Cornmeal Pancakes
1 1/2 cups Bisquick baking mix
1 1/2 cups milk
1/2 cup yellow cornmeal
1 Egg
Beat all ingredients with hand beater until smooth.
For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease
griddle if necessary.)
Cook until pancakes are dry around edges.
Turn; cook other side until golden brown.
Buckwheat Cakes
1 cup buckwheat flour
1 teaspoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon soda
1/4 teaspoon salt
1 egg — well beaten
1 cup sour milk
1 tablespoon butter — melted
Sift flour once, measure, add baking powder, sugar, soda and salt, and
sift again.
Combine egg and milk and add to flour. Stir only until smooth.
Add butter.
Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Bran Griddle Cakes
1 1/4 cups sifted flour
3/4 teaspoon salt
2 teaspoons sugar
3 teaspoons baking powder
2 egg yolks — well beaten
1 3/4 cups milk
1 cup post’s bran flakes
1 tablespoon butter — melted
2 egg whites — stiffly beaten
Sift flour once, measure, add salt, sugar, and baking powder, and sift
again.
Combine egg yolks and milk. Add to flour gradually, stirring only until
smooth.
Add Post’s Bran Flakes and butter.
Fold in egg whites.
Bakes on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 24 cakes.
Blueberry Sauce For Waffles/Pancakes 2
1 pound can blueberries
2 teaspoons cornstarch
1 teaspoon lemon juice
Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch
til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.
Blueberry Muffins 2
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries –
Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center. Pour the milk into a 2 cup glass measure and
add egg and butter; blend well. Pour liquid all at once into flour well.
(This method allows you to mix the batter with fewer strokes, avoiding
overtiring.) Making 12 to 15 full circular strokes that scrape the bottom
of bowl; stir just until dry ingredients are moistened. Batter ‘should’ be
lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to
25 minutes or until tops are lightly browned. Remove muffins from pan
immediately (otherwise moisture condenses on bottom of cups and muffins
become soggy). Makes 12.
NOTES : * Melted and cooled.
Best Ever Waffle’s
2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour
Dissolve yeast in 1/2 cup warm water.
Scald milk and cool.
In a large mixing bowl, beat eggs well, then add other ingredients.
Stirring until mixture is blended. Then beat until the batter is smooth.
The batter may be stored in a large fruit juice container so that it does
not rise over the top.
This will keep in refrigerator for a long time.
Benny’s Eggs
orange hollandaise sauce-
1 egg
2 tablespoons lemon juice
1 teaspoon orange rind — grated
1/2 cup butter — melted
eggs-
8 large eggs
4 slices rich egg bread or brioche
toasted
3 ounces cream cheese — soft
3 ounces sliced smoked salmon
or use lox
orange slices — garnish
fresh mint sprigs — garnish
SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange
rind over a pan of boiling water for 1 minute. Gradually whisk in butter
until sauce is smooth and well blended. It will be rather thin while warm,
but will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of
boiling water. Poach until done to your liking. Meanwhile, toast the
bread. Spread with cream cheese. Top with the salmon. Place on plate. Top
with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or
parsley.
Belgian Club Soda Waffles
2 cups biscuit mix
1 1/3 cups club soda
1 egg
3 tablespoons oil
Mix well. Pour into Belgian waffler for an extra light waffle. Makes
four Belgian waffles.
Basque Tortilla
4 slices bacon
2 teaspoons sliced green onions/tops
3/4 teaspoon salt
1 dash pepper
3 med. potatoes
1 tablespoon snipped parsley
1/8 teaspoon dried thyme — crushed
4 large eggs
In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt,
thyme and pepper. Cover tightly; cook over low heat til potatoes are
barely tender, 20 to 25 minutes, stirring carefully once or twice. In
small bowl beat together eggs and milk; pour over potato mixture. Cover
and continue cooking over very low heat til egg is set in center, 8 to 10
minutes. With a wide spatula, loosen sides and bottom and slide potatoes
out onto serving plate, or serve from skillet. Sprinkle crumbled bacon
atop. Serve hot.
