Category: Breakfast

Posted in Breakfast

For Sunday Brunch: Apple Toffee French Toast with Apple Syrup

Posted on by Northerly Nosh

Apple Toffee French Toast with Apple Syrup

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Servings: 8

French Toast:
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled, chopped
1 (8 oz) pkg cream cheese, softened
¾ cup brown sugar
¼ cup sugar
¼ cup Tree Top Apple Juice
¾ cup milk
2 tsp vanilla, divided
½ cup English toffee bits
5 eggs

Prep Day: Place half the bread cubes in a greased 13 x 9 inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, Tree Top apple juice and 1 tsp vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat the eggs, milk and vanilla until well blended; pour over bread. Cover with foil and freeze.

Serve Day: Thaw. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 to 45 minutes or until a knife inserted in the center comes out clean.

While baking French toast prepare syrup.

Apple Syrup:
1 cup sugar
2 TBSP cornstarch
½ tsp cinnamon
½ tsp nutmeg
2 cups* Tree Top Apple Juice
2 TBSP lemon juice
5 TBSP butter

* For thicker syrup, try reducing Apple Juice to 1 cup.

Optional: whipped cream

Apple Syrup: In a medium size saucepan whisk together sugar, cornstarch, cinnamon, nutmeg, Tree Top apple juice and lemon juice; heat to a boil; whisk constantly. Boil for 1 minute. Add butter and stir together. Serve over warm Apple Toffee French toast. Spoon warm syrup over French toast.

For real decadence, dollop a spoonful of whipped cream on top.

Posted in - Pork, Breakfast

For Sunday Brunch: Phyllo Sausage Egg Bake

Posted on by Northerly Nosh

Make this excellent breakfast casserole ahead of time. It bakes up crisp, brown, savory and delicious!

Phyllo Sausage Egg Bake

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Serves 10 to 12

1 tablespoon butter
1 tablespoon olive oil
1 red bell pepper, chopped
1 onion, finely chopped
1 cup sliced mushrooms
1 green bell pepper, chopped
1 pound bulk ground Italian pork sausage
5 eggs
1-1/2 cups shredded Havarti cheese
10 ounce package frozen spinach, thawed and drained
1 cup ricotta cheese
1 egg
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme leaves
1/3 cup grated Parmesan cheese
24 (14″ x 9″) filo pastry sheets, thawed
1/2 cup butter, melted

Prep Day: In a large skillet, melt 1 tablespoon butter and olive oil over medium heat. Saute red pepper, onion, mushrooms, and green bell pepper until tender. Remove from skillet and set aside. In the same skillet, brown sausage until cooked through and no longer pink. Drain and return mushroom mixture to skillet.

In a medium bowl, beat 5 eggs well. Stir into the sausage and vegetable mixture in skillet; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Havarti cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine spinach, ricotta cheese, 1 egg, Parmesan cheese, basil, and thyme.

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place one sheet in a 13×9″ glass baking dish. Brush with some of the melted butter. Add seven additional filo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter eight more sheets filo dough. Spread with all of spinach/ricotta mixture. Layer and brush with butter four more sheets filo dough. Top with remaining mushroom/sausage mixture. Layer remaining four filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.

Serve Day: If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden brown.

Posted in Breakfast

For Sunday Brunch: Apple and Oat Granola

Posted on by Northerly Nosh

Apple & Oat Granola

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Adapted From EatingWell: October 1998

Dried apples, cranberries and raisins are a tangy combination in this crunchy oat granola.

About 6 cups, 1/2 cup servings

4 cups old-fashioned oats
1/2 cup sunflower seeds
1/4 teaspoon salt
1 cup apple-juice concentrate,thawed
1/4 cup pure maple syrup
1 tablespoon canola oil
1/4 cup diced dried apples
1/4 cup dark or golden raisins
1/4 cup dried cranberries

Prep Day: Preheat oven to 350°F. Coat a rimmed baking sheet with cooking spray. Combine oats, sunflower seeds and salt in a large bowl. Drizzle with apple-juice concentrate, maple syrup and oil; toss until evenly moistened. Spread on prepared baking sheet.

Bake granola until light golden and crisp, 30 to 35 minutes, stirring every 5 minutes. Remove from oven and transfer to a bowl. Toss with dried apples, raisins and dried cranberries. Cool completely and freezer in an air tight container for up to 2 months.

Serve Day: Thaw what you need. Serve with Milk or over yogurt.