Breakfasts

Peach German Pancake

recipie critic.com

SERVES: 6

 

A delicious German Pancakes with delicious fresh peaches inside!

INGREDIENTS

• 3 tablespoons sugar, divided
• 1 teaspoon cinnamon, divided
• 2 cups peeled, sliced peaches (about 10 to 12 ounces, fresh or frozen)
• 2 tabespoons butter
• 3 eggs, at room temperature
• ½ cup milk, at room temparature
• ½ cup all-purpose flour
• ⅛ teaspoon salt
• 1 teaspoon pure vanilla extract
• Powdered sugar

INSTRUCTIONS

1. Position oven rack one level lower than center and preheat oven to 400°F.
2. In a medium bowl, blend 2 tablespoons sugar with ½ teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
3. Place butter in a 9 to 10-inch glass pie plate or ovenproof skillet. Place dish in oven for a couple of minutes until butter is melted. Use a potholder to remove dish from oven and swirl to evenly coat bottom with melted butter.
4. Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
5. While peaches are baking, pour eggs, milk, flour, salt, vanilla, and remaining 1 tablespoon sugar and ½ teaspoon cinnamon in a blender. Blend on medium speed for 1 minute. Once peaches have baked, remove dish from oven with a potholder and slowly pour batter over peaches.
6. Bake for 20 minutes or until pancake is golden brown and puffy. Allow to cool for a few minutes on a wire rack (it will significantly deflate) before dusting with powdered sugar, slicing, and serving warm.

apple pancake

(the photo above is of a 5-inch mini skillet, but the recipe makes enough to fill approx a 12 or 13-inch skillet. Use either a seasoned cast iron skillet, or a non-stick pan).

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apple pancake

Ingredients

• 2 tablespoons butter (or vegan earth balance)
• 3 apples, peeled, cored and sliced
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 3 large eggs
• 1/2 cup almond milk (or regular milk)
• 2 tablespoons flour (any kind: white, wheat, spelt*, or a gluten-free blend)
• 1/4 teaspoon baking powder
• powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 375.
2. Combine brown sugar and cinnamon.
3. Whisk together eggs and milk.
4. Mix together flour and baking powder and stir it into the egg/milk mixture.
5. In a skillet, heat butter, add the apple slices and 1 tablespoon of the brown sugar mixture and cook, stirring, until soft. About 5 minutes.
6. Pour the batter over the apples and sprinkle the remaining brown sugar on top.
7. Bake until it puffs up, about 18-20 minutes.
8. Dust with a little powdered sugar.

NotesBaked French Toast with Peaches and Crumb Topping

Lickmyspoondotcom

Baked French Toast with Peaches and Crumb Topping

Summer Peaches = Perfection

Baked French Toast stuffed with Peaches

To assemble this easy, overnight baked French toast, we start with a layer of the bread, slathered with the cream cheese/ricotta mixture, and then a layer of those gorgeous sliced peaches.

Don’t be shy with that cream cheese & ricotta mixture

Repeat with another layer of bread with cream cheese/ricotta, filling in any empty corners with torn pieces of bread.

Two layers of peaches so it’s twice as nice

Top with a second layer of peaches.

3 layers of challah…it’s like french toast club sandwich

And end with your third and final layer of bread, this time with the cream cheese/ricotta facing down. Pour over your liquid mixture of eggs, milk, melted butter, maple syrup, and vanilla, cover and let it all sit in the fridge overnight. As you get your beauty rest, your peaches and cream and bread will get cozy and soak up all that goodness.

This crumb topping. Just Wow.

While we’re planning ahead, like the perfectly put together and organized hostess we are, let’s go ahead and prep that crumb topping. I like to use cake flour rather than all purpose flour because it results in a more tender crumb, but if you’re in a pinch, APF with a few tablespoons of cornstarch mixed in will work just fine, you’ll just have a crunchier, drier topping. The cake flour version though, is out of this world. Put the crumb mixture in an airtight container and stash it in the fridge too.

Now this is a good morning

When you arise, all bright-eyed and refreshed, simply sprinkle the crumb mixture over the French toast and bake it off until it’s GBD: golden, brown, and delicious.

