Eggnog French Toast Casserole

Do you love eggnog? Well… if you do… it’s your time of year. One morning I got to thinking about putting together a holiday recipe list… and my French Toast Casserole always heads the list for Brunch or Breakfast. Then I thought about adapting the recipe… using eggnog instead of milk… and well… a new recipe was born…. Viola!... Eggnog French Toast Casserole!

I kept the recipe almost the same… just tweaked the sugar and vanilla quantities a bit… the result was really really good… the eggnog flavor was perfect… not too strong.. not too light…

TIPS

The original recipe soaks the casserole overnight before baking… I decided to try this without doing it the night before… I let it set for about a half hour before baking and it was perfect. I’m sure you can set this up the night before as well, if you prefer.



This recipe is easily divided in half… which is what I did.. just use a 9 inch square dish… cut the nutmeg and cinnamon back to a generous pinch.






This dish doesn’t even need syrup or fruit… it’s just perfect the way it is. Serve it with some home made Chantilly Cream for an extra special treat… yummm!




This dish is perfect for a holiday breakfast… add some fruit and maybe some scrambled eggs… and you’ll have yourself a great little meal fit for company.

I hope you try it!







Recipe: Eggnog French Toast Casserole

All you need:

1 loaf Cinnamon Swirl bread ripped into small pieces
6 eggs
2 ½ cups eggnog
½ cup sugar
1 tsp vanilla extract
¼ tsp nutmeg
¼ tsp cinnamon
Chantilly Cream (optional)

All you have to do:

Preheat the oven to 350 degrees F.

Spray a 13 x 9 inch baking dish with cooking oil spray (butter flavor preferred).

Arrange the bread in the bottom of the dish.

In a large bowl, beat together the eggs, milk, vanilla, nutmeg and cinnamon. Pour over the bread pieces. Press the bread down gently with the back of a fork so it gets soaked in the egg mixture.



Let it set for a half hour.






Bake for about 30 minutes or until a knife inserted in the center comes out clean.



The casserole will puff up. It is best to serve it immediately. You can also take it to work and serve it warm, the casserole just won’t be puffy but it will still be delicious.

Enjoy!

Corned Beef Hash from Leftovers

Recently we went out to brunch and I had a dish that included Corned Beef Hash.  While ordering, the waiter asked if I wanted sautéed onions and peppers in my hash… I thought hmmm… why not.  My Corned Beef Hash has always included onions.. but peppers?.. sounded good to me.. and it was!

We can learn a lot from restaurant chefs… we can make our cooking more efficient and flexible to fit all tastes…. and this was a prime example.  I had never thought of making the ingredients separately, and in this case, potatoes, sautéed onions and peppers each separately then mixing them together.  By doing it this way.. you can accommodate everyone’s preferences… with onions, without onions… with peppers, without peppers.. and so on.

TIPS

The ingredient amounts are flexible… the amounts listed are approximate and just a suggestion.  Since you use leftover corned beef, use what you want to use for the hash and mix in the other ingredients by eye until you get the right balance for your own tastes. 

The ratio I like to use is…. 1 part corned beef…  potatoes are the same amount as the corned beef… onions are half the amount of the corned beef.. and all the peppers combined are ½ the amount of the onions.  So.. 2 cups corned beef… 2 cups cubed potatoes…  1 cup onions… ½ cup peppers. 

I used a mix of yellow, red and green peppers.. it adds great color and the flavors are slightly different… red and yellow being far milder than green pepper.

You can use any kind of potatoes you have on hand.. and you can peel them or leave the skins on for a more rustic hash.  I cut my potatoes in tiny cubes because I wanted to be able to use the hash in another dish. 

If you cut larger pieces of potato you will need to cook them longer to get them cooked through… you want them slightly crispy on the outside and soft on the inside.  You can par boil them briefly before sautéing them.

While you’re cooking the potatoes, you can add a couple of tablespoons of water to the hot skillet after you add the potatoes and putting a lid on the skillet.  The steam will help cook the potatoes faster.  After the steam evaporates you can add olive oil and continue cooking to crispy perfection.

You can cube the corned beef or shred it.  If you decide to shred it… you will need to heat it briefly in the microwave (if it has been stored in the fridge) because it does solidify in the fridge during storage.

This is a very, very easy recipe that is delicious!  Serve it by itself or with an egg on top.. great for a breakfast, lunch or dinner.

