Breakfast and Brunch Recipes

We all love breakfast but maybe it is getting a little boring. Try these unique breakfast recipes to spice up your mornings.

Apple Flap JaApple Flap Jackscks

 

Apple Flap Jacks

 

 

Apple Flapjacks

3/4 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon baking powder
1/8 teaspoon cinnamon
1 cup milk
1 egg
2 teaspoons butter, melted
1 apple, grated

Sift together dry ingredients. Stir in milk, egg and butter; mix until well combined. Stir in apple.

Drop by tablespoons onto hot, well-greased griddle. Cook until browned on both sides.

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Apricot Butter Squares

12 ounces vanilla wafers, crushed
1/2 pound butter, melted
2 1/2 cups confectioners’ sugar
2 eggs
1/2 teaspoon vanilla extract
1 pound canned apricot halves, cut and drained
4 ounces chopped pecans
2 cups heavy cream

In a 13 x 9-inch pan make a layer of half the crushed vanilla wafers. Mix together the butter, confectioners’ sugar, eggs and vanilla extract. Pour this over the vanilla wafers. Cover this mixture with the apricot halves, then sprinkle the chopped nuts over the top. Whip heavy cream until stiff and spread over apricots. Cover the top with the remaining half of the vanilla wafers. Refrigerate for at least 24 hours.

Cut into squares to serve.Apricot Butter Squares

Avocado Egg Scramble

Avocado Egg Scramble

1 avocado
Salt
8 eggs
1/2 cup dairy sour cream
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 tablespoon butter

Cut avocado lengthwise into halves, remove seed and skin. Dice avocado and sprinkle lightly with salt. Beat eggs with sour cream, seasoned salt and pepper.

Melt butter in skillet, tipping to coat all sides. Add egg mixture and cook slowly, stirring now and then. When almost set, carefully fold in avocado. Serve at once.

Baked Butter Pecan French Toast

1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons honey Baked Butter Pecan French Toast
1 cup chopped pecans, toasted
1 (16 ounce) loaf French bread, cut into 1/2-inch thick slices
2 cups (8 ounces) finely chopped ham
6 eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla extract
1 tablespoon sugar
1 teaspoon pumpkin pie spice*
Maple syrup, if desired

Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). Pour into ungreased 13 x 9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.

Combine eggs, milk and vanilla extract in large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.

Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate for 4 hours or overnight.

Heat oven to 350 degrees F.

Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings; invert each onto serving plates.

Serve with maple syrup, if desired.

* Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Yields 8 servings.

Nutrition Facts (1 serving): Calories: 590; Fat: 29 g; Cholesterol: 205 mg; Sodium: 730 mg; Carbohydrates: 68 g; Dietary Fiber: 3 g; Protein: 17 g

Apple Fritter Rings

Apple Fritter Rings

1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
Dash of salt
5 large tart apples
1 1/2 cups vegetable oil
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

In a bowl, beat egg, milk and oil.

Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick).

Peel, core and cut apples into 1/2-inch rings.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels.

Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.

Yields about 24.

Apple Gingerbread Cobbler

Apple Gingerbread Cobbler

4 medium apples, sliced
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup plus 3 tablespoons water
2 tablespoons cornstarch
Preheat oven to 350 degrees F.

Cook apples, sugar, lemon juice, cinnamon and 1 cup of water until apples are almost tender.

Combine 3 tablespoons water with cornstarch, stirring until all lumps are removed. Stir into apples and cook until thickened. Pour into an 8-inch baking dish. Add topping. Bake 35 minutes.

Topping
1/2 cup buttermilk
1/4 cup molasses
2 tablespoons oil
1 egg
3/4 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Beat together the milk, molasses, oil, egg and sugar. Measure remaining ingredients into sifter and sift into egg mixture. Stir only until combined and pour over apple mixture.

Alligators Coffee Cakes

Dough
1/2 package dry yeast
1 cup warm milk (105 to 110 degrees F) , divided
3 tablespoons sugar
1 1/2 teaspoons salt
Butter
2 1/2 cups all-purpose flour
1 egg, beaten
60 pecan halves

Alligator Filling
1 cup sugar
1 (7 ounce) package almond paste
3/4 cup butter
1/4 cup honey
1 tablespoon all-purpose flour
1 1/2 cups ground pecans

Maple Icing
1/2 cup maple syrup
1/4 cup butter
2 cups sifted confectioners’ sugar

Alligator Filling: Blend together sugar, almond paste, butter and honey to form smooth paste. Fold in flour, then pecans.

Makes about 2 cups.

Maple Icing: Heat maple syrup and butter in small saucepan until butter melts. Add sugar, blending until smooth. Makes about 1 cup.

