Breakfast Foods

Pumpkin Cupcakes

by // // No Comments


I had had this recipe written on a random sheet of paper for a few months (okay-actually more like a year). Finally decided to try it out (they are yummy!). Worked great-for the cupcake portion. Under the “frosting” label I wrote “see web site for more”. That could work great too-if you wrote down the website. Which I didn’t do. I’m sure I was thinking it wouldn’t take a whole year for me to get around to trying out the recipe.

Honestly though I liked them without the frosting. So I’d just as soon call it a muffin (since I have no frosting) but you can call it whatever you want.

1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp allspice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup butter, melted and cooled
2 large eggs, lightly beaten
7.5 ounces pureed pumpkin

1-Preheat oven to 350.
2-Line or grease muffin tins.
3-Whisk dry ingredients together in one bowl.
4-In another bowl mix sugars, butter and eggs.
5-Add the pumpkin puree to the sugar mixture and mix.
6-Add the dry ingredients to the pumpkin mixture and mix until blended.
7-Fill muffin cups half-way.
8-Bake for 20-25 minutes.

Source: unfortunately unknown.

Apple Annie Coffee Cake

by // // No Comments

We wanted to take a General Conference invitation to our neighbor across the street a couple of Sundays ago so I thought I would sweeten the deal with something homemade from the kitchen.  I quickly checked out the recipes for coffee cake in a cool Bed & Breakfast cookbook that I picked up at a Scholastic Book Fair years ago when the girls were at Helen Ball Elementary School in El Paso, Texas.  This is the recipe I chose because, well, I had all the ingredients and it looked quick and easy.  It was.  I took it right out of the oven and we headed over to Annette and Rodney’s farmhouse.  She brought the empty pan back the next day, raving about how good it was and that she and Rodney were fighting over who got the last of it. Thought I had better fix some and see for myself.  I might take this to our Relief Society Fall Activity this month–it’s going to have to be a double batch, or I might have a one-man mutiny at my house.

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening (I used Crisco)
1 egg
1/2 cup milk
1 teaspoon vanilla
2 cups peeled, thinly-sliced apples (I used Galas)
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg (I used ground)
1/3 cup melted butter

1.  Preheat oven to 400.
2.  In a medium bowl, sift together flour, sugar, baking powder, and salt, then cut in shortening.
3.  Combine the egg, milk and vanilla, and beat lightly until well mixed.
4.  Add to the dry ingredients and mix until moistened–batter will be stiff.
5.  Spread the batter into a well-greased 8-inch square pan.  
6.  Arrange the sliced apples evenly over the top of the batter.
7.  Combine the cinnamon, nutmeg and brown sugar and sprinkle over the apples.
8.  Drizzle the melted butter over the sugar and spices.
9.  Bake about 25 minutes.
10.  Serve warm.  MAKES ABOUT 6 SERVINGS.
Source:  Angel Arbor Bed & Breakfast Inn, Houston, TX, as published in “Rise & Dine America.”

Hashbrown Quiche

by // // No Comments
This is one of our favorite breakfast-for-dinner meals.  Also nice for a holiday breakfast or brunch.  Try your own meat and veggie varieties.  It’s yummy! P.S.  I think I found this recipe in a Taste of Home Magazine about 10 years ago. 
Forgive me if I’m mistaken.  

Ingredients:
4c shredded hashbrowns, thawed and squeezed dry with paper towels
5T butter, melted
…………………..
1/2 lb Jimmy Dean (regular) bulk ground sausage, crumbled and cooked
1/2 c diced green pepper
1T dried onion
1 c (or more) shredded cheddar cheese
…………………..
4 eggs
1c milk
1/4 tsp pepper
Salt to taste (I will omit the salt if I use bacon instead of sausage)

  1. Preheat oven to 425* for baking the crust (you’ll change it for the quiche)
  2. Make sure as much of the moisture as possible is soaked out of the hashbrowns to make a nice crispy crust.
  3. Press the hashbrowns into the bottom of a 9×13 pan and drizzle with melted butter and bake at 425* for 25 minutes.
  4. While the crust is baking, prepare the filling.  Mix the meat, peppers, cheese and onions in one bowl.  Mix the eggs, milk, salt and pepper in another bowl.  
  5. When the hashbrown crust is done baking, change the oven temperature to 350*.  
  6. Pour the meat mixture into the pan and spread evenly over the crust. Then pour the egg mixture over the top.  
  7. Bake at 350* for 25-30 minutes.  Cool 10 minutes before cutting and serving.  

