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.

Baked German Pancake

Baked German Pancake

1 large egg, separated
1/2 cup skim milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring
3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioners’ sugar

Preheat oven to 450 degrees F. Spray an 8-inch oven-proof skillet or cake pan with nonstick cooking spray.

In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.

In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.

Pour into prepared skillet and bake 10 minutes. Reduce heat to 350 degrees F and bake 7-10 minutes more, or until a wooden pick inserted near center comes out clean.

Sprinkle with lemon juice and confectioners’ sugar, and serve immediately.

Makes 4 servings, each serving 1/4 of pancake.

Diabetic Exchange: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional Calories

Per serving: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber

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Apple Skillet Cake

Apple Skillet Cake Recipe

3 large eggs
3/4 cup all-purpose flour
2 tablespoons granulated sugar
3/4 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups thinly sliced tart green apples
1/4 cup unsalted butter
Maple syrup, if desired

In a large bowl whisk together eggs, flour, and sugar, whisking until the mixture is smooth. Whisk in the milk, cinnamon and vanilla extract, until the mixture is combined well. Stir in the apples.

In a 9- or 10-inch cast iron skillet melt the butter over moderate heat. Pour the batter into the skillet, spreading the apples evenly, and bake the cake in the middle of a preheated 375 degree F oven for 30 minutes, or until it is puffed and begins to pull away from the sides of the skillet.

Serve the cake cut into wedges with maple syrup. Serves 4 to 6.

Apple Pecan Dumplings

Apple Pecan Dumplings

Pastry for 3 pie shells
2 oranges
1/2 cup light brown sugar, packed
3/4 cup granulated sugar, divided
1 tablespoon all-purpose flour
4 medium cooking apples
1/2 teaspoon cinnamon
2 to 3 tablespoons cold butter or margarine
2 tablespoons broken pecans

Grate 2 tablespoons orange peel; squeeze orange juice. Measure and add water to make 1 cup.

In a saucepan, mix 1/2 cup of each sugar with flour; add grated orange peel and juice. Cook and stir until mixture thickens and clears, about 3 minutes.

Pare, core and cut apples into 3 horizontal slices. Mix 1/4 cup sugar and cinnamon. Cut cold butter into 6 pieces.

Roll pastry 1/8-inch thick; cut into six 7-inch squares. Place 1 apple slice on each; sprinkle 1 teaspoon cinnamon sugar. Top with second apple slice; press 1 piece butter into center of apples; sprinkle with cinnamon sugar. Brush pastry edges with water. Wrap around apples. Pinch to seal. Place dumplings in 13 x 9-inch baking dish. Bake at 400 degrees F for 10 minutes.

Reduce oven temperature to 325 degrees F.

Spoon some orange sauce over dumplings; bake 10 minutes. Spoon over more sauce. Bake 10 minutes. Repeat, sprinkling with pecans. Bake 15 minutes.

Makes 6 servings.

Pastry
1 pie shell
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup cold lard or shortening
2 or 3 tablespoons chilled club soda, lemon-lime or
other flavored soda or ice water

Combine flour and salt. Cut in lard to make a crumbly mixture. Sprinkle with 1 tablespoon of cold soda, tossing with a fork to mix. Repeat until flour is moistened and can be pressed into a ball. Shape into 1 flat rounded ball if making 1 pie shell; 2 balls for 2 pie shells or 1 double crust pie. Wrap ball in plastic wrap or wax paper and let rest for 5 minutes.

On a lightly floured surface, roll 1 ball into an 11- to 13-inch circle to fit an 8-, 9- or 10-inch pie plate. Fold into quarters or roll around rolling pin and transfer to pie plate. Follow directions for pastry on apple pecan dumplings.

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 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.

Apricot Cream Cheese French Toast

Apricot Cream Cheese French Toast

1 loaf French bread, cut into 8 very thick slices
8 ounces cream cheese
1/2 cup pecans
Confectioners’ sugar
1 cup whipping cream
4 eggs
1 teaspoon nutmeg
1 teaspoon vanilla extract

Apricot Sauce
1 (12 ounce) jar apricot preserves
1/2 cup orange juice

Make a pocket in bread slices by slicing again, but not all the way through.

Mix the cream cheese with the pecans and a couple tablespoons of the confectioners’ sugar. Stuff the pocket in the French bread with the cream cheese mixture. Dip in a mixture of whipping cream, eggs, nutmeg and vanilla extract. Grill on hot griddle and serve with Apricot Sauce.

Apricot Sauce: Mix apricot preserves with orange juice over low heat.

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.

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

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

Baked Orange French Toast

Baked Orange French Toast

1 large orange
6 eggs
1/4 teaspoon ground cardamom
Butter or margarine
12 white bread slices, cut in half
1 (10 ounce) jar orange marmalade
1 cup confectioners sugar

Preheat oven to 450 degrees F.

Into pie plate or shallow baking dish, grate orange to make 1 tablespoon grated peel. Into measuring cup, squeeze juice from orange; add 1/3 cup juice to orange peel with eggs and cardamom; with fork or wire whisk, beat until mixed.

Melt 1/4 cup butter or margarine in the oven in a 15 1/2 x 10 1/2-inch jellyroll pan; remove from oven.

Dip half of bread slices into egg mixture to coat all sides; place in one layer in buttered jellyroll pan. Bake 5 minutes on each side until lightly browned.

Arrange on heated platter; keep warm.

Melt 1/4 cup butter or margarine in same jellyroll pan; repeat dipping and baking remaining bread.

In small saucepan over medium-low heat, melt orange marmalade with 2 tablespoons reserved orange juice, stirring occasionally. Pass warm marmalade mixture and confectioners sugar.

Makes 6 servings.

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.

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.

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.

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.

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.

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.

Baked Cherry Oatmeal

Baked Cherry Oatmeal

2 cups old-fashioned oats
4 cups milk
1/2 teaspoon almond flavoring
1/4 cup brown sugar
1/2 cup sliced almonds
1/2 cup dried cherries
1 large apple, unpeeled and grated

Preheat oven to 400 degrees F. Coat a 3-quart casserole or baking pan with cooking spray.

In mixing bowl, combine all ingredients. Transfer to baking dish. Sprinkle top with additional almonds. Bake uncovered for 45 minutes.

Serve hot.

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

Apricot Cobbler

3/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water Apricot Cobbler
3 (15 1/4 ounce) cans apricot halves, drained
1 tablespoon butter or margarine

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-quart baking dish.

Topping
1 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk

Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30 to 35 minutes or until golden brown and a wooden pick inserted into the topping comes out clean.

Yields 6 servings.

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.

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