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Boston Cream Pie

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Boston Cream Pie

Boston Cream Pie is not a pie at all, it's a lovely yellow cake layered with pastry cream and chocolate ganache!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 (9-inch) round yellow cake layer prepared
  • 1 (3.4 oz.) pkg. French vanilla flavor instant pudding
  • 1 c. cold milk
  • 1 1/2 c. Cool Whip topping thawed
  • 1 (1 oz.) square unsweetened chocolate
  • 1 T. butter
  • 3/4 c. confectioner's sugar
  • 2 T. cold milk

Instructions

  • Bake cake mix according to package directions for 2 (9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed below. Wrap up the remaining cake layer and store in the freezer for up to 1 month.
  • Cut cake horizontally into 2 thin layers with a serrated knife. Stack cake layers on a serving plate.
  • Whisk together pudding mix and 1 cup of milk for 2 minutes. Stir in Cool Whip. Let stand for 5 minutes. Spread pudding mixture between layers.
  • Microwave chocolate and butter on high for 1 minute, stir until chocolate is melted. Add sugar and 2 tablespoons of milk, mix well. Spread over top of cake only. Refrigerate for 1 hour and serve.

Boston Cream Cupcakes

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Boston Cream Cupcakes

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Boston Cream Cupcakes

Buttery-yellow cupcakes filled with vanilla cream and topped with chocolate ganache!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 (2-layer) pkg. yellow cake mix
  • 1 (3.4 oz.) pkg. vanilla flavor instant pudding
  • 1 c. cold milk
  • 1 1/2 c. whipped topping thawed, divided
  • 4 squares squares semi-sweet chocolate

Instructions

  • Heat oven to 350 degrees.
  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
  • Beat pudding mix and milk with whisk for 2 minutes. Let stand 5 minutes.
  • Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 1/2 cup whipped topping into pudding; spoon about 1 tablespoon onto bottom halves of cupcakes. Cover with cupcake tops.
  • Microwave remaining 1 cup whipped topping and chocolate in small microwaveable bowl on high 1-1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 minutes. Spread onto cupcakes.
  • Refrigerate 15 min. before serving. Refrigerate leftovers.
  • Cook's Note: Serve frosted cupcakes in colorful paper muffin cups.

Best Ever German Chocolate Cake with Coconut Pecan Frosting

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Best Ever German Chocolate Cake with Coconut Pecan Frosting

My beloved cake is known for its rich chocolate flavor and distinctive coconut-pecan frosting. Simply delicious and easy to make your friends and family will absolutely love this cake!
Course: Dessert
Cuisine: German
Servings: 1 layer cake
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

GERMAN CHOCOLATE CAKE:

  • 1 box yellow cake mix
  • 1 (4 serving) pkg. vanilla instant pudding
  • 1 (4 oz.) pkg. German sweet chocolate melted
  • 4 lg. eggs
  • 1 1/4 c. buttermilk
  • 1/4 c. vegetable oil

COCONUT PECAN FROSTING:

  • 1 c. evaporated milk
  • 1 c. granulated sugar
  • 3 lg. egg yolks slightly beaten
  • 1/2 c. butter
  • 1 tsp. vanilla
  • 1 1/2 c. angel flake coconut
  • 1 c. chopped pecans

Instructions

  • Preheat the oven to 350 degrees.
  • GERMAN CHOCOLATE CAKE: In a large bowl, combine all ingredients. Using an electric hand mixer, beat for 4 minutes on medium speed. Pour into 2 or 3 greased and floured 9-inch round layer pans. Bake for 25-30 minutes or until the cakes spring back when lightly pressed. Cool in the pan for 15 minutes. Remove and finish cooling on racks. Frost each layer and top with Coconut Pecan Frosting (do not frost the sides).
  • COCONUT PECAN FROSTING: Combine milk, sugar, eggs, butter, and vanilla in a saucepan. Cook and stir over medium heat until thickened about 12 minutes. Remove from the heat and add coconut and pecans. Cool, stirring occasionally, until spreading consistency. Makes 2 1/2 cups

Notes

This cake can be made into 2 or 3 layers.

