Saturday, May 9, 2009

Breakfast recipes for moms

Apple Puff Pancake


2 tbsp (30 mL) butter
4 eggs
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
2/3 cup (175 mL) all purpose flour
2 tbsp (30 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
2 medium apples, peeled, cored and thinly sliced
icing sugar for dusting
maple syrup, as an accompaniment, if desired


Preheat the oven to 425 degrees F (220 degrees C).
Place the butter in a 10-inch (25 cm) deep dish pie plate or a 9-inch (23 cm) square baking dish.
In a medium sized mixing bowl, beat together the eggs, milk and vanilla with an electric mixer until well mixed and foamy. In a small bowl, stir together the flour, sugar and cinnamon. Add to the egg mixture and beat just until smooth. Set aside for a moment.
Place the pie plate or baking dish into the oven and let heat until the butter is melted and hot. Remove from the oven and holding the dish carefully with oven mitts, swirl gently to coat the entire surface with butter. Quickly arrange the apple slices evenly on the bottom of the dish and pour in the batter.
Place in the oven and bake 30 to 35 minutes or until puffed and lightly browned. Dust with icing sugar before cutting into wedges or squares. Serve with a drizzle of maple syrup if you like.

Creamed Eggs

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired
salt and pepper to taste

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Frothy Orange Mochaccino

1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) light brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1-1/2 tsp (7 mL) finely grated orange zest
2 cups (500 mL) hot double strength coffee or espresso
1/2 cup (125 mL) half and half (10%) cream, hot
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) orange juice or orange liqueur
additional grated orange zest for garnish

In a blender, combine the chocolate chips, brown sugar, cocoa powder and orange zest. Blend until finely chopped.
Pour in the hot coffee and blend until the mixture is smooth and the chocolate is melted. Add the half and half and continue blending until the mixture is very frothy. Pour into 4 heated cups.
In a small bowl with an electric mixer, beat together the whipping cream and orange juice or liqueur until stiff. Add a spoonful of topping onto each serving and sprinkle with a bit of additional orange zest.

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