Italian Scrambled Eggs

Italian Scrambled Eggs

This is a great Sunday morning breakfast for your special someone. It's easy to make and delicious!

Ingredients:

5 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Feta cheese (2 ounces), crumbled
1 tablespoon olive oil
2 cloves of garlic, minced
1/4 cup green onions, chopped
1/2 cup halved grape tomatoes
1 (5 ounce) package baby spinach

Directions:

Place eggs in a medium bowl and stir with a whisk until lightly beaten. Add salt, pepper and feta cheese; whisk to combine.

Heat a large nonstick skillet over medium heat. Add oil and swirl to coat. Add onions, garlic, tomatoes and cook 2 - 3 minutes, stirring occasionally. Add spinach; cover and cook 1 - 2 minutes or until spinach starts to wilt. Stir mixture. Pour egg mixture into pan and cook until eggs are soft-scrambled, gently stirring to incorporate vegetables.

Blueberry Scones

Blueberry Scones
Recipe by Nordic Ware

I make scones all the time by hand, so it was time that I tried making scones with a pan.  I bought the Nordic Ware Scone pan this weekend and made my first batch of scones this morning.   I am very pleased!  This pan is made of heavyweight cast aluminum.  It can be used to make scones or cornbread, and it's designed to cook your meal evenly and thoroughly.  It features a non-stick interior coating for easy release and clean up.

Ingredients:

1/3 cup buttermilk
1 large egg
3 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold, unsalted butter
1 cup fresh blueberries
1/2 cup sugar

Directions:

Preheat oven to 375 degrees.

Grease scone pan and set aside.

Beat egg with buttermilk and set aside.

In a large bowl, stir together flour, baking powder, baking soda, and salt.  Add butter, cutting with a pastry blender or rubbing with your fingers, until mixture resembles coars meal.

Lightly stir in blueberries and sugar. Stir in buttermilk mixture with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and knead 5 times.  Separate dough into eight equal pieces and press into each cavity of the pan.

Bake 20 to 25 minutes or until medium brown.  Let cool 20 minutes in pan.  Remove from pan and cool completely.

8 scones

Nordic Ware Scone Pan

Overnight French Toast with Caramel Syrup

Overnight French Toast with Caramel Syrup

I had the pleasure of tasting gourmet french toast with caramel syrup at a little french restaurant called L'Atelier Cafe in Palm Springs California.   I had never tasted caramel syrup before, and let me tell you, I was asking a lot of questions after tasting it for the first time. I found this "Overnight French Toast with Caramel Syrup" recipe online and it tastes just like the special treat I had in Palm Springs.  The caramel syrup is over the top delicious!

Ingredients:

French Toast:

1 loaf (thick-sliced) French, baguette or cinnamon bread
8 eggs
3 cups milk
1 tablespoon brown sugar
3/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons butter
Powdered sugar

Caramel Syrup:

1 cup brown sugar
1 cup heavy whipping cream
1 cup light corn syrup

Directions:

Grease a 9x13-inch baking dish.

Place the bread slices flat in the baking dish.

Mix all ingredients, reserving the butter and pour over the bread.

Cut butter into pieces and dot over the top.

Refrigerate over night or a least 1 hour.

Preheat oven to 350 degrees.  Bake 45 to 50 minutes.

Sprinkle powdered sugar over french toast.

Caramel Syrup Directions:

Whisk together all ingredients over medium heat in a 2 quart saucepan until sugar is dissolved and mixture is warmed through.  Some separation is normal during cooling. Stir before pouring if necessary.

Rhubarb Muffins

Rhubarb Muffins
Recipe submitted by Margaret Patterson

Hands down, this is the best rhubarb muffin recipe ever!

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder                                                      

1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups diced rhubarb
1/2 cup chopped walnuts

Topping:

1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon

Best Muffin Ever!

Directions:

Preheat oven to 350 degrees.

Grease two 12 cup muffin pans or line with paper cups.

In a medium bowl, stir together the flour, baking soda, baking powder and salt.

In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.

Pour in the dry ingredients and mix by hand just until blended.

Stir in rhubarb and walnuts.

Spoon the batter into prepared cups, filling almost to the top.

Topping:

In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Bake in the preheated oven until tops of the muffins spring back when lightly pressed, about 25 minutes.

Cool in the pans for a least 10 minutes before removing.

18 to 24 servings.

Happy Graham!

Recipe submitted by Margaret Patterson

Interested in another recipe by Margaret Patterson?  If yes, here a great tasting banana nut muffin recipe.

http://crowdedkitchen509.blogspot.com/2014/06/banana-nut-muffins.html

Banana Nut Muffins

Banana Nut Muffins
Recipe submitted by Margaret Patterson

Ingredients:

1 cup Crisco
1 cup sugar
2 eggs

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1/2 cup milk
3 ripe bananas, smashed

1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.

Place muffin cups in muffin pan, or grease muffin pan with butter.

Cream together the Crisco, sugar, and eggs.

Add the flour, salt, baking soda, vinegar, milk and smashed bananas and mix well.

Stir in nuts.

Spoon the batter into prepared cups, filling almost to the top.

Bake for 20 to 25 minutes.

Recipe submitted by Margaret Patterson

Italian Baked Eggs

Italian Baked Eggs

Ingredients:

2 cups marinara sauce
8 large eggs
1/2 cup low fat milk
1/2 cup shredded Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil leaves, torn or chopped

Directions:

Preheat oven to 425 degrees.

Lightly oil four 10-ounce ramekins or coat with nonstick spray.

