Browsing Tag:

breakfast

Bread/ Sides/ Sweets

Coffee Cakes

Coffee Cakes

Print Recipe
Prep Time: 25 minutes Cooking Time: 35 minutes

Ingredients

  • 1/2 c brown sugar
  • 2 tsp cinnamon
  • 2 T flour
  • 2 T butter, melted
  • 1/2 c chopped walnuts
  • 1 1/2 c flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c sugar
  • 1/4 c shortening
  • 1 egg
  • 1/2 c milk
  • 1 tsp vanilla

Instructions

1

In a small bowl, mix together brown sugar, cinnamon, flour, butter, and walnuts.

2

In a different bowl, sift flour, baking power, salt, and sugar. Cut in shortening.

3

Beat egg and mix with milk; add the liquid to the dry ingredients.

4

Spread half the batter in a greased 8x8 pan. Sprinkle with half the nut mixture. Add remaining batter and remaining nutty filling.

5

Bake at 375 degrees for 35 minutes.

Bread/ Sides/ Snacks/ Sweets

Potato Dough Cinnamon Rolls

Potato Dough Cinnamon Rolls

Print Recipe
By Prep Time: 1 hour 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1 lb potatoes
  • 1 T salt
  • ½ c butter
  • 3 eggs
  • 4 ½ c flour
  • ½ c warm water
  • 2 T yeast
  • 2 T sugar
  • -----Filling:-----
  • 2 ⅔ c brown sugar
  • 2 ½ T cinnamon
  • 3 T flour
  • 9 T butter, room temperature
  • -----Glaze:-----
  • 2 c powdered sugar
  • ¼ c butter, melted
  • 2 T milk
  • 1 tsp vanilla
  • ⅛ tsp salt

Instructions

1

Peel potatoes and cut into 2-inch pieces. Boil with 2 c water and 1 T salt until very tender. Mash with water in pan – don’t drain. Add butter and mash until melted. Whisk in eggs, then 1 c flour, and mash until very smooth. Let stand until barely lukewarm, about 10 minutes.

2

Meanwhile, combine warm water, yeast, and sugar. Let stand about 10 minutes. Add potato mixture to yeast mixture, then add about 3 c flour (1 c at a time) and knead 8 minutes. Proof for an hour in a buttered bowl covered with plastic wrap and a kitchen towel.

3

Combine all filling ingredients. Roll out dough to a 24 x 16-inch rectangle and sprinkle filling over dough. Roll up and cut into 12 pieces. Place about ¾ inch apart on baking sheet. Cover loosely with plastic wrap and let rise until double, about 20 minutes.

4

Bake for 20 minutes at 425 degrees. Cool for 10 minutes. Whisk together ingredients for glaze (add more milk if too thick) and spread over warm rolls.

Notes

Source: https://www.bonappetit.com/recipe/yukon-gold-cinnamon-rolls

Bread/ Sides/ Sweets

Big Crumb Coffee Cake with Rhubarb

Big Crumb Coffee Cake with Rhubarb

Print Recipe
By Prep Time: 1 hour 15 minutes Cooking Time: 50 minutes

Ingredients

  • ----RHUBARB FILLING----
  • 1/2 pound rhubarb trimmed
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • ----CRUMBS----
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick or 4 butter melted
  • 1 3/4 cups all-purpose flour
  • ----CAKE----
  • 1/3 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter cut into 8 pieces.

Instructions

1

Preheat oven to 325°-f degrees. Grease an 8-inch-square baking pan.

2

To make filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

3

To make crumbs, in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

4

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

5

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

6

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Notes

Source: https://www.jamhands.net/2013/06/big-crumb-coffee-cake-with-rhubarb.html#recipe

Main Dish/ Sides

Blueberry pancakes

Blueberry pancakes

Print Recipe
By Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

  • 1 egg
  • 1 c flour
  • 3/4 c milk
  • 2 T shortening, melted
  • 1 T sugar
  • 1 T baking powder
  • 1/2 tsp salt
  • 1/2 c blueberries (fresh or frozen)

Instructions

1

Preheat griddle. Beat egg, then beat in other ingredients except blueberries.

2

Add batter to the griddle and then add a few blueberries to each pancake.

Main Dish

Buttermilk Pancakes

Buttermilk Pancakes

Print Recipe
By Prep Time: 30 minutes

Ingredients

  • 1 c flour
  • 1 T sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg beaten
  • 1 c buttermilk or sour milk
  • 2 T oil

Instructions

1

Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center; set aside.

2

Combine the egg, buttermilk, and oil. Add all at once to flour mixture. Stir just until moistened.

Main Dish

Cornmeal Pancakes

Cornmeal Pancakes

Print Recipe
By Prep Time: 20 minutes

Ingredients

  • 1 egg
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 3/4 cup milk
  • 2 Tablespoons melted shortening or vegetable oil
  • 1 Tablespoon molasses
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

Instructions

1

Beat egg until fluffy. Beat in remaining ingredients until smooth.

2

Fry on pre-heated griddle until puffed and dry around the edges.

