Tuesday: Breakfast, Lunch, and Dinner
- Katherine Victoria Vananderland
- Sep 25, 2021
- 11 min read
Creamy Strawberry Crepes
Creamy Strawberry Crepes
6 reviews Test Kitchen Approved
Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings
Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut
Ingredients
4 large eggs
1 cup Whole
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
filling:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped
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Directions
In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington
German Apple Pancake
21 reviews Test Kitchen Approved
Total Time Prep: 15 min. Bake: 20 min. Makes 6 servings
Ingredients
3 large eggs, room temperature
1 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons butter
2 tart baking apples, peeled and sliced
3 to 4 tablespoons butter
2 tablespoons sugar
Confectioners' sugar
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Directions
Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.
Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, until pancake puffs and edges are browned and crisp, 20 minutes.
For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.
TEST KITCHEN TIPSMany fruits can be used in place of the apples. Pears, berries, peaches or plums are all delish. If you use berries, just skip the precooking step. For extra flavor, try adding a splash of almond or vanilla extract to the batter. Nutrition Facts 1 serving: 192 calories, 12g fat (7g saturated fat), 107mg cholesterol, 273mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 5g protein.
Hash Brown Nests with Portobellos and Eggs
10 reviews Test Kitchen Approved
Total Time Prep: 30 min. Bake: 15 min. Makes 1 dozen
Hash browns make a fabulous crust for these individual egg quiches. They look fancy yet they're easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee
Ingredients
2 tablespoons butter
1/2 pound sliced baby portobello mushrooms, chopped
1/4 cup chopped shallots
1 garlic clove, minced
2 tablespoons sour cream
1 tablespoon minced fresh basil or 1 teaspoon dried basil
4 cups frozen shredded hash brown potatoes (about 1 pound), thawed
7 large eggs, lightly beaten
1/4 cup shredded Swiss cheese
2 bacon strips, cooked and crumbled
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Directions
Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil.
Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon.
Bake until eggs are set, 15-18 minutes.
Nutrition Facts 1 serving: 105 calories, 7g fat (3g saturated fat), 118mg cholesterol, 191mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 6g protein. Diabetic exchanges: 1 medium-fat meat, 1/2 starch, 1/2 fat.
Cheesy Egg Puffs
Cheesy Egg Puffs
24 reviews Contest Winner Test Kitchen Approved
Total Time Prep: 15 min. Bake: 35 min. Makes 2-1/2 dozen
Ingredients
1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese
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Directions
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts 2 each: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.
You won't get any complaints from family or friends when you stack up these golden waffles for breakfast! —Kim Branges, Grand Canyon, Arizona
Golden Buttermilk Waffles
27 reviews Test Kitchen Approved
Total Time Prep/Total Time: 25 min. Makes 16 (4-inch) waffles
Ingredients
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
1/3 cup canola oil
Optional: Sliced fresh strawberries, strawberry syrup and whipped cream
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Directions
In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, beat the eggs; add buttermilk and oil. Stir into dry ingredients just until combined.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. If desired, serve with sliced fresh strawberries, syrup and whipped cream.
Nutrition Facts 2 waffles: 223 calories, 11g fat (2g saturated fat), 56mg cholesterol, 435mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 6g protein.
This recipe satisfied all of my cravings for breakfast when I was pregnant. I knew I was getting plenty of nutrition in each serving, and it tasted great.—Penelope Wylie, San Francisco, California
Fruity Waffle Parfaits
Add a Review Test Kitchen Approved
Total Time Prep/Total Time: 10 min. Makes 4 servings
Ingredients
4 frozen low-fat multigrain waffles
1/2 cup almond butter or creamy peanut butter
2 cups strawberry yogurt
2 large bananas, sliced
2 cups sliced fresh strawberries
Toasted chopped almonds, optional
Maple syrup, optional
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Directions
Toast waffles according to package directions. Spread each waffle with 2 tablespoons almond butter. Cut waffles into bite-sized pieces.
Layer half the yogurt, bananas, strawberries and waffle pieces into 4 parfait glasses. Repeat layers. If desired, top with toasted almonds and maple syrup. Serve immediately.
Nutrition Facts 1 serving: 469 calories, 20g fat (4g saturated fat), 6mg cholesterol, 337mg sodium, 65g carbohydrate (39g sugars, 8g fiber), 15g protein.
We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Berry Smoothie Bowl
3 reviews Test Kitchen Approved
Total Time Prep/Total Time: 5 min. Makes 2 servings
Ingredients
1 cup fat-free milk
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes
Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds
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Directions
Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.
Nutrition Facts
1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.
When our son was growing up, this was one of his favorite breakfasts. I've used low-fat ingredients in the past with good results, too.—Joan Hallford, North Richland Hills, Texas
Fresh Strawberry Breakfast Tacos
1 review Test Kitchen Approved
Total Time Prep/Total Time: 30 min. Makes 6 servings
When our son was growing up, this was one of his favorite breakfasts. I've used low-fat ingredients in the past with good results, too.—Joan Hallford, North Richland Hills, Texas
This creamy fruit soup makes a perfect summertime treat for family and friends. The strawberry base with a hint of orange appeals to all palates! —Paula Pelis, Lenhartsville, Pennsylvania
Ingredients
2 quarts fresh strawberries, divided
1/2 cup water
5 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange zest
1 cup heavy whipping cream
Fresh mint and additional strawberries, optional
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Directions
Mash half of the strawberries with a potato masher or fork; set aside.