*We like to serve ours with a side of salsa…but we’re big fans of salsa… =)

Pancakes

by // // 2 Comments

I was always the official pancake maker in my house growing up. (I was also the official Christmas present wrapper-in fact I always had to come back to do it even after I was married. But that’s another story). These pancakes cook up so light & fluffy. It’s one of my favorite pancake recipes. And-surprise!-I always make extra to freeze. I know. You’re shocked to hear me say that.

2 1/3 cup flour

2 Tbs. sugar

3 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 eggs, beaten

1 Tbs. oil

2 cup milk + 1 tsp. vinegar

1-Start warming up your skillet so that it will be the desired temperature once you’re ready to cook your pancakes.

2-Mix all of the dry ingredients together.

3-In a separate bowl beat the eggs.

4-Add the oil, milk, and vinegar.

5-Pour the wet ingredients into the dry and mix.

6-Cook your pancakes and enjoy!

Source: Jamie Cooks It Up! blog

Carrot Cake Cinnamon Rolls

by // // 5 Comments

I love cinnamon rolls.  Like, REALLY love them.  When I saw the idea to use a cake mix as a base for a cinnamon roll, the wheels started turning.  I decided to experiment with a carrot cake mix I had in the pantry.  The results were better than I expected so I think I see some more experimentation going on in the near future….orange cake mix with orange cream cheese frosting, chocolate cake mix with cookies and cream frosting or chocolate frosting with a mint drizzle.  Hmmmm….probably didn’t pick the best time to go on a diet.  Oh well, enjoy these yummy spirals of gooey goodness!!

Ingredients:
1 carrot cake mix (I used Betty Crocker)
2 1/2 cups warm water
4 1/2 tsp. yeast
1 tsp. salt
5-6 cups all-purpose flour
melted butter
cinnamon
sugar
raisins

1.  Combine cake mix, water, yeast, salt, and 2 cups of the flour.  Whisk until well blended.  Mix in remaining flour with wooden spoon until well combined.  The dough should not be super sticky, just a little bit sticky.  Let rise until doubled.
2.  Push the dough down and roll out into a large rectangle on a well-flour surface.  Spread melted butter evenly over the surface to within 1/2″ of the edges.  Sprinkle with sugar, cinnamon, and raisins.
3.  Roll up dough.  Cut into 16 slices.  Place on greased sheet, cover, and let rise until doubled.
4.  Bake at 350 degrees for 20-23 minutes.  Frost while still warm.

Frosting Ingredients:
8 ounces cream cheese, softened
any leftover melted butter
1/2 tsp. vanilla
pinch of salt
pinch of cinnamon
about 4 cups powdered sugar
milk

1.  Cream the butter (if you have any left) and cream cheese until smooth.  Mix in vanilla, salt, and cinnamon.
2.  Add powdered sugar a cup at a time, thinning as you go with a few teaspons of milk until the frosting reaches the proper consistency.
3.  Scoop spoonfuls of frosting onto the pan of rolls and spread with an offset spatula.

