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| | Jeanne's Stuffed French Toast Recipe |
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| Ingredients:
18-22 slices of King's Hawaiian Bread
10-12 eggs, separated
4-5 cups of half and half
2-3 tsp of Krups brand Hazelnut flavoring syrup or vanilla
1-2 cups sugar
dash nutmeg
Filling:
1 lb cream cheese, softened
1-2 tsp vanilla or Krups flavoring
2 eggs
1/2 cup sugar
Fruit or chopped meat 2 cups approx.
Instructions:
Arrange half the slices of bread in baking dish, cover entire surface. In a large bowl whip egg whites to froth, set aside. Separate bowl whip yolks well, add half and half and flavoring and the sugar. Fold in egg whites. Pour half of this mixture over bread in baking dish. Combine cream cheese, flavoring, eggs and the sugar in a mixing bowl and mix well with electric mixer till mixture is creamy. Spread the cream cheese mixture over the moistened bread. Fruit or ham.
Sliced strawberries and sliced fresh peaches work great! Meat works too, try Canadian Bacon, or cooked & drained sausage would be very good too.
Layer fruit or meat over cream cheese mixture. Next, layerthe remaining sliced bread till the entire area is covered. Pour the rest of the egg batter over this. Cover with plastic wrap and refrigerate over night. Remove plastic wrap in the morning and replace with aluminum foil that you have sprayed with vegetable oil to prevent sticking to bread as it bakes. Bake for 55 minutes in 350 degree oven till set. You can remove foil last 15 minutes of baking for browning if you like.
To serve: on a plate place a circle of pureed and strained raspberries. Place a square piece of Stuffed French Toast in center of raspberry puree. Dust lightly with powdered sugar, serve with dollop of whipped cream and garnish with 2 or 3 berries of choice.
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| | Cupid's French Toast Recipe |
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Ingredients:
6 slices firm bread (preferably homemade)
3 eggs
1 cup whole milk
1/2 tablespoon sugar
1 teaspoon almond extract
Dash salt
Powdered sugar
2 strawberries
Instructions:
We enjoy serving these on Valentine's Day and to honeymooners or to our guests who are celebrating an anniversary.
Use a heart-shaped cutter to form 6 hearts from the bread slices. Beat eggs, milk, sugar, almond extract, and salt until well blended. Soak hearts in egg mixture overnight. Cook over medium-high heat until done on a well greased griddle. Arrange 3 hearts per plate with tips facing the center. Dust with powdered sugar and place one berry in center. Serve with butter, syrup and jam on the side. | | |
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| | Ultra-Light Buttermilk Waffles, Two Ways Recipe |
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| Ingredients:
Plain Waffles:
3 large eggs
1 3/4 cups unbleached white flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons melted butter or margarine
Instructions:
Keep your eye on them; they might float off your plate!
Making waffles for breakfast in really very quick and easy, especially if you take 5 or 10 minutes to put things together the night before. Separate the eggs (refrigerate the yolks), combine the dry ingredients, and measure the buttermilk (it can be left unrefrigerated for 12 hours). Then in the morning, just melt the butter, beat the egg whites, and mix everything together.
Leftover waffles can be wrapped tightly and frozen for toasting later. The bran-and-whole-wheat version of this recipe is surprisingly light. It's a good way to slip some extra fiber into your diet.
1. Separate the eggs, placing the yolks in a small bowl and the whites in a larger one. Cover both bowls tightly with plastic wrap, and set aside until use.
2. Combine flour, baking soda, baking powder, and salt in a mixing bowl. Stir until well combined.
3. Preheat the waffle iron.
4. Whisk together the buttermilk, melted butter or margarine, and the egg yolks. Add this to the flour mixture and stir briefly until blended. (Try not to overmix).
5. Using an electric mixer at high speed, beat egg whites until stiff but not dry. Add to the batter, and fold in with a few swift strokes.
