Spread the bacon onto a baking sheet. I like to use a cooling rack so the fat can drip off the bacon.
Do NOT overlap.
Spring liberally with black pepper and brown sugar.
Bake in 350 degree oven until crisp.
Remove from oven and serve with waffles or on your favorite salad!
Using your bread maker dough setting add the ingredients in the listed order.
3/4 C water
1 egg slightly beaten
3 C all purpose flour
1/4 C sugar
1/4 C butter
1 tsp Salt
2 T dry milk (I used dry buttermilk)
1 T yeast
Spread the dough with melted butter, brown sugar & spices, raisins and nuts.
Preheat oven 375
Make the dough in your bread mixer on the dough setting.
If you want chocolate chips in your dough, and I recommend them, knead them into the dough after removing from your machine. Roll out on a lightly floured surface in one or two rectangles.
Roll longways, you should get about 20 cinnamon rolls from this batch.
Cut about 1 inch thick. Let rise for 30-40 minutes.
Bake at 400 degrees for 20-25 minutes until golden brown. Wait 10 minutes and spread with icing while still warm.
——-Icing——–
3 T butter
1 tsp Vanilla
3 T hot water
2 C Confectioners Sugar
——Filling——
1/4 C butter
1/2 C brown suger
2 tsp Cinnamon
1/2 tsp Cardamon
1/2 tsp Allspice
1/2 C finely chopped pecans or walnuts
1/4 C raisins (optional) or currents
1/4/C chocolate chips (these are the best ones!)
In a sauce pan, simmer the peaches and juice in the sauce pan and allow the juice to reduce down while you are cooking your waffles. Add the maple syrup.
Top your waffles with several slices of peaches and this wonderful sweet syrup.
Serve with Peppered Sweet Bacon.
Optioin: If you are a fig lover, you can add some figs alongside the peaches and simmer.
Also very nice.
If you want to add berries, add right before you serve, so they are coated but not falling apart.
Marion Cunningham’s Raised Waffles
From The Breakfast Book
This recipe uses dry yeast, which is often sold as “active dry†yeast. It’s different from instant yeast (often sold as “rapid riseâ€), so be careful not to confuse the two, even though the packaging often looks similar.
Most waffle recipes work in any kind of waffle maker, but I get the sense that this one is intended for use on a standard (not Belgian) waffle maker. Mine is Belgian-style, and the batter was a bit too thin to really fill it properly. It wasn’t a biggie – they still taste great, and they’re pretty on one side, at least – but just, you know, FYI.
½ cup warm water
1 package (2 ¼ tsp.) dry yeast
2 cups whole milk, warmed
1 stick (½ cup) unsalted butter, melted and cooled slightly
1 tsp. table salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.
Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.
Before cooking the waffles, preheat a waffle maker. Follow your waffle maker’s instruction manual for this, but my guess is that you’ll want to heat it on whatever setting is approximately medium-high. My waffle maker has a heat dial that runs from 1 to 7, and I turned it to 5. My waffle maker is nonstick, so I didn’t grease it, and Marion Cunningham doesn’t call for greasing it, either.
Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.
***
A Great Make-the-Morning-of Waffle
Adapted slightly from the “Waffle of Insane Greatness†recipe
The original version of this recipe calls for 1 cup milk or buttermilk, but I split the difference and use ½ cup of each. The texture of the batter was lovely, and I liked the slight tangy quality of the waffles, so I’d recommend that you try the same course of action.
Also, this waffle works in any kind of waffle maker.
¾ cup all-purpose flour
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. table salt
1 ½ tsp. sugar
½ cup whole milk
½ cup buttermilk
1/3 cup vegetable oil, such as canola
1 large egg, lightly beaten
¾ tsp. vanilla extract
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.
There’s no need to grease the waffle maker.
Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.
Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
I only make this when we I have leftover spaghetti, so it is easy!
8 ounces spaghetti, cooked, rinsed, cooled.
