Country Potato Pancakes
2 large potatoes (about 2 pounds), peeled
2 eggs, lightly beaten
1 tablespoon finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Oil for deep-fat frying
Finely shred potatoes; drain any liquid. Place in a bowl; add eggs, onion, flour, salt and baking powder. In an electric fry pan, heat 1/8 inch of oil to 375 degrees. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
Makes about 24 pancakes.
Bacon Breakfast Casserole<?XML:NAMESPACE PREFIX = “O” />
1 pound bacon, cooked and crumbled, divided
1 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp salt
2 Tbsp. soft butter
2 cups milk
1/4 tsp salt
1/8 tsp pepper
2-3 cups cheese, divided
4 cups hashbrowns
Spread hashbrowns evenly in a greased 9×13″ pan. Set aside. Cook bacon till crumbly and drain. Sprinkle half of the bacon and half of the cheese over the hashbrowns. Cut butter into dry ingredients in a small bowl, set aside. In a large bowl, whisk together the eggs, milk, salt and pepper. Whisk in the dry ingredients and pour over the hashbrown mixture. Bake at 350° for 35-40 minutes or till eggs are set. Sprinkle the remaining cheddar cheese and bacon over the top. Bake for an additional 5 minutes or till cheese is melted.
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
2 cups milk
2 eggs, separated
2 tablespoons margarine, melted
1 cup apple, grated and peeled
Combine flour, sugar and baking powder in mixing bowl. Combine milk, well-beaten egg yolks and margarine; mix well and add to flour mixture. Beat until smooth; add apple. Fold in beaten egg whites. Grease griddle for first pancakes only. Pour batter by 1/2 cupfulls onto griddle. Cook until puffy and bubbly; turn and brown other side.
Makes 4 to 6 servings.
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt, optional
2 cups buttermilk
2 eggs, well-beaten
1/2 cup water
Sift together all dry ingredients. Add buttermilk and eggs. Thin batter with 1/2 cup water. Batter should be thin. Pour a tablespoon of batter onto hot, greased griddle; flip once. These should be the size of silver dollars. Keep stirring batter because cornmeal has a tendency to settle to the bottom of the bowl.
Makes 8 servings. Mamas Corner.
HOLE IN ONE
One slice of bread (any kind)
Biscuit cutter or juice glass
Spray a frying pan with non-stick spray and set it aside.
Butter the piece of bread on one side. Put it butter-side-down in the frying
pan. Butter the side on top. (Using a rubber spatula makes this easier.)
With a biscuit cutter or the rim of a juice glass, stamp a hole in the
center of the slice of bread. Put the circle you’ve cut out next to the
slice of bread in the pan.
Put the pan on medium heat and wait until the bread starts to fry. Then
crack an egg and drop it into the hole in the bread. (If you’re really
hungry, you can use two eggs.) Add salt and pepper to the egg if you wish.
When the egg has cooked on the bottom, flip the whole thing, bread and all,
with a pancake turner. Also flip the cutout circle of bread. Fry until the
egg is done the way you want it.
6 slices bacon
1/2 cup green pepper, diced
1/4 cup onion, diced
3 large potatoes, boiled, peeled and cubed
Salt and pepper, to taste
1/2 cup desired cheese, grated
Fry bacon; cut into small strips. Save 3 tablespoons of bacon drippings in skillet. Place green pepper and onion in skillet. Place potatoes in skillet; sprinkle with salt and pepper. Fry until golden brown, stirring often. Sprinkle with grated cheese. Break eggs over potatoes in pan and cook over low heat until eggs are set, stirring constantly.
Makes 6 servings.
Highly Unorthodox French Toast
1/4 cup triple sec or orange liqueur
2 tablespoons maple syrup
1 tablespoon heavy cream
1 teaspoon ground cinnamon
3 to 4 tablespoons unsalted butter
1 (16 ounce) loaf brioche or challah (egg bread), cut into 12 thick slices
Beat together eggs, triple sec, maple syrup, cream and cinnamon in large bowl until smooth. Melt 1 tablespoon of the butter in large skillet over medium heat. Dip 4 slices of bread in egg mixture until well-saturated. Saute in butter, turning once, until golden brown on both sides, about 5 minutes. Transfer to warm serving platter. Dust with powdered sugar. Keep warm. Repeat with remaining bread, adding more butter to skillet as needed. Dust with powdered sugar. Garnish with orange slices.
Makes 6 servings.