Category Archives: Breakfast
If you want a quick to “whip up” breakfast muffin or after-school snack this one fits the bill! It tastes like a cinnamon coffee cake but takes a fraction of the time to make. This muffin is light and airy and the cinnamon streusel begs to be both a filling and a topping. And why not? Put the streusel in the middle so there’s an extra surprise of cinnamon deliciousness.
This recipe makes 8 muffins. Freeze any leftovers in a plastic Ziplock bag. Place in a microwave to “re-fresh” for approx. 20 seconds.
In a bowl, whisk together the dry ingredients: 1-1/2 cups AP Flour 1/2 cup Sugar 2 tsp. Baking Powder 1/4 tsp. Salt In another bowl mix together the wet ingredients: 3/4 cup Whole Milk 1 Egg, whole 1/4 cup Melted Butter 1 tsp. Vanilla Extract
Mix the wet ingredients into the dry. Do not over-mix. Place one spoonful into each of 8 paper liners. Sprinkle with topping. Divide the remaining streusel to top all the muffins.STREUSEL TOPPING: Mix all ingredients together to form crumbs: 1/4 cup Brown Sugar 1 Tabl. Flour 1/4 cup Butter, room temp. 1-1/2 tsp. Cinnamon
Bake in 350 degree oven 25 minutes or until tests done with toothpick.* Enjoy warm!
* Toothpick test for doneness – insert toothpick int he center of a muffin and pull out. Toothpick should be clean and not wet.
October typically rushes in fall: brightly colored leaves, cool crisp weather, fireplaces and pumpkins. Our October started out with weather in the 70’s and even 80’s, so I put the pumpkin to the back burner for a bit. Now, just in time for a cool October morning, comes the pumpkin scone.
This scone is “cakey” not biscuit-y”, but is full of pumpkin and spice flavor ~ perfect with a cup of morning coffee or tea. This recipe makes 6-8 scones, depending on how you cut them.In a large bowl, combine the dry ingredients: 2 cups AP Flour 1 Tabl. Baking Powder 1/4 cup Brown Sugar 1/2 tsp. Salt 1 Tabl. Pumpkin Pie Spice Mix into the dry ingredients with fingers: 5 Tabl. Butter, cut into small cubes In a smaller bowl, whisk together the liquid ingredients: 1/2 cup Pumpkin, solid (not pie mix) 1/3 cup Half and Half 1 Egg, whole
Slowly pour the liquid ingredients into the dry and stir to form a dough. Empty the bowl onto the counter and press into a ball and then down into a disk, approx. 1″ high by 8″ round.
Transfer this disk to a baking sheet lined with parchment paper. Use a sharp knife to cut through the dough into 6 or 8 wedges. Brush the top with half and half and sprinkle with sugar. Bake in a pre-heated 350 degree oven for 25 minutes or until tests done with a toothpick. Serve warm.
Everyone knows a healthy breakfast is a great way to kick-start the day. On school days, I get the privilege of babysitting my two grandsons and part of my responsibilities is to feed them breakfast. 2-year-old Joey loves pancakes or oatmeal. This recipe uses both of those breakfast items in one delicious and, as it turns out, healthier breakfast. Might I suggest you add chocolate chips to the batter in place of the cinnamon for a special treat.
I like to make the pancakes, separate with wax paper and then freeze. Just pop in the toaster or microwave when needed. This recipe makes about 15 pancakes.In large bowl, mix together: 1 cups AP Flour 1 cup Oats, Old Fashioned 1 Tabl. Sugar 2 tsp. Baking Powder 1 tsp. Baking Soda 1/2 teaspoon ground Cinnamon (or 1/4 cup Chocolate Chips)
In another bowl, whisk together: 1-1/2 cups Buttermilk 1 cup Ripe Banana, mashed with fork 1 tsp/ Vanilla Extract 2 Eggs 3 Tabl. Butter, melted Mix the liquid ingredients into the dry ingredients. Lightly grease or spray griddle. Pour batter onto hot griddle. Wait until bubbles show on the entire surface. Flip over and cook the other side. To make the tenderest pancakes, only flip over once. Serve with butter and or warmed syrup.
I have a confession: I’m hooked! Hooked on Pinterest.com. In case you’ve never heard of it, which I can NOT imagine, it is a virtual bulletin board where you can “pin” pictures/articles you find on the internet (for FREE!). For me, this is amazing, because I often find something I want to share with someone and then can’t find it when I need it. Anywho…Pinterest also allows you to look at what others are “pinning”. In a way, it helps to keep up on trends. (You can also “follow” people – like me, for example, http://pinterest.com/bakingway/ if you have similar interests. Not that I’m trying to get you “hooked” too ; )
Right now, one of the trends that everyone seems interested in is Snickerdoodle anything: muffins, cakes, cookies. I became so interested in this recipe, I looked it up and tried it. Of course, I made a few adjustments to the original recipe to better suit my tastes. Looking at the top of the muffins, you’d swear you’re looking at Snickerdoodle Cookies. I think you’ll enjoy it too! This recipe makes 12 large muffins.In a mixing bowl, cream until light colored and fluffy: 1 cup Butter, room temperature 1 cup Sugar Add to above: 1-1/4 cups Yogurt 2 tsp. Vanilla Extract 2 Eggs In another bowl, combine the dry ingredients: 2-1/4 cups Flour 3/4 tsp. Baking Soda 3/4 tsp. Baking Powder 3/4 tsp. Cream of Tartar 1 tsp. Nutmeg
Stir dry ingredients into the wet ingredients, careful not to over-mix.
