Tag Archives: breakfast

Homemade Butter-Maple Pancake Syrup

Ingredients

1 cup water
1 cup brown sugar, packed
1/2 cup granulated sugar
1/8 teaspoon cream of tartar *
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
1 1/2 teaspoon maple extract

Instructions

In a nonstick pot, over medium heat, stir together water, brown sugar, and white sugar.

Bring to a simmer and stir in cream of tartar and salt.

Bring to a very light boil and cook for about 8 minutes or until coats the back of the spoon. Stirring frequently. (Be careful not to burn the mixture. Reduce heat if needed.)

Once thickened, remove from heat and stir in butter.

Once butter has melted stir in vanilla extract and maple extract.

Pour syrup into a serving dish.

Let syrup cool slightly, which will allow it to thicken up even more.

Store in the fridge. (syrup will solidify, microwave to reheat)

By Divas Can Cook

* Note: If your simple syrup recipe asks for 1/8 teaspoon cream of tartar, use 3-4 drops of lemon juice.
————————-

Cinnamon French Toast Sticks

Ingredients

4 thick slices white bread, preferably stale (Note 1)
2 eggs
1/4 cup milk
Salt
1/3 cup white sugar
1 tsp cinnamon powder
3 tbsp butter
Maple syrup to serve (optional)

Instructions

Remove crust of each slice, then cut each into 3 equal thick batons.

Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.

Combine the cinnamon and sugar on a plate.

Melt 2 tbsp of the butter in a large pan over medium high heat.

Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. Cook in 2 batches.

Turn to cook each side until golden.

Immediately transfer to the plate with the cinnamon sugar and roll to coat. It’s important to do this quickly while they are hot straight out of the pan so it sticks.

Melt remaining butter and cook the remaining french toast sticks.

Serve immediately with maple syrup to dunk the sticks in.

Recipe Notes:

1. Cut the slices thick enough so when you cut the crusts off then cut into 3 batons, the slices are thick, square batons about 1.7 cm / 2/3″ thick.

French toast is best made using stale bread. Fresh bread soaks up too much egg mixture, making it soggy on the inside and your sticks will flop when you pick them up.

2. It is best to use a loaf so you can cut thick slices as the thicker the sticks are (and the staler the bread is), the stiffer the sticks are (ie. they won’t flop when picked up using fingers).
————————–

Breakfast Egg Muffins


Yield: 12

Ingredients

10 large eggs
1/3 c. milk
1 c. White Cheddar Cheese (shredded)
6 oz. cooked bacon
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives

Instructions

Preheat oven to 375 degrees.

In a large glass mixing bowl, combine eggs and milk and whisk well.

Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups.

Sprinkle with remaining 1/4 c. cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.

Variations:

Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)
——————————

Scrambled Eggs with Fresh Corn, Goat Cheese & Tomatoes

Ingredients

4 thick slices of tomato (1/4- to 1/2-inch thick)
Olive oil
Salt and pepper
1 medium ear of corn, with the husk still on
1/2 tablespoon unsalted butter
4 large eggs, beaten
2 ounces goat cheese

Instructions

Set your oven’s broiler on high with a rack a few inches below the broiler element. Drizzle the tomato slices with a bit of olive oil, coating both sides, and season with salt and pepper. Put them on a baking sheet and broil in the oven for 8 to 10 minutes, until beginning to caramelize on top.

While the tomatoes are cooking, microwave the corn (in its husk) for 3 minutes on high. Remove from the microwave and let cool for a few minutes, then strip off the husk and cut the kernels from the cob.

Heat the butter in a frying pan over medium heat. Add the corn, season with salt and pepper, and cook for 1 minute. Add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.

Use a spatula to transfer the tomato slices to a plate, then top with the eggs. Season with more salt and pepper to taste.
—————————–

Mediterranean Breakfast Pitas

Ingredients

4 large eggs, at room temperature
Salt
2 whole-wheat pita breads with pockets, cut in half
1/2 cup hummus (4 ounces)
1 medium cucumber, thinly sliced into rounds
2 medium tomatoes, large dice
Handful of fresh parsley leaves, coarsely chopped
Freshly ground black pepper
Hot sauce (optional)

Instructions

Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.