Basic Pancakes Mix
mix–
4 cups wholewheat flour
4 cups flour, all-purpose
2 cups wheat germ
1 cup milk — nonfat dry
1/3 cup baking powder
1 teaspoon salt — pancakes-
1 1/2 cups dry mix — *
1 eggs — beaten well
1 1/4 cups milk, skim — or water
1 tablespoon oil
nonstick cooking spray
*Make your own nutritious, homemade pancake mix. Store the dry mix in an
airtight container–add the wet ingredients when you are ready to prepare
the pancakes. Combine the mix with the egg, milk, and oil. Do not
overmix; the batter will be slightly lumpy. Heat a TEFLON pan, or other
pan spray with nonstick cooking spray, over medium heat. Pour about 1/4
cup of batter per pancake onto the heated pan. When the cakes are bubbly
on top and brown on the bottom, flip and brown on the other side.
Basic Omelet
2 egg
2 tablespoons milk
1/8 teaspoon salt
1 pinch pepper
2 teaspoons butter
1/8 teaspoon tarragon — dried
In a small 1 qt. bowl beat eggs milk, salt and pepper. In a small
bowl melt butter in microwave for 15 seconds. Pour egg mixture into a
shallow bowl and cover tightly with plastic wrap. Cook at FULL POWER in
microwave oven for 45 seconds. With a rubber spatula or fork, move cooked
eggs toward center. Cook at FULL POWER covered in microwave for 1
minute. Let stand covered at least 1 1/2 minutes. Loosen egg from dish
with a rubber spatula. (If omelet is not cooked enough, return it to oven
for an additional 30 seconds.)
Basic Drop Biscuits
2 1/2 cups cake flour
2 tablespoons cake flour
1 tablespoon sugar
2 teaspoons baking powder
4 tablespoons shortening
1 egg — lightly beaten
1 cup milk
1 spray shortening
Preheat oven to 425~. In a food processor or a large bowl,mix the
flour with the salt,sugar and baking powder.Cut the shortening into the
dry ingredients until the mixture is the texture of cornmeal. Separately
mix the egg with the milk,and stir all but 2 tbs. of this liquid into the
dry mixture. Mix just enough to make a uniformly moistened dough. Drop
spoonfuls of the dough onto a greased and cornmeal coated cookie sheet
about 1″ apart. Brush tops with reserved liquid.Bake in the preheated
oven until puffed and brown,about 12 minutes. Cool for a few minutes
before serving.
Yields about 15 biscuits.
Basic Crepes #2
2 Eggs — slightly beaten
2/3 Cup Milk
3 Tablespoons Oil
1/2 Cup All-Purpose Flour
1/4 Teaspoon Salt
In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.
Gradually stir in flour and salt; beat until smooth.
Cover and refrigerate at least 1 hour.
Lightly brush a six or seven inch crepe pan or skillet with some of the
remaining oil; heat until hot. Stir batter.
Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs
to cover the bottom of the pan thinly but completely.
Cook, turning once, until light brown on both sides.
Repeat, using all the batter.
Brush pan with oil when necessary.
Recipe make about 12 crepes.
NOTES : Tip for better crepes. Batter should be about as thick as heavy
cream. The pan should be quite hot but if oil begins to smotke,
lift pan from heat source until it cools slightly. Expect the
first few crepes to stick to the pan. If early crepes come out
misshapen, use them for deep-frioed snacks or noodles.
Basic Crepes #1
2 Cups All-Purpose Flour
1/2 Teaspoon Salt
4 Large Eggs
1 Cup Milk — cold
1 Cup Cold Water
4 Tablespoons Butter — melted
Salad Oil
Combine flour, salt and eggs; blend well.
Blend in milk, water and butter. Mix well.
