Mary Ann's Complete Recipe Collection -
Breakfast and Brunch
Mary Ann's Complete Recipe Collection -
Breakfast and Brunch
Makes about 3 dozens
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups buttermilk
Unsalted butter (for frying)
Powdered sugar
Raspberry preserves
Preheat cast-iron aebleskiver pan over medium-low heat. Whisk flour, baking powder, baking soda, cardamom and salt into medium bowl to blend.
Using electric hand-held mixer, beat sugar, egg yolks and vanilla in large bowl until light. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Using clean dry beater, beat egg whites in clean medium bowl until firm peaks form. Fold egg whites into batter. Working in batches, melt small amount of butter in each pan indentation. Using 2 tablespoons batter for each, fill pan indentations. Cook until sides are set and golden brown, about 3 minutes.
Using wooden skewer, carefully turn aebleskivers over. Bake until bottom is golden brown, about 2 minutes.
Transfer aebleskivers to platter. Sprinkle generously with powdered sugar, and serve with raspberry preserves.
Making the bread:
1 cup oil
3 eggs
1/2 c. milk
1/2 t. vanilla
1 c. sugar (Note: Reserve 1/2 c. sugar to add to 1 1/2 t. cinnamon to dust baking pan)
Additional note: I used applesauce instead of sugar
2 t. cinnamon (Reserve 1 1/2 t. cinnamon for dusting)
2 cups flour
1/2 t. salt
1/2 t. baking soda
1 1/2 t. baking powder
1 small box vanilla pudding
1 c. chopped pecans (can also add 1/2 cup add chocolate chips, raisins, etc.)
Day 1: Do nothing.
Day 2: Mash the bag
Day 3: Mash the bag
Day 4: Mash the bag
Day 5: Mash the bag
Day 6: Add 1 cup flour, 1 cup, sugar and 1 cup milk
Day 7: Mash the bag
Day 8: Mash the bag
Day 9: Mash the bag
Day 10: Pour the starter into a non metal bowl. Add 1/2 c. flour, 1/2 c. sugar and 1/2 c. milk.
Mix well and divide 4-5 cups into 1 c. starters. Use gallon Ziplock bags or better yet, save the earth and use recycled glass jars!. Mark the started Day 1 with the date!
Keep one for yourself. Give to 3-4 friends with a copy of this recipe.
Toni Fox passed this on to me when Daniel and Mindy were in middle school. Throughout the years I forgot about it until it surfaced again from Beekeeper friends Renee Warren and Charlene Potter. Enjoy! (p.s. I passed one back to Toni Fox)
Other notes: I substituted applesauce for the sugar when I made the bread. Also, I used a cup of pecans since I love nuts.
Recipe Contributed by
Mary Ann Laun via Charlene Potter And Renee Warren and Toni Fox (years ago!)
Breakfast Casserole
Ingredients
1 pound of sausage (mild, all-natural, hot and spicy or chorizo would work)
1 medium yellow onion, chopped
1 tablespoon butter
3 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 20-oz bad of frozen potato cubes, thawed
5 eggs
1/2 cup milk
2 cups shredded cheddar cheese
2 tablespoons fresh chives
*optional: 1/3 cup sour cream
Thaw your frozen potato cubes (we used the defrost function on our microwave) and add them to a large mixing bowl and set aside.
In a large skillet add your butter, onion, garlic and cook over medium heat until soft, about 3-5 minutes. Add to your bowl of potatoes.
Add your sausage to the hot skillet and cook (crumble it as you go) until it’s browned. Drain any grease and then add sausage to your bowl of potatoes.
In a small mixing bowl combine your salt, black pepper, eggs, and milk. Stir together. Pour your egg mixture into your bowl of potatoes. Add your chives and sour cream and stir well.
Top your casserole with the remaining 1/2 cup of cheese and a few additional chives.
Place in a 9 x 13 casserole dish and bake for about 20 minutes with the top covered with foil.
Remove the foil and continue to bake for about 15-20 more minutes and then check to see if your eggs are set in the middle of the casserole.
Depending on the depth of your casserole dish you may need to cook it a bit longer (especially if your potatoes are frozen, it will take well over 60 minutes to cook).
https://thebestblogrecipes.com/easy-cheesy-sausage-potato-breakfast-casserole/
Named after Anne since she prepared this for our PPL PALS reunion in 2018 and we all decided it should be an “Anne-ual” meal! 😉
Recipe Contributed by
Mary Ann via Anne Cain
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
1 1/4 Granny Smith apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar
Preheat the oven to 350 degrees F.
Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.
Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
I added huckleberries!
Recipe Contributed by
Mary Ann Laun
tender asparagus, trimmed to 4-5 inches and grilled on the barbeque
(toss in a little olive oil, kosher salt and pepper...grill till just tender and slightly blackened. Cool.
Rondele cheese, softened
Black forest ham, thinkly sliced into 30 pieces
On each slice of ham, spread a thin layer of Rondele, especailly aroung the edges, not so much in the middle.
Place one spear of asparagus at one end of ham slice, and roll up, jelly roll-style. I let the asparagus tip and end show.
Set attractively on a serving dish....Chill.
I made these for Jennifer's shower
for 35 people I made 80 pieces
Recipe Contributed by
Mary Ann
1 c. sugar
1/2 c. shortening
pinch of salt
2 eggs
1 t. soda
1/2 t baking powder
1 3/4 c. sifted flour
3 mashed bananas (very ripe)
Mix and bake in a loaf pan 350 degrees for one hour
Recipe Contributed by
Aunt Babe (Viola Walsh) via Mary Ann Laun
2 c. buttermilk
2 c. flour
1/2 t. salt
1 t. soda
1 t. baking powder
1 T. sugar
1 egg
Beat till smooth. ?Real good!?
