Coconut Crusted Stuffed French Toast

Ingredients

• 6 1-inch thick slices of French Bread
• 2 large eggs
• 1/2 tsp vanilla
• 1 tbs cream of coconut
• 1 tsp sugar
• 4 oz cream cheese, softened
• 1 tbs cream of coconut
• 1 1/2 cup of coconut flakes
• 1 tbs vegetable oil for cooking

Instructions

1. Preheat a saute pan on medium heat.
2. Slice the French bread slices in the middle but not all the way through.
3. In a small bowl, mix cream cheese and 1 tbs of cream of coconut until well combined.
4. Place coconut flakes in another shallow, wide bowl.
5. In a shallow, wide bowl, whisk eggs, 1 tbs of cream of coconut, vanilla and sugar until smooth.
6. Spread the cream cheese mixture in the middle of the bread slices.
7. Dip the bread in egg mixture and then into coconut flakes. Press the flakes lightly.
8. Cook the French toast on medium heat for about 3-5 minutes on each side. (If the coconut is toasting too fast, you may need to lower the heat a little bit.)

GingerBread Waffles

Ingredients:

• 4 Cups of All-Purpose Flour
• 4 Tsp baking powder
• 2 Tsp ground cinnamon
• 2 Tsp ground ginger
• 1/2 to 1 Tsp fresh ground nutmeg (It smells so good and yummy when you grate it!)
• 1/2 Salt
• 2/3 Cup Dark Brown Sugar
• 4 Eggs
• 1 Cup of Canned Pumpkin
• 1.25 cups of milk
• 1 stick (1/2 cup) unsalted butter, melted
• 1/2 cup Molasses

Mix the dry ingredients (Flour, baking powder, spices and salt) in a bowl and set aside.  Blend the sugar and eggs, and then add in the pumpkin, milk, butter and molasses.  The mixture will be very runny.  Slowly mix in the dry ingredients and stir together.  You do not need to over mix the batter.  Pour into your waffle iron and bake.
MM and Frog gave the recipe high praise.  It was more of a Belgian waffle, fluffy tasting recipe than what we are served at Java Jive.  Java Jive tastes much more cakey in texture.  However, the seasoning was fabulous, and it made the kitchen smell wonderful.  I’m pretty sure that we’ll be making them again, and the recipe makes a lot, so it would be great on Christmas morning!  Now I’ve just got to learn how to make lemon curd!

Ham and Egg Cups

Ingredients - per cup:
1 Slice ham, preferably thick (I used 3 slices thin lunchmeat ham)
1-2 eggs
Sprinkle of diced green onion
Salt and pepper, to taste
Optional: diced mushroom, tomato, green peppers

Directions:
Preheat oven to 400 F.

In a sprayed cupcake pan, line each slot with the ham.

Mix the other ingredients together in a bowl, then divide among the ham cups.

Bake for about 15 minutes, or until edges of ham slices are turning crispy and eggs are the desired done-ness.

Pumpkin-Ginger Pancakes with Ginger Butter

Ingredients:

1 cup all-purpose flour
2 tbsp. firmly packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tbsp. butter, melted

1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger nutmeg and salt.  In another bowl, mix egg, milk, pumpkin, yogurt and butter until well blended.  Stir egg mixture into flour mixture until just even moistened.

2. Place a nonstick griddle on a 12 in. non-stick frying pan over medium heat (350); when hot, coat lightly with butter and adjust heat to maintain temperature.  Spoon batter in 1/3 cup portions onto griddle and gently spread into 4-inch rounds.  Cook until pancakes are browned on the bottom and edges begin to look dry, 2-3 minutes; turn with a wide spatula and brown other sides, 2-3 minutes longer.  As pancakes are cooked, transfer to baking sheets and keep warm in a 200 oven.  Serve warm with candied-ginger butter and maple syrup.

Candied-ginger butter:

in a bowl, with a wooden spoon, stir 2 tbsp. finely chopped candied ginger into 1/4 cup soft butter.  Chill until firmed.  Makes about 1/4 cup.

Yogurt Panckaes

        

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 eggs, lightly beaten
• 2 cups (16 ounces) plain yogurt
• 1/4 cup water
• Semisweet chocolate chips, dried cranberries, sliced ripe bananas and coarsely chopped pecans, optional

Directions

• In a small bowl, combine the flour, sugar, baking powder and baking soda. In another bowl, whisk the eggs, yogurt and water. Stir into`dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Sprinkle with optional ingredients if desired. Turn when bubbles form on top; cook until the second side is golden brown.
• To freeze, arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months.
• To use frozen pancakes: Place pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through. Yield: 12 pancakes.

Brown Sugar Oatmeal Pancakes

Ingredients:

1/2 cup plus 2 tbsp. quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup packed brown sugar
1 egg
2 tbsp. vegetable oil
1 cup buttermilk

Directions:

In a small bowl, combine the oats, flours, baking soda, salt and sugar.  In another small bowl, beat the egg, oil and buttermilk.  Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle.  Turn when bubbles form on top; cook until the second side is golden brown.
Yield: about 10 pankcakes

Ham and Egg Cups

 

What you need:

Makes 8 cups

4-6 slices of ham

6 eggs

1/4-1/2 cup shredded cheddar cheese

black pepper, to taste preference

To Prepare:

Preheat oven to 375 degrees. Spray muffin tin pan with non stick cooking spray. Line bottom of of muffin tin with individual slices of ham. { You may need to cut ham slice in half for a better fit }. In a skillet, scramble 6 eggs as desired. Scoop scrambled eggs evenly on top of each slice of ham. Sprinkle with cheddar cheese. Bake 10-12 minutes or until cheese is melted and ham is baked.

Cinnamon Roll Pancakes

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract


DIRECTIONS:
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and 'set up' while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)

Prepare Pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.  (a few small lumps are fine)
OR If using a boxed mix, prepare according to package directions.

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.


Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

French Toast Casserole

Ingredients

• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup white sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon margarine, softened
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Frittata

• 6 Eggs
• 1/8 tsp. pepper
• 1/4 c. chopped onion
• 1 clove garlic, minced
• 1tbs. margarine or butter
• 3/4 c. chopped cooked vegetables and/or meat
• 2 tbs grated Parmesan or Romano cheese

 

Beat eggs and pepper; set aside. In a 10-inch skillet cook onion and garlic in margarine till tender. Stir in Vegetables and/or meat.
Pour egg mixture into skilled over vegetables/meat. Cooke over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges till the egg mixture is almost set.
Pour egg mixture into the skillet and bake at 350 for 15 minutes or till a knife comes out clean.
Serves 3.

Oatmeal Cinnamon Muffins (From Allrecipes)

Ingredients:

• 1 cup old-fashioned oats
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda

Directions:

In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.  Add small apple chunks if desired.