Notes:

  • I eyeball the butter, sugar, cinnamon, and raisin amounts inside the rolls.  I spread the melted butter out a few tablespoons at a time and sprinkle enough sugar on top of that to kind of soak in the butter.
  • Cutting Tip:  Buy a container of plain ol’ dental floss to cut the cinnamon rolls.  After you have rolled the dough up, take a long thread of the floss and scoot it under the roll at the halfway point. The floss will be perpendicular to the dough.  Take the ends, cross them, and pull.  Easy, and no more smushed rolls!
  • I like to add a touch of cinnamon to my frosting to tie in the flavors.
Source:  a Julie original 

English Muffin French Toast

by // // No Comments

I have no idea which magazine this recipe came out of–Better Homes & Gardens?  Southern Living? Popular Mechanics?   Don’t have the foggiest.  Didn’t know I would need that information when I clipped it for my “Someday I Will Make This” folder.  So, if the ‘owner’ of this recipe ever reads this blog and recognizes this recipe–props to you sista!  I promise to never make this and call it my own.  You will always be a part of this dish…By the way, I put raspberries on mine because that is what I had in my pantry (Thrive product).  I would like it better with the suggested fruit toppings, I think.  They would be sweeter.  Just sayin’…

Ingredients:
4 large eggs
1 cup nonfat buttermilk
2 tsp. orange zest
1 tsp. vanilla extract
6 English muffins, split
   Vegetable cooking spray
1 cup fat-free Greek yogurt
2 Tbsp. maple syrup
   Toppings:  chopped fresh strawberries or nectarines.
1.  Whisk together first 4 ingredients in a bowl.  Place English muffins in a 13″ x 9″ baking dish, overlapping edges.  Pour egg mixture over muffins.  Cover and chill 8-12 hours.
2.  Remove muffins from remaining liquid, discarding liquid.
3.  Cook muffins, in batches, in a large skilllet coated with cooking spray over medium-high heat 2-3 minutes on each side or until golden.  Stir together yogurt and syrup until blended (I would add more syrup to your taste.  I did.); serve with the muffin French toast and toppings.
Source:  There really is one somewhere in a magazine.

Grandma’s Swedish Pancakes

by // // No Comments

When I say “Grandma’s,” I mean MY grandma. We used to go to her house almost every week for Sunday dinner. It was common knowledge that we had a big lunch and “no dinner.” By “no dinner” I mean we had a big dessert. I attribute my sweet tooth to Grandma (and my mom. Yep, it’s totally genetic!)!

 
Swedish Pancakes were often on the “no dinner” menu. They are essentially Crepes, and though there are many various ways to eat them, the following way is the best. Trust me.
 
6 eggs
2 1/2 Cups Milk
1 1/2 Cups Flour
2 Tbsp Sugar
1 tsp Salt
 
1. Turn on your griddle to 350 F. A frying pan works, too–medium heat.
2. In a Medium bowl, beat your eggs until thick and foamy.
3. Stir in your milk.
4. Sift together dry ingredients (or if you’re naughty like me, don’t…) and add them to the egg mixture.
5. Beat until smooth.
 
This is where it may get a little tricky…
 
6. Making sure your griddle is nice and hot, spray it with Cooking Spray (don’t forget!!).
7. Using a Ladle, cover your griddle in a thin layer of batter (apx 3 ladles-full).
 
8. Wait until the batter looks a little dry, then use the corner of your Spatula and “cut” the pancake width-wise on the griddle into 4 rectangles (Sorry there’s no picture of this. My hands were tied and I don’t trust the Ruffians with the camera yet.).
9. Flip the rectangles over and butter them while the other side is cooking–I don’t time it, but by the time I’m done buttering the last rectangle, they’re done.
10. Don’t worry if you have a few that turn out like this:
Just butter them, or lather them with jam or syrup and eat ’em anyway! OR if you’re mad at it, THROW. IT. AWAY! That’ll teach it! And it may make you feel better. (NOT that I would know about this from experience…)
 
11. Take the pancakes off the griddle and pile them on a plate. Repeat Steps 6 – 11 till all the batter is gone.
12. Take a sugar shaker***, if you have one–if not, your hand and a spoon will do just as well!–and shake a GENEROUS amount of sugar onto the buttery side, coating the entire thing. When I say “generous” I mean, GENEROUS. You should SEE the sugar! After you’ve done it a few times, you’ll know how you like it and can do it your way.
 
13. Starting at a short end, roll one rectangle to the other end. Repeat steps 12 and 13 till all your pancakes are rolled up.
 
