How to Make the Perfect Dip Eggs

Ever since I was a little girl, I have looked up to my older brother.

When I was young I wanted to be just like him. I learned to develop a love for some of the toys he loved. I played with Ninja Turtles and GI-Joes just like he did, (although to his dismay, sometimes the GI-Joes would act as husbands to my Barbie Dolls.) When I was 3 (or so) I was a Ninja Turtle for Halloween, because that is what Anthony was going as. And as we got a little older, to his annoyance I would follow him and his friends around, trying to get them to play with me too.

I think he also influenced me greatly on my love of certain foods, and my disdain for others. Like I mentioned here, I was never a huge fan of tomatoes when I'm little. I still can't eat them in a sandwich or salad or anything. And neither was Anthony. In fact, I remember hearing a story that he told me tomatoes were gross, so I shouldn't eat them. And well, I don't know if I ever did actually try them when I was younger, or just knew they were "yucky" because my brother said so.

I've also grown up loving ketchup on my scrambled eggs and on mac and cheese. Is that normal? I know my dad likes to eat these foods this way as well. But I'm sure if my awesome older brother hadn't liked it I wouldn't have either.

And lastly, my favorite way to eat eggs is actually what I grew up with, calling them "dip eggs" You cook your egg over easy, and you toast some bread, lightly butter the toast, lightly salt your eggs. And crack that thin skin on the egg with your fork. And dip. Dip your toast in the gooey yoke as you eat the toast, one bite at a time.

And until recently I never knew where this tradition had come from. But this last month as a gift for our paternal grandfather's 80th birthday the family wrote memories. We wrote a favorite memory to be put in a book for him to read, and reminisce. And it made me reminisce too. But also, I learned that my brother learned to eat his eggs "dip" style because of Grandpa. What a cool memory! I'm so glad that Anthony learned to eat his eggs from Grandpa this way, because Grandpa was cool and of course my brother wanted to be like him. And I'm so glad I wanted to be like my brother and learned to eat my eggs this way as well.

I am so grateful that I have such a wonderful family. And so many wonderful people that I can look up to.

And now, after this wonderful trip down memory lane. I would like to present to you: How to make the perfect dip eggs (aka: eggs over easy -- but no runny whites please!)

1. Spray a nonstick pan with Pam (better safe than sorry).
2. Preheat pan to a medium low heat.
3. Crack egg in pan (one at a time if you are doing multiple, try to keep them separate).
4. Once the white of the egg set, carefully flip egg over using a spatula (if you are doing multiple and the whites have joined, separate them with a knife or with your spatula before flipping).
5. Cook egg for another minute on this side.
6. Remove egg from pan and place on plate.
7. Crack egg yolk open with a fork and salt to your hearts desire.
8. Enjoy with a piece of warm buttered toast.

** The key to getting your egg to flip without a mess is using a nonstick pan, using nonstick spray, and flipping the eggs over one at a time.

Good luck!

What is your favorite way to have eggs? 

Have you learned to love or hate any food items because of someone you looked up to?

Blueberry Scones with Orange Glaze

I had been wanting to try this recipe for a long time, it looked so delicious.  And as I mentioned in my last post I was inspired by seeing fresh blueberries for a reasonable price at the grocery store so scones for dinner was on.  It took a little bit of time but not too much and while these were baking I prepared the asparagus.  So while the aparagus was baking the scones were cooling and than glazed and it all came together about perfectly.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted cold butter, cut into cubes
1 cup half and half
1 cup fresh blueberries

Orange Glaze:
1 cup powdered sugar
1/2 tablespoon very soft butter
enough orange juice to make glaze

Directions:
Preheat oven to 400 degrees.

Stir together the dry  ingredients in a large bowl. Using a pastry blender, cut in the cold butter into the dry ingredients until it looks like coarse crumbs. (I loved this part, cutting the butter into cubes makes so much of a difference to help it blend in way faster.)

Carefully stir in the blueberries, and then the half and half. Be careful to not mash the blueberries.

Press the dough into an 8 inch circle; cut dough into 8 slices, like you would a pie. (I used a pastry sheet - an old Tupperware one I have - sprinkled with flour, it really needed the flour on the pastry sheet because the dough was very, very sticky)

Carefully place slices on a baking sheet.  Bake for 15-20 minutes until golden brown. Remove from the oven and let the scones cool a bit before applying the glaze.

