Category: BRUNCH

BLUEBERRY STREUSEL COFFEECAKE

ALMOST every recipe I make is completely from scratch these days, BUT I’ve been making this one for MANY moons since before I ever got sick and this recipe made with Bisquick is one of my few guilty pleasures recipes that I still make.

BLUEBERRY STREUSEL COFFEECAKE

CAKE
2 cups Bisquick mix
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons cooking oil
1 cup wild organic baby blueberries

STREUSEL
1 cup packed brown sugar
1 cup Bisquick mix
2 tablespoons sugar
8 tablespoons COLD butter, cut into small cubes

  • Preheat oven to 350°.
  • Spray 8×8 pan with non-stick cooking spray.
  • Prepare Streusel first.
  • Sift Bisquick mix into mixing bowl, fold in brown sugar and sugar.
  • Using a pastry blender add butter cubes and process until it resembles coarse sand. Set aside.
  • In another mixing bowl sift the Bisquick mix and sugar together.
  • With a wooden spoon, add buttermilk, egg and cooking oil just until combined. Mixture will be a little thick and gooey.
  • Gently fold in blueberries.
  • Spread cake mixture into prepared pan evenly.
  • Using a straw, poke holes into cake.  These holes will allow streusel to bake down into the cake.
  • Evenly top with the streusel mixture.
  • Bake 18-22 minutes.
  • Serve warm.

BAKED EGGS for BRUNCH

This is a GREAT brunch recipe – easy and quick, but looks more complicated and tastes great, especially if you are a dunker, you know the one who like to dunk their toast in their egg yolks and create that ooey gooey yumminess. With this recipe your toast is underneath to absorb all that decadent egg yolk and not lose any flavor to the plate. I like to make them in individual dishes for more “formal” groups. Either way works really well.  Hubby likes to top his with some hot sauce them to round out the flavor.

BAKED EGGS
3-4 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese

Salt and pepper to taste

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • Toss the bread pieces with the melted butter.
  • Line the bottom evenly with torn bread pieces.
  • Sprinkle green onions and ham pieces (if using)  over torn bread.
  • Sprinkle half of cheese over onions.
  • With a spoon create indentations into the bread.
  • Carefully break eggs into wells.
  • Generously salt and pepper.
  • Top with remaining cheese.
  • Cover and bake casserole 15 minutes.
  • Uncover and bake until whites are set, about 10 minutes more.
  • Serve with fresh fruit.

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HAM & CHEESE BRUNCH CAKE

“Strata, breakfast casserole, savoury french toast bake or bread pudding. It doesn’t matter what you call this, it’s totally delish and can be made ahead so it’s great for feeding a crowd! It tastes like a cross between a quiche, french toast and an omelette.” ~ Recipe Tin Eats

HAM & CHEESE BRUNCH CAKE 
Using ham allows for soaking overnight with less mess to prepare. I also like using a mixture of half bacon half ham.
adapted from Cheese and Bacon Bread Bake Cake (Strata) from RecipeTin Eats

Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Serves: 8

12 ounces HAM steak, diced small and divided – ORIGINAL RECIPE CALLS FOR BACON
3 green onions, minced
1 tablespoon butter
6 eggs
1¼ cups 2% milk (I use whole)
¼ teaspoon sea salt flakes or kosher salt
Black pepper, to taste
7 cups (lightly packed) stale baguette, cut into 1 inch cubes (I use whatever is on hand)
2 cups grated cheddar cheese **
Parsley, finely chopped – optional garnish

  • Heat a large non stick pan over high heat.
  • Add all but 3 tablespoons of bacon (reserve for topping) and cook until lightly browned. Remove from the pan and drain on a paper towel.
  • Whisk together the eggs, milk, salt and pepper in a bowl until well blended.
  • Place the bread in a large Ziploc bag.
  • Pour in the egg mixture, 1½ cups of the cheese and cooked bacon.
  • Seal and massage the egg into the bread cubes.
  • Set aside in the fridge for at least 30 minutes or overnight (until all the egg is soaked into the bread).
  • Preheat oven to 350°.
  • Spray an 8″ springform pan with non-stick spray.
  • Pour the bread mixture into the cake tin, pat down to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese.
  • Cover loosely with foil or a pan lid.
  • Bake for 25 minutes, then remove the lid and bake for another 10 minutes until bubbly and golden on top.
  • Allow cake to rest for 5 minutes before removing the springform and cutting into slices to serve.
  • Garnish with parsley if using.

