This is a great dish to make on a Saturday morning when you have left over spaghetti from Friday night’s dinner. It’s a simple, upscale twist on pasta for a unique breakfast dish that you can make in less than 10 minutes.
Whisk together eggs, milk, spaghetti, a dash of salt and pepper. Pour into a skillet and cook over medium heat for up to 8 minutes or until eggs are set. Garnish with cherry tomatoes, parsley and Parmesan cheese.
In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, milk, eggs, peanut butter and melted butter. Whisk milk mixture into flour mixture just until combined.
Heat large non-stick skillet or griddle over medium high heat. Great hot skillet with paper towel moistened with small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make it round.
Cook until surface of pancakes has formed bubbles and some have burst (1 to 2 minutes). Flip pancakes with a spatula and cook until browned on underside (another 1 to 2 minutes more). Transfer pancakes to warm plate or baking sheet and cover loosely with foil.
Repeat with more butter and remaining batter. Serve pancakes topped with maple syrup, butter and slices of banana.
Beat eggs, milk, sugar, cocoa, vanilla, salt and cinnamon in medium bowl until smooth. Heat griddle or skillet over medium-low heat. Grease griddle with butter.
Dip both sides of bread in egg mixture. Place on griddle and cook for about 4 minutes on each side, or until golden brown. Serve immediately with powdered sugar and syrup. Garnish with berries, if desired.
1 tablespoon chilled butter, cut into small pieces
Preheat oven to 350F degrees. Spread oats in single layer on baking sheet. Bake for 6 minutes or until lightly brown. Coat 9-inch spring-form baking pan with non-stick spray. Set aside.
Reserve 1/4 cup oats and set aside. Place remaining oats in food processor. Process until finely ground. Combine processed oats, flours, baking powder, baking soda, and salt. Stir with whisk.
Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in large bowl. Beat with mixer on medium speed for 3 minutes or until light and fluffy. Add eggs, one at a time. Beat well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternatively with sour cream. Begin and end with flour mixture. Batter will be slightly lumpy. Spoon batter into prepared pan. Spread evenly.
Combine remaining 1/4 cup oats, brown sugar, and cinnamon in a bowl. Cut in 1 tablespoon butter with pastry blender until well blended. Sprinkle evenly on top of batter.
Bake for 38 minutes or until wooden pick inserted in center comes out clean. Top should be golden and cake should start to pull away from sides of pan. Cool in pan for 10 minute before removing. Yields 10 servings.
Preheat oven to 375F degrees. For topping, in medium bowl combine brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
To make muffins, butter a 12-cup muffin pan. In medium bowl, whisk 1 1/2 cups flour with baking powder, baking soda and salt. In large bowl, using mixer, beat egg and medium speed until frothy. Add sugar and melted butter. Beat until pale yellow for 1 minute. Beat in sour cream, vanilla and lemon zest until blended. Add dry ingredients and beat at low speed until almost blended.
In bowl, toss the raspberries with remaining 1 tablespoon flour. Using spatula, fold in raspberries into batter. Fill muffin cups 3/4 full with batter and sprinkle with topping from refrigerator. Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and let cool. Makes 1 dozen muffins.
6 apples, peeled, cored and cut in 1/4-inch slices
1/2 cup dark brown sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
6 slices thick Challah bread, toasted
8 large eggs
1/2 cup granulated sugar
3 1/2 cups milk
1 tablespoon vanilla extract
Heat butter in skillet over medium heat until it starts foaming. Add the apple and cook until tender (about 10 minutes). Take off the heat and stir in brown sugar, cinnamon and nutmeg.
Cut toast in half diagonally to make triangles. Arrange in overlapping fashion in a buttered 9x13-inch baking dish.
Beat the eggs in a bowl, then whisk in sugar, milk and vanilla. Pour over toast triangles and then spoon the apples over the top. Cover and refrigerate over night.
In the morning, pre-heat oven to 350F degrees. Bake uncovered until custard is set (about 50 to 60 minutes). Remove from oven and let rest 10 minutes. Serve with maple syrup.
This recipe is an adaptation from "Gale Gand's Brunch" cookbook. Gale Gand is one of my all-time favorite chefs and an early inspiration to me when I started cooking. Her latest book is filled with great brunch recipes that are perfect for family or holiday get togethers.
Combine flour, walnuts, baking powder, cinnamon, salt, nutmeg, cloves and ginger in large bowl. Stir with whisk. In separate bowl, combine brown sugar, buttermilk, canola oil, vanilla extract and eggs. Add sugar mixture to the flour mixture. Stir just until moist. Fold in grated carrots.
Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Spoon 1/4 cup-sized batter mounds onto pan, spreading with spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook one minute more, or until bottoms are browned. Repeat procedure with remaining batter.
Combine butter and honey in small bowl and serve with pancakes and syrup. Yields approximately 12 pancakes.
In a small bowl, combine raspberries, preserves and lemon peel. Using potato masher, mash the berry mixture.
Preheat oven to 375F degrees. Line a baking sheet with parchment paper and set aside. Unfold the phyllo dough. Place one sheet of dough on clean, flat surface. Lightly coat phyllo sheet with non-stick cooking spray. Place another sheet of dough on top of first sheet.
Coat with non-stick cooking spray. Repeat layering with two more sheets, coating each. You have a stack of four sheets. Using a pastry wheel or pizza cutter, cut an 8 1/2 inch circle in the dough. Cut circle into six wedges. Spread raspberry mixture over the wedges, leaving 1/4-inch border around the raspberry layer. Starting at the wide end of each wedge, loosely roll toward the point. Place rolls, point sides down, 2 to 3 inches apart on the prepared baking sheet. Lightly coat filled croissants with nonstick cooking spray.
Bake 12 to 14 minutes, or until pastry is golden brown. Transfer to wire rack to cool. Sprinkle with confectioners' sugar before serving.
In large bowl, mix oil, molasses and vanilla. Then blend in pumpkin. Stir in egg and buttermilk. Sift in flour and mix until it forms soft dough. Turn the dough onto lightly-floured surface and knead gently. Form into 6 to 8 balls; flatten and place onto greased baking sheet. Brush top of dough with buttermilk and sprinkle with cinnamon. Score the dough into 8 pie-shaped wedges.
Preheat oven to 375 degrees. Whisk together the pumpkin, eggs, oil, buttermilk, molasses, ginger, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and kosher salt in a separate bowl.
Combine the wet and dry mixtures, stirring until just blended. Fill muffin cups about 2/3 full. Bake for approximately 8 minutes.