6. Bake the batter about 3/4 cup at a time (depending on the size and shape of the waffle iron) on a very hot iron until crisp and lightly browned.
7. Serve hot, with butter, syrup, yogurt, fresh fruit...whatever fixings you prefer. These waffles are also good plain!
Bran and Wheat Waffles
Follow the preceding recipe with the following changes:
1. Use 1 cup unbleached white flour instead of 1 3/4 cups, and add 1/2 cup bran and 1/2 cup whole wheat flower.
2. The 2 tablespoons melted butter can be omitted so the waffles can have a lower fat content.
You will be amazed how ethereal these are!
Preparation time: 15 to 20 minutes to assemble the batter, 3 to 5 minutes to bake each waffle
Yield: 6 or 7 waffles. | | |
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| | Ultra-Light Buttermilk Waffles, Two Ways Recipe |
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| Ingredients:
Plain Waffles:
3 large eggs
1 3/4 cups unbleached white flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons melted butter or margarine
Instructions:
Keep your eye on them; they might float off your plate!
Making waffles for breakfast in really very quick and easy, especially if you take 5 or 10 minutes to put things together the night before. Separate the eggs (refrigerate the yolks), combine the dry ingredients, and measure the buttermilk (it can be left unrefrigerated for 12 hours). Then in the morning, just melt the butter, beat the egg whites, and mix everything together.
Leftover waffles can be wrapped tightly and frozen for toasting later. The bran-and-whole-wheat version of this recipe is surprisingly light. It's a good way to slip some extra fiber into your diet.
1. Separate the eggs, placing the yolks in a small bowl and the whites in a larger one. Cover both bowls tightly with plastic wrap, and set aside until use.
2. Combine flour, baking soda, baking powder, and salt in a mixing bowl. Stir until well combined.
3. Preheat the waffle iron.
4. Whisk together the buttermilk, melted butter or margarine, and the egg yolks. Add this to the flour mixture and stir briefly until blended. (Try not to overmix).
5. Using an electric mixer at high speed, beat egg whites until stiff but not dry. Add to the batter, and fold in with a few swift strokes.
6. Bake the batter about 3/4 cup at a time (depending on the size and shape of the waffle iron) on a very hot iron until crisp and lightly browned.
7. Serve hot, with butter, syrup, yogurt, fresh fruit...whatever fixings you prefer. These waffles are also good plain!
Bran and Wheat Waffles
Follow the preceding recipe with the following changes:
1. Use 1 cup unbleached white flour instead of 1 3/4 cups, and add 1/2 cup bran and 1/2 cup whole wheat flower.
2. The 2 tablespoons melted butter can be omitted so the waffles can have a lower fat content.
You will be amazed how ethereal these are!
Preparation time: 15 to 20 minutes to assemble the batter, 3 to 5 minutes to bake each waffle
Yield: 6 or 7 waffles. | | |
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| | Olive Waffles Recipe |
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Ingredients:
3 large eggs
1 1/4 cups unbleached white flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup minced pitted Kalamata olives
1/2 teaspoon crumbled, dried (or 2 teaspoons minced fresh) rosemary
1 1/2 cups buttermilk
1 tablespoon olive oil
A little butter or oil for the waffle iron
Many possible toppings:
GuacaMollie
Sour Cream
Caviar or strips of smoked salmon
Dried tomato pesto
Chimichurri
Mediterranean Yogurt
Instructions:
Separate the eggs, placing the whites in a large bowl and the yolks in a medium-sized one.
Combine the flours, baking soda, baking powder, and salt in a medium-sized bowl. Make a well in the center, and add the olives and rosemary.
Add the buttermilk and olive oil to the egg yolks, and whisk together until uniform. Pour this mixture into the well in the center of the dry ingredients and mix briefly until blended.
Beat the egg whites until stiff, and fold them into the batter, along with the olives and rosemary.
