This Easter I thought I’d try something different. I went looking for something new and different to make. I chose a puffed pancake recipe and to go along with this, Easter muffins. Here are the recipes. Enjoy!
Puffed-Pancake Brunch Casserole
1/2 cup butter
2 cups Original Bisquick mix
2 cups milk
1 cup shredded Swiss cheese (4 oz.)
1 lb. cubed cooked ham (about 3 cups)
1 package (2.1 oz) precooked bacon, chopped
2 cups shredded Cheddar cheese (8 oz.)
1/4 teaspoon salt
1/4 teaspoon ground mustard
Dash ground nutmeg
1. Heat oven to 375o F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Place butter in dish. Place in oven until melted, about 10 minutes.
2. In medium bowl, mix Bisquick mix, 1 cup of the milk and 2 of the eggs with whisk until tiny lumps remain. Pour over butter in baking dish. Layer with Swiss cheese, ham, bacon, and Cheddar cheese. In large bowl, mix remaining 1 cup milk, remaining 6 eggs, the salt, mustard and nutmeg. Pour over casserole.
3. Bake uncovered 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.
Makes 10 servings
This recipe came from www.bettycrocker.com
oil or melted butter, for greasing (if using) or paper liners
heaping 1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp. baking powder
1/8 tsp salt
heaping 1/2 cup firmly packed light brown sugar
2 large eggs
1 cup buttermilk
6 tbsp sunflower oil or melted, cooled butter
For the frosting
6 tbsp butter, softened
1 1/2 cups confectioners’ sugar
1 tbsp milk
9 oz/250 g sugar-coated mini chocolate eggs, to decorate
1. Preheat the oven to 400o F/200o C. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour, cocoa, baking powder, and salt into a large bowl. Stir in the brown sugar.
2. Lightly beat the eggs in a large pitcher or bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
3. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch.
4. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
5. To make the frosting, put the butter in a large bowl and beat until fluffy. Sift in the confectioners’ sugar and beat together until smooth and creamy, then beat in the milk.
6. When the muffins are cold, put the frosting in a pastry bag with a large star tip attached, and pipe a circle around the top of each muffin to form a “nest.” Place chocolate eggs in the enter of each nest to decorate.