8 oz. reduced –fat cream cheese

4 T confectioners sugar

2 T orange zest, grated

¾ cup blueberries

6 eggs

1 ½ cup whole milk

1 tsp. vanilla extract

dash salt

Cut bread into 1¼ -inch thick slices (you should have about 8 slices.)  Cut a slit through the top crust of each slice to form a deep pocket.  In a medium bowl, mix together the cream cheese, 3 T of sugar and orange zest.  Stir in blueberries and spoon filling equally into bread pockets.  Lay stuffed slices of bread in a shallow 4-quart baking dish, such as a 15-inch by 10-inch dish.  In medium bowl, whisk together eggs, milk, vanilla, salt and remaining one Tablespoon of sugar.  Pour mixture evenly over bread, tilting the dish to completely coat the bread.  Let sit until the liquid is absorbed, at least 30 minutes at room temperature or covered in the refrigerator overnight. Coat a large skillet or griddle with cooking spray, oil, or butter, and heat over medium-high heat.  Add the  Cinnamon Raisin Bread and cook until nicely browned and crisp outside, about 5 minutes per side.

(Recipe courtesy of Panera Bread)

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tablespoons extra-fine granulated sugar
• Pinch of salt
• 1 egg 2 egg yolks
• 2 1/2 cups milk
• 2 tablespoons vegetable oil,
• divided 1/2 stick (1/4) cup unsalted butter
• Granulated sugar, lemons, and oranges for garnish

1. In a large mixing bowl, whisk together the flour, sugar, and salt. Add the egg and egg yolks, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps. In a separate small saucepan, melt the butter until it is golden brown, and whisk it into the pancake mix. Leave the batter to rest for about 15 minutes.
2. Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
3. Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.

4. When finished, served the pancakes straightaway with the sugar for sprinkling and the lemon and orange wedges on the side for squeezing on the pancakes.

5. If you want to make the pancakes in advance, lightly butter an ovenproof tray, and sprinkle each pancake with sugar after you finish cooking it. Fold the pancakes in half and then half again, arranging them all neatly on the tray. Cover the tray with foil and bake at 350 degrees for about 15 minutes. Serve with the lemon and orange wedges.

• 2 tablespoons olive oil, divided
• 2 medium leeks, whites and pale-green parts only, chopped
• 8 ounces crimini (baby bella) mushrooms, thinly sliced
• 12 large eggs
• 1/2 cup sour cream
• 2 tablespoons coarsely chopped flat-leaf parsley
• 3/4 cup shredded Fontina cheese, divided
• Kosher salt, freshly ground pepper

Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10″ nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper. Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.

• 3 green onions, chopped
• 1/2 cup tomato, chopped
• 1/2 cup green pepper, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 lb. bacon, cooked and cut into small pieces
• 4 eggs, beaten
• 1 Tbsp. fajita seasoning
• 2 Tbsp. powdered sugar
• 10 6-inch flour tortilla shells
• 12 oz pepper jack cheese, shredded
• 8 oz sour cream (garnish)
• Thin sliced green or red bell pepper (garnish)

Directions

• In a bowl combine all chopped vegetables and cilantro: set aside.
• Beat together eggs, powdered sugar, and fajita seasoning.
• In a nonstick skillet add egg mixture and bacon and scramble over medium heat.
• On an ungreased cookie sheet lay 5 tortilla shells flat.
• Evenly distribute 1/2 of the cheese on the tortilla shells.
• Top the cheese with the vegetable mixture.
• Then top with the egg and bacon mixture.
• Layer with remaining cheese and tortillas.
• Place in oven for 5 minutes.
• Cut and serve with garnishes.

Makes 5 quesadillas.

• 3 tablespoons butter
• 2 eggs, at room temperature
• 1 egg white, at room temperature
• 2/3 cup milk, at room temperature
• 2 tablespoons granulated sugar
• 1/2 cup + 2 tablespoon all purpose flour
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• Powdered sugar, more cinnamon, and lemon juice for topping

Directions

• Preheat oven to 400°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.
• Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan.
• In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt. Blend until you have a smooth, creamy batter. This should take about 30 seconds. Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary.
• Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don’t burn your hands.) Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan. Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Carefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center. It’s a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.
• Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal. To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice.

Yield: Makes 1 10-inch Dutch baby pancake. Feeds 2 or 3 people for breakfast.

