Pancakes

Makes approximately 75 pancakes!

8 cups all-purpose flour
2 teaspoons baking soda (make sure it is fresh!)
4 teaspoons baking powder
4 teaspoons kosher salt
3 Tablespoons sugar
8 eggs separated
2 quarts buttermilk
1 cup (2 sticks) butter, melted
8 cups fresh blueberries, if desired

Heat an electric griddle to 350 degrees F.

Combine all of the flour, baking soda, baking powder, salt and sugar in a very large bowl.

Work in batches to make the batter so it won't sit too long before cooking. I suggest making this amount in 2 batches (quantities for 4 batches will be in parentheses).

Whisk together 4 (2) egg whites and 4 cups (2 cups) buttermilk in a small bowl. In another bowl, whisk 4 (2) egg yolks with 1/2 cup (1/4 cup) melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of 4 cups (2 cups) dry mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. It is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Transfer to a cooling rack and allow to cool completely before transferring to freezer bags for storage. Flash freezing the pancakes individually before transferring to a freezer bags ensures easy removal on a busy morning!

This recipe is adapted from Alton Brown's Instant Pancake Mix recipe. It has been adapted for batch cooking.

Bacon Hash Brown Burritos

Here's one that sounds good enough to try. Bacon Hashbrown Freezer Roll-Ups. I would suggest either flash freezing before bagging, or wrapping individually in plastic wrap before freezing. Tortillas have a tendency to stick together, especially if there's moisture in the bag.

Applesauce

3 pounds cooking apples (9 medium), peeled, quartered & cored—(or leave some peels on)
1 cup water
1/3 c. sugar
1/4 tsp cinnamon

In a large pot combine apples, water, sugar & cinnamon. Bring to boil, reduce heat. Cover; simmer 8-10 minutes or till apples are tender; adding more water if necessary. Remove from heat & mash to desired consistency. Stir before serving. Serve warm or chilled.


We intended to try this recipe last fall and even had it on our August menu. In the end we had too many other recipes to cook that month and didn't get to it. Maybe this fall!

Quiche in a Bag

1 cup cooked sausage or diced ham (Optional)
10 oz. frozen package chopped spinach or broccoli, thawed a little and broken up.
1 cup cheddar cheese
1 small onion chopped
2 cups milk
4 eggs
1/2 cup flour
2 tsp. baking powder

Mix eggs, milk, flour and baking powder with a wisk or mixer until well incorporated. Add meat, veggies, cheese and onion. Pour into a freezer bag. Freeze. To cook, thaw bag, squish the bag well a few times to incorporate the ingredients. Pour into a pie plate sprayed with non stick spray. Bake at 350 for 35-40 minutes until set.

Tristy: I vary the meat and veggies all the time. Right now in my freezer I have a few asparagus and mushroom quiches and a few sausage and spinach ones. They're great to have on hand for Sunday breakfast. But we also eat for dinner with a salad and rolls. Great way to use eggs on sale.

Lisa: I like to make this in a pie crust. I've learned to cook the crust first for about 10 minutes before pouring in the filling. Also, it may require extra baking time. My husband likes when I make it in a hash brown crust: Thaw a bag of frozen shredded potatoes (or use the refrigerated ones) and pat into the sides and bottom of a pie plate. Season with salt and pepper and then pour in the filling. It makes a great breakfast entree.

Another note: This Quiche Recipe has a shorted cooking time and I, personally, prefer it.

French Toast Casseroles

I found some more French toast casseroles that I had copied from somewhere but wasn't able to find when I needed them and had to go searching for others. It's OK though because we found the blueberry French toast that my 18-month-old adores. Here are a couple fruit-less versions. So many options!

French Toast Casserole I

• 1 loaf Italian bread
• 8 ounces cream cheese
• 1/2 cup sugar divided
• 1/2 teaspoon vanilla (or almond) extract
• 1/2 cup pecans
• 4 eggs
• 2 cup milk
• 1 teaspoon cinnamon (some like more)
• 2 tablespoon melted butter
  

Cut bread into 1 inch cubes. Place half of the bread cubes in a greased 9 x 13 baking pan.

Melt cream cheese in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese.

Pour the cream cheese mixture over the bread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.

Beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes.

Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze.

Thaw completely to cook. When ready to bake - Bake at 350 degrees for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.


French Toast Casserole II

• 4 eggs
• 1 cup milk
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 10 slices day old French bread (3/4 inch thick)
• 1 to 2 tablespoons butter, melted

In a large bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread in a well-greased 13x9 inch baking dish. Pour egg mixture over bread. Let soak for several minutes, turning bread once to coat. Freeze until firm. Package in airtight containers. To bake, place bread on a well-greased baking sheet. Dot with butter. Bake at 450ºF for 7 minutes; turn and bake 10-12 minutes longer or until golden brown. Serves 4-5.

