3 Tablespoons sugar
1 heaping Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk
1 lemon, zested and juiced (add more juice if the lemon isn't very juicy)
2 Tablespoons butter, melted
1 1/2 teaspoons vanilla
1 large egg
1 cup blueberries
Syrup (Recipe below)

Heat your grill.  In a bowl mix together the milk, lemon, and zest.  Let this mixture sit while you mix together all the dry ingredients in a separate bowl.  After about five minutes, add the egg and vanilla to the wet mixture and mix well.  Pour wet into dry mixture and combine.  Then stir in the butter.  Add more milk if the mixture is too thick.  Gently stir in the blueberries.  Butter the hot skillet and cook the pancakes.  Serve hot with buttermilk syrup.

They turned out even better when I made them at home a few weeks later.

Buttermilk Syrup
3/4 cup buttermilk (can add lemon juice to milk to make buttermilk)
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
3/4 teaspoon baking soda.
In a large saucepan, combine the buttermilk, sugar, and butter.  Bring to a boil and boil one minute.  Remove from heat and stir in the vanilla and baking soda.

Whole Wheat Banana Chocolate Chip Muffins

These muffins are delicious and they're healthy too! I got it from ambitiouskitchen.com and have changed a couple of things but they're so good for you she recommends them as a breakfast muffin. I don't want to lose this recipe so I'm posting it on my blog-yum!

INGREDIENTS

• 1 1/2 cups whole wheat pastry flour or white whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 bananas
• 1/4 cup honey or sugar
• 1 tablespoon vanilla
• 1 tablespoon olive or coconut oil
• 1 egg
• 1/2 cup nonfat plain greek yogurt (I used regular plain)
• 1 tablespoon unsweetened almond milk (I used 2% milk)
• 1/2 cup chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or use a silicone muffin pan and do not spray it. In a medium bowl, whisk together flour, baking soda and salt.
2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.

Thanks ambitious kitchen.com!

Breakfast quiches

Ingredients

• 12 eggs
• 1/2 teaspoon seasoned salt
• 2-3 tablespoons onion, diced
• 1 cup cooked ham, diced (could also use cooked bacon or cooked sausage)
• pepper to taste
• 1/4 teaspoon garlic powder
• 1 Roma tomato, diced small
• 1/4 cup red bell pepper, diced
• 1/4 cup fresh mushrooms, diced 
• 1 cup shredded cheddar cheese 
• 1/2 cup baby spinach, finely shredded

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use thick muffin liners or silicone muffin tin.
3. Saute onion & pepper, then add in seasoned salt & garlic powder, mushrooms & ham, and finally spinach until spinach is wilted and it's all hot.
4. In a large mixing bowl, beat eggs. Add in hot onion mixture & remaining ingredients and mix together.
5. Scoop 1/3 cup of mixture into each muffin liner. Bake for 20-25 minutes or until the center of the muffin is completely cooked.
6. Serve with toast.

I got the original recipe from sixsistersstuff.com.

Egg Bread for French Toast

I found this recipe on the Internet and made it so that I could make Cherry Stuffed French Toast.  It is wonderful for French Toast but it's also really good just to eat as bread or for sandwiches.   It makes wonderful garlic bread as well.  The original instructions were to make it by hand, but I altered it to make in my Bosch mixer.

Egg Bread
5-7 cups bread flour
2 pkg. active dry yeast
2 cups whole milk (use whole if you have it.  It really makes a difference)
1/4 cup sugar
1/4 cup butter
2 tsp. salt
3 large eggs

In the mixer with the dough hook, mix together about 3 cups of the flour and the yeast.  In a saucepan on the stove, stirring constantly,  heat the milk, sugar, butter and salt until butter is almost melted and it's baby bottle temperature.  Add the milk mixutre to the flour mixture and turn on the mixer.  Mix for a minute, then add one egg.  Mix for awhile and add another.  Mix for awhile and add the last.  Beat on high speed for about three minutes after the eggs are added.  Then add another cup of flour and beat.  Add just enough more flour to make a nice, elastic dough that clings together.  Knead for about 6 minutes.  Turn off the machine and put the lid on (if available.  If not, cover with a cloth)  Let rise until double.  Turn the machine on to punch down.  Take dough out of the machine and divide into two equal portions.  Shape into 2 loaves.  Place in two well-sprayed loaf pans.  Cover and let rise until almost double.  It will take about 30-40 minutes depending on the warmth of your kitchen.  Bake at 375 for 35-40 minutes until golden.  Cool on a wire rack.  Slice in desired thickness.