Category: BRUNCH

BANANA BREAD PANCAKES & CREAM CHEESE SYRUP

Banana Bread Pancakes
Yields about 1 dozen
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt
1 cup whole milk
1/4 cup + 2 tablespoons buttermilk
1 cup mashed well, overripe bananas (about 2 bananas)
1/4 cup sour cream
1 egg
2 tablespoons butter, melted
banana slices, for garnish (optional) – hubs ate these, sorry they’re not in the picture
chopped walnuts or pecans, for garnish (optional)
  • Preheat a non-stick griddle.
  • In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt, set aside.
  • In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream, egg, vanilla and melted butter.
  • Add dry ingredients to milk mixture and whisk just until combine.
  • Pour about 1/4 cup mixture onto buttered preheated griddle and using the measuring cup slightly spread the batter outward keeping a circular form (this helps them to be more even so you don’t get the fat center and thin sides).
  • Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden.
  • Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts.
Cream Cheese Syrup
1/4 cup butter
3/4 cup granulated sugar
1/3 cup buttermilk
4 oz cream cheese
1/2 teaspoon baking soda
1 teaspoon vanilla extract
  • Melt butter in a large saucepan over medium low heat.
  • Stir in sugar, cinnamon, buttermilk and cream cheese.
  • Cook mixture, whisking constantly until cream cheese has melted.
  • Stir in baking soda and whisk for about 10 seconds until very frothy.
  • Remove from heat and stir in vanilla.
  • Serve warm.
  • Store in refrigerator up to 1 week.

Roasted Almond and Maple Butter, soooo good!

I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother’s Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note…)

Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email…..

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: more for blending
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.

When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good! 

As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For additional recipes and more, come visit at Moms Sunday Cafe, we love having company!

BAKED OMELETE ROLL

Baked Omelet Roll adapted from Food Family Finds

Serves: 6 – 8

8 large eggs
3/4 cup milk
1 tablespoon Frank’s hot sauce
1/4 cup all purpose flour
1 cup chopped ham, thin sliced
1/2 cup mushrooms, sliced thin
1/4 cup green onion (tops too), sliced thin
1/4 cup diced red pepper
1-1/2 cups shredded sharp cheddar cheese
salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
  • In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
  • Pour the mixture into the pan an spread evenly.
  • Bake for 14 minutes, just until the egg is no longer shiny.
  • Top with shredded cheese and baking for an additional 2 minutes.
  • Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
  • Continue to roll, using the parchment to avoid burning your fingers until you create a log.
  • Cut into 2 inch sections and serve.

BAKED OMELET ROLL

Baked Omelet Roll adapted from Food Family Finds

Serves: 6 – 8

8 large eggs
3/4 cup milk
1 tablespoon Frank’s hot sauce
1/4 cup all purpose flour
1 cup chopped ham, thin sliced
1/2 cup mushrooms, sliced thin
1/4 cup green onion (tops too), sliced thin
1/4 cup diced red pepper
1-1/2 cups shredded sharp cheddar cheese
salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Spray an 11 x 17 jelly roll pan with non-stick cooking spray, line with parchment paper and enough hanging over all of the edges to grasp, then spray the top with more cooking spray.
  • In a large bowl, whisk together the eggs, milk, hot sauce, flour, ham, onions, peppers, mushrooms, salt and pepper.
  • Pour the mixture into the pan an spread evenly.
  • Bake for 14 minutes, just until the egg is no longer shiny.
  • Top with shredded cheese and baking for an additional 2 minutes.
  • Remove from the oven and immediately begin to roll the egg mixture. Start with one narrow end, grasping the parchment and roll forward.
  • Continue to roll, using the parchment to avoid burning your fingers until you create a log.
  • Cut into 2 inch sections and serve.

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Preheat oven to 350˚.
  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with PURE.
  • Divide two-thirds of the bread among the four 8 ounce ramekins.
  • Top with ham, onions, red peppers and half the cheese.
  • Top with remaining bread and then the egg mixture.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.
  • Bake until set, about 30 minutes.

ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Preheat oven to 350˚.
  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with PURE.
  • Divide two-thirds of the bread among the four 8 ounce ramekins.
  • Top with ham, onions, red peppers and half the cheese.
  • Top with remaining bread and then the egg mixture.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.
  • Bake until set, about 30 minutes.

BAKED EGGS

This is a great brunch recipe.

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

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • 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 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

BAKED EGGS

This is a great brunch recipe.

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

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • 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 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

BAKED EGGS

This is a great brunch recipe.

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

  • Preheat oven to 350˚.
  • Spray a 1 1/2 quart baking dish with PURE.
  • 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 4 indentations into the bread.
  • Carefully break eggs into wells.
  • Bake casserole 20-25 minutes until whites are set.
  • Serve with fresh fruit.

OVEN POACHED EGGS ~ CLASSIC GOOD EATS

I LOVE breakfast for any meal! It’s always comforting and these are so easy and soooooooooooo good too.

2 Jumbo eggs per person
1 tablespoon butter per person
2 slices bacon per person
grated cheddar cheese
salt and pepper to taste

  • Preheat oven to 350 degrees. 
  • Cook bacon until crisp. 
  • Melt butter and coat entire inside of ramekin or muffin tin. 
  • Break 1 egg (try not to break the yolk) in each ramekin or muffin slot. 
  • Salt and pepper to taste. 
  • Bake 8-10 minutes or until just set. 
  • Top each egg with a slice of crumbled bacon and then grated cheddar cheese. 
  • Bake another 3 minutes. 
  • Serve with chilled juice and toast.

RUM AND EGG NOG FRENCH TOAST

This is a perfect breakfast/brunch dish for the holidays!
Rum and Egg Nog French Toast
2 eggs
1/2 cup store bought egg nog

2 tablespoons spiced rum (optional)
1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon cinnamon plus 1/8 teaspoon nutmeg)
6 slices bread (I used thick french bread)

Directions:  Whisk together eggs, egg nog, rum and spices. Heat a griddle. Dredge bread in egg mixture.{I say that like I know what I’m talking about. For non-culinary peeps like me, “Dredge” simply means to dunk or soak something} Butter the hot griddle and place soaked bread on the griddle. Cook on each side until golden brown. Serve with butter and powdered sugar or syrup.

~The rum is optional. If you leave it out (like I did because it was just me and the kids tonight) then try adding 1/2 t. vanilla in it’s place.
Here’s what you will need:
Add 2 eggs and a good dash of cinnamon to 1/2 cup egg nog.  I didn’t have nutmeg so I just added a bit more cinnamon and whisked it altogether.
I dipped both sides of the bread into the egg mixture and then put it in the skillet until it was brown on one side and then flipped to brown the other.
When both sides were browned, I pulled it off the skillet and put sprinkled powdered sugar all over with a side of turkey bacon.