Barb’s Breakfast Casserole

“You need to put the breakfast casserole on the blog.  Everyone at the office loved it.”

“OK.  Where do I find it?”

“It’s a Trisha Yearwood recipe.  But I changed a few things.”

In today’s world of instant information the recipe wasn’t hard to find.  After confirming with The Boss that the recipe I found was the one she used, I started writing.  But my eyes caught the following:

If I understand this correctly the recipe here is an adaptation of an adaptation of Yearwood’s original 2008 version.

So with all of these credits it’s likely I won’t get slammed for a lack of attribution like I did when I published a slightly altered version of someone’s Homemade Taco Seasoning Recipe.

Seriously.

  • Butter
  • 1/2 loaf of sliced white bread
  • 1 pound fresh bulk pork sausage
  • 5 ounces Sharp and 5 ounces Medium Cheddar, grated
  • 2 cups half and half
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 6 large eggs beaten
  1.  Cut the bread into 1-inch cubes.
  2. Grease a 9- by 13- by 2- inch casserole dish with butter.
  3. In a skillet, brown the sausage over medium heat until fully cooked. Remove the sausage with a slotted spoon to drain the fat.
  4. Spread sausage over the bread and top with the cheese.
  5. Mix half-and-half, dry mustard, salt and eggs. Pour into the casserole dish.
  6. Cover the casserole with aluminum foil and refrigerate overnight.
  7. The morning of serving preheat the oven to 350 degrees F.
  8. Bake covered until set and slightly golden, about 50 minutes.
  9. Remove from the oven and allow to cool and set for 15 minutes before serving.

Tips

Pepper?  Definitely add some black pepper.  We used Potter sausage a fine MIO product which IMHO is some of the best pork sausage on the market.  Very good ratio of fat to flesh.  For the bread, use a thick slice bread in the Texas Toast style.  This size helps to create the perfect size bread cubes.  Yes, I also noticed that this recipe and the original do not specify how much butter.  (psst…this is not a low-fat low-calorie vegan dish so how much butter do you think?)  Don’t ask me why two different Cheddar cheeses because I don’t know.

I’ll go out on a limb and predict this dish will be Daughter-in-law Approved.  Anything you can toss together the night before and bake in the morning is a life saver when you have a Tiny Human on board.  Plenty of leftovers too.

Advertisements

Whole Wheat Banana Muffins (updated)

Whole Wheat Banana Muffins

1 stick butter

1/2 C light brown sugar

2 eggs

1 C whole wheat flour

1/2 C white flour

1 tsp baking soda

1/2 tsp salt

3 large ripe bananas smashed

1/4 C sour cream

  1. Preheat oven to 350 degrees.
  2. In a medium size mixing bowl cream butter and sugar. Add egg and beat some more.
  3. Add smashed bananas. Stir to mix.
  4. Add flours. Sprinkle baking soda and salt evenly.  Stir with a fork until the dry ingredients are just moistened.  Do not over-mix.
  5. Place baking cup papers into a 12 cup muffin pan.
  6. Fill each cup 3/4 full.
  7. Bake 20-22 minutes.

 

Update 04.15.17

I’m at the point in life where I buy just 2-3 bananas at a time.  Since bananas conspire to all ripen simultaneously buying a small number of fruit also cuts down on the amount of muffins in the freezer.

The Boss ate the last one from the freezer this week.  So I had to make more.

Since recipes gradually change over time today was a good day to update my World Famous Whole Wheat Banana Muffin recipe.  As always I’ve left the original intact for all you purists out there.  The changes are subtle but they do make a difference.

Butter not margarine and sour cream instead of buttermilk or yogurt.  Two eggs instead of one.  I find these little changes make a softer, fluffier muffin.

And for non-family member readers this recipe is not Daughter-in-Law Approved (yet).

 

Banana Oat Pancakes

I took some vacation days in a valiant “use ’em or lose ’em” effort.  Today is the first day of an extended weekend in which I have nothing planned.  So without any work to be done I did what most people would do with plenty of time on their hands.

Make pancakes.

