Recipes

Baked Caramel-Pecan French Toast

Baked Caramel-Pecan French Toast

Couverts4
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Ingredients

TOPPING

  • 1 cup packed brown sugar
  • 6 tablespoons butter
  • ⅓ cup whipping cream
  • 1 tablespoon real maple syrup or light corn syrup
  • 1 cup pecan halves

FRENCH TOAST

  • 3 eggs
  • ½ cup half-and-half
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 8 diagonally cut slices ¾ inch thick French bread

Instructions

  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, mix brown sugar, butter, whipping cream and syrup.
  • Cook over medium heat, stirring constantly, just until smooth (do not boil).
  • Spread topping in baking dish; sprinkle with pecans.
  • In shallow bowl, beat eggs with fork.
  • Add half-and-half, cinnamon and vanilla; beat until well blended.
  • Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish.
  • Cover; refrigerate 8 hours or overnight.
  • Heat oven to 400°F.
  • Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.
  • Cool 3 minutes.
  • Place large heatproof serving platter upside down over baking dish; turn platter and dish over.
  • Remove baking dish, scraping any extra caramel topping onto French toast.
  • Serve immediately.

Notes & Wine Advice

Festive Touch

Serve this scrumptious French toast with fresh strawberries mixed with canned mandarin oranges, drizzled with lime juice.
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Course; Bread / Brunch / Nuts

Stuffed French Toast with Raspberry Sauce

Stuffed French Toast with Raspberry Sauce

Couverts6
Deel op Facebook Print Recipe

Ingredients

FRENCH TOAST

  • 12 slices 1½ inches thick French bread
  • 6 oz from 8-oz package cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons orange marmalade
  • ½ cup dried cranberries
  • 8 eggs
  • 2 cups milk
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 3 tablespoons butter melted

RASPBERRY SAUCE

  • 1 box 10 oz frozen sweetened raspberries, thawed
  • 2 teaspoons cornstarch
  • 2 tablespoons sugar
  • 2 tablespoons orange marmalade

Instructions

  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Cut each bread slice from top crust to bottom, cutting almost but not completely through, to create a pocket.
  • In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries.
  • Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on one cut surface of each slice; press bread slices together.
  • Place snugly in one layer in baking dish.
  • In medium bowl, beat eggs, milk, ¼ cup sugar and the salt with whisk until well blended.
  • Pour over bread; turn slices carefully to coat.
  • Cover; refrigerate 8 hours or overnight.
  • Heat oven to 425°F.
  • Uncover baking dish.
  • Drizzle melted butter over French toast.
  • Bake 20 to 25 minutes or until golden brown.
  • Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure ¾ cup.
  • In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade.
  • Heat to boiling, stirring occasionally; remove from heat.
  • Cool 15 minutes.
  • Stir in raspberries.
  • Serve sauce with French toast.

Notes & Wine Advice

Make-Ahead Magic
When preparing the French toast the night before, you can also prep the sauce; place it in a microwavable serving dish; cover and refrigerate. Warm the sauce by microwaving on High 1 to 2 minutes.
Festive Touch
Complete your brunch menu by serving the French toast with bacon or sausage links and a platter of colorful fresh fruit.
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Course; Bread / Brunch / Fruit

Eggnog Pancakes with Maple-Butter-Rum Drizzle

Eggnog Pancakes with Maple-Butter-Rum Drizzle

Couverts14
Deel op Facebook Print Recipe

Ingredients

DRIZZLE

  • ¼ cup butter
  • ½ cup real maple syrup
  • ⅓ cup whipping cream
  • 2 tablespoons rum or ½ teaspoon rum extract

PANCAKES

  • 2 cups Original Bisquick mix
  • 2 tablespoons sugar
  • ¼ teaspoon ground nutmeg
  • 1 cup eggnog
  • 2 eggs

TOPPINGS, IF DESIRED

  • Sweetened whipped cream
  • Ground nutmeg

Instructions

  • In 2-quart saucepan, melt butter over medium heat.
  • Stir in remaining drizzle ingredients.
  • Heat to boiling, stirring occasionally.
  • Reduce heat; simmer 2 minutes, stirring frequently.
  • Remove from heat.
  • Cover; keep warm.
  • In large bowl, stir pancake ingredients with whisk until well blended.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
  • Cook 2 to 3 minutes or until bubbles form on top and edges are dry.
  • Turn; cook other side until light golden brown around edges.
  • Serve pancakes with drizzle.
  • Top with whipped cream; sprinkle with nutmeg.