Refrigerate batter for at least 2 hours, allowing the flour particles to
swell and soften so that the crepes are light in texture.
Brush the bottom of a 6 or 7″ crepe pan or heavy skillet lightly with
salad oil and heat pan over medium heat until just hot, not smoking.
Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions
to run batter all over bottom of pan in a thin film.
Cook for about 1 minute. Lift edge of crepe to test for doneness.
The crepe is ready for flipping when it can be shaken loose from the
bottom of pan.
Flip the crepe and cook for about 1/2 minute on other side; this is rarely
more than a spotty brown and is used as side on which filling is placed.
Crepes can be made in advance and stacked between layers of waxed paper to
prevent them from sticking.
Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw.
Yield; about 22 crepes
Basic Cornmeal Biscuit
2 cups cornmeal — any color
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1 pinch cayenne pepper
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
1 egg — lightly beaten
1 1/4 cups buttermilk
1 spray shortening
Preheat oven to 425~. In a food processor or large bowl,mix 1 1/2 cups
of the cornmeal with the flour, salt, sugar, cayenne pepper,baking powder
and baking soda. Cut the butter into the dry ingredients until the whole
mixture is the texture of cornmeal. Separately mix the egg with the
buttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough. Dust a clean board
with half the remaining cornmeal,and turn the dough out onto the floured
surface. Sprinkle the top with the remaining cornmeal,and with flowered
hands,gently push the dough into a circle about a 1/2″ thick. Cut with a
2″ or 3″ biscuit cutter,and place biscuits close together on a greased
cookie sheet. Brush top of the biscuits with the reserved buttermilk egg
mixture.Bake in the preheated oven until puffed and brown,about 12
minutes. Cool for a few minutes before serving.
Yields about 1 dozen
biscuits.
Basic Buttermilk Drop Biscuits
3 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs — lightly beaten
1 1/4 cups buttermilk
1 spray shortening and corn
meal for coating pan
Preheat oven to 425~. In a food processor or a large bowl,mix the flour
with the salt,sugar,baking powder and baking soda. Cut the butter into
the dry ingredients until the mixture is textured like cornmeal..
Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of
this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal
coated cookie sheet about an inch apart. Brush tops with reserved egg and
buttermilk mixture. Bake in the preheated oven until puffed and
brown,about 12 minutes. Cool for a few minutes before serving. Yields
about 15 biscuits..
Basic Buttermilk Biscuits
3 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs — lightly beaten
1 1/2 cups buttermilk
1 spray shortening and corn-
meal for coating pan
Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of
the flour with salt,sugar,baking powder and baking soda. Cut the butter
into the dry ingredients until the mixture is textured like cornmeal.
Separately mix the eggs with the buttermilk,and stir all but 2 tbsp. of
this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Dust a clean work surface with 1/2 the remaining
flour,and turn the dough out onto the floured surface. Sprinkle the top
with the rest of the flour,and with floured hands,gently push the dough
into a circle about 1/2″ thick.. Cut with a 2″ or 3 ” biscuit cutter,and
place biscuits close together on a grease and cornmeal coated cookie
sheet. You will get about 12 biscuits. Brush the tops of the biscuits
with the reserved buttermilk egg mixture. Bake in the preheated oven
until puffed and brown,about 15 minutes .Cool for a few minutes before
serving.
Basic Biscuits
3 1/4 cups cake flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
4 tablespoons butter or margarine
or vegetable shortening
1 egg — lightly beaten
1 cup milk
2 tablespoons milk
1 spray shortening and corn
meal for coating pan
Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of
the flour with the salt,sugar and baking powder. Cut the butter into the
dry ingredients until the mixture is textured like cornmeal. Separately
mix the egg with the milk,and stir all but 2 tbsp. of this liquid into the
dry mixture. Mix just enough to make a uniformly moistened dough. Dust a
clean work surface with 1/2 the remaining flour,and turn the dough out
onto the floured surface. Sprinkle the top with the rest of the flour,and
with floured hands,gently push the dough into a circle about 1/2″ thick.