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
Vegetable oil, as needed
1/3 cup Salsa Verde, recipe follows
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
2 tablespoons chopped fresh cilantro leaves
Salsa Verde:
1 pound tomatillos, husked and rinsed
1 clove garlic
1/4 medium onion
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
4 sprigs fresh cilantro
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.
Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.
Yield: About 3 cups
Preheat the oven to 400 degrees F.
Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
Salsa Verde:
1 pound tomatillos, husked and rinsed
1 clove garlic
1/4 medium onion
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
4 sprigs fresh cilantro
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.
Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.
Eggs:
Nutrition Information
Calories 190 Saturated Fat 5 g
Carbohydrates 4 g Fiber 1 g
Nutrient Value Per Serving Unsaturated Fat 8 g
Salsa:
Nutrient Value Per Tablespoon: 5 calories, 1 g carbohydrate, 0.3 g fiber
0.2 g fat (0 g saturated)
Recipe Contributed by
Mary Ann Laun (from Food Network kitchens)
3 Mashed over ripe bananas
3/4 C. Brown sugar
2 Beaten eggs
1 C. Flour
1 C. Oat Bran
1 Tsp. salt
1 Tsp. Baking Soda
1 C. Walnuts (chopped)
Pour mixed ingredients into greased bread pan....Bake 1 hour at 325 degrees.
The original reciped called for 2 cups flour. I changed it to include oat bran. Everyone seemed to like it better this way.
Recipe Contributed by
Marcia Laun
There are two recipes here... we make the second one. It is so good..
Belgian Waffles I: (A classic, light and crisp waffle)
4 eggs, separated 1 teasp salt
2 cups flour 1 1/3 cups milk
1/4 cup sugar 6 Tbs. Butter or margarine, melted
2 teasp. Baking powder
Belgian Waffles II: (A rich, sour cream waffle)
3 eggs, separated 2/3 cup sour cream
1 1/2 cups flour 3/4 cup milk
1 Tbsp sugar 1/4 cup Butter or margarine, melted
2 teasp. Baking powder 1/4 cup salad oil
1/2 teasp. Baking soda
Belgian Waffles I: (A classic, light and crisp waffle)
Beat egg whites until stiff, set aside. In mixing bowl combine dry ingredients. In separate bowl, beat milk, egg yolks and melted butter together. Add to dry ingredients. Beat until batter is smooth. Fold beaten egg whites into batter. Bake until brown and crisp (about 4 minutes.) Makes 10 waffles
Belgian Waffles II: (A rich, sour cream waffle)
Beat egg whites until stiff, set aside. In mixing bowl combine dry ingredients. In separate bowl, beat together egg yolks, sour cream and milk. Combine butter and oil. Add liquid ingredients alternately with fats to dry ingredients. Stir until batter is smooth. Fold beaten egg whites into batter. Bake until brown and crisp (about 4 minutes.) Makes 8-10 waffles
There recipes have been a part of our Christmas morning brunch for more than 25 years... it is so good! I first found it in the Warng waffle baker book... so good!
Recipe Contributed by
Janet Schneider
2 cups Bisquick?
2 tablespoons granulated sugar
1 egg
2/3 cup water or milk
Mix all ingredients. Sprinkle Topping over the top. Bake in a greased 9-inch round pan at 400 degrees F for 25 minutes.
Topping
1/3 cup Bisquick?
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, firm
Mix until crumbly.
Cake:
2 cups Bisquick mix
2/3 cup of milk or water
2 Tbsp sugar
1 egg
1 1/2 pear. cored, peeled, sliced in small pieces
Topping:
1/3 cup Bisquick mix
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
4 Tbsp butter
1 Preheat oven to 400 degrees F.
2 Grease 8" square pan or 9" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake.
3 Mix the topping ingredients of Bisquick, brown sugar and cinnamon. Spread topping mix over top of batter in pan. Add slices of butter all over the top.
4 Bake 20 minutes or until golden brown, testing with a toothpick.
1 Preheat oven to 400 degrees F.
2 Grease 8" square pan or 9" round pan. Mix cake ingredients. Spread cake batter in pan. Insert apple slices into the batter evenly throughout the cake.
3 Mix the topping ingredients of Bisquick, brown sugar and cinnamon. Spread topping mix over top of batter in pan. Melt 2 T butter and sprinkle on top.
4 Bake 20 minutes or until golden brown, testing with a toothpick.
Recipe Contributed by
Mary Ann Laun
Serves 6 to 8
1/2 cup (1 stick) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup milk.
2 t. vanilla.
Preheat oven to 350 degrees.
Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.
Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries a little to release their juices. If blackberries or huckleberries are tart, sprinkle with sugar.
In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, 1 cup milk, and 2 teaspoonsful vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.
Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour.
Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.
I used salted butter and omitted the salt.
Nov. 15th John Tracey;s party: I got the skillet hot in the oven. Melted the butter in the microwave and then added it to the batter. Took the skillet out...used a little butter to coat the pan...then poured in the batter...then the huckleberries into the center. I tossed the hucks with a little sugar...about 1/2 cup.
Anothe idea...
pour the batter in and let it cook ten minutes or so...then add the fruit...
Recipe Contributed by
Mary Ann (from Meme's Blackberry cobbler on Martha Stewart)
In blenders: 3 eggs
1 cup large curd cottage cheese
1-2 t. vanilla
3-5 T. rice flour or other flour substitute
dash salt
Blend. Cook on hot griddle. Thin batter like crepes?
