Ev­ery great day, starts with a de­li­cious, break­fast

Northwest Arkansas Democrat-Gazette - - DINING GUIDE - Recipes cour­tesy of Al­lRecipes.com

Good Old Fash­ioned Pan­cakes

1 ½ cups all-pur­pose flour 3 ½ tea­spoons bak­ing pow­der

1 tea­spoon salt 1 ta­ble­spoon white sugar 1 ¼ cups milk

1 egg 3 ta­ble­spoons but­ter, melted In a large bowl, sift to­gether the flour, bak­ing pow­der, salt and sugar. Make a well in the cen­ter and pour in the milk, egg and melted but­ter; mix un­til smooth.

Heat a lightly oiled grid­dle or fry­ing pan over medium high heat. Pour or scoop the bat­ter onto the grid­dle, us­ing ap­prox­i­mately 1/4 cup for each pan­cake. Brown on both sides and serve hot. -dakota kelly

Fluffy French Toast

¼ cup all-pur­pose flour 1 cup milk

1 pinch salt

3 eggs ½ tea­spoon ground cin­na­mon

1 tea­spoon vanilla ex­tract 1 ta­ble­spoon white sugar 12 thick slices bread Mea­sure flour into a large mix­ing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cin­na­mon, vanilla ex­tract and sugar un­til smooth.

Heat a lightly oiled grid­dle or fry­ing pan over medium heat. Soak bread slices in mixture un­til sat­u­rated. Cook bread on each side un­til golden brown. Serve hot. -bon­nie

Amaz­ing Pecan Cof­fee Cake

2 cups all-pur­pose flour ¼ tea­spoon salt 1 ta­ble­spoon bak­ing pow­der 1 cup but­ter, soft­ened 1 cup sour cream

1 ½ cups white sugar 2 eggs 1 ta­ble­spoon vanilla ex­tract ½ cup brown sugar 1 cup chopped pecans 1 tea­spoon ground cin­na­mon 2 ta­ble­spoons but­ter, melted Pre­heat oven to 350 de­grees F (175 de­grees C). Line a 9x13 inch pan with alu­minum foil, and lightly grease with veg­etable oil or cook­ing spray. Sift to­gether the flour, bak­ing pow­der, and salt; set aside.

In a large bowl, cream the but­ter un­til light and fluffy. Grad­u­ally beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mix­ing just un­til in­cor­po­rated. Spread bat­ter into pre­pared pan.

To make the Pecan Top­ping: In a medium bowl, mix to­gether brown sugar, pecans and cin­na­mon. Stir in melted but­ter un­til crumbly. Sprin­kle over cake bat­ter in pan.

Bake in the pre­heated oven for 30 to 35 min­utes, or un­til a tooth­pick in­serted into the cen­ter of the cake comes out clean. Let cool in pan for 10 min­utes, then turn out onto a wire rack, and re­move foil. -DWBH

Egg and Sausage

1 lb pork sausage

1 (8 oz) pack­age re­frig­er­ated cre­sent roll dough 8 eggs, beaten

2 cups shred­ded moz­zarella cheese

2 cups shred­ded Ched­dar cheese

1 tea­spoon dried Place sausage in a large, deep skil­let. Cook over medium-high heat un­til evenly brown. Drain, crum­ble, and set aside.

Pre­heat oven to 325 de­grees F (165 de­grees C). Lightly grease a 9x13 inch bak­ing dish.

Line the bot­tom of the pre­pared bak­ing dish with cres­cent roll dough, and sprin­kle with crum­bled sausage. In a large bowl, mix beaten eggs, moz­zarella, and Ched­dar. Sea­son the mixture with oregano, and pour over the sausage and cres­cent rolls.

Bake 25 to 30 min­utes in the pre­heated oven, or un­til a knife in­serted in the cen­ter comes out clean. -LeAnn

Poached Eggs Cap­rese

1 ta­ble­spoon dis­tilled white vine­gar 2 ta­ble­spoon salt 4 eggs

2 english muf­fin, split

4 (1 oz) slices moz­zarella cheese 1 tomato, thickly sliced 4 tea­spoons pesto salt to taste Fill a large saucepan with 2 to 3 inches of wa­ter and bring to a boil over high heat. Re­duce the heat to medium-low, pour in the vine­gar and 2 tea­spoons of salt, and keep the wa­ter at a gen­tle sim­mer.

While wait­ing for the wa­ter to sim­mer, place a slice of moz­zarella cheese and a thick slice of tomato onto each English muf­fin half, and toast in a toaster oven un­til the cheese soft­ens and the English muf­fin has toasted, about 5 min­utes.

Crack an egg into a small bowl. Hold­ing the bowl just above the sur­face of the wa­ter, gen­tly slip the egg into the sim­mer­ing wa­ter. Re­peat with the re­main­ing eggs. Poach the eggs un­til the whites are firm and the yolks have thick­ened but are not hard, 2 1/2 to 3 min­utes. Re­move the eggs from the wa­ter with a slot­ted spoon, and dab on a kitchen towel to re­move ex­cess wa­ter.

To as­sem­ble, place a poached egg on top of each English muf­fin. Spoon a tea­spoon of pesto sauce onto each egg and sprin­kle with salt to taste. -Yoo­jin K

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.