Posts Tagged ‘Breakfast Recipes’

A Penchant for Pancakes

Wednesday, March 30th, 2011

Pacific Merchants Loves Pancakes

Here at Pacific Merchants, we’re pretty crazy about breakfast, especially our pancakes. Crepes, Latkes, Banana, or Blueberry- we don’t discriminate, we just love pancakes, whatever form they come in.

This week, we tried out some amazing cornmeal pancakes which were quite unlike any other we’ve tried before- so light and fluffy we ate breakfast for dinner! All this delicious breakfast fare got us thinking- we really want to hear what kinds of pancakes our blog readers and facebook fans are into. With that in mind, Pacific Merchants is excited to host our April Pancake Recipe Contest!

Win a Mixing Bowl

Mason Cash's Size 18 Mixing Bowl

Entering our contest is easy- simply become a fan of Mason Cash on Facebook and share your favorite pancake recipe on the wall (or, if it’s too long, post it into a discussion). We’ll be accepting entries until April 29th, so be sure and get yours in. Our winner will receive a size 18 Mason Cash mixing bowl, which holds 3.75 quarts!

Mason Cash & Company

We’re proud to be the United States distributor of Mason Cash, a 200 year old brand of English mixing bowls, pudding basins, and kitchen accessories. These bowls are not only beautiful, but ergonomic, and have been made with the same design for over 100 years. The brand is so popular that the Queen of England even uses the pudding basins each Christmas when she gives away Christmas Puddings to her employees and subjects!

We’re excited to see what our readers come up with, so get your entries in now so you can win our beautiful Mason Cash mixing bowl!

Sherry’s Blueberry French Toast Casserole

Monday, March 28th, 2011

Blueberry French Toast Casserole

Check out this wonderful recipe from our Facebook friend Sherry! She was kind enough to share it with us during our February Facebook contest.

Ingredients:

French Toast-

  • 12 slices of bread, any kind
  • 2 packages cream cheese at room temperature
  • 1 cup blueberries, fresh or frozen
  • 12 large eggs
  • 2 cups of milk
  • 1/3 c maple syrup or honey

Blueberry Sauce

  • 1 cup sugar
  • 2 Tbsp cornstarch
  • 1 cup water
  • 1 cup blueberries (fresh or frozen)
  • 1 Tbsp butter

Directions:

French Toast Casserole:

1. Spray 9 X 13 inch dish with Pam (Our size four baking dish might just do the trick…) Cut or tear bread into cubes and arrange in the bottom of dish
2. Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
3. In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.

Blueberry Sauce:

You can make this ahead of time and refrigerate, then warm up before serving.
1. Stir together 1 cup sugar and 2 Tbsp cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won’t be clumpy. Heat to boiling and stir 2-3 minutes until thickened. 2. Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don’t let them all burst. I like some of the blueberries whole.
3. Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
4. The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
5. While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
6. Prep time: 30 min to put everything together 8-24 hours – refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. Cook time: 1 hour

You can also make this recipe with strawberries. If you are feeding two or three people you might consider cutting the recipe in half.

Beating the Super Bowl Bloat with a Better Breakfast!

Monday, February 7th, 2011
Healthy Breakfast Recipe

Make Breakfast with Pacific Merchants!

Did you know Americans consume more food on Super Bowl Sunday than any other day of the year, except Thanksgiving?

If you’re one of the many who perhaps indulged a little too much during the big game, and you’re feeling a little remorseful, never fear! Pacific Merchants has a great recipe (courtesy of Weight Watchers) to share with you. The perfect size to fit in our Mason Cash one-cup ramekins,, this Breakfast Casserole is a great energy breakfast, able to pack a punch in a small serving, yet still fill you up.

Ingredients

  • 2 slices whole wheat bread
  • 3 Tbsp. Red Onion, diced
  • 3 Tbsp. Zucchini, diced
  • 3 Tbsp. Red Pepper
  • 2 Large Eggs
  • 2 Large Egg Whites
  • 1/8 tsp. table salt
  • 1/8 tsp. black pepper
  • Low fat shredded cheese, about 2 Tbsp.

Directions

  • Preheat oven to 400 degrees Fahrenheit. Lightly coat two Mason Cash 8 ounce ramekins with cooking spray. Cut a circle from each slice of bread and firmly press into the bottoms of both ramekins; set aside.
  • Lightly coat a medium saute pan with cooking spray; heat over medium high heat. Add onion, red pepper and zucchini to pan; cook, stirring occasionally, until vegetables soften and onion is translucent, about three to five minutes. Promptly remove from heat; set aside.
  • In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined; stir in cooked vegetables and cheese. Pour equal amounts into each ramekin. Bake, uncovered, until a knife inserted into center comes out clean (about 20 minutes). Remove promptly from oven; let sit for five to 10 minutes before serving. Yields one ramekin per serving

This is a great breakfast idea for those who are trying to get a good mix of complex carbohydrates and proteins yet still eat lightly, or who may be looking for good portion control for breakfast.