Notes & Wine Advice

Make-Ahead Magic

You can prepare the Drizzle up to 3 days in advance. Allow to cool to room temperature before covering with plastic wrap and refrigerating. Uncover and reheat when ready to serve.
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Course; Brunch / Pancake’s / Crepes

Apple Crisp Pancakes

Apple Crisp Pancakes

Couverts13
Deel op Facebook Print Recipe

Ingredients

STREUSEL TOPPING

  • ¼ cup plus 2 tablespoons packed brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup old-fashioned or quick-cooking oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons plus 2 teaspoons cold butter

PANCAKES

  • 2 cups Original Bisquick mix
  • 1 cup diced peeled Granny Smith apple
  • 1 cup milk
  • 2 eggs

TOPPINGS, IF DESIRED

  • Real maple syrup
  • Sweetened whipped cream
  • Powdered sugar

Instructions

  • In medium bowl, mix brown sugar, flour, oats and spices.
  • Cut in butter, using pastry blender or fork, until mixture is crumbly.
  • Set aside.
  • In large bowl, stir pancake ingredients with whisk until well blended.
  • Heat nonstick griddle or skillet over medium-high heat (375°F).
  • Brush lightly with vegetable oil to help prevent streusel from sticking to griddle.
  • For each pancake, pour ¼ cup batter onto hot griddle.
  • Sprinkle each pancake evenly with slightly less than 2 tablespoons streusel mixture.
  • Cook 2 to 3 minutes or until bubbles form on top and edges are dry.
  • Turn; cook other side until light golden brown around edges.
  • Scrape off griddle between batches if necessary.
  • Serve pancakes streusel side up.
  • Top with syrup, whipped cream or powdered sugar.

Notes & Wine Advice

Festive Touch

Wake up sleepyheads with an indulgent breakfast, and serve these dessert-inspired pancakes with a scoop of vanilla ice cream on top!
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Course; Brunch / Fruit / Pancake’s / Crepes

Gingerbread Boy Pancakes

Gingerbread Boy Pancakes

Couverts18
Deel op Facebook Print Recipe

Ingredients

PANCAKES

  • 2½ cups Original Bisquick mix
  • 1 cup milk
  • ¾ cup apple butter
  • 2 tablespoons vegetable oil
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 eggs

TOPPINGS, IF DESIRED

  • 1 can 6.4 oz white decorating icing
  • Small candies and candy sprinkles

Instructions

  • In large bowl, stir pancake ingredients with whisk until well blended.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour ¼ cup batter onto hot griddle.
  • Cook 2 to 3 minutes or until bubbles form on top and edges are dry.
  • Turn; cook other side until golden brown.
  • Using 3½- to 4-inch gingerbread boy or girl cookie cutter, cut one shape from each warm pancake.
  • Decorate as desired using icing, candies and sprinkles.

Notes & Wine Advice

Make-Ahead Magic

Get these cuties cooking in seconds when you prep everything the night before. Spoon the measured Bisquick mix and spices into a bowl. Measure the milk in a 2-cup measuring cup; stir in the apple butter and eggs until well blended. In the morning, simply dump the wet ingredients into the bowl and mix.
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Course; Brunch / Pancake’s / Crepes

Red Velvet Pancakes

Red Velvet Pancakes

Couverts7
Deel op Facebook Print Recipe

Ingredients

CREAM CHEESE TOPPING

  • 4 oz half of 8-oz package cream cheese, softened
  • ¼ cup butter softened
  • 3 tablespoons milk
  • 2 cups powdered sugar