Serve with fruit.
Recipe Contributed by
Pat Allen
8 sliced white bread cubed...no crust...
3/4 lb grated sharp cheese
1 1/2 lb cooked link sausage
Place bread in 9 x 13 cassarole
Cover with sausage and cheese
Mix and beat:
4 eggs
2 1/2 cups milk
3/4 t. prepared mustard
1/2 t. salt
Pour over cassarole. Let stand overnight. before baking, mix the following"
1 c. mushroom soup
1 c. mushrooms
1/2 c. milk
Bake at 300 for 1 1/2 hour.
Rona said that she might adjust the cheese (add some more) and cook it at a higher temp.
Recipe Contributed by
Rona Simon (note...Mary Ann hasn't tried this yet)
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.
Recipe Contributed by
Mary Ann Laun
1st Step:
2 c. milk
1/2 c. water
1/2 c. sugar
1/2 c. butter
1/3 c. cornmeal
2 tsp. salt
2nd Step:
7-7 1/2 c. flour, divided
2 pkgs yeast
2 eggs
Topping:
2 c. brown sugar
1/2 c. butter
1/2 c. milk
1/2-1 c. pecans
Last Step:
butter, softened to ease spreading
1/2 c. sugar
2 tsp. cinnamon
raisins, optional
1st Step:
In a saucepan, combine these ingredients: bring to a boil, stirring frequently. Set aside to cool to 120 degrees.
2nd Step:
In a mixing bowl combine 2 cups of flour with yeast. Add the cooked cornemal mixture, beat on low until smooth. Add eggs and 1 cup of flour; mix 1 minute. Stir enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic(can be mostly done in Kitchen Aid machine with the kneading hook if you have one). Place in a greased bowl turning once to grease top. Cover and let rise for about 1 hour.
Topping:
Combine topping ingredients in a sauce pan. Bring to a boil and pour into a two 9x13 pan. Set aside.
Last steps:
Punch down dough and cut in 2. Roll each into a 12x15 rectagle. Spread with butter. Combine 1/2 cup sugar and 2 tsp. cinnamon and sprinkle on butter, raisins can be added. Roll up and slice(cut 12 from each roll) and place on caramel. cover and let rise until doubled. Baked at 375 degrees for 25 to 30 minutes. Invert after 1 minute.
MAKES 24
A tradition on Christmas morning. They are scrumptious!
Notes to Marcy(added 7/25/15):
-Don't use bread flour. Was denser.
-Pecans are definitely better than walnuts, but walnuts can be used in a pinch.
-Dont use the giant pirex at the Canal if possible. Buy another 13x9 for canal. Spreads topping out too thin.
-I have been over baking for last 2 times. Take out when JUST turning golden.
-Don't over cook carmel topping. Take off just after boiling.
CAN YOU PREPARE THE DAY BEFORE AND BAKE THE NEXT MORNING???
*Beverly Andersen tried this out and it worked!!!!
-roll out and cut rolls. Put in pan with caramel sauce. DO NOT do the second rise at this point. wrap tightly so they don't dry out. Put in fridge to stop rising. The next morning, take out of fridge and let rise for a couple of hours. Then bake as usual.
Recipe Contributed by
Margaret DeKruyf
2 bunches of parsley
1 bunch of green onions
1 lb. Mozzarella cheese (shredded)
1/2 lb. Greek feta cheese (shredded or crumbled)
1/4 tsp. black pepper
1/4 tsp. red pepper
1 packet of flour tortillas
1/4 cup. grape seed oil
3 eggs
2 cups milk
In a medium bowl, chop parsley and green onion. Combine with 2 different cheeses and add the black and red pepper. Place a small amount of grape seed oil on the bottom of a baking tray (9x12) and place 2 layers of tortillas covering them with oil again. Place all the combined cheese mixture on top. Cover with another layer of tortillas. Make sure to put oil on top. Cut them in square pieces.
Combine eggs and milk and pour over the tray. Make sure you wait 15 minutes for the liquid to be absorbed by the tortillas. Bake at 350 degrees for 45 minutes.
ENJOY!
I have made this with spinach too, but I like it with just the parsley most of the time.
Here is the recipe for the dish I brought this morning. I call it "Hasmig's recipe" because she couldn't tell me what it was. She just said she made it up. :)
I cut through all the layers with a very sharp serrated knife. You can do whatever pattern you want. I've done it in pie pans and cut it in wedges too. The point is that you need to cut through all the layers and then when you pour the egg/milk mixture on, it soaks it up nicely, and then is easy to serve. I think the batch I made this morning was a little too wet. Usually it's a little drier, but I increased the recipe by just a little bit. I probably won't do that again. I made another batch this afternoon and it finished at about an inch thick.
Have fun!
Love, Charlotte
Recipe Contributed by
Charlotte Stratton
Christmas Overnight Breakfast Casserole
Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and ... More
NOTE: I could use ham and not have to cook anything!
Total Time: 8 hr 30 min
Prep: 30 min
Cook: 8 hr
Yield: 12 Servings
Ingredients
2 packages (12 ounces, each) Johnsonville Hot & Spicy Breakfast sausage
1 cup chopped green onions
1 sweet red bell pepper, chopped
1 can (4 ounces) diced mild green chilies
1/4 cup chopped fresh cilantro
1 package (30 ounces) frozen shredded hash brown potatoes
1 -1/2 cups shredded Cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
1. Cook sausage according to package directions; cut into ¼-inch slices; set aside.
2. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
4. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
5. Repeat layers twice.
6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
7. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F. NOTE: Do not stir. Much better texture if you just leave it alone and let it cook.