For glaze: Mix the powdered sugar, butter and about 1 tablespoon of orange juice until smooth. Add more orange juice if needed, to get the consistency you like. Drizzle glaze over the scones after they have cooled a bit. (as you will see from the picture I did not drizzle my glaze, I just spread it on top - there was lots and lots of glaze but it found a home on each scone)



It is even yummier than it looks, with the fresh orange juice glaze and loaded with blueberries.



Cinnamon Roll Waffles

I found this recipe through pinterest and decided it was one I couldn't pass up. And because I don't work till 12:30 on Friday's, I thought today would be the perfect opportunity to give this delicious looking breakfast a try.

My only problem is that I was cooking for ONE, and well I didn't want to use all the ingredients needed for the toppings, and then have them go to the waste, in the possibility that I wouldn't be able to eat them again before they went bad. Therefore I cut the portions, made them smaller, however I didn't do so as neatly as I should have. And although these waffles and toppings still tasted pretty good, I'm guessing they would taste even better with the correct consistency on the toppings, and I can for a matter of fact say they would look prettier as well.

Anyway, the topping was still tasty, but what I really liked was the cinnamon waffle, which of course would be really easy to do on its own, and would taste perfectly divine with regular syrup on top as well. Needless to say I think you should still try this recipe out.

Cinnamon Roll Waffles

2 cups pancake mix

 1 1/2 cups milk

2 TBS vegetable oil

1 egg

1 tsp vanilla 

1/2 tsp cinnamon

Cinnamon Topping

1/2 cup butter

3/4 cup brown sugar
1 TBS cinnamon

Frosting Topping

4 TBS butter
2 oz cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla

1. Preheat your waffle iron.

2. Mix together the ingredients  for the waffles in a bowl (Add more milk if the consistency is too thick)

3.Spray waffle iron with non stick spray.

4. Once waffle iron is heated pour mixture onto the iron to cover it about 2/3 of the way (it will spread).

5. Close the lid and let waffle cook until the light switches to done (or they look done).

6. Meanwhile,  mix together ingredients for toppings (but for each topping in an individual bowl).

7. Once waffles are done cooking, drizzle the topping over the top.

8. Enjoy.

What is your favorite breakfast food?

Cinnamon Rolls

I absolutely love Pillsbury's canned cinnamon rolls. And growing up my mom almost always made those or pillsbury's orange rolls for breakfast on Sunday mornings before church. Although I still do love those canned rolls, I wanted to try making homemade cinnamon rolls for a change. I searched online to find "the best" recipe and decided to combine about four of them to make these rolls. These turned out absolutely divine. Although I'm no connoisseur of homemade rolls, there is absolutely nothing I would change in this recipe to make it better. 

Dough
2 1/2 tsp yeast (one package)
1 cup milk (warmed)
1/3 cup sugar
1/2 cup butter
1 tsp salt
2 eggs
4 cups flour

Filling
1/3 cup butter
1 cup brown sugar
2 TBS cinnaomn

Frosting 
3 oz cream cheese
1 3/4 cup powdered sugar
3/4 tsp vanilla
1 TBS milk

1. Dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, butter, salt, eggs, and flour to the bowl and mix well.
3. Knead the dough for about 5 minutes, ending with a large ball (Tip: If you're using your hands dust your hands lightly with flour to avoid sticking)
4. Cover the bowl with a towel and let rise for about 1 hour, until dough has doubled in size.
5. Lightly flour your counter top and roll the dough out until it is approximately 16 x 21 inches, or 1/4 inch thick (I didn't measure the dough at all, but just went with what felt/looked right)
6. Preheat your oven to 400.
7. Combine brown sugar and cinnamon in a bowl.
8. Melt butter for filling.
9. Spread the butter over the surface of the dough.
10. Sprinkle the sugar mixture generously over the surface of the dough.

11. Carefully roll the dough, from the long top edge to the bottom edge.

12. Cut the dough into 1 3/4 inch slices.

13. Lightly grease a baking pan.
14. Place rolls in pan and bake for 10-12 minutes, until they turn a light golden brown color.

15. Meanwhile, combine cream cheese, powdered sugar, vanilla and milk in a bowl with an electric mixer. (Add more powdered sugar to the frosting if it is too runny)
16. Allow rolls to cool slightly before applying the frosting.
17. Apply frosting generously to rolls.