Recipe:  Corned Beef Hash

All you need:

2 cups corned beef, cooked and cubed or shredded

2 cups diced potatoes

1 cup diced onions

½ cup diced peppers

About 3 tablespoons butter

About 2 tablespoons olive oil

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

All you need to do:

*Note if you are accommodating different preferences… keep all the ingredients separate and mix them in individual servings.

Add the corned beef to a large bowl.

Sauté the peppers in 1 tablespoon butter until soft over medium high heat.  Remove from the pan to the bowl.  *Note if you are accommodating different preferences… keep all the ingredients separate and mix them in individual servings.

Sauté the onions in 1 tablespoon butter until soft over medium high heat.  Remove from the pan and add to the bowl.

Cook and brown the potatoes in 1 tablespoon butter and 1 tablespoon olive oil.  Remove from the pan and add to the bowl.

Mix the ingredients, including the chopped parsley.  Add a little butter and olive oil in equal parts to the skillet if needed.  You will not need much grease.. you just want enough so the hash doesn’t stick.   Cook until the hash is hot and slightly crispy.  Add salt and pepper to taste.

Serve with an optional poached or fried egg on top.

Irish Eggs Benedict

I love Eggs Benedict and when I saw this on a menu recently… I had to try it.  Instead of  Canadian bacon or ham on the English muffin… it had corned beef hash.  I thought it was an odd mix.. corned beef hash and Hollandaise sauce … but thought I’d try it.. sooo glad I did.. I absolutely loved it… in fact.. I think I like it better than the traditional Eggs Benedict.

This is a perfect meal for breakfast or brunch, lunch or even a supper.

TIPS

Not a lot of tips here…

When you make the hash… dice the potatoes small.. the size you get frozen in bags.

Follow my Corned Beef Hash recipe here…. It uses left over corned beef… which is best.. but what I especially liked was the addition of sautéed peppers… it really makes this a flavorful dish.

Either poached or even a once over easy fried egg will be great with this.

Try poaching the eggs in the oven… great for making poached eggs for a bunch of people.  Click here for the “How to Poach Eggs in the Oven” post.

Watching carbs?  Go easy on the potatoes in the hash or leave them out… instead of the English muffin.. just use the hash… the only carbs then are the few in the Hollandaise sauce…

A quick snip of chives over the top makes a really nice presentation.

I hope you try this delicious version of a great classic dish!

Recipe:  Irish Eggs Benedict

All you need:

Toasted English muffins

Poached eggs *See TIPS

Corned beef hash

Hollandaise Sauce

Butter (optional)

Snipped chives for garnish

All you need to do:

Heat or cook all the ingredients and assemble.

Note:  To save time, make the corned beef hash ahead and heat in a skillet while the English muffins are toasting and eggs and Hollandaise sauce are cooking.

To Assemble:

Place the toasted English muffin on each plate.  A light spread of butter on the muffin is optional.

Place a generous amount of corned beef hash on top of each toasted half of the English muffin.

Place a poached egg on each half and drizzle (read pour) a generous amount of Hollandaise sauce over the top.

Snip some chives over the top and serve immediately.

Impossibly Easy Mini Apple Sausage and Cheddar Pies

I’ve managed to avoid the “Impossibly Easy Pies’ recipes by Bisquick… and I honestly can’t explain why… I recently came across one of the recipes and decided to make a variation of it… I like the combination of apple, breakfast sausage and cheese… and thought I’d give it a try… I was pleasantly surprised.. not only was it easy.. but pretty darn tasty.. it was a nice addition to our weekend breakfast… it went perfectly with some scrambled eggs.

I made a few changes from the Betty Crocker original recipe… the original had mushrooms.. I didn’t want mushrooms in this.. so I used a chopped apple instead. I didn’t add salt… I felt the sausage had more than enough salt in it. I also increased the baking mixture…

TIPS

Use whatever breakfast sausage is your favorite…

I used a Granny Smith apple… which did not have the strong apple flavor it has when it’s in season.. so the apple flavor was extremely light… but still apparent.

I did use a measuring spoon to measure the Baking mixture and a ¼ cup measuring cup to measure the Sausage mixture into the muffin tin… this way they were all exactly the same… and baked evenly.

I highly recommend you use a non-stick pan. I used mine and I still had a couple stick a little when I took them out of the pan. They didn’t leave too much off the bottom, so they looked fine.. but I just want to caution you that a non-stick pan AND spraying it with cooking oil is recommended.

Figure 2 mini pies per person or 6 servings.