Apple Upside-Down Coffee Cake

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Apple Upside-Down Coffee Cake

Delicious cinnamon apple upside-down cake, made with Granny Smith apples, butter, brown sugar, and cinnamon. Enjoy with your favorite cup of coffee. Perfect for a brunch or tea!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

APPLES:

  • 4 T. unsalted butter softened
  • 1/2 c. brown sugar
  • 1/8 tsp. ground cinnamon
  • 1 pinch salt
  • 2 peeled & cored granny smith apples cut into 1/2-inch wedges

CAKE:

  • 1 1/2 c. all-purpose flour
  • 1 c. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 lg. eggs beaten
  • 1/2 c. milk
  • 1 tsp. vanilla extract
  • 3/4 c. unsalted butter

GLAZE:

  • 1/4 c. confectioner's sugar
  • 1 T. milk

Instructions

  • APPLES: Preheat the oven to 350 degrees. Line the bottom of a 9-inch round cake pan with parchment paper. In a medium bowl, combine butter, brown sugar, cinnamon, and salt. Spread the mixture evenly in a parchment-lined cake pan. Arrange the apple wedges over the mixture in 2 concentric circles.
  • CAKE: In a large bowl, whisk the flour, sugar, baking powder, and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 1 hour.
  • Transfer the pan to a rack and let cool for 30 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely.
  • GLAZE: In a small bowl, stir the confectioners' sugar with the milk and drizzle it over cake. Cut into wedges and serve.

Apple Cake

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Apple Cake

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Apple Cake

A moist, delicious cinnamon apple cake drizzled with vanilla glaze, ENJOY!!
Course: Dessert
Cuisine: Irish
Servings: 12

Ingredients

APPLE CAKE:

  • 1 c. butter
  • 2 c. granulated sugar
  • 2 lg. eggs
  • 2 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 2 tsp. ground cinnamon
  • 3 c. finely chopped apples
  • 1 c. chopped walnuts
  • 2-3 T. milk

GLAZE:

  • 3/4 c. granulated sugar
  • 1/2 c. butter
  • 1/4 c. buttermilk
  • 1 T. light corn syrup
  • 1/4 tsp. baking soda
  • 1 tsp. vanilla extract

Instructions

  • APPLE CAKE: Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan. In a large bowl, cream together butter and sugar. Add eggs.
  • In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients to the butter mixture, blend well. Stir in apples walnuts and milk.
  • Spread the cake batter evenly in prepared pan. Bake for 45-50 minutes, or until a toothpick comes out clean. You may need to cover the top with foil, if the top browns too quickly.
  • GLAZE: While the cake is baking, combine sugar, butter, buttermilk, corn syrup and baking soda in a medium saucepan. Stir and cook to a rolling boil. Remove from heat and add 1 teaspoon of vanilla.
  • Pour and spread glaze over hot cake as soon as the cake is removed from the oven. Let cake cool completely before serving. The longer it sits, the better it gets!

Toaster Waffle Sandwich

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Toaster Waffle Sandwich

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Toaster Waffle Sandwich

Who says you have to use bread for a sandwich? A fun way to get your kids to eat breakfast!
Course: Breakfast
Cuisine: American
Servings: 1

Ingredients

  • 2 frozen waffles
  • 2 frozen breakfast links
  • 1 cheese single
  • 1/4 med. apple thinly sliced
  • 1/2 tsp. CINNAMON SUGAR:
  • Maple syrup for dipping

Instructions

  • Toast waffles as directed on package.
  • Meanwhile, microwave breakfast links as directed on package, slice in half.
  • Place a cheese single on 1 of the waffles.
  • Cover with thinly sliced apple, sprinkle with cinnamon sugar add breakfast links, top with remaining waffle.
  • Cut in half. Serve with maple syrup for dipping.