Bake on a hot, lightly greased waffle iron until golden and crisp. (For pancakes, cook on a skillet or griddle for about 3-4 minutes on each side). Serve hot, with topping(s) of your choice.
Preparation Time: 10 minutes, plus about 4 minutes to cook each waffle (depending on the waffle iron) and about 8 minutes per batch of pancakes. | | |
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| | Gingerbread Waffles Recipe |
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Ingredients:
1/4 cup butter
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
2 large eggs, separated
1 cup milk
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Instructions:
Cream the butter and brown sugar. Beat in the corn syrup, egg yolks and milk. Mix dry ingredients thoroughly. Beat egg whites until soft peaks form. Stir dry ingredients into wet ingredients. Fold in egg whites. Pour into preheated waffle iron and bake. Serve with lemon custard sauce or maple syrup. | | |
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| | Holiday Morning French Toast Recipe |
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| | Cook Time: 0 min | Prep Time: 20 min | | | |
Ingredients:
1 C. brown sugar
1/2 C. butter, melted
3 t. cinnamon
3 Granny Smith apples, peeled, cored & thinly sliced
1/2 C. dried Cranberries
1 loaf Italian bread cut into 1" slices
6 large eggs
1 1/2 C. milk
1 T. vanilla
Instructions:
1. Combine brown sugar, butter & 1 t. cinnamon in a 13x9" baking dish. Add apples & cranberries: toss to coat well. Spread mixture evenly over bottom of baking dish. Arrange slices of bread on top.
2. Mix eggs, milk, vanilla & remaining 2 t. of cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover & refrigerate 4 to 24 hours.
3. Bake, covered with aluminum foil, in a preheated 375 F oven for 40 min. Uncover & bake 5 min. Remove from oven; let stand for 5 min. Serve warm with Maple syrup. | | |
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| Blue Corn Waffles Recipe |
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Ingredients:
1 1/2 cups buttermilk
2 large eggs, separated
6 T. butter, melted
1 1/2 cups blue cornmeal
3/4 cups all-purpose flour
1 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Instructions:
Preheat waffle iron to medium heat approx. 350F degrees. In a large bowl, mix buttermilk with egg yolks and 1/4 cup melted butter. In another bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt. Pour liquids into dry mixture, stirring to moisten well. In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter into waffle iron and bake until golden brown approx. 4-5 minutes. Top with Sweet and spicy pineapple chili pepper maple syrup (recipe below) and serve.
Sweet and Spicy Pineapple Chili Pepper Syrup
1 cup pineapple, cubed, fresh or canned
1 pinch red chili pepper flakes
1 cup pure maple syrup
In a saucepan over medium heat slightly sauté the pineapple chunks and red chili pepper flakes. Slowly add the maple syrup, stir, and reduce heat to low. Simmer for 2 minutes until the flavors combine. Pour over blue corn waffles. | | |
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| Casa Tierra Stuffed French Toast Recipe |
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Ingredients:
1 6oz jar of Cheri’s prickly pear marmalade
Prickly pear syrup for garnish
1 loaf day old country-style French bread sliced thickly into 16 slices
1 8oz tub of Philadelphia brand Lite cream cheese
1 cup fat free French vanilla coffee creamer
32 oz. egg white product (or 1 doz. eggs)
1 tsp. Vanilla
Instructions:
Spread cream cheese evenly on 2 pieces of bread. Place 1 tsp. marmalade on one side and make a sandwich. Place the sandwiches into a deep, heavily buttered baking pan.
In a blender, mix the coffee creamer, egg and vanilla. Pour blended mixture over the bread. Turn the bread several times to coat evenly. For best results, soak the bread overnight before baking.
After turning the sandwiches one final time, butter the tops and cover with foil. Bake on the center rack of a pre-heated 350o oven for one hour. Uncover for the last few minutes to brown the tops.