I hope you try this super easy delicious mini pie…






Recipe: Impossibly Easy Mini Apple Sausage and Cheddar Pies

All you need:

Sausage Mixture:

¾ pound breakfast sausage
1 medium onion, finely chopped
1 Granny Smith apple, peeled, cored and finely chopped
1 cup finely shredded Cheddar cheese
Butter flavored cooking oil spray

Baking Mixture:

¾ cup Original Bisquick mix
¾ cup milk
3 eggs, beaten

All you need to do:

Preheat the oven to 375 degrees F.

Spray 12 regular size muffin cups with the butter flavored cooking oil spray.

In a large skillet, cook the sausage and the onion until the sausage is no longer pink. Be sure to break up the sausage into small pieces. Drain off any excess grease.

In a large bowl, combine the cooked sausage and onion with the chopped apple and cheddar cheese.

In a medium bowl whisk the Baking Mixture ingredients until blended.

Measure 1 tablespoon of the Baking mixture into each muffin well.

Measure a ¼ cup of sausage mixture on top of the baking mixture in each muffin well.

Measure 2 tablespoons of baking mixture on top of the sausage mixture.

Bake 30 minutes or until a toothpick inserted in the center comes out clean.

Cool 5 minutes in the pan. Using a sharp knife, run around the sides of the muffin.

Turn out onto a rack.

French Crepes

Glorious crepes... so versatile and delicious... from savory to sweet.. there's something for everyone!

TIPS

You can revise it in a number of ways to suit what you plan to fill it with.

For one thing…. if the crepe will be a crepe with a sweet filling…. I add one teaspoon vanilla to the batter….

If the filling is savory…. I usually leave the batter plain. You can add subtle spice to the crepe too…. personally… I’d rather the filling be the star of the event…. The crepe just makes it that much better.

When making savory or what I call non-sweet crepes... breakfast crepes or dinner crepes... I add 1 1/2 cups of milk and omit the water.. it makes a thicker batter which makes a little firmer crepe.. better suited for a savory crepe...the water .. in my opinion makes them more delicate and better for light fillings.

Use whole milk... lower fat milks make the batter runnier.... if you want to lower the fat.. then I would suggest you use fat free half and half.

I'm updating this post ... to add... you can add 2 tablespoons melted butter to the batter... I add that sometimes to savory crepes... although it's not necessary.. and my family never did that, I recently tried it when making breakfast crepes.. and liked the slight buttery flavor.. it went well with the scrambled eggs.

Several things are important to making great crepes…. a good crepe pan helps. I have one I bought a number of years ago from Williams Sonoma…. I think I paid about $30- $40 (US) for it.

Mine pan is non-stick…. the non-stick seems to be a commercial grade…. I’m lucky… they never stick. If you don’t have a crepe pan…. you can use a saute or omelet pan …. My grandmothers and my mother used whatever they had available…. their crepes came out perfect. The key is knowing your pan and your batter.

You may have a few “throw-aways” before you get the hang of it…. but believe me…. you will get the hang of it and then you will be able to do them time and time again.

Know your batter….. the consistency of the batter should be like heavy cream. If your batter seems a little runny after resting the required ½ hour… then add a tablespoon of flour and whisk it in…. repeat until you have something like heavy cream. If the batter is a little thick… and a tablespoon or two of milk.

Your pan needs to be greased… I use butter flavored cooking oil spray…. You can use melted butter or margarine … and brush it on in between crepes…. if you have a non-stick…. use the spray… now you might ask me why I use cooking spray when I have a good non-stick pan…. one for taste…. and two I think the crepe slides out even easier…. and you definitely want that.

Your pan needs to be hot…. we have a gas stove…. and I use the high setting…. I spray the pan away from the flame… and set the pan on the heat for about a minute…. you want it to sizzle slightly. DO NOT BURN THE BUTTER…. that will definitely ruin the taste… if that happens… just whip it out and start over…. no big deal.

Then I remove the pan from the heat…. and using a 1/3 or 1/2 cup measuring cup not quite filled ( depending on the size of your pan), holding the pan slightly vertically, I pour the batter into the pan…. turning the pan in a rolling motion to cover the bottom of the pan evenly.

The pan should be hot enough to have the batter cling to the pan. If you use a sauté or omelet pan… your edges are rounded ….so be careful not to coat the sides up too far.

Set the pan back on the heat. Allow plenty of time for the batter to set. You can carefully peek underneath lifting an edge with a spatula… but be careful the crepe is delicate. When the bottom is lightly brown… flip it over for about 10 seconds…. Then slide the crepe out of the pan onto a work surface or platter.