Dough: Mix yeast with about 1/2 cup warm milk. Add sugar, salt, 3 tablespoons melted butter, remaining 1/2 cup warm milk and flour. Mix well. Knead to make smooth dough 6 to 8 minutes. Let dough rest 30 minutes.

Roll out on floured board into large rectangle. Spread top with 1/4 cup softened butter. Fold dough into thirds. Repeat 3 more times, using 1/4 cup butter each time, and allowing dough to rest 30 minutes before filling.

Divide dough into 2 equal portions. Using 1 portion at time, roll dough as thinly as possible into 18 x 12-inch rectangle. Spread 1/2 Alligator Filling on entire surface of dough, then fold lengthwise in thirds. Place on lightly greased baking sheet and brush with beaten egg. Decorate top with about 30 to 40 pecan halves. Let rest 15 minutes. Bake at 375 degrees F for 20 to 30 minutes or until golden brown.

While still hot, drizzle top with half of Maple Icing. Repeat with second portion of dough.

Makes 2 alligators.

Basic Apple Crisp

8 baking apples
1 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water

Wash, pare, quarter and core apples. Cut each quarter lengthwise into 3 or 4 slices. Put sliced apples in the bottom of a buttered baking dish. Add water. Combine sugar, cinnamon and flour and rub butter into mixture to make crumbs. Spread crumbs over the top of apples, patting them down evenly. Bake uncovered at 375 degrees F for approximately 40 minutes. Leave uncovered.

Serve with cream.
Basic Apple Crisp

Date Nut Muffins

Date Nut Muffins

Date Nut Muffins

2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
5 tablespoons flour
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup chopped pecans
1 cup chopped dates

Stir (do not beat) eggs, sugar and vanilla extract. Mix flour, salt, cinnamon and allspice. Add pecans and dates to flour mixture. Combine the two mixtures. Using miniature muffin tins, grease tins well and fill half full. Bake at 325 degrees F for 15 minutes.

Baked muffins will keep a week or more in a tin.

Makes 36.

Apple Cinnamon Vanilla French Toast

Apple Cinnamon Vanilla French Toast

1 loaf French bread or Texas toast, sliced
1 1/2-inch thick, crusts removed
3 to 5 apples, peeled, cored and sliced
3 1/2 cups milk
10 eggs
2 tablespoons vanilla extract
1/2 cup granulated sugar
1/2 cup sugar combined with 2 tablespoonsApple Cinnamon Vanilla French Toast
cinnamon and 1 teaspoon nutmeg

Coat a 9 x 13-inch glass pan with nonstick cooking spray. Place two layers of bread in bottom.

Mix milk, eggs, milk, vanilla extract and sugar. Pour half over bread layers. Peel, core and slice apples. Place on bread. Cover with remaining milk/egg mixture. Sprinkle with sugar/cinnamon/nutmeg. Cover and refrigerate overnight.

The next morning, bake for 1 hour at 325 to 350 degrees F. Let stand a few minutes before cutting.

Bacon and Cheese Breakfast Pizza

Bacon and Cheese Breakfast Pizza

1 (9-inch) single-crust pastry
1/2 pound bacon, cooked and crumbled
8 ounces Swiss cheese, shredded
4 eggsBacon and Cheese Breakfast Pizza
12 ounces sour cream
2 tablespoons fresh parsley, chopped

Roll pastry to fit into a 12-inch pizza pan. Bake at 425 degrees F for 5 minutes.

Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.

Yields 6 main-dish or 18 appetizer servings

Apple Rolls

Apple Rolls

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk
2 tablespoons melted butter
4 cups pared thinly sliced apples
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup brown sugar

Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter.

Cover with apples. Sprinkle with 1 cup brown sugar and the cinnamon which have been mixed. Roll like a jellyroll. Cut into 1 1/2-inch thick slices.

Sprinkle the additional 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 degrees F) about 40 minutes.

Almond Apricot Coffee Cake

Almond Apricot Coffee Cake

1 cup butter or margarine, softened
2 cups granulated sugar
3 eggs
8 ounces (1 cup) sour cream
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup slivered almonds, divided
1 (10 to 12 ounce) jar apricot preserves

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and almond extract; mix well.

Combine flour, baking powder and salt; add to creamed mixture and mix well. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 inch of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 inch of edges. Sprinkle with remaining almonds. Bake at 350 degrees F for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pan for 15 minutes. Carefully invert onto a serving platter.

Just Baked Apple Slices

Apple Slices

2 1/2 cups flour, sifted
1 tablespoon granulated sugar
1 teaspoon salt
1 cup lard or shortening
1 egg, separated
2 egg whites
Milk as needed
2/3 cup cornflakes, crushed
5 cups apples, peeled and sliced
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1 cup confectioners’ sugar
2 tablespoons lemon juice

Preheat oven to 400 degrees F.