Drizzle syrup on a serving plate. Place the French toast in the center and sprinkle with confectioner’s sugar. Serve with additional syrup if desired. | | |
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| | Casa Tierra Stuffed French Toast Recipe |
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Ingredients:
1 6oz jar of Cheri’s prickly pear marmalade
Prickly pear syrup for garnish
1 loaf day old country-style French bread sliced thickly into 16 slices
1 8oz tub of Philadelphia brand Lite cream cheese
1 cup fat free French vanilla coffee creamer
32 oz. egg white product (or 1 doz. eggs)
1 tsp. Vanilla
Instructions:
Spread cream cheese evenly on 2 pieces of bread. Place 1 tsp. marmalade on one side and make a sandwich. Place the sandwiches into a deep, heavily buttered baking pan.
In a blender, mix the coffee creamer, egg and vanilla. Pour blended mixture over the bread. Turn the bread several times to coat evenly. For best results, soak the bread overnight before baking.
After turning the sandwiches one final time, butter the tops and cover with foil. Bake on the center rack of a pre-heated 350o oven for one hour. Uncover for the last few minutes to brown the tops.
Drizzle syrup on a serving plate. Place the French toast in the center and sprinkle with confectioner’s sugar. Serve with additional syrup if desired. | | |
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| Banana Poppyseed Pancakes or Waffles Recipe |
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| Ingredients:
3 cups w.w. flour or 1/2 white and 1/2 w.w.
2tsp. baking powder
2tsp. baking soda
1 tsp. salt
1/2 cup brown sugar
1/2 tsp. nutmeg
1/4 cup poppyseeds
4 eggs
2 cups milk
1 tsp. vanilla
2 bananas
Instructions:
Combine the "dry" ingredients - even the night before to save time! In my trusty blender, whirl up the "wets". Fold the "wets" into the "drys" to form an even batter - do not overmix. NOTE: batter consistancy will vary!
For pancakes: do not add all the "wets" at once in order to obtain a thick batter. I fry about 3 tbspns of batter on a non-stick griddle, turning once. Be creative on the size and "extra incredients" that you have on hand...choc.chips, toasted almonds, cocnut sunflower seeds, raisins etc.
For waffles: more milk may be required in order to obtain a more spreadable batter. Pour approx. one cup of batter onto hot/greased waffle iron. Spread with a spoon into corners. Close top of waffle iron and cook just until brown and puffy...about 1-2 min.
Serve sprinkled with powdered sugar and a generous slathering of flavoured yogurt! My kids love to dip the pancakes into the yogurt. Garnish with fresh or frozen strawberries and top with toasted almonds. Enjoy!
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| Ginerbread Waffles Recipe |
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Ingredients:
3 eggs separated (or egg substitute)
1 cup low fat or skim milk
1/2 cup dark molasses
1/2 cup firmly packed brown sugar
1-3/4 cup flour (not sifted, just spooned into measuring cup)
2 Tbsp vegetable oil
4 tsp baking powder
1/2 tsp salt (optional)
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
Lemon Sauce topping for waffles
3 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
Grated rind of 1/2 lemon
1/4 tsp salt
1 tsp butter
1 cup boiling water
Instructions:
We serve this with warmed peach pie filling mixed with (frozen) raspberries and blackberries, topped with an unsweetened whipped cream and a dash of nutmeg/clove spice.
Beat egg yolks with whisk and add milk, molasses and brown sugar. In a separate bowl lightly mix flour, baking powder and spices until well blended. Add liquid ingredients to dry ingredients along with the oil. Beat egg whites (if using) until they form stiff peaks and fold into batter. Bake in a hot waffle iron.
Lemon Sauce topping for waffles:
Combine the sugar, salt, and cornstarch and mix thoroughly. Slowly add the water and cook in a double-boiler until mixture thickens. Add the butter and stir until melted. Stir in the lemon rind and juice.