If you stack them… I place them between pieces of waxed paper. They can be refrigerated and then quickly microwaved before serving, if you are making them ahead.

I have learned just how much batter will evenly cover the bottom of my pan…. I use measuring cups to measure out my batter… so that the amounts will be consistent…. every pan will vary a bit…. it takes a little practice to figure out what works best for your pan…. hence the throwaways….. believe me, if I were to change pans…. I would have throwaways too.

Try it.. they really are easy... you too can become a crepe-making master!







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Crepes Recipe:

All you need:

1 cup sifted flour
2 tablespoons sugar
4 eggs
1 cup milk
1 cup water *See TIPS
1 teaspoon vanilla (optional)

All you need to do:

Sift together the 1 cup sifted flour and sugar.

Beat 4 eggs.

Add the dry ingredients to the eggs.

Beat the mixture until smooth.

Add gradually the 1 cup milk and the 1 cup of water, beating after each addition.

The batter will have the consistency of heavy cream.

Let the batter stand for 30 minutes.

German Farmer’s Breakfast (Bauernfrühstück)

Bauernfrühstück is a hearty German Farmer’s Breakfast… usually made up of bacon or ham, potatoes, onion and eggs. Bauer means farmer and frühstück means breakfast. Popular in Bavaria, the bacon of that area is not quite the same as the bacon we have here in the US. It's called speck and is similar to the Italian version called pancetta. There are numerous versions of this Farmer's Breakfast and this one is ours.

Breakfast pork sausage can be used in this dish as well… which is what we do. Our version is quite hearty and can easily be made for a supper.



TIPS

You certainly can use pancetta or bacon or ham in place of our breakfast sausage. If using ham, try to use a Bavarian ham.

We use a plain breakfast sausage not ones that have spices like sage added, but you certainly can experiment with it.

The recipe below makes about 4-6 servings depending on the size serving. If I make this as a main meal… a brunch or supper, I would figure it to be 4 servings. I don’t usually serve anything other than coffee and juice with it. If you do add breads or muffins, then figure 6 servings.

For this recipe, I used only the green parts for the green onion in the ingredients.

A lot of people cook the potatoes first, which you can do, but we don’t… we cook them in the pan.. it will take a bit longer, but, in my opinion, it’s easier.

Try this delicious version of a Farmer’s Breakfast.






Recipe: German Farmer’s Breakfast (Bauernfrühstück)

All you need:

1 tube (1 pound) breakfast sausage)
1 medium onion, diced
3 medium potatoes, peeled and diced
8 eggs, beaten
Dash of milk
¼ cup green onion, chopped

All you need to do:

In a large skillet, over medium high heat brown the breakfast sausage until no pink appears. Break up the sausage into pieces while cooking.. you want pebble size pieces when cooked.

Remove the cooked sausage from the pan and drain on paper towels.

Leave a light coating of sausage grease in the pan. My sausage renders very little fat, if yours renders quite a bit of fat, remove the excess… you don’t want greasy potatoes.

Add the potatoes to the skillet and cook the potatoes over medium high heat, turning occasionally. Cook until potatoes begin to soften, about 15-20 minutes. If potatoes start to brown too much, turn the heat down a bit.

Add the onion (not the green onions)and cook until onions are soft.

Add the sausage back into the skillet and mix well.

Beat the eggs with the dash of milk. Pour the egg mixture over the sausage, onions and potatoes. Cook as you would scrambled eggs, stirring frequently.

As the eggs are almost finished cooking… sprinkle the chopped green onion over the mixture and stir to mix well. Continue to cook for a few minutes until eggs are completely cooked.

Serve immediately.

German Apple Pancake

 

German Apple Pancake... also known as a Dutch Baby are absolutely delicious... and so easy to make.... from start to finish just 35 minutes... and foolproof too!

It's a classic recipe....

TIPS

 I used Granny Smith apples.. I like the tart apples with the sweetness of the other ingredients.. but yo can use any apples you prefer.

Follow the instructions as written.. mix the batter first.. let it rest for 20 minutes... while it rests.. you can easily peel and slice the apples and cook them in the skillet... timing wise this is perfect.

I use unsalted butter in my recipes.. I prefer to add salt (or not add it if I don't want to)... I don't add salt to this recipe.

I measure the cinnamon and sprinkle it over the apples... I stir the apples to mix the cinnamon as much as I can.... I then sprinkle lightly additional cinnamon over any apples that don't have any or not enough cinnamon on them.  I also don't measure the nutmeg.... I just lightly sprinkle it over the apples.