8. Serve.
Recipe Contributed by
Martha Hubner
1 loaf white bread, crusts removed
1/4 lb. butter, melted (I usually use less)
a little over 1 1/2 lb. sharp cheddar cheese, grated (to make 5 cups grated). Divide in half for two layers.
3 1/2 cups milk
1 t. dry mustard
5 eggs
(Optional: 1 small can chopped green chiles or jalapenos (very hot if you use the whole can of jalapeno)
Take crusts off bread. Butter bread and cut into 1 1/2 inch squares. Grease 9x13x2 inch pan. Layer bread, cheese, then another layer of bread, then cheese. (You may not use all the bread depending on the size of the loaf.) Blend eggs, milk, and mustard in a blender. Pour over bread and cheese.
Press down each section with a spoon so that the bread is well soaked. Refrigerate 1-3 days. When ready to bake, set cassarole in a pan of water and bake in a 350 degree oven 45 minutes to one hour or until brown and bubbly. DO NOT OPEN OVEN. Serve immediately. Serves 10-12 for brunch.
For a spicy change, I use 1/2 small can of jalapeno peppers. Blend with egg, milk and mustard in blender...S P I C Y and G O O D!
This recipe originated with Geneview Sherman and it has become a Laun tradition ever since the first year Jeff and I were married. I don't mess with perfection and everyone looks forward to it!
Recipe Contributed by
Mary Ann Laun
2 1/4 c. water for poaching the fish
2 lime leaves, torn into pieces (gourmet market kefir lime)
4 salmon filets (approx 1 inch thick), preferable organic, skinned, about 1 1/2 pounds total
3 T. unsalted butter
1 t. oil
1 onion, finely chopped
1/2 t. ground coriander
1/2 t cumin
1/2 t. numeric
1 c. balsamic rice
3 hard boiled eggs, quartered
3 T. chopped cilantro, plus more for sprinkling
juice and zest of a lime, plus more lime for serving
fish sauce (nam pla) to taste
Preheat oven to 425. Pour water into a baking dish, add lime leaves and salmon. Cover pan with foil and cook for 15 min. Drain off liquid into a pitcher and cover fish again to keep warm.
Melt the butter in a wide heavy saucepan, adding oil to keep from burning. Soften onion in the pan, add spices, and sauce until translucent. Add rice and stir with wooden spoon to coat.
Add in reserved poaching liquid and about 2 1/4 cups and stir a bit. Cook gently 15 minutes. When rice is done, remove lid, cover with a dish towel and replace the lid.
12 eggs
8-12 oz of heavy cream
4 cups of Gruyere cheese(TJ has a nice selection)
1 cup cheddar
Hand full of spinach/or other greens like swiss chard
1 small shallot chopped
Dash of nut meg-Very little-less than a 8th of a teaspoon
Salt and pepper
For a 13x9 baking (glass works best)
Pre- heat oven to 375 degrees f
Mix up the eggs with the cream
Chop your greens
grate cheese (cheddar and gruyere are then mixed together) reserve @1 cup for topping
Add to the egg mixture the greens and remaining cheese
Add Nutmeg, salt and pepper and stir
(I let this mixture sit overnight-not necessary)
Spray/butter the baking dish. Set the pan in a size larger pan that is filled with water so it reaches ½ way up the side of the smaller cooking pan(I used my steel roaster pan)
Pour mixture in the baking dish and gently pop in the oven.
About 10-15 min in, sprinkle on top the remaining cup of cheese.
Bake about 45-60 min until a knife can be inserted and come out clean and the top is a light golden brown.
Recipe Contributed by
June Mack
12 eggs
8-12 oz of heavy cream
4 cups of Gruyere cheese(TJ has a nice selection)
1 cup cheddar
Hand full of spinach/or other greens like swiss chard
1 small shallot chopped
Dash of nut meg-Very little-less than a 8th of a teaspoon
Salt and pepper
For a 13x9 baking (glass works best)
Pre- heat oven to 375 degrees f
Mix up the eggs with the cream
Chop your greens
grate cheese (cheddar and gruyere are then mixed together) reserve @1 cup for topping
Add to the egg mixture the greens and remaining cheese
Add Nutmeg, salt and pepper and stir
(I let this mixture sit overnight-not necessary)
Spray/butter the baking dish. Set the pan in a size larger pan that is filled with water so it reaches ½ way up the side of the smaller cooking pan(I used my steel roaster pan)
Pour mixture in the baking dish and gently pop in the oven.
About 10-15 min in, sprinkle on top the remaining cup of cheese.
Bake about 45-60 min until a knife can be inserted and come out clean and the top is a light golden brown.
Recipe Contributed by
June Mack
This can be made in various sizes but the ratio of eggs to other ingredients is always the same:
Recipe Per Egg: 1 tablespoon butter
1 egg
1/4 cup milk (not nonfat)
1/4 cup all-purpose flour
1/8 teaspoon salt
Pan Sizes:
I recommend allowing two eggs per average serving. To cook specific serving amounts, use pans of the following diameters:
1 small serving (1 egg) = 4 inch pan
1 average serving (2 eggs) = 6 inch pan
2 to 3 servings (4 to 6 eggs) = 9 to 10 inch pan
3 to 4 servings (6 to 8 eggs) = 10 to 12 inch pan (THIS IS WHAT I USE FOR A LARGE SKILLET)
5 to 6 servings (10 to 12 eggs) = 14 to 16 inch pan
To Cook a Dutch Baby: Heat the oven to 425 degrees.
Using a blender, combine the egg, milk, flour and salt until thoroughly mixed and the batter is smooth.