Drop scoops of muffin batter in a shallow plate or bowl with cinnamon sugar mixture. Turn each scoop of batter over in order to thoroughly coat all around with sugar. Place the scoop in muffin paper/pans. Bake in 350 degree oven for 22-25 minutes, or until done in center.
Whew! I’m not sure about you, but my end of summer was a bit hectic. In the midst of the extreme heat of the last of August, along came Hurricane Irene. Like many of you, we were for-warned of the high winds and extreme amounts of rain. Here in the northeast, after a very wet summer, that combination led to a LOT of downed trees and wires.
What does a normal person do, when a hurricane is predicted? Knowing we were headed for downed lines and trees, I filled the bathtub with water (for flushing the toilet), prepped drinking water, set barrels underneath the eaves to collect rain water ( I had to make sure we had enough toilet flushing water 😉 , gathered flashlights, battery powered radio and batteries, purchased fruit and…baked! Well, I had to bake – I mean, who goes for days without electricity and doesn’t need some kind of homemade goodness?!
I decided on these muffins since I convinced myself they were nutritious and hearty and would stave off hunger pains. The recipe makes 12 muffins.In a bowl, whisk together: 2 cups AP Flour 1 cup Cornmeal 1/2 cup Sugar 1 Tabl. Baking Powder 1 tsp. Salt
In another small bowl, combine: 4 Eggs 1-1/2 cups Milk 1 cup Butter, melted Stir the liquid ingredients into the dry ingredients, until smooth. Place the batter by scoops into muffin tins. Bake in a pre-heated 350 degree oven for 20-25 minutes until tests done and are lightly browned.
These muffins are packed with delicious, fresh blueberries (you may also use frozen) and topped with buttery crumbs. In the bakery, before leaving for the day, I would prep out the dry ingredients in plastic containers. When I arrived in the early a.m., I just added the liquid ingredients to the dry, scooped them into muffin tins, made the crumbs and had baked fresh muffins in no time at all. You can do the same, by prepping out the dry ingredients in a bowl the night before and cover with plastic wrap. In the morning, half of the “work” is done.
I just returned from Ocean City,MD, where I met my daughter’s family for a brief vacation. I wanted to be able to help out a bit so, I packed the dry ingredients in one ziplock bag, and the egg and half and half in another, threw a stick of butter in the cooler with the liquid ingredients bag and off I went! In the morning, in less time than it took the oven to heat, I had mixed up the ingredients and we were enjoying hot muffins 30 minutes later.
This recipe makes 12 muffins.In a bowl, measure: 2 cups AP Flour 1/2 cup Sugar 1 Tabl. Baking Powder 1/2 tsp. Salt 1 Tabl. Fresh Orange Zest Combine and stir into the above dry ingredients: 1/3 cup Butter, melted, cooled 1 cup Half and Half 1 Egg, whole Stir in: 1 pint Blueberries CRUMB TOPPING: Combine in bowl and mix with fork or fingers until crumbs form: 1/2 cup flour 2/3 cup Sugar 3 Tabl. Butter, softened
Scoop the batter into muffin papers and sprinkle tops with crumb mixture. Bake in a 350 degree oven for 25 minutes or until test done in center.
A weekend morning is made so much better by a family breakfast. In the summer, I make breakfast on the grill to keep the heat out of the house. I have a cast iron griddle which fits perfectly over part of our grill for pancakes, but you can use a smaller griddle or non-stick pan.
Making pancakes from scratch is so easy and delicious, you’ll wonder why you used a mix all this time. Since blueberries are rich in antioxidants, you won’t have to feel guilty. This recipe makes approx. 15 pancakes.In a large bowl measure: 1-1/2 cups AP Flour 1 Tabl. Baking Powder 1/2 tsp. Baking Soda 3 Tabl. Sugar 1 tsp. Salt Stir together in a bowl: 1-1/4 cups Buttermilk (or add approx. 1 tsp. lemon juice in 1-1/4 cups milk) 2 Eggs, whole 1/2 tsp. Vanilla Extract 3 Tabl. Butter, melted
Pour wet ingredients into the dry ingredients and whisk until smooth. On hot griddle, place one spoonful of batter. Sprinkle fresh blueberries on top of the batter*. Pancake is ready to flip over when small bubbles form. For tender pancakes, flip only once. Serve with warm maple syrup.
