Category: BRUNCH

FLUFFY BUTTERMILK PANCAKES ~ BLOG 365.101

FLUFFY BUTTERMILK PANCAKES serves 6

2 cups all purpose flour, sifted
¼ cup extra fine granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten LARGE eggs
2 cups FULL FAT buttermilk
¼ cup unsalted butter, melted
¼ teaspoon sea salt
1 tablespoon PURE vanilla extract
1 teaspoon QUALITY cinnamon

  • In a large bowl combine flour, sugar, baking powder and baking soda, whisking to combine.
  • Add eggs, buttermilk, butter, salt and vanilla, stirring JUST until combined. Do not over stir or you will have flat pancakes.
  • Set aside on the counter for an hour, or place in the refrigerator overnight.
  • Ladle ¼ cup batter on a hot non stick skillet, over medium heat, cooking until pancakes are golden brown around the edge and bubble appear around the edges.
  • Flip and cook until done.
  • Serve with your favorite syrup or berries.

BRUNCH ENCHILADAS ~ BLOG 365.87

BRUNCH ENCHILADAS
2 cups cubed ham pieces
1 bunch green onions, FINELY chopped
10 flour tortillas (8 inch)
2 cups shredded cheddar cheese, divided
1 tablespoon flour
2 cups half and half
6 LARGE eggs, lightly beaten
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Grease a 13×9 baking dish.
  • Toss together the ham and green onions.
  • Spoon about 1/4 cup of ham and onions onto each tortilla.
  • Top with 2 tablespoons of cheese.
  • Roll each tortilla tightly and place seam side down in baking dish.
  • In a large bowl whisk together the flour, cream, eggs, salt and pepper.
  • Pour egg mixture evenly over the tortillas. Cover with saran and refrigerate 8 hours or overnight.
  • Bring baking dish to room temperature (30 minutes) before baking.
  • Remove saran and cover with foil and bake 25 minutes.
  • Uncover, sprinkle with remaining cheese and bake another 5 minutes until cheese is melted.
  • Let stand a bit before serving.

OVERNIGHT FRENCH TOAST

There are dozens of recipes all over the internet for overnight French toast – every mom and family has one! French Toast casserole has been a staple in large families for many, many years long before the internet, especially at Christmas and Easter. What better way to use up stale bread, feed a crowd on a busy morning? Whether you are busy opening Christmas presents under the tree or trying to get the crowd out the door for church services this recipe is a winner!

Just pop it in the oven when you get up and then it’s ready when you are. The aroma while baking is only topped by the puffy, golden slice of goodness as you top it with fresh butter and maple syrup and then enjoying that first mouth watering sweet bite.

A dense thick Brioche works well as does leftover panettone or even a plump sourdough, but I LOVE to splurge for Christmas with Thomas’ Cinnamon Raisin swirl bread. This french toast turns out so sweet and yummy that you can slice it and skip the syrup if you want – just eat it like a sweet roll. When we have a crowd I often add some crisp bacon to the side.

OVERNIGHT FRENCH TOAST serves 6-8

2tablespoons unsalted butter, softened, plus more for baking dish
1 pound bread of choice, sliced ¾-inch thick (sourdough, brioche, panettone)
¼ cup golden raisins (optional if using a bread already filled with them)
6 LARGE eggs
2½ cups WHOLE milk
½ cup heavy cream
⅓ cup PACKED brown sugar
½ teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH ground nutmeg
½teaspoon PURE vanilla extract
¼ teaspoon kosher salt
⅓ cup pecans, chopped (optional)
PURE Maple syrup, for serving
FRESH blueberries or raspberries, for serving (optional

  • Butter a 2-quart baking dish.
  • LIGHTLY Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary.
  • Nestle the raisins evenly between the slices of bread.
  • Whisk together eggs, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla and salt in a large bowl until well combined.
  • Pour the egg mixture over the bread and press the bread gently to absorb.
  • Cover with plastic wrap and refrigerate overnight.

NEXT morning.