**You can substitute any other tasty flavored melting cheese such as Jack, Fontina or Havarti.
NOTE:

  • You can also use a 10 inch square baking dish instead of a spring form pan. I use a 10 inch square PUSH up pan.
  • Using the Ziploc bag instead of directly using the pan keeps the mixture from seeping out  during the soaking time.
  • If your bread is NOT a stale crusty bread you may need to bake longer.

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CINNAMON GRANOLA STUFFED FRENCH TOAST

CINNAMON GRANOLA STUFFED FRENCH TOAST serves 4
TOAST
8 slices think bread – your choice

  • Preheat oven to 350°.
  • Toast bread in oven until golden.

FILLING
3 tablespoons brown sugar
4 ounces cream cheese, softened
3/4 teaspoon cinnamon
1 teaspoon powdered vanilla
1 teaspoon grated lemon peel

  • Mix together all the ingredients until smooth.

DRY COATING
3 cups granola, crushed
3 tablespoons brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon powdered vanilla
1 teaspoon orange zest

  • Place all ingredients in a large ziploc bag.  Using a rolling pin, gently crush the cereal to a coarse bread crumb consistency and then mix all together in a shallow dish for dredging.

WET COATING
3 eggs, lightly beaten
1 tablespoon heavy cream

  • Whisk eggs and cream together. Pour into shallow dish for dredging.

SYRUP
1/4 teaspoon grated orange zest
1/4 cup PURE maple syrup

  • Whisk zest and syrup together in a small saucepan.
  • Heat under low flame.

ASSEMBLY
2 tablespoons butter

  • In a large skillet melt 2 tablespoons of butter.
  • Spread an even layer of the cream cheese filling over 4 of the toasts.
  • Put tops on each piece making 4 sandwiches.
  • Coat each sandwich in the egg mixture until well coated and then dredge through the cereal coating.
  • Place in pan and cook until golden on each side.
  • Serve immediately with warm syrup.

HOLIDAY FRENCH TOAST

I originally found this recipe in the December/January 2008 Cook’s Country issue. As always I made it as written the first time. I did then trim the time and enhance the flavors to my family’s taste.  This recipe is so sweet we changed it from their original Sunday Brunch French Toast to Holiday French Toast and make it as a special treat for the kids on holidays.

HOLIDAY FRENCH TOAST
8 slice sourdough sandwich 
6 large eggs
1/2 cup heavy whipping cream
1/4 cup whole milk
1 tablespoon PURE vanilla extract
2 teaspoons lemon juice
1/4 teaspoon salt 
2-4 tablespoons butter
8 tablespoons brown sugar
2 tablespoons REAL maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

  • Preheat oven to 475°.

  • Trim (optional) and toast bread. 

  • Place 2 tablespoons of the butter on a jelly roll pan and place in oven to melt. When melted use a pastry brush to make sure the entire surface is well coated.

  • Whisk together the eggs until smooth.

  • Add the whipping cream and milk, whisking again until smooth.

  • Add vanilla, lemon juice and salt, whisking again until well blended. 

  • Pour into a shallow dish.

  • Dip each piece of toast into egg mixture, coating both sides well.

  • Place toasts on jelly roll pan.

  • Bake for 8 minutes.

  • In a small mixing bowl use a fork to mix together the brown sugar, cinnamon, nutmeg and maple syrup until your consistency is wet sand.

  • Remove pan from oven and flip each piece of toast.  At this time add more butter if necessary.

  • Sprinkle sugar mixture over toast pieces and return to the oven for 6 more minutes or until sugar is deep brown and bubbling.  

  • Let cool for 2 minutes. 

  • Top with butter and maple syrup.
Sprinkle with sugar mixture just after you flip the pieces.
Notice all the beautiful caramelizing bubbles!

NOTE: If you don’t like crispy edges, trim crusts before toasting.
*The original recipe called for “hearty white” bread, but we prefer the sourdough flavor.
**The original recipe called for 1/4 cup vegetable oil, but I changed it to butter for flavor preference.

BREAKFAST BURGERS

I saw this Rachel Ray recipe in a magazine and then adjusted to our likes.  Hubby likes his with mayo, mustard and a dill flavored Havarti cheese I just butter my muffin with a plainer straight Havarti.

BREAKFAST BURGERS
1/3 pound ground beef per person
2 teaspoons  drained chopped green chiles per person
1 teaspoon Worcestershire sauce per person
1 green onion, minced per person
1 clove garlic, minced per person
fresh ground sea salt and black pepper to taste + paprika to taste
1 over medium fried egg, per person
1 slice cheese of choice, per person
1 English muffin, toasted per person
1 tablespoon butter

  • Combine the beef, green chiles, onion, garlic, Worcestershire, salt and pepper until well blended.
  • Form patties.
  • Melt butter in skillet.  Cook patties until browned and evenly cooked through to taste. Top with cheese during last few minutes (fold the cheese to the necessary size) and top each burger.
  • While the burgers are cooking in a separate pan cook the eggs to over medium (whites are cooked through and yolks are runny).
  • While burgers and eggs are cooking toast the English muffins and dress with desired condiments.