PANCAKES

  • 2 cups Original Bisquick mix
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsweetened baking cocoa
  • 1 cup milk
  • 1 to 1½ teaspoons red paste food color*
  • 2 eggs
  • Powdered sugar if desired

Instructions

  • In medium bowl, beat cream cheese, butter and 3 tablespoons milk with electric mixer on low speed until smooth.
  • Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth.
  • Cover; set aside.
  • In large bowl, stir all pancake ingredients except powdered sugar with whisk until well blended.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until set.
  • Spoon topping into resealable food-storage plastic bag; seal bag.
  • Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes.
  • Sprinkle with powdered sugar.

Notes & Wine Advice

*For the best results, liquid food color is not recommended for this recipe.

Make-Ahead Magic

To get a jump on breakfast, make the Cream Cheese Topping the night before. Spoon it into a resealable food-storage plastic bag; refrigerate. Let it stand at room temperature while preparing the pancakes. If the mixture is too stiff to drizzle, knead the bag.

Make-Ahead Magic

You can also prep the pancakes ahead. Measure the dry ingredients into a mixing bowl; cover. Add the food color and eggs to the milk in the measuring cup; cover and refrigerate until you’re ready to mix the batter.
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Course; Brunch / Pancake’s / Crepes

Cinnamon Roll Pancake Stacks

Cinnamon Roll Pancake Stacks

Couverts14
Deel op Facebook Print Recipe

Ingredients

ICING

  • 2 cups powdered sugar
  • ¼ cup whipping cream

FILLING

  • 1 cup packed brown sugar
  • ½ cup butter
  • 1 tablespoon ground cinnamon

PANCAKES

  • 2 cups Original Bisquick mix
  • 1 cup milk
  • 2 eggs
  • ½ cup raisins

Instructions

  • In small bowl, mix icing ingredients with whisk; set aside.
  • In 2-quart saucepan, cook filling ingredients over medium heat, stirring frequently, until butter is melted and sugar is dissolved.
  • Remove from heat; cover to keep warm.
  • In medium bowl, stir Bisquick mix, milk and eggs with fork or whisk until blended.
  • Stir in raisins.
  • Heat griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour about 3 tablespoons batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until golden brown.
  • Serve pancakes stacked with filling between each pair; drizzle with icing.

Notes & Wine Advice

Make-Ahead Magic
Cook the pancakes ahead of time so breakfast can be on the table in a snap. Let them cool in single layer on cooling rack. Place in resealable freezer plastic bag; freeze up to 1 month. To reheat, wrap frozen pancakes in foil. Bake at 350°F for 15 to 20 minutes or until heated through. Meanwhile, prepare the icing and filling.
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Course; Brunch / Pancake’s / Crepes

Hot Chocolate Pancakes

Hot Chocolate Pancakes

Couverts16
Deel op Facebook Print Recipe

Ingredients

PANCAKES

  • 2 cups Original Bisquick mix
  • ¼ cup sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1 cup chocolate milk
  • 1 teaspoon vanilla
  • 2 eggs

TOPPINGS, IF DESIRED

  • Chocolate-flavor syrup warmed
  • Sweetened whipped cream
  • Miniature marshmallows
  • Chocolate candy sprinkles

Instructions

  • In large bowl, stir pancake ingredients with whisk until well blended.
  • Heat nonstick griddle or skillet over medium-high heat (375°F).
  • Brush griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour slightly less than ¼ cup batter onto hot griddle.
  • Cook until bubbles form on top and edges are dry.
  • Turn; cook other side until golden brown.
  • Drizzle pancakes with chocolate syrup; top with whipped cream, marshmallows and sprinkles.

