Breakfast & Brunch

What better time to enjoy a leisurely meal with family and friends than during this busy holiday season. Serve up some of those special breakfast recipes you’ve been wanting to try, and take time to enjoy good company and good food.

BERRY FILLED CREPES
1 cup mixed berries, thawed, frozen, or fresh
1 Tablespoon sugar
1/2 cup cream cheese, softened
1 Tablespoon powdered sugar
1/2 teaspoon vanilla extract
2 cups flour
Pinch of salt
4 eggs
2-1/2 cups whole milk
2 Tablespoons butter, melted
Powdered sugar for dusting
Fresh fruits
Mix berries together with sugar and heat in small saucepan until sugar melts. Mix berries with cream cheese, powdered sugar, and vanilla. Put in small bowl and set aside. Sift flour and mix with salt in bowl. Make a well in the flour and pour in eggs. Stir well. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface. Stir in butter. Use a few drops of oil in a preheated nonstick pan. Spread a thin layer of batter and swirl around to make surface even thinner. After heating, turn crepe, spread a small amount of berry mixture, and roll up. Serve with slices of fresh strawberries, bananas, or your favorites. Sprinkle with powdered sugar, then serve. Makes 10.

CARAMEL APPLE FILLED CREPES
4 eggs
2-1/2 cups whole milk
2 cups flour
2 Tablespoons sugar
2 Tablespoons butter, melted
Pinch of salt
Vegetable oil
Caramel topping
Powdered sugar for dusting
Filling
2 large apples
4 Tablespoons sugar
3 Tablespoons butter
Few drops vanilla extract
Peel, core, and thinly slice apples. Toss with 4 Tablespoons sugar. Melt butter in nonstick pan, add apples, and sauté until soft. Add vanilla. Set aside.

For the crepes, beat eggs with milk, add flour, butter, and 2 Tablespoons sugar. Give batter a few swift strokes to avoid lumping. Heat 6-inch, nonstick skillet almost to the smoking point, add a few drops of oil, then just enough batter to coat bottom of the pan. Allow crepe to brown lightly, then flip. Repeat process until all batter is used. Lay crepes out on a work surface, place apple filling in each, and roll. Reheat in oven or serve at once. Drizzle with warmed caramel topping and dust with powdered sugar. Makes 10.

GINGERBREAD WAFFLES
2-1/2 cups flour
1/4 cup brown sugar, packed
4 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 egg whites, whipped
1-1/2 cups buttermilk
1/4 cup molasses
6 Tablespoons sour cream
3/4 cup raisins
Prepare waffle iron as directed by manufacturer. In mixing bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, and allspice. In another mixing bowl, combine egg whites, buttermilk, molasses, sour cream, and raisins. Add dry ingredients with wet ingredients until just moistened. Pour enough batter to fill two-thirds of waffle iron. Cook until golden brown; set aside. Repeat with remaining batter. Makes 8.

CRAB AND CREAM CHEESE DILL BAKED EGGS
9 eggs
1/2 cup milk
8 oz. cubed cream cheese
6 oz. lump crabmeat, cartilage removed
Salt
Freshly ground black pepper
1/4 cup melted butter
1 Tablespoon chopped fresh dill
Preheat oven to 350°. Beat eggs and milk together in large bowl until light and fluffy. Fold in cream cheese, crab, and salt and pepper to taste. Grease 7×12-inch casserole dish with melted butter. Pour egg mixture into pan. Sprinkle dill over the top. Bake for 30 minutes, and serve hot. Serves 4.

CHOCOLATE RUM PANCAKES
1-1/4 cups flour
3 Tablespoons sugar
1 Tablespoon baking powder
Pinch salt
2 large eggs
1 cup milk
4 Tablespoons butter, melted and cooled
1 teaspoon pure vanilla extract
1 Tablespoon dark rum
3 oz. chopped bittersweet chocolate
Vegetable oil
Sweetened whipped cream
Cocoa powder for garnish
In large bowl, whisk together flour, sugar, baking powder, and salt. In medium bowl, beat eggs until light and frothy. Add milk, butter, vanilla, and rum. Mix well. Add egg mixture to dry ingredients; mix gently to incorporate, and then briskly to remove any possible lumps. Fold in chocolate. Heat griddle or skillet over medium-high heat. Coat with light layer of oil, then reduce heat to medium. Spoon or pour the pancakes onto griddle or skillet. Cook for about two minutes, or until bubbles form on top of the pancake and the bottom of the pancake turns golden brown. Flip and cook for 1-2 minutes more, or until the other side is golden brown. If cooking a few at a time in a skillet, keep pancakes warm in the oven set at 200°. Garnish with whipped cream and sprinkle with cocoa powder. Makes 10 pancakes.

MAPLE SUGARED BACON
8 slices bacon
3 Tablespoons plus 2 teaspoons maple sugar
At first everyone is skeptical about this recipe. The second you and your guests try it, though, you had better plan on putting more in the oven and copying the recipe because everyone really loves this special treat. This recipe doubles, or triples, easily. Maple sugar can be found at many stores in the baking or breakfast section, but brown sugar can be substituted if desired.

Preheat oven to 350°. Line baking sheet with heavy-duty aluminum foil. Arrange bacon on baking sheet, and bake for 10 minutes. Remove bacon slices to dish and drain off all the fat. Dust bacon with maple sugar (or if preparing large amount of bacon, roll bacon in pie plate filled with sugar). Return to baking sheet and bake until crisp and browned, about 10 minutes longer. Cool on wire rack for about 5 minutes, but serve warm. Serves 4.

RECIPE CORRECTION

BACON, CHEDDAR APPLE BAKE

The November recipe for Bacon, Cheddar Apple Bake should have called for 1 teaspoon of baking powder instead of 3 Tablespoons. It should be puffy, but not that puffy. We are sorry for the error.

Coming Next Month: Say Cheese