PUMPKIN BREAD (BREAKFAST RECIPES)

 PUMPKIN BREAD (BREAKFAST RECIPES)

INGREDIENTS :


Sift together:
3-1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons of salt
3 teaspoons cinnamon
3 teaspoons nutmeg
1/2 teaspoon ginger

Mix Together:
1 cup salad oil
4 eggs slightly beaten
2/3 cup water
2 cups canned pumpkin

 PUMPKIN BREAD (BREAKFAST RECIPES)


Instructions
Preheat oven to 350 degrees. Mix all ingredients until smooth. Bake in greased and floured bread pans for about 1 hour or until toothpick comes out clean. Cool slightly, then turn out loaves on a rack to cool.

Serving Suggestion: Serve with butter, cream cheese, or whipped cream.

Spinach and Gruyere Quiches (Breakfast Recipes)

Spinach and Gruyere Quiches (Breakfast Recipes)

INGREDIENTS :

• 1 tablespoon butter

• 3 shallots, minced

• 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped

• Coarse salt and ground pepper

• 8 ounces Gruyere cheese, grated (about 2 cups)

• 1 recipe Basic Pie Dough, fitted into two 9-inch pie plates

• 8 large eggs

• 3 cups half-and-half

• 1/8 teaspoon ground nutmeg

Spinach and Gruyere Quiches (Breakfast Recipes)

HOW TO MAKE IT :

1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.

2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.

3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.

4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving. (Or cool to room temperature, cover, and refrigerate up to 1 day. Reheat at 350 degrees until warm in the center, 30 to 40 minutes.)

Spinach and Gruyere Quiches (Breakfast Recipes)

GRANOLA BREAKFAST (NEW RECIPES)

GRANOLA BREAKFAST (NEW RECIPES)

INGREDIENTS :

1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple, small-diced
2 cups plain yogurt

Preheat the oven to 350 degrees F.

GRANOLA BREAKFAST (NEW RECIPES)


Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.

Remove the granola from the oven and allow to cool, stirring once.

Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

EGGS BENEDICT (BREAKFAST RECIPES)

EGGS BENEDICT (BREAKFAST RECIPES)

INGREDIENTS :

• 4 English muffins, split in 1/2

• 4 tablespoons butter, at room temperature

• 4 (6-ounce) beef fillets, split in 1/2

• Essence, recipe follows

• 2 tablespoons olive oil

• 3 cups water

• 1/2 teaspoon white vinegar

• Salt

• Pinch cayenne pepper

• 8 eggs, individually cracked into a cup

• 4 egg yolks

• 2 tablespoons fresh lemon juice

• 1 tablespoon water

• 1 tablespoon Creole mustard or other whole-grain mustard

• 1/2 pound butter, melted and warm

• 2 teaspoons finely chopped parsley leaves

EGGS BENEDICT (BREAKFAST RECIPES)

HOW TO MAKE IT :

Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.

Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.

In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.

To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

EGGS BENEDICT (BREAKFAST RECIPES)



Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.