Now you can eat away! Your hands will be a little sticky, your tummies will feel full, and if you’re like my Ruffians, your faces should look like this:
Ruffian3 smiling as he takes a bite. Ruffian2 likes to unroll hers. She always did like a mess!
 
 
Makes about 16.
 
***You really can use a variety of fillings. We’ve done jam, peanut butter and syrup, fruit and whipped cream, and Nutella–all VERY GOOD!
 
Source: Grandma Taylor, one of the greatest women alive!
 
~Kara

Easy Breakfast Casserole

by // // No Comments

This is so easy and delicious! It is a very modified version of a Bisquick Recipe. This works well with sausage, ham, shredded beef, or hamburger and can be used as a main dish. Garnish this with chopped tomatoes and a sprinkle of Parmesan Cheese and use as an Appetizer. I often get requests to bring this dish to events and activities.

Ingredients:

1 lb Bass Farms Mild Sausage
1 large onion chopped
1 1/2 cups baking mix such as Bisquick
2 cups milk
6 eggs
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups grated baked potato or frozen hash browns (optional)
1/2 medium red pepper finely chopped (optional)

If using as an Appetizer:
2 large Roma Tomatoes finely chopped
1/3 cup shredded Parmesan Cheese

1. Heat oven to 400. Spray 13×9 cake pan with non stick spray and set aside.
2. Brown sausage in skillet and drain off excess fat
3. Return sausage to skillet and add chopped onion and pepper. Continue cooking for 3-4 minutes or until onion starts to soften – stirring often.
4. Mix baking mix, milk, and eggs together until well blended.
5. Fold cheese and grated potatoes into egg mixture.
6. Layer Sausage and veggies into prepared pan.
7. Pour egg mixture over sausage
8. Bake at 400 for 20-25 minutes

For Garnish:
Sprinkle top with chopped tomatoes and cheese

Source: Adapted from Original Bisquick

Banana Sour Cream Muffins

by // // No Comments

These muffins have become an oft-requested breakfast item at my house.  And they’re a great way to use up over-ripe bananas.  This recipe doubles well, and you can freeze the muffins for future breakfasts or snacks.  Just thaw them out the night before.

Ingredients:
1 stick butter, softened
1 1/4 cups sugar
2 eggs
1/4 cup sour cream
1 tsp. baking soda
2 large bananas, mashed (about 1 cup)
2 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour (white, wheat, or combo)

1.  Preheat oven to 350 degrees.  Line muffin pan with liners or spray with cooking spray.
2.  Cream butter, sugar, and eggs until fluffy and well combined.  Beat in sour cream, bananas, vanilla, salt, and baking soda until smooth.
3.  Stir in flour, mixing only until blended.
4.  Fill muffin cups 2/3 full (I find a large cookie scoop is perfect for this).  Bake for 20-25 minutes or until tops spring back when lightly touched.  Turn out immediately to cool on racks.

Makes about 18 muffins

Source:  The Hows and Whys of the Year Supply by Melissa Coombs

Pumpkin/Sweet Potato Chocolate Chip Muffins

by // // No Comments

Okay, I’m going to go ahead & forewarn you that these are soooo good, just not so good for a diet. You’ll see why in a second. This makes a decent sized batch and they freeze and warm up well (if you haven’t figured out by now I love something I can make more of now to freeze for later-if you’re already making a mess, just go ahead and get it over with for a while and only have to clean up once).

Beat together:

4 eggs
2 c. sugar
1 16 oz can pumpkin or 16 oz (that’s 2 cups) pureed sweet potato (for instructions on making sweet potato puree see this post)
3/4 c. milk
3/4 c. oil
2 c. all-purpose flour
1 c. whole wheat flour (I’ve used both red & white wheat & they both work well-don’t forget to spoon it into the measuring cup!)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt

1-Beat liquid ingredients together.
2-In a separate bowl sift the dry ingredients.
3-Combine the two and mix until just combined.
4-Fold in chocolate chips (I use one bag per recipe).
5-Fill muffin cups 3/4 full. Bake at 350 for 16-20 minutes for regular sized muffins, 8-13 minutes for mini muffins.

This recipe was found over at the frugal girl