This is also a popular late-night breakfast for after Christmas Eve services or following the New Years Eve festivities.

Image: The Food Channel

Egg Nog Rum French Toast

Prep Time: 15 minutes
Cook Time: 3-4 minutes
Serves: 4

Ingredients

• 4 eggs
• 1 cup egg nog
• 2 tablespoons Dark Rum
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 12 slices cinnamon swirl raisin bread (thick cut)
• 2 tablespoons butter, melted
• 2 tablespoons cinnamon sugar (1 cup sugar to 1 1/2 tablespoons cinnamon)

Preparation

1. In a medium mixing bowl, beat eggs with a wire whip.
2. Add egg nog, rum, cinnamon, nutmeg and salt, whip to combine.
3. Heat heavy skillet. Soak bread slices in egg mixture for 1 1/2 to 2 minutes. Soak only as many pieces of bread as you can fit in your griddle at one time. Two batches of six or three batches of four. Add melted butter to the medium hot griddle.
4. Sprinkle each slice of soaked bread with 1/4 teaspoon of cinnamon sugar and lay sugar side down in the griddle. Sprinkle additional 1/4 teaspoon of cinnamon sugar on top of each slice in the griddle.
5. Cook for 3 to 4 minutes until French toast is a light golden brown and turn to cook other side.
6. Serve hot with creamy rum sauce or butter and maple syrup.

Creamy Rum Sauce

Image: The Food Channel

Prep Time: 10 minutes
Serves: 4

A perfect accompaniment to the Egg Nog Rum French Toast or any pancake or waffle brunch.

Ingredients

• 3 tablespoons cream cheese
• 4 ounces butter
• 1/4 cup syrup
• 1 tablespoon Dark Rum, Cruzan

Preparation

1. Warm cream cheese and butter to room temperature. This can be done in the microwave on 1/2 power.
2. Add syrup and dark rum.
3. Blend in a blender or food processor until smooth. Serve at room temperature.

These recipes are part of The Food Channel’s Holiday Morning Menu.

Post from: Blisstree

Egg Nog Rum French Toast

Since the recipe was not developed with my bread machine in mind, I watch the dough and if it starts getting close to hitting the lid of my machine, I prop the lid open with a wooden spoon.

Cinnamon Rolls

Ingredients for dough:

*1 cup milk
*3 tablespoons butter, melted
*3 1/2 tablespoons sugar (white or raw sugar)
*1 teaspoon salt
*3 cups all-purpose flour
*2 teaspoons active dry yeast

Ingredients for topping:
 
*1/3 cup sugar, (white, brown, or raw sugar)
*1 teaspoon ground cinnamon
 
*3 tablespoons butter, melted

*optional raisins

1. Put the ingredients in the order recommended by your guide – milk, melted butter, salt, flour, and yeast. Run the machine on it’s 90-minute “dough” cycle.
2. Prepare topping by mixing sugar and cinnamon (don’t add butter yet). Set to the side.
3. Prepare a 9×13 pan, by oiling with butter or spraying with cooking spray.
4. Remove the dough from the machine and lay it on a flat, floured surface.
5. Divide into two balls.
6. Roll each ball into a rectangle about 1/2 inch thick.
7. Spread the rectangles with the 3 tablespoons melted butter, then sprinkle with the sugar and cinnamon mixture. Add raisins if using.
8. Roll the dough upward, short end to short end.
9. Cut each roll into pieces about 3/4 of an inch wide.
10.Place the rolls into your prepared pan. Leave a little wiggle room between them.
11.Cover with a towel, and let the rolls rise until doubled. This takes about 30 to 60 minutes.
12.  Bake the rolls in the preheated oven at 375 degrees (190 C) until browned for 15 to 20 minutes.

Can be topped with Powdered Sugar Frosting

Powdered Sugar Icing

*1 cup sifted powdered confectioner’s sugar
*1/4 teaspoon vanilla extract
*milk

1. Add the vanilla to the sugar in a bowl.
2. Add the milk one tablespoon at a time until it reaches the required consistency for spreading or drizzling over the rolls.

Image credit: Michelle Smith

Post from: Blisstree

Easier Homemade Cinnamon Rolls

Rachel just shared her recipe for a  banana breakfast or dessert. She called it Crunchy Monkeys. It’s simply  a half banana with a stick stuck in it, spread with a peanut butter and honey mixture that is then sprinkled with granola.

It sounds good, but it got me thinking…. granola is a little hard for little ones and their baby teeth. Couldn’t you do the same thing with another type of cereal?  How about Rice Crispies or Honey Nut Cheerios? 

