Eclectic Eats

Eating In Around the World

Breakfast Is Ready! March 8, 2008

Filed under: breakfast,Brunch — mrmrsbsh @ 8:23 pm
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Brian & I love breakfast! For dinner, for lunch, for breakfast, for brunch! Be it eggs, french toast, pancakes, veggie sausage… So this morning it is pancakes. Not just any old pancakes, and definitely not from a box! This right now is our favorite recipe!

Whole Wheat Blueberry Pancakes

(I found this recipe on AllRecipes.com)

Ingredients

1 1/4 cup whole wheat flour

2 teaspoons baking powder

1 egg

1 cup milk, plus more if necessary (it is! I added at least another 1/2 cup)

1/2 teaspoon salt

1 tablespoon artificial sweetner (I use the real deal!)

1/2 cup blueberries (I used at least a cup)

I also added about a teaspoon of vanilla extract.

Directions

1. Sift together flour and baking powder; set aside. Beat together the egg, milk, salt and sugar in a bowl. Stir in flour until just moistened, add blueberries (and vanilla), and stir to incorporate.

2. Preheat a heavy-bottomed skillet over medium heat. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly (about 1 1/2 minutes). Turn & continue cooking until golden brown.

The Eggs

I’m not a fan of “plain” eggs, so I’m always adding things to them; tomatoes, onions, garlic, broccoli, zuchinni, asparagus, sprouts, etc…

The easiest way is to saute the veggies (lightly so that the veggies still have a slight “crunch” to them), then push them around the perimeter of the pan so the center of the pan is empty. Add the egg/milk mixture and let it become “firm.” Once firm, lightly blend in the veggies with the egg and add shredded cheese if desired!

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The Incredible Edible Christmas Day of Feasting! December 27, 2007

Filed under: Brunch,Christmas,Dinner,recipes — mrmrsbsh @ 12:36 am
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Everything was so good! Brian & I hosted Christmas Day, and the festivities began mid-morning. I served up veggie sausage links (Publix brand) that were OK, scrambled eggs with cheese, homestyle potatoes (ok, not homemade…Simply Potato brand), and homemade Baked French Toast Casserole. The french toast was the rave! I will definitely be making this in the future! It’s sooo easy and would be great to take to potluck brunches. 

Baked French Toast Casserole
(Courtesy of Paula Deen) 
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
  
Slice French bread into 20 slices, 1-inch thick each (I used 1 loaf of bread). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.  In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.  The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.  Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 
 
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.  Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise) 
 

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup. 

Now on to dinner! Oh, it was sooo yummy and I am so glad we have leftovers!! My MIL, Betsy and SIL, Amy helped with the food. We had: 

Honeybaked Ham
Dressing
Corn Casserole
Sweet Potato Casserole (thanks, Betsy!)
Bean soup (thanks, Betsy!)
Green Bean Casserole (thanks, Amy!)
Peach & Blueberry Cobbler

Betsy took photos for me of the food (our camera died!), so I don’t have the photos just yet but will add them when I get them from her.Obviously, I didn’t have to do anything with the ham except open up the package (and Betsy put it on a platter!). The Dressing – Stuffing – whatever you want to call it! This was my Grandma Dorothy Wallace’s recipe. It was actually better than I anticpated and extremely easy to make! 

Grandma Wallace’s Dressing

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12 cups bread crumbs (I used 2 LARGE Cuban bread loaves)
1 cup melted butter
2 medium onions, chopped
4 tsp. salt
pepper to taste
4 Tbs. sage
6 eggs, beaten
4 celery stalks, chopped (my addition)
2 large carrots, cubed fine (my addition)
 

Pour enough boiling water over crumbs (I first used 1 quart of veggie broth then added probably another 4 cups of water) to make moist. Add other ingredients and mix well.Bake at 350 in large pan (I used a large roasting pan) covered with foil. (Grandma’s recipe didn’t have a bake time on it, but I think it baked for 2 hours?). NOTE: Per my mom, this is good for a 14 pound turkey. 

Corn Casserole
(courtesy of Paula Deen) 

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1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar 
 

Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. NOTE: I doubled this recipe and it just fit into a 9×13 baking dish. 

Sweet Potato Casserole
(I can’t remember where she said she got it from) 

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6 large sweet potatoes
1 Tbs. olive oil
½ tsp. salt
¼ tsp. white pepper
½ tsp. freshly grated nutmeg
8 oz. sour cream
4 Tbs. unsalted butter
 

Rub sweet potatoes with oil and place on aluminum foil in oven to roast for about one hour. When cooked, set aside to cool. Cut potatoes in half and scoop potato insides into a 3 qt. sauce pan. Set burner to medium low and mash potatoes in the pan until smooth. Add all ingredients until thoroughly combined. Put in casserole dish & keep warm until served.

(Another photo of the Peach & Blueberry Crisp – recipe below)

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