Insanely Delicious French Toast

Eggs
Milk
Vanilla
Panko
Cinnamon
Challah
Crisco
Butter
Maple syrup
Fresh fruit puree – optional (blueberries, strawberries, raspberries, etc.)

Mix eggs, milk and a good splash of vanilla in a wide, flat bowl. Place Panko is another wide, flat bowl. Sprinkle Panko with cinnamon and mix together. Slice bread in 1-inch thick slices. Melt a little Crisco and butter in a skillet over medium heat. Soak bread slices in egg mixture and then coat with Panko. Fry in skillet until browned on both sides. Keep warm in 200-degree oven until serving with butter, syrup and/or pureed fruit.

GAYLE WICKER’S HOT FRUIT CASSEROLE

1 can pear halves

1 can sliced peaches

1 can white or Queen Anne cherries

1 can pineapple chunks

1 can apricot halves

1/2 cup golden raisins

1 whole orange, sliced thinly

3/4 cup sugar

1/2 teaspoon salt

3 tablespoons butter

3 tablespoons flour

3/4 cup fruit juice

1/2 cup sherry

1 teaspoon curry powder - optional

Drain fruits and reserve juices. Mix pears, peaches, cherries, pineapple, and apricots in a large bowl.  Soak raisins in boiling water for about 10 minutes and drain; add to fruit.  Place oranges in small pan of water and simmer briefly; drain and add to other fruits.  Add sugar, and salt to butter and flour and blend.  Add fruit juice to sugar mixture and stir to blend.  Cook over low heat to thicken.  Cool and add 1/2 cup sherry.  Pour over mixed fruit.  Stir in curry powder, if desired.  Refrigerate overnight.  Pour into casserole and bake at 350 degrees for 1 hour.  Can be divided into two casseroles and frozen before baking.  This is an excellent dish for brunches, holiday meals, or anytime when served with chicken or pork.  Feel free to use only fruits you like or have on hand – it is great with any of the above fruits.

SUGAR AND SPICE BACON

1 pound bacon, not thick-sliced, room temperature

1 1/4 cups brown sugar

2 teaspoons cinnamon

Cut each slice of bacon in half, crosswise. Mix sugar and cinnamon together and thoroughly coat each slice of bacon. Line jellyroll pan with foil.  Lay bacon flat on an oiled rack and place rack on the jellyroll pan. Bake at 350 degrees until bacon is crisp and sugar is bubbly, 15 to 20 minutes. The sugar can burn quickly, so watch closely. Let cool and serve at room temperature.

SPAGHETTI FRITTATA

1 tablespoon olive oil

2 cloves garlic, crushed

1/2 cup chopped tomatoes

1/ cup sliced pitted black olives

1 teaspoon chopped capers

3 eggs

1/2 pound spaghetti, cooked and drained

2 tablespoons freshly grated Parmesan cheese

Preheat oven to 350 degrees.  Heat a large non-stick skillet and add the olive oil and garlic. Saute the garlic very briefly – don’t let it brown –  and then add the tomatoes, olives, and capers.  Simmer for two minutes.  Remove the pan ingredients to a bowl and mix in the remaining ingredients.  Heat the frying pan and add the egg mixture.  Cook over medium heat until lightly brown on the bottom.  Remove from heat; place the entire skillet in the oven and bake until just golden brown on the top.  Cool slightly and serve warm or at room temperature sliced into wedges. Note: Try it with fresh basil in place of the capers.

SCOTCH EGGS

1 1/4 pounds bulk country-style sausage

1 teaspoon crumbled dried sage

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon cayenne

4 hard-boiled large eggs

1/2 cup all-purpose flour

2 raw large eggs, beaten lightly

1 cup fresh bread crumbs

vegetable oil for deep-frying the eggs 

In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions. Flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage carefully into place around the egg. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350 degrees. and fry the Scotch eggs, 2 at a time, turning them and transferring with a slotted spoon onto paper towels to drain. Serve warm or at room temperature.

 

PECAN PRALINE COFFEE CAKE

1 box butter pecan cake mix

1 can coconut pecan frosting

4 eggs

3/4 cup vegetable oil

1 cup water

1 cup chopped pecans

Preheat oven to 350 degrees.  Spray a 9 or 10-inch Bundt pan with non-stick cooking spray.  Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.  Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.  Bake at 350 degrees for about 50 minutes, or until a toothpick comes out clean.  Cool and remove from pan.

MOTHER’S DAY QUICHE

1 unbaked pie crust round

1 cup fresh mushrooms, sliced

  OR any veggie, meat or seafood

2 tablespoons butter

1 cup cubed Swiss cheese

1 1/2 cups half & half

1 cup grated Swiss cheese

3 eggs

1/4 cup white wine

1/4 teaspoon salt

1/8 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees.  Place pie crust in a quiche pan with a removable bottom.  Poke holes in the bottom of the crust with a fork; bake for 5 minutes. Remove crust to cool.  Sauté mushrooms in butter; spread over crust.  Place cubed Swiss cheese over mushrooms.  Scald half & half and cool slightly; add grated cheese.  In a small bowl, beat eggs with a fork until blended.  Add wine, salt, and nutmeg to eggs and blend.  Add egg mixture slowly to half & half mixture and stir to mix. Place quiche pan on a baking sheet.  Pour egg mixture into crust, taking care not to over fill.  Bake for 35-40 minutes, until golden brown and set in the middle.  Remove and serve warm or at room temperature.  Refrigerate leftovers to reheat.