Another idea – how about yogurt?  Skip the peanut butter and spread the banana with your favorite flavor of yogurt, then sprinkle with the cereal of your choice. This could even work as a breakfast on the go. School-age child running late?  Hand your kid a banana on a stick as they hurry out the door.

If you do send your child with breakfast on the go, then I suggest you pack a to-go toothbrush in their backpack, so they can brush at school. I’m a bit of a stickler for dental hygeine. Everyone teases me about it, but I don’t care as I’ve got healthy teeth to show for it.

Image credit: Sxc.hu

Post from: Blisstree

Breakfast On the Go: Banana Treats

Orange Blossom Waffles with Mangos and Nutmeg Cream

Ingredients:

Mango Preparation:

1 cup sugar
1/2 cup water
2 tablespoons Peach Schnapps Liqueur
1 tablespoon chopped mint or basil
2 mangos, peeled and sliced

Bring 1-cup sugar, water, Peach Schnapps and herb to boil. Remove from heat, let cool to room temperature. Pour over sliced mangos and refrigerate.

Nutmeg Cream:

2 cups heavy whipping cream
2 tablespoons sugar
1 tablespoon grated fresh nutmeg

Whip heavy cream, 2 tablespoons sugar and grated nutmeg until soft peaks form. Refrigerate until ready to use.

Waffles:

1 cup flour
1 teaspoon baking powder
2 tablespoons sugar
1 pinch salt
1 cup milk
1 egg
1 oz peanut oil
1 tablespoon orange blossom water   
Directions:

Pre-heat waffle iron. Mix flour, baking powder, 2 tablespoons sugar and salt together. In separate bowl, mix milk, egg, oil and orange blossom water. Whisk wet ingredients into dry ingredients whisk until well blended. Pour enough batter to cover waffle iron bottom, cook until golden brown. Batter should make 3 large waffles.

To Assemble:
Take waffle and cut into three wedges, fan out on half of plate. Fan out 5 – 6 mango slices on other half of plate. Pour a little maple syrup on waffles and dollop a little nutmeg cream in center of plate. Garnish with sprig of mint or basil. 

Image and recipe credit: L’Auberge Provencale and BnBfinder.com

Post from: Blisstree

Fancy Saturday Morning Waffles with Mangos

Artichoke and Roasted Red Pepper Strata
Ingredients:
12 eggs
2 tsp. hot sauce
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup melted butter
1 pint cottage cheese
1 lb. shredded cheese, such as Jack and Cheddar mixed
8 oz. marinated artichoke hearts, coarsely chopped
8 oz. roasted red peppers, chopped
4 slices white bread, crusts trimmed off and cut into cubes

Directions:
Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8″ x 8″ glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated overnight.

Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa. Serves 16.

This and other recipes from US bed and breakfast inns can be found on bnb finder.com.

(photo and recipe courtesy of bnbfinder.com)

Post from: Blisstree

Artichoke and Roasted Red Pepper Strata

Mushroom and Gruyere Quiche

Ingredients
1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size
1/4 pound portobello mushroom caps, diced
1/4 pound shiitake mushrooms, stems removed and discarded, cut into quarters
1/2 medium yellow onion, thinly sliced
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 frozen 9-inch pie crust, thawed
1/2 cup heavy cream
2 eggs
1 tablespoon chopped fresh thyme
4 ounces gruyère cheese, shredded (about 1.5 cups)
2 teaspoons chopped fresh thyme

Preheat oven to 400°F. In a large bowl, toss cut mushrooms with onion, olive oil, salt and pepper, then place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside.

Prick pie shell all over with a fork. Prebake shell for 10 to 15 minutes, until lightly browned. Reduce oven temperature to 350°F.

Whisk together heavy cream and eggs with thyme, salt and pepper. In a large bowl, combine roasted mushrooms, onion, gruyere and thyme. Spread this mixture in the bottom of the pie shell in an even layer.