  • Heat oven to 350.
  • Remove plastic wrap.
  • Sprinkle with pecans evenly if using.
  • Tent with foil.
  • Bake 30 minutes.
  • Remove foil and bake another 20-30 until puffed, golden and set in the center.
  • Let stand 10 minutes.
  • Serve with maple syrup.

NOTE: When I make this for just the two of us I use my small enameled cast iron sauce pan as a baking vessel. I halve the slices and arrange them standing up. Adjust the other ingredients accordingly.

OATMEAL MUFFINS

OATMEAL MUFFINS adapted from GET POCKET

Yield: Makes 12 muffin cups

2 LARGE eggs
1 1/2 cups WHOLE milk
1/2 cup unsweetened applesauce or other fruit purée like mashed banana or even canned pumpkin
1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
1/4 cup PURE maple syrup or QUALITY honey
1/4 cup packed brown sugar
1 teaspoon PURE vanilla extract (see notes)
3 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon fine salt
1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
1/2 cup golden raisins or chopped dried fruit of choice or both 😀 (optional)

  • Preheat oven 350°.
  • Coat the wells of a standard 12-well muffin tin very well with cooking spray or line with papers.
  • 
Add the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth. 

  • Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined. 

  • Fold in fruits, nuts and coconut.
  • Divide the oatmeal mixture evenly among the muffin wells, filling each one up to the top. 

  • Bake 25-30 minutes until slightly risen, dry on top, and golden-brown. 

  • Cool in the pan on a wire rack for 10-15 minutes.
  • Run a knife around each muffin and remove to a cooling rack to cool completely. 


NOTES:

  • I make my own vanilla and usually have flavored on hand that adds a cit of flavor. I use Coconut Vanilla or Pineapple Vanilla regularly.
  • I also use Red Ape Cinnamon which is a high quality and extremely flavorful cinnamon.
  • The nuts, seeds and/or fruit are optional, but HIGHLY recommended. I usually add both nuts or seeds AND coconut.
  • I also recommend muffin papers to make clean up easier.
  • Muffins can be kept an airtight container in the refrigerator for up to 5 days.

BANANA FRENCH TOAST ROLL UPS

BANANA FRENCH TOAST ROLL UPS Serves 4-5

Deliciously sweet for breakfast or brunch. Crispy on the outside, sweet and creamy on the inside.

10 slices sandwich bread
3 bananas sliced in half and then sliced thinly
3-4 tablespoons butter
1 tablespoon brown sugar
2 LARGE eggs
3 tablespoons milk
1 teaspoon PURE vanilla
1/4 cup sugar
1 teaspoon QUALITY cinnamon
powdered sugar
PURE maple syrup

  • Heat a non-stick pan over medium heat and melt 1-2 tablespoons of the butter.
  • Add sliced banana and brown sugar, sautéing until golden and mushy.

  • In a bowl combine remaining sugar with cinnamon and set aside.
  • In another bowl beat eggs with the milk and vanilla. Set aside.

  • Remove the bread crust, and flatten the slices with a rolling pin or a glass.
  • Spread 1-2 tablespoons of the banana mixture along one edge of the bread.
  • Brush the other side with the prepared egg wash.
  • 
Gently, but tightly roll up the bread around the banana mixture and seal to make a roll. Continue with the remaining bread.

  • Melt another tablespoon of butter in a pan.
  • Coat the banana rolls in the egg mixture and place seam side down, cooking 3-4 at a time, turning a quarter of turn each time until all sides are cooked and browned nicely.
  • Clean the pan slightly with a paper towel and repeat until all rolls are cooked.
  • Roll cooked roll ups in the cinnamon sugar mixture or dust with powdered sugar immediately.
  • Serve warm with PURE maple syrup if desired.


COON BALLS aka SAUSAGE BALLS – Raccoon NOT INCLUDED

This recipe or a similar version of it has been around since the beginning of time I believe. BUT, I can’t find any direct links to how they originated. I assume them to have began as a southern recipe based on the name, but don’t let the name fool you – there is no raccoon in them, but I suppose there once was probably around the time that the Bisquick was also homemade.

