I mentioned this idea to a group of ladies who wanted the recipe, but there really is no recipe, so I thought I'd just write out the general idea and some filling ideas. These are great for a quick, grab-out-of-the-freezer meal - breakfast or lunch.
Let frozen roll dough balls thaw and rise slightly.
Roll out into flat circles.
Cover one circle with fillings, leaving at least 1/4" border of dough exposed all around.
Place another circle of dough over top of the toppings and seal the top dough circle to the bottom circle all around the circumference - either by folding over and pressing, using a fork to crease like ravioli, or however you choose.
Repeat for as many "pockets" as you' like to make.
Bake for about 15 min, until golden brown. If you'd like a more shiny/slightly hardened top, brush with egg/water wash before baking.
Cool, wrap individual pockets tightly, label and freeze.
Grab-and-go, microwave until warmed through
Filling ideas
Breakfast:
Scrambled eggs
Sausage
Crumbled bacon
Cubed/fried potatoes
Cheese
Fried up Onions/Peppers
Salsa
Cream Cheese
Cinnamon Sugar
Cream cheese mixed with vanilla & nuts, sprinkle cinnamon sugar on outside of pocket before baking (like a stuffed french toast) - probably don't roll the rolls out as flat with this one and dip in egg before baking (I haven't actually done this one - it just came to mind as I was doing this list, but it sounds yummy! I think I'll give it a try.)
Lunch:
Various sandwich meats
Various sandwich cheeses - experiment with new ones! I love Gouda and Havarti.
Spread thin layer of Ranch dressing, mustard, mayo, etc.
Various veggies (some would need pre-cooking) with cheese
Left over dinner meats, shredded or thinly sliced
Pizza sauce & toppings
Little meatballs & tomato sauce
Chicken slices, italian seasoning and provolone cheese
My Notes: I've heard of other's doing renditions of this, but I have not tried any particular recipes. These are all things I made up. Get creative and experiment. There are hundreds of combinations you could come up with!
Showing posts with label Make-Ahead Breakfast. Show all posts
Showing posts with label Make-Ahead Breakfast. Show all posts
9/24/12
6/25/12
Waffles
Adapted from Basic Waffles in The Joy of Cooking
Preheat waffle iron.
Whisk together in a large bowl:
1 3/4 cups all-purpose flour
1 T baking powder
1 T sugar
1/2 tsp salt
Whisk together in a large bowl:
3 large egg yolks (whip whites and keep separate)
splash of vanilla (Mexican)
4-16 T unsalted butter, melted (4 T for reduced-fat, 8 T for classic, 16 T for crunchy)
1 1/2 cup milk
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few swift strokes. Fold egg whites into batter. (The batter should have a pebbled look, similar to muffin batter). If you wish, fold in 1/2 cup frozen berries, chopped toasted nuts, soft dried fruit, bacon, cheese; or 1/4 cup shredded coconut or choc chips.
Spoon 1/2 cup batter onto hot iron, spread to within 1/4 in of edge of grids. Cook.
To keep warm or reheat, heat oven to 200, place waffles in single layer directly on the rack.
Preheat waffle iron.
Whisk together in a large bowl:
1 3/4 cups all-purpose flour
1 T baking powder
1 T sugar
1/2 tsp salt
Whisk together in a large bowl:
3 large egg yolks (whip whites and keep separate)
splash of vanilla (Mexican)
4-16 T unsalted butter, melted (4 T for reduced-fat, 8 T for classic, 16 T for crunchy)
1 1/2 cup milk
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few swift strokes. Fold egg whites into batter. (The batter should have a pebbled look, similar to muffin batter). If you wish, fold in 1/2 cup frozen berries, chopped toasted nuts, soft dried fruit, bacon, cheese; or 1/4 cup shredded coconut or choc chips.
Spoon 1/2 cup batter onto hot iron, spread to within 1/4 in of edge of grids. Cook.
To keep warm or reheat, heat oven to 200, place waffles in single layer directly on the rack.
