Tag: Breakfast

Silver Dollar Pancakes

Silver Dollar Pancakes

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Country Inn Cookbook – a Berkshire Traveller Book (1970)

About the Recipe

Get ready friends, it’s time for another fab recipe out of Becky’s collection! The two of us pored through book after book to figure out what we wanted to make this time. This simple recipe turned out to be the perfect breakfast treat. Small, light, and supremely satisfying.

We did use canned (evaporated) milk as it says in the recipe. I’m not sure they were any lighter than any other pancake I’ve ever made. Everything else about this recipe is perfect as is. The only note I have is in preparation technique. If you have one, using a squirt bottle to make perfect little circles will make this not only tasty, but also charming.

For more recipes from a Weekend at Becky’s, click here!

About the book

What a cute little cookbook! There are a few versions of this little book published from the 1960’s – 70’s. Most commonly you can find the 2 other versions from the ’70’s floating around. How special to have access to this earlier edition.

Each page features a country inn and a signature recipe from that inn. Somehow we managed to dial into the recipe from the west coast made for east coasters! Definitely a fun way to explore food traditions across the country.

About the glassware

One of the other great pleasures of cooking out of Becky’s kitchen is access to her collection of vintage glassware. When we found this beautiful depression glass cake plate lurking in the back of the cabinet, it seemed the perfect fit! The shape looked just like the picture and added a little bit of extra charm to our table setting.

The Recipe!

Ingredients:

1 cup flour
1 T sugar
1 T baking powder
1/2 t salt
1 egg
3/4 cup canned milk [I used evaporated]
1/2 cup water
2 t melted butter

Directions:

Mix dry ingredients, beat egg, milk and water. Add to dry ingredients. Whip well, adding melted butter. Pour enough batter on the griddle to cover a silver dollar. Make as many as possible at one time. Serve by the plateful as in the picture. 

Mama Koppelman’s Noodle Kugel

Mama Koppelman’s Noodle Kugel

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from the Koppelman Family Recipe Box (????)

About the Recipe

For many of us, there are recipes that live in our hands and brains and hearts. We recognize the ingredients when they’re set out on the counter. We recognize the smell as we come down the stairs. It’s the recipe made by our family over and over again, consistently on every family holiday table. It’s the recipe we share with friends and pass on to our children. This is that recipe in my family.

Just as every Italian family has a family tomato sauce recipe, every Ashkenazi Jewish family has a kugel recipe. This recipe came to me from my grandma on my mother’s side and my mother. That side of the family came to America through Ellis Island in a journey that began in Lithuania. I have no doubt that it’s been iterated on and changed over the years (I’m pretty sure that we didn’t have cans of crushed pineapple in the old country).

Here are a few variations and tips to consider that the family has gathered over the years:

  • Margarine can be substituted for the butter for a kosher parev version
  • My father loves the addition of golden raisins, about 3/4 to 1 cup
  • I always have measured the cinnamon sugar with my heart
  • Substitute a good pie spice for the cinnamon for a bit more depth of flavor
  • I use crushed pineapple in juice, my mother prefers the heavy syrup version, any variation is fine as long as it’s about a 15 oz. can
  • Great to make ahead and either refrigerate or freeze until your meal. If frozen, thaw in the refrigerator and then reheat in the oven. If just refrigerated, reheat in the oven.
  • My mother often divided this recipe into 2-8″x8″ smaller kugels and then froze them. She would freeze them and thaw them to give to friends or as a last minute bring-along to a potluck.

For more recipes from my family recipe box, check out my Recipes from Grandma page.

About the book

At this point, this recipe lives rent-free in my brain. I know I have a written down version somewhere, but I honestly don’t even know where at this point. Trust me when I say – this is the right one for today, and this is how it goes:

The Recipe!