Baked French Toast with Peaches and Crumb Topping

Baked French Toast with Peaches and Crumb Topping
This baked French toast is stuffed with summer peaches and generously finished with a streusel crumb topping. It’s like peaches and cream meets French toast, wrapped in a crumb cake. You’ll be the hero of any brunch gathering with this make-ahead, decadent, peachy keen dish.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Yield: 8 big servings

Ingredients:

For the French Toast
1 loaf of challah bread (or your favorite bread)
5 oz cream cheese
4.5 oz (1/2 cup) ricotta
1 tablespoon sugar
4 ripe peaches, sliced
6 large eggs
2 cups milk
4 oz (1/2 cup) unsalted butter, melted
1/2 cup maple syrup
1 tablespoon vanilla
Pinch of salt

For the Crumb Topping
1/3 cup sugar
1/3 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cup cake flour*

Preparation:

1. Cut your loaf of bread into 1-inch slices. Place a layer of bread down in the pan. Fill in any gaps with torn pieces of bread so that the entire bottom of the pan is covered.
2. In a medium bowl, mix together the cream cheese, ricotta, and sugar until well combined.
3. Evenly spread a third of the cream cheese and ricotta mixture over the layer of bread. Layer on half of the sliced peaches. Repeat with another layer of bread with a third of the cream cheese mixture spread on (filling in any gaps with torn pieces of bread), and a layer of the remaining peaches.
4. Now spread the remaining cream cheese mixture on the third and final layer of bread, and place it on top with the cream cheese mixture face down. Fill in gaps with torn bread. You should now have a total of 3 layers of bread smeared with the cream cheese mixture, and 2 layers of peaches.
5. In a large bowl, whisk together the eggs, milk, melted butter, maple syrup, vanilla, and salt. Pour evenly over the bread. Cover the pan with plastic wrap and store in the refrigerator for a few hours, or overnight.
6. To make the crumb topping, whisk together the sugar, brown sugar, cinnamon, and salt. Pour over the melted butter and stir to evenly incorporate. Stir in the cake flour and mix until thick crumbs form (I use my fingers). Cover and store in the refrigerator until you are ready to bake off the French toast.
7. When you’re ready to eat, preheat oven to 350 F. Scatter the crumb topping over the French toast (if it’s hardened too much to handle, microwave the crumb mixture 30 seconds to soften) and bake uncovered for 50-60 minutes, or until it is set and golden brown.

* I find that actual cake flour works best, but if in a pinch, use a mixture of all purpose flour and cornstarch. For every 1 cup APF, take out 2 tablespoons APF and replace with 2 tablespoons of cornstarch

Eggs Benedict with Foolproof Hollandaise Sauce

joelens.blogspot.com

Eggs Benedict

2 tablespoons white vinegar
1 teaspoon salt
12 large eggs
6 english muffins, split & toasted
12 slices Canadian bacon
1 recipe for Foolproof Hollandaise

Fill a large 12 inch skillet nearly to the rim with water. Add the vinegar and salt and bring to a boil over high heat. Once it comes to a boil, remove off heat.

Crack an egg into a small bowl and one at a time, carefully pour the egg into the skillet. Repeat with the remaining eggs,being careful not to crowd the pan. (You may want to only poach 6 eggs at a time to avoid crowding.)

Once your eggs are in the skillet, cover the pan and poach the eggs until whites are set but yolks are slightly runny, about 5-7 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

Meanwhile, preheat your broiler. Arrange your toasted English muffins, split side up, on a baking sheet and place a slice of bacon on each. Broil until they begin to brown, about 1 minute.

Arrange 1 poached egg on top of each English muffin. Spoon 1-2 tablespoons of hollandaise sauce over each egg. Garnish with minced fresh parsley and serve.

Foolproof Hollandaise
makes 2 cups

1 1/2 sticks unsalted butter, softened
6 large egg yolks
1/2 cup boiling water
2 teaspoons lemon juice
1/8 teaspoon cayenne pepper (optional)
salt to taste

Whisk butter and egg yolks in a large heat resistant bowl set over a medium saucepan filled with 1/2 inch of barely simmering water. Be careful not to let the bottom of the bowl touch the water. Slowly add the 1/2 cup of boiling water into the bowl and cook, whisking constantly. It will eventually thicken when the sauce registers 160 degrees, in about 7-10 minutes.

Remove from heat and stir the lemon juice and cayenne if using. Season with salt to taste and serve over eggs benedict above.

Perfect Cinnamon Rolls

laurasbestrecipesdotcom
Although this isn't her recipe, I like to follow Nancy Silverton's baking tip from her La Brea Bakery Cookbook and use disposable pie tins to bake the rolls. One batch will fill about 7 tins. T
Ingredients

• 1 quart whole milk
• 1 cup canola oil
• 1 cup sugar
• 2 packages active dry yeast
• 8 cups (+ 1 cup) all-purpose unbleached flour
• 1 (heaping) tsp baking powder
• just under 1 tsp baking soda
• 1 1/2 tsp salt
• 1 cup melted unsalted butter (possibly more if needed)
• 1 cup sugar
• 1 cup brown sugar
• LOTS of cinnamon (about 1/4-1/3 cup..ish-make sure it's fresh)
• 6 or 7 aluminum disposable pie tins

Frosting

(per pie tin)

• 1 cup powdered sugar
• 3+ tsp water (or more if needed) or juice from meyer lemon or orange (experiment w/ amount for consistency and citrus flavor. You can also use milk but I prefer water/meyer lemon

To make the dough, mix whole milk, oil and sugar in a large soup or stock pan. Heat to scald just before boiling. Remove from heat and allow to cool in the pan for about an hour. Once it's lukewarm, add both packages of yeast and allow to sit for a few minutes. Then add 8 cups of flour. Gently stir until just blended and allow to rise for at least an hour.

