Category: Breakfast

Posted in Breakfast

Sunday Brunch: Crepes

Posted on by Northerly Nosh

Crepes

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Servings: 6

2 cups Milk
8 medium Eggs
1 cup All purpose flour, unenriched, unbleached
1/4 teaspoon salt

Prep Day: Combine the ingredients into a bowl and blend with a whisk or immersion blender until uniformly combined. Let batter rest for at least 1/2 hour or best covered in refrigerator overnight.

Heat a large skillet over medium heat. Coat pan with butter and wipe with towel. 3) Pour just enough batter to coat the bottom as you tip and tilt the pan to coat with batter. Allow it to cook until it’s set, about one minute.

Gently turn the crepe with a large spatula and cook the other side.

Once cooked place onto a plate and put jelly, sugar or berries inside, roll and serve.

Freezing Directions: Once cooled stack with parchment paper and place into gallon freezer bag until ready to cook.

Serve Day: Thaw in refrigerator, heat in microwave for about 1-2 minutes. Put cream, jelly, sugar or berries inside, roll and serve.

Posted in Breakfast

Sunday Brunch: Minnesota’s Twist on a New Orleans Egg Bake

Posted on by Northerly Nosh

Minnesota’s Twist on a New Orleans Egg Bake

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I came up with this recipe for our team when we were in New Orleans on a missions trip last winter. The best egg bake I ever had.

Serves 12+

12 large eggs
2 cups milk
1 cup cream
2 teaspoon Creole seasoning, or a seasoned salt mixture
6 slices wheat bread, torn in small pieces
12 ounces of andouille sausage, thinly sliced
12 ounces smoked breakfast sausage, your favorite flavor
2 plum tomato, diced
1/2 cup thinly sliced green onion
1 cup sharp Cheddar cheese
3 tablespoons softened butter

Prep Day: Grease a large and deep baking dish with softened butter. Whisk together the eggs, cream, milk, and seasoning. Arrange bread pieces in the baking dish; pour egg mixture over the top, then top with tomatoes, green onions, the sliced sausage and last of all cheese.

Freezing Directions: Cover the egg casserole with aluminum foil. Press the foil down securely around the baking dish so that it remains sealed. Place the egg casserole into a 2 gallon freezer bag. Remove as much air as possible from the bag. Seal it tightly to prevent freezer burn. Sit the egg casserole on a flat surface in the freezer. Write the date on the bag with a permanent marker. Use the egg casserole within six months for best results.

Serve Day: Place the casserole in the refrigerator overnight to thaw before cooking. If you refrigerate overnight, give the casserole about 20 to 30 minutes to come to room temperature before baking. Bake at 350° for 45 minutes to 1 hour, until firm and lightly browned around the edges.

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Note: if want a place to go to make difference here in the USA book a service project trip with Urban Impact in New Orleans. http://www.urbanimpact.org/

Posted in Breakfast

In Honor of Halloween: Harvest Grain ‘n Nut Pancakes in Fun Halloween Shapes

Posted on by Northerly Nosh

Happy Halloween Copycat IHOP Harvest Grain ‘n Nut Pancakes

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Serves: 42, Yield: 84 cakes or 7 batches

5 1/4 cups oats
5 1/4 cups whole wheat flour
2 1/3 cups all-purpose flour
4 tablespoons baking soda ( 4 Tb = 1/4 c.)
2 teaspoons baking soda ( 4 Tb = 1/4 c.)
2 tablespoons baking powder
1 teaspoon baking powder
1 tablespoon salt
1/2 teaspoon salt
12 ounces dry buttermilk
1 3/4 cups granulated sugar
1 cup blanched almonds, finely chopped
1 tablespoon blanched almonds, finely chopped
1 cup walnuts, finely chopped
1 tablespoon walnuts, finely chopped
8 3/4 cups water
2 1/3 cups milk
1 3/4 cups vegetable oil
14 eggs

Prep Day: Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl. Chop nuts if not done yet, then mix into dry mix. store in well-sealed container.

Serve Day: Lightly oil skillet or griddle and preheat to medium heat.

How to use your Halloween cookie cutters for pancakes. Make sure your griddle or frying pan to about 325F. Place cookie cutters on hot griddle. Do not use plastic cookie cutters! {That should have been a no-brainer, right?} Only metal against the hot surface.

For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs to make batter. Mix until well-combined. Batter will have lumps.

Spray generously with nonstick spray, trying to get any curves and corners on the inside of the cookie cutter. Spoon batter into cookie cutter; it will spread to fill the shape.

Allow pancake to cook, with mold in place, until nice and bubbly on top. Gently remove mold using a set of tongues {the metal cookie cutters will be hot}, then flip the pancake to finish cooking.

Serve with powdered sugar, butter and syrup and some ice cold milk.