Archive for the ‘Breakfast’ Category

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Paczki Day

February 11, 2013

Lent starts tomorrow.  I’m still trying to figure out what I’ll be sacrificing.  I have time because today is all about indulging.  It’s all about Fat Tuesday, or around here Paczki Day.

I love a good paczki.

The ones of my childhood, though, are nothing like the ones I see now.  The paczki of my youth are small, like the size of a donut hole.  Sometimes they are filled with jelly, sometimes they are plain.  There was a Polish-Irish restaurant that served the best paczki at the end of every meal near my hometown. It was called Paczki-Dunn or Dunn-Paczki.  I’m not sure it it’s still there.

The ones I see now are too big.  Too doughy.  Not light enough.  These paczki are just right.

I made these in honor of Lent.  I hope you try them, they are totally worth all of the steps.  I used a shot glass to cut out the dough, but if you want them bigger-go for it.  I stuffed some with raspberry filling, some with almond and some I left plain.

Paczki

  • 1/2 C Butter
  • 1 package dry yeast
  • 1 C warm (room temperature) milk
  • 1/2 C white sugar
  • 1/2 t nutmeg
  • 4 eggs
  • 1 T vanilla
  • 4 ½ to 5 C flour
  • Vegetable oil for deep frying

Melt the butter and set it aside to cool.  Pour the yeast into a small bowl. Pour the warm milk into the bowl and stir until the yeast dissolves. Set aside. In a large bowl, combine sugar, nutmeg, eggs and vanilla. Mix. Add the butter to the large bowl and mix until it is well blended.  Add the milk and yeast to the large bowl. Mix well.  Slowly add flour. When you have four cups of flour mixed in, the dough should not be sticky. If it’s still sticky, add a little more. (Remember, the eggs help make the paczki light, but too much flour can quickly weigh the dough down. Use only as much flour as needed.)

Knead the dough gently with your fists until it no longer sticks to your knuckles.  Put the bowl of dough in a warm place; cover it with a clean, damp kitchen towel. Let it  double in size.  Once it has doubled, punch it down.  Let it rise again. This should take about an hour.

When the dough has risen a second time, dump the dough onto a lightly floured counter and roll it out to about one half-inch thickness. Using a two and one half inch round (oblong is better) cookie cutter or regular canning jar ring, cut the dough. Carefully place the dough cutouts on greased cookie sheets, in a warm room.   Let the dough rise until about double in size.

While the dough is rising, heat the oil to about 325 degrees Fahrenheit.  Fry each paczki for about two minutes per side, or until deep brown. Use the slotted spoon to turn the paczki and lift each one from the oil carefully. Place the paczki on the paper towels lined cookie sheet to drain. The more grease that is drained away from the paczki the better the paczki will taste.  While they are still warm, dipped them in a powdered sugar glaze.  I used 2 C powdered sugar, 1 t Vanilla Extract (or Almond), and 1/3 C milk.  Once they’ve been dipped, you can fill them with jelly.  They are light and airy enough to be shot with a pastry filler and stuffed.

Paczki can also be frozen.

Here’s were I found it.

Meeshiesmom's Blog

 

Lent starts tomorrow.  I’m still trying to figure out what I’ll be sacrificing.  I have time because today is all about indulging.  It’s all about Fat Tuesday, or around here Paczki Day. 

I love a good paczki. 

The ones of my childhood, though, are nothing like the ones I see now.  The paczki of my youth are small, like the size of a donut hole.  Sometimes they are filled with jelly, sometimes they are plain.  There was a Polish-Irish restaurant that served the best paczki at the end of every meal near my hometown. It was called Paczki-Dunn or Dunn-Paczki.  I’m not sure it it’s still there.

The ones I see now are too big.  Too doughy.  Not light enough.  These paczki are just right.

I made these in honor of Lent.  I hope you try them, they are totally worth all of the steps.  I used a shot glass to cut out…

View original post 423 more words

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Happy New Year and A Much Awaited Post

January 1, 2013

pancake muffin iiHappy New Year!

I’ve been baking, of course, and I hope to share some wonderful recipes with you in 2013. I love finding a new recipe, or uncovering an old one and sharing.

I must apologize.  I’ve been meaning to post for quite some time and things just keep getting in the way.  The holidays for one.  This year they really seemed to consume much of my time.  Between baking and cooking, not to mention shopping, I lost track of time.