Melt butter in microwave and place in the skillet in the oven...work quickly so butter doesn't burn. Swirl the butter in the pan to coat the bottom and sides before pouring in the batter.
Pour the batter into the hot pan and return the pan to the oven (be careful not to spill: the batter may swirl around a bit in the shallow pan as you move it). Bake until the pancake is puffed and golden. Allow 12 to 15 minutes for a 4-egg pancake. Once out of the oven the pancake will begin to deflate. Serve it right away, adding any toppings as desired.
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Mindy's Weight Watchers Dutch Babies
3 tbls low-fat milk room temperature
1 lrg egg room temp
1 tbls granulated sugar
3 tbls all purpose flour
pinch salt
1 tsp unsalted butter
2 tsp confectioners' sugar
1 cup mixed fresh or thawed frozen berries
2 lemon wedges
Arrange one rack in the middle of the oven. Place a baking sheet on the same middle rack. preheat the oven to 450F
To make the batter, combine the milk, egg, and granulated sugar in a blender. add the flour and salt and blend just until combined; set aside.
Divide the butter between two 6-oz glass custard cups and place on the baking sheet. Heat in the oven until the butter is melted, about 2 minutes. Removed the baking sheet from the oven and carefully tilt the custard cups to coat the sides. Pour the batter into the hot custard cups.
Bake until the dutch babies are puffed and begin to brown on top, 8-10 minutes. Arrange each custard cup on a plate, then sprinkle each with 1 tsp confectioners' sugar. Arrange berries and lemon wedges on the side.
Per serving (1 dutch baby with 1/2 cup berries): 175 Calories, 5g Fat, 2g Sat Fat. 0g Trans Fat, 112 mg Chol, 187mg Sod, 27g Carb, 2g Fib, 6g Prot, 52mg Calc.
POINTS VALUE:4
Makes 2 servings
Recipe Contributed by
Mary Ann Laun and Mindy Sherman
2 sprays cooking spray
2 large pear(s), ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cup sugar, granulated
1 tsp fresh lemon juice
1/2 cup sour cream
1 large egg(s), beaten
1 tsp vanilla extract
1/3 cup fat-free skim milk
2 cup all-purpose flour, unbleached
1/2 tsp table salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, warm, or more if necessary
Preheat oven to 375?F and coat a 12-hole muffin tin with cooking spray or muffin liners.
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
In a large bowl, sift together flour, salt, baking soda and baking powder.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)
Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.
You can swap apples for the pears if desired.
POINTS? Value: 3
Servings: 12
Preparation Time: 18 min
Cooking Time: 35 min
Level of Difficulty: Easy
Recipe Contributed by
Weight Watchers
4 C. Flour
4 t. Baking Powder
1/2 C. Sugar
1 t. Salt
1 t. Baking Soda
1 C. cold butter
1 1/2 C. Sour Cream
1 C. Dried Fruit ( raisins, apricots, cranberries.. or anything else you want to put in there )
Preheat over to 350°
In a large bowl, beat together first 6 ingredients until butter is the size of small peas.
Beat in the sour cream until dry ingredients are just blended. Do not overmix.
Stir in dried fruit. ( this is when I add about a tablespoon of lemon zest and 1/4 ish cup lemon juice ) if it looks too wet add in some flour.
Using a medium size ice cream scoop ( or your hands ), drop scones on cookie sheet about 1 1/2 inches apart. Sprinkle top with sugar or cinnamon or salt. Bake 17-20 minutes or until golden brown.
This is a recipe from Amy's Patrick's girlfriend Haley. We first made them at the Hood Canal in 2015! We made a batch with lemon juice + lemon zest and another with cooked bacon + cheddar cheese!
Haley topped the lemon scones with a lemon glaze made by mixing powdered sugar with the extra lemon juice!
Recipe Contributed by
Amy Laun + Haley Canning
1 box butter recipe yellow cake mix
3/4 c. butter
1 c. finely ground pecans
1 c. quick-cooking oatmeal
1 T. cinnamon
1 1/2 c. fresh or frozen huckleberries
Preheat oven to 350?. Mix first five ingredients until crumbly. Put half the mixture in the bottom of a 13- by 9-inch baking pan (sprayed with cooking oil) and pat down. Distribute huckleberries over bottom layer. Sprinkle remaining crumb mixture over the top and pat lightly. Bake 30 minutes or until lightly browned. Serve with whipped cream or ice cream.
I haven't tried this yet but found it on the website of a hard-core picker. This is her favorite recipe.
Mary Ann's notes: tried this and thought it was too sweet and way to buttery. I would not make it again...
Recipe Contributed by
Marcy DeKruyf from http://fwp.mt.gov/mtoutdoors/html/articles/2004/Huckleberries.htm
Huckleberry coffee cake (double it for 9x13 pan)
2 c. Bisquick
2/3 c. sugar
1/3 c. sour cream
1 egg
1/2 c. milk
1/2 c. huckleberries
STREUSEL:
1/2 c. brown sugar, packed
1/3 c. flour
Mix brown sugar and flour together. May use soft butter to create a richer streusel.
(I added sugared almond slices on the top (like you use for salads)
Preheat oven to 350 degrees.
For a brunch you can double this...I used a 9 x 13 pan. Grease an 8 x 8 x 2 inch pan. Mix sour cream and egg; stir in milk gradually. Stir in Bisquick just until moistened. Spread half of batter in pan and sprinkle with half of streusel and one cup Huckleberries. Spread remaining batter over streusel Sprinkle with remaining streusel. Bake until golden brown, about 45 minutes. Test with cake tester since it is very moist.
