German Pancakes (Hootenany)

Some people call this German Pancakes, some call it Hootenany.  Whatever you call it, it's delicious and easy to make.

German Pancakes

1/4 cube butter
6 eggs
1 cup flour
1 cup milk
1/4 tsp salt
1/2 tsp sugar

Preheat oven to 425 degrees.  Put butter into 9x13 pan and put in the oven to melt butter.

Meanwhile, crack eggs in to medium size mixing bowl and whisk.  Then whisk in milk. 

Lastly, combine flour, salt and sugar in a separate bowl.  Then add to egg mixture all at once.  Mix thoroughly with whisk or electric beater.

Remove pan from oven.  The butter should be melted by now.  Tilt pan to spread butter around the bottom of the pan.  Pour egg mixture into pan and return to oven.

* I double the recipe for my family and bake both pans at the same time.

Bake for 20 minutes.

 Serve it up with some maple syrup or buttermilk syrup and sprinkle a little powdered sugar over it to top it off.

I like to make up the egg mixture the night before and store it in the fridge until morning.

Muffin Tin Ham & Eggs

I had seen a bunch of recipes like this on Pinterest and decided to give it a try this morning.  They tasted great and are completely customizable to what you have on hand. This is what I did.

Ingredients (per tin)
2 slices of deli sliced ham (I just used the sandwich sliced meats I had for sandwiches)
1 egg
spinach
salt & pepper

Preheat your oven to 350 degrees.  First spray your muffin tins with some cooking spray.  Then I pushed in the meat slices, making sure that they left a "well" in the middle for the egg.  The meat slices tried to pop back up, so push them down well.

Next, take a couple of leaves of spinach and put on top of the meat.  Then, crack and egg and drop it in on top of the spinach and salt and pepper to taste.   I actually added the spinach last, but will do it the other way next time.

It should look something like this:

 Then pop it in the oven for about 15 minutes.  My yolks were completely cooked in that amount of time, so if you would like yours still runny, lessen the time.

Once they are done, pop them out with a spoon and serve!  YUM!

Remember that you can use whatever ingredients you like; mushrooms, cheese, onion, red or green pepper, diced green chilies, bacon, bacon bits, etc...

I made a whole dozen because that is what my tin holds.  I just took the extras out and put them in an airtight container in the fridge.  They will heat up nicely in the microwave for a quick breakfast on the go!

march 17, 2011 - eggs in a basket w/steamed asparagus

so yummy!  the kids really like eggs in a basket and i was really wanting to eat some of the asparagus that i got in my bountiful baskets last saturday, so this is what i came up with and it was so good.  i used a round cookie cutter to cut the middle out of slices of bread and then cracked an egg inside the hole. i topped it with some cheese and then the asparagus (steamed).  nathan and i put a little creamy horseradish on top of ours and it was perfect.

we had sliced tomatoes (also from bountiful baskets) with cottage cheese.

january 27, 2011 - quiche lorraine

tonight i made quiche lorraine for the first time.  it was pretty good and will be on the list to make again.  i got the recipe from my better home and garden's cookbook.  i had made some pie crust a couple weeks ago and had frozen enough leftovers to make a single pie crust.  this was a great basic recipe that would be really easy to add other ingredients like spinach, peppers, sausage, etc...

quiche lorraine

ingredients:
1 pastry for single pie crust (i have an awesome recipe from a friend for pie crust)
6 slices bacon
1 medium onion, sliced
3 beaten eggs
1 1/2 cups milk
1/4 teaspoon salt
dash ground nutmeg
1 1/2 cups shredded swiss cheese (i didn't have swiss, so i used cheddar)
1 tablespoon all-purpose flour

directions:
1. prepare pastry for single-crust pie.  line the unpricked pastry shell with a double thickness of foil.  bake in a 450 degree oven for 8 minutes.  remove foil.  bake 4 to 5 minutes more or till pastry is set and dry.  remove from oven.  reduce oven temperature to 325 degrees.
2. meanwhile, in a large skillet cook bacon till crisp.  drain, reserving 2 tablespoons drippings.  crumble bacon; set aside.  cook sliced onion in reserved drippings till tender but not brown; drain.
3. in a medium bowl stir together eggs, milk, salt, and nutmeg.  stir in crumbled bacon and onion.  toss together shredded cheese and flour.  add to egg mixture; mix well.
4. pour egg mixture into the hot, baked pastry shell.  bake on a cookie sheet in the 325 degree oven for 35 to 40 minutes or till a knife inserted near the center comes out clean.  if necessary, cover edge of crust with foil to prevent overbrowning.  let stand 10 minutes before serving.

** a couple of things i will do differently next time.
- my crust shrunk big time.  i don't think i let it rest long enough before i put it in the oven, but i was in a hurry.
- when i dumped in the egg mixture, it overflowed.  i'm not sure whether there was too much or whether it was because the middle of the pie crust had risen a little.  next time i will push the middle down before pouring in the eggs and maybe use a larger pie tin.
- spray the pie tin before i put the pastry in it.  my crust stuck a little bit.

january 19, 2011 - omelet and hash browns

tonight we had breakfast for dinner. nathan helped me cook up a giant omelet with peppers, onion, mushrooms and cheese. we also had hash browns that i quickly fried up with butter and seasonings.

i ate my portion in a flour tortilla with a little sour cream and salsa.

january 6, 2011 - creamed eggs

made creamed eggs served over toast for dinner. this recipe comes from my mom who used to make it for us for as long as i can remember.