Most recipes call for just the basic ingredients of Bisquick, sausage and cheese. But, the beauty of this recipe is that you can make it any way you want with any flavors you want as long as the proportions are good 😀 Any way you make them, they are simple with few ingredients and virtually foolproof.

COON BALLS are great by themselves, but consider adding a dipping sauce – especially if serving as an appetizer or at a tailgate party. They are also great for breakfast with a sausage gravy.

COON BALLS aka SAUSAGE BALLS

1 pound ground country sausage (hubby likes the hot variety sometimes)
8-16 ounces (about 4 cups) coon cheese or sharp white cheddar cheese, FINELY shredded
2 1/2 – 3 cups Bisquick
2 tablespoons FINELY chopped sage or thyme leaves (depending on sausage flavor)
1/2 teaspoon cayenne pepper or paprika (once again depending on sausage flavor)

  • Preheat oven to 375°.
  • Using your hands blend all together until well mixed. Now if you’re a bit wimpy use the paddle attachment on your stand mixer. This will be a THICK mixture.
  • Roll into 1 inch balls. I use my medium cookie scoop to get uniform sizes.
  • Place on a parchment lined baking sheet.
  • Bake 20 minutes or until browned.

NOTES:

  • DO NOT USE PRE-SHREDDED CHEESE! Pre-shredded cheeses contain a moisture blocking cellulose that will dry out your mixture. Shred your own!!!!
  • DO NOT DIP measuring cup into the Bisquick. Spoon the Bisquick into the measuring cup. When you dip into the Bisquick it tends to pack the cup. You need a looser fill.
  • They freeze really well! To freeze uncooked sausage balls FLASH FREEZE (so they don’t stick to each other) them flat and separated on baking sheets before transferring to ziplock bags or containers to freeze for up to 3 months. Thaw completely in the refrigerator before cooking. If freezing already cooked make sure to COMPLETELY cool them before the FLASH FREEZE.

SHEET PAN PANCAKES

Hubs LOVES pancakes, but they’re not something I can tolerate much anymore so this is a simple recipe that keeps well for reheating too. It’s also simple enough to reduce for a small size.

SHEET PAN PANCAKES
2 1/2 cups WHOLE milk or half & half
2 EXTRA LARGE eggs
1 tablespoon PURE vanilla
2 3/4 cups flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 stick salted butter, melted
2 cups WILD blueberries
butter & syrup, for serving

  • Preheat oven to 425°.
  • Whisk together the flour, baking powder, salt and sugar. Set aside.
  • Whisk together the milk, eggs and vanilla, blending well. Using a blender or hand mixer works well also.
  • Add the flour mixture gradually, blending until smooth.
  • Add half of the melted butter, blending well.
  • Spread half the remaining butter on a sheet pan, swirling to coat the bottom and sides.
  • Pour pancake batter over the butter evenly.
  • Sprinkle with most of the blueberries, reserving a few for garnish.
  • Bake 20 minutes until golden.
  • Brush entire pancake with remaining butter, cut into squares and serve with syrup or powdered sugar.

PASTEL DEVILED EGGS

PASTEL DEVILED EGGS

This recipe is making the rounds these days and is absolutely perfect for the late Easter this year. These colored deviled eggs will make a beautiful addition to any Easter table! Also fun to do for baby or wedding showers as well.

EGGS
12 LARGE eggs

  • Place eggs in a large saucepan and cover with cold water.
  • Set pan over medium-high heat and bring water to a boil.
  • Turn off heat, cover pan with a lid and let sit for 12 minutes.
  • Drain and rinse eggs under cold water.

FILLING
1/2 cup mayonnaise
2 teaspoons pickle juice
2 teaspoons QUALITY mustard
4 tablespoons FINELY chopped dill pickles
FRESH ground sea salt and pepper (to taste)

  • Peel shells off of the eggs.
  • Cut eggs in half lengthwise and scoop out yolks into a bowl.
  • Add mayonnaise, pickle juice, and mustard to bowl, then mash the yolks and stir until mixture is smooth.
  • Stir in minced pickles and then season with salt and pepper.
  • Place the mixture in a large ziplock bag.
  • Cut the tip off of the ziplock bag and pipe the egg mixture back into the colored eggs.