* If you mix blueberries in with the batter, the entire batter will turn purple/blue.
For years, this was my “go to” coffee cake to bring to Easter Breakfast/Brunches. In fact, I made this one early this morning so I can take it to our after-church Easter Brunch tomorrow. Your family will love it and you won’t be baking it just for Easter anymore!
The sour cream in this recipe makes the cake very moist and there’s enough streusel throughout so each bite is delicious!
Easter Blessings!Cream in mixer bowl: 1 Cup Butter, room temperature 1-1/2 cups Sugar Add: 3/4 cup Sour Cream 2 Eggs, room temperature 1 tsp. Vanilla Sift and incorporate with above: 2 cups AP Flour 1 tsp. Baking Powder 1/2 tsp. Baking Soda 1/2 tsp. Salt STREUSEL: Mix together in a bowl using a fork or fingers: 1/2 cup Brown Sugar 1 tsp. Cinnamon 2 Tabl. Butter, room temperature 1/2 cup Pecans, chopped
Spray or grease a bundt pan. Sprinkle 1/3 of the streusel mixture in the bottom of the pan. Pour and smooth 1/2 of the cake batter over the streusel (batter is stiff). Sprinkle cake batter with 1/3 of the streusel. Pour and smooth the remaining cake batter over the streusel and top with remaining streusel.
Bake in a pre-heated 350 degree oven for 50-55 minutes or until tests done with a toothpick. Cool cake on a rack for 10 minutes. Run a knife around the edges of the pan and flip over onto a cooling rack, removing the pan. Allow the cake to continue to cool on the rack.
(first image by Manchester Library – because mine wasn’t cool enough – yet!)
Mix in small bowl and allow the yeast to proof for a couple of minutes: 1 Tabl. Dry, active Yeast 3/4 cup warm milk 2 Tsp. Sugar Add to proofed yeast mixture: 1 Egg 4 Tabl. Butter, room temperature Add to above and mix with dough hook for 3 minutes: 3-3-1/4 cups AP Flour 1/3 cup Sugar 4 Tbsp Butter, room temperature
1 tsp. Cardamom 1/2 tsp. Cinnamon 1/4 tsp. Nutmeg 1 tsp. Salt 1 cup currants and/or raisins (pre-soaked in hot water for 10 minutes and then drained) 2 teaspoons Lemon Zest
Empty the dough out onto a lightly floured counter and knead until for 5 minutes. Add a bit more flour if necessary to keep it from sticking. Shape the dough into a ball and then place it in a greased bowl. Cover the bowl with plastic wrap, and let it rise in a warm, draft-free place for 1 – 1-1/2 hours until doubled in size. After the dough has doubled, punch down and divide equally into 18 pieces. Roll each piece into a ball by rolling it under your palm. Place the balls of dough onto a greased or parchment lined baking sheet. Cover the buns loosely with plastic wrap (I spray mine with oil). Allow the dough to rise in warm, draft-free place approx. 1 hour. Brush each roll with the egg wash. Bake in a Pre-heated 375 degree oven for 15-20 minutes until golden brown. Cool rolls before icing. Egg Wash: Mix together and brush on rolls prior to baking: 1 Egg, whole 1 Tabl. Water Frosting Mix together and pipe in cross shape across cooled rolls: 1 tsp. Milk 3 – 4 Tbsp Powdered Sugar 1/2 tsp. Vanilla Extract
Everywhere on the internet there are recipes and blogs about Baked Donut Muffins. I love donuts – but don’t eat them anymore because I no longer eat fried foods. I never made them at the bakery, because I hate the smell of hot oil, and well, frankly, I avoided the bagel/donut crowd and concentrated on more upscale pastries and desserts.
BUT…then I tried experimenting with my own Baked Donuts. These donuts are identical to the cake donuts that you can find in the grocery store in regular, cinnamon and powdered sugar varieties. The key to making these light and not heavy is to make them like you would a cake, meaning using a mixer instead of hand mixing like a regular muffin. The creaming of the butter and sugar makes a lighter batter. Another important step is to not over bake. I baked mine for 17 minutes and they were perfect. Depending on your oven, bake until they test done to the touch – but NOT brown. This recipes makes 24 small “muffins”. Enjoy!
In a Mixer bowl cream: 1-1/2 sticks of Butter, softened 1 cup Sugar Add: 2 Eggs, room temperature Mix into the above: 3/4 cup Milk 1/4 cup Sour Cream 1/2 tsp. Vanilla Extract Sift together and mix to incorporate: 3 cups AP Flour 2-1/2 tsp. Baking Powder 1/2 tsp. Baking Soda 1/2 tsp. Salt 1-1/2 tsp. Nutmeg (I know it sounds like a lot but…trust me)
Mix well to incorporate. Spray your muffin tins (or grease). Place small scoop into each muffin cup. Bake in 350 degree oeven for 15-20 minutes. Cool for 2 minutes, place in plastic ziplock bag with cinnamon sugar and/or powdered sugar and shake to coat.