Breakfast dishes

Breakfast Casserole
Cheese Strata
Chocolate Waffles
Crepes
Dutch Baby Pancakes (German Pancakes)
Overnight Pecan Rolls
Favorite Pancakes
French Donuts
Overnight Pecan Rolls
Pumpkin Waffles
Cheese Strata
Dutch Baby Pancakes
French Donuts
Crepes
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.

Ingredients:
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.

Waffles
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.

Cheese Strata

12 slices bread (white, trimmed, buttered and cut into small cubes)
1 pound cheddar cheese, shredded
1 pound bacon, crisp and crumbled
Parsley, chopped
1 4-ounce can chopped green chilies
6 beaten eggs
4 cups milk
1½ teaspoons minced onion
¼ teaspoon salt
Pepper
½ teaspoon dry mustard

Grease a 9x13 pan. Put in buttered bread. Sprinkle with ¾ of cheese, all bacon, parsley and green chilies. Mix eggs, milk, onion and seasonings. Pour over other ingredients. Mix lightly with a fork. Sprinkle remainder of cheese on top. Allow to set in refrigerator over night. Bake uncovered at 350° for 45 minutes.

Dutch Baby Pancakes (German Pancakes)

This was a great school morning breakfast. It made enough for everyone and cooked while they were getting ready for school.

Pan size Butter Eggs Milk Flour
2-3 quart ¼ cup 3 ¾ cup ¾ cup
3-4 quart ⅓ cup 4 1 cup 1 cup

Heat oven to 425°. Put butter in shallow (3-inch) pan and put in oven to melt butter. Put eggs in blender. Mix for 1 minute. Gradually add the milk, then the flour. Mix for 30 seconds. Pour mixture into hot melted butter. Cook 20-25 minutes at 425°. Sprinkle with sugar and cinnamon or serve with syrup, applesauce, etc.

French Donuts

An old recipe from Grandma King (Diane’s maternal Grandmother)

½ cup shortening
1 tablespoon nutmeg
½ cup sugar
2 teaspoons baking powder
⅔ cup milk
½ teaspoon salt
1½ cups flour
1 egg separated
Cinnamon-sugar mixture in a shaker

Cream shortening and sugar. Add egg yolk. Then add other ingredients. Lastly fold in stiffly beaten egg white. Fill greased muffin tin ½ full. Bake at 400° for 20 minutes. When done and still warm, brush tops with melted butter and sprinkle with cinnamon-sugar mixture.

Crepes

Supposedly these keep well, but I’ve never found out.

1½ cups milk
1 cup flour
2 eggs (or ½ cup egg substitute)
Butter or margarine
Cinnamon-sugar mixture in a shaker

Gently beat together the milk, eggs, and flour mixture with a whisk until there are no lumps – don’t beat too vigorously or the batter will by frothy. Heat a small non-stick pan to medium, until ¼ teaspoon of butter or margarine placed in the middle melts rapidly, but doesn’t burn. Pour in about two tablespoons’ worth of batter into the middle of the pan and swirl it around to fill the bottom. Cook for about a minute, until the gloss is mostly gone, then flip and cook about another minute on the other side, until browned to taste. Remove to a plate to cool, then sprinkle cinnamon-sugar mixture on top and roll up to eat. Repeat with an additional ¼ teaspoon of butter before each crepe. Makes 15 to 20, depending on size.

Chocolate Waffles

4 tablespoons unsalted butter
2 packages of Choco-Bake
½ cup flour
½ teaspoon backing powder
¼ teaspoon salt
½ cup sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons milk

Melt butter and add Choco-Bake. Set aside. Mix dry ingredients in a large bowl and add eggs, milk, and vanilla until blended. Add Choco-Bake and butter. Fold together without over-mixing. Bake in a lightly greased waffle iron.