Pumpkin Ginger Waffles

September 26, 2009 at 3:59 pm (Breakfast/Brunch)
Tags: , ,

Source:  Country Living October 2009

Ingredients:

1 1/2 c. flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. ground ginger

1/2 tsp. cinnamon

1/4 cup crystallized ginger (finely diced)

2 large eggs

1/4 c. buttermilk

1/2 c. canned pumpkin puree (about half a can)

1/2 c. sugar

1/4 tsp. vanilla extract

3 T unsalted butter, melted and cooled

Instructions:

Preheat waffle iron.

Combine flour, baking powder, baking soda, salt, ground ginger and cinnamon in a large bowl.  Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl.  Set aside.

In another bowl, whisk eggs, buttermilk, pumpkin, sugar, vanilla. Whisk in flour mixture until combined. Stir in butter. Fold in reserved crystallized ginger mixture.  Do not overmix.

Scoop about 1/2 c. of the batter into the waffle iron and cook to your desired doneness. Keep the finished waffles in the oven at 200 degrees to stay warm.

1 Comment

Marmalade French Toast Casserole

September 26, 2009 at 3:09 pm (Breakfast/Brunch)
Tags: ,

Cooking Light, December 2007

Grapefruit or mixed fruit marmalade will work just as well as the orange marmalade called for in the recipe. Serve the casserole with honey or pancake syrup warmed with orange rind and a splash of orange juice (add one teaspoon rind and two tablespoons juice per 1/2 cup syrup). This easy casserole can be assembled in less than 15 minutes and stored in the refrigerator overnight.

Yield

12 servings (serving size: 1 piece)

Ingredients

  • 3  tablespoons  butter, softened
  • 1  (16-ounce) sourdough French bread loaf, cut into 24 (1/2-inch) slices
  • Cooking spray
  • 1  (12-ounce) jar orange marmalade
  • 2 3/4  cups  1% low-fat milk
  • 1/3  cup  sugar
  • 1  teaspoon  vanilla extract
  • 1/4  teaspoon  ground nutmeg
  • 6  large eggs
  • 1/3  cup  finely chopped walnuts

Preparation

Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spread marmalade evenly over bread; top with remaining 12 bread slices, buttered side up.

Combine milk and next 4 ingredients (through eggs), stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Sprinkle casserole with walnuts. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.

Nutritional Information

Calories: 293 (28% from fat)
Fat: 9g (sat 3.2g,mono 2.2g,poly 2.3g)
Protein: 9.1g
Carbohydrate: 46.4g
Fiber: 1.6g
Cholesterol: 116mg
Iron: 2.2mg
Sodium: 315mg
Calcium: 132mg

Leave a Comment

Sausage and Cheese Breakfast Casserole

January 4, 2009 at 10:45 pm (Breakfast/Brunch)
Tags: ,

Source:  Cooking Light, April 2008
Servings:  12 1-cup servings

We assembled this casserole after church on Christmas Eve (at about 1am) and then cooked it on Christmas morning.  It needs to sit 8 hours or overnight, so the timing is great to make it the night before.  We made this casserole once before (I think when we had a friend visiting us-we treat houseguests like they are at a B&B) and really enjoyed it, so we decided to make it a new Christmas tradition.   We do use more exciting bread than the white bread in this recipe.  This year we got a nice round loaf of sourdough, which gave the casserole a little extra flavor–and the crusts look very nice so don’t cut them off.

Ingredients

  • Cooking spray
  • 12  ounces  turkey breakfast sausage
  • 2  cups  1% low-fat milk
  • 2  cups  egg substitute
  • 1  teaspoon  dry mustard
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  ground red pepper
  • 3  large eggs
  • 16  (1-ounce) slices white bread
  • 1  cup  (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
  • 1/4  teaspoon  paprika

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.

2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

4. Preheat oven to 350°.

5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

1 Comment

Mini Frittatas with Ham and Cheese

January 4, 2009 at 10:24 pm (Breakfast/Brunch)
Tags: ,

Source:  Cooking Light, December 2001
Servings:  8 (3 frittatas/serving)

We made these for our New Year’s Eve party, and they taste great warm or at room temperature.   A frittata is like an omelet you cook in the oven, or a quiche with no crust.
They are also just fine without onion, which we left out since Julia was coming over, and also are fine without chives, which I couldn’t find at the Farmer’s Market.

Ingredients:

1/2 cup finely chopped onion

2/3 cup chopped ham

1/3 cup shredded cheddar cheese

2 tablespoons chopped fresh chives (where are these in the Farmer’s Market? the frittatas taste fine without them)

1/8 teaspoon dried thyme

1/8 teaspoon black pepper

4 large egg whites

1 large egg

Instructions:

Preheat oven to 350.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.  Add onion, saute 2 minutes or until crisp-tender.  Add ham; saute 3 minutes.  Remove from heat; cool 5 minutes.  Combine remaining ingregients in a large bowl; stir with a whisk.  Add ham mixture, stirring with a whisk.  Spoon mixture into 24 minuature muffin cups coated with cooking spray.  Bake for 20 minutes or until set.

1 Comment

Follow

Get every new post delivered to your Inbox.