DYE
6-8 ounces water in a cup
1 teaspoon white vinegar
GEL Food coloring

  • Stir desired color of food coloring into cups of water.
  • Add the vinegar to the colored water.
  • Gently place boiled and peeled eggs into the cups.
  • Let the eggs soak in the colored water for at least 10 minutes until desired shade is achieved.
  • While the eggs are soaking in food colored water prepare the deviled eggs from the recipe above.
  • Gently remove the colored eggs with a large slotted spoon and place them on a stack of paper towels to dry.
  • Pat dry with additional paper towels.
  • Fill with prepared egg mixture.

GERMAN APPLE PANCAKES

GERMAN APPLE PANCAKES Yield: serves 6

adapted from Ruth Reichl’s recipe

Dousing these apple pancakes in rum and setting them on fire IS optional, but it is not recommended to do so. This dramatic step only enhances the flavor of the caramelized apples so fragrant with cinnamon and nutmeg that you can taste the boozy rolled pancakes before you ever even cut into them.

2 Granny Smith or Honey Crisp apples, peeled, cored, and THINLY sliced
2 tablespoons FRESH lemon juice, plus more for drizzling – 1 LARGE lemon
4 tablespoons unsalted butter, divided
¼ cup PACKED light brown sugar
3/4 teaspoon QUALITY ground cinnamon
LARGE Pinch of FRESH grated nutmeg
3 LARGE eggs
¾ cup all-purpose flour
2 tablespoons sugar
1 tablespoon sanding sugar, plus more for sprinkling
Pinch of kosher salt
1 cup WHOLE milk
¼ cup dark rum or cognac (optional)

  • In a medium bowl, add the apples and 2 tablespoons of lemon juice, tossing to coat.
  • In a medium skillet over medium-high heat, melt 2 tablespoons butter.
  • When the foam begins to subside, stir in the brown sugar, cinnamon, and nutmeg.
  • Add the apples and cook until darkly caramelized and fragrant, 11–12 minutes.
  • Remove from the heat and set aside.
  • In a large bowl, beat the eggs, then whisk in the flour, granulated sugar, and salt until smooth.
  • Add the milk and continue whisking until a thin, smooth batter forms.
  • In a nonstick 8-inch skillet over medium heat, melt 1 teaspoon butter.
  • When the foam begins to subside, pour in ⅓ cup batter, tilting the skillet to coat the entire surface with batter and form a thin pancake. Cook until just set, about 2 minutes.
  • Evenly distribute one-third of the apples over the pancake, then pour another ⅓ cup batter on top, tilting the skillet to coat the surface and the apples with batter.
  • Cook until the edges of the fresh batter have begun to set, 1–2 minutes, then use two wide, offset spatulas to flip the pancake. Continue cooking until the bottom is evenly golden brown, 1–2 minutes more, then turn out onto a large plate.
  • Sprinkle generously with granulated sugar, then roll the pancake up like a jelly roll.
  • Sprinkle with more granulated sugar, and if desired, drizzle with a few drops of lemon juice.
  • Repeat with the remaining batter and apples to make a total of 3 rolled pancakes.
  • In the skillet used to cook the apples, add the rum and remaining 1 tablespoon butter; warm over medium heat.
  • Add the pancakes, spoon the rum mixture over the top, and remove from the heat.
  • Working quickly and carefully, use a gas lighter or a long match to set the pancakes on fire.
  • Shake the skillet gently until the flame goes out, then transfer the pancakes to a large plate.
  • Serve warm.

