French Toast Casserole Originally from allrecipes.com and 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 30-35 minutes)
Lemon Ricotta Pancakes with Blueberry Compote
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.
Peaches & Cream Brioche French Toast Similar to the Fr. Toast Casserole, but the brioche makes it divine!
Ingredients: 8 - 10 cups Brioche bread cubes 2 medium peaches peeled and cut into small pieces ( ¼ - ½ inch) 8 eggs 3 cups half & half (or substitute whole milk) 2-3 tbls. pure maple syrup (we use organic) ½ teaspoon salt 1-2 teaspoons cinnamon 2 teaspoons pure vanilla extract 2 tablespoons butter Topping: 1/4 cup sugar + 1-2 teaspoons cinnamon and ½ teaspoon 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. Add a few more peaches on top. 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. **
Savory Main Courses
Southwestern Egg Bake Originally from allrecipes.com and modified by Conifer House B&B
1 to 1 ½ cups of crumbled cooked sausage (I use turkey or chicken sausage) or bacon ½ of a medium sweet onion, chopped and sautéed until soft 10 large eggs, lightly beaten 2-3 cups shredded hashbrowns (if using frozen, please thaw) either plain or seasoned 2-3 tbls. diced green chilis (to taste - I used mild or medium) 2 cups shredded sharp cheddar cheese 1 ½ cups small curd cottage cheese 1 cup shredded pepper jack 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. I have also done Eggs Florentine with spinach and italian cheeses. Experiment -- I don't think this recipe will flop!! ;-}
Egg & Cheeses Souffle
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 flavor) 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/vegetable spray a 13x9 inch pan or 8 individual ramekins (approximately one cup capacity) Mix all ingredients together and spoon into desired pan or ramekins. Top with cheese if desired. 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.
Crustless Quiche Lorraine
So many guests are trying to cut down on their carbs and were leaving the crust of this traditional quiche, we just left the crust off and they love it! Believe it or not, this recipe is adapted from the 1970 version of the Betty Crocker Cookbook! We have used this recipe for many years. I have increased the eggs for this version.
For 8 individual quiche ramekins 12 slices of cooked bacon, crumbled (you can substitute turkey bacon if you don't do pork) 1/2 of a medium sweet onion, chopped and sauteed until soft 2 cups shredded swiss cheese 10 large eggs, beaten 2 cups half & half 1/4 tea white pepper 1/2 tea salt 1/4 tea sugar Directions: Spray your individual ramekins with an olive oil cooking spray or brush with olive oil and place on a baking pan (one that doesn't flex in the oven -- a stainless steel jelly roll pan is what I use. Evenly divide bacon, onions in ramekins. Top each with swiss cheese. Mix eggs, half & half, pepper, salt & sugar together and pour over the other ingredients in your ramekins. (Leave at least a 1/4 inch space -- don't fill completely to top of your ramekin. Preheat your oven to 350 degrees F Carefully place on middle shelf in your oven and bake for approx. 30 min. Check for doneness by inserting a table knife and if it comes out clean, they are done. Add 5 min. at a time if not done & check again. They should puff up, so don't even bother checking if they haven't puffed up by the 30 min. mark. Enjoy!
Watch this space for recipes to be added in the future!
Create your own unique website with customizable templates.