Breakfast Dutch Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
3 - cups flour 1 - tsp. salt 2 - eggs Milk Oil for cooking
Combine first 3 ingredients.Add enough milk to make soupy consistency
like eaten eggs.Put enough cooking oil in cast iron skillet so batter
will not stick.(Be generous.Batter will stick while baking.)Pour
batter into skillet.Bake on top of stove,stirring and chopping as for
scrambled eggs,until it looks like scrambled eggs and is baked
through.Serve immediately with butter and syrup.
Title: BREAKFAST FOCACCIA
Categories: Breads, Breakfasts, Breakfast
Yield: 6 Servings
1 Frozen bread dough loaf*
3 Plums,firm-ripe,large
3 c Apple slices,thin
1 1/2 tb Butter or margarine,melted
3 tb Sugar**
1 ts Cinnamon,ground**
* - white bread dough, thawed
** - mix these two together
=======================================================
==================
1. Place dough in a lightly oiled 10x15" pan. Stretch and press to
fill pan evenly. (If dough is too elastic to stay in place, let rest
a few minutes, then press.) Cover dough lightly with plastic wrap and
let stand until puffy, about 45 minutes.
2. Meanwhile, pit plums and cut into 1/4"-thick slices. Brush puffy
dough with 1 tablespoon butter. Arrange plum slices, without
overlapping, on dough. Brush fruit with remaining butter and sprinkle
evenly with sugar-cinnamon mixture.
3. Bake focaccia on the bottom rack in a 350F. oven until well
browned on edges and bottom (lift gently with a spatula to check),
about 40 minutes. Serve warm. (If made ahead, cool, wrap airtight,
and hold at room temperature up until next day. Reheat, uncovered, in
a 350F. oven until warm to tough, 5-10 minutes.)
Source from luhu.jp
Combine first 3 ingredients.Add enough milk to make soupy consistency
like eaten eggs.Put enough cooking oil in cast iron skillet so batter
will not stick.(Be generous.Batter will stick while baking.)Pour
batter into skillet.Bake on top of stove,stirring and chopping as for
scrambled eggs,until it looks like scrambled eggs and is baked
through.Serve immediately with butter and syrup.
Title: BREAKFAST FOCACCIA
Categories: Breads, Breakfasts, Breakfast
Yield: 6 Servings
1 Frozen bread dough loaf*
3 Plums,firm-ripe,large
3 c Apple slices,thin
1 1/2 tb Butter or margarine,melted
3 tb Sugar**
1 ts Cinnamon,ground**
* - white bread dough, thawed
** - mix these two together
=======================================================
==================
1. Place dough in a lightly oiled 10x15" pan. Stretch and press to
fill pan evenly. (If dough is too elastic to stay in place, let rest
a few minutes, then press.) Cover dough lightly with plastic wrap and
let stand until puffy, about 45 minutes.
2. Meanwhile, pit plums and cut into 1/4"-thick slices. Brush puffy
dough with 1 tablespoon butter. Arrange plum slices, without
overlapping, on dough. Brush fruit with remaining butter and sprinkle
evenly with sugar-cinnamon mixture.
3. Bake focaccia on the bottom rack in a 350F. oven until well
browned on edges and bottom (lift gently with a spatula to check),
about 40 minutes. Serve warm. (If made ahead, cool, wrap airtight,
and hold at room temperature up until next day. Reheat, uncovered, in
a 350F. oven until warm to tough, 5-10 minutes.)
Source from luhu.jp