Breakfast


Chili Cheese Egg Casserole



CHILI CHEESE EGG CASSEROLE

serves 12


1/4 C butter

12 eggs

1/2 C pastry flour

1 tsp baking powder

4 oz can diced chilies

4 C cottage cheese

1/2 C cream cheese

1 lb shredded Monterey Jack cheese

1 tsp each salt and pepper


Preheat oven to 400°. Place half of butter in 9x13 inch pan and the other half in a separate oven proof cup. Melt both in oven. Meanwhile beat eggs, stir in flour, baking powder, chilies, all cheeses, salt and pepper. Mix well. Pour egg mixture into pan. Pour reserved butter evenly over the top. Bake 15 minutes. Reduce heat to 350° and bake 35-40 minutes or until casserole is set. 

Banana Bread

GRACE’S BEST CHOCOLATE CHIP BANANA BREAD


Makes 4 loaves.


3 cups sugar

12 large mashed bananas 

3 cups olive oil

8 eggs

8 cups whole wheat pastry flour 

2 cup chopped nuts (optional)

2cups chocolate chips (also optional)

4 teaspoons baking soda

2 tablespoons vanilla

2 teaspoons baking powder

2 teaspoons salt


Heat the oven to 325. Grease the loaf pans. Mix sugar, mashed bananas, oil, and eggs together in a large bowl.

Stir in remaining ingredients just until the dry ingredients are mixed in. Pour into pans. Bake until toothpick comes out clean, about 70 minutes. Let cool 10 minutes (so it doesn't crumble and make a mess), then use a knife to loosen the sides of the loaf from the pan. Let cool completely before slicing.


Breakfast Burritos

FREEZER BREAKFAST BURRITOS

makes 24


1 lb. turkey sausage or ground turkey with homemade seasoning, cooked and drained

12 eggs

salt pepper

2 Tbs. butter

chopped onions

1/2  C. chunky salsa

2 C. shredded cheese

24 whole wheat flour tortillas


In large skillet, melt butter, beat eggs, salt and pepper in bowl then add to skillet. Scramble eggs then add cooked turkey. Mix gently. 

Warm tortillas as directed on package. Place about 1/2  cup egg mixture onto each tortilla and sprinkle with some cheese. 


Roll into a burrito. Freeze on a cookie sheet, then wrap in paper towel and plastic wrap then seal in freezer bags. 


When ready to eat, unwrap plastic and microwave 1-3 minutes until hot and cheese is melted. Or thaw overnight in the refrigerator wrap each burrito in foil 


Baked Omelet Roll

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I have to make two of these to feed the nine of us.

This recipe is for one, which feeds 5-6 people, but the picture shows two.


BAKED OMELET ROLL 

serves 6


6 eggs

1 C. milk

1/2 C. flour

1/2 tsp. salt

1/4 tsp. pepper

1 C. shredded cheddar

(optional: make a filling of sautéed vegetables)


In blender mix eggs, milk, flour, salt and pepper. (You can add any herbs you like if you want to.) Pour into greased 9X13 pan. Bake at 450° until set, about 15-20 min. Sprinkle with cheese and filling.

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Carefully loosen edges of omelet from pan. Starting at short edge of pan, carefully roll up. Place seam side down on serving plate and cut into 6 pieces. 

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My favorite filling:

one sliced onion

 1 lb. sliced fresh mushrooms

large handful of fresh spinach


Sauté onion in coconut oil until it begins to turn brown, then add mushrooms. When mushrooms are cooked add spinach and stir until wilted. Makes enough for two omelets.

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One of my favorite helpers.


Lemon Ricotta Pancakes


DSC_0003lemon ricotta pancakes

LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH BERRIES


3 C. WWP flour

4 Tbs. baking powder

1/2 tsp. Nutmeg

1 tsp. Salt

4 C. ricotta cheese

1/2 C. Sugar

8 eggs

2 2/3 C. milk, buttermilk, or kefir

Juice and grated rind of 2 lemons

butter, for griddle

1 jar lemon curd

1 pint fresh berries

confectioner’s sugar

mint sprigs, for garnish

thinly sliced fresh lemon or lemon curls


Combineflour, baking powder, nutmeg, and aslt in small bowl. Whisk together ricotta, sugar, eggs, milk, lemon juice and zest in large bowl. Whisk flour mixture into wet ingredients just to combine. Brush griddle with butter. Pour 1/4 cup batter onto griddle for each pancake. Warm lemon curd, drizzle over pancakes, garnish with remaining ingredients. 


Variation: substitute 1/4 cup orange juice and 2 tsp. orange zest for the lemon. 

Iris

This is a very, very old family recipe. If I am getting the story right, my great-great-great grandma used to make this. My favorite grandma taught me how to make it, but I have made a few changes to simplify the method. No one in my family knows how it got the name, but the great-great-great grandma was from Prussia, so perhaps something was lost in the translation?

The recipe is a touchy feely formula. For every two people you need two slices of bacon, one or two eggs (you know how hungry your people are), a fork full of flour, and a splash of milk. 

For our family of nine, I cut up  pound of bacon with my kitchen shears. Cook until crispy. Pour off most of the bacon grease. You only need to keep the little bit that is a pain to get out of the pan for this recipe. 

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I throw in an extra egg to even it out. I am sure someone will eat it. If I did two eggs per person I would not increase the bacon. I feel guilty enough for eating the bacon at all. We hardly ever do this… I just want you to know that. 

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Beat the eggs just to scramble them. You could add the flour first and use the fork to scramble. It would make less dirty dishes. 


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Add some milk. I am guessing this is about a tablespoon per couple. Maybe ¼ cup of milk for the nine of us. 