Strawberry Crêpes

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Strawberry Crêpes

The choices are endless when it comes to filling crêpes. I suggest strawberries and whipping cream, but you can fill them with your favorite fruit, top them with syrup, or simply dust them with confectioners sugar, they’re all delicious, Enjoy!
Course: Breakfast
Cuisine: French
Servings: 10 crêpes

Ingredients

  • 1 c. all-purpose flour
  • 4 lg. eggs
  • 2 c. milk divided
  • 2 T. melted butter
  • 1 pinch salt
  • fresh or frozen strawberries thawed
  • whipped cream

Instructions

  • In a large bowl, whisk together the flour and salt. Make a “well” in the center of the flour mixture. Add eggs, melted butter, and half of the milk. Using a hand mixer, beat the flour mixture into the liquid mixture. Gradually add the rest of the milk. Continue beating until smooth and creamy.
  • Preheat a crêpe pan over medium heat. Spray with nonstick cooking spray. Pour a 1/4 cup of the crêpe batter into the center of the pan, swirling it around to coat evenly. When the crêpe begins to set, use a spoon to gently loosen it around the edges and fold it in half. Cook on both sides until lightly browned and set in the middle.
  • Fill or top the crêpes with strawberries and whipped cream and/or drizzle with chocolate and sprinkle with confectioners' sugar.

Notes

I like to serve these delicious crêpes with a side of bacon or sausage and fresh fruit.

Strawberries and Cream Stuffed French Toast

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Strawberries and Cream Stuffed French Toast

Start your Valentine's Day off right with our Strawberries & Cream Stuffed French Toast!!
Course: Breakfast
Cuisine: French
Servings: 6

Ingredients

  • 6 (2-in. thick) slices French bread or any other dense white bread
  • 4 oz. cream cheese softened
  • 4 oz. Mascarpone cheese
  • 1 T. confectioner's sugar plus more for garnish
  • 6-8 fresh strawberries plus more for garnish
  • 1 c. buttermilk
  • 3 lg. eggs
  • 1 T. granulated sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. salt
  • 1/2 tsp. freshly grated lemon zest
  • 4 T. butter divided

Instructions

  • Laying each slice of bread on its side lengthwise, create a pocket by slicing the middle of each piece, but not slicing all the way through, to create a single, hinged piece (much like a clam shell). DO NOT SCOOP OUT THE BREAD. Do this for all 6 slices until you have created 6 pieces, each with a hinged pocket. Set aside.
  • In a medium-sized bowl, beat cream cheese, Mascarpone cheese, and confectioners' sugar until well blended. Set aside. Slice 6-8 strawberries to desired thickness.
  • Open each bread pocket, and spread a thick layer of cream cheese mixture into each. Lay 1 row of sliced strawberries atop each layer of cream cheese, slightly overlapping the berries as you go. When you are finished, each pocket of bread should contain a single layer of cream and a single layer of strawberries. Set aside.
  • In a medium-sized oval or rectangular dish, whisk together buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest until blended. Melt 2 tablespoons of butter in a 12″ skillet over medium heat.
  • Dip (don’t soak) each stuffed piece of bread into the buttermilk and egg batter, taking care to cover both sides. Drain slightly before setting each piece into the skillet.
  • Frying no more than 3 pieces at a time, flip each piece over after the bottom reaches a light, golden brown. Continue frying until second side turns a light, golden brown as well. Keep cooked pieces of French toast warm in a 250 degree oven while you continue cooking the remaining pieces of stuffed French toast.
  • Place on individual serving plates and dust lightly with confectioners' sugar. Garnish plates with additional whole strawberries, or slice and fan strawberries to garnish. Serve warm.

