Posts Tagged ‘breakfast’

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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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More Fun with Blueberries!

July 13, 2011

My husband loves oatmeal cookies and bars.  So, when I came across this recipe I knew I had to make it.    I don’t know about you, but I love a good oatmeal bar, but sometimes I get in a rut.  It seems like I always add raisins to oatmeal recipes, or butterscotch morsels.  But blueberries and oatmeal?

Now, don’t get me wrong.  I love raisins.  Raisins are awesome.  They pair up great with oatmeal but sometimes I just want to have something a little different.  That’s where these babies come in.  The blueberries with the oatmeal really compliment each other.  My husband and I actually eat these for breakfast when we need something quick.

I used my blueberries that I picked and had frozen, because when you go to the blueberry farm and pick 15 pounds of blueberries, you have to freeze them.  I like this recipe so much that I’m planning on making my oatmeal cookie pancakes with blueberries next time around.

I was a bit sceptical about mixing the blueberries into the batter.  I thought about putting some of the batter in the pan, spreading the blueberries and finally covering them with the more batter.  But I’m glad I didn’t.  The blueberry is hearty enough to handle the gentle fold.

Blueberry Oatmeal Bars

  • 1 C Flour
  • 1/2 t Baking Soda
  • 1/2 t Fine Sea Salt
  • 1 t Cinnamon
  • 1/2 C Butter, room temperature
  • 1/2 C Sugar
  • 1/2 Cup Brown Sugar
  • 1 egg
  • 1 T Honey
  • 1 t Vanilla
  • 1 1/2 C Old Fashioned Oats
  • 3/4 C fresh blueberries
Preheat oven to 350.
Sift flour, baking soda, salt and cinnamon into a large bowl.  Set aside.
Cream butter and sugars until smooth.  Add the egg, honey, and vanilla, beat until incorporated.  Add the dry ingredients, including the oats, and mix well.  Scrape down the sides of the bowl and gently fold in the blueberries using a rubber spatula.  Add the batter to a prepared 8 x 8 baking dish.  Bake for 20 minutes to 30 minutes.  It will be done when the  middle springs back after you touch it.
Here’s the original.
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Put a Little Crunch in Your Morning

May 18, 2011

I’ve shared this recipe before, but feel it’s worthy of a repeat.

I love french toast.  It’s one of my favorite breakfast foods.  I love it more than pancakes, although I make pancakes more often than french toast.  This recipe is so good that I haven’t made french toast any other way in a very long time.  The extra crunch from the cereal really takes the french toast to another level of goodness.

I saw this on a Diners, Drive-Ins and Dives show and knew that I had to make them.  Two great breakfast treats rolled into one.  Who doesn’t love Captain Crunch Cereal or french toast?  The hint of nutmeg, cinnamon and vanilla really make this a wonderful breakfast treat.

Crispy French Toast

  • 12 pieces Texas Toast Style Bread
  • 4 whole Eggs
  • 1-½ C Milk
  • 1-½ t Vanilla
  • 4 C Captain Crunch Cereal
  • 2 t Cinnamon
  • 1 t Nutmeg
  • Butter, For The Pan

Beat the eggs, milk and vanilla together. Set aside.

Place the cereal, nutmeg and cinnamon in a gallon sized bag. Crush the cereal into a course consistency. I used the heel of my hand to crush the cereal. Shake the bag to mix the spices with the cereal.

Place some butter on your skillet/pan and turn on the heat to medium. Sprinkle the cereal mixture onto a plate. Dunk the bread in the egg mixture on both sides. Place the bread on the cereal and press into the cereal. Flip the bread and repeat. Place the bread on the skillet and cook for about 4 minutes. Because you are using the Texas toast make sure the side is really brown before flipping. Cook on the other side the same way.

Serve with butter and syrup.

If you have extra you can easily freeze this by sticking the bread on a cookie sheet for about an hour in the freezer and then putting them in a gallon sized bag so they don’t stick together.  Then you can enjoy this treat during the work week!

