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Ennis Daily News

Tasty breakfast and brunch recipes

During the holiday season friends and family like to get together for breakfast or brunch.
Today I am using some recipes that you might enjoy for these occasions or even an evening get-together.

Cafe�au Lait: 2 cups strong black dripped coffee, heated to boiling; 2 cups milk, heated; sugar to taste. Pour each cup half full of coffee; add an equal amount of milk. Sweeten as desired. Makes 4 cups.
Cappuccino: 1/2 coffee, 1/2 hot milk, cinnamon stick, nutmeg, sugar.

Dessert Pancakes
1/3 c. flour
1/4 tsp. baking powder
1/3 c. milk
2 eggs, beaten
2 T. butter or margarine
Lemon wedges
Combine flour and baking powder. Beat in milk and eggs, leaving batter a bit lumpy. Melt butter in a 10-inch cast iron skillet; When butter is melted, pour in batter all at once in the center. Bake at 425 degrees for 15 to 18 minutes until pancake is golden. (It will rise up the sides and puff.) Remove from oven and immediately sprinkle with the confectioners�sugar (generously) and squeeze lemon wedges over it all. Do not double the recipe. Serve immediately. Makes 2 large servings or 4 small servings.

Fluffy Pancakes
2 c. flour
1/2 tsp. salt
2 T. sugar
2 T/ baking powder
2 eggs
2 c. milk
4 rounded T. sour cream
4 T. melted butter, cooled
Mix dry ingredients in a large bowl. Combine eggs, milk and sour cream and pour into the dry ingredients slowly, beating with a whisk to prevent lumping. Add butter and beat until smooth. Batter may be kept several days in the refrigerator, covered. It will thicken, so before cooking, add about 4 tablespoons of milk in which 1 teaspoon of baking powder has been dissolved. These may be frozen and reheated. Makes 2 dozen pancakes.

Nutritious Pancakes
2 c. cottage cheese
6 eggs, beaten
1/2 tsp. salt
4 T. butter or margarine
1/2 c. sifted flour
Blend cottage cheese until smooth. Add remaining ingredients and beat until well blended. Makes 2 dozen pancakes.
Pain Perdu
1 egg, beaten
1 tsp. vanilla
2 T. sugar
1 c. milk
1/4 tsp. salt
1/2 tsp. cinnamon
6 slices day-old bread, halved
1/4 lb. margarine
Beat egg, vanilla, sugar, milk, salt and cinnamon together; dip bread into mixture. Melt margarine in a small skillet and fry bread slices over medium-high heat until golden brown and crusty. Serves 4.
This recipe originated as a use for leftover stale bread. Serve with ribbon cane syrup or the syrup of your choice.

Spicy Breakfast Casserole
1 lb. bulk pork sausage, cooked,
crumbled, and drained
12 eggs, beaten
3/4 c. milk
Salt and pepper to taste
1 (4-oz.) can green chilies, chopped
and drained
4 oz. Cheddar cheese, grated
Combine eggs and seasonings. Place sausage in a 1 1/2-quart baking dish. Pour egg mixture over sausage. Sprinkle with chilies, then cheese. Bake uncovered at 325 degrees for 20 to 25 minutes. )Sausage may be cooked ahead and dish assembled easily before breakfast.)

Cheese Grits
1 c. grits
4 c. boiling water
1/2 tsp. salt
1/4 lb. margarine
1 (6- oz.) roll garlic cheese
2 eggs, separated
Stir grits and salt into water. Cook, stirring occasionally, 4 minutes. Add margarine, cheese and beaten egg yolks. Beat egg whites until stiff and fold into grits. Pour into a buttered 2-quart casserole and bake at 350 degrees for 45 minutes or until brown and bubbly.

Banana Fritters
1 c. sifted flour
1 1/4 tsp. baking powder
1/4 tsp. salt 1 egg, beaten
1/3 c. milk
2 tsp. salad oil
3 bananas, quartered
Salad oil for frying
Combine dry ingredients. Beat egg with milk and oil; stir into dry mixture. Coat bananas in batter and fry in deep fat at 375 degrees until brown. Drain and serve hot.

Homemade Syrups
Apple Syrup: Bring to a boil 1 cup apple juice, 2 cups sugar and cinnamon stick, stirring. Cool and seal in sterilized jars.
Berry Syrup: 1 10-oz. pkg. frozen berries, 2 cups sugar and 1/2 cup water. Bring all ingredients to boil, stirring. Skim off foam with metal spoon. Pour into sterilized jars and seal.
Orange or Grape Syrup: Combine 1 cup orange or grape juice and 2 cups sugar and bring to a boil, stirring. Skim off foam with metal spoon, add 2 T. lemon juice and seal in jars.
Brown Sugar Syrup: Combine 1 cup brown sugar, pinch of salt, 1/2 cup water and 4 T. butter. Cook until thick; add 1/4 tsp. vanilla.
Colonial Syrup: Mix 1 cup maple syrup, 1/2 cup honey, 1/2 tsp. cinnamon and 1/2 cup crushed caraway seeds together and bring to a hard boil, stirring. Cool.
Cream and Honey Sauce: Bring 2/3 cup light honey to a hard boil. Remove from heat and add 2/3 cup heavy cream or evaporated milk, 1/4 tsp. cinnamon, 1/8 tsp. cloves, 1/8 tsp. all spice and 1/8 tsp. nutmeg, blending well. Return to heat and stir until sauce reaches boiling point. Cool.

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Posted by on Nov 28 2007. Filed under News. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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