12/15/10
Sister Nicoll's Famous Cinnamon Rolls
(Well, at least I think they should be famous! And they are for anyone that's ever had them!)
Joyce Nicoll
(You need a mixer with a dough hook for this recipe. It takes only about an hour)
Heat 3 cups milk to almost boiling (when it gets a little skim on it)
Put in a mixer with 1/2 cup butter and 2/3 cup sugar
Mix
Add 2 cups cold water & 5 cups flour
Mix
While mixing, add 3 pkts yeast (a little less than 3 Tbsp), about 1/4 tsp salt and then 5-6 cups more of flour (until dough pulls away from the sides of the mixing bowl).
Mix 6 minutes on high
Butter deep cookie sheets or jelly roll pans, or line with parchment paper
Divide dough into 2
Oil the counter (and your hands) and push the dough out into a rectangle with your hands (approx 18"x12")
Spread dough liberally with butter and cinnamon sugar, roll up and cut individual rolls to desired thickness
Let rise to double
Bake 350 for about 12 min, until golden. If doing 2 pans, one on top of the other, switch their position in the oven half way through cooking so they evenly cook on the tops and bottoms.
Spread with frosting
Frosting:
3/4 stick butter, melted
1 lb powdered sugar
vanilla
Mix, add hot water to desired consistency (less for more frosting type, more for glaze type)
My notes: First of all, the picture doesn't do them justice! This was my first time making these, and I had a couple of findings for next time: I think I'll do 2/3+ cups of sugar, less salt and my oven needed at least 16-18 min, but next time, check at 14 min and go from there.
(Well, at least I think they should be famous! And they are for anyone that's ever had them!)
Joyce Nicoll
(You need a mixer with a dough hook for this recipe. It takes only about an hour)
Heat 3 cups milk to almost boiling (when it gets a little skim on it)
Put in a mixer with 1/2 cup butter and 2/3 cup sugar
Mix
Add 2 cups cold water & 5 cups flour
Mix
While mixing, add 3 pkts yeast (a little less than 3 Tbsp), about 1/4 tsp salt and then 5-6 cups more of flour (until dough pulls away from the sides of the mixing bowl).
Mix 6 minutes on high
Butter deep cookie sheets or jelly roll pans, or line with parchment paper
Divide dough into 2
Oil the counter (and your hands) and push the dough out into a rectangle with your hands (approx 18"x12")
Spread dough liberally with butter and cinnamon sugar, roll up and cut individual rolls to desired thickness
Let rise to double
Bake 350 for about 12 min, until golden. If doing 2 pans, one on top of the other, switch their position in the oven half way through cooking so they evenly cook on the tops and bottoms.
Spread with frosting
Frosting:
3/4 stick butter, melted
1 lb powdered sugar
vanilla
Mix, add hot water to desired consistency (less for more frosting type, more for glaze type)
My notes: First of all, the picture doesn't do them justice! This was my first time making these, and I had a couple of findings for next time: I think I'll do 2/3+ cups of sugar, less salt and my oven needed at least 16-18 min, but next time, check at 14 min and go from there.
1/31/10
Crepes
Moe Tefan
this recipe is more floury, more of a European type crepe
Moe Tefan
this recipe is more floury, more of a European type crepe
1 cup flour
pinch salt
1 egg
1 1/4 cup milk
vegetable oil
tiny bit of beer (to thin)
Mix flour and salt together in medium bowl. Push flour to the sides of the bowl, making a well in the center.
Put egg & milk into a separate bowl and beat together. Pour into the well of the flour mix. Mix gently by stirring & drawing in flour until it has all been incorporated. Add a tiny bit of beer to thin the batter. (since I don't use beer, I either add a tiny bit of extra milk, or don't do anything and just spread it thinly)
Heat a little oil in a small frying pan oven med heat; pour a little batter in the pan, tilting the pan to let the batter distribute itself thinly around the pan. Use a spatula tip to spread thiner or even out, if needed. Cook to desired doneness (generally just before golden). Use spatula to flip and cook other side.