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Add some flour. Grandma might add more, but I think two forkfuls for all nine of us is great. Stir it in as well as you can. There will be tiny lumps, but it will be OK. 

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Pour the egg mixture right on top of the cooked bacon. But don't stir it all up!

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As it cooks (medium heat) gently lift the edges with a spatula and let the wet part run underneath. 

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Let it cook a little and do it again. Gently lifting and letting the raw eggs go under the cooked eggs. 

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Eventually you end up with just a little bit of wet on top and it won't run underneath anymore. Your eggs are in layers. Gently cut them into large chunks with the spatula and turn the wet part over.  

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 Cook until lightly browned. It will look like this and taste like you are at my Grandma's house. 

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When I was in high school we lost power for a few weeks after a hurricane. My mom sent me out to cook Iris on the grill in the backyard. I didn't realize I used self rising flour. As it cooked, it expanded and overflowed the frying pan. I ran into the house calling for emergency back up. I thought it was the grill that caused the drama, but my mom figured it out and is still laughing about that to this very day! Self rising flour- not so good. Unless you have a large pan and need to feed the whole neighborhood. Just don't.

Blueberry Muffins


These must be my mother's favorite muffins. She made them all the time. I have experimented and failed every time I tried to use a better quality flour or even multiply the recipe. I swear I can multiply fractions! But something changes and the muffins are not right. Our solution is to make the small batch of one dozen muffins, with white flour, and consider it a dessert for a special breakfast rather than an everyday breakfast. 


BARBARA BEHLER’S BLUEBERRY MUFFINS   1 doz.


2 C. flour

1/2 C. sugar

1 tsp. salt

1/4 tsp. baking soda

2 1/4 tsp. baking powder

1/4 C. butter, melted

1 egg

1 C. buttermilk

2 C. fresh blueberries

Combine everything except berries; stir just until moistened. Fold in berries. Spoon into greased muffin pan, bake at 425° for 25 min.


Panettone Muffins

Did you buy any of that candied fruitcake stuff and then hide it in the back of the cabinet? Maybe a year or two ago? That stuff lasts forever, so go ahead and use it up in a manner that will not alienate you from your loved ones like a fruitcake will. I saw the original recipe in a Williams Sonoma catalog, but it called for specialty ingredients I would have to order from them (tricky, aren't they?). I wanted to substitute whole wheat pastry flour and use ingredients I already had. After two tries, I began thinking about them during the day and I knew I had a keeper. Do use the cupcake papers because these stick to the pan even if you grease it.


PANETTONE MUFFINS                          

2 doz.

Adapted from Williams Sonoma


3 C. fruitcake fruit blend

1/2 C. apple juice, leftover wassail, orange juice, or a mixture

1/2 C. butter

1/4 C. olive oil

1 1/3 C. sugar

4 eggs

2 tsp. orange extract

2 tsp. vanilla

4 tsp. baking powder

1 tsp. salt

4 1/2 C. Whole Wheat Pastry flour

1 1/3 C. milk

Coarse white sparkling sugar


Mix dried fruit and liquid in a small saucepan. Heat just to warm up, cover and set aside.Line muffin tin with papers and preheat over to 375°. Cream butter, oil and sugar. Add eggs, beating to combine. Stir in extracts. Whisk together dry ingredients, then stir into creamed mixture alternately with milk. Stir in fruit and any remaining liquid. Spoon batter into muffin tins. Sprinkle tops with coarse sugar. Bake 18-20 min. Cool. 

Baked Apples

This simple dish is welcome on any autumn day, but we especially like it on Thanksgiving morning. I have a friend who makes these in the crockpot, but we had to double the recipe to satisfy our crew, so it goes into the oven here, but you can prep it the night before and bake them first thing in the morning. 

ENCORE BAKED APPLES                        serves 12


Set out a 9x13 pan. Select and wash:


 12 medium size (about 4 lbs.) firm cooking apples.


Core by inserting corer in stem end and cutting toward blossom end. Push halfway into apple. Remove corer and insert into opposite end.Make a complete turn with corer in both ends. Remove all the core. Pare upper fourth of each apple. Arrange apples in dish, pared sides up. 




Mix together:

1 1/2 C. firmly packed brown sugar

4 tsp. cinnamon 


Fill cavity of each apple with about 2 Tbs. Cinnamon sugar. Allowing about 1/2 tsp. For each apple, dot tops with:


2 Tbs. butter






Pour water into dish to a depth of 1/2 inch. Unsweetened fruit juice can be used instead part or all of water. 


Cover tightly with foil and bake at 350 for 45-50 min., or until apples are tender when gently pierced with a fork.



It looks like most of the sugar stays in the pan.






Big Dutch Baby

I’m not sure why this is called a Dutch Baby. I have had this recipe for years and love how special it looks and how you can put just about anything inside it; whatever fruit you have on hand, or just a squeeze of lemon juice and a dusting of powdered sugar. The recipe below has three different sizes to choose from. Each one serves about as many people as the eggs called for in that size. 

BIG DUTCH BABY


pan size                 butter            eggs                milk & flour

2-3 qt.                    1/4 C.            3                    3/4 C. ea.

3-4 qt.                    1/3 C.             4                    1 C. ea.

4-4-1/2 qt.            1/2 C.             5                    1-1/4 C. ea.

4-1/2-5 qt.             1/2 C.             6                    1 -1/2 C. ea.


In 450° oven, melt butter in oven proof frying pan. Beat eggs; grad. add milk and flour. Remove pan from oven, pour in batter, bake until puffy and well browned (20-25 min.). Dust with ground nutmeg, cut into wedges and serve plain or with powdered sugar and lemon juice, or fresh fruit, or yogurt, or maple syrup, honey or fruit preserves.



© Being Fruitful, 2012