4 cups SOURDOUGH STARTER
1 egg
1/4 cup evaporated milk
2 tablespoons oil
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
Mix well, let stand 15 minutes. Bake on griddle.
4 Servings
Sourdough Pancakes
Category Archives: Breakfast
Strawberry/Cream Cheese filled Muffins
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons strawberry preserves
2-1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups low-fat buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 large egg
Cooking spray
Preheat oven to 375º.
Combine the cream cheese and preserves; stir with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
Spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.
YIELD: 1 dozen (serving size: 1 muffin)
Spinach & Bacon Quiche-ettes
1 (6 oz.) package spinach, finely chopped
1/2 cup onions, finely chopped
1/2 cup bacon, cooked crisp and crumbled
4 eggs
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
dash nutmeg
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º. Spray large nonstick skillet with cooking spray. Add baby spinach and onion; cook and stir over medium heat until spinach is wilted. Cool and drain well. Stir in bacon – set aside. Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle. Cut each pie crust into 24 circles using a 2 inch biscuit cutter. Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups. Add approximately 1 heaping tsp. of the spinach mixture. Top with 2 tsp of egg mixture.
Bake 18-22 minutes or until puffed in center and lightly browned around edges. Remove from oven and let cool for 3 to 5 minutes. Remove from pans. Cool on wire rack.
24 Servings
Peaches & Cream French Toast Casserole
10-14 slices 1″ thick french bread
1- 3oz. pkg. cream cheese
1- 29oz. can peach slices, drained
1/2 C. nuts, chopped
1 C. milk
1/3 C. maple syrup
3 eggs
2 Tbs. butter, melted
1 Tbs. sugar
1 tsp. cinnamon
1 tsp. vanilla
Pre-heat oven to 400°F. Spread cream cheese on both sides of bread. Lay slices in 9×13″ baking pan. Prick bread 3-4 times each. Top with peach slices. Sprinkle nuts over peaches. Combine remaining ingredients with whisk. Pour over bread. Bake 20-25 minutes.
6 Servings
Peach and Cream Cheese French Toast Casserole
10 to 12 slices white bread, crusts removed (good French bread or Hawaiian bread works great too!)
3 eggs
2 cups half & half
1/2 cup granulated sugar
1 teaspoon vanilla
Dash of ground nutmeg
Filling:
8 ounces cream cheese, softened (regular or light)
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 to 3 fresh peaches or one 16-ounce can of drained peach halves
Arrange half of bread in bottom of greased 11 x 7-inch glass baking dish. In separate bowl, beat eggs, half & half, sugar, and vanilla. In another bowl, beat together all filling ingredients except for peaches and set aside. Pour 1/2 of egg and half & half mixture on bread in bottom of dish. Pour all of filling ingredients over bread, spreading evenly to sides of dish. Cut peach halves horizontally into 1/4-inch slices and place over filling. Arrange remaining bread slices over filling and peaches. Pour remaining egg and half & half mixture over bread. Sprinkle with nutmeg (cinnamon is also good!) Cover with aluminum foil and refrigerate overnight.
Preheat oven to 350º. Best to allow to stand at room temperature before baking for 30 minutes. Bake covered 30 minutes. Uncover and bake 30 to 40 minutes longer or until puffy and golden. Serve with warm maple syrup if desired.