Ingredients:

1 lb. wide or extra wide egg noodles
1/2 lb. unsalted butter or margarine, divided
large can (~15 oz.) crushed pineapple
6 eggs, beaten
1/2 cup cinnamon sugar, divided
pinch of salt

Directions:

Cook and drain egg noodles. Melt 1/4 lb. of the butter. Add the melted butter, pineapple, eggs, about half of the cinnamon sugar, and the salt to the noodles. Mix well and pour whole mixture into a 9″ x 13″ x 2″ baking dish.

Melt the remaining butter and sprinkle it over the whole top of the noodle mixture. Sprinkle the remaining cinnamon sugar over the butter. Bake at 350*F for 55-60 minutes, until the top is browned and the mixture is bubbly. 

Serve hot and enjoy leftovers hot or cold. 

Egg Baskets

Egg Baskets

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from 100 Prize Winning Grand National Recipes from Pillsbury’s 6th Grand National $100,000 Recipe & Baking Contest (1955)

About the Recipe

Every now and again a breakfast recipe comes along and it feels like a lot of work just for some eggs in a flaky crust… Thankfully, this recipe is worth every minute of effort.

The cheesy crust is flaky and light and bakes just right around the eggs. There’s a dash of paprika on the top of each basket for a little bit of extra flavor, and that sauce is just right to finish off the dish.

That said, it’s a lot of work. If I make it again, I might try a pre-made crust with some cheese buried inside as opposed to making the whole thing from scratch. It was a rough crust to deal with, and the pre-made would make this go so quickly.

There’s also something to be said here for playing with the flavors a little bit – some hot sauce or veggies hidden somewhere would go a long way to taking this from good, to great! I went ahead and substituted fresh dill weed for the dill seed below and it was super successful. If you make this recipe and make any changes, leave your notes in the comments below!

For more recipes in the Pillsbury Challenge, click here!

About the book

For some reason this book’s recipes never spoke to me the same way the others did. This was my first time baking out of it after finding it in an antique mall in North Carolina just over a year ago. That said, it’s still a solid book, and the egg baskets have given me more confidence in the quality of the other recipes.

About the glassware

I’m so excited to pull out my Colonial Mist Pyrex pitcher for this one! My husband got it for me for Hannukah this year, specifically to match the Correlle platter. It makes me smile every time I have the opportunity to pull it out.

The Recipe!

Ingredients:

1 1/2 cups sifted flour
1/2 t salt
1/2 cup Crisco
1/3 cup shredded cheddar cheese
5-6 T cold water
6 eggs
salt & pepper
paprika

Cheese Dill Sauce:
1/3 cup butter or margarine
1/3 cup flour
2 1/2 cups milk
1/2 cup cheddar cheese
2 T chopped parsley
2 t crushed dill seed
1/2 t salt

Directions:

Sift together flour and salt into mixing bowl. Cut in Crisco and cheddar cheese until particles are the size of small peas. Sprinkle cold water over mixture, a little at a time, while tossing and stirring lightly with fork. Add water to driest particles, pushing lumps to side, until dough is just moist enough to hold together. Form into a ball. Flatten to about 1/2-inch thickness. Smooth dough at edges.

Roll out on floured pastry cloth or board to 1/8-inch thickness. Cut out six circles (about 5 inches across). Fit each inside a muffin pan or individual tart pan, pressing pastry against sides and bottom of pan to form a smooth lining. Let pastry edges extend 1/4-inch above pan for a rim.

Cut out six more circles (about 4 inches across), re-rolling dough for the last few circles. Cut a gash in the center of each. Break 6 eggs into the pastry-lined pans. Sprinkle lightly with salt and pepper. Cover with the small circles. Seal edges of top and bottom crusts by pinching together to form a rim. Sprinkle with paprika. Bake in a hot oven (450*F) for 20-22 minutes until golden brown. Serve hot with sauce.

Cheese Dill Sauce:
Melt butter or margarine in a saucepan. Blend in flour. Gradually add milk; cook over low heat, stirring constantly until thickened. Remove from heat and stir in cheddar cheese, parsley, dill seed, and salt. (Dill seed may be crushed between two sheets of waxed paper with a hammer.) Cover if sauce must stand before serving.