Archive for the ‘Recipes’ Category

Judith’s Greatest Pancakes

March 23rd, 2013 by Clementines B&B

Recipe By : jtaylor/clementine’s B & B Kitchen
Serving Size : 16 Preparation Time :0:10
Categories : Breakfast
Amount Measure Ingredient — Preparation Method

4 large eggs — beaten
4 cups old buttermilk
1 1/3 cups corn meal
1 1/3 cups all-purpose flour
1 1/2 cups quick oats
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 tablespoon sugar
1 cup oil
2 cups berry fruit (blue, raspberry, marion)

In medium bowl combine eggs, buttermilk and oil. In another bowl combine corn meal, flour, oats, baking powder, baking soda, salt, and sugar and mix well with fingers. Add fruit. Combine wet ingredients with dry just till mixed. Preheat skillet to high and spray with Pam. Drop 1/4 C batter onto griddle and cook till bubbles appear around edges, then flip and cook about 1 min. more. Don’t keep turning or they’ll be tough. Brush with melted butter. Keep on warm platter in low oven. Freezes well. Can easily cut recipe in half.

Clementine’s Stuffed Baked French Toast

March 23rd, 2013 by Clementines B&B

Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Egg Entree
Amount Measure Ingredient — Preparation Method

2 loaves stale French bread — (about 3″ dia.)
8 ounces cream cheese — softened
16 ounces creamed cottage cheese
2 tablespoons powdered sugar
1 tablespoon orange — zest
18 eggs
10 cups milk

Heat oven to 350 degrees. Prepare large casserole (about 12″ x 18″). Slice bread sandwich style into 3/4″ slices. In food processor combine cream cheese, cottage cheese, powdered sugar and orange zest and process till smooth. Make sandwiches by spreading bread generously with stuffing and placing in casserole in upright position till full. In large bowl mix eggs and milk. Pour egg mixture over sandwiches and let stand at least 15 minutes or overnight. Turn each sandwich and let stand another 10 minutes. Cover with aluminum foil. Bake 45 minutes. Uncover and brush with butter. Continue to bake till golden brown and puffy and egg liquid is done. Remove and cool 10 minutes before serving. Serve with fresh berries and maple syrup or fresh fruit syrup. Sprinkle with powdered sugar. Variations: Add thin slices of unpeeled apple; mix jam into stuffing, add banana and pineapple and serve with toasted coconut; delete sugar and use grated cheese and thin slices of ham in sandwiches. Toppings include maple syrup and chopped toasted pecans, fresh peach syrup.

Clementine’s Baked Omelet with Wild Things

March 23rd, 2013 by Clementines B&B

Recipe By : jmt/Clementine’s Kitchen
Serving Size : 8 Preparation Time :0:20
Categories : Breakfast Casserole Egg Entree
Amount Measure Ingredient — Preparation Method

1/4 cup butter
1 1/2 dozen eggs, beaten
1 cup sour cream or
4 ounces cream cheese — cubed
1 teaspoon salt
1/4 cup chopped green onions
1 cup cheese of your choice
1/2 cup chopped fresh herbs
1 can fresh green things — i.e.fiddlehead ferns
1 tablespoon blended seasonings like cajun or Spike

Preheat oven to 325 F degrees. Spray large baking pan. Beat eggs and pour into baking pan. Add remaining ingredients in layers. Bake about 20 minutes or till center is firm. Cool 10 minutes before serving. Fresh wild things can be fiddlehead ferns, sea beans, (both of which should be blanched) wild mushrooms. Or asparagus or spinach can be quite lovely, too.

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