1 cup tomato-based pasta sauce (you can always warm extra to serve on the side)
5 large eggs
1/2 cup chopped fresh Italian parsley, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
5 tablespoons olive oil
1 cup grated Parmesan cheese (or you can use bits of leftover cheeses also)
Preheat broiler. Toss pasta and 1 cup pasta sauce in medium bowl to blend. Combine eggs, 1/4 cup parsley, salt, black pepper, and cayenne pepper in small bowl; whisk to blend.
Heat oil in large broilerproof nonstick skillet over medium-high heat. Add pasta and toss until warmed through, about 4 minutes. Pour egg mixture over; do not stir. Reduce heat to medium-low. Cook until eggs start to firm and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 8 minutes. Remove skillet from heat. Sprinkle frittata with cheese. Broil until cheese melts, about 3 minutes.
Meanwhile, heat remaining 1 cup pasta sauce in saucepan over low heat. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Sprinkle with remaining 1/4 cup parsley. Cut frittata into wedges. Serve, passing warm sauce separately.
Blueberry Pancakes are delicious, with their golden brown crusts, their light and spongy texture, their rich and tangy flavor, made all the better by the sweetness of the blueberries. They go perfectly with real maple syrup, and maybe a couple of sausage links or a few strips of bacon.
Pancakes seem almost too good to be true. They taste great, they are quick and easy to make, and they use inexpensive everyday ingredients – flour, sugar, baking powder and soda, salt, eggs, buttermilk and butter. Now, each of these ingredients has a purpose. First, the flour. Flour contributes to the body, structure, texture and flavor of these pancakes. What would we do without it? A little sugar is added to give the pancakes a touch of sweetness, yet it also adds moisture and helps to give the pancakes their lovely golden brown color. The baking powder and baking soda obviously provide the leavening, giving the pancakes their light and airy texture. Salt has the ability to bring out the flavors of all the ingredients. The egg provides color, texture, flavor and richness to the batter and it helps to bind all the ingredients together. And let us not forget the butter which adds a rich flavor as well as helping to make the pancakes wonderfully tender. And finally, the buttermilk. Buttermilk has a thick and creamy texture, and a rich, tangy, and buttery flavor that makes pancakes tender, fluffy, and soft. Buttermilk is commercially made by adding a bacteria to whole, skim, or low fat milk. But you can also make your own by simply adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk. Just stir the vinegar or lemon juice into the milk and then let it stand 5 to 10 minutes before using. Another option is to buy buttermilk powder so you always have it on hand.
Once the batter is made, all that is left to do is to cook the pancakes. Try to use either a heavy gauge pan (skillet) or griddle. Preheat the pan before greasing it with melted butter or oil. Keep in mind that you may have to adjust the heat as you go to ensure that the pancakes have a lovely golden brown crust and are cooked all the way through. You can pour or ladle the pancake batter into your pan and you can make the pancakes any size, from the size of a silver dollar to almost the full size of your pan. While one side of the pancakes are cooking, evenly sprinkle the uncooked tops with either fresh or frozen blueberries. (I like to use frozen wild blueberries as I like their smaller size.) When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), turn them over. Continue to cook the pancakes until golden brown and cooked all the way through. If not serving immediately, place in a 175 degree F (80 degree C) oven directly on the wire rack. But what if you have leftover pancakes, do you have to throw them away? The answer is no. Simply freeze them. Then all you have to do is to pop them in the toaster, still frozen, until they are warm. Of course, they are not quite as good as freshly made, but they come pretty close. Another question I am often asked is whether I can make the pancake batter ahead of time? The answer again is, yes, you can make it up to a day ahead and store it in the refrigerator. Now, I do find that while the pancakes still taste delicious, they are not quite as light and fluffy as when the batter is made immediately before cooking. But I think the compromise is worth it, as making the batter ahead of time allows us to enjoy pancakes on busy weekday mornings when we usually have to settle for a bowl of cold cereal.
Blueberry Pancakes: In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) (The pancake batter can be covered and stored in the refrigerator for up to 24 hours.)
Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, lightly brush the pan with melted butter or oil.
Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the hot pan, spacing the pancakes a few inches apart. Evenly sprinkle the uncooked tops of the pancakes with fresh or unthawed frozen blueberries. When the bottoms of the pancakes are golden brown and bubbles start to appear on the uncooked top surfaces of the pancakes (2-3 minutes), turn over. Cook until golden brown (about 2-3 minutes) and cooked through.
