Berry Nut French Toast

Source: Better Homes and Gardens

 Prep: 10 minutes
Cook: 4 minutes

  • 2 cups multigrain flakes with oat clusters, cranberries, and almonds
  • 4 eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 3/4-inch-thick slices French or Italian bread
  • 2 tablespoons butter
  • Fruit-flavored syrup, maple syrup, or apricot preserves, warmed

Coarsely crush the cereal and place in a shallow dish. Set aside.

In another shallow bowl beat eggs, cinnamon, and nutmeg until well mixed. Dip the bread slices in the egg mixture until moistened, turning to coat, then dip both sides in crushed cereal until coated.

In a large skillet or griddle melt butter over medium-high heat. Add bread slices and cook about 2 minutes on each side or until golden and crisp. Serve with warm syrup or preserves. Makes 2 servings.

Blueberry Muffins

Source: Better Homes and Gardens

Prep: 20 min.
Bake: 20 min.

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1-1/2 cups fresh or frozen blueberries, rinsed, drained, and patted dry
  • Melted butter
  • Coarse sugar or granulated sugar

Preheat oven to 375 degrees. Grease fifteen 2-1/2-inch muffin cups or line with paper bake cups; set aside.

In a medium bowl, stir together flour, the 2/3 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of flour mixture; set aside.

In a small bowl, beat eggs. Stir in milk, the 1/3 cup melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.

Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes or until tops of muffins are golden brown.

Place muffin pans on wire racks. Brush tops of muffins with additional melted butter; sprinkle with coarse sugar. Remove muffins from cups. Serve warm. Makes 15 muffins.

Crowd Pleaser Cinnamon Rolls

Source: Better Homes and Gardens

Prep: 25 minutes
Rise: 20 minutes
Bake: 20 minutes

  • 4 to 4-1/2 cups all-purpose flour
  • 1 package fast-rising active dry yeast
  • 2/3 cup milk
  • 2/3 cup water
  • 1/2 cup sugar
  • 1/2 cup cooking oil
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1/4 cup butter or margarine, softened
  • 1/3 cup sugar
  • 4 teaspoons ground cinnamon
  • Cream Cheese Icing (see recipe below)

In a large mixing bowl, combine 2 cups flour and yeast. In small saucepan, combine milk, water, the 1/2 cup sugar, oil, and salt. Heat; stir over medium heat till just warm.

Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that’s smooth and elastic (3 to 5 minutes). Cover and let rest 10 minutes.

Roll out dough to form a 14×12″ rectangle. Spread with softened butter or margarine. Sprinkle with a mixture of 1/3 cup sugar and cinnamon. Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13×9″ baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).

Bake at 375 degrees for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with Cream Cheese Icing. Serve rolls warm or cool on a wire rack. Makes 12 rolls.

Cream Cheese Icing: In a medium mixing bowl, beat one 3-oz. package cream cheese, softened; 3 tablespoons butter or margarine, softened; and 1/2 teaspoon vanilla until light and fluffy. Beat in 1 tablespoon milk. Gradually add 1-1/2 cups sifted powdered sugar until icing is spreading consistency.

Farmer’s Casserole

Source: Better Homes and Gardens

Prep: 25 minutes
Bake: 40 minutes

  • Nonstick cooking spray
  • 3 cups frozen shredded hash brown potatoes
  • 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
  • 1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
  • 1/4 cup sliced green onions (2)
  • 4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
  • 1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

Lemon Ricotta “Souffle” Pancakes

Courtesy of Kneaders

Heat a large nonstick skillet to medium heat. In a medium bowl, whisk together the pancake mix and water. Add lemon zest and ricotta cheese and whisk thoroughly. Gently fold in the whipped egg whites until well combined. 

Ladle approximately 1/2 cup of batter onto the preheated skillet and cook for 1-2 minutes or until golden brown. Turn pancake over and cook for another minute or until cooked through. Repeat on remaining pancakes. Serve pancakes warm with fresh blueberries and Kneaders Famous Caramel Syrup.

Tex Mex Spinach Omelet

Source: Better Homes and Gardens

Start to Finish: 25 minutes

  • 4 eggs
  • 1/4 cup shredded Monterey Jack cheese with jalapeno chili peppers
  • 3/4 cup fresh baby spinach leaves
  • 1 recipe Corn-Pepper Relish (recipe below)
  • 1 Tbs snipped fresh cilantro
  • Dash salt
  • Dash ground cumin
  • Nonstick cooking spray

In a medium mixing bowl beat eggs, cilantro, salt, and cumin with a whisk or rotary beater until frothy. Coat an unheated 10-inch nonstick skillet with cooking spray. Heat skillet over medium heat or until skillet is hot.

