Breakfast

Bloom-and-Shine Peach/Blueberry Puff Pancake

This recipe is featured in Liz Curtis Higgs’ novella, Fine Print, in the collection Three Weddings and a Giggle.

Ingredients:
Non-stick spray for baking
3 Tablespoons BUTTER, melted
½ cup canned peach pie filling (apple pie filling would work, too!)
¾ cup fresh berries—whole blueberries, raspberries, or strawberries (quartered)
6 large eggs
1 ¼ cup flour (all-purpose)
1 ½ cup milk
1 Tablespoon sugar
3 cups sifted all-purpose flour
½ teaspoon almond extract

Directions:

  • Preheat oven to 400 degrees.
  • Spray 6 glass ramekins (small, individual 7-ounce baking dishes) thoroughly with non-stick spray.
  • Pour an even amount of melted BUTTER into the bottom of each one—1 ½ teaspoons per ramekin.
  • Cut peach slices in the filling into smaller pieces, then spoon pie filling and berries equally into the 6 ramekins.
  • In blender, combine eggs, flour, milk, sugar and almond flavoring, then blend on high for 30 seconds.
  • Pour mixture evenly into 6 ramekins (until ¾ full).
  • Bake at 400 degrees for 25 minutes until puffed and golden.
  • Remove from oven (Warning! Hot!) and serve immediately in baking dish.
  • Top with maple syrup, if desired.

 

Great-for-Gifts-or-Snacking Granola

(from Katie Kirtley)

Sweet Little Katie Kirtley shared this recipe with me along with a big thumbs’ up recommendation from her mother-in-love, Olivia, from the Abbies (Our genius friend/entertainer extraordinaire). Katie whipped up a batch of this addictive stuff to take to the Kirtleys on one of her first visits. The story goes Louis ate the entire bag in one sitting. Not sure it was s’posed to shake out like that, but the good news is we now have the recipe!

Katie said this recipe is also great to for making lots of batches, packaging them up nicely for friends at Christmas. Everyone loves to throw this granola on yogurt or sprinkle it on ice cream for dessert! Not a bad thing to have some with you at the movies either…

Katie’s married to Olivia’s oldest son, Chris. They’re blessed with three beautiful children and to look their way, you’d think all is well. Praise the Lord all is well, but ten years ago Katie helped Chris battle cancer and miraculously beat it.

We praise you, Lord.

At the time, she and Olivia were in a Bible study with several of us girls. Katie had quit her job in Washington D.C. to come live with the Kirtleys and help take care of Chris. We knew she was a jewel from that moment on.

Katie’s faith penetrated deep into all of our souls. Katie’s quiver of friends is full, and yet we all call each other dear friend from those fervent prayers-for-Chris days in spite of the fact they’re now living in Chicago.

Katie’s shared many wonderful book recommendations with me over the years. One author we both relish reading is Tim Keller.
Thanks for the fun recipe, Katie!

Give this a try:
Ingredients:
2 cups old-fashioned oats
¾ cup whole almonds, halved
½ cup sweetened flaked coconut (optional)
½ cup halved pecans
¼ cup (packed) brown sugar
1 ½ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ cup (1/2 stick) unsalted BUTTER
3 Tablespoons honey
1 cup (packed) pitted dates, each cut cross-wise into thirds

Directions:

  • Preheat oven to 300 degrees.
  • Mix first 7 ingredients in a large bowl.
  • Melt BUTTER with honey in small saucepan over low heat. Pour over granola mixture and toss well.
  • Spread out mixture on baking sheet. Bake for 20 minutes, stirring occasionally.
  • Add dates; mix to separate any clumps.
  • Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer.
  • Allow to thoroughly cool before packaging for gifts or for yourselves.

You can make this 2 weeks ahead. Store airtight, at room temperature. Enjoy!

 

Overnight Bacon and Sausage Hash Brown Casserole

(from Yours Truly)

This is a fairly new discovery, thanks to the girls in Blessings on Burlington (B on B). Mainly because I volunteered to make an egg casserole and wanted to have hash browns in it. Quick googling landed a recipe and here’s my version of it. I added bacon because it seemed un-American to not have bacon in a breakfast casserole. Call me crazy.

The girls really liked it with the hash browns. I later tried it on our family and all our kids loved it, especially our Lauren who has to eat gluten free. A lot of times Bisquick, or a version of it, is in a breakfast casserole, but because of the potatoes, Lauren was able to eat it. Fun discovery plus the fact you can make it the night before which saves time when you have guests pulling in your driveway the next morning!

Ingredients:
1 pound of sausage
1 pound of bacon
10 eggs
1 bag of frozen hash browns (I use the shredded potatoes, not the cubed ones.)
1 ½ cups of milk
2 teaspoons of Dijon mustard (I skipped this thinking our kids wouldn’t like it.)
Salt and pepper to taste
2 cups shredded cheddar cheese

Directions:

  • Crumble and brown the sausage. Drain.
  • Fry bacon and drain. Crumble into small pieces.
  • In large mixing bowl, combine hash browns, sausage and bacon.
  • Spray a 9 x 13 dish with a non-stick spray. Spread out the hash brown, sausage and bacon mixture onto the bottom of the pan.
  • Mix up the eggs, salt and pepper, and 1 ½ cups of cheese. Pour over the hash browns. Cover with foil and place in refrigerator at least 8 hours, but no more than 12 is recommended.
  • The next morning, heat oven to 350 degrees and uncover dish, topping it with the remaining ½ cup of cheese. Bake for 45-55 minutes, or until the center seems set. Cool 5-10 minutes before serving.
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