Deceptively Delicious Baked Egg Puffs

Deceptively Delicious Baked Egg Puffs
2 large eggs
4 large egg whites
¼ c. carrot puree (recipe calls for yellow squash or butternut squash, but use what you got, right?)
2 tbsp shredded cheddar cheese
2 tbsp flour
½ tsp baking powder
¼ tsp salt
Preheat the oven to 400. Cut 4 ramekins or tiny coffee cups with cooking spray and set on a baking sheet.
In a large bowl combine the ingredients. Divide the mixture—at a scant ¼- ½ c. each—between the four mugs. Bake for 13-15 minutes, when they are puffy and the eggs are no longer runny.
Rating: B
Notes: Yummy! This didn’t turn out like the picture, which looks like an ethereal angel food cake. Mine looked like puffy scrambled eggs with bits of carrot. But they were very tasty!

Joy's Sourdough Pancakes

Joy’s Sourdough Pancakes

I had this favorite place to go watch the lesbian couples chase their kids—on the corner of Gilman and 10^th in Berkeley. That place had these silver dollar pancakes that were so mind-bogglingly good. Fall on the floor, throw your head back and drool good. I could never figure out what was so amazing about those pancakes. The traffic exhaust? The industrial pollution? Lesbian mother mojo???

Then the other night I was looking for a breakfast recipe with an overnight rest, and stumbled onto this recipe. And.

These are them. *sob*. These are the pancakes I was waiting for my whole life, and I didn’t know they were out there, but I never stopped believing, and—here they are! The texture, the flavor—I know, who’s ever heard of pancake-flavor. These… I wish I were eating them right now. I will never go back to regular old pancakes again. And don’t even DARE say bisquick within earshot...

½ c. warm water

2 ¼ tsp yeast

1 ½ c. warm milk

3 tbsp melted butter

2 c. flour

3 tbsp sugar

2 eggs

1 tsp salt

Whisk together the water and yeast. Let stand 5 minutes. Add the milk and butter, then the flour and sugar.

Cover the bowl with plastic wrap and let it rise for one hour. Stir the batter down, cover again, and then let it rise overnight in the fridge.

Let the batter stand at room temperature for 20 minutes. Then stir the batter to deflate, whisk in the eggs and salt.

Cook on a very lightly greased griddle at medium-high heat, ¼ c. or less at a time.

Drool.

Rating: A+ Superlatives, perfects, amazing, will use this and only this recipe for the rest of my life.

Deceptively Delicious Oatmeal (with Sweet Potato)

Oatmeal (with Sweet Potato)
From: Deceptively Delicious

1 c. milk
1/4 c. brown sugar
1/4 c. sweet potato or pumpkin puree
1 tsp vanilla
cinnamon to taste
1 c. old fashioned oats (I shamelessly endorse Coach's Oats)
2 tsp peanut butter
dried fruits and nuts
pure maple syrup, for serving

Combine the milk, sugar, sweet potato, vanilla, and spice. Bring to a boil, then add the oatmeal. Simmer until the oatmeal is soft, 2-5 minutes. Stir in the peanut butter. Serve with fruits and nuts on top, milk, and warm maple syrup.

Rating: B
Notes: Good, but kinda like eating a delicious brick. I would leave out the peanut butter next time, or seriously reduce it.

Joy's Quick Coffee Cake

Joy's Quick Coffee Cake

1 1/2 c. flour
2 tsp baking powder
1/4 tsp salt
1/4 c. butter, softened
1/4-1/2 c. sugar
1 large egg
2/3 c. milk
1/2 tsp vanilla or 1 tsp lemon zest

Struesel:
combine until crumbly:

1/3 c. sugar
2 tbsp flour
2 tbsp butter
1/2 tsp cinnamon,
1/4-1/2 c. ground nuts

Preheat the oven to 375. Grease a pan-- cake or cupcake. Sift together the flour, powder, and salt. In a large bowl, beat the butter and add the sugar till fluffy. Add the egg and milk. Add the dry ingredients and the vanilla. Stir until smooth. Spread in the greased pan. Top with the Struesel. Bake about 25 minutes

Rating: A. Why do I bother with these ratings? If I put it on here, I thought it was delicious. So. A. So good, so buttery-- in fact, maybe (dare I say this blasphemy?) a little too buttery. Next time I might halve the butter. But amazing with tea for a Sunday brunch.

Cat Cora's Basic Crepes

Basic Crepes

1/2 c. flour
1 egg
1 c milk
butter for the crepe pan

Whisk together the flour, egg and milk. Heat a skillet over medium high, brush VERY lightly with butter, add about 1/4 to 1/3 c. of batter and tilt the skillet to spread it out.
When the edges pull away from the pan, turn the crepe and cook for 30 more seconds.
You can freeze these by layering them with wax paper.

Rating: A+

Note: I adore these with a squeeze of lime juice and a dusting of powdered sugar. Maybe that's just me. :)

Roy's Banana Pancakes with Raspberry Coulis, (with plantains and strawberry-blueberries instead)

Roy's Banana Pancakes with Raspberry Coulis

Raspberry Coulis

4 oz fresh raspberry (or strawberries, papayas, mangoes-- I used strawberries and blueberries
3 tbsp simple syrup (I used honey)

Puree the fruit and syrup in a blender, and strain.

1.5 c. flour
t tbsp sugar
1 tbsp baking powder
pinch salt
1 egg plus 1 egg white, beaten
1.5 c. whole milk
3 tbsp canola oil
5 bananas (I used 3 ripe plantains)
granulated sugar
confectioners sugar
also: mint, kiwis, strawberries, candied pecans, maple syrup.

Prepare the fruit coulis.
Combine dry ingredients, make a well and add wet ingredients. Don't overmix.
Cut the bananas (or plantains) into wedges, sprinkle with granulated sugar and broil until they brown.
Heat a griddle to 350. Add pancake batter. When bubbles start to form, place banana slices on each pancake, flip and cook the other side.
Decorate each plate with the coulis, and serve with the mint and fruit and syrup. Or just with the coulis and powdered sugar.

Rating: A