I used a cast iron skillet by Le Creuset ... I know they're expensive... but they do have outlets... and you can catch a sale on top of the discounted price... well worth it.... They are so pretty from oven to table... and they last forever... and no.. I don't get anything for singing their praises.. just my opinion... a regular cast iron will work too..

I used a 12 inch skillet.... you could probably use a 10 inch skillet also.. the pancake will be a little thicker.... when baking you may also need a few more minutes with the smaller skillet... if the ends start to get too dark.. just lay a piece of foil loosely over the skillet.

This pancake will puff up when baking... then it will deflate as it cools... it's supposed to do that.

I serve it using a spatula... so you can get underneath and scoop up the apples with it.

This recipe serves 2-3 if you're not serving anything else besides maybe sausage... if you serve scrambled eggs with it.. I'd say it would serve 4. 

To serve it... serve it in the pan and cut into wedges.

We eat it with just powdered sugar.. but you could also serve it with maple syrup.

Try it... this is sooo good!

Recipe:  German Apple Pancake

All you need:

4 eggs

1 cup whole milk

1 cup flour

1/2 teaspoon vanilla

3 tablespoons butter

2 large apples, peeled, cored and thinly sliced

1/2+  teaspoon cinnamon *See TIPS

nutmeg * See TIPS

1/3 cup light brown sugar

Powdered sugar for garnish

All you have to do:

Preheat the oven to 450 degrees F.

In a large bowl, lightly beat together the eggs, milk and vanilla.  Add the flour and whisk lightly until mixed ... do not over mix.   Set the batter aside and let it rest for about 20 minutes.

Peel, core and thinly slice the apples.  Melt the butter over high heat... add the apples, cinnamon and nutmeg and cook until the apples are soft... about 5 minutes.  I add then add the brown sugar and stir well.... I cook an addition few minutes (about 3 minutes).

I then pour the batter over the apples.... put the skillet immediately into the pre-heated oven.  Bake for 15 minutes or until the sides are puffed and it is golden brown.

Remove from the oven and sprinkle with powdered sugar.  Serve immediately.

Cheddar Chive Scrambled Eggs

This recipe for Cheddar Chive Scrambled Eggs in a Pastry Shell is so elegant looking …it’s perfect for a weekend romantic breakfast. Serve it with a fruit salad and mini muffins and coffee and you have a wonderful start to your day.

I like to do add-ins in my scrambled eggs…. cheese and chives are among my favorites…. so it was a natural thought to pile them into a warm pastry shell over a slice of deli ham…. drizzle a wonderful cheddar cheese sauce over them…. a perfect breakfast idea and so simple to make.

You can use a thin slice of deli ham…. or Canadian bacon…. or go meatless… either way… it’s delicious…. the light oniony flavor of the chives is just terrific with the cheddar cheese.

TIP

Make sure you preheat your oven before baking the pastry shells.








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Cheddar Chive Scrambled Eggs 
All you need:

2 frozen pastry shells, baked according to package directions
4 eggs
2 tablespoons milk
4 tablespoons fresh chopped chives, divided
¼ cup finely shredded cheddar cheese
Cooking oil spray (butter flavor preferred)
2 slices of deli ham (thinly sliced)
Cheddar Cheese Sauce

For the cheese sauce:

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
1 cup finely shredded cheddar cheese

All you have to do:

Prepare the pastry shells according to package directions.

Meanwhile, over medium heat, melt 2 tablespoons butter in a sauce pan.

Add the flour and whisk well to incorporate the flour.

Add the milk, whisking constantly until all ingredients are incorporated and the sauce is smooth.

When the sauce begins to thicken, add the cheddar cheese.

Whisk constantly until the cheese has completely melted and the sauce is thick.

Note: If the sauce is too thick, add 2 tablespoons milk to thin it slightly.

Keep the sauce warm over low heat.

Spray a large skillet with the cooking spray.

Heat the skillet over medium heat.

Beat the eggs and milk well.

Add the eggs to the skillet.

Sprinkle 3 tablespoons chives over the eggs.

Sprinkle ¼ cup cheddar cheese over the eggs.

Continually stir the eggs over medium heat until fully cooked. Set aside.

Cut the top off the pastry shell and set aside.

Fold the ham slice into half and half again and lay it on the bottom of the pastry shell.
Spoon half the eggs into each pastry shell.

Drizzle some cheese sauce over the eggs.