Repeat with remaining batter, brushing the pan with melted butter between batches.
Serve immediately with butter and maple syrup or your favorite jam. You can keep the pancakes warm by placing them directly on the wire rack, in a 175 degree F (80 degree C) oven, for about 15 minutes.
Makes about 8 – 3-inch (7.5 cm) pancakes.
Source:
The Culinary Institute of America. Breakfasts & Brunches. Lebhar – Friedman, Inc. New York: 2005.
Blueberry Pancakes:
1 cup (130 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) buttermilk
3 tablespoons (40 grams) unsalted butter, melted and cooled
Fresh or unthawed frozen blueberries (preferably wild blueberries)
Plus extra melted butter or oil for greasing the pan.
Read more: http://www.joyofbaking.com/breakfast/BlueberryPancakes.html#ixzz0mvKsNb1K
Make your crust and bake for 10 minutes at 400 degrees.
Then add your sausage and mushrooms and cheese and chives
Beat the eggs with the cream and baking powder and cottage cheese
Pour over your other ingredients into the pie pan.
Top with sliced tomated.
sprinkle top with nutmeg, salt & pepper.
Return to oven for 40 minutes at 350 degrees.
You can vary this quiche with what ever vegetables or cheese you have on hand.
Ingredients:
3 egg yolks
1/4 teaspoon salt
Pinch black pepper
1 1/2 tablespoons lemon juice (You can use as much as 1 T)
8 tablespoons (1 stick) butter, cut into small pieces
Directions:
In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of
the lemon juice. Set aside.
Microwave butter and heat until until foaming. Careful, don’t burn it.
Do not walk away from the microwave.
I use a stick blender and a glass measuring cup.
Blend the egg yolk mixture at top speed for 2 seconds then, with the
blender running, remove the cover and pour in the hot butter in a thin
stream of droplets. By the time two-thirds of the butter has been
added, the sauce will be a thick cream. Continue pouring, but don’t
pour in the milky residue at the bottom of the pan. Taste and adjust
seasonings.
If not using the sauce immediately, set the blender carafe in tepid,
but not warm, water.
So easy, and so full proof. You can even make this if you are out on a boat!
Source: “Mastering the Art of French Cooking: The 40th Anniversary
Edition” by: Julia Child, Louisette Bertholle and Simone Beck; Knopf,
2001
You could bake this instead of frying, and top with a few toasted almonds. Good for brunch. Serve with fresh fruit or green goddess salad.
Servings: 6 people
Ingredients
8 slices French bread or Italian bread
1/4 cup orange marmalade
4 slices Canadian bacon
8 slices Sargento® Deli Style Sliced Medium Cheddar Cheese
3 eggs
1/2 cup orange juice
1 teaspoon brown sugar
3 tablespoons butter or margarine
Confectioners’ sugar, optional
Additional orange marmalade
PreparationDirections
Spread four slices of bread with marmalade. Top each with one slice bacon and two slices cheese. Top with remaining bread, pressing lightly. Combine eggs, orange juice and brown sugar in a shallow dish. Dip sandwiches into egg mixture; turn and let stand 30 seconds or until mixture soaks in. Melt butter in a large skillet over medium heat. Add sandwiches and cook 3 minutes on each side or until golden brown and cheese is melted. Sprinkle with confectioners’ sugar if desired. Serve with additional marmalade.
Preparation Tips: Feel free to substitute your favorite breakfast meat for the Canadian bacon. Thinly sliced fully cooked ham and cooked bacon strips are both delicious options. After dipping each sandwich, be sure to saute the sandwiches on each side to assure that the egg batter is fully cooked. You may substitute 3/4 cup egg substitute for the three eggs if desired. SARGENTO Deli Style Sliced Cheeses come in a variety of flavors. American, Colby, Sharp Cheddar, Aged Swiss and more can be used to prepare delicious toasted cheese sandwiches. If you are cutting calories, try SARGENTO’S Light Deli Style Sliced Cheeses, including mozzarella, provolone and Swiss.
