Posted 1:43 am Wednesday, June 13, 2012
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Father's Day Breakfast with Dad
By CHRISTINE GARDNER
Food Editor
Stacks of pancakes, eggs over-easy, crispy bacon and spicy sausage – Dad's have been known to enjoy breakfast more than any other meal, and if they're given run of the kitchen – eggs, bacon, or both, will probably be on your plate.
This Father's day, forego the grill, and have breakfast for dinner. These simple and fun recipes, created for Dad's special day, will bring everyone to the kitchen for a lively time of cooking the whole family will enjoy.
Food Editor
Stacks of pancakes, eggs over-easy, crispy bacon and spicy sausage – Dad's have been known to enjoy breakfast more than any other meal, and if they're given run of the kitchen – eggs, bacon, or both, will probably be on your plate.
This Father's day, forego the grill, and have breakfast for dinner. These simple and fun recipes, created for Dad's special day, will bring everyone to the kitchen for a lively time of cooking the whole family will enjoy.
Tomato & Cheese Toad in a Hole
INGREDIENTS
4 thick slices of French bread
3 eggs
1/4 cup feta cheese
1 large tomato, cored and chopped
Butter, for spreading
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Using a serrated knife, cut a 2-inch hole in the middle of each slice of bread. Butter the bread on both sides. In a mixing bowl whisk together the eggs, salt and pepper. Stir in the cheese and chopped tomato. Heat a sauté pan over high heat. Place the pieces of bread in the pan. Ladle the egg mixture into the holes in the bread. Cook for about two minutes on each side until bread is toasted and eggs are cooked through. Using a wide spatula, carefully flip the bread keeping the egg intact.
4 thick slices of French bread
3 eggs
1/4 cup feta cheese
1 large tomato, cored and chopped
Butter, for spreading
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Using a serrated knife, cut a 2-inch hole in the middle of each slice of bread. Butter the bread on both sides. In a mixing bowl whisk together the eggs, salt and pepper. Stir in the cheese and chopped tomato. Heat a sauté pan over high heat. Place the pieces of bread in the pan. Ladle the egg mixture into the holes in the bread. Cook for about two minutes on each side until bread is toasted and eggs are cooked through. Using a wide spatula, carefully flip the bread keeping the egg intact.
Bacon Twist
Bacon Twists
INGREDIENTS
6 slices of bacon, split lengthwise
1 sheet of puff pastry
DIRECTIONS
Thaw the puff pastry according to package directions. Preheat oven to 400 degrees. Unfold the pastry onto a flat surface and using a rolling pin roll out to a 12 inch by 10 inch rectangle. Cut the puff pastry into twelve 1-inch strips. Lay a strip of bacon on top of each piece of puff pastry. Twist the bacon and pastry from both ends to create the twist. Bake in a 375 degree oven for 15 to 20 minutes until puff pastry is golden and bacon is cooked through.
6 slices of bacon, split lengthwise
1 sheet of puff pastry
DIRECTIONS
Thaw the puff pastry according to package directions. Preheat oven to 400 degrees. Unfold the pastry onto a flat surface and using a rolling pin roll out to a 12 inch by 10 inch rectangle. Cut the puff pastry into twelve 1-inch strips. Lay a strip of bacon on top of each piece of puff pastry. Twist the bacon and pastry from both ends to create the twist. Bake in a 375 degree oven for 15 to 20 minutes until puff pastry is golden and bacon is cooked through.
Chocolate Banana Waffle Sandwich with Strawberry Syrup
INGREDIENTS
8 waffles, toasted
4 bananas
1/2 cup chocolate hazelnut spread (Nutella)
1 cup syrup
1/2 cup strawberry preserves
DIRECTIONS
Peel the bananas, cut in half and quarter lengthwise. Toast the waffles and spread four of them with the chocolate spread while they are still warm. Top the spread with four banana slices. Top with another waffle. In a saucepan combine the syrup and the preserves. Heat to a simmer and stir to combine. Remove from heat. Spoon the sauce over the waffle sandwiches and serve. Garnish with some fresh strawberries and powdered sugar.
Recipe by Christine Gardner
8 waffles, toasted
4 bananas
1/2 cup chocolate hazelnut spread (Nutella)
1 cup syrup
1/2 cup strawberry preserves
DIRECTIONS
Peel the bananas, cut in half and quarter lengthwise. Toast the waffles and spread four of them with the chocolate spread while they are still warm. Top the spread with four banana slices. Top with another waffle. In a saucepan combine the syrup and the preserves. Heat to a simmer and stir to combine. Remove from heat. Spoon the sauce over the waffle sandwiches and serve. Garnish with some fresh strawberries and powdered sugar.
