McGriddle Muffins

 

Makes 18 muffins:

4 Eggs (scrambled hard, seasoned to taste and crumbled small)

1 C Bacon Pieces (or 1 C cooked crumbled sausage)

1 C Sharp Cheddar Cheese (grated)

2 C Bisquik Baking Mix

1/4 t Salt

1 t Baking Powder

2 T Butter (melted)

1 1/2 C Milk

1/4 C Maple Syrup (also additional syrup for dipping!)

Prepare the eggs and set aside to cool slightly in a large bowl.  Add the bacon pieces to the eggs and mix well.  In a smaller bowl, combine the bisquik mix, salt and baking powder, mix until incorporated.  Add the milk, melted butter, maple syrup and mix well.  Pour the batter over the egg and bacon mixture.  Fold in the cheese.  Scoop into paper liners of your muffin tins.  Bake at 400 degrees for 12-15 minutes.  Cool slightly for easier removal from the paper liners.  Dip in maple syrup.

I liked these... Keep in mind, I LIKE McDonald's McGriddle breakfast sandwiches.  (although I ONLY like the McD's bacon version, not the sausage!) There's something about that Maple Syrup flavor mixed in with the egg, bacon and cheese that appeals to me.  So this was an internet find that I consider a WIN!  Of course, as usual, I read about 20 different versions of recipes and I internalized the info to create my own.  It was yummy!  at least I think so...(all of the recipes called for "just add water mix and used water... I don't like those mixes so I used Bisquik and Milk!)

Maple Cornmeal Banana Bread (Gluten Free Vegan... But Not Too Bad!)

1 1/2 C Oat Flour (oatmeal processed in the blender)
1 1/2 C Cornmeal
3 T Casava Flour (Tapioca or Corn Starch can be a substitute)
4-5 Very ripe Bananas (mashed)
3/4 C Maple Syrup
3/4 C Unsweetened Applesauce
3 Tbsp Almond Milk (or any Dairy Free Milk)
1 1/2 tsp Salt
1 1/2 t Baking Soda
1 1/2 t Baking Powder
*Optional Flax Seed or chopped nuts to sprinkle on top

Preheat oven to 325 degrees.  Combine all ingredients and mix well.  Spray two regular or 4 mini loaf pans with nonstick spray and divide batter evenly between the pans.  Bake 45-50 minutes.  Let cool before removing from pans.

(This could also be called Banana Cornbread...  I stand by my previous versions of banana bread. Banana Bread and Banana Bread Revisited... Banana Bread is NOT my favorite!  However, this is a different twist and as a bonus it is Gluten-free and Vegan!  I love cornbread and I like the texture of this bread.  If I am trying to be healthy... and it happens every once in awhile... I flip flop between healthy and straight up McDonald's 3X a day... but on a good day, this can be a yummy treat.  But it's definitely not a substitute for Raspberry bread Pudding.)

Raspberry Bread Pudding... Just like Kneaders used to make! And Vanilla Cream Sauce

• 1 1/2 Loaves French Bread (day or two old or let it sit out for a few hours)
• 1 Quart Heavy Cream (that's 4 C)
• 3 C Sugar (That's not quite a QUART of sugar... )
• 2 Eggs
• 1 T Vanilla
• 2 1/2 C Frozen Raspberries
• 1/2 C Sugar (NOW we're almost at a quart of sugar...)
• 1/4 C Apple Juice

In a large bowl, combine cream, sugar, egg and vanilla. Stir until sugar is completely dissolved. Cut bread into 1 1/2 inch cubes.  Add to the cream mixture, let sit for about 30 minutes, stirring occasionally to completely saturate the bread cubes.

In another bowl, combine raspberries, sugar and apple juice, stirring until sugar is completely dissolved.  Spray a 9x13 glass casserole dish and layer 3/4 of bread mixture.  Spread the fruit mixture evenly over the bread, (I kind of gently poke it down in some places to spread it more thoroughly throughout the bread in the pan...)  Top with remaining bread mixture.  Bake 40-50 minutes at 375 degrees.  (be careful and put foil on the bottom of the oven or under pan... it has been known to bubble sticky deliciousness over the sides and create a definite un-delicious smelly baked on MESS in the oven!  Sharing that particular tip for a "friend"...)

While baking make the incredible Vanilla Cream Sauce...:

• 5 C Half and Half (divided)
• 1 1/2 C Sugar
• 2 T Cornstarch
• 2 Egg Yolks
• 1 T Butter
• 1 T Vanilla

In a sauce pan heat 4 C of the half and half till hot and bubbly. Don’t scorch. In a bowl combine the remaining 1 C of h and h and the cornstarch. Whisk until completely dissolved. Add the sugar and continue mixing until the sugar is also dissolved. Add in the egg yolks, mix well. Gradually add the cold milk/egg mixture to the hot milk in saucepan, whisking constantly. Heat until mixture starts to bubble snd thicken. Do not burn. Remove from heat snd stir in butter and vanilla.  Serve warm. (This is an alternate Vanilla Cream Sauce. It’s a very different taste and texture from the other sauce... I may like it even better!)

(So I had seen the RASPBERRY BREAD PUDDING at Kneaders for years and completely dismissed it because... hello!?  Bread Pudding!  Ewww.... I mean, vanilla pudding, chocolate fudge pudding, even tapioca pudding... but BREAD PUDDING!???  Until one day I heard 3 friends all agree that Kneaders Raspberry Bread Pudding was the best thing in the world.  Not just the best "bread pudding", but the best thing ever.  Well, I had to try it.  They may have been right.  So of course, my next step was to recreate this deliciousness and add it to my repertoire.  I refer to it as "Baked Raspberry French Toast to my family... because... BREAD PUDDING!...  As usual, I read and then put the best parts of several recipes together.  Then through trial and error, I make alterations.  This is the finished result of my research.  You're welcome!)