Notes & Wine Advice

Festive Touch

For a little seasonal “snow,” dust plates or pancakes with powdered sugar. To control the amount, place a tablespoon of sugar in a small mesh strainer. Hold the strainer over the plate and tap the edge of it with a spoon.
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Course; Brunch / Pancake’s / Crepes
Cuisine; American

White Chocolate–Peppermint Jelly Shots

White Chocolate–Peppermint Jelly Shots

Couverts50
Deel op Facebook Print Recipe

Ingredients

PEPPERMINT LAYER

  • ¼ cup sugar
  • 2 envelopes unflavored gelatin
  • ½ cup boiling water
  • 1 cup cold water
  • ¼ cup peppermint schnapps 2 oz
  • ¼ cup vodka 2 oz
  • 10 to 15 drops red food color

WHITE CHOCOLATE LAYER

  • 2 envelopes unflavored gelatin
  • ¼ cup cold water
  • 1 cup white chocolate liqueur 8 oz
  • 1 can 14 oz sweetened condensed milk (not evaporated)

Instructions

  • Spray 9×5-inch glass loaf dish with cooking spray; wipe out excess.
  • In medium bowl, stir together sugar and 2 envelopes gelatin.
  • Add boiling water; stir 1 to 2 minutes or until gelatin and sugar are dissolved.
  • Stir in 1 cup cold water, the schnapps, vodka and enough food color to create bright red.
  • Pour gelatin mixture through fine-mesh strainer into 3- to 4-cup measuring cup.
  • Pour ¾ cup peppermint mixture into dish; freeze about 15 minutes or until firm.
  • (Keep remaining gelatin mixture at room temperature. )
  • Meanwhile, in 1-quart saucepan, sprinkle 2 envelopes gelatin over ¼ cup cold water.
  • Let stand 2 to 3 minutes to soften.
  • Heat over low heat, stirring constantly, just until gelatin is dissolved.
  • Gradually stir in liqueur and condensed milk with whisk.
  • Pour through fine-mesh strainer into another 3- to 4-cup measuring cup or pitcher.
  • When red gelatin is firm, pour ¾ cup white gelatin over red layer; freeze 15 minutes or until firm.
  • (Keep remaining gelatin at room temperature. )
  • Continue alternating layers of red and white mixtures three times, freezing until firm before adding another layer.
  • (Gently rewarm remaining gelatin mixture if it begins to firm up before being added to the layers. )
  • Refrigerate at least 3 hours.
  • To unmold, dip loaf dish in warm water a few seconds and gently loosen edges of gelatin with warm knife; turn out onto cutting board.
  • Cut gelatin into ¾-inch slices.
  • Cut each slice into five triangles or “trees” with 1-inch-wide bases.
  • Place on serving platter.
  • Cover; refrigerate until serving time.

Notes & Wine Advice

Make-Ahead Magic

Make these irresistible adult party bites up to 2 days in advance and store in the refrigerator.

Festive Touch

Instead of cutting the gelatin into trees, use small Christmas-shaped cookie cutters to form bells, stockings or stars. “Scraps” can be stirred into whipped cream for a jelly shot mousse.

Festive Touch

Add a green tree trunk by cutting green gumdrops into small rectangles. Press one into base of each “tree.” For stars, roll yellow gumdrops with a rolling pin and cut stars with tiny cookie cutters or paring knife. Gently press onto top of trees.
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Course; Chocolate / Dessert

Eggnog-Toffee Milkshakes

Eggnog-Toffee Milkshakes

Couverts2
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

  • ¾ cup eggnog
  • 3 scoops vanilla ice cream 1½ cups
  • 2 bars 1.4 oz each chocolate-covered English toffee candy, chopped*
  • Whipped cream if desired

Instructions

  • In blender, place eggnog, ice cream and half of the chopped candy.
  • Cover; blend on medium speed 15 to 30 seconds or until blended.
  • Pour into two 12-ounce glasses.
  • Top with whipped cream and remaining chopped candy.

Notes & Wine Advice

Festive Touch

For some extra glam, drizzle chocolate-flavor syrup into the glasses before adding the milkshake.
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Course; Cold Drinks / Dessert / Milkshake