HUMPHREY YOGURT PARFAIT

8 ounce container vanilla low-fat yogurt 

1 banana, halved lengthwise and sliced

6 strawberries, sliced

2 tablespoons honey

1/3 cup granola 

Fill parfait or ice cream sundae glass with layers of ingredients starting with yogurt, bananas, strawberries, granola, and honey. Great breakfast treat or also good as dessert with frozen yogurt.  Makes 2 parfaits.

BREAKFAST BRIE STRATA

butter

8 to 10 slices good white bread, crust removed

4 eggs

1 1/2 cups milk

1 teaspoon salt

1 pound Brie cheese, rind removed

paprika

Butter one side of the bread slices.  Beat eggs and whisk together with milk and salt.  Cut Brie into cubes.  Place half the bread slices, buttered side up into a greased 9 x 12-inch baking dish.  Top with half the Brie cubes.  Repeat with remaining bread slices and Brie cubes.  Pour milk and egg mixture over bread.  Sprinkle with paprika.  Let stand for 30 minutes before baking.  Preheat oven to 350 degrees and bake casserole for 35-40 minutes.  To serve, cut strata into squares and top with Fruit Salsa.  Can be prepared the night before serving.  Remove from refrigerator 30 minutes before baking.

BLUEBERRY STUFFED FRENCH TOAST BAKE

12 white bread slices

2 8-ounce packages cream cheese, cut into 1-inch cubes

2 cups fresh blueberries, divided

12 large eggs, lightly beaten

2 cups milk

1/3 cup maple syrup

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Trim crusts from bread slices; cut bread slices into 1-inch pieces.  Place half of bread pieces in a buttered 13x9-inch baking dish.  Layer cream cheese and 1 cup blueberries over bread; top with remaining bread pieces.  Combine eggs, milk, and syrup; pour over bread mixture.  Cover and chill 8 hours.  Bake, covered at 350 degrees for 30 minutes.  Uncover and bake 35 more minutes or until puffed and golden.  Combine sugar and cornstarch in a saucepan; gradually add water.  Cook over medium-high heat, stirring constantly, 5 minutes or until thickened.  Stir in remaining 1 cup blueberries; bring to a boil.  Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

Add butter; stir until melted.  Cut French toast into squares, and serve with blueberry sauce.  Make 10 servings.

BAKED EGGS

– from Cookwise by Shirley O. Corriher

2 tbsp. butter

1/4 c. dried breadcrumbs

2 large eggs

freshly grated nutmeg

hot pepper sauce

salt and pepper

1/4 c. heavy or whipping cream

2 tbsp. grated Gruyere

Preheat the oven to 350 degrees.  Grease two small ramekins or custard cups with butter.  Distribute the breadcrumbs evenly around the sides and bottom of the cups.  Crack an egg and place it in the center of each cup.  Sprinkle each egg with a pinch of freshly grated nutmeg, a dash or two of pepper sauce, and a light sprinkling of salt and pepper.  Spoon 2 tablespoons of cream on top to distribute the seasonings.  Sprinkle each with Gruyere.  Bake for 8 to 10 minutes – the time depends on your oven and how you like your eggs.  Serves 2.

BEST BLUEBERRY MUFFINS

1 egg

1/2 cup milk

1/4 cup oil

1 1/2 cups flour

1/2 cup white sugar

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1 cup blueberries

Preheat oven to 400 degrees.  Beat egg, milk and oil in a bowl.  Stir in remaining ingredients carefully until just blended – do not over mix or muffins will be tough.  Spoon into muffin pan and bake for 20-25 minutes.

GOOD MORNING MUFFINS

Basic Good Morning Muffins:

2 cups All-Bran cereal

1 ¼ cups skim milk

2 egg whites

2 teaspoons vanilla extract

½ cup unsweetened applesauce
1 mashed banana

1/3 cup brown sugar

1 cup flour

2 teaspoons baking soda

1 teaspoon kosher salt

1 ½ teaspoons ground cinnamon

My Optional Good Morning Additions*:
½ cup shredded carrots

½ cup dried cherries

¼ cup dried, shredded coconut

½ cup semi-sweet chocolate chips

Preheat oven to 400 degrees. Mix All-Bran and milk in a small bowl; let stand for 10 minutes. Stir All-Bran and milk mixture; add egg whites, vanilla, applesauce, banana and brown sugar; mix thoroughly. In a large bowl, mix flour, baking soda, kosher salt and cinnamon. Add shredded carrots, dried cherries, coconut and optional chocolate chips to flour mixture and toss to coat. Add dry ingredients to the All-Bran mixture; stir just until blended. Spoon muffin batter into greased muffin tin. I use Baker's Joy to spray. I also use and ice cream scoop to put batter into muffin pan. Bake for 15 - 17 minutes. Test with toothpick to be sure they are baked through. Allow muffins to cool. Store In a zip bag in refrigerator or freezer. Microwave for 30 second if refrigerated, or a bit longer if frozen. Makes 12 regular muffins.

