Posts tagged ‘Brunch’

January 1, 2012

Fluffy pancakes with syrup

Rachael Ray

Makes: 12 pancakes

  • 1 1/2 cups flour
  • 3 tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cups milk
  • 2 eggs, separated
  • 3 tbsp. butter, melted, plus more (unmelted) for serving
  • Maple syrup, for serving

In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined.

Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.

Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Serve with butter and maple syrup.


*Chef’s note: Yum yum yum! These still didn’t have that uber fluffy, uber buttery I-Hop goodness I was looking for, but they were delicious nonetheless. I topped these with browned bananas; Saute sliced bananas in butter and stir in a dash of maple syrup (my bananas look so awful because they were a bit too ripe; less ripe bananas will hold their shape).



September 1, 2011

Julie’s quiche

Serves: 4

  • 1 pie crust (Pillsbury)
  • 5 eggs, whisked
  • 1 cup half and half
  • 1/4 cup white wine
  • 1 cup shredded Swiss cheese
  • 1 package white mushrooms
  • 8 pieces bacon or 2 peppers (1 red, 1 yellow), sliced
  • 1/4 cup shredded cheddar cheese IF making the veggie version

Preheat oven to 425 degrees. Saute mushrooms (and peppers if using) and crisp bacon (if using). Line pie dish with crust, then top with mushrooms and peppers or bacon. Mix eggs, half and half, Swiss and wine, then pour into dish. Top with cheddar if using. Bake for 15 minutes. Reduce heat to 375 and check if done and browned after about 30 minutes.

*Chef’s note: Such a comforting meal. My fam usually makes one of each and has some delicious breakfast waiting to be heated the next morning.

September 1, 2011

Piggy pudding

Paula Deen

Serves: 4-5

  • 16 link pork sausages
  • 4 to 5 tart apples, peeled, cored and sliced
  • 1   7.5-ounce package corn bread mix (batter prepared according to package directions)
Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all, and bake for about 30 minutes or until corn bread is done. Serve with warm maple syrup.
*Chef’s note: I took a change on this recipe, thinking it would be either super delicious or really gross. It was very yummy! I had it for dinner, using Granny Smith apples (actually only 2) and a sweet corn bread mix, skipping the syrup. You really don’t need any more ingredients, either – everything tastes full of flavor, even with lower-fat sausage like I used. I might make this again for brunch, trying it with the syrup ;)