Baked Apple French Toast

I came across this recipe when searching for a freezer-friendly French toast "casserole." We ultimately tried the blueberry recipe, but this one was a contender, too! From RecipeZaar.

Breakfast ideas

French toast, waffles and pancakes, made from scratch at home, can be frozen! They're just as fast to reheat in the morning as the prepackaged ones in the store. Only they cost less and are better for you!

Use your favorite recipe. You can even use a boxed mix for the pancakes and waffles (although it is almost as quick and cheaper to make up the mix yourself).

Make a double batch the next time you make one of these on the weekend. Put whatever is left in a single layer on a cookie sheet and freeze until solid. Once frozen, you can transfer to a gallon freezer bag for long-term storage.

Do not thaw these before reheating! Toaster, microwave, oven, or toaster oven all work fine for reheating.

Ham & Cheese Muffins

This is a recipe for Ham & Cheese Muffins, another make-ahead breakfast item. Linked to HillbillyHousewife.com where I found the recipe.

■3/4 C low fat Cheddar cheese
■1/4 C grated Parmesan cheese
■1 3/4 C baking mix
■1 C skim milk
■1/4 tsp pepper
■1/4 C low fat ham, chopped fine
In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the pepper and ham and continue to mix until the pepper is mixed in well.
Preheat the oven to 400 degrees.
Spray the muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 12 minutes or until a golden brown on top,

These muffins are great for a quick lunch. Add a salad or even a fruit and you have a lunch that’s fast, easy and really yummy.

Sausage Biscuits

1/2 lb. pork breakfast sausage
1-1/2 cups baking mix
1 cup grated Cheddar cheese
1 egg, beaten
2 Tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 350 degrees. In large skillet, break up sausage and cook over medium heat until thoroughly cooked. Drain well and then drain on paper towels.

In a large bowl, mix baking mix, cheese and sausage until well distributed. In small bowl, beat together egg, milk and salt and pepper. Add to baking mix mixture and blend until mixture forms a ball. Shape into 24 balls, using about 1 Tbsp. of dough for each.

Place on ungreased baking sheet and bake at 350 degrees for 20-25 minutes until browned and cooked through. Serve immediately or freeze. Reheat in microwave or oven until hot.

Make sure to read the comments for more tips!




from About.com

Blueberry Freezer French Toast Casserole

We adapted this recipe from Recipe Zaar as an alternative to making individual pieces of French Toast for freezing. We didn't use the wheat germ the recipe called for. None of us ever use wheat germ (some of us hadn't even heard of it!), so I'm not sure what difference it would have made.

10 slices French bread, cut into quarters
4 ounces cream cheese, cut into 1/2 inch cubes
1 cup frozen blueberries*
2 eggs
1 cup egg substitute (like eggbeaters)
1 cup skim milk
1/2 teaspoon vanilla
1/4 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Sauce
1/2 cup sugar
1 tablespoon cornstarch
1 cup water
1 cup frozen blueberries*

Spray-treat a baking dish.
Arrange half of the bread cubes in the dish and top with cream cheese cubes. (this gets messy -- just try to spread the lumps of cream cheese evenly around).
Sprinkle blueberries over the cream cheese and top with the remaining bread cubes.
Whisk together the eggs, egg substitute, milk, vanilla, spices and maple syrup. Pour over the bread cubes.

Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.

Freezing Directions: Cover the pan loosely with plastic wrap and then cover tightly with aluminum foil. Freeze. Freeze cooled sauce separately in quart freezer bags.

To make the sauce (this can be made ahead and frozen or made just before serving): in a medium saucepan mix the sugar, cornstarch and water. (Do this before starting to heat the water -- make sure the cornstarch is completely dissolved before you start heating this!)
Bring to a boil and cook, stirring constantly for 3-4 minutes.
Mix in the blueberries. Reduce heat and simmer 10 minutes. Cool before putting in freezer bags.

To cook, thaw overnight in refrigerator. Remove plastic wrap from casserole. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned. Warm sauce in microwave, stirring often. Serve casserole with warmed sauce.


Overall, it was good. I used a 9x13 glass baking pan for mine and next time I would use a smaller dish so that it's thicker. Mine was a little dried out and I'm not sure if that was due to pan size or baking too long or too hot or what.

*We have also made this substituting strawberries for the blueberries. The sauce needed to cook longer when using the strawberries.