Pour cream-egg mixture over the mushroom mixture, ensuring that all of the mushroom mixture is covered.
Bake for 45 to 55 minutes, or until a knife inserted into the center of the quiche comes out clean. Serve warm or at room temperature.
Nutrition

Per serving (About 4.5oz/128g-wt.): 320 calories (190 from fat), 21g total fat, 10g saturated fat, 10g protein, 25g total carbohydrate (3g dietary fiber, 6g sugar), 105mg cholesterol, 370mg sodium

(photo courtesy of Whole Foods Market)

Post from: Blisstree

Mixed Mushroom and Gruyere Quiche

Image (c) L Gerlach

If you want to make your own ham egg and cheese scramble, here are the ingredients and instructions for a scramble for one:

2 eggs

a dash of milk

1/4 cup cubed ham

1/4 cup sharp cheddar cheese (I used 2%)

Optional ingredients:

chopped onion

chopped green peppers

chopped mushrooms

Combine the two eggs and the milk and whisk together for about a minute. In a hot skillet sprayed with cooking spray, or with a little Canola oil, add the eggs and ham and scramble together with a fork. You can also add onions, green peppers, or mushrooms to add a little vegetables to your meal. When the eggs are almost cooked add the cheese and mix in. Add salt and pepper to your taste. Turn your scramble out onto your plate and enjoy! This is great paired with the corn muffins I made last night. Add a banana or some fried apples and you have a complete lunch.

Post from: Blisstree

Breakfast For Lunch: Ham and Egg Scramble

If you like to make a big family breakfast every now and then here’s a recipe for a spicy eggs benedict casserole from Tobasco^®.  I think my husband will love this one. He always puts Tobasco on his eggs anyway (actually he puts hot sauce on almost everything he eats).

Image via Tobasco

Spicy Eggs Benedict Casserole

6 cups French bread cubes
12 large eggs
1 1/2 cups milk
3 tablespoons fresh chopped chives
1 teaspoon salt
2 1/2teaspoons Tabasco^® brand pepper sauce, divided
12 ounces Canadian bacon, chopped
1  9-ounce package Hollandaise sauce

Preheat oven to 350.` Place French bread cubes in 8-cup shallow casserole dish; set aside. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon. Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.

Meanwhile, prepare Hollandaise sauce as package directs. Stir in 1/2 teaspoon Tabasco sauce. Keep warm until ready to use.

Serve casserole with warm Hollandaise sauce.

Makes 6 servings.

Enjoy!

Thank you to Tobasco for this great recipe.

Post from: Blisstree

Spicy Benedict Casserole

I don’t know about your family by my own loves it when I make breakfast for dinner. I don’t cook breakfast during the week, only on the weekends. That’s probably why they love it when dinner is breakfast. What I love about this kind of meal for dinner is that I don’t have to be creative about it. I don’t have to thaw anything either. How hard can it be to slice potatoes in cubes for hash, fry up some bacon and then eggs? The only major decision is whether to make scrambled eggs or fried ones (whole yolk and all).

The breakfast picture above was our dinner tonight. No frills meal which everyone enjoyed.

For the potatoes, I sliced 4 medium red potatoes in cubes and cooked them in a non stick pan with melted butter. Sprinkles of paprika, garlic powder, salt and pepper were the seasonings.

So how about some breakfast for tonight or tomorrow’s dinner?

(Image : Dexie Jane Wharton / Robust Cooking)

Post from: Blisstree

Who Likes Breakfast For Dinner?

Scrambled Eggs with Dill and Mushrooms

Cook the mushrooms and eggs separately and use fresh dill if you can. Make sure you don’t overcook your mushrooms and keep those eggs moving so they don’t burn. I prefer just a little sprinkle of dill, but be as generous as you like – it’s not an overpowering herb.

Sesame Bagel with Smoked Salmon and Cream Cheese

If smoked salmon were less expensive, I could survive on this meal every day. Unfortunately, decadence sometimes comes at a cost and this little dish does not come cheap. I find sesame bagels are the best choice, and would rather have a little bit of ‘real’ cream cheese than slather on several tablespoons of a reduced fat variety.

Fresh Fruit and Cheese

Yes – you can have cheese for breakfast. Some delicious grapes, strawberries, melon and kiwi fruit is both healthy and easy to put together. I prefer a sharper cheddar, but pick which cheese you enjoy the most. Do keep in mind that lighter colored cheeses tend to have less of the artery clogging ‘bad fats’.

Warm Scones with Jam

I rarely come across a scone in a restaurant or store that really tastes good. The thought of attempting to make a good scone from scratch isn’t very appealing to me – I would prefer to go with a quality mix like Stonewall Kitchen’s Barefoot Contessa Maple Oatmeal Scone mix or Ivy Cottage Cranberry Orange Scone mix. Eschew store bought jam and take the time to go to your local farmer’s market in order to limit the preservatives and achieve the best overall quality and taste.

Image: sxc.hu

Post from: Blisstree

Saturday Morning Breakfast Ideas