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Dutch Babies
Breakfast European

Dutch Babies

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place a 10-inch cast iron skillet into the oven and preheat to 475 degrees F (245 degrees C).
  3. 3 Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.
  4. 4 Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.
  5. 5 Pour batter into the skillet and return to the oven.
  6. 6 Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners' sugar over top.
  7. 7 Enjoy!

By barbara_hengels

Simple Swedish Pancakes
Breakfast European

Simple Swedish Pancakes

4.3

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
  2. 2 Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
  3. 3 Roll up pancakes and serve a few at a time.

By SMOON26

Lorne-Style Fresh Breakfast Sausage
Breakfast European

Lorne-Style Fresh Breakfast Sausage

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
  2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
  4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Arvidson Swedish Pancakes
Breakfast European

Arvidson Swedish Pancakes

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
  2. 2 Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Drop batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.

By C R Henning

Aebleskiver (Danish Pancakes)
Breakfast European

Aebleskiver (Danish Pancakes)

4.1

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
  2. 2 Heat an aebleskiver pan over medium heat; prepare with cooking spray.
  3. 3 Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

By ellie

Samhain Pumpkin Bread
Breakfast European

Samhain Pumpkin Bread

4.6

Prep
20 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  2. 2 Combine flour, sugar, cinnamon, baking soda, nutmeg, allspice, cloves, and salt in a large bowl. Whisk pumpkin, eggs, water, vegetable oil, and vanilla together in a separate bowl. Whisk pumpkin mixture into flour mixture until everything is well mixed: fold in walnuts. Divide batter between the 2 prepared loaf pans.
  3. 3 Bake in the preheated oven until top is golden and springs back when lightly pressed, 50 to 60 minutes. Cool for 20 minutes before removing from the pans.

By LApagmom2

German Apple Pancake
Breakfast European

German Apple Pancake

4.6

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Combine eggs, flour, 1 tablespoon sugar, baking powder, and salt in a large bowl; gradually mix in milk, stirring constantly. Add vanilla, melted butter, and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Melt butter in a 10-inch oven-proof skillet, brushing butter up on the sides of the pan. Combine 1/4 cup sugar, cinnamon, and remaining 1/2 teaspoon nutmeg in a small bowl; sprinkle sugar mixture over the butter. Line the pan with apple slices. Sprinkle the remaining 1/4 cup sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour batter mixture over apples.
  4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes more. Slide pancake onto a serving platter and cut into wedges.

By Mollie_Cole

Scotch Eggs with Mustard Sauce
Breakfast European

Scotch Eggs with Mustard Sauce

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
  2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
  3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
  5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
  6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
  7. 7 Serve eggs warm with mustard sauce.

By Karen

Swiss Christmas Bread
Breakfast European

Swiss Christmas Bread

3.3

Prep
Cook
Total

Instructions

  1. 1 In a saucepan, heat milk, water, and butter or margarine until warm.
  2. 2 In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. Stir in warm milk mixture and egg. Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.
  3. 3 Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled, about 1 hour.
  4. 4 Punch dough down. Shape into a round loaf, and place in a greased 2 quart casserole. Cover, and let rise in warm place until doubled, about 1 hour. Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
  5. 5 Bake at 375 degrees F ( 190 degrees C) for 40 to 45 minutes, until deep golden brown. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Cool.

By ELLENMARIE

Apple Danish
Breakfast European

Apple Danish

4.8

Prep
60 min
Cook
20 min
Total
155 min

Instructions

  1. 1 To make the pastry: Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add water and room temperature butter; beat for 1 minute. Stir in remaining cup of flour and mix well. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
  2. 2 Meanwhile, make the filling: Place chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 ½ tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add mixture to the saucepan; bring to a boil over medium-high heat and then reduce heat to a simmer. Cook until apples are tender, about 5 minutes. Remove from heat and allow filling to cool.
  3. 3 Transfer Danish pastry dough to a floured surface and punch down. Let dough rest, covered, for 15 minutes. Roll dough out into a 13 x 8-inch rectangle. Place dough on a greased or parchment-lined baking sheet.
  4. 4 Turn the baking sheet so that you face the short side of the dough. Spread apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
  5. 5 Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
  6. 6 Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
  7. 7 To make the glaze: Heat 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in confectioners' sugar and vanilla. Mix in milk a teaspoon at a time until glaze is thin enough to drizzle. Decorate the Danish braid with glaze.

By kunes5

Aunt Betty's Hungarian Nut Roll
Breakfast European

Aunt Betty's Hungarian Nut Roll

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
  3. 3 Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
  4. 4 Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
  5. 5 While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
  6. 6 Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
  7. 7 Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
  8. 8 Bake in the preheated oven until golden, about 45 minutes.

By john zelahy

French Toast II
Breakfast

French Toast II

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
  2. 2 Soak bread slices in the egg mixture until saturated.
  3. 3 Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

By Robert Johnson

Homemade Sausage
Breakfast

Homemade Sausage

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir salt, sage, black pepper, nutmeg, red pepper flakes, and ginger in a small bowl. Place turkey into a separate bowl and thoroughly mix in the spices. Form sausage into patties.
  2. 2 Fry the sausage patties in a skillet over medium heat until browned and the meat is no longer pink inside, 3 to 5 minutes per side.