Recipe Contributed by
Mary Ann Laun (adapted from (Cooks.com)
1 package Krusteaz Wild Blueberry Muffin Mix
3/4 cup quick cooking oats
1/2 cup chopped almonds
1/4 cup dried cranberries
1/2 cup (1 stick) unsalted butter, softened
1 egg
1 can blueberries (enclosed), drained and rinsed
/
Prep 20 min
Total Time 30 min
Preheat oven to 350°F. Lightly grease cookie sheet.
In medium bowl, stir together Krusteaz Wild Blueberry Muffin Mix, oats, almonds, cranberries, butter and egg until well blended. Gently stir in blueberries. Scoop 2 rounded tablespoons dough and place 2 inches apart onto prepared cookie sheet. Press down slightly.
Bake 9-11 minutes.
Makes 18 cookies
First made for Vermont cousins and Carlos' birthday
Recipe Contributed by
Mary Ann Laun
2 1/4 cup old fashioned oats
1 c. whole wheat flour
2 t. cinnamon
1 t. baking powder
1/2 c. semi sweet chocolate chips
1/2 c. creamy peanut butter or sesame seed butter
1/3 c. unsweetened applesauce
1/3 c. honey (or maple syrup)
3 T. light brown sugar
1 large egg
1 medium banana mashed
Preheat oven to 350 degrees
Combine oats, flour, cinnamon, baking soda and chocolate chips. Toss together.
Combine peanut butter, apple sauce, honey, brown sugar, egg and mashed banana
Add wet to dry and stir to combine
Bake on silicon lined bakng sheet or parchment paper using large cookie scoop]
Wet fingers and tap cookie down to flatten a bit since they do not spread out in the oven.
Bake for 9-11 minutes until slightly browned and they appear firm.
Cool for a couple minutes on the baking sheet then transfer for a baking sheet.
Adapted from Chef Savvy.com
Recipe Contributed by
Indigo Ramirez and MumMum
1-2 cans (9 oz total) diced green chilis
1 4oz can diced jalapenos
1 lb jack cheese
1 lb med. cheddar cheese
4 egg whites and 4 egg yolks
2/3 cup evaporated milk
1 Tbsp flour
1/2 tsp salt and pepper
2 med. tomatoes
Pre-heat oven to 325
Grate cheeses together. In shallow buttered casserole, combine cheeses and drained chiles.
Beat egg whites until stiff, set aside.
Combine egg yolks, evaporated milk, flour, salt and pepper. Mix until blended.
Fold whites into yolks until blended.
Pour egg mixture over cheese, using fork, oozing over cheese.
Bake 325 for 30 min. Add sliced tomatoes on top and bake 30-40 min more, until slightly browned on edges. (I cooked it 40 mins)
Serves 6-8.
I first made this for Easter, 1991. I updated this in 12-2009 as I found a more detailed copy of the recipe. It is great for a brunch. We had it for Christmas Day with Curt, Melissa, and Mike in 2009. We all enjoyed it with the ham.
Rose used to love to make this and it was originally from Mary Ann Hutchings.
Recipe Contributed by
Patty Kuchenski from Rose Kuchenski
1/2 c. butter
1 1/2 c. sugar
2 eggs, beaten together
1 c. mashed bananas
4 T. sour milk
1 t. soda
1 3/4 c. flour
1 t. baking powder
1/2 t. salt
1 c. chopped nuts
Cream butter and sugar; add beaten eggs.
Mix and add bananas and beat well.
Add baking soda to sour milk; add to mixture.
Add flour that has been sifted with baking powder and salt then add the nuts. Bake at 350 degrees.
Makes two large loaves.
Bake at 350 (for how long??)
Use regular flour not cake flour
Recipe Contributed by
Gala Pruett via Mary Ann Laun
Cinnamon Pecan Sticky Buns
Makes 12
These sticky buns have to be started the night before, but they're so delicious, they're worth the extra time.
2 packages active dry yeast(1 tablespoon plus 1 teaspoon)
1 cup plus 2 tablespoons warm milk(about 110 ? ?)
6 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons salt
4 large eggs
1 pound (4 sticks) unsalted butter, room temperature, cut in pieces, plus more for the pan
3 1/3 cups pecan halves
2 1/4 cups light corn syrup
1 1/4 cups packed dark-brown sugar
1/2 cup plus 3 tablespoons sour cream
1 tablespoon ground cinnamon
1. In a small bowl, combine yeast and milk. Let stand until yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes.
2. Increase the speed to high, and add butter, several pieces at a time. When all the butter has been added, continue mixing dough until it is smooth and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined 13-by-18-inch baking pan, and use your hands to spread dough out to fit the pan. Cover the pan with plastic wrap, and place in the refrigerator to chill overnight.
3. Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside.
4. Remove dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
5. Heat the oven to 350?. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown, about 40 minutes.
6. Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.
Recipe Contributed by
mary ann laun
Christmas Overnight Breakfast Casserole
4 Reviews
Sponsor Recipe Courtesy of Johnsonville®
Wake up relaxed, refreshed and ready to eat, with this great dish from Johnsonville. Let your favorite breakfast ingredients simmer and ... More
NOTE: I could use ham and not have to cook anything!
Total Time: 8 hr 30 min
Prep: 30 min
Cook: 8 hr
Yield: 12 Servings
Ingredients
2 packages (12 ounces, each) Johnsonville Hot & Spicy Breakfast sausage
1 cup chopped green onions
1 sweet red bell pepper, chopped
1 can (4 ounces) diced mild green chilies
1/4 cup chopped fresh cilantro
1 package (30 ounces) frozen shredded hash brown potatoes
1 -1/2 cups shredded Cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
NOTE: I could use ham and not have to cook anything!
