Breakfast Ideas?

[Guest guest]

This always gets rave reviews. Does contain eggs and milk, though, so not

vegan.

 

Orange Pecan French Toast

 

INGREDIENTS:

 

1 cup packed brown sugar

1/3 cup butter, melted

2 tablespoons light corn syrup

1/3 cup chopped pecans

12 (3/4 inch thick) slices French bread

1 teaspoon grated orange zest

1 cup fresh orange juice

1/2 cup 2% milk

3 tablespoons white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 egg whites

2 eggs

1 tablespoon confectioners' sugar for dusting

 

DIRECTIONS:

 

In a small bowl, stir together the brown sugar, melted butter, and corn

syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle

pecans over the sugar mixture. Arrange the bread slices in the bottom of the

dish

so they are in a snug single layer.

In a medium bowl, whisk together the orange zest, orange juice, milk, sugar,

cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread,

pressing on the bread slices to help absorb the liquid. Cover and refrigerate

for

at least one hour, or overnight.

Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the

baking dish, and let stand for 20 minutes at room temperature.

Bake for 35 minutes in the preheated oven, until golden brown. Dust with

confectioners' sugar before serving.

 

 

 

 

 

 

 

 

[Guest guest]

In a message dated 4/14/06 9:38:06 PM Eastern Daylight Time,

critters writes:

 

> .... I don't know.....I'm just stuck.

> Robin

>

 

What about a big, beautiful bowl of fruit salad? Couldn't be any simpler,

you can make it the night before.....I make this all the time.....fresh oranges,

grapefruit, chopped delicious apples (the citrus keeps the apples from

turning brown), a can of pineapple in it's own juice, red and green grapes, and

bananas, strawberries (add these two at the last minute). You could add melon,

but I tend to steer away from melons as most of the time they tend to be

tasteless (except for watermelon).

 

 

 

[Guest guest]

We are having a big breakfast Sunday morning at church. Pot Luck style.

Anyone have a knock you socks off recipe that's easy and not too

expensive to fix?

 

Thanks!

 

Robin

[Guest guest]

Thanks for the Quiche idea but I don't have a way to keep warm and it really

wouldn't serve too many. I did look through the folder but many of the items I

saw didn't look Pot Luck friendly. I'm thinking a great potatoe casserole or

something.... I don't know.....I'm just stuck.

Robin

www.crittersplace.com

 

 

 

[Guest guest]

Robin - I'm freqeuntly asked for my Scandinavian Berry Crepes

recipe... once you get into the rhythm they go pretty fast. I have a

little skillet about the size of one sandwich, so I make them on that

and the crepes are small. They're yummy hot, warm, cold or any temp

in between! For many of hubby's office parties, I wasn't allowed to

bring anything else (they work for dessert too).

 

Make the filling first and let it cool a little while you're making

the crepes. See end notes for a quicker presentation too.

 

Scandinavian Berry Crepes

 

crepes:

2 eggs, beaten

2 1/2 c soymilk

2 c whole wheat pastry flour (or reg ww flour)

1/4 tsp salt

 

Blend all the above with a whisk or blender.

 

Spray the pan with oil and heat over medium-high. When hot (check by

shaking a few drops of water off your fingers onto it - they should

dance), put about 1/4 cup of batter on the pan and tilt so it spreads

out. They will be like very thin pancakes. Be sure to keep the pan

hot, and the oil handy to spray between every few crepes. Stack on a

plate as they get done. Makes about 2 dozen small crepes.

 

filling:

12 oz bag cranberries, fresh or frozen

1 1/2 lbs blueberries, fresh or frozen

1 tbsp orange peel (optional)

1/4 c orange juice

1 1/2 c sugar

1/3 - 1/2 c cornstarch

 

Mix all in a large saucepan (it will seem too dry at first) and set on

a burner at high heat. Stir frequently, maybe 15 minutes or so,

especially if you're using frozen fruit, until boiling and thickened.

The cranberries should pop.

 

sauce:

1 c lemon yogurt

a little milk or soymilk to thin

 

Blend or whisk til it's thin enough to drizzle.

 

Assembly

 

Lay out a crepe. Put maybe a tablespoon of filling in the middle and

roll like a tube. Set in your serving dish seam-side down. Repeat

till the crepes are gone, stacking as needed. Drizzle the sauce over

or set in bowl beside the crepes.

 

Alternative assembly, easier for a crowd:

Line a serving dish with a single layer of crepes, fitting into the

corners. Put a small amount of filling in a layer over the crepes.

Do another layer of crepes, and filling, repeating as needed to use up

the ingredients. Drizzle with sauce. This works best if you use the

larger amount of cornstarch in the filling, as you want it to set up

firmly. Cut into squares to serve like lasagna.

[Guest guest]

> Robin - I'm freqeuntly asked for my Scandinavian Berry Crepes

 

PS I'm making these for myself for Easter!