Serving ideas: with Nutela, bananas & whipped cream; fruit & whipped cream; fruit & vanilla creme sauce (found on this blog under Dessert Sauces); sandwich fixins; Turkey Crepes (found on this blog under Dinners).
3 eggs
1/2 cup milk
1/2 cup water
3 T. melted butter
3/4 cup flour
1/2 tsp salt
Mix in a blender for 1 min, scraping down the sides. Refrigerate 1 hour. Pour in oiled or sprayed frying pan, cook each side till golden. Makes about 1 dozen.
Serving ideas: Same as above. This recipe to use just depends on your taste of type of crepe. My favorite way of eating these was to fill them with spinach souffle. Sounds weird, but I love it!
pinch salt
1 egg
1 1/4 cup milk
vegetable oil
tiny bit of beer (to thin)
Mix flour and salt together in medium bowl. Push flour to the sides of the bowl, making a well in the center.
Put egg & milk into a separate bowl and beat together. Pour into the well of the flour mix. Mix gently by stirring & drawing in flour until it has all been incorporated. Add a tiny bit of beer to thin the batter. (since I don't use beer, I either add a tiny bit of extra milk, or don't do anything and just spread it thinly)
Heat a little oil in a small frying pan oven med heat; pour a little batter in the pan, tilting the pan to let the batter distribute itself thinly around the pan. Use a spatula tip to spread thiner or even out, if needed. Cook to desired doneness (generally just before golden). Use spatula to flip and cook other side.
Serving ideas: with Nutela, bananas & whipped cream; fruit & whipped cream; fruit & vanilla creme sauce (found on this blog under Dessert Sauces); sandwich fixins; Turkey Crepes (found on this blog under Dinners).
Crepes
Cathy Starr
this recipe is a more eggy crepe
Cathy Starr
this recipe is a more eggy crepe
3 eggs
1/2 cup milk
1/2 cup water
3 T. melted butter
3/4 cup flour
1/2 tsp salt
Mix in a blender for 1 min, scraping down the sides. Refrigerate 1 hour. Pour in oiled or sprayed frying pan, cook each side till golden. Makes about 1 dozen.
Serving ideas: Same as above. This recipe to use just depends on your taste of type of crepe. My favorite way of eating these was to fill them with spinach souffle. Sounds weird, but I love it!
1/28/10
Oven Baked Apple French Toast
Carolyn Morgan
Carolyn Morgan
1 large loaf french bread or 2 small loaves
8 eggs
3 c. milk
3/4 c. sugar, divided
1 T. vanilla
3 granny smith apples-you don't have to peel them
2 tsp cinnamon
Preheat oven to 4oo
spray 9x13 glass dish with oil
slice bread 1 1/2 inch slices and place in baking dish. Mix 1/4 sugar, milk, eggs, vanilla and pour over bread. Mix remaining sugar with cin. and coat apples and spread them on top. Dot with butter, bake 35 minutes or cover and refrigerate overnight and bake 50 minutes in the morning.
Buttermilk syrup:
1 c. butter
1 c. sugar
1/2 c. buttermilk
Cook in pan on med. stir until it boils, remove from heat. Use a big enough pan for syrup to double in amount. Add: 1 tsp. vanilla, 1/2 tsp soda.
1/25/10
Butterscotch Rolls
Cathy Starr
easy make-ahead breakfast; always a winner!
Cathy Starr
easy make-ahead breakfast; always a winner!
1 cup nuts, chopped
1 pkg frozen dinner rolls (approx. 1 dozen)
1 ½ cubes margarine
1 cup brown sugar
1 tsp cinnamon
1 small (4 serving size) pkg. butterscotch pudding (not instant)
Grease a 9”x13” pan and place chopped nuts in the bottom. Put frozen dinner rolls on top of the nuts. In a small pan, melt the butter, sugar cinnamon and dry pudding mix. Melt until all sugar has dissolved. Pour over rolls and let rise for a few hours, or in the fridge all night. Bake (in the morning for breakfast) at 350 for 20 min. Turn pan upside down onto serving plate and serve hot. (I just leave it in the baking dish.)
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