Main Entrées

 

Originally from allrecipes.com and modified by Conifer House B&B

1 to 1 ½ cups of crumbled cooked sausage (I use turkey sausage) or bacon

½ of a medium sweet onion, chopped and sautéed until soft

9 large eggs, lightly beaten

4 cups shredded hashbrowns (if using frozen, please thaw) either plain or seasoned

2 cups shredded sharp cheddar cheese

1 ½ cups small curd cottage cheese

1 cup shredded swiss cheese


Preheat oven to 350°F


Directions:

Sauté onions and sausage (if using uncooked sausage) in a little olive oil until sausage is cooked and onions are soft.  In a large bowl, combine all the other ingredients* and then add cooled onions and sausage to the mix.  Transfer to a buttered 13 x 9 baking dish or 8-10 individual buttered ramekins, top with a little shredded cheese and bake uncovered in a 350 degree oven for 35 - 45 minutes or until set and bubbly (and knife comes out clean)  Let stand for 5-10 minutes before cutting (if using large pan)


* I have varied the cheeses according to taste and if you would like to add herbs or veggies instead of the meat.  Experiment -- I don't think this recipe will flop!!  ;-}



French Toast Casserole

Amish Breakfast Bake

Originally from “allrecipes.com”  Modified by Conifer House B&B


8 - 10 cups (approximately -- 6-8 thick slices cubed) Cinnamon Swirl Bread -- you can also use a good quality french or italian bread

8 extra large eggs

3 cups 2% or whole organic milk

1/4 cup organic pure maple syrup

1/2 teaspoon salt

2 teaspoons pure vanilla extract

2 tablespoons softened butter


Topping:  1/8 cup sugar + 1-2 teaspoons cinnamon and ½ teaspoon nutmeg


Preheat oven to 350°F

 

Directions:

Lightly butter or use spray coating a 9 x 13 baking dish or you can also use 8-10 individual ramekins (ones that hold at least 1 - 1 ½ cups and put on a baking sheet for baking)

Line bottom of your baking pan (dishes) with bread cubes.  In a large bowl, beat together eggs, milk, maple syrup, salt and vanilla.  Pour over the bread cubes.  Dot top with butter pieces (1/4 inch butter cubes.)  Let stand for at least 10 minutes.  Combine the topping mix and sprinkle over the top of your casserole.  Bake in the pre-heated oven about 45 - 50 minutes until top is golden and knife inserted comes out clean.  (Smaller ramekins take a little less time, so check them after 30 minutes)





Not “technically” a soufflé, but puffs up just like one without the hassle

12 large eggs, lightly beaten

4 cups shredded cheeses (your choice -- I have put up to 5 different kinds -- use less of pungent cheeses such as Bleu)

2 cups small curd organic cottage cheese

Freshly ground black pepper (to taste -- I just use a few cranks of the pepper mill.)

1/4 cup organic unbleached all purpose flour

1 teaspoon baking powder


Add ins:  Cooked breakfast meat (crumbled bacon or sausage) if desired, veggies (sauté prior to adding for more flovor) and/or fresh herbs such as basil, chives, parsley & oregano. 


This recipe is very adaptable, so experiment with different cheeses, meats and/or veggies and herbs to suit your taste.


Preheat oven to 350°F


Directions:

Butter a 13x9 inch pan or 8 individual ramekins (approximately one cup capacity)  Mix all ingredients together and spoon into desired pan or ramekins.


For 13x9 inch pan, bake 45-50 minutes or until puffed up and tableknife inserted comes out clean.  For ramekins, 40-45 minutes with same test for doneness.



Egg & Cheeses Soufflé

Compote:

3 cups blueberries

1/2 cup sugar (3/4 cup if blueberries are not as sweet-I reduced as it seemed too sweet)

2 tea. lemon juice

1 tea. lemon zest

1 tea. cornstarch (or other thickener like potato starch or arrowroot powder)

 

Pancakes:

1 cup organic, unbleached all purpose flour

2 tab. sugar

4 tea. baking powder

1/2 tea. salt

4 tea. lemon juice

1 tab. lemon zest (optional -- not in orig. recipe -- I added)

2 cups part skim ricotta cheese

1/4 cup vegetable oil

6 eggs, separated

 

Directions:

Compote.... Combine 2 cups of the blueberries with the sugar, lemon juice & zest, and cornstarch in a small saucepan.  Bring to a boil , then lower temp and simmer for 10 min. until slightly thickened and syrupy.  Remove from heat and cool slightly and puree in  a food processor or blender.  Return to saucepan and add remaining blueberries and heat through.  Keep warm.  (This can be made 24 hours before -- just reheat before serving.)