When The Architect and The Doctor were kids I made pancakes all the time.  Nowadays with just two in the house and one a non-pancake lover I don’t make pancakes that often anymore.  But I had time, two very ripe bananas, and buttermilk in the fridge.  And I was getting tired of banana muffins so…

Banana Oat Buttermilk Pancakes

  • 1/3 cup whole wheat flour
  • 1/3 cup all-purpose white flour
  • 1 cup quick-cooking rolled oats
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 beaten eggs
  • 1 cup buttermilk
  • 2 tablespoons cooking oil
  • 1/3 cup low fat milk
  • 2 ripe bananas, smashed
  • Dash cinnamon

In a medium mixing bowl stir together flours, rolled oats, sugar, cinnamon, baking powder, baking soda, and salt. In a separate mixing bowl combine eggs, buttermilk, milk, and oil. Add egg mixture to flour mixture all at once. Stir batter just till blended.  Add two smashed bananas and fold gently into the batter.  Allow the batter to sit for 15 – 30 minutes before frying.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly bubbled and the edges are dry, then turn and cook until golden brown on the second side.

TIPS

The banana in the batter will burn easily so cook these cakes at a lower temperature than you normally use for pancakes.  I finally figured out medium was a good temperature.  The pancakes will take a little longer to cook but they won’t turn out dark brown.  These pancakes are pretty sweet by themselves but knock yourself out if you want to eat them with real maple syrup.  Fresh fruit would be better.  And peanut butter would be the best.

Peanut butter and banana pancakes.  Yup.

Baked French Toast

“I’ll take a loaf of challah please.”

“Sorry, we just ran out 10 minutes ago.”

“You must have had quite a few people buying challah this morning.”

“No.  We only made one loaf for the morning.”

This really happened at a bakery contained within one of those fancy we sell you everything type of grocery stores.  It was a Saturday morning.  I came to the store specifically for this type of bread.  So this little story explains how a loaf brioche got into this recipe now adapted from a recipe of nearly the same name by the Steep Acres Farm B&B somewhere in Oregon.

Seriously.  Why does a bakery make one loaf of bread?

  1. One stick butter
  2. Half cup brown sugar
  3. Half cup pure maple syrup
  4. One cup chopped pecans
  5. Eight large eggs
  6. One and a half cups of half and half
  7. One and a half tsp cinnamon
  8. One tsp vanilla extract
  9. One loaf brioche sliced thick

Heat butter, brown sugar, and maple syrup in a saucepan over medium heat until melted and smooth.  Transfer to a 13 x 9 x 2 glass baking dish.  Sprinkle pecans.

Whisk the eggs, half and half, cinnamon, and vanilla in a large mixing bowl.  Dip bread slices into the mixture and arrange in a single layer in the baking dish.  Pour the remaining egg mixture over the bread slices, cover with plastic wrap, and refrigerate overnight.

The next morning, take the dish out of the refrigerator a minimum of thirty minutes prior to baking.  Preheat the oven to 350 degrees F.  Bake the dish uncovered until it becomes golden brown and puffy.  This will take between 35 and 40 minutes.  It will be done when a knife stuck in the center of the puffiest part comes out clean.

Serve warm with more maple syrup.  Sit back, savor, and enjoy the compliments.

Tips

Pure maple syrup and pure vanilla extract.  Any usage of maple flavored sugar syrup or imitation vanilla will destroy this dish and you’ll never be invited over for anyone’s pot luck brunch ever again.  In a pinch, a loaf of soft French bread will work.

 

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

1/2 cup whole wheat flour

1/2 cup all-purpose white flour
1/2 cup quick-cooking rolled oats
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup low fat milk
2 tablespoons cooking oil
1 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

In a medium mixing bowl stir together flours, rolled oats, sugar, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, milk, pumpkin, spice mix and oil. Add egg mixture to flour mixture all at once. Stir batter just till blended.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly bubbled and the edges are dry, then turn and cook until golden brown on the second side. Repeat with remaining batter.