*5P+ as written here. To choose your own favorite optional ingredients, remember to re-calculate your optional additions for Weight Watcher Points Plus values.

MINI CORN DOG MUFFINS

Cornbread Recipe or Mix

2 - 3 Hotdogs

Mustard and Ketchup, if desired

Preheat oven and prepare muffin pans according to cornbread recipe or mix instructions. Spoon into muffin pan so each is about 1/2 - 2/3 full. Slice hotdogs into 1-inch pieces and place one into the center of each muffin. Bake according to directions, until slightly browned on top. Serve alone or with chili or soup.

EASY HOMEMADE TURKEY BREAKFAST SAUSAGE

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 tsp. fennel seeds

1 tsp. ground sage

1 tsp. crushed red pepper (optional)

1 lb. ground turkey

2 tbsp. maple syrup

1 tbsp. olive oil

Combine salt, pepper, fennel, rubbed sage and crushed red pepper in a bowl and stir to blend.  Add ground turkey and mix with hands to combine.  Add maple syrup and mix with hands again. Shape and flatten sausage mixture into 3-inch round patties. Heat skillet on medium and add olive oil.  Cook sausage patties about 5 minutes until lightly brown on one side and turn to brown on second side. Remove sausage patties and drain on paper towels. Serve warm. Makes 6–8 small patties

SCRAMBLED EGGS À LA QUICHE LORRAINE

(measurements are approximate - be generous for full flavor!)
1/4 cups chopped leeks, rinsed
1-2 tbsp. butter
3 extra large eggs
large splash of cream
pinch of kosher salt
pinch of freshly ground pepper
pinch of freshly ground nutmeg
splash of white wine (I used vermouth)
1/2 cup finely shredded Swiss cheese
(1/4 cup crumbled cooked bacon - optional)

Melt butter in a large non-stick skillet. Add chopped leeks and saute until just beginning to brown. Crack eggs into a bowl and beat until well combined. Add salt, pepper, nutmeg, vermouth and finely grated Swiss cheese; stir to combine. Pour egg mixture into skillet with sauteed leeks and cook over medium low heat, stirring gently until eggs are softly cooked. Serve immediately!
Note: Cooked eggs could also be served in blind-baked mini pie shells or puff pastry cups.

CORA'S FAVORITE YOGURT PARFAIT

290 calories

1 c. mixed blueberries, raspberries and strawberries

1 small container Greek style vanilla yogurt (I like Oikos*, I purchase at my local market)

1/4 c.granola (my favorite is Bear Naked Vanilla Almond Crunch*, which I purchase at my local market - 1/4 c. is equal to 120 calories)

In a bowl or pretty glass, spoon in half of berries, add half of yogurt and then half of granola; repeat layers with remaining ingredients. Serve chilled. Note: other fruits may be substituted and will not alter the calorie count significantly; however, some granola is much higher in calories so be sure to read the label.

MICROWAVE SCRAMBLED EGG CASSEROLE

305 calories

1 slice whole grain bread

2 tbsp. grated cheese

2 eggs

1/2 tsp. Herbes de Provence

Toast bread and cut into small cubes. Coat inside of ramekin with cooking spray or olive oil. Place toast cubes in bottom of ramekin. Sprinkle grated cheese over toast cubes. In another small bowl, crack eggs and then stir until thoroughly blended. Pour eggs over cheeses. Sprinkle Herbes de Provence over eggs. Cook in microwave on high for 1½ - 2 minutes, until eggs are cooked. Time and power setting may need to be adjusted for your microwave. Serve in ramekin, or remove to plate.

MICROWAVE SUNNY SIDE UP EGG CASSEROLE

305 calories

1 slice whole grain bread

2 tbsp. grated cheese

2 eggs

1 tsp. chives (fresh or dried)

Toast bread and cut into small cubes. Coat the inside of ramekin with cooking spray or olive oil. Place toast cubes in bottom of ramekin. Sprinkle grated cheese over toast cubes. Crack two eggs and place over cheese. Sprinkle chives over eggs. With a toothpick, prick the yolk of each egg to prevent bursting in the microwave. Cover ramekin with paper towel and cook in microwave on high for 1½ - 2 minutes, until eggs are cooked. Time and power setting may need to be adjusted for your microwave. Serve in ramekins, or remove to plate.

HEALTHY EATING BREAKFAST IDEAS - HOW TO POACH EGGS

Easy Poached Eggs – 75 calories each

Break each egg into a small bowl.

1. Fill a straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil.  Add 1/2 c. vinegar. Reduce to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. 
2. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.  Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. 
3. Using a slotted spoon, transfer the eggs to a clean dishtowel to drain for a minute.