Cut with a 2″ or 3″ biscuit cutter,and place the cut biscuits close
together on a greased corn meal coated cookie sheet. You will get about 12
biscuits. Brush the tops of the biscuits with the reserved milk egg
mixture. Bake in the preheated oven until puffed and brown,about 15
minutes. Cool for a few minutes before serving.
Yields about a dozen
biscuits.
SOUR CREAM BREAKFAST CAKE
1 c. sugar
1/4 lb. butter
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1 c. sour cream
1 tsp. baking soda
2 c. flour
1 1/2 tsp. baking powder
1 c. nuts
Mix 1 cup sugar, butter, eggs, vanilla, sour cream, baking soda, baking powder, and flour together. Mix together in a separate bowl: cinnamon, nuts, 1/2 cup sugar. Knife this mixture through the cake mixture previously made. Pour into a greased baking dish. Bake at 375 degrees for approximately 25 minutes.
Banana French Toast
6 tablespoons plain nonfat yogurt
1/4 teaspoon vanilla extract
sugar substitute to equal 1 — ts
1/2 cup egg substitute
4 slices reduced-calorie white bread
1 medium banana — sliced
1/4 cup red.-cal. maple-flavored — syrup
1. In small bowl, whisk together yogurt, vanilla, and sugar substitute.
Set aside. 2. Pour egg substitute into shallow bowl; dip bread in egg
substitute, coating both sides and absorbing all liquid. 3. Spray large
nonstick skillet with nonstick cooking spray; over medium heat, cook bread
until browned on both sides. Remove to heated platter, cover, and keep
warm. In same skillet, quickly cook banana slices until golden on each
side. 4. Place 2 slices bread on each serving plate; top evenly with
yogurt mixture, banana slices, and syrup. Each serving (2 slices)
provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional calories.
Per serving: 239 calories, 12 g protein, 2 g fat, 48 g carbohydrate, 150
mg calcium, 385 mg sodium, 1 mg cholesterol, 2 g dietary fiber.
Banana Burrito
1 6″ flour tortilla
1 tablespoon creamy peanut butter
2 teaspoons raspberry spread — * see note
1 teaspoon shredded coconut — (otional)
1/2 medium banana
* Use the red low calorie (8 calorie per spoon) raspberry spread. 1. Lay
tortilla on flat surface; spread evenly with peanut butter and raspberry
spread. Sprinkle with coconut, if desired. 2. Place banana on edge of
tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on
High 35 seconds. This serving provides: 1 fat; 1 protein; 1 bread; 1
fruit; 20 optional calories. (Add 5 optional calories if coconut is
used.) Per serving: 232 calories, 7 g protein, 10 g fat, 31 g
carbohydrate, 49 mg calcium, 216 mg sodium, 0 mg cholesterol, 3 g dietary
fiber.
Banana Bran Pancakes
1 1/3 cups milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup banana
1 1/2 cups bran chex cereal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
In blender, process milk, eggs, oil, vanilla, and banana just to mix.
Add bran cereal, process. Add remaining ingredients. Process to combine.
Scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated,
lightly greased griddle over medium heat. Pour out enough batter to form
3″ to 4″ pancakes. Cook until edges are set. Turn. Cook until browned.
Repeat with remaining batter. Refrigerate or freeze leftover pancakes with
two squares of waxed paper between each. Reheat in toaster. Sallies
comment:- I add a little more banana than this calls for.
Baked Scrambled Egg Casserole
2 tablespoons margarine
1 1/2 cups cooked ham — chopped
1/2 cup green onions — sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese — shredded
1/2 cup half & half
Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt
margarine. Saute onions until crisp tender. In large bowl, beat eggs;
stir in half & half and ham. Pour egg mixture into skillet with onions;
mix well. Cook over medium heat. As mixture begins to set, gently lift
cooked portions with spatula so that thin uncooked portions can flow to
bottom. Avoid constant stirring. Cook until eggs are thickened
throughout; spoon into prepared casserole dish. Pour soup evenly over
top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake
10-15 minutes longer.