Spinach Bacon Quiche

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Spinach Bacon Quiche

This savory quiche is filled with bacon, spinach, mushroom, onion, and cheese. Perfect for brunch or dinner with a fresh green salad!
Course: Breakfast
Cuisine: French
Servings: 6

Ingredients

  • 1 (9-inch) deep dish frozen pie crust thawed
  • 1 c. fresh mushrooms sliced
  • 1 sm. onion chopped
  • 1 (10 oz.) pkg. frozen chopped spinach thawed, drained & squeezed
  • 4 lg. eggs slightly beaten
  • 1/3 c. milk
  • 1/3 c. Miracle Whip dressing
  • 1 c. shredded mozzarella cheese or combination of cheddar & mozzarella
  • 1/4 c. cooked bacon crumbled

Instructions

  • Preheat the oven to 375 degrees. Place the frozen pie crust on a foil-lined baking sheet. Dock the bottom with a fork.
  • Sauté the mushrooms and onions in a large nonstick skillet sprayed with cooking spray over medium-high heat for 3-5 minutes or until tender. Remove from the heat, and stir in spinach; set aside.
  • In a medium bowl, whisk together beaten eggs, milk, and dressing until well blended. Add the spinach mixture and cheese, stir to combine then pour into the prepared crust. Top with crumbled bacon.
  • Bake for 50 minutes or until the center is set and the top is golden brown.

Notes

To quickly thaw frozen spinach, place the spinach block in a colander in the sink. Run cool water over spinach until thawed, press out any excess liquid.

Smoked Salmon or Crab Quiche

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Smoked Salmon or Crab Quiche

This scrumptious quiche can be made with Smoked Salmon, Crab or combination of both! Serve for breakfast, lunch, or dinner with a fresh green salad!
Course: Breakfast
Cuisine: French
Servings: 6

Ingredients

  • 1/2 c. mayonnaise
  • 1/2 c. evaporated milk
  • 2 lg. eggs
  • 1 T. cornstarch
  • 1 c. smoked salmon or Dungeness crab meat
  • 1 1/2 c. grated Swiss or Monterey Jack cheese
  • 1/4 c. chopped celery
  • 1/4 c. chopped onions or shallots
  • 1/4 c. chopped red bell pepper
  • 1 dash white pepper
  • 1 dash paprika for sprinkling on top
  • 1 (9-inch) pie crust

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together mayonnaise, milk, eggs and cornstarch. Stir in salmon or crab, cheese, celery, onion, red bell pepper and white pepper.
  • Pour mixture into 9-inch pastry shell. Sprinkle with paprika.
  • Bake for 35- 40 minutes.

Quiche Lorraine

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Quiche Lorraine

A delicious savory custard pie, filled with bacon, onion, and Swiss cheese. Enjoy warm or cold with a side salad and mimosas!
Course: Breakfast
Cuisine: French
Servings: 6

Ingredients

  • 1 (9-inch) deep dish frozen pie crust unbaked
  • 8 slices bacon cooked and crumbled
  • 1 c. Swiss cheese shredded
  • 1/3 c. onion chopped
  • 4 eggs slightly beaten
  • 2 c. heavy cream
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne pepper

Instructions

  • Preheat oven to 425 degrees. Prick the pie crust all over with a fork. Don’t forget the sides! Pricking holes in the pie crust allows the steam to escape while it’s baking.
  • Sprinkle bacon, cheese and onion into pie crust.
  • In a large bowl, combine slightly beaten eggs, heavy cream or half and half, salt, pepper and cayenne pepper. Pour mixture over bacon, cheese and onion.
  • Bake for 15 minutes. Reduce oven temperature to 325 degrees and bake 25-30 minutes longer or until knife inserted comes out clean. Let stand 10 minutes before cutting.
  • Refrigerate leftovers.

