BREAKFAST RECIPES

[paulinelarange2]

BREAKFAST RECIPES ONLY

[paulinelarange2]

2 Tb butter
3 eggs
2/3 cup eggnog
1/2 cup flour
1/4 cup sliced almonds
2 ts sugar

Preheat oven to 425°. Melt butter in cast iron skillet in oven.
Beat eggs; add eggnog and flour. Pour into hot skillet; sprinkle with almonds and sugar. Bake until puffed and brown, 16 to 18 minutes. Serve immediately

[paulinelarange2]

1 and 1/2 cups all-purpose flour
1 cup eggnog
1 large egg - lightly beaten
2 Tablespoons butter - softened
1 Tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Heat griddle or skillet to medium heat. Coat lightly with cooking spray.

In a large bowl, sift flour with sugar, baking powder, and salt.

In a seperate bowl, mix remaining ingredients.

Add wet ingredients to dry ingredients and mix well.

Pour batter - about 1/4 cup per pancake - onto griddle. When pancakes begigin to bubble on top, flip and cook until both sides are golden brown.

Serve with butter and powdered sugar. A sprinkle of grated nutmeg is great finishing touch.

[paulinelarange2]

4 cups nonalcoholic/unsweetened cider
1 cup sugar
2 cinnamon sticks or 1/2 teaspoon cinnamon
1 vanilla bean split lengthwise or 2 teaspoons vanilla
1/4 cup orange zest
4 pounds of small tart cooking apples -- diced (Pippins work great)
1 cup dried cranberries -- roughly chopped
16 slices of Bias cut French bread (cut on an angle)
1 quart egg nog
1/2 cup of Bourbon
Pinches of cinnamon/nutmeg/cardamom
Butter for cooking
FOR THE COMPOTE:

Place cider, sugar, cinnamon, vanilla and zest into a 6 quart pan and bring to a low simmer.

Add apples and cranberries. Cook for 6 minutes.

Strain and reserve both the liquid and the apple cranberry mixture, discarding the cinnamon sticks and vanilla bean if you used the stick and bean.

Place the liquid back into the pan and reduce by half - 30 to 40 minutes.

Cool and add the apples and cranberries back into this mixture and reserve

*Note: This can be done 2 days ahead and chilled.

FOR THE TOAST:

In a medium bowl, combine egg nog, Bourbon and spices and mix well.

Dip the slices of French bread into the seasoned eggnog and fill with 1 to 2 tablespoons of apple cranberry compote. Press firmly together and reserve.

Place 2 to 3 tablespoons of softened butter in a pan over stove and allow to melt and brown slightly. Place three or four sandwiches in the pan and cook until desired color is achieved (about 3 to 4 minutes on each side over medium heat).

Note: Serve immediately or keep warm in low oven. If desired, you may garnish with powdered sugar or whipped cream.

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