1. Cook sausage according to package directions; cut into ¼-inch slices; set aside.
2. In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
3. Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
4. Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
5. Repeat layers twice.
6. In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
7. Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160°F. NOTE: Do not stir. Much better texture if you just leave it alone and let it cook.
8. Serve.
Sponsor Recipe Courtesy of Johnsonville®
Total Time: 8 hr 30 min
Prep: 30 min
Cook: 8 hr
Yield: 12 Servings
Recipe Contributed by
Martha Hubner
1 loaf white bread, crusts removed
1/4 lb. butter, melted (I usually use less)
1 1/2 lb. sharp cheddar cheese, grated
3 1/2 cups milk
1 t. dry mustard
5 eggs
(1 small can chopped green chiles, optional)
(Note: be creative! I've used mushrooms and jalapeno peppers for a spicy dish!)
Butter bread and cut into 1 1/2 inch squares. Grease 9x13x2 inch pan.
Layer bread, cheese, (chiles, optional) bread, cheese.
Blend eggs, milk, and mustard in a blender.
Pour over bread and cheese mixture.
Press down each section with a spoon so that the bread is well soaked.
Refrigerate 1-3 days.
When ready to bake, set cassarole in a pan of water.
Bake in a 350 degree oven 45 minutes to one hour or until brown and bubbly.
DO NOT OPEN OVEN.
Serve immediately. Serves 10-12 for brunch.
For a spicy change, I use 1/2 small can of jalapeno peppers.
Blend with egg, milk and mustard in blender...S P I C Y and G O O D!
Recipe Contributed by
Mary Ann Laun
Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
Glaze: (I don't use glaze)
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
1. Preheat oven to 350?.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350? for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
I made this recipe and put it in 4 mini loaf pans. Counting points is easier since 1 quarter of a mini loaf is 198 calories, 7,4 fat, 4.7 protein, 30 carbs, 2 gr fiber...5 WW points
Less if you don't make the glaze!
P.s. I omitted allspice since I did not have it
Recipe Contributed by
Cooking Light cia Mary Ann Laun
1 1/2 Cup rolled oats (old fashioned or quick)
2 Cups buttermilk
2 Eggs, beaten
2 Tbs. Oil
3/4 Cup flour
1 tsp. Sugar
1 tsp. Baking soda
1 tsp. Baking powder
dash of salt
Combine oats and buttermilk. Let stand about 5 min.
Beat in eggs and oil.
Combine dry ingredients and mix in just until combined.
*I like to thin batter with about 1/2 skim milk.
Cook thoroughly in waffle iron or fry on hot griddle.
This is from a delightful cookbook by Seattle Dr. Craig Birkby's mother, Evelyn. Beside the good, old fashioned recipes, she tells of rural life in the 1940s and 1950s.
Recipe Contributed by
Up a Country Lane Cookbook
8 oz. slivered almonds
4.5 cups Quaker Oats
3 c. Honey bunches of oats
3 cup raisins
2 cup grapenuts
1/2 c. brown sugar
1/2 c. raw sugar crystals (brown sugar)
1/4 c. molasses
1/4 c. vanilla
1 c. butter
Makes a lot!
Toss all together and bake at 300 degrees?toss every 15 minutes for 1 hour.
Optional:
When it is almost cooled, add a small bad of white chocolate chips?it is ok if they melt a bit. May adjust for sweetness if needed by adding additional brown sugar.
I made a granola last year for Amy's Orchesis Dance team. The kids usually get some measly snack of peanut butter and crackers or granola bars. I decided to serve 1/2 c. of nonfat yoghurt with light whipped cream and granola on the side. The kids teased me saying I got the "snack of the year" award. I made it last week and the kids asked me if I made the granola again this year...
Since I have to do snack again, I decided to do another repeat and this is the recipe I concocted from a variety of different things in my cupboard. I didn't have a lot of brown sugar so I added raw sugar as well as molasses, and guessed at the vanilla and butter. I think it is very good. Fed 50 hungry girls as a topping for yoghurt and several kids came back for seconds and thirds. Krupa asked for the leftovers to take home! :-)
Recipe Contributed by
Mary Ann Laun
1 Cup Flour
1/4 tsp. Salt
1 Cup Whole Milk
2 Eggs
1 Tbs. Melted/Unsalted Butter
Heat cast iron popover pan containing 1/4 tsp. oil in each compartment. Heat
pan in 450 degree oven until sizzling. While pan is heating, mix all ingredients into smooth batter. When pan is ready, fill cups 1/2 full with batter. Bake (no peeking) at 450 degrees for 20 minutes. Lower oven temperature to 350 and continue to bake for another 15-20 minutes. Serve with butter and jam asap.
My grandmother, Nell, always made popovers for holiday breakfasts.
Recipe Contributed by
Nell Youens
.
Filling:
6 eggs
1 1/2 c milk (not more than 2%)
1/2 tsp salt
Dash cayenne
2 c shredded cheese
1 Tbsp flour
Chopped green onions
Mushrooms
Fresh spinach
Quiche:
Par bake a crust.
Combine all ingredients for filling.