Quiche Au Gruyère

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Quiche Au Gruyère

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Quiche Au Gruyère

Recipe by my cousin Rhonda Linburg - This classic quiche is made with four kinds of cheese, bacon, spinach, onions, and mushrooms. Makes a wonderful brunch for any occasion!!
Course: Breakfast
Cuisine: French
Servings: 2 quiches
Author: Rhonda Linburg

Ingredients

  • 1 lb. bacon
  • 1 (10 oz.) pkg. frozen spinach thawed
  • 1 lg. sweet yellow onion finely diced
  • 1/2 lb. fresh mushrooms thinly sliced
  • 1 (8 oz.) container sour cream
  • 2 (9-inch) pie crusts un-baked
  • 8 oz. Monterey Jack cheese shredded
  • 4 oz. Parmigiano-Reggiano cheese shredded
  • 4 oz. gruyere cheese shredded
  • 4 oz. Fontina cheese shredded
  • 8 eggs
  • 1 1/2 c. half and half
  • Salt and pepper to taste

Instructions

  • Pre-heat oven to 375 degrees.
  • Cook bacon in a large skillet until brown. Drain bacon, reserving 2 tablespoons bacon grease. Crumble bacon and set aside.
  • Cook spinach per package instructions. Cool and squeeze through cheese cloth to remove as much liquid as possible. Set aside.
  • In the skillet (with reserved bacon grease) caramelize onions, stir in mushrooms and cook for another 2 minutes or until soft. Stir in crumbled bacon and remove from heat.
  • In a large bowl, combine spinach and sour cream. Salt and pepper to taste. Divide mixture in half and spread onto bottom of two pie crusts. Layer each with bacon mixture.
  • Mix together all cheeses and sprinkle evenly on both pies.
  • Mix together eggs and half & half and salt and pepper to taste. Pour evenly over pies and bake on middle shelf for 40 minutes until the top is puffed and golden brown.

Pumpkin Scones with Spiced Glaze

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Pumpkin Scones

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Pumpkin Scones with Spiced Glaze

Serve with your favorite cup of hot coffee or tea.
Course: Breakfast
Cuisine: American
Servings: 12 scones

Ingredients

  • SCONES:
  • 2 c. all-purpose flour
  • 1/4 c. plus 3T. granulated sugar
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 6 T. cold butter cut into 1-inch cubes
  • 1/2 c. canned pumpkin
  • 3 T. half and half
  • 1 lg. egg
  • SPICED GLAZE:
  • 1 c. plus 3 T. confectioner's sugar
  • 2 T. milk
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

Instructions

  • Preheat the oven to 425 degrees . Line a baking sheet with parchment paper; set aside.
  • In the bowl of a stand mixer fitted with paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  • In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball
  • Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough.
  • Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
  • SPICED GLAZE: In a small bowl, whisk all the ingredients together, until smooth.
  • When scones are cool, use a pastry brush to spread the glaze over the top of each scone. Allow the icing to set before serving, about 1 hour. Serve at room temperature or re-heat in the microwave for about 10 seconds.

Pumpkin Pancakes

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Pumpkin Pancakes

Serve these delicious pumpkin pancakes topped with warm maple syrup, whipped cream, and toasted pecans!
Course: Breakfast
Cuisine: American
Servings: 18 pancakes

Ingredients

  • 3 c. all-purpose flour
  • 4 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 4 lg. eggs
  • 2/3 c. brown sugar packed
  • 1 c. 100% pure pumpkin
  • 3/4 c. evaporated milk
  • 1/2 c. water
  • 1/2 c. molasses
  • 1/2 c. melted butter plus more for the griddle or skillet
  • Maple syrup for serving
  • Whipped cream for serving
  • Chopped toasted pecans for serving

Instructions

  • In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt; set aside.
  • In a separate bowl, beat together eggs and brown sugar until light and fluffy, Add pumpkin, milk, water, molasses and a 1/2 cup melted butter; beat until combined.
  • Gently fold wet ingredients into dry ingredients, until moist. Do not over stir the pancake batter. (Batter will be thick in consistency.)
  • Heat a skillet or griddle to medium, about 325 degrees. Brush the skillet or griddle with melted butter. Ladle 1/4 cupfuls of batter into the skillet or griddle; do not over crowd. Cook until the pancakes begin to bubble and the edges begin to brown, flip the pancakes over and cook for an additional 1-2 minutes more.
  • Serve pancakes immediately, topped with warm maple syrup, whipped cream, and chopped pecans.