BLUEBERRY CRUMB CAKE

Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes.

BLUEBERRY CRUMB CAKE also makes great muffins

CAKE
1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries

  • Preheat oven to 350 degrees.
  • Spray a 10 inch spring form pan with non-stick spray.
  • In a large bowl cream butter with sugar.
  • Add egg, blending well.
  • Sift together flour, baking powder and salt.
  • Alternately add flour mixture and milk, beating until well blended.
  • Fold in lemon zest and blueberries.
  • Spread into prepared pan.

TOPPING
1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin

  • In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
  • Sprinkle on top of cake.
  • Sprinkle brown sugar on top evenly.
  • Place chilled butter slices randomly around.
  • Bake 40-45 minutes until cake tester comes out clean from middle of cake.

BACON CHEDDAR PANCAKES

I found this recipe in a magazine and found it just intriguing enough to try. I made just a few very small changes:

  • It called for regular cheddar and I used white.  
  • It called for 3 slices of bacon and I used 4.
  • It had you serving with just butter which we tried and then we added maple syrup which was a serious plus in our book.
  • It also said it would make 8 pancakes and I got 11.

BACON CHEDDAR PANCAKES
1 cup flour
1 tablespoon cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/8 1/4 teaspoon sea salt
1 cup + 2 tablespoons buttermilk
1 LARGE egg
3 slices bacon, cooked and crumbled
1/4 cup grated white cheddar cheese
Maple Syrup

  • Preheat skillet and spray with non-stick cooking spray.
  • Mix together the flour, cornmeal, baking powder, baking soda and salt until well blended.
  • Whisk together the egg and buttermilk.
  • Add wet ingredients to dry, whisking only until incorporated well.
  • Fold in bacon and cheese.
  • Using 1/4 cup measure scoop batter onto prepared skillet.
  • Turn when you see bubbles on the entire pancake surface.  If you wait for the bubbles you will need to only flip once and pancakes should be golden.
  • Cook until golden.

HUBBY REQUEST for SCOTCH EGGS

Hubby rarely brings me recipes he’d like me to try, but when he does I go out of my way to please him by making them.  Now the picture on the recipe he showed me looked like they used tiny little eggs and suggested 2-3 per person, but let me assure you 1-2 is more than enough!

Now when I read the recipe he brought me it was a lot labor intensive in that you had to start by making your own sausage! So, I did do a bit of change ups and he was quite happy.

  1. Kill boar (so this is a bit of an exaggeration, but you get my drift. I wasn’t going to make my own sausage).

  2. Grind Meat.

  3. Prepare sausage.
  4. Change mind and go grocery shopping.

SCOTCH EGGS
1 pound ground sausage
1/2 teaspoon sea salt (I used lime kaffir)
1/2 teaspoon paprika
1/4 teaspoon thyme
4 soft boiled eggs (6-7 minutes in boiling water, immediately followed by cold water immersion)

  • Add seasonings to sausage and mix well.
  • Portion sausage into 4 pancake like patties.
  • Place 1 peeled egg in the center of each one sausage pancake and wrap sausage around egg forming orbs.
  • Refrigerate for 1 hour.

Wondra flour
1 cup Panko crumbs
1 1/2 cup fine bread crumbs
3 beaten eggs
splash milk

  • Whisk together the eggs and splash of milk until smooth.
  • Dredge each egg in the following order:
  1. Flour followed by
  2. Egg Wash followed by 
  3. Bread Crumbs followed by  
  4. Egg Wash again followed by
  5. Bread crumbs
  • Refrigerate until ready to cook.
  • Heat oil in deep fryer ( I used my wok with 1 inch of oil)
  • Fry eggs about 7 minutes (turning midway if using anything other than deep fryer)
  • Rest 1 minute and serve. Yolks should be slightly runny and warm)

CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE

This recipe can easily be made into one larger cake or individual sticky buns.  It’s YUMMY both ways!!!! 
CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE
adapted from The Galley Gourmet
Dough
2 1/2 + cup KING ARTHUR all-purpose flour
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  
  • In a small saucepan over low heat, heat the milk and butter just until the butter melts.  
  • Add the water and set aside until warmed to 120º F-130º, about 1 minute.  
  • Pour the milk mixture over the flour mixture and mix on low speed until combined.  
  • Add the eggs one at a time, beating well after addition.  
  • Add the vanilla. 
  • Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  
  • Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  
  • Sprinkle you work surface with flour. 
  • Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  
  • Place the dough in a large bowl and cover with plastic wrap.  
  • Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