Baked French Toast
8 slices bread
12 ounces evaporated skim milk
4 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
Lightly coat 9″x13″x2″ pan with non-stick vegetable spray. Arrange bread
slices in bottom of pan. Combine all remaining ingredients and mix well,
using whisk or egg beater. Pour mixture evenly over bread. Cover tightly
and refrigerate several hours or overnight. To bake, preheat oven to 350.
Remove bread from refrigerator and spray lightly with non-stick vegetable
spray. Bake 30-35 minutes, until lightly browned. Serve with hot maple
syrup, powdered sugar, and cinnamon. Sylvia’s notes: this worked fine,
came out reasonably crisp on the outside and reasonably soggy on the
inside. Definitely a fine lower-fat alternative to the traditional fried
french toast.
NOTES : this worked fine, came out reasonably crisp on the outside and
reasonably soggy on the inside. Definitely a fine lower-fat
alternative to the traditional fried french toast.
Baked Fluffy Orange French Toast
6 eggs — separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
powdered sugar
—–sauce—–
1/2 cup sour cream
1/4 cup orange marmalade
Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat
egg whites until foamy. Gradually add sugar, beating until stiff peaks
form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt
and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices
into egg mix until evenly coated. Place on prepared cookie sheet. Bake
for 5-8 minutes or until golden brown ( do not turn toast). In small
saucepan, combine sour cream and marmalade; heat over low heat just until
warmed. Serve immediately with sauce.
Baked English Omelette
1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper — to taste
6 Large Eggs
Wash and slice mushrooms, stems and all. Saute over medium heat in
butter, stirring occasionally, for 10 minutes.
Stir in flour, milk, bouillon cube dissolved in hot water, grated onion,
salt and pepper. Cook, stirring, until thick.
Pour about 1/2 cup of sauce into each of 6 individual ramekins or
casseroles (sauce should be about 1″ deep).
Break an egg into each ramekin.
Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon.
Bake in a 350 degree oven until eggs are cooked to desired doneness, about
20 minutes.
Baked Eggs In Mushroom Sauce
1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper — to taste
6 Large Eggs
Wash and slice mushrooms, stems and all. Saute over medium heat in
butter, stirring occasionally, for 10 minutes.
Stir in flour, milk, bouillon cube dissolved in hot water, grated onion,
salt and pepper. Cook, stirring, until thick.
Pour about 1/2 cup of sauce into each of 6 individual ramekins or
casseroles (sauce should be about 1″ deep).
Break an egg into each ramekin.
Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon.
Bake in a 350 degree oven until eggs are cooked to desired doneness, about
20 minutes.
Baked Eggs
1 large egg
1/4 teaspoon mustard — prepared
4 drops worcestershire
1/4 cup bean sprouts — chopped
2 tablespoons scallions — chopped
2 tablespoons parsley — chopped
1/4 cup cheddar cheese — shredded
Break egg into a lightly greased individual baking dish. Stir egg to
break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley;
stir to mix thoroughly. Mix in half the cheese. Top with remaining
cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at
350F for 10-15 minutes or until egg is firm.
Baked Cheddar Toast
1 cup heavy cream
1 cup cheddar cheese — shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs — well beaten
12 slices bread
In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes.
Serve hot.
Bacon And Cheese Breakfast Pizza
1 9″ single-crust pastry
1/2 pound bacon; cook — crumble
8 ounces swiss cheese — shredded
4 eggs
12 ounces sour cream
2 tablespoons fresh parsley — chopped
Roll pastry to fit into a 12″ pizza pan. Bake at 425~ for 5 minutes.
Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour
cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes
or until pizza is puffy and lightly browned.
Yield 6 main-dish or 18
appetizer servings.