Our mom used to make this for New Year's Day breakfast. It is really yummy and easy. The original recipe says to make it the night before, but my husband does not like the bread to be too soggy, so I make it the morning of. Either way, it is delicious.
12 slices of bread (cubed)
1 lb sharp cheddar cheese
3 cups milk
6 eggs
3/4 teaspoon salt
3/4 teaspoon dried mustard
In a greased casserole dish, alternate layers of cubed bread, milk mixture, and cheese.
Bake at 350 degrees for 45-60 minutes, until golden brown and bubbly.
Showing posts with label brinner. Show all posts
Showing posts with label brinner. Show all posts
Wednesday, January 2, 2013
Tuesday, June 5, 2012
Awesome Pancakes
This recipe was contributed by Rachel but was originally found in the America's Test Kitchen Cookbook.
We have "brinner" at our house at least once a week. These pancakes are our favorite! We love them with blueberries, but they'd also be good with chocolate chips. If you really want to get decadent, serve with Buttermilk Syrup. Yum!
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups of buttermilk (you can do 2 cups of milk with 2 T lemon juice mixed in if you don't have buttermilk)
3 Tablespoons unsalted butter, melted and cooled
1 large egg
1 cup blueberries (optional)
*If you use frozen blueberries, thaw them and rinse them before adding to pancakes
1. Melt the butter in the microwave, and immediately transfer it to the medium-sized mixing bowl you will use to whisk together your wet ingredients. (I do this first because the butter needs to be cool before you add the buttermilk.)
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3. In the medium mixing bowl, add the buttermilk and egg to the cooled butter.
4. Heat a skillet over medium heat. Coat with cooking spray or brush with vegetable oil.
5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk together until just incorporated with a few lumps remaining. (It is important not to overmix. The lumps will disappear as the pancake cooks.)
6. Scoop about 1/4 cup of batter onto the skillet. If you are adding blueberries or chocolate chips, sprinkle a few over the top of the pancake now.
7. Cook until large bubbles appear (about 2 minutes) and flip to the other side. Cook until golden brown.
We have "brinner" at our house at least once a week. These pancakes are our favorite! We love them with blueberries, but they'd also be good with chocolate chips. If you really want to get decadent, serve with Buttermilk Syrup. Yum!
2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups of buttermilk (you can do 2 cups of milk with 2 T lemon juice mixed in if you don't have buttermilk)
3 Tablespoons unsalted butter, melted and cooled
1 large egg
1 cup blueberries (optional)
*If you use frozen blueberries, thaw them and rinse them before adding to pancakes
1. Melt the butter in the microwave, and immediately transfer it to the medium-sized mixing bowl you will use to whisk together your wet ingredients. (I do this first because the butter needs to be cool before you add the buttermilk.)
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3. In the medium mixing bowl, add the buttermilk and egg to the cooled butter.
4. Heat a skillet over medium heat. Coat with cooking spray or brush with vegetable oil.
5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk together until just incorporated with a few lumps remaining. (It is important not to overmix. The lumps will disappear as the pancake cooks.)
6. Scoop about 1/4 cup of batter onto the skillet. If you are adding blueberries or chocolate chips, sprinkle a few over the top of the pancake now.
7. Cook until large bubbles appear (about 2 minutes) and flip to the other side. Cook until golden brown.
Sunday, January 9, 2011
Easy German Pancake
This recipe was contributed by Rachel.
This recipe can be whipped up in 5 minutes and baked in 20! We sometimes have it for breakfast on a lazy Saturday morning or for dinner on a night when we don't want to cook anything.
6 eggs
1 cup milk
1 cup flour
1/2 t salt
2 T butter**
**Sarah's recipe is exactly the same EXCEPT they use a full stick of butter. It is less healthy but MUCH more moist and buttery. Yum!
As you are preheating the oven to 400, place butter in the bottom of a 9x13 glass casserole dish and place in the oven to melt. Tilt the glass dish to coat the bottom with the melted butter.
Blend remaining ingredients.
Pour into buttered baking dish.
Bake for 20 minutes or until golden.
Serve with powdered sugar, whipped cream, fruit, syrup...whatever you would like!
**When my husband and I make this recipe for just the two of us, we half it and use a smaller glass dish.
This recipe can be whipped up in 5 minutes and baked in 20! We sometimes have it for breakfast on a lazy Saturday morning or for dinner on a night when we don't want to cook anything.
6 eggs
1 cup milk
1 cup flour
1/2 t salt
2 T butter**
**Sarah's recipe is exactly the same EXCEPT they use a full stick of butter. It is less healthy but MUCH more moist and buttery. Yum!
As you are preheating the oven to 400, place butter in the bottom of a 9x13 glass casserole dish and place in the oven to melt. Tilt the glass dish to coat the bottom with the melted butter.
Blend remaining ingredients.
Pour into buttered baking dish.
Bake for 20 minutes or until golden.
Serve with powdered sugar, whipped cream, fruit, syrup...whatever you would like!
**When my husband and I make this recipe for just the two of us, we half it and use a smaller glass dish.
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