 

This made about 12 large cinnamon rolls. We baked all of them, but froze about half of them without frosting on them. That way when I'm craving a cinnamon roll I can just pop these in the microwave or oven and whip up some frosting to top them with. Yum.

Do you have any traditions related to breakfast foods?

Orange Sugar

zest from 1 orange
1/2 cup sugar

Mix zest in the sugar, stir everyonce in a while for 30 minutes. Store in a dry container.

Use this in place of cinnamon sugar on your toast.  I picked up a cranberry walnut bread from a bakery and this is delicious spread on after toasting.  I discovered this recipe after making these Banana, Strawberry and Orange Muffins from For The Love of Cooking - I had leftover sugar topping.  I have not used this on other things but it would be delicious I think in oatmeal too.  Use your imagination.

Strawberry Sauce

This recipe is stolen from Our Best Bites.  It really is delicous and can be used for any sauce topping.  We started with waffles and syrup but I added it as part of a homemade salad dressing recipe from my sister-in-law Cherie the other day (the salad dressing I cut the oil in half and used olive oil and replaced the raspberry sauce with strawberry and it was delicious on our lettuce berry salad)

1 pint strawberry
1/3 cup sugar
1 tsp almond extract

Clean and hull strawberries.  You can cut them up but there is really no need.  Combine berries, sugar and extract in a medium sauce pan.  Cook for 5 minutes, stirring and breaking down the strawberries constantly.
After 5 minutes remove from heat and let cool.  I have a plastic blender so I let cool completely or the heat pressure will make it explode inside your blender. Blend on pulse until it is smooth.  Use over golden butter waffles with homemade maple syrup.

Homemade Maple Syrup

Although it really is fake flavoring - I grew up with this syrup and it is my favorite still.  I love warm syrup and find the thick store bought lacking.

1 cup water
2 cups sugar
1/2 tsp vanilla
1 tsp maple flavoring

In a medium pot add water and sugar.  Mix well, bring to a boil - stirring occasionally.  Let boil about 1 minute.  Add vanilla and maple flavoring and let boil another minute or so.  The more you let it boil the faster it will crystallize in your fridge.  You can make more or less syrup depending on your portions; with the sugar and water it is always 2 to 1.  Whatever is left over can keep in your fridge to use another time and just reheat in the microwave.  It will crystallize over time.  But it is still good.  Serve over waffles, pancakes or french toast.

Golden Butter Waffles

Aimee is putting me to shame with all her recipe posting.  So I am FINALLY doing a few.  This is a series of recipes to go together.  First waffles, than homemade syrup and last strawberry sauce; they are all delicious together.

Waffles

2 eggs
1 3/4 to 2 cups milk
1/2 cup butter, melted
2 cups flour
4 tsp baking powder
1/2 tsp salt
1 Tbsp sugar

Heat waffle iron (this is a regular iron, not a Belgian).  Beat eggs, until fluffy with rotary beater.  Add the remaining ingredients and beat until smooth.  Pour the batter from a cup or pitcher on the center of the hot waffle iron.  The amount depends on how much your iron holds (if it is new to you - practice to get used to the right amount).  Bake until steaming stops, about 5 minutes - my iron beeps.  Remove waffle carefully. 

This makes several waffles.  We have a 6 square iron and I probably get about 6 to 8 sets. Serve with homemade maple syrup and/or strawberry sauce or any of your favorite waffle toppings.

Neapolitan Pancakes

We made these for Sunday General Conference breakfast along with this syrup.

• 2 cups of pancake mix (I used Bisquick)
• 1 cup of milk
• 1 egg
• 1 tsp vanilla
• Strawberries, diced into small pieces
• Milk chocolate chocolate chips

Combine the pancake mix, milk, vanilla and egg together in a bowl. Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with pieces of the strawberry and chocolate chips. (or you can mix the strawberries and chips in the batter)

Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Served slathered in butter and topped with maple syrup. Enjoy.

Adapted from For the Love of Cooking

Pumpkin Waffles

I got this idea from "Favorite Family Recipes". Of course I tweaked it a bit by using my own waffle recipe and then following the pumpkin part.