After rising for an hour, add the additional 1 cup of flour, baking powder and soda and the salt. Gently fold mixture together until just blended.

To make the rolls, generously sprinkle flour to your rolling surface. Using half the dough, shape it into a rectangle and roll into a long rectangular shape that is approximately 7 inches wide. Pour about 1/2 cup of melted butter on the dough and use a pastry brush to spread it fairly evenly all over the surface. Blend both sugars in a bowl and sprinkle evenly about 1 cup of the mixture on top of the butter. Then sprinkle evenly with lots of cinnamon. (Now I like my rolls simple but at this stage you could also vary the recipe by adding finely chopped nuts like pecans or raisins.)

Using the same pastry brush, add a light layer of butter to the bottom of each pie tin.

Starting at one end, carefully roll the dough tightly until it resembles a snake or a long line of dough. Try and keep it tight and once complete, pinch the end so it doesn't become loose or fall apart. Use a sharp chef's knife to cut 1 inch think rolls.

Lay each roll into the pie tins. I find that 7 fit perfectly in the tin so they aren't too crowded. Allow the rolls to rise for at least 30 minutes at room temperature. (Or, you may wrap the tins tightly in saran wrap and cover with foil and freeze before dough rises.)

Bake in a preheated oven at 375 degrees for about 15-20 minutes until the rolls are lightly golden brown.


Breakfast Biscuit Quiches

• 2/3 cup shredded Swiss cheese
• 1/3 cup finely chopped ham
• 1/4 cup finely chopped green onions
• 4 eggs
• 3 Tbsp. cream or milk
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 (12 oz) pkg. refrigerated buttermilk biscuits (I used Pillsbury Simply Buttermilk Biscuits)

1. Preheat oven to 350°. In a bowl, mix together the cheese, ham and green onions.
2. In another bowl, whisk together the eggs, cream or milk, salt and pepper until well blended.
3. Open and separate biscuits. Press or roll each biscuit into a 5-inch round on lightly floured surface.
4. Put 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. Press the biscuits firmly against bottom and sides of cups and form a rim at top.
5. Place 2 Tbsp. cheese mixture into each biscuit cup. Pour the egg mixture into the cups, dividing evenly.
6. Bake at 350° for 20 to 25 minutes until filling is set and biscuits are deep golden brown, . Remove from pan and serve warm.

Spicy Monte Cristo Grilled Cheese Sandwiches

cheekykitchendotcom

Spicy pepperjack is melted with ham between two french toasted slices of bread, sprinkled with powdered sugar, and served alongside warm strawberry jam. No, seriously. It's the best sandwich you'll ever eat for dinner, or lunch, or breakfast. Below is the recipe for 2 sandwiches. If you're making enough for the family, make sure you double or triple the amounts below. The sandwiches store well overnight and reheat beautifully in the microwave after a 35-45 second zap.

Ingredients:

4 thick slices of sturdy white bread
4 tablespoons butter
4 tablespoons cornstarch
2 eggs
3 tablespoons milk
6 sliced ham, sliced very thin
1 cup pepperjack cheese, grated
2 tablespoons powdered sugar
1/4 cup strawberry jam, warmed

Directions:

Preheat a griddle or skillet to medium heat. Butter each slice of bread with butter, then coat the buttered side lightly with cornstarch. Beat the eggs and milk together. Place 3 slices of ham on the unbuttered side of one piece of bread, top with 1/2 cup of the cheese, place the second slice of bread over the top, then dip each of the butter/cornstarch sides of the sandwich into the egg mixture. Spray heated griddle with nonstick cooking spray, then cook the sandwich on both sides until lightly browned. (To make sure the cheese melts completely inside the sandwich, cover the pan with a lid while cooking.) Transfer to serving plate, sprinkle with powdered sugar. Serve with warmed strawberry jam for dipping.

Creme Brulee French Toast
6 egg yolks
2/3 c. light brown sugar
2/3 c. heavy whipping cream
6 fat slices of day-old french breadPreheat oven to 375 degrees. Place the egg yolks, sugar, and cream into a blender. Blend until well mixed. Prepare a deep baking dish with a thin layer of non-stick cooking spray. Place french toast pieces into the bottom of the baking dish. Pour egg mixture over the top of each slice of toast, making sure to cover them all very well with the the egg mixture. Place baking dish in oven, and bake uncovered for 40-45 minutes, or until the caramel is bubbling and the edges of the bread are slightly browned. Remove from oven and spoon hot french toast onto plates. Serve with fresh raspberries, or heat and puree 1 cup of frozen raspberries for a fresh-tasting syrup that compliments the caramel flavor beautifully.