Fluffy Pancakes

Recipe by kris
"Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist."

Ingredients

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

source: allrecipes.com

Pete's Scratch Pancakes

Total Time:20 mins Prep Time:15 mins Cook Time:5 mins Bill Hilbrich's Note: "It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since". Ingredients: Ingredients: 2 cups flour 1 3/4 cups milk 2 tablespoons baking powder 2 eggs, beat them separately before adding to mixture 1/4 cup butter, melted (1/8 of a pound) 3 tablespoons sugar 1 teaspoon salt Directions: 1 Mix the dry items first. 2 Combine the eggs and melted butter to the milk and slowly stir in the flour. 3 Let sit at least 10 minutes while heating the pan. 4 These will be high, but light and fluffy -- .

Baked ricotta with roast tomatoes and bacon

Ingredients Nutrition
3 desiree potatoes (about 350g), peeled, halved
250g prosciutto slices
2 eggs
1kg fresh ricotta, drained
1/3 cup (25g) grated parmesan
1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
250g vine-ripened cherry tomatoes
Grilled bacon rashers or bacon curls (see note) and grilled bread, to serve
1 cup wild rocket leaves
Extra virgin olive oil and balsamic vinegar, to drizzle

Method Notes
Step 1
Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper.
Step 2
Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl.
Step 3
Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes.
Step 4
While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.
Step 5
Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

Apricot, cranberry and pistachio quinoa porridge

Ingredients Nutrition
1 1/2 cups quinoa, rinsed, drained (see note)
1 1/2 cups milk
1/2 cup dried apricots, chopped
1/3 cup dried cranberries
1 1/2 tablespoons brown sugar
1/3 cup pistachio kernels, coarsely chopped
Honey, to serve
Step 1
Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
Step 2
Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
Step 3
Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

Jumbo Maple-Pecan Scone

Ingredients
3/4 cup buttermilk, plus more for brushing
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon grated orange zest
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, plus a pinch
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces and chilled
1/2 cup pecan pieces, toasted
1/4 cup confectioners' sugar
3 tablespoons maple syrup
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the buttermilk and vanilla in a small bowl and set aside.

Put the flour, granulated sugar, baking powder, baking soda, orange zest, nutmeg, cinnamon and 1/2 teaspoon salt in a food processor and pulse until combined. Add the butter and continue to pulse until the mixture looks like fine meal.

Add the pecans and pulse once. Add the buttermilk mixture and pulse 3 or 4 times, or until the mixture is just moistened. (Do not overmix or the scones will be tough.)

Turn the dough out onto a lightly floured surface and gently knead until it just forms a ball. Transfer to the prepared baking sheet and pat into an 8-inch round, about 3/4 inch thick. (To make individual scones, cut into 8 wedges and space apart on the baking sheet.) Brush with buttermilk and bake until golden, about 25 minutes. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely.

Mix the confectioners' sugar, maple syrup and a pinch of salt in a small bowl until smooth. Drizzle over the scone. Cut into wedges.

Posted by: Waqar Razzaq

Breakfast Casserole Supreme

Note:
This is a wonderful almost do ahead breakfast. Great for company or Christmas morning.

Ingredients:

1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
1 (24 ounce) bag frozen hash brown potatoes
12 eggs, beaten
1/2 lb cubed ham or 1/2 lb thin sliced ham or 1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
3 cups cheddar cheese, shredded

Directions:

1
Melt margarine and place in the bottom of 9" by 13" baking pan.
2
Spread potatoes (still frozen is okay) in bottom of the pan.
3
Sprinkle chopped vegetables over potatoes.
4
Add salt and pepper to taste.
5
Sprinkle meat over potatoes and vegetables.
6
Note: At this point you may continue or casserole may be refrigerated overnight.
7
Pour beaten eggs over potatoes.
8
Bake at 350 degrees for 45 minutes.
9
Remove from oven and sprinkle cheese evenly over top.
10
Bake another 5-10 minutes or until cheese is hot and bubbly.
11
Remove from oven and let set for approximately 5 minutes.
12
Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Baked Brunch Omelet

"This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!

Ingredients

Original recipe makes 1 - 9x13 inch pan
 1/2 (1 pound) loaf white bread, cut into cubes
 1 1/2 pounds Cheddar cheese, shredded
 1 cup cubed cooked ham
 8 eggs
 2 cups milk
 1 pinch salt
 1 dash hot pepper sauce, or to taste

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Greek Arni Kapama aka Lamb Stew

2 1/2 lbs. stewing lamb, cut in cubes
2 tsp. salt
1 1/2 lemon
1/4 tsp. pepper
1/2 cup butter
small piece cinnamon (optional)
2 lbs. chopped tomatoes
1 Tbsp. sugar (optional)

Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves 4 to 5.

Slow-Cooked Scrambled Eggs with Green Herbs

Ingredients
10 extra-large eggs
6 tablespoons whole milk or half-and-half
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon minced fresh parsley leaves
1 tablespoon minced scallions, white and green parts
1 tablespoon minced fresh dill
Directions
In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.