Sift flour, sugar and salt together. Cut in shortening. Put the egg yolk in a measuring cup and add milk to make 2/3 cup total. Add to shortening mixture. Mix into a ball. Roll half into a 15 x 11-inch rectangle and place on a cookie sheet. Cover with cornflakes and apples. Sprinkle with sugar and cinnamon. Roll out other half of dough for top and pinch edges shut. Beat egg whites and spread over the top crust. Bake for 40 minutes.

Drizzle glaze of confectioners’ sugar and lemon juice (may require more lemon juice) over top after baking.Just Baked Apple Slices

Apricot Casserole

Apricot Casserole

Apricot Casserole

2 (16 ounce) cans apricot halves, drained
1 box light brown sugar
1 to 2 stacks buttery-flavored round crackers, crushed
1/2 to 1 cup (1 to 2 sticks) butter or margarine

In a large casserole dish, put down half the apricot halves. Sprinkle brown sugar over the apricots until they are covered (this may not take the entire box). Cover sugar layer with crushed crackers, then dab the top generously with butter or margarine. Repeat layers again, ending with butter or margarine. Bake at 350 degrees F until casserole bubbles, about 30 or 45 minutes.

Awesome Layered Grits

Awesome Layered Grits

1 cup uncooked grits (may use quick- cooking
grits prepared according to package directions)
1 teaspoon salt
1 (6 ounce) roll garlic cheese
1/2 cup (1 stick) butter
2 large eggs, lightly beaten
1/4 cup milk
2 or 3 tomatoes, sliced
1 cup chopped fresh basil
1 large sweet onion (Vidalia preferred), shredded
2 cups shredded Monterey jack cheese
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F.

Bring 4 cups water to a boil in a saucepan; stir in grits and salt. Cover, reduce heat and simmer until done (about 20 minutes).

Add garlic cheese, butter, eggs and milk to grits, stirring well. Transfer to a 2 1/2-quart baking dish. Bake for 45 to 50 minutes. Let cool. (Recipe may be done ahead to this point.)

Layer tomato slices, basil, onion, Monterey jack and Cheddar over grits. Bake an additional 20 minutes, or until thoroughly heated.

To serve, cut into squares.

Makes 8 to 10 servings.

Per serving: Calories 413 (66% fat) Fat 30 g (18 g sat) Fiber 1 g Chol 130 mg Sodium 714 mg Carbs 17 g Calcium 477 mg

Atlanta Waffles

Atlanta Waffles

1 1/2 cups sifted flour
3 teaspoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1 cup milk
2 egg yolks, well beaten
4 tablespoons melted butter
2 egg whites, beaten stiff

Sift dry ingredients together. Stir in milk gradually. Stir in egg yolks and butter. Gently fold in egg whites. Preheat waffle maker. Cook waffles following manufacturer’s directions, 4 to 5 minutes each.

Baked French Toast with Pineapple Cheese Topping

Baked French Toast with Pineapple Cheese Topping

Pineapple Cheese Topping
1 (8 ounce) can sliced pineapple
1 (8 ounce) package cream cheese
1/4 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract

Toast
4 eggs
1/2 cup milk
1/3 cup orange juice
3/8 teaspoon cinnamon
1 (16 ounce) loaf Texas toast

Place all topping ingredients in blender or processor and pulse until only small chunks of pineapple remain. Cover and refrigerate until ready to use.

Whisk toast ingredients, except bread, in a flat dish until well blended. Dip bread slices into egg mixture, coating well on both sides. Arrange on a cookie sheet that has been lightly greased.

Bake at 425 degrees F 15 to 20 minutes, turning slices over halfway through baking time.

Serve hot with Pineapple Cheese Topping.

Alaska Sourdough Pancakes

Alaska Sourdough Pancakes

These are very delicious!

1 package dry yeast
2 cups all-purpose flour
2 cups warm water
2 eggs
1 teaspoon baking soda
1 tablespoon sugar
2 tablespoons melted margarine

Using a glass mixing bowl and a wooden spoon only, mix yeast, flour and warm water; beat well. Let stand in warm place overnight or for 8 hours.

Add eggs, baking soda, salt and sugar. Beat well, then add melted margarine. Bake on hot griddle or in frying pan until lightly brown.

Avocado Bacon Swiss Cheese Omelet

Avocado Bacon Swiss Cheese Omelet Recipe

3 eggs
3 tablespoons half-and-half
Salt and pepper to taste
2 tablespoons diced ripe avocado
1 ounce Swiss cheese, grated
1 slice crisp bacon

Combine first 4 ingredients and beat well. Pour into well-oiled omelet pan and cook over medium heat until puffy. Add avocado, cheese, and crumbled bacon. Serve either open-faced or folded over.

Serves 1.

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