Recipe by Christine Gardner
Maple Pecan Monkey Muffins
Maple Pecan Monkey Muffins
INGREDIENTS
1 can of Grands Pillsbury Flaky Layers biscuits (8 count)
2 tablespoons flour, plus more for dusting
1 teaspoon cinnamon
2 tablespoons brown sugar
1/2 cup maple syrup
2 tablespoons melted butter
1/2 cup chopped pecans
DIRECTIONS
Place the two tablespoons of flour in the bottom of a large bowl. Open the can of biscuits and lay them out on a floured surface. Dust the tops of the biscuits with flour. Cut each biscuit into six small pieces. Place the pieces in the bowl and toss them in the flour so they do not stick together. Add the cinnamon and brown sugar to the bowl and toss to coat. Pour in the maple syrup and the melted butter and coat well. Place handfuls of coated dough into the cups of a muffin tin. Sprinkle the pecans over the tops of the dough. Evenly distribute throughout the pan. Bake at 350 for 15 to 20 minutes until dough is puffed, golden and cooked through. Makes 8 large or 12 medium muffins.
Recipe by Christine Gardner
1 can of Grands Pillsbury Flaky Layers biscuits (8 count)
2 tablespoons flour, plus more for dusting
1 teaspoon cinnamon
2 tablespoons brown sugar
1/2 cup maple syrup
2 tablespoons melted butter
1/2 cup chopped pecans
DIRECTIONS
Place the two tablespoons of flour in the bottom of a large bowl. Open the can of biscuits and lay them out on a floured surface. Dust the tops of the biscuits with flour. Cut each biscuit into six small pieces. Place the pieces in the bowl and toss them in the flour so they do not stick together. Add the cinnamon and brown sugar to the bowl and toss to coat. Pour in the maple syrup and the melted butter and coat well. Place handfuls of coated dough into the cups of a muffin tin. Sprinkle the pecans over the tops of the dough. Evenly distribute throughout the pan. Bake at 350 for 15 to 20 minutes until dough is puffed, golden and cooked through. Makes 8 large or 12 medium muffins.
Recipe by Christine Gardner
Blueberry Cream Cheese Biscuits
INGREDIENTS
1 can Grands Pillsbury Flaky Layer biscuits (8 count)
1 cup whipped cream cheese
2 tablespoons sugar
2 teaspoons vanilla
1 cup blueberries
DIRECTIONS
Open the can of biscuits and lay them flat on a floured work surface. Flour the tops of the biscuits. Using your hands or a rolling pin, flatten the biscuits to four inches in diameter. Ina bowl combine the cream cheese, sugar and vanilla. Carefully fold in the blueberries. Place two tablespoons of cream cheese filling in the middle of each biscuit. Fold up the sides of each biscuit over the filling. Pinch the corners of each side together to seal the biscuit around the filling. Place the biscuits inside the cups of a muffin tin. Bake at 350 degrees for 15 to 20 minutes until biscuits are puffed and golden.
Recipe by Christine Gardner
1 can Grands Pillsbury Flaky Layer biscuits (8 count)
1 cup whipped cream cheese
2 tablespoons sugar
2 teaspoons vanilla
1 cup blueberries
DIRECTIONS
Open the can of biscuits and lay them flat on a floured work surface. Flour the tops of the biscuits. Using your hands or a rolling pin, flatten the biscuits to four inches in diameter. Ina bowl combine the cream cheese, sugar and vanilla. Carefully fold in the blueberries. Place two tablespoons of cream cheese filling in the middle of each biscuit. Fold up the sides of each biscuit over the filling. Pinch the corners of each side together to seal the biscuit around the filling. Place the biscuits inside the cups of a muffin tin. Bake at 350 degrees for 15 to 20 minutes until biscuits are puffed and golden.
Recipe by Christine Gardner
Whole Grain Pancakes with Blueberry Syrup
INGREDIENTS
1 cup plus 2 tablespoons maple syrup
2 cups blueberries, divided
2 cups whole grain pancake or baking mix
2 cups lowfat buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla
2 teaspoons cinnamon
2 tablespoons butter
DIRECTIONS
Boil 1 cup syrup and 1 cup of blueberries in heavy medium saucepan until reduced to almost half. Cool to lukewarm. Combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup. Whisk to blend.
Melt 1 tablespoon butter on griddle or in large nonstick skillet over medium heat. Drop a ¼ cup of batter onto surface and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.
Note: If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 egg whites.
Source: Christine Gardner
1 cup plus 2 tablespoons maple syrup
2 cups blueberries, divided
2 cups whole grain pancake or baking mix
2 cups lowfat buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla
2 teaspoons cinnamon
2 tablespoons butter
DIRECTIONS
Boil 1 cup syrup and 1 cup of blueberries in heavy medium saucepan until reduced to almost half. Cool to lukewarm. Combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup. Whisk to blend.
Melt 1 tablespoon butter on griddle or in large nonstick skillet over medium heat. Drop a ¼ cup of batter onto surface and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.
Note: If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 egg whites.
Source: Christine Gardner
