Bismarck or Dutch Baby

Sometimes called a Bismarck, sometimes a Dutch Baby, sometimes a German Pancake, and sometimes probably a whole mess of things. What it is is a baked pancake that houses some delicious fruit (if desired), and a warm, soft interior, yet crispy exterior.

Easier and quicker to make than regular pancakes and possibly even healthier because it's sugar free. This naturally no added sugar pancake will please everyone. Other variations include cooked fruit or preserves or plain with a dusting of powdered sugar and or cinnamon. Enjoy!

Bismarck or Dutch Baby

Yield: 4 servings
Ingredients

• 1/2 stick butter
• 1/2 cup flour
• 1/2 cup milk
• 2 eggs
• 1 pear, sliced thin
• lemon juice

Cooking Directions

1. Heat oven to 475 F.
2. Place butter in cast iron or oven-safe dish. Put in oven once it has reached 475 F. Melt the butter until it sizzles and then take it out.
3. Meanwhile, mix together the flour, milk, and eggs into a batter. Do not overmix.
4. Make sure the butter has coated the entire pan, and pour the batter into the center.
5. Bake in the oven for 12 minutes, until it has puffed up and started to brown.
6. Take the pan out and place the Bismarck / Dutch Baby on a plate.
7. Sprinkle lemon juice over it and place pear slices everywhere.
8. Roll it up and serve immediately.

Waffle Awesome

Inspired by the delicious Double Awesome of renowned Boston food truck fame, we present the Waffle Awesome. Instead of a scallion pancake, how about a scallion waffle? Using the yummy sourdough waffle recipe, we added scallions to the batter, but you can take any waffle and just add the scallions on top of the egg. So awesome! Enjoy!

Waffle Awesome

Yield: 1 waffle awesome
Ingredients

• 1 waffle
• 1 egg
• 1 oz cheese
• 1 scallion, sliced
• sriracha

Cooking Directions

1. Poach or cook the egg sunny side up.
2. Toast a delicious sourdough waffle, but not too crispy. Cut in half.
3. Top one half with your favorite cheese, the egg, and the scallion. Place the other half on top.
4. Have some sriracha handy for extra spicy dipping fun.

Sourdough Waffles

The lightest, crispiest waffles you may ever make at home. Slightly tangy from the sourdough and perfect for a lazy weekend morning. Enjoy!

Sourdough Waffles

Yield: 6 Belgian waffles
Ingredients

• 1 cup sourdough starter
• 450g warm water
• 325g all-purpose flour
• 1 egg
• 2 tablespoons canola oil
• optional: 1/4 cup milk
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• optional: 2 tablespoons sugar

Cooking Directions

1. The night before you want waffles, mix the sourdough starter with the warm water. Then mix in the flour. Some lumps are fine and will even out overnight. Let sit covered in a warm place for about 12 hours.
2. In the morning, remove one cup of the batter and set aside. This is your starter now. Save it for next time.
3. Mix in an egg, oil, and milk, if using, into the batter.
4. In a separate small bowl, combine the salt, baking soda, and sugar, if using.
5. Heat your waffle iron to the second-highest setting highest setting.
6. Once preheated, sprinkle the salt/soda mixture over the batter. Fold (don't mix) to incorporate.
7. Cook according to waffle iron manufacturer's instructions.

Blueberry Muffins

A couple years back, we spent a wonderful weekend at a B&B in New Hampshire. It was amazing, and one of the best B&Bs we've ever been to. One of the huge pluses was the breakfast, which was made completely from scratch every morning for us and that was different every day. Apparently, over the years others like us have requested the recipes because they were so good!

These blueberry muffins are bursting with flavor and were one of the many highlights of the trip. And when they're warm and fresh out of the oven, oh man, there's almost nothing better. Enjoy!

Blueberry Muffins

Yield: 16 muffins
Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup blueberries
• 1 cup buttermilk
• 1/3 cup canola oil
• 1 egg
• sugar

Cooking Directions

1. Preheat 400F.
2. In a large bowl, mix the dry ingredients. Add the blueberries and toss.
3. In another bowl, mix the wet ingredients.
4. Pour wet ingredients into dry ingredients and mix quickly with a fork, until flour disappears. Do not overmix. Batter should be lumpy.
5. Spoon batter into greased muffin tins about 3/4 full.
6. Sprinkle each muffin with a little sugar, up to 1/2 teaspoon.
7. Bake 25 minutes or until golden brown.
8. Serve warm.

Croatian Easter Breakfast

Happy Easter, all!

Remember when the Easter Bunny came around and hid eggs for you to find in your yard? And sometimes in your grandparent's yard? And sometimes the park? Man, that bunny can get around! Well that was practically the only tradition I had for Easter every year. I don't recall large family gatherings and lavish meals.