Pancakes:

• 1 cup all-purpose flour
• 2 T. brown sugar
• 2 tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cinnamon
• ¾ cup plus 2 T. milk
• 2 eggs, separated, whites stiffly beaten
• 1 tsp. vanilla extract
• ½ cup peeled & finely chopped apple
• ½ cup finely chopped pecans

Apple Spice Syrup:

• ¼ cup packed brown sugar
• 2 T. cornstarch
• ¼ tsp. ground allspice
• ¼ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• 2 cups apple juice or cider

Directions

• Combine the flour, brown sugar, baking powder, salt and cinnamon in a mixing bowl. Stir in the milk, egg yolks and vanilla. Fold in the apple, pecans and beaten egg whites. Using a ¼ cup measuring cup, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup.
• To make syrup, combine the brown sugar, cornstarch and spices in a saucepan and mix well. Add the juice and stir over moderate heat until the syrup boils and is slightly thickened. Cool slightly before serving. Makes 2 cups.

Yield: 12 pancakes

• 2 ounces unsweetened baking chocolate
• 4 tablespoons butter
• 3 eggs
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 cup Buttermilk
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pinch salt
• 3 ounces semisweet chocolate chopped

Directions

• Prepare waffle maker according to manufacturer’s directions.
• Melt unsweetened chocolate and butter together in the microwave on HIGH for 1 minute, stir until smooth; set aside to cool.
• In a large bowl, beat eggs, sugar and vanilla together until well combined; stir in buttermilk. Add reserved melted chocolate and mix well. Stir in flour, baking soda, baking powder and salt until smooth. Fold in semisweet chocolate and cook in prepared waffle maker.

• 2 1/3 cups Bisquick® baking mix
• 2 tablespoons sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 cup milk
• 2 eggs
• 1/3 cup canned pumpkin
• ¼ cup vegetable oil

Directions

Maple-Nut Syrup:

• Heat 1 cup maple-flavored syrup and 1 tablespoon margarine or butter until hot; remove from heat. Stir ¼ cup chopped pecans.

Pancakes:

• Beat all ingredients except syrup with hand beater until smooth.
• For each pancake, pour scant ¼ cup batter onto hot griddle. (Grease griddle if necessary.)
• Cook until pancakes are dry around the edges. Turn; cook other side until golden brown.

Yield: About 13 pancakes

• 1 pound of fresh, lean pork sausage
• 4 slices white bread, crusts removed and cut into 1-inch cubes
• 2 medium-size apples (Granny Smith is ideal) peeled, cored and cut into 1-inch cubes
• ½ pound Monterey Jack cheese, shredded
• 2 cups milk
• 6 large eggs, beaten
• ¼ teaspoon ground sage
• Salt & pepper to taste

Directions

• In a large heavy skillet, break up the sausage, fry over moderate heat till thoroughly cooked and drain on paper towels. Preheat the oven to 350 degrees. Butter a 1½ to 2 quart casserole dish. Layer the bread cubes across the bottom of the dish. Scatter the sausage evenly over the bread, arrange the apples over the sausage and sprinkle about three-quarters of the cheese over the apples.
• In a large bowl, beat the milk, eggs, sage and salt and pepper together till well blended. Pour over the casserole and sprinkle the remaining cheese over the top. Bake till set and golden brown, about 30 minutes.

Makes 6 servings.

• 12 ounces or 2 cups cooked ham, ground
• 1/2 cup sliced green onions
• 1/2 cup chopped green peppers
• 2 1/2 cups Cheddar cheese, shredded
• 8 7″ flour tortillas
• 4 eggs, beaten
• 2 cups light cream or milk
• 1 Tbsp. all-purpose flour
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 3 drops red hot pepper sauce

Directions

• Combine in bowl ground ham, onions and green pepper.
• Place 1/3 cup of the mixture and 3 tbsp. shredded cheese at one end of each tortilla.
• Roll up.
• Arrange tortillas, seam side down in a greased 12″ x 8″ baking dish.
• Combine eggs, cream, flour, salt, garlic powder, and hot pepper sauce.
• Pour over tortillas.
• Cover and refrigerate several hours or overnight.
• Bake uncovered, in 350 degree oven for 45 minutes
• Sprinkle with remaining cheese.
• Bake 3 minutes more or until cheese is melted.
• Let stand 10 minutes.