By growingoodsons

Gunline Coffee
Breakfast

Gunline Coffee

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a large bowl, stir together the coffee creamer, hot chocolate mix, instant coffee, sugar, nutmeg and cinnamon. Store in an airtight container at room temperature.
  2. 2 To make 1 cup, spoon 2 heaping tablespoons of the mix into a coffee mug, and add 1 cup of boiling water. Stir until dissolved.

By CATWALK16

Easy Pumpkin Muffins
Breakfast American

Easy Pumpkin Muffins

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  2. 2 Mix cake mix, pumpkin puree, cinnamon, nutmeg, and cloves in a large bowl until no dry spots remain and the batter is smooth.
  3. 3 Spoon equal amounts of batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.
  5. 5 Serve and enjoy!

By Cindy Costa

Bagel French Toast
Breakfast

Bagel French Toast

4.0

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Beat milk, eggs, vanilla extract, cinnamon, and nutmeg together in a large, flat container.
  2. 2 Place bagels, insides-down, into the egg mixture. Let sit for 30 minutes.
  3. 3 Heat a large skillet over medium heat. Add bagel slices and cook, working in batches if needed, until browned on both sides, about 5 minutes. Sprinkle with powdered sugar and serve warm.

By Suzette Runyon

Banana Waffles
Breakfast

Banana Waffles

4.1

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the waffle iron.
  2. 2 Sift together flour, baking powder, salt, and nutmeg in a large mixing bowl. Stir in milk and egg until mixture is smooth.
  3. 3 Spray preheated waffle iron with nonstick cooking spray.
  4. 4 Pour 2 tablespoons waffle batter onto the hot waffle iron. Place 2 banana slices on top of the batter and then spoon another 2 tablespoons batter on top of the banana. Cook until golden brown. Serve hot.

By Jennifer Park

Vegan Sweet Potato-Rice Pudding
Breakfast

Vegan Sweet Potato-Rice Pudding

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
  2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  3. 3 At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  4. 4 Remove sweet potatoes from the oven and remove skin when cool enough to handle.
  5. 5 Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.

By Elena Coleman

Eggcellent Eggnog Pancakes
Breakfast

Eggcellent Eggnog Pancakes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Sift and stir flour, sugar, baking powder, and nutmeg together in a bowl. Whisk eggnog, milk, egg, and oil together in a separate bowl. Pour eggnog mixture into flour mixture and stir until batter is moistened and slightly lumpy.
  2. 2 Heat a lightly oiled griddle over medium-high heat, about 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By kcryss

Tutu (Dutch Antilles Bean Porridge)
Breakfast

Tutu (Dutch Antilles Bean Porridge)

2.3

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Cover black-eyed peas with water, and soak overnight.
  2. 2 Heat vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, and cook until softened, about 4 minutes. Stir in flour until evenly combined with onion. Add water, nutmeg, and sugar. Drain peas, and add to saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the black-eyed peas are tender, about 30 minutes.

By Linda

French Toast Dippers
Breakfast

French Toast Dippers

4.8

Prep
15 min
Cook
4 min
Total
19 min

Instructions

  1. 1 Flatten each piece of white bread using a rolling pin.
  2. 2 Whisk 1/4 cup butter, sugar, and cinnamon together in a bowl. Whisk eggs, milk, and nutmeg together in a separate bowl.
  3. 3 Spread cinnamon butter mixture onto 1 side of each piece bread. Roll bread around the cinnamon butter. Dip rolled bread into the egg mixture.
  4. 4 Melt 2 tablespoons butter in a skillet over medium heat; cook the dipped bread rolls until golden, about 2 minutes per side.

By Jack Grigsby III

Maple French Toast Sandwich
Breakfast

Maple French Toast Sandwich

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet.
  2. 2 Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels.
  3. 3 Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely.
  4. 4 Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate.
  5. 5 Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.
  6. 6 Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.

By DitePoo

Strawberry Spice Loaf
Breakfast

Strawberry Spice Loaf

4.2

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. 2 In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
  3. 3 Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.

By Janise Witten

Easy Instant Pot® Creamy Pumpkin Spice Steel-Cut Oats
Breakfast

Easy Instant Pot® Creamy Pumpkin Spice Steel-Cut Oats

3.5

Prep
5 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine water, oats, almond milk, brown sugar, cinnamon, nutmeg, ginger, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Let pressure release naturally for 10 minutes. Finish releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir with a silicone spatula until oats are combined and thick.

By Fioa

Kerry's French Toast
Breakfast

Kerry's French Toast

4.2

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 In a medium bowl, blend the cream cheese with brown sugar, allspice, nutmeg and cinnamon
  2. 2 Spread 4 slices bread with the cream cheese mixture, and top with remaining bread slices, creating sandwiches.
  3. 3 Mix eggs and milk in a shallow bowl. Dip bread into the egg and milk to coat thoroughly.
  4. 4 Melt butter in a medium skillet over medium high heat. Cook coated bread slices 2 to 4 minutes on each side, or until golden brown.

By Kerry Carpenter Lubecki