My better half, on the other hand, has grown up with Easter being a huge family get-together. Neither of us are around family this year, so in honor of one of the traditions that her family celebrates, we prepared a traditional Croatian Easter Breakfast...even though she's not Croatian (but her uncle-in-law is).

Honestly, I don't think a tradition could be any easier. 4 things make up breakfast. That's it. They all go hand-in-hand, yes they do. It's quick to prepare as well (unless you make one from scratch). Learn all about Croatian Easter Breakfast. Happy hopping!

Ingredients

Per Person:
1 hard-boiled egg
1 slice of ham
1 green onion
1 slice of raisin bread

Directions

1. Hard-boil an egg. Easy. Done.
2. Heat up a piece of ham (or not - either way works). Easy. Done.
3. Wash a green onion. Easy. Done.
4. Slice one piece of your favorite raisin bread. Easy. Done.

You've gotta love how absurdly simple that was. I did! Yet it tastes great. Most importantly, it brings a little tradition into the home for us to enjoy.

Cinnamon Raisin Swirl Bread

A lovely Cinnamon Raisin Swirl Bread is the perfect way to lighten up your day.

With soft swirls of cinnamon, a light and springy interior, and raisins throughout, what more could you ask for?

The absolute true beauty of this is that it's not sugared down. You can taste the subtleties of the different ingredients, which compliments a nice spot of tea. Use in your own Croatian Easter Breakfast or any which way. Enjoy!

Yields 1 loaf

Ingredients

1/2 cups milk
1/3 cup warm water
1 package active dry yeast
1 egg
1/6 cup white sugar
1/3 teaspoon salt
1/6 cup butter, softened
1/2 cup raisins
2 2/3 cups all-purpose flour
1/4 cup white sugar
2 tablespoons ground cinnamon

Directions

1. Let milk warm to room temp.

2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in milk. Add the flour gradually to make a stiff dough.

3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons water. Mix together 1/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. roll up tightly; the Roll should be about 3 inches in diameter. Tuck under ends and place loaf into well greased 9 x 5 inch loaf pan. Lightly grease tops of loaf. Let rise again for 1 hour.

5. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until loaf is lightly browned and sounds hollow. Remove loaf from pan. Let cool before slicing.

Croatian Easter Breakfast

Happy Easter, all!

Remember when the Easter Bunny came around and hid eggs for you to find in your yard? And sometimes in your grandparent's yard? And sometimes the park? Man, that bunny can get around! Well that was practically the only tradition I had for Easter every year. I don't recall large family gatherings and lavish meals.

My better half, on the other hand, has grown up with Easter being a huge family get-together. Neither of us are around family this year, so in honor of one of the traditions that her family celebrates, we prepared a traditional Croatian Easter Breakfast...even though she's not Croatian (but her uncle-in-law is).

Honestly, I don't think a tradition could be any easier. 4 things make up breakfast. That's it. They all go hand-in-hand, yes they do. It's quick to prepare as well (unless you make one from scratch). Learn all about Croatian Easter Breakfast. Happy hopping!

(B)Elated Irish Soda Bread (3 Variations)

Belated Elated Irish Soda Bread. Long overdue but finally making its way to your very eyes is the much-anticipated, often-imitated-but-never-duplicated Irish soda bread.

There are three variations we have here:
- The first is Irish-Irish soda bread - like they invented in Ireland.
- The second is American-Irish soda bread - like the kind found in America with the raisins.
- The third is a mix between the two - no raisins but with a bit of egg enough to change the flavor.

Maybe (at this late juncture) you're craving a wee bit o' Irish, going through the withdrawls of St. Patty's Day. If you're like me, you most certainly are (except this feeling lasts all year), and hopefully, these wee treats will brighten your day. Enjoy!

Blueberry Waffle French Toast

Have you ever been to a restaurant and can't decide between the waffles or french toast? Now you don't have to! For everyone who ever wished they could combine the two, this is for you.

Either prepare the waffles from scratch beforehand or use frozen blueberry waffles. Either way, this will be a unique and tasty hit around your kitchen table, breakfast nook, or in bed for that special someone. Enjoy!

Disneyland's Banana Bread

Banana Bread

Monorail Café

Makes 2 loaves

Ingredients

1 c. butter (2 sticks)
2 c. sugar
2 eggs
2 t. water
2 c. bananas, mashed
1/4 t. vanilla extract
3 c. flour
1/2 t. salt
2 t. baking soda
1 c. walnuts, chopped

Directions

Preheat oven to 350 degrees F.

Sift together flour, salt and baking soda. Set aside.

Melt butter on the stove or in the microwave. Mix butter and sugar until well blended.