Pour egg mixture into prepared skillet. Cook, without stirring until egg mixture begins to set on the bottom and around edge. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Sprinkle with cheese. Top with three-fourths of the spinach and half of the Corn-Pepper Relish. Using the spatula, lift and fold an edge of the omelet partially over filling. Top with remaining spinach and the remaining relish. Cut omelet in half; transfer omelet to warm plates.

Corn-Pepper Relish: In a small bowl combine 1/4 cup chopped red sweet pepper; 1/4 cup frozen whole kernel corn, thawed; 2 tablespoons chopped red onion; and 1 tablespoon snipped fresh cilantro. Makes: 2 servings.

Hash Brown Casserole

  • 1 (26-ounce) bag frozen shredded hash browns, thawed
  • 2 cans cream of chicken soup
  • 1 1/2 cups sour cream
  • 3-4 cups grated cheddar cheese
  • Pepper Instructions

Preheat oven to 375 degrees. Mix together potatoes, soup, sour cream and 3 cups of cheese. Add pepper to taste. Pour into lightly sprayed 9×13 pan. Sprinkle remaining cheese over top. Bake for 30-40 minutes, until lightly golden brown and bubbly.

Eggs Benedict

Source: Better Homes and Gardens

Start to Finish: 35 minutes

  • 4 eggs
  • 1 recipe Hollandaise Sauce
  • 2 English muffins, split
  • 4 slices Canadian-style bacon
  • Paprika (optional)

Lightly grease a medium skillet. Half-fill the skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space.

Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare the Hollandaise Sauce.

Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of Canadian-style bacon; broil about 1 minute more or until meat is heated. Top with Hollandaise sauce.  Makes 4 servings

Hollandaise Sauce

Start to Finish: 15 min.

  • 1/2 cup butter
  • 3 beaten egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • Dash salt
  • Dash white pepper

Cut the butter into thirds and bring it to room temperature.  In the top of a double boiler combine egg yolks, water, lemon juice, salt, and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water).

Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens (about 2 minutes more).

Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Serve with cooked vegetables, poultry, fish, or eggs. Makes 3/4 cup sauce (twelve 1-tablespoon servings).

Italian Fried Eggs

  • 1 Slice of bread
  • Butter
  • Egg
  • Salt and pepper

Remove the center of the bread to make a small hole.  Melt butter in a skillet over medium heat and place the bread in the pan.  Brown on one side and then flip.  Crack egg into the hole of the bread and continue cooking until the egg is cooked to desired consistency.  Salt and pepper to taste. 

Ham and Egg Brunch

Recipe courtesy of Shirley Fetzer Fettig, “Fettig’s Favorite 1,227 Foods” cookbook

  • 6 or 7 slices bread, cubed
  • 1 lb precooked ham, cubed
  • 1/2 lb cheese of your choice, cubed
  • Chopped onion (to your taste)
  • 3 eggs, well beaten
  • 2 cups milk
  • 1/4 lb melted butter
  • 1/2 tsp dry mustard
  • 1/2 tsp salt

Grease 9×13 pan, lightly layer in pan the bread and ham.  Sprinkle cheese over bread and ham.  Mix together: eggs, milk, onion, dry mustard and salt and pour this over the ham, bread and cheese.  Pour melted butter over the top.  Cover and refrigerate overnight.  Bake uncovered for 1 hour at 325 degrees.

Hot Apple Butter Cakes

Recipe courtesy of Better Homes and Gardens

Prep: 25 min.
Cook: 4 min. per batch

  • 1/4 cup honey
  • 1/4 teaspoon ground cinnamon
  • 1 12-ounce package frozen pitted light or dark sweet cherries
  • 1/2 cup cherry jam or cherry preserves
  • 1 teaspoon finely shredded orange peel
  • 1-1/2 cups packaged regular or buttermilk pancake mix (not complete pancake mix)
  • 3/4 cup milk
  • 2 tablespoons cooking oil
  • 2 eggs, lightly beaten
  • 1/2 cup purchased apple butter

For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside.

For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm.

In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.)

Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry sauce.  Makes 32 to 40 mini-size or 8 to 10 standard-size hot cakes