Place the top of the pastry shell on top.

Drizzle a little more cheese sauce.

Garnish with the remaining tablespoon of chopped chives.

Asparagus and Crab Quiche

This recipe for Asparagus and Crab Quiche is really a basic quiche recipe using asparagus and crab as the main ingredients.

Quiches are very easy to make… and quick to assemble. This makes a great weeknight supper… serve a soup first and add a small dinner salad…. and you have a great supper! Oh… and… yes… real men do eat quiche.

TIPS

About the trickiest part is getting the first piece cut and out in one piece… I used a traditional ceramic quiche dish… but I may use my tart pan next time since the sides can pop off and cutting would be easier.

My oven has been giving me trouble with my oven temperatures…. so my quiche actually took closer to 45 minutes to bake…. If your oven temperature is right on… 35-40 minutes should do it….

The best way of knowing whether or not your quiche is done, is to insert the end of a sharp knife into the center… if it comes out clean… it’s done. If it comes out wet with egg/milk mixture… continue baking for about 5 minutes and then recheck.

Be sure to use fresh asparagus…. canned is just too soft and wet…. It will make a mess.









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Recipe: Asparagus and Crab Quiche

All you need:

1/2-3/4 of a bunch of fresh asparagus
1 cup crabmeat or imitation crabmeat, flaked or chopped into small pieces
1 cup Sargento Artisan Blend Shredded Swiss and Gruyere cheese
1 tablespoon flour
3 eggs, beaten
¾ cup whole milk
¾ cup heavy cream
½ teaspoon salt
3 turns of a pepper mill
3 tablespoons snipped chives
1 unbaked 9-inch pie shell, homemade or commercial

All you need to do:

Preheat oven to 350 degrees F.

Cut the asparagus into 2 inch pieces.

Place in a microwaveable bowl with ¼ water and cover with a piece of waxed paper.

Microwave on high for 6 minutes or until cooked but still crisp.

Set the asparagus aside to cool.

Place the pie crust into your quiche dish or pie plate. Pierce the bottom of the pastry with a fork.

Arrange asparagus on the bottom of the pie crust. Reserve most of the asparagus tops.

Put the crabmeat on top of the asparagus.

In a small bowl, toss the shredded Swiss cheese with the flour.

Put the cheese on top of the crabmeat.

Arrange the reserved asparagus tops over the top.

In a medium bowl, whisk together the eggs, milk, cream and salt.

Pour the egg mixture over the asparagus tops.

Sprinkle the snipped chives over the top.

Bake at 350 degrees F. for 35-40 minutes or until the end of a sharp knife inserted in the center comes out clean.

Let quiche rest for 5-10 minutes before cutting.

German Apple Pancake

German Apple Pancake... also known as a Dutch Baby are absolutely delicious... and so easy to make.... from start to finish just 35 minutes... and foolproof too!

It's a classic recipe....

TIPS

 I used Granny Smith apples.. I like the tart apples with the sweetness of the other ingredients.. but you can use any apples you prefer.

Follow the instructions as written.. mix the batter first.. let it rest for 20 minutes... while it rests.. you can easily peel and slice the apples and cook them in the skillet... timing wise this is perfect.

I use unsalted butter in my recipes.. I prefer to add salt (or not add it if I don't want to)... I don't add salt to this recipe.

I measure the cinnamon and sprinkle it over the apples... I stir the apples to mix the cinnamon as much as I can.... I then sprinkle lightly additional cinnamon over any apples that don't have any or not enough cinnamon on them.  I also don't measure the nutmeg.... I just lightly sprinkle it over the apples.

I used a cast iron skillet by Le Creuset ... I know they're expensive... but they do have outlets... and you can catch a sale on top of the discounted price... well worth it.... They are so pretty from oven to table... and they last forever... and no.. I don't get anything for singing their praises.. just my opinion... a regular cast iron will work too..

I used a 12 inch skillet.... you could probably use a 10 inch skillet also.. the pancake will be a little thicker.... when baking you may also need a few more minutes with the smaller skillet... if the ends start to get too dark.. just lay a piece of foil loosely over the skillet.

This pancake will puff up when baking... then it will deflate as it cools... it's supposed to do that.

I serve it using a spatula... so you can get underneath and scoop up the apples with it.

This recipe serves 2-3 if you're not serving anything else besides maybe sausage... if you serve scrambled eggs with it.. I'd say it would serve 4. 

To serve it... serve it in the pan and cut into wedges.