Add eggs, one at a time, mixing well after each addition. Add bananas and vanilla.

Fold in flour mixture and walnuts and blend until all flour is moist.

Grease 2 loaf pans and divide batter equally between the 2 pans.

Bake for 1 hour or until center of loaf is firm and toothpick inserted in center comes out clean.

Disneyland's Pumpkin Muffins with Cream Cheese Icing

Pumpkin Muffins with Cream Cheese Icing

Disneyland Holiday Muffin, Blue Ribbon Bakery

Yields approximately 2 dozen

Ingredients

2 c. pumpkin purée (canned)
1½ c. granulated sugar
3 large eggs
¾ c. canola oil
1½ t. vanilla extract
1 c. all-purpose flour
¾ t. salt
1½ t. baking powder
¾ t. baking soda
¾ t. cinnamon
¾ t. ground cloves
¼ t. ground nutmeg
½ c. raisins

Directions

Preheat oven to 325ºF.

In a large mixing bowl, whisk together pumpkin, sugar, eggs, oil and vanilla until well blended.

Sift together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg over the pumpkin mixture and whisk until just blended. Over mixing may result in less tender muffins.

Fold in the raisins until evenly distributed.

Portion mixture into muffin pans and bake at 325ºF for 25 minutes.

Insert a toothpick into center of muffin and remove. If toothpick is clean, the muffins are ready. If not, allow muffins to cook an additional 1-2 minutes or until toothpick is clean.

Allow muffins to cool for 30-60 minutes.

Cream Cheese Icing:

1 c. unsalted butter
1½ c. cream cheese
1 t. vanilla extract
2 c. powdered sugar
½ t. cinnamon

Allow cream cheese and butter to soften at room temperature for about an hour.
Mix cream cheese and butter together until smooth.

Add vanilla extract, powdered sugar and cinnamon, and mix until well blended.

Remove from mixer, and cover and refrigerate until needed.

Fill a pastry bag fitted with a star tip with icing. Poke a hole into the center of each cooled muffin and squeeze icing directly into the middle of the muffin, finishing with a rosette on the top.

Disneyland's Cinnamon Rolls

Cinnamon Rolls

Blue Ribbon Bakery

Ingredients

1/2 c. warm water
2 packages yeast
2 T. sugar
1 (3 1/2 oz.) package instant vanilla pudding
2 c. milk
1/2 c. unsalted butter, melted
2 large eggs, beaten
1 t. salt
8 c. all-purpose flour
1 c. unsalted butter, melted
2 c. brown sugar
2 T. cinnamon

Directions

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
aside.

In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350 degree oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.

Cream Cheese Frosting

1 8-oz. package cream cheese, softened (room temperature)
1/2 c. unsalted butter, softened
1 t. pure vanilla extract
3 c. powdered sugar
2 T. milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls.

Disneyland's Breakfast Potatoes

Breakfast Potatoes

Carnation Café

Serves 4-6

Ingredients

3 c. red potatoes, cut in 3/4" cubes
1/3 c. onions, diced
5 T. green bell peppers, diced
4 T. red bell peppers, diced
1 T. butter
1/2 t. parsley flakes
2 t. garlic powder
1/2 t. seasoned salt
Black pepper to taste
Oil for frying

Directions

In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside.

Sauté onions and bell peppers in butter. Mix in potatoes.

Add parsley, garlic powder, seasoned salt and black pepper.

Spent Grain Chocolate Breadless Bread Pudding (Muffins)

It's a confusing title, I know. But it's so very accurate! They might be called muffins in another life, yet the way they turn out with their soft, moist inside and their firm outside is more reminiscent of a bread pudding cup.

Except they're breadless bread pudding cups.

Oh, and to make it even more absolutely, flabbergastingly, astonishingly delicious, these puppies (cuppies?) are made with a heaping healthy helping of spent grain left over from brewing a wonderful batch of an oatmeal stout. If you're out of spent grain, try oats and/or any other hearty grain you have.

Enjoy!

Spent Grain Chocolate Breadless Bread Pudding (Muffins)

Yield: 12
Ingredients

• 4 tablespoons butter, melted
• 2 large eggs
• 1 cup milk
• 3/4 cup flour
• 1/2 cup sugar
• 3/4 cup spent grain, wet
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt

Cooking Directions

1. Heat oven to 350 F.
2. In a medium bowl, combine the butter, eggs, milk, and then spent grain.
3. In a separate bowl, mix all remaining ingredients.
4. Add the dry ingredients to the wet ingredients, mix until just combined, and pour into a lined muffin or loaf pan.
5. Bake 30 minutes for muffins, 50 for a loaf.