Poached Eggs on Toast

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Poached Eggs on Toast

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Poached Eggs on Toast

I like mine softly poached, so the egg yolk spills onto my toast.
Course: Breakfast
Cuisine: American

Ingredients

  • 2 tsp. vinegar
  • 4 eggs
  • 4 thick slices bread toasted and buttered
  • Salt and pepper to taste

Instructions

  • In a skillet heat 2 inches of water and vinegar to a boil, then reduce to simmer.
  • Break each egg separately into a bowl or cup. Holding the bowl or cup close to the water’s surface, slip one egg at a time, into the water. Cook until desired doneness, 3 to 5 minutes. Remove eggs with a slotted spatula or spoon.
  • Place on warm buttered toast, season with salt and pepper and serve.

Peanut Butter & Jelly French Toast

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Peanut Butter & Jelly French Toast

Two things my kids love most, French toast & Peanut butter and Jelly. How could you go wrong with this one? It really is delicious!
Course: Breakfast
Cuisine: French
Servings: 4

Ingredients

  • 1 c. whole milk
  • 1/2 c. heavy cream
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1 vanilla bean split and scraped
  • 8 slices brioche or other soft bread
  • 1/4 c. creamy peanut butter
  • 1/4 c. fruit preserves
  • butter for coating pan

Instructions

  • In a wide shallow dish combine milk, cream, eggs, vanilla, cinnamon and scraped vanilla bean.
  • Spread the bread slices evenly with the peanut butter and jelly and form sandwiches.
  • Dip assembled sandwiches in batter, coating each side evenly.
  • Heat a large cast iron or non-stick griddle over medium heat. Grease pan with butter. When butter starts to sizzle, turn heat up a notch. Place sandwiches on the griddle and cook, 4 to 5 minutes on each side, until golden brown.
  • Cut diagonally and serve with maple syrup or dust with confectioner's sugar.

One Eyed Sailor

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One Eyed Sailor

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5 from 1 vote

One Eyed Sailor

"Enjoy me hearty!" Serves 2 hungry pirates!
Course: Breakfast
Cuisine: American
Servings: 2

Ingredients

  • 2 thick slices country bread
  • 4 T. butter
  • 2 eggs
  • Salt and pepper

Instructions

  • Using a biscuit cutter, cookie cutter, or mold, cut a 2 ½ inch hole in the middle of the bread, saving the cut out.
  • Butter both sides of bread and cut out. Place on a skillet or griddle over medium heat.
  • Crack the eggs into the holes and season with salt and pepper. Cook for about 2 minutes. Once the bread is lightly toasted and the egg starts to set, flip over and continue cooking the other side until set.
  • Garnish with two slices of bacon in an X pattern over the top of your one eyed sailor and use the cut out for dipping.
  • Enjoy me hearty! Serves 2 hungry pirates!

Lemon Poppy Seed Pancakes

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Lemon Poppy Seed Pancakes

Enjoy these delightful pancakes with fresh berries or drizzled with honey, blueberry or strawberry syrup.
Course: Breakfast
Cuisine: American
Servings: 12 pancakes

Ingredients

  • 2 c. all-purpose flour
  • 1/3 c. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 pinch salt
  • 2 c. buttermilk
  • 2 lg. eggs
  • 2 T. butter melted
  • Zest of 4 lemons
  • 1 T. poppy seeds
  • butter for brushing griddle

Instructions

  • Combine flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl whisk together buttermilk, eggs, melted butter, lemon zest and poppy seeds. Add the wet ingredients to the dry ingredients. Stir until just combined. Don't worry if the batter is a little lumpy, you don't want to over mix.
  • Heat skillet, pan, or griddle to medium-high and brush with butter. Pour about 1/4 cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Keep warm in a 200 degree oven until ready to serve.
  • Cook's Note: Top with fresh berries (your choice) OR drizzle with honey, blueberry or strawberry syrup and top with whipped cream.