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Post by free2choose on Nov 1, 2007 8:18:23 GMT -5
Apple Baked French Toast ;D Ingredients: 1 large loaf French or Italian bread 8 large eggs 3-1/2 cups milk 1 cup sugar 1 tablesthingy vanilla 3 tsp. cinnamon 1 tsp. nutmeg 6 to 8 medium-sized cooking apples 2 tablesthingys butter Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with margarine or cooking spray. Place bread in the baking dish with sides touching (snug fit). In a bowl, beat together eggs, 1/2 cup sugar, milk, and vanilla with whisk, for about 30 seconds. Pour one half of egg mixture over bread. Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg mixture evenly over apples. Mix remaining 1/2 cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees. Uncover dish and bake in oven for 1 hour. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm syrup or powdered sugar.
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Post by joannaehughes on Dec 3, 2007 9:30:55 GMT -5
I cook breakfast every day, cereal is a rarity in this house. A popular breakfast of course is pancakes, I make two kinds one conventional (with vinegar) and the other is a Scandinavian flat pancake. The flat pancake is somewhere between a Swedish pancake and a crepe. This recipe is really convenient when you have run out of most everything ... it is so adaptable. The trick with them is not too many eggs and not too much milk, they tend to make them thicker and stiffer - not so easy to fill and fold. Since I do this by feel and look I am approximating.. 2-3 eggs, 1-2 C. flour (depending on appetites), almost 2C. water, some vanilla, a little sugar if wanted (tastes better!) like 1-2 tsp., mix well and try one on the griddle. It should spread easily with your sthingy and/or tilting the pan.(batter sort of looks like commercial egg nog when poured - not too thick but not too watery!) When it looks dry flip it! It really doesn't take long to do up. You can make them up and put them in a baking dish so everyone can sit down at once if you like. Then comes the fun part, you may stuff them - spread them - drown them with toppings or eat them plain. We fed a crew here and served bowls of options like a buffet for their choices. Everyone had a lot of fun and they thought I had gone all out!! Just a fun and easy breakfast!
Joanna
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Dec 3, 2007 10:17:53 GMT -5
Thank you for your post. Your recipe and entertaining a large crowd with simplicity makes me think of the "More-with-Less Cookbook" by Doris Janzen Longacre / commissioned by Mennonite Central Committee. This cookbook has so many ideas and suggestions on how to enjoy life with whole foods and simple eating and simple entertaining. Very good read ... tb
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tbhas6
Senior Member
Posts: 1,146
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Post by tbhas6 on Jan 5, 2008 9:46:19 GMT -5
Homemade Pancake & Waffle Syrup
2 c. sugar 1/4 c. corn syrup 1 tbsp. molasses 1 c. water 1 tsp. vanilla extract OR maple flavoring
In a large pot (mixture will boil up high) bring sugar, corn syrup, molasses and water to a boil, stirring constantly. Allow to boil down into a rapid simmer. Simmer for 5 minutes. Remove from heat and add vanilla extract. makes 1 pint
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Post by samsgram on Jan 18, 2008 18:08:22 GMT -5
We like these:
Creamed Eggs over Toast: Hard boiled eggs, sliced Salt and Pepper Butter or Margarine Milk Flour Shredded cheese, cubed cooked ham, cooked crumbled sausage, chopped onion, green pepper, etc. Bread for toasting
It's usually about 2 eggs per person For 2 eggs, make a roux with 2 tablesthingys butter and 2 tablesthingys flour, stirring until smooth, and add one cup milk, or more, 2 chopped eggs, salt and pepper, and a handful of cheese, ham etc.
Pour over toast.
We also like the fried egg, melted cheese, bacon and onion on toast sandwiches
And there's always the scrambled eggs, diced chiles, cheese, sausage rolled up in a heated flour tortilla - add sour cream and salsa!
And when we first got married, I used to make scrambled, poached or over easy eggs, lovingly homemade hash browns with mushrooms, green pepper and onions, and minute steak, or cube steak with toast and fresh squeezed orange juice.
Then we had children....... :-)
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Post by joannaehughes on Feb 12, 2008 15:23:48 GMT -5
Yum! They all sound so good.. Breakfast at our house is not cold cereal, so I make meals every morning. Thank you for posting Ladies.
Hashbrowns: For these I usually use my trusty cast irons- they give such a great crust. First wash 2-4 potatoes - depending on how many at the table Grate potatoes (I leave the skin on) Heat your pan and add some marg/oil/grease Put all the grated potato into the pan and dot with marg. some. Salt and pepper Using a metal flipper check occasionally the bottom crust - and when the pan gives the potato pancake up fairly easily- flip it!! Cook until the other side is nicely browned and crusted. I usually check if the pancake is really thick to make sure the potato is done (pick a little off with a fork). You can tell when it looks done as well. This is great cut into wedges and served with egg and sausage - or whatever the breakfast fare. Very simple, I'm sure everybody already knew this recipe, but it's one my Mum liked to make.
Joanna
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Post by simplycomplex on Feb 25, 2009 0:36:39 GMT -5
Breakfast? Whats that? We can't really eat carbs because we have a couple of diabetics in the house so we usually have eggs with some sort of meat - chorizo, linguisa, breakfast sausage, mexican meat etc
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Post by hishomemaker on Jul 28, 2013 11:56:29 GMT -5
This is the waffle recipe I use at least a couple of times a week. It makes a really filling, super cheap meal. I have a Belgian waffle iron but it can also be used on a regular waffle iron as well. I usually use self rising flour instead of the all purpose it calls for. I still sprinkle in a bit of baking powder though, but not as much as the recipe calls for. Don't beat your batter smooth. Waffles are like muffins, mix the batter too much and your end result will be tough instead of light and airy. So leave the batter in the lumpy stage.
Homemade Waffles 2 1/2 C. all purpose flour 1 Tbls. plus 1 tsp. baking powder 3/4 tsp. salt 1 1/2 Tbls. sugar 2 large eggs, beaten 2 1/2 C. milk 3/4 C. vegetable oil
Combine the first 4 ingredients in a large bowl. Combine eggs, milk, and oil; add to flour mixture, stirring with a wire whisk just until dry ingredients are moistened. Cook in a preheated, oiled waffle iron until golden.
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