Bake at 350 for one hour
Recipe Contributed by
Melinda Laun-Flores
1/2 c. butter, melted
3/4 c. sugar
Add then 1/2 c. milk and 1 egg
2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
2 c. flour
1 c. huckleberries
Add topping:
1/2 c. brown sugar
1/2 c. flour
1/4 c. butter, softened (or if firm, use pastry blender to cut in)
1/2 t. cinnamon
1/4 t. nutmeg
In blender,
1/2 c. butter, melted
3/4 c. sugar
Add then 1/2 c. milk and 1 egg
2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
Then after it is combined, add 2 c. flour
Turn off blender and take out and fold in 1 c. huckleberries
Place in a round or 9 x 9 greased and floured cake pan
Add topping:
Topping:
1/2 c. brown sugar
1/2 c. flour
1/4 c. butter, softened (or if firm, use pastry blender to cut in)
1/2 t. cinnamon
1/4 t. nutmeg
Cut butter in and toss together.
Bake at 350 for 30-35 minutes.
Recipe Contributed by
Robin Watts
1 box Marie Callendar's croutons
1 lb. cooked sausage (e.g. Aidell's)
1 jar sliced mushrooms
5 eggs slightly beaten
1 can cream of chicken or mushroom soup
1 c. cheddar cheese
In 9 x 13 pan, sprayr with Pam and sprinkle croutons. Add crumbled sausage (remove casings)
Mix eggs with soup and mushrooms and pout over croutons and sausage.
Add salt and pepper to taste.
Pour evenly over mixture and cover and refrigerate over night.
Cook 350 degrees for 35-40 minutes
Sprinkle cheese over top--put back into oven until melted.
Recipe Contributed by
Jennifer Cooper
4 item egg
2 items egg white(s)
1 cup spinach
2 Tbsp scallion(s)
1/4 tsp table salt
1/4 tsp black pepper
2 second spr PAM Cooking Spray
1 1/2 oz Monterey Jack Cheese
Note: 1.5 oz jack cheese = 1/2 cup grated
Beat eggs and egg whites; stir in scallions, chopped baby spinach, salt and pepper. Use ovenproof cooking skillet and Pam. Pour egg mixture in a cook 5 minutes. Sprinkle cheese over it and move to oven till cheese softens and eggs firm up. Cut into quarters. Yum!
POINTS? values per serving | 3
Servings | 4
Recipe Contributed by
Mary Ann Laun
2 cup uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp table salt
1/3 cup sliced almonds
1/3 cup Traverse Bay Fruit Co. Sweetened Dried Blueberries
1 1/2 cup 2% reduced fat milk
2 large egg(s)
1/2 cup packed brown sugar
3 Tbsp canola oil
1/2 tsp ground cinnamon
3/4 cup blueberries
rep the night before:
oats, baking podwder, salt, almonds and dried blueberries
In a canning jar, prepare milk, brown sugar, oil and cinnamon. Set aside 3/4 c. fresh huckleberries (or other berry)
In the morning, preheat oven to 350.
Pour dry ingredients into a PAMed baking dish (8 x 8) Add fresh or frozen berries and then add the liquid ingredients. Bake for 45 minutes or until liquid is absorbed and topping is golden brown
Recipe Contributed by
Mary Ann Laun
Basic pie crust or a pre-made crust, both sections
A dozen large eggs
2 wedges Asiago Cheese (Pepper or Rosemary)
1 cup Pecorino Romano Cheese (grated)
A big bunch or Swiss Chard (8 leaves at least)
3 cups skim milk (or regular, also 1 cup of sour cream or plain yogurt can be substituted)
1 big Tbs Tumeric
½ Tbs white pepper
¼ Tbs dried mustard
In a large casserole dish, bake a pie crust in a 375° oven until golden brown. Either make a basic pie crust or buy one from Trader Joes. One box per casserole dish or enough for a top and bottom of a regular pie dish. Once browned, brush 2 egg yolks gently on the surface. (set aside the whites for later)
While the crust is baking, thoroughly clean the Swiss Chard. You’ll need to slightly cook before chopping up to add to the quiche. Either steam, or microwave for a few minutes then squeeze out excess water when done (very important). Set aside.
Beat the remaining eggs (10) plus the 2 egg whites in a large bowl. Add milk and spices and mix it up real good. J
Grate two wedges of Asiago Cheese. Sprinkle cheese evenly into the baked pie crust. Sprinkle cup of Pecorino Romano Cheese evenly over crust.
Chop up the Chard and sprinkle over cheese.
Add egg mixture then carefully place pan in the oven and bake until done. Bake 1 hour or until a knife inserted in the middle comes out clean.
Let quiche rest before serving. You rest too!
Note the basic ratio is three eggs to one milk. Any cheese or combination can be used. Other vegetables or meat can be used in place of the chard. In using the above listed type of cheese, I do not add salt for the cheese has plenty. This can vary according to what is used and your taste. As I told you once, kind of depends on what I have in the refrigerator. Get creative and have fun!
Recipe Contributed by
Vanessa Ynda
2 bell peppers (any color), diced
1 onion, diced
1 zucchini, diced
8-12 oz. mushrooms, diced
1/2 cups grated sharp cheddar cheese
2 pint-size containers Egg Beaters
olive oil and butter
salt and pepper
Prep:
1. 13x9 inch Pyrex dish sprayed with Pam
2. Preheat oven to 350 degrees.
3. In skillet, cook onion in about 1 Tbs. olive oil and 1 T butter until golden. Add Mushrooms and cook until lightly browned. Put mixture in bowl and set aside. In same pan, saute peppers and zucchini for about 3-5 minutes, or until slightly soft. Add to other veggies, stir together. Season with salt and pepper.
4. Place veggies in Pyrex. Sprinkle cheese over the top. Slowly pour both containers of egg over the top.
5. Bake until puffed up and lightly browned, about 30-40 minutes.
The whole dish is 25 Weight Watcher points.
Recipe Contributed by
Gretta Bruno(MOMS Club friend)