An unused cup of canned pumpkin stored neatly in a tiny plastic container  sat at eye level in the fridge for nearly a week.  This was really starting to bother me.  I really didn’t want to throw away perfectly good pumpkin.  Worse, I hoped the squash wouldn’t spoil before I figured out what to do with it.  Muffins?  Bread?  I just couldn’t make up my mind.  Eventually I settled upon pancakes.  Those with a keen eye will notice that this recipe is pretty much my standard pancake recipe with pumpkin in it.

Memo to Family:

This is a new recipe.  So don’t try to remember when I first made everyone orange colored pancakes.

Muesli Pancakes

This weekend I was cooking for one.  Cooking for one is fun because you get to make anything you want.  And if what you make is a disaster (not a bomb because “bomb” now means good) you toss it and never tell anyone else about your screw up.  I bought some organic muesli from Germany at the store.  I tasted it.  Muesli is one of those healthy foods that you have to do something with before you eat it.  Plain milk or soy milk won’t do it.  You need flavored yogurt or a sweet almond milk.

Or you make pancakes.

I have a guilty pleasure.  Leftover pancakes with peanut butter.

But this morning I have no guilt whatsoever.  I topped these pancakes with some fake butter, sliced bananas, and blueberries.

Memo to Kids:

This recipe is not one of your childhood pancake memories.  I just made it up this morning.

1 cup Muesli
1 cup quick oats

2 1/2 tablespoons light brown sugar

1/2 cup whole wheat flour

2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 beaten eggs
1 cup buttermilk
2 tablespoons canola oil
1 cup 2% milk

  1. Combine milks, granola, and oats.  Refrigerate for one hour.
  2. Mix remaining ingredients and stir into the granola/oats mixture.
  3. Continue mixing until you have a smooth lumpy batter (yes you read that correctly).
  4. Preheat your griddle/pan to medium/high.  Watch this heat setting as you’ll likely have to lower the heat during the process.
  5. Scoop pancake batter onto your griddle.
  6. Flip when bubbles start forming on the sides.

 

Yogurt Pancakes

In the cookbook collection sits several old paperbacks.  As is the case with many cookbooks, they sit on the shelf quietly waiting for the right time to be opened once again, it’s owner searching for then finding that one recipe, the sole reason why that book sits on the shelf for many years.  This book is a paperback, the pages yellowed from age, its spine cracked held together by a piece of aged tape.  Not surprisingly when taken off the shelf the book opens almost by itself to the desired page.  It is the only page in the book that gets read because it holds the only recipe in the book we use.

Before there were whole wheat pancakes, there were yogurt pancakes.  The yogurt adds a hint of sweetness and makes a truly tender, delicious pancake.  The weekend before #1 and his wife moved to Rhode Island our wonderful daughter-in-law asked,

“Can you make yogurt pancakes for breakfast?”

The answer of course, was yes.  But the book was part of my wife’s collection when she was single, copyright 1978, Yogurt Cookery by Sophie Kay.  How did wonderful daughter-in-law even know about this recipe?

As with most recipes that manage to hang around for a long time, changes were made, and our recipe is an adaptation of Kay’s Fluffy Pancakes.  So I can honestly say these pancakes are a family recipe.  Make a lot when you make these pancakes.  Yeah, they’re that good.

How did she even know about this recipe?

 

Yogurt Pancakes

1 cup all-purpose white flour

3/4 cup vanilla yogurt
2 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg beaten
2 tablespoons canola oil
1/2 cup low-fat milk

In a medium mixing bowl stir together flour, sugar, baking powder, baking
soda, and salt. Make a well in the center. In a small mixing bowl combine egg, yogurt, and oil. Add
egg mixture to flour mixture all at once. Stir batter just till blended.

For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy
skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly
bubbled and the edges are dry, then turn and cook until golden brown on the second side. Repeat with
remaining batter.

Tips

The milk amount is estimated.  You want enough milk to make a batter that’s not too thick or too thin.  Too thick = glob.  Too thin = crepe batter.  But you do want a consistency more towards the crepe batter.  Real maple syrup.  No substitutes.  You can serve with fake butter but real maple syrup is mandatory.  We served these pancakes with a choice of real maple syrup or maple cream.  Add  eggs any style and some breakfast meat.  Yum.