We eat it with just powdered sugar.. but you could also serve it with maple syrup.

Try it... this is sooo good!

Recipe:  German Apple Pancake

All you need:

4 eggs

1 cup whole milk

1 cup flour

1/2 teaspoon vanilla

3 tablespoons butter

2 large apples, peeled, cored and thinly sliced

1/2+  teaspoon cinnamon *See TIPS

nutmeg * See TIPS

1/3 cup light brown sugar

Powdered sugar for garnish

All you have to do:

Preheat the oven to 450 degrees F.

In a large bowl, lightly beat together the eggs, milk and vanilla.  Add the flour and whisk lightly until mixed ... do not over mix.   Set the batter aside and let it rest for about 20 minutes.

Peel, core and thinly slice the apples.  Melt the butter over high heat... add the apples, cinnamon and nutmeg and cook until the apples are soft... about 5 minutes.  I add then add the brown sugar and stir well.... I cook an addition few minutes (about 3 minutes).

I then pour the batter over the apples.... put the skillet immediately into the pre-heated oven.  Bake for 15 minutes or until the sides are puffed and it is golden brown.

Remove from the oven and sprinkle with powdered sugar.  Serve immediately.

Potato Sausage Egg and Cheese Breakfast Casserole

A quick and easy breakfast casserole with some great tips, perfect for the holidays.  Delicious and even pretty enough to serve to guests.. this one will let you spend time with those guests and still serve a great breakfast.

TIPS

You can make the breakfast sausage ahead.... cook, crumble and drain on paper towels and store in an airtight container in the fridge.  This will help time wise and clean-up time.

You may notice the sausage does cause some grease to accumulate on the top… don’t worry … the topping you add about 15 minutes before the end will use it to crisp up some of the bread crumbs.

Speaking of the topping… it really does add a nice touch.. the cheesy taste on top and the breadcrumbs add a slight crunch… I use panko crumbs, which by the way, now come in large easy-to-use containers like other bread crumbs.

Quantities for the topping and cheese in the casserole are slightly flexible... like it really cheesy, add more cheese... like the extra crunch.. add a little more bread crumbs.

I use shredded cheddar cheese or a shredded Mexican cheese mix with this recipe.. both work extremely well.

You can use either frozen hashbrowns or refrigerated ones.  You don’t need to thaw the frozen ones ahead.  If you are using refrigerated hash browns or you thaw the potatoes, just bake the casserole for 35-40 minutes... be sure to add the topping at 25 minutes…and start checking it at 35 minutes... it's done when a knife inserted in the center comes out dry (not wet with the egg/milk mixture) and the top is lightly browned.

I know some people layer the ingredients in breakfast casseroles,  I like to put the ingredients in a bowl and mix them.. this way everything is pretty evenly distributed...I personally think it makes a better casserole.

The recipe calls for evaporated milk... I do use it.. but this recipe would work well with fat free half and half  or regular half and half also .. the consistency is the about the same..

Use both the green and white parts of the green onion.

This can be assembled the night before and stored in the fridge overnight .. but honestly it goes together so quickly I don't think it's necessary.. in the time it takes your oven to pre-heat.. you can have it assembled.

The recipe calls for a 2 quart baking dish… you can check your baking dish by measuring out  2 quarts of water and pouring it into your baking dish.  If it fills it to the top, you have a 2 quart dish.  It can be slightly bigger also.. that’s okay.

I used my oven-proof Le Creuset skillet.  It was a little bigger than 4 cups.  I DO NOT recommend you make the sausage in a skillet and then mix the ingredients and bake it in the skillet.  While the idea sounds good, especially for clean-up, it will have too much grease in it for your casserole.

You can use an oven-proof skillet… take out the cooked sausage and drain on paper towels and then clean out the skillet… follow the directs and use the skillet as a baking dish, but be sure to clean it well.

If using a round baking dish or oven-proof skillet, cut the casserole into wedges to serve. 

Remember if you use a smaller dish to bake it in.. then the casserole will be thicker... and you will need to adjust your baking times... not too big a deal.. just make sure you test by inserting a knife into the center .. when it comes out dry.. it's done.  If the top started to get too brown... then lay a piece of foil loosely over the top.

This will serve six.... don't let the serving of the casserole fool you.. it's filling....

If you're looking for something to serve with it... toasted English muffins... biscuits or muffins... even toast.. all would be perfect and easy to serve with this.

I cut the leftovers into portions and stored them in the fridge... a quick nuke in the microwave made for another quick and easy breakfast on another day.