Plus Meeshie’s been busy too.  She joined the orchestra.  My little girl plays the viola.  That means practice three times a week, two of those times translates to an even earlier morning.  .

I’ve been making this simple recipe that I call pancake muffins.  Basically, they are pancakes made in a muffin tin.  Perfect for those early mornings on the go or for your daughter’s lunch.  They store well in a Ziploc bag in the freezer.  They can easily be adapted to incorporate any filling you like in a pancake.

 

muffin pancake iiiPancake Muffins

  • Pancake batter (I use this recipe, but use whatever you like)
  • Maple Syrup
  • Fruit or Sausage

Prepare the pancake batter and set aside.  Lightly grease your muffin tin.  Spoon about 1 1/2 to 2 T of batter in the bottom of the muffin tin.  Drizzle the batter with maple syrup, top with either fruit or sausage, or both.  I use the sausage links from Costco that are precooked.  Top with 1 1/2 to 2 T of batter to cover most of the filling.  The batter will spread.  Bake in a 375 degree oven for 15 minutes or until firm to the touch.

Makes about 2 dozen muffins.

 

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Butter Me Up

June 24, 2012

I made flavored butter today.  I’ve made it before.  It’s one of those easy and wonderful things that for some reason I’d forgotten about.  I was going to make it with blueberries, but went with strawberries instead.

Imagine this on some toast, a bagel, or pancakes.  I’m a big fan of butter and peanut butter on a bagel, and this really brings the bagel to another level.

I’ll be sharing other flavors throughout the summer.  I’m especially hopeful that we will be able to blueberry pick this year.  We missed it last year and I’ve heard that the blueberry farm near us may have another bad season.  But if we can’t blueberry pick, I know that I can make some blackberry, raspberry, and cherry butter.   But don’t feel you need to stick to fruit, I’ve made maple butter too.   I mean, come on, it’s butter.  Butter makes everything taste good, right?

Strawberry Butter

  • 2 c Strawberries, pureed
  • 3 T Honey
  • 2 t Lemon Juice
  • 1 C Butter, softened

In a saucepan, add the pureed strawberries, honey and lemon juice.  Heat until the strawberries are thick and reduce by almost half.  Allow to cool and then cream the softened butter and strawberries together.  Chill the butter thoroughly until set.

You can place the butter in one cup mason bars and give out as a gift.

Here’s the post that inspired me.

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Breakfast Bars

February 27, 2012

Saturday we went to Fair Oaks Farm.  It was a girl scout outing for the family.  It’s one of the largest dairy farms in the country.  We were able to see a calf being born as well as tour the farm.  What a great way to spend a Saturday.  We also enjoyed some sweet swiss cheese.  I’d never heard of it before, but we enjoyed it so much that it didn’t last the weekend.

I think that we’ll be heading back there this summer.

I brought along a tasty treat of breakfast bars.   It was an hour and a half drive, and I’m always prepared.   I found the recipe in the current issue of Everyday Food.  I love that magazine.

This recipe is simple and lends itself to so many variations.  If you want it saltier, add 3/4 t of salt.  If you don’t want chocolate, add raisins.  Lower the peanut butter amount to 1/2 C and add some Nutella.  Use half the amount of rice krispies and add quick oats.  Don’t have cashews, just use your favorite nut.  These are a great alternative to those breakfast bars in the grocery store.  Cheaper too!

Breakfast Bars

  • 7 C Rice Krispy Cereal
  • 1/4 C Butter
  • 10 oz Miniature Marshmallows
  • 3/4 C Peanut Butter
  • 1/2 t Salt
  • 1 C Chocolate Chips
  • 1/4 C Salted Roasted Peanuts, chopped
  • 1/4 C Salted Cashews, chopped

Prepare a nine-inch pan (or quarter sheet) with cooking spray and parchment paper.  In a large pot, melt the butter.  Add the marshmallows, peanut butter, and salt.  Stir until melted.  Remove from heat and stir in the cereal and nuts.  Let sit for a minute.  Sprinkle some of the chocolate chips onto the prepared cooking sheet.  Add the chocolate chips to the cereal mixture, reserving a small amount to sprinkle on top.  Press the cereal mixture into the pan, sprinkle with reserved chocolate chips.  Let cool.  Cut into 12-16 bars.  Wrap in parchment paper or Saran.

These are a great on the go snack.  Perfect for in the car or a snack in someone’s lunch.

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Happy Paczki Day

February 21, 2012

Happy Paczki Day!

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Happy New Year!