APPLE PANCAKE

APPLE PANCAKE adapted from MOLLY YEH
1/2 cup dark brown sugar
1/4 cup PURE maple syrup 
2 tablespoons unsalted butter 
1 1/4 teaspoons QUALITY ground cinnamon 
Pinch kosher salt 
1 medium HONEYCRISP or GRANNY SMITH apple, peeled, cored and sliced 1/4 inch (about 1 cup) 
4 LARGE eggs 
2 tablespoons FINE sugar 
1/2 cup buttermilk**
1/3 cup all-purpose flour 
1 teaspoon PURE vanilla 
1/4 teaspoon freshly grated nutmeg
Flaky salt, for finishing 

  • Preheat the oven to 450°.
  • In an 8-inch nonstick skillet (preferably cast iron) over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon of the cinnamon and a pinch kosher salt. Whisk together and whisk to combine.
  • Turn the heat up to medium and bring the mixture to a boil.
  • Allow to boil vigorously for 2 to 3 minutes.
  • Carefully add the apple slices and toss until the apples are fully coated in the caramel mixture.
  • Reduce heat to low and allow mixture to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent.
  • Place the skillet onto a foil, parchment or silpat lined baking sheet to catch any bubbled-over caramel and bake for 5 minutes while you prepare the batter.
  • In a large mixing bowl, beat the eggs and granulated sugar until frothy.
  • Whisk in the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg to combine until no longer lumpy.
  • Remove the pan from the oven.
  • Carefully pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. According to Molly beginning on the sides and working inward gives the pancake better structure and will also ensure that the pancake “souffles” evenly.
  • Place pan back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark.
  • Remove from the oven and allow to settle for a minute or two.
  • Carefully invert on a plate.
  • Sprinkle with flaky salt and serve immediately.

**NOTE: Buttermilk can be made by using a combination of whole milk and vinegar.

BARNYARD PIE

This is a wonderful hearty, savory yet tangy breakfast pie.

BARNYARD PIE
1 pie dough – homemade or store bought
4-5 leftover buttermilk biscuits, broken into pieces
1 LARGE bunch green onions, chopped
1/3 cup SMALL chopped red onion
12 ounces bacon, diced and cooked crumbly
6 LARGE eggs, beaten
1 cup half and half
FRESH ground sea salt and black pepper
1 teaspoon red pepper
4 ounces cream cheese, softened at room temperature
1/2 cup FINELY grate pepper jack cheese
3 tablespoons tart cherry or pepper jelly

  • Preheat oven to 400°.
  • Roll pie dough into a large 12-13 inch round.
  • Place pie dough into a 10 inch pie plate, trim and crimp edges.
  • Prick bottom with a fork once or twice.
  • Parbake pie shell 8-10 minutes.
  • Scatter broken biscuit pieces into the bottom of the pie shell.
  • Sprinkle green onions over biscuits followed by the bacon pieces.
  • In a medium mixing bowl cream the cream cheese.
  • Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
  • Pour into cream cheese and mix together well.
  • Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
  • Sprinkle with the pepper jack cheese.
  • Microwave the jelly for 30 seconds.
  • Quickly spread the jelly over top, using a spatula to spread evenly.
  • Bake 20 minutes.
  • Reduce heat to 375°.
  • Turn pie pan 180 degrees.
  • Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
  • Let cool slightly before slicing and serving.

EVERYTHING BAGEL DUTCH BABY

This is a SUPER simple and seriously savory brunch recipe!

EVERYTHING BAGEL DUTCH BABY
3/4 cup all-purpose flour
3/4 cup WHOLE milk
4 LARGE eggs, room temperature
1 + 1/2 tablespoons EVERYTHING Bagel spice mix
4 tablespoons unsalted butter
3 slices bacon, cooked crisp and crumbled
2 green onions, sliced thin
Sour cream, for garnish and serving

  • Preheat oven to 425°.
  • Add cast iron skillet to oven to heat.

 

  • In a blender add the flour, milk, eggs and 1/2 tablespoon seasoning.
  • Blend on low until well combined, making sure to scrape down the sides of loose ingredients. Blend again 10 seconds until smooth and foamy.

 

  • Add butter to skillet to melt.
  • When butter is melted add batter to pan and sprinkle with remaining spice mix.
  • Bake 15-18 minutes until puffed and golden brown around the edges.
  • Top with bacon pieces, green onions and a dollop of sour cream.
  • Serve immediately.