 

Pancakes.....Combine flour, sugar, baking powder and salt in bowl of an electric mixer.  Beat in the lemon juice, zest, and ricotta cheese until smooth.  Beat in the oil and egg yolks until smooth.  Whisk egg whites until stiff peaks start to form and then fold the egg whites into the batter.  Ladle batter on griddle or pan to a medium high heat (325F on an electric griddle) to make 3-4 inch pancakes.  Cook until small bubbles form and the edges begin to brown, 2-3 min.  Turn and cook for 1-2 min. more until just cooked through.  Repeat to make a total of 12 pancakes.  Spoon warm glaze over pancakes and serve.



Lemon Ricotta Pancakes

with Blueberry Compote

Peaches & Cream Brioche

French Toast

Ingredients:

8 - 10 cups Brioche bread cubes

2 medium peaches peeled and cut into small pieces ( ¼ - ½ inch)

8 eggs

2 cups milk (2% or whole)

1 cup half & half

1⁄8 cup real maple syrup

½ teaspoon salt

1-2 teaspoons cinnamon

2 teaspoons pure vanilla extract

2 tablespoons butter

Topping:  1/4 cup sugar + 1-2 teaspoons cinnamon + a dash of nutmeg


Directions:

Preheat oven to 350 degrees F  Lightly butter or use spray coating on a 9 x 13 baking dish or you can also use 8-10 individual ramekins (ones that hold at least 1 - 1 ½ cups and placed on a baking sheet for baking)

After you have cut your bread into cubes, sprinkle half of your topping mixture over the bread cubes and evenly distribute.  Line bottom of your baking pan (dishes) with ½ of your bread cubes and put in a tablespoon or so of peaches on top and then cover with bread cubes to within a ½ inch of the top of ramekin or pan.  In a large bowl, beat together eggs, milk, maple syrup, salt, cinnamon and vanilla.  Pour over the bread cubes.  Dot top with butter pieces (1/4 inch butter cubes.)  Let stand for at least 10 minutes.  Sprinkle the remainder of the topping mix over the top of your casserole.  Bake in the pre-heated oven about 45 - 55 minutes until top is golden and knife inserted comes out clean.  (Ramekins take a little less time, so check them at 40 minutes -- all ovens seem to be a little different, so adjust time and temperature to suit yours.)

** Try this with fresh or frozen blueberries & sliced almonds.  Leave out spices and substitute almond extract for the vanilla in the egg/cream mixture. **

Gingerbread Waffles

with Lemon Sauce

A great holiday breakfast, but yummy anytime!

Ingredients:  Makes at least 4 round 4-section waffles

3 large eggs

1/2 cup organic canola oil

3/4 - 1 cup organic buttermilk

3/4 cup organic canned pumpkin puree

1/8 cup organic molasses

1/4 cup organic brown sugar (scant)

1 3/4 cups organic unbleached all purpose flour

2 tea. baking powder

1 tea. baking soda

1/2 tea. sea salt

1 tea. cinnamon

1 tea. ground ginger

1/2 tea. nutmeg


Directions:

Mix together all wet ingredients well and then add all pre-mixed dry ingredients into the wet ingredients and whisk just until all dry is incorporated and fairly smooth.  Spray your waffle iron with a no-stick spray and bake waffles according to your waffle iron’s directions until outside is crisp (you can’t tell by browning because of the waffles’ dark color :-)  Serve with butter syrup, fruits or with the yummy lemon sauce below.


Old Fashioned Lemon Sauce (from Betty Crocker © 1969)

1 cup (scant) sugar        1/2 cup butter

1/4 cup water               1 large egg (well beaten)

1 tea. lemon zest (zest from 1 lemon)

3 Tab. freshly squeezed lemon juice


Combine all ingredients in medium saucepan and heat to boiling on medium heat, stirring constantly.  Serve warm.

Makes 1  1/3 cups

*Hint for non-soggy waffles: set your oven on 200-225º F and place baked waffles directly on racks to keep warm & crispy for up to half an hour. They will dry out if left too long.


Watch this space for more recipes to be added soon. . .