Try this delicious breakfast.. the family will love it.





Recipe: Potato Sausage Egg and Cheese Breakfast Casserole

All you need:

3 cups frozen or refrigerated hash browns *See TIPS

1 cup shredded cheddar cheese

½ pound breakfast sausage, cooked and drained

2 green onions, sliced

1 can (12 oz) evaporated milk

4 eggs

Topping:

½ cup shredded cheddar cheese

½ cup panko crumbs

Butter flavor cooking oil spray

All you need to do:

Pre-heat the oven to 350 degrees F.

Spray a 2 quart casserole dish with cooking spray (butter flavor preferred).

Place the frozen hash browns, shredded cheese, cooked and drained breakfast sausage, and green onion in a large bowl.  Toss to mix completely.  Dump it into the prepared baking dish.

Wipe out the bowl.. and beat the eggs then add the evaporated milk and whisk to combine.  Pour the mixture over the ingredients in the baking dish.

***NOTE:  About 15 minutes before the required baking time (see below), sprinkle the cheese for the topping on the casserole. 

Continue baking until the cheese melts (about 5 minutes).. then take the casserole out of the oven… sprinkle the panko crumbs on top… give it a quick spray with butter flavored cooking oil spray and put it back into the oven. 

Continue baking for 10 minutes, then start checking for doneness by inserting a knife in the center to see if it comes out dry.

Baking Times: Bake for 35-45 minutes if using thawed or refrigerated hash browns or 45-55 minutes for frozen hash browns (or until a knife inserted in the center comes out dry).  

Allow to stand for 5-10 minutes.  Cut into squares or wedges and serve.

Boxty - Irish Potato Pancakes

Boxty is the Irish version of a potato pancake... served as is.. or with a dollop of sour cream.. and also sometimes served as a wrap (like a fajita).. at a local Irish pub, my son had his stuffed with a Guinness Beef Stew... of course we all sat there fork in hand to try it.. it was wonderful!

Delicious and easy to make... they're really good how ever you serve it....I hope you try it.

Trivia

There are several variations of this folk rhyme about Boxty...

"Boxty on the griddle, Boxty on the pan, if you can't make Boxty, you'll never get a man".

TIPS

I used my food processor to grate the potatoes... a lot faster and easier than using a boxed grater... but it tends to shred the potatoes instead of actually grating them.. the traditional method is grating... it's up to you what method you want to use... they all taste wonderful.

The milk used in the recipe can either be whole, low fat or fat free.

You can seriously cut down the time and work by using leftover mashed potatoes... otherwise.. if you don't have leftovers.. just peel and cut 2 large potatoes into large dice .. cover with salted water and boil until soft.. about 10 minutes... drain and mash with a bit of butter and milk... they don't need to be perfect... salt and pepper to taste.

I used Yukon Gold potatoes... I like the texture ... you can substitute any variety you prefer.

After grating them.. place them on a paper towel in a strainer.. to drain off any water that will drain out of the potatoes...I let them sit on paper towels for about 20 minutes or so.

A lot of cooks fry these in oil... I have a really good non-stick pan .. so I just spray it with olive oil cooking spray and "fry" them that way.. a lot less fat.. and not greasy .. I like it that way much better.

Save any leftovers (if you have them).. leftovers are good too.. just a quick nuke in the micro and they're good!

I made mine relatively thick... I used a 1/2 cup dry measuring cup to scoop out the batter to make them.. I didn't quite fill the cup up... makes an average sized pancake.

Having a party?... make these much smaller... a tiny dollop of sour cream.. they will be a hit.. guaranteed!

Recipe:  Boxty - Irish Potato Pancakes

All you need:

2 large Yukon Gold potatoes, peeled and grated *See TIPS

1 cup mashed potatoes

1 cup flour

1 egg, slightly beaten

2-3 tablespoons milk

A sprinkling of salt and pepper

Olive oil cooking spray

Sour cream for garnish

All you need to do:

Mix the ingredients in a large bowl.

Spray a non-stick skillet with olive oil cooking spray and hit it over medium high heat.

Scoop the batter onto the hot skillet .. making the size pancakes you prefer... don't make them too thick.. about the thickness of a good regular pancake.

When the bottom is golden brown.. flip them.  When both sides are golden brown... remove them from the skillet and serve them.

If you're making these for a party snack... you can make them ahead... store them in a container in the fridge... when you want to serve them.. place them on a baking sheet and hit them until hot in a 325 degree oven.