German Potato Pancake – Kartoffelpuffer

 

Photo credit: bavariankitchen.com

Photo credit: bavariankitchen.com

 

“Celebrate and commemorate each day together as a treasured gift from heaven.” -Elder Russell M. Nelson

Ingredients:

  • 1 lb. potatoes (about 2 medium or 3 small Russets or other starchy potato)
  • 1/2 onion
  • 3/4 – 1 tsp. salt (start with a lower amount, you can add salt at the table)
  • Ground pepper
  • Freshly ground nutmeg
  • 1 egg
  • Oil for frying

Preparation:

Peel and grate potatoes. Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes.

Grate the onion over the potatoes. Add dried onion flakes for part or all of the onion, if you like. Add salt, pepper, nutmeg and egg. Mix thoroughly.

Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil.

Using about 1/2 cup, drop the potato mixture into hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon.

Creme Brulee French Toast

 

Photo source: glutenfreegabber.com

Photo source: glutenfreegabber.com

 

Your children get only one childhood.

This is from the Deseret News March 27, 2011 edition: as follows:

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • Bread, sliced, to cover butter mixture
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

In a saucepan, melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

 

Easy Omelette

Photo credit: mrbreakfast.com

Photo credit: mrbreakfast.com

 

 

 

 

 

 

 

 

 

 

 

 

It’s the job that’s never started as takes longest to finish. –J.R.R. Tolkien

This is how to make an omelette for two people.

4 large eggs
Salt and pepper, to taste
1 tablespoons butter, for frying  (or Pam spray)

Directions:

  • 1  Crack the eggs into a small bowl and whisk.
  • 2  Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
  • 3  Heat the butter in a 9-inch non-stick frying pan and pour in the eggs.
  • 4  In the first 30-seconds of cooking, cut slits in egg to allow some of it to run through to the bottom of the pan.  Also lift edges of omelette and tilt pan to allow runnier part on top to run off and onto the pan to cook.
  • 5  When the top is nearly set, cover it and cook for another minute or so until surface looks dry.
  • 6.  Sprinkle any fillings over half of the omelette:  grated cheese, green onions, asparagus, Canadian bacon, ham chunks, green pepper, etc.
  • 7  Use your spatula to flip one half of the omelette over the other half and serve it up.
  • 8  Top with salsa or whatever toppings you would like.

Asparagus and Parmesan Omelet or Frittata

Recipe and photo credit: http://www.nytimes.com/2008/07/29/health/nutrition

Recipe and photo credit: http://www.nytimes.com/2008/07/29/health/nutrition

“Everyone wants to live on top of the mountain, but all the happiness and growth occurs while you’re climbing it.” –Andy Rooney

  • 5 thin or medium stalks asparagus, trimmed
  • 4 large or extra-large eggs
  • Salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon low-fat milk
  • 1 tablespoon plus 1 teaspoon freshly grated Parmesan
  • 1 tablespoon chopped fresh parsley, dill, chives, tarragon, or a combination
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil

1. Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.

2. Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.

3. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle , jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.

Yield: Makes 2 rolled omelets, serving 2

Makes one 10-inch frittata, serving 4 to 6

This also makes a beautiful appetizer, cut into diamonds.

  • 3/4 pound asparagus, trimmed
  • 8 extra-large eggs
  • 2 tablespoons plus 2 teaspoons low-fat milk
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 1/4 cup finely chopped fresh herbs (as above)
  • 1/4 cup freshly grated Parmesan (optional)
  • 1 tablespoon extra virgin olive oil

1. Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.

2. Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.

3. Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.

4. If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they’ll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

Advance preparation:

The asparagus can be prepared a day ahead and kept in the refrigerator. The frittata can be prepared several hours or even a day ahead, covered and refrigerated until shortly before serving. It does not reheat well.

Green Chilies and Eggs

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“Emily: Do any human beings ever realize life while they live it?–every, every minute?  
Stage Manager: No. The saints and poets, maybe–they do some.”  –Thorton Wilder

  • 1 (7 oz.) can diced mild green chilies
  • 2 cups grated Monterey Jack cheese
  • 12 eggs
  • 1 (16 oz.) carton sour cream

Drain chilies.  Combine with cheese.  Place in a greased 9×13-inch pan.  In a large bowl whisk together eggs and sour cream.  Pour over top of chilies and cheese mixture.  Bake at 350 degrees for 30 minutes.  Makes 10 servings.

Sausage and Broccoli Scrambled Eggs

It is not because things are difficult that we do not dare, it is because we do not dare that they are difficult. –Lucius Annaeus Seneca

A member of my family shared this recipe with me–he likes to eat it for breakfast.  This family member is the same one who rummages through my pantry looking for cherry pie filling to eat straight from the can.

  • 2 tbsp coconut oil
  • 2-3 tbsp beef or chicken broth
  • 1/2 – 3/4 c broccoli florets, finely chopped
  • 1/2 – 3/4 sausage
  • 2 eggs
  • Salt & pepper to taste
Melt the oil over medium heat, add beef broth. Add broccoli and cook for about 2 minutes. Add sausage and cook until browned. Add eggs, salt, and pepper, and scramble thoroughly.

Blueberry Banana Pancakes

banana blueberry pic

“God is the designer of the family.” –Gordon B. Hinckley

 

One banana, one egg and blueberries.  That’s all you need for this healthy little breakfast.  No flour, sugar or oil in this recipe.  

Mash peeled banana.  Add the egg and combine well.  Heat your skillet and spray with cooking spray.  Pour banana/egg batter into the skillet.  Sprinkle with blueberries and cook until lightly browned.

Quick, easy, healthy. It makes about 3 pancakes.

If you want to make muffins instead:

Blend TWO eggs and the banana and blueberries.  Bake at 375 for 10-12 minutes or until cooked through.  Broil for a couple of minutes to brown the tops.

 

Crock Pot Oatmeal

 

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“I don’t know who my grandfather was; I am much more concerned to know what his grandson will be.” –Abraham Lincoln

 

Ingredients:
1 – cup steel cut oats
4 – cups water
1/2 – cup half and half or milk
1 – cup dried fruit of choice, optional
(apples, raisins, cranberries, apricots etc.)
1/4 – cup brown sugar
1 – tablespoon butter
1/2 – teaspoon vanilla extract
2-3 tablespoons cinnamon sugar

Directions:

First off, find a glass bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of steel cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple add it as well. Fill the crock with water to about halfway.

Set the inner bowl in the crock pot and see how high the water rises. Add more water in the crock pot if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. Try making this in the day so you know how long it will take in your crockpot so that it doesn’t dry out overnight.  When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.  Serves 4-6.

French Toast Breakfast Muffins

French Toast

“Oh, brothers and sisters, families can be forever! Do not let the lures [or the irritants] of the moment draw you away from them! Divinity, eternity, and family–they go together, hand in hand, and so must we!” –Spencer W. Kimball

 

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins.

Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.

Baked Brunch Omelet

“It is both relaxing and invigorating to occasionally set aside the worries of life, seek the company of a friendly book…from the reading of ‘good books’ there comes a richness of life that can be obtained in no other way.” ― Gordon B. Hinckley

Photo and recipe source: Allrecipes

Ingredients

  • 1/2 (1 pound) loaf white bread, cut into cubes
  • 1 1/2 pounds Cheddar cheese, shredded
  • 1 cup cubed cooked ham
  • 8 eggs
  • 2 cups milk
  • 1 pinch salt
  • 1 dash hot pepper sauce, or to taste
  • 1/4 cup chopped green onion

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
  2. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
  3. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
  4. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.