Archive for the ‘Breakfast’ Category

Rice Pancakes

1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons granulated sugar
3/4 teaspoon salt
1 egg, beaten
3/4 cup milk
3 tablespoons melted butter
1/2 cup precooked rice

Add all ingredients except rice in blender; blend 2 minutes. Add rice and cook as for regular griddle cakes. These are delicious with honey.

Amaretto Cheese Danish

Posted by bettyboop50 at recipegoldmine.com April 30, 2001

Danish
3 ounces cream cheese
1/2 teaspoon almond extract
1/4 cup confectioners’ sugar
1 tablespoon chopped almonds
1 (10 ounce) can refrigerated pizza dough
1 egg white
1/2 teaspoon water

Glaze
1/2 cup confectioners’ sugar
1/4 teaspoon almond extract
2 teaspoons milk

Preheat oven to 425 degrees F. Coat a cookie sheet with nonstick spray and set aside.

In a small bowl beat the cream cheese, almond extract and confectioners’ sugar until smooth. Stir in chopped almonds and set aside.

Open the can of dough and roll into a rectangle. Spread the cream cheese mixture over the dough to within 1/4-inch of the edges.

Start at one end and roll up, firmly pinching the edges and ends to seal. Slice crosswise into 20 small cylindrical pieces. Place on prepared cookie sheets.

In a small bowl combine egg white and water mixing to combine, brush over rolls and bake for 12 minutes or until golden brown.

In a small bowl, blend the confectioners’ sugar, almond extract and milk until smooth. Drizzle 1/2 teaspoon over each warm roll. Serve warm.

Apple Skillet Cake

3 large eggs
3/4 cup all-purpose flour
2 tablespoons granulated sugar
3/4 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups thinly sliced tart green apples
1/4 cup unsalted butter
Maple syrup, if desired

In a large bowl whisk together eggs, flour, and sugar, whisking until the mixture is smooth. Whisk in the milk, cinnamon and vanilla extract, until the mixture is combined well. Stir in the apples.

In a 9- or 10-inch cast iron skillet melt the butter over moderate heat. Pour the batter into the skillet, spreading the apples evenly, and bake the cake in the middle of a preheated 375 degree F oven for 30 minutes, or until it is puffed and begins to pull away from the sides of the skillet.

Serve the cake cut into wedges with maple syrup. Serves 4 to 6.

Chicken Scrapple

2 tablespoons vegetable oil
1/4 cup minced onion
1 1/4 cup yellow cornmeal
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups strong chicken bouillon
2 cups cooked chicken

Grind the cooked chicken. Saut? onion in oil. Add cornmeal, spices and bouillon. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Pour into a greased 9 x 5-inch loaf pan. Pat down, and refrigerate overnight.

To use, cut into 1/2 inch slices, coat with seasoned flour (any seasonings you desired) and fry until golden brown in oil.

Cherry Almond Tea Ring

Filling
1/2 cup granulated sugar
3 tablespoons cornstarch
1 (16.5 ounce) can Bing or Royal Anne
    Cherries, drained, reserving juice

Combine sugar and cornstarch in small saucepan. Gradually add reserved cherry juice. Cook and stir over medium heat until thickened. Add reserved cherries. Let stand until cool.

Tea Ring
1 (16 ounce) loaf frozen bread dough
2 tablespoons butter or margarine

Glaze
1 cup sifted confectioners’ sugar
2 tablespoons milk
1 teaspoon almond extract

Mix well.

Topping
1/4 cup sliced almonds

Stretch and roll out thawed bread dough into a 15 x 9-inch rectangle on a lightly floured surface. Spread butter or margarine over dough. Spread filling down the center of dough. Beginning at 15-inch side, fold over and pinch edges. Stretch roll to make even. Pinch edge of dough into roll to seal well.

Place dough, with sealed edge down, on a greased pizza pan and shape into a ring. With scissors, snip almost to center at 1-inch intervals along outside edge. Twist and turn each section on its side. Let rise until double in size, 35 to 45 minutes.

Bake 25 minutes at 375 degrees F. If it browns too quickly, cover loosely with aluminum foil. Cool on baking rack. Drizzle with glaze and sprinkle with sliced almonds.

Makes 15 servings.