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Let’s Monkey Around

May 5, 2011

Do you like monkey bread?  I do.  I found this recipe when I made the lemon pull apart bread for Easter.  It assembles the same way as that bread but has cinnamon brown sugar in it.

I actually like this bread much better than monkey bread.  I’m not sure why.  Maybe, because it’s a grown up version of monkey bread.  That’s probably it.

This bread slices so easily and has a great caramelized crunch.  The parchment paper really helps in removing the bread from the pan and keeping the pan clean.  You don’t have to use the parchment paper, but I recommend that you do.

I’m sure that this bread freezes well, but we ate it too quickly for that.

Cinnamon Brown Sugar Pull Apart Bread

For the sweet yeast dough
  • 2 3/4 C all-purpose flour
  • 1/4 C sugar
  • 2 1/4 t (1 envelope) instant yeast
  • 1/2 t fine sea salt
  • 1/3 C Half and Half
  • 1/4 C butter
  • 1/4 C water
  • 1 1/2 t vanilla extract
  • 2 large eggs , at room temperature
For the brown sugar paste filling
  • 3/4 C Brown Sugar
  • 2 t ground cinnamon
  • 1/2 t nutmeg
  • 1/4 C butter , melted
In a large mixing bowl, whisk together 2 cups of the flour, the sugar, the yeast, and the salt and set aside. In another bowl, whisk together the eggs and set aside.  In a small saucepan, melt together the half and half and butter until the butter has melted.  Remove from the heat, add the water and vanilla, and set aside until warm (115 to 125°F) , about 1 minute.    Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough  and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 C flour and stir with the spatula for about 2 minutes.  The mixture will be sticky, that’s just right.  Place the dough in a large, greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size.  You can then refrigerate the dough overnight for use in the morning.  Just allow the dough to rest for 30 minutes before rolling out.
While the dough is rising, make the filling.  In a small bowl, mix together the brown sugar, cinnamon, nutmeg and melted butter.
Make the bread.  Center a rack in the oven and preheat the oven to 350°F.  Line a 9x5x3 loaf pan with parchment paper. Or, lightly coat the pan with nonstick spray.  Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle.  Spoon the  melted butter/sugar mixture generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.)   Stack each strip on top of one another.  Cut the strip into six equal slices again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan.  While there is plenty of space on either side of the strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size.  Bake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
Enjoy!
Here’s the original.  Love Joy the Baker!
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Twisted Strata

May 1, 2011

I made a new version of french toast strata last week for brunch.  I’ve been wanting to kick up my strata recipe for a while and thought using banana bread was a perfect way to do that.

I love a good strata.  I love that you can make it the night before and then just stick it in the oven in the morning.  Strata is perfect for brunch, or a Sunday morning after church.  I made a strata the night before my wedding to serve to the girls as they got ready for church.

This version came to me after I had a wonderful banana bread pudding a few weeks ago.  I’ve also been reading about how soaking nuts is a great way to have a healthy snack.  So pairing them together seemed like a no brainer.  I was right.  Of course, if you have a nut allergy, I don’t think that omitting the pecans will alter the recipe that much.

I used my banana nut recipe as the base of the strata and just omitted the pecans.  I’ve actually been making the bread that way that last few times lately.  It’s the number of bananas that really makes this recipe so moist and yummy.  You could use whatever banana bread you like, though.  I won’t judge.  Just make sure that whatever bread you use, it’s cool.  Making the bread a few days ahead would be best.

Banana Bread Strata

  • For the Bread:
  • 2 1/2 C flour
  • 1 1/2 t baking soda
  • 1/2 t salt
  • 3/4 C butter, softened
  • 1 1/2 C light brown sugar, packed
  • 2 large eggs
  • 7 ripe bananas, mashed
  • 1 t vanilla

Preheat the oven to 325 degrees.  Grease 2 loaf pans.