Peanut Butter Banana Bread

Love peanut butter and banana sandwiches? Of course you do! Want it all in a slice of bread? Of course you do! It's so good with a little extra peanut butter spread on.

One of the great things about this quick bread is that the subtle hints of peanut butter and banana develop over time as well. I'd say it's best around day 2-4, but day 1 is downright delicious too. The banana comes out stronger on day 1, so if you want a really peanutty bread, up the PB. Enjoy!

Popovers

This has got to be just about the easiest thing in the world to make. Well, in terms of a breakfast or dinner roll.

And that's the great thing about popovers. They can be part of breakfast or part of dinner. Oh, and if you can't eat them all at once, don't worry. They're great warmed up in a toaster oven too.

And be sure to watch them pop over because it's really cool! Enjoy!

Chilaquiles with Mole

Now if you thought the title was referring to mole, the little blind animal who burrows underground, you'd be completely wrong (gross!). If you thought it was referring to mole sauce, one of the most awesome-est sauces in the world, you're spot on! Well done, you.

For those unaware, chilaquiles are hardened tortillas (toasted or fried) with a sauce (typically salsa roja or salsa verde) with various toppings. Some common toppings include eggs, chicken, jalapenos, cheese, beans, etc. It is typically eaten for breakfast, and it's a traditional Mexican cure for hangovers (supposedly because of the spiciness). How's that for a reason to get smashed?

Today, we used the less common mole sauce. Mmm! We also used egg, chicken, olives, homemade salsa, and nopalitos (cactus).

Mole is like a really excellently spiced thick peanut butter. It's usually thinned out by adding water or stock. It packs a flavor punch to anything it touches. More on assembling your future chilaquiles below. Enjoy!

Dorayaki (Japanese Filled Pancakes)

Japanese filled pancakes. Or as we like to call them: Dorayaki! Hehe how fun!

They're just so cute and delicious. Sweet azuki beans sandwiched between moist little pancakes. Such a treat.

Perfect for breakfast on the go, perfect for dessert, or perfect for a snack. Dorayaki! Enjoy!

Dorayaki (Japanese Filled Pancakes)

Yield: 14-28 Dorayaki
Ingredients

• 3 large eggs
• 8 tablespoons sugar
• 5 tablespoons milk
• 2 teaspoons honey
• 180g self-rising flour
• 1 can sweet red beans

Cooking Directions

1. Beat eggs in a bowl and whisk it, then slowly add in sugar and continue to whisk very well.
2. Add milk and honey in the egg mixture
3. Add sifted flour in the egg mixture gradually until the mixture becomes smooth.
4. Cover the mixture with plastic wrap and let it stand for 30 minutes
5. Heat a non-stick pan on medium low heat.
6. Pour a scoop of the batter in the pan to make it a small pancake. (I used 1 tablespoon as the scoop size)
7. Turn over when bubbles appear on the surface (about 3 minutes) and cook the other side for 40 sec to 1 minute max. (Like a pancake!) The pancake should have 1 side with coffee color and another side with pale brown color.
8. Place the cake on a wire rack and let it cool.
9. To assemble the Dorayaki, look for 2 pieces with about the same shape and side.
10. Place 1 scoop of sweet red bean on the pale yellow side and cover with another cake with the same side.

**Optional: If the pancakes seem too thick to eat two of them with red bean inside, simply slice them in half (as we did with some) and fill with red bean. Voila!

Recipe courtesy of Masakan Istimewa

Muesli with Yogurt

I think there's something wrong with my camera. See that purple line at the top? Not too pretty. And the display screen doesn't seem to work as well as it once did. And the pictures don't seem to come out as clear (not that they were ever that awesome to start. Any tips for fixing it would be sincerely appreciated!

Anyway, on to the goods! Muesli - sweet, sweet muesli. I'm not a fan of plain milk, so I make my own yogurt a lot. But I love muesli. There's something about leaving it overnight to soak up everything that I love. Plus, it's perfect for a hot summer day.

It's also pretty much perfect because I don't have to spend time over a hot stove cooking oatmeal to get my oats fix. And it's also pretty much perfect because you can toss in whatever your little heart desires, as I've done here. Read on for the specifics. Enjoy!

Ebelskivers!

We got a gift recently - an ebelskiver pan. You probably know what an ebelskiver is already, but just in case you don't....think of an ebelskiver as a puffy filled pancake. Pretty awesome, huh?

Sure, you can go around using fancy and homemade ebelskiver/pancake batter, but not I. Why do that when all the fun is in the filling? That's where creativity reigns supreme!

For instance, you could do banana in one, chocolate tahini in another, honey and nut butter in another, strawberry jam in another, banana and peanut butter and bacon in another, and bacon and cheese in the last one. Ohhh yeah.


So let your heart and your imagination be your guide. Enjoy!