In a blender, combine remaining strawberries, water, sugar, flour and orange zest; process until smooth. Pour into a 2-qt. saucepan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Add mashed strawberries. Reduce heat; simmer, uncovered, for 10 minutes, stirring constantly. Chill for at least 1 hour.
Stir in cream. Cover and chill overnight. Serve with mint and strawberries if desired.
Nutrition Facts 1 cup: 360 calories, 23g fat (14g saturated fat), 82mg cholesterol, 26mg sodium, 39g
carbohydrate (30g sugars, 7g fiber), 3g protein.
Succulent Strawberry Soup
Succulent Strawberry Soup
Total Time Prep: 30 min. + chilling Makes 4 servings
This creamy fruit soup makes a perfect summertime treat for family and friends. The strawberry base with a hint of orange appeals to all palates! —Paula Pelis, Lenhartsville, Pennsylvania
Ingredients
2 quarts fresh strawberries, divided
1/2 cup water
5 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon grated orange zest
1 cup heavy whipping cream
Fresh mint and additional strawberries, optional
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Directions
Mash half of the strawberries with a potato masher or fork; set aside.
In a blender, combine remaining strawberries, water, sugar, flour and orange zest; process until smooth. Pour into a 2-qt. saucepan. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Add mashed strawberries. Reduce heat; simmer, uncovered, for 10 minutes, stirring constantly. Chill for at least 1 hour.
Stir in cream. Cover and chill overnight. Serve with mint and strawberries if desired.
Nutrition Facts 1 cup: 360 calories, 23g fat (14g saturated fat), 82mg cholesterol, 26mg sodium, 39g carbohydrate (30g sugars, 7g fiber), 3g protein.
These kabobs are fun, different and delicious, plus they go well with any egg dish. —Bobi Raab, St. Paul, Minnesota
Breakfast Skewers
Total Time Prep/Total Time: 20 min. Makes 5 servings
Ingredients
1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed
1 can (20 ounces) pineapple chunks, drained
10 medium fresh mushrooms
2 tablespoons butter, melted
Maple syrup
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Directions
Cut sausages in half; on five metal or soaked wooden skewers, alternately thread sausages, pineapple and mushrooms. Brush with butter and syrup.
Grill, uncovered, over medium heat, turning and basting with syrup, for 8 minutes or until sausages are lightly browned and fruit is heated through.
Nutrition Facts 1 skewer: 246 calories, 20g fat (8g saturated fat), 37mg cholesterol, 431mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 7g protein.
Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.
Ingredients
3/4 cup all-purpose flour
3/4 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs, separated
1 cup 2% milk
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
6 tablespoons mayonnaise
12 bacon strips, cooked and drained
2 small tomatoes, sliced
6 lettuce leaves
Salt and pepper to taste
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Directions
Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately.
FOR REGULAR-SIZE CORNMEAL WAFFLE SANDWICHES: Prepare batter as instructed. Bake 3 waffles according to manufacturer’s directions until golden brown. Cut waffles into fourths. Spread mayonnaise on six; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sandwiches. Serve immediately. Nutrition Facts 1 slider: 224 calories, 14g fat (5g saturated fat), 54mg cholesterol, 574mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein. Popular in the Community BLT Waffle Sliders
BLT Waffle Sliders
Total Time Prep/Total Time: 30 min. Makes 12 servings
Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.
Ingredients
3/4 cup all-purpose flour
3/4 cup cornmeal
3 teaspoons baking powder
1 tablespoon sugar
2 large eggs, separated
1 cup Whole Milk
3 tablespoons butter, melted
1/2 cup shredded cheddar cheese
6 tablespoons Greek Yogurt w/honey
12 bacon strips, cooked and drained
6 Portabella mushrooms
sautéed Onion's
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Directions
Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately.
FOR REGULAR-SIZE CORNMEAL WAFFLE SANDWICHES: Prepare batter as instructed. Bake 3 waffles according to manufacturer’s directions until golden brown. Cut waffles into fourths. Spread mayonnaise on six; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sandwiches. Serve immediately. Nutrition Facts 1 slider: 224 calories, 14g fat (5g saturated fat), 54mg cholesterol, 574mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.
My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
Can’t-Eat-Just-One Cinnamon Rolls
Total Time Prep: 1 hour + rising Bake: 20 min. Makes 2 dozen
Ingredients
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1/4 cup warm water (110° to 115°)
1 cup 2% milk
1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
1 large egg, room temperature
1/4 cup butter, melted
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
filling:
3/4 cup sugar
1 tablespoon ground cinnamon
1/4 cup butter, melted
frosting:
1/2 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon water
1-1/2 to 1-3/4 cups confectioners' sugar
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Directions
In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients.
Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°.
Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack.
For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.
Nutrition Facts 1 cinnamon roll: 199 calories, 8g fat (5g saturated fat), 29mg cholesterol, 187mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 2g protein.
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