Haitian French Toast

1 French baguette
1 cup orange juice
1/2 cup heavy whipping cream
2 eggs
1 teaspoon ground cinnamon
1/4 cup white sugar
1 dash ground nutmeg
3 tablespoons butter
2 tablespoons confectioners’ sugar for dusting

Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.

In a 9×13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.

In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes.

Dust generously with confectioners’ sugar and serve warm.

Original recipe yield: 4 servings

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Gluten Free Breakfast Rice Bread

1 cup brown rice
7/8 cup water
1 egg
1 teaspoon baking powder
1/4 teaspoon salt

Soak the rice in the water overnight (6-12 hours). Grind the rice and water mixture in blender until the rice particles in the batter reach the consistency of fine salt.

Add egg, baking powder and salt to the batter, mix well.

Bake covered for 30 minutes in a well-oiled eight-inch iron skillet.

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Brunch Casserole (2)

5 slices bread, torn in small pieces
1/2 pound bacon, cooked and crumbled
2 cups grated cheese, Cheddar or Swiss
4 eggs, beaten
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce

Butter or spray 9×13-inch pan. Preheat oven to 350 degrees F.

Layer bread, bacon and cheese in prepared pan.

Mix together egg, mustard and seasonings. Pour over mixture, cover and refrigerate overnight.

Bake uncovered for 30 minutes.

Makes 4 to 5 servings.

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Vegetarian Omelet

12 egg whites
1/2 cup of salsa
1 cup of cauliflower, sliced
1/2 pound of Italian green beans
1 package of frozen, chopped spinach, thawed
8 ounces of tofu
1 tablespoon of Butter Buds
1/2 teaspoon of basil
1/2 teaspoon of oregano
1/2 teaspoon of Veg-It seasoning
1 onion, chopped
2 cloves garlic, minced
1/4 pound of mushrooms

Steam fresh beans and cauliflower over boiling water until crisp tender (4 to 5 minutes).

Drain tofu and cut into 3/4 inch cubes.

Heat Butter Buds in a frying pan over medium heat. Add onion, garlic, and mushrooms; cook until onion is soft. Add beans, cauliflower, spinach, basil, oregano, and Veg-It seasoning. Cook until heated through. Add egg whites. Add tofu. Cook until eggs are set. Pour salsa on top.

Cooking with Basil

Cooking with Basil

Pennsylvania Scrapple

1 1/4 cup of yellow cornmeal
6 cups of pork or ham broth
2 cups of finely chopped cooked pork
1 teaspoon of salt
1/4 teaspoon of white pepper
1/2 teaspoon of rubbed sage
Fat for frying

Slowly sprinkle cornmeal into boiling broth. Cook until the mush is thick. Blend in the meat, salt, pepper, and sage.

Pour the mixture into a loaf pan ( 9 x 5 x 3 inches).

Cool, and then chill. Un-mold and cut into 1/4 inch slices.

Fry slices in hot fat until golden brown on both sides. Good with syrup!

Makes 8 servings.

Calphalon Nonstick Bakeware Set, 6-Pieces

Honey Spice Blueberry Pancakes

1 cup flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon nutmeg — fresh grated
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/2 cup butter — melted
2 tablespoons honey
1 egg — slightly beaten
2 cups lowfat buttermilk
1 cup blueberries

Sift the dry ingredients together.

Mix the melted butter, honey, egg and buttermilk together.

Hand blend the wet ingredients into the dry. Fold in the blueberries.

Preheat the griddle, then cook the pancakes, using 1/2 cup of batter for each pancake.

Serve on warm plates with honey butter.

Serves 4.

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Harvest Frittata

1 1/2 cups sliced zucchini
1 cup fresh corn kernels, or 1 8-ounce can whole kernel corn, well-drained
1/2 cup chopped sweet red peppers
1/4 cup chopped onion
1/4 teaspoon oregano leaves, crushed
1 tablespoon water
4 eggs
1/4 cup skim milk
1/4 cup (1 oz.) low-fat shredded Cheddar cheese

In 10-inch non-stick skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.

Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.

Cut into wedges and serve from pan or slide from pan onto serving platter.

2 to 4 servings

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Perfectly Perfect Quiche

3 cups shredded cheddar cheese
2 tablespoons and 2 teaspoons all-purpose flour
1 cup cooked ham, diced
6 eggs
2 cups milk
1/3 teaspoon salt
2 (9″) unbaked pie crusts

In a medium bowl, toss the flour with the grated cheese. Sprinkle mixture into the two unbaked pie crusts. On top of the cheese, sprinkle ham over each of the pies.

In a medium bowl, combine eggs and milk. Add salt and pepper then beat until smooth. Pour the mixture over each of the quiches.

Bake one of the quiches at 400 degrees for forty minutes or until filling is set and the crust is golden brown.

Freeze the other quiche before baking. Put plastic wrap large enough to overlap sides over the top of the quiche, then a piece of foil, and seal well around the edges (the plastic will keep the foil from sticking to the food). Place prepared quiche in the freezer.

Each quiche serves eight.

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Gyro Omelet

1/2 cup reduced-fat sour cream
1/2 cup chopped, seeded, peeled cucumber
1/2 cup chopped green onions with tops, divided
1/4 teaspoon garlic powder
1/2 pound lean ground beef or ground lamb
2 cups chopped fresh spinach leaves
2 teaspoons dried parsley
1/4 teaspoon dried mint leaves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
6 eggs, divided
6 tablespoons water, divided
3 tablespoons butter, divided
Sliced tomatoes, optional
Mint leaves, optional

In small bowl, stir together sour cream, cucumber, 1/4 cup onions, and garlic powder until well combined. Cover and chill.

In 10-inch omelet pan or skillet over medium heat, cook beef until no longer pink. Drain. Add spinach, 1/4 cup of the remaining onions, parsley, mint, salt, and pepper. Cover. Cook, stirring occasionally, until spinach is tender. Set aside and keep warm.

Fill half of each omelet with 1/2 cup beef mixture. With pancake turner, fold omelet in half and slide onto plate. Garnish with tomatoes and mint, if desired.

(Makes 3 servings)

Nutritional information per serving of 1/3 recipe using ground beef without tomatoes and mint: Calories 485, Protein 30 g, Carbohydrates 7 g, Total Fat 37 g, Cholesterol 515 mg. Sodium 726 mg

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Blueberry Pancakes

Dry ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar

Other ingredients:
2 large eggs
1/2 cup buttermilk
1 cup milk
3 tablespoons warm melted butter
1 cup blueberries
1 tablespoon of butter or vegetable oil

Mix the dry ingredients in a bowl.

Mix the eggs, milk and buttermilk in a separate bowl.

Add the wet ingredients into the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle – this will keep them from bleeding).

Heat a flat iron surface – griddle or large pan – to medium high heat. Oil the pan with either a tablespoon of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side.

Serve immediately with butter and maple syrup.

Serves 3-4.

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