WAFFLE RECIPE
2 eggs (beaten until fluffy - or if you get bored about two minutes)
1/2 cup melted butter
2 cups milk
2 cups flour
1/2 tsp salt
4 tsp baking powder
1 Tbs sugar

PUMPKIN
1 cup pumpkin
1 tsp. cinnamon
1/2 tsp. pumpkin spice
1 TBS brown sugar

Mix all together. Pour on hot waffle iron and bake until cooked how you like. It might take just a bit longer because of the added pumpkin.

We topped with homemade maple syrup. Craig added cool whip and chopped pecans.
I would definitely make this again and it made our house smell delicious too.

HOMEMADE MAPLE SYRUP
2 cups sugar
1 cup water

Bring to boil, turn off the heat and than add:
1 tsp vanilla
1 1/2 tsp maple flavoring

I always let it cook a few moments longer just sitting on the stove burner.

Refrigerate leftover syrup. Reheat in a microwave. The more you reheat it the more crystals form on the bottom of the syrup container.

Orange Rolls

This is Sabrina's recipe - it has been made for my seminary classes over the years and enjoyed. If you ask Bethany, she would tell you they are the best.

2 C scalded milk ( cooled sightly) - I just put the milk in a pan on the stove to warm for a few minutes - no boiling

1 C sugar

1/2 C oil

3 tsp. salt

Mix ingredients together and stir until sugar is completely dissolved. (I just used a big wooden spoon)

7 1/2 C flour

2 eggs

1/2 C tepid water (warm to the touch)

3 yeast packets

Add 2 cups flour to the 1st mixture and mix well. Add 2 slightly beaten eggs and mix well. Dissolve yeast packets in 1/2 C water. Once this has become bubbly, add yeast mixture to the flour/sugar mixture. (if it does not bubble, your yeast is old and start with some fresh yeast) Add up to 5 1/2 C flour and mix. Let rise 1 to 1 1/2 hours (to double), batter will be sticky.

Here you can choose to make cinnamon rolls or crescent rolls - (roll out on a floured smooth surface)

Cinnamon rolls:

Divide into 3 parts, roll each part flat and spread into a rectangle and spread 1/3 of the following mixture on it. Roll up into a tube and slice about 1 inch apart using a piece of thread and lay on a pam sprayed cookie sheet. Let rise 1/2 to 1 hour.

Crescent rolls:

Divide into 6 parts . Roll each part into a circle and spread with 1/6 of the mixture. Cut into 8 parts with a pizza cutter and roll up like crescent rolls. Place on a pam sprayed cookie sheet. Let rise 1/2 to 1 hour.

Mixture -

1/2 C butter (melted)

1/2 C sugar

1/2 C brown sugar

grated rind of 1 large orange

Mix until spreadable. After rolls have risen, bake at 375 degrees for 8 to 12 minutes. Glaze while hot.

Orange Glaze

2 1/2 C powdered sugar

1/2 C butter (melted)

juice of 1 orange

1 tsp. vanilla

Mix until smooth, spread over very warm rolls. Makes about 4 dozen rolls.

Yum!

Banana Pancakes

This recipe is from Favorite Family Recipes.

Bisquick Pancake Recipe for 8 pancakes (follow recipe on box)
2 bananas

Mix the pancake mix (follow recipe on box). Mash one banana really well and add to the batter. Slice the other banana in 1/4 " slices and set aside. Pour batter onto the griddle, whatever size of pancake you want. Place some banana slices on top. Repeat for remaining pancakes that fit on griddle. When the pancake is ready, carefully flip. Cook until the pancake is done. Serve with hot syrup. I served this with the Best Ever Homemade Syrup. Delicious!!!!!

Best Ever Homemade Syrup

This is from Favorite Family Recipes.

1 1/2 cups white sugar
1 cup plain yogurt
1/2 cup butter
3 Tbs. light corn syrup
1 tsp. baking soda
1 tsp. vanilla


Bring first four ingredients to a boil in a LARGE pot. Once boiling, add baking soda and vanilla. Remove from stove and serve over pancakes, waffles or french toast.


**The baking soda will make it boil high so make sure you use a LARGE pot.**


I used what I thought was a large pot and it almost boiled over. So believe the recipe when it says a large pot. Also we had some left and I stored it in the fridge when I reheated it in the microwave, it boiled over in the microwave. The syrup seems to separate so stir it together. It also seems to be really foamy for the first few pours on your pancakes.


I thought this was so delicious, I wished I could drink it. It definitely is not low calorie.