Main Dish

Ham and Cheese Strata

Ham and Cheese Strata

Print Recipe

Ingredients

  • 6 slices bread
  • 2 oz Velveeta; sliced
  • 5 oz broccoli; cooked and chopped
  • 1 cup ham; chopped
  • 3 eggs; slightly beaten
  • 1 3/4 cup milk
  • 1 tablespoon dried minced onion
  • 1/4 tsps Salt
  • 1/8 tsps dry mustard
  • cheddar cheese; shredded

Instructions

1

Cut a doughnut/muffin from each slice of bread and set them aside. Grease and line the bottom of a 8x8 pan with the bread scraps.

2

Layer sliced Velveeta on top of bread, then broccoli, then ham, then the bread rounds.

3

Combine eggs, milk, onion, salt, and dry mustard. Pour over bread. Refrigerate 6 hours or overnight.

4

Bake uncovered for 45 minutes at 325 degrees. Sprinkle with cheddar cheese, bake for five minutes more, and let stand 10 minutes before serving.

Bread/ Sides/ Sweets

Peach Streusel Muffins

Peach Streusel Muffins

Print Recipe
By Prep Time: 1 hour 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter melted
  • 2/3 cup (84g) all-purpose flour
  • 1/2 cup (115g) unsalted butter softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs room temperature preferred
  • 1/2 cup (120g) yogurt
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 tablespoons (45ml) milk (any kind)
  • 1 1/2 cups peeled chopped peaches (2-3 peaches)
  • 1 cup (120g) confectioners’ sugar
  • 3 tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

Instructions

1

First, make the crumb topping : In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

2

Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.

3

Make the muffins : In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

4

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

5

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

6

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

7

Make the glaze : whisk all of the ingredients together and drizzle over warm muffins.

Notes

Make ahead tip : Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying. Source: https://sallysbakingaddiction.com/peach-streusel-muffins/

Appetizer/ Main Dish/ Sides

Cheese and Sausage Strudels

Cheese and Sausage Strudels

Print Recipe
By Serves: 8 Prep Time: 65 minutes Cooking Time: 15 minutes

Ingredients

  • 1 T butter
  • 1 T flour
  • 1/3 c milk
  • 1/8 c shredded swiss cheese
  • 1 T parmesan cheese
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp pepper
  • 1 oz pork sausage
  • 1 egg
  • 1/8 tsp thyme
  • 1/4 tsp parsley
  • 8 sheets phyllo dough
  • 3 T butter
  • 2 T dry bread crumbs
  • 1 T parmesan cheese

Instructions

1

Melt butter, stir in flour until smooth, and gradually add milk. Boil and stir 2 minutes until thickened. Add cheese, salt, nutmeg, and pepper. Cook and stir until cheese is melted. Cook sausage. Add beaten egg and thyme; cook and stir until egg is set. Combine with cheese sauce and parsley. Cool completely.

2

Place one sheet of phyllo dough on waxed paper. Brush with butter and sprinkle with bread crumbs. Fold over lengthwise and brush with butter again. Spread about 2T of the egg mixture along the short side of the dough and roll it up.

3

Brush each roll with butter and sprinkle with parmesan cheese and parsley.

4

Bake for 15 minutes at 350 degrees.

Notes

Source: https://www.tasteofhome.com/recipes/cheese-and-sausage-strudels/

Bread/ Snacks/ Sweets

Pear Quick Bread with Streusel Topping

Pear Quick Bread with Streusel Topping

Print Recipe
By Prep Time: 55 minutes Cooking Time: 1 hour

Ingredients

  • 3 medium pears (1 1/2 cups chopped)
  • 1 cup whole wheat flour
  • 1 cup white all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp powdered ginger
  • 2/3 cup buttermilk
  • 6 tbsp unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 3 tbsp unsalted butter, softened
  • 1/3 cup whole wheat flour
  • 1/2 cup pecans, finely chopped
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp powdered ginger
  • 1/4 tsp table salt

Instructions

1

Preheat oven to 350F. Grease a 9x5 loaf pan and set aside.

2

Peel pears. Chop the pears into 1/2 inch dice. Take 1/2 cup of the chopped pear and mash it well until it's basically pureed.

3

In a large bowl, mix together wheat flour, white flour, baking soda, baking powder, salt, and spices.

4

In a medium bowl, whisk together buttermilk, butter, eggs, maple syrup, and vanilla. Stir in chopped pears and pear puree. Pour the liquid ingredients into the dry ingredients and combine with a large spatula until just mixed together.

5

For streusel, add all remaining ingredients to a bowl and mix with your fingers until until well combined and there is no dry flour left.

6

Using the spatula, scrape the pear batter into the prepared loaf pan. Sprinkle the streusel over the top, patting it down to push it into the batter a little. This will help it adhere to the bread.

7

Bake the bread for 45 minutes at 350 degrees. Reduce the temperature to 325 degrees F and bake for 15 minutes more. Allow the bread to cool for 1 hour on a rack. Then run a butter knife around the edges and carefully take the bread out of the loaf pan.

Notes

Source: https://www.justalittlebitofbacon.com/pear-quick-bread-with-streusel-topping/