Divide marinara sauce evenly into the ramekins.

Top with two eggs in each ramekins.

Divide the milk, Parmesan cheese, basil leaves, and season with salt and pepper to taste.

Bake until egg whites are cooked through, about 10 to 12 minutes, or longer if needed.

Serve immediately with fruit, toast or English muffin.

Serves 4

Lemon-Ricotta Pancakes

Lemon-Ricotta Pancakes
Recipe by CHOW @ http://www.chow.com/recipes/28985-lemon-ricotta-pancakes

Ingredients:

5 tablespoons unsalted butter, plus more for coating the frying pan and serving
1 cup whole milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking power
1 teaspoon fine salt
3 large eggs, yolks and whites separated
2 tablespoons granulated sugar
1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese

Powdered sugar, fruit, maple syrup or apple-cranberry pancake topping (see recipe below) for serving

Directions:

Place butter and milk in a small saucepan over medium-heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.

In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt; set aside.

Place egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl and whisk to combine. Whisk in a quarter of the milk-butter mixture (this will temper the eggs and prevent them from curdling), then whisk in the remaining milk-butter mixture until smooth.

Add the reserved flout mixture and stir with a rubber spatula until just combined (do not over mix); set aside.

In a medium bowl, whisk egg whites to soft peaks (they should bend like soft-serve ice cream; make sure the bowl and whisk are perfectly clean with no traces of grease, or the whites will not whip properly). Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt.  Using the rubber spatula, fold the whites into the reserved batter until just combined.

Gently fold the ricotta into the batter, being careful not to break down the texture of the cheese (the batter will be lumpy and streaked with ricotta); set aside.

Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes.  Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it:  If the water bounces and sputters, the pan is ready to use.

Lightly coat the pan's surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes.  Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter.  Serve immediately with powdered sugar, fruit, butter, maple syrup or apple-cranberry pancake topping (see recipe below).

Apple-Cranberry Pancake Topping

Ingredients:

3 Golden  Delicious apples, peeled, cored, halved, and cut into 1/4-inch pieces.
1/4 cup dried cranberries
1 tablespoon sugar
1 teaspoon cornstarch
Pinch salt
Pinch ground nutmeg

Directions:

Combine all ingredients in bowl and microwave, covered, until apples are softened but not mushy and juices are slightly thickened, 4 to 6 minutes, stirring once halfway through microwaving.  Stir before serving.

Sausage or Bacon Quiche

Sausage or Bacon Quiche
Recipe by Michael Frye

Ingredients:

8 eggs
1 pound sausage or bacon
8 ounce sharp Cheddar cheese
8 ounce Swiss cheese
1 pint whipping cream
Pepper
Garlic salt
Small onion, minced
2 - 8-inch deep dish pie crusts
Parsley

Directions:

Brown the sausage or bacon.

In a large bowl, mix the eggs, whipping cream and spices together, set aside.

In each deep dish pie crust, layer meat, onion, and cheese in order.

Pour in egg mixture and garnish with chopped parsley.

Bake at 375 degrees for 45 minutes.

New Orleans French Toast

New Orleans French Toast

New Orleans French toast got its start as a way of using up left-over stale French bread. This weekend meal has three names.  It can be called Pain Perdu, Lost Bread, or New Orleans French toast.  It doesn't matter what you call it, just pick a name, because you'll be asking for this tasty French toast every morning of the week. It's that delicious!

I serve the French toast with real maple syrup, cut-up fresh fruit and whipped dessert topping.

Ingredients:

Loaf French bread
1 cup half-and-half
4 large eggs, beaten
1/4 cup sugar
2 teaspoons vanilla extract
Pinch of nutmeg
4 tablespoons butter
4 tablespoons vegetable oil
2 teaspoons powdered sugar
1/2 teaspoon cinnamon

Directions:

Preheat the oven to 200 degrees.

Cut the French bread diagonally, about 1 1/4-inch thick slices.

In a large bowl, whisk the half-and-half, eggs, sugar, vanilla and nutmeg together.

In a 9 x 13-inch baking dish, soak the slices of French bread in egg mixture, flip once to thoroughly soak each side.

Meanwhile, melt the butter in a saucepan and add the vegetable oil.

Once the butter and oil mixture is hot, fry the soaked bread slices on both sides, until golden brown.

Place the French toast slices in the oven @ 200 degrees for at least 30 minutes, or longer.  The key to success is cooking the French toast in the oven.  The longer you leave it in the oven, the better!  I've left the French toast in the oven for 60 minutes before and it was fantastic!

Sprinkle French toast slices with powdered sugar and cinnamon.

Serves 4

New Orleans Baked French Toast

New Orleans Baked French Toast

Ingredients:

1 loaf day-old French bread
3 eggs
2 1/4 cups milk
1 teaspoon vanilla
1/2 cup flour
6 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup butter, slightly melted and cut into bits
1 cup fresh or frozen blueberries

Directions:

Grease a 9 by 13-inch baking dish.  Cut bread diagonally in 1-inch slices.  Place in baking dish.

In a bowl, lightly beat eggs, milk and vanilla.  Pour over bread, turning slices to coat well.  Cover and refrigerate overnight.

The next morning, heat the oven to 375 degrees.  Mix flour, brown sugar, cinnamon, and butter until crumbly and sprinkle over bread. 

Sprinkle blueberries over sugar mixture. 

Bake for 40  to 45 minutes or until brown.

Cut into squares.  Makes 6 to 8 servings.