Tuesday, March 25, 2008

Breakfast dishes

Breakfast Casserole
Cheese Strata
Chocolate Waffles
Dutch Baby Pancakes (German Pancakes)

Overnight Pecan Rolls
Favorite Pancakes
French Donuts
Overnight Pecan Rolls
Pumpkin Waffles

Cheese Strata
Dutch Baby Pancakes
French Donuts
Chocolate Waffles
Baked Bacon

Baked Bacon

Mmm, Bacon! Want that crispy golden hue, that bit of crackly crunch that's not dried out, hard, dark brown and overdone at the corners, or grayish and limp from the microwave? Then you need to bake your bacon. Sure, you can get nicely cooked bacon on a griddle, but it's less hassle and less work in the oven.

8~12 oz. Bacon (I prefer the uncured thick cut hickory smoked kind, like Hempler's)

Take a rimmed baking sheet, such as a jelly roll pan, and line it with foil. Lay out the strips of bacon on the foil. It's okay if they overlap just a bit, as they will shrink when cooking. Set the oven to bake at 400 degrees and put the pan with the bacon on a rack in the middle. Preheating is not required, though it doesn't hurt. Set the timer for 15 minutes. The bacon will probably require another two to seven minutes beyond this, depending on thickness, but it's a good checkpoint for doneness. Bake until it looks like cooked bacon ought to look, and remove from the oven. Set the pan at a slight angle to drain the grease from the bacon for a minute. Press the strips of cooked bacon in paper towels to remove excess grease. Pour the bacon grease from the pan into a container - not down the sink, unless you like unclogging drains. At this point, you can enjoy some bacon! Leftover bacon freezes really well and will perk up nicely in the microwave after a few seconds.

Overnight Pecan Rolls

Noelle brought this one to us and we have often had it Christmas morning.

1 cup chopped pecans
18 frozen bread dough rolls (Rhodes)
1 3-ounce package butterscotch pudding (not instant)
½ cube butter
¾ cup brown sugar
¾ teaspoon cinnamon

Grease Bundt pan and spread nuts in bottom. Sprinkle dry pudding over dough in pan. Melt butter, brown sugar, and cinnamon together and pour over dough. Leave uncovered overnight (8 hours). Bake 25-30 minutes at 350°. Turn out, upside down, onto plate immediately after taking out of oven.

Favorite Pancakes

2 cups flour
3 eggs, separated
1 teaspoon soda
¼ cup oil
1 teaspoon baking powder
2 cups buttermilk
1 teaspoon salt
2 tablespoons sugar

Sift together dry ingredients. Combine egg yolks and other liquid ingredients. Beat egg whites, gradually adding sugar as you beat. Stir dry ingredients into liquid. Gently fold in stiff egg whites. Fry as usual. Serve with warm syrup.

Breakfast Casserole

From Mom’s friend Diane Kelson – the ladies first had it at Kelson’s cabin.

1 package frozen hash browns
10 eggs, beaten
½ cup chopped peppers
½ cup chopped onion
½ cup cooked bacon or ham bits
1½ cups Swiss or mozzarella cheese, grated
¾ cup half & half, eggnog, or whole milk
1 teaspoon salt
½ teaspoon pepper

Lightly brown hash browns in frying pan and place in 9x13 baking dish, buttered or sprayed with Pam. Mix beaten eggs with remainder of ingredients. Spoon egg mixture over hash browns in baking pan. Bake at 350° for 35-45 minutes or until knife inserted in center comes out clean.

Pumpkin Waffles

This is from Noelle’s friend Camille Conrad. The Conrads have this on General Conference Sundays.

2 cups flour
2 tablespoons baking powder
1 tablespoon cinnamon
1 tablespoon sugar
½ teaspoon nutmeg
¼ teaspoon salt
4 eggs, separated
1½ cups milk
1 cup pumpkin
¾ cup margarine
1 tablespoon vanilla

Combine first 6 ingredients. Separate the eggs and beat the yolks slightly. Add the milk, pumpkin, margarine and vanilla. Add the flour mixture. Fold egg whites into pumpkin mixture and then bake in waffle iron.

Buttermilk Syrup
1 cube butter
1 cup sugar
½ cup buttermilk
1 teaspoon Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla

Combine first 4 ingredients. Bring to a boil in extra large pan. Remove from heat and sir in baking soda and vanilla. Mixture will fizz to twice its height. Let set, stirring occasionally until fizz is gone. Serve hot over pumpkin waffles.