Butterscotch Glaze
1/2 cup firmly packed brown sugar
1 teaspoon molasses
1/4 cup (2-ounces) unsalted butter
2 Tablespoons sugar
1 teaspoon water
1 teaspoon WHITE CHRISTMAS (RUM & BRANDY)

  • Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.  
  • In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.  
  • Remove from the heat and stir in the WHITE CHRISTMAS.  
  • Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

Cinnamon-Butter Filling
1/2 teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1/4 cup milk chocolate chips, chopped small
1/4 scant cup peanut butter chips
1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)

  • In a small bowl, stir together the butter and cinnamon.
  • Center a rack in the oven and preheat to 350º. 
  • Press down slightly on the dough to relieve the gas build-up.  
  • On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  
  • Using a pastry brush, spread the cinnamon-butter evenly over the dough.  
  • Sprinkle the dough with the chopped chips.  
  • Cut the dough into six 2-inch wide strips.  
  • VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.

  • Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.  
  • Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
  • Bake the cake until the top is deep golden brown, about 20 minutes.
  • Loosely tent with foil and continue baking 15 minutes.
  • Let cool for 10 minutes on a wire rack.
  • Gently tilt the pan and tap the side on a counter to release the sides of the cake.  
  • Invert a serving platter on top of the cake, then invert the pan and the plate.  
  • Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  
  • Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  
  • Serve the cake warm or at room. 

VANILLA BUTTERMILK PANCAKES

One of my very favorite and super quick Sunday morning breakfast is Buttermilk pancakes.

BASIC BUTTERMILK PANCAKES
1 cup + 2 tablespoons cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 large egg, beaten
3 tablespoons unsalted butter, melted

  • Whisk together the flour, baking soda, baking powder, sugar and salt.Set aside.
  • Whisk together the beaten egg and melted butter.
  • Pour egg mixture into flour mixture and whisk until smooth.
  • Let batter sit 5 minutes while heating the grill.
  • Use 1/4 cup measure to pour each pancake onto hot griddle (makes about 10 pancakes).
  • DO NOT FLIP pancakes until air bubbles form and pancakes have started to rise.
  • Serve immediately.

Today I made Vanilla buttermilk pancakes, but this recipe is readily adaptable for the different seasons and holidays by adding one of the following:

  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon apple pie spice

CINNAMON RAISIN BANANA FRENCH TOAST

Unfortunately I never got a photo of the finished inverted french toast that was oozing with yummy goodness.  I used my lasagna pan to create a nice loaf style french toast.

CINNAMON RAISIN BANANA FRENCH TOAST
TOPPING
6 tablespoons butter
1 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon PURE vanilla
1 teaspoon Rum extract
1/4 teaspoon cinnamon
3 medium bananas, ripe and sliced thin

  • VERY LIGHTLY spray pan with non-stick cooking spray.
  • In a medium sauce pan melt butter.
  • Add brown sugar and corn syrup, stirring to dissolve.
  • Remove from heat and add cinnamon and vanilla.
  • Pour sauce into bottom of prepared pan.
  • Arrange banana slices evenly over the sauce.

FRENCH TOAST
1 loaf cinnamon raisin bread, cut into cubes
6 ounces cream cheese, cut into small cubes
8 LARGE eggs
1 cup milk
2/3 cup sugar
1 1/2 teaspoons PURE vanilla
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
powdered sugar, for garnish

  • Layer half of the bread cubes over the bananas followed by the cream cheese cubes and the remaining bread.
  • Gently press the bread down over the cream cheese.
  • Whisk together the eggs, milk, sugar, vanilla, cinnamon and nutmeg until well blended.
  • Pour the egg mixture evenly over the bread mixture.
  • Using a piece of wax paper press down again to GENTLY force the bread to absorb the egg mixture.
  • Cover and chill overnight.
  • Remove casserole from refrigerator  and bring to room temperature (about 20-30 minutes).
  • Preheat oven to 375 degrees.
  • Bake uncovered 30-40 minutes.
  • Invert onto platter*.
  • Slice and serve.
  • Let rest 5 minutes.

*Because I use my lasagna pan and it’s larger than any of my platters, I use a piece of heavy duty foil wrap over the lasagna pan to invert and then use a spatula to cut arrange pieces on the platter.