In a medium bowl, combine the flour, soda and salt with a wire whisk; set aside.  In a large bowl cream the butter and sugar.  Add the eggs, bananas and vanilla.  Beat at medium speed until thick.  Scrape down the sides of the bowl.  Add the flour mixture and blend at low speed just until combined.  Do not overmix.  Pour the batter into the prepared pans.  Bake for 60-70 minutes.  A toothpick inserted in the center should come out clean and the bread should pull away from the sides.  Cool in the pan for 10 minutes.  Turn the pans on the side; cool to room temperature before removing and slicing.

I usually make this bread once I have 7 ripe bananas.  I just accumulate them and stick them in a bag in the freezer until I have the right amount.  The riper the banana, the better the bread!  (You can also add a cup of pecans to the bread, but then I wouldn’t add them to the strata.)

  • For the Strata:
  • 1/2-3/4 of a loaf of banana bread
  • 3 Eggs, beaten
  • 1 1/2 C Half and Half (or whole milk)
  • 1/2 C Caramel (use your favorite jar caramel)
  • 1 T Vanilla
  • 1/2 C Pecans, chopped (optional)

Cut the bread up into 3/4 inch cubes.  Place the cubes in an even layer inside a 11×7 prepared baking dish.  Sprinkle the chopped pecans on top of the bread.  Beat the eggs, half and half, caramel and vanilla in a separate bowl until combined.  Pour the egg mixture over the bread.  Cover, refrigerate at least 4 hours or overnight.  Cook in a preheated 350 degree oven for 40-45 minutes.  Garnish with leftover caramel, syrup or powdered sugar.

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OMG

April 23, 2011

I found this recipe last week.  It’s like monkey bread, but in a pan with lemon.  I know-lemon flavored pull apart bread.

It’s as good as it sounds.  I was planning on making it for Easter, but I couldn’t wait and we had it for breakfast this morning.  There is some left and I may serve it on Sunday.  If I want to share.  I also made a cinnamon brown sugar version that I plan to serve tomorrow.

This bread has a lemon cream cheese icing, but I didn’t make that.  It also calls for some orange zest, but I just kept it all about the lemon.  The steps to put into the pan appear to be complex, but they are really simple.  Once you’ve cut the pieces, tip the loaf pan (short side on the counter) and stack the pieces until the pan is full.  Also, I suggest you line the pan with parchment paper for easy removal and clean up.  The filling does become somewhat caramalized.  Also, it may talk longer than 35 minutes to cook and if that’s the case, cover the bread with foil until it’s done cooking.

Lemon Pull Apart Bread

For the sweet yeast dough
  • 2 3/4 C all-purpose flour
  • 1/4 C  sugar
  • 2 1/4 t (1 envelope) instant yeast
  • 1/2 t fine sea salt
  • 1/3 C Half and Half
  • 1/4 C butter
  • 1/4 C water
  • 1 1/2 t vanilla extract
  • 2 large eggs , at room temperature
For the lemon paste filling
  • 3/4 C  sugar
  • 4 T finely grated lemon zest (4 lemons)
  • 1/4 C butter , melted
In a large mixing bowl, whisk together 2 cups of the flour, the sugar, the yeast, and the salt and set aside. In another bowl, whisk together the eggs and set aside.  In a small saucepan, melt together the half and half and butter until the butter has melted.  Remove from the heat, add the water and vanilla, and set aside until warm (115 to 125°F) , about 1 minute.    Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough  and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 C flour and stir with the spatula for about 2 minutes.  The mixture will be sticky, that’s just right.  Place the dough in a large, greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size.  You can then refrigerate the dough overnight for use in the morning.  Just allow the dough to rest for 30 minutes before rolling out.
While the dough is rising, make the filling.  In a small bowl, mix together the sugar, the lemon  zest and melted butter.
Make the bread.  Center a rack in the oven and preheat the oven to 350°F.  Line a  9x5x3 loaf pan with parchment paper. Or, lightly coat the pan with nonstick spray.  Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle.  Spoon the  melted butter/sugar mixture generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.)   Stack each strip on top of one another.  Cut the strip into six equal slices again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan.  While there is plenty of space on either side of the strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size.  Bake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
Enjoy!

Here’s the original.

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