*We drizzle this over the gingerbread waffles or serve it in a pitcher for guests to help themselves. | | |
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| Blueberry French Toast Cobbler Recipe |
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| Ingredients:
4 eggs
1/2 cup half and half
1 tsp Vanilla
10- 1" slices French bread, 4 cups
Blueberries
1/2 cup sugar
2 Tbsp Butter
1 tsp cinnamon
Instructions:
Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish. Add bread slices, turning once to coat both sides. Cover and chill overnight. Place berries (frozen or fresh) in bottom of baking dish. Replace soaked bread on top of berries. Mix sugar, butter and cinnamon until crumbly, spread on top of bread. Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden. | | |
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| Banana Oatmeal Waffles Recipe |
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Ingredients:
4 Tbsp unsalted butter
1 cup Old-fashioned Rolled Oats (not instant)
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
pinch of nutmeg
3 Tbsp brown sugar, dark or light, firmly packed
1 1/2 cup buttermilk
2 large eggs
2 ripe bananas, very thinly sliced crosswise
Instructions:
Preheat regular waffle iron, not Belgain. Melt the butter, set aside. In a large bowl, whisk together oats, flour, baking powder, baking soda, spices, and brown sugar. In another bowl, whisk together buttermilk and eggs until well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Mix in banana slices and the melted butter.
Lightly spray the waffle iron with Pam. Pour 1/2 to 2/3 cup of batter onto the grids. Batter is thick and lumpy, so spread it to edge of the iron with a heat resistant spatula. Close the lid and bake until golden and crisp. Serve immediately, garnished with more banana slices. Stir remaining batter to redistribute banana. Serve with hot Pure Maple Syrup.
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| | Banana Oatmeal Waffles Recipe |
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Ingredients:
4 Tbsp unsalted butter
1 cup Old-fashioned Rolled Oats (not instant)
1 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
pinch of nutmeg
3 Tbsp brown sugar, dark or light, firmly packed
1 1/2 cup buttermilk
2 large eggs
2 ripe bananas, very thinly sliced crosswise
Instructions:
Preheat regular waffle iron, not Belgain. Melt the butter, set aside. In a large bowl, whisk together oats, flour, baking powder, baking soda, spices, and brown sugar. In another bowl, whisk together buttermilk and eggs until well blended. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Mix in banana slices and the melted butter.
Lightly spray the waffle iron with Pam. Pour 1/2 to 2/3 cup of batter onto the grids. Batter is thick and lumpy, so spread it to edge of the iron with a heat resistant spatula. Close the lid and bake until golden and crisp. Serve immediately, garnished with more banana slices. Stir remaining batter to redistribute banana. Serve with hot Pure Maple Syrup. | | |
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| | Oat and Whole Wheat Waffles with Mango Sauce and Fresh Fruit Recipe |
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Ingredients:
¾ cup rolled oats
1 cup plus 2 tablespoons whole wheat flour
1 cup plus 2 tablespoons cake flour (not self-rising)
3 tablespoons instant nonfat dry milk
4 tablespoons sugar
¾ teaspoon salt
1-1/2 tablespoons baking powder
1-1/2 teaspoons baking soda
1 large whole egg
2 large egg whites
2-1/4 cups nonfat buttermilk
3 tablespoons unsalted butter, melted
1-1/2 pints assorted fresh fruit such as blueberries, raspberries, strawberries
Instructions:
Heat waffle iron to medium-high setting. Place the oats in a food processor and process until coarsely ground, about 30 seconds. Transfer to a medium bowl and whisk in the whole wheat flour, cake flour, dry milk, sugar, salt, baking powder and baking soda.
In another medium bowl, whisk together the egg, egg whites and buttermilk. Pour the egg-buttermilk mixture into the dry ingredients, add the melted butter and whisk together until thoroughly combined.
Pour batter onto waffle iron. Cook until golden brown. Transfer to a warm oven. Repeat until all batter is used.
Top with mango sauce and fresh berries. | | |
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