Noah's Buttermilk Pancakes...

 

3 Cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

 3 Tbsp Sugar

2 Eggs

3 Cups Buttermilk

1/4 Cup Melted Butter

 

Mix all the dry ingredients in a large bowl.  In a small bowl, mix all the wet ingredients.  Add the wet ingredients to the dry ingredients and mix well.  Cook on a greased griddle.  Delicious with our homemade Buttermilk Syrup... (Love visits from my cute nephew Noah!)

Omelette...

2 Tbsp Olive Oil (separated)
3 Free Range Eggs (beaten fluffy)
1/2 Tbsp Cilantro (snipped)
1/2 Tbsp Green Onion (snipped)
1 Clove Garlic (pressed)
2 Tbsp Mushrooms (sliced)
1 Tbsp each of Green Pepper, Red Pepper & Yellow Pepper (chopped)

Over high heat saute veggies in 1 Tbsp Olive Oil until desired tenderness.  Remove from pan and set aside.  Add remaining Tbsp of oil to hot pan and reduce heat to medium.  Pour egg mixture into pan and spread like a crepe...  As the edges cook, rock the pan to spread out liquid egg.  When almost solid, return veggies and place them on half the omelette.  Flip the remaining half over to cover veggies and cook to desired doneness.  At the point of the flip, I remove it from heat, cover and let it "steam" until it's the right texture.  This is a preference...

I like my omelette done, but wet.  James likes his eggs hard and almost dry.)  Season with pepper.  Try to avoid salt.  That's what the garlic and cilantro are for! :)  Because I miss the cheese... I sliced 1/4 of an avacado over the top for the creamy texture.  This was delicious.  Other options would be to add the veggies of your choice.  Onions, spinach, carrots, broccoli...

Buttermilk Syrup...

1 Cube Butter
2 C. Sugar
2 C. Buttermilk
2 Tbsp. Corn Syrup
1 tsp. Baking Soda
2 Tbsp. Vanilla

Stirring constantly, bring first four ingredients JUST to a boil over medium heat. DO NOT BURN! Add baking soda. Stir quickly and remove from heat immediately to avoid boil over. Stir in vanilla and cool at least 10 minutes before serving. Store in refrigerator. Especially good with Night Before French Toast.

Makes about 3 1/2 cups of syrup.

Night Before French Toast...

3 Eggs

3 Cups Milk

2 Tbsp Sugar

3/4 tsp Salt

1 Tbsp Vanilla

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Nutmeg

1 Tbsp Oil

1 Loaf French Bread

Lightly spray a 9 x 13 casserole pan. Cut french bread into 1" cubes and arrange in pan. Whisk all remaining ingredients together until well blended. Pour over bread. Let sit overnight in refrigerator, or at least 1 hour. Bake at 350 degrees for 1 hour.

(This is another fantastic recipe that I got from Aunt Vi. It's easy to make and delicious. As usual, I played with the spices a bit.)

Swedish Pancakes...A Geddes Family Tradition

Swedish Pancakes

(Crepes ala Elizabeth)

8 Eggs

4 C. Milk

2 C. Flour

1 Tbsp. Oil

When making "sweet" crepes I add:

2 Tbsp. Sugar

1 tsp. Salt

1 tsp. Cinnamon

1 tsp. Vanilla

Make a volcano out of the flour, add milk and blend well. Add eggs and any additional ingredients. Heat cast iron skillet, melt butter in pan. Pour 1/2 C. batter in and swirl around until it reaches the edges. Cook till set and flip. Cook an additional 15-20 seconds on 2nd side. Remove to plate. Fill and Top as desired.

My favorite is vanilla yogurt and cinnamon sugar. Topped with strawberry sauce and whipped cream.

(My childhood Saturday mornings alternated between these, Grits and Eggs and Aunt Vi's Buttermilk Pancakes. These are the most requested in my family bar none!)

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Tomato Cheese Quiche...

2 4 oz. Cans Mild Green Chilies

1 lb. Shredded Cheddar Cheese

1 lb. Shredded Monterey Jack Cheese

2/3 C. Evaporated Milk

4 Eggs

1 Tbsp. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

1 Tomato (sliced)

Separate the eggs. Beat the egg whites until stiff. In a large bowl mix together: chilies, cheese, milk, egg yolks, flour, salt and pepper. Gently fold in the egg whites. Spread into a greased 9x13 baking dish. Bake at 350* for 30 minutes. Top with sliced tomato and bake an additional 30 minutes.

(Prepared by Peggy for breakfast at our Girls Retreat.)

Pumpkin Pancakes...

2 C. Flour
2 Tbsp. Brown Sugar
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 Tbsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cloves
1/2 tsp. Nutmeg

2 C. Milk*
1/2 C. Pumpkin
1 Eggs
1 1/2 Tbsp. Oil
1/2 C. Mini Chocolate Chips (optional)

Cook on lightly greased, 400* griddle. *Add more milk to thin batter. Double the recipe for big families.
(The O made these at preschool on Pumpkin Day.)

High Rise Apple Pancake...

Click on picture to enlarge.
(I had my mother-in-law write this out for me in her beautiful handwriting. Thanks Mom!)