Spread the inside of each pita pocket with 2 tablespoons of hummus. Place a few cucumber slices and some diced tomato into each pita. Sprinkle with salt and pepper. Tuck 1 sliced egg into each pita and sprinkle with parsley and hot sauce (if using).
—————————-

Slow-Cooker Bacon, Corn & Cheese Frittata


Prep time: 5 min Cook time: 2 hrs

Ingredients

Nonstick cooking spray
6 eggs, lightly beaten
3/4 cup fresh or frozen whole kernel corn, thawed
1/2 cup thinly sliced green onions
6 slices bacon, crisp-cooked and crumbled
1/4 cup finely chopped roasted red sweet peppers
1/4 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/4 cup chopped fresh chives or Italian parsley

Directions

Lightly coat a 1 1/2–quart soufflé dish or round casserole with cooking spray.

In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese.

Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.

Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.)

Let stand 10 minutes. Sprinkle with chives.
—————————-

High Altitude Mixed Berry Muffins

A high altitude recipe for Mixed Berry Muffins. These muffins are filled with raspberries, blueberries and blackberries and a lovely lemon-sugar studded top

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups frozen mixed berries
2 tablespoons coarse sparkling white sugar
zest of 1 lemon

Instructions

Preheat oven to 425 F degrees.

In a small bowl, combine the 2 tablespoons sparkling sugar with lemon zest. Use your fingers to press the zest into the sugar- this helps release the oils and make it very fragrant! Set aside.

Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.

Combine flour, baking powder, and salt in a small bowl; set aside.

Combine oil, granulated sugar, and brown sugar in a medium bowl. Whisk until thoroughly incorporated. Whisk in eggs and vanilla. Whisk just until egg is incorporated.

Alternate adding the dry ingredients and the buttermilk to the sugar/egg mixture. Stir just until combined- taking care not to over mix. Careful fold in the berries.

Divide the batter evenly between the 12 muffin pans. Divide the lemon-sugar evenly over the muffins.

Bake at 425 F degree oven for 5 minutes and then lower the oven temperature to 375 F degrees and cook for 15-18 minutes more. Remove from oven and let cool completely on a cooling rack. Serve warm or at room temperature.
————————-

High Altitude Zucchini Bread

A tried and true recipe for high altitude zucchini bread


Yield: 1 loaf

Ingredients

2 cups all purpose flour
1/2 teaspoon salt
2/3 teaspoon baking powder
2/3 teaspoon baking soda
1 tablespoon ground cinnamon
2/3 cup neutral flavored oil
1 1/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cup grated zucchini, excess moisture squeezed out

Instructions

Preheat oven to 325F degrees. Line a loaf pan with nonstick spray and parchment.

Sift together flour, salt, baking soda, baking powder, and cinnamon in a small bowl; set aside.

In a medium bowl, combine sugar and oil. Whisk in eggs and vanilla. Stir in shredded zucchini. Add dry ingredients and stir just until combined.

Pour batter into prepared loaf pan. Bake in preheated oven for 55-65 minutes until bread is golden and middle is cooked through. Remove from oven and let cool in pan for 10 minutes before removing it to cool completely on a cooling rack. Serve warm and slathered in butter.

Author’s notes: The key to zucchini bread success is making sure you get most of the moisture out of the grated zucchini. Otherwise you’ll end up with a batter that is too wet. Too wet = soggy bread.

If mixed-in’s are your thing, then this recipe is the perfect starting point. It could easily handle a handful of dark chocolate chips or some toasted walnuts. The bread is generous on the cinnamon- which I happen to love- but you could easily cut it back just a bit if you want it less cinnamon-y. Try adding the zest of one lemon too.
—————–

Easter Hot Cross Muffins

Ingredients

1/2 cup raisins
2 tablespoons orange juice
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon clove (optional)
1/2 cup candied peel
1/2 cup chopped dried apricot
1 egg
1 cup low-fat milk
1/4 cup vegetable oil
2 tablespoons butter, melted
1 teaspoon vanilla

Glaze

1 1/4 cups sifted icing sugar
4 teaspoons orange juice

Directions

Preheat oven to 350F Place raisins in a small bowl. Pour juice over top. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9×5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.

In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.

Bake in center of preheated oven until a cake tester inserted into center of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.

Glaze:

Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.
———————-

Bacon-and-Cheddar Grits Quiche

Ingredients

6 thick bacon slices
2 1/4 cups milk
2 tablespoons butter
1/2 cup uncooked stone-ground grits
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 1/2 cups shredded sharp Cheddar cheese, divided
6 large eggs
2 1/2 cups half-and-half
1 cup heavy cream
1/3 cup sliced green onions

How to Make It

Preheat oven to 350°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.

Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.

Bake at 350° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes.

Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

Note: Spread cheese to the edge of the warm, bacony grits “crust” to prevent any custard from seeping out while the quiche bakes.
—————————-