January 11, 2012

It’s not to late to say Happy New Year, is it?  This month, New Year’s Day actually, commemorates my second year of blogging.  This post is actually my 275th.  I can’t believe it.  It really doesn’t seem like two years since I started sharing my thoughts and recipes with all of you.

To celebrate my second anniversary, I’m sharing my top five most viewed posts.  Funny thing is that these posts were most viewed last year, but were all written in 2010.  Makes me wonder what things will be looked at in 2012.

At the top of the list is one of my favorite coffee cakes.  It’s a blueberry raspberry coffee cake, but don’t be fooled.  I’ve made it with blackberries, too.  This cake is moist and so easy to make.

Next, is oreo cupcakes with oreo frosting.  These are so moist and yummy.  I’ve actually made cake pops with some leftover cupcakes and frosting.  These have been my go to cupcake for Meeshie’s birthday for the last two years.

How about a great yellow cake recipe?  Everyone should have one.  This is absolutely the best yellow cake recipe I’ve ever had, and I’ve had a lot of yellow cake.

Speaking of cake pops, my reindeer ones were a big hit last year.  I’m not sure why.  I’ve shared quite a few cake pops and I’m not sure why this one has risen to the top…

Last, is a cake from my husband’s childhood, bobovka.  It’s a moist cake made with yeast and poppy seed filling.   This is a great cake warm and equally great the next day.

Happy blogging and thanks for sharing your comments and encouragement!

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Coffee Cake

January 10, 2012

I love a good coffee cake.  I especially love one that’s easy and uses things from my pantry.  I have a very similar recipe for a coffee cake that I make with butterscotch morsels.  This one has an icing and is only limited by your imagination or what you have on hand.  This could be made with white chocolate and cranberries, or how about some of those yummy caramel bits?  I’ve made other suggestions within the recipe too, but again the possibilities are limitless.

Because you use a box mix, it’s also very moist.  It’s so moist that it’s too difficult to remove from the 9×13 pan it bakes into to give a true coffee cake presence.  But, I’ve just come across a 9×13 springform pan that would be perfect for this.  Too bad my birthday is a few months away.

Meeshie and my husband have devoured this in just a few days.  My husband has actually asked when I plan to make it again.

Coffee Cake

  • 1/2 C Brown Sugar, packed
  • 1 1/2 t Cinnamon
  • 1/2 C Pecans, chopped (optional)
  • 1-18.5 oz Yellow Cake Mix
  • 1-6 oz Vanilla Pudding package
  • 1 C Sour Cream
  • 3/4 C Hot Water
  • 4 Eggs
  • 1/4 C Vegetable Oil
  • 2 t Vanilla Extract
  • 1/2 C Chocolate Chips (or dried fruit, or more nuts, or your favorite jam, or butterscotch morsels, or you get the idea)
  • Icing:
  • 1/3 C Brown Sugar, packed
  • 1 1/2 T Flour
  • 1/4 C Butter
  • 1/2 C Milk
  • 1/2 t Vanilla
  • Splash of Whiskey (optional and I actually used Bailey’s)

Grease and flour a 9×13 in pan.  Preheat the oven to 350 degrees.

In a small bowl, combine the brown sugar, cinnamon and nuts (if using).  Mix well and set aside.  In a separate bowl, measure your filling: chocolate chips, etc, and set aside.

In a large bowl, combine the cake mix, pudding mix, sour cream and hot water.  Mix well, the batter will be thick.  Add the eggs, oil and extract and mix until very few lumps remain.  Pour half of the batter into the prepared pan.  Sprinkle the brown sugar mixture over the cake batter.  Sprinkle the filling over the brown sugar.  Carefully spread the remaining batter over the filling and brown sugar.  Spread and swirl the cake batter and brown sugar mixture.

Bake for 35-40 minutes in a 350 degree oven until a toothpick inserted in the center of the cake comes out clean.  Remove from the oven and allow to cool slightly.

When the cake is almost finished, prepare the icing.  Combine the sugar and the flour in a small bowl and set aside.  In a sauce pan over medium heat, melt the butter until browned.  Whisk in the flour mixture.  Decrease the heat to low and keep stirring until the mixture comes together.  Stir in the milk and cook until the mixture becomes thick and smooth, like a gravy.  Remove from the heat and add the optional liquor and vanilla.  Let cool slightly and drizzle over the warm coffee cake.

Here’s the original.  Thanks again to Joy the Baker!

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