Breakfast Recipes

Cinnamon Roll Souffle

Servings: 8

12 dinner rolls (can be old and stale)
2 tablespoons brown sugar
1 tablespoon cinnamon
8 ounces low fat cream cheese cubed
12 eggs
3 cups fat free half and half
4 tablespoons maple syrup
1 teaspoon vanilla extract
1 cup powdered sugar
4 ounces softened cream cheese
1. Spray a 9 x 13-inch baking dish with cooking spray.
2. Break rolls into pieces and place half of them in baking dish.
3. Mix together brown sugar and cinnamon and sprinkle half over the rolls.
4. Top with half of the cream cheese cubes.
5. Repeat layers of rolls, sugar and cream cheese.
6. Whisk together eggs, half and half, 2 tablespoons maple syrup and vanilla. Pour over rolls. Cover and refrigerate overnight.
7. Bake at 350 degrees for 45 to 55 minutes or until a knife inserted in center comes out clean.
8. Beat together powdered sugar, softened cream cheese and remaining maple syrup until smooth. Drizzle over souffle.

Breakfast Bars

1/2 cup softened butter
1 1/4 cups packed brown sugar
2 eggs
1/3 cup molasses
Cream butter, sugar, eggs, and molasses.
1 3/4 cups flour - (try whole wheat or multi-grain)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
Mix dry ingredients and add to sugar mixture.
2 cups oatmeal
3/4 cup chopped nuts
1 cup chocolate chips and - or coconut
1 cup raisins - dried cranberries, dates, chopped apricots, etc
Fold in oatmeal, nuts, and dried fruits,
Mix well and press into a grease 9 X 13 pan.
Bake at 400 degrees for 12 - 15 minutes
Makes 16-24 bars that can be eaten on the go if necessary.

Amaretto French Toast

6 tablespoons amaretto
4 eggs - well beaten
1/2 cup milk
12 slices french bread
amaretto butter - see recipe
amaretto syrup - see recipe
In shallow bowl mix all ingredients except bread. Soak bread in mixture. In large skillet, melt some butter. Drain bread. Cook in butter until both sides are golden brown. Serve immediately with Amaretto butter and Amaretto Syrup. NOTE: For a change, try Irish Cream instead of Amaretto.

Amaretto Butter

2 tablespoons amaretto
1/2 cup butter or margarine - soften
Combine butter and amaretto.

Amaretto Syrup

1/4 cup amaretto
1 cup maple syrup
In small saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool before serving.

Apple-Filled Crepes with Caramel Sauce

5 large apples - (about 2 1/2 lbs) like Golden Delicious
6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup dark brown sugar
1/2 teaspoon pure vanilla extract
Pinch salt
1/2 cup heavy cream
8 crepes - recipe follows
Vanilla ice cream or whipped cream
1. Peel core, and cut the apples into 1/2 inch pieces.
2. Set a large, heavy skillet over medium heat and melt the butter.
3. Add the apples and sprinkle the sugar and brown sugar over them.
4. Cook, covered, over medium-high heat, until the apples begin to soften, about 8 minutes.
5. Uncover and continue to cook, stirring, until the apples are soft, 10 to 12 minutes.(The mixture will be boiling)
6. Sift in the vanilla and salt.
7. Set aside to cool.
To Assemble the Crepes:
Heat the oven to 350 degrees F and butter a large baking dish. Arrange the crepes flat on a large work surface. Using a slotted spoon, remove the apples from the sauce and divide them among the crepes, spreading them over the surface of each crepe. Fold each crepe to make a half moon and then fold in half again to create a thick triangle. Arrange the crepes in the baking dish, overlapping them.
Bring the remaining sauce back to a boil. Add 1/2 cup cream and whisk until the boiling mixture has thickened and darkened again to brown. Drizzle about 1 tablespoon sauce over each crepe (if there’s extra sauce, reserve it to serve at the table). Bake the crepes until the filling is very hot, about 15 minutes. Serve warm with vanilla ice cream or whipped cream.

Crepes

3/4 cup water
3/4 cup milk
3 Eggs
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons butter or margarine
In blender container combine all ingredients and blend on high speed for 1 minute.
Refrigerate mixture 2 hours.
Place 6” skillet over medium heat. Brush bottom and sides of skillet with melted butter or margarine.
Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.
Cook until top is set and bottom is lightly browned.
With spatula, turn crepe and cook other side 1 minute.
Repeat procedure until all batter is used.

Gluten Free Crepes

1 egg
1 egg white
2 T. water
1 t. vanilla
1/2 cup tapioca flour
Beat egg and egg white with fork. Beat in water, vanilla and tapioca flour. Batter will appear very liquid. Let sit for 5 minutes.
Cook over medium high heat on a crepe pan or low-sided skillet brushed with oil (should be just hot enough that a drop of water sizzles and jumps across the pan). Grasping the pan by the handle pour batter (about 1/3 cup) on pan and quickly tilt all directions, swirling the batter to form a very thin round layer of batter.
Cook until the batter loses its wet look and the edges start to brown a bit. Carefully turn with a spatula and brown the other side for a few moments. Remove and stack on a plate and keep warm until ready to fill and roll with a sauce. Print this post